tag:blogger.com,1999:blog-10066916730238503052024-03-04T20:34:29.620-08:00Sunday at 2Pepedohttp://www.blogger.com/profile/14581241708936266679noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-1006691673023850305.post-4650131221151754772013-11-17T05:00:00.000-08:002013-11-17T05:00:09.051-08:00Herb Rice CakesGrowing up in a Chinese family, I used to have a bowl of white rice everyday at dinner. My dad always told me to really chew and savour the first bite of rice because it tastes sweet when a mouthful of salivary amylase turns the starch into sugars. As much as I liked that sweetness of the first bite of rice, I liked it more when my mom occasionally burnt the rice at the bottom of the rice cooker. My brother and I used to scrape off the patches of burnt rice into our bowls. There's a heartiness to toasted rice that I really like, and plus, it brings back good memories, so when I found a bowl of leftover cooked rice in the fridge, I made these immediately. <div>
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<b>Recipe</b> (not really a recipe...just a method of using up leftover rice)</div>
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Ingredients:</div>
<div>
<ul>
<li><span class="Apple-style-span" style="color: #3d85c6;"><b>2 cups cooked rice</b></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;"><b>2 egg whites</b></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;"><b>1/2 cup shredded cheese</b></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;"><b>1/2 cup chopped parsley</b></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;"><b>oil for the skillet (opt.)</b></span></li>
</ul>
<div>
Stir all ingredients together, and drop spoonfuls onto a hot, non-stick skillet (or an oiled skillet). Let them sear for a few seconds on high heat, then flip the whole dollop over with a spatula and compress into a patty. It's easier to press it down on the seared side without the rice sticking to the spatula. Let it cook and get toasted by heating a few minutes on both sides. Best enjoyed while they're warm because the cheese will be gooey inside. It tastes even better with some mayo or Miracle Whip on top. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-xS7fJddcDGM/UWwbZkKWidI/AAAAAAAAAiA/8Oyq2wC-k7Y/s1600/P1070359e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-xS7fJddcDGM/UWwbZkKWidI/AAAAAAAAAiA/8Oyq2wC-k7Y/s640/P1070359e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheese (didn't want to wash a grater, so I chopped it instead)</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-goWaNF0Z9rA/UWwbbze744I/AAAAAAAAAiI/W6vRKj05_AI/s1600/P1070358e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-goWaNF0Z9rA/UWwbbze744I/AAAAAAAAAiI/W6vRKj05_AI/s640/P1070358e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">parsley</td></tr>
</tbody></table>
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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/AVvXsEiU2CDYPJrq8rGucaFQ2Qm2WwnF9yBBaT5b4l2m7r5vzDul_R6XuE6UGHMOIJg9qk7lqAjC1cB0zYHFHqzbIyA6rEx73yVioIeP-_TPvXw6LkhPNnrBCEjbMtAr_TTcSF9LursvAoPkz8g1/s1600/P1070377e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2CDYPJrq8rGucaFQ2Qm2WwnF9yBBaT5b4l2m7r5vzDul_R6XuE6UGHMOIJg9qk7lqAjC1cB0zYHFHqzbIyA6rEx73yVioIeP-_TPvXw6LkhPNnrBCEjbMtAr_TTcSF9LursvAoPkz8g1/s640/P1070377e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rice cakes</td></tr>
</tbody></table>
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Pepedohttp://www.blogger.com/profile/14581241708936266679noreply@blogger.com1tag:blogger.com,1999:blog-1006691673023850305.post-81238277209393932092013-08-11T11:18:00.000-07:002013-08-11T11:18:54.825-07:00Homemade Chocolate CandiesYou know how ridiculously expensive those dark chocolate coated super fruits and nuts are? The ones that come in fancy re-sealable packages? They're actually really easy to make at home, and I decided to make a batch this weekend. I only used three ingredients: dark chocolate, dried cranberries, and walnuts. The chocolate I used came in a bulk 2.5 kg package from the Lindt Outlet near me. A trip to Costco took care of the other two ingredients. I didn't even need to turn on the stove or use the microwave oven to make these, which is perfectly fine with me, seeing how hot the summer weather already is. Here's the recipe:<br />
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Ingredients:<br />
<ul>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1/2 cup dark chocolate chips </span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1/2 cup walnut pieces</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1/2 dried cranberries</span></b></li>
</ul>
<div>
Place chocolate chips in a heatable bowl, and over securely with cling wrap. Place on top of the fridge where a warm spot is for about an hour or so. A windowsill warmed by sunlight, or the interior of a car will work as well. When chocolate is melted, pour in dried fruit and walnuts, and stir to coat completely. Line the chocolate coated in pieces or small chunks on a lined baking sheet and slide into the fridge (freezer if impatient) for a 15 minutes to allow chocolate to firm up. Enjoy when chocolate has firmed up!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-nQ_cJ_GblZ4H2NWKrqy_aReOPchA2SO8vNoqBIdrUVZSGV4cBjBUHnRQIvm1omA6RvjWerWWwOarjNtc0ZzaCf2xm3rmr_TaAtAVGlhTNdnI6dI3D3sFeqNQyd8AXz5BmnH1_wJmxQs/s1600/P1110046e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-nQ_cJ_GblZ4H2NWKrqy_aReOPchA2SO8vNoqBIdrUVZSGV4cBjBUHnRQIvm1omA6RvjWerWWwOarjNtc0ZzaCf2xm3rmr_TaAtAVGlhTNdnI6dI3D3sFeqNQyd8AXz5BmnH1_wJmxQs/s640/P1110046e.jpg" width="640" /></a></div>
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<a href="http://4.bp.blogspot.com/-JzZLKWAoPdA/UgfVCnjCTkI/AAAAAAAAAtM/5UivGZluXB4/s1600/P1110048e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-JzZLKWAoPdA/UgfVCnjCTkI/AAAAAAAAAtM/5UivGZluXB4/s640/P1110048e.jpg" width="640" /></a></div>
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<a href="http://3.bp.blogspot.com/-II_xTfjBYZs/UgfVBzGpVMI/AAAAAAAAAtQ/UB6mJuJzjWk/s1600/P1110077e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-II_xTfjBYZs/UgfVBzGpVMI/AAAAAAAAAtQ/UB6mJuJzjWk/s640/P1110077e.jpg" width="640" /></a></div>
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Pepedohttp://www.blogger.com/profile/14581241708936266679noreply@blogger.com1tag:blogger.com,1999:blog-1006691673023850305.post-57032262507714653442013-08-04T00:08:00.000-07:002013-08-04T00:08:00.520-07:00Summer Salad: one of many!We plant tomatoes in our backyard. As a result, in our mid- to late summer months, we have tomato for almost every meal everyday, and still have extra to share a big bag with all our friends. I never get sick of these sweet, juicy, fruits because I help plant them and well, because they're so sweet and juicy. These little banana tomatoes are my favourite. They're firm but not starchy, and work well when used raw or cooked or baked. Here is one of the colourful summer salads I made with these tomatoes.<br />
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<b>Salad components: </b><br />
<ul>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">tomatoes</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">bell peppers</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">avocados</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">lime (juice)</span></b></li>
<li><b style="color: #3d85c6;">canned beans </b>(I used romano beans)</li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">sliced black olives</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">salt and pepper</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">olive oil</span></b></li>
</ul>
<div>
Simply dice tomatoes, bell peppers, and avocados. Toss everything in lots of fresh lime juice, with some olive oil, and salt and pepper. Add canned beans and olives and toss again. If you want, you can toss the tomatoes, bell peppers, and avocados separately so you can arrange the salad layers. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ipThFlq4tfg/UOaNhvJhkUI/AAAAAAAAAcI/HxHa5VjBNtg/s1600/DSC07643e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://4.bp.blogspot.com/-ipThFlq4tfg/UOaNhvJhkUI/AAAAAAAAAcI/HxHa5VjBNtg/s640/DSC07643e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lots of fresh banana tomatoes from the backyard</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-LuwBxSqHcz8/UOaNixP9htI/AAAAAAAAAcQ/ezl50eFsBrE/s1600/DSC07649e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://3.bp.blogspot.com/-LuwBxSqHcz8/UOaNixP9htI/AAAAAAAAAcQ/ezl50eFsBrE/s640/DSC07649e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yummy avocado</td></tr>
</tbody></table>
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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/AVvXsEjJz1Ey18DsGEekjQ5NzKULAD6CYV31ZelFVlnBegNGHxDJOrb0MFMYml5YjesLkZcXVxcQwPEv3nhyphenhyphenW3lVp-jQVCSUCoKFNFg8I4JHoHECy7tlj6GpF6BRn5bpWTyOJZiKSy7I2erixZe1/s1600/DSC07651e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJz1Ey18DsGEekjQ5NzKULAD6CYV31ZelFVlnBegNGHxDJOrb0MFMYml5YjesLkZcXVxcQwPEv3nhyphenhyphenW3lVp-jQVCSUCoKFNFg8I4JHoHECy7tlj6GpF6BRn5bpWTyOJZiKSy7I2erixZe1/s640/DSC07651e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yummy salad</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-HpWHeQgqPYc/UOaNllMC1bI/AAAAAAAAAcg/M-v4q1d5M6s/s1600/DSC07653e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://3.bp.blogspot.com/-HpWHeQgqPYc/UOaNllMC1bI/AAAAAAAAAcg/M-v4q1d5M6s/s640/DSC07653e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All the beautiful, colourful layers</td></tr>
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Pepedohttp://www.blogger.com/profile/14581241708936266679noreply@blogger.com0tag:blogger.com,1999:blog-1006691673023850305.post-91348499677459338552013-07-22T05:00:00.000-07:002013-07-22T05:00:05.438-07:00Microwave test cookies<div class="separator" style="clear: both; text-align: left;">
Sometimes, extreme hot summer weather coincides with the craving for freshly baked homemade cookies. I didn't want to turn on the oven to bake though. Just the thought of having a 350 F oven in the house was enough to make me sweat. But I couldn't leave that cookie craving unsatiated, so I looked for an alternative. Can cookies be baked in a microwave oven? I tested five different times and power settings...</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/AVvXsEgHyfdgsa2_u9HeBfn1RaD1Czqgl6P7vQhyphenhyphenOc082dTVwAUg2hkTJo3cViY9Gm_l7UTWED2RtVLZO84SJ3VrYY4axw5YXP3Enf4pDTrDexQYFJ4iXUQAG75JFpp_CIl9uO4u1mNSLyhzJSx5/s1600/microonde.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHyfdgsa2_u9HeBfn1RaD1Czqgl6P7vQhyphenhyphenOc082dTVwAUg2hkTJo3cViY9Gm_l7UTWED2RtVLZO84SJ3VrYY4axw5YXP3Enf4pDTrDexQYFJ4iXUQAG75JFpp_CIl9uO4u1mNSLyhzJSx5/s640/microonde.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Microwave used: 1200 watt Panasonic microwave</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-QmLa1dNXqfY/UX3G64V07iI/AAAAAAAAAkA/8aEzIVe8tow/s1600/P1080658e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-QmLa1dNXqfY/UX3G64V07iI/AAAAAAAAAkA/8aEzIVe8tow/s640/P1080658e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flour for a small batch of cookies: whole wheat flour on left, peanut flour on right; sugar, salt, baking powder in middle</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOtu6oyCozChvVcVYO_vOLD_PxnVka1n7HvDp6fXFSWO5dCtxA44HU2O6WGeOlOYKLpyGLn7cwizAE0R7PZc82o6WNN2uqIg9W1SF6qrgP_5_I1rfR7VnnkjvB6RT5TNqdGNi6qv3YITut/s1600/P1080660e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOtu6oyCozChvVcVYO_vOLD_PxnVka1n7HvDp6fXFSWO5dCtxA44HU2O6WGeOlOYKLpyGLn7cwizAE0R7PZc82o6WNN2uqIg9W1SF6qrgP_5_I1rfR7VnnkjvB6RT5TNqdGNi6qv3YITut/s640/P1080660e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dough with wheat bran stirred in</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcDYpGgrrr08VQQ62r5dle8OgKAjPr18i0UPpIm7T0f24Wj4gg8skcWEdoJcjP9u-_sdkFz5suPvNLi6u_Wc1ghzAJvIQLf2-MGuwIPEpIuAKDn-07J7DKcNpJQy7p3ir_KNxTfaZJvA8S/s1600/P1080663e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcDYpGgrrr08VQQ62r5dle8OgKAjPr18i0UPpIm7T0f24Wj4gg8skcWEdoJcjP9u-_sdkFz5suPvNLi6u_Wc1ghzAJvIQLf2-MGuwIPEpIuAKDn-07J7DKcNpJQy7p3ir_KNxTfaZJvA8S/s640/P1080663e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookie before "baking"</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-p3hOek5kYRA/UX3G-jlZT7I/AAAAAAAAAko/jiqvGtMdvR0/s1600/P1080694e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-p3hOek5kYRA/UX3G-jlZT7I/AAAAAAAAAko/jiqvGtMdvR0/s640/P1080694e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After baking </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-3qBCeEQnHg0/UX3HAl7oupI/AAAAAAAAAk4/2kkHDHcBrYk/s1600/P1080695e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-3qBCeEQnHg0/UX3HAl7oupI/AAAAAAAAAk4/2kkHDHcBrYk/s640/P1080695e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookie bottoms after baking</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-stogzJ08T4o/UX3HKDRt4_I/AAAAAAAAAmQ/fdy1nrqfAmM/s1600/first.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="394" src="http://1.bp.blogspot.com/-stogzJ08T4o/UX3HKDRt4_I/AAAAAAAAAmQ/fdy1nrqfAmM/s640/first.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sample 1: heated at 70% power for 1 min 30 sec. Looked well baked and dry on top, but had a burnt patch on inside. </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQH_t3z_fxcrnGv1-y4CjcAk0eVhQ9vdPqZGBFhjbDj3zUGBomeV4bIutPm9Z5rxmjGdb2qYKCVPSrEUB5nP7trU9gQagMVptnvYlMbN8Plkr_hcB1jyJqJXO_2DNWyqFUHAXPg6j5HNs9/s1600/second.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQH_t3z_fxcrnGv1-y4CjcAk0eVhQ9vdPqZGBFhjbDj3zUGBomeV4bIutPm9Z5rxmjGdb2qYKCVPSrEUB5nP7trU9gQagMVptnvYlMbN8Plkr_hcB1jyJqJXO_2DNWyqFUHAXPg6j5HNs9/s640/second.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sample 2: heated at 50% power for 1 min 30 sec. Appeared light and dry on the outside with a small burnt patch inside. </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-otEsrea14Tc/UX3HM4Je_9I/AAAAAAAAAmw/ZNgdpILkRiM/s1600/third.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="394" src="http://2.bp.blogspot.com/-otEsrea14Tc/UX3HM4Je_9I/AAAAAAAAAmw/ZNgdpILkRiM/s640/third.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sample 3: Heated at 100% power for 50 seconds. Burnt marks on the outside with centre converted into charcoal. Emitted acrid burnt smell; potentially carcinogenic. </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-iEZLyu8IqLA/UX3HLRUkBrI/AAAAAAAAAmY/yWGah4GdNdk/s1600/fourth.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="394" src="http://4.bp.blogspot.com/-iEZLyu8IqLA/UX3HLRUkBrI/AAAAAAAAAmY/yWGah4GdNdk/s640/fourth.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sample 4: heated at 100% power for 30 seconds. Exterior looked slightly translucent, moist and soft. Inside texture resembled stale dry cake. </td></tr>
</tbody></table>
<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/AVvXsEiRp-zuo0LWCJGLZwseU7pTc_MNaTmaOrKuZqoBgzSJbh_iHE2c1__3Mx2paTjNYJY5E58D2PzSMCnkgmLbsEQBKhZBcwGApLoTF37OzjO10MvqZMDLVANusnTNAcFYNe9muV-f4A-kW-0b/s1600/fifth.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRp-zuo0LWCJGLZwseU7pTc_MNaTmaOrKuZqoBgzSJbh_iHE2c1__3Mx2paTjNYJY5E58D2PzSMCnkgmLbsEQBKhZBcwGApLoTF37OzjO10MvqZMDLVANusnTNAcFYNe9muV-f4A-kW-0b/s640/fifth.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sample 5: heated at 100% power for 35 seconds. Appeared just like the one above but slightly drier. </td></tr>
</tbody></table>
Overall, cooking at 50% power for 1 min 30 seconds appeared to give the best result. The cookie was crunchy through out , but I had to cut off the burnt patch. None of the power and time settings were able to achieve results a conventional oven would because the microwave cooks food from the inside out. Since my cookies were rather thick, I guess rolling them out thinner next time might help get a more even "bake". The microwave seems to be better at cooking food that remains a higher moister content after cooking and so maybe I should be trying a microwave cake recipe instead. Saving that for next time...<br />
<br />
I guess this will have to do for now until the weather cools a bit and I can actually face using the oven. Hope you enjoyed this sequence!Pepedohttp://www.blogger.com/profile/14581241708936266679noreply@blogger.com0tag:blogger.com,1999:blog-1006691673023850305.post-83017684310823767812013-07-07T14:30:00.000-07:002013-07-07T14:30:00.201-07:00Citrus Angel BiscuitsIt's July, the middle of summer, and I feel like baking. I've been suppressing the urge to bake for a few weeks because it's been so hot, and I didn't want to have to reve up the air condition just because I've decided to do some baking. Anyway, I couldn't resist any longer, and since this weekend is a little cooler, I baked some angel biscuits. These biscuits are a little sweet and tangy because I slather some zesty citrus glaze on them before baking. The glaze also gives them some wonderful, summer colour: yellow, orange, and green. Can you guess what citrus zests I used?<br />
<br />
<b>The Recipe:</b><br />
Dry ingredients:<br />
<ul>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">2 cups whole wheat flour</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1 tbsp sugar</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1/2 tsp cardamom</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1 1/2 tsp dry instant yeast</span></b></li>
</ul>
<div>
Wet ingredients:</div>
<div>
<ul>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1/4 cup butter</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1/3 cup plain cream cheese</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">water</span></b></li>
</ul>
<div>
Glaze:</div>
</div>
<div>
<ul>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1 orange</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1 lemon</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">2 limes</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">3 tbsp sugar</span></b></li>
</ul>
<div>
Stir dry ingredients together. Cut butter and cream cheese into little chunks and rub into the flour mixture until the largest piece of butter of cream cheese is about the size of a split pea or lentil, and evenly distributed. Add water until a soft dough forms. Gather dough into a dough ball, wrap loosely with plastic wrap and place in the refrigerator for a few hours to let the dough soften and rise. </div>
</div>
<div>
<br /></div>
<div>
To make the glaze, wash the orange, lemon, and limes, and grate the zest into a bowl. Add sugar and mix to evenly distribute the zest. To make it spreadable, squeeze either the juice of the lemon, or the two limes over the sugar. </div>
<div>
<br /></div>
<div>
Roll out dough to 1/4 inch (or ~3/4 cm) thickness, fold the dough in half so that there are two layers. Cut out into squares or circles or whatever shape you want your biscuits to be, brush citrus glaze over biscuits, and slide into a hot oven to bake. Bake at 425 F (~220 C) for 10 to 12 minutes. Let biscuits cool on a rack and enjoy!</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-3yva5IBON6s/UOS0V2nooTI/AAAAAAAAAZ8/SgSaZTnWgOE/s1600/DSC08724e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-3yva5IBON6s/UOS0V2nooTI/AAAAAAAAAZ8/SgSaZTnWgOE/s640/DSC08724e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rested and risen dough with a particularly large chunk of butter</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-9dnFk9YHbhw/UOS0YQHDkQI/AAAAAAAAAaE/J7uasb9m_II/s1600/DSC08728e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-9dnFk9YHbhw/UOS0YQHDkQI/AAAAAAAAAaE/J7uasb9m_II/s640/DSC08728e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to be baked</td></tr>
</tbody></table>
<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/AVvXsEgQZzJ67SwWd19yDX32WELfCQnrwWE8WFNRQivzRjDFhQ100A4RxYZdN-E_gzXk5JxfDWiXBkcBYBcf20FkdJ0q8Avc2V4lECUOEbQYHqr88oVSpDdL2GzP5T2UaLDGTWXNBJEfDjIng9S0/s1600/DSC08730e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZzJ67SwWd19yDX32WELfCQnrwWE8WFNRQivzRjDFhQ100A4RxYZdN-E_gzXk5JxfDWiXBkcBYBcf20FkdJ0q8Avc2V4lECUOEbQYHqr88oVSpDdL2GzP5T2UaLDGTWXNBJEfDjIng9S0/s640/DSC08730e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooling and waiting to be devoured</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
<br /></div>
<div>
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Pepedohttp://www.blogger.com/profile/14581241708936266679noreply@blogger.com0tag:blogger.com,1999:blog-1006691673023850305.post-66806039966651274342013-06-02T23:24:00.000-07:002013-06-02T23:24:00.389-07:00Cranberry Cheesecake: A very late postI hope you're looking forward to summer! What is the one aspect of summer that you're most looking forward to? Maybe you like the long hours of daylight, the endless blue skies, all the outdoor activities, family gatherings and holidays, the beach, or glorious sunsets? Or perhaps you like watching the magnificent summer thunderstorms? I'm mostly looking forward to enjoying those cool, sweet treats that the hot sun makes me crave. Here is a recipe for a no-bake cheesecake filling that I made last year around this time. I'd promised to post about it when I made those <i><a href="http://sundayat2.blogspot.ca/2012/06/potato-and-mung-bean-biscuits.html" target="_blank">mung bean potato biscuits</a></i> (remember?) but never got around to writing the post. Well, here it is, a year late, but still a recipe to make.<br />
<div>
<br /></div>
<div>
<b>The Recipe</b> (makes two 8" tarts):</div>
<div>
Pie crusts (follow recipe <a href="http://sundayat2.blogspot.ca/2012/06/potato-and-mung-bean-biscuits.html" target="_blank"><i>here</i></a>)</div>
<div>
<br /></div>
<div>
Filling:</div>
<div>
<ul>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">300 mL fat free, plain greek yogurt</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">400 mL light, plain cream cheese </span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">3/4 cup frozen cranberries</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1/2 cup sugar</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">2 tbsp milk</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">2 tsp gelatin (powder)</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">some water</span></b></li>
</ul>
<div>
Mix together yogurt, cream cheese, and milk until a smooth mixture forms. It's best to let the cream cheese come to room temperature so it softens before blending. You can also soften the cream cheese in the microwave using the defrost setting. </div>
<div>
<br /></div>
<div>
Melt and cook frozen cranberries in a pan. Pour some water on the bottom of the pan until the bottom is covered with a layer of water. Cook until cranberries pop and soften. Pour into blender and blend until an even mixture forms. Strain to remove large pieces of skin and seed. Return to pan, add sugar, stir to dissolve, and cook until thickened, like a syrup. Take off heat and stir in gelatin to dissolve. Add to cream cheese and yogurt mixture and stir to combine. Pour into prepared pie tins, and place in the refrigerator to set for at least 4 hours before serving. </div>
</div>
<div>
<br /></div>
<div>
Note: you can set aside some cream cheese and yogurt mixture to decorate the top if you like. </div>
<div>
<br /></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/AVvXsEif93wiZGK0MzLmd7H8_84H-M4TCnoT5i1BH05UNSegxHd0Dt3_yWUOSQi1zmNE9dPbX4GjjsGrhWtFhAk1-J3dT8HMemqgGQYreViDFSChWcyE75sFh6wc9Eef0HTohTRvWGW9RMPqqiDN/s1600/P1060804e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif93wiZGK0MzLmd7H8_84H-M4TCnoT5i1BH05UNSegxHd0Dt3_yWUOSQi1zmNE9dPbX4GjjsGrhWtFhAk1-J3dT8HMemqgGQYreViDFSChWcyE75sFh6wc9Eef0HTohTRvWGW9RMPqqiDN/s640/P1060804e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the yogurt I used. I also added the jam to the rest of the cranberry puree (it's only a small amount). </td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-oK75iCF089Y/UOaBBqQDEzI/AAAAAAAAAaw/dUSRBS48URo/s1600/P1060810e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-oK75iCF089Y/UOaBBqQDEzI/AAAAAAAAAaw/dUSRBS48URo/s640/P1060810e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frozen cranberries.</td></tr>
</tbody></table>
<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/AVvXsEhbTAdESLuDXU2CRpzORkaw6fA-9K4Nv8HLa2kNCAGd2jpt-kkagVVpGtqB0wJDQf27hFDFno2p-dqUgYPtltITOXrppH-ViL1qAko7qMGErZ26pt-KKOVgy6lrt0dtlNF7bGWtgijwRb8j/s1600/P1060821e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbTAdESLuDXU2CRpzORkaw6fA-9K4Nv8HLa2kNCAGd2jpt-kkagVVpGtqB0wJDQf27hFDFno2p-dqUgYPtltITOXrppH-ViL1qAko7qMGErZ26pt-KKOVgy6lrt0dtlNF7bGWtgijwRb8j/s640/P1060821e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mung bean potato biscuits baked into a tart crust</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-UpR8CPyCWms/UOaBFo57a7I/AAAAAAAAAbA/mL24rPzFAhM/s1600/P1060825e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-UpR8CPyCWms/UOaBFo57a7I/AAAAAAAAAbA/mL24rPzFAhM/s640/P1060825e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the filling</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-z8tJoaPeIvs/UOaBHB3afjI/AAAAAAAAAbI/Y2McvqvYIps/s1600/P1060829e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-z8tJoaPeIvs/UOaBHB3afjI/AAAAAAAAAbI/Y2McvqvYIps/s640/P1060829e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Swirls for decoration</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-8xe2xOVQgdw/UOaCaL7pbDI/AAAAAAAAAbs/Hfr8rk9Fq3Y/s1600/P1070003e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-8xe2xOVQgdw/UOaCaL7pbDI/AAAAAAAAAbs/Hfr8rk9Fq3Y/s640/P1070003e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can also make it one colour. Texture after setting. </td></tr>
</tbody></table>
<div>
<br /></div>
Pepedohttp://www.blogger.com/profile/14581241708936266679noreply@blogger.com0tag:blogger.com,1999:blog-1006691673023850305.post-14124080911187853592013-05-23T10:52:00.002-07:002013-05-23T10:56:09.808-07:00Homemade Chocolate Candy CupsA few years ago, one of the best things happened in our neighbourhood: a Lindt chocolate outlet store opened. Last month, there was a 50% off sale on all store items and we bought a couple 2.2kg bags of dark chocolate pieces. When there's that much chocolate sitting in the house, the biggest temptation is to just take some and try out recipes. So I tried making some chocolate peanut butter cups and some chocolate ice cream cups.<br />
<br />
<b>Chocolate Peanut Butter Cups:</b><br />
Filling Ingredients:<br />
<ul>
<li><b><span class="Apple-style-span" style="color: #6fa8dc;">2 tbsp peanut butter (preferably slightly hardened chunks from the bottom of natural peanut butter jars)</span></b></li>
<li><b><span class="Apple-style-span" style="color: #6fa8dc;">2 tbsp sour cream</span></b></li>
<li><b><span class="Apple-style-span" style="color: #6fa8dc;">2 tbsp honey</span></b></li>
<li><b><span class="Apple-style-span" style="color: #6fa8dc;">1/2 tsp instant coffee</span></b></li>
<li><b><span class="Apple-style-span" style="color: #6fa8dc;">1/4 tsp salt</span></b></li>
</ul>
<div>
Shell: <b><span class="Apple-style-span" style="color: #6fa8dc;">~ 2 oz Dark chocolate</span></b></div>
<div>
Materials: <span class="Apple-style-span" style="color: #6aa84f;">Twelve ~1 inch diameter paper liners</span></div>
<div>
<br /></div>
<div>
Melt chocolate in the microwave using 10 second bursts, and stirring in between. Spoon a teaspoon into each paper liner and coax to the edges using a small spoon or toothpick. Stir mixed filling ingredients and place in a piping bag (or plastic bag with a corner cut off) and pipe into the centre of the paper liner on top of the chocolate. Pour enough chocolate on top to cover the peanut butter filling, allow chocolate to re-solidify at room temperature and place into the fridge until ready to serve. </div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-n4HxxB3XELE/UZ5WQYfE1pI/AAAAAAAAAq4/LgnsjKB9crc/s1600/P1080945e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-n4HxxB3XELE/UZ5WQYfE1pI/AAAAAAAAAq4/LgnsjKB9crc/s640/P1080945e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peanut butter fillings</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-x-z1EX6eRhE/UZ5WPi6HaHI/AAAAAAAAAqs/Z49WBIiHeXk/s1600/P1080953e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-x-z1EX6eRhE/UZ5WPi6HaHI/AAAAAAAAAqs/Z49WBIiHeXk/s640/P1080953e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate peanut butter cups. Just have to wait for these to firm up</td></tr>
</tbody></table>
<br />
<div>
<b>Chocolate Ice Cream Cups:</b></div>
<div>
Filling Ingredients: </div>
<div>
<ul>
<li><b><span class="Apple-style-span" style="color: #6fa8dc;">1/3 cup whipped cream</span></b></li>
<li><b><span class="Apple-style-span" style="color: #6fa8dc;">1 tbsp melted dark chocolate</span></b></li>
<li><b><span class="Apple-style-span" style="color: #6fa8dc;">1 tsp sugar</span></b></li>
</ul>
<div>
Shell: <b><span class="Apple-style-span" style="color: #6fa8dc;">~ 2 oz dark chocolate</span></b></div>
</div>
<div>
Materials: <span class="Apple-style-span" style="color: #6aa84f;">Twelve ~1 inch diameter paper liners</span></div>
<div>
<br /></div>
<div>
Melt chocolate in microwave using 10 second bursts, stirring in between. Spoon a teaspoon into each paper liner and coax chocolate all the way up the edge of the paper liner using a toothpick. Add more chocolate if needed to keep a thin but consistent layer all around. Place liners into the fridge to let the chocolate solidify and cool down. For the filling, fold sugar and melted chocolate into the whipped cream and spoon or pipe into the cooled chocolate shells. Place into the freezer to let the filling firm up before serving.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Mlx97G68tbg/UZ5WPgSaa_I/AAAAAAAAAq8/Y1ZRAxilw2A/s1600/P1090131e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-Mlx97G68tbg/UZ5WPgSaa_I/AAAAAAAAAq8/Y1ZRAxilw2A/s640/P1090131e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frozen chocolate ice cream cups. There's a bit of frost on the surface of the ice cream. </td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-VjUyFIVZy_M/UZ5WRcP2A5I/AAAAAAAAArI/AB_Yf6r4HaM/s1600/P1090135e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-VjUyFIVZy_M/UZ5WRcP2A5I/AAAAAAAAArI/AB_Yf6r4HaM/s640/P1090135e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The truffle-y ice cream centres and thin crisp (from the freezer) chocolate shell make these such an enjoyable treat</td></tr>
</tbody></table>
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Pepedohttp://www.blogger.com/profile/14581241708936266679noreply@blogger.com0tag:blogger.com,1999:blog-1006691673023850305.post-73971247247835238612013-05-22T12:53:00.000-07:002013-05-22T15:48:59.325-07:00Egg MedallionLast time I went on vacation with my family, we bought these small cake tins with removable bottoms. I'm actually not sure whether they're for making cakes because the bottom is pretty loose, which will allow the batter to leak out easily. It could be for individual bread rolls, but they're only ~5 cm wide and 4 cm tall and I only have four of these, so it would be a very small bread recipe. This morning, I used these as egg moulds to make breakfast today, and it worked quite well. Take a look!<br />
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<a href="http://1.bp.blogspot.com/-mWNBLWAcJLY/UZ1LJG4FzgI/AAAAAAAAAqU/FFXYYOFe0gk/s1600/P1090137+three.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-mWNBLWAcJLY/UZ1LJG4FzgI/AAAAAAAAAqU/FFXYYOFe0gk/s1600/P1090137+three.jpg" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">The removable bottom cake tins. I just put them upside down (as in the picture above) on a hot pan and slipped a raw egg with some cheese and pepper into the small whole at the top. </td></tr>
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One large egg fits perfectly into tins this size: 5 cm diameter, 4 cm height. Since I used a non-stick pan, I didn't use any oil. I was reminded to be careful not to scratch the non-stick coating with the tins by my mom, and the rounded edges of these tins were perfect. After removing the bottoms of these cake tins, I placed them upside down on a hot pan, and allowed 30 seconds for the cake tins to heat. In the meantime, I whisked an egg slightly with some black pepper and shredded cheese. Once I was sure the pan and cake tins were hot, I poured the whisked egg into the upside down cake tin and waited.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-rfqIDqzjumM/UZ0gfUnT9fI/AAAAAAAAAp4/Zb7-lqdKLk0/s1600/P1080796e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-rfqIDqzjumM/UZ0gfUnT9fI/AAAAAAAAAp4/Zb7-lqdKLk0/s640/P1080796e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is how it looked when I turned the tin onto a plate after a few minutes. The hot aluminum tin evenly distributes the heat from the pan to the sides of the egg medallion, which allowed the whole egg to get cooked. </td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-jJV4RHhltAk/UZ0gftguuYI/AAAAAAAAAp8/x4aM1tFbbIE/s1600/P1080798e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-jJV4RHhltAk/UZ0gftguuYI/AAAAAAAAAp8/x4aM1tFbbIE/s640/P1080798e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A sprinkle of very finely chopped red pepper, and some green fruit and veg (avocado and cucumber) makes a pretty and tasty breakfast. </td></tr>
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Pepedohttp://www.blogger.com/profile/14581241708936266679noreply@blogger.com0tag:blogger.com,1999:blog-1006691673023850305.post-73205903181455071502013-05-16T08:17:00.000-07:002013-05-16T08:17:01.090-07:00Green Tea Ice CreamWhile I'm on the green tea trend, I made some green tea ice cream. The first batch of homemade ice cream this season marks the start of many warm sunny days...<br />
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The Recipe:<br />
Ingredients:<br />
<ul>
<li>1 tbsp green tea powder</li>
<li>1 1/2 cup whipping cream</li>
<li>1 3/4 cup water</li>
<li>1/4 cup sugar + 6 g splenda (or 1/2 cup sugar)</li>
<li>pinch salt</li>
<li>1 egg yolk</li>
<li>1 tbsp cornstarch</li>
</ul>
Place egg yolk in a large bowl that will hold at least 4 cups of liquid. Stir together 2 tbsp sugar and cornstarch and set aside. In a pot, place in the rest of the sugar (and substitute) and green tea powder and stir to mix evenly. Add water and cream and heat on medium heat, whisking to make sure everything is evenly mixed. Once cream mixture is just simmering (tiny bubbles should be forming at the surface and it should feel hot if you put a drip on your finger), take pot off heat. Add sugar and cornstarch to egg yolk and whisk to form a lumpy mixture. Slowly pour hot cream into the egg yolk and sugar mixture while whisking. Now pour entire mixture back into the pot and stir with a heat proof spatula or wooden spoon gently until it thickens a bit. Mixture should coat the spatula or back of spoon and leave a clean track when you run a finger across it. Strain mixture through a sieve, allow to cool to room temperature and chill completely in the fridge.
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Pour into pre-frozen ice-cream maker after chilling and churn away! For me, it took about 25 minutes for a chunk to get stuck, so I knew it was ready. Scoop into a freezable container (about 4 cups volume) and freeze for a few hours to let ice-cream firm up.
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-SQG9WFkcUfo/UZT3zkLLedI/AAAAAAAAApU/MxaBfjrDw5c/s1600/P1090018e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-SQG9WFkcUfo/UZT3zkLLedI/AAAAAAAAApU/MxaBfjrDw5c/s640/P1090018e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Churning ice cream after 15 minutes. </td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-FkuPCBuHqUs/UZT30Ui0IOI/AAAAAAAAApY/kKUT1NLSYpE/s1600/P1090032e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-FkuPCBuHqUs/UZT30Ui0IOI/AAAAAAAAApY/kKUT1NLSYpE/s640/P1090032e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some microwave toffee walnuts to go with the ice cream. </td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-J4EHqCQU894/UZT30nxadBI/AAAAAAAAApc/uIqr9Tovies/s1600/P1090033e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-J4EHqCQU894/UZT30nxadBI/AAAAAAAAApc/uIqr9Tovies/s640/P1090033e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A few hours later: green tea ice cream</td></tr>
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<br />Pepedohttp://www.blogger.com/profile/14581241708936266679noreply@blogger.com0tag:blogger.com,1999:blog-1006691673023850305.post-62336324522082457142013-05-14T06:24:00.002-07:002013-05-14T06:25:59.168-07:00Green Tea CroissantsThere's this program called "peaksaver" in Canada where electricity costs more during the daytime on weekdays and less at night and on weekends, so as to lower the stress on the power grid. This means I save most of the baking for weekends. Sometimes it becomes too hard to wait for the weekend and I find myself getting started on a weekday. Last week was one of those weeks, but I thought of the perfect thing to make: croissants. Croissants are made by folding a layer of solid fat (usually butter) into a yeast dough, and folding the resultant dough over and over again to achieve many layers. Making them can take up to a few days because the dough has to rest in the fridge for hours between each fold. Starting on a Thursday night made them ready for baking on Saturday. I combined cream cheese and butter with some green tea powder for the fat layer for half the recipe, and just butter and green tea powder for the other half. Since I only had whole wheat flour at home, I used that for both recipes. Both turned out alright. The cream cheese croissants were softer while the butter ones were crispier.<br />
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<b>The Recipe:</b><br />
Ingredients:<br />
Fat layer:<br />
<ul>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">100 g unsalted butter</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">125 g plain cream cheese (or use all butter if desired)</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">2 tsp green tea powder</span></b></li>
</ul>
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Dough:</div>
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<ul>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">250 g whole wheat flour</span></b></li>
<li><b style="color: #3d85c6;">25 g pea fibre </b>(not really necessary)</li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1 tsp yeast</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">~1 cup lukewarm water</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">4 tbsp sugar</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1/4 tsp salt</span></b></li>
</ul>
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Softened the butter and cream cheese, add green tea powder, and stir together to combine. Roll into a large, flat square about 6" (~15 cm) wide between two pieces of plastic wrap. Store on a flat surface in the fridge for 15 to 30 minutes to let it firm up. Meanwhile, prepare the dough by stirring all ingredients together and kneading it into an smooth, elastic ball. Roll out into a rectangle about 7" by 14" (~17.5 by 35 cm) large. The idea is to get it slightly larger than twice the size of the butter layer. Place the chilled butter layer on one side of the rolled out dough and fold the other side over so that the butter is sandwiched between two layers of dough. Make sure there are no air pockets between dough and butter and pinch the sides to seal the butter in. </div>
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Roll the dough out a bit so that it becomes a rectangle with one set of edges longer than the original 7". Fold into three like a letter, wrap loosely with plastic wrap and place in the fridge to chill for anywhere between 1 to 8 hours. Repeat this roll, fold, and chill process again three to four more times. </div>
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When the final dough has had time to chill and rise slightly in the fridge, it is ready to be rolled out, cut, and shaped into a croissant. On a floured surface, roll out dough into a layer just less than 0.5" (~1 cm) thick. Cut into triangles and add a small slit at the base of the triangle to help with even baking. Roll into crescents starting at the base, and place on a lined baking sheet. Allow to rise at room temperature for 1 to 2 hours and bake in a 350F (~175C) oven for 20 – 25 min. Allow to cool on a rack. </div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-tgHYjEiqRN4/UZI5vtLL6eI/AAAAAAAAAoM/O7CehTP_uDE/s1600/P1080655e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="492" src="http://2.bp.blogspot.com/-tgHYjEiqRN4/UZI5vtLL6eI/AAAAAAAAAoM/O7CehTP_uDE/s640/P1080655e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green tea butter sitting on dough</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-NUkRQ2_ZxaU/UZI5zKO4nbI/AAAAAAAAAok/8HgMc7dU_xo/s1600/P1080886e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-NUkRQ2_ZxaU/UZI5zKO4nbI/AAAAAAAAAok/8HgMc7dU_xo/s640/P1080886e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut out dough, ready to be shaped into a croissant</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-H40jgM41ubs/UZI5ytLxJJI/AAAAAAAAAoc/HCbl86YUkSk/s1600/P1080773e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-H40jgM41ubs/UZI5ytLxJJI/AAAAAAAAAoc/HCbl86YUkSk/s640/P1080773e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before baking (this is the cream cheese and butter batch)</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-T_MeiuGAnbM/UZI5zGqxOVI/AAAAAAAAAoo/rz5CCU-WaXo/s1600/P1080894e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-T_MeiuGAnbM/UZI5zGqxOVI/AAAAAAAAAoo/rz5CCU-WaXo/s640/P1080894e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before baking (this is the pure butter batch)</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-wMCDSG8Mtg0/UZI50qGSCnI/AAAAAAAAAo8/eVTSy9LWo5k/s1600/P1080909e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-wMCDSG8Mtg0/UZI50qGSCnI/AAAAAAAAAo8/eVTSy9LWo5k/s640/P1080909e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh from the oven (this is the butter batch)</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDduePOjaT5EtT5GjAJpRd3rWuToEvty_ix9c_CwQRIugaA4Qe3hMHehafq-yBPlFXra6_zUtIGLGgtFxJoagKfYny9Wp9Y2cSQqmrDRR3UpZQxyNQAxNjJPINDI5vMCbLVc1EbNHQTmRK/s1600/P1080830e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDduePOjaT5EtT5GjAJpRd3rWuToEvty_ix9c_CwQRIugaA4Qe3hMHehafq-yBPlFXra6_zUtIGLGgtFxJoagKfYny9Wp9Y2cSQqmrDRR3UpZQxyNQAxNjJPINDI5vMCbLVc1EbNHQTmRK/s640/P1080830e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Texture of the cream cheese and butter croissants (retained green tea colour better than the butter ones)</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-mV-iiQL6o0tE6wgP4VPQkq6BtPFBqnGNU1_z17f43ofXXpL7eqA7M9-v9UWvHgRkxmWpSvchBg5jbv0NbqGLW_-YhEvwdwf22JExOs427hFmjJSDTIc7GO2SMXeXzreJymJRd43a3hDp/s1600/P1080922e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-mV-iiQL6o0tE6wgP4VPQkq6BtPFBqnGNU1_z17f43ofXXpL7eqA7M9-v9UWvHgRkxmWpSvchBg5jbv0NbqGLW_-YhEvwdwf22JExOs427hFmjJSDTIc7GO2SMXeXzreJymJRd43a3hDp/s640/P1080922e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Texture of the pure butter croissants</td></tr>
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<br />Pepedohttp://www.blogger.com/profile/14581241708936266679noreply@blogger.com0tag:blogger.com,1999:blog-1006691673023850305.post-27398779934614175142013-05-08T19:57:00.000-07:002013-05-08T19:57:48.718-07:00Honey-snap cookiesI've been having trouble finding inspiration for stuff to write here lately, so lets just skip right to the cookies. I think I'm going through a "cookie phase" right now, because I just made those chocolate ginger cookies, and now I have a batch of honey-snap cookies in the kitchen. These have toasted millet, which are supposed to be very healthy due to its rather abundant B-vitamin content (look at the <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=53" target="_blank">WHFoods: Millet page</a> for more info). Here's how they were made...<br />
<br />
<b>The Recipe:</b><br />
Ingredients:<br />
<ul>
<li><b style="color: #3d85c6;">2/3 cup minute oats </b>(any rolled oat will probably work as well)</li>
<li><b style="color: #3d85c6;">1/3 cup wheat bran </b>(can substitute oat bran, small flaked coconut, or psyllium husk if you don't want gluten)</li>
<li><b style="color: #3d85c6;">2 tbsp toasted millet</b> (toasted in dry pan until they popped)</li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">2 tbsp skim milk powder</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">2 tbsp cornstarch</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1/2 tsp cinnamon</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1/2 tsp baking powder</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1/2 tsp salt</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1 egg</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">2 tbsp butter</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1/2 cup honey</span></b></li>
<li>(optional)<b style="color: #3d85c6;"> 2 tbsp unsweetened cocoa powder</b></li>
</ul>
<div>
Sift and stir together cornstarch, milk powder, cinnamon, baking powder, and salt. In a small pot, heat honey and butter until the butter melts and mixture is runny. Take off heat, and allow to cool slightly. Add sifted mixture, oats, bran, millet, and egg, and stir to get an even mixture. Add cocoa powder if desired. Place spoonfuls of batter on a lined baking sheet, making sure to leave at least a 2 inch (~5 cm) border around each spoonful because cookies will spread while baking. Bake at <span class="Apple-style-span" style="color: #b45f06;">350F (or ~175C) for 8 to 10 minutes</span> or until the edges begin to turn golden brown. Cool on a wire rack and cookies will become crispier as they cool. </div>
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<div>
Note: Cookies can be stored in an air-tight container at room temperature to preserve crispness; they will turn into a moist, cake-y texture if stored in the fridge. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-J8_qLvLxV9M/UYsPGxlmuMI/AAAAAAAAAnc/B4qK42quM2Q/s1600/P1080844e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-J8_qLvLxV9M/UYsPGxlmuMI/AAAAAAAAAnc/B4qK42quM2Q/s640/P1080844e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Millet and oats, with milk powder, cornstarch, baking powder, salt, and cinnamon on top</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ80lGmxMSZ2ehfhipAZN7gjlFkJP51p7xDRgD2KKwxkabN8JQBCV-jd_DR2BMNN1X4X62NkbePdJ3iE7Znl5V0f7zCQ_lu4OpXxp4xEFs6l5fYbbIEEZjEYMbE3OtexV5aXKdrSDhqwfX/s1600/P1080846e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ80lGmxMSZ2ehfhipAZN7gjlFkJP51p7xDRgD2KKwxkabN8JQBCV-jd_DR2BMNN1X4X62NkbePdJ3iE7Znl5V0f7zCQ_lu4OpXxp4xEFs6l5fYbbIEEZjEYMbE3OtexV5aXKdrSDhqwfX/s640/P1080846e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spoonfuls of batter before baking (these ones have cocoa powder)</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOdMPlrBP20kRMdrJw_z18DtrUUj_qOA33JMRVq7wkwQTbO7fwJ_a1FIX1MCiz5WukR5JZ5_V1mGmZbWCu9kMxFOGziW3Y_mAAtrarYJvyUcZkEpSgC0JU4qq3BgOw6jzG9bm-LMVoRftj/s1600/P1080915e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOdMPlrBP20kRMdrJw_z18DtrUUj_qOA33JMRVq7wkwQTbO7fwJ_a1FIX1MCiz5WukR5JZ5_V1mGmZbWCu9kMxFOGziW3Y_mAAtrarYJvyUcZkEpSgC0JU4qq3BgOw6jzG9bm-LMVoRftj/s640/P1080915e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The baked cookies. Again, these have the cocoa powder and appear darker. </td></tr>
</tbody></table>
<div>
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Pepedohttp://www.blogger.com/profile/14581241708936266679noreply@blogger.com0tag:blogger.com,1999:blog-1006691673023850305.post-63594807204704705252013-04-27T20:17:00.000-07:002013-04-28T20:55:45.132-07:00Crepes<span class="Apple-style-span" style="font-family: Trebuchet MS; font-size: 12px;">It's finally starting to feel like spring here, with the weather being sunny, breezy, and 19 degrees today. To me, crepes are a particularly fitting food for spring because their light and delicate nature reflects the new grass, budding flowers, and baby animals born in this season. An additional bonus is that they can be topped or filled with almost anything you fancy, so I went ahead and came up with...</span><br />
<br />
<b>The Recipe:</b><br />
Ingredients:
<br />
<ul>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1/2 cup whole wheat chapati flour</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1/4 cup shredded cheese. </span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1 tsp black pepper</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1/4 tsp salt</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1 whole egg</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">3/4 cup milk</span></b></li>
</ul>
<br />
Whisk together in a large spouted container. In a non-stick pan, greased if desired, med-high heat, cover the flat surface of the pan with a thin, even layer of batter. To do this, take the pan off the heat, pour enough to cover about half the area into the centre. Swirl batter in the pan until the surface is evenly covered. Return pan to heat and cover until the steam that collects on the lid falls back to the pan and makes sizzling noises. Crepe's surface should look dull but the colour unchanged. Loosen edges of crepe from pan and flip with a heat-safe spatula. Cover and wait until you hear sizzling from the steam falling back to the pan again. Remove crepe from pan and repeat to finish other crepes. Makes 6 to 8 depending on size of pan
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-i4Fzky_lrcQ/UXyT-_pwzbI/AAAAAAAAAjQ/pwssiiOV2qU/s1600/P1080656e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-i4Fzky_lrcQ/UXyT-_pwzbI/AAAAAAAAAjQ/pwssiiOV2qU/s640/P1080656e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dry ingredient mix - chopsticks help break apart shredded cheese</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-PT38GNK53YI/UXyT9CVIbeI/AAAAAAAAAjA/MVC1ArAbPh8/s1600/P1080669e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-PT38GNK53YI/UXyT9CVIbeI/AAAAAAAAAjA/MVC1ArAbPh8/s640/P1080669e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some finished crepes</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-IbBRuIAaQAE/UXyT-_n1hhI/AAAAAAAAAjU/6Ih9YcfNY-o/s1600/P1080745e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-IbBRuIAaQAE/UXyT-_n1hhI/AAAAAAAAAjU/6Ih9YcfNY-o/s640/P1080745e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brunch. Turns out strawberries and yogurt taste pretty good with black pepper crepes.</td></tr>
</tbody></table>
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<br />Pepedohttp://www.blogger.com/profile/14581241708936266679noreply@blogger.com0tag:blogger.com,1999:blog-1006691673023850305.post-39439522289698819252013-04-21T09:08:00.000-07:002013-04-28T20:57:27.548-07:00Cocoa Gingersnap CookiesThe cookie monster in me came out this weekend.<br />
<br />
<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">The Recipe:</span></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Ingredients:</span>
<br />
<ul>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"> <b>1/2 cup whole grain brown rice flour</b></span></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"> 1/2 cup teff flour</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"> 3/4 cup buckwheat flour</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"> 2 tbsp pea fibre</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"> 2 tbsp dark cocoa powder</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"> 1 tsp baking powder</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"> 1/2 tsp salt</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"> 1 cup cottage cheese</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"> 1/2 cup low fat cream cheese</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"> 1 egg</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"> 1/2 cup brown sugar</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"> 3 tbsp fresh ground ginger</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"> 1 tbsp granulated sugar</span></b></li>
</ul>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Sift and mix flours, pea fibres, cocoa powder, baking powder, and salt. Process cottage cheese or push it through a sieve, and mix with cream cheese, egg, brown sugar, and ginger. Combine dry ingredients into the wet to form a dough. Shape into small round dough balls and squash slightly. Roll in granulated sugar if desired and bake in a 350F oven for 20 to 25 minutes until cookie is crispy. Let cool a bit and enjoy (with a glass of milk)! </span>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-kSPzAm9GX6U/UXQOXdNhY8I/AAAAAAAAAio/44wiVhu4oPA/s1600/P1080438e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-kSPzAm9GX6U/UXQOXdNhY8I/AAAAAAAAAio/44wiVhu4oPA/s640/P1080438e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookie dough. The white specks are bits of cottage cheese. They will not be visible after baking. </td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-tDQr8HfU6zM/UXQOSlj7RNI/AAAAAAAAAig/U_M1u1F6JSQ/s1600/P1080451e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-tDQr8HfU6zM/UXQOSlj7RNI/AAAAAAAAAig/U_M1u1F6JSQ/s640/P1080451e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">yum yum!</td></tr>
</tbody></table>
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Pepedohttp://www.blogger.com/profile/14581241708936266679noreply@blogger.com0tag:blogger.com,1999:blog-1006691673023850305.post-32079672289211261342013-04-17T13:53:00.000-07:002013-04-28T20:51:33.225-07:00Chocolate Chantilly Cake<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I'm sure someone else has already invented this cake and gave it a name, but I haven't come across it yet, so I'm just going to call it a chocolate chantilly cake. It has four layers of crispy meringue (that probably won't stay crispy by the time the cake has chilled), and is frosted with chocolate chantilly. I guess it's sort of like a dacquoise, without the buttercream or nuts. It's also meant to be a simple recipe, because other than the little bit of cream of tartar and salt, there are only four main ingredients. Hope you enjoy this rich-tasting cake too!
<br /><br />
By the way, if you know of the proper name for a cake like this, please let me know! University has made me obsessively vigilant about not plagiarizing or taking credit for anything that's not mine. So I definitely don't want to do that here. </span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><br /></span>
<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><br /></span></b><br />
<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">The Recipe:</span></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Ingredients:</span>
<br />
<ul>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"><b>3 egg whites</b></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"><b>1/3 cup white sugar</b></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"><b>1/4 tsp cream of tartar</b></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"><b>1/2 tsp salt</b></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b style="color: #3d85c6;">200 g dark, unsweetened chocolate </b>(you can also use bittersweet)</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"><b>175 mL water</b></span></li>
</ul>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Stir sugar, cream of tartar, and salt together. In a clean bowl, whisk egg whites until they reach a soft peak (or when you don't see anymore clear, runny egg whites at the bottom of the bowl). Gradually add sugar as you continue to whisk. Beat to the egg whites are glossy and reach a stiff peak. Spread into four 1 cm, 15 cm diameter round disks with a stencil onto a lined baking sheet. I used the hole in a removeable bottom pie tin. Make sure the top is even. With the leftover egg whites, scoop into a piping bag (or plastic bag and cut off a corner) and pipe small rounds to use for decoration later. Bake in a 250F oven for 30-40 minutes until the meringue is crisp and dry, and you can easily remove them from the sheet without them sticking. Allow them to cool in the oven. </span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">In the mean time, bring the water to a boil in a small pot (covered). Take water off the stove and drop in 175 g of chocolate. Whisk to help chocolate melt into the water. Once the chocolate has completely melted and mixed with the water, pour into a large bowl, set over a bowl of ice water, and whisk as if you're whipping cream. The chocolate should begin to firm up and resemble chocolate frosting. Spread the whipped chocolate on each meringue disc generously, keeping 1 cm border clear of the edge, stacking each layer on top of the last as you go. With the remainder of the chocolate, spread onto the sides to cover the whole cake. Stick the mini meringues on the side for decoration. With the remaining 25 g of dark chocolate, you can melt and pipe shapes to add additional decoration to put on the cake. Chill for at least a few hours in the fridge, slice, and enjoy! </span>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></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/AVvXsEi6uHbHDoK9VUF2Fzep3c79yGi_8fBDMXCrxhc3cCmolF-Tyq0tNjrXNiHmCIf6gmPGN_Sk__X3gZCkponPyuoZg9QwQgScRWqBGdh9svKk5KxSlOSVxhWm3LGkp-NaOlTt4FyxvHBKlhM7/s1600/P1080068e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6uHbHDoK9VUF2Fzep3c79yGi_8fBDMXCrxhc3cCmolF-Tyq0tNjrXNiHmCIf6gmPGN_Sk__X3gZCkponPyuoZg9QwQgScRWqBGdh9svKk5KxSlOSVxhWm3LGkp-NaOlTt4FyxvHBKlhM7/s640/P1080068e.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">My first time making this; not sure if it was supposed to look like this. </span></td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6aJpPheX328OhcCrBsCf1EkUUeSGY2iQL5TKDanhu-1OSbnqMOqmeaK_6cx53mAfa2qjkCrBKKzjPkP5O6DLjs4CQFq92Vqz3otlUoSdGLmz0N6bVuNQTIlFIRkMHc-hnQgSOIV7lM457/s1600/P1080462e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6aJpPheX328OhcCrBsCf1EkUUeSGY2iQL5TKDanhu-1OSbnqMOqmeaK_6cx53mAfa2qjkCrBKKzjPkP5O6DLjs4CQFq92Vqz3otlUoSdGLmz0N6bVuNQTIlFIRkMHc-hnQgSOIV7lM457/s640/P1080462e.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Meringue disks, before baking</span></td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Q6kvLmto5mY/UWt8ox7ityI/AAAAAAAAAhk/_FuOB5OB7m8/s1600/P1080472e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="480" src="http://3.bp.blogspot.com/-Q6kvLmto5mY/UWt8ox7ityI/AAAAAAAAAhk/_FuOB5OB7m8/s640/P1080472e.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Tada!</span></td></tr>
</tbody></table>
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Pepedohttp://www.blogger.com/profile/14581241708936266679noreply@blogger.com3tag:blogger.com,1999:blog-1006691673023850305.post-89276534385137663992013-04-14T10:38:00.000-07:002013-04-21T12:53:55.824-07:00Carrot Bread<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Now that the school year has ended and I can devote my entire weekend to baking, I decided to try making bread with the stand mixer. I like carrot cake, but wanted to make bread, so I tried to make a sweet bread with carrots. It doesn't taste exactly like carrot cake, but it is reminiscent of it and tasty in its own way. I can never find pumpkin spice powder, and it's not really the season for it anyway, so I just used some five spice powder, which is always abundant in my house. Over the past few days, I've found out that it tastes good with some extra icing sugar dusted on top, or a drizzle of honey. It's also delicious to make peanut butter sandwich with, and even better if I make french toast with it. </span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I have a question for you though. I've always thought of carrot cake as an autumn recipe, because of the dense, hearty quality of the cake and the pumpkin spice usually used. But I recently saw a local bakery's display promoting carrot cakes for the spring season. What do you think: Is carrot cake seasonal? If so, which season? </span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div>
<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The Recipe:</span></b></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients: </span></div>
<div>
<ul>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"><b>3 1/2 cups whole wheat flour</b></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"><b>1/4 cup gluten flour</b></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"><b>2 tbsp pea fibre</b></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"><b>1 tsp five spice powder</b></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #3d85c6; font-weight: bold;">1 can semi-skimmed evaporated milk </span>(~1 1/2 cup)</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"><b>3/4 cup carrot puree</b></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"><b>2 eggs</b></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"><b>1/4 cup olive oil</b></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"><b>3/4 cup brown sugar</b></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"><b>1 package instant yeast</b></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;"><b>1/2 tsp salt</b></span></li>
</ul>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Combine dry ingredients (except yeast) in a bowl and stir to mix. In the mixing bowl, place all wet ingredients, except the oil and eggs, and add the yeast. Start to stir with the dough hook attachment at low speed and gradually add the dry ingredients. Add about 3/4 of the dry ingredients and let the dough knead for 5 minutes at medium speed. Scrape the sides of the mixing bowl to make sure all ingredients added are incorporated into the dough. Take dough out of mixing bowl and into a large oiled bowl. Cover bowl loosely with a damp tea towel or plastic wrap, and let rise for at least an hour. Then, return dough to mixing bowl, and while kneading at low speed, add eggs and oil, and the rest of the dry ingredients. Let the dough knead for another 6-8 minutes or so at medium speed. Dough should be smooth, soft, and slightly tacky. Place dough in its baking tin. I used a 9" bundt pan. Cover and let rise as before for at least another hour. Place in an oven preheated to 350<span class="Apple-style-span" style="color: #444444; font-size: x-small; line-height: 16px;">º</span>F (~175<span class="Apple-style-span" style="color: #444444; font-size: x-small; line-height: 16px;">º</span>C) oven and bake for 45 minutes. Check if it's done by tapping the crust. It should sound airy and hollow if it is done. If it sounds and feels dull and dense when tapped, return to oven for another 5 to 10 minutes before checking again. </span></div>
</div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-_wivGAV9W0g/UWrmlrLu2GI/AAAAAAAAAgs/hu6il-nY2fI/s1600/P1080119e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="640" src="http://2.bp.blogspot.com/-_wivGAV9W0g/UWrmlrLu2GI/AAAAAAAAAgs/hu6il-nY2fI/s640/P1080119e.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Carrot puree</span></td></tr>
</tbody></table>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Gzu76rCxmhI/UWrn3x9r0kI/AAAAAAAAAhI/lN9dEg7XC_w/s1600/P1080124e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="640" src="http://3.bp.blogspot.com/-Gzu76rCxmhI/UWrn3x9r0kI/AAAAAAAAAhI/lN9dEg7XC_w/s640/P1080124e.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Risen bread</span></td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-qafDX9r5XN0/UWrmlTnsixI/AAAAAAAAAgo/jGK2Usdyzjk/s1600/P1080128e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="640" src="http://2.bp.blogspot.com/-qafDX9r5XN0/UWrmlTnsixI/AAAAAAAAAgo/jGK2Usdyzjk/s640/P1080128e.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Baked carrot bread (very orange from the eggs and carrots)</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-hbwMgIRpkoA/UWrorTtA1CI/AAAAAAAAAhQ/kOuWikVgztg/s1600/P1080138e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="640" src="http://2.bp.blogspot.com/-hbwMgIRpkoA/UWrorTtA1CI/AAAAAAAAAhQ/kOuWikVgztg/s640/P1080138e.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Texture inside</span></td></tr>
</tbody></table>
<div style="text-align: center;">
<br /></div>
Pepedohttp://www.blogger.com/profile/14581241708936266679noreply@blogger.com0tag:blogger.com,1999:blog-1006691673023850305.post-4956875464698605942013-04-07T07:25:00.000-07:002013-04-21T12:54:09.259-07:00Fruit & Syrup Cornmeal Cake<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It's that time of the year again, when everything and everyone is just starting to stir from a long winter's nap, and I am recovering from another traumatizing set of exams. As always, a few eager early crops of cherry tomatoes and strawberries from some warmer place spring up to the front shelves of supermarkets. I know it isn't peak season yet, so they aren't very flavourful, but I couldn't resist getting a small box of each. Anyhow, they'll do fine in these cakes because I concentrate their flavours by heating and reducing some of their water content in a pan before adding them into the batter. To complement the fruits, there are also streaks of silky Chinese black vinegar swirling through these cakes. The cornmeal and dark brown sugar gives this cake a heartiness. There's a bit of lingering winter and upcoming spring in this cake to reflect the current weather.</span><br />
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div>
<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The Recipe:</span></b></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sift together dry ingredients: </span></div>
<div>
<ul>
<li><b><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;">1 cup whole wheat cake/pastry flour</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;">3/4 cup yellow coarse-grind cornmeal</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;">2 tsp baking powder</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;">1/2 tsp baking soda</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;">1/4 tsp salt</span></b></li>
</ul>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Wet ingredients: </span></div>
</div>
<div>
<ul>
<li><b><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;">1 cup grape tomatoes</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;">1 cup whole strawberries</span></b></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b style="color: #3d85c6;">1 cup black vinegar </b>(AKA <a href="http://www.mattas.co.uk/sauce-vinegar-etc/vinegar/gold-plum-chinkiang-vinegar-550ml" target="_blank">Chinese Chinkiang vinegar</a>, available at Asian grocery stores)</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b style="color: #3d85c6;">1 cup plain yogurt </b>(not Greek, any fat content is OK, as long as there is no gelatin or thickening starches)</span></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;">3 whole eggs</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;">1/2 cup (or half a 250 g block) light plain cream cheese</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif;">1/2 cup brown sugar</span></b></li>
</ul>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Dice tomatoes and strawberries and heat in a dry, non-stick pan until the fruit pieces look somewhat shrunken and shrivelled. Allow fruit to cool on a plate. Reduce vinegar in the same pan until it is the consistency of runny honey in the pan, or about a third to a quarter of the volume is left. Remove to a bowl to allow it to cool. In a large bowl, beat cream cheese, yogurt, and sugar until well mixed. Add eggs and continue to beat until mixture is smooth. Add sifted dry ingredients in three batches, stirring or blending partially between each batch. Gently stir in fruits until they are evenly distributed. Add reduced vinegar and stir a few times so that streaks of black from the vinegar are visible in the batter. </span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pour into non-stick cake tin of your choice (recipe fits well into a 12-inch round tin, or two 8-inch round tins, or six 4-inch mini-cake tins). Bake at <span class="Apple-style-span" style="color: #b45f06;">325°F or ~165°C</span> until toothpick comes out clean. This takes about <span class="Apple-style-span" style="color: #b45f06;">25 minutes for the mini tins and 35 minutes for larger tins</span>. Remove cakes from tins whenever they've cooled enough for you to handle them. Slice and enjoy!</span></div>
</div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Note: Feel free to substitute with any other fruit that taste good cooked. You can also use balsamic vinegar instead of black vinegar – just make sure to use the cheap kind. If you like your cake sweeter and think your fruits match the flavour, you can even drizzle in honey or thick molasses instead of vinegar. </span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></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/AVvXsEhVaqwRibmYEsEBx_KsLY-h-tZ0EOqGwGM9WtmprGr5uLcWmYMzYhga6U7vw3zy2IQUkqryGJYptUbNmFj2rtSXbubsTU8anNsXdx_2o7hZbwVTYbz_EAw-zldRnij9beKMY4azUEgnJFMD/s1600/P1060185e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVaqwRibmYEsEBx_KsLY-h-tZ0EOqGwGM9WtmprGr5uLcWmYMzYhga6U7vw3zy2IQUkqryGJYptUbNmFj2rtSXbubsTU8anNsXdx_2o7hZbwVTYbz_EAw-zldRnij9beKMY4azUEgnJFMD/s640/P1060185e.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Strawberries.</span></td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-w1mTt4BCEHo/UNPZ63-DLfI/AAAAAAAAAM4/wFEf41SmCA0/s1600/P1060201e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="480" src="http://2.bp.blogspot.com/-w1mTt4BCEHo/UNPZ63-DLfI/AAAAAAAAAM4/wFEf41SmCA0/s640/P1060201e.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Reducing vinegar. It's letting off a intensely sharp, but pleasant smell right now.</span></td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-HBNs8n-de58/UNPZ-EP9EII/AAAAAAAAANA/z8RjwKj_bRo/s1600/P1060207e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="480" src="http://1.bp.blogspot.com/-HBNs8n-de58/UNPZ-EP9EII/AAAAAAAAANA/z8RjwKj_bRo/s640/P1060207e.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">A rather thick cake batter with streaks of vinegar visible.</span></td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<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/AVvXsEiVUu8_DE3sXX0g0qAHtgvkWHFMUaVQDJ5XXQ7T8BhBjIzvcQkq25EdjOFd3rsiMWqaK5mBq85AHdEIFhA-Y_xtRu6Zd-SDc9IxKB-fPpw5mdisqfLSSEdzJH424z9FHSF8eMzimb0qDP6y/s1600/P1060219e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVUu8_DE3sXX0g0qAHtgvkWHFMUaVQDJ5XXQ7T8BhBjIzvcQkq25EdjOFd3rsiMWqaK5mBq85AHdEIFhA-Y_xtRu6Zd-SDc9IxKB-fPpw5mdisqfLSSEdzJH424z9FHSF8eMzimb0qDP6y/s640/P1060219e.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Hot cakes, just out of the oven. A yummy crispy top!</span></td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<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/AVvXsEikBK-LcGZwTmWzjZXoMAVsoGxXsQXznuEp8AoXNhZLxWB9r0_NR-_50VuscNlVwD8JNAW1reb9ztDulxtkinCM9TshzmQ80dIRsmcqJAPty66ILLXa771A5ozNbgu7MgEuSprtwvHJ4VPw/s1600/P1060379e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikBK-LcGZwTmWzjZXoMAVsoGxXsQXznuEp8AoXNhZLxWB9r0_NR-_50VuscNlVwD8JNAW1reb9ztDulxtkinCM9TshzmQ80dIRsmcqJAPty66ILLXa771A5ozNbgu7MgEuSprtwvHJ4VPw/s640/P1060379e.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Time to have a slice!</span></td></tr>
</tbody></table>
<div>
<br /></div>
Pepedohttp://www.blogger.com/profile/14581241708936266679noreply@blogger.com0tag:blogger.com,1999:blog-1006691673023850305.post-22688180324008673422013-03-28T14:10:00.002-07:002013-03-28T14:21:18.265-07:00Cereal made from ScrapsJust because you're busy, doesn't mean you should skip breakfast, right? I know cold cereal is affordable and much easier to buy than make, but sometimes they get boring. This morning, as I was about to pour myself my 2639th (approx) bowl of corn flakes, I realized the time had come to roll up my sleeves and make my own cereal.<br />
<br />
I understand most people decide to make their own cereal out of health concerns (allergen-free, preservative-free). Today, I made cereal just to have fun. These are made from leftover store-bought products: frozen pancakes, frozen waffles, and tortillas.<br />
<br />
<b>Ingredients: </b><br />
<ul>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">2 frozen pancakes</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1 frozen waffle</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1 whole grain tortilla</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1 tbsp brown sugar</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1 tsp cinnamon</span></b></li>
</ul>
<div>
Cut frozen pancakes in half and slice horizontally to open up pancake like an english muffin (easiest when frozen). Then cut into small pieces (whatever size you wish your cereal to be). Do the same with the waffle and cut the tortilla into small pieces as well. Toast in a skillet on medium heat and stir regularly to prevent burning. When pieces become golden and crispy, sprinkle sugar and cinnamon onto the pieces and toss in the pan. Allow the pieces to toast for a few more minutes so that the sugar melts and sticks to the pieces, and the pieces become even more golden and crispy. Transfer contents from skillet to bowl and enjoy your homemade cereal. You can allow your cereal to cool before consumption, or pour cold milk into hot cereal to take cereal to a whole new level. (Makes 2 servings)</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-nrVTAXNyFHk/UVSwZXf3bSI/AAAAAAAAAgI/vrpszYGgrvE/s1600/eP1080075.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-nrVTAXNyFHk/UVSwZXf3bSI/AAAAAAAAAgI/vrpszYGgrvE/s640/eP1080075.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sliced and diced frozen pancakes</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-OgqgNyyUBfQ/UVSwatsFplI/AAAAAAAAAgQ/MSsf51XOq7I/s1600/eP1080081.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-OgqgNyyUBfQ/UVSwatsFplI/AAAAAAAAAgQ/MSsf51XOq7I/s640/eP1080081.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whole grain tortilla pieces</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-c_ZSLo8Usq4/UVSwZNvr5oI/AAAAAAAAAgA/OhzlaX5I29E/s1600/eP1080084.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-c_ZSLo8Usq4/UVSwZNvr5oI/AAAAAAAAAgA/OhzlaX5I29E/s640/eP1080084.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toasted tortilla. I tried to toss the sugar out of the pan at first, but that didn't work so I added it back to the pan. </td></tr>
</tbody></table>
<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/AVvXsEir_DBN-gfu9fuNqD54A1NkqdPPGACO1U1EDsGNRuTt3ok4SaxZXCMZStYQR8dBNOurfnTip1XEJmmcIJB3Ovg4f7IPJ_9y9ajtU-ygPqWmmsCKfh3kdqpHmiSdn6GC5rTFbD-Kmw2PNErI/s1600/eP1080111.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir_DBN-gfu9fuNqD54A1NkqdPPGACO1U1EDsGNRuTt3ok4SaxZXCMZStYQR8dBNOurfnTip1XEJmmcIJB3Ovg4f7IPJ_9y9ajtU-ygPqWmmsCKfh3kdqpHmiSdn6GC5rTFbD-Kmw2PNErI/s640/eP1080111.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for breakfast!</td></tr>
</tbody></table>
<div>
<br /></div>
Pepedohttp://www.blogger.com/profile/14581241708936266679noreply@blogger.com0tag:blogger.com,1999:blog-1006691673023850305.post-66356873089797487492013-03-27T21:24:00.000-07:002013-03-27T21:25:06.532-07:00Alternative Spring RollsIt's Spring! That just means that I have some serious work to do in terms of completing all the term work and studying for the exams. I find that I'm approaching even the most tedious tasks with a brighter attitude these days. I think it has to do with the fact that the sun is already peeping up over the horizon when I wake up...<br />
<br />
Anyway, this morning, I made these vegetarian rolls. They're made with vietnamese rice paper and vegetable strips. Halfway through making them, I realized these could be improved if the outside could have a touch of crispiness. So, I coated them with a thin layer of egg wash and seared them quickly in a non-stick pan. The outside crisps up to make the perfect texture. These rolls are fresh and light, and an excellent Spring lunch.<br />
<br />
<b>Ingredients</b>:<br />
<ul>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">vietnamese rice paper</span></b></li>
<li><b style="color: #3d85c6;">egg </b>(whole egg, egg whites, or liquid eggs)</li>
<li><b style="color: #3d85c6;">assorted crispy vegetable, such as carrots, cucumber, peppers </b>(you can also use fruit)</li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">hot water</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">large plate</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">clean tea towel</span></b></li>
</ul>
<div>
Prepare vegetables by slicing into thin strips or slices. Fill the plate with a shallow layer of hot water. Drop a piece of rice paper in so that it floats. Gently prod it so that it becomes transparent and very pliable. Carefully lift it out and place it on the tea towel in one layer, keeping the number of folds to a minimum. It's sort of like spreading out a piece of cling wrap. Pile about a row of vegetables, about 2.5 cm or 1 inch in diameter and height. Stay at least 5 cm or 2 inches clear of the edge of the rice paper on all sides of the vegetable row, and wrap like a burrito. If you like, dip the roll in egg and "sear" them in a non-stick pan. Best eaten right away!</div>
<div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-bFAIcCHnG_w/UVPDI-xb7WI/AAAAAAAAAfg/XRoaG-El1L8/s1600/eDSC07410.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-bFAIcCHnG_w/UVPDI-xb7WI/AAAAAAAAAfg/XRoaG-El1L8/s640/eDSC07410.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vietnamese rice paper – will become almost transparent and sticky when dipped in hot water</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-DzmXfKQZMWI/UVPDKW-ZTmI/AAAAAAAAAfw/iXtWtBHSdsU/s1600/eDSC07999.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-DzmXfKQZMWI/UVPDKW-ZTmI/AAAAAAAAAfw/iXtWtBHSdsU/s640/eDSC07999.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clockwise from top: english cucumber, fennel, red and yellow bell pepper</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-kcnwYDE57Lc/UVPDJX6nSdI/AAAAAAAAAfs/VGRiuhyxqTg/s1600/eDSC07405.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-kcnwYDE57Lc/UVPDJX6nSdI/AAAAAAAAAfs/VGRiuhyxqTg/s640/eDSC07405.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Liquid egg for coating</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-5AXRqDlrISc/UVPDImsRaLI/AAAAAAAAAfc/tkGjnz1lWco/s1600/eDSC07211.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-5AXRqDlrISc/UVPDImsRaLI/AAAAAAAAAfc/tkGjnz1lWco/s640/eDSC07211.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished Spring Rolls. Ones in front have egg coating; ones in back do not.</td></tr>
</tbody></table>
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Pepedohttp://www.blogger.com/profile/14581241708936266679noreply@blogger.com0tag:blogger.com,1999:blog-1006691673023850305.post-61868137720110653522013-03-09T18:54:00.000-08:002013-03-09T19:07:46.649-08:00A Toasty Crispy Kind of DayHave you ever seen an interesting food product in the store and thought, "I wonder how they made those?" or "I'd like to make some at home!" I tend to do that quite often.<br />
<br />
Last week, I had a chance to peruse through my local supermarket aisles, and I found a lot of new crisp cracker- or chip-like snacks. Perhaps they're not really new, just that I haven't had time to visit the supermarket in the midst of all my school work. Actually, I'm still in the midst of my school work because it's nearing the end of term, but a visit to the supermarket was a much needed break. Anyway, I noticed these <a href="http://www.presidentschoice.ca/LCLOnline/products.jsp?type=details&keywords=cheese+crisps&_requestid=1212477&productId=prod1250063&" target="_blank">cheese crisps</a>, these <a href="http://www.presidentschoice.ca/LCLOnline/products.jsp?type=details&keywords=wafer&_requestid=1212877&productId=prod1390039&" target="_blank">savoury wafers</a>, and these <a href="http://www.pepperidgefarm.com/ProductDetail.aspx?catID=1583" target="_blank">cracker chips</a>. And then I saw <a href="http://rhythmsuperfoods.com/kale-chips" target="_blank">kale chips similar to these</a> and <a href="http://www.tradekorea.com/products/fishery.html" target="_blank">toasted nori like these</a> that my mom used to pack in my lunch (and then it'd get stuck in my teeth for the rest of the afternoon) when I was little. I'd wanted to try some of those, but found myself walking out of the store empty-handed and thinking how much fun it'd be to attempt making these products at home instead...<br />
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I feel the need to put a disclaimer here: I don't think my recipes here make the exact same products as the ones mentioned above, but they sure are a tasty enough substitute!<br />
<br />
<b>Cheese crisps: The Recipe</b><br />
Ingredients:<br />
<ul>
<li><b style="color: #3d85c6;">1 cup milk </b>(I used skim, because it was the only kind I had today)</li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-weight: bold;">4 slices of processed cheese </span>(I used Kraft Singles, but an equivalent weight chunk of Velveeta or some Cheese Whiz would probably do just as well)</li>
<li><span class="Apple-style-span" style="color: #3d85c6;"><b>4 tbsp garlic cream cheese </b></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;"><b>4 tbsp soy flour</b></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;"><b>1 tsp baking powder</b></span></li>
</ul>
<b>Materials:</b><br />
<ul>
<li>non-stick <a href="http://www.amazon.ca/DeMarle-Silpat-4-Inch-Nonstick-Silicone/dp/B0001RT42C" target="_blank">silicone</a> or <a href="http://www.amazon.com/Teflon-Non-Stick-Foil-Sheet-16/dp/B001BQ73UW/ref=pd_sim_sbs_k_1" target="_blank">teflon sheets</a></li>
</ul>
Heat the milk on low and add in the cheese slices and cream cheese. Stir until cheeses are melted. Remove milk and cheese mixture from the heat and allow to cool to room temperature. Stir together soy flour and baking powder, and sift and whisk into milk mixture. Batter should be consistency of pancake batter. Using a spatula, spread into an even thin layer (just enough so you can't see the non-stick sheet underneath) on a non-stick silicone or teflon lined baking sheet and bake at <span class="Apple-style-span" style="color: #b45f06;">300<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: x-small; line-height: 16px;">°</span>F (~150<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: x-small; line-height: 16px;">°</span>C)</span> for <span class="Apple-style-span" style="color: #b45f06;">8 to 12 minutes</span> or until surface just begins to turn golden. Remove from oven and try to peel off non-stick sheet. If it sticks, return it in the oven for a few more minutes (it's like making waffles with the press – if they're not completely cooked, they'll stick). Allow to cool, break into pieces and enjoy! Store leftovers in an air-tight container.<br />
<br />
Note: Silicone or teflon sheets are necessary because parchment paper shrivels up when the wet batter is poured over, which makes it prone to burning.<br />
<br />
<b>Lettuce crisps: The Recipe</b><br />
Ingredients:<br />
<ul>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">half a head of lettuce</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">2 tsp olive oil</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">pinch of salt</span></b> (optional)</li>
</ul>
Cut out the crunchy "ribs" of the lettuce, and cut leaves into bite-size pieces. Drizzle olive oil over the leaves and throw in a pinch of salt if you want. Toss. If you're looking for easy clean up, you can throw all ingredients in a large, clean, plastic bag, tie it close but leave lots of air inside (like a balloon) and shake. This helps get the oil and seasonings very evenly distributed. Spread on a lined baking sheet in a single layer (little overlap is okay), and bake at<span class="Apple-style-span" style="color: #b45f06;"> 400<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: x-small; line-height: 16px;">°</span>F (~205<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: x-small; line-height: 16px;">°</span>C)</span> for <span class="Apple-style-span" style="color: #b45f06;">2 to 6 minutes</span>, or until lettuce becomes crisp. Remove lettuce crisps from baking sheet and allow to cool on a paper towel to help them crisp up. Enjoy!<br />
<br />
Note: These are much more delicate than those kale chips looked and probably resemble the toasted nori more.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-dZ5KYgvvblk/UTv0bbCWmKI/AAAAAAAAAec/1obOkGaqs5c/s1600/DSC07785e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://3.bp.blogspot.com/-dZ5KYgvvblk/UTv0bbCWmKI/AAAAAAAAAec/1obOkGaqs5c/s640/DSC07785e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheese slices - I only used the four orange slices; the first slice was for my breakfast :)</td></tr>
</tbody></table>
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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/AVvXsEgoUHOErevxQE0VtK5NUp8TIiMP649Ol0bF2cpjiS89OzpoqQEseKZFKRbSaxhlTlIKWVTIEz4s1_L9VCU_TkE5iS7x2-XTZ9Ci9pSSSv_fXSGlTnoJkF8IHm-T33YqTW6NmNYyoiX6yRFd/s1600/DSC07787e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoUHOErevxQE0VtK5NUp8TIiMP649Ol0bF2cpjiS89OzpoqQEseKZFKRbSaxhlTlIKWVTIEz4s1_L9VCU_TkE5iS7x2-XTZ9Ci9pSSSv_fXSGlTnoJkF8IHm-T33YqTW6NmNYyoiX6yRFd/s640/DSC07787e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked cheese crisps</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-vPH4BbPkbJY/UTv0cybJKpI/AAAAAAAAAek/0REwyMul0LA/s1600/DSC07799e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://3.bp.blogspot.com/-vPH4BbPkbJY/UTv0cybJKpI/AAAAAAAAAek/0REwyMul0LA/s640/DSC07799e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lettuce leaves before tossing</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-NHVnsJSC_mM/UTv0hdd7XSI/AAAAAAAAAe0/7QLqPYO6BPQ/s1600/DSC07803e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://1.bp.blogspot.com/-NHVnsJSC_mM/UTv0hdd7XSI/AAAAAAAAAe0/7QLqPYO6BPQ/s640/DSC07803e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked lettuce crisps</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-CPiUui5yEhY/UTv0iWNCF9I/AAAAAAAAAe8/pe-2AgVs_9M/s1600/DSC07813e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://4.bp.blogspot.com/-CPiUui5yEhY/UTv0iWNCF9I/AAAAAAAAAe8/pe-2AgVs_9M/s640/DSC07813e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Products from this morning's baking</td></tr>
</tbody></table>
<br />Pepedohttp://www.blogger.com/profile/14581241708936266679noreply@blogger.com0tag:blogger.com,1999:blog-1006691673023850305.post-3870881824688246522013-02-13T16:34:00.002-08:002013-04-07T19:26:11.516-07:00Valentine's CookieIf there's one food we have a lot of at home right now, it'd be cheap, store-bought biscuits. You know, the kind that's made in some factory, and comes wrapped in plastic with twenty-four other identical ones? Sure you can get four packages for a dollar, but they taste chalky and they have a bunch of ingredients you don't really want to eat in it (care for some trans fat shortening anyone?). So why do we have so many packages at home? My dad likes to be a smart shopper and when he sees a great deal, he just can't miss out on it. Plus, he enjoys his cookies. So my challenge was to make a batch of cookies that would be more flavourful, healthier, and not cost a whole lot more than those store-bought ones. Inspired by the upcoming Valentine's Day, I came up with these heart-healthy cookies.<br />
<br />
They've got walnuts and flaxseeds (these are the only fats in the recipe), and oats and psyllium fibre (these are the only 'flours' in the recipe). They're crispy, nutty, and healthy. Here's the recipe...<br />
<br />
<b>The Recipe:</b><br />
Ingredients:<br />
<ul>
<li><span class="Apple-style-span" style="color: #3d85c6;"><b>2 cups rolled oats</b></span></li>
<li><b style="color: #3d85c6;">2/3 cup psyllium cereal </b>(I used All-bran Buds)</li>
<li><b style="color: #3d85c6;">1 cup walnut halves </b>(no shell)</li>
<li><span class="Apple-style-span" style="color: #3d85c6;"><b>1/4 cup flaxseeds</b></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;"><b>1/4 cup skim milk powder</b></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;"><b>3 egg whites</b></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-weight: bold;">1/3 cup golden syrup </span>(can add up to 1/2 cup if you prefer sweeter cookies)</li>
<li><span class="Apple-style-span" style="color: #3d85c6;"><b>2 tbsp skim milk</b></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;"><b>1 tsp baking powder</b></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;"><b>1/4 tsp salt</b></span></li>
<li>(optional: up to 1 tsp flavourings, eg. vanilla, cinnamon, ginger, coffee, cardamom...)</li>
</ul>
<div>
Toast walnut halves in the oven or a dry skillet. I find heating the oven to 350<span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif; font-size: x-small; line-height: 16px;">°</span>F, placing in the tray of walnuts on a cookie sheet, and then shutting the oven door and turning it off works well. </div>
<div>
<br /></div>
<div>
Pulse oats and cereal in food processor until it becomes the consistency of wholemeal flour. It's alright if small flecks of oats remain. Add salt and baking powder and pulse again to mix evenly. Empty into a large bowl. Add the rest of the ingredients into the food processor and mix until a smooth paste forms. Simply add the paste to the bowl of pulsed flours and knead until a dough ball forms. Roll out dough into a 1/8 inch thick layer, cut out the shapes you desire, and place on a lined cookie sheet. They don't rise or spread very much so you can place them quite closely. Bake in a <span class="Apple-style-span" style="color: #b45f06;">300<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: x-small; line-height: 16px;">°</span>F (~150<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: x-small; line-height: 16px;">°</span>C)</span> oven for <span class="Apple-style-span" style="color: #b45f06;">15 to 20 minutes</span>, or until cookies have the slightest colour on the edges. Cool on a rack lined with paper towel. Cookies will crisp up as they cool. </div>
<div>
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<div>
If you like, try spreading some jam on them and sandwiching two together!</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-rXrwhHAUPTI/URwwI3OdtHI/AAAAAAAAAd4/F_D6yoASiMM/s1600/DSC07741e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-rXrwhHAUPTI/URwwI3OdtHI/AAAAAAAAAd4/F_D6yoASiMM/s640/DSC07741e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dough before kneading</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-MNGv0qBh7Yo/URwwHAvswTI/AAAAAAAAAdw/pJuZaHVJquE/s1600/DSC07746e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-MNGv0qBh7Yo/URwwHAvswTI/AAAAAAAAAdw/pJuZaHVJquE/s640/DSC07746e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just out of the oven and cooling</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/AVvXsEhPLg0oG6AqWM9jWJN7EcR_fYTd7Zwg6yUztRvVrWTN5Mv26nwplONsXcQh8FJr7uHI4vM_OqNcldwzuYMUwOqdzLnIT2jPSWZhcnuP49RYyvMU2l7Imi7UbUEWMPiL7ei7cC7pd-gmwdR3/s1600/DSC07774e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPLg0oG6AqWM9jWJN7EcR_fYTd7Zwg6yUztRvVrWTN5Mv26nwplONsXcQh8FJr7uHI4vM_OqNcldwzuYMUwOqdzLnIT2jPSWZhcnuP49RYyvMU2l7Imi7UbUEWMPiL7ei7cC7pd-gmwdR3/s640/DSC07774e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Since it's almost Valentine's Day: a sweet treat for a sweet couple</td></tr>
</tbody></table>
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Pepedohttp://www.blogger.com/profile/14581241708936266679noreply@blogger.com2tag:blogger.com,1999:blog-1006691673023850305.post-47450650910221589412013-01-18T22:08:00.002-08:002013-01-18T22:16:20.763-08:00Homemade Apple Butter for a Winter BreakfastIt's been a cold, cold, winter week here. I've always thought of winter as my favourite season for many reasons. First, there's Christmas and New Years. Then there's Chinese New Year, which has always been exciting, and my birthday. Of course, there is snow, and with snow comes many hours playing in it and the thin sliver of hope that I'd always kept for a "snow day" to happen. The other wonderful thing about winter is the coziness you can achieve by having a pot of something simmering and releasing wafts of warm fragrance for hours on the stove. I enjoyed hours of that yesterday; it was like having a scented candle lit the entire day, with the added benefit of being able to stir the pot and taste the deliciously sweet and rich concoction bubbling inside. I made apple butter.<br />
<div>
<br /></div>
<div>
<b>The Recipe:</b></div>
<div>
Ingredients: </div>
<div>
<ul>
<li><b style="color: #3d85c6;">10 medium apples </b>(any variety or mix)</li>
<li><b style="color: #3d85c6;">1/2 cup chopped pineapples </b>(drained from can or fresh)</li>
<li><span class="Apple-style-span" style="color: #3d85c6;"><b>1 tsp lemon juice</b></span></li>
</ul>
<div>
Wash and peel apples. Save half of the peels, and place in a loose-thread <a href="http://www.amazon.com/Regency-Natural-Spice-Bags-cotton/dp/B001B11KUQ/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1358574486&sr=1-2&keywords=spice+bag" target="_blank"><span class="Apple-style-span" style="color: #6aa84f;">cotton spice bag</span></a>. Then cut apples into small cubes, and cook in a covered pot on low heat. Add a little water to cover the bottom of the pot to prevent burning. Add apple peels, chopped pineapples, and lemon juice. Continue to cook on low heat, with the lid covered for 20 to 30 minutes to let everything soften. Then prop the lid ajar, and continue to cook over low heat for 3 to 4 hours. Stir every 15 minutes or so to make sure the bottom is not burning. After a few hours, the apple pieces should be broken down, and the colour should be darkened. Transfer to your favourite glass jam jar, allow to cool and chill overnight. Then spread on toast and enjoy!</div>
</div>
<div>
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<div>
Note: I didn't bother going through the proper canning technique that's normally used for making jams, because this wasn't a very large batch, and I'd planned to keep it in the refrigerator. Besides, something this yummy will be gone before it has a chance to spoil, I'm sure. By adding the apple peels, I was hoping for the natural pectin and rosy red colour to seep into the apple butter. I'm not sure whether the pectin made a difference because this was the only batch I made and I had nothing to compare it to. It did add a touch of rosiness though!</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-a3Krug1Lp4U/UPo3UMQQSrI/AAAAAAAAAdM/wDyatsq9UDk/s1600/DSC07340e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-a3Krug1Lp4U/UPo3UMQQSrI/AAAAAAAAAdM/wDyatsq9UDk/s640/DSC07340e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apples, peels, pineapples – after 20 minutes</td></tr>
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<table 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/AVvXsEhR_9p-sL7EbWVgveu6gFqHmYRuW6F2CUSme9uVWJ0iVP82j1x21OLEbpdti55MuX7D6-1DujGKY62BWrHMLYKXnpL3SdeG-mNh4F-5tVCprK7yI1WXtjWszT8o88rgDQkLgScdIf1tQ9pt/s1600/DSC08007e.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR_9p-sL7EbWVgveu6gFqHmYRuW6F2CUSme9uVWJ0iVP82j1x21OLEbpdti55MuX7D6-1DujGKY62BWrHMLYKXnpL3SdeG-mNh4F-5tVCprK7yI1WXtjWszT8o88rgDQkLgScdIf1tQ9pt/s640/DSC08007e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jar of homemade apple butter</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ZxjA-9p0cwo/UPo3RoLCcRI/AAAAAAAAAc8/OZPp8LakS4s/s1600/DSC07360et.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-ZxjA-9p0cwo/UPo3RoLCcRI/AAAAAAAAAc8/OZPp8LakS4s/s640/DSC07360et.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ideal breakfast.<br />
(that's just milk by the way)</td></tr>
</tbody></table>
<br />
<br />
<div>
<br /></div>
Pepedohttp://www.blogger.com/profile/14581241708936266679noreply@blogger.com0tag:blogger.com,1999:blog-1006691673023850305.post-49247866792047007282013-01-05T21:20:00.000-08:002013-01-05T21:20:39.518-08:00Lemon Yogurt BarsThese really taste like cheesecake, but I put more yogurt than cream cheese in it so it would probably be more appropriate to call it "yogurt bars". Besides, it sounds more austere than "cheesecake bars". Instead of the traditional graham crackers crust, I make a hearty buckwheat crust. The yogurt I use is 2% plain greek yogurt, and the cheeses I used were light ricotta and light cream cheese. I know it seems like I'm using light everything, but there's no shortage of flavour. Even my mom, who thinks desserts have to be full fat to taste good, couldn't tell I used light ingredients. Try them for yourselves.<br />
<br />
<b>The Recipe:</b><br />
Crust:<br />
<ul>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1 cup dark buckwheat flour</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1/4 cup soy flour</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1/4 cup wheat bran</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1/4 cup butter</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">3 – 6 tbsp water</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1 tsp white sugar</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1/4 tsp salt</span></b></li>
</ul>
<div>
Yogurt layer:</div>
<div>
<ul>
<li><span class="Apple-style-span" style="color: #3d85c6;"><b>1 cup 2% plain greek yogurt</b></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;"><b>3/4 cup light ricotta cheese</b></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;"><b>1/4 cup light cream cheese</b></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;"><b>2 large eggs</b></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;"><b>1/4 cup brown sugar</b></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;"><b>2 tsp vanilla extract</b></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;"><b>zest and juice of one lemon</b></span></li>
</ul>
<div>
Stir together buckwheat flour, soy flour, wheat bran, and salt. Rub in butter until there are no visible chunks of butter left. Don't worry about keeping it cold because we aren't making flaky pastry; we are only trying to distribute the butter evenly, and I find it easier to do it this way rather than melting it. Add water as needed until it forms a crumbly mixture. If you squeeze a handful of dough together, it should stick together like wet sand. Press into a lined 9 inch (22.9 cm) square tin and bake in a <span class="Apple-style-span" style="color: #b45f06;">350 F (175 C) oven for 15 to 20 minutes</span>. Set aside to cool. </div>
</div>
<div>
<br /></div>
<div>
For the yogurt layer, simply stir all ingredients together, pour onto the cooled, baked crust, and bake at <span class="Apple-style-span" style="color: #b45f06;">325 F (~165 C) for 20 to 30 minutes</span>, or until the yogurt layer has just set. Cool to room temperature and chill before slicing into bars. </div>
<div>
<br /></div>
<div>
Note: to prevent the crust from becoming soggy, I poured about 1/4 of the yogurt mixture over the crust, spread it in a thin, even layer, and baked it for about 5 minutes before pouring the rest over the crust. </div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-RVanv57Zp84/UN9gvL6xZWI/AAAAAAAAAYk/YTwB5KfEWtE/s1600/P1070268e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-RVanv57Zp84/UN9gvL6xZWI/AAAAAAAAAYk/YTwB5KfEWtE/s640/P1070268e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon yogurt filling</td></tr>
</tbody></table>
<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/AVvXsEhTHV99j40uQz1a_dlth-nzzg-eRz8ikxw-QFp_eZYX_nH7lVgLaOfYZMCRff1WtA6XlbiCThQZnJ-YilbttRRyDsDHoCoZCXixMBkzitbwt4-WnKhqwMlVFwoJ0eDc_TTdbRx1_OxMA3WQ/s1600/P1070269e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTHV99j40uQz1a_dlth-nzzg-eRz8ikxw-QFp_eZYX_nH7lVgLaOfYZMCRff1WtA6XlbiCThQZnJ-YilbttRRyDsDHoCoZCXixMBkzitbwt4-WnKhqwMlVFwoJ0eDc_TTdbRx1_OxMA3WQ/s640/P1070269e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buckwheat crust, before baking</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-611h1Xkjs7Y/UN9g7vzfP1I/AAAAAAAAAY0/WGLfkK-5q1A/s1600/P1070281e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-611h1Xkjs7Y/UN9g7vzfP1I/AAAAAAAAAY0/WGLfkK-5q1A/s640/P1070281e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buckwheat crust, after baking</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-TV7m1rygxOM/UN9g9j-mxEI/AAAAAAAAAY8/OekRea5NdQk/s1600/P1070294e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-TV7m1rygxOM/UN9g9j-mxEI/AAAAAAAAAY8/OekRea5NdQk/s640/P1070294e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked and cooled lemon square – no cracks! :D</td></tr>
</tbody></table>
<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/AVvXsEi2fuit9bG8xpVgOYILLzh5VaGBRgRCuYZBctLSmZhqh3deq_7_bSi900Odp8VkU19AT9YMjRRRw6Oi06OmfmloeIu5oFz-_9q_Dv48ml953Wq9YS0rwWzIQvRl7yH9vbCbgMNONXcCBx5_/s1600/P1070298e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2fuit9bG8xpVgOYILLzh5VaGBRgRCuYZBctLSmZhqh3deq_7_bSi900Odp8VkU19AT9YMjRRRw6Oi06OmfmloeIu5oFz-_9q_Dv48ml953Wq9YS0rwWzIQvRl7yH9vbCbgMNONXcCBx5_/s640/P1070298e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We sliced it into smaller pieces this time to serve as finger food</td></tr>
</tbody></table>
<div>
<br /></div>
Pepedohttp://www.blogger.com/profile/14581241708936266679noreply@blogger.com0tag:blogger.com,1999:blog-1006691673023850305.post-13437026283575951872013-01-01T15:33:00.001-08:002013-01-01T15:33:37.010-08:00New Year's BreakfastHappy New Year!<br />
<br />
I thought I'd share my first breakfast of 2013 here. Quinoa porridge instead of oatmeal, with cubes of toasted apple and leftover cake on top. I used light coconut milk to cook the quinoa, which makes the porridge vegan. Add a few dried cranberries and some sliced fruit on the side, and we have a hearty, healthy, and tasty breakfast to start the year off.<br />
<br />
Hope all of you have a happy, healthy, and fulfilling year. I look forward to sharing more kitchen creations with you!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ttuSkaBpxSU/UONyEnhs4ZI/AAAAAAAAAZg/m9TSjaNuuYY/s1600/DSC08080e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-ttuSkaBpxSU/UONyEnhs4ZI/AAAAAAAAAZg/m9TSjaNuuYY/s640/DSC08080e.jpg" width="640" /></a></div>
Pepedohttp://www.blogger.com/profile/14581241708936266679noreply@blogger.com0tag:blogger.com,1999:blog-1006691673023850305.post-36603581033334212612012-12-29T08:00:00.000-08:002012-12-29T08:00:52.475-08:00Herb Flatbread CrackersDo you like crackers? I love eating crackers, so I decided to make a batch today, from scratch. These crackers are flavoured with fresh parsley and garlic. Some wheat bran gives these crackers a delicious hearty flavour and healthy fibre. A drizzle of olive oil makes these crispy. I know you can easily buy a box of crackers in stores, but they probably don't have fresh herbs or fresh garlic. Besides, you won't get the satisfaction of making them nor would you get to eat them while they're still warm from the oven.<br />
<br />
<b>The Recipe:</b><br />
Ingredients<br />
<ul>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1 cup chapati flour</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1/2 cup soy flour</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1/4 cup wheat bran</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1/4 cup pea fibre</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1 tsp dry instant yeast</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1/2 cup finely chopped fresh parsley</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">2 cloves garlic, minced</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">4 tbsp olive oil</span></b></li>
<li><b style="color: #3d85c6;">1/2 to 3/4 cup water </b>(add enough to make a pliable dough)</li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">salt</span></b> (optional, to sprinkle over the top before baking)</li>
</ul>
<div>
Stir together flours, bran, fibre, and yeast. Add parsley and garlic to flour mixture and stir to evenly distribute. Add 1/2 cup water and the olive oil and knead as you would a bread dough. Add more water as needed to make a pliable dough. The dough should not be runny or crumbly, and you should be able to form shapes with it easily. Allow dough to rest for an hour or so. </div>
<div>
<br /></div>
<div>
Roll out to get a 1/16 inch (about 1.5 mm) layer, cut out into your little crackers, place on a lined baking sheet, and sprinkle some salt over the top if you want. Bake for about 12 minutes at 325 <span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif; font-size: x-small; line-height: 16px;">°</span>F (about 165 <span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif; font-size: x-small; line-height: 16px;">°</span>C). Allow crackers to cool on a rack and enjoy! </div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-7Mt6EkRSMfc/UN8JcyJbrtI/AAAAAAAAAXs/ZIUtFls-Xl4/s1600/P1070249s.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-7Mt6EkRSMfc/UN8JcyJbrtI/AAAAAAAAAXs/ZIUtFls-Xl4/s640/P1070249s.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The flours</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-licz4B8N3Ng/UN8JgBF-TDI/AAAAAAAAAX0/Lyq0K2kScmM/s1600/P1070252s.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-licz4B8N3Ng/UN8JgBF-TDI/AAAAAAAAAX0/Lyq0K2kScmM/s640/P1070252s.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh parsley</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Wu0stTpmYyg/UN8JkHJtxOI/AAAAAAAAAX8/JCU11kBA2PM/s1600/P1070262e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-Wu0stTpmYyg/UN8JkHJtxOI/AAAAAAAAAX8/JCU11kBA2PM/s640/P1070262e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soft dough </td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-5fT5DA5f2RA/UN8Jn2yqSoI/AAAAAAAAAYE/0jF5Wz3oSHc/s1600/P1070273e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-5fT5DA5f2RA/UN8Jn2yqSoI/AAAAAAAAAYE/0jF5Wz3oSHc/s640/P1070273e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rolled out crackers – look at all that parsley!</td></tr>
</tbody></table>
<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/AVvXsEiMN9YXOpXkG1Jq24jX7FnU8tOWARYojwRQrRiTQrJjOs-wnLYo7dozBD3Xb9MPGyFEN2mLahND2BOcQpreq6-LqcEgXBMiaIXjFCWDBxb1hjAjo-sMRzbaeOmLFThpoiDH3x1e3vdi9Jo6/s1600/P1070275e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMN9YXOpXkG1Jq24jX7FnU8tOWARYojwRQrRiTQrJjOs-wnLYo7dozBD3Xb9MPGyFEN2mLahND2BOcQpreq6-LqcEgXBMiaIXjFCWDBxb1hjAjo-sMRzbaeOmLFThpoiDH3x1e3vdi9Jo6/s640/P1070275e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked</td></tr>
</tbody></table>
<div>
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<div>
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<div>
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Pepedohttp://www.blogger.com/profile/14581241708936266679noreply@blogger.com0tag:blogger.com,1999:blog-1006691673023850305.post-6117305305430615962012-12-28T20:36:00.001-08:002013-04-14T21:45:07.817-07:00Oatmeal Citron MacaroonsI don't know what to say about these cookies; they speak for themselves. You just have to try one. It's a simple recipe, easy and quick to make, and delicious to eat. They are crispy on the outside and soft and chewy on the inside, thanks to the citron preserve.<br />
<br />
<b>The Recipe:</b><br />
Dry ingredients:<br />
<ul>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1 cup desiccated unsweetened flaked coconut</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1 cup rolled oats</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">2 tbsp </span><a href="http://www.thelowcarbgrocery.com/catalog/best-cooking-pulses-pea-fiber-p-3491.html" target="_blank"><span class="Apple-style-span" style="color: #3d85c6;">pea fibre</span></a> </b>(optional, to increase fibre content)</li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-weight: bold;">1 tsp five spice powder </span>(you can also use pumpkin pie spice)</li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1/2 tsp salt</span></b></li>
</ul>
<div>
Wet ingredients:</div>
<div>
<ul>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">3 large egg whites</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1/4 cup white sugar</span></b></li>
<li><b><span class="Apple-style-span" style="color: #3d85c6;">1/4 cup citron preserve</span></b> (you can substitute with any marmalade)</li>
</ul>
<div>
Stir dry ingredients together in one bowl. Beat egg whites and sugar to a stiff peak. Add dry ingredients at once to egg whites and fold until all dry ingredients are completely coated with egg white. Add citron preserve and fold in until thin streaks of preserve remain. </div>
</div>
<div>
<br /></div>
<div>
Scoop spoonfuls (~1tbsp) of cookie batter onto a lined cookie sheet. Press to flatten cookie a little. Bake at 350 <span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif; font-size: x-small; line-height: 16px;">°</span>F (~175 <span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif; font-size: x-small; line-height: 16px;">°</span>C) for 15 to 20 minutes or until sides are golden brown and crispy. Allow to cool on a rack. Hope you like these as much as I do. </div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-PW_voLyyOCY/UN5yt8WUiXI/AAAAAAAAAW8/kEK5DK1xz4I/s1600/P1070179s.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-PW_voLyyOCY/UN5yt8WUiXI/AAAAAAAAAW8/kEK5DK1xz4I/s640/P1070179s.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dry ingredients without salt and five spice</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-PZAdKsoTaS8/UN5yvizuG7I/AAAAAAAAAXE/UB1Dd2cO7hs/s1600/P1070181s.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-PZAdKsoTaS8/UN5yvizuG7I/AAAAAAAAAXE/UB1Dd2cO7hs/s640/P1070181s.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just before baking</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-bQD39F9zE0Y/UN5yx_Vz29I/AAAAAAAAAXM/xi_UzOIw_FY/s1600/P1070192s.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-bQD39F9zE0Y/UN5yx_Vz29I/AAAAAAAAAXM/xi_UzOIw_FY/s640/P1070192s.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just out of oven</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-BlfPddJ8hxM/UN5yzu6_s9I/AAAAAAAAAXU/U00b1risd6c/s1600/P1070194s.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-BlfPddJ8hxM/UN5yzu6_s9I/AAAAAAAAAXU/U00b1risd6c/s640/P1070194s.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">They look so beautiful, so I thought I'd put a close-up here too</td></tr>
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Pepedohttp://www.blogger.com/profile/14581241708936266679noreply@blogger.com0