tag:blogger.com,1999:blog-37255697231575647912024-03-05T00:50:20.615-05:00Duchess of DelightsDuchess of Delightshttp://www.blogger.com/profile/13994374576185868033noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-3725569723157564791.post-56638188232030920952012-05-06T22:12:00.000-04:002016-08-09T13:25:42.903-04:00Bright Lemon Bars<div class="separator" style="clear: both; text-align: center;">
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I love anything tart! Lemons. Limes. Granny Smith Apples. Grape fruit. Sour gummy candy. Just thinking about those made my mouth water! Tart on top of something sweet? Just like some Sour Patch Kids candy!<br />
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I was watching my <a href="http://tastychomps.com/">cousin</a> baking some <a href="http://duchessofdelights.blogspot.com/2011/03/cinnamon-sugar-cookies.html">Cinnamon Sugar Cookies </a> for a bake sale to help raise money for hungry children. When all the sudden I was craving some cupcakes. Lemon cupcakes. After doing a bit of research, I forgo the cupcakes and went towards lemon bars. I never baked with lemons before. So I decided to do something easy with lemons.<br />
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This is a lemon custard filling baked on top of slightly sweet baked shortbread. Using fresh squeezed lemon juice is preferred over the pre-squeezed lemon juice. This recipe calls for 1 cup of lemon juice, which equals to about 5-6 whole lemons. Zest all the lemons before juicing it. There are different ways to <a href="http://tipnut.com/zest-lemon-tips/">zest lemons</a>. Be careful not to zest the pith (white part of the lemon), as this can make the bake goods bitter. Oh! And please wash the lemon before zesting! The main reason that zest is used it to infuse the citrus favor and enhance the fragrance. 1 teaspoon of lemon zest was used for the crust and the remaining zest went into the filling, about 3 teaspoon. Although I squeezed 6 lemons, I got a little under 1 cup. Which still works perfectly fine.<br />
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My home smelled wonderful as the lemon fragrance poured out from the kitchen while the bars were baking. Refreshing! For some, if the custard is too tart for your liking, add an additional 1/2 cup of sugar to the filling. The yellow filling was so bright! (no food color added). I dusted the powdered sugar a bit more than it should but it still looks and taste wonderful!<br />
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<u>Crust </u><br />
1 1/2 cups all purpose flour<br />
1/2 cup sugar<br />
1/4 teaspoon salt<br />
1 teaspoon lemon zest<br />
1/2 cup butter, room temperature<br />
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<u> Filling </u><br />
4 large eggs<br />
1 1/2 cup sugar<br />
2 tablespoons all purpose flour<br />
1/2 teaspoon baking powder<br />
1 cup lemon juice<br />
Lemon Zest<br />
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1. Preheat the oven to 350F. Grease (or line) a 8x11 baking pan.<br />
2. Cream together the butter and sugar. Add the flour, salt, and 1 teaspoon of lemon zest. Blend until it resemble sand like texture.<br />
3. Press the crumbs in the grease pan and bake 15-17 minutes. Or until the sides are lightly brown.<br />
4. Whisk the eggs and sugar. Add flour, baking powder, and lemon zest. Pour lemon juice in batter.<br />
5. Pour the filling in the baked shortbread crust.<br />
6. Bake for 20 minutes or until the custard is firm when the pan is lightly shaken.<br />
7. Turn off the oven, leave bars in oven for additional 5 minutes.<br />
8. Cool completely before slicing. Dust with confectioners sugar.
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<a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Lemon%20Bars/LemonBars07.jpg?t=1336355133"><img src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Lemon%20Bars/LemonBars07.jpg?t=1336355133" width="275" /></a> </center>
Duchess of Delightshttp://www.blogger.com/profile/13994374576185868033noreply@blogger.com0tag:blogger.com,1999:blog-3725569723157564791.post-78349392761469094882012-01-15T15:03:00.001-05:002012-01-15T15:06:58.162-05:00Apricot Oatmeal Bars<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apricot%20Oatmeal%20Bars/ApricotOatmeal006.jpg"><img height="300" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apricot%20Oatmeal%20Bars/ApricotOatmeal006.jpg"></a></center> Its [half way into] the new year! 2012! That calls for a new recipe. And new resolutions. But my resolutions are the same year after year. So far I've been doing extremely well with my resolutions (some of them). Anyways, enough about me...how is YOUR new year coming along?<br />
<a name='more'></a><center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apricot%20Oatmeal%20Bars/ApricotOatmeal001.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apricot%20Oatmeal%20Bars/ApricotOatmeal001.jpg" width="320" /></a></center>With the new year, I reminisced about my younger years. The years you can never re-do but can always cherish and think on. I remembered one year, back in high school, I made a delicious bar recipe. So what better way to bring back my youth then whip up the bars! Another factor on my decision to make this was that my brother requested it. BUT he didn't even eat it (okay, he only ate like 1 or 2). I ended up eating more than I should have. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apricot%20Oatmeal%20Bars/ApricotOatmeal002.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apricot%20Oatmeal%20Bars/ApricotOatmeal002.jpg" width="320" /></a></center>This recipe calls for Apricot Preserves, if you do not like apricot or are allergic to it, you can replace the apricot with another type of preserves. Instead of a regular pan, I used a cookie sheets with sides, which worked perfectly fine. I actually prefer the cookie sheet than the baking pan. To press the crumbs in the pan you can: 1. use your fingers or 2. if you are a perfectionist (like me), you can the flat bottom of a cup to achieve the smooth unblemished crust. Either method will come out tasty! <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apricot%20Oatmeal%20Bars/ApricotOatmeal003.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apricot%20Oatmeal%20Bars/ApricotOatmeal003.jpg" width="320" /></a></center> So get ready to invite some friends over for a tea party! Or you can just pig out on it just like I did. :)<br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apricot%20Oatmeal%20Bars/ApricotOatmeal004.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apricot%20Oatmeal%20Bars/ApricotOatmeal004.jpg" width="320" /></a></center><br />
1 1/4 cup all-purpose flour<br />
1 1/4 cup Quick-Cooking oats, uncooked<br />
1/2 cup sugar<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon salt<br />
3/4 cup melted butter<br />
2 teaspoon vanilla extract<br />
1 (10 oz) jar Apricot Preserves<br />
1/2 cup coconut flakes<br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apricot%20Oatmeal%20Bars/ApricotOatmeal005.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apricot%20Oatmeal%20Bars/ApricotOatmeal005.jpg" width="320" /></a></center><br />
1. Preheat oven to 350. Grease a 13x9 baking pan or line with parchment paper.<br />
2. Combine flour, oats, sugar, baking soda, and salt in a large bowl.<br />
3. Add melted butter and vanilla in flour and oatmeal mixture; mix until crumbly.<br />
4. Reserve 1 cup of crumbs; set aside. Press remaining crumbs into the greased pan.<br />
5. Spread apricot preserves on the crust within 1/4 inche from the edge of the pan.<br />
6. Combine the 1 cup reserved crumbs and the coconut flakes. Sprinkle the crumbs and flakes on top of he crust and preserve. <br />
7. Bake for 20 to 25 minutes or until lightly brown at 350.<br />
8. Let cool completely and cut into bars. <br />
Makes about 2 dozen. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apricot%20Oatmeal%20Bars/ApricotOatmeal007.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apricot%20Oatmeal%20Bars/ApricotOatmeal007.jpg" width="320" /></a></center>Duchess of Delightshttp://www.blogger.com/profile/13994374576185868033noreply@blogger.com0tag:blogger.com,1999:blog-3725569723157564791.post-59285692154625858942011-12-27T12:58:00.001-05:002011-12-27T12:58:38.888-05:00Spritz Cookies<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Spritz%20Cookies/SpritzCookies-02.jpg"><img height="300" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Spritz%20Cookies/SpritzCookies-02.jpg"></a></center>Yes, I know its 2 days past Christmas but its still December. What better way to celebrate the Holidays then some yummy, buttery, flaky, crisp Spritz Cookies!<br />
<a name='more'></a><center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Spritz%20Cookies/SpritzCookies-01.jpg"><img height="310" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Spritz%20Cookies/SpritzCookies-01.jpg" width="230" /></a></center>Spritz Cookies, also known as Spritzgebäck, is a German Christmas biscuit made of eggs, butter, sugar, and flour. Spritzen in German means to squirt in English. These cookies are made by "squirting" the dough with a press fitted with patterned holes or with a cake decorator nozzle.<br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Spritz%20Cookies/SpritzCookiesEmily.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Spritz%20Cookies/SpritzCookiesEmily.jpg" width="320" /></a></center>Spritzgebäck is a common pastry in Germany and is served during the Christmas holiday. In Germany, many parents spends the day with their kids to bake these cookies. So I decided to practice this tradition and baked these cookies with my sweet adorable baby cousins!<br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Spritz%20Cookies/SpritzCookiesDylan.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Spritz%20Cookies/SpritzCookiesDylan.jpg" width="320" /></a></center>I actually ran out of almond extract, so I just skipped that one step. The cookies turned out just as good! These cookies can brown extremely fast if you do not keep an eye on it. It also depends on the oven that is used and the temperature that it is set as. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Spritz%20Cookies/SpritzCookies-03.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Spritz%20Cookies/SpritzCookies-03.jpg" width="320" /></a></center>I cut back the sugar in the recipe since I use color sugar as decoration. There are many types of cookie presses. I like to use Wilton's product's <a href="http://www.wilton.com/store/site/product.cfm?sku=2104-4011">Cookie Press</a href>. Two recipes are included on the side of the box, which I referred to to bake these <a href="http://www.wilton.com/recipe/Classic-Spritz-Cookies">buttery crisp cookies</a href>. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Spritz%20Cookies/SpritzCookies-05.jpg"><img height="300" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Spritz%20Cookies/SpritzCookies-05.jpg" width="420" /></a></center><br />
<center><font color=red><font size=6>HAPPY HOLIDAYS!</font></font></center>Duchess of Delightshttp://www.blogger.com/profile/13994374576185868033noreply@blogger.com1tag:blogger.com,1999:blog-3725569723157564791.post-58732687562377730582011-12-18T18:20:00.000-05:002011-12-18T18:20:55.074-05:00Peppermint Bark<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Peppermint%20Bark/PeppermintBark05-1.jpg"><img height="300" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Peppermint%20Bark/PeppermintBark05-1.jpg"></a></center> ...cool...crunch...sweet...candy cane...chocolate...= Peppermint Bark. It is an old fashioned chocolate confection treat. The sweetness of the chocolate and coolness/minty-ness of the candy canes makes the mouth tingle! Wrap it in a treat bag or pack it in a reusable tin can and it'll make a great holiday gift!<br />
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Peppermint bark only needs a few ingredients. Packets of chocolate and candy canes; dark chocolate with white chocolate on top and sprinkled with crushed peppermint candy/candy cane. Dark chocolate or Milk Chocolate? Your call.<br />
<a name='more'></a><center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Peppermint%20Bark/PeppermintBark01-1.jpg"><img height="230" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Peppermint%20Bark/PeppermintBark01-1.jpg" width="330" /></a></center>1. Melt <b>1 packet of dark chocolate</b> in a double boiler. I like to use <a href="http://www.wilton.com/store/site/product.cfm?sku=pg_candymelts">Wilton's Candy Melt</a href> because of the texture and consistency. As well as the easy results.<br />
Once the chocolate has been melted, pour the chocolate on a cookie sheet lined with parchment paper and gently spread the chocolate with a rubber spatula. <br />
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Optional: crush 1 candy cane with a hammer or rolling pin to powder. Sprinkle it on top of the dark chocolate while it is still hot and melted.<br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Peppermint%20Bark/PeppermintBark02-1.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Peppermint%20Bark/PeppermintBark02-1.jpg" width="320" /></a></center> 2. Allow the dark chocolate to <b>cool completely at room temperature</b>; it will harden. If you are in a time crunch, stick it in the <b>freezer for 5-10 minutes</b>.<br />
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3. While the dark chocolate is in the freezer or when the dark chocolate harden at room temperature, melt <b>1 packet of white chocolate</b>. Pour it on top of the dark chocolate and spread evenly. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Peppermint%20Bark/PeppermintBark03-1.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Peppermint%20Bark/PeppermintBark03-1.jpg" width="320" /></a></center>4. Crush <b>3 candy canes</b> into bits and sprinkle it on top of the white chocolate. Then allow the entire sheet to cool completely. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Peppermint%20Bark/PeppermintBark04-1.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Peppermint%20Bark/PeppermintBark04-1.jpg" width="320" /></a></center>5. Break it into pieces or cut it into triangles/squares. Store it in a tight container and present!<br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Peppermint%20Bark/PeppermintBark06-1.jpg"><img height="330" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Peppermint%20Bark/PeppermintBark06-1.jpg" width="255" /></a></center><br />
<i>Tips</i><br />
-Don't have a double boiler so how do I melt the chocolate? <a href="http://www.wilton.com/candy/melting-candy/ways-to-melt-candy.cfm">See Here!</a href><br />
-Double boiler substitution: place one small saucepan with water on the stove with medium heat until it produces steam. Please another saucepan (same size) on top of the 1st sauce pan. Pour the chocolate pieces in the 2nd saucepan and melt. <br />
-Do not add water, even if it just a drop, will ruin the chocolate. It will seize, or turn it into a grainy mess. There is NO way to save seized chocolate<br />
-Do not overheat. If over heated, it will be thick and lumpy. Overheated chocolate can sometimes be saved. <br />
- More <a href="http://candy.about.com/od/workingwithchocolate/a/chocmistakes.htm">tips</a href>. <br />
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<center><img height="290" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Peppermint%20Bark/HelenChristmas1.jpg" width="400" /><img></center>Duchess of Delightshttp://www.blogger.com/profile/13994374576185868033noreply@blogger.com1tag:blogger.com,1999:blog-3725569723157564791.post-59656518954915438132011-08-28T12:58:00.000-04:002011-08-28T12:58:37.946-04:00Orange Pound Cake<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Orange%20Pound%20Cake/OPCake4.jpg"><img height="300" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Orange%20Pound%20Cake/OPCake4.jpg"></a></center> Hello My Darlings! Not to worry, I am back! For now. I know its been a while since my last update, but I'm back. Hooray! For my welcome back recipe, I decided to make a pound cake. But not just any pound cake. But ORANGE pound cake. Why, you may ask. My answer: I don't know; I just felt like it. There are different style of pound cakes: Southern Style, British Style, French Style, Mexican Style, Colombian Style, and even German Style. <br />
<a name='more'></a><center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Orange%20Pound%20Cake/OPCake1.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Orange%20Pound%20Cake/OPCake1.jpg" width="320" /></a></center>For this, I'm going to make the American style [with orange]. At least I think its an American style. Pound cake are usually make up with flour, eggs, sugar, and butter. Liquids such as milk or extract are not required. Although there are some pound cake recipes that has milk or fruit juices. After baking, some would pour syrup on top so the cake can absorb the liquid and/or a glaze after the cake as completely cooled. I opted for a sweet sugary orange glaze, which it optional, for appearance. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Orange%20Pound%20Cake/OPCake2.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Orange%20Pound%20Cake/OPCake2.jpg" width="320" /></a></center>In this recipe, to get the light and fine texture, the soften butter and sugar are creamed together until it is light and fluffy. The air incorporated into the butter and sugar while creaming helps give the cake the light texture. The orange zest gives the cake a refreshing flavor. Next time I think I'll try it with lemon zest. If you don't have any zest on hand, then just make a regular pound cake without any zest. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Orange%20Pound%20Cake/OPCake3.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Orange%20Pound%20Cake/OPCake3.jpg" width="320" /></a></center><br />
1 1/4 cups (5 oz) cake flour<br />
3/4 teaspoon baking powder<br />
Pinch of salt<br />
Zest of 1 whole orange, minced<br />
3/4 cup unsalted butter, room temperature<br />
3/4 cup (6 oz) sugar<br />
3 eggs<br />
Juice of orange (optional)<br />
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1. Preheat oven to 350. Line an 8.5 x 4.5 inch loaf pan with parchment paper. Or grease the loaf pan.<br />
2. Mix flour, salt, and baking powder in a small bowl. Set aside.<br />
3. Cream the butter and sugar until fluffy (about 5 minutes) with an electric mixer. Scrape the sides of the bowls occasionally.<br />
4. Beat in eggs, one at a time. Add one tablespoon orange juice, optional.<br />
5. Stir in orange zest<br />
6. Sift flour mixture in the butter mixture and beat until smooth. <br />
7. Pour batter into prepared pan(s). Make a lengthwise slit of 1 inch deep down the middle of the batter to prevent splitting as the cake bakes.<br />
8. Bake for 40 to 45 minutes or until a toothpick is inserted and comes out clean. <br />
9. Cool on wire rack for 10 minutes. Invert and cool completely on wired rack.<br />
Optional Glazed: Mix powdered sugar and orange juice until consistency is desired. Pour/ spread on top of pound cake. Allow glaze to hardened before slicing. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Orange%20Pound%20Cake/OPCake5.jpg"><img height="300" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Orange%20Pound%20Cake/OPCake5.jpg" width="400" /></a></center> Duchess of Delightshttp://www.blogger.com/profile/13994374576185868033noreply@blogger.com2tag:blogger.com,1999:blog-3725569723157564791.post-37244215772922281742011-05-24T19:25:00.003-04:002011-08-28T12:56:48.525-04:00Pasta Salad<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Pasta%20Salad/PastaSalad05.jpg"><img height="300" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Pasta%20Salad/PastaSalad05.jpg"></a></center>Oh boy! Florida sure is getting hot. Please bring back the nice Fall weather that we had in the beginning of the year, since Florida does not have the real genuine winter season. Any who, now it's time to set our chairs beside the pool, locate those bathing suits hidden in the back of our drawers, and dust off our sun hat from the back of the closets. Don't forget the sunscreen! Oh! And the cute sun dress! Well, most Floridians probably done this a month of 2 ago.<br />
<a name='more'></a><center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Pasta%20Salad/PastaSalad01.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Pasta%20Salad/PastaSalad01.jpg" width="320" /></a></center>Its the perfect time for a day of fun in the sun! Beach Day! Pool parties! Picnics! BBQs! And what better way to pair a hot fun day then with a light and refreshing pasta salad. And not to mention, its yummy! It's quick to put together. No skills required. Just cook, chop, dress, and toss! What's amazing with pasta salad is that there can be no wrong way to make it. You can add what ever you like and how much you like in the salad. Green and red pepper? Sure! Want to add carrots? Go for it! Mushrooms? Why not! Double the cheese? The more the merrier! Want more dressing? Pour away! Omit the broccoli? Its not going to be missed!<br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Pasta%20Salad/PastaSalad02.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Pasta%20Salad/PastaSalad02.jpg" width="320" /></a></center>Basically it's whatever I have in my refrigerator or what is on sale at my local grocery store. I like using the Tri-Color Rotini pasta because it makes the pasta more appealing The more color, the more eyes (and mouths) it will attract! But my local grocery store ran out of the tri-color, so I had to settle for the regular, boring, plain, one-colored rotini pasta instead. But its ok! It still tastes the same. Grape tomatoes are convenient for this recipe (less messy), but it is not required. Whole tomatoes, chopped, works just as well. The grape tomatoes was on sale so grape tomatoes it was. Some people like to add raw broccoli, but I can't stand the idea of eating raw broccoli. Instead I cooked the broccoli in boiling water then added in the pasta.<br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Pasta%20Salad/PastaSalad03.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Pasta%20Salad/PastaSalad03.jpg" width="320" /></a></center>Like I mentioned before, this is just a toss together recipe Add what ever you like. You can never go wrong. The light salad dressing, cold pasta, and crisp vegetables are perfect for a hot day. Pair it up with some chicken wings. Ah, summer. Don't you just love it.<br />
<br />
Wanna add some protein to this all-carbs-and-vegetable dish? Add in some left over shredded chicken. Or some cubed ham. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Pasta%20Salad/PastaSalad04.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Pasta%20Salad/PastaSalad04.jpg" width="320" /></a></center>1 box (10 oz) rotini pasta, cooked according to the box<br />
1 whole cucumber, cubed<br />
1 U.S. dry pint of grape tomoatoes, halved<br />
1 cup broccoli, chopped<br />
1/4 cup onions, chopped<br />
1 bag of cubed cheese (6.4 oz, about a cup)<br />
2/3 cup Italian Dressing<br />
1/2 cup Balsamic Vinaigrette <br />
a pinch or 2 or dried basil<br />
a dash of ground pepper<br />
<br />
1. Once pasta is cooked until the tenderness preferred, rinsed, and drained, allow the pasta to cool, about an hour.<br />
2. Place cooled pasta in a large mixing bowl, add dressings, basil, and ground pepper. Combine lightly until pasta is completely coated.<br />
3. Add in vegetables and cheese. Toss lightly.<br />
4. Chill for an hour before serving. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Pasta%20Salad/PastaSalad06.jpg"><img height="300" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Pasta%20Salad/PastaSalad06.jpg" width="400" /></a></center><br />
<br />
<font size=1><i><center>Come join the party!</font></i></center><center><a href="http://thefrugalgirls.com/category/chic-and-crafty"><img border="0" src="http://i617.photobucket.com/albums/tt258/frugalgirls/ChicandCraftyButton-2.png"/></a></center>Duchess of Delightshttp://www.blogger.com/profile/13994374576185868033noreply@blogger.com1tag:blogger.com,1999:blog-3725569723157564791.post-68127991771669399412011-03-23T00:18:00.002-04:002011-03-25T10:00:06.507-04:00Cinnamon Sugar Cookies<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Sugar%20Cookies/CinnamonSugar8.jpg"><img height="300" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Sugar%20Cookies/CinnamonSugar8.jpg" width="400"></a></center>I'm a bookworm. I love to read. But not just any books. My favorite category is Romance. Historical romance. Contemporary romance. Suspense romance. I can't get enough of it. I happened to read a contemporary (semi)-romance novel called "<a href="http://www.amazon.com/Always-Baker-Never-Bride-ebook/dp/B00436EZYO/ref=sr_1_1?ie=UTF8&m=AG56TWVU5XWC2&s=digital-text&qid=1300852048&sr=1-1">Always the Baker, Never the Bride</a href>" that has a handful of cool recipes. In the novel the main character had a batch of cinnamon sugar cookies. It sounded so good and to my amazement, there was a recipe at the end of one chapter! <br />
<a name='more'></a><center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Sugar%20Cookies/CinnamonSugar1.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Sugar%20Cookies/CinnamonSugar1.jpg" width="320" /></a></center>So I decided to bookmark it in my <a href="http://www.amazon.com/gp/product/B002Y27P3M/ref=sv_kinc_0">Kindle</a href> and make a batch of 'Emma's Famous Cinnamon Sugar Cookies.' No lie! That was what the cookies was called. I also did a search google search on cinnamon cookies and I found the exact recipe on <a href="http://allrecipes.com//Recipe/cinnamon-sugar-cookies/Detail.aspx">AllRecipes.com</a href>. The only difference between the recipe in the book and allrecipes.com is the amount of cinnamon used. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Sugar%20Cookies/CinnamonSugar2.jpg"><img height="270" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Sugar%20Cookies/CinnamonSugar2.jpg" width="200" /></a></center>I learned a few things from reading the reviews and from my own experience. The dough will be will sticky, do not add more flour even if it is tempting. I put the dough in the freezer for about 20 minutes so it could be easier to work with while shaping it into logs. Put it in the refrigerator overnight or for a couple of hours. I left it over night and 15 minutes before baking, I put the dough in the freezer.<br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Sugar%20Cookies/CinnamonSugar3.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Sugar%20Cookies/CinnamonSugar3.jpg" width="320" /></a></center><br />
It is best the half the sugar mixture. I still had a good amount of cinnamon sugar left after using it on the dough. You can roll the log in the cinnamon sugar or roll the dough into balls and then roll it in the cinnamon sugar. It is up to the baker. If you determine that you want to roll the log and slice it, it is recommended to use a thread to cut the slices. Using a knife will cause the dough for flatten a bit. Have a sweet tooth? After slicing the dough dip the top slice in the left over cinnamon sugar!<br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Sugar%20Cookies/CinnamonSugar4.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Sugar%20Cookies/CinnamonSugar4.jpg" width="320" /></a></center><font size=1><i><center>Cut with knife, dough flatten a tad bit</font></i></center>Don't want to slice it? No problem! You can roll the dough and then roll it in the cinnamon sugar. After placing the dough on an ungreased cookie sheet, flatten the dough slightly. The texture between the slices and balls will differ but not my much. The slice will be more chewy. The balls will be more soft, not as chewy, and the appearance looks a bit better. But they are both equally delicious! <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Sugar%20Cookies/CinnamonSugar5.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Sugar%20Cookies/CinnamonSugar5.jpg" width="320" /></a></center><font size=1><i><center>Sliced with a thread</font></i></center><center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Sugar%20Cookies/CinnamonSugar6.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Sugar%20Cookies/CinnamonSugar6.jpg" width="320" /></a></center><font size=1><i><center>Rolled and flatten slightly</font></i></center>While preparing the ingredients I did not have enough brown sugar. It calls for 3/4 cups but I only had 1/2 cup + 1 tablespoon. I had to improvised and added a little more regular white sugar. I was concerned that the cookies will not turn out right but to my relief it came out perfectly! I also decreased the baking time to 10 minutes because my cookies were smaller than what was recommended in the recipe. It is a fun and easy recipe to work with. It was gone in 2 days! This is a keeper in my book! And Kindle!<br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Sugar%20Cookies/CinnamonSugar7.jpg"><img height="300" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Sugar%20Cookies/CinnamonSugar7.jpg" width="400" /></a></center><br />
<br />
<font size=1><i><center>Come join the party!</font></i></center><center><a href="http://thefrugalgirls.com/category/chic-and-crafty"><img border="0" src="http://i617.photobucket.com/albums/tt258/frugalgirls/ChicandCraftyButton-2.png"/></a></center>Duchess of Delightshttp://www.blogger.com/profile/13994374576185868033noreply@blogger.com4tag:blogger.com,1999:blog-3725569723157564791.post-3986630839251176092011-02-26T16:18:00.003-05:002011-03-02T21:40:29.951-05:00Cinnamon Rolls<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Rolls/CinRolls_04.jpg"><img height="300" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Rolls/CinRolls_04.jpg" width="400"></a></center>I was craving cinnamon rolls one day. Not any type of cinnamon rolls. The type that comes in a can - pillsbury cinnamon rolls. Those just melts in your mouth and brings you to heaven! So my next mission: find the perfect cinnamon roll recipe. Oh did I searched and searched and searched. Most of the recipes that I came across required a bread machine. Which I do not have anymore. I threw mine out a while back, big mistake. But I finally located a few that doesn't need the machine. Some had great reviews, some you just have to have luck to make it. After reviewing a few, I decided to conduct an experiment. I made 2 batches. The first batch I followed the original recipe to a T. The results: not happy. My second batch, which I made a couple of days later and with some changes and additions, came out [almost] perfect. Now I'm satisfied. <br />
<a name='more'></a><center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Rolls/CinRolls_01.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Rolls/CinRolls_01.jpg" width="320" /></a></center><font size=1><i><center>Before rising</font></i></center><br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Rolls/CinRolls_02.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Rolls/CinRolls_02.jpg" width="320" /></a></center><font size=1><i><center>After sitting for 1 hour and 15 minutes</font></i></center>The original recipe can be found at <a href=http://allrecipes.com/Recipe/Ninety-Minute-Cinnamon-Rolls/Detail.aspx>allrecipes.com</a href>. If you compare the original recipe to my revised recipe, you can see where I made the changes and additions. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Rolls/CinRolls_03.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Rolls/CinRolls_03.jpg" width="320" /></a></center><font size=1><i><center>With raisins, optional. Walnuts or pecans can be added if desired</font></i></center><br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Rolls/CinRolls_05.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Rolls/CinRolls_05.jpg" width="320" /></a></center><font size=1><i><center>Rolled up and ready</font></i></center><b>First batch:</b><br />
used a knife to cut 12 rolls - squished the shape of the rolls. <br />
used the entire cinnamon sugar filling - too sweet! (with the icing)<br />
<b>Second Batch:</b><br />
used a piece of thread (if you have floss, that will work too) to slice 12 rolls - shape came out perfectly. <br />
used 3/4 of the filling - perfect! (with the icing)<br />
added pudding mix - it smelled better<br />
let the dough sit longer than the original recipe<br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Rolls/CinRolls_06.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Rolls/CinRolls_06.jpg" width="320" /></a></center><font size=1><i><center>Raw and gooey</font></i></center><br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Rolls/CinRolls_07.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Rolls/CinRolls_07.jpg" width="320" /></a></center><font size=1><i><center>Baked, warm, fresh, and yummy</font></i></center>Using my pyrex 13 x 9 glass baking dish works better than a dark coated pan. The whole procedure took a while for me to make. I thought about making it overnight (the kneading, filling, rolling, slicing, and placing it in a pan) and then baking it in the morning. But I'm not sure how the rolls will come out. But I will certainly provide an update when I make another batch for overnight. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Rolls/CinRolls_08.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Rolls/CinRolls_08.jpg" width="320" /></a></center><font size=1><i><center>Spreaded</font></i></center><br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Rolls/CinRolls_09.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Rolls/CinRolls_09.jpg" width="320" /></a></center><font size=1><i><center>Drizzled</font></i></center><b>Rolls</b><br />
3/4 cup milk<br />
1/4 cup butter (or margarine)<br />
1 (.25 ounce) package active yeast<br />
1/4 cup water<br />
3 1/4 - 3 1/2 cups all-purpose flour<br />
1 (3 oz) packet of vanilla pudding mix<br />
1/4 cup white sugar<br />
1/2 teaspoon salt<br />
1 egg<br />
<br />
<b>Filling</b><br />
1 cup brown sugar, packed<br />
1 tablespoon ground cinnamon<br />
1/2 cup margarine, softened<br />
1/2 cup raisins, optional<br />
<br />
<b>Directions</b><br />
1. Heat the milk in a small saucepan until it bubbles, then remove from heat and add in butter; stir until melted. Let it cool to lukewarm temperature. <br />
2. Stir yeast in (warm) water for about 5 minutes. <br />
3. In a large mixing bowl, combine 2 1/4 cup flour, pudding mix, sugar and salt; mix well. Add egg and milk mixture; beat until damp. Add in the yeast + water. Beat until combined.<br />
4. Add the remaining flour, 1/2 cup at a time, stirring well after each addition, until dough pull away from the side. Turn it out onto a lightly floured surface and knead gently until smooth, about 5 minutes.<br />
5. Cover the dough and let rise until doubled in size. About an hour to 1 1/2 hour. <br />
6. For the filling, mix brown sugar, cinnamon, and softened margarine in a small bowl.<br />
7. Roll out dough to 15x12 inch. Spread with sugar mixture. Sprinkle with raisins, optional. <br />
8. Roll up dough with the shortest end first. Cut into 12 equal size rolls and place in a greased 13x9 pan. Cover and let rise until doubled, about 30 - 45 minutes. Preheat oven to 350. <br />
9. Bake in the preheated oven for 20-25 minutes, or until browned. Drizzle or spread icing over warm rolls. Serve. <br />
<br />
<b>Icing</b> (enough for 6 rolls)<br />
<br />
1 cups powdered sugar<br />
1-2 tablespoon of milk<br />
1/2 teasspoon of vanilla extract, optional.<br />
dash of salt. <br />
<br />
1. Mix together sugar, salt, and milk, one tablespoon at a time, to achieve a spreading consistency.<br />
2. Add extract, if desired <br />
3. Spread over warm rolls<br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Rolls/CinRolls_10.jpg"><img height="300" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cinnamon%20Rolls/CinRolls_10.jpg" width="400" /></a></center>Duchess of Delightshttp://www.blogger.com/profile/13994374576185868033noreply@blogger.com1tag:blogger.com,1999:blog-3725569723157564791.post-67874898276470979942011-02-13T12:49:00.004-05:002011-02-14T21:51:25.401-05:00Caramel Delights (a.k.a Samoas)<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/CaramelSamoas/CaramelSamoas07.jpg"><img height="300" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/CaramelSamoas/CaramelSamoas07.jpg" width="510" /></a></center>Girl Scout cookies. Mmmm Mmmm Good. Its one of my many guilty pleasures! Who can resist! Girl Scout cookies are only sold once a year. So I try to indulge and wait until the following year to indulge again! My favorites are the Thin Mints and Samoas, it use to be called Caramel Delights. I purchased the knock off Thin Mints at my local grocery store but it did not measure up to the original Girl Scout Thin Mints. <br />
<a name='more'></a><br />
I found a recipe that is similar to Samoas. Of course, its NOT going to be EXACTLY the same. But it sure does look pretty. After I made it I came to the conclusion that in my next batch, I will have to make the shortbread base thinner. It was a little to thick for my taste. Maybe reduce the amount of ingredients for the shortbread or use a bigger pan. I used a 13.25 in x 9.25 in jelly roll pan. A 15.25 in x 10.25 jelly roll pan will probably give me the results (thinner shortbread) I want. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/CaramelSamoas/CaramelSamoas01.jpg"><img height="175" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/CaramelSamoas/CaramelSamoas01.jpg" /></a><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/CaramelSamoas/CaramelSamoas02.jpg"><img height="175" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/CaramelSamoas/CaramelSamoas02.jpg" /></a></center>This recipe calls for 3/4 cup of butter. Unfortunately I did not have enough butter so I used both butter and margarine. I also added a pinch or two of nutmeg. And a dash of ground ginger, just to put a twist in it and make it different. Try pressing the shortbread base in an even layer by using a rolling pin, after you pressed most of the base in the pan with your fingers. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/CaramelSamoas/CaramelSamoas03.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/CaramelSamoas/CaramelSamoas03.jpg" width="320" /></a></center>12 oz of caramel is needed. I purchased a 14 oz bag of Krafts caramels (individual wrapped). 12 oz will be approximately 43 cubes of individually wrapped caramels. It is important that when you toast the coconut flakes, you don't burn them. The flakes can easily burn when it is not being watched. Spread the coconut mixture on the shortbread and quickly as possible. Once the caramel cools, it'll become hard to spread and it don't adhere as well to the shortbread. You can cut them in square, like brownies, or just a round cookie cutter. Dip the bottom of the cookie in melt chocolate, let cool. And drizzle with left over chocolate for the Girl Scout effect. and Voilà!<br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/CaramelSamoas/CaramelSamoas04.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/CaramelSamoas/CaramelSamoas04.jpg" width="320" /></a></center>Shortbread:<br />
1/2 cup sugar<br />
3/4 cup butter, softened<br />
1 large egg<br />
1/2 tsp vanilla extract<br />
2 cups all purpose flour<br />
1/4 tsp salt<br />
<br />
1. Preheat oven to 350F. Grease a 9×13-inch baking pan, or line with parchment paper.<br />
<br />
2. Sift together the flour and salt in a separate bowl. <br />
<br />
3. Cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Gradually beat in flour and salt until mixture is crumbly, like wet sand, on low. <br />
<br />
4. Pour crumbly dough into pan and press into an even layer. <br />
<br />
5. Bake for 20-25 minutes, until base is set and edges are lightly browned. <br />
<br />
6. Cool completely on a wire rack before topping.<br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/CaramelSamoas/CaramelSamoas08.jpg"><img height="270" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/CaramelSamoas/CaramelSamoas08.jpg" width="200" /></a></center>Coconut & Caramel Topping:<br />
3 cups shredded coconut<br />
12-oz chewy caramels<br />
1/4 tsp salt<br />
3 tbsp milk<br />
10 oz. dark or semisweet chocolate or chocolate chips <br />
<br />
1. Preheat oven to 300F. Spread coconut evenly on a parchment-lined baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.<br />
<br />
2. Melt caramel, milk, and salt in a large microwave-safe bowl for about 3 minutes. Stir every 1 minute. <br />
<br />
3. When caramel is completely melted and smooth, fold in toasted coconut with a spatula.<br />
<br />
4. Using a spatula, spread the topping on the shortbread. Set aside to cool. <br />
<br />
5. Cut into bars (or shapes) after it has cooled. <br />
<br />
6. Melt chocolate and dip the base (bottom) of each cookie into the chocolate. Let chocolate set. Transfer remaining chocolate into a piping bag (or a ziploc bag with the corner snipped off) and drizzle the chocolate on the top. <br />
<br />
7. Let chocolate set completely before storing in an airtight container.<br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/CaramelSamoas/CaramelSamoas06.jpg"><img height="300" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/CaramelSamoas/CaramelSamoas06.jpg" width="440" /></a></center><br />
<br />
<center><a href="http://sweet-as-sugar-cookies.blogspot.com/" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4w9eyqgfHAHrefB6nVENKOBrWL70c7QgrPLiB1asgBEbqeBxTw_mjnXoUITNnnxBCQ6zZC0BccKLXpdvFdeofQ7LjnaMjBvs5AeKgnz7hmW2wlgTiGjchIbY_QVEK-dDHtFsRXpId-0/s1600/Plumpy+%25282%2529+button.jpg" /></a></center><i><font size=1><center>Join Sweets for a Saturday. Hosted by <a href="http://sweet-as-sugar-cookies.blogspot.com/">Sweet as Sugar Cookies</a href></i></font></center>Duchess of Delightshttp://www.blogger.com/profile/13994374576185868033noreply@blogger.com2tag:blogger.com,1999:blog-3725569723157564791.post-20267759301389888102010-12-05T01:01:00.002-05:002010-12-05T01:05:47.828-05:00Mint Chocolate Chip Cookies<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Mint%20Chocolate%20Chip%20Cookies/MintChocolateCookies03.jpg"><img height="300" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Mint%20Chocolate%20Chip%20Cookies/MintChocolateCookies03.jpg" width="400" /></a></center>MmmMMmmm. Mint. Ever had those regular chocolate chip cookies that had so many chocolate chips in it? And you get tired of it because its too sweet or too chocolate-y? Well, here is a solution! Mint chocolate chip cookies. It has just the right amount of chocolate chips, and the right amount of mint chips that will satisfy both your chocolate and cookie craving.<br />
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Yes, I do have another post with mint chocolate chips, but that was mint chocolate chips with <a href="http://duchessofdelights.blogspot.com/2010/05/mint-chocolate-chip-oatmeal-cookies.html">oatmeal</a href>. This one is just regular chocolate chips. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Mint%20Chocolate%20Chip%20Cookies/MintChocolateCookies01.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Mint%20Chocolate%20Chip%20Cookies/MintChocolateCookies01.jpg" width="320" /></a></center>The recipe I use is my all time favorite chocolate chip recipe! It never fails me. The recipe calls for regular chocolate chips, but I like to mix it up a bit and use whatever I'm in the mood for. Like mini chocolate chips, M&Ms (the red and green ones would do nicely for this time of year since Christmas is just right around the corner), white chocolate chips. If its edible (and has been in cookies before) then its do-able. The directions for the cookies says to shape the dough in golf ball size. Personally, I think that is a little too big for my taste. So I shaped it in ping pong ball size. Perfecto!! The baking time is still the same, 9 to 10 minutes. I take it out exactly at 9 minutes. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Mint%20Chocolate%20Chip%20Cookies/MintChocolateCookies02.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Mint%20Chocolate%20Chip%20Cookies/MintChocolateCookies02.jpg" width="320" /></a></center>Oh no! I tried to add the link of the cookies here, but the site I visit no longer shows the full recipe for free. Bummer! But if you do a little scavenger hunt, you'll be able to find the recipe I've written somewhere on my blog. Read it carefully now since I tend to modify the recipe. Good Luck!!<br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Mint%20Chocolate%20Chip%20Cookies/MintChocolateCookies04.jpg"><img height="390" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Mint%20Chocolate%20Chip%20Cookies/MintChocolateCookies04.jpg" width="300" /></a></center>Duchess of Delightshttp://www.blogger.com/profile/13994374576185868033noreply@blogger.com0tag:blogger.com,1999:blog-3725569723157564791.post-83203826994549936482010-10-30T17:53:00.007-04:002010-10-30T17:59:48.111-04:00Caramel Apples [Mini]<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Caramel%20Apples/Caramelapples04-1.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Caramel%20Apples/Caramelapples04-1.jpg" width="320" /></a></center>So it's that time of the year again. Halloween!! And with Halloween comes caramel apples! But this year, I decided to do something different. Instead of regular sized caramel apples, I'm going to make mini caramel apples.<br />
<a name='more'></a>How, you say? Well, you can either purchase Lady Apples, which I never heard of until I read some articles online. Or make your own mini apple balls using a melon baller, which I opted to do. I got about 9 balls from a medium size Granny Smith Apple. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Caramel%20Apples/Caramelapples01-1.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Caramel%20Apples/Caramelapples01-1.jpg" width="320" /></a></center>Dip the balls in lemon juice to prevent browning. And make sure you get all the excessive liquid off with a paper towel. The caramel will not stick if there is excessive liquid. <br />
Before doing the mini caramel apples, I read quite a bit of articles. Some met failure and some met success. So I decided to conduct an experiment. After dipping the apples in lemon juice and patting the apples dry and sticking a tooth pick in the middle (instead of a wooden Popsicle stick. Because obviously, the popsicle stick is way too big), I dusted the apples with powders before dipping it in the melted caramel.<br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Caramel%20Apples/Caramelapples02-1.jpg"><img height="275" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Caramel%20Apples/Caramelapples02-1.jpg" width="210" /></a></center>Experiments:<br />
1. Dust the apple with corn stratch.<br />
2. Dust the apple with powered sugar.<br />
3. Dust the apple with regular all purpose flour.<br />
4. Dip the apples with melted chocolate and place in freezer to hard the chocolate.<br />
5. No dipping. No dusting. All natural. <br />
<br />
Results:<br />
1. After dipping the apples in the caramel, the caramel just slid right off when I lifted the apple up.<br />
2. The caramel stayed on! Whoo Hoo!<br />
3. After dipping the apples, some of the caramel stayed and some slid right off. <br />
4. Working very quickly, dip and twirl the apple to get every area coated without melting the chocolate. The caramel stayed on! Yey!<br />
5. The caramel stayed on! Yey! But oh no! after a while, spots of caramel was sliding off, along with the apple's juices. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Caramel%20Apples/Caramelapples03-1.jpg"><img height="300" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Caramel%20Apples/Caramelapples03-1.jpg" width="425" /></a></center>And the winner? It came down to #2(pictured above on right) and #4(pictured above on left). <br />
It was hard to pick. But... If I really had to, it'll be #4 as first place and #2 as first runner up. <br />
<br />
<center><font color=#dd8e04><font size=4>Happy Halloween!</font></center></font>Duchess of Delightshttp://www.blogger.com/profile/13994374576185868033noreply@blogger.com1tag:blogger.com,1999:blog-3725569723157564791.post-22337334692930759012010-09-02T18:19:00.000-04:002010-09-02T18:19:41.576-04:00Cream Puffs<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cream%20Puffs/CreamPuff11-1.jpg"><img height="300" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cream%20Puffs/CreamPuff11-1.jpg" width="425" /></a></center>Cream puffs, also known as profiterole, is a round puff that is filled with pastry cream. Whipped cream can also be used to fill the puff. It can be eaten plain or topped off with chocolate, caramel, powdered sugar, or fruits. <br />
<a name='more'></a><center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cream%20Puffs/CreamPuff06-1.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cream%20Puffs/CreamPuff06-1.jpg" width="320" /></a></center>This is my first attempt at making these. And it turned out better than expected. But there are a few changes I would make. Such as adding a little more sugar to the pastry cream. It wasn't as sweet as I thought it would be. The puff was a bit on the eggy side. So I will have to make adjustments the next time I decide to prepare this. Recipe can be found <a href="http://www.wilton.com/idea/Cream-Puffs-Elcairs">here</a href>.<br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cream%20Puffs/CreamPuff07-1.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cream%20Puffs/CreamPuff07-1.jpg" width="320" /></a></center>I used parchment paper instead of greasing the baking sheet, and found that it took some work, a few tugs, a couple of pulls to finally get the puff off the parchment paper. Pulling the puff off the parchment paper with an ungentle hand will leave a hole in the bottle of the puff. Not sure if using an ungreased baking sheet(as other recipes states) or a greased baking sheet will have different results. That will have to wait until I decide to do a revised version. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cream%20Puffs/CreamPuff08-1.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cream%20Puffs/CreamPuff08-1.jpg" width="320" /></a></center>I used Dessert Decorator Pro by Wilton. I made two different types of puff. I made a puff using the 1M tip and a puff without using the tip. Both styles puffed up nicely. I didn't know which one I wanted to photograph so I just closed my eyes and picked one. The Dessert Decorator Pro isn't required for the recipe. Dropping the batter by tablespoonfuls will do nicely as well. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cream%20Puffs/CreamPuff09-1.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cream%20Puffs/CreamPuff09-1.jpg" width="320" /></a></center>Next time, I think I will fill the puff with chocolate mousse. Oh! My mouth just watered!<br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cream%20Puffs/CreamPuff10-1.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cream%20Puffs/CreamPuff10-1.jpg" width="320" /></a></center><center>To make the photo exceptional, I drizzled chocolate syrup on top.</center><center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cream%20Puffs/CreamPuff12-1.jpg"><img height="300" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cream%20Puffs/CreamPuff12-1.jpg" width="425" /></a></center><center>And then dusted a little powdered sugar on top. And! <font size=4><b>Oh My!</b></font></center><center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cream%20Puffs/CreamPuff13-1.jpg"><img height="300" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cream%20Puffs/CreamPuff13-1.jpg" width="425" /></a></center><br />
<br />
Pastry Cream (filling) Photos:<br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cream%20Puffs/CreamPuff01-1.jpg"><img height="175" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cream%20Puffs/CreamPuff01-1.jpg" /></a><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cream%20Puffs/CreamPuff02-1.jpg"><img height="175" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cream%20Puffs/CreamPuff02-1.jpg" /></a></center><center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cream%20Puffs/CreamPuff03-1.jpg"><img height="175" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cream%20Puffs/CreamPuff03-1.jpg" /></a><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cream%20Puffs/CreamPuff04-1.jpg"><img height="175" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cream%20Puffs/CreamPuff04-1.jpg" /></a></center><center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cream%20Puffs/CreamPuff05-1.jpg"><img height="175" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cream%20Puffs/CreamPuff05-1.jpg" /></a></center>Duchess of Delightshttp://www.blogger.com/profile/13994374576185868033noreply@blogger.com0tag:blogger.com,1999:blog-3725569723157564791.post-66289740930755441822010-08-14T14:48:00.000-04:002010-08-14T14:48:49.813-04:00Angel Food Cake<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Angel%20Food%20Cake/AngelCake07-1.jpg"><img height="300" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Angel%20Food%20Cake/AngelCake07-1.jpg" width="425" /></a></center>Angel food cake is a very light and moist sponge cake. It is made mainly with eggs whites and sugar. The air incorporated in the egg whites gives the cake the light and fluffy texture. <br />
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<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Angel%20Food%20Cake/AngelCake01-1.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Angel%20Food%20Cake/AngelCake01-1.jpg" width="320" /></a></center>Angel food cake is easy, fool-proof, and quick to make. I used <a href="http://www.foodnetwork.com/recipes/alton-brown/angel-food-cake-recipe/index.html">Alton Brown's</a href> recipe found on the Food Network website and added a little twist to mine. I didn't have any orange extract, but like every baker, vanilla extract is always found in the cabinet, so I used that instead. I also added a pinch of ground cloves and a pinch of all spice to the cake flour, it gave the cake character. Less sugar then on the recipe was added. A pinch or two extra of cream of tartar was causally added in. The over all results? Wondrous!!<br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Angel%20Food%20Cake/AngelCake02-1.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Angel%20Food%20Cake/AngelCake02-1.jpg" width="320" /></a></center>Use a clean, non greasy bowl and beaters when beating the egg whites. The grease can prevent the egg white to reach its volume. Make sure there are no traces of yolk in the egg whites. Even 1/8 teaspoon of yolk can prevent the egg white to turn into that white foamy texture you want. Do not over beat your egg whites. Stiff egg whites are used to make meringue, which is not what we are trying to accomplish. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Angel%20Food%20Cake/AngelCake03-1.jpg"><img height="220" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Angel%20Food%20Cake/AngelCake03-1.jpg" width="300" /></a><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Angel%20Food%20Cake/AngelCake04-1.jpg"><img height="220" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Angel%20Food%20Cake/AngelCake04-1.jpg" width="320" /></a></center>Always, carefully and slowly fold in the flour mixture. Do not over fold. Folding too much will break down the egg white and the cake won't turn out light and fluffy. Try to refrain from over folding. When the batter is ready to go into the pan, scoop the batter in the pan. Pouring the batter in will flatten the cake. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Angel%20Food%20Cake/AngelCake05-1.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Angel%20Food%20Cake/AngelCake05-1.jpg" width="320" /></a></center>Inverting the cake after baking will allow the cake to retain its structure and volume. It will also prevent the cake from shrinking. This is where the cooling legs or tall tube comes in. If your pan does not have the cooling legs or if the tube is even in height with the rims, you can easily invert the cake and place it on top of a wine bottle's neck. Allow the cake to completely cool before taking it out of the pan and serving. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Angel%20Food%20Cake/AngelCake06-1.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Angel%20Food%20Cake/AngelCake06-1.jpg" width="320" /></a></center>Top off the cake with some frosting, whipped cream, fresh fruits, canned fruits, or jam. Or you can even eat it by itself!<br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Angel%20Food%20Cake/AngelCake08-1.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Angel%20Food%20Cake/AngelCake08-1.jpg" width="320" /></a></center>Duchess of Delightshttp://www.blogger.com/profile/13994374576185868033noreply@blogger.com0tag:blogger.com,1999:blog-3725569723157564791.post-78287804790682196312010-08-10T22:42:00.004-04:002010-09-02T18:30:46.535-04:00Cheesecake (Tiramisu)<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cheesecake_Tiramisu/Cheesecake_Tiramisu09.jpg"><img height="300" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cheesecake_Tiramisu/Cheesecake_Tiramisu09.jpg" width="425" /></a></center>Cheesecake is a dessert made of cream cheese and eggs baked on a cookie crust. Such as graham crackers, oreos, or even lady fingers. The cake can be topped with fresh fruits, canned fruits, nuts, and/or chocolate. Tiramisu is a popular Italian cakes. It is made with lady fingers (savoiardi) dipped in espresso with rum and/or coffee liqueur then layered with a whipped mixture of mascarpone cheese, egg yolks, sugar, espresso, and coffee liqueur. The top is sprinkled with cocoa powder. <br />
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Combining cheesecake and tiramisu can turn into an amazing dessert! It can satisfy the sweet tooth and alcohol fixation. The coffee liqueur can be omitted from the recipe if you do not have it on hand or if you dislike or are simply allergic to alcohol. Adding more coffee liqueur or less coffee liqueur is your choice. <br />
<br />
"Tiramisu" Cheesecake can be found on <a href="http://allrecipes.com//Recipe/tiramisu-cheesecake/Detail.aspx">allrecipes.com</a href><br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cheesecake_Tiramisu/Cheesecake_Tiramisu01.jpg"><img height="220" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cheesecake_Tiramisu/Cheesecake_Tiramisu01.jpg" width="300" /></a><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cheesecake_Tiramisu/Cheesecake_Tiramisu02.jpg"><img height="220" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cheesecake_Tiramisu/Cheesecake_Tiramisu02.jpg" width="320" /></a></center>I used about 3/4 package of lady fingers versus one whole package. If you want a thick crust, use the whole package. To crush the lady fingers to fine crumbs, use a food processor and pulse. I did not have a food processor so I used a regular blender, that works equally fine. I pulsed it until it was fine and still had some pea size crumbs. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cheesecake_Tiramisu/Cheesecake_Tiramisu03.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cheesecake_Tiramisu/Cheesecake_Tiramisu03.jpg" width="320" /></a></center>Although the recipe did not call for espresso, I brewed fresh espresso and added it into the crust and the cheese mixture along with the coffee liqueur. To cut down cost, instead of using real mascarpone cheese which is about $4 - $5 a tub I used a substitution. I mix a package of cream cheese (8 oz) with 1/4 cup of heavy whipping cream and 2 Tablespoons of sour cream until smooth. The sour cream wasn't really necessary but since I had it in my refrigerator I might as well use it. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cheesecake_Tiramisu/Cheesecake_Tiramisu04.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cheesecake_Tiramisu/Cheesecake_Tiramisu04.jpg" width="320" /></a></center>As for the amounts of espresso and coffee liqueur I added in both crust and cheese mixture, I eye balled it. I would say I used approximately 1/3 cup of espresso and 1/2 cup coffee liqueur in the crust and cheese mixture. The amount will depend on your preference. If you like the strong aroma and taste of espresso and/or coffee liqueur then add more. Adding more flour to the cheese mixture than what the recipe calls for is highly recommended if you add more espresso/coffee liqueur. The flour will help thicken the cheesecake and makes it more sturdier.<br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cheesecake_Tiramisu/Cheesecake_Tiramisu05.jpg"><img height="220" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cheesecake_Tiramisu/Cheesecake_Tiramisu05.jpg" width="300" /></a><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cheesecake_Tiramisu/Cheesecake_Tiramisu06.jpg"><img height="220" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cheesecake_Tiramisu/Cheesecake_Tiramisu06.jpg" width="300" /></a></center>When baking, use a water bath. This will gently bake the cheesecake. Cheesecakes needs a full day to set. Therefore, you should prepare the cheesecake a day ahead. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cheesecake_Tiramisu/Cheesecake_Tiramisu11.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cheesecake_Tiramisu/Cheesecake_Tiramisu11.jpg" width="320" /></a></center>Once the cheesecake has set and placed in the refrigerator overnight, I poured <a href="http://duchessofdelights.blogspot.com/2010/07/chocolate-ganache.html">chocolate ganache</a href> over the entire cheesecake. I omitted the butter and placed it with the same amount of coffee liqueur. I also decreased the amount of heavy whipping cream so the ganache can become a thick glaze. To easily hide any imperfections on the side, I coated the side with sliced almonds, giving the cake an elegant look. I then used whipped ganache to top of the top. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cheesecake_Tiramisu/Cheesecake_Tiramisu08.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cheesecake_Tiramisu/Cheesecake_Tiramisu08.jpg" width="320" /></a></center>This cheesecake was made for one of my closest friends' 24th birthday. It is one of the best looking cake I ever made. And the best compliment I received was from our waitress who asked me where I bought the cake because it tasted and looked incredible and was in disbelief when I told her I made it!<br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cheesecake_Tiramisu/Cheesecake_Tiramisu07.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cheesecake_Tiramisu/Cheesecake_Tiramisu07.jpg" width="320" /></a></center><center><font size=4>Happy Birthday Anna Hoang!</font>♥ ♥</center><center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cheesecake_Tiramisu/Cheesecake_Tiramisu10.jpg"><img height="390" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Cheesecake_Tiramisu/Cheesecake_Tiramisu10.jpg" width="280" /></a></center>Duchess of Delightshttp://www.blogger.com/profile/13994374576185868033noreply@blogger.com0tag:blogger.com,1999:blog-3725569723157564791.post-80967437821503591422010-07-28T22:48:00.001-04:002010-07-28T22:57:48.461-04:00Chocolate Brownies<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Chocolate%20Brownies/Brownies05-1.jpg"><img height="300" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Chocolate%20Brownies/Brownies05-1.jpg" width="425" /></a></center>Brownies are typically flat, square or bar shaped. It is a cross over between a cake and a cookie. It is dense, rich, and chocolatey. <br />
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They can be made with different optional ingredients. Such as nuts, chocolate chips, frosting, or glaze. Brownies was born in the U.S. around 1893. The first known brownies appeared to have an apricot glaze with nuts. It is easy to make and fun to eat. It can be a great after school snack for the kids.<br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Chocolate%20Brownies/Brownies01-1.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Chocolate%20Brownies/Brownies01-1.jpg" width="320" /></a></center>The dry ingredients can be mixed and stored in a tight container. Whenever you want brownies all you would have to do is add the wet ingredients since the dry ingredients are already pre-made. My favorite brownies would consists of nuts, but since I do not have any nuts on hand, I used dark and white chocolate chips which I had. <br />
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If using a glass pan, you would have to lower the baking temperature by 25°. Metal and glass pan differs. Glass pans gets hotter than metal therefore, the cooking is faster. The baking time will stay the same. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Chocolate%20Brownies/Brownies03-1.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Chocolate%20Brownies/Brownies03-1.jpg" width="320" /></a></center>To tell if the brownies are done baking, the top will appear dry and the middle will set. Or use a toothpick. Sometimes a tooth pick can ruin the appearance. So I opt to use the dry top, set middle technique. Similar to all my past recipes, some adjustments were made. But you can find the original recipe at <a href="http://www.verybestbaking.com/recipes/detail.aspx?ID=118647">Nestle Toll House. </a href><br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Chocolate%20Brownies/Brownies04-1.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Chocolate%20Brownies/Brownies04-1.jpg" width="320" /></a></center>2/3 cup vegetable shortening<br />
1 1/2 cup granulated sugar<br />
4 large eggs<br />
1 teaspoon vanilla extract<br />
1 1/2 cups all-purpose flour<br />
3/4 cup cocoa powder<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1 cup chopped nuts (optional)<br />
1 cup chocolate chip of your choice (optional)<br />
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1. Preheat oven to 325° F (for glass pan). Grease 13 x 9-inch baking pan. <br />
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2. Cream together shortening, sugar, and eggs. Add vanilla.<br />
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3. Combine the flour, cocoa powder, baking powder, and salt in a small bowl. Gradually beat the four mixture in the shortening mixture. Stir in the nuts and/or chocolate chips. Pour into prepared baking pan. <br />
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4. Bake for 25 to 30 minutes, or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack before cutting.<br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Chocolate%20Brownies/Brownies06-1.jpg"><img height="300" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Chocolate%20Brownies/Brownies06-1.jpg" width="400" /></a></center>Duchess of Delightshttp://www.blogger.com/profile/13994374576185868033noreply@blogger.com1tag:blogger.com,1999:blog-3725569723157564791.post-17618898285152615002010-07-10T10:54:00.000-04:002010-07-10T10:54:12.599-04:00Chocolate Ganache<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Ganache/ChocolateGanache06.jpg"><img height="300" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Ganache/ChocolateGanache06.jpg" width="425" /></a></center>Ganache is a icing or filling for pastries that are made mainly from chocolate and cream. It is the most versatile and most simple dessert components anyone can make. <br />
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<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Ganache/ChocolateGanache03.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Ganache/ChocolateGanache03.jpg" width="320" /></a></center>It is typically made by hot heavy cream poured over chopped chocolate and then stirred until it is smooth. Some add liqueurs or extracts if they so desires. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Ganache/ChocolateGanache02.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Ganache/ChocolateGanache02.jpg" width="320" /></a></center>Chocolate ganache can be poured on the dessert, made into truffles, whipped into a light frosting or filling for pastries. The best thing about ganache is that it is extremely easy and anyone with no skills can make it with no mistakes. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Ganache/ChocolateGanache04.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Ganache/ChocolateGanache04.jpg" width="320" /></a></center>Pouring the heated cream immediately into the chocolate is crucial, this will melt the chocolate if the chocolate pieces are not chopped. By not chopping the chocolate, lumps will appear in the ganache. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Ganache/ChocolateGanache01-1.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Ganache/ChocolateGanache01-1.jpg" width="320" /></a></center>This chocolate ganache recipe is made to top off cupcakes. This ganache can be made the night before and let cool overnight. Or it can be made the same day, but it will take a couple of hours for it to cool completely to room temperature. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Ganache/ChocolateGanache05.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Ganache/ChocolateGanache05.jpg" width="320" /></a></center>8 ounces bittersweet or semisweet chocolate, chopped<br />
2 tablespoons light corn syrup<br />
1 ½ ounces unsalted butter<br />
1 cup heavy cream <br />
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1. Place chopped chocolate, corn syrup and, unsalted butter in a bowl; set aside.<br />
2. Heat the cream over medium heat until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth.<br />
3. Cool to room temperature. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Ganache/ChocolateGanache07.jpg"><img height="300" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Ganache/ChocolateGanache07.jpg" width="400" /></a></center>Duchess of Delightshttp://www.blogger.com/profile/13994374576185868033noreply@blogger.com1tag:blogger.com,1999:blog-3725569723157564791.post-76390261016503941452010-07-04T14:55:00.004-04:002010-07-04T15:05:52.150-04:00Apple Pie<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apple%20Pie/ApplePie09.jpg"><img height="400" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apple%20Pie/ApplePie09.jpg" width="300" /></a></center>Apple pies reminds me of picnics by the lake, 4th of July BBQ, family gatherings. It is a fruit pie filled with apples, of course. And can sometimes be served with whipped cream or vanilla ice cream on top. <br />
<a name='more'></a><center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apple%20Pie/ApplePie01.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apple%20Pie/ApplePie01.jpg" width="320" /></a></center>You can use any baking apples, I used Jonathan apples. Which is appropriate for baking, especially in pies. It is lightly sweet and tart. Some like to used Granny Smith apples with any sweet baking apple to achieve the sweet and tart taste in the pie. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apple%20Pie/ApplePie02.jpg"><img height="165" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apple%20Pie/ApplePie02.jpg" width="220" /></a><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apple%20Pie/ApplePie03.jpg"><img height="165" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apple%20Pie/ApplePie03.jpg" width="220" /></a><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apple%20Pie/ApplePie04.jpg"><img height="165" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apple%20Pie/ApplePie04.jpg" width="220" /></a></center>I would strongly recommend peeling all the apples. With this recipe I only peeled half of the apples and left the other half with the skin intact, thinking that the skin would give the pie a nice color. Well, the color did turn out nice. But munching on the baked apple slices with the skin still intact wasn't too pleasing. Don't get me wrong, the pie still tasted great. The apple slices with the skin tasted like "the pretzels in the Honey Nut Chex Mix." (I'm not a big fan of the pretzels but I just grin and bear it.)<br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apple%20Pie/ApplePie05.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apple%20Pie/ApplePie05.jpg" width="320" /></a></center>Pies can be covered with different crust deigns. The most popular crust would be a double crust pie, where the top crust would have a few small slices to allow the steam to escape while baking. Another popular type of top crust is lattice top. This technique is similar to weaving. Although it might look complicated, it is actually very easy to do. You can find directions on <a href="http://simplyrecipes.com/recipes/how_to_make_a_lattice_top_for_a_pie_crust/">Simply Recipes.com </a href>.<br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apple%20Pie/ApplePie06.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apple%20Pie/ApplePie06.jpg" width="320" /></a></center>If you don't like runny apple pies, then this is the recipe for you. It may seem a bit odd that the apples are required to be cooked before baking, but the cooking step actually help prevent runny apple pie. Give it a try and let me know what you think. You can find the original recipe on the <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/apple-pie-recipe/index.html">Food Network's</a href> website. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apple%20Pie/ApplePie07.jpg"><img height="240" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apple%20Pie/ApplePie07.jpg" width="320" /></a></center>1 pie crust recipe or pre-made pie crust<br />
3 pounds of baking apples, peeled and cored<br />
1 lemon<br />
1 cup sugar<br />
1/2 teaspoon cinnamon<br />
1/4 teaspoon nutmeg<br />
pinch of all spice<br />
pinch of ground cloves<br />
1/4 cup unsalted butter<br />
1 egg<br />
Sugar to sprinkle<br />
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1. Peel the apples. Slice it in half and core the apples. Cut each half into 4 wedges. Squeeze the whole lemon on top of the slice apples wedges; toss lightly. Sprinkle sugar evenly on the top and toss until evenly coated. <br />
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2. Melt butter in a large skillet on medium heat. Add the sugar and cook until sugar is completely dissolved and the mixture has begun to simmer, approximately 2 minutes. Cover and continue to cooke for 7 to 8 minutes on low heat. This will allow the apples to soften and release their natural juices. <br />
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3. Strain the apples in a colander to catch all the juices. Return the juices to the skillet, and simmer for 10 to 15 minutes over medium heat until thickened and lightly caramelized. Remove from stove. Add in the apples and spices. Toss until even coated. Set aside until the filling is completely cooled. <br />
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4. Preheat over to 375 degrees and place a rack in the lower third of the oven. <br />
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5. Fill the pie pan with the filling and cover with dough. Brush the top with egg and sprinkle with sugar. Refrigerate for about 15 to 30 minutes. <br />
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6. Bake pie on a baking sheet for 50-55 minutes. Cool on cooling rack. Cool completely until serving. <br />
<center><a href="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apple%20Pie/ApplePie08.jpg"><img height="300" src="http://i973.photobucket.com/albums/ae219/DuchessofDelights/Apple%20Pie/ApplePie08.jpg" width="400" /></a></center>Duchess of Delightshttp://www.blogger.com/profile/13994374576185868033noreply@blogger.com1tag:blogger.com,1999:blog-3725569723157564791.post-83754157156675196752010-06-17T23:04:00.004-04:002010-06-17T23:18:17.310-04:00Mini Sweet Potato Creme Pies<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/SweetPotatoPie08.jpg"><img height="300" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/SweetPotatoPie08.jpg" width="400" /></a></center>These mini creme pies are perfect for snacks. Its sweet, light, and moist. You won't be able to resist. You can't eat just one! It is Ummm Ummm Delicious! <br />
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I accidently stumbled across this recipe one day. It looked fairly easy and I had most of the ingredients in my pantry closest, and told myself 'Why not?' Who knew that this would become a favorite among my friends. <br />
<a name='more'></a><center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/SweetPotatoPie03.jpg"><img height="240" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/SweetPotatoPie03.jpg" width="320" /></a></center>I went to 4 different stores and could not, I repeat, could not find any canned pumpkin. I realized it must be a seasonal thing. But I didn't let that hold me back. So instead of canned pumpkin, I used yam (sweet potato) instead. The end results did not differ from canned pumpkin. It still tasted like heaven!<br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/SweetPotatoPie04.jpg"><img height="240" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/SweetPotatoPie04.jpg" width="320" /></a></center>I would always tweak the recipe each time I make it. I would add more spices or more of the canned pumpkin, if i used any. I like to pipe the batter instead of dropping it as heaping teaspoons on the baking sheet. This way I can control the size and shape of the pies. It is entirely up to you if you decide to use this method. You can make the pies as small or as large as you prefer. But remember the baking time may be a little less or a little more depending on the size of the pies. <br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/SweetPotatoPie05.jpg"><img height="240" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/SweetPotatoPie05.jpg" width="320" /></a></center>If you're not a big fan of cream cheese, you can fill the pies with regular frosting or any frosting of your choice. I normally make the filling and place it in the refrigerator before starting the batter for the pie. That way the filling won't be too soft when I fill the pie. More powdered sugar can be added if you feel the need to make the filling a little thicker. <br />
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The original name for this recipe is called Mini Pumpkin Whoopie Pies. The word "Whoopie" did not appeal to me. So instead, I called it: Mini Pumpkin Creme Pies. Below is the original recipe with the exception of replacing ground ginger for nutmeg and 1 cup of canned pumpkin for 1 can of sweet potato. It can also be found on <a href="http://www.verybestbaking.com/recipes/detail.aspx?ID=143910">Very Best Baking.com</a> <br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/SweetPotatoPie06.jpg"><img height="240" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/SweetPotatoPie06.jpg" width="320" /></a></center><b>Pies</b><br />
2 cups all-purpose flour<br />
1 teaspoon baking powder<br />
1 teaspoon baking soda<br />
1 teaspoon ground cinnamon<br />
1/2 teaspoon ground nutmeg<br />
1/2 teaspoon salt<br />
1/2 cup unsalted butter, softened<br />
1 1/4 cup granulated sugar<br />
2 large eggs, at room temperature, lightly beaten<br />
1 can (15 oz) Yams (sweet potato), drained and mashed<br />
1 teaspoon vanilla extract<br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/SweetPotatoPie07.jpg"><img height="240" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/SweetPotatoPie07.jpg" width="320" /></a></center>1. Preheat oven to 350° F. Line baking sheets with parchment paper.<br />
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2. Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt in medium bowl and set aside. <br />
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3. Beat butter and sugar in a separate bowl on medium speed for 2 minutes. Add in the eggs, one at a time, beating well after each addition. Add in the sweet potato and vanilla extract; beat until batter is smooth. Gradually stir in the flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets.<br />
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4. Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool.<br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/SweetPotatoPie01.jpg"><img height="240" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/SweetPotatoPie01.jpg" width="320" /></a></center><b>Cream Cheese Filling </b><br />
4 ounces cream cheese, at room temperature<br />
6 tablespoons butter, softened<br />
1/2 teaspoon vanilla extract<br />
1 1/2 cups powdered sugar<br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/SweetPotatoPie02.jpg"><img height="240" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/SweetPotatoPie02.jpg" width="320" /></a></center>1. Beat the cream cheese, butter, and vanilla extract on medium speed until light and fluffy. Gradually beat in powdered sugar until light and fluffy.<br />
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2. Spread the filling onto flat side of one pie. Top with flat side of second cookie to make a sandwich. Repeat. Store in covered container in refrigerator.<br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/SweetPotatoPie09.jpg"><img height="300" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/SweetPotatoPie09.jpg" width="400" /></a></center>Duchess of Delightshttp://www.blogger.com/profile/13994374576185868033noreply@blogger.com2tag:blogger.com,1999:blog-3725569723157564791.post-7654461463063363072010-06-02T22:28:00.004-04:002010-06-17T23:11:30.611-04:00Basic Muffins<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Muffins/BasicMuffins04.jpg"><img height="300" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Muffins/BasicMuffins04.jpg" width="400" /></a></center>These golden muffins are good during anytime of the day. It's perfect for breakfast. It'll compliment your dinner. Have it as a snack. Serve it at a tea party. How is this eaten? Slab on some butter. Spread some jam. Sprinkle it with brown sugar. Sink it in some honey. Spoon on whatever you like. You can even eat it plain. Which ever you choose it'll still be scrumptious.<br />
<a name='more'></a><center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Muffins/BasicMuffins03.jpg"><img height="240" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Muffins/BasicMuffins03.jpg" width="320" /></a></center>When mixing the batter for these muffins, do not over-mix. It is recommended that you stir gently. Or just gently fold the batter. Until the flour is moisten. Too much mixing or stirring can cause the muffins to form peaks, which is exceedingly unattractive, become dry, or even tough. There will be lumps in the batter and you might feel tempted to mix it a little more, but please try to resist the temptation. These lumps will disappear while baking.<br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Muffins/BasicMuffins02.jpg"><img height="240" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Muffins/BasicMuffins02.jpg" width="320" /></a></center>The recipe calls for a small egg. Too much eggs will cause the muffin to be tough and heavy. If you only have large eggs on hand you can try to double the recipe but use only one large egg. Or if you're adamant about making only 6 muffins and only have a large egg, you can beat the egg and use half of the mixture. Sometimes you may fill a muffin cup with too much batter, leaving some of the cup empty. Fill the empty cups half way with water, this will ensure even baking. <br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Muffins/BasicMuffins06.jpg?t=1275661850"><img height="240" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Muffins/BasicMuffins06.jpg?t=1275661850" width="320" /></a></center>1 cup all purpose flour<br />
1 tablespoon sugar<br />
1 1/2 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1 small egg<br />
1/2 cup milk<br />
2 tablespoon vegetable oil<br />
<br />
1. Preheat oven to 390 degrees. Line 6 muffin tins line with paper baking cups or grease 6 muffin tins.<br />
2. Sift together flour, sugar, baking powder, and salt. Set aside.<br />
3. In separate bowl combine the egg, milk, and oil until throughly combined.<br />
4. Slowly add the milk mixture to the flour mixture. Stir until the flour is moistened. <br />
5. Spoon batter in prepared pan, approximately 2/3 full. Bake for 15 to 20 minutes or until golden brown.<br />
6. Serve with butter or jam.<br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Muffins/BasicMuffins05.jpg"><img height="300" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Muffins/BasicMuffins05.jpg" width="400" /></a></center>Duchess of Delightshttp://www.blogger.com/profile/13994374576185868033noreply@blogger.com1tag:blogger.com,1999:blog-3725569723157564791.post-77548220045068495972010-05-25T17:09:00.007-04:002010-06-17T23:13:10.222-04:00Mint Chocolate Chip Oatmeal Cookies<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cookies/MintOatmeal03.jpg"><img height="300" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cookies/MintOatmeal03.jpg" width="400" /></a></center>Who ever heard of mint chocolate chip oatmeal cookies? Not me. Not <a href="http://www.mikebegonia.com">Mike Begonia</a href>. But I decided to make it since all I had was a bag of mint chocolate chips in my pantry closet instead of regular chocolate chips. These cookies are sweet, minty, soft on the inside, and slightly crispy on the outside. <br />
<a name='more'></a><center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cookies/MintOatmeal05.jpg"><img height="240" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cookies/MintOatmeal05.jpg" width="320" /></a></center>Chocolate chips were originally made of semi sweet chocolate, but there are many well known flavors today. Such as mint chocolate chips, white chocolate chips, dark and milk chocolate chips, butterscotch chips, and probably hundreds more (exaggerating). The chips also comes in many sizes. They are usually around 1 cm in diameter. <br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cookies/MintOatmeal06.jpg"><img height="240" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cookies/MintOatmeal06.jpg" width="320" /></a></center>I played around this recipes for years. I would add different ingredients to it and it always comes out to perfection! Sometimes I would add more flour because the dough is too sticky. Or I would add more chocolate chips. I usually halved the ingredients and make the cookies smaller than what the original recipe calls. The original recipe is from <a href="http://www.topsecretrecipes.com/recipedetail.asp?sessionid=&login=yes&id=69&page=">Top Secret Recipes</a> and I modified it to my liking. This is my modification:<br />
<br />
1 stick softened unsalted butter<br />
1/4 cup granulated sugar<br />
3/4 cup packed brown sugar<br />
1 egg<br />
1 teaspoon vanilla extract<br />
1 1/2 cups all purpose flour<br />
1/2 teaspoon salt<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/2 cup mint chocolate chips<br />
1/2 cup oats<br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cookies/MintOatmeal02.jpg"><img height="240" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cookies/MintOatmeal02.jpg" /></a></center>1. Preheat over to 350 degrees.<br />
2. Cream the butter, sugars, eggs, and vanilla until light and fluffy in a mixing bowl.<br />
3. Sift together the flour, salt, baking powder, and baking soda. Gradually add the dry ingredients to the butter and sugar mixture.<br />
4. Stir in the chocolate chip and oatmeal.<br />
5. Drop dough by rounded tablespoons (about 1 inch diameter balls) and place on un-greased cookie sheet about 2 inches apart. Flatten slightly. <br />
6. Bake for 10 to 12 minutes or until golden brown on the edges. Allow the cookies to cool on the cookie sheet for approximately 4 to 5 minutes. Then transfer them on a wired rack. <br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cookies/MintOatmeal01.jpg"><img height="300" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cookies/MintOatmeal01.jpg" width="400" /></a></center>Duchess of Delightshttp://www.blogger.com/profile/13994374576185868033noreply@blogger.com3tag:blogger.com,1999:blog-3725569723157564791.post-18335345939319654452010-05-15T15:31:00.006-04:002010-06-17T23:10:57.870-04:00Cheddar Buttermilk Biscuits<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Biscuits/closecheddar.jpg"><img height="300" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Biscuits/closecheddar.jpg" width="400" /></a></center>I was obsessed on finding the perfect buttermilk biscuits. Every biscuits that I tried to make didn't turn out well. The only time that I made a passable biscuit, from what I remembered, was back in High School. I was disappointed that I couldn't find the recipe in my recipe book. I truly thought that I kept it. You can imagine my dismay when it wasn't in there. And believe me, I flipped through each pages, not once but twice!<br />
<a name='more'></a><center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Biscuits/dryingredients-1.jpg"><img height="240" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Biscuits/dryingredients-1.jpg" width="320" /></a></center>So I searched the web, trying to find a good recipe that has raving reviews. Finally found one and tweaked it a bit. I was extremely happy with the outcome. It was crispy around the edges. Light. Flaky. Soft. Heaven. I think this is a keeper in my book!<br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Biscuits/unsaltedbutter-1.jpg"><img height="240" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Biscuits/unsaltedbutter-1.jpg" width="320" /></a></center>Using extremely cold, frozen, shortening or unsalted butter is preferred. If you don't have a pastry blender/cutter to cut in the shortening/butter, try using two butter knifes. It also helps the biscuits to rise properly if you use fresh baking powder and baking soda. You can roll the biscuits out as thin as 1/2 inch and cut it with a cutter as small as a 2 inch biscuit cutter. <br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Biscuits/cutcheddar.jpg"><img height="240" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Biscuits/cutcheddar.jpg" width="320" /></a></center>I know this recipe calls for buttermilk. And most recipes used does not call for buttermilk. What do you do? You have a few options. You can use a buttermilk subisitutie such as regular milk + vingear, or plain yogurt. You can use buttermilk, as the recipe calls, and freeze the remaining buttermilk. I usually freeze the remaining buttermilk in ice cube trays. Once its fully frozen, I just pop it out of the tray and store it in a zip lock bag. The frozen buttermilk can last you for a couple of months.<br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Biscuits/preparedbiscuits.jpg"><img height="240" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Biscuits/preparedbiscuits.jpg" width="320" /></a></center>2 cups all-purpose flour <br />
1 tablespoon sugar<br />
1/2 teaspoon salt<br />
2 teaspoons baking powder<br />
1/2 teaspoon baking soda<br />
1/8 teaspoon garlic powder<br />
1/2 teaspoon Old Bay Seasoning<br />
1/4 teaspoon cayenne pepper<br />
1/2 cup vegetable shortening or unsalted butter (cut into cubes)<br />
1 cup cheddar cheese finely grated<br />
3/4 cup buttermilk<br />
<br />
2 tablespoons unsalted butter, melted<br />
1/4 teaspoon garlic powder<br />
1/4 teaspoon dried parsley flakes<br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Biscuits/closecheddar-1.jpg"><img height="240" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Biscuits/closecheddar-1.jpg" width="320" /></a></center>1. Preheat oven to 400 degrees. <br />
<br />
2. Combine dry ingredients (flour, garlic powder, sugar, salt, baking powder, baking soda, pepper, old bay) and then sift in a large bowl. Cut in the shortening/unsalted using a pastry blender until mixture resembles coarse crumbs. Add in cheese. <br />
<br />
3. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.<br />
<br />
4. Turn dough out onto floured surface. Gently fold the dough 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter and place the cut biscuits on a baking sheet. Repeat with remaining dough. Make a dimple in the center to help the top rise evenly.<br />
<br />
5. Combine 1/4 cup butter with 1/2 teaspoon garlic powder, parsley flakes and salt. Brush this mixture over the tops of each unbaked biscuit.<br />
<br />
6. Bake for 15 minutes or until golden brown. It makes about 8 biscuits. <br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Biscuits/cheddarbisuits.jpg"><img height="400" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Biscuits/cheddarbisuits.jpg" width="300" /></a></center>Duchess of Delightshttp://www.blogger.com/profile/13994374576185868033noreply@blogger.com2tag:blogger.com,1999:blog-3725569723157564791.post-18586144448957811942010-05-13T17:59:00.011-04:002010-06-17T23:12:27.859-04:00Honey Comb Cake (Vietnamese Banh Bo Nuong)<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Honey%20Comb%20Cake/HoneyCombCake01.jpg"><img height="300" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Honey%20Comb%20Cake/HoneyCombCake01.jpg" width="400" /></a></center>Honey Comb Cake, Banh Bo Nuong, is a sweet and chewy vietnamese cake and semi crispy around the edges. <br />
<br />
You can bake this cake in a round cake pan or a rectangle cake pan or any pan of your choice. I like to use a bundt pan because of its unique shape. Some people choose to add pandan leaves or extract but I don't feel the need to add it. So my cake turns out to be a pale yellow or light brown (depending on if brown sugar is added) color instead of a green. Personally, I think the taste is still the same. Be careful to not over mix, over mixing can cause a flat cake. <br />
<a name='more'></a><center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Honey%20Comb%20Cake/HoneyCombCake03.jpg"><img height="240" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Honey%20Comb%20Cake/HoneyCombCake03.jpg" width="320" /></a></center>As the sugar and coconut milk mixture cools, it will thicken slightly, similar to Elmer's glue. Once you tried this recipe and decide it can be sweeter, you can add as much sugar as you please. I learned this from my mother. The only difference between her recipe and mine is that she add a tablet of Alka Seltzer, whereas I just use vinegar and baking soda. Alka Seltzer is basically made of up dehydrated vinegar and baking soda. She doesn't use the typically measuring cups either, she used our daily rice bowls to measure the sugar and tapioca starch. One bowl of each is what she usually use for one can of coconut milk. <br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Honey%20Comb%20Cake/StarchEggs.jpg"><img height="240" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Honey%20Comb%20Cake/StarchEggs.jpg" width="320" /></a></center>This recipe calls for brown sugar, which is optional. The brown sugar will help lessen the aroma of the eggs in the cake and it will give the cake a nice brown color. <br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Honey%20Comb%20Cake/Batter.jpg"><img height="240" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Honey%20Comb%20Cake/Batter.jpg" width="320" /></a></center><b>Ingredients:</b><br />
1 can Coconut Milk, shaken<br />
1 cup sugar<br />
1 tablespoon packed brown sugar, optional <br />
5 Eggs<br />
1 3/4 cup Tapioca Starch <br />
2 1/2 teaspoons baking power<br />
2 teaspoons baking soda<br />
2 teaspoons vinegar<br />
<br />
1. Combine coconut milk and sugars in a medium sauce pan and cook over medium heat until it bubbles. Reduce heat to low and let simmer for about for 35 - 40 minutes, stirring occasionally. Remove from stove, pour the mixture in a mixing bowl, and let the mixture cool to room temperature. <br />
<br />
2. Grease pan of your choice and preheat oven to 350 degrees. <br />
<br />
3. Add the eggs one at a time and beat on low until semi combined. <br />
<br />
4. Sift together the tapioca starch and baking powder. Add it to the batter and beat on low until throughly combined and smooth. <br />
<br />
5. In a small bowl combine the vinegar and baking soda, it will bubble. Add the mixture into the batter and stir gently until completely incorporated.<br />
<br />
6. Pour the batter in the greased pan and bake for 40 to 45 minutes or until golden brown. Allow cake to cool for 20 minutes before inverting and cutting. <br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Honey%20Comb%20Cake/HoneyCombCake02.jpg"><img height="300" src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Honey%20Comb%20Cake/HoneyCombCake02.jpg" width="400" /></a></center>If the cake is stuck to the pan, slowly pull the cake away starting from the edges.Duchess of Delightshttp://www.blogger.com/profile/13994374576185868033noreply@blogger.com1tag:blogger.com,1999:blog-3725569723157564791.post-90489533467404877412010-05-08T21:21:00.012-04:002010-06-05T22:43:58.229-04:00Welcome to......the beginning of a new era...<div><br />
</div><div>The Duchess of Delights would like to personally welcome you to her humble Blog. She will be posting new and different exquisites treats. It will feature wonderful pictures and some very easy 'how to do' steps.</div><div><br />
</div><div>Any suggestions and/or comments? E-mail her at DuchessofDelights@gmail.com. </div><div><br />
</div><div>If you wish to know about the Duchess, simply click on <a href="http://duchessofdelights.blogspot.com/p/about-duchess_21.html">me</a href>. </div><br />
<center><b>**Try the Duchess's new delights!**</b><br />
<a href="http://duchessofdelights.blogspot.com/2010/04/spinach-and-cheese-calzones.html"><img src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Pizza%20Dough%20and%20Calzones/DSCN0457.jpg" height=100 width= 140> </a href> <a href="http://duchessofdelights.blogspot.com/2010/04/banana-pudding-che-chuoi-vietnamese.html"><img src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Banana%20Pudding/BananaPudding02.jpg" height=100 width=140> </a href> <a href="http://duchessofdelights.blogspot.com/2010/05/red-velvet-cupcakes.html"><img src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/Regular.jpg?t=1275662125" height=100 width=140></a href></center> Savory Calzones! Banana Pudding! Red Velvet Cupcakes!<br />
<center><a href="http://duchessofdelights.blogspot.com/2010/05/honey-comb-cake-vietnamese-banh-bo.html"><img src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Honey%20Comb%20Cake/HoneyCombCake01.jpg" height=100 width=140></a href> <a href="http://duchessofdelights.blogspot.com/2010/05/cheddar-buttermilk-biscuits.html"><img src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Biscuits/closecheddar.jpg" height=100 width=140></a href> <a href="http://duchessofdelights.blogspot.com/2010/05/mint-chocolate-chip-oatmeal-cookies.html"><img src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cookies/MintOatmeal03.jpg" height =100 width=140></a href></center> Honey Comb Cake! Cheddar Biscuits! Mint & Oatmeal Cookies!<br />
<center><a href="http://duchessofdelights.blogspot.com/2010/06/basic-muffins.html"><img src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Muffins/BasicMuffins06.jpg?t=1275661850" height =100 width=140></a></center> Basic Muffins!Duchess of Delightshttp://www.blogger.com/profile/13994374576185868033noreply@blogger.comtag:blogger.com,1999:blog-3725569723157564791.post-43801157600974070212010-05-08T17:25:00.003-04:002010-06-17T23:13:42.403-04:00Red Velvet Cupcakes<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/BigandLitte.jpg"><img src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/BigandLitte.jpg" height =400 width =300></a></centeR>'Red Velvet'? Never heard of it. Never had it. So I decided to try it. That was years ago!<br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/RegularRed.jpg"><img src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/RegularRed.jpg" height =240 width =320></a></centeR> I stayed away from making Red Velvet from scratch and cheated with the pre-mix. The first time I made it from scratch it went horribly wrong. I can make a perfect chocolate cake. But not red velvet. Why? No idea! Until recently I worked up my courage and decided to try to make another Red Velvet from scratch because someone mentioned to me that it was their favorite cake. And dear me! It was heavenly! and wonderfully moist!<br />
<a name='more'></a><center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/CookedRegular.jpg"><img src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/CookedRegular.jpg" height =240 width =320></a></centeR> Tip: Don't wear your favorite outfit or white. No matter how hard I tried, I ended up with red food color on my shirt, fingers, arms, and legs. Yes, you read correctly. Legs! <br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/MiniRed.jpg"><img src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/MiniRed.jpg" height =240 width =320></a></centeR>If the cupcakes are under-baked or too moist, the lining will pull away from the cupcake. I notice it happen to my mini cupcakes only. The regular one were fine. <br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/CookedMini.jpg"><img src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/CookedMini.jpg" height =240 width =320></a></centeR> I got the recipe from the back of a cake flour box and modified it. The original recipe didn't call for yogurt but I had yogurt sitting in the fridge and decided to add it in the batter. <br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/FinishedMini.jpg"><img src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/FinishedMini.jpg" height =240 width =320></a></centeR> <b>Ingredients:</b><br />
2 1/2 cups sifted cake flour<br />
1 teaspoon baking powder<br />
1 teaspoon salt<br />
4 teaspoons cocoa powder (unsweetened)<br />
1.5 oz red food color<br />
1/4 cup unsalted butter, cut into cubes, at room temperature<br />
1/4 cup shortening<br />
1 1/2 cups sugar<br />
2 eggs, at room temperature<br />
1 teaspoon vanilla extract<br />
1 cup buttermilk, cool (almost room temperature but not cold)<br />
6 oz plain yogurt, optional<br />
1 teaspoon white vinegar<br />
1 teaspoon baking soda<br />
<br />
<b>Instructions:</b><br />
1. Preheat oven to 350 degrees. Grease or line muffin pan. <br />
<br />
2. Sift together the cake flour, baking powder, and salt into a medium bowl then set it aside. <br />
<br />
3. In another small bowl, mix food color and cocoa powder to form a paste. Mix until there are no lumps. Set it aside until later. <br />
<br />
4. Beat the butter, shortening, and sugar together until light and fluffy. Beat in the eggs, one at a time, add the vanilla and the red cocoa paste (Remember to scrape down the bowl with a spatula as you go).<br />
<br />
5. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk and yogurt. Add another third of flour mixture, then the rest of the buttermilk and yogurt. Add the last third of the flour mixture, beat until well combined. <br />
<br />
6. In a small bowl, mix vinegar and baking soda. Gently stir it in the batter. Do not beat. <br />
<br />
7. Pour batter in the prepared muffin pans (about 3/4 full) and bake for 15-17 minutes (for the bite size cupcakes) or 20 to 25 minutes (for the regular size cupcakes) or when a toothpick inserted in the center comes out clean. Allow the cupcakes to cool on a wire rack for 10 minutes before removing it from the pan. Allow the cupcakes to cool completely before frosting. <br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/Regular.jpg"><img src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Cakes/Regular.jpg" height =300 width =400></a></centeR>Duchess of Delightshttp://www.blogger.com/profile/13994374576185868033noreply@blogger.com4tag:blogger.com,1999:blog-3725569723157564791.post-79479076452414354782010-04-29T19:07:00.007-04:002010-07-10T10:49:19.717-04:00Banana Pudding (Che Chuoi: Vietnamese Style)<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Banana%20Pudding/BananaPudding02.jpg"><img src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Banana%20Pudding/BananaPudding02.jpg" height = 310 width=420></a href></center> This banana pudding is sweet and delicate. You can eat it either cold or hot. Who can resist? If you're a fan of boba tea, then you definitely have to try this!<br />
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The perfume of the banana gives off an exotic aroma, the tapioca pearls gives you the illusion of clear caviar. There are two types of bananas that could be used in this pudding, regular bananas located in any grocery stores or small asian bananas. I prefer using the small bananas due to the fact that it gives the pudding a distinct fragrance. But using the regular bananas are equally pleasant. The small bananas are rather difficult to find unless you know someone who grows them in their backyard. It is also available at any local Asian grocery stores. But I will be using regular bananas since it is easier to locate. <br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Banana%20Pudding/Pearls.jpg"><img src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Banana%20Pudding/Pearls.jpg" height = 240 width=340></a href></center> This is one of my favorite recipes. It is a fairly easy recipe. But you must follow the recipe accordingly with the exact measurements of ingredients. Too much water will leave the dessert watery. Not enough tapioca pearls or coconut milk will not thicken the pudding. So it is imperative that you use the right measurements. Refrain from over mixing. Over mixing will cause the pudding to lose it's consistency. Once the pudding has been cooling for about 15 to 20 minutes you can stir the pudding lightly so the pearls can be equally distributed. It will make about 5 to 6 servings. <br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Banana%20Pudding/Ingredients.jpg"><img src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Banana%20Pudding/Ingredients.jpg" height=240 width=320></a href></center> If you have a sweet tooth, adding more sugar is fine. But remember the bananas will add a sweet flavor to the pudding. Chopped peanuts are used as a garnish. But I opt to omit it since I find that the chopped peanuts serves as a distraction of the texture. <br />
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Want to be bold? Trying adding taro root in place of bananas. Depending on the type of <a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Banana%20Pudding/taro_rot.jpg">taro root</a href> used, the pudding will turn slightly purple. <br />
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3 cups water<br />
4 tablespoons small tapioca pearls <br />
4 tablespoons sugar<br />
1/8 teaspoon salt<br />
½ cup coconut milk<br />
3 bananas (about 1 pound total) peeled and cut<br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Banana%20Pudding/Bananas.jpg"><img src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Banana%20Pudding/Bananas.jpg" height =240 width=320></a href></center> 1. In a medium saucepan bring the water to a boil. Add in the tapioca pearls and whisk the mixture lightly to prevent the pearls from sticking together. Reduce the heat to medium-high. The tapioca pearls will need to cook for about 12 minutes. At this point the mixture will thicken slightly and will resemble clear pearls.<br />
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2. While the tapioca pearls are cooking, in a small separate bowl, whisk the sugar, salt and coconut milk together. Peel and cut the bananas to your desired size. <br />
I usually slice the bananas in half and then cut them into 1 inch thick slice<br />
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3. Add the coconut mixture to the tapioca mixture after the initial 12 minutes cooking time. Stir the mixture lightly until the sugar dissolve. (About 1 minute) <br />
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4. Reduce the heat to a simmer, then add the bananas in the mixture, stir lightly to evenly distribute the bananas. Cook for another 2 minutes. This will allow the aroma of the banana to blend in the mixture. <br />
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5. Turn off the stove and remove the pudding off the stove. Allow the pudding to cool, as it cools, the pudding will thicken.<br />
<center><a href="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Banana%20Pudding/BananaPudding01.jpg"><img src="http://img.photobucket.com/albums/v666/LilAznSecrets/Duchess%20of%20Delights/Banana%20Pudding/BananaPudding01.jpg" height=300 width=400></a href></center> Refrigerate any leftovers. If you prefer to eat it warm, reheat the pudding over medium-low heat until the desired temperature is reached.Duchess of Delightshttp://www.blogger.com/profile/13994374576185868033noreply@blogger.com3