tag:blogger.com,1999:blog-37927045540689272882024-03-18T14:37:00.611-04:00Wilde in the KitchenVicki Wildehttp://www.blogger.com/profile/01257119248873696055noreply@blogger.comBlogger614125tag:blogger.com,1999:blog-3792704554068927288.post-3949972472855017172018-03-15T04:00:00.000-04:002018-03-15T04:00:28.388-04:00Crispy Parmesan Chickpeas<div class="separator" style="clear: both; text-align: center;">
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As a part of my 2018 goals, I've been trying to find healthy snacks to eat at times of hunger. Rather than keeping chips and cookies in the house, my go to snacks have been whole, unprocessed foods. Marathon training requires me to fuel my body with nutrients and vitamins, and snacks from the center aisle of the grocery store just don't cut it.<br />
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Recently I tried these crispy chickpeas and found them even more satisfying than any bag of potato chips! They are prepared quickly on the stove top and topped with parmesan, oregano and lemon rind. The combination of salt and citrus was surprisingly good and complemented the natural flavors of the chickpeas perfectly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvTxKeEgwNYH-xiRC1czRyHUtgXhuh7lM0UTFeeuJPRsJGSELlIBgek-RZKSXZmw7pLGqj9EjoriRJMaSxiZj_qhVgznUaGDwrpgsAv0-LZOefPphIz8ega76pFBrAbnLcfmkUasJOhbbF/s1600/ParmesanChickpeas.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="367" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvTxKeEgwNYH-xiRC1czRyHUtgXhuh7lM0UTFeeuJPRsJGSELlIBgek-RZKSXZmw7pLGqj9EjoriRJMaSxiZj_qhVgznUaGDwrpgsAv0-LZOefPphIz8ega76pFBrAbnLcfmkUasJOhbbF/s1600/ParmesanChickpeas.png" /></a></div>
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The next time you are feeling those late night hunger pains, don't reach for a crinkly bag of chips or a tube of cookies. Keep a can of chickpeas in your pantry and you'll always have a healthy and tasty treat at the ready!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIzqDo9_cEdrkN3PG5NzL3wl8mKWJ_Mwn2sKxiqvC9cvZVV9miFUFvdx4EyDJHp89_MylMCoEShH6T1sbtO0ECQMU-o0-l9xlLBnP2DQ5rT_0ScF6VxjaHLgEBtevSsu7YK8shuJF5h-W/s1600/ParmesanChickpeas2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="825" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIzqDo9_cEdrkN3PG5NzL3wl8mKWJ_Mwn2sKxiqvC9cvZVV9miFUFvdx4EyDJHp89_MylMCoEShH6T1sbtO0ECQMU-o0-l9xlLBnP2DQ5rT_0ScF6VxjaHLgEBtevSsu7YK8shuJF5h-W/s1600/ParmesanChickpeas2.png" /></a></div>
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jife<br />
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One Year Ago: <a href="http://wildeinthekitchen.blogspot.com/2017/03/cookie-dough-egg-truffles.html">Cookie Dough Egg Truffles</a><br />
Two Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2016/03/salted-toffee-with-toasted-almonds.html">Salted Toffee with Toasted Almonds</a><br />
Three Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2015/03/raspberry-cheesecake-mousse-entremet.html">Raspberry & Cheesecake Mousse Entremet</a><br />
Four Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2014/03/ctb-2014-bread-bakers-apprentice.html">Portuguese Bread</a><br />
Five Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2013/03/wilde-in-sneakers.html">Chicken Florentine Pasta</a><br />
Six Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2012/03/my-macaron-method.html">Peach Macarons</a><br />
Seven Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2011/03/rules-of-truffle-engagement.html">Chocolate Buttercream Truffles</a><br />
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<b>Crispy Parmesan Chickpeas</b><br />
from Cooking Light<br />
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1 (15 ounce) can chickpeas, drained and rinsed<br />
2 tablespoons olive oil<br />
2 tablespoons finely grated Parmesan cheese<br />
1/2 teaspoon garlic powder<br />
1/2 teaspoon grated lemon rind<br />
1/2 teaspoon dried oregano<br />
1/2 teaspoon kosher salt<br />
1/4 teaspoon freshly ground black pepper<br />
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Heat olive oil a large skillet over medium-high heat. Add chickpeas and toss to coat in oil. Cook for 17-19 minutes, or until golden brown, stirring occasionally.<br />
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Transfer chickpeas to a bowl and add remaining ingredients. Toss to coat chickpeas in seasoning. Enjoy immediately.<br />
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Allow leftovers to cool completely on a parchment-lined sheet pan. Store in an air-tight container.Vicki Wildehttp://www.blogger.com/profile/01257119248873696055noreply@blogger.com180tag:blogger.com,1999:blog-3792704554068927288.post-6787758472163511702017-05-13T16:02:00.003-04:002017-05-13T16:02:43.698-04:00Chocolate Freezer Pie<div class="separator" style="clear: both; text-align: center;">
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Summer is coming...<br />
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At least I hope it is. Right now I'm sitting inside under a big blanket as a Nor'easter dumps a ridiculous amount of rain on New Jersey. Spring so far has been cold and wet.<br />
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I'm ready to wear sun dresses and sandals, grill out on the patio and eat lots of ice cream!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXNvhI9gM4moAdZWPiO0Xu83bDUcagI_tkopq1W6D9zeMoBMPfctWw2LKlLKl9Dj5MuSlu_b-Chc25BOygTGn8gydKxqbwJf0mqXUT4UI-Wlmu0VUJSZVbLM-zhGZ0t9GN9Umhq8yBMSo5/s1600/ChocoateFreezerCakerBanner.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXNvhI9gM4moAdZWPiO0Xu83bDUcagI_tkopq1W6D9zeMoBMPfctWw2LKlLKl9Dj5MuSlu_b-Chc25BOygTGn8gydKxqbwJf0mqXUT4UI-Wlmu0VUJSZVbLM-zhGZ0t9GN9Umhq8yBMSo5/s1600/ChocoateFreezerCakerBanner.png" /></a></div>
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<span style="text-align: start;">The weather forecast for next week is looking up and I'm hoping that means I can break out the chiffon dresses and ice cream maker! Not at the same time, but maybe! We'll see where the summer takes us!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiih5V02ArI7IYdf0PgWGWAowSDbqsKqdZDo56_Tcj5ipLezSJJXXgcTLP9RyrGKN8SUyLtX-k7a0MfWo4rYO_yMHuRbjebKjQ6hcWVYALo4ujMQLTzfj4AeKiITmpM5cPgi_YQCqwqeIrv/s1600/IceCreamSandwichCake1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiih5V02ArI7IYdf0PgWGWAowSDbqsKqdZDo56_Tcj5ipLezSJJXXgcTLP9RyrGKN8SUyLtX-k7a0MfWo4rYO_yMHuRbjebKjQ6hcWVYALo4ujMQLTzfj4AeKiITmpM5cPgi_YQCqwqeIrv/s1600/IceCreamSandwichCake1.png" /></a></div>
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To get ready for the warmer weather, I'm putting together some fun ice cream recipes. This Chocolate freezer pie was incredibly easy to put together but it totally impressive to look at! Plus, you get ice cream sandwiches in each slice!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxIzmJ8sLoKtOTBeTYYWXTBxpN3wS78gySyuKyB9WsC3ED_UO2fuRECcQLjw0Sag6YLAass5lbrb5T5cko6g2NR_YVB_tFYisSEfLyTkCJN85PslrM6ghfdhcM1cCf00jYyMhHMGNv9_Z/s1600/IceCreamSandwichCake3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxIzmJ8sLoKtOTBeTYYWXTBxpN3wS78gySyuKyB9WsC3ED_UO2fuRECcQLjw0Sag6YLAass5lbrb5T5cko6g2NR_YVB_tFYisSEfLyTkCJN85PslrM6ghfdhcM1cCf00jYyMhHMGNv9_Z/s1600/IceCreamSandwichCake3.png" /></a></div>
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I made my crust out of Cool Mint and Sweet Cream ice cream sandwiches. It was a nice way to use up a box of ice cream sandwiches, because otherwise I would definitely eat the entire box myself. You should definitely give this pie crust a try! To be completely honest, I saw it on Facebook and thought it was a great idea. Admire and acquire! </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdIQuJzqJbiBMdPc35qJllnRhhwFBBtvwbHNO6bkI_2MID-lkVYxvVC2htwhuoj5vdtbT51LKNIn_PQUZVeDJlnJd1j2n89iz62o_j7QcHhPR1nPDsFMQHNR1_hxPqFC_XmLNGHf0FxL4/s1600/C9dhWk4XcAADlfp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdIQuJzqJbiBMdPc35qJllnRhhwFBBtvwbHNO6bkI_2MID-lkVYxvVC2htwhuoj5vdtbT51LKNIn_PQUZVeDJlnJd1j2n89iz62o_j7QcHhPR1nPDsFMQHNR1_hxPqFC_XmLNGHf0FxL4/s640/C9dhWk4XcAADlfp.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Source: <a href="https://www.instagram.com/perrysicecream/">Perry's Ice Cream Instagram</a></td></tr>
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Disclaimer: As a member of Perry's Ice Cream Inside Scooper's program I receive seasonal flavors to test out! I receive no financial compensation for recipe development or posting. Perry's is made in my hometown and I've been enjoying their ice cream since grade school!<br />
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One year ago: <a href="http://wildeinthekitchen.blogspot.com/2016/05/raspberry-lemon-soda-floats.html">Raspberry-Lemon Soda</a><br />
Two years ago: <a href="http://wildeinthekitchen.blogspot.com/2015/06/ice-cream-week-french-toast-crepes.html">French Toast Crepes</a><br />
Three years ago: <a href="http://wildeinthekitchen.blogspot.com/2014/04/ctb-2014-williams-sonoma-italian.html">Quiche with Sweet Peppers and Sausage</a><br />
Four years ago: <a href="http://wildeinthekitchen.blogspot.com/2013/06/banana-bread-french-toast.html">Banana Bread French Toast</a><br />
Five years ago: <a href="http://wildeinthekitchen.blogspot.com/2012/06/boyfriend-foods.html">Spring Penne Pasta</a><br />
Six years ago: <a href="http://wildeinthekitchen.blogspot.com/2011/06/einstein-hair.html">Fruit and Yogurt Jars</a><br />
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<b>Chocolate Freezer Cake</b></div>
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A Wilde Original</div>
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<i>For Crust</i><br />
18 Oreo cookies, crushed<br />
3 tablespoons butter, melted<br />
3 mint ice cream sandwiches, cut into quarters<br />
4 sweet cream ice cream sandwiches, cut into quarters<br />
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<i>For Pie</i><br />
4 ounces baking chocolate, chopped<br />
1/3 cup milk<br />
4 ounces cream cheese, softened<br />
2 tablespoons sugar<br />
1 cup whipping cream, whipped<br />
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<i>For Topping</i><br />
1 cup whipping cream<br />
Miniature chocolate chips<br />
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Line a 9-inch springform pan with plastic wrap.<br />
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Stir together oreo cookie crumbs and butter, press into the bottom of the pan. Form a ring of ice cream sandwiches, alternating vanilla and mint flavors, around the edge of the pan. Gently press sandwiches into cookie crust. Place in freezer to set up for 1 hour.<br />
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Melt baking chocolate over low heat (or use microwave, heating for 30 seconds at a time). In a medium bowl, combine chocolate, milk, cream cheese and sugar, beat until smooth. In a large bowl, whisk whipping cream until it fluffy and holds stiff peaks. Add whipped cream to medium bowl and gently fold ingredients together until cream is incorporated in chocolate mixture. Pour into the center of the crust and place back in the freezer for 4 hours.<br />
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Whip second cup of whipped cream until fluffy. Take pie out of the freezer and unwrap from springform pan and plastic wrap. Top with whipped cream and chocolate chips. Cut slices to give everyone a vanilla and mint ice cream sandwich!Vicki Wildehttp://www.blogger.com/profile/01257119248873696055noreply@blogger.com48tag:blogger.com,1999:blog-3792704554068927288.post-63718457207316881212017-05-07T20:00:00.003-04:002017-05-07T20:00:24.777-04:00Double Coffee Affogato<div class="separator" style="clear: both; text-align: justify;">
Apparently the big food trend is all about bold flavors. If you see something on the menu that has a "hint of..." just pass it up. That's so 2016. This year you want to be hit in the face with the flavor! That is why we are indulging with a double coffee affogato for dessert today. For this recipe you need two items - strong coffee and rich coffee ice cream.</div>
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But first, a story...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqOUkOWxJAYt57Yl4aCS729iWofFV6Yi4f2rVaFiiLKl3ZcXDFanCkqZP5zLo632GAuSEbpw4p05OIlsod9SwuJjEM6heU9ADvuHAqE28dlz_Wjw8RF88ZeKD5wTav_c8C0g2PKCECqRJL/s1600/MalongoCoffeeMachine.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqOUkOWxJAYt57Yl4aCS729iWofFV6Yi4f2rVaFiiLKl3ZcXDFanCkqZP5zLo632GAuSEbpw4p05OIlsod9SwuJjEM6heU9ADvuHAqE28dlz_Wjw8RF88ZeKD5wTav_c8C0g2PKCECqRJL/s1600/MalongoCoffeeMachine.png" /></a></div>
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The boyfriend and I went to Cambodia last year and stayed in Siem Reap at the adorable Heritage Suites. The people were friendly, the pool was serene and above all, the coffee makers made top notch coffee. European style coffee. Tiny cups.</div>
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This espresso was so amazing, that the boyfriend would constantly reminisce about our time in Cambodia and how really liked the coffee. At least once a month (usually when we'd pass the Nespresso shop), he'd talk about how good it was and how he wanted to find a local alternative. American coffee just isn't the same.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3ozWWKF8rHsgHFFWXSvQEugB7N13Bx2M7NfmWKmSX3C3NSd68qlqYBzAoipH7cf09P8Vsnaa6D-Lwp-mRR3WP906pVRG00rGVxb7eITvKlhAbNZ3Ak3CD0wTsJZUs_SCcjEvpf2M0HT3/s1600/Affogato1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3ozWWKF8rHsgHFFWXSvQEugB7N13Bx2M7NfmWKmSX3C3NSd68qlqYBzAoipH7cf09P8Vsnaa6D-Lwp-mRR3WP906pVRG00rGVxb7eITvKlhAbNZ3Ak3CD0wTsJZUs_SCcjEvpf2M0HT3/s1600/Affogato1.png" /></a></div>
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After listening to this for about a year, I decided to try and bring a bit of Cambodia home for Christmas. First, I e-mailed the Heritage Suites Hotel and asked about their coffee machines. Turns out they use a French brand called Malongo. Next, I looked up the Malongo website and determined that they were located in Paris, France. I emailed them to find out if they made a US-friendly machine (i.e. 110 volts)... They do not. What else don't they do? They don't ship to the US!</div>
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After much googling, I located a legitimate-sounding third party that would buy the coffee machine (and coffee pods) on my behalf. <a href="http://www.faops.net/en/">FAOPS</a> (not sponsored, I was just really impressed!) will purchase goods from French websites and have them shipped to their warehouse in France. They then repackage your goods (into smaller boxes) and ship them wherever you are!</div>
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The package with the coffee machine and pods arrived in just two days from France and I had the best christmas present ever. Since the machine is European and I live in the US, I had to buy a heavy duty voltage transformer to power the thing, but it is totally worth it. Even with the extra fees in shipping, I was able to get the coffee machine and 300 pods for less than the price of a nespresso machine. And now the boyfriend can enjoy a little taste of Cambodia (France?) whenever he wants.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaTgcYmPNNVZKX4sHnPznU3NvlPJhQrnvYQhvf7j9YS2nCq4jYSXnnugvgIaVTNjh4-oDaiNq9PLfIvCuc0A7BpZpswXxmFTI_PcBc5XClgqAV0DPgG3zvRAMReZr3zb1qtfbhrxe4sByW/s1600/Affogato4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaTgcYmPNNVZKX4sHnPznU3NvlPJhQrnvYQhvf7j9YS2nCq4jYSXnnugvgIaVTNjh4-oDaiNq9PLfIvCuc0A7BpZpswXxmFTI_PcBc5XClgqAV0DPgG3zvRAMReZr3zb1qtfbhrxe4sByW/s1600/Affogato4.png" /></a></div>
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The Malongo machine is the source of my strong coffee that I paired with the newest ice cream flavor from Perry's - Cold Brew Coffee & Cream. Sticking with the 2017 trend of bold flavors, this coffee ice cream is no joke. The coffee flavor is incredibly rich and intense, you really only need a scoop to satisfy your craving. The swirls of sweet cream help to balance out the whole thing.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtFPur2mGICRYf-PjE8LYpYSCU5Ju5V9HLWVLPgqkLv6r1i3-309QEcTjKjCeAEz1mKAsQ1soqfx8M08O6uX-HeURFSUKt4RvpaCMHbmEgyUKeOdJY2h7jjyc_nge3bxXwFqptyYZPK65a/s1600/Affogato2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtFPur2mGICRYf-PjE8LYpYSCU5Ju5V9HLWVLPgqkLv6r1i3-309QEcTjKjCeAEz1mKAsQ1soqfx8M08O6uX-HeURFSUKt4RvpaCMHbmEgyUKeOdJY2h7jjyc_nge3bxXwFqptyYZPK65a/s1600/Affogato2.png" /></a></div>
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If you are looking for a simple dessert that your coffee-loving friends will enjoy, give the affogato a try. Give them a few options with either vanilla, chocolate or coffee ice cream! Don't worry if you don't have a fancy, difficult to source, European coffee machine. Affogatos are delicious with every kind of coffee! Sprinkle on some miniature chocolate chips for a subtle burst of sweetness.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoMmVjENZCc-HBNhUOsHZ3QoDoq-aJALkSepLBUz65szXg0WDSV0tYVlQntRRRBBiuuLookAoQxv4Vk1U0TdDtTbTlKI2z8Vdc7LJ3xsCPOb7WaY9AfhW0pGYYIDfVXlz8wOXOiSdkbshM/s1600/Affogato3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoMmVjENZCc-HBNhUOsHZ3QoDoq-aJALkSepLBUz65szXg0WDSV0tYVlQntRRRBBiuuLookAoQxv4Vk1U0TdDtTbTlKI2z8Vdc7LJ3xsCPOb7WaY9AfhW0pGYYIDfVXlz8wOXOiSdkbshM/s1600/Affogato3.png" /></a></div>
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<i>Disclaimer</i>: As a members of Perry's Ice Cream <i>Inside Scoopers</i> program, they send me ice cream and I eat it! I receive no financial compensation for recipe development. I only work with companies that I love and believe in. Perry's Ice Cream is a brand from my hometown of Buffalo, NY. If you live in the Northeast and have access to a Wegmans, you can try Perry's yourself. Everyone else, you need to plan a trip to Western New York to get a taste!<br />
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Previously on WITK...<br />
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One year ago: <a href="http://wildeinthekitchen.blogspot.com/2016/04/eggs-for-dinner-shakshuka.html">Shakshuka</a><br />Two years ago: <a href="http://wildeinthekitchen.blogspot.com/2015/03/spring-risotto.html">Spring Risotto</a><br />Three years ago: <a href="http://wildeinthekitchen.blogspot.com/2014/04/ctb-2014-pillsbury-best-cookies-cookbook.html">Peanut Butter Macaroon Brownies</a><br />
Four years ago: <a href="http://wildeinthekitchen.blogspot.com/2013/04/cute-colorful-and-french.html">Raspberry Macarons with White Chocolate Buttercream</a><br />
Five years ago: <a href="http://wildeinthekitchen.blogspot.com/2012/04/im-away-so-its-giveaway.html">Chocolate Malt Marshmallows</a><br />
Six years ago: <a href="http://wildeinthekitchen.blogspot.com/2011/04/you-can-eat-plate.html">Maple Mousse</a><br />
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<b>Double Coffee Affogato</b></div>
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Strong coffee<br />
Coffee Ice Cream<br />
Miniature chocolate chips<br />
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Scoop about 1/4 cup coffee ice cream into a dish. Pour hot coffee over ice cream. Sprinkle with chocolate chips. Enjoy!<br />
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<br />Vicki Wildehttp://www.blogger.com/profile/01257119248873696055noreply@blogger.com22tag:blogger.com,1999:blog-3792704554068927288.post-17097283403179766112017-03-20T03:00:00.000-04:002017-03-20T03:00:29.966-04:00Cranberry BarsIt may be the first day of Spring today, but there is still snow on the ground outside. As much as I want to eat local asparagus and new potatoes, my farmer's market only have onions and pickles for sale. Instead of being sad about there being no spring produce, I have decided to embrace the end of winter.<br />
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There may be no strawberries, but I still have a half bag of frozen cranberries in the freezer! You may think of cranberry and orange as more of a holiday flavor combination, but I really needed these last week when there was snow and hail piling up on my tulips.<br />
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The snow is slowly melting and I'm crossing my fingers that my bulbs weathered the storm. Until the snow is all gone, I'm enjoying the last of my favorite winter treats - hearty soups, root vegetables and cranberries.<br />
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If you are already enjoying jacket-free days, I'm really jealous of you. You can enjoy all of your fresh springtime produce and I'll finish eating this pan of bars.<br />
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One Year Ago: <a href="http://wildeinthekitchen.blogspot.com/2016/03/peanut-butter-fudge.html">Peanut Butter Fudge</a><br />
Two Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2015/03/honey-marshmallow-peeps.html">Homemade Marshmallow Peeps</a><br />
Three Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2014/04/ctb-2014-la-tartine-gourmande.html">Potato, Spinach & Asparagus Quiche</a><br />
Four Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2013/03/wilde-in-bakery-take-ii.html">Momofuku Confetti Cookies</a><br />
Five Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2012/03/first-wilde-fish.html">Fish with Mango Salsa</a><br />
Six Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2011/03/dad-put-entenmanns-down.html">Filled Meringue Coffee Cake</a><br />
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<b>Cranberry Bars</b></div>
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Adapted from The Smitten Kitchen Cookbook</div>
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<i>Crumb base & topping</i><br />
<i><br /></i>
3 cups all-purpose flour<br />
1 cup granulated sugar<br />
1/2 teaspoon salt<br />
1 teaspoon baking powder<br />
1/2 teaspoon ground cinnamon<br />
1/4 teaspoon ground nutmeg<br />
1/8 teaspoon ground cloves<br />
1/8 teaspoon ground allspice<br />
16 tablespoons unsalted butter, chilled and cut into 1-tablespoon pieces<br />
1 large egg<br />
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<i>Filling</i><br />
1/2 teaspoon orange zest<br />
1 1/2 tablespoons orange juice<br />
3 cups fresh cranberries<br />
1/2 cup granulated sugar<br />
1 tablespoon cornstarch<br />
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Preheat oven to 350 F. Coat a 9x13-inch baking dish with cooking spray.<br />
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In the bowl of your food processor, pulse together dry ingredients. Add butter and pulse to incorporate. Butter should be smaller than peas and the dough sticks together when pressed. Add egg and pulse to incorporate.<br />
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Press half of the dough into the bottom of the baking dish. Transfer remaining dough to another bowl.<br />
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Add filling ingredients to bowl of the food processor. Pulse until cranberries are coarsely chopped. Do not puree the mixture. Spread filling over the base layer. Sprinkle remaining crumb over top.<br />
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Bake cookies for 30 to 35 minutes, or until lightly browned. Cool completely in the pan on a wire rack. Cut into 36 bars and share with your friends!Vicki Wildehttp://www.blogger.com/profile/01257119248873696055noreply@blogger.com3tag:blogger.com,1999:blog-3792704554068927288.post-31017174681077455892017-03-15T19:54:00.000-04:002017-03-15T19:54:06.804-04:00Cookie Dough Egg TrufflesEven though winter just served up another pile of snow for the East Coast, spring is right around the corner! I can't wait! You know who else can't wait for spring? My poor tulips that are now buried under a foot of snow. #PrayfortheFlowers<br />
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With spring comes Easter and so much candy! It's my favorite time of year to break out the chocolate and candy thermometer. I also have been eyeing up these egg truffles on Pinterest for a while and decided it was time to make them for myself! These truffles came together really quickly...<br />
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...and I ate them all. Seriously. I ate every single one of them.<br />
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You should totally make these, but maybe share with your friends. You don't want to be like me.<br />
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Though, now that they're gone, I find myself wanting to make another batch. Maybe with a different type of cookie dough... Someone save me from myself!<br />
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One Year Ago: <a href="http://wildeinthekitchen.blogspot.com/2016/03/salted-toffee-with-toasted-almonds.html">Salted Toffee with Toasted Almonds</a><br />
Two Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2015/03/raspberry-cheesecake-mousse-entremet.html">Raspberry & Cheesecake Mousse Entremet</a><br />
Three Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2014/03/ctb-2014-bread-bakers-apprentice.html">Portuguese Bread</a><br />
Four Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2013/03/wilde-in-sneakers.html">Chicken Florentine Pasta</a><br />
Five Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2012/03/my-macaron-method.html">Peach Macarons</a><br />Six Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2011/03/rules-of-truffle-engagement.html">Chocolate Buttercream Truffles</a><br />
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<b>Cookie Dough Egg Truffles</b></div>
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Adapted from multiple sources (<a href="https://www.amazon.com/Cookie-Dough-Lovers-Cookbook-Cookies/dp/1594745641/ref=sr_1_1?ie=UTF8&qid=1489617839&sr=8-1&keywords=cookie+dough+lovers+cookbook">mostly here</a>)</div>
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<i>for the truffle</i><br />
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1/2 cup unsalted butter (room temperature)<br />
1/4 cup granulated sugar<br />
1/2 cup dark brown sugar, packed<br />
2 tablespoons heavy cream<br />
1/2 teaspoon vanilla extract<br />
1 1/4 cups all purpose flour<br />
1/2 teaspoon salt<br />
1/2 cup mini marshmallows<br />
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<i>for the coating</i><br />
8 ounces milk chocolate coating<br />
Fancy sprinkles (I like <a href="https://www.etsy.com/listing/268516175/easter-parade-sprinkle-medley-pastel?ref=shop_home_active_4">Sweetapolita's mixes</a>!)<br />
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In a medium bowl, beat butter, and sugars on medium speed until fluffy. Add heavy cream and vanilla and beat until smooth. Add flour and salt and beat into the butter mixture on low speed. Stir in chocolate chips.<br />
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Form egg shapes - you have two options.<br />
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1. Scoop out 1 tablespoon of dough and shape eggs by hand, place on a baking sheet and put in the freezer for 1 hour.<br />
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2. Coat two <a href="https://www.amazon.com/Egg-shaped-Truffles-Chocolate-chocolate-Silicone/dp/B01ELCYE5E/ref=sr_1_2?ie=UTF8&qid=1489618476&sr=8-2&keywords=egg+shaped+candy+molds">egg-shaped candy molds</a> with cooking spray. Press cookie dough into the molds and then place in the freezer for 1 hour.<br />
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Melt chocolate candy coating in a double boiler (or slowly in the microwave). Dip cookie dough truffles in the melted chocolate, using a fork as dipping tool. Tap off excess chocolate before setting on wax paper (or a silpat) to harden. Before the chocolate completely sets up, add sprinkles to the truffles.<br />
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Try to share with your friends, something I totally failed at!<br />
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<br />Vicki Wildehttp://www.blogger.com/profile/01257119248873696055noreply@blogger.com11tag:blogger.com,1999:blog-3792704554068927288.post-80528291084424534712017-02-14T22:30:00.000-05:002017-02-14T22:30:14.907-05:00Sweet Break up<div class="separator" style="clear: both; text-align: left;">
Happy Valentine's Day! Or Happy February 14th? However you are spending today, I'm happy to bring you another delicious recipe. Personally, I am spending this evening on my own because I am traveling for work. Bad timing for meetings this week mean that I had Chipotle for dinner, by myself in my hotel room. So romantic!</div>
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Though this isn't terribly different from how the boyfriend and I have spent many of our thirteen Valentine's Days. Eight of those years were spent as a long distance couple. We didn't even see each other for this holiday until four years ago. Needless to say, Valentine's Day isn't a big holiday for us!</div>
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One holiday that I didn't know was a thing? February 13th - National Break-Up Day! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL8r7WR6SS9Kjc7P425aHBmdtS05w6eI-rR5ZRRmXoMaJYazO75MBaLj-uuFOzfvLCoJ92cKIObbVDQbzLXRFGbHGgvRU1i-TwbHr0eMHQk5vQqgJYfrQksy6UeiFcCZidBbvg-KUX5t8k/s1600/BreakUpCakeBanner.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL8r7WR6SS9Kjc7P425aHBmdtS05w6eI-rR5ZRRmXoMaJYazO75MBaLj-uuFOzfvLCoJ92cKIObbVDQbzLXRFGbHGgvRU1i-TwbHr0eMHQk5vQqgJYfrQksy6UeiFcCZidBbvg-KUX5t8k/s1600/BreakUpCakeBanner.png" /></a></div>
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Apparently the reasoning behind National Break-Up day is this - You've made it through the winter holidays (Thanksgiving, Christmas, New Years) and have made your parents happy by showing them that you aren't going to die alone. But here's the reality - you hate this person you're dating! In order to keep from wasting money on a Valentine's gift/dinner there is only one option - Break it off!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1w46G6-WpHH1oXoQjRORIl7P3No80eSNd37U27rnBJpQ0m7j8u3KXfZO8CQM3V_jpxFUENbS0bG2f93u_lKdwNTB7cYgbRNaRbjkfHUI2oGZe0FfpIEp3t0pqPjU1wIjDBv9Cxx0fnjfU/s1600/BreakUpCake5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1w46G6-WpHH1oXoQjRORIl7P3No80eSNd37U27rnBJpQ0m7j8u3KXfZO8CQM3V_jpxFUENbS0bG2f93u_lKdwNTB7cYgbRNaRbjkfHUI2oGZe0FfpIEp3t0pqPjU1wIjDBv9Cxx0fnjfU/s1600/BreakUpCake5.png" /></a></div>
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I haven't taken part in National Break-up day. I just broke up with boyfriends on random days for all the normal reasons - he showed up drunk to a high school football game, or he didn't support my plan to go to grad school, he didn't realize he was gay. You know, the normal reasons.<br />
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In honor of National Break-Up Day, Perry's Ice Cream has developed a new flavor - <i>Bad Breakup</i>. Sea salt caramel chocolate ice cream with fudge swirls and caramel-filled chocolate hearts. I'm so glad that it only comes in pint sizes. because I could seriously eat an entire quart of this stuff. If you haven't tried Perry's yet, hop in your car or get on a plane and fly to Western New York to get some.<br />
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Since every breakup needs lots of chocolate, I decided to make a chocolate and strawberry cake to enjoy alongside. Chocolate and strawberries has too long belonged to the lovers on February 14th. This chocolate and strawberry cake is for all the single ladies (and gentlemen!) who just want to indulge!<br />
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You don't have to be newly single to enjoy a big slab of chocolate cake and heaping serving of Bad Breakup Ice cream. I cleaned this plate while sitting on the couch with the boyfriend!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj94ZjYvcBOlvvxsVRbSF3VsXl865obBLi1V9O131eOjbmzGNgEGNXqwZc799ChN7Sx52I3VNPjmbyBLSJsZbuz-TGSiOIln1P13HXv8M3HnUNuPHkzHhKAhgjSlqQHoszIdooZnUaVlT16/s1600/BreakUpCake4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj94ZjYvcBOlvvxsVRbSF3VsXl865obBLi1V9O131eOjbmzGNgEGNXqwZc799ChN7Sx52I3VNPjmbyBLSJsZbuz-TGSiOIln1P13HXv8M3HnUNuPHkzHhKAhgjSlqQHoszIdooZnUaVlT16/s1600/BreakUpCake4.png" /></a></div>
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No matter your current situation, if you are in need of a little cake and ice cream I'm going to recommend this combination! The recipe is for a 6-inch cake, just enough for a little dinner party or a week's worth of cake for a singleton. My recommendation though? Bring it to the office and butter up your coworkers! They'll complain, but be really happy at the end of the day.<br />
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One Year Ago: <a href="http://wildeinthekitchen.blogspot.com/2016/02/jh-moon-pies.html">Homemade Moon Pies</a><br />
Two Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2015/02/junk-home-2015-girl-scout-samoas-aka.html">Homemade Girl Scout Samoas</a><br />
Three Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2014/02/ctb-2014-all-new-complete-cooking-light.html">Whole Wheat Pasta with Sausage and Leeks</a><br />
Four Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2013/02/restaurant-wars-chipotle.html">Chipotle CopyCat Recipes</a><br />
Five Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2012/02/sneaky-valentines-day.html">Chocolate-Peppermint Marshmallows</a><br />
Six Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2011/02/valentines-day-2011-toy-story.html">Homemade Butterfinger Bars</a><br />
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<span style="font-family: Times, Times New Roman, serif;"><i style="background-color: white; color: #222222;">Disclaimer:</i><span style="background-color: white; color: #222222;"> This post is not sponsored by Perry's Ice Cream. I am a member of their </span><i style="background-color: white; color: #222222;">Inside Scoopers</i><span style="background-color: white; color: #222222;"> program and via this relationship they occasionally send me their new flavors. I receive no financial compensation for these posts and all opinions are my own. That being said, I've been eating Perry's Ice Cream since I was a little girl. It is awesome</span></span><span style="background-color: white; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 11px;">.</span><br />
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<b>Break Up Cake</b></div>
<div style="text-align: center;">
A Wilde Original</div>
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<i>Chocolate Cake</i><br />
<i><br /></i>
1 stick butter<br />
1 1/2 cups (300 g) granulated sugar<br />
3 eggs<br />
1/2 cup buttermilk<br />
1/4 cup vegetable oil<br />
1 teaspoon vanilla extract<br />
3 tablespoons chocolate spread (I used <a href="https://www.amazon.com/Cadbury-7684-Cadburys-Chocolate-Spread/dp/B004G964R4/ref=sr_1_1_a_it?ie=UTF8&qid=1486950082&sr=8-1&keywords=cadbury+spread">Cadbury chocolate spread</a>)<br />
1 1/4 cups (155 g) cake flour<br />
1/2 cup cocoa powder<br />
1 1/2 teaspoons baking powder<br />
1 1/2 teaspoons kosher salt<br />
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Preheat oven to 350 F. Coat a quarter sheet pan with cooking spray and line with parchment paper.<br />
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In the bowl of a stand mixer, beat butter and sugar on medium-high for 2 minutes. Reduce speed to low and add eggs, one at a time. Turn up speed to medium-high and beat for 2-3 minutes.<br />
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In a container with a spout, whisk together buttermilk, vegetable oil and vanilla. Turn on stand mixer to low and slowly stream in liquids. Once the liquids have been incorporated, turn mixer to medium-high and beat for 1 minute. Add Cadbury spread and beat until there are no more streaks of chocolate. Beat for 3-4 minutes on medium-high, until the mixture is approximately doubled in volume.<br />
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In a small bowl, whisk together flour, cocoa powder, baking powder and salt. Dump all the solids into the bowl of the stand mixer. Turn on mixer to low and mix for about 45 seconds. Scrape down the sides of the bowl and mix for another 45 seconds. Pour cake batter into the sheet pan and smooth out the top.<br />
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Bake cake for 30-35 minutes, or until the edges spring back when touched. Remove from the oven and let cool completely in the pan. Use a knife to loosen the edges of the cake. Set a sheet of plastic wrap over top of the cake. Flip cake over and rest on the counter, wrap in plastic wrap. Place cake in the fridge until ready to assemble.<br />
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<i>Chocolate Frosting</i><br />
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6 ounces bittersweet chocolate<br />
4 ounces semi-sweet chocolate<br />
1 1/4 cups unsalted butter, room temperature<br />
4 cups powdered sugar<br />
1/4 cup cocoa powder<br />
1/8 teaspoon salt<br />
1 teaspoon vanilla extract<br />
3 tablespoons milk<br />
<br />
Melt chocolate in a double boiler or slowly in the microwave. Stir until smooth and let cool slightly while you prepare the frosting base.<br />
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Beat butter in the bowl of a stand mixer for 2 minutes. Add powdered sugar, 1 cup at a time, and beat until smooth. Add cocoa powder and salt and mix until smooth. Add vanilla extract and milk, beat until incorporated. Turn mixer on medium and slowly stream in melted chocolate. Once there are no more streaks of chocolate, scrape down the sides of the bowl and turn the mixer on medium-high. Beat for 3-4 minutes, until the frosting has lightened in color and is very fluffy.<br />
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<i>Assemble the cake</i><br />
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I like to use the momofuku cake <a href="http://wildeinthekitchen.blogspot.com/2013/06/celebration-cake.html">assembling technique</a>. You can also assemble the cake in the traditional manner.<br />
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Using a 6-inch cake ring, stamp out two circles and two half circles from the quarter sheet slab of cake. Use the two half circles to create the bottom layer (this is where the cake ring assembly technique helps). Fill in any holes with extra cake. Spread a layer of chocolate frosting. Add a layer of strawberries. Add a second layer of cake, more frosting and strawberries. Add final layer of cake and chocolate frosting. Place in the fridge to set up.<br />
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Remove cake from the fridge and use remaining frosting to frost the cake. You can use your favorite technique to frost the cake, just smooth out the sides and top. Decorate the top of the cake with some piped frosting and strawberries.Vicki Wildehttp://www.blogger.com/profile/01257119248873696055noreply@blogger.com3tag:blogger.com,1999:blog-3792704554068927288.post-66701516065109422202017-02-03T20:39:00.000-05:002017-02-03T20:39:13.865-05:00Strawberry Shortcake Mallomars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ge3twCtIENS1fTSoT8-2Wg-n5Yki1VbUoYX9-Qcbs_s617b4csve7g6oV4LVSmdeWHSO2PUwKLSTYErwk15kdspH_EJs5Y4g9LJKQZOTYB0tr-LUl7zHu9cEwpuX0-dXG4fuYxo9Ce24/s1600/SSMallomarsBanner.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ge3twCtIENS1fTSoT8-2Wg-n5Yki1VbUoYX9-Qcbs_s617b4csve7g6oV4LVSmdeWHSO2PUwKLSTYErwk15kdspH_EJs5Y4g9LJKQZOTYB0tr-LUl7zHu9cEwpuX0-dXG4fuYxo9Ce24/s1600/SSMallomarsBanner.png" /></a></div>
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I'm so sorry for these lackluster photos. Especially because these cookies were so amazing! Recently I was feeling the winter blues and decided to bring out some springtime flavors. Obviously I don't have any freshly picked spring strawberries, but I do have freshly picked, frozen strawberries!<br />
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Now you know that I'm a huge fan of making marshmallows. I could probably make them in my sleep now. I can't believe that I never used strawberries to make a strawberry marshmallow! By simply swapping out the water for pureed strawberries, you too can have these fluffy marshmallows in your life! This is also the perfect time of year to make marshmallows, cool temperatures and low humidity are a candy makers dream conditions!<br />
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Not only are these cookies a reminder that spring is only a few weeks away (no matter what that silly groundhog has to say!), but they are perfect for February and Valentine's Day! A mixture of red, pink and white sanding sugar really amps up the holiday theme. I'd recommend topping them with a candy heart and giving them to your favorite person.<br />
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One Year Ago: <a href="http://wildeinthekitchen.blogspot.com/2016/02/jh-fauxritos.html">J@H - Fauxritos</a><br />
Two Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2015/02/frying-all-potatoes.html">Parmesan Fries</a><br />
Three Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2014/02/ctb-2014-complete-magnolia-bakery.html">Magnolia's Banana Pudding</a><br />
Four Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2013/02/its-about-time-for-granola.html">Homemade Granola</a><br />
Five Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2012/02/why-bother-2012-fondant.html">Homemade Fondant</a><br />
Six Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2011/02/i-need-haircut.html">Brown Sugar Glazed Carrots</a><br />
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<b>Strawberry Shortcake Mallomars</b></div>
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A Wilde Original</div>
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<b>Shortbread Cookie</b></div>
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via Martha Stewart</div>
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2 cups all-purpose flour<br />
3/4 teaspoon salt<br />
16 tablespoons butter, at room temperature<br />
1/2 cup powdered sugar<br />
1 teaspoon vanilla<br />
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Whisk together flour and salt. In another bowl, beat butter until fluffy. Add powdered sugar and beat until incorporated. Add vanilla and beat until smooth. Add flour mixture and mix until the flour is incorporated and dough just comes together.<br />
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Divide dough in half. Wrap dough in plastic wrap and flatten into a disc. Place in the fridge to chill for at least 1 hour.<br />
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Line two baking sheets with parchment paper or silpat pads. Roll out chilled dough to a 1/4-inch thickness. Cut out 2-inch circles and place on the prepared baking sheet. Chill dough circles for 30 minutes in the fridge. Preheat oven to 325 ⁰F. Bake cookies for 13-15 minutes, or until just browned on the edges. Remove from the oven and let cool for 5 minutes on baking sheet. Remove to a wire cooling rack and let cool completely.<br />
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<b>Strawberry Marshmallows</b></div>
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<i>Bloom</i><br />
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1/2 cup plus 2 tablespoons strawberry puree<br />
2 tablespoons powdered gelatin<br />
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<i>Strawberry syrup</i><br />
<i><br /></i>
1/4 cup water<br />
1/3 cup strawberry puree<br />
1/2 cup plus 2 tablespoons light corn syrup<br />
1 cup granulated sugar<br />
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Stir together gelatin and strawberry puree in a small bowl until there are no gelatin lumps.<br />
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In a 3-quart saucepan combine ingredients for the strawberry syrup. Clip on a candy thermometer and bring to a boil over medium heat. Do not stir the syrup and let the mixture come up to a temperature of 250 ⁰F.<br />
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Remove from the heat and whisk in bloom. Pour marshmallow syrup into the bowl of a stand mixer. Using whisk attachment, whip syrup on medium for 3 minutes. Slowly turn up to high and whip for a total of ten minutes. The marshmallow batter should hold a stuff peak.<br />
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Transfer marshmallow batter to a piping bag with a 1-cm round tip. Pipe blobs of marshmallow on top of the shortbread cookies. Top each cookie with a white chocolate chip and coat in red/pink/white sanding sugar. Let cookies set up for 1 hour before packing them up. Cookies will keep well at room temperature for 1 week.<br />
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Vicki Wildehttp://www.blogger.com/profile/01257119248873696055noreply@blogger.com5tag:blogger.com,1999:blog-3792704554068927288.post-84004070674854718402016-12-10T13:40:00.002-05:002016-12-10T13:40:39.653-05:00Candy Cane Cake<div class="separator" style="clear: both; text-align: center;">
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Happy Holidays Everyone! I've been crazy busy with my new job and haven't had a lot of time to blog recently. With the holiday season upon us, I knew that I had to do some baking and bring you a few seasonal recipes.<br />
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Luckily, my department at my new job holds a holiday party each year! My department is so multi-national and multi-cultural, our holiday pot luck was a diverse array of curries, perogies and fried chicken. The entire office floor smelled amazing all day long! I decided to bring in a dessert that looked really fancy, but took no time at all to create.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvsvQb4Nx7g-jHZzfUaCYaWVkj2VpRuDFIwdhH7QzU4f56RfmIphOk7d47UIEKa3pE0mRt1XRp7h3of-fxNly14y1G6liqJqygRgMNQweyWgenDlK6kahhSL6IXAuq6ld19E13fwKKuNKo/s1600/CandyCaneCakeBanner.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvsvQb4Nx7g-jHZzfUaCYaWVkj2VpRuDFIwdhH7QzU4f56RfmIphOk7d47UIEKa3pE0mRt1XRp7h3of-fxNly14y1G6liqJqygRgMNQweyWgenDlK6kahhSL6IXAuq6ld19E13fwKKuNKo/s1600/CandyCaneCakeBanner.png" /></a></div>
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The striped peppermint frosting hides three layers of rich chocolate cake and chocolate frosting. I went with a homemade chocolate cake recipe, but you can definitely save time and use a box mix. Just be prepared to use a lot of butter when you decorate this cake! There is a lot of buttercream on this bad boy. If you have the right tools, you can get this look in less than ten minutes. Just have a piping bag, turntable and bench scraper on hand and you can have a stripey cake too!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxqylnCq2nnj4mpRqEIny5T2_kGhLH-XcsPPKezGapkdvp3LNeWyEmbN5_B_cUmFmxSOsZ8nbvOv7rbRJUtHbrG-Huf_0dvcsoqGgDKS9GhTjSgoAbuPOY8KY2uSzQLvFZmnH0obiOdtw0/s1600/CandyCaneCake3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxqylnCq2nnj4mpRqEIny5T2_kGhLH-XcsPPKezGapkdvp3LNeWyEmbN5_B_cUmFmxSOsZ8nbvOv7rbRJUtHbrG-Huf_0dvcsoqGgDKS9GhTjSgoAbuPOY8KY2uSzQLvFZmnH0obiOdtw0/s1600/CandyCaneCake3.png" /></a></div>
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Sorry there is no inside view of this cake. I didn't want to cut it before I took it to the office because I wanted it to look pristine for the party. I also wanted to see how long it would take for someone to cut into it! </div>
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Unfortunately I set the baking bar pretty high with my new coworkers. They are going to be expecting some pretty impressive treats in the future...</div>
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One Year Ago: <a href="http://wildeinthekitchen.blogspot.com/2015/12/great-food-blogger-cookie-swap-2015.html">Cherry Cordial Mallomars</a><br />
Two Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2014/12/candy-cane-mallomars.html">Candy Cane Mallomars</a><br />
Three Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2013/12/christmas-fudge.html">Christmas Fudge</a><br />
Four Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2012/12/fun-holiday-gift-ideas.html">Acorn & Sausage Bake</a><br />
Five Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2011/12/great-food-blogger-cookie-swap.html">Peppermint Mallomars</a><br />
Six Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2010/12/whoopee-pies.html">Banana Whoopie Pies</a><br />
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<b>Chocolate Cake</b></div>
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From The Sweetapolita Bakebook</div>
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<i>I prefer using the weight measurements to bake. Weighing out ingredients with a scale is so much faster than measuring with cups and spoons! This cake comes together really quickly and is super soft and fluffy. I was out of buttermilk when I decided to make this recipe - to replace the buttermilk I used 1 1/2 teaspoons of lemon juice and filled the measuring cup up to 1 1/2 cups. Stir the lemon juice into the milk and let it sit for five minutes before using in the recipe.</i><br />
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2 1/2 cups all-purpose flour (320 g)<br />
2 1/2 cups granulated sugar (520 g)<br />
1 cup Dutch process cocoa powder (120 g)<br />
2 teaspoons baking soda<br />
2 teaspoons baking powder<br />
1 teaspoon salt<br />
1 1/2 cups buttermilk<br />
1 cup hot coffee<br />
3/4 cup vegetable oil<br />
3 large eggs, room temperature<br />
1 tablespoon vanilla extract<br />
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Preheat over to 350 F. Grease three 8 x 2-inch round cake pans and line them with parchment paper.<br />
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Whisk together flour, sugar, cocoa powder, baking powder, baking soda and salt in the bowl of your stand mixer. In a bowl with a spout, whisk together buttermilk, coffee, vegetable oil, eggs and vanilla extract. With the mixer on low, slowly stream liquids into the solids. Mix on medium-low until the batter comes together and there are no more streaks of flour. Scrape the sides and bottom of the bowl with a rubber spatula and mix for 30 more seconds on low.<br />
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Divide the batter evenly between the three cake pans. Bake first two cake layers for 25-28 minutes, or until a toothpick inserted in the center comes out with only crumbs clinging to it. Bake the third layer for 20-25 minutes (it will take less time than the first two). Remove cakes from the oven and let cool for 10 minutes in the pan. Remove cakes from their pans and peel off the parchment paper. Let cakes cool until room temperature.<br />
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At this point you can wrap the cake layers in plastic wrap and pop them in the fridge until you are ready to assemble the cake.<br />
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<b>Chocolate Frosting</b></div>
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Adapted from FROSTINGS</div>
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<br /></div>
1/2 cup unsalted butter<br />
2 tablespoons Dutch cocoa powder<br />
1/8 teaspoon salt<br />
2 cups powdered sugar<br />
1/2 teaspoon vanilla extract<br />
1 1/2 tablespoons milk<br />
5 ounces semi-sweet chocolate chips, melted and cooled<br />
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In the bowl of a stand mixer, beat butter on medium-high for 2 minutes. Add cocoa powder and salt and beat until combined. Add powdered sugar 1 cup at a time. Beat in vanilla and milk. Add melted chocolate and beat frosting until fluffy, about 3 minutes.<br />
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Divide frosting in two. Place one cake layer on your cake stand and spread half of the chocolate frosting on the cake. Top with the second layer of cake, add remaining half of frosting and smooth out. Top with the final layer of cake. Pop in the fridge to set up for thirty minutes.<br />
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<b>Peppermint Frosting</b></div>
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Adapted from I am Baker</div>
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<br /></div>
2 cup2 butter, softened<br />
2 1/2 teaspoons vanilla extract<br />
1 teaspoon peppermint extract<br />
32 ounces powdered sugar, sifted<br />
2 tablespoons milk or heavy cream<br />
Pinch salt<br />
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In the bowl of your stand mixer, beat butter on medium-high speed with the whisk attachment until fluffy. Add vanilla and peppermint extract. Turn speed to low and add powdered sugar one cup at a time. Scrape sides of the bowl with a rubber spatula. Add milk and salt and beat until combined. Turn mixer on medium-high and beat for 5 minutes until very fluffy.<br />
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Divide frosting in half. Tint one half red. You can use white food coloring to make the other half more white, or leave it as it is. Transfer frostings to two piping bags fitted with large round piping tips. Place your cake on a turntable and pipe red and white stripes on the side of the cake. Use remaining red frosting and pipe a spiral on the top of the cake (keep the frosting lines very close together). Use remaining white frosting and fill in the middle of the cake.<br />
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Using a bench scraper, smooth out side of the cake. Place bench scraper on the side of the cake and gently press on the cake as you turn the turntable. Don't worry about it being too perfect! Using a small offset spatula, smooth out the top of the cake in the same way. Sprinkle some sanding sugar on top and stick in a few chocolate-peppermint candy canes and you're ready to impress your friends!Vicki Wildehttp://www.blogger.com/profile/01257119248873696055noreply@blogger.com5tag:blogger.com,1999:blog-3792704554068927288.post-80111212885376957502016-11-05T17:20:00.000-04:002016-11-05T17:20:15.665-04:00Oreo Brownies<div class="separator" style="clear: both; text-align: justify;">
Are you ready for more recipes? I've been crazy busy over the past two months and haven't had a moment to make my own dinner, never mind making fun treats for WITK. What has I been doing? First, the boyfriend and I trained for and ran a half marathon! Second, I started a new job! </div>
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The new job is along the same lines of what I was doing at my last company, but with much less international travel. I'll miss the monthly opportunities that I had to visit the far reaches of the planet, but I look forward to the new challenges associated with my new job!</div>
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One of the important things about my new job is that my office is so much larger. My previous company was only seven people in an office. Pretty small when you want to bake a cake and feed the leftovers to your coworkers. These days I have so many happy coworkers to feed, I can't wait to ply them with sugary sweets. How else do you make new friends at work?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoC180tSUvjhUxtfo84hb3S7V_nn5DJrwXXLsM-64X5dnHtBybyHZSg-y1zy5OO2XWmvqW3QLorc_8ADuuitd0Wugokf3TZ3Nr7HEh4nipQjkDBTnyd3xu6yPtuJxmiHDNSGJ154UvAGMy/s1600/OreoBrowniesBanner.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoC180tSUvjhUxtfo84hb3S7V_nn5DJrwXXLsM-64X5dnHtBybyHZSg-y1zy5OO2XWmvqW3QLorc_8ADuuitd0Wugokf3TZ3Nr7HEh4nipQjkDBTnyd3xu6yPtuJxmiHDNSGJ154UvAGMy/s1600/OreoBrowniesBanner.png" /></a></div>
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I made these brownies a few months ago and fed them to myself. Luckily the recipe makes a smallish batch of brownie cookies and they store pretty well. You can make a batch of these on Sunday and enjoy them all week long! </div>
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With my new coworkers to feed, watch out for new recipes here in the kitchen! I'm ready for the holiday season and can't wait to get back to blogging.</div>
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One Year Ago: <a href="http://wildeinthekitchen.blogspot.com/2015/11/jh-brownie-donuts-with-peanut-butter.html">Brownie Donuts with peanut butter glaze</a><br />Two Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2014/10/its-soup-season-its-giveaway.html">Loaded Potato Soup</a><br />
Three Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2013/11/apple-cranberry-crumble.html">Apple-Cranberry Crumble</a><br />Four Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2012/11/wilde-in-new-jersey.html">Pumpkin cookies with Chocolate chunks & How to roast a sugar pumpkin</a><br />
Five Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2011/11/honey-roasted-peanut-butter-cookies.html">Honey-Roasted Peanut Butter Cookies</a><br />
Six Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2010/11/cupcake-24-7-french-toast.html">French Toast Cupcakes</a><br />
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Oreo Brownies<br />
From <a href="http://cookiesandcups.com/oreo-cream-filled-brownies/">Cookies and Cups</a><br />
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<i>I baked my brownie in a smaller sheet pan than the original recipe called for. This gave me a thicker brownie with more filling in each cookie! I want to make these brownie cookies over and over again, they were amazing.</i><br />
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<i>Brownie base</i><br />
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3/4 cup semi-sweet chocolate chips<br />
1/2 cup butter<br />
1 teaspoon vanilla extract<br />
2 eggs<br />
1 cup granulated sugar<br />
1 teaspoon salt<br />
3/4 cup all-purpose flour<br />
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<i>Filling</i><br />
<i><br /></i>
1/2 cup vegetable shortening<br />
1 teaspoon granulated sugar<br />
3 1/2 cups powdered sugar<br />
1/2 teaspoon vanilla extract<br />
3 tablespoons hot water<br />
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Preheat oven to 400 ⁰F. Coat a 9x13-inch sheet pan with cooking spray, line with parchment paper and coat again with parchment paper.<br />
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Combine chocolate chips and butter in a small saucepan and set over low heat. Stir and heat until chocolate and butter are melted and combined. Remove from the heat and add vanilla extract, stir to combine.<br />
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In a medium bowl, beat eggs and sugar until pale yellow. Add flour and salt and beat on low until combined. Add chocolate mixture and stir until no more flour streaks of flour are visible. Pour brownie batter into the prepared sheet pan.<br />
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Bake brownie for 9-12 minutes, or until set in the middle. Remove from the oven and let pan cool completely on a wire rack. Flip brownie out of pan and onto a cutting board. Peel off parchment paper. Cut brownie in half so that you have two 9x7.2-inch brownie halves.<br />
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Prepare the filling by adding all of the ingredients to a bowl and beating until combined. Spread filling over one half of brownie. Spread until filling is an even layer, flip other half of brownie on top and smush together. Cut cookies into squares.Vicki Wildehttp://www.blogger.com/profile/01257119248873696055noreply@blogger.com1tag:blogger.com,1999:blog-3792704554068927288.post-57681987844614188372016-09-29T22:09:00.002-04:002016-11-05T17:51:22.455-04:00J@H - Homemade Cherry Cola<div style="text-align: justify;">
Sorry to have been so sporadic posting here recently, I have been crazy busy with lots of things happening in my non-internet life. Many changes have occurred over the past four weeks and I'm hoping they mean that I will have more time for cooking, blogging and life!</div>
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The big news? I quit my job,! Then I took off two and a half weeks before I started a new job! I'll miss the people at my old job, the international travel and the unique business model. What I won't miss? The 2 hour and 15 minute commute. Each way. </div>
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In addition to my new job, I also got myself a car! I haven't owned a car in almost six years. Since I lived in Connecticut, I got around on my own two feet or via public transportation. Trains, trams, buses, I've learned the tri-state area system pretty well over the past five years. Need to know how to get anywhere via NJ Transit? I can get you there. Now I just need to learn how to drive in New Jersey. Trust me, it's a whole different game from driving anywhere else!</div>
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With these changes, I've added so much more time to my life. I finally have the time to finish my Junk at Home Challenge! I decided to get going on it right away and try my hand at cherry cola. </div>
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I've made a few recipes from the Homemade Soda cookbook by Andrew Schloss, but I've always shied away from making this recipe. It requires a lot of ingredients. Most of the ingredients are pretty common, but I had quite the grocery list and had to visit a specialty grocer to pick up dried bitter orange peel.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ZmD1Ltlbncudl45rhnjVpXqM3hjYxcgr8_bdpToDRoJzAfBpzvF38AvO4o2RurJBQWX3a_G7F3IdVYYZV_Xro0Q9S7AVMl19qOLqaOX9BCsVOk6IBn9Ski2QcctryQ2s2cWlDCuHlvkN/s1600/CherryCola_1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ZmD1Ltlbncudl45rhnjVpXqM3hjYxcgr8_bdpToDRoJzAfBpzvF38AvO4o2RurJBQWX3a_G7F3IdVYYZV_Xro0Q9S7AVMl19qOLqaOX9BCsVOk6IBn9Ski2QcctryQ2s2cWlDCuHlvkN/s1600/CherryCola_1.png" /></a></div>
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The recipe itself comes together very quickly. Once the cherry cola concentrate is finished, you just have to let it cool and you can be enjoying floats in no time! This cherry cola definitely tastes like cherry cola, but it doesn't taste like something that you would buy in the store. The flavors are much more complex and pair really well with vanilla ice cream!<br />
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Let's see if I can finish my 2015 challenge by the end of 2016!<br />
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One Year Ago: <a href="http://wildeinthekitchen.blogspot.com/2015/09/pumpkin-mallomars.html">Pumpkin Mallomars</a><br />
Two Year Ago: <a href="http://wildeinthekitchen.blogspot.com/2014/10/ctb-2014-williams-sonoma-pasta.html">Rigatoni with Pepperoni, Mozzarella and Arugula</a><br />
Three Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2013/10/peanut-butter-banana-bread.html">Peanut Butter Banana Bread</a><br />
Four Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2012/10/why-bother-2012-pasta.html">Sun-dried Tomato Ravioli with Basil Cream Sauce</a><br />
Five Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2011/10/dont-be-jealous.html">Pumpkin Pie Mallomars</a><br />
Six Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2010/10/commercial-break-naps.html">Chocolate Crisps</a><br />
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<b>Homemade Cherry Cola</b></div>
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From <a href="https://www.amazon.com/Homemade-Soda-Sparkling-Carbonated-Concoctions/dp/1603427961/ref=sr_1_1?ie=UTF8&qid=1475198763&sr=8-1&keywords=homemade+soda+cookbook">Homemade Soda</a></div>
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1 quart water<br />
1 cup dried cherries, chopped<br />
Finely grated zest and juice of two oranges<br />
3 large cinnamon sticks, broken into pieces<br />
2 tablespoons dried bitter orange peels<br />
2 teaspoons coriander seed<br />
1/4 teaspoon finely grated nutmeg<br />
2 pounds sugar<br />
2 tablespoons browning sauce<br />
1/2 teaspoon vanilla extract<br />
1/4 teaspoon almond extract<br />
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Combine first eight ingredients (through sugar) in a medium saucepan. Bring to a boil over medium heat and stir until sugar dissolves. Boil for 1 minute.<br />
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Remove from the heat and add browning sauce, vanilla extract and almond extract. Cool and strain through a fine mesh sieve, lined with cheesecloth.<br />
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<i>Carbonate with a siphon</i>: Combine 3/4 cup cherry cola concentrate with 3 1/4 cups water. Add to your soda siphon and carbonate according to your manufacturers instructions.<br />
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<i>Carbonate with seltzer:</i> Add 1/2 cup cherry cola concentrate to a glass, pour in 1 1/2 cups seltzer, stir until blended.<br />
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Top off a cup of cherry cola with some vanilla ice cream!Vicki Wildehttp://www.blogger.com/profile/01257119248873696055noreply@blogger.com0tag:blogger.com,1999:blog-3792704554068927288.post-77544811177120387732016-09-16T12:29:00.001-04:002016-09-16T12:29:17.466-04:00 Pumpkin Whoopie Pies with Dulce De Leche Filling<div style="text-align: justify;">
Welcome to Autumn! This morning I had my first hot apple cider, which is what makes the season a reality for me. Apples, pumpkin, cinnamon, cranberries. They all scream Fall to me! I'm sure you've noticed that your Pinterest board is full of pumpkin-flavored recipes. I'm about to add another one to the pile.</div>
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Today I'm happy to partner with Dorie Greenspan and OXO to bring you my first Fall-related recipe of the year! Dorie Greenspan is set to release her first ever cookie cookbook this October and several bloggers across the internet are working together to <i>Bake a Difference</i> for Cookies for Kids' Cancer. For each blog post, OXO is donating $100 to the <a href="http://r20.rs6.net/tn.jsp?f=001XchJqJtfvjc7t6oEpKZDklycUOfwTl8BDvFyoltR0-VE1Ek9B0GHVdm_jf-KKFskMeZCF1hem_bGVLQZaNzBYgaNVovZS0ytMeVrm_CWQ-V5sJg-ekeie2wjBDXAwIUnfillDYigAz1J3h0TYZEynYx2QUOYSEcNnSZh-5a7l7BHOTObj79CClBjnrF2dq4m&c=CD5GYPWShTcBRxafcKBMwOrXDQbMnSptyx9xGPIC8CoYzH-qBh9Ggw==&ch=bXBPBZJpgzmEXBE4Nbf2jI1OE-jNqP0pZmUmEOTAu2VOXWN0Br5HVw==">Cookies for Kids' Cancer Foundation</a>, with a possible donation of $100,000!</div>
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Today I'm featuring Dorie's Pumpkin whoopie pies with dulce de leche filling. The recipe came together super fast with a few new OXO additions to my kitchen. I used the new <i><a href="http://us.oxo.com/hoCn0O">On Illuminating Digital Hand Mixer</a></i> from OXO to make the cookie dough. I haven't owned a hand mixer in probably six years, but this one is so cool! The controls are digital and the mixer has its own light, you can make cookies in the dark! Additionally, the mixer comes with its own on-board storage system for the beaters and the cord wraps neatly around the base. A quick turn of the dough with a <a href="http://us.oxo.com/eEXUTL">spatula</a> and the dough was ready to go.</div>
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I quickly scooped out the perfect amount of cookie dough with the 2-tablespoon (medium) <a href="http://us.oxo.com/KmHEwB">cookie scoop</a>. Using a cookie scoop ensures that all of your cookies are the same size and that they bake evenly. I have all three sizes! Side note - the large size is perfect for making cupcakes. The cookie dough for these whoopie pies is a little loose, so using a muffin pan to bake the cookies is the perfect solution. OXO sent along their <a href="http://us.oxo.com/ClR63w">non-stick Pro 12 Cup Muffin Pan</a> to bake the cookies. This is the most heavy duty muffin pan that I have even owned! It's ceramic-reinforced, two-layer construction with a commercial-grade coating. The cookies popped right out!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ-CP-_96e0JiUdSkjH_-B_zrEf-GCURvy3mWffGDz6ZlRNFCbjmVWkQz7_Mn1btuyVLq94G8M-yYVCiq0vVjuNqqPWfmlHYyK9H68EY6RrqYtjVQHbLQSWo-FmOTXq3fDBrYOegMUQJYU/s1600/OXOCollage.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ-CP-_96e0JiUdSkjH_-B_zrEf-GCURvy3mWffGDz6ZlRNFCbjmVWkQz7_Mn1btuyVLq94G8M-yYVCiq0vVjuNqqPWfmlHYyK9H68EY6RrqYtjVQHbLQSWo-FmOTXq3fDBrYOegMUQJYU/s1600/OXOCollage.png" /></a></div>
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With the cookies baked, the dulce de leche filling was incredibly easy to whip up. Just five ingredients and you've got tasty filling in under five minutes. After filling the cookies with the frosting, I may have eaten a good portion of the leftover frosting...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP6Ek9j0nQoFvXeqTdgTBQ1dnqGjPS4N2jPvGhr8nBNP0UPCsEUpqx-8hbEnfnVWViLym6BUehJR_g0FFjSe-1UKaTLyFo1ec7pze0459sorCJE46nAMVZTPw6RSpJCCHTPDG2z2sUmb97/s1600/PumpkinWhoopie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP6Ek9j0nQoFvXeqTdgTBQ1dnqGjPS4N2jPvGhr8nBNP0UPCsEUpqx-8hbEnfnVWViLym6BUehJR_g0FFjSe-1UKaTLyFo1ec7pze0459sorCJE46nAMVZTPw6RSpJCCHTPDG2z2sUmb97/s1600/PumpkinWhoopie.jpg" /></a></div>
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If you too want to get into the Autumnal spirit, head to the store and pickup some pumpkin puree and frozen cranberries. Your house will be smelling of cinnamon in no time! Get yourself a pumpkin spice latte, throw on your fuzzy pants and get ready for the cooler temperatures!</div>
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<b>Pumpkin Whoopie Pies with Dulce De Leche Filling</b><o:p></o:p></div>
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Recipe from Dorie’s Cookies by Dorie Greenspan<o:p></o:p></div>
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Dorie says<i> "I liked these big pumpkin-spice cookies when I first made
them and thought of them as cookies. But when I sandwiched them with a
marshmallow crème and dulce de leche filling, officially turning them into
whoopie pies, “like” became too mild a word for how I felt about them. They
passed over into love ’em territory, and they’ve stayed there ever since.<o:p></o:p></i></div>
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<i>The cookies themselves have the soft, light texture and flavor
of spice cake. In fact, they’d be exactly like spice cake if they didn’t have
the surprise of fresh cranberries, which, in addition to adding color and pop,
have just the right the amount of pucker to make the sweet a grown-up dessert.<o:p></o:p></i></div>
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<i>As for the filling, sticky, sweet fluff is a must. It’s just
about part of the definition of whoopie pies. For these, it’s paired with
store-bought or homemade dulce de leche. It’s the perfect combo, but when
you’re ready for a swap, sandwich the cookies with a spiced cream cheese
filling.<o:p></o:p></i></div>
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<i>A word on size and pans: I’m Goldilocks when it comes to
whoopie pies — I like them not too big and not too small. For me, baking them
in muffin tins is just right. You can scoop the dough out onto lined baking
sheets and bake the cookies free-form if you’d like — they’ll be fine, though
not perfectly round. If for you a whoopie pie isn’t a whoopie pie unless it’s
the size of a Whopper, see Playing Around and go for it."</i><o:p></o:p></div>
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Makes 16 cookies<o:p></o:p></div>
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For the whoopie pies
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13⁄4 cups (238
grams) all-purpose flour <o:p></o:p></div>
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3⁄4 teaspoon ground
cinnamon <o:p></o:p></div>
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1⁄2 teaspoon ground
cardamom <o:p></o:p></div>
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1⁄2 teaspoon baking
powder <o:p></o:p></div>
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1⁄2 teaspoon baking
soda <o:p></o:p></div>
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1 stick (8
tablespoons; 4 ounces; 113 grams) unsalted butter, cut into chunks, at room
temperature <o:p></o:p></div>
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3⁄4 cup (150 grams)
sugar <o:p></o:p></div>
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1⁄2 teaspoon fine
sea salt <o:p></o:p></div>
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1 large egg, at room
temperature <o:p></o:p></div>
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11⁄2 teaspoons pure
vanilla extract <o:p></o:p></div>
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1⁄2 cup (113 grams)
pumpkin puree (not pumpkin pie filling) <o:p></o:p></div>
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1⁄2 cup (120 ml)
buttermilk, preferably at room temperature <o:p></o:p></div>
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3⁄4 cup (about 75
grams) fresh cranberries, coarsely chopped (if frozen, don’t thaw) <o:p></o:p></div>
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For the filling <o:p></o:p></div>
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1 stick (8
tablespoons; 4 ounces; 113 grams) unsalted butter, cut into chunks, at room
temperature <o:p></o:p></div>
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1 cup (96 grams)
marshmallow crème (or Marshmallow Fluff) <o:p></o:p></div>
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1⁄4 cup (30 grams)
confectioners’ sugar <o:p></o:p></div>
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Pinch of fine sea
salt <o:p></o:p></div>
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1⁄4 cup (75 grams)
dulce de leche, homemade or store-bought <o:p></o:p></div>
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Position the racks to divide the oven into thirds and
preheat it to 375 degrees F. Butter or spray two standard muffin tins (do this
even if the tins are nonstick).<o:p></o:p></div>
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To make the cookies: Whisk the flour, cinnamon, cardamom,
baking powder and baking soda together.<o:p></o:p></div>
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Working with a stand mixer fitted with the paddle
attachment, or in a large bowl with a hand mixer, beat the butter, sugar and
salt together on medium speed until smooth, about 2 minutes. Add the egg and
beat for another 2 minutes or so, until creamy. Beat in the vanilla. Reduce the
mixer speed to low, add the pumpkin puree and beat until it’s fully
incorporated; don’t be discouraged when the mixture curdles — it will soon
smooth out. <o:p></o:p></div>
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Turn off the mixer, scrape down the bowl and add half of the
dry ingredients. Pulse to begin the mixing and then mix on low, scraping the
bowl as needed, until the flour mixture is blended in. Beat in the buttermilk.
Turn off the mixer, add the remaining dry ingredients, pulse and then mix on
low until you have a lovely smooth batter. Switch to a flexible spatula and
fold in the cranberries. Don’t be too thorough — it’s better to have an uneven
mix than to break the berries and turn the batter red.<o:p></o:p></div>
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Using a medium cookie scoop, scoop out level portions of
dough, or use a tablespoon to get rounded spoonfuls, and fill the muffin tins.
The scoops of dough will sit upright in the center of the tins, but when baked
they’ll melt evenly into the cups.<o:p></o:p></div>
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Bake the whoopie pies for 11 to 12 minutes, rotating the
pans top to bottom and front to back after 6 minutes, or until they are puffed,
golden brown and springy to the touch. <o:p></o:p></div>
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Transfer the pan to a rack and let the cookies rest for 5
minutes, then turn them out on the racks and allow them to cool completely.<o:p></o:p></div>
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To make the filling: Working with a stand mixer fitted with
the paddle attachment, or in a medium bowl with a hand mixer, beat the butter,
marshmallow crème, sugar and salt together on medium-high speed, scraping the
bowl and beater(s) as needed, for about 3 minutes, until very smooth. Lower the
mixer speed, add the dulce de leche and beat until thoroughly blended.<o:p></o:p></div>
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Using a spoon or a small cookie scoop, place the filling on
the flat sides of half of the cookies; sandwich with the other cookies, flat
sides down. The cookies can be eaten now, but the filling benefits from a
30-minute stay in the refrigerator. Just don’t eat them from the fridge — you’ll
deprive yourself of the cookies’ wonderful texture.<o:p></o:p></div>
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Playing Around<o:p></o:p></div>
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Whopper-Size Whoopie Pies. If you use a large cookie scoop
(one with a capacity of 3 tablespoons) to portion out the dough, you can make 6
really big pies (12 cookies; 6 pies). These bake best when you use an insulated
baking sheet or stack two sheets one on top of the other. Line the (top) sheet
with parchment paper or a silicone baking mat and bake the cookies for 15 to 17
minutes.<o:p></o:p></div>
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Storing<o:p></o:p></div>
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The unfilled cookies can be kept covered at room temperature
for up to 1 day. Once filled, they can be kept covered in the refrigerator for
a day or two, but they’re really best the day they’re made.<o:p></o:p></div>
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<i style="font-weight: bold;">Disclaimer</i> - To be a part of this partnering campaign with OXO and Dorie Greenspan, I received several OXO products and the Dorie Greenspan cookie book. I'm happy to partner with this campaign to help promote Cookies for Kids' Cancer and help grow the donation to the cause!</div>
<br />Vicki Wildehttp://www.blogger.com/profile/01257119248873696055noreply@blogger.com0tag:blogger.com,1999:blog-3792704554068927288.post-22619135300982301592016-09-12T11:49:00.000-04:002016-09-12T11:52:19.330-04:00Tailgate Time! - Football Celebration Cake<div class="separator" style="clear: both; text-align: justify;">
Today I woke up to chilly temperatures and a definite Fall-like feel to the morning. While the days still feel like summer, the mornings and evenings are beginning to take a turn toward Autumn. In the US, nothing says Fall more clearly than the start of football season. </div>
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This past weekend was the opening of regular season football. Last week I created a few recipes for your tailgating party, today I bring you something to get you ready for the end of the season! It's time to think big for your team and plan your playoff celebration cake! Being a Buffalo girl I find it a little difficult to even think about calling this a playoff celebration cake, but you can always dream!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBanTS6v2pnB2UNOZD1IzPTyTFcFcUt4b7CIP0dL-nO4SWtSmNBApsrhxSe9fcuD6ziPG7sk5L0IbasXxEbhNU54suNtRoSGyx4XfcuGORH2RXFwJWels4ABrlWByc844yuCIkeWKNXh8p/s1600/BillsCakeBanner.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBanTS6v2pnB2UNOZD1IzPTyTFcFcUt4b7CIP0dL-nO4SWtSmNBApsrhxSe9fcuD6ziPG7sk5L0IbasXxEbhNU54suNtRoSGyx4XfcuGORH2RXFwJWels4ABrlWByc844yuCIkeWKNXh8p/s1600/BillsCakeBanner.png" /></a></div>
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I made this cake to celebrate the Buffalo Bills. The layering of colors in this cake is reminiscent of the team logo, with a red stripe slashing across a blue buffalo. If you call yourself a fan of another football team, just swap out the colors for your own team colors! I made a custom blend of red, white and blue sprinkles from three bottles of single colors that I bought at a local cake supply shop. You can pick up your team colors at Michaels Arts & Crafts or online at Amazon.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjENrSmhfWtfDISw9nLmiUW109t7fB7OGLWWXTYFyHvgG6FQxTnNLvyrvuuwauYBWCF-5gcoMO_Y9ENCQHhb7S3gE1sS4kA0exkS-fxTfNHiBstGFuSjWsi9ImY5HksfKuKOe_AiyJSZahI/s1600/BillsCake2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjENrSmhfWtfDISw9nLmiUW109t7fB7OGLWWXTYFyHvgG6FQxTnNLvyrvuuwauYBWCF-5gcoMO_Y9ENCQHhb7S3gE1sS4kA0exkS-fxTfNHiBstGFuSjWsi9ImY5HksfKuKOe_AiyJSZahI/s1600/BillsCake2.png" /></a></div>
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The cake toppers are also super easy to make! I found a clipart image of a football and traced it onto wax paper. Melting some chocolate chips and transferring them to a zip-top bag with a small piping tip, I was able to draw out the chocolate football and endzone upright.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkjo9FgW3i4wsACg4kvtEzBeKucIuoI_rDZU0T5VgPleCe7Drjn2oVT33m0gfQ6J6Rf-6NBrHZpVl7Mli7PTWmRAeCW5LT1hIyxpbAwGX_GzXrrIkAntR_c2M7GhuybAhXobq_PvOvx0C_/s1600/BillsCake3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkjo9FgW3i4wsACg4kvtEzBeKucIuoI_rDZU0T5VgPleCe7Drjn2oVT33m0gfQ6J6Rf-6NBrHZpVl7Mli7PTWmRAeCW5LT1hIyxpbAwGX_GzXrrIkAntR_c2M7GhuybAhXobq_PvOvx0C_/s1600/BillsCake3.png" /></a></div>
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To keep the local spirit going, you should pair your celebration cake with a local brand of ice cream! Perry's is the local brand of choice in Western New York and I have paired my celebration cake with the "Sundae at the Ralph" flavor. The red and blue sprinkles in the ice cream go right along with my team color theme!<br />
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Go ahead and plan for the best, buy your sprinkles and food coloring and get ready to celebrate! Or just enjoy practicing your layer cake skills and eating the delicious results.<br />
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One Year Ago: <a href="http://wildeinthekitchen.blogspot.com/2015/09/pumpkin-mallomars.html">Pumpkin Mallomars</a><br />
Two Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2014/08/ctb-2014-marshmallow-madness.html">S'mores Cupcakes</a><br />
Three Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2013/09/cookie-dough-stuffed-french-toast.html">Cookies Dough Stuffed French Toast</a><br />
Four Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2012/09/southwest-chicken-burger.html">Southwest Chicken Burger</a><br />
Five Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2011/09/corporate-vs-academic.html">Baked Pears & Salad</a><br />
Six Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2010/09/slow-creep.html">White Chicken Chili</a><br />
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<b>Football Celebration Cake</b></div>
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<i>Vanilla Cake</i></div>
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Slightly adapted from Sweetapolita</div>
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3 1/4 cups cake flour<br />
1 tablespoon plus 1 teaspoon baking powder<br />
3/4 teaspoon salt<br />
2 1/4 cups granulated sugar<br />
3/4 cup unsalted butter, cold and cut into 1 tablespoon pieces<br />
1 1/2 cups skim milk, room temperature<br />
2 teaspoons vanilla extract<br />
1 teaspoon lemon juice<br />
7 egg whites<br />
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Preheat oven to 350 degrees F. Grease 3 6-inch round cake pans and line with parchment paper.<br />
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In a large bowl (or bowl of your stand mixer) sift together dry ingredients. Turn mixer on low speed and add butter, one piece at a time. Beat for about 3 minutes, or until the butter is incorporated and the mixture is crumbly.<br />
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In a cup with a pour spout, whisk together 3/4 cup milk with vanilla extract and lemon juice. In another cup, whisk together 3/4 cup milk with egg whites.<br />
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Turn mixer on medium-low speed and slowly stream in vanilla/lemon milk. Mix for 5 minutes. Scrape down sides of the bowl and return mixer to medium-low speed. Slowly stream in milk/egg white mixture. Beat for about 2 minutes. Divide batter equally into three bowls. Tint each with your team colors. Pour cake batter into three prepared pans. Bake for 30 to 35 minutes, or until a cake tester inserted in the middle comes out clean.<br />
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Remove pans from the oven and let cool on a ware rack for 10 minutes. Turn out of pans and let cool completely before assembling cake.<br />
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<i>Whipped Vanilla-Almond Frosting</i></div>
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from I am Baker</div>
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1 1/2 cup unsalted butter, softened<br />
3 teaspoons vanilla extract<br />
1 1/2 teaspoon almond extract<br />
48 ounces powdered sugar, sifted<br />
3 tablespoons milk<br />
Pinch of salt<br />
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Beat butter on medium-high for about 3 minutes, until it is light and fluffy. Add vanilla and almond extracts and beat until combined. Turn mixer on low and slowly add in powdered sugar, milk and salt. Scrape bottom and sides of the bowl once a minute, to ensure that everything is incorporated evenly. Once everything is mixed, turn mixer on high and beat for 3 minutes.<br />
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Separate out 2 - 1 cup portions of frosting, tint each with your team colors. Tint remaining frosting with white food coloring.<br />
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<i>Assembling the cake</i></div>
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<i>For ease of decorating, you can assemble your cake on a rotating cake stand. I also recommend building the cake on top of a cardboard cake circle. This makes transferring the cake from one surface to another really easy!</i><br />
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1 cup sprinkles - in your <a href="https://www.amazon.com/Wilton-Jimmies-Mix-Sprinkle-Assortment/dp/B00006FMLY/ref=sr_1_5?ie=UTF8&qid=1473693351&sr=8-5&keywords=jimmies+sprinkles">team colors</a>!<br />
1/2 cup chocolate chips<br />
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Draw out football and endzone uprights onto wax paper with sharpie. Flip over wax paper (you don't want to pick up any of the sharpie with the chocolate. Melt chocolate chips in the microwave, heating for about 20 seconds at a time. Transfer melted chocolate to a zip-top bag, fitted with a small, round piping tip. Once the chocolate has cooled enough to hold a shape, pipe out football shapes. Add a vertical stick to the chocolate football. Let chocolate shapes cool and harden. Pop in the fridge until you are ready to serve the cake.<br />
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Cut off the rounded tops of your cakes and then split them in half. You should now have six, 1-inch high cakes. Layer your cake rounds according to your team logo, or as your heart desires! Once all six layers are stacked, add a white crumb coat to the entire cake. (<a href="http://iambaker.net/how-to-build-a-layer-cake/">How to crumb coat</a>) Chill in the fridge for 30 minutes.<br />
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Transfer the rest of the white frosting to a piping bag with a large round tip. Pipe an even layer of frosting around the cake (I used <a href="http://iambaker.net/stripe-cake-rosettes/">this technique</a>, video about halfway down) and smooth out with a bench scraper. Pop in the freezer for 15 minutes to set the frosting.<br />
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Place cake on final cake stand and set this over a large cookie sheet. Grab handfuls of sprinkles and press onto the sides of the cake. Leave the top of the cake white and sprinkle-free. Add the chocolate decorations to the top of the cake and celebrate!!!Vicki Wildehttp://www.blogger.com/profile/01257119248873696055noreply@blogger.com0tag:blogger.com,1999:blog-3792704554068927288.post-70274921276196685832016-09-09T09:58:00.003-04:002016-09-09T09:58:28.220-04:00Tailgating Time! - Ice Cream Cookie Dip<div style="text-align: justify;">
The chilly days of tailgating are coming! Probably not this weekend, (it's going to be in the mid-80's this weekend in the tri-state area) but soon we'll be bundling up in layers and heading out to the game with thermoses of hot drinks. If you are a football fan in the northern part of the country, this is your reality. There are approximately three weeks of comfortable football weather before the too chilly temperatures take over and make it impossible to enjoy a game without bringing a blanket. During these crisp Fall weeks, I think you should bring this to your outdoor tailgating party...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbM5QVi_I85SvEnnCl7ciNAtOjqpJUabkAaeh3ynSX1ukR5ID4ff4irnniWZZVZd_CTHiOpjxcRhslbVSVpuqzt-ECxJhLKMsNdqah3BVh2XZA48z24dXDVoVeQItgxr7EESI8kSyU6lel/s1600/PICDipBanner.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbM5QVi_I85SvEnnCl7ciNAtOjqpJUabkAaeh3ynSX1ukR5ID4ff4irnniWZZVZd_CTHiOpjxcRhslbVSVpuqzt-ECxJhLKMsNdqah3BVh2XZA48z24dXDVoVeQItgxr7EESI8kSyU6lel/s1600/PICDipBanner.png" /></a></div>
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Yes! Ice Cream Cookie Dip! I'm sure you've seen the different types cookie dip floating around the internet. Most of these dips use cream cheese as a base and are all perfectly delicious. This cookie dip uses your favorite ice cream as a base! Basically, this is an excuse to eat a bunch of ice cream with an edible spoon.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0cRLZ2UOHWTe74ldKziJgZhqnXctKgHPCwccjgldI4HYKgFVIWgNdI34hEDdB57ZKhiTiLpcZCYetvcdhVIVPmQR-q2d1raoxZMxC52RajBsDqeNLrS8AOoDbmdZYy3lmVO30dVLlZ5II/s1600/PICDip1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0cRLZ2UOHWTe74ldKziJgZhqnXctKgHPCwccjgldI4HYKgFVIWgNdI34hEDdB57ZKhiTiLpcZCYetvcdhVIVPmQR-q2d1raoxZMxC52RajBsDqeNLrS8AOoDbmdZYy3lmVO30dVLlZ5II/s1600/PICDip1.png" /></a></div>
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The reason I suggest this recipe only to those in the northern states is because it will melt rather quickly at temperatures higher than 50 degrees! I used a bit of gelatin in this recipe to stabilize the dip, but it still is mostly ice cream and will turn into a pool of delicious melted ice cream if you sit it in the blistering sun. I suggest keeping this in a cooler until you are ready for dessert, then eat up! Unless you are in Buffalo, NY. You will have no problem setting this out on your tailgate in a few weeks! Winter is coming...</div>
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Continuing to celebrate my hometown and all things Buffalo Bills, I used the new Perry's Ice Cream - Sundae at the Ralph - to make my ice cream cookie dip. The ice cream has little peanut butter-filled footballs mixed in. These were a special bonus when scooping into the dip!</div>
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After working with this ice cream on several recipes, I find myself wanting to put on my old Zubaz pants. Unfortunately I haven't owned a pair of Zubaz since 1994. I think that either a. my mom has since donated them or b. I won't fit into my 13-year old self's pants. Disappointing.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-UbD3Ocm3S7L2ann5x1-HMzAKAp2NUeO1fcs_WfX6hxy4xCrzF9u-lXmXzZNz3lorw-7XGX-EHD0oBJJ2P6Np5iWY36-80kLpNo6BHfRxdBLNkKxNusdft8G_9hp8O05ebyVqgXUQu8s/s1600/Sundae+at+the+Ralph_Package+Image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="635" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-UbD3Ocm3S7L2ann5x1-HMzAKAp2NUeO1fcs_WfX6hxy4xCrzF9u-lXmXzZNz3lorw-7XGX-EHD0oBJJ2P6Np5iWY36-80kLpNo6BHfRxdBLNkKxNusdft8G_9hp8O05ebyVqgXUQu8s/s640/Sundae+at+the+Ralph_Package+Image.jpg" width="640" /></a></div>
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Wait, I just checked... <a href="http://zubaz.com/">Zubaz still exists</a>! Time to go buy some and bring back the trend...</div>
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One Year Ago: <a href="http://wildeinthekitchen.blogspot.com/2015/09/pumpkin-mallomars.html">Pumpkin Mallomars</a><br />Two Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2014/10/ctb-2014-williams-sonoma-pasta.html">Rigatoni with Pepperoni, Tomato & Mozzarella</a><br />Three Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2013/10/restaurant-wars-2013-ihop.html">Single Serve Stuffed French Toast</a></div>
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Four Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2012/09/fall-equals-soup.html">Ramen Vegetable Soup</a></div>
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Five Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2011/09/daring-bakers-fresh-fluffy-french.html">French Croissants</a></div>
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Six Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2010/09/i-love-you-apples.html">Apple Cake with Brown Sugar Icing</a></div>
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<b>Ice Cream Cookie Dip</b></div>
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A Wilde Original</div>
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<i>Note: I used Bridget's <a href="http://wildeinthekitchen.blogspot.com/2013/10/restaurant-wars-2013-ihop.html">sugar cookie recipe</a>. I divided the dough in half and tinted the halves red and blue - for Buffalo! I cut the dough into triangle shapes to resemble tortilla chips. They were sturdy enough to scoop up the dip with no trouble! Also, be sure to get some sprinkles in your favorite teams colors. Gotta be festive and support the team!</i></div>
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1 teaspoon powdered gelatin</div>
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1 tablespoon water</div>
1/2 cup heavy cream<br />
1 Quart Ice Cream<br />
Sprinkles (I mixed sprinkles from <a href="https://www.etsy.com/shop/Sweetapolita/items">Sweetapolita</a>)<br />
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Set ice cream on the counter and allow to soften while you make whipped cream.<br />
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In a small, microwave-proof bowl, stir together water and gelatin. Allow to sit and bloom for 5 minutes. Microwave, 10 seconds at a time, until the gelatin is melted.<br />
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In a medium, metal bowl, combine melted gelatin and heavy cream. Whip cream until stiff peaks form. Scoop ice cream into the whipped cream using an ice cream scoop. Gently fold ice cream into the whipped cream until mostly combined. Place entire bowl in the freezer and allow to freeze until solid (about 1 hour).<br />
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When you are ready to serve, transfer to a serving bowl and surround with your favorite sugar cookie. Watch it disappear!<br />
<br />Vicki Wildehttp://www.blogger.com/profile/01257119248873696055noreply@blogger.com0tag:blogger.com,1999:blog-3792704554068927288.post-25077296192309226692016-09-06T16:55:00.000-04:002016-09-12T11:51:31.427-04:00Tailgating Time! - Ice Cream PizzaAre you ready for some TAILGATING!?!???!! Personally, I'm not really a football fan. I'm pretty sure my apathetic feelings for football come from being a child in Buffalo during the 1990's. While I don't really care for the sport, I'm all about tailgating. Actually, you can convince me to attend any sporting event as long as you promise me food.<br />
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Want me to attend a baseball game? Buy me a salty soft pretzel. Your favorite team playing a hockey game tonight? Get me some nachos and I'll watch happily. Football? Invite me to your tailgate party and I'll dress in your team colors.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwxc39DwHYqW9t4oltRuXCdxEH7L0V6G0WyHZBHoY8W0i3XcLC-U-Bf5P-TPllZ1g1A3J1kf18TgGboq1b7ZLmshhrYhO0N3Lb7w6kXX0O_AOY56iB3PxfgX-XJ1bFf9IYAHsR4-cK2Ji1/s1600/PICPizza2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwxc39DwHYqW9t4oltRuXCdxEH7L0V6G0WyHZBHoY8W0i3XcLC-U-Bf5P-TPllZ1g1A3J1kf18TgGboq1b7ZLmshhrYhO0N3Lb7w6kXX0O_AOY56iB3PxfgX-XJ1bFf9IYAHsR4-cK2Ji1/s1600/PICPizza2.jpg" /></a></div>
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Over the next two weeks I am teaming up with Perry's Ice Cream to celebrate the beginning of football season with ice cream and tailgating treats! While ice cream might not be the most common tailgating treat, Buffalo fans are used to freezing temperatures and snow! Perry's created their newest flavor - <i>Sundae at the Ralph</i> - with vanilla ice cream, peanut butter footballs, chocolate swirls and red and blue sprinkles! It's so Buffalo.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMieho9pwmthi9JS3ihWDftYCYPWBgQoTtTX-l1FDQwn1E6TXWy8kH4UGsFuBzypvbi70szp7DRjwRikf7m3oE4Ol8JDicbyADw6WroUZuto9c8-A_io2b6ySGG-JmbJahgyDKbNMOYjOA/s1600/PICPizzaBanner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMieho9pwmthi9JS3ihWDftYCYPWBgQoTtTX-l1FDQwn1E6TXWy8kH4UGsFuBzypvbi70szp7DRjwRikf7m3oE4Ol8JDicbyADw6WroUZuto9c8-A_io2b6ySGG-JmbJahgyDKbNMOYjOA/s1600/PICPizzaBanner.jpg" /></a></div>
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Watching the game from home? You can prepare this ice cream pizza for your friends and let them choose their own toppings. Not in the WNY region and can't get your hands on Perry's? Simply use your favorite brand of vanilla ice cream and sprinkle on some candies in your teams colors.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12XrPBhDd9BVmLctXoOkqidDvwpK_Rbyu8kiUa-5pbrAa01odna_ZRYIhLulM-d8oO6pObXoBXjVuE0XvFhj9tSWKSGEnmYYwpzQpPDfOF6xLSKQYyMjpCaG1i_QTVfTVg02jTKE6Ov0T/s1600/PICPizza4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12XrPBhDd9BVmLctXoOkqidDvwpK_Rbyu8kiUa-5pbrAa01odna_ZRYIhLulM-d8oO6pObXoBXjVuE0XvFhj9tSWKSGEnmYYwpzQpPDfOF6xLSKQYyMjpCaG1i_QTVfTVg02jTKE6Ov0T/s1600/PICPizza4.jpg" /></a></div>
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Not a Buffalonian and wondering why it's called "Sundae at the Ralph"? Well, <i>The Ralph</i> is our football stadium! Or at least it was until about a week ago, when it turned into <i>New Era Field</i>. I don't know how I feel about the change...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixFC2r0RTuQ_8ZodhIvEDuwYkxsjGhSOSjXvlG9s4HoBztonTd-46MK2H0qkz8uBW4lpY4S-SZMKsmLJ7Z4-wszmnPN8elO5IXqwaBn4lYVk9ubNWLCFPwnlFGNrxUx5v_3CCFdI8wG5nP/s1600/Ralph+Wilson+Stadium.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixFC2r0RTuQ_8ZodhIvEDuwYkxsjGhSOSjXvlG9s4HoBztonTd-46MK2H0qkz8uBW4lpY4S-SZMKsmLJ7Z4-wszmnPN8elO5IXqwaBn4lYVk9ubNWLCFPwnlFGNrxUx5v_3CCFdI8wG5nP/s1600/Ralph+Wilson+Stadium.jpg" /></a></div>
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<i>Disclaimer - As a member of Perry's Ice Cream "Inside Scoopers" team, I receive samples of seasonal ice cream flavors. I receive no other compensation for recipe development and posts. I only work with brands that I love and as a hometown Buffalo girl, Perry's is in my blood!</i><br />
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One Year Ago: <a href="http://wildeinthekitchen.blogspot.com/2015/08/jh-snickers-bars.html">Homemade Snickers Bars</a><br />
Two Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2014/09/watermelon-mallow-cookies.html">Watermelon Mallomars</a><br />
Three Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2013/09/faux-fudge-rounds.html">Faux Fudge Rounds</a><br />
Four Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2012/09/why-bother-2012-coconut-milk-thai-chili.html">Homemade Coconut milk & chili sauce</a><br />
Five Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2011/09/remembering.html">Congo Bars</a><br />
Six Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2010/09/pb-for-breakfast.html">Peanut Butter Pancakes</a><br />
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<b>Ice Cream Pizza</b></div>
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<b>Sugar Cookie Crust</b></div>
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Barely adapted from Sally's Baking Addiction</div>
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1/2 cup unsalted butter, room temperature<br />
3/4 cup granulated sugar<br />
1 large egg, room temperature<br />
1 teaspoon vanilla extract<br />
1 3/4 cup all purpose flour<br />
1/4 teaspoon salt<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1 1/2 teaspoons cornstarch<br />
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In the bowl of a stand mixer (or large bowl with a hand mixer), cream together butter and sugar until fluffy. Beat in egg and vanilla until yellow and fluffy. Scrape down sides of the bowl.<br />
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In a medium bowl, whisk together flour, salt, baking powder, baking soda and cornstarch. Turn mixer on low and slowly add dry ingredients to the butter mixture. Once everything is combined, cover with plastic wrap, pressing wrap into the dough and chill for 1 hour.<br />
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Preheat oven to 350 F. Grease a pizza pan with cooking spray. Turn out dough onto the pizza pan and shape into a 12-inch circle. Bake for 18-20 minutes, or until slightly browned. Remove from the oven and let cool completely on a wire baking rack. Pop into the fridge and chill for 30 minutes, or until you are ready to make the pizza!<br />
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Toppings<br />
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1 quart Ice cream<br />
Colored chocolate candies<br />
Whipped cream<br />
Chocolate sauce (I whipped up a quick batch, but you can use store-bought)<br />
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Remove the cookie from the fridge and scoop out ice cream in large scoops over the top of the pizza. Press into an even layer with a large spoon. If the ice cream is starting to soften too much, pop it into the freezer for 15 minutes. <br />
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When you are ready to serve, drizzle with chocolate sauce, sprinkle with chocolate candies and top with whipped cream. Serve as dessert for all your football fans!Vicki Wildehttp://www.blogger.com/profile/01257119248873696055noreply@blogger.com0tag:blogger.com,1999:blog-3792704554068927288.post-16321518681529116502016-07-08T19:19:00.003-04:002016-07-08T19:19:52.549-04:00Happy 6th Anniversary WITK!<div class="separator" style="clear: both; text-align: justify;">
It's that time of year to celebrate here at WITK! It's been six years since I first opened up a blogger account and put my fingers to the keyboard to write. Over the years I've gone through pounds and pounds of sugar, butter and flour. I've tested out recipes from Thailand, Spain, Italy, China, Vietnam and countless other countries. I've deep fried, sauteed, crystallized, baked, but most of all, I've had so much fun.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNgSgB5R_o3aXCxx_-_B_69s176979ILzR0C6yeaHrVXa6AKljQ5nHZL1_hPYbEIZPoG4i8MF2sXqeXUgB8zEp1aehrmRSM10Ay3yy2RfAwIJcQMTn6zcPoIde4Ik2VBOWimwoDiqQS8q2/s1600/CakeBanner.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNgSgB5R_o3aXCxx_-_B_69s176979ILzR0C6yeaHrVXa6AKljQ5nHZL1_hPYbEIZPoG4i8MF2sXqeXUgB8zEp1aehrmRSM10Ay3yy2RfAwIJcQMTn6zcPoIde4Ik2VBOWimwoDiqQS8q2/s1600/CakeBanner.png" /></a></div>
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The best part of blogging over the years is being inspired by the other bloggers out there in the world. I'm constantly amazed at the creativity of the bakers and home cooks living in the blogosphere. Reading through my Bloglovin' feed tempts me to try new things and motivates me to up my game.<br />
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However, recently I've been feeling decidedly uncreative. My time has been taken up by work, travel and life and I haven't been able to spend as much time as I would like here at WITK. This is the reason why my anniversary cake for 2016 is more than a little inspired by Sweetapolita. This cake is directly pulled from her 2015 cookbook. The colors were so cheerful and vibrant, the sprinkles so happy and bright, I decided not to deviate from the original design.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbtbkU59lxSKueDpt-ID2PyxB7TNQ0XBgX3TU0oyQO__bjqU9uZylin78-M-leioRGZ49Zu3_oyLhvj3_w5oMhua7MbzrMjxrbz7LrKDiyLQh4V-abRJtdXxg-WtJmfqyuJQRSZbJHuPN/s1600/Cake3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbtbkU59lxSKueDpt-ID2PyxB7TNQ0XBgX3TU0oyQO__bjqU9uZylin78-M-leioRGZ49Zu3_oyLhvj3_w5oMhua7MbzrMjxrbz7LrKDiyLQh4V-abRJtdXxg-WtJmfqyuJQRSZbJHuPN/s1600/Cake3.png" /></a></div>
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Thankfully, I have a few life changes planned in the next few months. These upcoming changes will hopefully bring me more time for creativity and baking! I have a massive desire to finish my 2015 and 2016 challenges and bring you all more candy than your teeth can handle. Until that time, please enjoy this beautiful cake. It is not only stunning, it is super delicious. Major kudos go to Rosie from Sweetapolita. She is such a talented baker and businesswoman. I want to buy all of her sprinkles!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9DGTyyJsG_LksUNPPzwj_gNAhYvOtb4otMCr6ut4uHj9s-7sXv2rqBz62FS4zd8B2vIqVwOd6em05R_LXYei-dRAhqWQIkYwYf3voKY0inGe8cml00bwoPZVb6yJUKb0tkcj8MsLWuEob/s1600/Cake2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9DGTyyJsG_LksUNPPzwj_gNAhYvOtb4otMCr6ut4uHj9s-7sXv2rqBz62FS4zd8B2vIqVwOd6em05R_LXYei-dRAhqWQIkYwYf3voKY0inGe8cml00bwoPZVb6yJUKb0tkcj8MsLWuEob/s1600/Cake2.png" /></a></div>
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<b><i><span style="font-size: large;">Thank you all for coming along on this journey with me!</span></i></b></div>
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One Year Ago: <a href="http://wildeinthekitchen.blogspot.com/2015/07/happy-5th-birthday-witk.html">Strawberry Cake</a><br />Two Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2014/07/happy-fourth-birthday-witk.html">Neapolitan Cake</a><br />Three Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2013/07/happy-birthday-witk.html">Milky Way Cake</a><br />Four Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2012/06/happy-birthday-witk.html">Buffalo Sponge Candy Cake</a><br />Five Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2011/07/im-out.html">Banana Coconut Muffins</a><br />Six Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2010/06/cupcake-volcano.html">Chocolate Cupcakes (with high altitude recipe)</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEPAKlRyJmhZyip1GdrSiZYeqjjS-RXniNjbeAlOK4eYiz7HyLZZUyBOYYJ9BPYxn2F4GVQcCQJfVJSq88i4SwDjzLZRdqmPq0zhfK13BWdJ1iKMr5urmaIh4rNw6HQr3MBNjd99WGS5mW/s1600/Cake4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEPAKlRyJmhZyip1GdrSiZYeqjjS-RXniNjbeAlOK4eYiz7HyLZZUyBOYYJ9BPYxn2F4GVQcCQJfVJSq88i4SwDjzLZRdqmPq0zhfK13BWdJ1iKMr5urmaIh4rNw6HQr3MBNjd99WGS5mW/s1600/Cake4.png" /></a></div>
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Yum, Sprinkles!</div>
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<b>Vibrant Rainbow Celebration Cake</b></div>
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Minorly adapted from The Sweetapolita Bakebook</div>
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<i>Vanilla Cake</i><br />
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<i>I used a kitchen scale to not only weigh out my ingredients, but also weigh out the cake batter evenly into six bowls for coloring. You don't need to be as accurate as this and you can eyeball the amounts in each bowl. I just really wanted my cake layers to be perfectly even!</i><br />
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3 1/4 (375g) cake flour<br />
1 tablespoon plus 1 teaspoon baking powder<br />
3/4 teaspoon salt<br />
2 1/4 cups (450g) granulated sugar<br />
3/4 cup cold, unsalted butter, cut into pieces<br />
1 1/2 cups milk, at room temperature<br />
2 teaspoons vanilla extract<br />
1 teaspoon lemon juice<br />
7 large egg whites, room temperature<br />
Americolor gel paste food coloring - electric blue, electric green, electric orange, electric purple, turquoise and deep pink<br />
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Using a kitchen scale, weigh the bowl of your stand mixer. Write this number down.<br />
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Sift together flour, baking powder, salt and sugar into the bowl of a stand mixer. Turn mixer on low and add butter one piece at a time. Mix on low until the butter is incorporated and the mixture is crumbly.<br />
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Divide milk equally between two measuring cups with a spout. Add vanilla extract and lemon to one half and whisk to combine. Add egg whites to the second half and whisk gently.<br />
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With mixer on medium-low, slowly stream in milk, vanilla and lemon mixture. Scrape down sides of the bowl with a spatula. Turn mixer on medium-low and stream in milk and egg white mixture. Beat for 2 minutes, scraping down sides and bottom of the bowl at the one minute mark.<br />
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Weigh the bowl again, with the cake batter included. Subtract this amount from the original weight of the bowl. Divide this number by six. This is the amount of batter that you should weigh into each bowl. (example - my bowl weighed 782g empty and 2366g full. 2366-782 = 1584g. 1584/6 = 264g per bowl)<br />
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Using the kitchen scale, weigh out batter into six small bowls. Tint each bowl of batter. You will need quite a few drops of food coloring to get the vibrant colors in my picture. Add food coloring a little at a time and stir to incorporate.<br />
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Preheat oven to 350 F. Prepare 2 (or 4) 8-inch round pans - coat with cooking spray and line with parchment paper. Pour one of the colored batters into one of the prepared pans. Pour another into the second pan. Spread the batter evenly into the bottom of the pan. The batter will be very thin.<br />
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Place two pans in the oven and bake for 11-13 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes. Run a knife around the edge of the cake and remove cake from the pan, let cool completely on a wire rack. Repeat with the remaining batters.<br />
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<i>Vanilla Swiss Buttercream</i><br />
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<i>This buttercream is delicious, but it took a bit of assistance to come together. Once I was done adding the butter, the frosting was more like a glaze - soupy. I popped the bowl in the fridge for 20 minutes to cool and harden. I then whipped the frosting on medium speed and it fluffed right up. </i><br />
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7 large egg whites<br />
1 3/4 cups (350g) granulated sugar<br />
2 cups unsalted butter, room temperature, cut into cubes<br />
2 teaspoons vanilla extract<br />
Pinch of salt<br />
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Place egg whites and sugar in a heat proof bowl. Set a saucepan with 1-inch of water over a low flame. Place bowl on top of the simmering water and clip on a candy thermometer. Slowly whisk the egg whites until the temperature reaches 130 F.<br />
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Pour egg white mixture into the bowl of your stand mixer and attach whisk attachment. Beat on medium-high speed until the egg whites are at stiff peak stage and are shiny and thick. Decrease the speed to low and beat until the bottom of the bowl is cool to the touch.<br />
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Switch to paddle attachment and add pieces of butter one at a time, beating on low. Beat until smooth and all of the butter is incorporated. Add vanilla and salt, beat for 2 minutes.<br />
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<i>Assemble the cake! You can choose to put the cake layers in whatever order you like, I decided to copycat the order from the Sweetapolita cookbook. I wasn't feeling very creative and just wanted my cake to look pretty!</i><br />
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You will also need <a href="https://www.etsy.com/listing/236926332/carousel-sprinkle-medley-colorful?utm_source=sweetapolita39ssprin&utm_medium=api&utm_campaign=api">these sprinkles</a>! They are the Sweetapolita Carousel Sprinkles.<br />
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Set purple cake on a cake board or cake stand. Place this on top of a turntable (for ease of decorating, skip it if you don't have one). Top with 1/4 cup of white frosting. Using a small offset spatula, spread out frosting into an even layer. Top with remaining cake layers, filling each with 1/4 cup of white frosting. Once the cake is six layers high, top with 1/2 cup of white frosting and smooth over the entire cake - creating a crumb coat. Put cake in the fridge for 30 minutes to harden the crumb coat.<br />
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Set cake on a large baking sheet. Press sprinkles onto the sides of the cake. Collect any fallen sprinkles from the baking sheet and press them into the cake.<br />
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Tint remaining frosting with the turquoise food coloring. Take cake from the fridge and cover with turquoise frosting. Smooth out using a large offset spatula. Transfer some frosting to a piping bag with a large decorating tip. Pipe swirls or waves on top border of the cake. Toss some sprinkles on the top of the cake. Place in the fridge for at least 15 minutes before serving.<br />
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Time to party!Vicki Wildehttp://www.blogger.com/profile/01257119248873696055noreply@blogger.com0tag:blogger.com,1999:blog-3792704554068927288.post-74911357679749417012016-06-20T01:00:00.000-04:002016-06-20T01:00:25.273-04:00Celebration Cupcakes<div class="separator" style="clear: both; text-align: justify;">
I'm constantly on the hunt for the perfect chocolate cupcake recipe. I think this one comes pretty close to perfect! The cake is soft and fluffy. The flavor is rich, with the perfect combination of chocolate and coffee. They bake up round and don't fall when cooling. I think I've found my new favorite chocolate cake!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1HydDIyHUdWWxdRmcYPaS9KRVC_6T4EEpdstX1bbf2Gzf9m6lV0M3xBzRXLUT1N35mrdEC-6bsIpjMo1TCi2O14i9a71cXOVLwb0RTW2N8eflZUTeP1O9PQYCdA42hijSbaPJbsunpiy/s1600/CelebrtionBanner.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1HydDIyHUdWWxdRmcYPaS9KRVC_6T4EEpdstX1bbf2Gzf9m6lV0M3xBzRXLUT1N35mrdEC-6bsIpjMo1TCi2O14i9a71cXOVLwb0RTW2N8eflZUTeP1O9PQYCdA42hijSbaPJbsunpiy/s1600/CelebrtionBanner.png" /></a></div>
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I've called them celebration cupcakes simply because they make me so happy! The fluffy, white marshmallow frosting paired with the shiny chocolate drizzle and colorful sprinkles make this cupcake the perfect one to bring to any special event. Even though they look like they took all day long, each component of the cupcakes comes together really fast! </div>
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I made the cupcakes while my lunch was heating up in the microwave. The frosting requires a bit of attention to heat the eggs, but then you toss it in the stand mixer and walk away. The chocolate glaze is as simple and melt, mix and drizzle. Trust me, you can make these treats in under two hours. If you have helpers, you can probably knock them out in an hour!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwWZoQPzRpVYcP9KnxuKkxTDta7ZWZBc7Sxvkd84NaC_zzpsxFX5D0mZHcHTq04VmU5uYS8D1hwfN0MoHfVAuZz8lrrjJNDyuPvpfXWERdXmW3mCmg31ugdGb3bOvIFyeLArJO5Co1qGR4/s1600/CelebrationCupcake1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwWZoQPzRpVYcP9KnxuKkxTDta7ZWZBc7Sxvkd84NaC_zzpsxFX5D0mZHcHTq04VmU5uYS8D1hwfN0MoHfVAuZz8lrrjJNDyuPvpfXWERdXmW3mCmg31ugdGb3bOvIFyeLArJO5Co1qGR4/s1600/CelebrationCupcake1.png" /></a></div>
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I don't really have anything special to celebrate right now, so I'm sending these cupcakes to work with the boyfriend! Otherwise, I'll eat the entire batch. Maybe in a few weeks we'll have something to celebrate in the Wilde household. Until then, I'll try to eat healthy this summer and keep my cupcake consumption down to one per day!<br />
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One year ago: <a href="http://wildeinthekitchen.blogspot.com/2015/06/celebrations.html">Celebration Sprinkle Cake</a><br />Two years ago: <a href="http://wildeinthekitchen.blogspot.com/2014/07/happy-fourth-birthday-witk.html">Neapolitan Cake</a><br />
Three years ago: <a href="http://wildeinthekitchen.blogspot.com/2013/06/celebration-cake.html">Momofuku Celebration Cake</a><br />
Four years ago: <a href="http://wildeinthekitchen.blogspot.com/2012/06/pb-mallomars.html">PB&J Mallomars</a><br />
Five years ago: <a href="http://wildeinthekitchen.blogspot.com/2011/06/im-oxymoron.html">Chocolate Cupcakes with Strawberry Buttercream</a><br />
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Celebration Cupcakes<br />
Adapted from The Sweetapolita Bakebook<br />
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<i>Cupcakes</i><br />
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1 tablespoon lemon juice<br />
1/4 cup heavy cream<br />
1/2 cup skim milk<br />
1 1/4 cups (160g) flour<br />
1/2 cup (60g) Dutch process cocoa powder (I like Penzey's)<br />
2 teaspoons baking soda<br />
3/4 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1 1/4 cups (260g) superfine sugar<br />
3/4 cup hot coffee<br />
1/3 cup vegetable oil<br />
1 large egg, room temperature<br />
1 teaspoon vanilla extract<br />
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Heat oven to 350 ⁰F. Line two cupcake pans with 20 paper liners.<br />
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Combine lemon juice, heavy cream and milk, let sit while you prepare the solid ingredients. (Alternatively, use 3/4 cup buttermilk. I was out and totally forgot to buy it from the grocery store!)<br />
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Sift solid ingredients (flour through sugar) through a medium mesh sieve and into the bowl of your stand mixer. Use paddle attachment for making the cupcake batter.<br />
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Add coffee, oil and egg to the milk mixture. Whisk until combined and transfer to a container with a spout. Turn on stand mixer on slow and begin to slowly add the liquid ingredients to the solids. When all of the liquids have been added, scrape down the sides and bottom of the bowl with a rubber spatula. Mix on low for another 30 seconds.<br />
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Add a little less than 1/4 cup of cupcake batter to each paper liner. Bake cupcakes for 18 to 20 minutes, or until a toothpick inserted in the center comes out with only crumbs clinging. Remove from the oven and immediately transfer cupcakes from the pan to a wire cooling rack. Let cool completely before decorating.<br />
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<i>Marshmallow Frosting</i><br />
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4 large egg whites<br />
1 1/4 cups (250g) sugar<br />
1 tablespoon light corn syrup (or glucose)<br />
1/4 teaspoon cream of tartar<br />
Pinch of salt<br />
1 teaspoon vanilla extract<br />
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Put egg whites, sugar, corn syrup and cream of tartar in a bowl. Whisk a bit to break up the egg whites. Set bowl over a simmering saucepan of water. Whisk constantly until temperature of the mixture reaches 130 ⁰F. Be sure the sugar is completely dissolved. You can test this by rubbing the mixture between your clean fingers.<br />
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Pour egg whites into the stand mixer and attach whisk attachment. Turn on low and whip for 2 minutes. Turn up the speed to medium and whip for another two minutes. Once the mixture is white and fluffy, add vanilla extract and turn on high. Whip until the mixture is shiny and thick, about 5 minutes. Transfer to a large piping bag with a large round tip. Pipe large swirls on the cupcakes, piling the frosting high. Move to the fridge for about 30 minutes to cool frosting completely and let is set up.<br />
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<i>Chocolate Glaze</i><br />
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5 ounces (150g) semi-sweet chocolate chunks<br />
1/2 cup butter<br />
1 tablespoon light corn syrup (or glucose)<br />
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Melt ingredients in the bowl of a double boiler. Whisk until well combined and smooth. Let cool slightly and spoon over top of the frosting. Let set for 3-5 minutes before sprinkling with small non-pariels. Top with a maraschino cherry.<br />
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Serve cupcakes within two days. Do not store these cupcakes in the fridge, the frosting is sensitive to moisture and will deflate in the fridge.Vicki Wildehttp://www.blogger.com/profile/01257119248873696055noreply@blogger.com1tag:blogger.com,1999:blog-3792704554068927288.post-64601449064001433942016-06-12T12:33:00.002-04:002016-06-12T12:33:50.868-04:00Brownie Ice Cream Sandwiches<div class="ERSIngredients" data-spx-slot="1" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px rgb(221, 221, 221); margin: 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">
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<span style="font-family: Verdana, sans-serif;">Summer has unofficially arrived! I had planned to post these treats a week ago, but silly work got in the way. I was off in Chicago for a conference and completely neglected to share these before I left. Thankfully photos don't go bad and these ice cream sandwiches will be amazing all summer long.</span></div>
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<span style="font-family: Verdana, sans-serif;">I made something similar last year, but with a different brownie recipe. This recipe (inspired by Cookies & Cups) worked so much better for this purpose! The thin brownies are soft and chewy and perfect to eat right out of the freezer. No need to wait before diving in with your face! </span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #666666;"><span style="line-height: inherit;">As per usual, I only celebrate summer with Perry's Ice cream. These brownie ice cream sandwiches were made with the new summer flavor - Deep Sea Treasure. It's caramel ice cream with salted caramel swirls and chocolate bits and paired really well with the sweet and </span>chocolaty brownies. If you aren't in the Perry's Ice Cream shipping zone (Western NY & PA), you can fill these brownies with your favorite flavor. I can't imagine a flavor of ice cream that wouldn't pair well in this recipe.<span style="line-height: inherit;"> </span></span></span></div>
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<span style="font-family: Verdana, sans-serif;">I cut the recipe into six ice cream sandwiches and thought they were a little bit big. You might want to cut the slab of browniewich into eight bars when making these yourself. If you want an even thinner layer of brownie, try making them in a 10x15-inch sheet pan! </span></div>
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<span style="font-family: Verdana, sans-serif;">You can personalize these browniewiches in so many ways. Add chocolate chips to the brownies! Dunk them in chocolate magic shell! Roll the edges in chocolate sprinkles! Make them your own and then share them with your favorite people. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Disclaimer - As a part of Perry's Ice Cream Inside Scooper team, I received several pints of the new summer ice cream flavors. I have been a fan of Perry's ever since I was a kid in school. I only work with brands that I love and enjoy and all opinions are my own. Other than free ice cream, I receive no compensation for posting.</i></span><br />
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<span style="font-family: Verdana, sans-serif;">One Year Ago: <a href="http://wildeinthekitchen.blogspot.com/2015/06/ice-cream-week-grasshopper-sandwiches.html">Grasshopper Pie Ice Cream Sandwiches</a></span><br />
<span style="font-family: Verdana, sans-serif;">Three Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2013/06/celebration-cake.html">Momofuku Celebration Cake</a></span><br />
<span style="font-family: Verdana, sans-serif;">Four Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2012/06/cinnamon-roll-cupcakes.html">Cinnamon Roll Cupcakes</a> (These are amazing, you should make these too!)</span><br />
<span style="font-family: Verdana, sans-serif;">Five Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2011/06/good-morning-sunshine.html">Coconut Joys</a></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Brownie Ice Cream Sandwiches</b></span></div>
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<span style="font-family: Verdana, sans-serif;">(brownies adapted from <a href="http://cookiesandcups.com/oreo-cream-filled-brownies/">Cookies & Cups</a>)</span><br />
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<span style="font-family: Verdana, sans-serif; line-height: inherit;">¾ cup semi-sweet chocolate chips</span><br />
<span style="font-family: Verdana, sans-serif; line-height: inherit;">½ cup butter, cut into cubes</span><br />
<span style="font-family: Verdana, sans-serif; line-height: inherit;">1 tsp vanilla</span><br />
<span style="font-family: Verdana, sans-serif; line-height: inherit;">1 egg</span><br />
<span style="font-family: Verdana, sans-serif; line-height: inherit;">1 cup granulated sugar</span><br />
<span style="font-family: Verdana, sans-serif; line-height: inherit;">1 tsp salt</span><br />
<span style="font-family: Verdana, sans-serif; line-height: inherit;">¾ cup flour</span><br />
<span style="font-family: Verdana, sans-serif; line-height: inherit;">1 pint ice cream</span><br />
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<i style="line-height: inherit;"><span style="font-family: Verdana, sans-serif;">Brownies</span></i></div>
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<span style="color: #666666; line-height: inherit;"><span style="font-family: Verdana, sans-serif; line-height: inherit;">Preheat oven to 400 °F. Spray a 9x13 sized pan with cooking spray. Line bottom with parchment paper and spray parchment with cooking spray. Set aside.</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; line-height: inherit;"><span style="line-height: inherit;">In a small saucepan, combine butter with chocolate chips and set over low heat. Stir until chocolate and butter is melted and combined. Remove from heat and add vanilla extract. </span><span style="line-height: inherit;">In bowl of stand mixer beat eggs and sugar until pale yellow. </span><span style="line-height: inherit;">Add in flour and salt and mix on low until combined. Add melted chocolate mixture and stir until incorporated. </span></span></div>
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<span style="line-height: inherit;">Press batter into prepared pan and bake for 10-12 minutes until center is set. Allow pan to cool completely on a wire rack before filling.</span></div>
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<i style="color: #37383b; font-family: Verdana, sans-serif; line-height: inherit;">Assembly of brownie sandwiches</i></div>
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<span style="line-height: inherit;">Loosen edges of the brownie from the sides of the pan with a butter knife. Flip pan over onto a cutting board. Cut brownie in half with a knife.</span><br />
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<span style="font-family: Verdana, sans-serif; line-height: inherit;">Spread ice cream on one half. Place the other half of the brownie directly on top. Wrap and plastic wrap and pop in the freezer for at least 1 hour. Cut slab into six or eight bars.</span></div>
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Vicki Wildehttp://www.blogger.com/profile/01257119248873696055noreply@blogger.com1tag:blogger.com,1999:blog-3792704554068927288.post-20708048488346868432016-05-30T00:30:00.000-04:002016-05-30T00:30:31.337-04:00Raspberry-Lemon Soda Floats<div class="separator" style="clear: both; text-align: center;">
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With the unofficial start of summer here, it's time to celebrate all things ice cream! All this week we will be enjoying ice cream-based recipes to help keep you cool all summer.</div>
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Today we start with a classic summertime recipe - the ice cream float. I remember drinking many floats during my summer vacations. I think they consisted of cherry Crush poured over vanilla Perry's Ice Cream. For ice cream week 2016, I decided to amp up my ice cream float with a homemade soda and a new Perry's flavor.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65S9PCXXz6pAnzLqopk98skphZ_uw9VhoETBh3371VvtFqxXzRFWmT7we4xVfuHchgbLLjrCdKQq5ICNu2RVcam4WAu8xOfuNumwsrQkTxEkZhm9TFjmOWjSt-dEX0NvBRvZetiDWB-_k/s1600/LemonChillo1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65S9PCXXz6pAnzLqopk98skphZ_uw9VhoETBh3371VvtFqxXzRFWmT7we4xVfuHchgbLLjrCdKQq5ICNu2RVcam4WAu8xOfuNumwsrQkTxEkZhm9TFjmOWjSt-dEX0NvBRvZetiDWB-_k/s1600/LemonChillo1.png" /></a></div>
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The ice cream featured in my raspberry-lemon soda floats is called Lemon Chillo. It's a lemon ice cream with cookie swirls. If you don't have access to Perry's Ice Cream (i.e. you live outside of the WNY area) you can go ahead and use a lemon ice cream or sorbet.<br />
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The raspberry soda comes together really quickly too. The only ingredients you need are raspberries and sugar! I carbonated my soda with a siphon, but you can use bottled, plain seltzer water if you haven't bought a siphon yet!<br />
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What are you waiting for? Stop making boring ice cream floats. Mix up your flavors and toss chocolate ice cream into cream soda. Pour coconut seltzer over pineapple ice cream. Don't limit yourself to just plain vanilla! (And let me know what unique flavor combinations you come up with!)<br />
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Disclaimer - As a member of Perry's Ice Cream <i>Inside Scoopers</i> team, I received the new summer ice cream flavors to test out. I've been enjoying Perry's Ice Cream since I was a kid and I'm so happy to be able to support a locally owned and produced (and delicious) product. Other than free ice cream, I have not received any compensation for this post. All opinions are my own and I totally ate all of the ice cream they sent me. All by myself.<br />
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One Year Ago: <a href="http://wildeinthekitchen.blogspot.com/2015/06/ice-cream-week-french-toast-crepes.html">French Toast Ice Cream Crepes</a><br />
Two Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2014/04/ctb-2014-williams-sonoma-italian.html">Quiche with Sweet Peppers & Sausage</a><br />
Three Years ago: <a href="http://wildeinthekitchen.blogspot.com/2013/04/nyc-food-blogger-bake-sale.html">Funfetti Mallomars</a><br />
Four Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2012/04/wilde-at-sea.html">Tarragon Chicken & Pesto Potatoes</a><br />Five Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2011/04/lets-talk-string-theory.html">French Baguettes</a><br />
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<b>Raspberry-Lemon Soda Floats</b></div>
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A Wilde Original</div>
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1 cup frozen raspberries<br />
1/4 cup granulated sugar<br />
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Lemon ice cream<br />
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Put raspberries and sugar in a small pot over medium-low heat. Cook raspberries until they fall apart. Mash any whole raspberries with a fork. Strain out seeds with a medium-mesh sieve. Let raspberry puree cool to room temperature.<br />
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<i>Carbonate in a siphon</i> - dilute raspberry puree to a total volume of 1 liter. Pour into siphon and place in the fridge to cool. Carbonate according to your siphons directions.<br />
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<i>Carbonate with seltzer</i> - Add 2-3 tablerspoons of puree to an 8-ounce glass, fill with plain seltzer. Top with lemon ice cream.Vicki Wildehttp://www.blogger.com/profile/01257119248873696055noreply@blogger.com0tag:blogger.com,1999:blog-3792704554068927288.post-48956279566803114882016-04-15T01:00:00.000-04:002016-04-15T01:00:20.523-04:00Eggs for Dinner - Shakshuka<div class="separator" style="clear: both; text-align: left;">
I may be strange, but I do not like to eat eggs for breakfast. I prefer sweets in the am. I'm all about French toast, donuts and cinnamon rolls for starting my mornings. I like to reserve eggs for the evening hours. </div>
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And why not? Who ever said that you need to eat eggs only for breakfast? You eat chicken for dinner, so why not eggs? Especially when they are in such a savory dish as this shakshuka.</div>
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I have seen this recipe around the internet for a while now and I even say it on a few menus while visiting Istanbul last year. I only recently got around to trying it out and I'm so mad at myself for not trying it earlier. I imagine that it would have been amazing in Istanbul, with fresh feta and vegetables.<br />
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Even though I didn't get the feta a eggs from my local farmer, this meal was still absolutely amazing. We had it for dinner one night and I ate the remaining portions for lunch for the rest of the week. Once you prepare all of the vegetables, the dish comes together very quickly, with very little fuss. In about thirty minutes you can have this amazing and flavorful meal prepared, perfect for a weeknight meal.<br />
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Don't let the strange name scare you off from trying this dish. And definitely have it for dinner!<br />
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One Year Ago: <a href="http://wildeinthekitchen.blogspot.com/2015/03/spring-risotto.html">Spring Risotto</a><br />Two Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2014/04/ctb-2014-pillsbury-best-cookies-cookbook.html">Peanut Butter Macaroon Brownies</a><br />
Three Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2013/04/restaurant-wars-2013-california-pizza.html">Rosemary Chicken & Potato Pizza</a><br />
Four Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2012/04/relay-for-life-bake-sale-round-up.html">Potato & Choriquo Gratin</a><br />
Five Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2011/04/attack-of-beetles-and-some-delicious.html">Mango Shrimp Curry</a><br />
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<b>Shakshuka</b></div>
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Adapted from <a href="http://www.amazon.com/Breakfast-Dinner-Florentine-Rancheros-Sunny-Side-Up/dp/1594746133/ref=sr_1_1?ie=UTF8&qid=1460472552&sr=8-1&keywords=breakfast+for+dinner+cookbook">Breakfast for Dinner</a></div>
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2 tablespoons extra virgin olive oil<br />
1 medium yellow onion, chopped<br />
2 red bell peppers, seeded and chopped<br />
1 jalapeno, seeded and chopped<br />
1 (28-ounce) can crushed tomatoes<br />
1/2 cup vegetable broth<br />
1 teaspoon ground cumin<br />
1 teaspoon smoked paprika<br />
1/2 teaspoon dried oregano<br />
1/2 teaspoon salt<br />
1/4 teaspoon freshly ground black pepper<br />
6 medium eggs<br />
2 tablespoons fresh flat-leaf parsley, chopped<br />
1/4 cup crumbled feta cheese<br />
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Pita bread<br />
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Heat oil in a large, deep skillet, over mead-high heat. Add onions, bell peppers, jalapeno peppers and cook until onions are translucent and peppers are softened, about 7-8 minutes. Add entire can of tomatoes, with juice, vegetable broth, cumin, smoked paprika, oregano, salt and pepper. Stir all of the ingredients together and reduce heat to a simmer. Cook for 20 to 25 minutes, or until thickened.<br />
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Add eggs to the dish by cracking one into a bowl and pouring the egg into the skillet. Do this one at a time until all of the eggs have been added. Add enough eggs to fit into your skillet. You may fit more or less eggs that I did! Cover the skillet with a lid and cook for 6 to 8 minutes. If you like runny eggs, cook for less time. If you want your eggs more set, cook for more. Sprinkle with parsley and feta cheese. Serve with pita bread.Vicki Wildehttp://www.blogger.com/profile/01257119248873696055noreply@blogger.com0tag:blogger.com,1999:blog-3792704554068927288.post-3180788973292279812016-04-10T13:50:00.000-04:002016-04-11T15:51:18.325-04:00Vegan Sponge Candy<div class="separator" style="clear: both; text-align: justify;">
I have been meaning to test out a vegan sponge candy for years. Many friends and family are either vegetarian or vegan and cannot enjoy the deliciousness of sponge candy. Most candies out there don't have this problem, but my version of sponge candy requires gelatin for proper aeration. It took a few tries to get the candy close to the original. I have a few tweaks left to try, but I wanted to share this first success with you.</div>
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<span style="font-family: inherit;">The bubbles in this vegan sponge candy are a little larger than in my traditional sponge candy. I am still doing a bit of scientific research into the difference in the protein structures of agar agar and gelatin, but it seems that the agar agar protein is not a strong as the gelatin protein. The bubbles in the vegan version are more akin to that of a Violet Crumble or Crunchie candy bar. It's still delicious, just not quite as smooth!</span></div>
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<span style="background-color: white; color: #222222; font-family: inherit;">To make this GMO-free, I used French glucose that was prepared from wheat (<a href="http://www.amazon.com/Caullet-Glucose-Syrup-2-2-lb/dp/B001TZS10G/ref=sr_1_1_a_it?ie=UTF8&qid=1460309050&sr=8-1&keywords=caullet+glucose">This brand</a>). Generally, all corn syrup that is produced in the US is made using GMO corn. As a chemist, I have no problem using GMO-derived corn syrup. Chemically, the corn syrup from GMO or non-GMO corn is exactly the same. The DNA of the corn will have no effect on the corn syrup product. However, if you do not want to support GMOs, use the wheat glucose! It's definitely more expensive, but glucose has so many uses in candy-making and baking.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ75UDUXeQ2D78PISYJov1D8srWTdS9XiVcFCpRcUHengyR5pzVafpzRLUa2hxl2sIjGDr9aUWcyYa9MD5kYUNTYxVZV-fmyHvoTUmZnN14m6IbeHoC9RqM0vr7oNA084TIY8O-AwnlF7k/s1600/SpongeCandy3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ75UDUXeQ2D78PISYJov1D8srWTdS9XiVcFCpRcUHengyR5pzVafpzRLUa2hxl2sIjGDr9aUWcyYa9MD5kYUNTYxVZV-fmyHvoTUmZnN14m6IbeHoC9RqM0vr7oNA084TIY8O-AwnlF7k/s1600/SpongeCandy3.png" /></a></div>
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Since this is a vegan version, I decided to coat my candy in orange chocolate! I melted a package of semi-sweet chocolate chips, added 1 tablespoon vegetable oil and 1 teaspoon orange extract. This is a small batch of sponge candy, just the perfect amount to be able to make and eat it in less than 1 week. Keeping the candy around for any longer is tricky in high humidity. Sponge candy tends to melt when it meets too much water. </div>
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Full disclosure - Since I coated the candy in semi-sweet chocolate, it wasn't completely vegan. There was milk in the chocolate! Vegan friends, you know your options when it comes to vegan chocolate. Simply go with a vegan chocolate for the coating.</div>
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All my vegan and vegetarian friends, you can now enjoy some traditional Buffalo Sponge Candy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQaL5-_Aa-RXN8IT9Luy4c_QD8CZ1tv_5IHFhmOopmMUn2oBwZVND6Wpy7EaYZBxGyU5K-CWcsJCw35D4rmeeyUCVC0byqtCsYQCY643WPR05hwZkrJtBWCi-AyR9FAyD6T7zhQu57KCS/s1600/SpongeCandy2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQaL5-_Aa-RXN8IT9Luy4c_QD8CZ1tv_5IHFhmOopmMUn2oBwZVND6Wpy7EaYZBxGyU5K-CWcsJCw35D4rmeeyUCVC0byqtCsYQCY643WPR05hwZkrJtBWCi-AyR9FAyD6T7zhQu57KCS/s1600/SpongeCandy2.png" /></a></div>
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<span style="color: #222222; font-family: "times new roman" , serif; font-size: 12pt;">Once Year Ago: <a href="http://wildeinthekitchen.blogspot.com/2015/04/jh-oreo-cookies.html">Homemade Oreo Cookies</a><br />Two Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2014/04/ctb-2014-la-tartine-gourmande.html">Potato, Spinach & Asparagus Quiche with Cumin</a><br />Three Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2013/04/a-wilde-half-marathon.html">Granola Cookie Wedges</a><br />Four Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2012/04/not-so-simple-request.html">Gorgonzola Soup</a><br />Five Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2011/04/thats-so-bananas.html">Banana Mallow Cups</a></span></div>
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<span style="color: #222222; font-family: "times new roman" , serif; font-size: 12pt;"><b>Vegan & GMO-free Sponge Candy</b></span></div>
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<span style="color: #222222; font-family: "times new roman" , serif; font-size: 12pt;">A Wilde Original</span></div>
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<span style="color: #222222; font-family: "times new roman" , serif; font-size: 12pt;"><i>I was trying to add just enough agar agar powder to get tiny bubbles in the sponge candy. If you add more than 1/2 teaspoon of agar agar, the entire batch of candy smells and tastes like the stuff!</i></span><br />
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<span style="color: #222222; font-family: "times new roman" , serif; font-size: 12pt;">1/2 tsp agar agar powder</span><span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 12.0pt;"><br /><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">1 tsp water</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">1 ½ cups sugar</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">½ cups glucose</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">½ cup water</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">1 tbsp baking soda (sifted)</span><br />
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Line a 9x9-inch pan with parchment paper. Place two 9x20-inch strips of
parchment in opposite directions in the pan. Crease at the bottom of the pan
and let the edges flop over.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 12.0pt;">In a small bowl,
stir together 1 teaspoon agar agar powder and 2 teaspoons water. Set aside
while you prepare the sugar syrup.<br />
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In a medium stock pot with high sides, mix sugar, corn syrup and 1/2 cup water
together. Heat over medium heat and stir until sugar dissolves and mixture
comes to a boil. Wash down any sugar crystals from the sides with a wet pastry
brush. Clip on candy thermometer and heat to 300° F. <o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 12.0pt;">Remove from heat and let
sit for two minutes, bubbling should subside (temperature needs to fall
to around 275° F). At this point, microwave the agar agar
mixture for 15-30 seconds to melt. Add agar agar and whisk it in, be
careful, the sugar syrup will bubble up.<br />
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Return sugar syrup to the heat and bring temperature back up to
280° F (the temperature will have fallen upon addition of the
gelatin). Sprinkle baking soda over syrup and whisk
vigorously. Whisk for 30 seconds. The sugar will rise up in the pot, a
lot!<br />
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Quickly pour into prepared pan, it should come out in a big blob. Do not spread
the mixture, just let it settle into the pan. Allow to cool completely (about 2
hours or overnight) before removing from the pan.<br />
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Either break into odd pieces or cut into squares (this is a messy process!). To
cut into squares - using a serrated knife, score the candy at 1-inch intervals.
Snap the candy apart at the score lines. Then score and break into squares.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "times new roman" , "serif"; font-size: 12.0pt;">Coat in your favorite
type of chocolate (milk, dark or orange). Enjoy!<o:p></o:p></span></div>
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Vicki Wildehttp://www.blogger.com/profile/01257119248873696055noreply@blogger.com0tag:blogger.com,1999:blog-3792704554068927288.post-80938863421268342016-04-07T00:30:00.000-04:002016-04-07T06:06:17.554-04:00Cream of Broccoli & Leek Soup<div class="separator" style="clear: both; text-align: justify;">
Spring has finally arrived here in New Jersey. I know that usually means that we usually pack away the soup pots for the summer, but I wasn't ready to let go! Spring trips to the farmers market brings new potatoes, asparagus and leeks! Spring leeks have the mildest flavor and pair perfectly with the broccoli in this soup.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA9FjM9I1QtNkxHPBS7uLjJB3Xlewsj1cilkmYo-076aVm7i25dCNKN6yyiNiGvSCdpzrq34lY7fadnEj_8ZGLlDLr3rv-GAEBceouy3HJO5JAl5qtVPIzgLQ1xNE3-fjYG4V9G9fxYZA4/s1600/BroccoliSoupBanner.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA9FjM9I1QtNkxHPBS7uLjJB3Xlewsj1cilkmYo-076aVm7i25dCNKN6yyiNiGvSCdpzrq34lY7fadnEj_8ZGLlDLr3rv-GAEBceouy3HJO5JAl5qtVPIzgLQ1xNE3-fjYG4V9G9fxYZA4/s1600/BroccoliSoupBanner.png" /></a></div>
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I decided to keep this soup on the heartier side. Since it getting warmer, you can decide whether you want to add heavy cream or not. I went with the cream for this particular batch, then we went out for ice cream. It's all about balance!<br />
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<b>One Year Ago:</b> <a href="http://wildeinthekitchen.blogspot.com/2015/04/jell-o-peeps-jigglers.html">Jell-O Peeps</a> (Easter must have been later last year!)<br /><b>Three Years Ago:</b> <a href="http://wildeinthekitchen.blogspot.com/2013/04/wilde-taste-tester.html">Perry's Ice Cream Factory Tour</a><br />
<b>Four Years Ago:</b> <a href="http://wildeinthekitchen.blogspot.com/2012/04/grilled-chicken-potatoes-with-steamed.html">Grilled Chicken & Potatoes</a><br />
<b>Five Years Ago:</b> <a href="http://wildeinthekitchen.blogspot.com/2011/04/aria-on-foccacia.html">Rosemary Foccacia</a><br />
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<b>Cream of Broccoli & Leek Soup</b></div>
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Adapted from CIA Soups</div>
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2 pounds broccoli, trimmed & chopped<br />
2 tablespoons olive oil<br />
1 medium yellow onion, chopped<br />
1/2 cup chopped celery<br />
1 1/4 cups chopped leek (light green & white parts)<br />
1/4 cup all purpose flour<br />
1 1/2 quart chicken stock<br />
1/2 cup heavy cream, heated<br />
Salt and pepper to taste<br />
1/2 cup shredded sharp cheddar cheese, plus additional to garnish<br />
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Heat olive oil In a large soup pot over medium-high. Add broccoli, onion, celery and leeks. Stir to coat in oil. Stir frequently and cook until onion is translucent, about 8 minutes.<br />
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Add flour and stir to coat. Cook for about 3 minutes. Slowly add broth to the pot, whisk to work out any lumps of flour. Bring the soup to a simmer and cook for 45 minutes. Stir frequently and skim off any fat that floats to the top.<br />
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Strain off the solids and reserve the liquid. Puree the solids, using liquid as necessary to blend. Return blended mixture to the pot, add enough reserved liquid to bring the consistency to heavy cream. Add heated cream and whisk until smooth. Add shredded cheddar cheese and stir quickly to distribute.<br />
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Serve individual portions and garnish with shredded cheddar.<br />
<br />Vicki Wildehttp://www.blogger.com/profile/01257119248873696055noreply@blogger.com0tag:blogger.com,1999:blog-3792704554068927288.post-6763124600899618872016-03-31T00:30:00.000-04:002016-03-31T00:30:17.142-04:00J@H - Tootsie Roll Pops<div class="separator" style="clear: both; text-align: justify;">
I have been putting off this recipe for long enough. I knew how to make all of the components, it was just getting up the nerve to put them all together! Now that I've made these bad boys, I am so upset with myself for procrastinating!</div>
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With no further delay, please enjoy...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiET-wglE-ztB9nScsxIQ-8pH_blRzSt2pz4lcQNlGm5NeWtY7LFuc8jGWz1lnzusaiJAGAWJQJd7V886mq9tCRpzaH71AmXQt0dti_9tmZO-PLPQc96ejH3RYAEGlAxfM5SCvEPL_RNVFt/s1600/TootsieRollPopBanner.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiET-wglE-ztB9nScsxIQ-8pH_blRzSt2pz4lcQNlGm5NeWtY7LFuc8jGWz1lnzusaiJAGAWJQJd7V886mq9tCRpzaH71AmXQt0dti_9tmZO-PLPQc96ejH3RYAEGlAxfM5SCvEPL_RNVFt/s1600/TootsieRollPopBanner.png" /></a></div>
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That's right. Tootsie roll pops! Chocolate taffy shrouded in a thick coating of hard candy. Did you ever think that you could make these at home?</div>
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I'm not going to say that this is the easiest thing to make at home. You definitely need to block some time and set aside any fear you have of boiling sugar. This is actually two recipes that need to be combined into one - chocolate taffy and grape hard candy. You can get fancy and buy a lollipop mold, but I decided to go a little more free form with my candies. That is why they are flat on one side.</div>
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The candy to taffy ratio is a little different with my lollipops - there is a lot more taffy in these than in a store-bought Tootsie pop. I recommend using high quality baker's chocolate and highly concentrated candy oil. With those two ingredients you will get the most richly flavored candies possible. </div>
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How do these compare to the originals? Personally, I think they're way better. Give them a try! With all of the flavor possibilities of taffy and hard candy, I'm thinking of making a summertime version of these - Cherry lollipops with vanilla taffy anyone?</div>
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<b><i>One Year Ago: </i></b><a href="http://wildeinthekitchen.blogspot.com/2015/04/chocolate-peep-cakes.html">Chocolate Peep Cakes</a><br /><b><i>Two Years Ago:</i></b> <a href="http://wildeinthekitchen.blogspot.com/2014/04/ctb-2014-la-tartine-gourmande.html">Potato, spinach & asparagus Quiche with Cumin</a><br /><b><i>Three Years Ago:</i></b> <a href="http://wildeinthekitchen.blogspot.com/2013/04/a-wilde-half-marathon.html">Granola Cookie Wedges</a></div>
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<b><i>Four Years Ago:</i></b> <a href="http://wildeinthekitchen.blogspot.com/2012/04/join-insanity.html">Cookie Dough Fudge</a></div>
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<b><i>Five Years Ago:</i></b> <a href="http://wildeinthekitchen.blogspot.com/2011/04/irrational-fear-of-bees.html">Cookie Dough Eggrolls</a></div>
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<b>Chocolate Taffy</b></div>
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adapted from <a href="http://www.amazon.com/Chocolates-Confections-Culinary-Institute-America/dp/0470189576/ref=sr_1_2?s=books&ie=UTF8&qid=1458765511&sr=1-2&keywords=chocolates+and+confections">Chocolates and Confections</a></div>
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<span style="background: white; color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">1 cup sugar</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">1 1/4 cup
light corn syrup</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">1/4 cup
water</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">3/4 cup
sweetened condensed milk</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">1/2 tsp
salt</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">6 oz (2/3
cup) melted unsweetened chocolate</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">1 tsp
vanilla extract.</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">Wax paper
cut into 2-inch squares</span></div>
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<span style="font-size: 12pt; line-height: 115%;">Spray a
cookie sheet with cooking spray or line with a silpat.</span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 12pt; line-height: 115%;">In a
medium pot, combine sugar, corn syrup, water and condensed milk. Bring to
a boil and stir continuously, with a heatproof spatula, until you reach a
temperature of 242 </span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 12pt; line-height: 115%;">⁰</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 12pt; line-height: 115%;">F.</span></div>
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<span style="background-color: white; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"> </span><span class="apple-converted-space" style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"> </span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">Remove pot
from the heat and stir in chocolate, salt and vanilla extract. Stir to
combine then pour out onto prepared pan. Allow the candy to cool for 45
minutes to an hour. It will be just about at room temperature.</span></div>
</span>
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<span style="font-size: 12pt; line-height: 115%;">Begin
stretching the candy. Stretch it long, fold in half, stretch fold stretch
fold stretch fold... You get the idea. Once you have pulled for 10
minutes, the taffy should be a little lighter in color. Using your
kitchen scale, weigh out twelve, 12-16 gram pieces of taffy and roll them into balls.
If you don’t have a scale, you want them about the diameter of a US quarter. Set aside while they cool completely. Re-roll if they lose their round shape.</span></div>
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<span style="background: white; color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">With the remaining
candy, divide it in half and roll out into a rope. Cut into 1 1/2-inch
pieces and wrap in wax paper. Allow to sit overnight for the best texture.</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></div>
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<span style="background: white; color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><b>Grape Hard Candy</b></span></div>
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<span style="background: white; color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">adapted from <a href="http://www.amazon.com/Chocolates-Confections-Culinary-Institute-America/dp/0470189576/ref=sr_1_2?s=books&ie=UTF8&qid=1458765511&sr=1-2&keywords=chocolates+and+confections">Chocolates and Confections</a></span></div>
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<span style="background: white; color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">1 cup granulated sugar</span></div>
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<span style="background: white; color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">1/4 cup light corn syrup</span></div>
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<span style="background: white; color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">2 tablespoons water</span></div>
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<span style="background: white; color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Purple food coloring (paste works best)</span></div>
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<span style="background: white; color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">1/4 teaspoon grape candy oil (I used <a href="http://www.amazon.com/Lorann-Oils-Grape-Flavor-Dram/dp/B00F3P48C8/ref=sr_1_2?ie=UTF8&qid=1458763710&sr=8-2&keywords=lorann+grape">this</a>)</span></div>
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<span style="background: white; color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">12 lollipop sticks</span></div>
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<span style="background: white; color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Prepare a bowl of ice water, large enough to set a 2-quart saucepan inside, and place next to the stove.</span></div>
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<span style="background: white; color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Combine sugar, corn syrup and water in a 2-quart saucepan. Stir and bring to a boil over medium-high heat. Cover the saucepan with a lid and let boil for 4 minutes (this will wash any sugar crystals from the sides of the pan). Remove lid and clip on a candy thermometer.</span></div>
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<span style="background: white; color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Do not leave the stove during that part and do not stir the sugar syrup. Allow the sugar syrup to boil until it reaches 310 </span><span style="background: white; color: #222222; font-family: Calibri, sans-serif; font-size: 12pt; line-height: 115%;">⁰</span><span style="background: white; color: #222222; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">F. Quickly remove the pan from the stove and set it in the prepared bowl of ice water. Allow the pan to cool in the ice water for 20 seconds.</span></div>
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<span style="background: white; color: #222222; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
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<span style="background: white; color: #222222; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">Remove pan from the ice water and let stand for 5 minutes. Add food coloring and candy flavoring and stir until candy is all one color. Keep candy warm by placing the pot over a low flame.</span></div>
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<span style="background: white; color: #222222; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">Place a sheet of parchment or a silpat on the counter. Get your chocolate taffy balls and place them on the silpat. Dip the end of a lollipop stick into the grape hard candy and poke it into the center of the taffy ball. Let cool on the silpat. Continue with the remaining taffy balls. You can place the suckers int he freezer for 20 minutes to solidify the candy.</span></div>
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<span style="background: white; color: #222222; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">Remove candy from the freezer. Dip each taffy ball in the grape candy syrup. Gently shake off excess grape syrup. Place the lollipop on the silpat to cool and harden. Repeat with the remaining taffy balls.</span></div>
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<span style="background: white; color: #222222; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
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<span style="background: white; color: #222222; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">If you have any extra grape candy syrup you can pour circles of candy onto the silpat. Place a lollipop stick in the circle. Roll the stick over in order to coat it completely in candy syrup. Let cool and harden.</span></div>
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<span style="background: white; color: #222222; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">(NOTE: I didn't freeze my taffy balls before dipping them in the candy syrup. This caused the taffy to soften and the lollipop stick flopped over. They were still delicious, just a little less pretty!)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGg0btT6iuI8SdUqxY-82cO34OnOQ5ic8boblyd0qkxonmQyBPrBPTCHTcfSjlUngwU-RrBAmHx_rFLt4q79TAKr1Ji0GgoTKnVFDHez8XKkDvXShOdt8SYNJ4HZ534qm1Cjg49N59Ucws/s1600/TootsieRollPop.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGg0btT6iuI8SdUqxY-82cO34OnOQ5ic8boblyd0qkxonmQyBPrBPTCHTcfSjlUngwU-RrBAmHx_rFLt4q79TAKr1Ji0GgoTKnVFDHez8XKkDvXShOdt8SYNJ4HZ534qm1Cjg49N59Ucws/s1600/TootsieRollPop.png" /></a></div>
<br />Vicki Wildehttp://www.blogger.com/profile/01257119248873696055noreply@blogger.com1tag:blogger.com,1999:blog-3792704554068927288.post-22568545753803863492016-03-24T00:30:00.000-04:002016-03-24T00:30:09.744-04:00Peanut Butter Fudge<div style="text-align: justify;">
I love making candy, but I really hate making fudge. Traditional, stove-top fudge that is. The quick and easy fudge that you make with marshmallow fluff and chocolate is no problem. That stuff I can whip up with no problems. Starting with sugar and corn syrup is a little trickier. I either wind up with a sticky mess or a dry and crumbly block of sugar.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZEa7bGNHQ_gOvfcqdOR6M63u7CvSvlPmBev2fbZeqRyWpRgplrlVL8c2rpUPolG7iXPmzw0Yim-c1yFqJKMqfsXrlw24EwaTgXiPhZoj-pGwkMEu1mNuiBOQHxTuXC9pf0jMlLVyajgV/s1600/PBFudgeBanner.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZEa7bGNHQ_gOvfcqdOR6M63u7CvSvlPmBev2fbZeqRyWpRgplrlVL8c2rpUPolG7iXPmzw0Yim-c1yFqJKMqfsXrlw24EwaTgXiPhZoj-pGwkMEu1mNuiBOQHxTuXC9pf0jMlLVyajgV/s1600/PBFudgeBanner.png" /></a></div>
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<div style="text-align: justify;">
By making my way through the CIA candy cookbook, I am hoping that I will hone my fudge making skills. There are eight fudge recipes in the book (I made one years ago) and I think my results are getting better with each attempt.</div>
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While this peanut butter fudge was not my favorite, in terms of flavor, the texture came out really well. Like all other candy recipes that I make, I couldn't eat more than a single piece. This stuff is really sweet! If you aren't a fan of molasses, you might want to find another peanut butter fudge recipe. The flavor is mild, but definitely noticeable.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRBeninC0zluEgVcDMnrcI7B2mIdb5730H_T1_bSsecrOp1JgOaE1d0P8y1dJtKr64HtNtLdubiqSKJGIvqfx60fpGxaR5avM0Wtknml_-3aKqD2dAO7ZrE_9SgdmNIpwLzA-tsu8X4tOM/s1600/PBFudge.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRBeninC0zluEgVcDMnrcI7B2mIdb5730H_T1_bSsecrOp1JgOaE1d0P8y1dJtKr64HtNtLdubiqSKJGIvqfx60fpGxaR5avM0Wtknml_-3aKqD2dAO7ZrE_9SgdmNIpwLzA-tsu8X4tOM/s1600/PBFudge.png" /></a></div>
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To keep myself from eating it all and avoid having to spend my entire weekend at the gym, I sent the rest of the fudge to work with the boyfriend. It took his coworkers about three days to finish the batch. Share the wealth (and the calories) most people will be happy to help out!</div>
<br />
One Year Ago: <a href="http://wildeinthekitchen.blogspot.com/2015/03/honey-marshmallow-peeps.html">Homemade Marshmallow Peeps</a><br />
Two Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2014/03/ctb-2014-bread-bakers-apprentice.html">Portuguese Sweet Bread</a><br />
Three Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2013/03/wilde-in-bakery-take-ii.html">Momofuku Confetti Cookies</a><br />
Four Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2012/03/why-bother-2012-buffalo-sauce.html">Homemade Buffalo Sauce</a><br />
Five Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2011/03/time-for-dinner.html">Balsamic BBQ Chicken</a><br />
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<div style="text-align: center;">
<b>Peanut Butter Fudge</b></div>
<div style="text-align: center;">
Adapted from <a href="http://www.amazon.com/Chocolates-Confections-Culinary-Institute-America/dp/0470189576/ref=sr_1_2?s=books&ie=UTF8&qid=1457901185&sr=1-2&keywords=chocolates+and+confections">Chocolates and Confections</a></div>
<div style="text-align: center;">
<i><br /></i></div>
<i>I cut the original recipe in half because I didn't want a 9x13-inch pan of peanut butter fudge. I decided to sprinkle in mini peanut butter cups. Half for the fudge, half for me to eat. Another reason why I had to cut the recipe in half, I ran short on mini PB cups...</i><br />
<i><br /></i>
1 pound (2 cups) granulated sugar<br />
3 ounces (1/4 cup) light corn syrup<br />
1.5 ounces (2 tablespoons) molasses<br />
2 ounces (1/4 cup) heavy cream<br />
6 ounces (3/4 cup) creamy peanut butter<br />
1 teaspoon vanilla extract<br />
4 ounces mini peanut butter cups<br />
<br />
Combine sugar, corn syrup, molasses, heavy cream and peanut butter in a 4-quart pan. (I suggest measuring by weight. Using a scale makes the process faster) Clip on a candy thermometer and cook over moderate heat. Stir mixture continuously until smooth and the temperature reaches 236 ⁰F.<br />
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Pour mixture into an 8x8-inch pan and allow to cool on the counter for 20 minutes. Transfer mixture to the bowl of your stand mixer (or a metal bowl) and beat on medium speed for 3 minutes, until the mixture is no longer shiny. (Or stir by hand for about 6 minutes).<br />
<br />
Pour half of the mixture into a buttered loaf pan. Sprinkle on half of the mini peanut butter cups. Pour on remaining fudge mixture and top with the rest of the peanut butter cups. Allow fudge to crystallize at room temperature for about 1 hour. Cut into 1-inch pieces and serve. Store in the fridge in a tightly sealed container.<br />
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Share with friends.<br />
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Vicki Wildehttp://www.blogger.com/profile/01257119248873696055noreply@blogger.com0tag:blogger.com,1999:blog-3792704554068927288.post-1964902845262964782016-03-01T01:00:00.000-05:002016-03-01T01:00:22.588-05:00Salted Toffee with Toasted Almonds<div class="separator" style="clear: both; text-align: left;">
I love making candy. It is surprisingly simple to make and the perfect treat to share. When you bring a cake or a box of cupcakes to the office, people whine about calories and suggest that you are trying to fatten them up. Candy is generally welcomed with open arms (and open mouths) and quickly disappears from the office kitchen.</div>
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In my quest to make more candy in 2016, I decided to finally take on a traditional English toffee recipe. After finishing, I have no idea why I didn't make it sooner. The recipe was fast and easy. While you have to babysit the sugar syrup through the whole process, you won't be slaving over the stove for long.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiadAAVYi_raIGkc7SZjv9YqWouAzZZlX1Heb0wcswHgEneVLarkCWSoj8cTJSgaISNOpvwRC8BALNmZJn4D91tWZPwq80KldRRyn8kNH4h4vBYSP2IaRIgHb75d4spFIGpEPdNIpaJIuml/s1600/ToffeeBanner.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiadAAVYi_raIGkc7SZjv9YqWouAzZZlX1Heb0wcswHgEneVLarkCWSoj8cTJSgaISNOpvwRC8BALNmZJn4D91tWZPwq80KldRRyn8kNH4h4vBYSP2IaRIgHb75d4spFIGpEPdNIpaJIuml/s1600/ToffeeBanner.png" /></a></div>
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I decided to top the toffee with just flaked sea salt and toasted almonds. Going overly fancy with a toffee recipe seems like a bad idea. The candy is so classic, why trash it up with gummy bears, hot sauce and cotton candy? Just be sure to use toasted almonds to bring out all of their nutty flavor!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXBgYLdIpBH8uan2YWFjIpxpx5eS3oo2O_wb1dbFl6KMhTd_exkn-8idQStMDVK2v7wm-H_jm2Ts-UGz1QwyoTcEa4TIXVLDm_0UDETGSUhRXSxLaJPreaAoK-c_QpPkZSjKQTFLhISQTs/s1600/_MG_6898.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXBgYLdIpBH8uan2YWFjIpxpx5eS3oo2O_wb1dbFl6KMhTd_exkn-8idQStMDVK2v7wm-H_jm2Ts-UGz1QwyoTcEa4TIXVLDm_0UDETGSUhRXSxLaJPreaAoK-c_QpPkZSjKQTFLhISQTs/s1600/_MG_6898.png" /></a></div>
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This recipe doesn't make a massive amount of candy. Breaking it up into about two dozen pieces gives you a good amount of candy to share with your friends, family or coworkers, without being overwhelmed with a ton of sugar!<br />
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What candy should I attempt next? I'm stocking up on granulated sugar with big plans to make it a sweet spring!<br />
<br />
One Year Ago: <a href="http://wildeinthekitchen.blogspot.com/2015/03/raspberry-cheesecake-mousse-entremet.html">Raspberry & Cheesecake Mousse Entremet</a><br />Two Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2014/03/ctb-2014-bread-bakers-apprentice.html">Portuguese Sweet Bread</a><br />Three Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2013/03/wilde-in-sneakers.html">Chicken Florentine Pasta</a><br />
Four Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2012/03/my-macaron-method.html">Peach Tea Macarons</a><br />Five Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2011/03/rules-of-truffle-engagement.html">Chocolate Buttercream Truffles</a><br />
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<b>Salted Toffee with Toasted Almonds</b></div>
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From <a href="http://www.amazon.com/Sweet-Confections-Beautiful-Candy-Make/dp/1600599206/ref=sr_1_2?ie=UTF8&qid=1456685356&sr=8-2&keywords=sweet+confections">Sweet Confections</a></div>
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1 tablespoon water<br />
2 sticks butter, cut into cubes<br />
1/4 cup heavy cream<br />
1 cup sugar<br />
1/2 teaspoon salt<br />
1/2 teaspoon vanilla extract<br />
5 ounces semisweet chocolate chunks<br />
1/2 cup chopped toasted almonds<br />
Flaked sea salt<br />
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Line a baking sheet with parchment paper or a silpat.<br />
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Bring water, butter, heavy cream, sugar and salt to a boil in a 3 quart pot. Add a candy thermometer and cook, stirring slowly and continuously, until the temperature reaches 300 ⁰F.<br />
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Add vanilla extract and stir until combined. Pour out onto the prepared baking sheet. Let sit for 1 minute. Sprinkle toffee with chocolate chunks and let sit for 5 minutes to soften the chocolate. Spread chocolate over the toffee with an offset spatula. Sprinkle with almonds and salt.<br />
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Place toffee in the refrigerator and let harden for about 1 hour. Break into pieces and store in an airtight container.<br />
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Vicki Wildehttp://www.blogger.com/profile/01257119248873696055noreply@blogger.com0tag:blogger.com,1999:blog-3792704554068927288.post-77964971238227093472016-02-21T14:32:00.000-05:002016-02-21T14:32:02.915-05:00J@H - Moon PiesContinuing with my quest to finish my 2015 challenge, I bring you <b>Homemade Moon Pies!</b><br />
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Now, I'm not really sure what part of the country you find moon pies. I feel like they are not a nationwide snack. I managed to locate one at my local Foodtown and was able to taste test the original.<br />
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What Did I think? Blech, not terribly impressive. To be perfectly honest, it wasn't at all what I was expecting. The only version of the Moon Pie that I could locate was a vanilla, double-decker version. Thankfully I only bought one, rather than an entire box, because they would have all gone to waste.<br />
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Making a homemade version of this treat was going to be easy. Bake some graham cracker rounds, fill them with marshmallow and cover them in chocolate. That was right up my alley, I'm old hat at making marshmallows and I love coating things in chocolate. I went to my favorite vanilla marshmallow recipe and made a small change to my graham cracker recipe. The whole thing came together pretty quickly.<br />
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These homemade Moon Pies were so much tastier than the store-bought version. The recipe made about 24 sandwich cookies. I ate about half of them without the chocolate coating and shared the completed cookies with my friends. They were amazing both ways! You should definitely think about making your own moon pies before picking them up at the store.<br />
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One Year Ago: <a href="http://wildeinthekitchen.blogspot.com/2015/02/junk-home-2015-girl-scout-samoas-aka.html">Girl Scout Samoa Cookies</a><br />Two Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2014/02/ctb-2014-cookie-dough-lovers-cookbook.html">Cookie Dough Stuffed Chocolate Cupcakes</a><br />Three Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2013/02/wilde-and-dessert.html">Cherry Kuchen Bars</a><br />Four Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2012/02/cherry-coconut-bagels.html">Cherry-Coconut Bagels</a><br />Five Years Ago: <a href="http://wildeinthekitchen.blogspot.com/2011/02/childhood-favorites.html">Cherry Turkish Taffy</a><br />
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<b>Graham Cracker Cookies</b></div>
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A Wilde Original</div>
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3 1/4 cups flour</div>
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1 cup dark brown sugar, lightly packed</div>
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1 teaspoon baking soda</div>
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3/4 kosher salt</div>
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7 tablespoons unsalted butter, cut into 1-tablespoon cubes</div>
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1/3 cup golden syrup</div>
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5 tablespoon milk</div>
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2 tablespoons vanilla extract</div>
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Combine flour, brown sugar, baking soda and salt in the bowl of a food processor. Add butter and pulse until the butter is incorporated and the mixture is coarse.</div>
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In a small bowl, whisk together golden syrup, milk and vanilla extract. Add to the flour mixture and pulse to combine. Wrap dough in plastic wrap and set in the fridge for 2 hours.</div>
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Preheat oven to 350 ⁰F. Line baking sheets with parchment paper or silpats.</div>
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Cut dough in half, return the other half to the fridge. Roll out dough on a floured surface, about 1/8-inches thick. Stamp out 2 1/2-inch circles and place on the prepared baking sheets. Pop the baking sheets int he fridge for 30 minutes while you roll out the other half of the dough. Bake cookies for 10-12 minutes, or until golden brown. Let cookies cool for 3 minutes on the baking sheet then remove to a wire rack and cool completely.</div>
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<b>Marshmallow Filling</b></div>
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Adapted from <a href="http://www.amazon.com/Marshmallows-Homemade-Gourmet-Eileen-Talanian/dp/1423602498/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=1456081149&sr=8-32">Marshmallows</a></div>
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<i>for the bloom</i><br />
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1/4 cup plus 1 tablespoon cold water<br />
3/4 tablespoon vanilla extract<br />
1 1/2 tablespoons powdered gelatin<br />
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<i>for the marshmallow base</i><br />
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1/4 cup plus 2 tablespoons water<br />
1/2 cup plus 2 tablespoons light corn syrup (not 'lite')<br />
Pinch of salt<br />
3/4 cup granulated sugar<br />
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Whisk together cold water, vanilla extract and powdered gelatin. Let gelatin bloom while you prepare the marshmallow base.<br />
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Combine water, corn syrup, salt and sugar in a 2-quart pot. Clip on a candy thermometer and bring to a boil. Allow sugar syrup to boil, without stirring, until the temperature reaches 250 ⁰F. Add gelatin and whisk until dissolved. Pour marshmallow base into the bowl of a stand mixer with the whip attachment. Start whipping on medium speed until the base becomes shiny. Turn speed up to high and beat until white, fluffy and cool. Transfer to a piping bag equipped with a 1-cm round tip.<br />
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<i><b>Assemble the Moon Pies</b></i></div>
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Equipment & Ingredients<br />
- Double boiler or pot and a bowl that sits comfortably on top of the pot<br />
- 8 ounces semi-sweet chocolate chips<br />
- 1 tablespoon vegetable or grapeseed oil<br />
- Small offset spatula<br />
- Parchment paper<br />
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Pipe blobs of marshmallow onto half of the cookies. Top marshmallow with the other half. Let the cookies and marshmallows set for at least 1 hour.<br />
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Add 1-inch of water to the bottom of a pot and bring to a simmer. Set a bowl or double boiler over the simmering water. Melt chocolate chips with vegetable oil in the double boiler and stir until smooth. Drop the cookie sandwiches into the melted chocolate, top first. Flip over the cookies to completely coat in chocolate. Fish cookie out of the chocolate with the offset spatula. Tap spatula on the edge of the bowl to remove excess chocolate. Set cookie on the parchment paper. Continue enrobing the cookies with chocolate.<br />
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Place cookies in the fridge to set chocolate completely. Try not to eat them all!<br />
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Vicki Wildehttp://www.blogger.com/profile/01257119248873696055noreply@blogger.com0