tag:blogger.com,1999:blog-67148708907477408802024-03-05T22:29:29.915-08:00G Bakes!Get A Rise Out of BakingUnknownnoreply@blogger.comBlogger440125tag:blogger.com,1999:blog-6714870890747740880.post-4001696364071266932018-04-04T13:48:00.001-07:002018-04-04T13:52:47.040-07:00Season 2 of Baked in Vermont is coming!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhge1FWj2-z2PdC_8gF1DxjEv6YaR1Awmpx-9sVpNYm_2aQ3gbCCn9ENjt943_kfIGp_Nn9BMlFP3IE5SlUwPxdwP4pqlLDfni69-8Bx0uUssQWdistXdzDJGlqIC7uO-3TytwP8QjrMnY/s1600/SmartSelect_20180404-145346_Photos.gif" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhge1FWj2-z2PdC_8gF1DxjEv6YaR1Awmpx-9sVpNYm_2aQ3gbCCn9ENjt943_kfIGp_Nn9BMlFP3IE5SlUwPxdwP4pqlLDfni69-8Bx0uUssQWdistXdzDJGlqIC7uO-3TytwP8QjrMnY/s320/SmartSelect_20180404-145346_Photos.gif" width="172" /></a></div>
Tune into Food Network on May 5th at 10:30 am est/pt for the premiere of Season 2 of Baked in Vermont! We've got 10 episodes of amazing recipes and tips for fantastic baked treats.<br />
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And don't forget, you can get all our recipes from the show on our show site <a href="https://www.foodnetwork.com/shows/baked-in-vermont" target="_blank">HERE </a>!Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6714870890747740880.post-36548344889750169682017-11-07T05:57:00.000-08:002017-11-07T05:57:10.423-08:00INTRODUCING: BAKED IN VERMONT! Our new Food Network baking show.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpfY6kfR1epAsJ1GeQb3WraNJMUbs6JR2hle6SZjeqCTYZaEc521SEBQI6hHILN7zVNIzWpryJd7Pgxd_2q0syLCDvkKXjsssZNLxEyVSOOpta_O2u-OZO7UcfDpSdQcpdVlOcl0fPNGU/s1600/Gesine+Bakes-1020377.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1202" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpfY6kfR1epAsJ1GeQb3WraNJMUbs6JR2hle6SZjeqCTYZaEc521SEBQI6hHILN7zVNIzWpryJd7Pgxd_2q0syLCDvkKXjsssZNLxEyVSOOpta_O2u-OZO7UcfDpSdQcpdVlOcl0fPNGU/s640/Gesine+Bakes-1020377.jpg" width="480" /></a></div>
Golly, I couldn't be happier to announce that I'll be spreading the sweet word on the Food Network. You know how much I love teaching everything I know about baking and pastry. <a href="http://www.sugargliderkitchen.com/" target="_blank">Sugar Glider Kitchen</a> has opened up opportunities to share the love but not everyone can come to beautiful Vermont to play with me. Now, all the fun, sweetness, and beauty of baking <i>and</i> Vermont will come to YOU!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQvH-AnK8Ao65IL2MS3yNJgyuR0SCmChPniXk2hcpQgIG4WPy9FMxGTlfPJ9ABiP4qDMoMeCmZ4gLomTfTv7nikZGRy8mBNbjLzVgTLxe1o2NJZ0fnfb67a_wZsM2dZSUj-G1qUojSjA/s1600/Screen+Shot+2017-11-07+at+8.44.32+AM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="461" data-original-width="616" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQvH-AnK8Ao65IL2MS3yNJgyuR0SCmChPniXk2hcpQgIG4WPy9FMxGTlfPJ9ABiP4qDMoMeCmZ4gLomTfTv7nikZGRy8mBNbjLzVgTLxe1o2NJZ0fnfb67a_wZsM2dZSUj-G1qUojSjA/s640/Screen+Shot+2017-11-07+at+8.44.32+AM.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I'll be on The Kitchen again soon talking about all the sweet fun in store.</td></tr>
</tbody></table>
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Watch our first episode on December 2nd at 12:30pm EST where I'll be making my favorite gingerbread cookie dough that I use for both my cookies AND for my gingerbread houses. I'll also be making my favorite childhood holiday cookie, with a twist, pistachio stars, and my fun-tastic take on a yule log(s), ax included (you might remember my original 2010 version of this from this very blog that you can find <a href="http://www.gbakes.com/2010/12/drunken-figgy-pudding-log.html" target="_blank">HERE</a>).<br />
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For more information on #BakedinVermont, visit the Food Network site and their announcement <a href="http://www.foodnetwork.com/fn-dish/shows/2017/11/baked-in-vermont" target="_blank">HERE</a>.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6714870890747740880.post-39359725340202215922017-08-02T07:28:00.002-07:002017-08-02T07:33:37.258-07:00Butter in the Blood<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLAGRPxDc3RnD4wdA_PFM2EoexQYhO0jRIlKnF83M8QwKgtsN_yUpuAEuy_-T9nHVUuAAt5CSGvbMbitQNZ0i04QffMARdWFX8xncxWGCwoQGEwr7UxKXBDeE9hgnLHUXWGyRFq9Mj6o/s1600/Screen+Shot+2017-08-02+at+10.32.01+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="741" data-original-width="1435" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLAGRPxDc3RnD4wdA_PFM2EoexQYhO0jRIlKnF83M8QwKgtsN_yUpuAEuy_-T9nHVUuAAt5CSGvbMbitQNZ0i04QffMARdWFX8xncxWGCwoQGEwr7UxKXBDeE9hgnLHUXWGyRFq9Mj6o/s640/Screen+Shot+2017-08-02+at+10.32.01+AM.png" width="640" /></a></div>
<iframe allowfullscreen="true" allowtransparency="true" frameborder="0" height="315" scrolling="no" src="https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2Fcraftsy%2Fvideos%2F1730729160287857%2F&show_text=0&width=560" style="border: none; overflow: hidden;" width="560"></iframe><br />
<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6714870890747740880.post-82620966909570488742017-06-29T11:33:00.001-07:002017-06-29T11:48:40.029-07:004th of July Pie Recipe, a FREE Craftsy class and a fun Today Show segment<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/AVvXsEiImruBEx75INePEZ3dLQVh1fW9X4eOS1lCuTAEAxni5LZTh3Q5kjqVA7_T39sznqkFIhZFf7TiC9CsD0wssnGU63XBSGYIfIGx-jD4b-IlarIrY81w_bq6EMxkDCxzAz3pgChL6b0zm1Q/s1600/todaypie.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="1080" height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiImruBEx75INePEZ3dLQVh1fW9X4eOS1lCuTAEAxni5LZTh3Q5kjqVA7_T39sznqkFIhZFf7TiC9CsD0wssnGU63XBSGYIfIGx-jD4b-IlarIrY81w_bq6EMxkDCxzAz3pgChL6b0zm1Q/s640/todaypie.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by @photonate</td></tr>
</tbody></table>
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Long time, no sweets! It's been a busy baking season. <a href="http://www.sugargliderkitchen.com/" target="_blank">Sugar Glider Kitchen</a> classes are going gangbusters. The Freegrace gardens are absolutely overflowing with green and merry flowers. And I shot a new <a href="http://craftsy.com/">Craftsy.com</a> Pies and Tarts for Every Season class. And it's fabulous. And TODAY...it's free. GO to <a href="http://www.craftsy.com/">www.craftsy.com</a> and put my Pies and Tarts class in your cart. Use the code TODAYPIE and the class is yours forever and for FREE! WHEE!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxrcdCodBgbOGwsT48mhzYYsb2g71C7j6bpWWV6eKllur82Kp1Fz2RwxHVm_kHtNwxHXhWwbhwXBQoloP6YNXRWnQMY_KJsT0kNP8NokwE21I4jM8JCfoJmPx8CfV-m7fI-phPIaErgg/s1600/mematt.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1577" data-original-width="1600" height="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxrcdCodBgbOGwsT48mhzYYsb2g71C7j6bpWWV6eKllur82Kp1Fz2RwxHVm_kHtNwxHXhWwbhwXBQoloP6YNXRWnQMY_KJsT0kNP8NokwE21I4jM8JCfoJmPx8CfV-m7fI-phPIaErgg/s640/mematt.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rehearsing with the big cheese in my new favorite 4th of July clogs (I match the tablecloth!!!).</td></tr>
</tbody></table>
<br />
You can also get this super duper 4th of July pie recipe straight from the Today Show <a href="http://www.today.com/food/july-4th-pie-recipe-free-craftsy-cooking-class-t113168" target="_blank">site</a>. It's the perfect celebratory dessert and it's easy! Promise!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZolQ6ddF3t4mY-XxqkeqCR4-LW0H725NujG8IxQIAqEu3vT8J8CfSAloS8_zcnlYWHivJye0o-sQcX9UIei9FjVkvIOHm6WT4ouheeVnH84Uq9scs6W8p69zMsdxUxuMYdKAYOg7Hog/s1600/today+pie+panel.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1063" data-original-width="1418" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZolQ6ddF3t4mY-XxqkeqCR4-LW0H725NujG8IxQIAqEu3vT8J8CfSAloS8_zcnlYWHivJye0o-sQcX9UIei9FjVkvIOHm6WT4ouheeVnH84Uq9scs6W8p69zMsdxUxuMYdKAYOg7Hog/s640/today+pie+panel.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Everyone's chowing down...and happy.</td></tr>
</tbody></table>
<br />
<div style="height: 0; padding-bottom: 63%; position: relative;">
<iframe frameborder="0" scrolling="no" src="http://www.today.com/offsite/fourth-of-july-stars-and-stripes-pie-see-a-baking-lesson-live-on-the-plaza-977918531846" style="height: 100%; position: absolute; width: 100%;"></iframe> </div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6714870890747740880.post-63406978747291056542017-03-22T12:34:00.002-07:002017-03-22T13:39:36.486-07:00Individual Maple-Brown Butter Monkey Breads<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6UOjBnZ3jQRgmJ6-zvzxUbZxNVM6kwfReg9GRSiUjj793qDm2EIwnz7ZUjotanw24NUHjJ0Ls-j9E96O21mq3YPwM28vcEf3u5Sf0MgqoHvH5lKumGj6AWuS5DGK8vk0VGUS2KZnilUA/s1600/Attachment-1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6UOjBnZ3jQRgmJ6-zvzxUbZxNVM6kwfReg9GRSiUjj793qDm2EIwnz7ZUjotanw24NUHjJ0Ls-j9E96O21mq3YPwM28vcEf3u5Sf0MgqoHvH5lKumGj6AWuS5DGK8vk0VGUS2KZnilUA/s640/Attachment-1.jpeg" width="640" /></a></div>
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A few weeks ago, at the beginning of March, we were sugaring. We'd tapped our trees and collected a decent amount of sap. Sap runs when it gets above freezing during the day and still drops below freezing at night. We'd boiled and bottled, reveling in this very Vermont harbinger of spring. And then it snowed 17 inches and in an instant, winter was back with a vengeance and the trees were all, "What the what?" and promptly stopped supplying us with their magnificent tree juice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0vzyAb9NavATdqSNsYM0VTLjOE8eumvIrVIanWV0aAbsgbmM2NVTCJqNgjGDSy19A_yAkwrCD_uzcB-UvcEgxhWGKzbtn-7H8wsTzPeCLtvVK9Yd7lOfPxhng0dWJ_BGZYybe2x4gSrU/s1600/FullSizeRender+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0vzyAb9NavATdqSNsYM0VTLjOE8eumvIrVIanWV0aAbsgbmM2NVTCJqNgjGDSy19A_yAkwrCD_uzcB-UvcEgxhWGKzbtn-7H8wsTzPeCLtvVK9Yd7lOfPxhng0dWJ_BGZYybe2x4gSrU/s640/FullSizeRender+3.jpg" width="640" /></a></div>
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The day before yesterday, it was warm enough that we started collecting again. Huzzah! And then today, it snowed a bit and decided not to get about 20º. Boo! And then I remembered a picture my friend Nancy Hopkins, the fabulous Food and Lifestyle editor at Better Homes and Gardens, posted to Instagram. She's forever traveling the world, experiencing wonderful food moments. This one was a close-up of a small pile of ooey-gooey Monkey Bread. It seemed just the thing to drive away the "spring but not acting like spring" doldrums and a way to honor the goodness of the small bit of syrup we'd managed to make.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5JdK7mwhFxLgxd1lKhrAr4e26PFEOieJbqDko4oSvh22hJ5aoO9ad8_yk9IhkVpD2NcjX6js9d-Sp6OPnHwR9EKe7hZFnaIvIDI8JxVx9bleN9IjJz9NRMyy9ZYM578FEbYTd41b61vM/s1600/FullSizeRender+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5JdK7mwhFxLgxd1lKhrAr4e26PFEOieJbqDko4oSvh22hJ5aoO9ad8_yk9IhkVpD2NcjX6js9d-Sp6OPnHwR9EKe7hZFnaIvIDI8JxVx9bleN9IjJz9NRMyy9ZYM578FEbYTd41b61vM/s640/FullSizeRender+4.jpg" width="640" /></a></div>
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I gotta say, it worked.<br />
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<b>Brown Butter and Maple Monkey Bread</b></div>
<div class="MsoNormal">
<i>For the brown butter/maple brioche</i></div>
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1 pound plus 2 ounces all-purpose flour (King Arthur Flour)</div>
<div class="MsoNormal">
2 ounces instant potato flakes, plain and finely ground</div>
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½ ounce instant yeast (I use Red Star)</div>
<div class="MsoNormal">
½ ounce fine sea salt</div>
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3 ounces maple syrup</div>
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4 ounces whole milk</div>
<div class="MsoNormal">
8 ounces unsalted butter</div>
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4 large eggs, room temperature</div>
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In a large bowl, combine the flour, potato flakes, yeast and
salt. Whisk together. Set aside.</div>
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In a small saucepan, melt the butter over low heat. Continue
cooking after <span style="mso-spacerun: yes;"> </span>the butter has melted
until the butter starts to brown at the bottom of the pan and starts to smell
“nutty.” Take from the heat and add the milk. Allow to cool until just warm.</div>
<div class="MsoNormal">
In the bowl of a stand mixer whisk together the eggs and the
maple. Continue whisking and add the butter/milk mixture, making sure not to
scrape the bottom of the saucepan but if some small browned bits join the
party, don’t worry.</div>
<div class="MsoNormal">
Add the flour mixture to the egg mixture and mix with the
paddle attachment until the dough just comes together. Switch to the dough hook
and continue mixing, scraping down the bottom and sides of the bowl with a bowl
scraper, until the dough smooths out and is concentrated around the hook. It’s
ok if a small portion of the dough still sticks to the very bottom of the bowl
but the sides should be clean. This can take quite some time, 15-20 minutes,
for the dough to properly develop. It will be a very soft, almost sticky dough.
</div>
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Transfer the dough to a bowl sprayed with non-stick cooking
spray and transfer the dough to the bowl, spraying the dough with non-stick
spray and covering with plastic wrap to proof for 1 hour, to almost double in
size.</div>
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Preheat oven to 350ºF.</div>
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Cut the dough into small pieces, about 120, and lay out on
parchment lined sheet pans, spacing the pieces about ½ an inch apart. Spray
with non-stick spray and cover lightly with plastic wrap. Allow to proof until
the pieces are puffy and barely double their original size. <i style="mso-bidi-font-style: normal;"><o:p></o:p></i></div>
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<i style="mso-bidi-font-style: normal;">For the caramel<o:p></o:p></i></div>
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1 cup brown sugar</div>
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½ cup maple syrup</div>
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½ cup unsalted butter</div>
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½ teaspoon fine sea salt</div>
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1 teaspoon vanilla extract</div>
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Combine all ingredients but the vanilla in a saucepan,
stirring over low heat until the butter melts and the caramel becomes
homogenous. Continue cooking and stirring until the caramel thickens slightly,
about 2 minutes. </div>
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Take from the heat and allow to cool about 5 minutes, then
add the vanilla extract and stir.</div>
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On a sheet pan lined with parchment, grease eight (1 cup
capacity) cocottes or ramekins with butter. Add 2 tablespoons of the caramel
mixture to the bottom of each. Set aside.</div>
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<i style="mso-bidi-font-style: normal;">For the coating</i></div>
<div class="MsoNormal">
1 cup sugar</div>
<div class="MsoNormal">
1-2 teaspoons cinnamon</div>
<div class="MsoNormal">
Combine the sugar and cinnamon in a large plastic Ziploc
bag. Shake to distribute the cinnamon. Gently add a few pieces of dough at a
time and coat in the sugar. Place a few pieces at the bottom of each prepared
cocottes, being careful not to squeeze the pieces and don’t place them too
closely together. Sprinkle another teaspoon of<span style="mso-spacerun: yes;"> </span>sugar on top of the pieces and then drizzle about 1
tablespoon of caramel on top of that. Continue adding layers of sugar coated
dough to the containers, sprinkle with more cinnamon sugar and then caramel
until all the dough pieces are added.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEideneCs2xiTEuLAelm8XyExJPkUo0VKWHk6U_1c7LPL7SFAF7ZTkkD0xPTtKEh5_rNyyISPxB_pttUBIo5hGbiPrBoWvM2Imn2C8CGGocU1WBe38hM2IKKhu2l2kUp66wH9u90d4ZIcm8/s1600/FullSizeRender+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEideneCs2xiTEuLAelm8XyExJPkUo0VKWHk6U_1c7LPL7SFAF7ZTkkD0xPTtKEh5_rNyyISPxB_pttUBIo5hGbiPrBoWvM2Imn2C8CGGocU1WBe38hM2IKKhu2l2kUp66wH9u90d4ZIcm8/s640/FullSizeRender+2.jpg" width="640" /></a></div>
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<div class="MsoNormal">
Bake for about 35-40 minutes or until the top is browned and
a thermometer inserted into the brioche reads 210ºF. </div>
<div class="MsoNormal">
Allow the monkey breads to rest about 10 minutes and then
turn them out onto plates. Serve immediately alone or with ice cream. Make sure
to serve warm.</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6714870890747740880.post-34389662590931064622017-03-13T12:12:00.001-07:002017-03-13T12:12:09.223-07:00Sugar Glider Kitchen: The Place to Learn to Bake<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVDQ2v_0XEC3Tx-a8b9cVA2bkI0mtvAzHAMfJcrDQDVSYCp17GcxdQLHC44Yzml73turbKnaW6IhIaKYok0CDsbYFASy8-2F0P9ssUG6Vi0piLEvtw_r2trZeHOJM1p5xZ8IdoI9MwNkM/s1600/IMG_0409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVDQ2v_0XEC3Tx-a8b9cVA2bkI0mtvAzHAMfJcrDQDVSYCp17GcxdQLHC44Yzml73turbKnaW6IhIaKYok0CDsbYFASy8-2F0P9ssUG6Vi0piLEvtw_r2trZeHOJM1p5xZ8IdoI9MwNkM/s640/IMG_0409.JPG" width="640" /></a></div>
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I perform a trick when I teach pies at my little baking
school, <a href="http://www.sugargliderkitchen.com/" target="_blank">Sugar Glider Kitchen</a>. I do it after the class has made the perfect pie crust
and I’ve left their future flaky perfection to chill in my bakery
refrigerator.<span style="mso-spacerun: yes;"> </span>I roll out my dough
and start cutting it into strips. I weave the dough together, stopping now and
again when a student needs to see the pattern again. Once the pattern is set, I
execute a slight of hand. Voila. A perfect lattice sitting upon a jewel toned
pile of berries in a blind baked bottom crust as if by magic. There have been
gasps in the past when I’ve done it. It’s the pastry version of whipping a
tablecloth from a beautifully set dining scene with nary a bobble. Perhaps not
so dramatic but certainly more delicious. None of this trickery matters,
however, if once you bake the pie it isn’t delicious.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWdUFFyaYx1PFOUXX5V5BUn6QUQ_JXbLJ7YY8xQ7PKQKJUzzcUhL_pEeNwgERiFVvXWft2ZB-Ol9STTPTr32ovv5XnvMDCf18EARP83MYsbj1d7YbiBQev2BU0_5ZUZ9zk9mlphb26SCc/s1600/Attachment-1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWdUFFyaYx1PFOUXX5V5BUn6QUQ_JXbLJ7YY8xQ7PKQKJUzzcUhL_pEeNwgERiFVvXWft2ZB-Ol9STTPTr32ovv5XnvMDCf18EARP83MYsbj1d7YbiBQev2BU0_5ZUZ9zk9mlphb26SCc/s640/Attachment-1.jpeg" width="640" /></a></div>
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That’s why the first part of my Perfect Pie class I take the
time to explain, demonstrate, and encourage my students to get their hands
dirty so that they can experience what a great pie dough feels like because
it’s never “easy as pie,” is it? For some, pie dough is a baking albatross. It
comes out tough or crumbly. Soggy or dry. Students have come to me,
shame-faced, and admitted that they buy their pie crusts because it’s too
painful to take the time to make it from scratch and have it all go wrong.<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">Easy to ignore a camera in the face when I'm making a lattice.</td></tr>
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I take the time to explain that a great dough doesn’t
necessarily behave like you think it should. Not at the beginning, anyway. It
won’t look perfect and smooth. In fact, it often looks a little dry and what I
call “shaggy.” <br />
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“Squeeze it,” I encourage.<span style="mso-spacerun: yes;"> </span>I take it between my fingers to demonstrate.<br />
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<tr><td class="tr-caption" style="text-align: center;">Students, hard at work, making croissant.</td></tr>
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“If it holds together when you squeeze it, you’re good. No
more water.”<br />
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The reactions vary from disbelief to incredulity. That mess
I’m calling pie dough cannot be, in fact, pie dough. But it is. And it’s a
great pie dough. Flaky and tender. Don’t get me wrong. There are a few steps
you have to take to transform the mess from shaggy to perfect but walking
students through the process is my favorite part of the job. Better than
executing the perfect lattice, in fact. But why not learn to do both? I’ll
teach you how. In fact, I'll teach you how to make croissant and eclair and all manner of wonderful baked goodness. I'll be here waiting for you in Vermont when you're ready.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6MRbf_h-c3etYJp_jcJRLqqqAj-oL9dosJYtDPEdOPxNkc2W3fZaQlSugs3UDAxAzDqLsmDYSHRgM5znfjFcum3liuLdB2P2-Ahu5UG20uuUpPNBGEV9eoQsOgOwy1PmpL4JqjK-kXSA/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6MRbf_h-c3etYJp_jcJRLqqqAj-oL9dosJYtDPEdOPxNkc2W3fZaQlSugs3UDAxAzDqLsmDYSHRgM5znfjFcum3liuLdB2P2-Ahu5UG20uuUpPNBGEV9eoQsOgOwy1PmpL4JqjK-kXSA/s640/FullSizeRender.jpg" width="514" /></a></div>
<br /></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6714870890747740880.post-72202707490196333982017-02-18T04:15:00.002-08:002017-02-18T04:15:47.849-08:00Vegan Desserts on Wendy Williams!In case you missed it, I was on Wendy Williams making vegan desserts from my book Let Them Eat Cake. <br />
<br />
<div style="text-align: center;">
<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/PhzlWeRz3bs" width="560"></iframe></div>
<div style="text-align: center;">
For the recipes, click <a href="http://www.wendyshow.com/2017/02/17/106608/" target="_blank">HERE</a>.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="text-align: start;">And ERMAHGERD! The first class at <a href="http://www.sugargliderkitchen.com/" target="_blank">SUGAR GLIDER KITCHEN</a> launches exactly one week from today! If you're in the Hartford, Vermont area and want to learn how to make <a href="https://a.zozi.com/#/embed/sugargliderkitchen/products/202726?availabilityID=169742531&embedOptions=%7B%22merchantCode%22:%22sugargliderkitchen%22,%22view%22:%22month%22,%22productIDs%22:%22%22,%22capacityDisplay%22:%22onlyAvailable%22,%22capacityText%22:%22BOOK%22,%22soldOutDisplay%22:%22text%22,%22soldOutText%22:%22Sold%20Out%22,%22includeName%22:null,%22pastDatesBehavior%22:%22hide%22,%22allowAddonsPriceRollup%22:%22true%22,%22availabilityView%22:%22first%22,%22modalButtonText%22:%22Open%20Calendar%22,%22listButtonText%22:%22Book%20Now%22,%22buttonTextColor%22:%22%23FFFFFF%22,%22iconColor%22:%22%23000000%22,%22checkoutButtonColor%22:%22%23F0722C%22,%22accentColor%22:%22%23f37521%22,%22allowLocationHashControl%22:%22true%22,%22productContent%22:%22show%22,%22showProductsPage%22:%22hide%22,%22defaultOpenView%22:%22app.embed.merchant.calendarWidget%22,%22addonsPage%22:%22show%22,%22buttonBackground%22:%22%23FF8200%22,%22lowerMaxQuantitySelectableLimit%22:1000,%22upperMaxQuantitySelectableLimit%22:10000%7D" target="_blank">PERFECT PIE</a> (and who doesn't?), sign up now. </span></div>
<div style="text-align: center;">
<span style="text-align: start;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGRhy0SiHK76ag7jBteBfQq_8fJj4gweTjM5yMjn47T9cSjEcwejj_XVRnJLEqItLQZmlcPSzj7z58zmk5ZTyuirlCnG1tn4anIWwfF3H6PY556HnYTwsi0TRArUcDQhtZhyphenhyphenmW7wmKXMc/s1600/Screen+Shot+2017-01-17+at+6.37.32+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGRhy0SiHK76ag7jBteBfQq_8fJj4gweTjM5yMjn47T9cSjEcwejj_XVRnJLEqItLQZmlcPSzj7z58zmk5ZTyuirlCnG1tn4anIWwfF3H6PY556HnYTwsi0TRArUcDQhtZhyphenhyphenmW7wmKXMc/s640/Screen+Shot+2017-01-17+at+6.37.32+PM.png" width="640" /></a></div>
<div style="text-align: center;">
<span style="text-align: start;"><br /></span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6714870890747740880.post-23818640919533599822017-02-13T08:04:00.003-08:002017-02-13T08:04:28.578-08:00Sweet Valentine's Day Treats from the Today Show<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMGYnQ4xnt-LWtYU47nCszDC-lmx1ES78noIWd8Ka9K0A2Ua44tNMAC9mnkfmLHJqDcOFvjW-u4I-Aqm38lz9qmNe6VRzabqyvzdesAVCYsTq2Xg1gMvZqCtO8b7L2fb6hLcGAzBIMpuo/s1600/Screen+Shot+2017-02-13+at+10.21.19+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMGYnQ4xnt-LWtYU47nCszDC-lmx1ES78noIWd8Ka9K0A2Ua44tNMAC9mnkfmLHJqDcOFvjW-u4I-Aqm38lz9qmNe6VRzabqyvzdesAVCYsTq2Xg1gMvZqCtO8b7L2fb6hLcGAzBIMpuo/s640/Screen+Shot+2017-02-13+at+10.21.19+AM.png" width="640" /></a></div>
I spent another great morning sharing some of my favorite Valentine's Day treats on the Today Show. It never gets old. This time, we made surprise inside cookies and some insanely decadent yet simple truffles.<br />
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You can watch the segment here and enjoy the recipes by following <a href="http://www.today.com/recipes/hidden-surprise-valentine-s-cookies-recipe-t108007" target="_blank">THIS</a> link for the cookies and <a href="http://www.today.com/recipes/chocolate-truffles-recipe-t108009" target="_blank">THIS</a> link for the truffles.<br />
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6714870890747740880.post-64434066605728067912017-01-27T18:53:00.001-08:002017-01-27T18:53:50.376-08:00SUGAR GLIDER KITCHEN: the place to learn to bake<div class="separator" style="clear: both; text-align: center;">
<a href="https://a.zozi.com/#/embed/sugargliderkitchen/calendar?embedOptions=%7B%22merchantCode%22:%22sugargliderkitchen%22,%22view%22:%22month%22,%22productIDs%22:%22%22,%22capacityDisplay%22:%22onlyAvailable%22,%22capacityText%22:%22BOOK%22,%22soldOutDisplay%22:%22text%22,%22soldOutText%22:%22Sold%20Out%22,%22includeName%22:null,%22pastDatesBehavior%22:%22hide%22,%22allowAddonsPriceRollup%22:%22true%22,%22availabilityView%22:%22first%22,%22modalButtonText%22:%22Open%20Calendar%22,%22listButtonText%22:%22Book%20Now%22,%22buttonTextColor%22:%22%23FFFFFF%22,%22iconColor%22:%22%23000000%22,%22checkoutButtonColor%22:%22%23F0722C%22,%22accentColor%22:%22%23f37521%22,%22allowLocationHashControl%22:%22true%22,%22productContent%22:%22show%22,%22showProductsPage%22:%22hide%22,%22defaultOpenView%22:%22app.embed.merchant.calendarWidget%22,%22addonsPage%22:%22show%22,%22buttonBackground%22:%22%23FF8200%22,%22lowerMaxQuantitySelectableLimit%22:1000,%22upperMaxQuantitySelectableLimit%22:10000%7D" target="_blank"><img border="0" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHO8IdPfgsBpvakO6OFnbToCwW66q9jaIMA8fJkojjtDupTnu7Yv_34FyXXRBuQsNtZUzotc74F4RCEKxcrziESNOvoFujVcqtamZLbtp2xc-sB6-kfd0w2MA0xHZm_DaN8lwWMMONljQ/s640/AB9AFFAA1B0245578F11E48F646F680A.png" width="640" /></a></div>
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It's been a wee bit quiet here on this site. For that I apologize. But I've been baking up something fabulous. I've been converting my commercial baking space in Vermont into a classroom. I have loved teaching at King Arthur Flour enormously (I'll continue teaching my classes there and at other venues across the country) but I don't get to do it as often as students, or I, would like. Enter: <a href="http://www.sugargliderkitchen.com/" target="_blank">Sugar Glider Kitchen</a>. Go check it out to see what the experience is all about.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQnt6JmKtPu1NKlz31WMn-_izx1Oid5HKgmMgHqblbz11T-YlUPAnWzQhsD-p_lQFK8OMJuZXdVwx901q_rL8n_iJSirs_HUJ550xUn57neoB597l9hIccYaVBGnX1yvgZI6o_Mz7Vgc0/s1600/P1030873.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQnt6JmKtPu1NKlz31WMn-_izx1Oid5HKgmMgHqblbz11T-YlUPAnWzQhsD-p_lQFK8OMJuZXdVwx901q_rL8n_iJSirs_HUJ550xUn57neoB597l9hIccYaVBGnX1yvgZI6o_Mz7Vgc0/s640/P1030873.jpg" width="480" /></a></div>
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I'm offering small classes of up to 12 people in all things baking. The first classes start on the week of February 22nd, my mom's birthday. I couldn't think of a better time to start the venture. To go straight to the class schedules, click <a href="https://a.zozi.com/#/embed/sugargliderkitchen/calendar?embedOptions=%7B%22merchantCode%22:%22sugargliderkitchen%22,%22view%22:%22month%22,%22productIDs%22:%22%22,%22capacityDisplay%22:%22onlyAvailable%22,%22capacityText%22:%22BOOK%22,%22soldOutDisplay%22:%22text%22,%22soldOutText%22:%22Sold%20Out%22,%22includeName%22:null,%22pastDatesBehavior%22:%22hide%22,%22allowAddonsPriceRollup%22:%22true%22,%22availabilityView%22:%22first%22,%22modalButtonText%22:%22Open%20Calendar%22,%22listButtonText%22:%22Book%20Now%22,%22buttonTextColor%22:%22%23FFFFFF%22,%22iconColor%22:%22%23000000%22,%22checkoutButtonColor%22:%22%23F0722C%22,%22accentColor%22:%22%23f37521%22,%22allowLocationHashControl%22:%22true%22,%22productContent%22:%22show%22,%22showProductsPage%22:%22hide%22,%22defaultOpenView%22:%22app.embed.merchant.calendarWidget%22,%22addonsPage%22:%22show%22,%22buttonBackground%22:%22%23FF8200%22,%22lowerMaxQuantitySelectableLimit%22:1000,%22upperMaxQuantitySelectableLimit%22:10000%7D" target="_blank">HERE</a>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg3fUM0dQ9K1ICL1Z9H4PFPkxpbg3omPvfnzuohVxAO1_OnXChJfxx5LtjH7J_PZfrj9h1ZevobM7T1ZCeAXcP7UVV7UfKtARm0tdHzVYyeWirRY1aDiuFiw5iViFVnU4Hp48V7HsDI_Q/s1600/P1030449.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg3fUM0dQ9K1ICL1Z9H4PFPkxpbg3omPvfnzuohVxAO1_OnXChJfxx5LtjH7J_PZfrj9h1ZevobM7T1ZCeAXcP7UVV7UfKtARm0tdHzVYyeWirRY1aDiuFiw5iViFVnU4Hp48V7HsDI_Q/s640/P1030449.jpg" width="640" /></a></div>
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You'll find everything from macaron to croissant classes but I'm also offering classes for beginners as well. Starting in April, I'll offer a Baking 101 class at the top of the month. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTbEWxrEHPtJKyAPzYEIveZVDFm8pdJwXPfo5mjanBQW-Yqv3g9ZWzuzpjzS8CLWEI1n6oOtS3ZV2LrIBroTMKgeYOXqj9SFb0GiRJLCgud7HKvcoQBufkZGPWc_w3hNTsB93D4B2D9U8/s1600/P1030400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTbEWxrEHPtJKyAPzYEIveZVDFm8pdJwXPfo5mjanBQW-Yqv3g9ZWzuzpjzS8CLWEI1n6oOtS3ZV2LrIBroTMKgeYOXqj9SFb0GiRJLCgud7HKvcoQBufkZGPWc_w3hNTsB93D4B2D9U8/s640/P1030400.jpg" width="640" /></a></div>
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I'm also offering private classes for parties of 8-12 students. Email sugargliderkitchen@gmail.com or fill out the contact from on <a href="http://www.sugargliderkitchen.com/">www.sugargliderkitchen.com</a> to set up your private class.</div>
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<tr><td class="tr-caption" style="text-align: center;">Macaron Class</td></tr>
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6714870890747740880.post-56246512828041129602016-12-11T08:49:00.002-08:002016-12-11T08:49:56.818-08:00December's here!Happy December! Just wanted to update you on my teaching schedule. I'll be at <a href="https://www.stonewallkitchen.com/visit-us/cooking-school/" target="_blank">Stonewall Kitchens </a>in Maine, January 6th and 7th. Learn Quick Puff and Choux! Click this<a href="http://www.stonewallkitchen.com/visit-us/cooking-school/" target="_blank"> LINK</a> to go to the Stonewall site to register.<br />
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And here's a little project I worked on for my favorite little boy.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJfVVRcZsqn3A0ahnFunmxikXT5mzpcTUhiC0Li00M_vewixGaMYln7DrrZSMl5JZr1Vaj9V9IT57-unIF3Oo4ub2x_D5vCgSm-xGMkJm5JuEqCvWsCd-B4yrEnpGfWx1KdV943Ho7nFk/s1600/IMG_2492.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJfVVRcZsqn3A0ahnFunmxikXT5mzpcTUhiC0Li00M_vewixGaMYln7DrrZSMl5JZr1Vaj9V9IT57-unIF3Oo4ub2x_D5vCgSm-xGMkJm5JuEqCvWsCd-B4yrEnpGfWx1KdV943Ho7nFk/s640/IMG_2492.JPG" width="512" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pic by Raymond Prado</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFXALz3wGR9yT9LAPdyojQXOUG3mjggFRkrgxGXZAdvVEkVa-GVT-h8_sATCCZ9fXVVt6CoqJ6tmD4sUXwpsdgKGtttsNW8VlMhFIpyxpMS8Qf6kZcUgiIEiE3Pv5lOIDhHc0gSlTjQAs/s1600/FullSizeRender+%252853%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFXALz3wGR9yT9LAPdyojQXOUG3mjggFRkrgxGXZAdvVEkVa-GVT-h8_sATCCZ9fXVVt6CoqJ6tmD4sUXwpsdgKGtttsNW8VlMhFIpyxpMS8Qf6kZcUgiIEiE3Pv5lOIDhHc0gSlTjQAs/s640/FullSizeRender+%252853%2529.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pic by Raymond Prado</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_tcN251jXHwKPdv8Id6sl_D_GgAhYvp7Az54n_QY1LBPpEKTMPusZ_7V1Wyb-szRhYo-wPEnDezr7EMMNviljcSRKil8zj9VBbBAa2L7mAjdxZTAJAxGa3eFaF7BYa8uH5h6p5Vq_S0/s1600/FullSizeRender+%252852%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_tcN251jXHwKPdv8Id6sl_D_GgAhYvp7Az54n_QY1LBPpEKTMPusZ_7V1Wyb-szRhYo-wPEnDezr7EMMNviljcSRKil8zj9VBbBAa2L7mAjdxZTAJAxGa3eFaF7BYa8uH5h6p5Vq_S0/s640/FullSizeRender+%252852%2529.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pics by Raymond Prado</td></tr>
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6714870890747740880.post-65621415239508539622016-11-22T15:11:00.000-08:002016-11-23T04:53:29.683-08:00Happy Thanksgiving! <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj59k3Tsoka_a5_OjQVfV6O_iZ_K48BOT-cCC9FwIHxZEeviSWwgw5v2GmERf34O7_1Uq-vRetOqC6DPuJM-I_88s3c4MsuEnEl8EWSmllDb-geRcyIakSUsyfkoXkmbiYAvXKmXBtI4kY/s1600/Screen+Shot+2016-11-21+at+12.19.13+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj59k3Tsoka_a5_OjQVfV6O_iZ_K48BOT-cCC9FwIHxZEeviSWwgw5v2GmERf34O7_1Uq-vRetOqC6DPuJM-I_88s3c4MsuEnEl8EWSmllDb-geRcyIakSUsyfkoXkmbiYAvXKmXBtI4kY/s1600/Screen+Shot+2016-11-21+at+12.19.13+PM.png" /></a><br />
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Hello sweet people. I hope you're doing well. We've already had some snow at Freegrace and we are so ready to hunker down and get cuddly. But sometimes I have to travel outside of my beloved Vermont and there's no better reason than to play with my friends at the Today Show. Even better? Getting to conspire on some cake shenanigans with Duff Goldman. We put together a pie cake that we could live with and actually enjoy (because so many of the other versions are abominations).</div>
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If you missed it, you can watch the segment and get the recipe<a href="http://www.today.com/video/-pie-cake-perfect-thanksgiving-dessert-combines-pumpkin-cake-and-pecan-pie-814129219893" target="_blank"> here</a>!</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6714870890747740880.post-90251246279530383022016-10-13T09:47:00.004-07:002016-10-13T09:47:47.030-07:00Better Homes and Gardens, October Feature. An inside peak at the making...<div style="text-align: center;">
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If you haven't pick up a copy of this month's Better Homes and Gardens, RUN don't walk and get one to see all the Harvest/ Oktoberfest fun from Freegrace. </div>
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I share everything from my Bavarian soft pretzel recipe to drunken chicken to Helga's potato salad. And to finish it all off? Plum tart. </div>
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To get a taste, watch the video for an inside look at the feature (and get a glimpse of our maples in full fall colors. Such showoffs).</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6714870890747740880.post-68497989065988583872016-10-09T11:48:00.001-07:002016-10-09T11:48:20.790-07:00CHOCOLATE CREAM PIE! aka TATE PIE. Video tutorial<div class="separator" style="clear: both; text-align: center;">
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We had a special guest join our Sunday session today, Tate of the famous Tate Pie (as seen in my book Pie It Forward).<br />
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<iframe allowfullscreen="true" allowtransparency="true" frameborder="0" height="400" scrolling="no" src="https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2Fgesinebp%2Fvideos%2F1271753059512018%2F&show_text=0&width=400" style="border: none; overflow: hidden;" width="400"></iframe>
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To be honest, I switched it up a bit and made chocolate cream pie instead of chocolate mousse pie since she'll be traveling with it back to school on a bus AND a train but delicious nonetheless. And it's still chocolate.<br />
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If you miss the live tutorial, here it is along with the ingredient lists.<br />
<br />
<i>For the pastry</i><br />
<i><br /></i>
(I misspoke at the top of the pastry section of the video, saying I was doing a book turn and immediately fixed the error by continuing by correctly stating that it was a letter fold, not realizing that I'd even uttered book fold. To clarify, a letter fold as demonstrated is the correct technique!)<br />
<i><br /></i>
1 pound all purpose flour (I use King Arthur All Purpose)<br />
1 pound unsalted European butter, cooler than room temperature<br />
1/2 teaspoon salt<br />
3/4 cup ice cold water<br />
<br />
<i>For the ganache</i><br />
<i><br /></i>
8 ounces bittersweet chocolate (at least 60%)<br />
1/2 cup heavy cream<br />
1/2 ounce unsalted butter<br />
<br />
<i>For the chocolate pastry cream</i><br />
<i><br /></i>
1 cup heavy cream<br />
1 cup whole milk<br />
1/2 cup sugar<br />
1/4 cup cornstarch<br />
pinch salt<br />
5 egg yolks<br />
3 ounces bittersweet chocolate (I used Guittard's 60%)<br />
<br />
<i>For the lightly sweetened whipped cream </i><br />
<i><br /></i>
2 cups heavy or whipping cream<br />
4 ounces mascarpone<br />
1/4 cup confectioner's sugarUnknownnoreply@blogger.comtag:blogger.com,1999:blog-6714870890747740880.post-3288952396392651352016-09-18T09:09:00.000-07:002016-09-18T13:10:59.818-07:00Apfel and Topfenstrudel...LIVE!<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/AVvXsEiiiz-97JzgPuqbUjioh3FzNfgaoDeG5K94nDC-mxnC_zaU8QZv7ASgCWPvZTF7jJPGjZfmJ04EVHe8aBOZnktrQ1cibCpvIfpROX77Dgeu-Epz6m7nRjCOiig0iw3Dd0E8KqoX6A54OUo/s1600/FullSizeRender+%252830%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiiz-97JzgPuqbUjioh3FzNfgaoDeG5K94nDC-mxnC_zaU8QZv7ASgCWPvZTF7jJPGjZfmJ04EVHe8aBOZnktrQ1cibCpvIfpROX77Dgeu-Epz6m7nRjCOiig0iw3Dd0E8KqoX6A54OUo/s640/FullSizeRender+%252830%2529.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Apfelstrudel</i> </td></tr>
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As promised here are the recipes from today's Facebook LIVE strudel demo along with some step-by-step photos of the Topfenstrudel that Ray took!<br />
<iframe allowfullscreen="true" allowtransparency="true" frameborder="0" height="400" scrolling="no" src="https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2Fgesinebp%2Fvideos%2F1253409034679754%2F&show_text=0&width=400" style="border: none; overflow: hidden;" width="400"></iframe>
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<tr><td class="tr-caption" style="text-align: center;"><i>Topfenstrudel </i>with sour cherries</td></tr>
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<i>For the strudelteig (strudel dough)</i><br />
<i><br /></i>
250 grams bread flour (I use King Arthur Flour)<br />
3 grams fine grain sea salt<br />
100 ml lukewarm water<br />
20 ml vegetable oil<br />
1 large egg, room temperature<br />
<br />
Whisk together the water, oil and egg.<br />
<br />
Place the flour and salt in a bowl and whisk together. Make a well in the flour and pour the wet ingredients into the well.<br />
<br />
Using your hands or a dough whisk, combine everything into a rough mass. Turn out onto a <i>lightly</i> floured work surface and knead until smooth, about 5-8 minutes.<br />
<br />
Lightly oil a bowl and turn the dough over a few times in the bowl to coat with oil. Cover and allow to rest 2 hours.<br />
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<i>For the Apfelstrudel fühlung</i> <i>(apple strudel filling)</i><br />
<br />
7 large apples (tart and firm baking apples) peeled, cored and cut into 1/2 inch pieces<br />
1/2 cup to 3/5 cup sugar (to taste)<br />
1 cup sultana raisins<br />
1/2 - 1 cup toasted almond slices<br />
juice and zest 1 lemon<br />
2 tablespoons unsalted butter<br />
1 shot dark rum<br />
cinnamon to taste<br />
pinch nutmeg<br />
salt<br />
<br />
1 cup cake crumbs<br />
<br />
Toss the apples in the lemon juice and zest.<br />
<br />
In a large saucepan, melt the butter and add apples, sugar, raisins, rum, cinnamon, nutmeg, and salt. Stir over medium head until the apples are tender. Allow to cool completely. Once cool and just before filling the strudel, stir in the cake crumbs.<br />
<br />
<i>Vanillesauce (vanilla sauce/creme Anglaise)</i><br />
<i><br /></i>
120 ml whole milk<br />
120 ml heavy cream<br />
3 egg yolks<br />
55 grams granulated sugar<br />
1/2 teaspoon vanilla bean paste<br />
pinch salt<br />
<br />
In a saucepan, bring the whole milk, heavy cream and vanilla bean paste to a simmer and take from the heat. In a small bowl, whisk together the egg yolks, sugar and salt. While whisking, slowly add a small amount of the hot milk/cream mixture and then gradually a bit more, whisking all the while.<br />
<br />
Transfer the tempered egg/sugar mixture into the saucepan with the remaining heavy cream/milk and whisk over low heat until the custard mixtures until the coats the back of a spoon, about 5 minutes. Strain into a small pitcher.<br />
<br />
<i>For the Topfenstrudel fühlung (topfen strudel filling)</i><br />
<i><br /></i>
514 grams quark or ricotta (2 containers worth)<br />
120 grams, European butter melted and slightly cooled<br />
3 eggs, separated<br />
150 grams granulated sugar<br />
200 grams creme fraiche<br />
zest of 1 lemon<br />
1/2 cup dried and sweetened tart cherries<br />
<br />
Line a sieve with 2-3 overlapping pieces of cheesecloth. Place over a bowl. Add the quark and creme fraiche and gently squeeze the as much moisture out of the fresh cheese as you can. Place in the refrigerator to allow as much moisture to escape as possible.<br />
<br />
Turn the cheese mixture out into a bowl and add egg yolks, cooled butter, lemon zest and cherries (if the cherries are <i>very </i>dry, otherwise, leave out until ready to fill). Stir to combine, cover with plastic wrap and refrigerate at least an hour but preferably overnight.<br />
<br />
When ready to fill the strudel, place the egg whites with a pinch of salt into the clean bowl of a stand mixer fitted with the whisk attachment. Whisk until very foamy and then slowly add the sugar, whisking on high until stiff peaks form. Gently fold the egg whites into the cheese mixture.<br />
<br />
Spread onto the strudel dough as indicated in the video and the following step by step tutorial.<br />
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6714870890747740880.post-1843173866458723912016-09-13T07:01:00.002-07:002016-09-13T07:01:20.076-07:00COMING ON SUNDAY....STRUDEL. LIVE! Sunday the 18th @ 11am EST<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQ3yfAvHCpoEO_NqGpyf2KIucUkpkWGg3603q2QEbp1zHkCBHMYz3Vkk1i1hVvEIzT9RgtfOrDJUGK26b_3eZz0ff75CUtWYyhy3sW9yJ_Fs1Lroxr5cXS3296dzTTp9z_bQwVzutE7o/s1600/Screen+Shot+2016-09-13+at+9.52.40+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQ3yfAvHCpoEO_NqGpyf2KIucUkpkWGg3603q2QEbp1zHkCBHMYz3Vkk1i1hVvEIzT9RgtfOrDJUGK26b_3eZz0ff75CUtWYyhy3sW9yJ_Fs1Lroxr5cXS3296dzTTp9z_bQwVzutE7o/s640/Screen+Shot+2016-09-13+at+9.52.40+AM.png" width="428" /></a></div>
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Join me on my Facebook page, @gesinebp, on Sunday, September 18th at 11am EST for a LIVE encounter with strudel. The dough looks intimidating but it's so damn fun to make and stretch. And there's more than Austrian strudel on the table. You can make baklava, savory meals in a flaky dough pouch and even Lobster Tails!</div>
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See you then, Sweet People!</div>
<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6714870890747740880.post-29795335278383862092016-09-12T03:12:00.000-07:002016-09-12T03:12:02.753-07:00Croissant LIVE Part Deux: Cronuts, Cinnamon Buns, Bear Claws, OH MY!<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/AVvXsEizi8TzrK-1hXxiSWJBJNo2krffDclB1ujxblSoDGXI2ZPWuClWwv4yfhGaqYFEUN0LXm_bf9OIXVZ2iQVNOkSb82nvMzOIRySz8Um4EFiwy5l57TnJSKdsvUqZy76kBW96HfwSmmhLT8w/s1600/IMG_1814.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizi8TzrK-1hXxiSWJBJNo2krffDclB1ujxblSoDGXI2ZPWuClWwv4yfhGaqYFEUN0LXm_bf9OIXVZ2iQVNOkSb82nvMzOIRySz8Um4EFiwy5l57TnJSKdsvUqZy76kBW96HfwSmmhLT8w/s640/IMG_1814.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">CRONUT!</td></tr>
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Hello, sweet people! We had a wonderful LIVE croissant part two session and, as promised, I'm including the recipes for the Cronut filling (vanilla pastry cream) and for the Bear Claw/Pain au Raisin almond filling below.<br />
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If you missed Croissant LIVE part one, you miss the dough part! Here's a <a href="http://www.gbakes.com/2016/09/croissant-with-full-demo.html" target="_blank">LINK</a> to that video as well as the recipe (the formula, really. The instructions are in the video).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8T-gi4U9W1LCSfKHqU2rRTL64SuzoWtSsnwyToV8ny54vtTCsqQXgPdJSjIxYhKW7CdhOi3KjHwVuGsc0BUNBK0c89mKKXuwmBAtq7ttV5RoEysPzSMB6y8VmOnnqWLDfIDLXiZYg4_Y/s1600/FullSizeRender+%252829%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8T-gi4U9W1LCSfKHqU2rRTL64SuzoWtSsnwyToV8ny54vtTCsqQXgPdJSjIxYhKW7CdhOi3KjHwVuGsc0BUNBK0c89mKKXuwmBAtq7ttV5RoEysPzSMB6y8VmOnnqWLDfIDLXiZYg4_Y/s640/FullSizeRender+%252829%2529.jpg" width="580" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate croissant! For the dough recipe and instructions for plain and chocolate, go <a href="http://www.gbakes.com/2016/09/croissant-with-full-demo.html" target="_blank">HERE</a><br />
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If you have ANY questions, please go to my Facebook page <a href="http://www.facebook.com/gesinebp/" target="_blank">HERE</a> and ask away!<br />
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<iframe allowfullscreen="true" allowtransparency="true" frameborder="0" height="400" scrolling="no" src="https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2Fgesinebp%2Fvideos%2F1247461075274550%2F&show_text=0&width=400" style="border: none; overflow: hidden;" width="400"></iframe><br />
<span style="font-family: Times, Times New Roman, serif;">ALMOND CREAM</span><div class="body undoreset" id="yui_3_16_0_ym19_1_1473559635526_44111" style="-webkit-padding-start: 0px; box-sizing: border-box; display: table; padding-left: 0px; padding-top: 12px; width: 1152px;" tabindex="0">
<div class="email-wrapped" id="yui_3_16_0_ym19_1_1473559635526_44114" style="-webkit-padding-start: 0px; display: table-cell; width: auto; word-break: break-word; word-wrap: break-word;">
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<div id="yui_3_16_0_ym19_1_1473559635526_44112" style="-webkit-padding-start: 0px; background-color: white; font-family: verdana, helvetica, sans-serif; font-size: 16px;">
<div dir="ltr" id="yiv2732209209yui_3_16_0_ym19_1_1473559635526_2732" style="-webkit-padding-start: 0px;">
<span style="font-family: Times, Times New Roman, serif;">(for bear claws and pain au raisin)</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div dir="ltr" id="yiv2732209209yui_3_16_0_ym19_1_1473559635526_2732" style="-webkit-padding-start: 0px;">
<span style="font-family: Times, Times New Roman, serif;">one 6 ounce package almond paste</span></div>
<div dir="ltr" id="yiv2732209209yui_3_16_0_ym19_1_1473559635526_2732" style="-webkit-padding-start: 0px;">
<span style="font-family: Times, Times New Roman, serif;">1 tablespoon flour</span></div>
<div dir="ltr" id="yiv2732209209yui_3_16_0_ym19_1_1473559635526_2732" style="-webkit-padding-start: 0px;">
<span style="font-family: Times, Times New Roman, serif;">1 egg</span></div>
<div dir="ltr" id="yiv2732209209yui_3_16_0_ym19_1_1473559635526_2732" style="-webkit-padding-start: 0px;">
<span style="font-family: Times, Times New Roman, serif;">1/4 cup sugar</span></div>
<div dir="ltr" id="yiv2732209209yui_3_16_0_ym19_1_1473559635526_2732" style="-webkit-padding-start: 0px;">
<span style="font-family: Times, Times New Roman, serif;">1/4 cup almond slices</span></div>
<div dir="ltr" id="yiv2732209209yui_3_16_0_ym19_1_1473559635526_2732" style="-webkit-padding-start: 0px;">
<span style="font-family: Times, Times New Roman, serif;">1 teaspoon vanilla bean paste OR vanilla extract</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br style="-webkit-padding-start: 0px;" /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Place all ingredients in a food processor and process until smooth. Use at room </span></div>
<div dir="ltr" id="yiv2732209209yui_3_16_0_ym19_1_1473559635526_2732" style="-webkit-padding-start: 0px;">
<span style="font-family: Times, Times New Roman, serif;">temperature.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br style="-webkit-padding-start: 0px;" /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">PASTRY CREAM</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br style="-webkit-padding-start: 0px;" /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 cup milk</span></div>
<div dir="ltr" id="yiv2732209209yui_3_16_0_ym19_1_1473559635526_2732" style="-webkit-padding-start: 0px;">
<span style="font-family: Times, Times New Roman, serif;">1 cup cream</span></div>
<div dir="ltr" id="yiv2732209209yui_3_16_0_ym19_1_1473559635526_2732" style="-webkit-padding-start: 0px;">
<span style="font-family: Times, Times New Roman, serif;">1/2 cup sugar</span></div>
<div dir="ltr" id="yiv2732209209yui_3_16_0_ym19_1_1473559635526_2732" style="-webkit-padding-start: 0px;">
<span style="font-family: Times, Times New Roman, serif;">1/4 cornstarch</span></div>
<div dir="ltr" id="yiv2732209209yui_3_16_0_ym19_1_1473559635526_2732" style="-webkit-padding-start: 0px;">
<span style="font-family: Times, Times New Roman, serif;">1 teaspoon vanilla bean paste</span></div>
<div dir="ltr" id="yiv2732209209yui_3_16_0_ym19_1_1473559635526_2732" style="-webkit-padding-start: 0px;">
<span style="font-family: Times, Times New Roman, serif;">5 egg yolks</span></div>
<div dir="ltr" id="yiv2732209209yui_3_16_0_ym19_1_1473559635526_2732" style="-webkit-padding-start: 0px;">
<span style="font-family: Times, Times New Roman, serif;">pinch salt</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">In a large saucepan, combine the milk and cream and heat on low to a simmer.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br style="-webkit-padding-start: 0px;" /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">In the meantime, in the bowl of a stand mixer fitted with the whisk attachment, </span></div>
<div dir="ltr" id="yiv2732209209yui_3_16_0_ym19_1_1473559635526_2732" style="-webkit-padding-start: 0px;">
<span style="font-family: Times, Times New Roman, serif;">combine the sugar, cornstarch, vanilla bean paste, egg yolks and pinch salt. Whisk on high to </span></div>
<div dir="ltr" id="yiv2732209209yui_3_16_0_ym19_1_1473559635526_2732" style="-webkit-padding-start: 0px;">
<span style="font-family: Times, Times New Roman, serif;">combine and then reduce the speed</span><span style="font-family: Times, "Times New Roman", serif;">and slowly add the hot milk/cream mixture. </span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br style="-webkit-padding-start: 0px;" /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Transfer back to the saucepan and whisk constantly over low heat until the mixture thickens </span></div>
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<span style="font-family: Times, Times New Roman, serif;">to the consistency of mayonnaise and a few bubbles <i>just </i>start to form. Cooking </span></div>
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<span style="font-family: Times, Times New Roman, serif;">cream too long and at too high a heat will cause the cornstarch to lose its</span></div>
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<span style="font-family: Times, Times New Roman, serif;">efficacy.</span></div>
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6714870890747740880.post-76130449059290871152016-09-06T13:51:00.000-07:002016-09-06T13:51:00.787-07:00Cronuts, Croissant Cinnamon Buns and Bear Claws, OH MY! Facebook LIVE Croissant Demo, Part Deux<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKeszrXIU5HDaUDy_dpWoDniMNAqlCbBmv-odUfzm1nl7fFdoRsubUqywoJCls_BRLw1o41q8bEUYJsSHh8h2KiL29NZSw7OB8aJDa1QflIP-xwpLyZWjcr0FisP1T6_uybw_0lEVicBw/s1600/IMG_1814.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKeszrXIU5HDaUDy_dpWoDniMNAqlCbBmv-odUfzm1nl7fFdoRsubUqywoJCls_BRLw1o41q8bEUYJsSHh8h2KiL29NZSw7OB8aJDa1QflIP-xwpLyZWjcr0FisP1T6_uybw_0lEVicBw/s640/IMG_1814.JPG" width="640" /></a></div>
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This past Labor Day, I showed you <a href="http://www.facebook.com/gesinebp/videos/1242107522476572/" target="_blank">how to make my croissant dough on Facebook Live</a>. Along with the dough, we made plain croissant and a Pain au Chocolat (chocolate croissant).</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/AVvXsEg_eDhCXvdwtFEw9KgwO8TN5LKLgVGQZLtrBfWtGoNC8PdDVMKJbI4UdT2_pXh2Cr2uLNP6tw527oHVk3n0WBlIVmzBIAwZNaIJdViaH71HyVPW8KE75RsG4pN88zTsUDrufjywqQ0UtdU/s1600/IMG_5563.GIF" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_eDhCXvdwtFEw9KgwO8TN5LKLgVGQZLtrBfWtGoNC8PdDVMKJbI4UdT2_pXh2Cr2uLNP6tw527oHVk3n0WBlIVmzBIAwZNaIJdViaH71HyVPW8KE75RsG4pN88zTsUDrufjywqQ0UtdU/s640/IMG_5563.GIF" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">STRETCH that plain croissant!</td></tr>
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But Croissant are SO much more than just the plain and chocolate. You can make Cronuts, bear claws, the Best (and I mean the BEST) cinnamon buns ever and so much more. </div>
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Join me September 11th at 11am/est for Gesine's FB LIVE Croissant, Part DEUX</div>
<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6714870890747740880.post-61899167139155490152016-09-05T09:58:00.000-07:002016-09-05T09:58:00.710-07:00Croissant! With a full demo.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6TsEZYN7YnSEljbLdgT7zhM0DfUhmoPTmQcmhUrd-TG9n47DUgA6bfqzHMpodSeUs0dZlGLIPUrkyI3wOAu56dw0-npjGbwf5dwKC6ErTuCEHzvQc7wDv9oq4kPCjk0LDVQOcJqrEWeU/s1600/P9050153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6TsEZYN7YnSEljbLdgT7zhM0DfUhmoPTmQcmhUrd-TG9n47DUgA6bfqzHMpodSeUs0dZlGLIPUrkyI3wOAu56dw0-npjGbwf5dwKC6ErTuCEHzvQc7wDv9oq4kPCjk0LDVQOcJqrEWeU/s640/P9050153.jpg" width="640" /></a></div>
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If you joined me live on Facebook today on my page, you participated in some high wire baking! Croissant. LIVE! If you missed it, you can still experience all the thrills and spills while I take you through my croissant technique. As promised, my recipe follows.<br />
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<iframe allowfullscreen="true" allowtransparency="true" frameborder="0" height="400" scrolling="no" src="https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2Fgesinebp%2Fvideos%2F1242107522476572%2F&show_text=0&width=400" style="border: none; overflow: hidden;" width="400"></iframe>
<br />
CROISSANT<br />
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<i>For the butter block (beurrage)</i><br />
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550g unsalted butter (I used a combination of European butter/high butter fat content and traditional) butter<br />
10 grams all purpose flour (King Arthur All Purpose)<br />
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<i>For the dough (détrempe) </i><br />
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This dough yields a dough with 56% hydration. For very dry areas or when you feel you need it, you can add up to 30 grams more to reach 60% hydration.<br />
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800g All Purpose Flour (I use and only use King Arthur All Purpose. It has a high gluten percentage at 11.7% that is needed for the dough.<br />
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150g whole milk, room temperature (to scald or not to scald. Really up to you. See video for more!)<br />
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300g filtered water, room temperature (with 30g more in the event your dough is too dry)<br />
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100 g granulated sugar<br />
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25g nonfat milk powder (I use King Arthur Flour Baker's Special. Make sure to only use a milk powder with very fine texture)<br />
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25g fine sea salt or baker's salt<br />
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18g instant yeast (I use Red Star Yeast's instant yeast)<br />
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50g melted and cooled unsalted butter<br />
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<i>To finish</i><br />
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1 egg, beaten<br />
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For full instructions, watch the video (for easier viewing, watch on full screen)! If you have questions, join me on my Facebook page<span style="text-align: center;">: Gesine BP (you can click the Facebook icon over on the side there and it will take you to it). </span><br />
<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6714870890747740880.post-3520365309955535982016-08-28T12:28:00.000-07:002016-08-28T12:28:17.351-07:00Pie. LIVE!There's some fun stuff going on over on my Facebook page, Gesine BP. I'm doing live video demos. The videos are then saved on the page so you can view the lesson whenever you like. But what I've found so enjoyable is interacting with everyone live, just as I do in my King Arthur Flour classes.<br />
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<iframe allowfullscreen="true" allowtransparency="true" frameborder="0" height="400" scrolling="no" src="https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2Fgesinebp%2Fvideos%2F1234591933228131%2F&show_text=0&width=400" style="border: none; overflow: hidden;" width="400"></iframe>
Now that we've had a few live feeds under our belts, I'll start scheduling them so you can know far in advance when the feeds will happen. If there's a demo you'd like to see live, go to my Facebook page and tell me what you'd like to see.<br />
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Here's the ingredient list from today's demo:<br />
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2 cups all purpose flour (I use King Arthur Flour all purpose)<br />
1 tablespoon sugar<br />
1 teaspoon salt<br />
1/2 cup ice water (this amount is changeable based on humidity. Today I needed less on a relatively muggy day, so be aware of the atmosphere in your kitchen)<br />
small squirt lemon juice (optional)<br />
8 ounces unsalted butter, very cold, cut into cubesUnknownnoreply@blogger.comtag:blogger.com,1999:blog-6714870890747740880.post-27773736374262788072016-08-22T05:28:00.002-07:002016-08-22T05:28:34.474-07:00Falconry, Owls and New Adventures<div class="separator" style="clear: both; text-align: center;">
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Many of you know from reading my baking memoir, <i>Confections of a Closet Master Baker (</i>aka <i>My Life from Scratch), </i>that my mother's nickname since childhood was <i>eule</i> (owl in German) and that since she passed, I wear the gold owl pendant she wore since I was born. It's no surprise that owls are kinda a big deal with me.<br />
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<iframe allowfullscreen="true" allowtransparency="true" frameborder="0" height="400" scrolling="no" src="https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2Ftastemade.facet%2Fvideos%2F1428598640488854%2F&show_text=0&width=400" style="border: none; overflow: hidden;" width="400"></iframe>
And if you've spent any time visiting my blog but especially my social media sites, you're saying to yourself, "Wait. Aren't you into <i>all</i> birds?" And you'd be right. I raise chickens and ducks and I have a close, personal friendship with a goose. When I was a kid, mom and I rescued abandoned Starling hatchlings and raised them to adulthood and then I rescued and released chickadee hatchlings here at Freegrace. My only gripe is that I thought we had something special, me and the hatchlings, but once they were old enough they just took off. They never write. They never call.<br />
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So when I received an opportunity to visit the new falconry in Woodstock, Vermont, to not only fly hawks but meet owls, I said, "When can I move in?" Even better, one of the most magical places on earth, The Woodstock Inn, is responsible for renovating the barn for this branch of New England Falconry and are single handedly responsible for bringing falconry to our neighborhood.<br />
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So if you're one of the many who read the magnificent book, <i>H is for Hawk</i>, we all know that falconry is on your bucket list. I not only got to cross it off of mine but I'm pretty sure that I'm now nurturing a deep and abiding love of falconry and know that it will be a regular part of my life. I'm sharing the video from my adventure at New England falconry with you so you can fly vicariously through me.<br />
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6714870890747740880.post-24534787666642721472016-08-09T08:04:00.000-07:002016-08-09T08:45:07.216-07:00The Heaven and H.E. Double Hockey Sticks Cake<div class="separator" style="clear: both; text-align: center;">
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I appreciate an impossibly tall cake. They happen to be in fashion now too. The official term is: Barrel Cake. But I liked tall cakes before they were cool or had a trendy moniker. As a matter of fact, I can't remember when I didn't like tall cakes because it means you get more cake.</div>
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It occurred to me that a favorite standard, the Heaven and Hell Cake, could stand for the tall treatment because it only seems right that the distance between the two should be realllllly far apart, hence a tall cake. </div>
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If you aren't familiar, a Heaven and Hell Cake is layers of Devil's Food and Angel Food cake, sandwiched by peanut butter mousse. I like to work with a white cake that has a bit more structure than an angel food but that still has a lovely amount of moisture and delicacy to make the framework sound, so instead I make a white cake that utilizes the "paste method" wherein you start with all the dry ingredients in the bowl, add softened butter to create a sandy like texture and then you add the liquids. The result is a cake with lots of flavor and structure but still manages to be fine grained. In short, it's heavenly. </div>
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<span style="background-color: #f3f3f3;"><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">Heaven & Hell Cake</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">You'll need:</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">1 batch Almost an Angel Cake (recipe follows)</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">1 batch Devil's Food cake (recipe follows)</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">1 batch peanut butter mousse (recipe follows)</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">2 batches plain Italian Buttercream plus 225 grams bittersweet chocolate (recipe follows)</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">***</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">8" cake pans</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">8" cake board</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">8" acrylic round (or 2nd cake board)</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">8" round parchment paper</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">808 Ateco large open piping tip</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">1 half-sheet parchment paper</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">small offset spatula</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">2" flower cookie cutter</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">20" Taping Knife (you can find taping knives at the hardware store)</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">***</span></span></div>
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<span style="background-color: #f3f3f3;"><i style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;">For the Almost an Angel Cake</i><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">12 ounces unbleached cake flour (I use King Arthur. Unbleached is important)</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">8 ounces whole milk, room temperature</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">6 ounces egg whites, room temperature (about 6 egg whites)</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">1 tablespoon vanilla extract</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">13 ounces granulated sugar</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">1 tablespoon + 1 teaspoon baking powder</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">1 teaspoon salt</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">6 ounces unsalted butter, room temperature</span></span><br />
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<span style="background-color: #f3f3f3;"><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">Preheat the oven to 350ºF. Spray two 8" cake pans with non-stick cooking spray and line the bottoms with rounds of parchment. Set aside.</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt. Whisk for 30 seconds to distribute the leavening.</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">Cut the butter into tablespoon pieces and place on top of the dry ingredients. Mix on low until the flour/butter mixture looks like wet sand and there are no dry streaks remaining.</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">In a small pitcher, stir together the milk, egg whites, and vanilla. Add half the mixture with the mixer on low and once relatively combined, mix on high for 1 1/2 minutes. Scrape down the bottom and sides of the bowl. Add the remaining egg white/milk and mix for 1 minute on high.</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">Divide the batter among the 2 prepared cake pans and bake for 25 - 30 minutes on the middle rack of the oven or until the cakes spring back when gently poked. Allow the cakes to rest 10 minutes in the pan and then run a paring knife along the edge of the cake pan to release the cakes. Turn them over onto a cooling rack and allow to cool completely.</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">Once cool wrap loosely in plastic wrap and freeze for 1 hour. Trim any doming on the top of the cake and then torte each layer evenly in half (aka, cut them in half) with a long serrate knife. Set aside.</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><i style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;">For the Devil's Food</i><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">6 ounces unsalted butter, room temperature</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">12 ounces granulated sugar</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">1 teaspoon salt</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">9 ounces unbleached cake flour</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">3 ounces Dutched cocoa</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">2 teaspoons baking powder</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">4 large eggs, room temperature</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">12 ounces whole milk, room temperature</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">1 tablespoon vanilla extract</span></span></div>
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<span style="background-color: #f3f3f3;"><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">Preheat oven to 350ºF. Spray two 8" cake pans with non-stick cooking spray and line the bottoms with rounds of parchment. Set aside.</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on high until the mixture is light and fluffy, about 4 minutes.</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">In a small bowl, whisk together the flour, cocoa, baking powder, and salt for 30 seconds to distribute the leavening.</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">With the mixer on low, add the eggs, one at a time, mixing until each is incorporated and scraping the sides and bottom of the bowl between each addition.</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">Add the vanilla and mix to combine.</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">Add 1/3 of the flour mixture with the mixer on low and then 1/2 of the milk, then another 1/3 of the flour mixture, then the rest of the milk and then the rest of the flour mixture. Scrape the sides and bottom of the bowl every once in a while to make sure everything's incorporated. Divide the mixture evenly among the two prepared pans and bake for 30 - 35 minutes or until a toothpick comes out clean. Allow the cake to rest 10 minutes in the pan and then run a paring knife along the edge of the pan to release. Turn out onto a cooling rack and allow to cool completely. Once cool, wrap loosely in plastic wrap and freeze for 1 hour. </span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">Trim any doming on the top of the cake and then torte each layer evenly in half (aka, cut them in half) with a long serrate knife. Set aside.</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><i style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;">For the peanut butter mousse</i><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">One 8 ounce package of Philadelphia cream cheese, room temperature</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">2 cups smooth peanut butter</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">1 1/2 cups confectioner's sugar</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">3/4 cup heavy cream</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">1 teaspoon vanilla</span><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><br style="color: #222222; font-family: "Bodoni FLF", serif; line-height: 30.9925px; text-align: center;" /><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">Combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment. Whisk on low until the confectioner's sugar is somewhat distributed and then mix on high until smooth.</span></span></div>
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<span style="background-color: white;"><span style="color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;"><i style="background-color: #f3f3f3;">For the chocolate buttercream</i></span></span></div>
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<span style="background-color: white;"><span style="background-color: #f3f3f3; color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">10 egg whites</span></span></div>
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<span style="background-color: white;"><span style="background-color: #f3f3f3; color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">2 cups sugar</span></span></div>
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<span style="background-color: white;"><span style="background-color: #f3f3f3; color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">2/3 cup water</span></span></div>
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<span style="background-color: white;"><span style="background-color: #f3f3f3; color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">pinch salt</span></span></div>
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<span style="background-color: white;"><span style="background-color: #f3f3f3; color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">1/2 teaspoon lemon juice</span></span></div>
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<span style="background-color: white;"><span style="background-color: #f3f3f3; color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">2 pounds unsalted butter, slightly cooler than room temperature but NOT hard (you likely won't need all of it, so don't precut it. Just cut pieces as you go)</span></span></div>
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<span style="background-color: white;"><span style="background-color: #f3f3f3; color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">8 ounces bittersweet chocolate (at least 60%), melted and slightly cooled</span></span></div>
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<span style="background-color: #f3f3f3; color: #222222; font-family: "bodoni flf" , serif; line-height: 30.9925px; text-align: center;">In a heavy saucepan, combine the sugar, water, salt and lemon juice. Stir over low heat until the sugar has completely melted. Using a damp pastry brush, wipe down any sugar crystals back into the mix, clip on a sugar thermometer and raise heat to medium-high. Heat the sugar syrup to 240º - 245ºF.</span><br />
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<span style="background-color: #eeeeee;">While the sugar is heating, add the egg whites to the CLEAN bowl of a stand mixer and using a whisk attachment, whisk until the egg whites are foamy. Stream the hot sugar syrup down the side of the bowl with the mixer running and then mix on high until the bowl is cool to the touch and the meringue is shiny white and reaches stiff peak stage.</span></span><br />
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Add the butter, a few tablespoons at a time, and continue adding the butter until the buttercream tightens, smooths out and becomes spreadable. Again, you may not need all the butter and you'll know when you're getting close when the mixture looks as if it's breaking or curdling. It doesn't always do this but if it does, that's perfectly normal and a sign that you're getting close. Add a few more knobs of butter and let the mixer do the work. Once the buttercream comes together, take out 350g of plain buttercream and set aside. Stream in the melted chocolate into the remaining buttercream and mix until combined.<br />
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<i>To assemble</i></div>
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Take a layer from both the Almost an Angel cake and devil's food that is the least perfect. Using a 2" flower cookie cutter, stamp out flower shapes from the Angel layer and then cut in half to make clouds. Wrap the clouds in plastic wrap and set aside. </div>
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Break the set aside devil's food layer into small pieces and place on a parchment lined sheet pan. Bake the devil's food pieces in a low oven, about 200ºF, until the pieces have dried out completely. Allow to cool and then pulverize in a food processor. Set aside.</div>
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Place a Devil's Food layer on an 8" cake round. Fill a large pastry bag fitted with a large open tip ( I used an 808 Ateco tube) with 425g of chocolate buttercream, set the remaining buttercream aside for finishing the sides. Pipe a perimeter of buttercream on the outside edge of the cake and then spread 1/5 of the peanut butter mousse (about 300g) inside the buttercream dam.</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6714870890747740880.post-32951941928433714682016-08-08T11:02:00.000-07:002016-08-08T11:24:56.813-07:00"SURPRISE! You're a STAR!" Mousse Cake with mirror drip glaze.<br />
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If you have a favorite mousse recipe, you can feel free to adapt it to this technique. The following rule applies to ALL mousse cakes made with both the interior surprise AND the glaze: (1) whichever mousse you choose to use as the interior image mousse, it must be frozen solid in order to be handled properly (2) the mousse cake, once finished and ready for glazing, must be FROZEN and the glaze should register between 90-95ºF.</div>
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Before we get into the photo montage, let me just state unequivocally that you shouldn't use a traditional metal bundt pan for this cake. It won't unmold, at least not easily. So while the following does a good job of visually explaining how to make the surprise inside, if you use a metal bundt the real surprise is that it will NEVER RELEASE! Instead, invest in a silicone bundt pan like <a href="https://www.amazon.com/Sorbus%C2%AE-Silicone-Fluted-Mold-Bunt/dp/B00H25OJA8" target="_blank">these</a>. That's what I did after spending hours gently heating the sides of this bundt pan only to end up with soup. With silicone, you can just peel that sucker off the frozen mousse. </div>
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SURPRISE! YOU'RE A STAR! Mousse Cake<br />
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<i>For the mousse</i><br />
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<i>NOTE: For the surrounding/outer mousse, use a double recipe. Make the inner/image mousse first and spread it into a parchment lined 9" x 13" pan and freeze solid. Once frozen, make the double recipe for the outer mousse.</i><br />
<i><br /></i>
1 tablespoon unflavored, powdered gelatin<br />
1/4 cup plus 1/3 cup water (cool)<br />
1 cup fruit purée<br />
1 cup sugar<br />
5 egg whites<br />
pinch salt<br />
1 1/2 cups heavy cream<br />
1/2 cup mascarpone cheese<br />
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Pour 1/4 cup water into a microwave safe bowl and sprinkle the gelatin in an even layer over the water and allow to sit for about 10 minutes or until the gelatin looks completely saturated, like wet sand.<br />
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<i>NOTE! Always use cool water to bloom gelatin. If it's too warm, only the outer portion of the granule with absorb water and the gelatin won't melt once warmed .</i><br />
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Microwave the gelatin mixture on 50-percent power for 20 seconds at a time, swirling the bowl between each heating, until the gelatin is completely melted. Be careful not to overheat because this can kill the efficacy of the gelatin. You want to time the melting of the gelatin so that it is still liquid when you incorporate it into the cold whipped cream mixture it's tough to fold in gelatin that has already solidified. You'll end up with chunks.<br />
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In a medium saucepan, gently heat the purée (I used passion fruit puree for the outer mousse and strawberry puree for the inner/image mousse) and stir in the gelatin mixture. Set aside.<br />
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In a heavy saucepan over low heat, combine the sugar and 1/3 cup water. Stir until the sugar completely dissolves. Wash down the sides of the pan with a damp pastry brush. Clip on a thermometer, stop stirring, and heat the syrup to 234ºF.<br />
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Meanwhile, whisk the egg whites with salt in the CLEAN bowl of a stand mixer until foamy. When the sugar reaches the correct temperature, lower the speed of the mixer to medium-high and carefully pour the hot sugar syrup down the side of the bowl. Once all of the syrup has been added, increase the speed to high and whip until the meringue is a shiny, bright white and maintains stiff peaks when you lift the whisk attachment. Transfer the meringue to a metal bowl and set aside.<br />
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Using the same mixing bowl the meringue was in (you don't have to clean it), add the heavy cream and mascarpone and whip until they achieve medium-stiff peaks.<br />
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Combine the whipped cream and meringue, gently folding the two together.<br />
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Add 1/2 cup of the cream meringue mixture to the purée and whisk to lighten.<br />
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Quickly add the gelatin-purée mixture, make sure the gelatin mixture isn't too warm or the cream-meringue mixture will break and deflate. But also make sure that the gelatin hasn't cooled so much that it's begun to set-it should be fluid so you're not left with nibs of Jell-O in the mousse. Work quickly to ensure a smooth, silken texture.<br />
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For the surrounding mousse, gently spray the mold with non-stick cooking spray and add a little more than half into your surrounding mousse into the silicone mold. Using a cookie cutter that is no taller than the height of the silicone bundt pan, stamp out shapes from the frozen interior/image mousse and gently push them into the surround mousse. You can see I used TWO cutters and punched an image out of the larger shape. This gives you more bang for you buck surprise wise. Make sure to place the shapes as close together as you can so that you get more surprise for each slice. Spread the remaining mousse over the images and freeze until solid, preferably overnight.<br />
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<i>For the glaze</i><br />
<i><br /></i>
25 ounces white chocolate, finely chopped<br />
12 ounces cool water, divided<br />
20 ounces sugar<br />
14 ounces sweetened condensed milk<br />
1.5 ounces granulated gelatin<br />
gel dye<br />
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Place half the water in a bowl and sprinkle the gelatin evenly over the water. Allow to sit until the gelatin is uniformly soaked and looks like wet sand. Once the gelatin is bloomed, move onto the next step.<br />
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In a heavy saucepan, combine the remaining water, sugar and sweetened condensed milk. Stir over low heat until the sugar has completely melted. Take from the heat and stir in the gelatin. Continue stirring until the gelatin is melted.<br />
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Place the white chocolate in a shallow bowl and pour the hot gelatin mixture over the chocolate. Shimmy the bowl to make sure the chocolate is covered. Allow to sit until the chocolate is melted, add a few drops of gel dye (color is your choice!) and then whisk until smooth. Pour the mixture through a sieve and into a pitcher with a spout and melt occasionally, checking the temperature often. Once the temperature has reached 95ºF, unmold the mousse cake from the silicone mold and place on a cooling grate over a parchment lined sheetpan. Pour the glaze over the frozen mousse cake, making sure not to return to an area of the cake you've already covered otherwise the finish will be lumpy. Serve immediately or refrigerate for 1/2 hour before serving. Using a very hot, clean knife to make each slice.<br />
<i><br /></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6714870890747740880.post-13360577585229861652016-08-04T13:52:00.002-07:002016-08-04T13:52:14.951-07:00Everyone Gets a Chocolate Chip Cookie<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/AVvXsEhKVFhHLy07LB0LqyMMh_dW-rf3Ot6L80e4iIwLZJ9WRs-qkuMuYSQmPD18nkF2l6uS253wnPE6w6TIVCtENf5rnf-nREX3Z34ssPxroZoodiT8Qwkk_O9LraKpwLpgw-4oZLna10xxbjY/s1600/FullSizeRender+%252818%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVFhHLy07LB0LqyMMh_dW-rf3Ot6L80e4iIwLZJ9WRs-qkuMuYSQmPD18nkF2l6uS253wnPE6w6TIVCtENf5rnf-nREX3Z34ssPxroZoodiT8Qwkk_O9LraKpwLpgw-4oZLna10xxbjY/s640/FullSizeRender+%252818%2529.jpg" width="572" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Picture from <i>Let Them Eat Cake</i> taken by Tina Rupp</td></tr>
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On this wonderful day, National Chocolate Chip Cookie Day, I am posting the very first recipe from my book <i>Let Them Eat Cake</i>. This recipe, like all the others in the book, offers a traditional option, with all the butter bells and whistles, but it also includes a gluten-free option, a vegan option and a healthier option...because EVERYONE should get to eat a chocolate chip cookie on such an auspicious Thursday.<br />
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6714870890747740880.post-7201417473836780072016-08-01T11:26:00.001-07:002016-08-01T11:29:38.163-07:00Creamy Artichoke and Heirloom Tomato Tart<div class="separator" style="clear: both; text-align: center;">
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I remember the exact moment I first tried an artichoke. It was in Jennifer Nunes' kitchen in Arlington, VA. We were in the fifth grade. Her mother set down a ramekin with melted butter. I'm half German, I am born to love butter. If this family enjoyed it melted, I could get down with that tradition. I just needed bread. But what Mrs. Nunes set before me wasn't bread, not nearly. Here was an alien flower, its petals topped with delicate spikes. I watched Jennifer pluck a leaf and dip the fleshy end into the butter then gently scraping the meat with her teeth. I followed suit, making sure that my introductory leaf cradled a healthy puddle of butter.<br />
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<a name='more'></a>It was fabulous. I helped polish off the entire globe and another along with it. Years later, in college, my best friend Christine introduced me to the cocktail staple that is baked artichoke dip. It's one of those modest Betty Crocker Cookbook offerings that survived the 50s culinary dumpster fire that included vile gems like Super Supper Salad Loaf and we're better for it.<br />
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<tr><td class="tr-caption" style="text-align: center;">No. Just, no.</td></tr>
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I'm happy to join the artichoke parade, borrowing from my culinary ancestors and adding to their yummy legacy with a tart that uses puff pastry as a base, which adds a flaky crispness that compliments the simple creaminess of the baked filling. Fresh heirloom tomatoes, just off the vine and thinly sliced, are a juicy foil for all that buttery lusciousness. Top with fresh herbs and you've got yourself the ultimate summer tart. Betty Crocker would approve.<br />
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CREAMY ARTICHOKE and HEIRLOOM TOMATO TART<br />
<i>(makes one 18" x 13" tart)</i><br />
<i><br /></i>
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<i><br /></i>
<i>For the pastry</i><br />
<i><br /></i>
2 pounds puff pastry, either frozen (blech) or homemade. Here's a <a href="http://www.craftsy.com/ext/GesineBullock-Prado_9037_H" target="_blank">link</a> to my Craftsy puff pastry class at a 50% off discount so you can get yourself away from the freezer aisle and enjoy the beauty of real puff pastry. You can also do a search on this blog for quick puff as well!<br />
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<i>For the filling</i><br />
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1 (8 ounce) package Philadelphia cream cheese<br />
1 (6.5 ounce) tin marinated artichoke hearts, drained and quartered<br />
1 cup grated parmigiano reggiano<br />
1/2 cup Hellman's (or Good Food) mayonnaise<br />
1 small onion, roughly chopped<br />
3 small cloves garlic, roughly chopped<br />
1 tablespoon olive oil<br />
1/2 teaspoon smoked paprika<br />
1/2 teaspoon maple syrup<br />
salt and pepper to taste<br />
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<i>For the topping</i><br />
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5-6 fresh, heirloom tomatoes of differing color and size<br />
fresh herbs<br />
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<i>Procedure</i><br />
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Preheat the oven to 375ºF. Line a half-sheet pan with parchment. Set aside.<br />
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Roll the puff pastry into a rough 18" x 13" rectangle. Use a half-sheet pan as a guide. Allow the dough to rest for 20 minutes in the refrigerator and then trim the sides with a sharp knife. Dock the dough using a fork. Bake for 20-25 minutes or until the puff has risen, is golden brown and is just set. Set aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfAqY5pQhnxiJ-QLvpXzenOrspwSW6dSutzwozJ36_VyV88ccQ1JNW-dhgraEsX4gD8gryhunjYYRw6_ahde7kbNEwN0psm68x0WYUy22A3GA7mUyNHGkjO9xVOdmc8arvC4vOKU-qDqs/s1600/Image-1+%25287%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfAqY5pQhnxiJ-QLvpXzenOrspwSW6dSutzwozJ36_VyV88ccQ1JNW-dhgraEsX4gD8gryhunjYYRw6_ahde7kbNEwN0psm68x0WYUy22A3GA7mUyNHGkjO9xVOdmc8arvC4vOKU-qDqs/s640/Image-1+%25287%2529.jpg" width="640" /></a></div>
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While the dough is baking, add the 1 tablespoon of olive oil into a pan and add the onion and garlic. Sauté over low heat until softened. Add the maple syrup and paprika and stir to combine.<br />
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In the bowl of a food processor, add the cream cheese, artichoke hearts, parmigiano, mayo, onion & garlic mixture, salt and pepper. Pulse until smooth.<br />
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Gently spread the artichoke mixture over the puff, leaving about 1/2 inch of the edge naked. Top with sliced tomatoes and bake for 10-15 minutes or until the edges of the filling just start to brown.<br />
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Top with fresh herbs and serve warm.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6714870890747740880.post-82311944935300275002016-07-25T06:00:00.000-07:002016-07-30T20:39:45.153-07:00DEVIL'S CREAM PIE with a twist<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/AVvXsEgzbBnI5DbjlOpEwMalLp-RM0Ra4j_H_ik1pZn31YJHK1hE0PCTICJB9R7wxrcaBiJ7r0HW8VvU6jv58LkG_qw7fFTjY4-t5xNi4yNUkFhyJ_tcW0yTcoG3N-_Wm3xbihf2i-6tJafUT8s/s1600/FullSizeRender+%252810%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzbBnI5DbjlOpEwMalLp-RM0Ra4j_H_ik1pZn31YJHK1hE0PCTICJB9R7wxrcaBiJ7r0HW8VvU6jv58LkG_qw7fFTjY4-t5xNi4yNUkFhyJ_tcW0yTcoG3N-_Wm3xbihf2i-6tJafUT8s/s640/FullSizeRender+%252810%2529.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Devil's Cream with an added layer of strawberry mousse.</td></tr>
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When I was a kid, I was obsessed with Oreos. Who am I kidding? I'm still obsessed with Oreos. I went so far as to steal an entire package from my neighbors house and I've not matured enough to say I'd not steal again. I wrote a chapter in my baking memoir, <i>My Life from Scratch</i>, all about my Oreo capers and I finished it with the recipe for Devil's Cream Pie, a favorite in my Montpelier pastry shop.</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/AVvXsEhw1ROf1ddQ-Az8VKQHwZHomIl8BcrLbTNlv3sDbOH_YwK2KzqXsgJxiQYNNlJGt9yY9u6zWOgsOqHAmXbjX7CvRo6SfXzg23Rput4rAzUDmnQcOQwUuGa6-YccvIYTnPy__F36qyuEEz0/s1600/FullSizeRender+%252811%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw1ROf1ddQ-Az8VKQHwZHomIl8BcrLbTNlv3sDbOH_YwK2KzqXsgJxiQYNNlJGt9yY9u6zWOgsOqHAmXbjX7CvRo6SfXzg23Rput4rAzUDmnQcOQwUuGa6-YccvIYTnPy__F36qyuEEz0/s640/FullSizeRender+%252811%2529.jpg" width="404" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>From "My Life from Scratch". Illustration by Raymond Prado</i></td></tr>
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I've updated the recipe a bit, adding alternatives so you can jazz up the intensely chocolate pie with strawberry or peanut butter mousse. But I've gotta say, it's plenty special in it's original state: Oreos, deep dark chocolate, and luscious Swiss meringue.</div>
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If you missed me making the Devil's Cream Pie on the Today Show, here's the video.<br />
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<iframe frameborder="0" scrolling="no" src="http://www.today.com/offsite/devil-s-cream-pie-this-recipe-is-delicious-and-simple-to-make-731628099584" style="height: 100%; position: absolute; width: 100%;"></iframe> </div>
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<a name='more'></a><i><br /></i></div>
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DEVIL'S CREAM PIE</div>
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<i>For the Crust</i></div>
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36 Oreos (which is exactly 1 regular sized bag's worth of cookies)</div>
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6 tablespoons unsalted butter, melted</div>
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Preheat oven to 350ºF.</div>
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Line the bottom of an 8" springform pan with parchment and spray with non-stick baker's spray. Set aside.</div>
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Break up the cookies (the cookie and innards, we're using the filling too) and place in a food processor. Pulse until they are almost a sand consistency and then break up any large pieces with your fingers. Transfer 2 tablespoons of the cookie crumbs into a small bowl. Set aside. </div>
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Transfer the ground cookies to a large bowl. Pour the butter onto the cookies and immediate stir the mixture until the butter evenly saturates the cookie dust, making sure there are no pockets of butter or dry cookies left. Squeeze a small amount of the crust between your fingers to make sure it holds it shape.</div>
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Press the cookie mixture onto the the bottom and along the sides of the springform pan. Don't worry about the sides of the pie looking perfect and even along the edge. It looks great with a little jagged on top. Make sure that there are no gaps! </div>
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Bake the crust for 10 minutes. Once out of the oven, check to make sure there are no cracks that have formed in the crust. If so, while the crust is still warm and malleable, gently work the crust to fill the gaps. </div>
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Alternatively, gently line the cookie filled pan with parchment and fill with pie weights (for this, sometimes beans or rice are better since you need quite a bit of pie weights to fill up the cavity) up to the top. Bake for 10 minutes. Remove the parchment and weights and bake for 5 minutes more. </div>
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<span style="font-size: 12.8px;">Set aside to cool completely.</span></div>
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<i>For the Filling</i></div>
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2 cups heavy (or whipping) cream</div>
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1 tablespoon vanilla bean paste (or vanilla extract)</div>
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2 tablespoons sugar</div>
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2 tablespoons granulated unflavored gelatin</div>
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1 cup whole milk</div>
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1 tablespoon espresso powder <i>(optional)</i></div>
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1 pound bittersweet chocolate (at least 60%), finely chopped</div>
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1/4 teaspoon salt</div>
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In a heavy saucepan, combine the heavy cream, sugar and salt. Stir over low heat until the sugar has melted. Increase the heat to medium high and allow the mixture to just come to a boil.</div>
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In the meanwhile, in a wide shallow bowl, add the milk and sprinkle the gelatin evenly over the milk and let it sit until it blooms (the gelatin will look like wet sand and be saturated with moisture. Make sure there are no dry patches of gelatin).</div>
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Take the cream off the heat once it reaches a boil and immediately add the gelatin/milk mixture and then the vanilla. Stir with a whisk to incorporate the gelatin and then immediately add the chocolate. Tip the pan back and forth to make sure the chocolate is is completely covered with the hot liquid. Let this sit for a few minutes then whisk the chocolate, making sure that it is completely melted and combined with the liquid (this is when you'd add any extra extracts).</div>
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Holding a sieve over the crust, pour the chocolate mixture through the sieve and into the crust to keep any lumps of unmelted gelatin from joining the chocolate pie party. Carefully transfer the pie to the refrigerator and cool until completely set, about 3 hours but preferably overnight.</div>
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Alternative: The pie sets up very firmly and it's silky and lovely. To soften it up, you can pour the chocolate mixture into a bowl and refrigerate until it's cooled and firmed just a litte, to the consistency of pudding. If you allow the filling to set too long, it will be impossible to loosen. Whip 1 cup of heavy cream/whipping cream and fold it into the chocolate mixture and then add to the cooled crust.</div>
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<i>For the Swiss Meringue Topping</i></div>
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10 egg whites</div>
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2 cups sugar</div>
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<span style="font-size: 12.8px;">1/8 teaspoon salt</span></div>
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Place the egg whites, sugar and salt in the bowl of a stand mixer and set over simmering water. Whisk constantly until the sugar has completely melted, the mixture feels as if it has thinned a bit and the temperature of the egg whites reaches 160ºF (this is the temperature at which any harmful bacteria are killed).</div>
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Transfer the bowl to a stand mixer fitted with the whisk attachment. Whisk on high until the meringue has very stiff, shiny peaks.</div>
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Prior to adding the meringue, sprinkle the reserved 2 tablespoons of cookie dust over the top of the filling. This creates something of a barrier between the filling and the meringue, helping the meringue to keep from weeping (sugar is hygroscopic, which means it draws in moisture and that's why meringue beads when it sits on top of a filling for a while).</div>
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You can dump all the meringue straight on top and use a spoon or offset spatula to spread it in a jaunty fashion or you can pipe lovely peaks all along the top. You can also quickly torch the meringue to make it marshmallow toasty or serve glistening and white.</div>
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ALTERNATIVES!</div>
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You can stir in extracts to the chocolate mixture just before pouring into the crust. Almond, mint, orange and raspberry extracts go beautifully with chocolate.</div>
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Or, you can add a layer of strawberry or peanut butter mousse to the set chocolate filling before adding the topping! This not only looks great when you cut into the pie, it's also insanely delicious. On top of all that, they are super fast. One thing that's important: HALVE the meringue recipe if you're going to add the mousse.</div>
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<i>Easy Strawberry Mousse</i></div>
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<span style="color: black; font-family: "vollkorn"; font-size: 15.4px; line-height: 21.56px;">1/2 (4 ounce) package Philadelphia cream cheese, room temperature (very soft)</span><br />
<span style="color: black; font-family: "vollkorn"; font-size: 15.4px; line-height: 21.56px;">1 cups heavy cream</span><br />
<span style="color: black; font-family: "vollkorn"; font-size: 15.4px; line-height: 21.56px;">1 1/2 cups hulled and diced strawberries</span><br />
<span style="color: black; font-family: "vollkorn"; font-size: 15.4px; line-height: 21.56px;">1/2 cup granulated sugar</span><br />
<span style="color: black; font-family: "vollkorn"; font-size: 15.4px; line-height: 21.56px;">1/2 cup confectioner's sugar</span><br />
<span style="color: black; font-family: "vollkorn"; font-size: 15.4px; line-height: 21.56px;">1/2 packet gelatin</span><br />
<span style="color: black; font-family: "vollkorn"; font-size: 15.4px; line-height: 21.56px;">1/4 cup freshly squeezed lemon</span><br />
<span style="color: black; font-family: "vollkorn"; font-size: 15.4px; line-height: 21.56px;">1/4 cup water</span><br />
<br style="color: black; font-family: Vollkorn; font-size: 15.4px; line-height: 21.56px;" />
<span style="color: black; font-family: "vollkorn"; font-size: 15.4px; line-height: 21.56px;">In a bowl, combine the diced strawberries and the sugar. Stir to combine. Allow to sit about 20 minutes for the juices to start running. Transfer to a saucepan and stir over low heat until the strawberries are soft and the juices start to thicken to the point they coat the back of a spoon. Transfer to a blender or food processor and pulse until smooth. Run the puree through a fine sieve. </span></div>
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<span style="color: black; font-family: "vollkorn"; font-size: 15.4px; line-height: 21.56px;">Combine the lemon juice and water in a bowl and sprinkle the gelatin in an even layer over the top. Allow to sit for at least 5 minutes to bloom (the gelatin should look like wet sand). Once bloomed, melt the gelatin in the microwave in 30 second bursts at 30-40%. Swirl the bowl in between blasts and continue until the gelatin is completely melted. Combine the strawberry puree and the gelatin mixture and stir to combine. Allow to cool to room temperature but make sure it doesn't set.</span><br />
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<span style="color: black; font-family: "vollkorn"; font-size: 15.4px; line-height: 21.56px;">In a food processor combine the cream cheese, confectioner's sugar and cooled puree and mix until smooth. Transfer to a large bowl. Whip the heavy cream to stiff peaks and fold into the cream cheese/puree mixture. Alternatively, use a stand mixer: in the bowl of a stand mixer fitted with paddle attachment, combine the cream cheese and the confectioner's sugar. Mix until smooth. Swap out the paddle attachment for the whisk attachment. Add the heavy cream and whisk on high until the mixture is thick and almost has stiff peaks. With the mixer running on low, slowly add the strawberry mixture. Once added, mix on high until combined.</span></div>
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<i>Easy Peanut Butter Mousse</i></div>
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<span style="color: black; font-family: "vollkorn"; font-size: 15.4px; line-height: 21.56px;">One 8 ounce package of Philadelphia cream cheese, room temperature</span><br />
<span style="color: black; font-family: "vollkorn"; font-size: 15.4px; line-height: 21.56px;">2 cups smooth peanut butter</span><br />
<span style="color: black; font-family: "vollkorn"; font-size: 15.4px; line-height: 21.56px;">1 1/2 cups confectioner's sugar</span><br />
<span style="color: black; font-family: "vollkorn"; font-size: 15.4px; line-height: 21.56px;">3/4 cup heavy cream</span><br />
<span style="color: black; font-family: "vollkorn"; font-size: 15.4px; line-height: 21.56px;">1 teaspoon vanilla</span><br />
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<span style="color: black; font-family: "vollkorn"; font-size: 15.4px; line-height: 21.56px;">Combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment. Whisk on low until the confectioner's sugar is somewhat distributed and then mix on high until the mousse is smooth and fluffy.</span></div>
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<span style="font-family: "vollkorn";"><span style="font-size: 15.4px; line-height: 21.56px;">ASSEMBLE</span></span></div>
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<span style="font-family: "vollkorn";"><span style="font-size: 15.4px; line-height: 21.56px;">For both mousses, the procedure is the same. Allow the chocolate filling to set and then spoon or pipe the mousse filling gently on top. You can refrigerate an hour to set more firmly or you can immediately add the Swiss meringue topping. Serve immediately!</span></span></div>
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