tag:blogger.com,1999:blog-28039085320233949652024-02-07T11:33:01.019-08:00Emily Made ThatEmilyhttp://www.blogger.com/profile/06402886907534810361noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-2803908532023394965.post-25498110206538300822015-07-01T05:36:00.001-07:002015-07-01T05:36:54.636-07:00Almond Plum Tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFgRuQH_A1nv6C5n3rG4bo8SuyJ266NRUj688O9wVN123rNt71-rr6G5DD-cFj47QfDB4kjvteJ9FcX00F7r_fSAHBe1smZq0Q6ecWc-R4N2H5EMu1gSUue0H-2tJhQeHjfp-xB1h3zFrO/s1600/IMG_8561.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFgRuQH_A1nv6C5n3rG4bo8SuyJ266NRUj688O9wVN123rNt71-rr6G5DD-cFj47QfDB4kjvteJ9FcX00F7r_fSAHBe1smZq0Q6ecWc-R4N2H5EMu1gSUue0H-2tJhQeHjfp-xB1h3zFrO/s640/IMG_8561.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;"> Contrary to popular belief, almonds –not peanuts – are the
most popular nut in world. Almonds are also extremely good for you. They are a
rich source of calcium, magnesium, fiber, and most of the vitamins, as well as being the biggest barriers against cardiovascular disease and diabetes. I like to use that fact to justify eating more than one piece of this tart in one sitting. In this almond paste
tart, plums and almonds work together in harmony, bringing sweetness and
tartness in every bite. Partially
prebaking the tart crust allows the tart to stay soft when being served, while
the crust itself will be golden brown and baked to perfection.<o:p></o:p></span></div>
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<h2>
<span style="font-family: Verdana, sans-serif;">Almond Plum Tart</span></h2>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Yields 1 9" tart</span></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients:<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Crust:<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">1 ¼ cup all purpose flour<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">½ cup confectioners’ sugar<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">½ cup salted sweet cream butter (cut into small cubes)<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">2 egg yolks<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">1 tbsp heavy cream<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;">Filling:<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup skinned almonds<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">2/3 cup sugar<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp vanilla extract<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">½ tsp almond extract<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">1 large egg<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">4 tbsp butter<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">4 medium plums<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Start by making the dough for your
crust. In a large bowl, whisk together the flour and confectioners’ sugar. Add
in the cubed butter, and use your fingers to coat and squeeze the butter until
you have large crumbs. In a small bowl, mix together the egg yolks and cream.
Pour the egg mixture into the crumbs and knead it together until you have a
smooth ball of dough. Wrap in plastic wrap and chill in the refrigerator for 30
minutes. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"> Roll out your dough to an even thickness of about 1/8 of an
inch. Transfer the dough to your 9 inch tart pan, and press it into the bottom
of the pan. Trim around the edge of the pan so there is no dough hanging over.
Put the tart pan with the dough in it into the freeze for 15 minutes. After
that time is up, line the tart crust with a large piece of aluminum foil. Fill
the foil-lined crust with uncooked rice or beans to weigh it down. Bake for 15
to 20 minutes (until the crust is fully dried out). Remove the partially
prebaked tart crust from the oven. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"> Preheat the oven to 350 degrees Fahrenheit
(180 degrees Celsius).<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"> In a food processor, blend the almonds with the sugar until
the almonds are fine crumbs. Add the vanilla extract, almond extract, and egg,
and blend again until fully combined. Slightly melt the butter, then blend in
into the almond mixture. Use a little
spatula to spread the almond paste evenly around your tart crust. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"> Cut the plums into quarters, and arrange them circularly on
top of the almond paste. </span><span style="font-family: Verdana, sans-serif;">Bake for 30 to 35 minutes or until the almond paste is set and
golden. Cool until the swollen plums have gone down. Sprinkle raw sugar on top
before serving.</span></div>
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<o:p></o:p></div>
Emilyhttp://www.blogger.com/profile/06402886907534810361noreply@blogger.com0tag:blogger.com,1999:blog-2803908532023394965.post-33161087327622630492015-04-24T18:14:00.001-07:002015-04-24T18:14:17.027-07:00Sweet Strawberry Mascarpone Tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuGXA0-yAIWuqu6UOqHVfAqMw0T_782nOBn5JLeoevST1MqQZQjHDt1LHFXFS5N1BSHZZJy9tAqof5fqU-ZoLOAnsucTB9tDSWF5OuaEM1A2OHpxvhol8YrZOJ63mdOb4nDUegtI4-7Ige/s1600/IMG_8532.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuGXA0-yAIWuqu6UOqHVfAqMw0T_782nOBn5JLeoevST1MqQZQjHDt1LHFXFS5N1BSHZZJy9tAqof5fqU-ZoLOAnsucTB9tDSWF5OuaEM1A2OHpxvhol8YrZOJ63mdOb4nDUegtI4-7Ige/s1600/IMG_8532.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Did you know that the first fruit to ripen in the spring (at
least here in the USA) is strawberries? Spring has finally sprung here in New
England, and with the spring comes the beautiful strawberries that are
showcased in this tart. “Berries n’ Cream” is taken to a whole new level of
elegance with the sweet mascarpone cheese filling for the tart pairing
perfectly with the tart sweetness of the strawberries. Whether this tart is
served at an afternoon tea, or at a family picnic, its versatile appearance and
taste will perfectly suit every occasion. <o:p></o:p></span></div>
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<h2>
<span style="font-family: Verdana, sans-serif;">Sweet Strawberry Mascarpone Tart</span></h2>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Yields 1-9” tart</span><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;">Crust:<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">1 ¼ cup all purpose flour<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">½ cup confectioners’ sugar<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">½ cup salted sweet cream butter (cut into small cubes)<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">2 egg yolks<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">1 tbsp heavy cream<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Sweet Mascarpone Filling: <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">8 oz mascarpone cheese<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">¾ cup heavy cream<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">¼ cup confectioners’ sugar<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">2 tsp vanilla <o:p></o:p></span></div>
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<o:p><span style="font-family: Verdana, sans-serif;"><br /></span></o:p></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;">Topping:<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">2 tbsp seedless strawberry jam<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">About 14 strawberries<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-indent: .5in;">
<span style="font-family: Verdana, sans-serif;">Start by making the dough for your
crust. In a large bowl, whisk together the flour and confectioners’ sugar. Add in
the cubed butter, and use your fingers to coat and squeeze the butter until you
have large crumbs. In a small bowl, mix together the egg yolks and cream. Pour
the egg mixture into the crumbs and knead it together until you have a smooth
ball of dough. Wrap in plastic wrap and chill in the refrigerator for 30
minutes. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">The nice thing about this tart is
that the filling is not baked, so it is very light and airy. That being said,
the crust must be prebaked. Roll out your dough to an even thickness of about
1/8 of an inch. Transfer the dough to your 9 inch tart pan, and press it into
the bottom of the pan. Trim around the edge of the pan so there is no dough
hanging over. Put the tart pan with the dough in it into the freeze for 15
minutes. After that time is up, line the tart crust with a large piece of
aluminum foil. Fill the foil-lined crust with uncooked rice or beans to weigh
it down. Bake for 15 to 20 minutes (until the crust is fully dried out). Remove
the foil and weight from the pan and reduce the temperature to 350 degrees Fahrenheit
(180 degrees Celsius). Continue to bake until your crust is golden brown (about
10 to 15 minutes). Set aside to cool while you make the cream.<o:p></o:p></span></div>
<span style="font-size: 11pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: 11pt;"> </span>In a large bowl, beat together the mascarpone,
cream, confectioners’ sugar, and vanilla. Beat on high until stiff peaks form (about
2 or 3 minutes). Use a spatula to spread the sweet mascarpone cream into the cooled
tart. Arrange the strawberries (pointed ends up!) on top of the tart. Melt the
strawberry jam in a small saucepan. Use a pastry brush to brush the melted jam
onto the strawberries. </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 18.3999996185303px;"><br /></span></span><span style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;"></span></span>
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<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Re0AHZ-m5gCAZb1ybVnjbnK73Em8HXN5kUL99TB1iqvid28MJLHabo9pKpuCpCDOB77oquTIW2zatpPPL2-x5OBAood_XtuTB9LwuFbk9EHLV9xrimrhAjagQOhGOFb1iCY0LOG0K8uO/s1600/IMG_8535.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Re0AHZ-m5gCAZb1ybVnjbnK73Em8HXN5kUL99TB1iqvid28MJLHabo9pKpuCpCDOB77oquTIW2zatpPPL2-x5OBAood_XtuTB9LwuFbk9EHLV9xrimrhAjagQOhGOFb1iCY0LOG0K8uO/s1600/IMG_8535.jpg" height="426" width="640" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;">I'm really excited to say that the next couple recipes that I post are going to be tarts! I've been doing some experimenting lately and I am really excited to share them with you guys! Also, in about a month (so May 22nd), this recipe is going to be featured on Wall Street International Magazine, an online magazine that publishes articles from people all over the world about some pretty cool stuff, so definitely check it out! Happy Baking! </span></div>
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Emilyhttp://www.blogger.com/profile/06402886907534810361noreply@blogger.com0tag:blogger.com,1999:blog-2803908532023394965.post-28097521011073452602015-02-22T14:58:00.000-08:002015-02-22T15:28:18.291-08:00Dark Chocolate Raspberry Mousse Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtz_Y6m2zjgv_zWuBa5jvk8wpYIsrONz3Z08ynJDHq553sBwI3FzCoJ2Sk8mryrPxYrdwiBYSLbh7mdiFnuhpGa2qgkeaU3z_Bsp2bHpRJk5tF4pHtKbcQIUnmKpPrZaF38UNk6iQ0u1J9/s1600/IMG_8395.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtz_Y6m2zjgv_zWuBa5jvk8wpYIsrONz3Z08ynJDHq553sBwI3FzCoJ2Sk8mryrPxYrdwiBYSLbh7mdiFnuhpGa2qgkeaU3z_Bsp2bHpRJk5tF4pHtKbcQIUnmKpPrZaF38UNk6iQ0u1J9/s1600/IMG_8395.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">February is the month of love. It is the month for chocolates, roses, fine dining, and romancing. It's still February, and while I missed Valentine's Day with this dessert, this still would be the perfect thing to make for your special someone. </span><span style="font-family: Verdana, sans-serif;">Dark chocolate, Raspberry, Mousse, and Cheesecake are four of the most delectable desserts that I am aware of, and combining all four of them into one indulgent masterpiece is enough to make time stop for a little bit. It really is that good. The chocolate mousse itself would be divine, but the addition of the raspberry and raspberry sauce brings this dessert to a whole new level of decadence. Give this recipe a try, it will be sure to be a crowd pleaser. </span><br />
<h2>
<span style="font-family: Verdana, sans-serif;"><br /></span></h2>
<h2>
<span style="font-family: Verdana, sans-serif;">Dark Chocolate Raspberry Mousse Cheesecake</span></h2>
<div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Yields 1 9-inch Cheesecake</span></div>
<br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Ingredients:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<span style="font-family: Verdana, sans-serif;">Crust:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">15 Oreo cookies {separated, with the filling scraped out}</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1 tbsp sugar</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">5 tbsp butter {melted}</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Raspberry Sauce:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1/2 cup fresh or frozen raspberries</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">2 tbsp sugar</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<span style="font-family: Verdana, sans-serif;">Dark Chocolate Mousse Cake:</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">4 {8-ounce)} packages cream cheese</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1 1/4 cup sugar</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1/4 cup unsweetened cocoa powder</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">4 eggs</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1 1/2 cups semisweet chocolate chips</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<span style="font-family: Verdana, sans-serif;">Chocolate Ganache: </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">3/4 cup semisweet chocolate chips</span><br />
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<span style="font-family: Verdana, sans-serif;">3/4 cup heavy cream</span><br />
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<span style="font-family: Verdana, sans-serif;">1 tbsp sugar</span><br />
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<span style="font-family: Verdana, sans-serif;">Directions:</span><br />
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<span style="font-family: Verdana, sans-serif;">Preheat the oven to 350. In a food processor blend together the cookies and the sugar. Add in the melted butter and blend again. </span><br />
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<span style="font-family: Verdana, sans-serif;">Prepare your 9-inch springform pan by putting parchment paper on the bottom of it and spraying the sides. Press the crumbs into the bottom of the pan evenly.</span><br />
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<span style="font-family: Verdana, sans-serif;">Bake in the oven for 5 minutes; bring out and cool.</span><br />
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<span style="font-family: Verdana, sans-serif;">While the crust is baking, start making the raspberry sauce.</span><br />
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<span style="font-family: Verdana, sans-serif;">In a small sauce pan over low to medium heat, break down the berries and combine them with the sugar. Be careful not to burn them!</span><br />
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<span style="font-family: Verdana, sans-serif;">Once they are combined, allow them to remain at a gentle rolling boil over low heat for a minute or so.</span><br />
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<span style="font-family: Verdana, sans-serif;">Remove the sauce from the heat, but keep stirring so that it stays liquid. Press the sauce through a sieve to get rid of any seeds or burned parts. This will give you a nice, smooth sauce.</span><br />
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<span style="font-family: Verdana, sans-serif;">Brush about a quarter of the sauce into the baked Oreo crust. Set the rest aside for later.</span><br />
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<span style="font-family: Verdana, sans-serif;">To start making the cake beat the cream cheese until it is fluffy and aerated {about 3 minutes}. Beat in the sugar and sifted cocoa powder. Beat in the eggs one at a time, scraping the sides.</span><br />
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<span style="font-family: Verdana, sans-serif;">In a separate bowl, microwave the semisweet chocolate chips until smooth {at 40 second bursts}. Do not microwave any more than necessary, as it will take a long time to cool.</span><br />
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<span style="font-family: Verdana, sans-serif;">Once the chocolate has cooled, beat it into the cream cheese mixture. </span><br />
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<span style="font-family: Verdana, sans-serif;">Pour half of the mousse filling over the crust.</span><br />
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<span style="font-family: Verdana, sans-serif;">Spoon the remaining raspberry sauce into the mousse batter. Use a fork to swirl it into the batter and spread it out. Pour the remaining mousse into the pan.</span><br />
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<span style="font-family: Verdana, sans-serif;">Bake on 350 for 1 hour and 15 minutes. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNkLSJZsG4EcXWCcumuSlIzUxHpP5gp2Ekhs0NYru8I19uY8NYNTCmNg2vmgYQpn-qmYkQ-wS642qaOAMFhMu3WSu5AoObKDx2N_XjIxcnWQreNHemaFLI2ty4BhXD3YJDB3XJre0_HLKs/s1600/IMG_8245.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNkLSJZsG4EcXWCcumuSlIzUxHpP5gp2Ekhs0NYru8I19uY8NYNTCmNg2vmgYQpn-qmYkQ-wS642qaOAMFhMu3WSu5AoObKDx2N_XjIxcnWQreNHemaFLI2ty4BhXD3YJDB3XJre0_HLKs/s1600/IMG_8245.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">After baking, cool the cake {still in the pan!} for 10 to 15 minutes. Run a butter knife around the parameter of the cake to help loosen it from the sides. Cover with plastic wrap and refrigerate overnight.</span><br />
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<span style="font-family: Verdana, sans-serif;">In the morning, make the chocolate ganache.</span><br />
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<span style="font-family: Verdana, sans-serif;">In a small sauce pan using a whisk, melt the semisweet chocolate chips with the cream and sugar. Do not let the ganache boil.</span><br />
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<span style="font-family: Verdana, sans-serif;">Set it aside to cool for 15 minutes before pouring over the cake.</span><br />
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<span style="font-family: Verdana, sans-serif;">Once the ganache has cooled a bit, pour it slowly over the top of the cake {while the cake is still in the pan!}. Pour and spread it until it is about a half an inch from the edges. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTjws4kX07IjRjf5MGtxLnpE2AVY1yU-Jjq-z1WdcbSejUZvHs0F1mXj6VVxYvtjcePZMURkmt8BY_-ApQTCN_j_2kkDBx2xc4Dj7FhRtNoi0CaH7V3X5Kj7OoI0IDtrZ_4EJqYasKF0WN/s1600/IMG_8247.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTjws4kX07IjRjf5MGtxLnpE2AVY1yU-Jjq-z1WdcbSejUZvHs0F1mXj6VVxYvtjcePZMURkmt8BY_-ApQTCN_j_2kkDBx2xc4Dj7FhRtNoi0CaH7V3X5Kj7OoI0IDtrZ_4EJqYasKF0WN/s1600/IMG_8247.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Cover with plastic wrap again, and refrigerate for 30 minutes to an hour.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUoenyghae73JRD0A2OzGBjDs1xFUNgHxC6ObmTlafHwOKE3rHzjpaxy5dfoH8sDuRT0RKGFtSHd-2OKu6naKrMj2F8h5gffKnD2bEbTxQzIDZbiWsVo-YpG0qDZtBWkWYGz4KNY3A0gkc/s1600/IMG_8251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUoenyghae73JRD0A2OzGBjDs1xFUNgHxC6ObmTlafHwOKE3rHzjpaxy5dfoH8sDuRT0RKGFtSHd-2OKu6naKrMj2F8h5gffKnD2bEbTxQzIDZbiWsVo-YpG0qDZtBWkWYGz4KNY3A0gkc/s1600/IMG_8251.jpg" height="640" width="424" /></a></div>
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<span style="font-family: Verdana, sans-serif;">After chilling, run a butter knife around the cake to loosen if from the pan again. Carefully remove the sides of the pan. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN92jfr18t0dJdxL0EyIcg_AVPXu_JlTYFO3HZ56vdYt_kntqb8Xc-KoCabIijR3ub2ywg_3kAzjsuUtWiTbrTfaViev-j98l28nrx8cG_U4irApWLdWRT_52_pyzk3blMhsuqElJiY1J5/s1600/IMG_8384.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN92jfr18t0dJdxL0EyIcg_AVPXu_JlTYFO3HZ56vdYt_kntqb8Xc-KoCabIijR3ub2ywg_3kAzjsuUtWiTbrTfaViev-j98l28nrx8cG_U4irApWLdWRT_52_pyzk3blMhsuqElJiY1J5/s1600/IMG_8384.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Place raspberries around the top of the cake, using the ganache to hold them in place.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxtCDm3XrhGTPqTe152_zv7258BlqIdT31S35umGyF9F2MPw8zQOKgK4FCXsrk98DVdEa1UDHA2rRwwm5u9KGtmGwL4cYXuPN5N47az-6fDVf2YrNE4Fag8Jy7QAEUP9X7M3LqGBsN9p5/s1600/IMG_8385.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxtCDm3XrhGTPqTe152_zv7258BlqIdT31S35umGyF9F2MPw8zQOKgK4FCXsrk98DVdEa1UDHA2rRwwm5u9KGtmGwL4cYXuPN5N47az-6fDVf2YrNE4Fag8Jy7QAEUP9X7M3LqGBsN9p5/s1600/IMG_8385.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Drizzle any remaining ganache over the top of the raspberries.</span><br />
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<span style="font-family: Verdana, sans-serif;">Chill until ready to serve.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN5qGnenClNpdrDRbQs1D5fV_my4NrLOIDdbqaSJuFNK8XXjPkV5CLqmWJWDCC6gEuuSYaAl6nhqPguDT6WgqLvm69g8GKVYfIH0t5T2BUj0D9VC3BER9Cakrql8IvoWAYIcF0XXW5wbSW/s1600/IMG_8389.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN5qGnenClNpdrDRbQs1D5fV_my4NrLOIDdbqaSJuFNK8XXjPkV5CLqmWJWDCC6gEuuSYaAl6nhqPguDT6WgqLvm69g8GKVYfIH0t5T2BUj0D9VC3BER9Cakrql8IvoWAYIcF0XXW5wbSW/s1600/IMG_8389.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>Emilyhttp://www.blogger.com/profile/06402886907534810361noreply@blogger.com1tag:blogger.com,1999:blog-2803908532023394965.post-8652191537213166172015-01-12T08:30:00.001-08:002015-01-12T08:30:49.680-08:00Chocolate Hazelnut Cupcakes<div>
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<span style="font-family: Verdana, sans-serif;">Some things were just made to go together: macaroni and cheese, Tom and Jerry {also, Ben and Jerry}, chips and salsa, green eggs and ham...the list could go on and on. One of the things on the top of that list for me is chocolate and hazelnuts. Seriously, who doesn't like nutella??? These cupcakes were probably long overdue considering how in love with the flavor combination I am, but I hope that you enjoy them!</span><br />
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<h2>
<span style="font-family: Verdana, sans-serif; font-size: small;">Chocolate Hazelnut Cupcakes</span></h2>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Yields 24+ {about 30}</span></div>
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<span style="font-family: Verdana, sans-serif;">Cupcakes:</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup butter</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup semisweet chocolate chips</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup unsweetened cocoa powder</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/4 cup all-purpose flower</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 cup cornstarch</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon baking soda</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 teaspoon baking powder</span></div>
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<span style="font-family: Verdana, sans-serif;">4 eggs</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup granulated sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup brown sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">2 teaspoons vanilla</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup almond milk</span></div>
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<span style="font-family: Verdana, sans-serif;">Frosting:</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup butter</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup nutella</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp vanilla</span></div>
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<span style="font-family: Verdana, sans-serif;">2-3 cups confectioner's sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 - 1/2 cup almond milk</span></div>
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<span style="font-family: Verdana, sans-serif;">Directions:</span></div>
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<span style="font-family: Verdana, sans-serif;">Melt the butter and chocolate together in the microwave.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.</span></div>
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<span style="font-family: Verdana, sans-serif;">Add the cooled butter/chocolate and beat until smooth.</span></div>
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<span style="font-family: Verdana, sans-serif;">While still beating, add half of the flour mixture, then half of the almond milk.</span></div>
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<span style="font-family: Verdana, sans-serif;">Repeat until everything is added. Stir until just combined</span></div>
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<span style="font-family: Verdana, sans-serif;">Bake on 350 for 20-25</span><span style="font-family: Verdana, sans-serif;"> minutes</span></div>
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<span style="font-family: Verdana, sans-serif;">For the frosting, beat the butter until it is smooth and fluffy {about 3 minutes}.</span></div>
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<span style="font-family: Verdana, sans-serif;">Beat in the nutella and vanilla. </span></div>
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<span style="font-family: Verdana, sans-serif;">Beat in the confectioner's sugar a cup at a time until you reach your desired sweetness/mass ratio.</span></div>
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<span style="font-family: Verdana, sans-serif;">Beat in the milk 2 tablespoons at a time until you reach your desired thickness.</span></div>
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<span style="font-family: Verdana, sans-serif;">Pipe with a star tip and top with a truffle and chocolate drizzle.</span></div>
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Emilyhttp://www.blogger.com/profile/06402886907534810361noreply@blogger.com0tag:blogger.com,1999:blog-2803908532023394965.post-53587237180512880942014-12-28T19:09:00.000-08:002015-01-12T07:24:07.595-08:00Hot Cocoa Cupcakes<div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span><span style="font-family: Verdana, sans-serif;">Hot cocoa is one of the things about winter that I really love and look forward to throughout the year. I have never really been a huge fan of winter otherwise; don't get me wrong, I love the winter sports and fashion and the pretty snowfall, but other than that winter has always just been the season that I want over soonest. That being said, these cupcakes are inspired by one of my only favorite things about winter. I was highly tempted to eat one while drinking hot cocoa, but my waistline told me I better not. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: small;">Hot Cocoa Cupcakes</span></h2>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Yields 24+ {about 30}</span></div>
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<span style="font-family: Verdana, sans-serif;">Cupcakes:</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup butter</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup semisweet chocolate chips</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup - 2 tbsp unsweetened cocoa powder</span></div>
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<span style="font-family: Verdana, sans-serif;">2 tbsp hot cocoa powder</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/4 cup all-purpose flower</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 cup cornstarch</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon baking soda</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 teaspoon baking powder</span></div>
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<span style="font-family: Verdana, sans-serif;">4 eggs</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup granulated sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup brown sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">2 teaspoons vanilla</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup almond milk</span></div>
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<span style="font-family: Verdana, sans-serif;">Frosting</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup butter</span></div>
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<span style="font-family: Verdana, sans-serif;">2-3 cups confectioner's sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">Marshmallow {see recipe below}</span></div>
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<span style="font-family: Verdana, sans-serif;">Marshmallow:</span></div>
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<span style="font-family: Verdana, sans-serif;">1 egg white</span></div>
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<span style="font-family: Verdana, sans-serif;">3/4 cup corn syrup</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup confectioners' sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tbsp vanilla</span></div>
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<span style="font-family: Verdana, sans-serif;">Directions:</span></div>
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<span style="font-family: Verdana, sans-serif;">Melt the butter and chocolate together in the microwave.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.</span></div>
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<span style="font-family: Verdana, sans-serif;">Add the cooled butter/chocolate and beat until smooth.</span></div>
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<span style="font-family: Verdana, sans-serif;">While still beating, add half of the flour mixture, then half of the almond milk.</span></div>
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<span style="font-family: Verdana, sans-serif;">Repeat until everything is added. Stir until just combined</span></div>
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<span style="font-family: Verdana, sans-serif;">Bake on 350 for 20-25</span><span style="font-family: Verdana, sans-serif;"> minutes</span></div>
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<span style="font-family: Verdana, sans-serif;">Make the marshmallow by beating the egg white on high for about 5 minutes to form stiff peaks. Beat in the corn syrup.</span><br />
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<span style="font-family: Verdana, sans-serif;">Beat in the confectioner's sugar a little at a time until it is completely combined. Beat in the vanilla, and continue beating for 2 to 3 minutes until the marshmallow has a fluffy texture {and when I say "fluffy" I mean like fluff, the marshmallow spread; I am hilarious}.</span><br />
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<span style="font-family: Verdana, sans-serif;">For the frosting, beat the butter alone for about 2 minutes, then add the confectioner's sugar a half cup at a time until the two of them are combined.</span><br />
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<span style="font-family: Verdana, sans-serif;">Slowly beat in the marshmallow.</span><br />
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<span style="font-family: Verdana, sans-serif;">Pipe the frosting with a circle tip onto the cooled cupcakes.</span><br />
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<span style="font-family: Verdana, sans-serif;">Top with peppermint bark and drizzled chocolate.</span><br />
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Emilyhttp://www.blogger.com/profile/06402886907534810361noreply@blogger.com0tag:blogger.com,1999:blog-2803908532023394965.post-23939906350275070122014-12-11T20:08:00.002-08:002014-12-11T20:08:16.058-08:00Chocolate Creme Brulee Cupcakes<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">It has been an absolutely <i style="font-weight: bold;">insane</i> amount of time since I have written a blog post, and that makes me so sad! I have been so busy baking for the holidays, and taking those stupid final exams, that finding a couple hours of sunlight to bake and take pictures is nearly impossible! Also I got a job as a retail photographer {yayy! not like anyone cares, but whatever}, but unfortunately my personal camera is broken and I cannot afford a new one so some of these pictures are out of focus :(. Ok, so back to talking about the recipe. Chocolate and Creme Brulee are two of my most favorite things ever! The recipe for the custard I used in these cupcakes is actually the recipe that I use to make Creme Brulee in general, so I assure you it is just magical. I hope you enjoy these as much as I do!</span><br />
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<span style="font-family: Verdana, sans-serif;">Chocolate Creme Brulee Cupcakes</span></h2>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Yields 24+ {about 30}</span></div>
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<span style="font-family: Verdana, sans-serif;">Cupcakes</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup butter</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup semisweet chocolate chips</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup unsweetened cocoa powder</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/4 cup all-purpose flower</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 cup cornstarch</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon baking soda</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 teaspoon baking powder</span></div>
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<span style="font-family: Verdana, sans-serif;">4 eggs</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup granulated sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup brown sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">2 teaspoons vanilla</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup almond milk</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tbsp vanilla </span><br />
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<span style="font-family: Verdana, sans-serif;">2 cups heavy cream</span><br />
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<span style="font-family: Verdana, sans-serif;">1/2 + 1 tbsp granulated sugar</span><br />
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<span style="font-family: Verdana, sans-serif;">5 egg yolks</span><br />
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<span style="font-family: Verdana, sans-serif;">1/4 cup brown sugar</span><br />
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<span style="font-family: Verdana, sans-serif;">Directions:</span></div>
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<span style="font-family: Verdana, sans-serif;">Melt the butter and chocolate together in the microwave.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.</span></div>
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<span style="font-family: Verdana, sans-serif;">Add the cooled butter/chocolate and beat until smooth.</span></div>
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<span style="font-family: Verdana, sans-serif;">While still beating, add half of the flour mixture, then half of the almond milk.</span></div>
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<span style="font-family: Verdana, sans-serif;">Repeat until everything is added. Stir until just combined</span></div>
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<span style="font-family: Verdana, sans-serif;">Bake on 350 for 20-25</span><span style="font-family: Verdana, sans-serif;"> minutes</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSbgz5GoFqKZJIgOzLlUThcuqYHw71oU0Xuma7r6W8BXdjOGUtKJsIriDO7a3zut5IGYKYIWPfcNdxkN3tljCIAoC-EVziWcubWLMc_yR_GZ2QL-HoNsD-oWhkFeKdVpFi99IxDzk7lqtE/s1600/IMG_6862.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSbgz5GoFqKZJIgOzLlUThcuqYHw71oU0Xuma7r6W8BXdjOGUtKJsIriDO7a3zut5IGYKYIWPfcNdxkN3tljCIAoC-EVziWcubWLMc_yR_GZ2QL-HoNsD-oWhkFeKdVpFi99IxDzk7lqtE/s1600/IMG_6862.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Use a melon baller or a teaspoon paring knife to core the cupcakes. This is where the custard is going to go.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixbzg-PCc2NCwB94z9X6r_pGTX5Fnoamxcc2Qv8WC30gFZidI0LcKplF3UR0Y9cAwwrSQAa6FTIZD2JYGYi9pGfyMWU4Xay7FCvdy34wWEMVLT9mtZpomha1w-jfV0hBX_ayT_so2QV4qN/s1600/IMG_6872.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixbzg-PCc2NCwB94z9X6r_pGTX5Fnoamxcc2Qv8WC30gFZidI0LcKplF3UR0Y9cAwwrSQAa6FTIZD2JYGYi9pGfyMWU4Xay7FCvdy34wWEMVLT9mtZpomha1w-jfV0hBX_ayT_so2QV4qN/s1600/IMG_6872.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Now for the custard. In a medium heavy-bottomed saucepan, bring the vanilla, granulated sugar, and one cup of the cream to a boil. Stir almost continually to avoid a skin forming. After the mixture has boiled, set aside to cool for about 10 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;">After the time has gone by, pour the remaining cream into the mixture to help cool it down. Whisk while pouring.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a medium bowl, whisk the egg yolks to break them apart. While still whisking, pour the cream mixture into the bowl. Whisk until everything is evenly combined.</span></div>
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<span style="font-family: Verdana, sans-serif;">For the water bath, put a kitchen towel in a roasting pan, and fill it with about an inch of hot water. Pour the custard into ramekins, put the ramekins into the water bath, and put the water bath into the oven. </span></div>
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<span style="font-family: Verdana, sans-serif;">Bake on 300 for 30 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;">They will be done when the jiggle slightly when shaken.</span></div>
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<span style="font-family: Verdana, sans-serif;">Take them out of the roasting pan and put them on a rack to cool. </span></div>
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<span style="font-family: Verdana, sans-serif;">Assembly:</span></div>
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<span style="font-family: Verdana, sans-serif;">Using a spoon, scoop some of the cooled custard into the cored cupcakes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdT8FfFcNl1n6rPjFwmEC_r6RDKRDFqnNlXdqqdn0q6fx-GqyWsU9lW_o6VTdkIzMAamW1IHa7BCIxwzKpDPnUGkERCb3VvaG1y0Hv9VLPmTzbHfRgzWPH_dheVC3mdFIt9APzGt9vTgI6/s1600/IMG_6875.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdT8FfFcNl1n6rPjFwmEC_r6RDKRDFqnNlXdqqdn0q6fx-GqyWsU9lW_o6VTdkIzMAamW1IHa7BCIxwzKpDPnUGkERCb3VvaG1y0Hv9VLPmTzbHfRgzWPH_dheVC3mdFIt9APzGt9vTgI6/s1600/IMG_6875.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Pinch some of the brown sugar in your fingers and sprinkle it on top of the custard.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4CQmd4-TNpff_b2Kde8J8KtW8Bm8OZtYvLjvXf01DagoyEEnqkcqLExY6MAZBFHBop2Vw59e1GrM1VftfSq8B7YOYWr4DxAuJ4ZSqfvzQlCQDblUsajS5nqu8cn7qi-uBImvFAa9PL4Y/s1600/IMG_6879.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4CQmd4-TNpff_b2Kde8J8KtW8Bm8OZtYvLjvXf01DagoyEEnqkcqLExY6MAZBFHBop2Vw59e1GrM1VftfSq8B7YOYWr4DxAuJ4ZSqfvzQlCQDblUsajS5nqu8cn7qi-uBImvFAa9PL4Y/s1600/IMG_6879.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;">There is the blurry picture I warned you about! :(</span></div>
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<span style="font-family: Verdana, sans-serif;">Using a kitchen torch, caramelize the sugar on top of the custard.</span></div>
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<span style="font-family: Verdana, sans-serif;">And lastly before the sugar cools, place a raspberry (or other garnish) on top so it sets into the hardened sugar.</span></div>
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Emilyhttp://www.blogger.com/profile/06402886907534810361noreply@blogger.com2tag:blogger.com,1999:blog-2803908532023394965.post-70366756563281729152014-11-08T06:02:00.001-08:002014-11-08T06:02:52.301-08:00Pumpkin Spice Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpmDVz-R6AE-Vao_Dv4_mOLy_1-xlHQ3p3vjcrS4nUL_jRWGY_rK1JNNaOzDJIx-2mZxpRnTjbB6hfF9c41zJkt8gx70DV9UYLW7PXpnF6t7hkFhJYh_GcZxmLyWzlnqRF-09FBma0hAf/s1600/IMG_8031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpmDVz-R6AE-Vao_Dv4_mOLy_1-xlHQ3p3vjcrS4nUL_jRWGY_rK1JNNaOzDJIx-2mZxpRnTjbB6hfF9c41zJkt8gx70DV9UYLW7PXpnF6t7hkFhJYh_GcZxmLyWzlnqRF-09FBma0hAf/s1600/IMG_8031.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Nothing says "fall" quite like anything and everything pumpkin spice! These pumpkin spice cupcakes are no exception, and the cream cheese frosting on top makes them even better! Hopefully these cupcakes will keep you in the fall mood {it is November, after all!} while the malls and stores are already playing their Christmas music. </span><br />
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<span style="font-family: Verdana, sans-serif;">Pumpkin Spice Cupcakes</span></h2>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Yields 24+ {about 30}</span></div>
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<span style="font-family: Verdana, sans-serif;">2 cups all-purpose flour</span><br />
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<span style="font-family: Verdana, sans-serif;">1/3 cup cornstarch </span><br />
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<span style="font-family: Verdana, sans-serif;">1 tsp baking powder</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1/2 tsp baking soda</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">2 tsp cinnamon</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1 tsp cloves</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1 tsp nutmeg</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1/2 tsp ginger</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">3/4 cup butter</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">2 cups granulated sugar</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1/2 cup brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1 tsp vanilla</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">3 eggs</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1 (15 oz) can pumpkin</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1 cup almond milk</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Frosting:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1 cup butter</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">3 cups cream cheese</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1 tsp vanilla</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">4-6 cups confectioners' sugar</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<span style="font-family: Verdana, sans-serif;">Directions: </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Sift and then whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, cloves, nutmeg, and ginger. Set aside.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Beat together the butter, white sugar, brown sugar, and vanilla until light and fluffy. Beat in the eggs one at a time. When all of the eggs have been added and combined, add the pumpkin and mix until thoroughly combined. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<span style="font-family: Verdana, sans-serif;">While still beating, add half of the flour mixture, then half of the almond milk.</span></div>
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<span style="font-family: Verdana, sans-serif;">Repeat until everything is added. Stir until just combined</span></div>
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<span style="font-family: Verdana, sans-serif;">Bake on 350 for 20-25</span><span style="font-family: Verdana, sans-serif;"> minutes</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">For the frosting, beat together the butter and sugar until smooth without any lumps of butter. Beat in the vanilla.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Add the confectioners' sugar one cup at a time and beat until you achieve your desired texture/thickness with the sugar. If your frosting is not firming up because of the surrounding temperature {if your house is really warm}, put the frosting in the refrigerator before frosting your cupcakes.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Frost the cupcakes with a star tip, and top with sprinkled cinnamon.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<span style="font-family: Verdana, sans-serif;"><br /></span>Emilyhttp://www.blogger.com/profile/06402886907534810361noreply@blogger.com0tag:blogger.com,1999:blog-2803908532023394965.post-37342707873852249342014-10-28T16:25:00.000-07:002014-10-28T16:25:23.498-07:00Mocha Pumpkin Cupcakes<div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Apple season has almost wrapped up, and now it's time for pumpkin! Everyone loves pumpkin coffee, and I really love chocolate, so why not have mocha pumpkin? The espresso powder added to the chocolate makes it extra rich, and the pumpkin frosting is a perfect seasonal balance to it! Enjoy!</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Yields 24+ {about 30}</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Cupcakes:</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><br /></span></span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup butter</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup semisweet chocolate chips</span></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;">1 cup unsweetened cocoa powder</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">1 tbsp finely ground instant espresso powder</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/4 cup all-purpose flower</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 cup cornstarch</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon baking soda</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 teaspoon baking powder</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">4 eggs</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup granulated sugar</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup brown sugar</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">2 teaspoons vanilla</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup almond milk</span></div>
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<span style="font-family: Verdana, sans-serif;">Frosting:</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 cup butter</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 cups cream cheese</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">2 tsp vanilla</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup pumpkin</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">1 heaping tsp cinnamon</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 heaping tsp cloves</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">3 cups confectioners' sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">Directions:</span></div>
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<span style="font-family: Verdana, sans-serif;">Melt the butter and chocolate together in the microwave.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">In a medium bowl, whisk together the cocoa powder, espresso powder, flour, cornstarch, baking soda, and baking powder.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Add the cooled butter/chocolate and beat until smooth.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">While still beating, add half of the flour mixture, then half of the almond milk.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Repeat until everything is added. Stir until just combined</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Bake on 350 for 20-25</span><span style="font-family: Verdana, sans-serif;"> minutes</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnV5XzcpmRLoN697Y9s4t4tqEIVqlXci52UZxWSZcpeGiLJt5mm5aQDR7oLqoRXmvjzAAcl9_MoqWpQUmLR-BKs4NiYi3IKeuAod2wGTrLhocZSUg18sFNDnhynM3DykiKfMiHKFa1xGvt/s1600/IMG_7080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnV5XzcpmRLoN697Y9s4t4tqEIVqlXci52UZxWSZcpeGiLJt5mm5aQDR7oLqoRXmvjzAAcl9_MoqWpQUmLR-BKs4NiYi3IKeuAod2wGTrLhocZSUg18sFNDnhynM3DykiKfMiHKFa1xGvt/s1600/IMG_7080.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;">For the frosting, beat together the butter and cream cheese until it is smooth with no lumps of butter. Beat in the vanilla and pumpkin.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Add the sugar a cup at a time until all beaten in. Add the cinnamon and nutmeg and beat well.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Pipe with a circle tip and top with sprinkled espresso powder.</span></div>
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Emilyhttp://www.blogger.com/profile/06402886907534810361noreply@blogger.com0tag:blogger.com,1999:blog-2803908532023394965.post-7717114390804671082014-10-15T04:48:00.000-07:002014-10-15T07:14:22.432-07:00Caramel Apple Cheesecake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Ok, so I've been on a bit of an apple kick lately, but who can blame me? Apple season is almost over, and I've been waiting for it all year! This cheesecake is so yummy and great, because unlike most cheesecake recipes that I've come across in my years of cheesecake-making it does not need to rest over night! It can if you want it to, but it is not required. I love this because I can make it in the morning and bring it to a party at night...it just makes my life easier. The caramel and apples on top are marvelous too! I do recommend not topping it until you are ready to serve it, that way it won't get soggy in the mean time.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: small;">Caramel Apple Cheesecake</span></h2>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Yields 1 9" cheesecake</span><br />
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<span style="font-family: Verdana, sans-serif;">Cheesecake and Crust:</span><br />
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<span style="font-family: Verdana, sans-serif;">About 2 packages {not boxes!} graham crackers {enough for about 2 cups crumbs}</span><br />
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<span style="font-family: Verdana, sans-serif;">1/3 cup butter</span><br />
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<span style="font-family: Verdana, sans-serif;">1 tsp cinnamon</span><br />
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<span style="font-family: Verdana, sans-serif;">dash of nutmeg</span><br />
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<span style="font-family: Verdana, sans-serif;">32 oz cream cheese</span><br />
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<span style="font-family: Verdana, sans-serif;">1/2 cup plain greek yogurt</span><br />
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<span style="font-family: Verdana, sans-serif;">1 1/4 cup sugar</span><br />
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<span style="font-family: Verdana, sans-serif;">2 tsp vanilla extract</span><br />
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<span style="font-family: Verdana, sans-serif;">5 eggs</span><br />
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<span style="font-family: Verdana, sans-serif;">Apples:</span><br />
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<span style="font-family: Verdana, sans-serif;">1 cup apple juice</span><br />
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<span style="font-family: Verdana, sans-serif;">3 tbsp brown sugar</span><br />
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<span style="font-family: Verdana, sans-serif;">1 tbsp butter</span><br />
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<span style="font-family: Verdana, sans-serif;">2 tsp vanilla extract</span><br />
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<span style="font-family: Verdana, sans-serif;">5-6 medium apples</span><br />
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<span style="font-family: Verdana, sans-serif;">Caramel Sauce:</span><br />
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<span style="font-family: Verdana, sans-serif;">1 1/4 cup sugar</span><br />
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<span style="font-family: Verdana, sans-serif;">1/4 cup brown sugar</span><br />
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<span style="font-family: Verdana, sans-serif;">2 tbsp water</span><br />
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<span style="font-family: Verdana, sans-serif;">2 tbsp apple juice</span><br />
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<span style="font-family: Verdana, sans-serif;">1 tsp vanilla extract </span><br />
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<span style="font-family: Verdana, sans-serif;">1 cup heavy cream</span><br />
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<span style="font-family: Verdana, sans-serif;">*Important!!! Use a 9" springform pan to make this recipe. To make taking the cake out of the pan easier, I suggest stretching parchment paper over the bottom of the pan and then closing the edges of the pan around it, leaving some of the paper visible from the outside of the pan...that way you can just take it off of the bottom and move it to a plate without breaking it. You could also use a cardboard round to do this. *</span><br />
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<span style="font-family: Verdana, sans-serif;">Directions:</span><br />
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<span style="font-family: Verdana, sans-serif;">Using a food processor or a rolling pin and Ziploc bag {the old fashion way!}, crush the graham crackers until you have crumbs. Pour the crumbs through a sieve so the crumbs are small and smooth. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOvWMQGrWwb4jTHs_K5zh4FhQa9L9n2hNcJlbhitbQDOdJPzz-ofaMquK2q-DPnUk99iEEWH0RohGiWL9jSJZZ8JOuKW7aMqcqABjaRejH3qOs0gv67H_zSL6FhNpBxMVA4f8G6KyWuDH_/s1600/IMG_6821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOvWMQGrWwb4jTHs_K5zh4FhQa9L9n2hNcJlbhitbQDOdJPzz-ofaMquK2q-DPnUk99iEEWH0RohGiWL9jSJZZ8JOuKW7aMqcqABjaRejH3qOs0gv67H_zSL6FhNpBxMVA4f8G6KyWuDH_/s1600/IMG_6821.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">It's good to sift the crumbs because if you have big chunks of graham cracker in your crust that one point can get soggy or too hard, and the crust won't be uniform. Technically you don't need to sift the crumbs, but it helps improve the overall quality of your cake. You need about 2 cups of crumbs {it's good to have a little more than that}, so definitely re-crush the crumbs that were too big to fit through the sieve. </span><br />
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<span style="font-family: Verdana, sans-serif;">Add the cinnamon and nutmeg to the bowl that the crumbs are in, and mix with a fork until evenly combined.</span><br />
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<span style="font-family: Verdana, sans-serif;">Melt the butter in the microwave. Pour the melted butter into the graham cracker crumb mixture, and mix with the fork or your fingers until all of the crumbs are moist. Pour them into the prepared springform pan and press evenly around the bottom and up half of the side of the cake pan. </span><br />
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<span style="font-family: Verdana, sans-serif;">Wrap around the outside with tin foil and freeze while you make the cake part.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5gttC4KYlNqMe1NxarGD9tqWrM07AIEmlWHNvTR0JD3Gb0ZaekaLdtUSOnbDMQmpDf01VTmqjh02FOfs5VElQB-wVmnssUp5rB3RxAA7EyYw9Um3XklkEf03iLt6CovpAylppHW9mXfv5/s1600/IMG_6825.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5gttC4KYlNqMe1NxarGD9tqWrM07AIEmlWHNvTR0JD3Gb0ZaekaLdtUSOnbDMQmpDf01VTmqjh02FOfs5VElQB-wVmnssUp5rB3RxAA7EyYw9Um3XklkEf03iLt6CovpAylppHW9mXfv5/s1600/IMG_6825.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Preheat the oven to 475. Prepare a water bath for the cake pan by filling a large pan {I used a roasting pan} with about an inch of water. While the oven takes an eternity to heat up, start making the cake.</span><br />
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<span style="font-family: Verdana, sans-serif;">In a large bowl, beat together the cream cheese, yogurt, sugar, and vanilla until completely combined. Beat in the eggs one at a time. </span><br />
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<span style="font-family: Verdana, sans-serif;">Pour the batter evenly over the crust. Put the cake in the water bath, and the water bath in the oven.</span><br />
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<span style="font-family: Verdana, sans-serif;">Bake at 475 for 15 minutes, then turn the oven down to 350 and bake for 50-60 minutes or until it only jiggles slightly when the pan is gently shaken.</span><br />
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<span style="font-family: Verdana, sans-serif;">Take out of the water bath and cool for a few minutes, then cover and refrigerate for 4 hours before serving.</span><br />
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<span style="font-family: Verdana, sans-serif;">For the apple topping, peel and thinly slice 5 to 6 medium apples.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwkUnfYGhyndH4OSpf4ZzTVAmNlUngck1s-vuEbSfwKzwcRHO_8HNFUdJsC0ifbRkl3YTPmxasF6vDvyYs33GBDRX1yDhLUaLrmnxxNY_bYWJo5oBuq6Bvd-H_Ygdc5LRj2PtWVj2JHb70/s1600/IMG_6827.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwkUnfYGhyndH4OSpf4ZzTVAmNlUngck1s-vuEbSfwKzwcRHO_8HNFUdJsC0ifbRkl3YTPmxasF6vDvyYs33GBDRX1yDhLUaLrmnxxNY_bYWJo5oBuq6Bvd-H_Ygdc5LRj2PtWVj2JHb70/s1600/IMG_6827.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I used several different kinds of apples to improve the flavor.</span><br />
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<span style="font-family: Verdana, sans-serif;">Put the apple juice, butter, brown sugar, and vanilla into a large sauce pan over medium heat. Melt the brown sugar and butter, and bring the mixture to a boil. </span><br />
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<span style="font-family: Verdana, sans-serif;">Once the apple juice has been boiling for 2-3 minutes, add all of the apples into the saucepan. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6rHXaZVvf4Ux08c_-QScPG6YqNTeVKEoWx2svJkMPvPptLRAypZPs3io-QkxBx1YC_2mtA3HZvsRHXQ0B9x26KqvysCPldBVKEJt0hVUhfRnOvmFWWmR2twUna_DoRgJJifCRBJodf88W/s1600/IMG_6831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6rHXaZVvf4Ux08c_-QScPG6YqNTeVKEoWx2svJkMPvPptLRAypZPs3io-QkxBx1YC_2mtA3HZvsRHXQ0B9x26KqvysCPldBVKEJt0hVUhfRnOvmFWWmR2twUna_DoRgJJifCRBJodf88W/s1600/IMG_6831.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Stir with a wooden spoon and cover all of the apples with the apple juice. Stir occasionally and let lightly boil for 10-15 minutes until the apples have softened.</span><br />
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<span style="font-family: Verdana, sans-serif;">Use a slotted spoon to take the apples out of the liquid and put on a plate to dry and cool down.</span><br />
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<span style="font-family: Verdana, sans-serif;">For the caramel sauce, put both of the sugars, water, and apple juice in a medium sauce pan. Dissolve the sugars over medium heat. Add the vanilla, and bring to a rolling boil.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk0njx3TJmnneIujxniK80ye0YaZUXyHe0LZAcBkkboApJMeKosDMNdLzn_y41F5fOHCcPVBh_ZAvAg1IuFynMuEE_8ZlfdFV_eNqWtGVQKSzKahQHWQbfyyKvGJwtmlad0eAtULVSQpPb/s1600/IMG_6833.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk0njx3TJmnneIujxniK80ye0YaZUXyHe0LZAcBkkboApJMeKosDMNdLzn_y41F5fOHCcPVBh_ZAvAg1IuFynMuEE_8ZlfdFV_eNqWtGVQKSzKahQHWQbfyyKvGJwtmlad0eAtULVSQpPb/s1600/IMG_6833.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Let the sauce boil for 3-5 minutes until it has a dark caramel color. While whisking, slowly pour the cream into the boiling caramel and keep whisking until it is combined. Remove from the heat and cool to warm before putting it on the cheesecake.</span><br />
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<span style="font-family: Verdana, sans-serif;">Assembly:</span><br />
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<span style="font-family: Verdana, sans-serif;">Run a smooth butter knife around the inside of the pan to prevent the cheesecake from sticking to it. Remove the sides of the pan, and transfer the cheesecake to the plate you will be serving it on. I like to also remove the bottom of the pan, but you can choose to leave it underneath the cake.</span><br />
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<span style="font-family: Verdana, sans-serif;">Pile the apples on top of the cheesecake.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRpJjsDcLj7dOGk6wroMN63L63QWIGuuuT67SH6RFIR29pRLymgmy2Fa0yurTWiFQMNUepxGhhNfNi9AjTJi10BKB65ie6umhAdIcTjIzkwXr2TLUHtQt2vKmDzY-TpNfQEkmvj8DgF7I/s1600/IMG_6843.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRpJjsDcLj7dOGk6wroMN63L63QWIGuuuT67SH6RFIR29pRLymgmy2Fa0yurTWiFQMNUepxGhhNfNi9AjTJi10BKB65ie6umhAdIcTjIzkwXr2TLUHtQt2vKmDzY-TpNfQEkmvj8DgF7I/s1600/IMG_6843.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I recommend waiting until you plan on serving to pour the caramel on top, as you don't want the cake to get soggy. If the caramel sauce is cooled down to warm, pour it on top. </span><br />
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<span style="font-family: Verdana, sans-serif;">If you have extra caramel sauce, save it in a small pitcher so you can offer it per slice. Enjoy!</span>Emilyhttp://www.blogger.com/profile/06402886907534810361noreply@blogger.com0tag:blogger.com,1999:blog-2803908532023394965.post-14727721997402306872014-10-08T18:31:00.000-07:002014-10-08T18:31:24.848-07:00Spiced Apple Cake<h2>
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<span style="font-family: Verdana, sans-serif; font-size: small;">Yay! My first fall recipe!!! I don't know about where you live, but here in New England the apples are ripe for the picking, and I absolutely LOVE apple picking. It was always one of my favorite childhood memories; my dad would always take me and my sisters apple picking with my grandpa and aunt {both of whom have passed}, so apple picking is a time when I get to think back onto all of the good times we got to have with them while they were still here...it really puts me in a thankful mood even though Thanksgiving isn't here yet :). This Spiced Apple cake was made especially for my wonderful dad's birthday! I know he liked it, so I hope you do too.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: small;">Spiced Apple Cake</span></h2>
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Yields 3 8" cakes</span></div>
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<span style="font-family: Verdana, sans-serif;">Cakes:</span></div>
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<span style="font-family: Verdana, sans-serif;">1 3/4 cups all-purpose flour</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">2 tsp baking powder</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1/4 cup cornstarch</span><br />
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<span style="font-family: Verdana, sans-serif;">1 tsp cinnamon</span><br />
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<span style="font-family: Verdana, sans-serif;">1/8 tsp nutmeg</span></div>
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<span style="font-family: Verdana, sans-serif;"><br />1 cup almond milk</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">4 eggs</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">2 cup sugar</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1/4 cup sweet cream, salted butter {softened}</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 tsp vanilla extract</span><br />
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<span style="font-family: Verdana, sans-serif;">Frosting:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">2 cups butter</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">4 cups confectioner's sugar</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">2 tbsp vanilla</span><br />
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<span style="font-family: Verdana, sans-serif;">Spiced Apple Topping:</span><br />
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<span style="font-family: Verdana, sans-serif;">4 medium sized apples</span><br />
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<span style="font-family: Verdana, sans-serif;">2 tbsp butter</span>
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<span style="font-family: Verdana, sans-serif;">2 tbsp brown sugar</span><br />
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<span style="font-family: Verdana, sans-serif;">2 tsp lemon juice</span><br />
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<span style="font-family: Verdana, sans-serif;">1 tsp cinnamon </span><br />
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<span style="font-family: Verdana, sans-serif;">1/4 tsp nutmeg</span><br />
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<span style="font-family: Verdana, sans-serif;">about 1 cup water</span><br />
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<span style="font-family: Verdana, sans-serif;">Directions:</span><br />
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<span style="font-family: Verdana, sans-serif;">In a medium bowl, whisk together the flour, cornstarch, baking powder, nutmeg, and cinnamon; set aside.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a small bowl in the microwave, melt together the almond milk and butter; set aside to cool.</span></div>
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<span style="font-family: Verdana, sans-serif;">Beat the sugar and eggs with an electric mixer until all of the sugar is combined, then add the vanilla extract.</span></div>
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<span style="font-family: Verdana, sans-serif;">While still beating, alternate adding half of the flour mixture, then half of the butter/milk mixture until they are both completely combined. </span></div>
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<span style="font-family: Verdana, sans-serif;">Fill cake pans halfway, and bake on 325 for 30-35 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">While the cakes are baking, make the apples so that they have time enough to cool down.</span><br />
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<span style="font-family: Verdana, sans-serif;">For the apple topping, peel and cube the 4 medium apples. </span><br />
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<span style="font-family: Verdana, sans-serif;">Put the cubed apples in a large saute pan with the butter and brown sugar. Melt the butter and sugar over high heat; stir constantly to make sure all of the apples get coated.</span><br />
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<span style="font-family: Verdana, sans-serif;">Once the butter is melted, add the lemon juice and keep stirring. Make sure the apples are not sticking to the bottom of the pan!</span><br />
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<span style="font-family: Verdana, sans-serif;">If the apples at any point start sticking to the pan, add a little water to put some moisture back into it.</span><br />
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<span style="font-family: Verdana, sans-serif;">After 3-5 minutes, test an apple with a fork to see if it is tender {like it would be if it had been baked into an apple pie}. If it is not, let it saute for a little longer. If it is, add the cinnamon and nutmeg. Make sure all of the apples get evenly coated with the spices!</span><br />
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<span style="font-family: Verdana, sans-serif;">The cinnamon will most likely pull a lot of the moisture out of the apples, so add a little bit more water until you have the consistency you want.</span><br />
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<span style="font-family: Verdana, sans-serif;">Set the apples aside to cool while you make your frosting.</span><br />
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<span style="font-family: Verdana, sans-serif;">For the frosting, beat the butter until it is smooth and fluffy {about 5 minutes}.</span></div>
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<span style="font-family: Verdana, sans-serif;">One cup at a time, beat in the confectioner's sugar. Make sure you scrape down the sides of the bowl after each addition so that the end result won't be lumpy.</span></div>
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<span style="font-family: Verdana, sans-serif;">After all of the sugar is added, beat in the vanilla extract.</span><br />
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<span style="font-family: Verdana, sans-serif;">Assembly:</span><br />
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<span style="font-family: Verdana, sans-serif;">Pop the cakes out of the pans onto cardboard rounds {this just makes transporting easier}. Put the first cake onto a cake stand, or whatever else you will be serving your cake on.</span><br />
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<span style="font-family: Verdana, sans-serif;">Pipe the frosting {without using a tip, just the bag} onto the cake starting from the center in a circle until the whole top is covered, leaving about 1/2 inch of room on the edges. Repeat with the other layer, and place the final layer of cake on top.</span><br />
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<span style="font-family: Verdana, sans-serif;">Pipe the same kind of circle on the top of the cake, but leave a little more room around the edge. Smooth out the piping job with a butter knife with a flat edge or a small metal spatula.</span><br />
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<span style="font-family: Verdana, sans-serif;">Hopefully your apples have cooled by now, but if they haven't just pop them in the freezer for a minute.</span><br />
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<span style="font-family: Verdana, sans-serif;">Pour/spoon the cooled apple topping onto the top of the cake. Don't be afraid to pile it on! There shouldn't be any apples left over {unless of course like me, you ate a few :P}.</span><br />
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<span style="font-family: Verdana, sans-serif;">Enjoy this yummy fall-time cake with some cider!</span><br />
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Emilyhttp://www.blogger.com/profile/06402886907534810361noreply@blogger.com5tag:blogger.com,1999:blog-2803908532023394965.post-42765587378153516102014-09-29T10:07:00.000-07:002014-09-29T18:25:53.179-07:00White Chocolate Amaretto Cupcakes<div>
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<span style="font-family: Verdana, sans-serif;">These cupcakes were a little bittersweet for me, only because I feel like these will be my last un-seasonal cupcakes *tears, but maybe happy tears?*. You can definitely be expecting plenty of pumpkin spice, maple sugar, and cranberry cupcakes in the near future. These cupcakes are great if you have a sweet tooth! The almond and white chocolate are sweet, but the raspberry sauce is tart and makes it complete. The raspberry sauce is also really easy, and yummy on ice cream.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: small;">White Chocolate Amaretto Cupcakes</span></h2>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Yields about 24</span></div>
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<span style="font-family: Verdana, sans-serif;">Cupcakes:</span></div>
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<span style="font-family: Verdana, sans-serif;">2 cups all-purpose flour</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 tbsp baking powder</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1/4 cup cornstarch</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 1/2 cup almond milk</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">4 egg whites</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 1/2 cup sugar</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1/2 cup sweet cream, salted butter {softened}</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 tsp vanilla extract</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 1/2 tsp almond extract</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Frosting:</span><br />
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<span style="font-family: Verdana, sans-serif;">1 cup butter</span><br />
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<span style="font-family: Verdana, sans-serif;">4-5 cups confectioners' sugar</span><br />
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<span style="font-family: Verdana, sans-serif;">1 cup white melting chocolates</span><br />
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<span style="font-family: Verdana, sans-serif;">1 tbsp almond extract</span><br />
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<span style="font-family: Verdana, sans-serif;">Raspberry Sauce:</span><br />
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<span style="font-family: Verdana, sans-serif;">1/2 cup fresh or frozen raspberries</span><br />
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<span style="font-family: Verdana, sans-serif;">2 tbsp sugar</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Directions:</span><br />
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<span style="font-family: Verdana, sans-serif;">In a medium bowl, whisk together the flour, cornstarch, and baking powder; set aside.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a small bowl, whisk together the almond milk and egg whites; set aside.</span></div>
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<span style="font-family: Verdana, sans-serif;">Beat the sugar and butter with an electric mixer until all of the sugar is combined, then add the vanilla and almond extract.</span></div>
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<span style="font-family: Verdana, sans-serif;">While still beating, alternate adding half of the flour mixture, then half of the egg white/almond milk mixture until they are both completely combined. </span></div>
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<span style="font-family: Verdana, sans-serif;">Fill cupcake cups halfway, and bake on 350 for 20-25 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz07SDbLdZBB47O_BulkvmJhk39fZJ4vV11fgAw6ND_yRfTzJRQds8yhm_ljaQUlEkYx8DqNIoLjLtj6NRO1V9HnHj94ibWOKJNkVNAxjWWCYUBWM3vehjna20iLfKu03LehF9gWMtrqNG/s1600/IMG_6668.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz07SDbLdZBB47O_BulkvmJhk39fZJ4vV11fgAw6ND_yRfTzJRQds8yhm_ljaQUlEkYx8DqNIoLjLtj6NRO1V9HnHj94ibWOKJNkVNAxjWWCYUBWM3vehjna20iLfKu03LehF9gWMtrqNG/s1600/IMG_6668.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;">For the frosting, m</span><span style="font-family: Verdana, sans-serif;">elt the melting chocolate in the microwave until it is smooth. Keep stirring it while you let it cool so that it doesn't solidify again.</span><br />
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<span style="font-family: Verdana, sans-serif;">In a large bowl, beat the butter with one cup of the confectioners' sugar until it is smooth and fluffy. B</span><span style="font-family: Verdana, sans-serif;">eat in a cup of sugar to the butter at a time until they are all combined. Add the almond extract. </span><br />
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<span style="font-family: Verdana, sans-serif;">Once the white chocolate is cooled, beat it into the rest of the frosting. Continue beating for around 3 minutes to make sure everything is evenly mixed.</span><br />
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<span style="font-family: Verdana, sans-serif;">Pipe with an open star tip onto the cooled cupcakes.</span><br />
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<span style="font-family: Verdana, sans-serif;">For the raspberry sauce, put the raspberries and sugar and a small sauce pan.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ciJajQKi0qjyRcaoZK1U_VLeRG2PMcggF2Tw6NBp_s07J3f14pityRgo7q_42KaN10fsiQLpSyYBJb7DYJ90XbaxtgxXnL20NoWm7pf6QJ112L_4JqjxpiYSyjejqQAu1j8fR9Rd8AJk/s1600/IMG_6670.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ciJajQKi0qjyRcaoZK1U_VLeRG2PMcggF2Tw6NBp_s07J3f14pityRgo7q_42KaN10fsiQLpSyYBJb7DYJ90XbaxtgxXnL20NoWm7pf6QJ112L_4JqjxpiYSyjejqQAu1j8fR9Rd8AJk/s1600/IMG_6670.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Use a fork over low to medium heat to break down the berries and combine them with the sugar. Be careful not to burn them!</span><br />
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<span style="font-family: Verdana, sans-serif;">Once they are combined, allow them to remain at a gentle rolling boil over low heat for a minute or so.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7hEnyFUCJoni1ayJ95ooT9mWBhyGODQOTa76HVzsqIUjSH89CBD80pibVbO3VkRM97EJyjFndPwvwwTvgDk6JwUkAK9aZrY00DJTSiqp7iuqPvoYYcGnKZWsDw18DoPP2CfmGZ8LcTXV/s1600/IMG_6692.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7hEnyFUCJoni1ayJ95ooT9mWBhyGODQOTa76HVzsqIUjSH89CBD80pibVbO3VkRM97EJyjFndPwvwwTvgDk6JwUkAK9aZrY00DJTSiqp7iuqPvoYYcGnKZWsDw18DoPP2CfmGZ8LcTXV/s1600/IMG_6692.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Remove the sauce from the heat, but keep stirring so that it stays liquid. Press the sauce through a sieve to get rid of any seeds or burned parts. This will give you a nice, smooth sauce.</span><br />
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<span style="font-family: Verdana, sans-serif;">You might want to add a dash or so of cold water to help with the consistency.</span><br />
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<span style="font-family: Verdana, sans-serif;">Drizzle a little of the cooled sauce on the cupcakes...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgX_-8gbF_Zu3qAGFMMn00ZPaMW6hj_nL-yIg0s9c-jhaKLf5sJ6mwzwJzT6qi-9-5-hrH1Edp9oeWhZeIG1TnMi3MSMcrLGhov3Nz4-G9JftRTfE7F29S01DqSgoSDCeyhrtYZjuwhcCW/s1600/IMG_6695.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgX_-8gbF_Zu3qAGFMMn00ZPaMW6hj_nL-yIg0s9c-jhaKLf5sJ6mwzwJzT6qi-9-5-hrH1Edp9oeWhZeIG1TnMi3MSMcrLGhov3Nz4-G9JftRTfE7F29S01DqSgoSDCeyhrtYZjuwhcCW/s1600/IMG_6695.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;">...and shaved white chocolate.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWhxMwo2QREWLAJKVDGxtjS-3WBC1eIJTihyphenhyphenRw090JQlNc4mEZ-DcLYCa2s2tpbwp0ufcDGhGe04Goh0suxlDxY_rGySSW-5if12n8u90shpTysaCJKb6hvZ9_ubzjeTjazTwDFarGFLp/s1600/IMG_6700.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWhxMwo2QREWLAJKVDGxtjS-3WBC1eIJTihyphenhyphenRw090JQlNc4mEZ-DcLYCa2s2tpbwp0ufcDGhGe04Goh0suxlDxY_rGySSW-5if12n8u90shpTysaCJKb6hvZ9_ubzjeTjazTwDFarGFLp/s1600/IMG_6700.jpg" height="426" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHcK1iM_Q4IybyG7bq8DL_GVGO2TUCoCL2ruf_xvdjeTvgEYqJvfNybPQT0Wyu7lGYJSktq1kf27aJhg8dj9FhbkSB8BjnkaDFGz3aiUELCRhU-VR6cMbDQ89MliTKi_pkhS3tu1kdZCdh/s1600/IMG_6701.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHcK1iM_Q4IybyG7bq8DL_GVGO2TUCoCL2ruf_xvdjeTvgEYqJvfNybPQT0Wyu7lGYJSktq1kf27aJhg8dj9FhbkSB8BjnkaDFGz3aiUELCRhU-VR6cMbDQ89MliTKi_pkhS3tu1kdZCdh/s1600/IMG_6701.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Depending on your preference, you can leave them like this...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVWYRhynQXUa0CW5r0dTIThOzaJDARu4_0F6RVf493a4mmmAoPOpqMoGyH8-kjL9DF-aV_ZclyuDAQyG7PzZPc71rE5ZcXxAkbv8aCW8mw9GVGSEWYYIklGcgohWUBNVUXe8g3brO3b5PX/s1600/IMG_6712.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVWYRhynQXUa0CW5r0dTIThOzaJDARu4_0F6RVf493a4mmmAoPOpqMoGyH8-kjL9DF-aV_ZclyuDAQyG7PzZPc71rE5ZcXxAkbv8aCW8mw9GVGSEWYYIklGcgohWUBNVUXe8g3brO3b5PX/s1600/IMG_6712.jpg" height="426" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKlJr1sUwtO_zc2GN8s_Ht3jGTp8eJVpvPhPqjwwF3ZxRexC-vajUIFw1qHN5-5Hnhz0O_m06qK6DwEvwRaCgjdVCo483pK7PsGD2jYGk2AyzxdWpcqez6LXbBcTMkw0aFz6N7HDip3Gj1/s1600/IMG_6715.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKlJr1sUwtO_zc2GN8s_Ht3jGTp8eJVpvPhPqjwwF3ZxRexC-vajUIFw1qHN5-5Hnhz0O_m06qK6DwEvwRaCgjdVCo483pK7PsGD2jYGk2AyzxdWpcqez6LXbBcTMkw0aFz6N7HDip3Gj1/s1600/IMG_6715.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;">...or you can top it with another raspberry!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSZlsmPH-Xys0PaBzNRovoLzGtX8U8TaVLqAPXB40rUSnE2-H5HaoqefSKL40_cwjxaoS7uQuGDtppo4GUEW_ShGf6Hr-AYX4sghhkbro6AHrurhTULdtUGpG2M7K9X93njU7Kr64Q_KZD/s1600/IMG_6719.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSZlsmPH-Xys0PaBzNRovoLzGtX8U8TaVLqAPXB40rUSnE2-H5HaoqefSKL40_cwjxaoS7uQuGDtppo4GUEW_ShGf6Hr-AYX4sghhkbro6AHrurhTULdtUGpG2M7K9X93njU7Kr64Q_KZD/s1600/IMG_6719.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Either way, enjoy the cupcakes!</span></div>
Emilyhttp://www.blogger.com/profile/06402886907534810361noreply@blogger.com0tag:blogger.com,1999:blog-2803908532023394965.post-73591393072765617772014-09-22T06:26:00.001-07:002014-09-23T07:04:24.647-07:00Almond Espresso Cupcakes<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAtxv2Y2YR709UoivWx3sfWsGDVuZrFpGuxq8M8jlJJenE2mClDHvClUTKFZIL5wZV2-OP5CCwAtHW5dfTF-M6XDAq4-HrbokXc65x-yDQwhJPh2Echa8FUFYBF52RilHWE-ZoKUgqbnvD/s1600/IMG_6658.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAtxv2Y2YR709UoivWx3sfWsGDVuZrFpGuxq8M8jlJJenE2mClDHvClUTKFZIL5wZV2-OP5CCwAtHW5dfTF-M6XDAq4-HrbokXc65x-yDQwhJPh2Echa8FUFYBF52RilHWE-ZoKUgqbnvD/s1600/IMG_6658.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I love espresso! I love how smooth and intense it can be, and I love how bold of a flavor it has. The lightness and sweetness of the almond compliments it perfectly, making for a cupcake match made in heaven! </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Yields about 24</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
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<div>
<span style="font-family: Verdana, sans-serif;">Cupcakes:</span></div>
<div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">2 cups all-purpose flour</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 tbsp baking powder</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1/4 cup cornstarch</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 1/2 cup almond milk</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">4 egg whites</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 1/2 cup sugar</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1/2 cup sweet cream, salted butter {softened}</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 tsp vanilla extract</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 1/2 tsp almond extract</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Frosting/Syrup:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1/3 cup brewed espresso (or strong coffee)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">2 tbsp raw sugar</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1 cup butter</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">3 cups confectioners' sugar</span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<div>
<span style="font-family: Verdana, sans-serif;">In a medium bowl, whisk together the flour, cornstarch, and baking powder; set aside.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">In a small bowl, whisk together the almond milk and egg whites; set aside.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Beat the sugar and butter with an electric mixer until all of the sugar is combined, then add the vanilla and almond extract.</span></div>
<div>
<br /></div>
<div>
<span style="font-family: Verdana, sans-serif;">While still beating, alternate adding half of the flour mixture, then half of the egg white/almond milk mixture until they are both completely combined. </span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Fill cupcake cups halfway, and bake on 350 for 20-25 minutes.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEQHSW9qwEKCPAbIjBf9fF4sntVZXdyMAw0jbICIFmfQVyX86XV0nntBtpFBrTMlJFpSf7zCM_lSKAA6i3VjE7XO9UcecF75eN2Jqy_MA0pzVL_MyjZSV7mxI5igKlPMWvRBXFWowhqaw/s1600/IMG_6321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEQHSW9qwEKCPAbIjBf9fF4sntVZXdyMAw0jbICIFmfQVyX86XV0nntBtpFBrTMlJFpSf7zCM_lSKAA6i3VjE7XO9UcecF75eN2Jqy_MA0pzVL_MyjZSV7mxI5igKlPMWvRBXFWowhqaw/s1600/IMG_6321.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Combine hot brewed coffee with the raw sugar until it dissolves completely. Add the vanilla and almond extracts.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Brush this coffee syrup on the tops of the cupcakes to add some of the coffee flavor into the cupcakes. When you are done, don't throw out the syrup! You'll need it for the frosting!</span></div>
</div>
</div>
</div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt_yvGXNwHKaAyCAaBISxsk_XtWZhtxK-i52McDq0OwzPOsrgJk6x-IfpwoAbrWjd9YP3-qwuyqGmeAtqlNeeIl8I13U4yFY9khKwDckdd9W95ZlfKMEOdnIaXuFsFUFNmdkSkJY8SqQqn/s1600/IMG_6636.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt_yvGXNwHKaAyCAaBISxsk_XtWZhtxK-i52McDq0OwzPOsrgJk6x-IfpwoAbrWjd9YP3-qwuyqGmeAtqlNeeIl8I13U4yFY9khKwDckdd9W95ZlfKMEOdnIaXuFsFUFNmdkSkJY8SqQqn/s1600/IMG_6636.jpg" height="426" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">For the frosting, beat the butter until it is light and fluffy. Add in the rest of the syrup, and keep beating for 3 to 5 minutes...it will look like it is separating, but adding the sugar will fix that, so don't worry!! :)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Beat in the confectioner's sugar one cup at a time. Beat for 3 to 5 minutes to make the frosting nice and fluffy.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Pipe the frosting with a closed star tip.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkqWE307t6rrToPMr4dADJOtwl8kx9xJNytKNMw43BEOvjAHvgqOlQ-GPlUoLLCSiXLg6pwSN4LFMtRyGjXdBSLBJmrH9H0V-akNAcQ9d8LrostQBO0WOdvRM_w7eMRrxc-_QViNJ1rqI/s1600/IMG_6645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkqWE307t6rrToPMr4dADJOtwl8kx9xJNytKNMw43BEOvjAHvgqOlQ-GPlUoLLCSiXLg6pwSN4LFMtRyGjXdBSLBJmrH9H0V-akNAcQ9d8LrostQBO0WOdvRM_w7eMRrxc-_QViNJ1rqI/s1600/IMG_6645.jpg" height="640" width="426" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Top with slivered almonds and sifted cocoa powder.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1xkWx32FuXdLib3tCy36ijfAIdnywGn4PTdtxrRLJnbWl76YYEkUBgvly9WkpL1fJ4Fd3QQXX5irJpyGUMwsGozO30sG7I-ywkoDDqWYY41gmNHh0gio_qshgFK6NNz_AIslIyiwVEkpa/s1600/IMG_6648.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1xkWx32FuXdLib3tCy36ijfAIdnywGn4PTdtxrRLJnbWl76YYEkUBgvly9WkpL1fJ4Fd3QQXX5irJpyGUMwsGozO30sG7I-ywkoDDqWYY41gmNHh0gio_qshgFK6NNz_AIslIyiwVEkpa/s1600/IMG_6648.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy your cupcakes with a cup of shot of espresso!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRNR7FvCZyIrfk63Qe_IBYUtrA827K_311_7nsv2ivFzCHJ76f-m9Gb9SfHn1t0-9mk49-9zFUuw2TKGjwDW6lOY4_gN0qJPaZlLIaxsS16DVDr-VSe7CnZ21RS7HZ6mRWR7xSMHU_B2MR/s1600/IMG_6660.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRNR7FvCZyIrfk63Qe_IBYUtrA827K_311_7nsv2ivFzCHJ76f-m9Gb9SfHn1t0-9mk49-9zFUuw2TKGjwDW6lOY4_gN0qJPaZlLIaxsS16DVDr-VSe7CnZ21RS7HZ6mRWR7xSMHU_B2MR/s1600/IMG_6660.jpg" height="426" width="640" /></a></div>
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Emilyhttp://www.blogger.com/profile/06402886907534810361noreply@blogger.com0tag:blogger.com,1999:blog-2803908532023394965.post-21837105912791167292014-09-11T07:24:00.000-07:002014-09-11T07:24:58.001-07:00Snickerdoodle Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhBFwoAOWjOAWOWDP3J9JnVzl193dKPc2ijJcbu8uvmknK4kbzlFTWeUgLVYCQPihKEy1zAQnhgVOdB6zohP3WX-G1rr3gmV0EDXr0GacHqyqESpuCQek-5mz8bPCCmi9_NranIrfxt7v2/s1600/IMG_5973.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhBFwoAOWjOAWOWDP3J9JnVzl193dKPc2ijJcbu8uvmknK4kbzlFTWeUgLVYCQPihKEy1zAQnhgVOdB6zohP3WX-G1rr3gmV0EDXr0GacHqyqESpuCQek-5mz8bPCCmi9_NranIrfxt7v2/s1600/IMG_5973.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Snickerdoodle cookies are one of those classic cookies that I remember eating all the time as a kid. They were always warm and chewy, with just a hint of spice...they were like little hugs! :) I don't know why I never thought of making them into a cupcake, but I'm glad I finally did.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<h2>
<span style="font-family: Verdana, sans-serif;">Snickerdoodle Cupcakes</span></h2>
<div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Yields 24+</span></div>
<div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
<div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Cupcakes:</span></div>
<div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">2 cups all-purpose flour</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 tbsp baking powder</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1/4 cup cornstarch</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1 tbsp cinnamon </span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br />1 1/2 cup almond milk</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">4 egg whites</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 1/2 cup sugar</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1/2 cup sweet cream, salted butter {softened}</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 tbsp vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Frosting:</span><br />
<br />
<div>
<span style="font-family: Verdana, sans-serif;">1/2 cup unsalted butter, softened</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">4 ounces cream cheese</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon vanilla</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">2 cups confectioner's sugar</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Directions:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><br /></span><br />
<div>
<span style="font-family: Verdana, sans-serif;">In a medium bowl, whisk together the flour, cornstarch, baking powder, and cinnamon; set aside.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">In a small bowl, whisk together the almond milk and egg whites, and set aside.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Beat the sugar and butter with an electric mixer until all of the sugar is combined, then add the vanilla extract.</span></div>
<div>
<br /></div>
<div>
<span style="font-family: Verdana, sans-serif;">While still beating, alternate adding half of the flour mixture, then half of the egg white and almond milk mixture until they are both completely combined. </span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Fill cupcake cups halfway, and bake on 350 for 20-25 minutes.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwxI3_2IsPr4k-AhjcuF-O_ooewwIl-9MTk0bCpsK7sU-kASSabySyG6UzhOKrWl2WqUkddbiFNFKtVdB57tN025rfpGn6qM82aWlx2qpj51VmP_XO_Yk1IdAH66S7JU7GUdt2QsOMJQRo/s1600/IMG_5960.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwxI3_2IsPr4k-AhjcuF-O_ooewwIl-9MTk0bCpsK7sU-kASSabySyG6UzhOKrWl2WqUkddbiFNFKtVdB57tN025rfpGn6qM82aWlx2qpj51VmP_XO_Yk1IdAH66S7JU7GUdt2QsOMJQRo/s1600/IMG_5960.jpg" height="426" width="640" /></a></div>
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<div>
<span style="font-family: Verdana, sans-serif;">For the frosting, beat the butter, cream cheese, and vanilla with an electric mixer until smooth {about 5 minutes}. Be sure to have softened the butter slightly before hand so there aren't clumps of butter in your yummy frosting.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Gradually beat in the confectioner's sugar, about a half a cup at a time. I suggest sifting it in so there aren't lumps in it, because like I said before, no one likes lumpy frosting.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Beat for 3 to 5 minutes after everything is combined to get the frosting smooth and fluffy.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Pipe with a star tip from the center around in a circle to make a rosette.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEus3AFZK4QZBiAXLBf9Yewwg2hCS89vF-vQn9xPEzMVF4PrvjVR-fcDzaLPsRb0DZcxN3YQr5JrrzLpqt6UMC-65V2CrX5N7PUgHVy_7vLiR47GuLRA62dED0ktz7hYztWsCBuo7SFsvl/s1600/IMG_5971.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEus3AFZK4QZBiAXLBf9Yewwg2hCS89vF-vQn9xPEzMVF4PrvjVR-fcDzaLPsRb0DZcxN3YQr5JrrzLpqt6UMC-65V2CrX5N7PUgHVy_7vLiR47GuLRA62dED0ktz7hYztWsCBuo7SFsvl/s1600/IMG_5971.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Top with sprinkled cinnamon sugar, and enjoy!</span><br />
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<span style="font-family: Verdana, sans-serif;">Here's a picture of my decorating setup...I know for a long time I struggled with organization, but I found a way that works for me...I hope maybe it can help some of you too.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq9xlSi2fB2YSW9wJ3YFms8_wr8ZYXOveDPq3MYB615RAqkJeBaCRHVriz9KZRYK6ts584dPP5PrN6X64SZYM5A84ByJtdRhfezzF4irDOD3o2mKI8CjKdHva8GjzcoknCVjXvN-1d3sHi/s1600/IMG_5967.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq9xlSi2fB2YSW9wJ3YFms8_wr8ZYXOveDPq3MYB615RAqkJeBaCRHVriz9KZRYK6ts584dPP5PrN6X64SZYM5A84ByJtdRhfezzF4irDOD3o2mKI8CjKdHva8GjzcoknCVjXvN-1d3sHi/s1600/IMG_5967.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I use the cylinder to put the piping bag inside of while I fill it with frosting. It just makes for an easier {and a lot less mess!} frosting process. If you would like to order one shoot me an email! My dad is a functional potter and he make them. Enjoy this week's recipe guys!</span></div>
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Emilyhttp://www.blogger.com/profile/06402886907534810361noreply@blogger.com0tag:blogger.com,1999:blog-2803908532023394965.post-58192694282985978712014-08-29T07:26:00.001-07:002014-08-29T08:03:17.556-07:00Black and White Cupcakes<div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span><span style="font-family: Verdana, sans-serif;">This week I did a cupcake-y take on the classic idea of black and white. There are black and white movies, pictures, parties, even cookies, so I thought why not a cupcake too? The vanilla buttercream pairs perfectly with the chocolate cupcakes, and makes me want to have a black and white party! Enjoy!</span><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
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<span style="font-family: Verdana, sans-serif; font-size: small;">Black and White Cupcakes</span></h2>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Yields 24+ {about 30}</span></div>
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<span style="font-family: Verdana, sans-serif;">Cupcakes:</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup butter</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup semisweet chocolate chips</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup unsweetened cocoa powder</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/4 cup all-purpose flower</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 cup cornstarch</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon baking soda</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 teaspoon baking powder</span></div>
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<span style="font-family: Verdana, sans-serif;">4 eggs</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup granulated sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup brown sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">2 teaspoons vanilla</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup almond milk</span></div>
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<span style="font-family: Verdana, sans-serif;">Frosting:</span><br />
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<span style="font-family: Verdana, sans-serif;">1 1/2 cup butter</span><br />
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<span style="font-family: Verdana, sans-serif;">1/2 cup shortening</span><br />
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<span style="font-family: Verdana, sans-serif;">4 cups confectioner's sugar</span><br />
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<span style="font-family: Verdana, sans-serif;">2 tbsp vanilla</span><br />
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<span style="font-family: Verdana, sans-serif;">Directions:</span></div>
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<span style="font-family: Verdana, sans-serif;">Melt the butter and chocolate together in the microwave.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.</span></div>
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<span style="font-family: Verdana, sans-serif;">Add the cooled butter/chocolate and beat until smooth.</span></div>
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<span style="font-family: Verdana, sans-serif;">While still beating, add half of the flour mixture, then half of the almond milk.</span></div>
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<span style="font-family: Verdana, sans-serif;">Repeat until everything is added. Stir until just combined</span></div>
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<span style="font-family: Verdana, sans-serif;">Bake on 350 for 20-25</span><span style="font-family: Verdana, sans-serif;"> minutes</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-5ouf_uhGkV9EsyFUSSDDYzXtSeyzvD31x2cU_c0kzk0VpPMmi0jha6jmehkx5EZLCtwOXeisBnYdbAz_G2kbPEE_lEaOBUPts6ap0aAgxFof4TKtMgLEKkVLhgkA23g2UooHqDLPFNyB/s1600/IMG_5925.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-5ouf_uhGkV9EsyFUSSDDYzXtSeyzvD31x2cU_c0kzk0VpPMmi0jha6jmehkx5EZLCtwOXeisBnYdbAz_G2kbPEE_lEaOBUPts6ap0aAgxFof4TKtMgLEKkVLhgkA23g2UooHqDLPFNyB/s1600/IMG_5925.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;">For the frosting, beat the butter and shortening together until they are smooth and combined {about 5 minutes}.</span></div>
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<span style="font-family: Verdana, sans-serif;">One cup at a time, beat in the confectioner's sugar. Make sure you scrape down the sides of the bowl after each addition so that the end result won't be lumpy.</span></div>
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<span style="font-family: Verdana, sans-serif;">After all of the sugar is added, beat in the vanilla extract.</span></div>
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<span style="font-family: Verdana, sans-serif;">Pipe the frosting with a star tip onto the cooled cupcakes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWdR-r0_2w7BHZik7GwJDPMkWOfFOSZosgx2x7NnZBJaPFUnGG6y70laijnNWzI4FqXZP9YSQrKK4AchDi5DRtDAfyVJ2YVddpZz_L0gsra-gfp5ChVBKP4FNGdT3qWK3MS4BAtTw_diU7/s1600/IMG_5928.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWdR-r0_2w7BHZik7GwJDPMkWOfFOSZosgx2x7NnZBJaPFUnGG6y70laijnNWzI4FqXZP9YSQrKK4AchDi5DRtDAfyVJ2YVddpZz_L0gsra-gfp5ChVBKP4FNGdT3qWK3MS4BAtTw_diU7/s1600/IMG_5928.jpg" height="640" width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7CaoqFXQyfDOLEKz_FC75ut_Zg6MxeCA7sddcIy6g1rIs_XXnYTIwwG7IgafVV7Phf2taoQ0eeb1TAe0-T4fW_Q2QtDj4iu1P0lsxC4iQrIpZpOumLvuUmCsZpNVyzVnzCbJV80wEIbz-/s1600/IMG_5942.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7CaoqFXQyfDOLEKz_FC75ut_Zg6MxeCA7sddcIy6g1rIs_XXnYTIwwG7IgafVV7Phf2taoQ0eeb1TAe0-T4fW_Q2QtDj4iu1P0lsxC4iQrIpZpOumLvuUmCsZpNVyzVnzCbJV80wEIbz-/s1600/IMG_5942.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">If you want to top the cupcakes with something, try shaved white chocolate and pearl sprinkles. I liked leaving them just plain, but the toppings looked pretty too.</span></div>
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Emilyhttp://www.blogger.com/profile/06402886907534810361noreply@blogger.com0tag:blogger.com,1999:blog-2803908532023394965.post-62332769080508087962014-08-20T07:15:00.000-07:002014-08-20T07:15:48.518-07:00Chocolate-covered Strawberry Cakes<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDrwABrQQ1z3Xz50-l4AOQLasPkmHag_qcYmMHCAwAzS1i6VoLUJfARcetmpRkKAr7eFo37I_0ixW2H_ohlNuRzUIqdZCgBg0I3xswtIMfpSNuJGYbuAoYrL1rBBZF17H3XIwgMrxpncMx/s1600/IMG_5067.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDrwABrQQ1z3Xz50-l4AOQLasPkmHag_qcYmMHCAwAzS1i6VoLUJfARcetmpRkKAr7eFo37I_0ixW2H_ohlNuRzUIqdZCgBg0I3xswtIMfpSNuJGYbuAoYrL1rBBZF17H3XIwgMrxpncMx/s1600/IMG_5067.jpg" height="426" width="640" /></a></div>
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Chocolate-covered strawberries are one of those things that people tend to not remember about until they are placed in front of us...then we can't fathom how we ever forgot about them. They can be a fancy, romantic dessert, or fun for kids at parties...everyone loves chocolate-covered strawberries! These little cakes are a sweet spin-off of the classic dessert. Enjoy!</span><div>
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<h2>
<span style="font-family: Verdana, sans-serif;">Chocolate-covered Strawberry Cakes</span></h2>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Yields 24+ {about 30}</span></div>
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<span style="font-family: Verdana, sans-serif;">Cakes:</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup butter</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup semisweet chocolate chips</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup unsweetened cocoa powder</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/4 cup all-purpose flower</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 cup cornstarch</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon baking soda</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 teaspoon baking powder</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">4 eggs</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup granulated sugar</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup brown sugar</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">2 teaspoons vanilla</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup almond milk</span></div>
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<br /></div>
</div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><br /></span></span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Frosting:</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<br /></div>
<div>
<span style="font-family: Verdana, sans-serif;">2 cups butter</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1/4 cup semisweet chocolate chips</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1/2 cup cocoa powder</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">2 tbsp vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">4 cups confectioner's sugar</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">fresh strawberries</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<div class="" style="clear: both;">
<span style="font-family: Verdana, sans-serif;">Directions:</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<br /></div>
<div class="" style="clear: both;">
<span style="font-family: Verdana, sans-serif;">Melt the butter and chocolate together in the microwave.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Add the cooled butter/chocolate and beat until smooth.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">While still beating, add half of the flour mixture, then half of the almond milk.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Repeat until everything is added. Stir until just combined</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both;">
<span style="font-family: Verdana, sans-serif;">Bake in sprayed cupcake pans {without liners} on 350 for 20-25</span><span style="font-family: Verdana, sans-serif;"> minutes</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuWg_PyprihinVp_CRNvbbjVm0ydOvPp0oq3o7PhrPILjJgvR3qShFEg0HTPYGrCF3WD7-6xJJdvQkUnjp7hQGSOs2JF1mn_dQQgEvrF6F1sutqdz4l2o2F6tbr5OMJM6qjeNm8d_vZ0qp/s1600/IMG_5051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuWg_PyprihinVp_CRNvbbjVm0ydOvPp0oq3o7PhrPILjJgvR3qShFEg0HTPYGrCF3WD7-6xJJdvQkUnjp7hQGSOs2JF1mn_dQQgEvrF6F1sutqdz4l2o2F6tbr5OMJM6qjeNm8d_vZ0qp/s1600/IMG_5051.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both;">
<span style="font-family: Verdana, sans-serif;">The cakes will not rise a lot because they are dense {almost between a light cake and a brownie}. While you wait for them to cool, dice some strawberries, and make the frosting.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">The strawberries just need to be cut into small chunks like so:</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_8Uoc1miOV1aZZqpWE3YzgF5KLx7qCn5PTsMpvMelnH2KEhKN3sb3U_7aeNgb26Ozan9l08lrSPbP2z_Sc_bDoyVqMIBOC-BPlAtHYkm7_KweEPcwrhirnktBIzki4gtprqTpZucNP8Q/s1600/IMG_5054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_8Uoc1miOV1aZZqpWE3YzgF5KLx7qCn5PTsMpvMelnH2KEhKN3sb3U_7aeNgb26Ozan9l08lrSPbP2z_Sc_bDoyVqMIBOC-BPlAtHYkm7_KweEPcwrhirnktBIzki4gtprqTpZucNP8Q/s1600/IMG_5054.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">For the frosting:</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 18pt; margin: 0in 6pt 0in 0in; vertical-align: baseline;">
<span style="font-family: "Verdana","sans-serif";">In a large bowl using an electric mixer, beat together the butter until creamy and smooth. Add the cocoa powder and vanilla extract, and mix until combined.<o:p></o:p></span><br />
<span style="font-family: "Verdana","sans-serif";"><br /></span><span style="font-family: Verdana, sans-serif;">Melt the semisweet chocolate chips in the microwave with a little bit of the butter to help melt them. Once it has cooled, pour it into the frosting and beat well.</span></div>
<div class="MsoNormal" style="line-height: 18pt; margin: 0in 6pt 0in 0in; vertical-align: baseline;">
<span style="font-family: "Verdana","sans-serif";"><br /></span></div>
<div class="MsoNormal" style="line-height: 18pt; margin: 0in 6pt 0in 0in; vertical-align: baseline;">
<span style="font-family: "Verdana","sans-serif";">Slowly add the confectioner's sugar 1 cup at a time; beating well after each addition, and make sure the sugar is evenly combined.</span><br />
<span style="font-family: "Verdana","sans-serif";"><br /></span>
<span style="font-family: "Verdana","sans-serif";"><br /></span>
<span style="font-family: "Verdana","sans-serif";">Assembly:</span><br />
<span style="font-family: "Verdana","sans-serif";"><br /></span>
<span style="font-family: "Verdana","sans-serif";">Cut the cakes in half horizontally, separating the top from the bottom.</span><br />
<span style="font-family: "Verdana","sans-serif";"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2xtdP8JL_UB-xCeLmp7h9pas53vIxnU65qndOxsrrUQT8BRDw12jPmAMGsYA9-mv8kMszQxECcdRA7UziQ_Bj1PYgOjf8xRr1muVS8-MhepaCCb9KNo7B8UfgoKdipVS8PPdOcx1R8sGZ/s1600/IMG_5057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2xtdP8JL_UB-xCeLmp7h9pas53vIxnU65qndOxsrrUQT8BRDw12jPmAMGsYA9-mv8kMszQxECcdRA7UziQ_Bj1PYgOjf8xRr1muVS8-MhepaCCb9KNo7B8UfgoKdipVS8PPdOcx1R8sGZ/s1600/IMG_5057.jpg" height="426" width="640" /></a></div>
<span style="font-family: "Verdana","sans-serif";"><br /></span>
<span style="font-family: "Verdana","sans-serif";">Using a star tip, pipe the frosting in a circle around the outside of the bottom half of the cake. </span><br />
<span style="font-family: "Verdana","sans-serif";"><br /></span>
<span style="font-family: "Verdana","sans-serif";">Fill the empty center with a little of the chopped strawberries.</span><br />
<span style="font-family: "Verdana","sans-serif";"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXWKPKdpxN9GCH6N1Zz3Hnzr-hOR8pTKyQ9qIBooX9YdNrOhSkmZlsfOP2zKtBJSjNg8MucsfD8n32hkp7b3KCeo51Lwh5rBnfleDm4BU0Psq-RVtvhR_dSSNVgp_14QGzIkbTTGVFnkrz/s1600/IMG_5061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXWKPKdpxN9GCH6N1Zz3Hnzr-hOR8pTKyQ9qIBooX9YdNrOhSkmZlsfOP2zKtBJSjNg8MucsfD8n32hkp7b3KCeo51Lwh5rBnfleDm4BU0Psq-RVtvhR_dSSNVgp_14QGzIkbTTGVFnkrz/s1600/IMG_5061.jpg" height="640" width="426" /></a></div>
<br />
<span style="font-family: Verdana, sans-serif;">Place the top half of the cake back on top, and gently press down; not too hard, you just want to make sure they will stay together.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Spritz a dollop of frosting on top and press a half of a strawberry on top.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoOW_BOtCHvQkACLDGjm2Zq9_5K9m8LpIdhgWghDcaxCTvsbE6oM31BtOi8mKvdVrzanri8xvvYHAaXpKDm-yuTTsG1NN7u2Wy0P4MWlj8m6_0NbEFthDTvyK7bp5jBwNU69SgS_esYgg-/s1600/IMG_5063.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoOW_BOtCHvQkACLDGjm2Zq9_5K9m8LpIdhgWghDcaxCTvsbE6oM31BtOi8mKvdVrzanri8xvvYHAaXpKDm-yuTTsG1NN7u2Wy0P4MWlj8m6_0NbEFthDTvyK7bp5jBwNU69SgS_esYgg-/s1600/IMG_5063.jpg" height="640" width="426" /></a></div>
<br />
<span style="font-family: Verdana, sans-serif;">Top with shaved and drizzled chocolate, and enjoy! Cover and refrigerate to store.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho_ldlQxKyBDMaqNc9PMWgz5gwuq12r0cGta2kWhXtiHOejoVoHWv70b6MKlok5MDiEWPvmrztNMxjfmR071i6Cz3FzDv_tod7NrQO93ccD1emZ6pUq-XSVfQLnM5zsf4TuiMzcSIqhY6-/s1600/IMG_5064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho_ldlQxKyBDMaqNc9PMWgz5gwuq12r0cGta2kWhXtiHOejoVoHWv70b6MKlok5MDiEWPvmrztNMxjfmR071i6Cz3FzDv_tod7NrQO93ccD1emZ6pUq-XSVfQLnM5zsf4TuiMzcSIqhY6-/s1600/IMG_5064.jpg" height="640" width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_849_lazRfXYsu4WJs91gH4Qi5r76d1KtvGzCQ3DEQtPO9qAqYziN36mNoRJNFpvxP4R_8gJOa4rpnL3DadQY-GbTfsGgh3j5JFhgYMnjNJd7lyx43tROmq9enIHfAaWNOfMTwFIFYXT2/s1600/IMG_5069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_849_lazRfXYsu4WJs91gH4Qi5r76d1KtvGzCQ3DEQtPO9qAqYziN36mNoRJNFpvxP4R_8gJOa4rpnL3DadQY-GbTfsGgh3j5JFhgYMnjNJd7lyx43tROmq9enIHfAaWNOfMTwFIFYXT2/s1600/IMG_5069.jpg" height="426" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYlIJQbGv_DeqrA9s1cqyh_l6Iew669kOU0AHWXNI6yonX0yCst5Xoy7hhf4aFkghW4V5AVwk5E4yMLfMtDKTgsMLC0rfUP3HJPjvLNuOGNuM3u8MeTNkK5baLlPo7wQazsELoyLpmNEH_/s1600/IMG_5068.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYlIJQbGv_DeqrA9s1cqyh_l6Iew669kOU0AHWXNI6yonX0yCst5Xoy7hhf4aFkghW4V5AVwk5E4yMLfMtDKTgsMLC0rfUP3HJPjvLNuOGNuM3u8MeTNkK5baLlPo7wQazsELoyLpmNEH_/s1600/IMG_5068.jpg" height="640" width="426" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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Emilyhttp://www.blogger.com/profile/06402886907534810361noreply@blogger.com0tag:blogger.com,1999:blog-2803908532023394965.post-87897139489063981832014-08-15T06:21:00.001-07:002014-08-15T06:21:39.648-07:00Death by Chocolate Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrM7JbSdLaHusYR48Ob4K9kWvE9MOyNZKPcKCCWdiP6M9CTkic5mBOC_NsMgIViLX6yCX-JbksmLCjVxODoHqy3PHkK5_MxZuGaCyRBhfPxk3RrJ-dpjcmWx8u6dR9mLzJKF670OUO57Ub/s1600/IMG_5040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrM7JbSdLaHusYR48Ob4K9kWvE9MOyNZKPcKCCWdiP6M9CTkic5mBOC_NsMgIViLX6yCX-JbksmLCjVxODoHqy3PHkK5_MxZuGaCyRBhfPxk3RrJ-dpjcmWx8u6dR9mLzJKF670OUO57Ub/s1600/IMG_5040.jpg" height="426" width="640" /></a></div>
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</div>
<h2>
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;"><span style="font-weight: normal;">This past week I was thinking about what would go really well with chocolate, and obviously this first thing that came to my mind {it's an addiction, what can I say}, was <i>more </i>chocolate!!! These are far from your regular chocolate-on-chocolate cupcakes though, because inside is a little surprise that makes them ten times better! Don't believe me? I guess you'll just have to try them to find out.:)</span></span><br />
<h2>
<br /></h2>
<h2>
<br /></h2>
<h2>
Death by Chocolate Cupcakes</h2>
</span></h2>
<div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Yields 24+ {about 30}</span></div>
<div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
<div>
<div>
<span style="font-family: Verdana, sans-serif;">Cupcakes:</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><br /></span></span></div>
<div>
<div class="" style="clear: both;">
<span style="font-family: Verdana, sans-serif;">1 cup butter</span></div>
<div class="" style="clear: both;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both;">
<span style="font-family: Verdana, sans-serif;">1/2 cup semisweet chocolate chips</span></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<span style="font-family: Verdana, sans-serif;">1 cup unsweetened cocoa powder</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both;">
<span style="font-family: Verdana, sans-serif;">1 1/4 cup all-purpose flower</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="" style="clear: both;">
<span style="font-family: Verdana, sans-serif;">1/4 cup cornstarch</span></div>
<div class="" style="clear: both;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="" style="clear: both;">
<span style="font-family: Verdana, sans-serif;">1 teaspoon baking soda</span></div>
<div class="" style="clear: both;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="" style="clear: both;">
<span style="font-family: Verdana, sans-serif;">1 1/2 teaspoon baking powder</span></div>
<div class="" style="clear: both;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="" style="clear: both;">
<span style="font-family: Verdana, sans-serif;">4 eggs</span></div>
<div class="" style="clear: both;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="" style="clear: both;">
<span style="font-family: Verdana, sans-serif;">1 cup granulated sugar</span></div>
<div class="" style="clear: both;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="" style="clear: both;">
<span style="font-family: Verdana, sans-serif;">1/2 cup brown sugar</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="" style="clear: both;">
<span style="font-family: Verdana, sans-serif;">2 teaspoons vanilla</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both;">
<span style="font-family: Verdana, sans-serif;">1 cup almond milk</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
</div>
<div>
<span style="font-family: Verdana, sans-serif;">enough milk chocolate truffles for each cupcakes {about 30}</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><br /></span></span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Frosting:</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<br /></div>
<div>
<span style="font-family: Verdana, sans-serif;">2 cups butter</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1/4 cup semisweet chocolate chips</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1/2 cup cocoa powder</span></div>
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<span style="font-family: Verdana, sans-serif;">2 tbsp vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">4 cups confectioner's sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">Directions:</span></div>
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<span style="font-family: Verdana, sans-serif;">Melt the butter and chocolate together in the microwave.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.</span></div>
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<span style="font-family: Verdana, sans-serif;">Add the cooled butter/chocolate and beat until smooth.</span></div>
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<span style="font-family: Verdana, sans-serif;">While still beating, add half of the flour mixture, then half of the almond milk.</span></div>
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<span style="font-family: Verdana, sans-serif;">Repeat until everything is added. Stir until just combined</span></div>
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<span style="font-family: Verdana, sans-serif;">Bake on 350 for 20-25</span><span style="font-family: Verdana, sans-serif;"> minutes</span></div>
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<span style="font-family: Verdana, sans-serif;">Immediately after they come out of the oven, cut an x that goes to the bottom of the cupcake. It is important that they are still warm.</span></div>
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<span style="font-family: Verdana, sans-serif;">Unwrap the truffles and press one of them into the center. </span></div>
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<span style="font-family: Verdana, sans-serif;">Repeat for all of the cupcakes, or at least the ones you want to be incredibly awesome.</span></div>
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<span style="font-family: Verdana, sans-serif;">While the truffles melt a little in the cupcakes, start making your frosting.</span></div>
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<span style="font-family: "Verdana","sans-serif";">In a large bowl using an electric mixer, beat together the butter until creamy and smooth. Add the cocoa powder and vanilla extract, and mix until combined.<o:p></o:p></span><br />
<span style="font-family: "Verdana","sans-serif";"><br /></span>
<span style="font-family: Verdana, sans-serif;">Melt the semisweet chocolate chips in the microwave with a little bit of the butter to help melt them. Once it has cooled, pour it into the frosting and beat well.</span></div>
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<span style="font-family: "Verdana","sans-serif";">Slowly add the confectioner's sugar 1 cup at a time; beating well after each addition, and make sure the sugar is evenly combined.</span><br />
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<span style="font-family: "Verdana","sans-serif";">Pipe the frosting with a star tip.</span><br />
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<span style="font-family: "Verdana","sans-serif";">Top with anything, as long as it's chocolate! I used chocolate shavings and drizzled chocolate. </span><br />
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<span style="font-family: "Verdana","sans-serif";">Enjoy indulging in these sinfully-good death by chocolate cupcakes! </span></div>
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Emilyhttp://www.blogger.com/profile/06402886907534810361noreply@blogger.com0tag:blogger.com,1999:blog-2803908532023394965.post-72277318636248827512014-08-08T08:25:00.000-07:002014-08-08T08:25:02.668-07:00Maple Bacon Cupcakes<div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: white;">Don't knock it till you try it! When I mentioned that I was going to make bacon cupcakes this week, I got a wide variety of reactions: my mom looked at me like I was crazy, my sister thought I was joking, and I think my boyfriend shed a tear of joy. After everyone tried them though, we all agreed that this recipe is a keeper!</span> </span></div>
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<span style="font-family: Verdana, sans-serif;">Maple Bacon Cupcakes</span></h2>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Yields 24+ {about 30}</span></div>
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<span style="font-family: Verdana, sans-serif;">Cupcakes:</span></div>
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<span style="font-family: Verdana, sans-serif;">2 cups all-purpose flour</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 tbsp baking powder</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1/4 cup cornstarch</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 cup sour cream</span><br />
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<span style="font-family: Verdana, sans-serif;">1/2 cup milk</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">4 egg whites</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 1/2 cup sugar</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1/2 cup sweet cream, salted butter {softened}</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 tbsp vanilla extract</span></div>
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<span style="font-family: Verdana, sans-serif;">Frosting:</span><br />
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<span style="font-family: Verdana, sans-serif;">1 1/2 cup butter</span><br />
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<span style="font-family: Verdana, sans-serif;">3-4 cups confectioner's sugar</span><br />
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<span style="font-family: Verdana, sans-serif;">1/4 cup maple syrup</span><br />
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<span style="font-family: Verdana, sans-serif;">2 tsp vanilla</span><br />
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<span style="font-family: Verdana, sans-serif;">Directions:</span><br />
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<span style="font-family: Verdana, sans-serif;">In a medium bowl, whisk together the flour, cornstarch, and baking powder; set aside.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a small bowl, whisk together the sour cream, milk, and egg whites until the sour cream and milk are smooth; set aside.</span></div>
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<span style="font-family: Verdana, sans-serif;">Beat the sugar and butter with an electric mixer until all of the sugar is combined, then add the vanilla extract.</span></div>
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<span style="font-family: Verdana, sans-serif;">While still beating, alternate adding half of the flour mixture, then half of the egg white, sour cream, and milk mixture until they are both completely combined. </span></div>
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<span style="font-family: Verdana, sans-serif;">Fill cupcake cups halfway, and bake on 350 for 20-25 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;">For the frosting, beat the butter in a bowl until it is smooth {about 3-5 minutes}. Beat in the maple syrup, making sure it is completely combined before you start adding the confectioner's sugar.</span><br />
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<span style="font-family: Verdana, sans-serif;">Beat in the confectioner's sugar one cup at a time, until all of it has been beaten in. Add the vanilla and continue beating for a few minutes to get your frosting light and fluffy.</span><br />
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<span style="font-family: Verdana, sans-serif;">Pipe with a circle tip and top with crumbled bacon and white chocolate drizzle.</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I made my own bacon for this; store-bought bacon bits are insanely salty, and not good for this kind of thing. I used about 5 pieces of crispy-cooked bacon on these cupcakes. If you do choose to make your own bacon {which I recommend}, be sure that you pat the bacon dry with a paper towel so that you don't get any grease on your yummy cupcakes. Enjoy!</span></div>
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Emilyhttp://www.blogger.com/profile/06402886907534810361noreply@blogger.com0tag:blogger.com,1999:blog-2803908532023394965.post-77305077394373114982014-08-01T06:53:00.000-07:002014-08-01T06:53:19.737-07:00Pink Lemonade Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7w5QvFtXsy5kz_nizzDdDlFvzOm4pA__7Y5Gom1V2gTX65cpS2NTL77qbhAywVFM-U9rViiq2oe2chJIsJFfVpGoyBlvhcfpbWqQ0XnCmQ8fc9gl5TgTEHqEhdP2u-7ADLwlgXcXcjlYd/s1600/IMG_4928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7w5QvFtXsy5kz_nizzDdDlFvzOm4pA__7Y5Gom1V2gTX65cpS2NTL77qbhAywVFM-U9rViiq2oe2chJIsJFfVpGoyBlvhcfpbWqQ0XnCmQ8fc9gl5TgTEHqEhdP2u-7ADLwlgXcXcjlYd/s1600/IMG_4928.JPG" height="640" width="426" /></a></div>
<span style="font-family: Verdana, sans-serif;">Lemonade stands are just the cutest! Little kids make up pitchers of really watery stuff and sell it for 10 cents a cup...I like stopping at them, even thought the lemonade is hardly ever good, it usually makes the kid's day. What a fun alternative to selling barely-flavored pink water?! These cupcakes are so cute and pretty, with just enough lemon in both the cupcake and the frosting to make up for whatever the lemonade was lacking. Try selling these at your local lemonade stand instead; I'm sure they will be a hit!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<h2>
<span style="font-family: Verdana, sans-serif;">Pink Lemonade Cupcakes</span></h2>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Yields 24</span><br />
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<span style="font-family: Verdana, sans-serif;">Cupcakes:</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">2 cups all-purpose flour</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tbsp baking powder</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 cup cornstarch</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/4 cup almond milk</span></div>
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<span style="font-family: Verdana, sans-serif;">4 egg whites</span></div>
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<span style="font-family: Verdana, sans-serif;">lemon zest from 2 lemons</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 cup sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup butter substitute</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp vanilla</span></div>
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<span style="font-family: Verdana, sans-serif;">lemon juice from half of a lemon</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Frosting:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1/2 cup butter</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup cream cheese</span><br />
<span style="font-family: Verdana, sans-serif;">3 cups confectioner's sugar</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp pink lemonade powder</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp vanilla</span><br />
<span style="font-family: Verdana, sans-serif;">15 drops red food coloring</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>
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<span style="font-family: Verdana, sans-serif;">In a medium bowl, whisk together the flour, cornstarch, and baking powder; set aside.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">In a small bowl, whisk together the almond milk and egg whites; set aside.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">In a large bowl, u</span><span style="font-family: Verdana, sans-serif;">se your {clean!!!} fingers to </span><span style="font-family: Verdana, sans-serif;">mix together the sugar and lemon zest. Mix until the sugar seems slightly damp and tinted a very very light yellow. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Add the butter substitute and beat with an electric mixer until all of the sugar is combined, then add the vanilla and lemon juice.</span></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;">While still beating, alternate adding half of the flour mixture, then half of the egg white/almond milk mixture until they are both completely combined. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Fill cupcake cups halfway, and bake on 350 for 20-25 minutes.</span><br />
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<span style="font-family: Verdana, sans-serif;">For the frosting, beat together the cream cheese and the butter until they are smooth and fluffy {about 3 minutes}. If you soften your butter before hand it will make this easier.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a separate medium bowl, sift together the confectioner's sugar and the pink lemonade powder. Lumps of the powdered sugar {probably due to humidity}, can just be pressed through the mesh. </span></div>
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<span style="font-family: Verdana, sans-serif;">Beat the powdered sugar/lemonade mix into the butter and cream cheese a cup at a time until it is completely mixed in. Add the vanilla and food coloring, and beat together until combined. </span></div>
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<span style="font-family: Verdana, sans-serif;">Pipe with a closed star tip, and decorate with pretty little things as desired.</span></div>
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<span style="font-family: Verdana, sans-serif;">We had these ADORABLE little paper straws left over from a party, and they matched my theme so perfectly, I just had to use them! Enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXq10jr12zlCWYqqoop01_G90YSTGn3aDeFk4Tgd9diS0GspyclDTOf5pczvAjixjNvu-Nk3sXF7yizu2BCCItlNONsJw25gKAUVrVpunrLFfC2JpgoDu39COvMHcTQCPNi7AZQyKDuvcL/s1600/IMG_4934.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXq10jr12zlCWYqqoop01_G90YSTGn3aDeFk4Tgd9diS0GspyclDTOf5pczvAjixjNvu-Nk3sXF7yizu2BCCItlNONsJw25gKAUVrVpunrLFfC2JpgoDu39COvMHcTQCPNi7AZQyKDuvcL/s1600/IMG_4934.jpg" height="640" width="630" /></a><br />
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<span style="font-family: Verdana, sans-serif;"> xoxo,</span></div>
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<span style="font-family: Verdana, sans-serif;"> Emily</span></div>
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Emilyhttp://www.blogger.com/profile/06402886907534810361noreply@blogger.com0tag:blogger.com,1999:blog-2803908532023394965.post-46147025480925007992014-07-26T07:57:00.001-07:002014-07-26T07:57:34.579-07:00Sweet Vanilla Coconut Cake Pops<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3gASEGhg7v2S3gyKxShYBNX9pSMuvSv6FKl_UCubaij1UKLqolcjIQuQ9xWV8YKCFk9Xb2nZawGCHluMNKyTfL_7mVRce447ktlVCLaAXtSlFApdVwGsPErEzHn-RQ-R4E8645b_uk5N7/s1600/IMG_4881.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3gASEGhg7v2S3gyKxShYBNX9pSMuvSv6FKl_UCubaij1UKLqolcjIQuQ9xWV8YKCFk9Xb2nZawGCHluMNKyTfL_7mVRce447ktlVCLaAXtSlFApdVwGsPErEzHn-RQ-R4E8645b_uk5N7/s1600/IMG_4881.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Cake Pops!!!! I will be the first to say that I absolutely did not jump on the cake-pop-bandwagon when they were all the rage...I think it was late 2013-early 2014...anyway, that doesn't matter. What does matter is that I finally made them! That is right ladies and gentlemen, I have never made cake pops until now. I am certainly glad that I did though! To make these cake pops, I used a silicone cake pop mold that cost about $10, find a link to one like it <a href="http://www.amazon.com/Silicone-Cake-Pop-Mold-Pops/dp/B00APLLFG2">here</a>. I chose to not use a leavening agent so they would be extra moist, and that worked out very well. I hope you enjoy!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<h2>
<span style="font-family: Verdana, sans-serif;">Sweet Vanilla Coconut Cake Pops</span></h2>
<div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Yields about 40</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
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<br /></div>
<div>
<span style="font-family: Verdana, sans-serif;">Cake Pops:</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">3/4 cup + 2 tbsp all-purpose flour</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">2 tbsp cornstarch</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1/2 cup butter</span></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup coconut oil</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup sugar</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">3 eggs</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">2 tsp vanilla</span></div>
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<span style="font-family: Verdana, sans-serif;">Other:</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">1 bag white chocolate melting chips</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">1 bag milk chocolate melting chips</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">cake pop sticks</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">parchment paper</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">assorted fun and awesome sprinkles</span></div>
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<span style="font-family: Verdana, sans-serif;">Directions:</span></div>
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<span style="font-family: Verdana, sans-serif;">In a small bowl sift or whisk together the flour and the corn starch; set aside.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a large bowl with an electric mixer, beat together the butter and coconut oil until they are light, fluffy, and thoroughly combined. Add the sugar a half a cup at a time and continue beating. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Beat in the eggs one at a time, then beat in the vanilla. </span></div>
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<span style="font-family: Verdana, sans-serif;">Little by little beat in the flour/cornstarch mixture until it is all completely mixed in.</span></div>
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<span style="font-family: Verdana, sans-serif;">Fill the bottom half of the cake pop mold full of the batter, and secure the other half on top of it. I put mine on a baking sheet before I put it in the over, just to offer more stability. </span></div>
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<span style="font-family: Verdana, sans-serif;">Bake on 350 for 20-25 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;">Once the cake pops are cooled, pop them out of the mold onto a plate, and melt a little bit of the melting chocolates in a bowl.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Dip the tip of the cake pop stick into the melted chocolate and poke that into your cake pop. Set aside onto a baking sheet, and cover and refrigerate for at least 2 hours before continuing. This will keep your cake pops on the stick when you dip them in the melting chocolates the second time.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9LSjernY7Ja7d7sCh2jz1JtQXoLKpZcLl97OFamgEqpShhcWIwQk68iu4QbVEPnd0Fepf5hCOovcmecq5i02xYK7olb33EDS0By4qTeVMax-sumRu4Rupv2FzHdjjsP3wR3A0njcFc-cx/s1600/IMG_4846.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9LSjernY7Ja7d7sCh2jz1JtQXoLKpZcLl97OFamgEqpShhcWIwQk68iu4QbVEPnd0Fepf5hCOovcmecq5i02xYK7olb33EDS0By4qTeVMax-sumRu4Rupv2FzHdjjsP3wR3A0njcFc-cx/s1600/IMG_4846.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I let mine sit overnight, and I barely had any trouble with them falling off on the stick. There was one or two that did, but I ate them, so I wasn't that upset about it.</span></div>
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<span style="font-family: Verdana, sans-serif;">Now set up your work station! This is my favorite part...it's like a fun little assembly line that makes putting these little guys together a lot more enjoyable.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDsq-EdKrr3tdS9LX4qwDPRD6SBfCNYRgeenG8G802En-GNINeBH5dxBs21BS5dGB69CRDoflY2xN6MsZdGF0s1hm4LK_TRCG90baKippk0cOGU9rVQ9iWmhRaHfGIVAnX6MgrvdQGafmz/s1600/IMG_4852.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDsq-EdKrr3tdS9LX4qwDPRD6SBfCNYRgeenG8G802En-GNINeBH5dxBs21BS5dGB69CRDoflY2xN6MsZdGF0s1hm4LK_TRCG90baKippk0cOGU9rVQ9iWmhRaHfGIVAnX6MgrvdQGafmz/s1600/IMG_4852.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Here is a picture of my set up. I found it easier to work this way, but do whatever works best for you :).</span></div>
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<span style="font-family: Verdana, sans-serif;">In two small bowls, melt the different chocolates in the microwave. The directions should come on the package, it's nothing too complicated. If your are unable to use melting chocolate, you will need to temper the chocolate before dipping your cake pops in it.</span></div>
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<span style="font-family: Verdana, sans-serif;">I used a little spoon to help cover my cake pop in the chocolate once it had been dipped. If there is too much chocolate on your cake pop it will cause it to be mushy and not very appealing, so be sure to let as much chocolate drip off as possible. I gave mine a little bit of a spin to help pull off some extra chocolate. </span></div>
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<span style="font-family: Verdana, sans-serif;">Set the cake pop on the parchment paper to dry, but decorate with sprinkles and/or drizzled chocolate while it is still wet.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOO8jqjIdFWr8AuoIj9uGm-uUy2ld00pmoh-R3preWbg_cP_-g3rOECYYzzxhjNb0J48zZcZw1lq3oIPH1C85vmPX6cWL-jU_JjTAPID9nvwM3a8vPOfFLYpTHgCmB2B35Um9CBMeLVpyL/s1600/IMG_4855.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOO8jqjIdFWr8AuoIj9uGm-uUy2ld00pmoh-R3preWbg_cP_-g3rOECYYzzxhjNb0J48zZcZw1lq3oIPH1C85vmPX6cWL-jU_JjTAPID9nvwM3a8vPOfFLYpTHgCmB2B35Um9CBMeLVpyL/s1600/IMG_4855.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Have fun with this! Be creative! I used red, white, and blue sprinkles for several reasons...1) they are on sale now, yayyyyy!!!! and 2) because my older sister wanted them for her birthday party, and she was born on the Fourth of July :). It was a win-win situation really. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5nDbL8Iv51-t-IyNqcqTbbeRcCj9L6xEjU5ZGjX2MlEdMNlv8w8V_IE5z9yh63hbW15MN9R4lRzzfVBINLIL0PgT3dB3M0yvMlgJbDBFyNrV5qGvmPo60QYQhCFGX5uK10P5xFzaUCDC/s1600/IMG_4869.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5nDbL8Iv51-t-IyNqcqTbbeRcCj9L6xEjU5ZGjX2MlEdMNlv8w8V_IE5z9yh63hbW15MN9R4lRzzfVBINLIL0PgT3dB3M0yvMlgJbDBFyNrV5qGvmPo60QYQhCFGX5uK10P5xFzaUCDC/s1600/IMG_4869.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">And that's it! So simple and fun and pretty! I know that you can very well make cake pops without the mold, but to be honest, it's a waste of time. Using the silicone mold saves so much time and a big mess, plus it's so cute and fun to play with :). And for $10, it's well worth it if you plan on making them often {which I now do}. I hope you all enjoy this recipe! Comment and let me know the fun combinations you use!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRsyO-g9deptYmOPNGRRF4g_YQ2so8WI_K4t0Kp-ReXFm-uymXBpTUvBqiwstdnC79v4OlzrVGlU-OoKRUYYKBVxSjuzu23Qq7Hn17GSMdjaZYtFIsAHVQpte6gG-C5P7JroNB2rwOlPiq/s1600/IMG_4880.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRsyO-g9deptYmOPNGRRF4g_YQ2so8WI_K4t0Kp-ReXFm-uymXBpTUvBqiwstdnC79v4OlzrVGlU-OoKRUYYKBVxSjuzu23Qq7Hn17GSMdjaZYtFIsAHVQpte6gG-C5P7JroNB2rwOlPiq/s1600/IMG_4880.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>Emilyhttp://www.blogger.com/profile/06402886907534810361noreply@blogger.com0tag:blogger.com,1999:blog-2803908532023394965.post-61167502661867574492014-07-17T10:03:00.000-07:002014-07-23T05:30:53.353-07:00Almond Raspberry Cream Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwDBN8z6u1byxtb8aMg_GhnJHFwIjmVYU4Wg5VcLxcgVVeUkDo21Vk1anQPYC2mx3Q7e5Kr7h0gN8oDjZWBN4zLp90E3beEYn5MM93Kd1FR6n42spnwU1PI5kF9Rj5ilIyJPJcWd0sfT9t/s1600/IMG_4840.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwDBN8z6u1byxtb8aMg_GhnJHFwIjmVYU4Wg5VcLxcgVVeUkDo21Vk1anQPYC2mx3Q7e5Kr7h0gN8oDjZWBN4zLp90E3beEYn5MM93Kd1FR6n42spnwU1PI5kF9Rj5ilIyJPJcWd0sfT9t/s1600/IMG_4840.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">One of the greatest things that comes with the beautiful weather of summer is all of the fresh fruit!!! If you haven't noticed by now, one of my favorite things to use in frostings {both in the frosting itself and as a topper} is fresh fruit..strawberries, raspberries, blueberries...I love them all! These cupcakes were also from my Independence Day weekend {thus the red, white, and blue}, and although I was originally hesitant to top them with blueberries, they were quite delicious and would not have been the same without them.</span><br />
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<h2>
<span style="font-family: Verdana, sans-serif;">Almond Raspberry Cream Cupcakes</span></h2>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Yields about 24</span></div>
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<span style="font-family: Verdana, sans-serif;">Cupcakes:</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">2 cups all-purpose flour</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1 tbsp baking powder</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1/4 cup cornstarch</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1 1/2 cup almond milk</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">4 egg whites</span><br />
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<span style="font-family: Verdana, sans-serif;">1 1/2 cup sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup sweet cream, salted butter {softened}</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp vanilla extract</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 tsp almond extract</span><br />
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<span style="font-family: Verdana, sans-serif;">Frosting:</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup unsalted butter, softened</span></div>
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<span style="font-family: Verdana, sans-serif;">4 ounces cream cheese</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon vanilla</span></div>
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<span style="font-family: Verdana, sans-serif;">2 to 3 cups confectioner's sugar</span><br />
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<span style="font-family: Verdana, sans-serif;">1 handful fresh raspberries</span><br />
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<span style="font-family: Verdana, sans-serif;">In a medium bowl, whisk together the flour, cornstarch, and baking powder; set aside.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a small bowl, whisk together the almond milk and egg whites; set aside.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Beat the sugar and butter with an electric mixer until all of the sugar is combined, then add the vanilla and almond extract.</span></div>
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<span style="font-family: Verdana, sans-serif;">While still beating, alternate adding half of the flour mixture, then half of the egg white/almond milk mixture until they are both completely combined. </span></div>
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<span style="font-family: Verdana, sans-serif;">Fill cupcake cups halfway, and bake on 350 for 20-25 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0u3FaAiM7Vv5NuAIC2v_SOAh_t5BNZWNQT5rpBU_4BjxTiQwKspyDvZnHCWFaTjd2EZH5skoYIRh3_w1vF65Bf9a1REBKvVKSqBGvg_C-B_g56QNkhhpBsO5WUudo0-fW0DHWS5gjd6S/s1600/IMG_4765.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0u3FaAiM7Vv5NuAIC2v_SOAh_t5BNZWNQT5rpBU_4BjxTiQwKspyDvZnHCWFaTjd2EZH5skoYIRh3_w1vF65Bf9a1REBKvVKSqBGvg_C-B_g56QNkhhpBsO5WUudo0-fW0DHWS5gjd6S/s1600/IMG_4765.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;">For the frosting, beat the butter, cream cheese, and vanilla with an electric mixer until smooth {about 3 minutes}. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Gradually beat in 2 cups of the confectioner's sugar, about a half a cup at a time. Once the sugar is completely combined into the cream cheese and butter, add the raspberries and beat until they are mixed into the frosting and broken apart enough so that the frosting wont just have clumps of raspberry in it.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Beat for 3 to 5 minutes after everything is combined to get the frosting smooth and fluffy; if the frosting is too liquid because of the raspberries, add up to a cup of extra confectioner's sugar...the frosting will be slightly sweeter, but it will stay more firm.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Pipe with star tip, top with fresh blueberries {or other fresh fruit of your choice:)}</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWq1ObFPpxJXSKH4TAN61GkCA9eMjbVTy1LEg_4gMC2CaXVQ4IsQoqf7AgtjrSOnCzDqUJ3VucXW35lalpK4nv3dipGsjGtyuSrWJmJnHWLlo1MdnU6_C5XhjGeLv4F_lmgl0dy9nkQC8n/s1600/IMG_4834.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWq1ObFPpxJXSKH4TAN61GkCA9eMjbVTy1LEg_4gMC2CaXVQ4IsQoqf7AgtjrSOnCzDqUJ3VucXW35lalpK4nv3dipGsjGtyuSrWJmJnHWLlo1MdnU6_C5XhjGeLv4F_lmgl0dy9nkQC8n/s1600/IMG_4834.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The day that I made these cupcakes was one of the hottest days we've had here so far this summer, so the frosting started to melt after a while. Also the juice from the raspberries didn't help with that either, so DEFINITELY throw these {don't actually throw them, c'mon guys} into the fridge immediately after you are done piping the frosting. Store your cupcakes in the fridge until you are ready to serve them. Enjoy!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLwRPj91sRvtrglg-s1xbEWutenNUhVMywtSK7_6HlPTe0ZgYvpvD3hebHa6_gYheMfMHHjTROOYJfaKbNxYDiXcW1-C_q4Uc08E_xQmJrLuG4uulNFizIWHO8JACxwuxZBgHnPlrPzG_r/s1600/IMG_4836.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLwRPj91sRvtrglg-s1xbEWutenNUhVMywtSK7_6HlPTe0ZgYvpvD3hebHa6_gYheMfMHHjTROOYJfaKbNxYDiXcW1-C_q4Uc08E_xQmJrLuG4uulNFizIWHO8JACxwuxZBgHnPlrPzG_r/s1600/IMG_4836.jpg" height="640" width="426" /></a></div>
<br />Emilyhttp://www.blogger.com/profile/06402886907534810361noreply@blogger.com0tag:blogger.com,1999:blog-2803908532023394965.post-35506676377089534682014-07-10T06:07:00.001-07:002014-07-10T06:07:24.733-07:00Dark Chocolate Coconut Cream Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2RgRiMQYWvXKm7nOHBPBGanotAWIKBtLvC7CsSVqz9Uea9IkozWjmINmrZucnBQ24dkgQN9IMMpIWhjdZmbOLE0Ik1MbIG_xnAUgDG73OKwS1mNAwxkU-zP-iraQHiDGpvoW9ZMvY196/s1600/IMG_4819.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2RgRiMQYWvXKm7nOHBPBGanotAWIKBtLvC7CsSVqz9Uea9IkozWjmINmrZucnBQ24dkgQN9IMMpIWhjdZmbOLE0Ik1MbIG_xnAUgDG73OKwS1mNAwxkU-zP-iraQHiDGpvoW9ZMvY196/s1600/IMG_4819.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Happy very belated Fourth of July!!! I hope yours was as full of red white and blue, fireworks, and country music as mine was :). These were one of the two red, white, and blue cupcakes that I brought to a cookout, and they were a huge hit! The coconut cream frosting is very thick and just sweet enough to go with the dark chocolate cupcakes, and the raspberry on top adds just the right amount of tang...really, these cupcakes are a match made in heaven! Hope you enjoy!</span><br />
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<span style="font-family: Verdana, sans-serif;">Dark Chocolate Coconut Cream Cupcakes</span></h2>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Yields 24+ {about 30}</span></div>
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<span style="font-family: Verdana, sans-serif;">Cupcakes:</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup butter </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1/2 cup semi-sweet chocolate chips</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 cup unsweetened cocoa powder</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 1/4 cup all-purpose flour</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1/4 cup cornstarch</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 teaspoon baking soda</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 1/2 teaspoon baking powder</span><br />
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<span style="font-family: Verdana, sans-serif;">4 eggs</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 cup granulated sugar</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1/2 cup brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">2 teaspoons vanilla</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 cup almond milk</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Frosting:</span><br />
<span style="font-family: Verdana, sans-serif;"><br />1/2 cup softened butter</span><br />
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<span style="font-family: Verdana, sans-serif;">16 oz. cream cheese</span><br />
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<span style="font-family: Verdana, sans-serif;">14 oz. shredded coconut {usually packaged in 7 oz. bags, so 2 bags}</span><br />
<span style="font-family: Verdana, sans-serif;"><br />1 tablespoon vanilla</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">4-5 cups confectioner's sugar</span><br />
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<span style="font-family: Verdana, sans-serif;">Directions:</span><br />
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<span style="font-family: Verdana, sans-serif;">Melt the butter and chocolate together in the microwave.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.</span></div>
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<span style="font-family: Verdana, sans-serif;">Add the cooled butter/chocolate and beat until smooth.</span></div>
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<span style="font-family: Verdana, sans-serif;">While still beating, add half of the flour mixture, then half of the almond milk.</span></div>
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<span style="font-family: Verdana, sans-serif;">Repeat until everything is added. Stir until just combined</span></div>
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<span style="font-family: Verdana, sans-serif;">Bake on 350 for 20-25</span><span style="font-family: Verdana, sans-serif;"> minutes</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-qx31_VEcU7QLnoHSiGMFggOu2P6aM0zIDb90OkLsUuDg7TgyTgwG0enlpRfLj9kqj_pIyd_ka-f8s9oKl3Nr1P50EVvrTCRjwHXjGlD-KplDYnz0O_JPzzwi51AXrS2quB8tfbelvS9/s1600/IMG_4776.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-qx31_VEcU7QLnoHSiGMFggOu2P6aM0zIDb90OkLsUuDg7TgyTgwG0enlpRfLj9kqj_pIyd_ka-f8s9oKl3Nr1P50EVvrTCRjwHXjGlD-KplDYnz0O_JPzzwi51AXrS2quB8tfbelvS9/s1600/IMG_4776.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;">For the frosting, cream together the butter and cream cheese with an electric mixer until smooth and creamy. Add the coconut about a half a bag at a time, beating until evenly combined each time.</span></div>
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<span style="font-family: Verdana, sans-serif;">{This frosting was intended to be extremely thick, but if you would rather have a creamier frosting, consider adding only one to one and a half bags of coconut and halving the powdered sugar.}</span></div>
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<span style="font-family: Verdana, sans-serif;">Once all of the coconut is added, beat in the vanilla. Add the powdered sugar a cup at a time, and beat until completely combined into the frosting. Add based on your desired thickness.</span></div>
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<span style="font-family: Verdana, sans-serif;">Scoop the frosting into a piping bag without a tip, and pipe the frosting high on the cupcakes.</span></div>
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<span style="font-family: Verdana, sans-serif;">This frosting being so thick works really well piled high on dark chocolate cupcakes. If you're not a frosting person first of all, there's something seriously wrong with you. Second of all, you can just cut the recipe in half, but I would definitely recommend trying them this way first.</span></div>
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<span style="font-family: Verdana, sans-serif;">Top your cupcakes with fresh raspberries and chocolate shavings.</span></div>
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<span style="font-family: Verdana, sans-serif;">And that's it! Perfect, rich cupcakes for any summer get together. Like I previously said I am a big frosting kinda girl, but if you aren't, feel free to halve the recipe, or alter it to suit your fancy. The frosting is great, no matter how you look at it though, and you can most certainly expect to see it featured in a yummy pi</span><span style="font-family: Verdana, sans-serif; line-height: 115%;">ña colada cupcake recipe later this summer :)</span></div>
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Emilyhttp://www.blogger.com/profile/06402886907534810361noreply@blogger.com2tag:blogger.com,1999:blog-2803908532023394965.post-6013929860542530422014-07-03T19:45:00.001-07:002014-07-03T19:45:16.302-07:00Lemon Cream Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQBC7KSYUDSgXoXNUBNaI7vEGOzJEOM6FR3vKPWT9pVorFYNHCttn6QpBPKoC01yUfTJ-B04J27Zhv3lg-9Kd8eFWobyA1Tes3CwYcoKIekGqa8LmsBips_HL0Ea8O57TcvaYT6Ywr6fce/s1600/IMG_4750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQBC7KSYUDSgXoXNUBNaI7vEGOzJEOM6FR3vKPWT9pVorFYNHCttn6QpBPKoC01yUfTJ-B04J27Zhv3lg-9Kd8eFWobyA1Tes3CwYcoKIekGqa8LmsBips_HL0Ea8O57TcvaYT6Ywr6fce/s1600/IMG_4750.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Talk about a light and refreshing summery cupcake!! The vanilla cupcakes is spongy and the frosting is some of the best frosting I have ever made! It is so refreshing and I could seriously just eat it with a spoon. One {or two ;)} of these cupcakes goes perfectly with a warm summer day and a tall glass of pink lemonade, but don't just take my word for it; give it a try yourself!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<h2>
<span style="font-family: Verdana, sans-serif;">Lemon Cream Cupcakes</span></h2>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Yields about 18</span></div>
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<span style="font-family: Verdana, sans-serif;">Cupcakes:</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/4 cups all-purpose flour</span></div>
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<span style="font-family: Verdana, sans-serif;">2 1/2 tbsp cornstarch</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/4 tsp baking powder</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 tsp baking soda</span></div>
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<span style="font-family: Verdana, sans-serif;">2 eggs</span></div>
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<span style="font-family: Verdana, sans-serif;">3/4 cup sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 tsp vanilla extract</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 tsp almond extract</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup vegetable oil</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup almond milk</span></div>
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<span style="font-family: Verdana, sans-serif;">Frosting:</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup unsalted butter, softened</span></div>
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<span style="font-family: Verdana, sans-serif;">4 ounces cream cheese</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tbsp lemon juice</span><br />
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<span style="font-family: Verdana, sans-serif;">1 teaspoon vanilla</span></div>
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<span style="font-family: Verdana, sans-serif;">3 cups confectioner's sugar</span><br />
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<span style="font-family: Verdana, sans-serif;">zest from one medium lemon {about 1 1/2 - 2 tbsp}</span></div>
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<span style="font-family: Verdana, sans-serif;">In a medium bowl, whisk together the flour, cornstarch, baking powder, and baking soda. Set aside</span></div>
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<span style="font-family: Verdana, sans-serif;">Whisk the eggs in a large bowl, and then slowly add the sugar a little at a time while still whisking.</span></div>
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<span style="font-family: Verdana, sans-serif;">Add the vanilla extract, almond extract, and the oil, and whisk until completely combined. </span></div>
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<span style="font-family: Verdana, sans-serif;">Alternately whisk in half of the flour and half of the almond milk until they are both completely combined.</span></div>
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<span style="font-family: Verdana, sans-serif;">Fill baking cups about half way, and bake on 350 for 15/20 minutes, or until toothpick comes out clean and cupcakes are golden yellow.</span></div>
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<span style="font-family: Verdana, sans-serif;">For the frosting, </span><span style="font-family: Verdana, sans-serif;">beat the butter, cream cheese, lemon juice, and vanilla with an electric mixer until smooth {about 5 minutes}. Be sure to have softened the butter slightly before hand so there aren't clumps of butter in your yummy frosting.</span><br />
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<span style="font-family: Verdana, sans-serif;">Gradually beat in the confectioner's sugar, about a half a cup at a time. I suggest sifting it in so there aren't lumps in it, because like I said before, no one likes lumpy frosting.</span><br />
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<span style="font-family: Verdana, sans-serif;">Once everything else in the frosting has been evenly combined, beat in the lemon zest, and continue beating for 3 to 5 minutes after everything is combined to get the frosting smooth and fluffy.</span></div>
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<span style="font-family: Verdana, sans-serif;">Pipe frosting with an open star tip onto the cooled cupcakes.</span><br />
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<span style="font-family: Verdana, sans-serif;">Top the frosted cupcakes with fresh blueberries. Add any remaining lemon zest on top of them for a little extra zing.</span><br />
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<span style="font-family: Verdana, sans-serif;">And there you are! How perfect and yummy to these look?! Enjoy the recipe, just beware that if you bring them to a function, you will be asked to make them again :)</span></div>
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Emilyhttp://www.blogger.com/profile/06402886907534810361noreply@blogger.com0tag:blogger.com,1999:blog-2803908532023394965.post-2934544482921191542014-06-27T09:17:00.001-07:002014-07-05T05:19:10.159-07:00S'mores Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-vppIVCIlE_WLavlGauHQGVG1xnhmr1_rvGghMdQyVu2Jm9qAUU20vNuQ1wRtSMJPbgDhIDfQD_SObljrxl3l9KHtHv59PfoZINzf1PnHGATdCXnvcKcHa0H1pgCryTcYru2kguB4csdc/s1600/IMG_3777.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-vppIVCIlE_WLavlGauHQGVG1xnhmr1_rvGghMdQyVu2Jm9qAUU20vNuQ1wRtSMJPbgDhIDfQD_SObljrxl3l9KHtHv59PfoZINzf1PnHGATdCXnvcKcHa0H1pgCryTcYru2kguB4csdc/s1600/IMG_3777.jpg" height="426" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">One of my favorite {if not, my most favorite}, summer night activities is bonfires and s'mores. I love the smell of the fire that gets on my clothes and in my hair, and the sparks that fly up when the fire gets stoked, but the best part of the entire experience is obviously the s'mores! These cupcakes are the direct inspiration from a summer night bonfire, and will no doubt leave you craving one yourself.</span><br />
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<span style="font-family: Verdana, sans-serif;">S'mores Cupcakes</span></h2>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Yields 24+ {about 30}</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span><span style="font-family: Verdana, sans-serif;">Cupcakes and crust:</span><br />
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<span style="font-family: Verdana, sans-serif;">{1 cup graham cracker crumbs</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1/4 cup melted butter substitute}</span><br />
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<span style="font-family: Verdana, sans-serif;">1 cup butter substitute</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1/2 cup dairy free, soy free chocolate chips</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 cup unsweetened cocoa powder</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 1/4 cup all-purpose flour</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1/4 cup cornstarch</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 teaspoon baking soda</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 1/2 teaspoon baking powder</span><br />
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<span style="font-family: Verdana, sans-serif;">4 eggs</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 cup granulated sugar</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1/2 cup brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">2 teaspoons vanilla</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 cup almond milk</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Frosting:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">6 eggs whites</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 1/2 cup granulated sugar</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">1 teaspoon vanilla</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">For the crust:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Preheat the oven to 350 degrees.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">In a small bowl, combine graham cracker crumbs and melted butter substitute until the crumbs are moist.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Spread the crumbs evenly in the cupcake cups, and press in evenly to make a crust.</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Bake the crust for 10 minutes {just to give it a bit of a crunch}. Remove the trays from the oven, and let cool while you make the cupcake batter. Leave the oven on 350 though.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">For the cupcakes:</span><br />
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<span style="font-family: Verdana, sans-serif;">Melt the butter substitute and chocolate together in the microwave.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.</span></div>
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<span style="font-family: Verdana, sans-serif;">Add the cooled butter substitute/chocolate and beat until smooth.</span></div>
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<span style="font-family: Verdana, sans-serif;">While still beating, add half of the flour mixture, then half of the almond milk.</span></div>
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<span style="font-family: Verdana, sans-serif;">Repeat until everything is added. Stir until just combined</span></div>
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<span style="font-family: Verdana, sans-serif;">Bake on 350 for 20-25</span><span style="font-family: Verdana, sans-serif;"> minutes</span></div>
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<span style="font-family: "Verdana","sans-serif";"> While the cupcakes are cooling, start making the frosting. This frosting is definitely one of the easiest and tastiest frostings that I've ever made, and it goes perfectly with these cupcakes! You couldn't have a s'more without a marshmallow could you?</span></div>
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<span style="font-family: "Verdana","sans-serif";">For the frosting:</span></div>
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<span style="font-family: Verdana, sans-serif;">Put the egg whites and sugar in a {heatproof!!!} glass bowl, and put the bowl over barely boiling water.</span></div>
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<span style="font-family: Verdana, sans-serif;">Over the course of 3 to 5 minutes, gently whisk the egg whites together with the sugar until all of the sugar is dissolved. You aren't trying to make meringue here, so there is no need to whisk fast. You are just dissolving the sugar, so don't try to rush it :)</span></div>
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<span style="font-family: Verdana, sans-serif;">Once all of the sugar is dissolved, remove the bowl from over the water. Using an electric mixer, beat the egg whites and sugar on a high speed for 4 to 7 minutes until stiff, glossy peaks are formed. </span></div>
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<span style="font-family: Verdana, sans-serif;">Add vanilla and continue beating until the vanilla is combined.</span></div>
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<span style="font-family: Verdana, sans-serif;">Pipe the frosting onto the cupcakes without a tip, just use the circular hole of the piping bag.</span></div>
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<span style="font-family: "Verdana","sans-serif";">Admittedly, I am a bit of a pyro. This is a judgment-free zone, so none of you are allowed to judge me. That being said, my absolute most favorite {optional} part of these cupcakes was lightly torching the marshmallow frosting with my kitchen torch :)</span></div>
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<span style="font-family: "Verdana","sans-serif";"> </span><span style="font-family: Verdana, sans-serif;">Like I said, this is optional, but how cute do they look?! I will also admit that I accidentally burned a lot of cupcake wrappers while doing this, but once I got the hang of it, it wasn't so bad :)</span></div>
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<span style="font-family: Verdana, sans-serif;">Top with graham cracker crumbs for a little extra crunch, and enjoy! These cupcakes are perfect for summer parties {hint hint: Fourth of July!!!} They will definitely be a hit wherever you bring them. How do you like your s'mores? Comment and let me know! I for one now like them in cupcake form :)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZEUGFMfoWjK9May60T1ikwVmW8wwZmivmJRFNlKSCGcjKkjPe9HLaa7hFC-wnzv1TCjxrTYuUDGvskszZ31CRekI8STSLn19W8y0YSqZ1uh0p5Tr-J-CszKfPG42AOg8W-ReN2wmFc1S8/s1600/IMG_3776.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZEUGFMfoWjK9May60T1ikwVmW8wwZmivmJRFNlKSCGcjKkjPe9HLaa7hFC-wnzv1TCjxrTYuUDGvskszZ31CRekI8STSLn19W8y0YSqZ1uh0p5Tr-J-CszKfPG42AOg8W-ReN2wmFc1S8/s1600/IMG_3776.jpg" height="426" width="640" /></a></div>
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Emilyhttp://www.blogger.com/profile/06402886907534810361noreply@blogger.com0tag:blogger.com,1999:blog-2803908532023394965.post-4887317051778264102014-06-16T04:12:00.000-07:002014-06-16T04:12:47.857-07:00Chocolate Zucchini Cupcakes<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfqosjPEBPEvT6d5c9wR2Gol_SGMLg5TeaDNZU8h1B_r-VsgxYUiyVDvG04okaQ2sY5QbbqqszgEih3D6JXjzXunxnvUbMNvqtRl07t5iUfQRI2XQA3IBUZZ_GkrRP2Q59zOI3snf6Blyj/s1600/IMG_4640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfqosjPEBPEvT6d5c9wR2Gol_SGMLg5TeaDNZU8h1B_r-VsgxYUiyVDvG04okaQ2sY5QbbqqszgEih3D6JXjzXunxnvUbMNvqtRl07t5iUfQRI2XQA3IBUZZ_GkrRP2Q59zOI3snf6Blyj/s1600/IMG_4640.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">"...wait, what?" you must be thinking, "Chocolate...ZUCCHINI???" Yes, yes my friends, Chocolate Zucchini. Veggie cupcakes aren't as far-fetched as you might think. Carrot cupcakes are good, remember? These cupcakes are perfectly moist and chocolate-y, you can't even tell that there is zucchini in them! Hey mom's! This is great way to get your kids to eat there veggies!! Not really, but hey, it's fun to watch them enjoy the cupcakes without them knowing what's inside :). </span><br />
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<h2>
<span style="font-family: Verdana, sans-serif;">Chocolate Zucchini Cupcakes</span></h2>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Yields 24</span></div>
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<span style="font-family: Verdana, sans-serif;">Cupcakes:</span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 115%;">½ cup unsalted butter<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 115%;">1 ¾ cups flour<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 115%;">¼ cup cornstarch<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 115%;">½ cup cocoa powder<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 115%;">1 tsp baking soda<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 115%;">½ tsp baking powder<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 115%;">½ cup brown sugar<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 115%;">½ cup granulated sugar<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 115%;">1 tsp vanilla<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 115%;">1 tsp instant coffee<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 115%;">3 eggs<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 115%;">2 cups grated zucchini {about 1 medium-large zucchini}<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 115%;">¾ cup semi sweet mini chocolate chips<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 115%;">Frosting:</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup unsalted butter</span></div>
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<span style="font-family: Verdana, sans-serif;">4 ounces cream cheese</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon vanilla</span><br />
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<span style="font-family: Verdana, sans-serif;">2 cups confectioner's sugar</span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 115%;">Whisk together flour, cornstarch, cocoa powder, baking
soda, and baking powder.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 115%;">In a large bowl, beat the sugars and butter until
combined. Add vanilla, coffee, and eggs.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 115%;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 115%;">In another bowl, combine the zucchini and chocolate chips; mix with a fork to evenly combine the chocolate chips into the zucchini.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 115%;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 115%;">Beat the flour mixture into the sugar/butter mixture. Be careful not to over-beat!<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 115%;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 115%;">Fold the zucchini mixture into the batter. Make
sure to blend evenly so there aren’t random clumps of zucchini.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 115%;">Bake on 350 for 20-25 minutes. These cupcakes are so moist, be careful not to over bake them.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYg0P0br_hlg08ilUhYYziZzT7hZUdOTLh_R_dykx2g7L7LQLFgzinvxc-vqpwnYAeyCGWpXpjH3enErjBC7QZiyobeGUye1AuSXA8J9fXtSgRw1anJN7hFL43p1CLznSQXnWMkKXVlzka/s1600/IMG_4602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYg0P0br_hlg08ilUhYYziZzT7hZUdOTLh_R_dykx2g7L7LQLFgzinvxc-vqpwnYAeyCGWpXpjH3enErjBC7QZiyobeGUye1AuSXA8J9fXtSgRw1anJN7hFL43p1CLznSQXnWMkKXVlzka/s1600/IMG_4602.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif; line-height: 115%;">For the frosting, in a large bowl with an electric mixter, cream together the butter, cream cheese, and vanilla until they are mixed into a fluffy homogeneous whole. </span></div>
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<span style="font-family: Verdana, sans-serif;">Gradually beat in the confectioner's sugar, about a half a cup at a time. I suggest sifting it in so there aren't lumps in it, because no one likes lumpy frosting.</span></div>
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<span style="font-family: Verdana, sans-serif;">Beat for 3 to 5 minutes after everything is combined to get the frosting smooth and fluffy.</span><br />
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<span style="font-family: Verdana, sans-serif;">Pipe the frosting onto the cupcakes with a circle tip.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-n4yk3VtD3TJhXGMsGLRXve-VFzrYloX_dgK5QbjZugVZRhQpUr1QWFm_i3Y5qUnGySNWQvqzGxLqM-7WXZkMj90hgr3B8CkVOuTsRDumxqGJV7U69kOOv3Tll1-I2NlWsyIu8AMrW-0l/s1600/IMG_4612.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-n4yk3VtD3TJhXGMsGLRXve-VFzrYloX_dgK5QbjZugVZRhQpUr1QWFm_i3Y5qUnGySNWQvqzGxLqM-7WXZkMj90hgr3B8CkVOuTsRDumxqGJV7U69kOOv3Tll1-I2NlWsyIu8AMrW-0l/s1600/IMG_4612.jpg" height="426" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYl_tIY7ZXjEZh_ujbKCdmmV0d4OPBeQ9sysftgHB85pmzbCjD1SfS-dh5rYwlpqSaysA_RotYZt0oRQqIcTgYjZjHemARfLaOgf89xsJgUJijiIRfNPumgYi7pkM4BLc8felpJrjyQHfe/s1600/IMG_4608.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYl_tIY7ZXjEZh_ujbKCdmmV0d4OPBeQ9sysftgHB85pmzbCjD1SfS-dh5rYwlpqSaysA_RotYZt0oRQqIcTgYjZjHemARfLaOgf89xsJgUJijiIRfNPumgYi7pkM4BLc8felpJrjyQHfe/s1600/IMG_4608.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Top with sifted cocoa powder and chocolate chunks.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFyoll-wggV3WtrFdWjiJdovSg7E2Hv8v6uewTg02wKHa0rbqeGvJnVNr2hu5vdCMhEuNpGYfCVqQhnrRYvA3iMuKI2HU-ZGw2v9BeRDzKrp7WCTNrcmxV_bNh3GlLPgNyKwhmWPoMZEZT/s1600/IMG_4616.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFyoll-wggV3WtrFdWjiJdovSg7E2Hv8v6uewTg02wKHa0rbqeGvJnVNr2hu5vdCMhEuNpGYfCVqQhnrRYvA3iMuKI2HU-ZGw2v9BeRDzKrp7WCTNrcmxV_bNh3GlLPgNyKwhmWPoMZEZT/s1600/IMG_4616.jpg" height="426" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuZQPFRdokCg7KGAonMK5_6LAcQj-4h81TLYRCotLyq6mNSEv_wJ20G9JyQLUk44n446CBkfvLtUTi8n6BkwgeJ0PHkKxqVb-CpRs11pfF7tDzhjGfm4iAZjmsXvyRDU3UrtnY3rCsD2BV/s1600/IMG_4629.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuZQPFRdokCg7KGAonMK5_6LAcQj-4h81TLYRCotLyq6mNSEv_wJ20G9JyQLUk44n446CBkfvLtUTi8n6BkwgeJ0PHkKxqVb-CpRs11pfF7tDzhjGfm4iAZjmsXvyRDU3UrtnY3rCsD2BV/s1600/IMG_4629.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This recipe was more of an experiment than anything, but I am really pleased with how they turned out! Like I mentioned before, it was so fun {and I felt quite mischievous ;)} watching people love the cupcakes and then freak out when I told them what was in it. I know that "veggie cupcakes" are a lot outside of most people's comfort zone, but give them a try! Comment and let me know how you liked them! </span><br />
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Emilyhttp://www.blogger.com/profile/06402886907534810361noreply@blogger.com0tag:blogger.com,1999:blog-2803908532023394965.post-76053470394058870202014-06-10T13:50:00.002-07:002014-07-05T05:19:00.042-07:00Strawberry Frosted Chocolate Cupcakes<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy7KqISOMgzm4NxlAPlIHRTTvEa_6S_cJ3EyzUu9uGz3Y1lRi4xrGtbYo4Z5KOiGUccIFGJNursCVkS8n91DwlC1I2S5OcBhXm5Ud__1P5koAICdhzzLW88ZQT_uf10hMMfRr6UmghraLz/s1600/IMG_3866.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy7KqISOMgzm4NxlAPlIHRTTvEa_6S_cJ3EyzUu9uGz3Y1lRi4xrGtbYo4Z5KOiGUccIFGJNursCVkS8n91DwlC1I2S5OcBhXm5Ud__1P5koAICdhzzLW88ZQT_uf10hMMfRr6UmghraLz/s1600/IMG_3866.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I love strawberries and chocolate together! The strawberries are tangy and the chocolate is smooth and sweet...it's the best of both worlds! Using Strawberry jam in the frosting instead of frozen or fresh strawberries not only keeps the frosting smooth, but also adds a little extra sweet tartness that makes this combination just right.</span><br />
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<h2>
<span style="font-family: Verdana, sans-serif;">Chocolate Coconut Cream Cupcakes</span></h2>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Yields 24+ {about 30}</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span><br />
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<span style="font-family: Verdana, sans-serif;">Cupcakes:</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup butter substitute</span></div>
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<span style="font-family: Verdana, sans-serif;">4 ounces semi-sweet dairy, soy, nut-free baking chocolate chips</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup unsweetened cocoa powder</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/4 cup all-purpose flower</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 cup cornstarch</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon baking soda</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 teaspoon baking powder</span></div>
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<span style="font-family: Verdana, sans-serif;">4 eggs</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup granulated sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup brown sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">2 teaspoons vanilla</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup almond milk</span></div>
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<span style="font-family: Verdana, sans-serif;">Frosting:</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup coconut oil</span></div>
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<span style="font-family: Verdana, sans-serif;">3 cup shortening</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">4 cups confectioner's sugar</span><br />
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<span style="font-family: Verdana, sans-serif;">3/4 cup strawberry jam</span></div>
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<span style="font-family: Verdana, sans-serif;">4 tbsp almond milk</span><br />
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<span style="font-family: Verdana, sans-serif;">20 drops red food coloring *optional*</span><br />
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<span style="font-family: Verdana, sans-serif;">Directions:</span></div>
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<span style="font-family: Verdana, sans-serif;">Melt the butter substitute and chocolate together in the microwave.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.</span></div>
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<span style="font-family: Verdana, sans-serif;">Add the cooled butter substitute/chocolate and beat until smooth.</span></div>
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<span style="font-family: Verdana, sans-serif;">While still beating, add half of the flour mixture, then half of the almond milk.</span></div>
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<span style="font-family: Verdana, sans-serif;">Repeat until everything is added. Stir until just combined</span></div>
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<span style="font-family: Verdana, sans-serif;">Bake on 350 for 20-25</span><span style="font-family: Verdana, sans-serif;"> minutes</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipi6AI_pfrvfA982kKoYRKInrNav_QvZ-yCYiCAoLfK_Qtu6kVgE0RDJeVqDw4TBR1RWc5IpUnRb337l0XYRQNoapSguStIwahyphenhyphen4NzVMQ4zkS0Cwz82bxH0Ppz_rJi9uw8c4ZCecJZGM1k/s1600/IMG_3829.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipi6AI_pfrvfA982kKoYRKInrNav_QvZ-yCYiCAoLfK_Qtu6kVgE0RDJeVqDw4TBR1RWc5IpUnRb337l0XYRQNoapSguStIwahyphenhyphen4NzVMQ4zkS0Cwz82bxH0Ppz_rJi9uw8c4ZCecJZGM1k/s1600/IMG_3829.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;">For the frosting, in a medium large bowl with an electric mixer, cream together the shortening and the coconut oil. Add the vanilla and the strawberry jam, and beat again until they are combined evenly in the frosting. </span></div>
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<span style="font-family: Verdana, sans-serif;">If the consistency of the frosting is too thick, add a tablespoon of almond milk at a time until you reach your desired consistency.</span></div>
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<span style="font-family: Verdana, sans-serif;">As an optional ingredient, I added around 20 drops of red food coloring to give the frosting a more pink-ish color. You can choose to add more food coloring, less, or none at all if you would rather :)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9R7vqRU2TfwV8fM8qVOh5X5jDWMAoTv3PhomnWKlrlHPXgIzvuhMOBegIvYoN6nzOZnjvF1vyiIwBcRH27du1Ogyi_WFFZckPcVXm-oz_aPwbnmlUHTURUzJR9mVKVEitb0gCYaC621k/s1600/IMG_3839.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9R7vqRU2TfwV8fM8qVOh5X5jDWMAoTv3PhomnWKlrlHPXgIzvuhMOBegIvYoN6nzOZnjvF1vyiIwBcRH27du1Ogyi_WFFZckPcVXm-oz_aPwbnmlUHTURUzJR9mVKVEitb0gCYaC621k/s1600/IMG_3839.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Pipe the frosting with a closed star tip.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimJfGvqLqSbr2fPy-5CBP2YDt9RmiqYzYPu_Vgn7ydbAso1h1j7GOEtzxqyoZse9ozvFe4SPzaQK9ptzqSw06-IVCuBW1S7IoDEa6UeUnlG0uBTLru_CfIBiOznJmuKr_jijvudToQfy_W/s1600/IMG_3836.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimJfGvqLqSbr2fPy-5CBP2YDt9RmiqYzYPu_Vgn7ydbAso1h1j7GOEtzxqyoZse9ozvFe4SPzaQK9ptzqSw06-IVCuBW1S7IoDEa6UeUnlG0uBTLru_CfIBiOznJmuKr_jijvudToQfy_W/s1600/IMG_3836.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Top with mini chocolate chips or drizzled strawberry jam...or both!!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYO6K-chF0CeNkyaNai3wCSGz9jorQwhKng5rojr2f9Gg47xfFEFJVR8r-DuhfhfniwSL_4l2W_ph_nAbjWej0pdu46iWVnzv1hzLLVk-PtlPkFqbAP2Ixbgj63L9yzt03o89BR_3-lCc6/s1600/IMG_3848.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYO6K-chF0CeNkyaNai3wCSGz9jorQwhKng5rojr2f9Gg47xfFEFJVR8r-DuhfhfniwSL_4l2W_ph_nAbjWej0pdu46iWVnzv1hzLLVk-PtlPkFqbAP2Ixbgj63L9yzt03o89BR_3-lCc6/s1600/IMG_3848.jpg" height="426" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPiS2J5g9yHbVt_TLNr2lJBzmGE_tSLeZcTGIj5wHpVP8gkLZR3sUmLZWDw9n_xN93kKm1eGxcD5xZ9YWvhfh8irQ9aCRP24GujdiPJinoo1bIF9pqXvEOxiT6cZi7tf2R9bEesniGUmbv/s1600/IMG_3870.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPiS2J5g9yHbVt_TLNr2lJBzmGE_tSLeZcTGIj5wHpVP8gkLZR3sUmLZWDw9n_xN93kKm1eGxcD5xZ9YWvhfh8irQ9aCRP24GujdiPJinoo1bIF9pqXvEOxiT6cZi7tf2R9bEesniGUmbv/s1600/IMG_3870.jpg" height="640" width="426" /></a></div>
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Emilyhttp://www.blogger.com/profile/06402886907534810361noreply@blogger.com0