tag:blogger.com,1999:blog-47214647771620974152024-03-14T04:15:24.097-04:00the secret ingredient is RAGELindsayhttp://www.blogger.com/profile/14652465511070449708noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-4721464777162097415.post-51907408067641106772011-02-04T12:39:00.003-05:002011-02-04T12:45:41.264-05:00Pumpkin Shortbread Bars with Cream Cheese Glaze<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NiON9OLXLrs/TUw5crN1JKI/AAAAAAAAAPw/iF3kUi4Ey9M/s1600/pumpkin+loves.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/_NiON9OLXLrs/TUw5crN1JKI/AAAAAAAAAPw/iF3kUi4Ey9M/s320/pumpkin+loves.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_NiON9OLXLrs/TUw5loEkJPI/AAAAAAAAAP0/0NdleC4ORpw/s1600/pumpkin+loves+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><span style="font-size: large;">Dear Megatron,</span><br />
<br />
<span style="font-size: large;">Wow! Our <a href="http://thesecretingredientisrage.blogspot.com/2011/01/olive-oil-sea-salt-chocolate-chip.html">Olive Oil & Sea Salt Chocolate Chip Cookies</a> got lots of hits! Fame is surely nigh. </span><br />
<br />
<span style="font-size: large;">Here is a recipe I've been meaning to post since Thanksgiving. This year I made loads of pies, as usual, and cranberry sauce - all the obligatory elements. But it was our first Thanksgiving in our new house, and I felt like trying something new out. These bars are delicious. I know pumpkin makes everyone think of T-day, but I think desserts made with winter squash are just the thing as soon as there's a chilly bite to the air, and until the crocuses appear. Also, I *far* prefer the flavor of buttercup squash to pumpkin, or even butternut. But, to each his own squash.</span><br />
<br />
<a href="http://4.bp.blogspot.com/_NiON9OLXLrs/TUw5loEkJPI/AAAAAAAAAP0/0NdleC4ORpw/s1600/pumpkin+loves+3.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_NiON9OLXLrs/TUw5loEkJPI/AAAAAAAAAP0/0NdleC4ORpw/s400/pumpkin+loves+3.jpg" width="267" /></a><span style="font-size: large;"></span><br />
<span style="font-size: large;"> <b>Pumpkin Shortbread Bars with Cream Cheese Glaze </b></span><br />
<br />
<span style="font-size: large;">1 c flour</span><br />
<span style="font-size: large;">1/2 c butter</span><br />
<span style="font-size: large;">2 T sugar</span><br />
<br />
<span style="font-size: large;">1 c sugar </span><br />
<span style="font-size: large;">5 T flour</span><br />
<span style="font-size: large;">1/2 t baking powder</span><br />
<span style="font-size: large;">3 eggs</span><br />
<span style="font-size: large;">2 c cooked squash</span><br />
<span style="font-size: large;">1/4 c lime juice</span><br />
<span style="font-size: large;">1/2 t ginger powder</span><br />
<span style="font-size: large;">1/2 t freshly grated nutmeg</span><br />
<span style="font-size: large;">1/4 t salt</span><br />
<br />
<span style="font-size: large;">1 c powdered sugar</span><br />
<span style="font-size: large;">4 oz cream cheese</span><br />
<span style="font-size: large;">milk</span><br />
<span style="font-size: large;"> </span><br />
<span style="font-size: large;">walnuts, chopped</span><br />
<br />
<span style="font-size: large;">1. Using a pastry cutter, slice and dice the flour, butter, and sugar and press into an 8x8 pan. Bake in an oven preheated to 375 for about 15 minutes, or until just browning.</span><br />
<br />
<span style="font-size: large;">2. Mix custard ingredients well. Pour into pan atop warm shortbread and bake at 375 for about 30 or 40 minutes, or until set. Allow to cool.</span><br />
<br />
<span style="font-size: large;">3. Toast chopped walnuts on the stovetop in an ungreased skillet. Be careful not to burn these! Anyone who has done this before can tell you that if you look away at the wrong moment, suddenly every last one of your nuts is burnt to a crisp.</span><br />
<br />
<span style="font-size: large;">4. Cream powdered sugar and cream cheese. Add just enough milk to make the icing pourable - you still want it very thick.</span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;">5. Cut the bars into small squares and place then on wax paper or a baking sheet or something. Pour the glaze over them and then sprinkle nuts over that. If you like, grate a bit of fresh nutmeg over the top.</span><br />
<span style="font-size: large;"> </span><br />
<span style="font-size: large;"> </span>Lindsayhttp://www.blogger.com/profile/14652465511070449708noreply@blogger.com1tag:blogger.com,1999:blog-4721464777162097415.post-1730045365059164152011-01-22T23:39:00.000-05:002011-01-23T00:49:41.504-05:00Um...we have to make...<span style="font-size: large;"><a href="http://scrambledhenfruit.blogspot.com/2011/01/ode-to-pink-sno-ball.html">this</a>. Immediately. Also, <a href="http://mizhelenscountrycottage.blogspot.com/">Miz Helen's Country Cottage</a> invited us to share the cookie recipe on her Full Plate Thursday page. Neat. Lots of other great recipes on there too. If I wasn't so stuffed with <a href="http://alexirvine.blogspot.com/">Alex's</a> lasagna right now, I'd need to go forage. I might anyway.</span><br />
<br />
<span style="font-size: large;">xo</span><br />
<span style="font-size: large;">L</span>Lindsayhttp://www.blogger.com/profile/14652465511070449708noreply@blogger.com0tag:blogger.com,1999:blog-4721464777162097415.post-25967776798319437152011-01-22T10:27:00.000-05:002011-01-23T00:49:41.505-05:00Olive Oil & Sea Salt Chocolate Chip Cookies, redux<a href="http://3.bp.blogspot.com/_NiON9OLXLrs/TTokdeCz6TI/AAAAAAAAAPM/vcp99OVm8to/s1600/cookies%2521.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_NiON9OLXLrs/TTokdeCz6TI/AAAAAAAAAPM/vcp99OVm8to/s320/cookies%2521.jpg" width="239" /></a> <br />
<br />
<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Good news! Lisa at <a href="http://sweet-as-sugar-cookies.blogspot.com/2011/01/sweets-for-saturday-1_21.html">Sweet as Sugar Cookies</a> has invited us to post these cookies on her "Sweets for a Saturday" segment. This is exciting because her blog gets lots more hits than ours. :) Plus, she's got a recipe for chocolate biscotti on there. Nom nom nom. Oh, what's that, last ten pounds of baby weight? I didn't hear that. HUH? Your voice grows distant in the presence of cookies. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Love,</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">Linz </span>Lindsayhttp://www.blogger.com/profile/14652465511070449708noreply@blogger.com2tag:blogger.com,1999:blog-4721464777162097415.post-76463488780983405812011-01-21T19:25:00.005-05:002011-01-23T00:49:41.507-05:00Olive Oil & Sea Salt Chocolate Chip Cookies<a href="http://1.bp.blogspot.com/_NiON9OLXLrs/TTokdeCz6TI/AAAAAAAAAPM/vcp99OVm8to/s1600/cookies%2521.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5564800378269329714" src="http://1.bp.blogspot.com/_NiON9OLXLrs/TTokdeCz6TI/AAAAAAAAAPM/vcp99OVm8to/s320/cookies%2521.jpg" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 239px;" /></a><br />
<span style="font-size: 130%;">Dear Megs,<br />
<br />
These are so good. Soooo good. Really, whatever cookies you're eating right now, these are better than them. For real. These are fluffy and gooey and melt-in-your-mouthy all at once.<br />
<br />
Olive Oil & Sea Salt Chocolate Chip Cookies<br />
<br />
1 cup olive oil<br />
3/4 cup sugar<br />
3/4 cup packed brown sugar<br />
2 eggs<br />
1 tsp vanilla<br />
2 1/2 cups flour<br />
1 tsp salt<br />
1 tsp baking soda<br />
2 cups semi-sweet chocolate chips<br />
2 cups chopped pecans (optional but unless it'll kill you recommended)<br />
sea salt, coarse<br />
<br />
0) Preheat to 375.<br />
1) In a small bowl, whisk together flour, soda, and salt.<br />
2) In a larger bowl, "cream" olive oil and sugars. It will get soupy, but it won't really get fluffy like it does with butter. Add the eggs one at a time, beating thoroughly in between, and then add the vanilla. Now you can put the mixer on high for a minute, just to fluff the eggs out, but don't do it for too long because olive oil can turn bitter if overworked.<br />
3) Add flour gradually.<br />
4) Stir in chocolate chips and nuts.<br />
5) Using your awesome cookie scoop that you got for Christmas, scoop out blobs of cookie dough onto ungreased cookie sheets. No need to flatten - these will melt into gorgeous little blobby puddles. Which actually sounds sort of gross, but you won't think so when it's cookies.<br />
6) Sprinkle coarse sea salt on top of each cookie.<br />
7) Cook for just long enough.<br />
8) I defy you not to spoil your dinner.<br />
<br />
Love,<br />
<br />
Linz<br />
<br />
<br />
<br />
</span>Lindsayhttp://www.blogger.com/profile/14652465511070449708noreply@blogger.com10tag:blogger.com,1999:blog-4721464777162097415.post-49622757565687472272010-11-25T09:54:00.002-05:002011-01-23T00:49:41.508-05:00THANKSGIVING<span style="font-family: georgia;"><span style="font-size:130%;">Dear Meggy,<br /><br />Turns out having a new baby and working full time is wicked time consuming. When I do make time for sweets, I lose steam on the photos and the posting. Here is a Thanksgiving pledge: I will photograph and post at least one dessert this weekend. This should not prove too difficult since I have already made 4 pies and pumpkin bars. Avanti!<br /><br />How about you?? What's your excuse, full time job and Masters program or something? Pah! Show me the goods!<br /><br />Loves,<br /><br />Linz<br /></span></span>Lindsayhttp://www.blogger.com/profile/14652465511070449708noreply@blogger.com0tag:blogger.com,1999:blog-4721464777162097415.post-18326219743049224562010-06-12T10:50:00.002-04:002011-01-23T00:49:41.509-05:00Banana Cream Pie<span style="font-family:georgia;"><span style="font-size:130%;">Dear Megs,<br /><br />We have been remiss! I *know* you're baking. Where are the posts? And when are you coming to visit me and my darling little man? We miss you up here, and Avi needs to meet crazy old Aunt Megs, like, now. Ok? Ok. I'm so glad we settled that.<br /><br />Last week, I made a banana cream pie to bring to a friend's barbecue. Now, as you know, on principle I am against pies that have something other than tart fruit as their main filling: cream pies, chocolate pies, mint pies, I'm against them. But, this friend being excessively fond of banana cream pies, I made one. And I must say, I might be a convert. The pie was beautiful, delicious, and very easy to make. I can also think of all kinds of tweaks that would turn this homey recipe into something a little fancier.<br /><br />Loves!<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_NiON9OLXLrs/TBOj9fbyNuI/AAAAAAAAANM/CkH0tweS8ZY/s1600/banana+cream.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="http://1.bp.blogspot.com/_NiON9OLXLrs/TBOj9fbyNuI/AAAAAAAAANM/CkH0tweS8ZY/s320/banana+cream.jpg" alt="" id="BLOGGER_PHOTO_ID_5481905448245409506" border="0" /></a><span style="font-family:georgia;"><span style="font-size:130%;"><br /><span style="font-weight: bold;">Banana Cream Pie</span><br /><br />Filling<br />6 T cake flour<br />2/3 c sugar<br />1/4 t salt<br />1 3/4 c milk<br />2 egg yolks, beaten<br />1 1/4 t vanilla<br />1/2 c whipping cream<br />3 bananas<br />1/2 lemon<br /><br />Crust<br />18 graham crackers<br />6 T butter<br />1/4 c sugar<br /><br />1) Pre-heat oven to 350. Mash the hell out of graham crackers, making crumbs as small as possible. Mix with sugar and melted butter. Use your hands to insure everything gets really well mixed. Press into a pie plate; the harder you press, the better the structure of your crust will be. Pre-bake for 12-15 minutes.<br /><br />2) In a double boiler, mix flour, sugar, and salt. Add milk, and cook until thick, stirring constantly. Cook for 15 minutes longer, stirring periodically. Pour small amount of milk mixture over egg yolks and beat, then add that to the double boiler and cook 2 minutes (or so) longer. Do not let it boil! Remove from heat, add vanilla. Chill completely.<br /><br />3) Fold whipped cream into cold pastry cream.<br /><br />4) Sprinkle lemon juice over sliced bananas. Put a layer of banana on the cooled pie crust, top with cream, and top that with more bananas. Garnish with berries, whipped cream, lemon peel, or whatever you find pretty.<br /><br />5) Nom nom nom!<br /><br /><br /></span></span>Lindsayhttp://www.blogger.com/profile/14652465511070449708noreply@blogger.com0tag:blogger.com,1999:blog-4721464777162097415.post-64834855356421508422010-05-03T17:52:00.003-04:002011-01-23T00:49:41.511-05:00A New Secret Ingredient?<span style="font-size:130%;">Dear Megs,<br /><br />I just made the yummiest, most perfect thing ever. It didn't cook for *quite* long enough - still gooey in the middle - but I have to say, this is the most scrumptious thing I have ever had a hand in.<br /><br />I might have to change the secret ingredient, though.<br /><br />Love,<br /><br />Linz<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_NiON9OLXLrs/S99GGA9jVjI/AAAAAAAAAMk/Kua1fCYTs3Q/s1600/sweet.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="http://1.bp.blogspot.com/_NiON9OLXLrs/S99GGA9jVjI/AAAAAAAAAMk/Kua1fCYTs3Q/s320/sweet.jpg" alt="" id="BLOGGER_PHOTO_ID_5467165541802399282" border="0" /></a>Lindsayhttp://www.blogger.com/profile/14652465511070449708noreply@blogger.com0tag:blogger.com,1999:blog-4721464777162097415.post-56935779646507253382010-03-07T19:43:00.009-05:002011-01-23T00:46:49.399-05:00The Secret Ingredient is Passed Down<span style=";font-family:times new roman;font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgisuZqAO6vsTPu-gRNrFkQxEXK1Z_7gM33G-BnP062Xm4q6ziS7Fy6zVdndvnDGq3FZKDpT24rlm49xidgEStdE2t1UPfkLvzY4vI64URr-NZGixy27tl8xi-1iuPgdfUTAGy4Yxn50Wk/s1600-h/3-7-2010+11_35_15+AM%282%29.JPG"><img style="cursor: pointer; width: 315px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgisuZqAO6vsTPu-gRNrFkQxEXK1Z_7gM33G-BnP062Xm4q6ziS7Fy6zVdndvnDGq3FZKDpT24rlm49xidgEStdE2t1UPfkLvzY4vI64URr-NZGixy27tl8xi-1iuPgdfUTAGy4Yxn50Wk/s400/3-7-2010+11_35_15+AM%282%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5446065752620686642" border="0" /></a><br /></span> Dear Linz,<o:p></o:p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">What beautiful posts!<span style=""> </span>From the éclairs to the croissants to the lemon doberge cake -- it’s all so beautiful!<span style=""> </span>I think my favorite post, however, was about your grandmother's <a href="http://thesecretingredientisrage.blogspot.com/2010/02/simple-perfect-cornbread.html">simple, perfect cornbread.</a><span style=""> </span>Recipes are perhaps one of the best things to pass down between generations.<span style=""> </span>Furniture breaks.<span style=""> </span>Rings are stolen (*sigh*)<span style="">. </span>But recipes last forever.</span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">Sadly, I don’t have any of my grandmother’s recipes to share right now. Her cousin told us about a time when she pranked her playmates by filling cream puffs with cotton balls (ha!), but that was long before she was a grandma with grandma recipes. I hope to find some as my family and I sift through things in the coming weeks.<span style=""> </span>In the meantime, here's her mother’s recipe for apple delight (essentially an apple crisp except for the fact that it’s not)</span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;"><u><span style="">Great Grandma Jessica’s Apple Delight</span></u></span><span style="font-size:100%;"><o:p></o:p></span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">¾ <span style=""> </span>cup flour<br />1 cup sugar<br />1 stick butter<br />1 ½ tsp cinnamon<br />6 - 10 apples (I typically use Macintosh apples) </span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">Soften butter to room temperature. Preheat oven to 350. Mix flour, sugar, butter, and cinnamon to form crumbly topping. Peel and slice apples to fill casserole bowl. If apples are dry, add 1/4 cup water. Sprinkle on topping. Bake 1 hour, until bubbly. </span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">The last time I made it, I used my new Le Crueset mini-cocottes:<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivrDYCTdxHd6m-1rG0B7CCb7t8Psq0-eWudqHq7BMddNIWffnq8NT2r4Bpe2TLu8jTzMJcUg1VF93NuR2_jsifhvIa_jC27J8FpK6mio-oAOpI1TugL6-cQRQKx82b_BrxiQg21I9Vz4U/s1600-h/applecrisp_0005.jpg"><img style="cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivrDYCTdxHd6m-1rG0B7CCb7t8Psq0-eWudqHq7BMddNIWffnq8NT2r4Bpe2TLu8jTzMJcUg1VF93NuR2_jsifhvIa_jC27J8FpK6mio-oAOpI1TugL6-cQRQKx82b_BrxiQg21I9Vz4U/s400/applecrisp_0005.jpg" alt="" id="BLOGGER_PHOTO_ID_5446059264810443314" border="0" /></a></span></p><p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">And topped it with homemade cinnamon ice cream:</span><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIWUSHuci8tEjDaA21mAbkiVnPHi628ADyDdrqr91Em-MbJuU71bG1i7C6wAkDS2RQiEQyNU4guvY1dyuuUp4BPxG6qg9Xa6AZdnBbIKjrLj9yPm68H1Rpc5vC1m9Ef6NYCMeZVcCVKq0/s1600-h/applecrisp_0003.jpg"><img style="cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIWUSHuci8tEjDaA21mAbkiVnPHi628ADyDdrqr91Em-MbJuU71bG1i7C6wAkDS2RQiEQyNU4guvY1dyuuUp4BPxG6qg9Xa6AZdnBbIKjrLj9yPm68H1Rpc5vC1m9Ef6NYCMeZVcCVKq0/s400/applecrisp_0003.jpg" alt="" id="BLOGGER_PHOTO_ID_5446058873672182162" border="0" /></a></span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;"><u><span style="">Cinnamon Ice Cream </span></u></span><span style="font-size:100%;"><o:p></o:p></span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">1 cup whole milk<o:p></o:p><br /></span></p><p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">¼ cup sugar<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">¼ cup pure maple syrup<o:p></o:p><br /></span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">1 tsp ground cinnamon<o:p></o:p><br /></span></p><p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">1 cup heavy cream<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">½ tsp pure vanilla extract<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">½ tsp coarse salt<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">Prepare an ice-water bath; set aside.<span style=""> </span>Combine the milk, sugar, maple syrup, and cinnamon in a medium saucepan over medium heat. Cook, stirring occasionally, until mixture just begins to bubble and sugar has dissolved, 6 to 8 minutes. Add cream, vanilla, and salt; stir to combine. Pour mixture i<span style="font-size:100%;">nto a </span>medium bowl set in the ice-water bath. Stir occasionally until cooled. Cover and transfer to refrigerator until chilled at least 1 hour and up to overnight. Stir mixture briefly; pour into an ice-cream maker and process according to manufacturer's instructions. <o:p></o:p></span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">Love you,</span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">Megs</span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">P.S.</span><span style="font-size:100%;"> </span><span style="font-size:100%;">The top photo is of my great grandmother and great grandfather (remind me to tell you about their victory garden sometime). The other two photos are courtesy of my amazing roommate, Daniel Hernandez.</span></p> <!--EndFragment-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4721464777162097415.post-84804622925180733272010-03-07T15:18:00.002-05:002011-01-23T00:49:41.512-05:00Lemon Doberge Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_NiON9OLXLrs/S5QOQeIWvDI/AAAAAAAAAMc/NLxfY_ktiCA/s1600-h/doberge.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="http://2.bp.blogspot.com/_NiON9OLXLrs/S5QOQeIWvDI/AAAAAAAAAMc/NLxfY_ktiCA/s320/doberge.jpg" alt="" id="BLOGGER_PHOTO_ID_5445993525526576178" border="0" /></a><br /><span style="font-size:130%;">Hi Megs.<br /><br />This weekend I wanted to try something really pretty, so I decided to make a Doberge cake (pronounced doh-bash), which is a really popular cake in New Orleans. It usually has 6 thin layers, and the most common flavors are chocolate, caramel, and lemon. My choice was obvious. You know I'm a lemon fiend.<br /><br />Everything was proceeding as planned. Then, while putting the cake in the fridge to set the layers and the filling, I dropped it. Oops. Oh well, it still tasted really good. When am I going to figure out how to make stuff that looks as pretty as it tastes?<br /><br />LEMON DOBERGE CAKE<br /><br />Lemon filling:<br />3 c sugar<br />3 T flour<br />juice and rind of 6 lemons<br />3 eggs, beaten<br />1 c water<br />3 T butter<br /><br />Mix ingredients well and cook over medium heat, stirring periodically until mixture thickens to a custard/jelly. Chill completely.<br /><br />Cake:<br />1 c softened butter<br />2 c sugar<br />4 eggs, separated<br />2 3/4 c flour<br />1/4 t salt<br />3 t baking powder<br />1 c milk<br />1 t vanilla<br /><br />Preheat oven to 375. Butter 9 inch cake pans and line with wax or parchment paper. Cream butter and sugar. Add egg yolks one at a time, mixing thoroughly. Add sifted dry ingredients, alternating with milk. Add vanilla. Fold in stiffly beaten egg whites. Put 3/4 c of batter in each pan, and bake for 10 to 12 minutes. Repeat until all the batter is used.<br /><br />Lemon Cream Cheese Frosting:<br />8 oz softened cream cheese<br />1 lb (1 box) powdered sugar<br />zest and juice of 1 lemon<br />1 t vanilla<br /><br />Assemble cake by spreading generous layer of cooled lemon filling between each cake layer but not on top of the last layer. Frost top and sides with cream cheese icing. Do not drop.<br /><br /></span>Lindsayhttp://www.blogger.com/profile/14652465511070449708noreply@blogger.com0tag:blogger.com,1999:blog-4721464777162097415.post-65580080962557374012010-02-28T18:17:00.003-05:002011-01-23T00:49:41.513-05:00Croissants!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_NiON9OLXLrs/S4sIf0oxLXI/AAAAAAAAAMM/gy-5waRfe54/s1600-h/croissants.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="http://2.bp.blogspot.com/_NiON9OLXLrs/S4sIf0oxLXI/AAAAAAAAAMM/gy-5waRfe54/s320/croissants.jpg" alt="" id="BLOGGER_PHOTO_ID_5443453917405982066" border="0" /></a><br /><span style="font-size:130%;">Dear Megs,<br /><br />I made croissants this weekend! I've never tried one of these fancy pastry doughs before, and though it's kind of an all day endeavor, it's really not complicated or even hard. You just need to be around and deal with it every 45 minutes or so. However, for the amount of work it requires, it does seem like kind of a small return, so next time I make these, I will probably make several batches at once. More work, yes, but apparently the dough freezes well, and, these were DELICIOUS.<br /><br />The recipe I used is from the Williams and Sonoma baking bible, <a href="http://www.williams-sonoma.com/products/essentials-of-baking-cookbook-revised-edition/?pkey=x%7C4%7C2%7C%7C4%7Cessentials%20of%7C%7C0&cm_src=SCH">The Essentials of Baking</a>, which I love because it has lots of scientific explanations of baking stuff, about why things work the way they do and such. Mine</span><span style="font-size:130%;"> didn't double in size when rising, which W & S attributes to the butter in the dough being too warm and making the layers stick together, but I don't think that was the case because they also say that the way to recognize the butter being to warm is that it oozes out the sides, which it didn't. But in the end it didn't matter because the result was light and flaky and so, soooooo good. </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_NiON9OLXLrs/S4sIgTPOtPI/AAAAAAAAAMU/s7myoyddnuo/s1600-h/croissants2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://1.bp.blogspot.com/_NiON9OLXLrs/S4sIgTPOtPI/AAAAAAAAAMU/s7myoyddnuo/s320/croissants2.jpg" alt="" id="BLOGGER_PHOTO_ID_5443453925620364530" border="0" /></a><span style="font-size:130%;"><br /><span style="font-size:100%;">CROISSANTS<br /><br />2 t active dry yeast<br />2 T sugar<br />3 T warm water<br />1 t salt<br />2 T cooled melted butter<br />1 c cold whole milk<br />2 1/2 c flour<br /><br />1 c butter<br />2 T flour<br /><br />1 egg<br />1 T whole milk<br /><br />DOUGH<br />1 - Mix yeast, water, and a pinch of sugar until dissolved, let stand until foamy.<br />2 - Mix yeast mixture, the remaining sugar, salt, butter, milk, and 1/2c of flour with a wooden spoon (or your new Kitchenaid!) until blended.<br />3 - Add remaining flour 1/2c at a time, until just blended each time. Dough will be very sticky. Do not overblend, or it will lose some of that final lightness.<br />4 - Roll into a rectangle about 1/2 inch thick. Wrap in plastic and refrigerate for 45 minutes or so.<br /><br />BUTTER PACKAGE<br />1 - Use a rolling pin or the heel of your hand to warm butter and shape it into a 6x8 inch rectangle. This means you can't use room temperature butter, though that would be easier to shape; you need to be able to pick it up. As you shape, press the flour into the surface of the butter. If it gets too warm (oozy), stick it in the fridge for a few minutes until it has firmed.<br /><br />LAMINATING<br />1 - The process by which you work butter into the dough for this type of pastry or for puff pastry is called laminating. The butter should be firm but pliable, the dough should not be allowed to warm enough to get sticky again.<br />2 - Place the chilled dough rectangle on your work surface with the short end toward you. Put the chilled butter package at the base of the dough rectangle, leaving 1/2 inch border of dough, and fold the top over, pressing dough together to seal.<br />3 - Roll into a 10x24 in rectangle, and then fold the bottom third up and the top third down as if folding a letter. Cover in plastic and return to fridge for 45 minutes. This is the first turn.<br />4 - Repeat last step 3 times for a total of 4 turns, and then return dough to chill for at least 4 hours or overnight.<br /><br />CROISSANTING<br />1 - Roll the dough into a 9x18 in rectangle. Cut in half lengthwise, then cut each half crosswise into 4 squares, for a total of 8 squares. Cut each square in half diagonally.<br />2 - Butter your baking pans (no Pam this time - not after all that work!). Stretch each triangle to about twice its original length, and stretch the wide end of the triangle even further. Place the dough on the work surface with the point facing you and, grasping the wide end, roll dough toward point, turn the ends in slightly.<br />3 - Place on baking sheet about 3 inches apart. Cover with a dishtowel and allow to rise until doubled in size, about an hour and a half.<br />4 - Preheat oven to 425.<br />5 - Brush dough with egg/mild mixture and bake until golden brown, about 15 minutes. </span><br /></span>Lindsayhttp://www.blogger.com/profile/14652465511070449708noreply@blogger.com0tag:blogger.com,1999:blog-4721464777162097415.post-33085768386961534002010-02-21T19:14:00.003-05:002011-01-23T00:49:41.516-05:00Coconut Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_NiON9OLXLrs/S4HSXhhgeQI/AAAAAAAAAL0/wRU_A_S9AnE/s1600-h/cococake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_NiON9OLXLrs/S4HSXhhgeQI/AAAAAAAAAL0/wRU_A_S9AnE/s320/cococake.jpg" alt="" id="BLOGGER_PHOTO_ID_5440861126418004226" border="0" /></a><br /><span style="font-size:130%;">Dear Megs,<br /><br />My mom's birthday is this week! We had dinner over there on Alex's parents' last night here (they visited for a week) and I decided to turn it into a little b-day celebration for my mom, even though she cooked dinner.<br /><br />The cake I made her may have the most gorgeous texture of any cake I have ever tasted. Moist and soft, velvety. Lovely. The cake is not overwhelmingly coconutty, despite its name. I've seen it with pastry cream between the layers, and was going to make lemon curd to fill it with, but got lazy and used a lemon cake syrup instead. Next time, though, I'll really drench the layers with it instead of brushing it on with a pastry brush before icing: it was too subtle. This is another recipe from the ever-wonderful <a href="http://www.amazon.com/Cotton-Country-Collection-Junior-League/dp/0960236406/ref=sr_1_1?ie=UTF8&s=books&qid=1266798135&sr=8-1">Cotton Country Collection</a>, modified slightly by me.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_NiON9OLXLrs/S4HSXOvSBYI/AAAAAAAAALs/EFiHgb8REwM/s1600-h/cococake1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_NiON9OLXLrs/S4HSXOvSBYI/AAAAAAAAALs/EFiHgb8REwM/s320/cococake1.jpg" alt="" id="BLOGGER_PHOTO_ID_5440861121375503746" border="0" /></a><span style="font-size:130%;"><br />Coconut Cake<br /><br />Cake:<br />1 c butter<br />2 c sugar<br />4 eggs, separated<br />1 t vanilla<br />1/2 t almond extract<br />2 2/3 c cake flour<br />1 1/2 t baking powder<br />1/2 t salt<br />1/2 c coconut milk<br />1/2 c cream<br /><br />Preheat oven to 350. Cream the shit out of the butter and sugar - this means it should be ALMOST WHITE when you start adding egg yolks one at a time. Add the vanilla and almond. Sift cake flour, measure, and sift again with other dry ingredients. Beat into butter mixture, alternating with the milk/coco milk. Beat egg whites stiff and fold into batter. Bake in 3 greased 9 inch layer pans for 30 minutes. Cool on racks, remove from pans when nearly cool.<br /><br />Lemon syrup:<br />1/2 c sugar<br />1/4 c water<br />juice of 1 lemon<br />zest of 1 lemon<br />1 t vanilla<br /><br />Boil sugar, water, and lemon juice until sugar is dissolved. Remove from heat and stir in zest and vanilla. Brush cake layers with cooled or slightly warm syrup.<br /><br />Icing:<br />2 egg whites<br />1 1/2 c sugar<br />5 T cold water<br />pinch cream of tartar<br />1 1/2 t white Karo<br />1 t vanilla<br />grated unsweetened coconut<br /><br />Combine all ingredients except for the vanilla and coconut in the top of a double boiler (or in a stainless mixing bowl, if you're me). Blend, then set onto the bottom of the double boiler (or saucepan, if you're me) in which water is already boiling. Beat mixture vigorously for 6-8 minutes. Remove from heat and add vanilla. Assemble cake, icing between layers. Icing will get progressively gooier. Ice the outside of cake and sprinkle with coconut. You *can* use sweetened coco flakes if you want, but these boiled icings are very sweet already, and the unsweetened adds a rich earthy flavor that manufacturers have somehow managed to pound out of sweetened coconut.<br /></span>Lindsayhttp://www.blogger.com/profile/14652465511070449708noreply@blogger.com0tag:blogger.com,1999:blog-4721464777162097415.post-70318566394418613832010-02-16T13:03:00.004-05:002011-01-23T00:49:41.518-05:00King Cake!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_NiON9OLXLrs/S3rgXHH8_GI/AAAAAAAAALg/Su2aL2ILqxo/s1600-h/king+cake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://1.bp.blogspot.com/_NiON9OLXLrs/S3rgXHH8_GI/AAAAAAAAALg/Su2aL2ILqxo/s320/king+cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5438906187657313378" border="0" /></a><br />Dear Megs,<br /><br />This year I made my first Mardi Gras King Cake! Usually I order one from <a href="http://www.gambinos.com/shop/default.php">Gambino's</a>, which used to be the best bakery in New Orleans, according to my mom. I don't know if it still is...Gambino got killed a few years back. Mob hit, I guess.<br /><br />Anyway, King Cake isn't really cake, it's a sweet yeast bread that's really more like a breakfast bread or a danish of some sort. Iced with a simple confectioner's glaze, sprinkled with colored sugar. Num! After baking, you stuff a plastic baby in there somewhere, and the person who gets the baby has to bring the next cake or host the next party, depending on how you do it. New Orleans people have a very specific idea of what the baby is supposed to look like, but I had to make do with <a href="http://www.ebay.com/">eBay</a> and accidentally ordered these giant babies that are totally wrong. Oh well. Next year. There are lots of recipes online, but I decided to go with the simplest one, <a href="http://www.recipezaar.com/King-Cake-Traditional-New-Orleans-Recipe-20237">here</a>. Glad I did! It was light and moist and wonderful and delicious. You should make one, but ignore the comments on that site - they aren't supposed to be extravagant or decadent or, well, <span style="font-style: italic;">cake</span>. The secret to a good king cake, says my mom, is that king cake isn't very good. She said mine was better than Gambino's, but she has to say that. She's my mom.<br /><br />Incidentally, here's what became of the baby:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_NiON9OLXLrs/S3rgWQaOSHI/AAAAAAAAALY/HET0vBz-fQQ/s1600-h/pete+w+baby.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 262px; height: 320px;" src="http://4.bp.blogspot.com/_NiON9OLXLrs/S3rgWQaOSHI/AAAAAAAAALY/HET0vBz-fQQ/s320/pete+w+baby.jpg" alt="" id="BLOGGER_PHOTO_ID_5438906172969994354" border="0" /></a><br />Loves,<br /><br />LinzLindsayhttp://www.blogger.com/profile/14652465511070449708noreply@blogger.com0tag:blogger.com,1999:blog-4721464777162097415.post-54054671437479473152010-02-13T16:58:00.004-05:002011-01-23T00:49:41.519-05:00Simple, perfect cornbread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_NiON9OLXLrs/S3cjmHcIqPI/AAAAAAAAALQ/NaSSaK_RH_c/s1600-h/cornbread.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="http://2.bp.blogspot.com/_NiON9OLXLrs/S3cjmHcIqPI/AAAAAAAAALQ/NaSSaK_RH_c/s320/cornbread.jpg" alt="" id="BLOGGER_PHOTO_ID_5437854212812220658" border="0" /></a><br /><span style="font-size:130%;"><span style="font-family:georgia;">Hi Megs,<br /><br />I thought today you could use a dose of comfort food. Wish you were here to share this with me! Sorry the picture sucks. I still haven't bothered to read the manual to my camera and figure out the low light settings, so I really shouldn't take pictures for the blog at night. Maybe when I finish my PhD I'll get around to figuring it out...<br /><br />So, Alex and I bought half a pig from a local farm this winter, and I'm telling you, I'm never going back to store-bought. No guilt, no weird processing, no horrifying conditions. Just piggy. Delicious, delicious piggy. So anyway, we've been eating more pork than usual. The other night I decided to make chili, but instead of ground beef I used ground PORK, and instead of kidney beans I used local cattle beans, which seem to be exactly like kidney beans in every way except they're spotted red and white. Also, since it's a small company there's always a rock in there somewhere, which adds some excitement to dinner.<br /><br />Anyhoo, I was wishing for bread and decided to whip up a batch of cornbread. Now, I feel like lots of people (and restaurants) mess cornbread up because they won't get out of its way. The whole point of cornbread is that it's got simple ingredients and it's easy to make. Cornbread is - and should be - country. This is a recipe I got from my mom, who got it from her mom, and so on. I'm not sure they would even call it a recipe - it's just how you make cornbread, and once upon a time, everybody just knew how to do it.<br /><br />CORNBREAD<br />1 c cornmeal (I REALLY prefer coarse, which gives cornbread its great texture, but to each his own)<br />1 c flour<br />1 c milk (or buttermilk, or yogurt, or whatever dairy product you have lying around)<br />1 egg<br />1/4 c sugar<br />1/4 c oil (any one will do, but I usually use some kind of veg oil)<br />2 tsp baking powder<br />1 tsp salt<br />extra oil for skillet<br /><br />Put some oil in a cast iron skillet, and place the skillet in the oven while it preheats, to 350 or 400. Doesn't really matter which. Mix ingredients in a big bowl (no need for a beater, a wooden spoon or spatula will easily do the trick), and pour the batter into the hot oil in the skillet. Bake until done. Eat too much of, preferably with butter.<br /></span></span>Lindsayhttp://www.blogger.com/profile/14652465511070449708noreply@blogger.com0tag:blogger.com,1999:blog-4721464777162097415.post-58526534345430740272010-02-07T22:54:00.003-05:002011-01-23T00:49:41.521-05:00Blondies for Grown-Ups<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_NiON9OLXLrs/S2-OY7Mh07I/AAAAAAAAALI/FTiV-qkqNiY/s1600-h/blondies.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://2.bp.blogspot.com/_NiON9OLXLrs/S2-OY7Mh07I/AAAAAAAAALI/FTiV-qkqNiY/s320/blondies.JPG" alt="" id="BLOGGER_PHOTO_ID_5435719834117723058" border="0" /></a><br /><span style="font-family:georgia;"><span style="font-size:130%;">Dear Megs,<br /><br />Today I had to make a dessert to bring to a Super Bowl party (WHO DAT!!!!), and was inspired by a blondie Alex got yesterday at <a href="http://www.scratchbakingco.com/">Scratch Bakery</a>, but I wanted to sex it up a little. So I added a few things. These were delicious, but in the future I won't melt the butter before mixing, because though I like a gooey bar-cookie, these were a little too gooey. Serious yum, though.<br /><br />BLONDIES FOR GROWN-UPS<br />2 sticks butter (melted)<br />1 1/2 c dark brown sugar<br />1/2 c sugar<br />2 eggs<br />1 t vanilla<br />1/2 t almond extract<br />1 t baking powder<br />1/4 t salt<br />2 1/2 c flour<br />1/4 c cognac or bourbon (I used Hennessy)<br />1/2 c toffee chips<br />1 c dark chocolate chips (I was out, so I used 4 squares of semi-sweet baking, chopped coarsely)<br />1 c chopped pecans<br />zest of 2 oranges<br /><br />Preheat oven to 350. Butter and flour (I used Pam baking spray, my new love - it's so easy) a 9x13 baking pan. Mix butter and sugar (cream butter and sugar if you decide not to use melted butter). Add eggs one at a time, beating thoroughly. Mix in extracts and booze. Mix in salt, baking powder and flour, then fold in nuts, candy, and orange zest. Bake for 30-45 minutes, depending on how gooey you like them. I tried 30, until the middle was just set, but after eating one, I stuck them back in the oven for 15 minutes. They were still really moist and rich even after that.<br /><br />Love, Linz<br /><br /></span></span>Lindsayhttp://www.blogger.com/profile/14652465511070449708noreply@blogger.com2tag:blogger.com,1999:blog-4721464777162097415.post-81329746113753441872010-01-30T20:44:00.005-05:002011-01-23T00:49:41.522-05:00Eclairs with Blood Orange Cream and Cognac Ganache<span style="font-family: georgia;"><span style="font-size: 130%;">Dear Megs,<br />
<br />
Today I had several new accoutrements to put to use, and I decided that, since I didn't sleep too well last night, I did not have the wherewithal for actual work. So, I decided to try making éclairs, which seem so fabulous that I thought they'd be hard. They aren't!<br />
<br />
You don't need these:<br />
<br />
</span></span><a href="http://3.bp.blogspot.com/_NiON9OLXLrs/S2TpEw5hZfI/AAAAAAAAAKw/GpdytKGCoSg/s1600-h/pastry+tips.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5432723318570575346" src="http://3.bp.blogspot.com/_NiON9OLXLrs/S2TpEw5hZfI/AAAAAAAAAKw/GpdytKGCoSg/s320/pastry+tips.jpg" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 214px;" /></a><br />
<span style="font-family: georgia;"><span style="font-size: 130%;"><br />
Or this:<br />
<br />
</span></span><a href="http://3.bp.blogspot.com/_NiON9OLXLrs/S2TpFDTwurI/AAAAAAAAAK4/ufMaw9QyABY/s1600-h/kitchenaid.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5432723323512470194" src="http://3.bp.blogspot.com/_NiON9OLXLrs/S2TpFDTwurI/AAAAAAAAAK4/ufMaw9QyABY/s320/kitchenaid.jpg" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 214px;" /></a><br />
<span style="font-family: georgia;"><span style="font-size: 130%;"><br />
to make éclairs, but they do make things easier. And kitchen toys are fun.<br />
<br />
</span></span><a href="http://4.bp.blogspot.com/_NiON9OLXLrs/S2TpFchkA6I/AAAAAAAAALA/kO3rbIhmpdI/s1600-h/eclair2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5432723330281243554" src="http://4.bp.blogspot.com/_NiON9OLXLrs/S2TpFchkA6I/AAAAAAAAALA/kO3rbIhmpdI/s320/eclair2.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<span style="font-family: georgia;"><span style="font-size: 130%;"><span style="font-size: 100%;"><br />
</span><span style="font-family: courier new;"><span style="font-size: 100%; font-weight: bold;">Eclairs with Blood Orange Cream and Cognac Ganache</span><span style="font-size: 100%;"><br />
<br />
</span><span style="font-size: 100%; font-weight: bold;">Pastry<br />
<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-family: courier new;"></span></span></span></span></span><span style="font-family: courier new;"><span style="font-size: 100%;">1/4 c unsalted butter<br />
1 c water<br />
1/2 t salt<br />
1/2 t nutmeg<br />
1 c flour<br />
3 large eggs<br />
Preheat oven to 400. In a medium saucepan, bring butter, salt, and water to a boil over med-high heat. Reduce heat to med, and add flour and freshly grated nutmeg. Stir well with a wooden spoon, smushing the flour mixture against the sides of the pan to break up lumps. It will seem like it doesn't need more cooking, but do this for 2 minutes anyway. It's ok if some sticks to the bottom.<br />
Remove pan from heat and scrape dough into a different bowl (like, say, the bowl of your new stand mixer, with the paddle attachment) and add eggs at room temp one at a time. Beat continuously as dough separates and then comes back together.<br />
If you want that eclair shape, you'll need a plastic bag or pastry bag fitted with a jumbo star tip. Otherwise just put some dollops of dough on a heavy baking sheet lined with parchment paper.<br />
Bake 45 minutes or so, until dough is light and poofy and golden brown (if desired, brush with lightly beaten egg for shine).<br />
<br />
<span style="font-weight: bold;"><span style="font-family: courier new; font-size: 130%;">Cognac Ganache</span><br />
</span>4 square bittersweet chocolate<br />
1/2 c heavy cream<br />
1 t light corn syrup<br />
1 T cognac<br />
Scald cream without allowing it to boil. Remove from heat, and add chopped chocolate, corn syrup, and cognac. Wait a few moments, then stir until smooth.<br />
<br />
<span style="font-weight: bold;"><span style="font-size: 130%;">Blood Orange Cream<br />
</span></span><span style="font-size: 130%;"><span style="font-size: 100%;">1 c whole milk<br />
3 large egg yolks<br />
1/4 c sugar<br />
2 T cornstarch<br />
1/8 t salt<br />
1/2 t vanilla<br />
zest of 1 blood orange<br />
1 c heavy cream<br />
1 T powdered sugar<br />
1 t vanilla<br />
Scald the milk without allowing to boil. At the same time, whisk yolks and sugar until pale. Add cornstarch and salt, continuing to whisk. Pour the hot milk into egg mixture slowly, continuing to whisk. Return to saucepan, ever whisking, for several minutes, or until cream thickens considerably.<br />
Remove from heat and transfer to a clean bowl; whisk in vanilla and orange zest. Chill in fridge for about an hour.<br />
Beat cream, powdered sugar, and remaining vanilla until stiff. Remove pastry cream from fridge and whisk to smooth. Beat about 1/3 of whipped cream into the pastry cream, then fold the rest in to lighten the cream.<br />
<br />
<span style="font-weight: bold;"><span style="font-size: 130%;">Assemble by gently cutting pastry in half, plopping filling in the middle, and spooning warm ganache over the top. Refrigerate. </span></span><br />
</span></span><span style="font-weight: bold;"><span style="font-size: 130%;"><span style="font-weight: bold;"></span></span></span><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span></span></span><span style="font-weight: bold;"><br />
</span></span></span></span>Lindsayhttp://www.blogger.com/profile/14652465511070449708noreply@blogger.com0tag:blogger.com,1999:blog-4721464777162097415.post-82713037941413521412009-12-15T09:58:00.003-05:002011-01-23T00:49:41.524-05:00<span style="font-size:130%;"><span style="font-family: georgia;">Dear Megs,<br /><br />For some reason I cannot get around to posting. You are putting me to shame.<br /><br />First there was the Maine apple crisp with chèvre and black pepper ice cream that never got posted. That was pretty fab, if I do say so myself. Then, when you were here, there was the nutmeg and almond crusted pork roast with the pomegranate cream sauce. That was outrageous. We really outdid ourselves that time. Then, I made some autumny hint-o-pumpkin sugar cookies, which were very delicious. Instead of icing them with buttercream as usual, I used an eggnog glaze and sparkling sugar. Pretty. Then there was Thanksgiving! Alex and I got a local turkey this year. It was a whole different animal than the typical store turkey. I'm never going back. I also went on a pie rampage, and made the following: pumpkin, french apple, pecan, lemon meringue, and banana cream. The latter in particular was a stunning treat. Then, last weekend, I went on a holiday baking rampage and made 2 kinds of fudge, lemon-espresso shortbread, and more sugar cookies.<br /><br />What's my new allergy to posting, then? TBD.<br /><br />LOVES,<br /><br />L<br /></span></span>Lindsayhttp://www.blogger.com/profile/14652465511070449708noreply@blogger.com0tag:blogger.com,1999:blog-4721464777162097415.post-33142047051791758782009-12-14T22:41:00.009-05:002011-01-23T00:49:41.525-05:00Gingerbread GreatnessLinds,<br /><br />I'm in such a Christmas-y mood these days. Well, at least when there's a paper to be written or a toilet to be scrubbed (holiday happiness is an acceptable reason to procrastinate). This week, I expressed my cheer through a gingerbread bundt cake and some gingerbread-that-isn't-actually-gingerbread ornaments. Please send some pichas of your own holiday loveliness!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpE764CFYnpZ6h2Klud9e54H6s0CqN32LsNTpDjvbmJr4przNJp756jKNQF9PaM9qA0uh4po7Akh3g7HLvKGBd5kNE5OfMsjGJ6RKcNPNv2K4gYCgxLXVLD5zKYRYpjAWvX3TOPMAno9A/s1600-h/_MG_9300.jpg"><img style="cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpE764CFYnpZ6h2Klud9e54H6s0CqN32LsNTpDjvbmJr4przNJp756jKNQF9PaM9qA0uh4po7Akh3g7HLvKGBd5kNE5OfMsjGJ6RKcNPNv2K4gYCgxLXVLD5zKYRYpjAWvX3TOPMAno9A/s400/_MG_9300.jpg" alt="" id="BLOGGER_PHOTO_ID_5415305385872823746" border="0" /></a><br /><span style="font-weight: bold;">Gingerbread Bundt Cake</span><br /><a href="http://www.epicurious.com/recipes/food/views/Gramercy-Tavern-Gingerbread-103087">(adapted from Gramercy Tavern Gingerbread)</a><br />1 cup Guinness<br />1 cup dark molasses (Grandma's yellow label)<br />1/2 tsp baking soda<br />2 cups flour<br />1 1/2 tsp baking powder<br />2 T ground ginger<br />1 tsp ground cinnamon<br />1/4 tsp ground cloves<br />1/4 tsp freshly grated nutmeg<br />3 large eggs<br />1 cup packed dark brown sugar<br />3/4 cup granulated white sugar<br />3/4 cup vegetable oil<br /><br /> <p> Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess. Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature. While the mixture cools, sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined. Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely. </p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbHAsQHuHHaE832MztXxbt2R0ibvlMQOKlaatCUAJjzPuy2kLVbcG8V99uuwLOAKWnlxYSbM_SeCbyNfRpoOm5YRsYKU0qDQQ9TfSq6RlKarLyHncSkbLVr6FHC3axCKlhmMKvnT5WGqY/s1600-h/-1.jpg"><img style="cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbHAsQHuHHaE832MztXxbt2R0ibvlMQOKlaatCUAJjzPuy2kLVbcG8V99uuwLOAKWnlxYSbM_SeCbyNfRpoOm5YRsYKU0qDQQ9TfSq6RlKarLyHncSkbLVr6FHC3axCKlhmMKvnT5WGqY/s400/-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5415306891265917378" border="0" /></a><br /><span style="font-weight: bold;">Gingerbread-that-isn't-gingerbread Ornaments</span><br />1 cup ground cinnamon<br />4 T white glue<br />1/2 - 1 cup water<br /><br />Mix cinnamon and glue. Gradually add the water. Stir until a ball of dough forms. Roll out with rolling pin 1/4 inch thick and cut with cookie cutters. Poke a hole and let dry at room temperature for 1 to 2 days, turning over every 6-8 hours.<br /><br />My apartment smells great.<br /><br />Loves!<br />MegUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-4721464777162097415.post-3962038182531234842009-11-25T10:52:00.006-05:002011-01-22T13:18:51.933-05:00Dear Linds,<br /><br />I had such an amazing time in Maine. I wish I could spend every day drinking coffee and cooking with you. It was so - well - needed.<br /><br />Things have been a little crazy since I got back to Brooklyn. In fact, I've been so busy these past few weeks that I haven't had time to cook and - get this - successfully finished off all the yummy food I froze for the winter months. The soups. The chili. The coq au vin. All delicious. All gone. To fill the newly found freezer space, I decided to make a huge batch of butternut squash and apple soup this weekend. It was super easy and made at least three quarts of healthy, flavorful goodness.<br /><br />Butternut Squash and Apple Soup<br /><br />2 T butter<br />2 T olive oil<br />4 cups chopped onions<br />2 T curry powder (heaping tablespoons if you love curry as much as I do)<br />5 lbs butternut squash (squash is most flavorful when it's small & feels heavy for its size)<br />1.5 lbs Macintosh apples<br />1/2 tsp freshly ground pepper<br />2 cups chicken or vegetable broth<br />1 cup high-quality apple cider<br /><br /> <p class="instructions"> Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. While the onions are cooking, peel and cube the squash and apples. Add the squash, apples, salt, pepper, and 2 cups of broth to the pot. Bring to a boil, cover, and cook over low heat until the squash and apples are very soft (about 40 minutes). Puree the contents of the pot with a hand immersion blender. Add the apple cider. Check the salt and pepper and serve hot.</p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr0aOCuZ3rtU7s9tdycIzNoLIIm1lxKudCDpwf5xWRihoKY6OfbL0KeISlZmeW__zcQhoqOIV2gelCXvQvpNDTkIeCQbie-q0azm_eyqPW4538W18YVmXkjBs7sddqWT2EwfQG9A7krGk/s1600/_MG_9049.jpg"><img style="cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr0aOCuZ3rtU7s9tdycIzNoLIIm1lxKudCDpwf5xWRihoKY6OfbL0KeISlZmeW__zcQhoqOIV2gelCXvQvpNDTkIeCQbie-q0azm_eyqPW4538W18YVmXkjBs7sddqWT2EwfQG9A7krGk/s400/_MG_9049.jpg" alt="" id="BLOGGER_PHOTO_ID_5408083999684961762" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTPfOjrZ66soIWRnMj_a6HLvx3v3p4GPYBXh7FsHsjVYdsGPnr4SV7mBS-OhZSkzLdE3pOhKRayEenRmc9SjxSter-0xzdgysrw9Gn8Btn6vNyMfq2n6leQMFbIxU3X5GEqYnPeiy0G6Q/s1600/_MG_9051.jpg"><img style="cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTPfOjrZ66soIWRnMj_a6HLvx3v3p4GPYBXh7FsHsjVYdsGPnr4SV7mBS-OhZSkzLdE3pOhKRayEenRmc9SjxSter-0xzdgysrw9Gn8Btn6vNyMfq2n6leQMFbIxU3X5GEqYnPeiy0G6Q/s400/_MG_9051.jpg" alt="" id="BLOGGER_PHOTO_ID_5408084063686263858" border="0" /></a><br /><br />Loves!<br />MegsUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-4721464777162097415.post-4698812572284390642009-11-01T12:03:00.005-05:002011-01-23T00:49:41.526-05:00Some things are best told through butter: Part TwoDear Linds,<div><br /></div><div>I miss you. I've been missing a lot of people lately. Thankfully, I'm going to see you in less than a week (eek!), but some people, like my little sister, live too far away for a weekend visit. I made her these sugar cookies to send a little love her way:</div><div><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyz89o28t9mir1v2oJ-Kmk7GmfyajQEyBnDTTZAlW0YpjLDdnXekKKWn9AXCGbMN16nO3jhSZPCEgVzcYuuZImNkGDU5Fff4V1gt5_R79Rlpqs-D0NDEp_Spw8l7vdCbNHytm3bp9D1tU/s400/cookies+029.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5399186883906458834" /></div><div><span class="Apple-style-span" style="font-style: italic; ">(It's supposed to look like the United States, with a made-up flight path between our respective locations)</span></div><div><i><br /></i></div><div>Here's the recipe for the sugary buttery loove:</div><div><br /></div><div>3 cups all-purpose flour</div><div>1/2 tsp baking powder</div><div>1/2 tsp sale</div><div>1 cup butter (2 sticks), softened</div><div>1 1/2 cup sugar</div><div>2 large eggs</div><div>1 tsp vanilla extract</div><div><br /></div><div>Preheat the oven to 350F. Combine flour, baking powder, and salt. Set aside. In large mixing bowl, cream sugar and butter until light and fluffy. Beat in the eggs and vanilla. Add the dry ingredients, mixing just until blended. Refrigerate the dough for on hour before rolling out and cutting your cookies. Bake until golden around edges, about 12 - 15 minutes.</div><div><br /></div><div>Loves!</div><div>Megs</div><div><br /></div><div><i><br /></i></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4721464777162097415.post-39856757172251746722009-10-20T15:14:00.001-04:002011-01-23T00:49:41.527-05:00This isn't better than bacon or pomegranates~But I love it:<br /><br /><object width="400" height="225"><param name="allowfullscreen" value="true"><param name="allowscriptaccess" value="always"><param name="movie" value="http://vimeo.com/moogaloop.swf?clip_id=3769370&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1"><embed src="http://vimeo.com/moogaloop.swf?clip_id=3769370&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="400" height="225"></embed></object><p><a href="http://vimeo.com/3769370">'Green Box' Product Promo (Pizza Box)</a> from <a href="http://vimeo.com/user1336145">Green Box</a> on <a href="http://vimeo.com">Vimeo</a>.</p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4721464777162097415.post-92077669553687425322009-10-20T10:12:00.002-04:002011-01-23T00:49:41.529-05:00I'll tell you what's better than bacon.<span style="font-size:130%;">Pomegranate season.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_NiON9OLXLrs/St3Fp7nXKYI/AAAAAAAAAJ0/C5AKT4lfPxo/s1600-h/pom.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://2.bp.blogspot.com/_NiON9OLXLrs/St3Fp7nXKYI/AAAAAAAAAJ0/C5AKT4lfPxo/s320/pom.jpg" alt="" id="BLOGGER_PHOTO_ID_5394685252827818370" border="0" /></a><br /><span style="font-size:130%;"><span style="font-family: georgia;">Whaddya got for me with pomegranates? Let's make something gorgeous. Speaking of which, have a gorgeous post to get around to one of these days...using fall Maine apples and a certain ice cream maker...<br /><br />LOVES!<br /></span></span>Lindsayhttp://www.blogger.com/profile/14652465511070449708noreply@blogger.com2tag:blogger.com,1999:blog-4721464777162097415.post-14892289192523063082009-10-19T21:34:00.004-04:002011-01-23T00:49:41.530-05:00Question: What's better than bacon?Answer: <span><span><a href="http://www.dartagnan.com/51178/565585/Cured--Smoked-Meats/Uncured-Smoked-Wild-Boar-Bacon.html">Uncured. Smoked. Wild. Boar. Bacon.</a></span></span><div>(especially on a baguette with goat cheese)</div><div><br /><div><img style="cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8nvYwn-561XYSWB_lo-WABEvhQXS-f5QoDUffXrRvK4Onz4SV2TK-V_kVseFrX6cJJPlDjA-mXekWBs6D6eS15whLYa9jOxYMzwmsdoY_WWBPyPtxMoIH_KsFxI9nvlA7Q6JdGI9CRdM/s320/IMG_1558.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5394490033866077474" /><div><br /></div><div><br /></div><div>Loves,</div><div>Megs</div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4721464777162097415.post-74750364354482617202009-10-07T12:17:00.005-04:002011-01-23T00:49:41.531-05:00Chili for the ChillDear Linz,<br /><br />My sister and brother-in-law came for a visit this past weekend, so we decided to venture out to the Brooklyn Botanic Garden's <a href="http://www.bbg.org/vis2/2009/chilepepperfiesta/">Chile Pepper Fiesta</a>. I'm so glad we did. Despite the occasional (but torrential) downpour, we had a great time tasting different chocolate/chili combinations, drinking beer, and, well, eating chili!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJWh4FoaHVrbByeaRlO4BYX1eEn_nENIfXLwaZpYvezUyYehLJh-JyvJX3rp4-Ba5YPXbeFyjRDm1wr6oUVk8obNwaBPm6YCUY8w_iam7NQpo8_Z52mDvfJuOCMW-R2zJ2lJSVLTJ4ceo/s1600-h/_MG_6513.jpg"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJWh4FoaHVrbByeaRlO4BYX1eEn_nENIfXLwaZpYvezUyYehLJh-JyvJX3rp4-Ba5YPXbeFyjRDm1wr6oUVk8obNwaBPm6YCUY8w_iam7NQpo8_Z52mDvfJuOCMW-R2zJ2lJSVLTJ4ceo/s320/_MG_6513.jpg" alt="" id="BLOGGER_PHOTO_ID_5389895276727475458" border="0" /></a><br />All that chili eating made me wonder if I ever shared my favorite chili recipe with you. It's super yummy and freezes <span style="font-style: italic;">beautifully. </span>I strongly encourage you and A to make up a batch and freeze it in preparation for the cold - er - chilly days ahead.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><ul id="ingredientsList"><li>1T vegetable oil</li><li>2 medium onions, chopped</li><li>1 1/2 tsp dried oregano</li><li>1 1/2 tsp ground cumin</li><li>1 1/2 pounds lean ground turkey</li><li>1/4 cup chili powder</li><li>2 bay leaves</li><li>1+ T unsweetened cocoa powder<br /></li><li>1 1/2 tsp salt</li><li>1/4 tsp ground cinnamon</li><li>1 28-ounce can whole tomatoes</li><li>3 cups broth (I use chicken, but beef would probably work better)<br /></li><li>1 8-ounce can tomato sauce</li><li>3 15-ounce cans cannellini beans, rinsed, drained</li></ul><span style="font-weight: bold;">Directions</span> <p>Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender. Stir in oregano and cumin. Increase heat to medium-high. Add turkey and stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally. Add beans to chili and simmer about 10 minutes longer. Discard bay leaves. Serve with cilantro and sour cream.<br /></p><br />Loves,<br />MEgsUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-4721464777162097415.post-53085238534425394242009-09-12T16:33:00.001-04:002011-01-23T00:49:41.533-05:00Oh, hey.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_NiON9OLXLrs/SqwGCTDdwoI/AAAAAAAAAJU/ZwkUlL3y6E0/s1600-h/funfetti+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://1.bp.blogspot.com/_NiON9OLXLrs/SqwGCTDdwoI/AAAAAAAAAJU/ZwkUlL3y6E0/s320/funfetti+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5380682291345212034" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_NiON9OLXLrs/SqwGB2JteoI/AAAAAAAAAJM/5bkeu4a4bFY/s1600-h/funfetti.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="http://3.bp.blogspot.com/_NiON9OLXLrs/SqwGB2JteoI/AAAAAAAAAJM/5bkeu4a4bFY/s320/funfetti.jpg" alt="" id="BLOGGER_PHOTO_ID_5380682283586779778" border="0" /></a>Lindsayhttp://www.blogger.com/profile/14652465511070449708noreply@blogger.com2tag:blogger.com,1999:blog-4721464777162097415.post-16148428702246418162009-09-12T12:04:00.003-04:002011-01-23T00:49:41.534-05:00Lemon "Funfetti-will-I-get-sued-for-this?" Cupcakes<span style="font-size:130%;"><span style="font-family:georgia;">Hi Megs.<br /><br />So, I forgot to take pics of these what with all the kiddo-birthday-craziness. But they were really excellent. Usually I don't care too much for Martha's cupcake recipes (sorry, Martha!), because they are super SUPER rich and sort of seem to me to defeat the very purpose of cupcakes...light and moist, springy like cake, *never* heavy...because there's so much butter and so many eggs in each recipe. Her cupcakes are like a heart attack in a paper cup. And you taste that in each bite.<br /><br />Then I found this useful tip on <a href="http://www.ourbestbites.com/2009/06/lemon-cupcakes.html">Our Best Bites</a> blog (Kate is her name?), where she reminds you that if you are going to put this much friggin' butter in a cupcake, you have to beat the everloving crap out of it. That is to say, cream butter and sugar until your arm is numb and the resulting mixture looks like marshmallow fluff. It worked! The cupcakes were decadent but light, super moist - and they STAYED moist for days. Thanks, Kate.<br /><br />Then, because the kids wanted "Funfetti," I dumped a thing of ice cream sprinkles into the batter before baking. They melt in the oven and the resulting cuteness is just what kids want. I made the buttercream frosting Kate lists - but I put in only one stick of butter. I hate when a frosting is so rich that biting into it makes your spine tingle.<br /><br />Sorry, no pics. Will bake something marvelous soon and overphotograph it to compensate.<br /><br />Love,<br /><br />Linz<br /></span></span>Lindsayhttp://www.blogger.com/profile/14652465511070449708noreply@blogger.com0