tag:blogger.com,1999:blog-58604420175985021752024-03-05T03:21:49.899-08:00JudiBakesJust a teenager who loves to bake & cook and wants to share it with the worldAnonymoushttp://www.blogger.com/profile/02122349862126473319noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-5860442017598502175.post-23894130107543361102012-11-23T10:11:00.001-08:002012-11-23T10:11:18.169-08:00Slagroom Taart-The BEST cake ever :)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-a221EJywVXsFJ8qqGb1vY3HoDfuhAqS-1d8bWBqDpvk9W232r7FVllIjQLJykUy7wi5rr_ieSayHQ1r0K3xQPBzOaC9LciPUjDGh3vZLrGbKRBMeFNix8Y5vPs_QoldXMpGn_aVvg/s1600/100_5106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-a221EJywVXsFJ8qqGb1vY3HoDfuhAqS-1d8bWBqDpvk9W232r7FVllIjQLJykUy7wi5rr_ieSayHQ1r0K3xQPBzOaC9LciPUjDGh3vZLrGbKRBMeFNix8Y5vPs_QoldXMpGn_aVvg/s640/100_5106.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">My favourite cake of all time!!! It is not the easiest to make but definitely not impossible. The cake is so light but not dry or flavourless. No it is delicious!! The best part-you do not have to feel guilty about all the whipped cream on the cake because the cake itself has no added fat-only fat from the eggs. It does not have a whole lot of sugar either. This cake does take a bit of time-but totally worth it! It is a Dutch cake & served at birthdays & anniversaries.</span><br />
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<a href="http://www.foodtube.nl/video/1692/Cees-Holtkamp-slagroomtaart" target="_blank">Cees-Holtkamp-slagroomtaart (The recipe plus video-in Dutch)</a><br />
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I will post an english recipe soon!<br />
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<br />Anonymoushttp://www.blogger.com/profile/02122349862126473319noreply@blogger.com0tag:blogger.com,1999:blog-5860442017598502175.post-28828046156694533552012-11-21T17:35:00.001-08:002012-11-23T10:00:47.920-08:00Back to my blog! & Speculaas Cake ( with almost no fat!) :)<span style="font-family: Arial, Helvetica, sans-serif;">I have decided to post again to my blog!! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I will be updating it and changing it a little.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">This blog has been sitting for a little while now and I decided that I want to continue posting yummy recipes that I create/find and share it with the world. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Exciting news is that I have decided to study Culinary Management at a College next fall! I have already applied and cannot wait! It is a two year diploma that incorporates baking, cooking, and management. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Anyways, now onto the recipe. I really love this recipe. It is a little high in sugar but there is no added fat, the only fat comes from the egg-which is a healthy source of fat. Yet this cake is not dry at all-in fact no one can tell there is no oil or butter in it. The recipe is a lovely cake that can be served with coffee or tea or anytime for a wonderful treat. It is filled with spices-speculaas kruiden, a dutch spice blend with cinnamon, ginger, nutmeg, and more. I will link the recipe to this page. This cake also features a lovely note of anise. Anise is my favourite flavouring of all when it comes to dessert! Best of all this cake is easy to make-all ingredients are combined in one bowl at once and then stirred until just mixed then baked in a loaf pan. Let's give it a try!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Speculaas Cake Extraordinaire!</span></h2>
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<span style="font-family: Arial, Helvetica, sans-serif;">You will need:</span></div>
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">375 gr all-purpose flour (I want to try it with 1/2 whole wheat sometime-I think it will work great!)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">250 gr brown sugar (use 300 gr for a cake that is sweeter, 250 gr works for a breakfast cake)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp baking powder</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 1/2 tsp Speculaas Kruiden ( linked below)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp anise extract (I added some anise seeds too)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 large egg</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">150 ml water</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">175 ml milk</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp almond extract</span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;">How to:</span></div>
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<ol>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Measure all ingredients and put into one large bowl ( I usually mix all dry first then add all the wet ones but this cake is not too picky!)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Mix until just combined-do not over mix!!! This causes the cake to become hard, dense and dry.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Put into a long loaf pan or cake pan</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Bake at 375 for 30 minutes and 400 for 10 minutes</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Bake until tooth pick comes out clean</span></li>
</ol>
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Use this recipe for the wonderful spice blend :)<br />
<a href="http://judibakes.blogspot.ca/2011/12/dutch-treat-taai-taai.html" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Speculaas Kruiden Recipe</span></a>Anonymoushttp://www.blogger.com/profile/02122349862126473319noreply@blogger.com0tag:blogger.com,1999:blog-5860442017598502175.post-31765968893099567922012-01-14T08:26:00.000-08:002012-01-14T08:26:37.180-08:00Fudge Brownies Tweaked to Perfection<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="color: blue; font-size: large;">Warning!! This recipe is not for you if you are on a diet :D</span></div>
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<span style="color: blue; font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">The following recipe is soooo decadent & delicious, you will never use any other recipe ever again. I have tweaked this recipe to perfection. No, nothing about it is healthy-other than the fact that you will enjoy this and experience happiness & content like nothing else. Try it! You will love it! </span></span><br />
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<span style="color: #4c1130; font-family: "Trebuchet MS",sans-serif; font-size: large;"><span style="color: blue;">Delicious....gooey....fudgie....melt in your mouth goodness!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4BPwNzbf4iNNiDOIGW0T7xFyGMFCSdbGzDGlZrm46efdJhNJBp6p3CGGsUI1IjSIPPIYcdILpD-QHsdlbxDh6fSS5yIMsuWSjOCjMXrf9QNdaOfOWJynujbhcp4vxOMGJ_c3Rir5MHQ/s1600/100_4510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4BPwNzbf4iNNiDOIGW0T7xFyGMFCSdbGzDGlZrm46efdJhNJBp6p3CGGsUI1IjSIPPIYcdILpD-QHsdlbxDh6fSS5yIMsuWSjOCjMXrf9QNdaOfOWJynujbhcp4vxOMGJ_c3Rir5MHQ/s640/100_4510.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSjzjWKjC44xVqcgqsy4kXGObLqSZtZggCcnDMIn6aw2NJOSPHBF69xsqkaOMiNzXGKIfwa0rL2dd7vxseuwgxk-foCbes5BqiBeUWzMY6RgtVncGMnZCGA-kohGSAyj1Pz7qEjwsvaA/s1600/100_4516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSjzjWKjC44xVqcgqsy4kXGObLqSZtZggCcnDMIn6aw2NJOSPHBF69xsqkaOMiNzXGKIfwa0rL2dd7vxseuwgxk-foCbes5BqiBeUWzMY6RgtVncGMnZCGA-kohGSAyj1Pz7qEjwsvaA/s640/100_4516.JPG" width="640" /></a><b><span style="font-size: large;"><span style="color: blue;"> <u>Fudge Brownies</u></span></span></b></div>
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<ul>
<li><span style="font-size: small;"><b><span style="color: blue;">1/2 cup very soft margarine (I microwaved it for 20 sec)</span></b></span></li>
<li><span style="font-size: small;"><b><span style="color: blue;">3/4 cup white granulated sugar</span></b></span></li>
<li><span style="font-size: small;"><b><span style="color: blue;">1 tsp vanilla extract</span></b></span></li>
<li><span style="font-size: small;"><b><span style="color: blue;">2 eggs </span></b></span></li>
<li><span style="font-size: small;"><b><span style="color: blue;">1 big tbsp Nutella (or any chocolate hazelnut spread)</span></b></span></li>
<li><span style="font-size: small;"><b><span style="color: blue;">1/4 bittersweet chocolate chips</span></b></span></li>
<li><span style="font-size: small;"><b><span style="color: blue;">2 tbsp unsweetened cocoa powder</span></b></span></li>
<li><span style="font-size: small;"><b><span style="color: blue;">1/2 cup flour</span></b></span></li>
<li><b><span style="font-size: large;"><span style="color: blue;"><span style="font-size: small;">pinch salt </span></span></span></b></li>
</ul>
<ol style="text-align: left;">
<li><b><span style="font-size: large;"><span style="color: blue;"><span style="font-size: small;">Cream together the margarine, sugar & vanilla in a large bowl using a whisk.</span></span></span></b></li>
<li><b><span style="font-size: large;"><span style="color: blue;"><span style="font-size: small;">Preheat oven to 350F</span></span></span></b></li>
<li><b><span style="font-size: large;"><span style="color: blue;"><span style="font-size: small;">Mix in two eggs. </span></span></span></b></li>
<li><b><span style="font-size: large;"><span style="color: blue;"><span style="font-size: small;">Add all the chocolatey goodness. Mix until all cocoa & chocolate is well incorporated-but do not over mix!</span></span></span></b></li>
<li><b><span style="font-size: large;"><span style="color: blue;"><span style="font-size: small;">Add flour & salt & mix until all flour is incorporated, again, do not over mix! </span></span></span></b></li>
<li><b><span style="font-size: large;"><span style="color: blue;"><span style="font-size: small;">Put into a 8 x 8 square pan that is lightly greases and bake in preheated oven at 350F.</span></span></span></b></li>
<li><b><span style="font-size: large;"><span style="color: blue;"><span style="font-size: small;">Bake for approx 20 minutes, until edges are cake like & centre is a little gooey.</span></span></span></b></li>
<li><b><span style="font-size: large;"><span style="color: blue;"><span style="font-size: small;">Secret to this recipe--> do not over bake!</span></span></span></b></li>
<li><b><span style="font-size: large;"><span style="color: blue;"><span style="font-size: small;">Enjoy warm out of the oven or cooled! They are so good, no frosting is needed!</span></span></span></b></li>
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<br />Anonymoushttp://www.blogger.com/profile/02122349862126473319noreply@blogger.com0tag:blogger.com,1999:blog-5860442017598502175.post-29997442135639877492012-01-08T17:37:00.000-08:002012-01-09T16:55:12.701-08:00Upside Down Pear Tart<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">I am starting to love close-ups!</span><br />
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<span style="font-size: small;"><br />I was meaning to post this much sooner, but I ended up being much busier than I thought. I had to go skate shopping, and the nearest figure skating shop is about 75 minutes away. It turns out that the skates I had (size 7width C) were way too big. I have size 4 1/2 feet and really wide (quadruple E in skating size) So I had my feet measured for custom skates because there are no skates out there in that size!! I was ready to hear $1200 but she said I would probably end up paying around $700 **sigh of relief!**</span></div>
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<span style="font-size: small;">Now about this delicious creation!</span></div>
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<span style="font-size: small;">It is an upside down pear tart, although it tastes like cake to me. It has no pie crust.</span></div>
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<span style="font-size: small;">I had a can of pear halves in the fridge for the longest time & it was desperately asking me to use it. I googled some pear recipes & finally came across this one.</span></div>
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<span style="font-size: small;">I haven't visited this blog before and I hope they do not mind that I am linking theirs. I based my recipe on theirs.</span></div>
<span style="font-size: small;"><a href="http://maashaclay.wordpress.com/recipes/easy-pear-tart/" target="_blank">http://maashaclay.wordpress.com/recipes/easy-pear-tart/</a></span><br />
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<span style="font-size: small;">The recipe called for fresh pear, that isn't too soft, but these soft canned pears worked very well! One can is perfect.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj19GJC-6YODDvInHny8qq5U5ISIirYTT_YRO7PPUAZ9hMfbVvA9gXkWto-D4HOGwPWM4tBpEVe297f9YEg-SFvzS_1R9bBh64UX4N-EhZ1tm5Zeo1Dr3-nnMK7wgNuGWRxSF5LcBshbw/s1600/100_4457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj19GJC-6YODDvInHny8qq5U5ISIirYTT_YRO7PPUAZ9hMfbVvA9gXkWto-D4HOGwPWM4tBpEVe297f9YEg-SFvzS_1R9bBh64UX4N-EhZ1tm5Zeo1Dr3-nnMK7wgNuGWRxSF5LcBshbw/s640/100_4457.JPG" width="640" /></a></div>
<span style="font-size: small;">Slice each pear into decent size slices. Arrange them nicely on the bottom of a spring form pan (I didn't grease it)</span><br />
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<span style="font-size: small;">Cream the margarine, sugar then add eggs, vanilla and mix until just combined. No need to over mix.</span></div>
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In a separate bowl, sift together the flour, baking powder, salt & ginger</div>
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<span style="font-size: small;">Add flour mixture to the butter mixture and beat until just combined.</span></div>
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Add the milk </div>
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Beat the dough (it will seem runny (i decreased amount of milk) but will stiffen by the time you pour it into the pan)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicgHl4Si5zix5JGyhl7ijLIs0-O4i1clkPXAS109Io_z6IytiQMRn-82G8jVHOxEcTOVFC1czAC7m15Oc7o7hxCjAjb5BSXSSkrFMxiJqiCnxqqJtHUtC_toqhYF-Q5fvw_kdCrVkgQw/s1600/100_4473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicgHl4Si5zix5JGyhl7ijLIs0-O4i1clkPXAS109Io_z6IytiQMRn-82G8jVHOxEcTOVFC1czAC7m15Oc7o7hxCjAjb5BSXSSkrFMxiJqiCnxqqJtHUtC_toqhYF-Q5fvw_kdCrVkgQw/s640/100_4473.JPG" width="640" /></a></div>
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Pour batter on top of the pear slices & carefully use spatula to flatten & distribute batter to edges.</div>
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Bake in a preheated oven at 400F for 20-25 minutes, cover with foil and bake for 20-30 minutes at 350 until ready (poke with toothpick, if toothpick comes out clean, it is read)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpuLZDZ7BzKCKFDUBhqgh3z3mS9_SgVuEMTuHQPROiLU4L9BDVg85KLmg83DbbCgc9AzJ260Pvuw7uD1YfktCovMVVJsI8QvxS4jQuvo0cYa5jodg8uBblUuJQYZ4HSef2V3p6qAemrA/s1600/100_4479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpuLZDZ7BzKCKFDUBhqgh3z3mS9_SgVuEMTuHQPROiLU4L9BDVg85KLmg83DbbCgc9AzJ260Pvuw7uD1YfktCovMVVJsI8QvxS4jQuvo0cYa5jodg8uBblUuJQYZ4HSef2V3p6qAemrA/s640/100_4479.JPG" width="640" /></a></div>
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Take a knife and loose around edges take of the side panel, then place a plate on top of cake and turn it over. Carefully loosen metal plate and carefully lift off.</div>
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Done!!!</div>
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<div style="text-align: center;">
<span style="font-size: large;"><b style="color: #4c1130;"><u> Upside Down Pear Tart </u></b></span></div>
<ul>
<li> <span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">1 cup all purpose flour ( feel free to try cake flower)</span></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
2 tbsp. Baking Powder</span></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/2 tsp salt</span></li>
<li><div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"> 1 tsp ground ginger</span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><br /></span></div>
<ul style="font-family: Georgia,"Times New Roman",serif;">
<li><span style="font-size: small;">1 large can of pear halves or 4-5 ripe pears peeled & cored</span></li>
</ul>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<ul>
<li style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3 tbsp. Margarine ( can sub butter) </span></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3/4 cup Sugar</span></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 Whole Egg & 1 Egg yolk (yolk will hold together the cake nicely! & add creaminess!)</span></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 tsp. Vanilla Extract</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">3/4 cup 2% Milk (I do not recommend using low fat or skim milk, due to small amount of butter)</span></li>
</ul>
Follow instructions in post to make this perfect :)<br />
** pretty low cal as it only uses 3 tbsp margarine!<br />
</li>
</ul>
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<br />Anonymoushttp://www.blogger.com/profile/02122349862126473319noreply@blogger.com0tag:blogger.com,1999:blog-5860442017598502175.post-80503625002734892042012-01-06T08:45:00.000-08:002012-01-06T08:45:42.788-08:00Never-Ending Oatmeal!!! (Voluminous Oatmeal Trick)<br />
<div style="color: #4c1130;">
Happy Friday!!</div>
<div style="color: #4c1130;">
<br /></div>
<div style="color: #4c1130;">
Today I had the best breakfast I have had in a long time!! (and this week I have had omelets, french toast, pancakes, cheerios etc.so this has to be good!)</div>
<div style="color: #4c1130;">
This is not a trick I came up with but my all time favourite food blogger (who is vegan).</div>
<div style="color: #4c1130;">
I'm sure some of you have been on her blog & if you haven't I would check it out right now, even if you are not vegan like me. </div>
<div style="color: #4c1130;">
<span style="font-size: large;"><a href="http://chocolatecoveredkatie.com/" target="_blank">chocolatecoveredkatie</a></span></div>
<div style="color: #4c1130;">
I was going to take pictures of my breakfast but It was sooo yummy & I was so amazed that I ate it all before I could snap a pic.</div>
<div style="color: #4c1130;">
I love oatmeal, and if you do too, please try this trick, it really works!</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsPWldl3jAGmvB4hGqUP_-lNDNHFuyfMIqqH-P_1h5qbYLL4vmS3rQaFEECh4oWoodShI6UpkFiuQOD6bFO27Et7Pv5-cxMryjVVGNgu4Hg1mW2t_AK2ulonqLQkCzp7z6cG9eUXzBvQ/s1600/voluminous-oatmeal1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsPWldl3jAGmvB4hGqUP_-lNDNHFuyfMIqqH-P_1h5qbYLL4vmS3rQaFEECh4oWoodShI6UpkFiuQOD6bFO27Et7Pv5-cxMryjVVGNgu4Hg1mW2t_AK2ulonqLQkCzp7z6cG9eUXzBvQ/s640/voluminous-oatmeal1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Taken from http://chocolatecoveredkatie.com/2009/07/03/kozyshack-oatmeal-pudding/</td></tr>
</tbody></table>
<br />
<span style="color: #4c1130;">As you can see, she can take really good pictures & spends a great deal of time on her pictures for her blog.</span><br />
<div style="color: #4c1130;">
<br /></div>
<div style="color: #4c1130;">
To see full instructions head on over to her blog <a href="http://chocolatecoveredkatie.com/2009/07/03/kozyshack-oatmeal-pudding/" target="_blank">Voluminous Oat trick @ CCK</a></div>
<div style="color: #4c1130;">
<br /></div>
<div style="color: #4c1130;">
First, measure 40 grams of oats (about 1/4-1/2 cup)</div>
<div style="color: #4c1130;">
Add 1/4 tsp salt</div>
<div style="color: #4c1130;">
Then add 1 1/2 cups or a little more liquid (milk=creamier or water or like me use 1/2 milk 1/2 water)</div>
<div style="color: #4c1130;">
This seems like way too much liquid-but don't worry!!</div>
<div style="color: #4c1130;">
<br /></div>
<div style="color: #4c1130;">
Next, Microwave for about 4-4 1/2 minutes, stop before all liquid is absorbed. </div>
<div style="color: #4c1130;">
Stop the microwave and let it sit in the microwave for 5 minutes </div>
<div style="color: #4c1130;">
<br /></div>
<div style="color: #4c1130;">
The hard part-let sit in fridge uncovered for 2 hours or overnight. The watery mix will turn into about 2 cups of soft oatmeal & all the liquid will be absorbed.</div>
<div style="color: #4c1130;">
<br /></div>
<div style="color: #4c1130;">
Just reheat if you like it warm, and add your sugar/sweetener, flavourings & toppings!</div>
<div style="color: #4c1130;">
<br /></div>
<span style="color: #4c1130;">If you don't believe it-then try it for yourself!</span> Thanks Katie!!<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/02122349862126473319noreply@blogger.com0tag:blogger.com,1999:blog-5860442017598502175.post-68299976554034317162012-01-05T10:56:00.000-08:002012-01-05T11:00:41.764-08:00Apple Beignets!!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitV0yfCTMKr-Mg7-pZ35I0k-C3Obswq60l5boW4EbfOB9F6x5ywjTZA6mn8q_-ZLaO-wlYCxKn749UE27zNxbt_vSr8VFhFpIw-Ulh7usE3l2c5Yxz3AlIaKgnEaOBYffTtkcBZ-Ya2Q/s640/100_4453.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Yummy Dutch Apple Beignets!</span></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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</div>
Today's yummy recipe is one that you want to treat yourself to only once in a while, or once a year like the Dutch do. In Holland, we like to eat them the night of Dec 31 to celebrate New Years!<br />
The reason why you might only eat them once a year is that they are fried.<br />
I don't know about you, but I tend to stay away from deep fried foods and keep them as a treat.<br />
So when I do fry-I like to do it right!<br />
<br />
This recipe is a recipe that is made with apple slices covered in cinnamon & sugar then dunked into the batter and fried, flipped over, fried & then enjoyed either warm or cold with powdered sugar (if desired).<br />
Many recipes I have found include yeast but my mother never used yeast so there had to be a way to make these without yeast. Without yeast means it is faster to make & less finicky.<br />
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<br />
Recommended apples-I used a large Granny Smith, but any large baking apple should do, especially the sour ones with a hint of sweetness. It is also recommended to use an apple that hold together when sliced, so the beignet doesn't fall apart.<br />
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Let's see how its done!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOIukC9CLtXhpULTnPsOmdCIhHNZV1103NQcHuuHAItUtQQ5q0ODi0Ia8bDx3hD1D7cGbj1hf8pIMeNajF0M4JnboFbbYq7PBe1Ar2aGbc02bgtt6T5onAANegAloGE-w8Q38CPxpYtA/s1600/100_4435.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOIukC9CLtXhpULTnPsOmdCIhHNZV1103NQcHuuHAItUtQQ5q0ODi0Ia8bDx3hD1D7cGbj1hf8pIMeNajF0M4JnboFbbYq7PBe1Ar2aGbc02bgtt6T5onAANegAloGE-w8Q38CPxpYtA/s640/100_4435.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Measure the flour, add baking powder & cinnamon then stir in one egg along with the beer</span></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"> Dip each apple into sugar & cinnamon to coat lightly</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Heat about a gallon of oil in a large heavy bottomed pan. Drop piece of bread into oil to test if its hot, it should sizzle. Also have a slotted spoon ready </span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Drop each slice into the batter and cover with lots of batter & carefully drop into hot oil</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Flip when the one side is lightly browned then remove and put in a bowl with paper towel to soak up extra grease</span></td></tr>
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<b><span style="font-size: large;">Apple Beignets</span></b></div>
<ul style="color: black;">
<li>2 1/2-3 Cups all purpose flour or about 350 grams</li>
<li>1 tbsp baking powder</li>
<li>1 tsp ground cinnamon</li>
<li>1 large egg</li>
<li>1 can of beer, you might need a little more depending on how thick your dough is **</li>
<li>sugar & cinnamon to dip apple slices in</li>
<li>2-3 large apples *see note at start of post*</li>
<li>approx 1 gallon oil (I used vegetable oil its neutral in flavour)</li>
</ul>
<br />
Mix flour, baking powder, & cinnamon. Add one egg and stir in beer.<br />
Stir until all flour is mixed in and its a smooth batter, it shouldn't be too thick, but not runny either. It's about the same as pancake batter. The batter should be able to stick to the apple slices.<br />
Heat a pan with oil.<br />
Peel and core the apples & slice. The slices should be about 1 cm thick.<br />
Coat each slice with a little bit of cinnamon & sugar.<br />
Dip into batter and cover completely with batter then carefully drop into oil (I used a spoon so the batter stays on the slice while I move it to the oil)<br />
Turn when bottom is browned, remove when both sides are browned.<br />
I used a slotted spoon so the oil can drip off.<br />
Place them in a bowl with paper towels.<br />
Sprinkle with powdered sugar & Enjoy!!<br />
**the beer I used was a de-alcoholized beer that is light in taste.<br />
The beer activated the baking powder & makes the batter light & airy.<br />
The amount of alcohol should not matter & it evaporates anyways.<br />
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The cool thing about the recipe is that it contains no milk or water, which is usually used to make fritters, donuts or other fried goods.<br />
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****Variation****<br />
In Holland we also use pineapple slices instead of apple.<br />
It would also work with banana or pears.<br />
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I used the recipe from this site that I mom had printed years ago. I altered it a little.<br />
<a href="http://www.pm3.nl/indexoliebol.html" target="_blank">http://www.pm3.nl/indexoliebol.html</a><br />
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<br />Anonymoushttp://www.blogger.com/profile/02122349862126473319noreply@blogger.com0tag:blogger.com,1999:blog-5860442017598502175.post-55192338266267864392012-01-01T17:57:00.000-08:002012-01-01T18:02:12.121-08:00New Year's Blog Resolutions :)<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.blogger.com/goog_1996272802" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjynzXpZ_VIKpn_CGdA7s4yK1TVFgQPSdTkabKD5TDmDDnzabmP_0wV4YO8TQQF-dch0Gz3uKFLYSrmj-vCxnGUdtzxYYXhyphenhyphendTz8gpny_KXp08alB1_ctrJclqsBDAKZ3j_VNvRa4uBVdY/s320/100_4119.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.blogger.com/goog_1996272802" target="_blank">french toast for one :)</a></td></tr>
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<div style="color: purple;">
Happy 2012!!!</div>
<br />
<span style="color: #741b47;">I hope everyone had a great Christmas & the best wishes for the new year.</span><br />
<div style="color: #741b47;">
As most people do, I have come up with a few resulutions.</div>
<div style="color: #741b47;">
I am hoping to stick to them :)</div>
<ul style="color: #741b47;">
<li>Post at least 2 to 3 times a week, mostly all recipes!</li>
<li>Finish at least 10 things on my baking bucket list this year</li>
<li>Become a better food photographer (I am saving up for a Nikon camera which cost $$$, money's tight)</li>
<li>Make healthy food (not just low calorie! But nutritionally!)</li>
</ul>
<div style="color: #741b47;">
What are some of your baking/cooking resolutions for 2012??</div>
<div style="color: #0b5394;">
</div>
<br />
meanwhile check out my egg white french toast at my old blog:<br />
<a href="http://www.blogger.com/blogger.g?blogID=4975507709052232061#editor/target=post;postID=1155837529835085529" target="_blank">Egg White French Toast</a><br />
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<span style="font-size: xx-small;"><br /></span><br />
<br />Anonymoushttp://www.blogger.com/profile/02122349862126473319noreply@blogger.com0tag:blogger.com,1999:blog-5860442017598502175.post-51463836477409816232011-12-29T11:32:00.000-08:002011-12-29T15:47:33.450-08:00My First Attempt ever at making Bagels!!<div class="separator" style="clear: both; text-align: center;">
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<div style="color: #4c1130; font-family: "Trebuchet MS",sans-serif; text-align: left;">
<i><span style="font-size: small;">So I woke up at 9:30 today (Christmas break....finally I get to sleep in!)</span></i><br />
<i><span style="font-size: small;">and the<strike> first</strike> one of the first thoughts that came into my head, was: I should try to make bagels!!!</span></i><br />
<i><span style="font-size: small;">First thing I did was google recipes & came across one from Allrecipes</span></i><br />
<a href="http://allrecipes.com/recipe/boiled-bagels/detail.aspx" target="_blank"><i><span style="font-size: small;">http://allrecipes.com/recipe/boiled-bagels/detail.aspx</span></i></a><br />
<i><span style="font-size: small;">I altered the recipe a little, & changed a couple things.</span></i><br />
<i><span style="font-size: small;">I work at Tim Hortons, and they sell many bagels, so I thought that they can't be too hard to make. Right??</span></i><br />
<i><span style="font-size: small;">Wrong! They are very time consuming!!</span></i></div>
<div style="color: #4c1130; font-family: "Trebuchet MS",sans-serif; text-align: left;">
<i><span style="font-size: small;"> I know how to make bread so this should be similar-except for the boiling, broiling, etc.</span></i></div>
<div style="color: #4c1130; font-family: "Trebuchet MS",sans-serif; text-align: left;">
<i><span style="font-size: small;">Anyways, enough talk, lets get to what I did to make these oh so DELICIOUS bagels (yes they taste</span></i></div>
<div style="text-align: left;">
<i style="color: #4c1130; font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">very good, especially for a plain bagel, and for me who always thought bagels were dry!)</span></i><br />
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<span style="font-size: large;"> Let's get started!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqBHh1AFL7kdq-DspPky_X8cNN4qMRx9nS9C4XerDR-Rr_TTQKYbsr7-RcRyzDb5Tl3nkVTeJQNFelcdpVWQ_dqNpA7MVuUez-WbsfqSnq5STQ380Au7Oh9_JDVMoM9FHmaz8F7yu5TQ/s1600/100_4376.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqBHh1AFL7kdq-DspPky_X8cNN4qMRx9nS9C4XerDR-Rr_TTQKYbsr7-RcRyzDb5Tl3nkVTeJQNFelcdpVWQ_dqNpA7MVuUez-WbsfqSnq5STQ380Au7Oh9_JDVMoM9FHmaz8F7yu5TQ/s640/100_4376.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #4c1130; font-size: small;">I put yeast, sugar, & salt into bowl and then added <u>hot</u> water & mixed it then waited until it got foamy</span></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijktnx3Ki8e61wkIHm8qbwt-0E0nu_tWWqGOLvlaYYEVgmvbN6IpTrmMvGjL_f-yRNrKkxbL49K3Ewa-xX2LfDlhAcCuLQpmWS2xCM43YeFa22iv_fJdpaNLuXXbnjT_UVBSBWCyLg6w/s1600/100_4378.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijktnx3Ki8e61wkIHm8qbwt-0E0nu_tWWqGOLvlaYYEVgmvbN6IpTrmMvGjL_f-yRNrKkxbL49K3Ewa-xX2LfDlhAcCuLQpmWS2xCM43YeFa22iv_fJdpaNLuXXbnjT_UVBSBWCyLg6w/s640/100_4378.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #4c1130; font-size: small;">I measured the beginning amount of flour & sifted the flour into a large mixing bowl</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL8Wfu7Pu1FMP3mPIhTGmYM5uwqFiZEzjKDrN4ZW4OIKVt5ZcJBPsjvAt5z2yY2tERHUlMnDdnzCSFKIriM6LTiH9meYnc3IBOwlJlVcOezluTPrWjmsUonFfpi9Jz4Q5CTaPr3TpygA/s1600/100_4382.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL8Wfu7Pu1FMP3mPIhTGmYM5uwqFiZEzjKDrN4ZW4OIKVt5ZcJBPsjvAt5z2yY2tERHUlMnDdnzCSFKIriM6LTiH9meYnc3IBOwlJlVcOezluTPrWjmsUonFfpi9Jz4Q5CTaPr3TpygA/s640/100_4382.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #4c1130; font-size: small;">Then I poured the yeast mixture into the flour </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWVt5lwzyrKiabyY_M5ZVTgmG3UC8VhPhJe3iG8ih9wMP-vusLIxw3Hfohsw8zwh-XvSWMdBA_Q56_o927Y0VJwKiDOq0XUokHaX12UcJu_p0VYRPDJC3pGpDct0A8wxda0dUXcF6FFw/s1600/100_4383.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWVt5lwzyrKiabyY_M5ZVTgmG3UC8VhPhJe3iG8ih9wMP-vusLIxw3Hfohsw8zwh-XvSWMdBA_Q56_o927Y0VJwKiDOq0XUokHaX12UcJu_p0VYRPDJC3pGpDct0A8wxda0dUXcF6FFw/s640/100_4383.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="color: #4c1130;">Mix with an electric mixer for 30 seconds on low speed then 3 minutes on high</span></span></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihgrLim_jOLfAxwwHcCZPQyYYSPPFQ4uB5uF6y1BXjaZonLJCb-4d8YdTJFr2Qpjv99nxzm36J5ZqAXoI_uHq-c5mQaqaEdx7-IIIRzEsGlA-eEtXymubM8jIYBhFO-5IITdP4HhZArw/s1600/100_4389.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihgrLim_jOLfAxwwHcCZPQyYYSPPFQ4uB5uF6y1BXjaZonLJCb-4d8YdTJFr2Qpjv99nxzm36J5ZqAXoI_uHq-c5mQaqaEdx7-IIIRzEsGlA-eEtXymubM8jIYBhFO-5IITdP4HhZArw/s640/100_4389.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #4c1130; font-size: small;">Add the remaining flour BIT BY BIT until it forms a ball, I use a fork to mix in the flour</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAYsvVZoZ9nMi8Fksrs5Jf4hFm3yvpHtHqw2RyM5t8LGnFJfLJxuyhCr3LY5YbxD3qMPydDpeHm72tZAHYopgs3dY4kmfS2B1F_smsfgowP3x5hlqO8YikgYdb44lNumZeNo90CLEw7g/s1600/100_4395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAYsvVZoZ9nMi8Fksrs5Jf4hFm3yvpHtHqw2RyM5t8LGnFJfLJxuyhCr3LY5YbxD3qMPydDpeHm72tZAHYopgs3dY4kmfS2B1F_smsfgowP3x5hlqO8YikgYdb44lNumZeNo90CLEw7g/s640/100_4395.JPG" width="640" /></a></div>
<span style="color: #4c1130; font-size: small;"> Knead dough until it is smooth & elastic, about 8 minutes Let rest for 15 minutes (somewhere warmish)</span></td></tr>
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<tr style="color: #4c1130;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cut dough in 1/2, then again etc until you have around 8-12 pieces (you decide what size you want for the bagels)</span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"> </span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"> </span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"> </span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"> </span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><br /></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="color: #4c1130; font-family: inherit;">Once they are shaped, let them rise in a warm place for 30 minutes</span></span></td></tr>
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<tr><td style="text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5r27UPBvCtGFPi3mPPH62m7sjaS4NZIHrpyCSR8M0PB3YLm76QLW6rfQcXnC2KDKEzrGwuJe5mu7-zgLcKEttHgB0WYNrMK9GxD0NIkUUISpN3XjzlxhJW9OovsFARgzrM5_Z8UQ8ag/s640/100_4411.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr style="color: #4c1130;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Bring to a boil a large pot with approx 4 liters of water with a good squirt of honey. Drop the dough in about 4 at a time and flip after 2 minutes then remove after 2 minutes with a slotted spoon & put onto a baking sheet.</span></td></tr>
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<span style="font-size: large;">Now on to baking!! </span></div>
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<tr style="color: #4c1130;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Place in oven & broil for 2-3 minutes until lightly browned on top then bake at 350F for another 5-10 minutes</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyS0AOghjmrcOm0PVU9F5yklGRYDUv0IbDQW3gg1sevttmO0mCooqhuDxnBsG9rrd-4NePWsG5JnyUHZiqEDPyjUFN7o7oNQ0G6EufSHW5i0f-9LzPS9UsDz9TTfs0uV_U-xG9ampiZg/s1600/100_4416.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyS0AOghjmrcOm0PVU9F5yklGRYDUv0IbDQW3gg1sevttmO0mCooqhuDxnBsG9rrd-4NePWsG5JnyUHZiqEDPyjUFN7o7oNQ0G6EufSHW5i0f-9LzPS9UsDz9TTfs0uV_U-xG9ampiZg/s640/100_4416.JPG" width="640" /></a></div>
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<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQaTU8n5Io-3Q7JxOXpKQUWpm98Wc5DFoRVotLNt-iiL06Gsuzlktp02ng8L9poY4y3CUC2V61D6d9oZh4xerpMcjbeHYySfhhoIJYpA7IExj_CzoKVswV69v0XBFlJN4L0Lr1S0a9g/s640/100_4417.JPG" width="640" /> Mmmm!</div>
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<b><span style="font-size: large;"><i><u>Recipe</u></i></span></b></div>
<ul>
<li style="color: #4c1130;"><span style="font-size: small;"><i>Approximately 4 1/2 cups all purpose flour (preferably use a higher protein flour, but this is what I used)</i></span></li>
<li style="color: #4c1130;"><span style="font-size: small;"><i>1 tbsp instant yeast (again I don't recommend using instant yeast but this is what I had)</i></span></li>
<li style="color: #4c1130;"><span style="font-size: small;"><i>1 1/2 cups hot water</i></span></li>
<li style="color: #4c1130;"><span style="font-size: small;"><i>3 tbsp white sugar</i></span></li>
<li style="color: #4c1130;"><span style="font-size: small;"><i>1 tbsp salt</i></span></li>
<li style="color: #4c1130;"><span style="font-size: small;"><i>1/4 cup liquid honey</i></span></li>
<li><span style="font-size: small;"><i><span style="color: #4c1130;">I gallon or about 4 liters of boiling water in a large pot</span></i></span></li>
</ul>
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Instructions (read blog post :)</div>
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*Make sure you add the remaining flour bit by bit so the dough can absorb the flour as needed (I rushed & added almost too much at a time and took me extra time trying to get it elasticy)</div>
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*Honey is optional, you can also use a couple tbsp sugar or salt etc</div>
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*Add cinnamon, raisins, etc to dough or top with cheese or sesame seeds!</div>
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<span style="color: #4c1130;"> <span style="font-size: large;">Enoy!! These are perfect warm with butter or just by themselves!</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGB2PLd_Ktt30P2TY3ZzSWLWBBAErRIZqhmwAgWLNUg7MyYYOhNNcFlvFNPEjVN42R2STLDFyxEIeM85qWrk1QxUXjFUO-FaHownfg2we6hvXbpEMWIs0VYqC98jcYYZ_xpxwfr0hOxg/s1600/100_4415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGB2PLd_Ktt30P2TY3ZzSWLWBBAErRIZqhmwAgWLNUg7MyYYOhNNcFlvFNPEjVN42R2STLDFyxEIeM85qWrk1QxUXjFUO-FaHownfg2we6hvXbpEMWIs0VYqC98jcYYZ_xpxwfr0hOxg/s640/100_4415.JPG" width="640" /></a></div>
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</div>Anonymoushttp://www.blogger.com/profile/02122349862126473319noreply@blogger.com0tag:blogger.com,1999:blog-5860442017598502175.post-87916961674211326312011-12-28T18:58:00.000-08:002011-12-28T18:58:20.784-08:00A Dutch treat! Taai Taai<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBCMII8ctqRZJbAXlpF6Gobfs0eyE3NK0ljGxHB-O3xKbsdjFnESlZijp-k74YUfYxIRlyIhJd6LggFA6qFV23WRsFgZ7k7a-QdwXk0zDXnJ0GVkL6lzKiCA35ggwYlQ-mlHxGgrqsKg/s1600/taaitaai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBCMII8ctqRZJbAXlpF6Gobfs0eyE3NK0ljGxHB-O3xKbsdjFnESlZijp-k74YUfYxIRlyIhJd6LggFA6qFV23WRsFgZ7k7a-QdwXk0zDXnJ0GVkL6lzKiCA35ggwYlQ-mlHxGgrqsKg/s640/taaitaai.jpg" width="640" /> </a></div>
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Yummy! </div>
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Taai Taai is Dutch for "tough tough" but don't get the wrong idea! Do not mistake hard, or stale with tough.</div>
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Below is a picture of what traditional Taai Taai looks like. It is shaped as a figurine. </div>
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<tr><td class="tr-caption" style="text-align: center;">Traditional Taai Taai</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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This cookie is kind of a cross between cake/bread/cookie. But they are yummy & have been around for a long time. It has a gingerbread similar taste, but it is different.</div>
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Traditionally they are eaten around December 5th when Saint Nicholas (Sinterklaas) comes with his zwarte pieten and gives toys to all the kids.</div>
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It is a difficult thing to make at home. My mom has made them before & I have too without much success. They came out rock solid!!</div>
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Being determined, I <strike>wanted </strike>needed to find a way to make the perfect Taai Taai I have been longing to make!</div>
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<br />I used a liquid honey instead of melting the honey that came in a container. Also, I took it out of the oven-way before I thought I should. I also added a good spoon of baking powder-something the recipe didn't call for, but I was desperate! The recipe called for 1/2 egg but I used 1 full egg.</div>
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The result??? Yummy taai taai that was almost perfect!! Following is the recipe I came up with :)</div>
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<u style="color: #20124d;"><b>Recipe</b></u></div>
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<li><span style="color: #20124d;"><b>330 gram </b></span><span style="color: #20124d;"><b>liquid honey</b></span></li>
<li><span style="color: #20124d;"><b>1 egg</b></span></li>
<li><span style="color: #20124d;"><b>300 gram all purpose flour</b></span></li>
<li><span style="color: #20124d;"><b>1 tbsp baking powder</b></span></li>
<li><span style="color: #20124d;"><b>2 tsp "speculaas kruiden" *</b></span></li>
<li><span style="color: #20124d;"><b>2 tbsp crushed anise seeds (will not be Taai Taai unless you add anise!)</b></span></li>
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In a small bowl mi together the honey & egg and combine</div>
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Mix the flour, baking powder, kruiden & anise seeds</div>
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Add honey mixture into the flour mixture</div>
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Using an electric mixer, mix until combined</div>
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Roll out & cut into shapes</div>
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To get the traditional look, you can use an egg wash</div>
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Bake at 350F for about 15 minutes</div>
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DO NOT OVER-BAKE, it will turn into rock! </div>
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<u><b>**Speculaas Kruiden</b></u><br />
6 tsp cinnamon<br />
1/2 tsp ground cloves<br />
1/2 tsp nutmeg<br />
1/4 tsp white pepper<br />
1/4 tsp ground ginger<br />
1/4 tsp cardamom</div>
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<span style="color: #20124d;">(these are approximate, I make the mix using smell, yes I can tell if it's the right amount by smell!)</span></div>
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<span style="color: #20124d;">BTW-This is one of my most "secret" recipe, this spice mix is not just any mix!</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/02122349862126473319noreply@blogger.com0tag:blogger.com,1999:blog-5860442017598502175.post-71420141038551033342011-12-27T08:14:00.000-08:002011-12-27T08:14:20.414-08:00My first postYay!!<br />
Today I start my new recipe blog!!!<br />
I used to have an old one but I just didn't keep it up so I started a new one.<br />
One that looks a lot better!!<br />
I will be posting reipes whenever I can.<br />
I wont be one of those bloggers who posts a post everyday at a certain time.<br />
I have a busy life, after all I still go to highschool.<br />
Unfortunately I have the crappiest camera alive but I will try to use my dad's "ok" camera.<br />
Here is to the new year!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUeFj8PU7t0fS7vJ3ETaOblnPGNQq1vbRIEj3F3vkktyIewxPVQyNpRxr2sdx-6GI-E7ke_uNgNpDy6CpPAhdmaMS7Bc5-cpBUR6hejNDrERJg4UMJ4ebmkiV-CbvGrxj_YZJ4K_HgWJk/s1600/100_4006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUeFj8PU7t0fS7vJ3ETaOblnPGNQq1vbRIEj3F3vkktyIewxPVQyNpRxr2sdx-6GI-E7ke_uNgNpDy6CpPAhdmaMS7Bc5-cpBUR6hejNDrERJg4UMJ4ebmkiV-CbvGrxj_YZJ4K_HgWJk/s640/100_4006.JPG" width="640" /></a></div>
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A recipe from my old blog <a href="http://judyangel101.blogspot.com/2011/08/peanuty-chickpeas-rice.html" target="_blank">peanuty-chickpeas & rice</a><br />
<br />Anonymoushttp://www.blogger.com/profile/02122349862126473319noreply@blogger.com0