tag:blogger.com,1999:blog-34009439411917325392024-03-19T05:13:56.617-07:00Sugar BolesSweets. Savories. Deliciousness.Camilla Boleshttp://www.blogger.com/profile/02361804533589731681noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-3400943941191732539.post-13461883234499696132016-08-03T16:47:00.000-07:002016-08-03T16:47:45.109-07:00Star Wars BB-8 Cake<div class="separator" style="clear: both; text-align: left;">
I had an order for another Star Wars cake but this time it was a break from Darth Vader and Kylo Ren. I was asked to make a BB-8 droid from the newest Star Wars movie. It was such a cute little droid in the movie and super fun to make an edible version of him. </div>
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The cake is chocolate with a raspberry swiss meringue buttercream. I used vanilla buttercream to frost the outside of the cake. And, I used gum paste to make the BB-8 droid. It was super fun to make and I'm definitely getting faster. The whole thing took me around 4-5 hours from start to finish including all the baking and hand molding the droid. </div>
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<br />Camilla Boleshttp://www.blogger.com/profile/02361804533589731681noreply@blogger.com1tag:blogger.com,1999:blog-3400943941191732539.post-58109132635927734132016-08-01T19:10:00.000-07:002016-08-01T19:10:42.681-07:00Peanut Butter Chocolate Chip Energy Bites<div class="separator" style="clear: both; text-align: center;">
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<u>Recipe:</u><br />
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2 cups oats (I prefer old fashioned)<br />
1 cup unsweetened coconut, toasted<br />
1 cup peanut butter<br />
1 cup chocolate chips (I used dark chocolate)<br />
1/2 cup honey (you can use a little more but I wanted mine a bit less sweet)<br />
1 tsp. vanilla (optional)<br />
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Mix all ingredients in a large mixing bowl. Cover and let chill in the refrigerator for 30 minutes or so. Roll mixture into cookie dough sized balls. I like to place the balls on a cookie sheet and pop them in the freezer until hardened. Then I place them in a ziploc or airtight containers and store them in my freezer or refrigerator and eat one or two when I have a sugar craving!<br />
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<br />Camilla Boleshttp://www.blogger.com/profile/02361804533589731681noreply@blogger.com0tag:blogger.com,1999:blog-3400943941191732539.post-11191754262119077482016-08-01T15:50:00.000-07:002016-08-01T15:50:02.240-07:00Roasted Garlic ChickpeasThese crunchy little chickpeas will kick your salty, crunchy craving to the curb! For real. They are super easy and wonderful for snacking on. I also sprinkle them on top of kale salads with a poached egg or other easy, delicious meals. You can also switch out the garlic powder for a ranch dressing packet, fresh or dried herbs, curry powder, parmesan cheese, etc. etc. .... the sky is the limit!<br />
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<u>Recipe</u>:<br />
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2 (15 oz.) cans of chickpeas/garbanzo beans<br />
2 tsp. olive oil<br />
1 tsp. garlic powder<br />
A few dashes of cayenne<br />
A few dashes of salt<br />
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Preheat oven to 400ºF.<br />
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Drain and rinse your chickpeas. Dry them on a towel lined baking sheet. *See Note<br />
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Place chickpeas on a non-stick baking sheet. Drizzle olive oil and sprinkle the garlic powder, cayenne and salt on top. Toss until evenly coated.<br />
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Bake chickpeas for 30 minutes, shaking the pan about half way through. Allow to cool and then store in an airtight container or jar with a tight fitting lid.<br />
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*If you have the time, dry the chickpeas overnight. Since they have been completely saturated by liquid in the can for who knows how long it is helpful to dry them out. This will make them crunchier!<br />
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<br />Camilla Boleshttp://www.blogger.com/profile/02361804533589731681noreply@blogger.com2tag:blogger.com,1999:blog-3400943941191732539.post-85392322155683269902016-07-30T17:47:00.004-07:002016-07-30T17:47:45.275-07:00Sea Salt Dark Chocolate Almond ClustersNuts. Chocolate. Sea Salt. Enough said, right? I want them all.<br />
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I'm usually an "eat lots of dessert because life is short" kinda girl. But, I have been participating in a family fitness challenge so I have been cutting back in the dessert department. This is a short term thing, I can assure you! ;)<br />
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But, in the mean time I have found that these dark chocolate nut clusters are perfectly satisfying and a much healthier option than other treats. Plus the added sea salt just makes these even tastier.<br />
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I like to keep these in an airtight container in my freezer and when I have a strong urge for something sweet I can just munch on one of these clusters. They are seriously so delicious and SO EASY. Which is a must when you are a busy human.<br />
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Side note: Next time I will make them a bit smaller. I like my clusters a bit more bite-sized.<br />
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<u>Recipe:</u><br />
<br />
2 cups raw almonds<br />
10 oz. dark chocolate<br />
Sea salt<br />
<br />
Preheat oven to 300ºF.<br />
<br />
Place almonds on a baking sheet and toast in the oven for about 15-20 minutes.<br />
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Place chocolate in a metal bowl over a bain marie. * Stir the chocolate until it is completely melted. Remove bowl from bain marie and add the toasted almonds. Stir until all almonds are coated.<br />
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Using a spoon or portion scoop, scoop the almonds in clusters on a silpat or parchment-lined baking sheet. Sprinkle a bit of sea salt on the tops and pop the tray into the refrigerator for 10 or 15 minutes until they are cooled solid. Remove the clusters and place in an airtight container. Store in the refrigerator or freezer.<br />
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*Bain marie is another name for a double boiler. You place the metal bowl over a pot that has about an inch of simmering water. The metal bowl should be nestled in the pot but should NOT be touching the water at all. The steam between the simmering water and the metal bowl is the goal!Camilla Boleshttp://www.blogger.com/profile/02361804533589731681noreply@blogger.com0tag:blogger.com,1999:blog-3400943941191732539.post-54247006686294277092016-07-28T11:18:00.002-07:002016-07-28T11:19:24.077-07:00Coconut Oil Granola<div class="separator" style="clear: both; text-align: center;">
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I am a simple granola kinda girl. Of course I love nuts and craisins and all the goodies that are usually included in granola. However, when I want a bowl of greek yogurt and berries with crunchy granola... I prefer the granola to be simple and not overly sweet. If you find yourself agreeing with me then this granola is for you! It is made with a few simple ingredients and comes together really quickly and easily.<br />
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<u>Recipe</u>:<br />
<br />
3 cups old fashioned oats<br />
3/4 cup coconut oil, melted<br />
2 T. honey<br />
2 T. pure maple syrup<br />
Mix-ins of your choice (nuts, toasted coconut, cinnamon, craisins, etc.)<br />
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Preheat the oven to 250ºF.<br />
<br />
Place the oats and any mix-ins in a large mixing bowl. *If you are using raisins or any other dried fruit, wait to add until the baking process is almost completed.<br />
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In a small bowl, whisk together the coconut oil, honey and maple syrup. Pour over the oats and stir to combine. Spread the mixture on a non-stick baking sheet.<br />
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Bake for 1 hour (stirring the granola every 20 minutes). Remove pan from oven. Do not stir. Allow granola to cool. Then break into chunks and store in an air-tight container or ziploc.<br />
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<br />Camilla Boleshttp://www.blogger.com/profile/02361804533589731681noreply@blogger.com1tag:blogger.com,1999:blog-3400943941191732539.post-10109091568953770042016-05-05T11:12:00.002-07:002016-05-05T11:13:10.446-07:00Garden and Sky Cake<div class="separator" style="clear: both; text-align: left;">
I made a birthday cake for a girl who really, really likes the tv show Cake Boss. She was very excited to email me her pinterest board with all the crazy, colorful, fondant covered cakes that she loved. And, she was also adamant about the cake having two tiers even though it was only going to be served to a family of 4. haha! So, I made her this mini-cake with a 6 inch bottom tier and a 4 inch top tier. The bottom tier was chocolate cake with salted caramel buttercream and the top tier was chocolate cake with raspberry buttercream. </div>
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I made the butterfly, lady bugs and flowers out of gumpaste. The rest of the decor is made out of fondant. I brushed the flowers with edible luster dust to give them a little shimmer. </div>
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<br />Camilla Boleshttp://www.blogger.com/profile/02361804533589731681noreply@blogger.com2tag:blogger.com,1999:blog-3400943941191732539.post-24933941503774873852016-04-18T17:12:00.000-07:002016-04-18T17:12:02.198-07:00Instructables Robot Birthday Cake<div class="separator" style="clear: both; text-align: left;">
I was asked to make a birthday cake for a little girl who turned 3. She is basically the coolest girl in the world. She chose "robots" for the theme and black and yellow for her party color scheme. Apparently she has an imaginary robot friend. SO. AWESOME!</div>
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They asked me to make an "Instructables Robot" cake... which I had never heard of before. So, below is an image of the instructables robot. I used it as a guide in making the gumpaste robot. I really wanted a kid-friendly cake. So, I covered the cake in gumpaste gears that you could actually spin! It was a tricky process since a lot of the gears broke as I was testing them. But, after some trial and error they turned out really cool and really spin-ny! :) </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioVEYmutbhM-2K6lrxC6e4a8Cpmz-uqDcih4NtPGOIKnsiVnInRtzs_DuoQSiSO5rtbm59AXz7bWuHtQcYNsvmAY8OlxSeasn5ScKznmVno8wJFY4l_oSJCjJVF2UOvh06iQQEDNHTMO-b/s1600/IMG_4926-edit.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioVEYmutbhM-2K6lrxC6e4a8Cpmz-uqDcih4NtPGOIKnsiVnInRtzs_DuoQSiSO5rtbm59AXz7bWuHtQcYNsvmAY8OlxSeasn5ScKznmVno8wJFY4l_oSJCjJVF2UOvh06iQQEDNHTMO-b/s640/IMG_4926-edit.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love this picture because it captures one of the gears in action after a good spin!</td></tr>
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<br />Camilla Boleshttp://www.blogger.com/profile/02361804533589731681noreply@blogger.com0tag:blogger.com,1999:blog-3400943941191732539.post-8764641671704161232016-02-27T10:20:00.000-08:002016-02-27T10:20:05.617-08:00Thomas the Train Cake<div class="separator" style="clear: both; text-align: left;">
I had the pleasure of making a Thomas the Train birthday cake for a friend's son this week and he loved it! When they originally ordered the cake they had a very specific list of things that he wanted on his birthday cake. I thought it was so cute! He specifically requested a train, train tracks, a big rainbow, trees, clouds, etc. etc. haha! Pretty decisive little dude, huh? Anyway, he basically made my job easy. </div>
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My son is also in love with Thomas, so it made this project extra fun for me! My little guy was right there next to me, watching every detail being cut out and added and giving his advice/opinion throughout the whole process. It was really cute! He felt like he had made the cake by the end.</div>
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The 9 inch round is rainbow cake (each of the 6 layers is a different color) with vanilla swiss meringue buttercream filling. The tunnel is a 6 inch chocolate cake with vanilla swiss meringue buttercream filling. I made homemade fondant to cover the cakes and to make all the trees, grass, railroad signs, train tracks, rocks, clouds, etc. The rainbow and the Thomas figurine are made out of gum paste because it dries a little faster and harder. Everything on the cake is 100% edible and delicious.</div>
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<br />Camilla Boleshttp://www.blogger.com/profile/02361804533589731681noreply@blogger.com3tag:blogger.com,1999:blog-3400943941191732539.post-555306826119474982016-02-27T10:06:00.002-08:002016-02-27T10:07:01.551-08:00Daniel Tiger Birthday Cake<div class="separator" style="clear: both; text-align: center;">
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<br />Camilla Boleshttp://www.blogger.com/profile/02361804533589731681noreply@blogger.com0tag:blogger.com,1999:blog-3400943941191732539.post-45018729608845248652016-02-11T07:04:00.001-08:002016-02-11T07:04:19.955-08:00Bicycle and Arrows Cake<div class="separator" style="clear: both; text-align: center;">
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I was so excited when I was asked to design and make a cake for the Young Women at my church! The Young Women's program had a "New Beginnings" night where they welcome in all the girls who are turning 12 and about to join Young Women. Their theme was "Press Forward with Steadfastness in Christ" and they wanted to focus on bikes and arrows in the decor. </div>
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This cake was SO much fun to design and make. The top tier is lemon cake with cardamom swiss meringue buttercream. It is covered in homemade mint fondant and I used white fondant to make the mountain ranges. </div>
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The bottom tier is chocolate cake with raspberry swiss meringue buttercream. I covered it in coral fondant and I also used fondant to make the colored arrows. I used edible gold luster dust to paint and accent some arrows. </div>
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The bike is made of candy melts. I made the wheels, bike seat and pedal out of fondant that I colored black. Then I piped yellow and white candy melts to make the rest of the bike. I stuck it in the freezer to harden before lifting it off the wax paper. </div>
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<br />Camilla Boleshttp://www.blogger.com/profile/02361804533589731681noreply@blogger.com0tag:blogger.com,1999:blog-3400943941191732539.post-19565589061477888332016-02-11T06:47:00.000-08:002016-02-11T06:47:01.160-08:00Darth Vader Cake<div class="separator" style="clear: both; text-align: left;">
I had the chance to make a birthday cake for a little boy from my church. He turned 10 and his only request was that it be a Darth Vader cake! Pretty easy to please, right? I was excited to try out my new edible luster dust. I used silver to paint the Vader mask and I also dusted all the planets with bronze, gold, white, etc. The cake definitely wasn't perfect in the end. I made a lot of mistakes. But, I am getting better each time and I am learning SO much. Hopefully 100 or so cakes from now I will be a little happier with my end product. :)</div>
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<br />Camilla Boleshttp://www.blogger.com/profile/02361804533589731681noreply@blogger.com0tag:blogger.com,1999:blog-3400943941191732539.post-25370030397231620182016-02-04T07:03:00.003-08:002016-02-04T07:03:53.860-08:00Disney/Pixar Cars Cake<div class="separator" style="clear: both; text-align: center;">
Last week I made this "Cars" cake for my friend's son who turned two! He loved it! It was a 6 inch chocolate cake with cream cheese frosting and all the decorations were edible including the Lightning McQueen, the Cactus plants, etc. </div>
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<br />Camilla Boleshttp://www.blogger.com/profile/02361804533589731681noreply@blogger.com0tag:blogger.com,1999:blog-3400943941191732539.post-62443465101806730272016-01-15T06:36:00.000-08:002016-02-04T06:37:01.395-08:00Under the Sea Birthday CakeFor my son's first birthday I wanted to make a really special cake! He LOVES fish and sharks and sea turtles and pretty much anything else that we see at the aquarium. So, I thought he would love this "Under the Sea" cake that I made for him! The cake was rainbow inside with vanilla swiss meringue buttercream filling. I covered it in fondant and decorated it with fish and bubbles and seaweed. I made an octopus and crab out of fondant to put on the top. It was a big hit with all the kids!<br />
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<br />Camilla Boleshttp://www.blogger.com/profile/02361804533589731681noreply@blogger.com0tag:blogger.com,1999:blog-3400943941191732539.post-49545506558660249432015-12-30T06:27:00.000-08:002016-02-04T06:36:51.012-08:00Simple Buttercream CakeFor my student's music recital I made a mexican-spiced chocolate cake with chocolate ganache and vanilla swiss meringue buttercream.<br />
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Camilla Boleshttp://www.blogger.com/profile/02361804533589731681noreply@blogger.com0tag:blogger.com,1999:blog-3400943941191732539.post-55892278711259368432015-10-19T07:15:00.001-07:002015-10-19T07:16:32.110-07:00Blackberry-Raspberry Pie<div class="separator" style="clear: both; text-align: left;">
Finally! A berry pie recipe that I really, really love! I compared lots of recipes and the ratios of sugar to berries to cornstarch (or flour for some). And, I came up with one that is everything I was looking for! I have been making berry pies for years and although it always turns out delicious, the pie never seems to thicken up enough during baking and cooling. </div>
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I think part of the problem is when a recipe calls for frozen berries. Frozen berries and even berries that you freeze yourself might be the reason the pie turns out runny even after cooling. This recipe calls for fresh berries and also the cornstarch amount is almost <i>double</i> what other recipes call for. It thickened up really nicely and was still so juicy and delicious. </div>
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I always use my mom's amazing pie crust recipe too, which is incredibly flaky, tender and exactly what a pie crust should be. It pairs wonderfully with the berry filling which is the perfect balance between sweet and tart. I just love it! You'll definitely want a dollop of sweetened cream or vanilla ice cream to go with. </div>
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Enjoy!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmzVjfEHeuaF38waipFZBhTHhEF-pZD3Le5LYHQ4muoEeIXuX740PUI9vOkp7dPqoQ2Y5OnnCove3Mii0bu8IkfwpyPvDbfN72AjlSG-c4Cmmd637eL1hmsN1aUYOpesVhVV6o9Z6GUgp/s1600/S0640064.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmzVjfEHeuaF38waipFZBhTHhEF-pZD3Le5LYHQ4muoEeIXuX740PUI9vOkp7dPqoQ2Y5OnnCove3Mii0bu8IkfwpyPvDbfN72AjlSG-c4Cmmd637eL1hmsN1aUYOpesVhVV6o9Z6GUgp/s640/S0640064.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We picked these berries ourselves, just a day before making the pie. Blackberries, red raspberries and golden raspberries.</td></tr>
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<br />
<u>Pie Crust:</u> Yield: 2 crusts (one top and one bottom)<br />
<br />
2 1/2 cups flour<br />
1/2 tsp. salt<br />
1 1/4 cup shortening<br />
1 egg, beaten<br />
1 Tbsp. vinegar<br />
1/4 cup cold water<br />
<br />
In a medium bowl, mix the flour and salt together. Add the shortening and cut, using a pastry cutter, until the shortening pieces are pea-sized and the mixture is crumbly. Mix together the egg, vinegar and cold water. Add to the flour mixture and stir together until a smooth dough forms (I usually reserve a little liquid just in case I don't need it all). Separate dough into two equal pieces, wrap tightly in plastic wrap and refrigerate until ready to use.<br />
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<br />
<u>Berry Filling:</u><br />
<u><br /></u>
3 cups fresh blackberries<br />
3 cups fresh raspberries<br />
*Feel free to use any berries you want as long as you have a total of 6 cups. Blueberries would be a delicious addition. I used blackberries, red raspberries and golden raspberries.<br />
3/4 cup sugar<br />
1/4 cup cornstarch<br />
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Preheat the oven to 400º F.<br />
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Gently rinse your berries and let them dry on a clean towel. Toss the berries with the sugar and cornstarch and allow mixture to sit for 10 minutes or so while you roll out your pie dough.<br />
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Take the first piece of pie dough and begin rolling out on a lightly floured counter. Lift dough from counter and rotate 90º and continue rolling, adding flour to counter when dough sticks. Continue this process of rolling, rotating and adding flour to counter until your round is large enough for your pie pan.<br />
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Lightly spray your pie pan with cooking spray. Lay the crust gently inside. Pour berry mixture over the crust. Roll out the other piece of pie dough. Lay the crust on top of the berries and seal all the edges by tucking the top layer under the bottom. Cut a few small slits into the top crust.<br />
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Bake until golden brown- about 50 minutes. Allow pie to cool for 30 minutes before cutting and serving. Serve warm with vanilla ice cream or at room temperature if desired.<br />
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<br />Camilla Boleshttp://www.blogger.com/profile/02361804533589731681noreply@blogger.com0tag:blogger.com,1999:blog-3400943941191732539.post-89845075185597747732015-10-01T09:45:00.000-07:002015-10-01T11:28:35.916-07:00Homemade Marshmallows<div class="separator" style="clear: both; text-align: left;">
If you have never had a homemade marshmallow, then you are missing out! Seriously. They are little pillows of sugary delight that don't even <i>closely</i> compare to their store bought sisters. In a good way. </div>
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Some people might feel intimidated to try making them because they seem a bit technical. But, honestly, as long as you have a candy thermometer lying around and you don't mind making a little powdered sugar mess in your kitchen, then you will be just fine! Scouts honor. ;)</div>
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Variations:</div>
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You can cut them with cookie cutters to make cute shapes if you don't like the classic square. You can also add flavors (just don't over do it because the flavor will get stronger as the marshmallows set) like orange extract, almond, coconut, etc. Then you could dip them in dark chocolate (or a lower class chocolate if you can't handle the good stuff) and voila! The most scrumptious and adorable little sweets have just been created in your own kitchen. You will be so impressed with yourself. </div>
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<tr><td class="tr-caption" style="text-align: center;">Homemade toasted marshmallows on chocolate and homemade graham crackers made an awesome s'more!</td></tr>
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You can find my homemade honey graham cracker recipe <a href="http://sugarboles.blogspot.com/2013/06/homemade-honey-graham-crackers.html" target="_blank">HERE</a>.<br />
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Recipe:<br />
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1/2 cup (1 1/2 ounces) cornstarch<br />
1/2 cup (1 3/4 ounces) powdered sugar, sifted<br />
3 T. plus 2 t. unflavored gelatin powder (4 packets)<br />
1/3 cup water, plus 1/2 cup<br />
2 cups (14 ounces) granulated sugar<br />
1/2 cup light corn syrup<br />
1/2 vanilla bean (optional)<br />
3 large egg whites<br />
1 T. vanilla extract<br />
pinch of cream of tartar<br />
1/4 t. salt<br />
<br />
<br />
Lightly coat a 9 x 13 pan with cooking spray. In a small bowl, combine cornstarch and powdered sugar. Dust the bottom and sides of greased 9 x 13 with mixture and tap the excess back into the bowl. Save the bowl of extra cornstarch and powdered sugar for later use.<br />
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In a small bowl, sprinkle the gelatin over the surface of the 1/3 cup water. Set aside.<br />
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In a small saucepan, combine the granulated sugar, corn syrup and 1/2 cup water. If using a vanilla bean, cut the vanilla bean open and scrape the seeds into the mixture. Cook the mixture over medium-low heat until it reaches 246º F (use a candy thermometer clipped to the pan).<br />
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While the mixture cooks, combine egg whites, vanilla extract, cream of tartar and salt in the bowl of a stand mixer fitted with the whisk attachment. Once the syrup reaches 230º F, turn the mixer on low speed. When the mixture reaches 246º F immediately turn off the heat and whisk the softened gelatin into the hot syrup until there are no lumps.<br />
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With the mixer on low speed, slowly pour the hot syrup and gelatin mixture into the egg white mixture in a thin stream. When all of the syrup has been added, raise the speed to high. Continue to whisk until the mixture has cooled down to room temperature (you can tell by feeling the sides of the bowl) and stiff peaks have formed.<br />
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Scrape the mixture into the prepared 9 x 13 pan and smooth the top as best you can. Dust the top with some of the cornstarch and powdered sugar mixture. Cover tightly with plastic wrap and set aside. The marshmallows need to set for at least 6 hours before you cut them (you can also leave them over night if you want).<br />
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Once they have set, use a knife or an offset spatula to gently pull the edge of the marshmallow away from the pan. Invert the slab of marshmallow onto a cutting board dusted with the powdered sugar and cornstarch. Using a lightly oiled knife, cut the marshmallows into desired shapes. Dust the marshmallows in the bowl of the extra cornstarch and powdered sugar so the edges aren't sticky anymore. Store in an airtight container or bag.Camilla Boleshttp://www.blogger.com/profile/02361804533589731681noreply@blogger.com0tag:blogger.com,1999:blog-3400943941191732539.post-51245040216345379552015-05-13T11:03:00.000-07:002016-02-04T06:37:15.731-08:00Advanced Cake Decorating Final Project <div class="separator" style="clear: both; text-align: left;">
For my Adv. Cake Decorating final we had to have a fake cake consultation with the instructor, Chef Sharyl. Chef was the pretend client and I had to present her with a consultation form that I created and discuss what she wanted for her cake. She gave me a picture of exactly what she wanted and I had to create it as best as I possibly could. </div>
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I had to hand carve all the layers, cover them all with homemade fondant, stack the layers, make all the flowers, pearls, etc. to decorate it with, make the wire cake topper, etc. It took a lot of hours! haha. But, I matched her picture almost perfectly! I was really happy to have it finished and to please my client. ;)</div>
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<tr><td class="tr-caption" style="text-align: center;">Rachel with her final project and me with mine. We spent hours working along side each other and almost cussing out our stupid cakes a few times. haha!</td></tr>
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<br />Camilla Boleshttp://www.blogger.com/profile/02361804533589731681noreply@blogger.com0tag:blogger.com,1999:blog-3400943941191732539.post-5401289046246041622015-04-04T17:43:00.000-07:002015-04-04T17:43:07.000-07:00Old Fashioned Sour Cream Cake Doughnuts<br />
Doughnuts will always remind me of my sweet, hard-working Grandpa. He owned a small doughnut shop in Dallas, Texas where my mom remembers falling asleep on bags of flour after a long day at school. I will never forget the amazing smell of sweet glazes and freshly fried doughnuts upon entering his shop and getting to wake up in the middle of the night to help him start doughnuts for the early morning deliveries. I don't think I have ever eaten a doughnut without the most wonderful memories of him coming to mind.<br />
<br />
My favorite doughnuts, if you absolutely MADE me choose... :), are cake doughnuts. I love any type of cake doughnut, really. But, old-fashioned are definitely near the top of the list.<br />
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These old-fashioned sour cream cake doughnuts are crispy on the outside, tender on the inside and incredibly moist! I absolutely love them! This recipe will forever more be a favorite of mine.<br />
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<u>Recipe:</u><br />
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Doughnuts:<br />
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2 1/4 cup (255 grams) cake flour<br />
1 1/2 tsp. baking powder<br />
1 tsp. salt<br />
1/2 tsp. ground nutmeg<br />
1/2 cup sugar<br />
2 T. butter, softened<br />
2 egg yolks<br />
1/2 cup sour cream<br />
canola oil<br />
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Glaze:<br />
<br />
3 1/2 cups (350 grams) powdered sugar<br />
1 1/2 tsp. corn syrup<br />
1/4 tsp. salt<br />
1/2 tsp. vanilla<br />
1/3 cup hot water<br />
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In a small bowl whisk together the cake flour, baking powder, salt and nutmeg. Set aside.<br />
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In a mixing bowl with a paddle attachment, mix the sugar and butter. Add the yolks, one at a time, scraping the bowl often. In about 3 increments, add the sour cream and flour mixture, alternately, ending with the flour. Scrape the bowl between each increment. When the dough comes together, wrap it in plastic wrap and refrigerate for 45 minutes to 1 hour.<br />
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Pour about 2 inches of canola oil into a dutch oven or a really heavy pot (cast iron works great). Heat over medium heat. Use a candy thermometer to get the oil to about 325ºF.<br />
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Lightly flour your counter. Roll dough onto counter to about a 1/2 inch thickness, picking up often to make sure it does not stick to the counter. Use your doughnut cutter or a large round cutter and a small round cutter to cut dough into doughnut shapes.<br />
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Place a few doughnuts in the oil and cook for 2 minutes on each side (about 4-5 minutes total) or until golden brown. Use a slotted spoon to remove from oil and place on a brown paper bag to cool. Cook the rest of the doughnuts.<br />
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To make the glaze, mix all the ingredients in a bowl and whisk until smooth. Fully immerse each doughnut in the glaze and place the doughnuts on a cooling rack. Allow the doughnuts to sit for about 20 minutes after glazing so that the glaze has time to set.<br />
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Eat them all! :) Or, you can place the leftovers in an airtight container for a few days.<br />
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<br />Camilla Boleshttp://www.blogger.com/profile/02361804533589731681noreply@blogger.com3tag:blogger.com,1999:blog-3400943941191732539.post-4172270369442050922015-03-24T13:13:00.004-07:002015-03-24T13:13:49.008-07:00Homemade Blueberry Basil Poptarts<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilq3wNZ9scf8qgLPnRjxKkC44mZG0NzaXWz2nC2fgsy1UAS38M35ShtAJ6NgU74mfAW7j7vytB-uX9hUktibMhE1rxEpHDjfJlRONd9B6CdWYA6vs8XdMwAn1vVwO-2I4V_sSzQSmtSV4i/s1600/S0222023-edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilq3wNZ9scf8qgLPnRjxKkC44mZG0NzaXWz2nC2fgsy1UAS38M35ShtAJ6NgU74mfAW7j7vytB-uX9hUktibMhE1rxEpHDjfJlRONd9B6CdWYA6vs8XdMwAn1vVwO-2I4V_sSzQSmtSV4i/s1600/S0222023-edit.jpg" height="480" width="640" /></a><br />
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I'm finally in the mood for blogging about my baked goods again! It turns out, having a baby kinda slows you down a little bit. :) My little man is 2 months old now. And, although having him hasn't slowed my baking down, it just made me lose some steam in the blogging department.<br />
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A few weeks ago my husband and I loaded up our 2 boys and a couple of bags into the car and headed to Niagara Falls for a little weekend getaway. It was absolutely gorgeous in the winter! All the falls were mostly frozen and heaps of ice lay beneath them. It was truly magical.<br />
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But, anyway... road trips mean junk food in my family. So, we grabbed a bunch of horrible, processed snacks for the trip, including a box of poptarts. I hadn't had poptarts in years! And, having a poptart for the first time in forever was really nostalgic. Since that trip I have been craving them. So, I figured I'd better come up with a delicious homemade version to make the guilty pleasure a little less guilty and a little more pleasurable.<br />
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So, here you go: A poptart recipe that is not only WAY more delicious than the store bought, but also easy to make and you can vary it in a number of ways.<br />
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They are buttery, flaky and very tender with a delicious filling and topped with icing and sprinkles. Enjoy!<br />
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<br />
<u>Homemade Poptart Recipe:</u> Yield: 9 poptarts<br />
<br />
Pastry:<br />
2 cups flour<br />
1 T. sugar<br />
1 t. salt<br />
1 cup cold, unsalted butter, cut into large chunks<br />
2 eggs<br />
2 T. milk<br />
<br />
Filling:<br />
1/2 cup jam or preserves of your choice- I used a homemade blueberry basil jam<br />
<br />
Frosting:<br />
1 T. butter, softened<br />
3/4 cup powdered sugar, sifted<br />
juice from 1/2 lemon<br />
2 drops of food coloring<br />
<br />
In a medium bowl, whisk together the flour, sugar and salt. Add the butter chunks. Using a pastry cutter, cut the butter into the dry ingredients until very crumbly and pea-sized butter chunks remain. In separate bowl, whisk together 1 egg and the milk. Pour into the dry mixture and mix together. Use your hands to gently knead the dough together until all the flour is incorporated.<br />
<br />
Split the dough in two. With each half, roll out onto a lightly floured surface. Lift dough off counter after every few rolls to make sure the dough doesn't stick to the counter. Roll each into a 9 in. x 12 in. rectangle shape (or as close as you can get). Cut each rectangle into thirds horizontally and vertically (9 pieces per rectangle, 18 pieces total).<br />
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Whisk an egg in a small bowl and use a pastry brush to brush egg onto half of all the pieces. On the other pieces, spoon about a spoonful of jam on the center of the piece. Place the egg washed piece on top (egg wash facing down) and use a fork to seal the edges all the way around.<br />
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Place the poptarts on parchment lined baking sheets. Bake at 350º F for 15-18 minutes or until golden brown. Cool on pans for a few minutes then transfer to a cooling rack to finish cooling.<br />
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For frosting, comine all ingredients. Add a few drops of food coloring and stir until completely colored. Spread a spoonful of icing on top of each poptart.<br />
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*adapted from <a href="http://www.jacquelynclark.com/" target="_blank">Lark + Linen</a> recipe<br />
<br />Camilla Boleshttp://www.blogger.com/profile/02361804533589731681noreply@blogger.com0tag:blogger.com,1999:blog-3400943941191732539.post-71649249337156882422015-03-22T13:25:00.001-07:002016-02-04T06:37:26.617-08:00Sailing Around the World Cake<div class="separator" style="clear: both; text-align: center;">
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In my advanced cake decorating class we had to complete a project involving cake carving. We had to stick to the basic shapes..... no face sculptures or anything crazy like that... haha! I decided to carve my 6" cakes into a sphere shape and my 9" cakes into an hourglass shape. I kept the hourglass shape pretty subtle but after covering the cake in fondant it was almost un-noticeable. I guess that's why I'm in school, right? To figure these things out! I am learning new things every day. :)<br />
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We didn't have to decorate the cakes after covering them in fondant. But, I am always anxious to try something ambitious and so I designed a "Sailing Around the World" cake which turned out decent enough. The inspiration for this cake came because my husband and I have a dream to sail around the world some day. Of course our sailboat will need a decent oven or I will refuse to go... ;)<br />
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I made the sphere into a globe. I used a marbled blue fondant for the water and marbled green for the continents. Marbling the fondant was actually pretty easy! With a very short amount of time to complete the project, I ended up in a really big hurry to decorate the cake. So, instead of cutting accurate continents I just made random shapes and blobs that are similar enough to earth. haha!<br />
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The hourglass base was covered in a pale blue fondant. Then I cut wavy strips of white, light blue and dark blue fondant to layer and look like waves. Finally, I embellished a bit with the boats and the red markers on the globe to tie in the red sails.<br />
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I had so many more ideas that didn't end up on the cake because of a lack of time. But, I guess sometimes simplicity is best. Maybe someday someone will want me to make a similar cake and I can go to town then! :) Anyone? Anyone?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieSsM3K-gi9nIWN0Rx8-Qwq2lkJIKLBUBc7JmUeILKLzcbgSYgtZkz0aTwWx1h5ODRUOzDhAzNZlMTdITEOcx2iIvTNxNlfWbswS87iCK8z5eTiyeHWdwjM4c9exax3qSB09nTVqlGQ_UO/s1600/IMG_1216.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieSsM3K-gi9nIWN0Rx8-Qwq2lkJIKLBUBc7JmUeILKLzcbgSYgtZkz0aTwWx1h5ODRUOzDhAzNZlMTdITEOcx2iIvTNxNlfWbswS87iCK8z5eTiyeHWdwjM4c9exax3qSB09nTVqlGQ_UO/s1600/IMG_1216.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished project</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisaPAki1_MTDHnRf7iNWIQgzjh2cYm79hLgqutyi5nMaTH5QO8d4AOFTEibbzKXJ4J7fKnkgro3YZTPI8Ne8AHTEvfXOn-hRwB_knareOdm7J3_59tFCIyLtvAmOhtBuvPsJ3j3YL3OWJz/s1600/IMG_1220.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisaPAki1_MTDHnRf7iNWIQgzjh2cYm79hLgqutyi5nMaTH5QO8d4AOFTEibbzKXJ4J7fKnkgro3YZTPI8Ne8AHTEvfXOn-hRwB_knareOdm7J3_59tFCIyLtvAmOhtBuvPsJ3j3YL3OWJz/s1600/IMG_1220.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">NOT an accurate depiction of the interior of the Earth. haha! Chocolate and vanilla cake layers with chocolate swiss meringue buttercream filling. My 2 year old couldn't wait to cut it open! </td></tr>
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<br />Camilla Boleshttp://www.blogger.com/profile/02361804533589731681noreply@blogger.com1tag:blogger.com,1999:blog-3400943941191732539.post-31224419272034531532015-02-01T09:17:00.001-08:002015-02-01T09:17:49.981-08:00Red Velvet Brownies<div class="separator" style="clear: both; text-align: left;">
With Valentine's Day right around the corner I thought these lovely (and absolutely delicious) red velvet brownies seemed appropriate. And, boy, were they good! The recipe is originally from <i><a href="http://www.thatskinnychickcanbake.com/" target="_blank">that skinny chick can bake</a> </i>but I did a lot of adapting and used my own frosting recipe because I think cream cheese frosting is a must with red velvet. Anyway, I hope you enjoy! </div>
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<u>Recipe:</u><br />
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Brownies:<br />
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1/2 cup butter, at room temperature</div>
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1 1/2 cups sugar</div>
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2 eggs</div>
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2 teaspoons vanilla</div>
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1 1/4 cups flour</div>
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1/4 teaspoon salt</div>
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3 tablespoons cocoa powder</div>
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2 tablespoons red food coloring</div>
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Frosting:</div>
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8 oz. cream cheese, softened</div>
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1/4 cup butter, softened</div>
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2 cups powdered sugar, sifted</div>
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Preheat oven to 350ºF. Line an 8x8 pan with foil and grease the foil.</div>
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In small bowl mix cocoa powder, red food coloring and 1 tsp. vanilla to form a paste. Set aside.</div>
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In large bowl, beat butter and sugar together until light and fluffy. Add eggs, one at a time, and remaining 1 tsp. vanilla making sure to scrape the sides of the bowl often. Then beat in the red cocoa paste. Add the flour and salt and mix just until barely combined. </div>
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Spread batter into greased pan. Bake for 25-30 minutes until a toothpick comes out clean. Allow to cool before frosting.</div>
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For frosting, beat the cream cheese and butter together until smooth. Add the powdered sugar in 1/2 cup increments, scraping the sides of the bowl between additions. When frosting is completely smooth and tastes the way you like, frost the cooled brownies. </div>
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Camilla Boleshttp://www.blogger.com/profile/02361804533589731681noreply@blogger.com0tag:blogger.com,1999:blog-3400943941191732539.post-63151949332404581862014-12-15T13:06:00.000-08:002014-12-15T13:07:02.481-08:00Vanilla Macarons with Lemon Curd Filling<div class="separator" style="clear: both; text-align: center;">
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Macarons are just the cutest, sweetest little pastries. Everyone loves them! They are even my 2 year old son's favorite treat. :) They are perfect for gifting. Perfect for parties. And, of course... perfect for eating! The crisp exterior and chewy interior of the macaron paired with a delicious filling make for a really special treat. </div>
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Don't be too intimidated by what you already know about making macarons. Yes, they are a bit technical and time consuming. But, they are very do-able and even if they don't end up looking perfect in the end they will still taste amazing! </div>
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<u>Recipe:</u></div>
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2/3 cup (3 oz.) ground almonds</div>
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1 1/2 cups (5.25 oz.) powdered sugar</div>
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3 large egg whites, room temperature</div>
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5 T. granulated sugar</div>
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1 tsp. vanilla extract</div>
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In a food processor, grind almonds and powdered sugar together to a fine powder. Sift the mixture twice through a sieve. Set aside.</div>
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In a stainless steel mixing bowl, beat egg whites on high speed until they are foamy. Gradually add the granulated sugar (sprinkling one tablespoon at a time into the whites) as you beat the egg whites. As you start to get a stiff meringue add the vanilla and food coloring if you wish. Continue beating. When the meringue has reached stiff peaks and is glossy it is done!</div>
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Add half of the sifted flour mixture. Stir it with a spatula, scooping it up from the bottom of the bowl. When fully incorporated add the rest of the flour and repeat the process of scooping up from the bottom. When the flour is incorporated press and spread the batter against the bowl's sides. Scoop the batter from the bottom, turn it upside down and press into the bowl (pressing all the air out). Rotate the bowl and continue about 15 times. This technique is called Macaronnage and it is really important in order to achieve the "pied" or the little foot that you see on the bottom of each macaron. </div>
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Pour the batter into a pastry bag fitted with a large, round tip. On parchment lined baking sheets, pipe the batter into small rounds (I trace circles onto parchment paper ahead of time as a guide). Gently rap the baking sheet against the counter to smooth the surfaces of the macarons and get out any air bubbles. Dry the batter at room temperature for about 15-30 minutes. </div>
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Stack the baking sheet on top of another baking sheet (using two trays prevents over baking the bottoms). Bake in a 375ºF oven for 15-18 minutes, until slightly crisp and before browning occurs. Remove tray from oven and place on a cooling rack. When the macarons are fully cooled, remove them from the baking sheet. </div>
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Fill with any type of filling you wish: lemon curd, ganache, buttercream frosting, etc. Store macarons in an airtight container in the refrigerator for up to a week.</div>
<br />Camilla Boleshttp://www.blogger.com/profile/02361804533589731681noreply@blogger.com0tag:blogger.com,1999:blog-3400943941191732539.post-62524823589179875252014-12-15T12:36:00.004-08:002016-02-04T06:37:40.707-08:00Silent Night Cake<div class="separator" style="clear: both; text-align: left;">
As most of you know I have been (slowly, but surely) working on my Baking and Pastry Associates degree. I only have a few more classes until I finish the entire program and I will officially be a Certified Pastry Chef. I am so excited! This semester I took the Advanced Bread Production class and the Beginning Cake Decorating class and I finished this semester 8 months pregnant with only 3 weeks until my due date... cutting it pretty close, I know! </div>
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For my final project I made a yellow butter cake with chocolate swiss meringue buttercream filling. After crumb coating the cake I covered it with white fondant that I brushed with pearl dust to add a little shimmer. Then I used royal icing to pipe the pearl border at the bottom. I mixed a little vodka with black food coloring to paint the music staves (the black, horizontal lines that the notes go on) and I used black royal icing to pipe the treble clef, the bar lines and the music notes. I actually piped out the song "Silent Night" since it was a really simple, easy song to pipe. </div>
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For the poinsettia... I made each leaf out of gum paste that I food colored with red and green. I rolled each leaf, inserted wire into them, pressed them with a leaf to make a more natural look and let them dry on a curvy surface. When they were completely dry I used floral tape to wire the bouquet together. </div>
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I am planning to serve the cake at my Christmas music recital this week. I am so proud of all my music students so I thought a special cake would be a fun way to celebrate their accomplishments. </div>
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Merry Christmas, everyone!</div>
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<br />Camilla Boleshttp://www.blogger.com/profile/02361804533589731681noreply@blogger.com5tag:blogger.com,1999:blog-3400943941191732539.post-49973865168138944712014-11-18T12:01:00.000-08:002014-11-18T12:01:27.295-08:00Dark Chocolate Dipped Peanut Cookies<div class="separator" style="clear: both; text-align: center;">
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<u>Recipe:</u><br />
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1/2 cup butter, softened<br />
1/2 cup peanut butter<br />
1 1/4 cup all purpose flour<br />
1 cup brown sugar<br />
1 egg<br />
1/2 tsp. baking soda<br />
1/2 tsp. baking powder<br />
1/2 tsp. vanilla<br />
1 cup chopped peanuts, divided<br />
10 oz. dark chocolate, chopped<br />
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Preheat oven to 375ºF.<br />
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In a large bowl, mix butter and peanut butter on medium speed. Add 3/4 cup flour and the next 5 ingredients (up until vanilla) and mix just until combined. Add remaining flour and mix. Stir in 1/2 cup chopped peanuts.<br />
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Scoop onto parchment lined baking sheet. Flatten each scoop with a fork in a criss cross pattern.<br />
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Bake 7-9 minutes until golden brown. Cool for a few minutes on the pan and then transfer to cooling rack to finish cooling cookies.<br />
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Place dark chocolate in a microwave safe bowl and microwave in 30 second increments (stirring well between each) until fully melted. This will probably take 2 minutes or so.<br />
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Once cookies are fully cooled, dip in the chocolate and place on either parchment or wax paper lined pans. Sprinkle with chopped peanuts. Refrigerate until the chocolate is set.<br />
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<br />Camilla Boleshttp://www.blogger.com/profile/02361804533589731681noreply@blogger.com0tag:blogger.com,1999:blog-3400943941191732539.post-51671739712710021062014-11-12T10:31:00.001-08:002014-11-12T10:31:32.585-08:00Pumpkin Pie Pecan Granola<div class="separator" style="clear: both; text-align: left;">
One of my pregnancy cravings has been greek yogurt with granola and fresh berries. Not a bad craving, huh? Well, I have been on a granola making kick for months now and have come up with loads of delicious granola recipes. This one is a front runner. for. sure. I love it! </div>
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And... now that fresh berries are out of season and a bit too pricey for my taste, this granola is just perfect on it's own! No fruit needed. :) Even my picky toddler will eat this stuff by the bowl full with milk. </div>
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<u>Recipe:</u><br />
<u><br /></u>
1/2 cup pecans, finely chopped<br />
1/2 cup pecans, coarsely chopped<br />
3 cups old fashioned oats<br />
1/3 cup brown sugar<br />
1/2 tsp. salt<br />
1 1/2 tsp. pumpkin pie spice<br />
1/3 cup honey<br />
3 T. coconut oil<br />
1/2 tsp. vanilla<br />
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Preheat the oven to 350ºF.<br />
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In large bowl mix nuts, oats, salt, sugar, and pumpkin pie spice.<br />
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In small microwaveable bowl mix honey and coconut oil. Heat in microwave for about 45 seconds. Stir to combine.<br />
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Pour the honey coconut oil mixture over the dry ingredients and stir until evenly coated.<br />
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Spread the granola in a single layer on a parchment lined baking sheet. Bake 5 minutes. Stir the granola around and spread in single layer again. Bake another 7 or 8 minutes until golden brown.<br />
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Remove from oven and allow to cool. Once fully cooled break the granola into clusters using your hands and store in an airtight container.<br />
<br />Camilla Boleshttp://www.blogger.com/profile/02361804533589731681noreply@blogger.com0