tag:blogger.com,1999:blog-86696474822605991792024-02-22T08:34:10.417-08:00The Purple Door KitchenHappiness, one bite at a time...Candicehttp://www.blogger.com/profile/08541612252752890747noreply@blogger.comBlogger118125tag:blogger.com,1999:blog-8669647482260599179.post-7459904324364473402014-11-05T13:56:00.001-08:002014-11-06T18:15:54.222-08:00<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Well.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Here I am. I’m here. I’m completely myself and then
completely not myself at all. It’s been 153 days since I wrote anything on
here and even longer since I’ve posted a recipe. Thank goodness that’s over! I
loved (LOVED) my break from blogging. The happiest moments of my life happened
on that sabbatical, you know. But I’m excited to get started again.</span><br />
<div style="text-indent: 0px;">
<span style="font-family: Georgia, 'Times New Roman', serif; text-indent: -0.25in;">1. One of my best friends was married. I got to be
a maid of honor for the first time in my life. :)</span></div>
<div style="text-indent: 0px;">
<span style="font-family: Georgia, 'Times New Roman', serif; text-indent: -0.25in;">2. I wrapped up my little catering business with a
Hello Kitty birthday cake and finished out the summer nannying.</span></div>
<div style="text-indent: 0px;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-stretch: normal; text-indent: -0.25in;">3. </span><span style="font-family: Georgia, 'Times New Roman', serif; text-indent: -0.25in;">I watched my favorite human being graduate from
Cornell University a semester early like the genius he is.</span></div>
<div style="text-indent: 0px;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-stretch: normal; text-indent: -0.25in;">4. </span><span style="font-family: Georgia, 'Times New Roman', serif; text-indent: -0.25in;">I gained a best friend, a lifetime of eye-candy,
the best husband a girl could ask for.</span></div>
</div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<a href="https://scontent-2.2914.fna.fbcdn.net/hphotos-xfp1/v/t1.0-9/10387313_10204887744064164_6876929198055788657_n.jpg?oh=8e7990d35e235112fc60ce2665386ad2&oe=54F34D71" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://scontent-2.2914.fna.fbcdn.net/hphotos-xfp1/v/t1.0-9/10387313_10204887744064164_6876929198055788657_n.jpg?oh=8e7990d35e235112fc60ce2665386ad2&oe=54F34D71" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I've spent the better part of two years missing this face
and everything that comes with it. I've missed his smile, and his laugh, his
ridiculous jokes, his wise insight, his support, his hugs, his questions and
answers. We have spent hours and days and weeks’ worth of conversation on face time
and the phone. We wrote letters and emails, received and sent packages. We were
pretty obsessed with each other. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">So we got married. It was perfect and beautiful and I
thought I would die of happiness. And now I don’t have to live without this
amazing man anymore. <o:p></o:p></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://scontent-2.2914.fna.fbcdn.net/hphotos-xpa1/v/t1.0-9/1011722_10203927983551918_6033153434213442474_n.jpg?oh=d0e746fa4223a42d75832750fd38162d&oe=54E23DDF" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://scontent-2.2914.fna.fbcdn.net/hphotos-xpa1/v/t1.0-9/1011722_10203927983551918_6033153434213442474_n.jpg?oh=d0e746fa4223a42d75832750fd38162d&oe=54E23DDF" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">We went to Rome; we came home to our new little apartment. We
learned what it’s like to not have to hoard minutes when having a conversation.
We don’t have to cram every moment together with exciting life changing
activities because who knows when the next visit will be? We don’t have to endure
plane trips back and forth. No more early morning airport visits, just early
morning kisses. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Anyway, enough of my gushy mushy love stuff- on to blog plans
and happy happy foodie times!<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I’ve spent about a week now thinking about this little
corner of the internet and what I want to do with it. I don’t have a purple
door anymore, should I change the name? I closed my catering business, so I
have to revamp that whole idea. Change the focus? Not so many sweets, more meal
recipes? Should I change my platform? I’m tired of dealing with blogger. Is
this still going to just be a “hobby”? Will I eventually try and monetize this?<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">I had an intense conversation with the Hubster and he made a
pretty good point. It was really insightful and smart; he was being thoughtful
when he mentioned it. And I really didn’t like it. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">He said that if I was going to do something, I should do it
seriously. If I was going to blog for a hobby, that’s fine. But then it’s a
hobby. If I want to really have a stellar blog that people will follow and that
will grow I have to have more purpose to this whole thing. He pretty much told
me to get my stuff in line and get to business already, stop talking about
creating a great blog and <i>do</i> it already.
I got a little miffed, my baby girl feelings got hurt, but as usual he was
right. What’s great is that he wasn’t only right, but he set me to thinking and
planning. He was right AND inspiring. Man, I hit the husband jackpot. ;) <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This is my public announcement saying:<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">“Sorry, babe. You were right and I was pretty dumb to get
defensive. This blog is going to be as awesome as I can make it and I’ll owe it
to you.” <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">This is also a public announcement saying:<o:p></o:p></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 115%;">This blog is going to be as awesome as I can
make it! It’s going to be super fun. I’m planning on keeping this platform and
name until the end of the year, but I’ll be working behind the scenes to
develop recipes, a new look, a new name and new schemes, themes, and fun times.
</span><span style="line-height: 115%;">J</span><span style="line-height: 115%;"> (I’m pretty excited) I hope to see you along
the way. Until thennnn...enjoy all the instagram foodies I've been posting while I've been away. ;)</span></span></div>
<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/AVvXsEiN2KzU5VdzY_m3ZRUIYBh48ah2VATQjBSAxvdp3Zc1Ta9DsPiWIQcr0Xs4Q029RZt-V3FaX9OYve3_3X1k3Ss_moGe58VI0N2S8XrlaQWfTe_p0ktQaHQdRoDOQBJRzUCMReWQ5uUFtt9C/s1600/2014-06-07_1402176276.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN2KzU5VdzY_m3ZRUIYBh48ah2VATQjBSAxvdp3Zc1Ta9DsPiWIQcr0Xs4Q029RZt-V3FaX9OYve3_3X1k3Ss_moGe58VI0N2S8XrlaQWfTe_p0ktQaHQdRoDOQBJRzUCMReWQ5uUFtt9C/s1600/2014-06-07_1402176276.jpg" height="200" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry Jam makin'</td></tr>
</tbody></table>
<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/AVvXsEgew8_j-0gg-3mYCUPD60MuG8pwaqCiN0Rl_nztyhbjnKSHGnXb5wfFkY2n8oAlAgbKBCkTyQVp6k24uAKRoZgyRH07xSdFppCU2cJMpHxbXI1qTrx1JVJLY4EkIDxs7qHYqMU17cjGd9Je/s1600/2014-06-08_1402206640.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgew8_j-0gg-3mYCUPD60MuG8pwaqCiN0Rl_nztyhbjnKSHGnXb5wfFkY2n8oAlAgbKBCkTyQVp6k24uAKRoZgyRH07xSdFppCU2cJMpHxbXI1qTrx1JVJLY4EkIDxs7qHYqMU17cjGd9Je/s1600/2014-06-08_1402206640.jpg" height="200" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jam favors for the wedding!</td></tr>
</tbody></table>
<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/AVvXsEhd_4CHNLYurrSM5HzuKL4nxYR6qbpykbUaLpA1Xgs43E_1WILRFUXTer96veHM9wzgH1FHScRevxaxdrfOy-lcuHxapekyr7CHd_sVC3WabGfaCRToNaUjM2-ika56mbwe7m1CgFHDLHNf/s1600/2014-06-21_1403327759.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd_4CHNLYurrSM5HzuKL4nxYR6qbpykbUaLpA1Xgs43E_1WILRFUXTer96veHM9wzgH1FHScRevxaxdrfOy-lcuHxapekyr7CHd_sVC3WabGfaCRToNaUjM2-ika56mbwe7m1CgFHDLHNf/s1600/2014-06-21_1403327759.jpg" height="200" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade cherry pie filling. You've never put anything better in your mouth, I swear.</td></tr>
</tbody></table>
<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/AVvXsEj_Lojf2fDy27vPCzA7DFQvGpU5t6CFtzjXg4TOdEwPwG7WEF_hMPL3v4ncRuLLIg5Yvgi9ty6131ZeqoxT3UnXtrO8fod-J6t1xB4q0UobxV-TRiUO2VsmT_55wC-ydMfX-wzHPx7hByMW/s1600/2014-07-07_1404694724.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Lojf2fDy27vPCzA7DFQvGpU5t6CFtzjXg4TOdEwPwG7WEF_hMPL3v4ncRuLLIg5Yvgi9ty6131ZeqoxT3UnXtrO8fod-J6t1xB4q0UobxV-TRiUO2VsmT_55wC-ydMfX-wzHPx7hByMW/s1600/2014-07-07_1404694724.jpg" height="200" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Typical cupcake order</td></tr>
</tbody></table>
<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/AVvXsEigCs0IhyyLHarg9oNnpBjbdqBDRtOqLZvasGDZJ5GqVlUPAnTX5a66snUABu3MPsQPDxFnZEunuCNYRsG9_Pkgb8RTLB0wQlg0P2ce57eUi5bGx-IHymY-WGM6y4gN5zYAeVnXJQv-tK2x/s1600/2014-07-07_1404754123.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigCs0IhyyLHarg9oNnpBjbdqBDRtOqLZvasGDZJ5GqVlUPAnTX5a66snUABu3MPsQPDxFnZEunuCNYRsG9_Pkgb8RTLB0wQlg0P2ce57eUi5bGx-IHymY-WGM6y4gN5zYAeVnXJQv-tK2x/s1600/2014-07-07_1404754123.jpg" height="200" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A summer wedding order of mint chocolate cupcakes.</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ADo-1iJkr4StNzWWyYjZW_a3x8uS76tVkAkGpEciCMCwqePutOXsEAeflERg9_rQasGNt25sKqUt7o3wULHm2OxOWRm_DyyuVKrvkjIBYZCZ3lpyUvXYG3YKFD7biwElqgT8oeJJls4i/s1600/2014-08-10_1407703643.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ADo-1iJkr4StNzWWyYjZW_a3x8uS76tVkAkGpEciCMCwqePutOXsEAeflERg9_rQasGNt25sKqUt7o3wULHm2OxOWRm_DyyuVKrvkjIBYZCZ3lpyUvXYG3YKFD7biwElqgT8oeJJls4i/s1600/2014-08-10_1407703643.jpg" height="200" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Summer is defined by tomatoes. They are like the candy of the vegetable garden.</td></tr>
</tbody></table>
<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/AVvXsEgCids-E3J6Lj0hgqfHoOyPJ0Sr-kCkZeJRU8XDRJCDJUhT90QEg6sB-fPdlP2CIzkQRQQ_0er2ChKFWobmhrYyGm6JqmnLCtvRes6ucUlkwbNGJFvg3NysTR8F98jDK5VBZBxUDJU2ssMW/s1600/2014-08-13_1407891185.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCids-E3J6Lj0hgqfHoOyPJ0Sr-kCkZeJRU8XDRJCDJUhT90QEg6sB-fPdlP2CIzkQRQQ_0er2ChKFWobmhrYyGm6JqmnLCtvRes6ucUlkwbNGJFvg3NysTR8F98jDK5VBZBxUDJU2ssMW/s1600/2014-08-13_1407891185.jpg" height="200" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade Salsa! It was gone in a week. Geesh. </td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzs6qYs6XbvI0l99s4l6q3snjqu_UD9Hi8EDkJklRYbQkihGdkoO1OKE3dZ5Kgjil_HvJAac8dBs_g15KgwYGK7zM0bFKIzE5V7RMZl-EnxVgWnstcH54hd2RQ0IRLZmOy6hnJ8_whGAjR/s1600/2014-09-02_1409622518.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzs6qYs6XbvI0l99s4l6q3snjqu_UD9Hi8EDkJklRYbQkihGdkoO1OKE3dZ5Kgjil_HvJAac8dBs_g15KgwYGK7zM0bFKIzE5V7RMZl-EnxVgWnstcH54hd2RQ0IRLZmOy6hnJ8_whGAjR/s1600/2014-09-02_1409622518.jpg" height="200" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First apple of the season. It was perfection.</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWRt9tyXtsz0h__BHjkVjrW5bBET5qdGvTS4_wLwLkh56qS0alte-IZjOh-vJs3JnwkAMtDzCuLQDKTlG4Yve_OpjAvzbczNfZLaW_SvJMdavk7ePLoUKOZ_7LPJukRXvEMqeX8mCYeTeK/s1600/2014-09-02_1409623827.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWRt9tyXtsz0h__BHjkVjrW5bBET5qdGvTS4_wLwLkh56qS0alte-IZjOh-vJs3JnwkAMtDzCuLQDKTlG4Yve_OpjAvzbczNfZLaW_SvJMdavk7ePLoUKOZ_7LPJukRXvEMqeX8mCYeTeK/s1600/2014-09-02_1409623827.jpg" height="200" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In addition to making 100 jars of homemade jam for wedding favors, I kinda made enough pie for 120 guests. Who needs cake when you can have fresh pie?</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWBCT0crio_jxWVGWWW4AlvYXTCfvp23nY105ihBVBVU-6Wn8G42U2G2USdZJnadJqbPmEhEis1s3DqTHW9-8hITYn4J56BGUw81VBRlsFmoN99j0sDmICBJ4V1uMm9RaCKm-gVQ0EsOY/s1600/2014-10-22_1413951943.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWBCT0crio_jxWVGWWW4AlvYXTCfvp23nY105ihBVBVU-6Wn8G42U2G2USdZJnadJqbPmEhEis1s3DqTHW9-8hITYn4J56BGUw81VBRlsFmoN99j0sDmICBJ4V1uMm9RaCKm-gVQ0EsOY/s1600/2014-10-22_1413951943.jpg" height="200" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin seeds, roasted and delicious...</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDCexr1600LVC8N1Xjo-m5ZdFXntyikaCRmA7IdNW_IKBaiKF4lf9ixWczM3uKCoeCGPd_-5r3QgCxtuI4TfeTngBPhs2MSMTbJJ3mmXYEftolpB-FEVB1jp79mzfwEQ5_VuIPPTO3Sm8n/s1600/2014-10-27_1414378545.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDCexr1600LVC8N1Xjo-m5ZdFXntyikaCRmA7IdNW_IKBaiKF4lf9ixWczM3uKCoeCGPd_-5r3QgCxtuI4TfeTngBPhs2MSMTbJJ3mmXYEftolpB-FEVB1jp79mzfwEQ5_VuIPPTO3Sm8n/s1600/2014-10-27_1414378545.jpg" height="200" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First pie crust in the new apartment. It's officially home now. :)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwm7iMYIWou_n8KscRtRurXtCERC_gcaMTjOiYPov61thvC4Bivl2TWa-nGX2W9ZTG_EhZhMYo39qgHRMXj51gvITVrR-_3qsJVwLkBzRxjONd0x1cymy6Wcs5EcaLZMr8JqvK2zl53VRB/s1600/2014-10-31_1414761270.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwm7iMYIWou_n8KscRtRurXtCERC_gcaMTjOiYPov61thvC4Bivl2TWa-nGX2W9ZTG_EhZhMYo39qgHRMXj51gvITVrR-_3qsJVwLkBzRxjONd0x1cymy6Wcs5EcaLZMr8JqvK2zl53VRB/s1600/2014-10-31_1414761270.jpg" height="200" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The latest cupcakes out of the kitchen. Little Halloween ghosties!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv0WcRy9qksZrKdOyaJbFWjwc1cQ8qDLfhnMh_gDkao4Qp9EASW9iiYIL7bS4lFDA2i5J4EUwT0mD3ZINCowsvpVj3M4rLgIL0cnaKId6Ns72WQ2jK34eY3Af6PcCi8sEvOsHz4TQEaMVk/s1600/2014-11-04_1415063235.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv0WcRy9qksZrKdOyaJbFWjwc1cQ8qDLfhnMh_gDkao4Qp9EASW9iiYIL7bS4lFDA2i5J4EUwT0mD3ZINCowsvpVj3M4rLgIL0cnaKId6Ns72WQ2jK34eY3Af6PcCi8sEvOsHz4TQEaMVk/s1600/2014-11-04_1415063235.jpg" height="200" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Birthday Chili! I'm 25 years old now. Kinda creepy. But chili makes it all better. </td></tr>
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Candicehttp://www.blogger.com/profile/08541612252752890747noreply@blogger.com0tag:blogger.com,1999:blog-8669647482260599179.post-52214923144148670152014-06-05T11:01:00.001-07:002014-06-05T11:01:43.254-07:00I have no food to show you. I'm sorry, but I don't.<br />
I realize this is in fact a food blog and with that comes certain expectations. One of which is food. Somewhere. Here on the webpage.<br />
I'm still sorry.<br />
But although I have no recipes or pictures of delicious dishes, I do have cool stuff to talk about.<br />
Here we go people, the blog is CHANGING!<br />
Whoo hoo! Everyone loves a blog revamp. It's like spring cleaning but without all the physical lugging of things and dusting and actual, you know, cleaning.<br />
So I have a bajillion and one ideas for what I want to do here.<br />
-Change my focus from cupcakes to interesting global cuisine.<br />
-Include more cooking not just baking.<br />
-More bloggy posts that aren't just food related, but life related.<br />
-New layout<br />
-Regular posts (eventually, I hope)<br />
Anyway...There is no deadline for these things. It will be a work in progress, but I thought those two people who occasionally think about reading this little thing should know. ;)<br />
Signing off,<br />
-Candice<br />
<br />
<br />Candicehttp://www.blogger.com/profile/08541612252752890747noreply@blogger.com3tag:blogger.com,1999:blog-8669647482260599179.post-19978089619492806862013-11-15T15:33:00.001-08:002013-11-15T15:34:18.314-08:00Thanksgiving is Coming!!I. Love. Thanksgiving.<br />
Seriously, guys. It's my favorite holiday. It wins out over Christmas, Easter, Independence Day, Groundhogs Day...<br />
Okay, I take it back. I don't have a favorite holiday per se, because whenever a new one appears on the horizon I get really excited and declare it my new favorite. So right now my favorite holiday is absolutely most definitely Thanksgiving. Let's think about this.<br />
Christmas is the <i>happiest...</i> <br />
Easter is the most <i>meaningful...</i><br />
Groundhogs Day the most <i>under-appreciated...</i><br />
But Thanksgiving is the most <i>comfortable.</i>.. <br />
And if you know anything about me, I am always 100% about comfort. I change into Pajamas at 4 in the afternoon. I drink at least three cups of tea a day. I put a comforter in the drivers seat of my car because it's comfier than just a plain old seat. I carry an extra pair of socks in my purse (Don't judge me...) Okay! back to the Thanksgiving theme. This could get <strike>even more</strike> embarrassing if I confess anything else. <br />
I thought, since I've done so little blogging of late, that I could tell you guys (if there is even anyone still reading my poor neglected blog) our Thanksgiving Menu for 2013!<br />
Hurray! Huzzah! *confetti* Bravo!<br />
Okay, fine. I might be a little too excited.<br />
<br />
<br />
This year, because we have stupendous guests arriving on Thanksgiving day (aka <a href="http://www.flickr.com/photos/18619412@N04/10877135763/" target="_blank">my favorite person in the world</a>) and my <a href="http://www.flickr.com/photos/18619412@N04/10876902696/" target="_blank">sister's boyfriend</a> has his own family festivities that day our fantastic feast will be on Friday this year. I was happy with this plan because it means I have a whole entire day off to cook before hand, and we can have Thanksgiving breakfast for Thursday. Because as well as being an advocate for comfort, I am also the number one fan of breakfast. Best meal ever. So yes! Let the menu-ing begin!<br />
<br />
<b>Breakfast:</b><br />
- Cranberry Orange Blintzes. Every year we have some sort of crepes for breakfast. This year will be blintzes, which are rolled crepes filled with creamy ricotta custard. There will be cranberry orange sauce for the top, as well as warmed fried apples. <br />
-Latkes<br />
-Bacon. Obviously. Every good breakfast has bacon.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqLxgUH5UEKCDhbWWjTOS3_q4hjYAagDRyxjnxp0CeKEeDj0APMcC5_l0MuhJvDtx5EkZDtrNAAQcmhuzRr7Gj6z9lZ41tRKXdVxNOszK1bN3yNaWcrJsUtjppAGl0rLHCK0ni5eC40Ues/s1600/76917_1669658392106_3035866_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqLxgUH5UEKCDhbWWjTOS3_q4hjYAagDRyxjnxp0CeKEeDj0APMcC5_l0MuhJvDtx5EkZDtrNAAQcmhuzRr7Gj6z9lZ41tRKXdVxNOszK1bN3yNaWcrJsUtjppAGl0rLHCK0ni5eC40Ues/s320/76917_1669658392106_3035866_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First Thanksgiving as Purple Door Bakery, three years ago. </td></tr>
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<br />
<br />
<br />
<br />
<b>Dinner</b><br />
<br />
- Turkey (duh) We decided no brining this year. It takes about three days to brine a turkey and that's a lot of days. And although you can taste the difference, it isn't a big enough difference for three days. :) In the good old days Grandma would make awesome turkey by just basting it every hour and putting bacon on top. Throwback Thursday this year!<br />
- Stuffing. There is no Thanksgiving without Stuffing. And our family can be a little bit particular. My dad wants it to be cornbread, my sister insists on water chestnuts, sausage is a must. So yes. Our perfected recipe will be amazing and make everyone happy. That's the way Thanksgiving goes... <br />
- Garlic Smashed Potatoes with Browned Onions. This is the best mashed potato you will ever eat. There's hints of cheese, garlic, and oniony goodness. We pretty much only eat them one day a year because they are so bad for you (but good for your happy place)<br />
- Asparagus with bacon bits and butter everywhere! Usually we have it with Hollandaise sauce, but going with one less sauce this year, phew!<br />
- Homemade Creamed Corn. It's kinda my signature dish. When I first moved here about three years ago I made creamed corn for some people at a barbeque. I think everyone in town called me "Creamed Corn Girl" for a few months at least. Slightly embarrassing. A little flattering. <br />
- Pao de Quejo. Because we need a little Brazilian goods on our table. Plus, any American biscuit or roll, no matter how fluffy and perfect, can't compare with little cheesy (gluten free!) bites of absolute deliciousness known as Pao de Quejo. <br />
- Green beans. Not the casserole, not the canned kind. I'm talking squeaky teeth beans, the kind that snap even after you've cooked them. (We call them squeaky teeth beans because they are perfect if they squeak against your teeth when you chew. It's fun. :) )<br />
<br />
<b>Dessert</b><br />
If I had my way we would be consuming two types of creme brulee, four pies, and some sort of cookie. My family doesn't let that happen, which would be a sad story, except they are probably all saving our waistlines from a terrifying future. ;)<br />
-Pumpkin Pie. People are asking for the same old classic, but I want to shake it up a little tiny bit. Whether it's by adding a gingersnap crust, a maple glaze, or something else I haven't decided yet. One thing for sure: whipped cream will be there. Pumpkin Pie without chipped cream might be the saddest thing to ever happen in the pie world. <br />
-Apple Pie. My dad really hates pumpkin things. He's just one of those people that isn't a pumpkin fan. So I'm making his favorite pie. Apple Pie with strudel topping. Vanilla ice cream will also be making a guest appearance, I'm pretty sure. <br />
- Sweet Potato Creme Brulee. Both me and my mom are avid fans of yams. I could honestly eat sweet potato casserole for days. FOR DAYS. I'm excited about this one. :)<br />
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<tr><td style="text-align: center;"><img alt="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNEPpvPGvIjTw9yABW0-WZjlNGwC6YUlSYlzsvlPTMw2_lOLtcS4r_a2edIsW9zFwCZh1aVwMKaGWL73pLcHDjq53VwrF5FuLwUQIPtINFemorCJ9_9mrWB9SAqzdpLDB5_rTmLLLeroQW/s1600/selectivelow.jpg" class="shrinkToFit decoded" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNEPpvPGvIjTw9yABW0-WZjlNGwC6YUlSYlzsvlPTMw2_lOLtcS4r_a2edIsW9zFwCZh1aVwMKaGWL73pLcHDjq53VwrF5FuLwUQIPtINFemorCJ9_9mrWB9SAqzdpLDB5_rTmLLLeroQW/s200/selectivelow.jpg" style="margin-left: auto; margin-right: auto;" width="200" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are pumpkin Creme Brulees, but they are going to be awesome with yams!</td></tr>
</tbody></table>
-Gingerbread Leaf Cookies. I'm making these as place markers on the table. I'm going to pipe names on in fancy royal icing. They should be fun...<br />
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<tr><td style="text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfh5RW1VKVi9xVrFBugzKOhpbHNFeoazuEgGTAJpeCgILswBGPg1AKlxi2bVKX0vVrRgLJWzw3kUWxWPc0Es3ISBIGUmbtWsEln12eUW9vQFetVTQ6xIYIJse3L1wIDY8MG5VcQvDqMJaT/s200/DSCF5235.JPG" style="margin-left: auto; margin-right: auto;" width="150" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Back when I couldn't take pictures...yay!</td></tr>
</tbody></table>
Candicehttp://www.blogger.com/profile/08541612252752890747noreply@blogger.com1tag:blogger.com,1999:blog-8669647482260599179.post-2116395565767485282013-10-10T14:57:00.002-07:002013-10-10T14:57:50.196-07:00Not Dead Yet! Ginger Snaps with Cream Cheese IcingDear <span class="fsl">dear world, <br /> I write to convey my sincerest and warmest apologies. I know that the internet says that you shouldn't apologize for the neglect of one's blog. But I really really am so remorseful! However, here I am. I am alive. I still have mobile limbs. My kitchen did not blow up in a freak accident. I am not dead yet!</span><br />
<span class="fsl">I merely went to school. </span><br />
<span class="fsl">I live in this really great building with 75 other women and NO LEGITIMATE KITCHEN. I mean, we have one. But there isn't a fridge to keep things like butter and eggs and whole cream. And no baking dishes or mixer. You can only bring so many things with you to a dorm room. </span><br />
<span class="fsl"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNgzDo0oHoEK7g47KYJI8h-c41ecg3BWfFnAe8WJfZIol0m-GmzL8IEzAYVkVw8faQCPXNomp53oSkUEwqQtw5VHWkycN9DF3cTKZ69o1H7j3kw1wN7yDbhisGk_1awvY-L9TuSF72FeAg/s1600/DSC_3794.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNgzDo0oHoEK7g47KYJI8h-c41ecg3BWfFnAe8WJfZIol0m-GmzL8IEzAYVkVw8faQCPXNomp53oSkUEwqQtw5VHWkycN9DF3cTKZ69o1H7j3kw1wN7yDbhisGk_1awvY-L9TuSF72FeAg/s320/DSC_3794.JPG" width="320" /></a></div>
<br />
<span class="fsl">(Yes. I live in a dorm. I'm almost 24 and too stinking poor to live in an apartment. It's a sad story.) </span><br />
<span class="fsl">But there is this really happy ending to the story. :) </span><br />
<span class="fsl"></span><br />
<span class="fsl">Here we go. </span><br />
<span class="fsl">Once upon a time there was an average girl who loved to bake (that's me!) She moved out and went to school so that she could be learn all sorts of fascinating things about how to be a great teacher. She got really excited about having her own classroom, creating bulletin boards, even lesson planning. She met all sorts of wonderful people and learned to love them. She stayed up late and laughed. She went to bed early and slept like a rock. Her life was suddenly filled with late night fast food, early mornings, long papers, and many social engagements. But it wasn't all beautiful and good. She didn't have a kitchen. :( She was in despair because of the lack of kitchen in her life. But then she went home on weekends, took over her mother's kitchen, and was happy once more. What's even better (and gives this story a wonderfully happy ending) is now she had an entire floor of college girls to share her baked goods with. One plate of cupcakes was gone in an hour! No more cajoling family members to "Just try one! It doesn't even need to be a frosted one..." just set down a collection of sugar and butter creations and BAM! Gone within a day. It was a lovely existence. </span><br />
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This past weekend's baking adventures? Homemade Gingersnaps with Cream Cheese Icing. And pumpkin muffins, too, but that's another blog post for another day. :)<br />
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You'll have to forgive the not-so-spectacular photos. I have no access to a proper camera currently and some of them are children of the instagram (blech). But the cookies were stellar. Everyone said they tasted like Christmas...and Christmas tastes like joy, spice, and comfort. <br />
<br />
Gingersnaps with Cream Cheese Icing<br />
Cookies:<br />
1/2 cup butter<br />
3/4 cup sugar<br />
1 egg<br />
1/4 cup molasses<br />
1 1/2 cups all purpose flour<br />
pinch of salt<br />
1 1/2 tsp baking soda<br />
1 tsp ginger<br />
1 tsp cinnamon<br />
1/4 tsp cloves<br />
1/4 tsp nutmeg<br />
Icing:<br />
1/4 cup butter<br />
8 oz cream cheese<br />
4 cups powdered sugar <br />
zest and juice of one orange<br />
<br />
Preheat your oven to 350 degrees F. In your mixer cream butter and sugar until fluffy. Add the egg and mix thouroughly. Add molasses and mix until well combined. In a separate small bowl, mix dry ingredients with a fork and gradually mix into the butter and sugar mixture, scraping down sides of the bowl as necessary. Chill dough 15 minutes. <br />
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Scoop onto a cookie sheet in rounded Tablespoon balls. Press lightly with fingers or back of the spoon to flatten. Bake 9-11 minutes until cookies are golden brown. Cool on wire rack before frosting. <br />
Icing:<br />
Cream together butter, cream cheese, and orange zest and juice. Add sugar one cup at a time until smooth. Once cookies are cooled place a generous amount of icing in between cookies creating sandwiches. Store in the refrigerator for the best results. ;) That is, if you leftovers to store. Candicehttp://www.blogger.com/profile/08541612252752890747noreply@blogger.com0tag:blogger.com,1999:blog-8669647482260599179.post-69239338201654603922013-08-12T17:21:00.000-07:002013-08-12T17:21:20.911-07:00True Love: White Chocolate Raspberry Cake<br />
The things my parents have done for each other are amazing.<br />
The kinds of hardships they've pushed through to become stronger is astounding.<br />
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<img height="300" src="https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-ash4/4674_98867749602_2132400_n.jpg" width="400" /><br />
<br />
Their love is the most mind blowing.<br />
And they are just darn cute.<br />
<br />
<img height="300" src="https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-ash4/653_1045170765890_8953_n.jpg" width="400" /><br />
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If I am half as awesome as you guys when I've been married 25 years it will be an honor (and probably a miracle...ha!)<br />
Happy Anniversary, Mom and Dad!<br />
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I've always thought that chocolate and berries were a good way to celebrate true love.<br />
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This cake is small, only 6 inches, which is perfect for the world's best couple and their lucky kids. ;) And it is probably the best white chocolate raspberry concoction you'll ever manage to consume.<br />
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White Chocolate Raspberry Layer Cake<br />
<i>Cake: </i><br />
<i>3 c. flour</i><br />
<i>1 TB baking powder</i><br />
<i>1 tsp salt</i><br />
<i>12 TB butter</i><br />
<i>4 eggs</i><br />
<i>4 tsp vanilla</i><br />
<i>1 c. buttermilk</i><br />
<i>2 c. frozen raspberries</i><br />
<i>Pint of fresh raspberries</i><br />
Preheat oven to 350 degrees. Whisk flour, baking powder, and salt in a medium bowl. Using a mixer, beat butter and sugar until fluffy. Beat in eggs one at a time. Beat in vanilla. Beat in the dry ingredients with the buttermilk in three additions. Fold in berries. Pour into two greased and floured 6 inch cake pans. Bake 40-45 minutes or until the cake springs back when lightly pressed. Let cool slightly on a wire rack and then turn out onto a plate to fully cool.<br />
Frosting:<br />
8 oz. white chocolate shavings or chips<br />
1/4 c. cream<br />
1/2 c. shortening<br />
1/2. c. butter<br />
2 tsp vanilla<br />
4 c. powdered sugar<br />
Extra cream if needed<br />
Warm the cream in a saucepan until boiling, pour over the white chocolate, stirring until melted. In a mixer beat shortening and butter with the vanilla. Add sugar, beating to combine. The frosting will be dry and crumbly. Add the melted chocolate mixture and beat until smooth. Add extra cream one tablespoon at a time until desired texture is met.<br />
Assemble the cake by spreading a layer of white chocolate frosting over one of the cakes and sprinkle raspberries over the top, crushing them slightly with a knife to bring out juices. Top with the remaining cake layer and frost all over with white chocolate butter cream. Decorate with fresh raspberries.<br />
<img height="339" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzSuTSpBDv2mu5_l-FFaw_K7DO07vqGzbkmaPjaN30d8q3zHVU7tBvzQbi3xk0vChBPXDB0uxQHDLHKFox1m_1ezxG2ya4zxZO2GIoqA2fJTx18kO-2r3YRUmmSZuCX9ppKlCqX4EELVfm/w501-h425-no/DSC_0938.JPG" width="400" /><br />
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<br />Candicehttp://www.blogger.com/profile/08541612252752890747noreply@blogger.com0tag:blogger.com,1999:blog-8669647482260599179.post-80591955872732334252013-08-05T12:38:00.000-07:002013-08-05T12:38:15.228-07:00Nothing Better Than a Garden: Homemade Herb Syrups<br />
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Is there any place better than a garden?<br />
I don't know, I think I would be hard pressed to find one. Except maybe a tea house, or a forest, a sledding hill, a big bed full of fresh fluffy pillows, a hammock in the sun, a cliff looking over a sea...<br />
Okay. So an herb garden is one of many perfect places. <br />
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But really, try and be unhappy when you take a handful of something herb-y and crush it in your fingers. It's impossible. <br />
There is a monstrous bush of mint in the back yard. It really is huge. Gigantor, King of the Mint. There isn't anything that's bigger, unless it's the bush of lemon balm. <br />
A month or so ago my sister and I tied bundles and bundles of the herbs and hung them to dry on racks. <br />
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11 bundles of lemon balm? What on earth am I going to do with all that lemon balm? 9 bundles of Mint? A person can only drink so much tea before going crazy. (I can't believe I said that. I never thought my limits of tea drinking would be tested. But here we are.) <br />
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So I brainstormed and eventually set out to make syrup. Syrup is great fun. It smells awesome and you can use it in so many things. <br />
In...<br />
<span style="color: #38761d;">Coffee drinks</span><br />
<span style="color: #bf9000;">Smoothies</span><br />
<span style="color: #0b5394;">Frosting</span><br />
<span style="color: #e69138;">Mixed Drinks</span><br />
<span style="color: #a64d79;">Cakes</span><br />
<span style="color: #cc0000;">Iced Tea</span><br />
<span style="color: #351c75;">Plain old Club Soda</span><br />
((Also, everything always looks prettier in jars. It's a well known fact of life.))<br />
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Really, anytime you want to feel homemade and herbaceous you can add it to whatever your eating/drinking at the time and be awesome. You'll feel like Martha Stewart except not creepy and way cooler. (Am I allowed to say that? Because I do think that Martha is creepy and un-cool. I hope that's okay with everybody because c'mon. That fixating glued on smile and even-toned Stepford wife voice thing? Creeps me out. Heebie Jeebie levels off the charts stuff.)<br />
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Herb Syrups<br />
<strong>3 cups water</strong><br />
<strong>3 cups sugar</strong><br />
<strong>3 cups of packed dried herbs or spices (mint, lemon balm, lavender, rosemary, cinnamon sticks, whole anise seeds, basil, ginger root, or rose petals)</strong><br />
For lemon balm syrup, you can also add lemon slices or lemon juice, depending on your preference.<br />
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Also, a drop of green food coloring will make the mint syrup a pretty color if you don't want them all to look too similar.<br />
<em>In a high sided pot bring sugar and water to a boil. Lower heat to low-medium and simmer until the sugar is dissolved and the syrup is clear about 3-5 minutes. Stir constantly! No burning sugar, that's no fun. </em><br />
<em>Add your herbs (and fruit slices if that's the route you're going. I used four small lemons sliced and one lemon's juice.) and simmer an additional minute.</em> <br />
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<em>Strain the syrup through a cheesecloth lined sieve and ladle into jars or bottles. You can choose not to line the sieve with cheesecloth, but you'll have a few leafy bits swirling around on the bottom of your jar. They</em> <em>don't harm anything, but if you want to avoid them for presentation purposes, stick with your cloth o' cheese. </em><br />
<em>Refrigerated, these will keep</em> <em>for 6 months. On the counter it's best not to keep them out for more than a week.</em> <br />
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Candicehttp://www.blogger.com/profile/08541612252752890747noreply@blogger.com0tag:blogger.com,1999:blog-8669647482260599179.post-69375490158532270392013-08-02T10:45:00.000-07:002013-08-02T10:45:07.249-07:00Fruit of the Spirit: Coconut Citrus Meringue PieRemember a few days ago when I vaguely promised that there would be more pie before the month of July was up? Yeahhhhh...here's me delivering on that promise. <br />
It was a toss up regarding flavors. It's summer, so something heavy and rich wasn't my favorite choice. Wasn't in the mood for chocolate, but I had made a few fruit pies already this month. <br />
I was really going for strawberry pie, just because I hadn't eaten it in about six years or something, which is an absurd amount of time to go without strawberry pie. <br />
But I had just made mint syrup that I wanted to use so I added Grasshopper Pie to the options. Whoohoo, it was getting better by the minute.<br />
And then I knew that I had two cans of coconut milk in the pantry that had been sitting there forever...and who could say no to creamy coconut?<br />
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A Poll was organized, family members and twitter followers were surveyed anddddd. Coconut won out in the end. Go coconut! (It is an astounding nut, I have to say.)<br />
But even in its astounding state, I didn't want to make plain old super delicious coconut cream pie. Depth and dynamic was needed. *hunt around the kitchen ensues* I considered putting the strawberries in, but that might not be the best flavor combo. Raspberries? Better...tart and sweet would be nice.<br />
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But then when lemons and limes were found in the bottom of the veggie drawer, I was sold. (I'm always sold when it comes to lemon lime. Citrus is kind like my spirit animal, except it isn't an animal, it's a fruit. So it's my spirit fruit? Fruit of the Spirit? Citrus is love and joy and peace. YES! Wait, no...confused.)<br />
So, zesting and juicing and boiling, whipping, and folding. Hours later I sneak down to the kitchen to eat my appropriately chilled citrus coconut meringue pie and this happened.<br />
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I smiled. Someone had taken a slice already. It's good news when your family eats pie in the middle of the night. <br />
So yes, you can practice your fruit of the spirit (mainly self control) while waiting for your pie to chill properly. Or you can just get straight down to "goodness" and slice into it early. No harm done. :D<br />
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<b>Coconut Citrus Meringue Pie</b><br />
Ingredients:<br />
1 pie crust, blind baked<br />
1 1/2 cups coconut milk<br />
1 1/2 cups half-and-half<br />
5 egg yolks<br />
3/4 cup sugar<br />
4 Tablespoons cornstarch<br />
1/4 teaspoon salt<br />
1 1/2 cups flaked coconut<br />
1 1/2 tsp vanilla<br />
Juice and zest from one lemon and one lime<br />
For Meringue:<br />
3 egg whites<br />
1/4 tsp cream of tartar<br />
6 Tablespoon sugar<br />
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<i>Instructions:</i><br />
<i>Pour coconut milk, half-and-half, and lemon and lime juices into a large bowl with the egg yolks. Whisk together until smooth. Add sugar and cornstarch to a saucepan over medium heat. Slowly pour the milk and egg mixture into the pot, whisking as you go. Bring this custard mixture to a boil while whisking. Switch to a wooden spoon and boil one minute, stirring constantly. Remove from heat and stir in vanilla, coconut, and lemon and lime zest. Spread the custard into pie crust. </i><br />
<i><br /></i>
<i>For Meringue:</i><br />
<i>Beat egg whites and cream of tartar on medium speed in a stand mixer until soft peaks form. Gradually beat in sugar one tablespoon at a time on high until stiff glossy peaks form and the sugar is dissolved. Spread over the pie filling, sealing the edges to the crust. Sprinkle the top with flaked coconut and a teaspoon of citrus zest. </i><br />
<i>Bake at 350 degrees for 12 minutes or until the meringue is golden. Cool on a wire rack for one hour, and then refrigerate for at least 3 hours before serving. </i><br />
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<br />Candicehttp://www.blogger.com/profile/08541612252752890747noreply@blogger.com0tag:blogger.com,1999:blog-8669647482260599179.post-11371687980895691722013-07-28T00:30:00.000-07:002013-07-28T00:30:33.163-07:00Pee-Aie-Eee: Whats that spell? Pie! (Or awesome...)This has been a month of pies.<br />
So many tasty pastries with crusts and fruits have been happening.<br />
Let us take an instagram adventure in the world of PIE.<br />
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First pie that happened was a really ugly lemon blueberry concoction that happened in the evening after a long day of work. Boy was it hideous. And absolutely delicious! I probably ate 3/4 of it on my own...within a two-ish day time period? Yeah....once I figure out how to make this pretty and tasty there will be an awfully exciting pie recipe up here.<br />
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<tr><td class="tr-caption" style="text-align: center;">Blueberry Lemon Ugly Pie = Blueberry Lemon TASTEE.</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></tr>
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Thennn...Thursday happened! Thursdays are Farmer's Market days. It's unavoidable. There is all this delicious produce sitting in the sun and there are happy kids drawing with chalk and dogs on leashes straining at all the lovely smells coming from the stalls, someone is playing guitar and singing folksy acoustic songs. One thing leads to another and Candice finds herself buying way too much fruit and making a rustic pie tart thing that tastes phenomenal.<br />
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<tr><td class="tr-caption" style="text-align: center;">Peppers and Pie Ingredients! Peaches, two kinds of cherries, and blueberries. </td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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But now this is when it gets crazy fun. Hold on to your hats, kids, because our instagram adventure of pie is leaving the Purple Door Kitchen and heading to New Jersey! Enter Pie Master 2.0. Now, sometimes a girl just plain lucks out and finds out that her staggering good looking, incredibly smart, hilariously funny, and perfectly sweet boyfriend also likes to bake pies. (I know, RIGHT?) Tada! Pumpkin Pie was made in Jersey and Candice thanked Jesus for pie making men. ;)<br />
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A few days after the ridiculously successful pumpkin pie was eaten, David called me while he was in the grocery store hunting for apple pie ingredients. (Oh, look the Candice-O-Happy Meter went off the charts...) and a couple of hours later pie flavored skype date! Gosh darn it, we're cute.<br />
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And David was thoughtful enough to document our pie adventure, of course. (look! There I am being really happy to watch David make pie for three hours or so) He's always thinking of genius things like that. :) The only bad thing about this arrangement is that I couldn't actually taste the amazing apple pie he made, but watching him bake/eat it made up for it. <br />
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Good news about July being the month of pie? Tomorrow I am completely free all afternoon and I think I'm going to make more! Flavors up for debate. Candicehttp://www.blogger.com/profile/08541612252752890747noreply@blogger.com0tag:blogger.com,1999:blog-8669647482260599179.post-78512396730469325152013-07-19T18:49:00.000-07:002013-07-19T18:49:28.797-07:00Weddings and a Carrot CakeIt's wedding season, guys. <br />
Seriously...when I was at Target the other day they were selling bride themed bikinis in the swimsuit section. (Don't ask me why I was at Target. Or in the swimsuit section. Who needs to go shopping? Who needs a new swimsuit? NO one, that's who.)<br />
But yes, I digress. Weddings. Summer is in full swing and here in the Pacific Northwest when the weather gets sunnier everyone goes a little twitterpated and wants to get hitched. It's cute. <br />
And really, everyone likes to go to a good wedding. It's perfected fun, right? We've been carefully crafting the art of wedding celebrations since the beginning of time and boy has it paid off. And there is almost always cake. <br />
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Cake! <br />
I got to make a wedding cake this past weekend for a friend of mine. The first time I made a carrot cake and brought it to a get together at Kyle's house years ago he found me and said, "Candice, when I get married I want you to make this carrot cake." I laughed and replied with an "Ok!" thinking that he would forget all about it. <br />
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He didn't. Three years later he met his lovely wife, Velina. They did their cute falling in love thing, got engaged, and started planning a wedding. And who did they ask to make their cake? Me!! I was so excited and a little humbled. <br />
Oh. <br />
And really nervous. <br />
But it turned out to be really fun and rewarding. Everyone loved it, the bride and groom were super thankful and it was a happy wedding. <br />
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My sister actually was the photographer and my mom helped with the garden preparations so it was a regular family gig! Laura and I were pretty excited because we have always wanted to retire and start a wedding planning/photo/cake business after we grow old and grouchy from being in the education system for years. <br />
(Yeahhhhh we haven't even started teaching and we already are planning for retirement. It's pretty sad.)<br />
ANYWAY!<br />
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It was a blast, Laura took beautiful pictures, I brought a decent looking (and great tasting) cake, everyone had the time of their lives and swore it was the nicest wedding they had ever attended. <br />
Or at least, until the next wedding...which was about 24 hours later. ;)Candicehttp://www.blogger.com/profile/08541612252752890747noreply@blogger.com0tag:blogger.com,1999:blog-8669647482260599179.post-15065512302266902462013-07-08T00:23:00.001-07:002013-07-08T00:23:27.059-07:00Fun Times and Peaches n' Cream CupcakesHeyyyy there.<br />
Remember that super fun time I was ambitious and said I was going to bake 52 new cupcakes recipes in one year?<br />
Those were fun times. Fun fun times...it is good to reminisce, isn't it? <br />
I thought (after skipping 6, um 12? weeks of cupcake recipes) that maybe I was too ambitious. Too crazy. Too obsessed with cupcakes.<br />
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Well, okay. I thought right. Because I am most certainly too crazy/ambitious/cupcake obsessed. Which is why I didn't give up!! HAHAHAH...behold me and my <strike>evil</strike> adorable cupcake laughter! Well, I probably won't meet my 52 recipe goal, but I'm still going to make as many dang cupcakes that I can. I'm also a bit stubborn maybe? <br />
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Here we are dedicated cupcake friends:<br />
Peaches n' Cream Cupcakes<br />
I do apologize for the not so impressive photos. I was left with a dead battery after the recent Adventure in Brazil and so the only camera available was on my phone. Believe me, these cupcakes are much much much tastier than theses pictures make them look. Like, I actually ate three of these. Um. Within a half hour.<br />
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OKAY. That's enough confession time! Heheh. Recipe!<br />
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<b>Peaches n' Cream Cupcakes </b> Yield 8 <br />
1 1/4 cup flour<br />
1/2 tsp baking powder<br />
1 tsp cinnamon <br />
1/3 cup milk<br />
1 tsp almond extract<br />
6 TB room temperature butter<br />
3/4 cup sugar<br />
2 eggs<br />
3 peaches, halved, pitted, and sliced <br />
<i>Leaving 10 slices for topping the cupcakes, finely chop the remaining peaches and set aside. </i><br />
<i>Preheat oven to 350 degrees. Sift together flour, baking powder, and cinnamon in a small mixing bowl. In another large mixing bowl beat the sugar and butter until light and fluffy. Add the almond extract and one egg, beat well. Add the other egg and beat well. Beat in flour mixture in 3 additions alternating twice with milk. </i><br />
<i>Line a muffin tin with liners and fill each with about two tablespoons of batter. Fill each with a heaping tablespoon of peaches and then fill with the remaining batter. Bake about twenty minutes or until the edges turn golden. </i><br />
<i>Let cool completely. </i><br />
<i>Top with sweetened whipped cream and grilled peaches. Add a honey balsamic sauce for extra yum factor. :)</i><br />
<b>Honey Balsamic Drizzle</b><br />
1/4 cup honey<br />
1 Tablespoon Balsamic Vinegar<br />
<i>Whisk together and drizzle over cupcakes... </i><br />
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<br />Candicehttp://www.blogger.com/profile/08541612252752890747noreply@blogger.com0tag:blogger.com,1999:blog-8669647482260599179.post-61674072794335637482013-07-04T11:11:00.000-07:002013-07-04T11:11:07.723-07:00How the Amazon taught me to bake cupcakesWow.<br />
Welcome back to the interwebs, Candice.<br />
Now, while I really like you all and I really like blogging...I have to confess. I really didn't miss the internet at all this past month. Like, none.<br />
Zip, Zero, Nada, Negative.<br />
It could be because I was hanging out with these gorgeous people the whole time...maybe. <br />
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(Sorry for the overload of pictures, but I really like these people, okay? Okay. Moving on...)</div>
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I think I checked facebook once and even then as I was scrolling through my news feed, I got bored. And so the fact was reached that the world wide web was completely unnecessary for survival (or even happiness). This, and the realization that my life is going to get topsy turvy pretty soon, caused me to set aside a lengthy period of time to consider giving Purple Door Bakery a break. (and by "lengthy period" I mean 3 whole hours. That's a lot of hours for me to think about one thing, guys. Seriously.) I made nice pros and cons lists, and then I crossed them out and made different ones. In the end, I decided to keep it going as long as I can. I mean, I already took a mini hiatus for the month of June anyway. So for now, PDB is still chugging along.<br />
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That being said...let's talk cupcakes!<br />
Yeahhhh. Cupcakes are pretty much always going down around these parts. It's a thing.<br />
So yes. Show of hands, please. How many of you lovelies have been to the Amazon?<br />
Nope, not the website. The jungle.<br />
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Right. If you haven't, you should. It's incredible. (This is connected to cupcakes eventually, I promise.)<br />
Incredible people, incredible rivers, incredible lightning storms.<br />
Incredible starry skies, incredible hearts, incredible opportunities for God to pick you gently up and thrust you into a story you never thought you would tell, much less live right out.<br />
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You know, it's pretty unfathomable that the person who imagined, designed, and put together every detail of the universe can still somehow know you perfectly.<br />
God knows my favorite song and why it makes me cry (even though, to this day, I still don't know why myself.) He knows that when I was a girl I wanted to be a red-winged blackbird. <br />
Confession: sometimes I still have days that I want to be a red-winged blackbird. This, along with why my favorite song makes me cry, is a mystery. <br />
And He knows that when I am very happy (or unhappy) or very relaxed (or stressed) I like to bake. And He knows (yes, the all powerful, jaw dropping, magnificent God knows) that I like cupcakes.<br />
The reason <em>I</em> know that <em>He</em> knows this is because of the Brazilian Amazon.<br />
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Ha! I love it!<br />
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On Sunday, June 23, 2013, in the small town of Caqueta, I woke up at 6 am to a tiny kitchen with no electricity. I hand beat enough butter cream frosting to decorate the five dozen cupcakes I had made during an impromptu prayer meeting the night before.<br />
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It was hands down the best baking experience of my entire life.<br />
Better than any of the wedding cakes I've done, better than the time I sold my first cake, better even than the satisfying "pop" of the lid on my first can of successful jar of jam. It was just amazing.<br />
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I managed to make 5 dozen <em>Bolinhos de Acerola e Morango</em> without measuring cups, spoons, an electric mixer or American ingredients. The oven didn't even have degrees of temperature. It was a stick-your-hand-in-and-see-if-it's-hot-enough oven. <br />
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And to be doing something I really enjoyed for children I had never met (and yet somehow already loved) while praying with a group of women in two languages. Asking for grace and truth and Christ given power to cover ourselves and the men with us?<br />
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Yeah. You guys all need to visit the Amazon.<br />
And make cupcakes there.<br />
And if you do, I promise that it will only be the tip of the iceberg...there are so many things that happened in Brazil. Making cupcakes there just happens to be something that pertains to my frivolous baking blog.<br />
That in and of itself is just SO DARN COOL. :D<br />
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<br />Candicehttp://www.blogger.com/profile/08541612252752890747noreply@blogger.com1tag:blogger.com,1999:blog-8669647482260599179.post-79686523657680636782013-06-04T02:08:00.000-07:002013-06-04T02:08:20.998-07:00May's FavoritesMy dear friends. It is June.<br />
Holy mother of pancakes...it's June! Maybe the rest of you already came to the realization that summer is here. But my poor addled brain just beheld, processed, and accepted my surroundings. I'm a little late to the party, I understand. But I'm here now...so let get this sunny, hot, beach-going, bare-footed party started! Oh wait...let's recap the delicious month of May first. <i>Then</i> we can start pumping the beats for June.<br />
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My sister visited me THREE times in May. Three times! That's three times the long deep conversations in the driveway, three times the laughs at inside jokes, three times the amount of coffee in my system, and of course...three times the fun! My sister is so awesome. Sometimes I forget this because she lives two hours away, but she really is the bestest. (HI, BEST FRIEND.)<br />
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<tr><td class="tr-caption" style="text-align: center;">Oh yeah...you wish you had a sister this awesome...</td></tr>
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Alsoooo....Mother's Day! My mom deserves everything beautiful and sparkly and expensive beyond belief. Usually she just gets handmade cards or homemade food. It's so unfair. But it's probably a good thing because if she was beautiful and smart and funny and had all the prettiest things in the world...well. She would probably get mobbed or something because the whole population would be overcome with jealousy.<br />
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<tr><td class="tr-caption" style="text-align: center;">I mean, look at this lovely lady!</td></tr>
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Memorial Day came and went. We were most unpatriotic and threw a thoroughly British tea party at 4 o'clock. (cheerio!) There wasn't an American dish in sight. We had so much fun...it was like Downton Abbey! Except no one died and we didn't say as many witty things at the Dowager and Mary. Because they are the queens of witty and we wouldn't dream of competing with their womanly genius. But we had fun pretending. :)<br />
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And here are the Pinterest Finds! Did I tell you I like pinterest? I like pinterest.<br />
Something about baking illustrations makes me giddy. They are just perfect...like <a href="http://pinterest.com/pin/101753272803606963/" target="_blank">this cake</a> would be if it were in fact edible. <br />
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Aren't these macarons the cutest thing you've ever seen? Even if you don't like tomatoes you'll agree with me...these must be eaten. Or just looked at, because they are adorable. And the photography stylizing is perfect for those little <a href="http://pinterest.com/pin/101753272803598519/" target="_blank">sugar tomatoes</a>. <br />
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Oh yeah...<a href="http://pinterest.com/pin/101753272803578318/" target="_blank">cute food</a>? It's a thing. I love it.<br />
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Your May Favorites:</div>
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-Facebook-</div>
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<a href="http://thepurpledoorkitchen.blogspot.com/2013/05/tea-parties-and-mint-citrus-shortbread.html" target="_blank">Mint Citrus Shortbread</a></div>
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<a href="http://thepurpledoorkitchen.blogspot.com/2013/05/eh-days-mushrooms-with-sausage.html" target="_blank">Sausage Mushroom Angel Hair Pasta</a></div>
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Have a Happy June everybody!! It's going to be a crazy busy month for me, I have a lot planned. I'm really excited for it. :)</div>
Candicehttp://www.blogger.com/profile/08541612252752890747noreply@blogger.com0tag:blogger.com,1999:blog-8669647482260599179.post-88710000520819817982013-06-03T17:31:00.000-07:002013-06-03T17:40:13.532-07:00Nutcase Confessions and Peanut Butter Mocha BrowniesI'm one of those weirdos that enjoys bizarre flavor combinations. And I'm not talking about french fries and Wendy's Frostys, I like some pretty strange things. But I try rEEEEally hard not to let my bonkers food preferences cross over into the food I make for other people. Because you know, its hard not to scare people off in matters of my personal appearance, personal sense of humor, personal dance moves. You know, personal anything. So I proactively avoid scaring them with the fact that I sometimes eat potato chips with strawberry jam.<br />
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Oh my gosh. I just admitted that I eat potato chips with strawberry jam on the internet. My secrets are out; I'm a complete nutcase. And now that I've let that smidgen of information slip out I'm tempted to make a comprehensive list of all the odd things I eat in secret. Lift the burden of guilty indulgence I've been living with ever since my first glazed doughnut with cheddar cheese fiasco at age 12. Oh my word I need to shut the clap trap before something truly horrid escapes.<br />
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But at least I don't make Peanut Butter and Jelly cupcakes with Frito corn chip topping. (Wouldn't that be awesome? I'm just sayin', I think it would.) I have compassion on the boring people of the world who balk at the idea of culinary freedom and stick to pretty acceptable flavor combos. So when the idea of Peanut Butter Mocha Brownies arrived in my brain I was super excited. An unusual mix of tastes, but one that most people will be on board with? Ho yes. So much yes.<br />
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Peanut butter isn't really a popular flavor for coffee drinks, but I know for a fact that they have peanut butter syrup for them. It is one of many at my local Cash n' Carry. (If you have a slight obsession for flavored syrups go to Cash n' Carry. You will have a heart attack of happy. It's like an entire aisle of absolute joy.)<br />
And if it is enjoyed by enough people that they would make a syrup for peanut butter coffee drinks, then I am putting it in dessert form. It's undeniable.<br />
An thick fudgey chocolate-laden peanut butter swirled dessert of awesome. (I have realized that I use the word "awesome" in every. single. post. I have no regrets.)<br />
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<b>Peanut Butter Mocha Brownies</b><br />
4 large eggs<br />
1 1/4 cups of unsweetened cocoa powder<br />
1 tsp salt<br />
1 tsp baking powder<br />
1 tablespoon instant coffee granules<br />
1 tablespoon vanilla<br />
1 cup butter<br />
3/4 cup light brown sugar<br />
1 1/2 cups white sugar<br />
1 1/2 cups All purpose flour<br />
3 oz of chopped semi sweet chocolate<br />
1/2 cup smooth peanut butter <br />
<i>Preheat the oven to 350 F. lightly grease a 9x13 glass baking dish. Crack the eggs into a large bowl and whisk them together with the cocoa, salt, baking powder, instant coffee, and vanilla until smooth. On the stove top melt the butter over low heat. When completely melted add the sugars. I don't particularly care about the shininess on the top of brownies, but if you are a sucker for the shiny crackly crust on top, heat the sugar and butter until about 110 F. (A couple minutes more) This will dissolve more of the sugar which gives you that nice "boxed brownie mix" look. Add the hot butter/sugar mixture to the egg/cocoa mixture and stir until smooth. Add the flour and shaved chocolate and stir. Spoon the batter into your greased dish. Dollop the peanut butter intermittently and swirl it until it looks pretty. :) Bake for 30 minutes or until a cake tester runs clean of batter when stuck in the middle. </i>Candicehttp://www.blogger.com/profile/08541612252752890747noreply@blogger.com0tag:blogger.com,1999:blog-8669647482260599179.post-2136922281757672712013-05-27T20:33:00.000-07:002013-05-27T20:33:17.780-07:00Tea Parties and Mint Citrus Shortbread<div class="separator" style="clear: both; text-align: center;">
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About a week ago I was texting my sister about her return home for the Memorial Day weekend...it went like this:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQsZqKxMlYLMEQn80mmnYJKKveAS8VVjtfT4yX0enrScW7XV4Vl6u3fmJNSRjUB1Fv9FgMrQ-c05qc9KAjzgh_w0ymbPk47Put5j0_GdxzvRWKidDUy6WcU5tejDf1O4Q1i-Q6AlUmEZH/w328-h582-no/P5271585.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQsZqKxMlYLMEQn80mmnYJKKveAS8VVjtfT4yX0enrScW7XV4Vl6u3fmJNSRjUB1Fv9FgMrQ-c05qc9KAjzgh_w0ymbPk47Put5j0_GdxzvRWKidDUy6WcU5tejDf1O4Q1i-Q6AlUmEZH/w328-h582-no/P5271585.JPG" width="180" /></a><i><b>Me</b>: I'm feeling in the mood for a tea party this weekend...you down for some radical pinky up shenanigans? I need to christen my trendy tea pot and I'll make cucumber sammies!</i><br />
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<i><b>Laura</b>: YES</i><br />
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<i><b>Me</b>: And scones? We also need a third sister if it's truly to be Downtown Abbey enough, but we will make due. </i><br />
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<i><b>Laura</b>: Eh, we'll stick a bonnet on Ginger and call it good. </i><br />
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<i><b>Me</b>: Yes. She can be the spinster one who can't get married, obviously. </i><br />
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And Ginger? That's our dog. She doesn't like bonnets so we just let her eat the cookies sans head gear. Anyway, sometimes we do weird things and and plan really British tea parties for Memorial Day weekend. It's a thing, this weirdness. But it's a good thing. It brings tea! Four different kinds of tea, cucumber sandwiches, cracker and cheese...it's a good good thing.<br />
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Tea parties can be awfully inspiring. I had a bajillion and one ideas running through my head as soon as I started planning for a tea party. Petit fours, mini pound cakes, cream puffs, homemade english muffins...the options were endless. But I wanted two things for this particular tea escapade:<br />
1. Light and tasty, matches perfectly with a warm cup of tea...<br />
2. Had a "spring time" flavor...<br />
3. Preferably made with herbs from our garden...<br />
and<br />
4. I wanted it to be pretty. I mean, it was a tea party, it's not too much to ask that it be cute, right?<br />
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So I took a shortbread recipe, tinkered with it, (I never can leave any recipe alone. Even when I swear I'm going to leave it completely alone and execute it as is...I end up altering something. I think it's a disease or syndrome, it's that bad.) and then decorated them nearly to death. <br />
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Also, can we take a moment and appreciate the fact that I own not one, but two types of tea pot cookie cutters? I mean, that's only two less cutters than actual tea pots. (I kinda have a need to have as many tea pots/cups/items as physically possible.) Yes. Mhm.<br />
Okay, moment is over, cookies are now taking over this blog.<br />
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Cookies...</div>
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Cookies...</div>
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And more cookies?</div>
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Yes. </div>
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Cookies. </div>
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This dough is uh-may-zing. It rolls like a dream, doesn't need to be chilled, and mixes up in one fell swoop. If you ever feel like a tea party that is low on the drama (No one dying or financial situations going awry like at the Downton Abbey's resident's tea parties) these are a must.<br />
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<b>Mint Citrus Shortbread Cookies</b><br />
3/4 pound (pounds, not cups!) butter<br />
1 cup sugar<br />
1 teaspoon vanilla<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirSN9BoXsQxnEYEMXXjkacp-mBL9JEvay5eRT9RJKorhm_UPPzlh29g5Wr80LyDz11wsUqD0G7xt_7Fy3Uke2rIB7-9W_lzXvgdNba02lszRFDPZ-hxmC2yzMx1FNCVcGhyphenhyphenJHc3gFoAWQv/w328-h582-no/P5251582.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirSN9BoXsQxnEYEMXXjkacp-mBL9JEvay5eRT9RJKorhm_UPPzlh29g5Wr80LyDz11wsUqD0G7xt_7Fy3Uke2rIB7-9W_lzXvgdNba02lszRFDPZ-hxmC2yzMx1FNCVcGhyphenhyphenJHc3gFoAWQv/w328-h582-no/P5251582.JPG" width="180" /></a>3 1/2 cups flour<br />
1 egg <br />
2 Tablespoons of fresh chopped lemon verbena<br />
2 Tablespoons of fresh chopped mint<br />
zest and juice of one lime<br />
<i>Stick all the ingredients in the bowl of an electric mixer and stir until it combines into a beautiful dough. Turn it out onto a cold counter dusted lightly with (if your kitchen is warm, you may need to chill for 20 minutes. But this step is unnecessary most of the time.) Roll the dough to 1/4 inch thickness and cut with shaped cutters. Bake at 350 for 9 to </i><br />
<i>13 minutes or until lightly golden on the edges. Watch them carefully so they do not over bake. Frost and decorate with royal icing or leave them plain. (They are delicious either way, but without the icing you can really taste the fresh herbs and citrus...)</i><br />
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<br />Candicehttp://www.blogger.com/profile/08541612252752890747noreply@blogger.com0tag:blogger.com,1999:blog-8669647482260599179.post-63537444872871610752013-05-22T22:02:00.001-07:002013-05-22T22:02:16.433-07:00"Eh" days: Mushrooms with SausageSometimes it rains and you run out to class wearing canvas shoes and your toes end up squelching through the rest of the day.<br />
Sometimes, even though you left the house ten minutes early, traffic is a headache and you end up walking into biology trying to be a sneaky as possible.<br />
Sometimes it clearly doesn't work and everyone stares at you. <br />
Sometimes a mediocre and limp turkey wrap the size of a cigar costs $6.50 and you have to dole out change in pennies at the cafeteria cash register.<br />
Sometimes the fridge overhead light overheats and you have to unplug the the entire unit and look forward to not having cold milk for breakfast tomorrow.<br />
I didn't have a bad day. Nope. But I had a "eh" day and that means it certainly wasn't a good day.<br />
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But when a pat of butter hits a hot skillet and you hear that well known sizzle, things start to look up.<br />
I don't know if I'm a weirdo, (Ha, take that back. I totally know. I'm the weirdest.) but the sound of sizzling butter makes me feel so much better about life. It can mean so many things...<br />
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Pancakes (life always looks better when there are pancakes in the near future, don't you think?)<br />
The beginnings of a gravy or a roux,<br />
Crepes,<br />
Latkes ,<br />
French Toast,<br />
Omelets,<br />
Fried Potatoes, (I'm starting to crave a second breakfast now...)<br />
Grilled Cheese,<br />
Crab Cakes,<br />
Fried Apples...<br />
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Today it meant Mushrooms and Sausage. I'm not sure if I'm the only person who breaks out pots and pans to make a hot lunch at 3:30 in the afternoon, but it feels like it. It's like a secret meeting with your best friends. (Yes. I'm friends with butter and pasta, aren't you? No? Let me introduce you...) I don't usually post dinner or lunch recipes, because I honestly don't usually <i>have</i> them. I'm the type of person that when I bake, I measure impeccably. Obsessively, even. But when I cook, all restraint goes out the window and I throw things together at random like a mad scientist. I have the kitchen equivalent of a gardeners green thumb, and by that I mean I'm super lucky that most of the time my crazy bubbling concoctions end up tasting pretty good. I guess I just never think of them as recipes since they aren't premeditated. But I'm doing what every mad scientist should do: I'm documenting my success in written form. (aka: recipes)<br />
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<b>Sausage and Mushrooms with Pasta</b><br />
Three to five large button mushrooms, sliced<br />
1/2 lb (about two links) of Andouille Chicken Sausage, sliced<br />
Two tablespoons chopped fresh chives<br />
1 clove garlic, crushed<br />
4 tablespoons butter<br />
2 Servings of cooked Angel Hair Pasta <br />
Grated Asiago or Parmesan cheese for topping<br />
<i>In a hot skillet, melt two tablespoons of the butter and add garlic. Add the mushrooms and cook on medium heat until soft. Add the chives and sausages, cooking until browned. Add to your hot cooked pasta the remaining butter, the cooked sausage and mushrooms, and top with grated cheese. </i><br />
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<br />Candicehttp://www.blogger.com/profile/08541612252752890747noreply@blogger.com0tag:blogger.com,1999:blog-8669647482260599179.post-21730530547227083772013-05-21T16:58:00.000-07:002013-05-21T16:58:33.013-07:00Crazy Side of the Fence: Iced Tea Lemonade CupcakesMemorial Day is coming.<br />
And for me that means one thing. HOT DOGS! Wow, I love hot dogs.<br />
Okay, so it means two things then. Hot dogs and cold drinks. (Actually, it doesn't really mean much. I have absolutely zero plans for Memorial Day because I'm a loner and like to stay on my own front porch and blog, but beside the point...)<br />
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Cold drinks. Memorial Day means Lemonade!<br />
Or....Iced Tea.<br />
Or BOTH. Because here at Purple Door Kitchen (and by Purple Door Kitchen I actually mean my very comfy bed) we embrace the wild and crazy ones who pour their glasses half full of lemonade AND iced tea. It's a partay with these kind of shenanigans of mixed drinks goin' on. Or it should be, at least.<br />
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I love lemon. I love tea. Seriously. If I had to pick one thing to drink for the rest of eternity I would pick lemon tea. I wouldn't even start complaining about it for at least 7 and a half years. Or at least 7 and a half months...but it would be a lovely 7 and a half months. Of course, if I love something I usually put it in cupcake form. It's a <strike>bad</strike> wonderful habit I think. Lo and behold: Lemonade Iced Tea Cupcakes.<br />
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And you're going: "Whuuutttt? Candice, you've honestly lost it fer shure." Perhaps I have. It's okay, it's nice here on the crazy side of the fence. you should join me. Jooooiiiiiiinnnn meeeeeee...Well. You don't have to. I admit, these are weird. Not everyone can enjoy those off the wall flavors, so I understand if you stay on the normal side of cupcake world. However, if you are one of those people who really enjoy iced tea and lemonade and you think it would taste AWEsome in cupcake form then yes. Hop on over.<br />
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<b>Iced Tea Lemonade Cupcakes</b><br />
1 cup milk<br />
5 black teabags<br />
juice and zest of one lemon<br />
1 1/4 cup flour<br />
2 Tablespoons cornstarch<br />
3/4 tsp baking powder<br />
1/2 tsp salt<br />
1 packet of powdered Arnold Palmer iced tea mix (you know, the ones you pour into a water bottle? Yup.)<br />
1/3 cup oil<br />
3/4 cup sugar<br />
1 tsp vanilla<br />
<i>Heat the milk in a saucepan til almost boiling. Remove from heat and steep the tea bags in it for ten minutes. Whisk in the lemon juice and set aside to curdle. Sift together flour, baking powder, corn starch, salt, lemon zest, powder drink mix and sugar in a large bowl. Mix in the tea-milk mixture, oil and vanilla. Stir until no lumps remain. Pour into cupcake wrappers and bake at 350 degrees for 20 minutes or until they spring back when lightly touched. </i> <br />
Frost with<br />
<b>Lemon Buttercream</b><br />
1/2 cup soft butter<br />
1/2 cup shortening<br />
4 cups powdered sugar<br />
zest and juice of one lemon<br />
1 tsp vanilla <br />
2 Tablespoons milk if needed<br />
<i>Blend butter and shortening together until combined. Mix in vanilla, juice, and zest. Beat til combined. Add four cups of powdered sugar. If too sift, add tablespoons of milk to thin. </i><br />
<br />Candicehttp://www.blogger.com/profile/08541612252752890747noreply@blogger.com0tag:blogger.com,1999:blog-8669647482260599179.post-41962852957112328252013-05-18T12:58:00.000-07:002013-05-18T12:58:08.438-07:00Shame and Sore Feet: 2013's Plant SaleMy dear people,<br />
<br />
It is with great regret and shame that I am coming to you here today. For I have unintentionally neglected Purple Door Kitchen's blog these past few weeks. And I honestly have no excuse for why I have done so. I mean, there is the fact that I had tests and papers and projects (oh look, more tests and papers and projects. It isn't over! Heh.) Or that I'm leaving for Brazil in less than a month and there have been crazy missions meetings and fundraisers and general busy-ness for that. (Oh yay oh yay oh yay oh yay, I'm SO excited for that trip!) But despite the lack of posts here, I have still been kitchen oriented, you know...I made raspberry lemon cake the other day. And before that I made some bread, and there was a last weekend where I made 100 cupcakes, 20 sugar cookies, 80 filled croissants, and 36 cake pops.<br />
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Oh you didn't hear about that? Yeahhhh...<br />
Every year, the Saturday before Mother's day our cute little town of Duvall holds a Plant Sale. It's the first big outdoorsy event of the year. The precursor to the Big Rock Classic Car Show, Fireman's Pancake Breakfast, Dirty Paws festival in the park, Duvall Days, Summerstage, Sandblast, Quilt Walk, Heritage Day...<br />
Okay. You get the idea. We like lots of fun activities because we are fun people who try and take advantage of the three months of sun we are so benevolently blessed with here in the Pacific Northwest.<br />
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<tr><td class="tr-caption" style="text-align: center;">"Sunshine" cupcake: Lemon cake, lemon curd, lemon buttercream and candied lemon peel. Doesn't get any better than this, peeps.</td></tr>
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So yes. Plant Sale.<br />
For the past three years, I've been the food vendor at the Duvall Plant Sale. It's fun! Also completely-over-the-top-I'm-going-to-die-stressful and exhausting. Everything has to be fresh and not stale and 100% delicious, but there is only one baker: me! and I do it all in my parents' spacious kitchen so they are forced to eat takeout or pizza for two or three days while I inconvenience them. (Sorry guys! I love you and I promise this is THE last year. I know I said that last year and I went back on my word but I <i>promise</i> it's for real this time.)<br />
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<tr><td class="tr-caption" style="text-align: center;">Tie Dye Sugar cookies! They are as big as your face and possibly the most fun thing you'll eat this week. </td></tr>
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But it is really really fun. Once I get past the fact that I can't feel the lower half of my legs because I haven't sat down in 26 hours. But I play my tunes full blast in the kitchen and line up counter tops and tables and shelves with boxes of baked goods. By the end of both Thursday and Friday I am covered head to toe in some form of either sugar or flour. And the actual booth is fun to run, too. People will come up and tell me how pretty everything looks, and then they pay me to eat it! Sometimes I get called "The cupcake girl" and that makes me happy.<br />
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<tr><td class="tr-caption" style="text-align: center;">Boxes of yummy.</td></tr>
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The only sad thing about the day is that I'm usually so busy/tired that I take zero pictures. It's a tragedy really because I think my booth is about the classiest thing since champagne, but you know. (GUYS! I even have an old door that I found and painted purple. My booth <i>actually has a purple door</i>, it's fantastic.)<br />
But alas, this really is the last year for me. I'm moving out this fall and next year I won't have the resources or the time to throw myself into baking for three entire days since I'll be enrolled full time in the School of Education at my university. :( Sad news. But good news! Because I'm sure something equally as fun and exciting and challenging will come my way in the next year! Right? It always does. Til then...I can thankfully enjoy having feeling back in my feet. <br />
<br />Candicehttp://www.blogger.com/profile/08541612252752890747noreply@blogger.com1tag:blogger.com,1999:blog-8669647482260599179.post-69691125809957210152013-05-07T19:55:00.001-07:002013-05-07T19:56:32.420-07:00April's FavoritesI have been on the brink of death.<br />
Seriously. I thought I was going to die. At one point I wanted to very very bad.<br />
I had the flu. And then I had a sinus infection, and then I went to the walk in clinic, scratch that, the next day I went to the Emergency Room. IV in, meds taken, I slept for 48 hours. <br />
I am finally (THANK JESUS) back on my feet. I'm ready to start baking and blogging once more!<br />
Man, I've missed it. Really really missed it.<br />
Same way I missed being able to breathe through my nose or stand up without my head turning to a raging pain. Ohhh...it's good to be back. It's like the world is an oyster and everything is pearls. (That could very well be a side effect of the nice cocktail of meds I've been downing for the past two weeks, but it's okay. :D)<br />
Sadly, I have no new recipes to blog. :( This is the only really bad thing about the world right now. Otherwise I am a new woman. ;)<br />
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So that whole paragraph was to make you feel sorry for me and forgive me for being a bit behind with "April's Favorites". Jumping right in...<br />
We will skip the list of fun activities and such since we have already established that most of April was indeed me lying wrapped blankets and scarves, eating soup, swallowing pills and sleeping at odd hours. Annnnndddd so!<br />
<b>April's Pinterest Finds:</b><br />
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Oh my goodness! May is the first month of farmers market here in little Duvall.And it's tiny and lacks the big city farmer's market hoo-ha, but it's charming and I can not wait till Thursday when I will make my huge grinning appearance to buy flowers and honey and bread and veggies. I'm so excited. <a href="http://www.etsy.com/listing/102106128/farmers-market-8x10-print?utm_campaign=Share&utm_medium=PageTools&utm_source=Pinterest" target="_blank">This print</a> from etsy is charming too, yes?</div>
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<b> </b>Since my mom has been trying to eat healthier lately, I think I might buy some flowers and surprise her with <a href="http://www.bhg.com/wedding/centerpieces/beautiful-wedding-centerpiece-ideas/#page=16" target="_blank">this garden cake</a> instead of my traditional route of the sugar laden kind. <br />
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<a href="http://www.buzzfeed.com/peggy/44-reasons-why-your-life-will-be-so-much-easier-in" target="_blank">This</a> blew my cupcake obsessed mind. Frosting in every bite? I should have discovered the true way to eat a cupcake so long ago...<br />
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<b>Your March Favorites</b></div>
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Facebook's Favorite</div>
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<a href="http://thepurpledoorkitchen.blogspot.com/2013/04/signs-of-spring-and-orange-pistachio.html" target="_blank">Orange Pistachio Almond Cupcakes</a></div>
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Pinterest's Favorite</div>
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Return of the <a href="http://thepurpledoorkitchen.blogspot.com/2010/10/sea-turtle-cake.html" target="_blank">Turtle Cake</a>...I've got to make another one of these cute cakes...they seem to be popular. </div>
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So here's to May!! It's here already, I know. And it's been absolutely 100% beautiful. I'm hoping the gorgeous weather and good health are both here to stay. ;)</div>
Candicehttp://www.blogger.com/profile/08541612252752890747noreply@blogger.com0tag:blogger.com,1999:blog-8669647482260599179.post-49299570142473209452013-04-20T11:06:00.000-07:002013-04-20T11:06:32.889-07:00Preppy College Girls and Chicken NuggetsI have so many recipes backed up that I need to blog. I feel quite neglectful letting them stack one upon each other like forgotten or old magazines you'll never read again but can't really bring yourself to throw away...I promise to treat you better, dear recipes.<br />
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Two weeks ago (two weeks, ah! So long ago. So much shame.) I decided to venture out into the land of the unknown. It's become a thing. First ugly food, now deep fried savory things? It's bizarre. I don't even know who I AM any more. Okay. That's very much untrue and I'm being melodramatic because this is supposed to be a baking blog and BAM! I decide to heat a huge pan of oil and decorate my kitchen in little droplets of oil that refuse to be cleaned up without smearing over everything. Hot oil is like college aged preppy girls. (I sincerely apologize to everyone I will most definitely offend in the next few statements) It's loud, can cause <strike>drama</strike> flames to flare up very easily, and generally gets its issues all over everything and everyone within a certain vicinity. But you think it's your friend! So you try and clean up the mess and avoid more mess. Nope. It's impossible. Also, if there are any college aged jock dudes around, it's not too far behind.<br />
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Hot oil = preppy college girls.<br />
Okay, I am being too harsh on my peers here. But there was a whole gaggle of them in the Student Union Building yesterday and they were singing Kesha out loud in the study area like they were God's musical gift to mankind. Break it down, shall we?<br />
Study Area<br />
People Trying to Study<br />
Said people appreciating the quiet atmosphere to study in<br />
Preppy girls in yoga pants/weird bun things on their heads singing Kesha<br />
Off key<br />
Oh. Sorry, that's Ke$ha...m'bad.<br />
Candice has the urge to fry aforementioned yoga pants girls in very hot oil so they shut up.<br />
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AH! If you ever have an experience like this and you need something to ease your rage...you can go home and make homemade chicken nuggets and eat them all. Not saying I ate them all or anything. But if I did...I totally have an excuse and it is legitimate, I swear.<br />
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A while ago I saw some disgusting chicken nugget video about the process that chicken nuggets come to be. And I was all "EW! How awful! What is the world coming to? This is despicable and I refuse to ever purchase another chicken nugget!" and then maybe a week later I ordered like, 17 hundred chicken nuggets from McDonalds. Go me. My mom (eating a salad of course) made some comment to me as I munched those crispy little death morsels..."Weren't you just talking about that pink slime stuff the other day? The stuff that's in those? How do you eat it? Do you just distance yourself?"<br />
Thanks mom. Calling me out and shaming me for my nugget addiction...the woman is wily, I tell you. I need to learn her crafty ways. Well! Lo and Behold!! Homemade nuggets. Tasty nuggets. Nuggets o' awesome.<br />
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<b>Recipe for Nuggets O' Awesome:</b><br />
4 chicken breasts cut to bite size pieces<br />
1 cup of marinade*<br />
2 1/2 cups flour<br />
1/4 cup powdered sugar<br />
4 tsp salt<br />
1 tsp white pepper<br />
1 tsp paprika<br />
1/2 tsp celery seed<br />
1 tsp onion powder<br />
2 eggs<br />
1/2 cup milk<br />
Oil for frying<br />
<i>*I used 1 cup of dill pickle juice, but the chicken had a very pickley taste after frying. I thought that was awesome. But if you don't really like dill pickles, try using half a cup of pickle juice and something else to compliment it. I plan on using mild fruit juices or coke. (anyone ever had Coco cola chicken? Amazing.)</i><br />
<i>Marinate your chicken pieces in the marinade for at least four hours and up to 24 hours. Heat oil to 375 F in a large high sided skillet. In a small bowl whisk together the eggs and milk. Throw together all the dry ingredients into a gallon sized ziploc bag and shake it up to combine. Take your nuggets and dip them in in the eggy mixture, then throw them in the bag. Go to town shaking it...shake some more. Then shake off the excess from the chicken pieces and lay then in the hot oil to fry. Fry three or four at a time, don't let the oil get too hot or else they will burn. Fry about two to three minutes on each side and then drain them on layers of paper towels. </i><br />
<i>Eat them as soon as you can without burning your fingers or the roof of your mouth. Because nothing quite ruins the eating experience when you have that burnt feeling on the roof of your mouth. </i>Candicehttp://www.blogger.com/profile/08541612252752890747noreply@blogger.com0tag:blogger.com,1999:blog-8669647482260599179.post-37195140826156972892013-04-13T20:27:00.001-07:002013-04-13T20:27:29.306-07:00Signs of Spring and Orange Pistachio CupcakesPeople.<br />
Tulips are here. So are forget-me-nots. Also...the sun stays up til eight o'clock.<br />
This means SPRING!<br />
Okay, so it is still raining cold, hard, ugly rain and venturing outside usually means misery, but it's coming. There are signs. I love the signs.<br />
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So today being a Saturday completely to myself (my family is out of town) with zero obligations to the outside world I decided to wake up at 7 o clock in the morning and be HAPPY and PRODUCTIVE. (See how those things are in caps? That means stuff just got real.) Do you know how much more time you have when you wake up at 7 instead of at ten? It's crazy...<br />
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So. What does HAPPY mean in my personal dictionary? It means making cupcakes. And cupcakes can kind of be productive, right? (I did three loads of laundry and cleaned all the bathrooms just to make sure I covered the PRODUCTIVE aspect of the morning. You know, just in case. I wanted there to be no doubts regarding the matter.)<br />
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Enter:<br />
Happy Productive Signs of Spring Cupcakes;<br />
Mandarin Orange and Pistachio Almond Cupcakes<br />
So that's a long name. I'm sorry, you'll have to deal with it because all those words are important for everyone to understand how awesome these cupcakes are.<br />
Fluffy almond cake: check<br />
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Juicy bits of mandarin oranges: check<br />
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Crunchy pistachios: check<br />
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Lightly sweet almond buttercream and cute springtime topping of orange segments and pistachios: check<br />
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Happiness and productivity: check<br />
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Now, decorating these cuties proved a challenge. I started with green tinted frosting. Because pistachio cupcakes=green. Understandable.<br />
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But it didn't look quite right. So I added orange tinted frosting to the equation. Better....But then I tried frosting them with just the plain white un-tinted frosting. I liked the way those ones looked best.<br />
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What can I say? I like simplicity. And it seems classier that way. But of course, when you make these yourself (You will be making these, right? RIGHT? Ok, good.) you can decorate them however you please. You can even skip all the trial and error of frosting tinting since I got that out of the way for you.<br />
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<b>Mandarin Orange and Pistachio Almond Cupcakes (Makes 12)</b><br />
1 1/2 cups flour<br />
1/2 Tablespoon baking powder<br />
1/2 tsp salt<br />
6 Tablespoons unsalted butter<br />
3/4 cup sugar<br />
2 eggs<br />
1 tsp vanilla<br />
1/2 tsp almond extract<br />
1/4 c. buttermilk<br />
2 cans mandarin oranges, with syrup<br />
1/2 cup shelled and chopped pistachios<br />
<i>Preheat your oven to 350 F and line a muffin tin with cupcake liners. Whisk together flour, baking powder, and salt in medium bowl. Set aside. Open the cans of mandarin oranges and measure 1/4 of the syrup in to a small bowl. Add 1/4 cup of buttermilk to this syrup, set aside. Using mixer, cream butter and sugar until fluffy. Beat in eggs one at a time. Beat in vanilla and almond extract. Beat in the dry ingredients and milk/syrup mixture in 3 additions to the batter. Chop orange segments roughly to measure 1/2 cup. Fold with pistachios into the batter. </i><br />
<i>Measure the batter into the muffin cups, filling 3/4 of the way full. Bake 20-25 minutes or until the tops spring back when lightly pressed. Let cool completely before frosting. Top with additional chopped pistachios and remaining mandarin orange segments.</i><br />
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<b>Almond Buttercream Frosting:</b></div>
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1 lb powdered sugar</div>
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1/2 cup milk</div>
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1/4 tsp vanilla</div>
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1/4 tsp almond extract</div>
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1 stick of softened butter, cut into cubes</div>
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1/2 cup shortening</div>
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<i>Whisk together sugar, vanilla, almond, and milk in stand mixer. Add butter one slice at a time, beating until incorporated. Add shortening and whip about 8 minutes until double. </i></div>
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<br />Candicehttp://www.blogger.com/profile/08541612252752890747noreply@blogger.com1tag:blogger.com,1999:blog-8669647482260599179.post-16686796655903069222013-04-08T20:48:00.000-07:002013-04-09T22:35:01.525-07:00Me dealing with the Ugly: Oatmeal Raisin CupcakesYou guys ready for some ugly food?<br />
I love baking...because I feel that baked things tend to look prettier. I mean. C'mon. Cupcakes? They are probably the prettiest things you can eat. I'm having a hard time thinking of something that is cuter than a cupcake. And so I usually don't get super excited about shrimp scampi or meatloaf. It just isn't nice looking. Tasty, yes. Beautiful? Not so much.<br />
But sometimes I try and work my way off the beaten path of the frilly baked goods and try to make ugly food. It's hard. It is so very hard.<br />
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My little artsy soul is repulsed by something so ugly as an Oatmeal Raisin Cupcake. Yes, my dear friends. I have created an UGLY cupcake. It's most likely a sign of impending doom. The end is coming. An ugly cupcake. Oh my oh my.<br />
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But then...I tasted it. And it kinda helped a little. Who am I kidding. It helped a lot, because it was darn scrumptious.<br />
It was a little like a oatmeal cookie, but in a cupcake form. Doesn't that sound nice? Just make sure you close your eyes when you eat it so that the ugly doesn't have an effect on your taste buds.<br />
Because oh my goodness, is it uhhhglee!<br />
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<b>Oatmeal Raisin Cupcakes</b><br />
1/2 cup of softened butter<br />
1 1/2 cups of sugar<br />
3 eggs<br />
1 tsp vanilla extract<br />
1 cup unsweetened applesauce<br />
1/4 cup apple cider vinegar<br />
1/4 cup of vanilla or plain yogurt<br />
1 cup flour<br />
1 1/2 cup of oats<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
1 tsp cinnamon<br />
1/2 tsp nutmeg<br />
1/2 tsp salt<br />
2 cup raisins<br />
<i>Cream together butter and sugar. Beat in the eggs, one at a time, scraping the sides of the bowl when needed. Add the vanilla, applesauce, yogurt, and vinegar. Beating until combined. In a separate bowl whisk together flour, oats, baking soda, baking powder, spices, and salt. Mix the dry ingredients into the wet ingredients slowly. Fold in the raisins. Fill cupcake liners 3/4 full and bake at 350 F for 20 minutes or until the tops bounce back when touched lightly.</i><br />
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<b>Maple Glaze Icing</b><br />
2 cups powdered sugar<br />
2 Tablespoons of pure maple syrup<br />
3 Tablespoons of water<br />
<i>Mix together all ingredients with a whisk. Add more water if needed. Drizzle on cooled cupcakes.</i>Candicehttp://www.blogger.com/profile/08541612252752890747noreply@blogger.com0tag:blogger.com,1999:blog-8669647482260599179.post-52642469329421651182013-04-01T19:55:00.001-07:002013-04-06T20:36:08.004-07:00March's FavoritesHurrah! Round two of monthly favorites here. March was a fun fun month. First off, EASTER. We have already established that Easter is the best day of the entire year. So, yes. Secondly, lots of exciting baking things happened. And thirdly, lots of NON baking (but just as exciting) things happened. <br />
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Exciting Non Baking things first:<br />
<b>Ruby The Berry </b><br />
Sadly, my trusty (kinda) dependable car, Florence, finally bit the dust. Driving on the thruway something popped, everything rattled. And my car died. An adventure ensued, my mother got feisty with a police officer, the police officer got catty, diabetic glucose lows happened. Annnnnd. My car took one final trip to the dump. :( BUT! Just as all good things come to an end...more good things are right around the corner. Like this brand new happy red little vehicle named Ruby the Berry.<br />
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I love it. I have to pay 200 bucks a month for five years to have it, true. But I'm excited. I'm excited to have a car that isn't held together by zip ties, and I'm excited to be paying for my own things, making a way in the grown up world of adults, building up credit and all those things. And I'm able to do it all sporting a cute car!<br />
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<b>Brazil Trip</b><br />
Last week we had our first official Missions Meeting at our house on Sunday night. This June I and a team of people will be traveling to Brazil for a one of a kind missions trip. There is so much stirring and moving going on around this trip. Wayyyy too much for me to explain in one small post. I haven't been back to Brazil since high school, so that's five years of doubts and fears I'm dealing with. But also five years of giddiness and catching up to do with good old Brazil and me. There will be water filters, and boats on rivers, Portuguese (yikes!) and hopefully churrasco and guarana! Hurray Brazil food...I am very nervous and mostly looking forward to it with lots of excitement! More news to come...<br />
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Baking Things!!<br />
<b>Homemade Cheese:</b><br />
Best. Time. Ever. Go find the recipe (oh look, a link! How convenient...) and make it as soon as humanly possible. It will change your life. It was my number one fun kitchen adventure this month.<br />
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<b>March's Pinterest Finds:</b></div>
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Crocheted Apples...cutest snack in the world!</div>
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Homemade Fettuccine. Looks good, no?</div>
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A <a href="http://duhlicious.com/2010/05/sugar-work-caramel-spiral/" target="_blank">tutorial</a> on how to make caramel swirls for decorating. I've got to try this. </div>
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<b>Your March Favorites:</b></div>
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Facebook Favorite:</div>
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<a href="http://thepurpledoorkitchen.blogspot.com/2013/03/happy-birthday-dr.html" target="_blank">Honey Peanut Cupcakes</a></div>
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Pinterest Favorite:</div>
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<a href="http://thepurpledoorkitchen.blogspot.com/2013/03/tomorrow-is-st.html" target="_blank">Bailey's Irish Mousse</a></div>
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I am SO looking forward to April! I can't wait for the warm weather and the sunny days, lighter flavors, more veggies and gardening...hope yours is just as wonderful to look forward to. :)</div>
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-Candice</div>
<br />Candicehttp://www.blogger.com/profile/08541612252752890747noreply@blogger.com0tag:blogger.com,1999:blog-8669647482260599179.post-82592170487817679112013-03-31T16:21:00.000-07:002013-03-31T16:21:03.417-07:00Happy Easter!<div style="text-align: center;">
And today, on the best Sunday of all, I give you pictures of lemon meringue cupcakes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHzIh5wGydHgkweM_Hzkqy68_nPbJyp98y6-YQbcxlkRvHzIQKFp914vPg7pDV1R4KyeqRXhtC5n5nB1c8LlW0UlyFMEsU8586TDi4cJVBdqA0gHZfujFQsJ6JuuLcb64rPVXqTKOCijxM/s644/P3191379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHzIh5wGydHgkweM_Hzkqy68_nPbJyp98y6-YQbcxlkRvHzIQKFp914vPg7pDV1R4KyeqRXhtC5n5nB1c8LlW0UlyFMEsU8586TDi4cJVBdqA0gHZfujFQsJ6JuuLcb64rPVXqTKOCijxM/s320/P3191379.JPG" width="180" /></a></div>
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And a boy fashioning a cross for the garden.</div>
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And a picture of spring unfurling.</div>
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Happiest of Happy Easters!</div>
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He is Risen...</div>
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Life has begun. </div>
Candicehttp://www.blogger.com/profile/08541612252752890747noreply@blogger.com0tag:blogger.com,1999:blog-8669647482260599179.post-91796595735043010082013-03-27T14:30:00.000-07:002013-03-31T16:21:14.588-07:00Happy Wednesday...Heyyy! Happy Wednesday!<br />
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Easter is this Sunday, can you believe it? Easter is my absolute-hands down-no doubts my favorite holiday. I start looking forward to it in January.<br />
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I'm hoping to dye even more Easter eggs this week, but I got started a little early last week and took pictures. No recipe or anything, just happy spring pictures.<br />
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Have a wonderful Wednesday and beautiful Easter week. :)<br />
<br />Candicehttp://www.blogger.com/profile/08541612252752890747noreply@blogger.com1tag:blogger.com,1999:blog-8669647482260599179.post-29866239510421985342013-03-25T11:51:00.001-07:002013-03-25T11:51:20.315-07:00Becoming Chef-de-awesome and CheeseHave you ever made something that made you feel like a superstar in the kitchen? Eclairs? Beef Bourguignon? Souffles? PB and J? (Just kidding. Or not. you can feel like a super star with Peanut butter. No judging here.)<br />
Yeah. It's a good feeling, that on-top-of-the-world-I-am-SO-awesome-at-making-food-right-now high. Mhmmm...<br />
If you enjoy feeling like your very own bonafide chef de awesome, make cheese.<br />
Seriously.<br />
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It's easier than a box of mac and cheese, but it is super impressive. And if you happen to revert to a ridiculous italian accent and calling it "Bellissima" or "Stupenda", and flinging about wooden spoons. It's ok! Because everyone will be so impressed with the fact that you made your very own CHEESE, they will look right past your little kitchen antics. Um. Yeah.<br />
Just make the dang cheese, already.<br />
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My mom recently bought this really fun book called The Homemade Pantry. I actually sat down and read it cover to cover in about an hour. It was a happy book. :)<br />
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It highlights all the things we wouldn't usually think to make at home because they are readily available at the store. But readily available doesn't always mean the best...so homemade ricotta, homemade yogurt, homemade marshmallows...you get the idea. It's a happy book. The following recipe is adapted from this happy book. :)<br />
<b>Ricotta Cheese (makes about 1 and 1/2 cups)</b><br />
<i>1/2 gallon of whole milk (we use raw milk that has been unpasteurized. We think it tastes best this way and makes us feel super healthy and stuff. Because if you're going to make cheese, why not go all out?)</i><br />
<i>1/3 cup of fresh lemon juice (usually about 2-3 lemons worth if they are big ones)</i><br />
<i>Salt to taste</i><br />
Throw an ice cube in a large heavy pot. Move it all around and let it melt, coating the bottom. When the ice is entirely melted, leave the cold water and add the milk and lemon juice. This keeps the bottom of the pot from scorching as you cook your cheese. Just be sure not to touch the bottom of the pot whenever you stir.<br />
Stir the lemon juice and milk together for five minutes slowly, not touching the bottom. Place the pot on low heat and attach a candy thermometer to the side. Heat the mixture to 175 degrees F. This takes about 45 minutes, you can stir once or twice as it slowly warms up.<br />
When it reaches 175, raise the heat to medium high and without stirring, watch the pot until the temperature is 205. It takes about five minutes. The surface of the milk will look like a melty bubbly lagoon about to erupt in cheesy catastrophe Mt. Vesuvius style. Don't worry, it shouldn't boil. It will just look exciting. When it reaches 205, remove the pot from heat and let it sit for 10 minutes. Tada! You now have curds and whey!<br />
Spoon the curds into a fine meshed sieve or a strainer lined with damp cheese cloth. Using a large slotted spoon, scoop the ricotta curds into the sieve. Let the cheese drain for 10 minutes. Sprinkle salt on the cheese to taste. Try not to eat the whole thing before you use it in a recipe, okay? I know it says "to taste"... but taste. Don't consume entirely. ;)Candicehttp://www.blogger.com/profile/08541612252752890747noreply@blogger.com0