tag:blogger.com,1999:blog-85376907024727168762024-03-05T22:44:21.201+09:00Oishii TreatsCooking and Baking while in the Air ForceOishii Treatshttp://www.blogger.com/profile/03210282169571024666noreply@blogger.comBlogger91125tag:blogger.com,1999:blog-8537690702472716876.post-21923534298157518022016-09-28T14:01:00.002+09:002016-09-28T14:03:43.823+09:00Cookies n Cream Cupcakes Round 2I know I haven't blogged since leaving Japan but I've never stopped wanting to continue sharing my passion for baking and creating delicious treats to put a smile on someones face. Some big changes occurred in those two years. The biggest, we moved to Germany and we had a baby! She was born in late December of 2015 and I absolutely adore her. Lately I've had that itch again to resume my blog and decided to give it a go. Though I needed to make some minor changes to help me not only be able to blog, but work full time, take online classes, earn my next rank and of course spend as much time as possible with my daughter.<br />
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Thanks everyone for stopping by and checking out my blog!<br />
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Heres the latest Cupcake, for some reason just this month alone everyone in my work center has a birthday in September. I have literally made 4 different kinds of Oreo Cupcakes in 3 weeks. I look like I'm the one with an Oreo addiction. These are pretty awesome though, by the way did you know they make Cinnamon Bun Oreos?? I had a friend give me a package of them and hinted (not very subtlety) that I should make cupcakes. Well I did and will be sharing those soon as well.<br />
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This is the site and link for the recipe I used to make the cake portion of the cupcake.<br />
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<a href="http://www.baked-in.com/2014/06/16/cookies-n-cream-cupcakes/">http://www.baked-in.com/2014/06/16/cookies-n-cream-cupcakes/</a><br />
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">I just lessen the sugar from 2 cups to 1.5 cups.</span><br />
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Oishii Treats Original </span><br />
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<span style="font-family: inherit;"><b>Cookies n Cream Buttercream </b></span><br />
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1 cup milk, with 1 tablespoon vanilla extract<br />
5 tablespoons flour<br />
1 cup butter, at room temp<br />
1 cup sugar (not powdered)<br />
leftover cookie wafers, crushed (from recipe above)</div>
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<b>Directions</b></div>
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<b><br /></b>- Using a small stove top pot add in your milk and place heat on high, add in your flour and whisk until the mixture starts to thicken, about 2-3 minutes.</div>
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- Keep whisking the mixture for another 1-2 minutes until its thick and has the consistency of pancake batter or cake batter. Remove from heat and immediately transfer the mixture to a ramekin or bowl and let cool to room temp. </div>
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- In a electric mixture beat the butter and sugar together for 7-8 minutes on high, the mixture should be white and fluffy. Beating the butter and sugar together for this amount of time will help the sugar dissolve better.</div>
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- Add in your cooled milk mixture and whip on high for another 4-5 minutes, the sugar should almost if not be basically dissolved. If it is still slightly grainy the sugar should still dissolve the rest of the way when you pipe it on the cupcake.</div>
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- Fold in your crushed cookies and use a pipping bag and a large tip to pipe onto your cupcakes <span class="_47e3" style="font-family: inherit;" title="smile emoticon"><i aria-hidden="1" class="img sp_fM-mz8spZ1b sx_5371b4" style="background-image: url(https://static.xx.fbcdn.net/rsrc.php/v3/yl/r/NtxfCiWWu4q.png); background-position: 0px -340px; background-repeat: no-repeat no-repeat; background-size: auto; color: #1d2129; display: inline-block; font-family: helvetica, arial, sans-serif; font-size: 14px; height: 16px; vertical-align: -3px; width: 16px;"></i><span aria-hidden="1" class="_7oe" style="color: #1d2129; display: inline-block; font-family: "helvetica" , "arial" , sans-serif; font-size: 0px; width: 0px;"></span></span></div>
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><br /></span>Oishii Treatshttp://www.blogger.com/profile/03210282169571024666noreply@blogger.com0tag:blogger.com,1999:blog-8537690702472716876.post-55077723327898549082013-10-02T15:21:00.000+09:002013-10-02T15:21:17.708+09:00Kabocha Squash Coffee Cake<div class="separator" style="clear: both; text-align: center;">
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Squash is an awesome versatile vegetable, wouldn't you agree? It can sit on your counter for weeks and wont go bad, it can be added to everything from soups, casseroles, and even baked goods. I even used squash as the sauce in mac n cheese and it was a-ma-zing! I don't know why it took me this long to start using squash....oh ya maybe because the commissary charges over $6 bucks for any type of squash, it wasn't till I ventured off base and started shopping for my produce at the local Japanese farmers market that I realize how cheap squash really is. The same sized squash I buy on base for over $6 dollars I can get off base for under $2 bucks, crazy right. </div>
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I've been stocking up on squash and searching for a wide variety of recipes to start using it, not only is it cheap, its super hearty for vegetarians, full of fiber and vitamins and it can be added to every dish. I recently used the Kabocha squash (Japanese pumpkin squash) in a chickpea stew, mac n cheese and now this delicious coffee cake. Whats great about Japanese pumpkin squash is that it taste a lot like the normal orange pumpkin you can buy for Halloween. Its slightly sweet, a pain in the ass to cut though and orange in color. I've been making a lot of dishes lately with pumpkin and have turned a pumpkin hater co-worker into a pumpkin lover now, especially after she tried this coffee cake, her mom even wanted to recipe :) When a mom wants your recipe you know you got something special.</div>
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Next time, I'll be doubling the crumb mixture because you can never had enough added to the top. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ujdq062mTbQign2r66oiJCyizrn60EbGouxTQ1giBAPJMdM-UdZXAGZoDCGcjcaDQsqvqfxVja67hk0OWkqH90BZLNwboBnREKpNSIV65T5mvAhewPs4NFdqk6YXteJIdqyYnuOIEQ/s1600/DSC_0501pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ujdq062mTbQign2r66oiJCyizrn60EbGouxTQ1giBAPJMdM-UdZXAGZoDCGcjcaDQsqvqfxVja67hk0OWkqH90BZLNwboBnREKpNSIV65T5mvAhewPs4NFdqk6YXteJIdqyYnuOIEQ/s640/DSC_0501pic.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiONmCTGY1OyY2mU2qS4CKyGRcugg-qha-ezy2Gkneue-ylDEN3wVopsKVFDTNq9wATzUgDpnN2Qj6zN3SNMAQKzsMfHvQS-TinZK9MnKq5Feff5Sxtb4gSLw0LukT-e6IUL_64SCuL-g/s1600/DSC_0502pic.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/AVvXsEiONmCTGY1OyY2mU2qS4CKyGRcugg-qha-ezy2Gkneue-ylDEN3wVopsKVFDTNq9wATzUgDpnN2Qj6zN3SNMAQKzsMfHvQS-TinZK9MnKq5Feff5Sxtb4gSLw0LukT-e6IUL_64SCuL-g/s320/DSC_0502pic.jpg" width="213" /></a><span style="font-size: large;"><b>Kabocha Squash Coffee Cake</b></span><br />
<b>Servings:</b> 10-12 <br />
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<b>Ingredients</b><br />
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<b>Crumb Mixture</b><br />
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1/4 cup packed brown sugar<br />
1/4 cup sugar<br />
1/4 cup flour<br />
1/4 cup cooking oats<br />
1 teaspoon cinnamon<br />
3 tablespoons cold un salted butter<br />
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<b>Directions</b><br />
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1. Add all the dry ingrentins into a bowl and mix until combined,<br />
2. Cut in your cold butter and mix until the mixture is crumbly. I find that using a fork helps or just my hands. Set the bowl aside when finished.<br />
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<b>Cake</b><br />
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1/2 cup butter flavored shortening<br />
3/4 cup sugar<br />
2 eggs<br />
1 cup mashed cooked kabocha squash (or any othre sweet squash like pumpkin or butternut)<br />
1 teaspoon vanilla extract<br />
2 cups flour<br />
2 teaspoons baking powder<br />
1 teaspoon cinnamon<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1/2 teaspoon ground ginger<br />
1/2 teaspoon ground nutmeg<br />
A pinch of ground cloves<br />
1/2 cup unsweetned applesauce<br />
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<b>Directions</b><br />
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1. Preheat your oven at 350 degrees and grease a 9-in springform pan. <br />
2. In a medium bowl combined your dry ingredients: flour, baking powder,
cinnamon, baking soda, ginger, nutmeg, and clove. whisk until combined
and set aside. <br />
3. In an electric mixer cream together the shortening and sugar on high until light and fluffy, about 3 min.<br />
4. Beat in the eggs, one at a time, beating well after each addition.<br />
5. Beat in the squash and vanilla.<br />
6. Gradually add in your dry ingredients into the creamed mixture until fully combined.<br />
7. Spoon half of your batter into the greased sprinform pan, using the back of a spoon to help spread it evenly.<br />
8. Spread your appleasauce over the batter in the pan and sprinkle with half of the crumb mixture.<br />
9. Spread the remaming batter over the applesauce/crumb mixture, using the back of a spoon again to help spread it evenly. Add the remaining crumb mixture to the top.<br />
10. Bake for 50-55 minutes or until a toothpick inserted comes out clean. (FYI my oven bakes fast so it was done early. around the 40-45 min mark. so test your cake early.)<br />
11. Cool for 10 minutes before removing the sides of the pan. Makes about 10-12 servings. <br />
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Recipe adapted from <a href="http://www.tasteofhome.com/recipes/buttercup-squash-coffee-cake">Taste of Home</a><br />
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Oishii Treatshttp://www.blogger.com/profile/03210282169571024666noreply@blogger.com1tag:blogger.com,1999:blog-8537690702472716876.post-53008793480722648662013-09-08T16:59:00.003+09:002014-09-28T17:53:09.999+09:00Candy Corn M&M Blondies <div class="separator" style="clear: both; text-align: center;">
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Its been a few weeks, I know I can give every excuse in the book, I'll spare you from coming up with a few, like my dog ate my computer....yeah that one diffidently sounds plausible. I haven't been neglecting my kitchen, trust me I have piles and piles of dishes in the sink to prove it. I've just been neglecting my little blog. Yes I've been busy, work is constant but still, I could have taken a few photos of something, but then I get home late and I sit on the couch for 2 seconds and it turns into 2 hours before I have to peel myself off and go to bed. </div>
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But no more! fall is just right around the corner and there are too many awesome apple, squash, pumpkin recipes to share. I love baking and cooking with fall flavors its part of the reason I love this season so much, its not just for the gorgeous foliage changing and the crisp cool sweater weather its also for all that delicious food. Kinda like these blondies I wanted to share, I happen to discover candy corn m&m's at the store and immediately added a bag to my basket, didn't even have to think about buying them because I know I was going to make something tasty with these m&ms. </div>
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The blondies are thick, soft and sweet. The m&m's worked out wonderfully with the blondies instead of doing a chocolate brownie. Plus it didn't hurt to add some more white chocolate chips to the batter. The batch will make a ton to share with friends, family or take to work, cause trust me you don't want to keep these around the house to long or you will keep circling the kitchen to grab another bite.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrbwXHSs0Ie9EFxojs-ML4-eKTGpZCgzuxtlmKf73d427Y2eSBlastBRdUwq0BMPuqKv6-52j5U-eAjF8s-A1B9xGyN4uqLsJvVXdfJ4XkCUTn_7673NyMSI5hOgpPpR_wOO5lmK3ZHQ/s1600/DSC_0415pic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrbwXHSs0Ie9EFxojs-ML4-eKTGpZCgzuxtlmKf73d427Y2eSBlastBRdUwq0BMPuqKv6-52j5U-eAjF8s-A1B9xGyN4uqLsJvVXdfJ4XkCUTn_7673NyMSI5hOgpPpR_wOO5lmK3ZHQ/s320/DSC_0415pic.jpg" height="212" width="320" /></a><span style="font-size: large;"><b>Candy Corn M&M Blondies</b></span><br />
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<b>Ingredients</b><br />
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3 Cups all purpose flour<br />
1 tablespoon baking powder<br />
1 teaspoon salt<br />
2 sticks (1 cup) unsalted butter, softened<br />
1 cup light brown sugar, packed<br />
1/2 cup sugar<br />
4 eggs<br />
2 teaspoons vanilla extract<br />
1 bag candy corn m&ms<br />
1/2 cup white chocolate chips<br />
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<b>Directions</b><br />
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<b>1. </b> Preheat oven to 350 degrees and lightly grease a 9x13 pan and set aside.<br />
<b>2. </b> In a small bowl whisk together the flour, baking powder, and salt, set aside. <br />
<b>3.</b> Combined butter, brown sugar and sugar in a electric mixer. Mix on medium speed until light and fluffy, about 3 minutes. <br />
<b>4. </b> Add the eggs and vanilla extract to the batter and mix on medium speed until the batter is smooth.<br />
<b>5.</b> Remove bowl from the mixer and add in your flour, mix with a wooden spoon until just combined.<br />
<b>6.</b> Stir in the m&ms and white chocolate chips.<br />
<b>7.</b> Pour batter into your greased pan and bake for 25-30 minutes or until a tooth pick inserted in the center comes out clean. mine took the whole 30 minutes.<br />
<b>8.</b> Let the blondies cool completely and then cut into squares.<br />
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Recipe adapted from <a href="http://www.mamamiss.com/2013/07/30/sweets-white-chocolate-chip-blondies/">Mama Miss</a><br />
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<br />Oishii Treatshttp://www.blogger.com/profile/03210282169571024666noreply@blogger.com13tag:blogger.com,1999:blog-8537690702472716876.post-48424739304428905412013-08-11T21:21:00.000+09:002013-08-11T21:21:02.450+09:00Hot Fudge! Dark Chocolate Peanut Butter Hot Fudge<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo04AemzIM9zoHdk15Y1f5rmHjYcZCPfGsn1xyKGzm-XC-qWQd8edbN98mXjDGK7kHRobs0hlFvETDxX7gUb7Is7aWOoztMQNNw_JM-2I7M2iuyIJzD34TC4uvOiSNhDCMdWDZIl6Ybw/s1600/DSC_0279pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo04AemzIM9zoHdk15Y1f5rmHjYcZCPfGsn1xyKGzm-XC-qWQd8edbN98mXjDGK7kHRobs0hlFvETDxX7gUb7Is7aWOoztMQNNw_JM-2I7M2iuyIJzD34TC4uvOiSNhDCMdWDZIl6Ybw/s640/DSC_0279pic.jpg" width="640" /></a></div>
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You know what goes great with every scoop of ice cream? A huge dollop of homemade hot fudge. I like to think of myself as a pro when it comes to ice cream. I know ice cream is awesome by itself but when paired with toppings of all kind it just gets better. So tonight I'm going to have me a nice big bowl of ice cream with dark chocolate peanut butter hot fudge, oh yeah you betta believe it peanut butter hot fudge. This will for sure help ease the pain of tomorrow, cause I'm already prepared for a hell of a day at work, the life of an AF paralegal is diffidently not a boring job. </div>
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Now hot fudge is pretty spectacular, but when I decided to raid my pantry and found reeses peanut butter chips and incorporate them into the mix it totally blew my mind. Who doesn't like chocolate and peanut butter together, they wear meant to be. This fudge recipe is a keeper in our fridge, I try to come up with ideas to use this sauce on anything and everything...cookies done, fruit dip yes! mixed into coffee sure why not. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5kJosrO4oLS2b7-Ndy4FWmJ_iZ3xEpUUW6hCFbK34E6hWu4uggIwN-CQe8PzE5I6z7tgH1XHLyjnoL6gYZLxdoAOV3Eytjg4XtVhzXWlX4nLfbQLG-aD1m-uFE528eU4UYla2Bgi6Bg/s1600/DSC_0295pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5kJosrO4oLS2b7-Ndy4FWmJ_iZ3xEpUUW6hCFbK34E6hWu4uggIwN-CQe8PzE5I6z7tgH1XHLyjnoL6gYZLxdoAOV3Eytjg4XtVhzXWlX4nLfbQLG-aD1m-uFE528eU4UYla2Bgi6Bg/s640/DSC_0295pic.jpg" width="426" /></a></div>
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By the way I wont judge if you want to eat this hot fudge by the spoonful cause secretly if there is no ice cream around who's to say you can't eat this straight from the jar..I do :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1yEjCGNKQi-HQ8mQg34rQM9oY-FLwclA4ngm6C3umznypWUhEbAinH0oLfzB-wCNPejYXSZy1Z-GbgOOk83o_MP7-Al7lugcToHhspK8IfLjfJJRy1fmKPe0NXdjh4yRekmpVh3eEuQ/s1600/DSC_0305pic.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/AVvXsEj1yEjCGNKQi-HQ8mQg34rQM9oY-FLwclA4ngm6C3umznypWUhEbAinH0oLfzB-wCNPejYXSZy1Z-GbgOOk83o_MP7-Al7lugcToHhspK8IfLjfJJRy1fmKPe0NXdjh4yRekmpVh3eEuQ/s320/DSC_0305pic.jpg" width="213" /></a><b><span style="font-size: large;">Dark Chocolate Peanut Butter Hot Fudge</span></b><br />
Adapted from <a href="http://www.averiecooks.com/2013/04/10-minute-homemade-hot-fudge.html">Averie Cooks</a><br />
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<b>Yields</b> about 16 ounces<br />
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<b>Ingredients</b><br />
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2/3 cup heavy whipping cream<br />
1/2 cup light corn syrup<br />
1/3 cup packed brown sugar<br />
1/4 cup unsweetened dark cocoa powder (I used Hersey's special Dark)<br />
pinch of salt<br />
4 ounces bittersweet dark chocolate<br />
1/3 cup reeses peanut butter chips<br />
2 tablespoons butter<br />
1 teaspoon vanilla<br />
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<b>Directions</b><br />
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1. Using a medium heavy sauce pan over medium heat bring together the cream, corn syrup, brown sugar, cocoa powder and half of the dark chocolate to a boil, stirring with a wooden spoon until the chocolate is melted and all the ingredients are combined, Reduce the heat and continue cooking at a low boil for 5 minutes, keep stirring with your wooden spoon to avoid burning the chocolate.<br />
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2. Remove from heat and add the butter and the rest of the dark chocolate, peanut butter chips, vanilla and salt. Stir until smooth. Let cool for a couple of minutes and drizzle over ice cream.<br />
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3. This keeps very well in the fridge with a tight fitting lid for a few weeks, but will harden, just stick in the microwave for 20 second intervals until melted again. Warning, super addicting and easy to eat by the spoonful.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0pI7rueMEuy5HZuQ4V-RhkaoiUxSfUWkMfjd3isNNA1_VpaBQhlI8Tfw5NdfD7QRWZ3ZHPjrisHl-AfLbvCmCTrSdCch2nXzN8sVktNu9qWDm73Jh_qCOLEUF1fVuhnE47Njg7jI8sw/s1600/DSC_0284pic.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0pI7rueMEuy5HZuQ4V-RhkaoiUxSfUWkMfjd3isNNA1_VpaBQhlI8Tfw5NdfD7QRWZ3ZHPjrisHl-AfLbvCmCTrSdCch2nXzN8sVktNu9qWDm73Jh_qCOLEUF1fVuhnE47Njg7jI8sw/s640/DSC_0284pic.jpg" width="640" /></a><br />
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<br />Oishii Treatshttp://www.blogger.com/profile/03210282169571024666noreply@blogger.com2tag:blogger.com,1999:blog-8537690702472716876.post-64599060087182717742013-08-04T07:09:00.000+09:002013-08-04T20:56:04.212+09:00Crumb Coffee Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28BpogeBK8LiLwCehbL88i99WuA8G72NpwTK6QGZ0cm4N3AC2wuqBG1tU77CE51zbiR9FWaIeIHao9iLI3_eZ9MF8bBBL8hyGkwbNg3ycgtnpCsg4ZxoMGjK9Tpxe8JFXSzjchqKLQA/s1600/DSC_0207pic-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28BpogeBK8LiLwCehbL88i99WuA8G72NpwTK6QGZ0cm4N3AC2wuqBG1tU77CE51zbiR9FWaIeIHao9iLI3_eZ9MF8bBBL8hyGkwbNg3ycgtnpCsg4ZxoMGjK9Tpxe8JFXSzjchqKLQA/s640/DSC_0207pic-4.jpg" width="640" /></a><br />
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Its good to be home and back in my kitchen ~ But I think I'm going to need another vacation from my recent vacation.</div>
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When we set out for our trip 3 weeks ago to the states to visit family I had not fully prepared myself with the amount of traveling we decided to cram into 3 weeks. I'm still in disbelief on how many miles we drove, walked and even rowed. We easily covered over 1500 miles, traveling to 4 different states and another country (Canada). </div>
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The best highlights of the trip were starting off in New York City for 2 nights where we walked 10 miles of Manhattan to eat at the "first" pizza place Lombardi's, checked out the Empire State Building, visited the Space Shuttle Enterprise at the Intrepid Museum, by the way free for active duty :) and hitched a ferry ride to Staten Island to catch a glimpse of the statue of Liberty. After leaving NYC we picked up our car in Syracuse and headed south to Pennsylvania to Hersey Park and went to a Dave Matthews Concert (totally awesome!), then headed up towards Scranton to visit my brother in-law, his gf and our niece for the first time. (This was the first 5 days)</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WwEuXMOuXWqEQOrDacjrWWWY3a_qSJ1mRUFAxrakdhCzM0LQBLaQ7aJwMTaDB8HqNGd4uIDJV7VNrUys52eiVUd5YyP96TcDauAx5SB1_ggs1-LXnXGxRuOvmcR5aTVCUAPMhIoI2g/s1600/IMG_0306.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WwEuXMOuXWqEQOrDacjrWWWY3a_qSJ1mRUFAxrakdhCzM0LQBLaQ7aJwMTaDB8HqNGd4uIDJV7VNrUys52eiVUd5YyP96TcDauAx5SB1_ggs1-LXnXGxRuOvmcR5aTVCUAPMhIoI2g/s320/IMG_0306.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The best bagel cream cheese in Lox in all of NY</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCL4FfxcgLaGAHmuYw4fgq3Q-k0EvPW6AXRWYr3p2MIJF41ErIIAb5UMbhIFGdBvkRmWX8M7e-Tgez31X9GZmU1JSrfTMrlmy-w5yYBq7b4ZE3CUza4PZHA3jUUywMaDkPPc112KLF-g/s1600/IMG_2836.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCL4FfxcgLaGAHmuYw4fgq3Q-k0EvPW6AXRWYr3p2MIJF41ErIIAb5UMbhIFGdBvkRmWX8M7e-Tgez31X9GZmU1JSrfTMrlmy-w5yYBq7b4ZE3CUza4PZHA3jUUywMaDkPPc112KLF-g/s320/IMG_2836.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Intrepid Museum </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEMbubsBmu0uzOr3CAtNxnHbQbaDAWiiFGK0slHB1Y8BA78y6YLacyhHePsKoAeYMH0d928hz4BuYMtpIOs5DrnMUJmHW7Clz6ZIfqxmv_mLp5UgaWeXcGgpvOfLeG_NvIx5sr8tI5cA/s1600/IMG_0425.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEMbubsBmu0uzOr3CAtNxnHbQbaDAWiiFGK0slHB1Y8BA78y6YLacyhHePsKoAeYMH0d928hz4BuYMtpIOs5DrnMUJmHW7Clz6ZIfqxmv_mLp5UgaWeXcGgpvOfLeG_NvIx5sr8tI5cA/s320/IMG_0425.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Biggest Ladder Back Chair in the world</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fOzrweD0NfRqkFNi7TIvTXvDD4JUNjwJjKpeWgcH8sOZopBH12eVnwi-Umhgx3gl95No7OW37VERy6GYatnQXeMRXFWZgaKWW40_RqrT8NkwuE0gQNpePPrBAThEeGpzTOvHrhUenQ/s1600/IMG_0389.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fOzrweD0NfRqkFNi7TIvTXvDD4JUNjwJjKpeWgcH8sOZopBH12eVnwi-Umhgx3gl95No7OW37VERy6GYatnQXeMRXFWZgaKWW40_RqrT8NkwuE0gQNpePPrBAThEeGpzTOvHrhUenQ/s320/IMG_0389.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dave Matthews </td></tr>
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<span style="text-align: center;">After our time in PA we drove to Vermont to visit family, play some disc golf and had fish in chips in </span><br />
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Massachusetts with Grandma. Took a detour to Lake George and camped out for 3 nights on a island in the middle of the lake, did a little kayaking, cliff jumping (small cliff), tubing, watched an amazing electric storm on the lake..oh and was savagely attacked by mosquitos. We kept traveling north for a reunion in Plattsburg NY later that evening went even further north to Montreal Canada where we stayed in the historic part of downtown in a cute little hotel watching fireworks from the bridge, walking the entire city checking out local shops and restaurants and trying putine for the first time, which by the way is fries smothered in gravy and topped with cheese curds...delicious!! (All this in week 2)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhogaVjWFpiXhUw9Kr_GQze412ZhFfBVLT8tYvS5ju-Hwl3ogBVAhRWWZDVoViUDdjs4-jaiW3KlktbzdHA-TG7iVYV72fpHi8OUiVj_7Ph9rPAzDI7HIW1q4dhXNps1yPt7eqxqmg8iA/s1600/IMG_0475.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhogaVjWFpiXhUw9Kr_GQze412ZhFfBVLT8tYvS5ju-Hwl3ogBVAhRWWZDVoViUDdjs4-jaiW3KlktbzdHA-TG7iVYV72fpHi8OUiVj_7Ph9rPAzDI7HIW1q4dhXNps1yPt7eqxqmg8iA/s320/IMG_0475.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Putine</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnuPi74efWBQAMWjrR_cQ2FEwBaullx0WzwEG8-0gDKz3ZGw7vxkbWmi_8ZP-h4JyWc2LAM9QUWmRGm9u2JrbAaVpj-zQMQcKi3EpLPmVuooryNRsl4a42d8TsfDjIW0cjvV-apXRnIg/s1600/cliff+jumping.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnuPi74efWBQAMWjrR_cQ2FEwBaullx0WzwEG8-0gDKz3ZGw7vxkbWmi_8ZP-h4JyWc2LAM9QUWmRGm9u2JrbAaVpj-zQMQcKi3EpLPmVuooryNRsl4a42d8TsfDjIW0cjvV-apXRnIg/s320/cliff+jumping.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cliff Jumping Lake George </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Birds eye view of Montreal </td></tr>
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After our stay in Canada we left to meet up with my father in-law at his camp in the Andirondacks where we stayed a couple of nights, went canoeing, boating and thrift shopping. the last leg of our journey we headed back to Syracuse to catch up on sleep, laundry and more sleep before leaving to go back to Japan.</div>
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All in all it was a very successfully trip, we saw a lot of family that we haven't seen an a couple of years, our rental car never gave us issues and for the most part we didn't get lost when driving all over the northeastern side of the country.</div>
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Now to the food, I made this coffee cake before I left on vacation, some co-workers were craving it, this recipe came out amazing, very light, sweet and the huge brown sugar crumbles are delicious, they were my favorite part. Place this cake soaks up coffee like a sponge.</div>
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<b><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs0aoPWR1Pu7DpueifB9ht-4XecqjpXOj0H6KRubF2dP5vSFl1LQVIp_I0l0TnQWNgLcX-nEPhnQIkvybhoi-BFq_4JZhAykFmyIBYJ0PT_ihZ3S5Qngc7mdCeNxEOCH9mZmgcONSzOQ/s1600/DSC_0270pic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs0aoPWR1Pu7DpueifB9ht-4XecqjpXOj0H6KRubF2dP5vSFl1LQVIp_I0l0TnQWNgLcX-nEPhnQIkvybhoi-BFq_4JZhAykFmyIBYJ0PT_ihZ3S5Qngc7mdCeNxEOCH9mZmgcONSzOQ/s320/DSC_0270pic.jpg" width="320" /></a></span></b></div>
<b><span style="font-size: large;"><b><span style="font-size: large;">Crumb Coffee Cake</span></b></span></b><br />
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Adapted from <a href="http://sallysbakingaddiction.com/2013/05/01/super-crumb-coffee-cake/">Sally's baking addiction</a><br />
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1 Tablespoon Flour, to coat the pan<br />
2 cups flour<br />
1 cup sugar<br />
1 teaspoon salt<br />
10 tablespoons cold butter, lightly softened in the microwave for 20 seconds<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
3/4 cup buttermilk<br />
1 large egg<br />
2 teaspoon vanilla extract<br />
2/3 cup packed brown sugar<br />
2 teaspoons cinnamon<br />
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<b>Directions</b><br />
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1. Preheat oven to 350 degrees, spray a 9 inch springform pan with cooking spray and sprinkle the bottom of the pan with flour, tapping out excess flour.<br />
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2. Whisk the flour, sugar, salt together in a large bowl until combined. Cut the butter into 1 tablespoon sized pieces and using your hands or a fork mix/mash together the butter and dry ingredients until it resembles a crumbly mixture. scoop out 1 cup of the mixture and set it aside.<br />
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3. Transfer the rest of the ingredients from the large mixing bowl into an electric mixer (the batter is going to be very thick and the mixer helps a lot) Add in the baking soda and powder and mix together for 1 minute. Add in the buttermilk, egg, vanilla and mix everything together on medium high speed for about 2 minutes until smooth and fluffy, the batter will look kinda of like frosting, pour the batter into the springform pan and using a spatula smooth the top of the batter until even in the pan.<br />
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4. Using your empty large mixing bowl add in the reserved 1 cup of flour mixture and add in the brown sugar and cinnamon, using a fork or your hands crumble up the ingredients together making course crumbs. Sprinkle the crumbs over the batter, pressing lightly so the crumbs stick to the batter.<br />
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5. Bake for 50-55 minutes (mine took 50) or until a toothpick inserted in the middle comes out clean, allow to cool on a wire rack for about 10 minutes, remove the side of the springform pan and cool completely to room temp.<br />
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Oishii Treatshttp://www.blogger.com/profile/03210282169571024666noreply@blogger.com4tag:blogger.com,1999:blog-8537690702472716876.post-56920499467168406312013-06-30T19:52:00.001+09:002013-07-01T06:19:27.815+09:00Coconut & Chocolate Chip Oatmeal Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDUktKYdG1PPR3XrcvCwiivMu4Jw2zlR_cROt6KYtz2BO-vocp61tS9X-YWloKfVb2V8vpGc4pda_InZ_NM0HmX0CSRs1Tr-chyG1Ui7XwaM48_ScZZT55UyDvqVp2SHZDGvc2GtrD5Q/s1000/DSC_0208pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDUktKYdG1PPR3XrcvCwiivMu4Jw2zlR_cROt6KYtz2BO-vocp61tS9X-YWloKfVb2V8vpGc4pda_InZ_NM0HmX0CSRs1Tr-chyG1Ui7XwaM48_ScZZT55UyDvqVp2SHZDGvc2GtrD5Q/s640/DSC_0208pic.jpg" width="426" /></a></div>
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I can't wait, one more week and me and the hubby will be off to the east coast for a much needed vacation. I think its been about 2 years since we've been on a vacation. Our last one was in 2011 after we came back from a 8 month deployment in Iraq.</div>
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In the military we earn 30 days of leave a year and when you dont use that leave up they just roll over to the next year. Basically we earn about 2.5 days of leave every month. </div>
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Some people dont normally have issues with taking leave from their work centers. But then if you are one of those unlucky people who have jobs where its very hard to coordinate leave, you can end up not taking leave for several years and have about 70-80 in the books to use. But it doesn't help to save that much leave because you are only authorized to use 30 days at anyone given time, you can never go over 30 days without commander approval. When I was a mechanic it was extremely hard to take leave beause of low manning and workload so I only took a vacation about every other year. My new job as a paralegal is pretty much the same, only because we dont have many people in the office and we can get pretty busy with court-martials. Im fortunate enough that I was able to coordinate some leave for about 3 weeks and now we are off to a family reunion in New York plus a Dave Matthews concert in Hersey PA! Plus I'm pretty excited to go back to the states and shop.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6CNRvWVn4S_AxSj2CMj_8sQ6b3HI743GKc1BhA-mUcG6Ed-oJeqw_eQBfZyB2KVJfU_krW_-_ZR_phrNFM0i1Ncmg3tB7Yp3x9uYVo57j7kohyphenhyphen-P9EH072ro0HiP0u9Xcmhxp0ZtwPA/s1000/DSC_0196pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6CNRvWVn4S_AxSj2CMj_8sQ6b3HI743GKc1BhA-mUcG6Ed-oJeqw_eQBfZyB2KVJfU_krW_-_ZR_phrNFM0i1Ncmg3tB7Yp3x9uYVo57j7kohyphenhyphen-P9EH072ro0HiP0u9Xcmhxp0ZtwPA/s640/DSC_0196pic.jpg" width="426" /></a></div>
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These cookies were a big hit at work the combination of chocolate and coconut combined within a oatmeal cookie seemed like the perfect match. Plus it helps when you just overload the batter with chocolate chips so every cookie and every bite took you got come chocolate chips and coconut. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXLnmEUt_m8E_5jadFvjXet9MK9r8lSU8zSgVuA3lkXORAS_tYDuEjPM9EfAqsoUwT5HNskCMAhAsJJ_Gtz799TMn4PPqdCrwfsDRcszMnndhY7lmnEk30-O9qCr-joqdRKangtbldJQ/s1000/DSC_0214pic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXLnmEUt_m8E_5jadFvjXet9MK9r8lSU8zSgVuA3lkXORAS_tYDuEjPM9EfAqsoUwT5HNskCMAhAsJJ_Gtz799TMn4PPqdCrwfsDRcszMnndhY7lmnEk30-O9qCr-joqdRKangtbldJQ/s200/DSC_0214pic.jpg" width="133" /></a><b><span style="font-size: large;">Coconut & Chocolate Chip Oatmeal Cookies</span></b><br />
Adapted from the <a href="http://themessybakerblog.com/2013/03/12/blueberries-cream-oatmeal-cookies/">Messy Baker</a><br />
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<b>Yields:</b> 25-30 cookies depending on size<br />
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<b>Ingredients</b><br />
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1/2 cup unsalted butter at room temp<br />
1 cup packed brown sugar<br />
1 egg<br />
2 teaspoons vanilla extract<br />
1 cup flour<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1 1/2 cups old fashinoned rolled oats<br />
3/4 cup chocolate chips (your favorited kind)<br />
3/4 cup sweetened coconut flakes<br />
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<b>Directions</b><br />
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1. Preheat oven to 350 degrees, and line a cookie sheet with parchment paper.<br />
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2. In a medium sized bowl, whisk togehter the flour, baking soda, salt and oats, set aside.<br />
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3. In a electric mixer on medium speed, beat together the butter and sugar until light and fluffy about 3 minutes, add in the eggs and vanilla extract until completely combined.<br />
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4. Switch the mixer to low speed and gradually add in the flour mixture until combined, making sure the scrape down the sides of the bowl to incorportate everything together.<br />
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5. Fold in the chocolate chips and coconut into the batter and depending on how big you want to make your cookies roll a 1 to 2 inch ball together slightly flatting it and place it on the parchment paper 2 inch apart from each other Bake for 12-15 minutes or until lightly golden brown. Remove cookies from oven and cool on a wire rack. Enjoy with a giant glass of milk!<br />
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*This cookie dough can be made ahead and kept in the fridge up to 5 days in an air tight container.<br />
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<br />Oishii Treatshttp://www.blogger.com/profile/03210282169571024666noreply@blogger.com5tag:blogger.com,1999:blog-8537690702472716876.post-5010806395092197882013-06-25T19:24:00.001+09:002013-06-25T19:30:16.846+09:00Green Tea Coconut Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA8kFDDWhAW09yrtsjZxvz9m9Awnyy8TX95VY1-b-NPc2UVlDt-_Ne33T6aKDjOxPrORiuL1HTTztZLeYxoZ8z6ceIXf0bYdby9lsjppPGhuk0OmGWDOvbt0jkq8ZXGbb7GxTFWJcDHQ/s1600/DSC_0230pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA8kFDDWhAW09yrtsjZxvz9m9Awnyy8TX95VY1-b-NPc2UVlDt-_Ne33T6aKDjOxPrORiuL1HTTztZLeYxoZ8z6ceIXf0bYdby9lsjppPGhuk0OmGWDOvbt0jkq8ZXGbb7GxTFWJcDHQ/s640/DSC_0230pic.jpg" width="640" /></a></div>
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I love ice cream, you've probably heard this statement from multiply people, cuz come on who doesn't love ice cream? But no seriously I..LOVE..ICE CREAM. It's my go to dessert of choice, hell I could probably eat ice cream everyday for the rest of my life and never get tired of it. If I had to be stranded on a deserted island and could only have 1 choice of food, it would be ice cream. I told you I'm pretty serious about my ice cream. </div>
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I recently became the temporary owner / foster parent of a fancy ice cream machine. My boss is going to be deployed and lend me his very expensive and ultra quick high tech ice cream machine and I am in love with it. I've already created 5 different ice creams and still experimenting with trying to find the perfect recipe. I like weird and odd flavors, and I'm not afraid to try something different. So since I have some left over matcha powder for my recent <a href="http://www.oishiitreats.blogspot.jp/2013/03/matcha-cupcakes-with-matcha-cream.html">match cupcakes</a> I thought I would make a matcha inspired ice cream. Using coconut milk gave the ice cream a nice subtle flavor and added creaminess. I think next time I might add coconut flakes into the ice cream at the end of the process.</div>
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<b>Green Tea Coconut Ice Cream</b></div>
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Adapted from <a href="http://www.imperialsugar.com/recipes/desserts/frozen-desserts/Green-Tea-Coconut-Ice-Cream">Imperial Sugar</a><br />
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<b>Ingredients</b><br />
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1 cup heavy whipping cream<br />
1-3 tablespoons matcha powder (fyi, if you use 3 tbls it will be a very intense green tea taste)<br />
1 cup coconut milk<br />
1 cup 2% milk or whole milk<br />
1/2 cup sugar<br />
pinch of salt<br />
2 egg yolks<br />
1/2 teaspoon corn starch<br />
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<b>Directions</b><br />
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- In a large bowl whisk together the matcha powder and heavy whipping cream until smooth and set aside<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizMdAcuKmZ__TCl8Ur_ig8s33KBha-kryNdE5EYRND-aZXeFxgNx8qivLDqg4qMr9PA49_kI4zsAHbvM1ceKJEgXwx98u8UYO1pzx2ZVvrcYCI3AFsimMcgDs_IGX5Pn5dDLrzvrMWKg/s1600/DSC_0207pic-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizMdAcuKmZ__TCl8Ur_ig8s33KBha-kryNdE5EYRND-aZXeFxgNx8qivLDqg4qMr9PA49_kI4zsAHbvM1ceKJEgXwx98u8UYO1pzx2ZVvrcYCI3AFsimMcgDs_IGX5Pn5dDLrzvrMWKg/s200/DSC_0207pic-2.jpg" width="175" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiizE8Cza3r3vKpPrxe0M2SXuxMK5u1Y3A2UchPEHg-oCYuM1BbTErGUbcxxzP4CVx0EYAhszGpCXb84p9LU7VqJ6R47sDleOU7cED5kPgIkd_xDwAAUdEZyPQeJSTMuokp33ZcOcypog/s1600/DSC_0209pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiizE8Cza3r3vKpPrxe0M2SXuxMK5u1Y3A2UchPEHg-oCYuM1BbTErGUbcxxzP4CVx0EYAhszGpCXb84p9LU7VqJ6R47sDleOU7cED5kPgIkd_xDwAAUdEZyPQeJSTMuokp33ZcOcypog/s320/DSC_0209pic.jpg" width="320" /></a></div>
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- In a medium sauce pan, on medium high heat, add the milk, coconut milk, sugar and salt and heat until scalding.<br />
- Stir in egg yolks, whisking constantly so they dont turn into scrabble eggs, add in the corn starch and keep whisking for about 8 minutes until slightly thicken.<br />
- Add the heated mixture to the matcha powder mixture, whisking together until combined and cover and place in the refrigerator for at least 2 hours or to speed up the process put the bowl into an ice bath for 45 min.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCefuC8r65dgy0cEDTTaGnMfjguHY63eE3DqpiIzLVOnO0zwD9lQ843YElMwLuq0IfWBKNh8KNBGGTXTuNFmGHUQihmPoFMjqZF_EmQNyTOIEJYWhAr1HkvxCUzlcCmwGalgHyhQtiVg/s1600/DSC_0210pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCefuC8r65dgy0cEDTTaGnMfjguHY63eE3DqpiIzLVOnO0zwD9lQ843YElMwLuq0IfWBKNh8KNBGGTXTuNFmGHUQihmPoFMjqZF_EmQNyTOIEJYWhAr1HkvxCUzlcCmwGalgHyhQtiVg/s320/DSC_0210pic.jpg" width="320" /></a></div>
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all ingredients combined</div>
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- Pour the cold mixture into your ice cream machine and freeze according to manufacturers instructions, about 28 minutes. Transfer to a container and freeze until ready to serve.<br />
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*If the mixture has frozen solid just put it in the microwave for 20 seconds to help loosen it up to scoop.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzKOPwJFAvQiGafgxW57C7dxvSM5VUTA8OMtsY9Tm0C0bCCSUVig_6Rme5Oghd5tG56Ml23jioFKfm02HBiQQG17KuwzsOQjhZA7ctB07D6JPnqBeJA9BUYn_FbONqj1Nvmh4dnAZfYQ/s1600/DSC_0252pic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzKOPwJFAvQiGafgxW57C7dxvSM5VUTA8OMtsY9Tm0C0bCCSUVig_6Rme5Oghd5tG56Ml23jioFKfm02HBiQQG17KuwzsOQjhZA7ctB07D6JPnqBeJA9BUYn_FbONqj1Nvmh4dnAZfYQ/s640/DSC_0252pic.jpg" width="640" /></a><br />
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<br />Oishii Treatshttp://www.blogger.com/profile/03210282169571024666noreply@blogger.com10tag:blogger.com,1999:blog-8537690702472716876.post-32068750208098080502013-06-16T21:07:00.002+09:002013-06-19T13:43:29.309+09:00Chocolate Chiffon Cupcakes w/Raspberry Buttercream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhREWiflQ2r290go5qZrTTUDFZI7OZJgcz_Hqsh-m2Q4sj0kpM-hvo-b5pK3jAndwAsUma0nHq8_3vp-KEU5j6r3wS0nBNjjl3dHe-9sN0uxeW5I2Snb6THM9KzwgpdBcSrGc_6mIQCPg/s1600/DSC_0247pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhREWiflQ2r290go5qZrTTUDFZI7OZJgcz_Hqsh-m2Q4sj0kpM-hvo-b5pK3jAndwAsUma0nHq8_3vp-KEU5j6r3wS0nBNjjl3dHe-9sN0uxeW5I2Snb6THM9KzwgpdBcSrGc_6mIQCPg/s640/DSC_0247pic.jpg" width="640" /></a></div>
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Military Life: EXERCISE EXERCISE EXERCISE.....I will hear this sentence at least 50 times in the course of an military exercise/drill that we do on base every few months. It's expesically not fun when you're sleeping in the middle of the day and over the base intercom system you hear someone shouting the word exercise 3 times, along with a command, every hour or so. Unfortunately I'm a light sleeper :/ but I love working night shift, and I'm prepared to never get any sleep since I live on base and hear every alarm, warning and the "big voice" come over the base intercom system. Exercise's mean wearing chem gear and performing certain training injects for about an week. It makes you appreciate your normal job you do in the military every day, after you've sweated through your chem gear for 12 hours a day for a week. If you want to know what it looks like to wear chem gear I have pics <a href="http://oishiitreats.blogspot.jp/2012/05/portobello-mushroom-chili.html">here </a>the last time I made my <a href="http://oishiitreats.blogspot.jp/2012/05/portobello-mushroom-chili.html">portobello mushroom chili</a>. </div>
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During a break this weekend we had a baby shower for one of the captains and his wife, and there was a ton of delicious food there. I always like to bring the dessert. So for the baby shower I had asked the mommy to be what her favorite flavors were and she mentioned chocolate & raspberry or chocolate & peanut butter, I knew I liked her! That right there is like the perfect combo for any baker, who doesnt like chocolate & peanut butter or chocolate & raspberry together....if you dont, well then you must be crazy. I found the worlds fluffiest cake recipe, I've heard of chiffon cake before but never gave it a shot till today. This recipe turned out to be one of the truly fluffiest and lightest chocolate cakes I've ever had and paired with a raspberry buttercream topped with ganche drizzle, how can you say no to this tasty creation. Sadly I made a peanut butter version with this same chiffon cake because I had so much batter leftover, but I didn't have anytime to take pictures before we had to leave for the party, expect for this pic taken with my ipod which clearly shows that the cake vanished fast...</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7NDSysVToqTgo6sT6VQ6Td_HCto81Si6G7ypfGDu_bHzaNLKnuLLeA7IZb3kwNuWQO5sQ4j6I0vKvterqzkmaOMwpkkXshBPQb-j3Ts7EOtKJquAX4gEeQ_VZOA7otp6lk02rT-O4uA/s1600/IMG_0226.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7NDSysVToqTgo6sT6VQ6Td_HCto81Si6G7ypfGDu_bHzaNLKnuLLeA7IZb3kwNuWQO5sQ4j6I0vKvterqzkmaOMwpkkXshBPQb-j3Ts7EOtKJquAX4gEeQ_VZOA7otp6lk02rT-O4uA/s200/IMG_0226.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the 8 inch Chocolate Chiffon Cake w/ Peanut Butter Frosting & ganache</td></tr>
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oh well...looks like i'll have to make it again :) FYI this is a lot of batter so if you have a big party or a lot of mouths to feed this is perfect.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ4RtoLT64m_8awXWp7BvFD0ADjE2DGiiL54XjeUzXuRWw7Euy9wBhSwXN7JQsLGNiW6lRrIXNQzdimgbNSeY-dDHyjZK4aXXTJVtcZCk8vX0SgCcGSwS_qoAf1yEAOp3Oh5POCidp6g/s1600/DSC_0223pic-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ4RtoLT64m_8awXWp7BvFD0ADjE2DGiiL54XjeUzXuRWw7Euy9wBhSwXN7JQsLGNiW6lRrIXNQzdimgbNSeY-dDHyjZK4aXXTJVtcZCk8vX0SgCcGSwS_qoAf1yEAOp3Oh5POCidp6g/s640/DSC_0223pic-2.jpg" width="640" /></a></div>
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<b>Chocolate Chiffon Cake</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt5t4iUlzFHezK6dZW5xTJT1stpsi9V3GHBQ8cPmG7amI5Ye2V9-StAwn2F-dURxgLoMAsuSvx5ecRC80iG-Q_QpBGuOLiO5NrI0pK741li6xjuyHTyuC7GA-DLR5HEVNhxt9nFIdeCA/s1600/DSC_0231pic.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/AVvXsEjt5t4iUlzFHezK6dZW5xTJT1stpsi9V3GHBQ8cPmG7amI5Ye2V9-StAwn2F-dURxgLoMAsuSvx5ecRC80iG-Q_QpBGuOLiO5NrI0pK741li6xjuyHTyuC7GA-DLR5HEVNhxt9nFIdeCA/s320/DSC_0231pic.jpg" width="213" /></a>Adapted from <a href="http://natashaskitchen.com/2013/06/05/chocolate-layer-cake-with-creme-chantilly-frosting/">Natasha's Kitchen </a><br />
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<b>Yields:</b> 24 cupcakes and 1 (8 inch 2/12 inch tall cake pan) or over 48 cupcakes or 1 cake using a 10" springform pan<br />
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<b>Ingredients</b><br />
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1/2 cup unsweetned cocoa powder<br />
1/2 cup boiling water<br />
1/2 cup canola oil<br />
1/2 cup buttermilk<br />
2 teaspoons vanilla extract<br />
7 egg yolk at room temp, keep the egg whites! you will use them later<br />
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1 3/4 cups cake flour<br />
2 teaspoons baking powder<br />
1 teaspoon fine sea salt<br />
1 1/4 cups packed light brown sugar<br />
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7 egg whites at room temp<br />
1/2 teaspoon cream of tartar<br />
1/2 cup sugar<br />
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<b>Directions</b><br />
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- Preheat oven to 325 degrees, and line 2 cupcake pans with paper liners and set aside, if making a cake too in a 8inch cake pan line the bottom with parchment paper.<br />
- In a medium bowl combine the cocoa powder and boiling water together and stir until smooth, add in the oil, buttermilk, vanilla extract and egg yolks and whisk until combined and smooth.<br />
- In a separate large bowl combined your flour, baking powder, salt, and brown sugar together and whisk until the ingredients are blended together breaking up any large pieces of brown sugar lumps.<br />
- Now combine your wet mixture into the large bowl with your dry mixture and mix until the ingredients are wet, be careful to not over mix.<br />
- In a electric mixer add your egg whites and mix on medium speed for 2 min. till frothy, add in the cream of tartar and beat for another 2 minutes on medium-high speed till whites start forming small peaks, Turn the mixer to high and slowly add in the sugar, continue mixing on high speed for 2 more minutes till stiff peaks form.<br />
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<tr><td class="tr-caption" style="text-align: center;">Soft peaks</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEierY_mv5_zxKx_Ijt1Q0p9rWbGO7BFISAFDB0kr0P8BOtx1dzU-t10dPDwQDBP78UDjfr-PQr72gKXn1ArbzNVsYtnYDUkZVH1yoqtku6I0Sull_9FUXfewF3UMUPQk4sMXhTN2B9_sQ/s1600/DSC_0211pic.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEierY_mv5_zxKx_Ijt1Q0p9rWbGO7BFISAFDB0kr0P8BOtx1dzU-t10dPDwQDBP78UDjfr-PQr72gKXn1ArbzNVsYtnYDUkZVH1yoqtku6I0Sull_9FUXfewF3UMUPQk4sMXhTN2B9_sQ/s320/DSC_0211pic.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stiff peaks</td></tr>
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- Using a spatula fold in the whites into your chocolate batter 1/3 of the whites at a time until all is completely incorporated. <br />
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- Using a ice cream scoop fill your paper-lines up 3/4 full and bake for about 10-13 minutes or until a toothpick inserted in the middle comes out clean. For the 8 inch cake bake for about 45 minutes.<br />
- Cool the cupcakes on a wire rack, once cool decorate with your buttercream<br />
*Note: when the cupcakes come out they will shrink a little so dont be alarmed.<br />
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<b>Raspberry Buttercream</b><br />
Adapted from <a href="http://www.grandbaby-cakes.com/2013/02/dark-chocolate-cake-with-raspberry.html">Grandbaby Cakes </a><br />
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<b>Ingredients</b><br />
<br />
1 cup butter at room temp<br />
3/4 cup raspberry jam<br />
2 cups powdered sugar<br />
2 tablespoons whipping cream or milk<br />
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<b>Directions</b><br />
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- In a electric mixer beat or butter on medium-high speed till light and fluffy about 3 minutes, add in the jam and continue beating on medium high until fluffy about 3 more minutes.<br />
- Gradually add in your powdered sugar, using the milk or cream to help thin it out. Mix until all is combined and smooth about another 2-3 minutes. Pipe your buttercream onto the cooled cupcakes<br />
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<b>Chocolate Ganche</b><br />
Adapted from <a href="http://www.grandbaby-cakes.com/2013/02/dark-chocolate-cake-with-raspberry.html">Grandbaby Cakes </a><br />
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<b>Ingredients</b><br />
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8 ounces semi sweet chocolate chips<br />
1 cup heavy whipping cream<br />
1/3 cup light corn syrup<br />
2 teaspoons vanilla<br />
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<b>Directions</b><br />
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- Place your chocolate chips into a medium bowl and set aside<br />
- In a small saucepan heat your whipping cream on medium heat on the stove until just boiling<br />
- Pour the hot cream on top of your chocolate chips and let sit for 2 minutes.<br />
- Add in the corn syrup and vanilla and whisk till smooth. <br />
- Place your frosted cupcakes into the freezer for or refrigerated for 30 minutes and then dip into the cooled ganche, place back in the fridge or freezer (if your short on time) to set the ganche.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSrfRlosXTQYfwf4bpJYOhyphenhyphensDH_RTEtwJMErr9fOZGZTnVFIuLQOYF_zcHQvVRKDRcaPWop5HD5ezYQ9-aeQWRTMW9JGz7wJ7Hrz2NX_cgfWVg6RfrMiv0l6wWvWgKcYSlGApwQoLDeQ/s1600/DSC_0240pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSrfRlosXTQYfwf4bpJYOhyphenhyphensDH_RTEtwJMErr9fOZGZTnVFIuLQOYF_zcHQvVRKDRcaPWop5HD5ezYQ9-aeQWRTMW9JGz7wJ7Hrz2NX_cgfWVg6RfrMiv0l6wWvWgKcYSlGApwQoLDeQ/s640/DSC_0240pic.jpg" width="640" /></a></div>
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I link up to these great <a href="http://www.oishiitreats.blogspot.jp/p/where-i-party.html">parties!</a>Oishii Treatshttp://www.blogger.com/profile/03210282169571024666noreply@blogger.com3tag:blogger.com,1999:blog-8537690702472716876.post-54290996716068297702013-05-27T19:30:00.001+09:002013-05-27T19:30:45.914+09:00A juicing experience: Ruby Red Juice <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWbm4amnpzqbXo4hIxBVSdoNfbILS1JiKJJiMMI7SkwR30qgFEnAdewWgE1FYIBLe3jXj3f2UClWho6XXwQYzOW6mAnzivGNN73GSebIHiYL4-KIhyphenhyphenRy0J7sy-4kvKrboQOjq47TLGpg/s1600/DSC_0190pic.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWbm4amnpzqbXo4hIxBVSdoNfbILS1JiKJJiMMI7SkwR30qgFEnAdewWgE1FYIBLe3jXj3f2UClWho6XXwQYzOW6mAnzivGNN73GSebIHiYL4-KIhyphenhyphenRy0J7sy-4kvKrboQOjq47TLGpg/s640/DSC_0190pic.jpg" width="640" /></a></div>
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Military Life: Did you know all military members have to pass a annual/semi annual physical fitness test every year (PT test as we like to call it). If you dont you could potentially be kicked out of the military for not staying physically fit. The military puts a lot of emphases on being "fit to fight" you wont do yourself or any of your battle buddies any good if you are huffing and puffing in your 50 lbs Kevlar gear in the desert under hostile conditions, trust me that gear is heavy I know. Now we're all not constantly deployed or in hostile conditions, but you still need to stay fit incase you have to be deployed, not to mention its just healthier and better for you if you are constantly striving to be or stay fit. Plus talk about a good motivator to get your butt in the gym, (at least for me it is) its either workout and stay in shape or basically get fired! In the last few years as I start to creep up into my late 20's, dare I say close to 30 :/ I have found it harder and harder to keep those pesky pounds off, I was not fortunate enough to be blessed with the skinny gene, I have always had to make sure that I not only eat healthy but I have to add daily exercise into my routine or poof I swear in 3 months I can put on 10 lbs. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNi7fONcF5L8I5skC0YmMRv6LNLcqRL1pJ0V9mNi2b2lsPxdt6eGK2FZZhLEhx7OIORfgZJuVEFn74AdFTZ7MK6L00zRDYXL-RWs4w_rJayZcNrXtqkBHHplx87_Yogi95NMv0yLdiwQ/s1600/DSC_0154pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNi7fONcF5L8I5skC0YmMRv6LNLcqRL1pJ0V9mNi2b2lsPxdt6eGK2FZZhLEhx7OIORfgZJuVEFn74AdFTZ7MK6L00zRDYXL-RWs4w_rJayZcNrXtqkBHHplx87_Yogi95NMv0yLdiwQ/s400/DSC_0154pic.jpg" width="308" /></a></div>
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Because of my constant need and my own personal desire to stay healthy and fit, I have been trying to incorporate more vitamins into my diet. My kryptonite is a multivitamin, this girl cannot talk adult sized multivitamin without getting sick, seriously it will come right back up (sorry not trying to gross you out), I've tried taking Flintstone vitamins but I'm the worst at remembering to take it and even when I do they still make me somewhat nauseas. Recently I came across an article about juicing and how juicing your veggies and fruits deliver their vitamins and nutrients straight into your blood stream because your stomach doesn't need to break down or digest any of the fibers from the produce. Well, I received a juicer a couple of months ago for a birthday present from my hubby, and he was smart and didn't buy a super expensive one, he got me something mid price and would get the job done and I could not be happier with my juicer.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBBP6hzxZna9AmTA4qyUIrKKigjlWwTbx_jYpVDnze5SErvCgbrd4tx-jUvvwOBE-Tr_D1inOXwosQqaHR4vyKvXy4bXN3uzEbEChJp5hivuuZfI4VlQknTXygFwuyRF-xEq6Bpaj_tA/s1600/DSC_0172pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBBP6hzxZna9AmTA4qyUIrKKigjlWwTbx_jYpVDnze5SErvCgbrd4tx-jUvvwOBE-Tr_D1inOXwosQqaHR4vyKvXy4bXN3uzEbEChJp5hivuuZfI4VlQknTXygFwuyRF-xEq6Bpaj_tA/s320/DSC_0172pic.jpg" width="213" /></a></div>
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I love taking random fruits and veggies from the fridge and juicing them to see what delicious concoctions I can create, not only do I enjoy taking my vitamins in juice form but its quite filling and I sometimes will drink a big glass of juice as a meal replacement. You'll also find out quickly which combinations dont work while juicing, like celery ...Yuck, seriously I'm not kidding freakin gross! I dont know what it is but I thought I would like cerely, I cook with it, I like to eat it raw but I found that I do not like it juiced at all, it literally runis any juice if I add a stalk of celery in it, its just so over powering and bitter? not sure how else to explain it, but celery will probably never end up in a juice of mine ever again, especially not after having to choke down a juice I made recently with celery in it, because I refused to toss it down the drain, especially when most fruits and veggies are pretty pricy here in Japan. Other than hating on celery I really enjoy beets, they have a distinct taste but not in a bad way, and juicing beets produces the most gorgeous ruby color. This particular juice is very beety, if its too overwhelming try adding grapefruit. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJB__H8DGw58qB4EhyphenhyphenWYOjNQIenqTB4-8tH7XoHINnro4GCxfyW5K4pwQAO6Ea-N1gzWw5JPRacSYxUJv3xKURpoqsJVG6tqtjOSktR9T8UsVmgskS9vjbPbhxSkN4i5o-aGnBaA7zhQ/s1600/DSC_0184pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJB__H8DGw58qB4EhyphenhyphenWYOjNQIenqTB4-8tH7XoHINnro4GCxfyW5K4pwQAO6Ea-N1gzWw5JPRacSYxUJv3xKURpoqsJVG6tqtjOSktR9T8UsVmgskS9vjbPbhxSkN4i5o-aGnBaA7zhQ/s640/DSC_0184pic.jpg" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFgR0ToCiPcEPuGxdpmzsQix26XwJI_c_v34wSzFQj_R1rCeSNbeno4sJ3PMVwT-SGTez2SP_FjbX_QCy06HJtz5rFQ27XMZtxSV9v4TvIYrwszyl7t4E0bi1Y32l4YEt1AH_OwhM88g/s1600/DSC_0105pic.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFgR0ToCiPcEPuGxdpmzsQix26XwJI_c_v34wSzFQj_R1rCeSNbeno4sJ3PMVwT-SGTez2SP_FjbX_QCy06HJtz5rFQ27XMZtxSV9v4TvIYrwszyl7t4E0bi1Y32l4YEt1AH_OwhM88g/s320/DSC_0105pic.jpg" width="201" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This picture does not represent the amount <br />I put into the juice, just the produce I used,<br /> I used almost half of what you <br />see here for my juice (not shown is lemon)</td></tr>
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<b>Ruby Red</b><br />
<span style="font-size: x-small;">Recipe by Oishii Treats</span><br />
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<b>Yields:</b> 8 oz<br />
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<b>Ingredients</b><br />
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1/2 (2" in diameter) Beet, peeled and sliced small enough to fit in your juicer<br />
1/2 (5 inch long) Sweet Potato, sliced<br />
1 small carrot or 5-6 baby carrots<br />
1 small apple, sliced and remove seeds<br />
1 inch sized piece of ginger<br />
2 think slices of a lemon, cut off the peel<br />
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<b>Directions</b><br />
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-Add all ingredients into your juicer, once juiced, stir all together and enjoy.<br />
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This is a rough estimate of the nutrition and vitamins of this particular juice from using Juice Recipes <a href="http://juicerecipes.com/build/">Juice Builder</a><br />
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Calories: 108 Potassium: 497 mg Vitamin A: 52.5% Vitamin C: 15.96% Calcium: 3.55% Iron: 10.56%<br />
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Note: If the juice is too beety try adding some grapefruit for a more sweet and sour flavor.<br />
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<br />Oishii Treatshttp://www.blogger.com/profile/03210282169571024666noreply@blogger.com2tag:blogger.com,1999:blog-8537690702472716876.post-7292143680480551202013-05-19T15:37:00.000+09:002013-06-25T19:24:54.252+09:00Old Fashioned Oatmeal Raisin Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVkCTFz1UFZydVk2D8t8ywDk7RsYjh1ZG-H7sSCKlbVGSZ2rQPE_Bl7ka-FiMQ03EWTYysOVrbpEvUYi54IZSy590Sp2NykCACPfOJI7P6ehSwZZJV7hJsN_g7WasytP_uAQ4Dn8gPBA/s1600/DSC_0129pic.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVkCTFz1UFZydVk2D8t8ywDk7RsYjh1ZG-H7sSCKlbVGSZ2rQPE_Bl7ka-FiMQ03EWTYysOVrbpEvUYi54IZSy590Sp2NykCACPfOJI7P6ehSwZZJV7hJsN_g7WasytP_uAQ4Dn8gPBA/s640/DSC_0129pic.jpg" width="640" /></a></div>
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Military Life: Okay, so I'm swimming in oatmeal right now, I have about 3 giant containers of oatmeal currently in my pantry and there is no possible way me and my husband can finish it all before their expiration date. Now I didn't go to the store and purposely buy an over abundance of oatmeal on my own, I acquired most of it from friends PCSing (Permanent change of Station). We like our acronyms in the military.</div>
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In the military we normally move about every 3 to 4 years. You'll stay at one base for a period of time until you receive orders for another base somewhere around the world. So usually your neighbors and friends around you are constantly moving in or moving out and that means people have to get rid of persihbles they cannot pack with them, because honestly you wont see your house hold goods for about 2 months while moving to another base. </div>
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One of my neighbors just packed her goods for Germany (I'm jealous!) and had a ton of left over baking goods and donated them to me. So now its up to me to put all this oatmeal to good use and why not make something that is nostalgic to childhood and bake some delicious chewy oatmeal raisin cookies. I love my cookies with tons of oatmeal and raisins in every bite, some people are raisin haters, but not I, please give me a cookie loaded with sweet raisins. </div>
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I made these cookies with a limited amount of sugar (no white sugar either) tons of raisins and added some cinnamon and ginger. These cookies baked up nice and plump with the raisins giving the cookie some added sweetness, these go perfect with a giant glass of milk. More oatmeal goodies to come, can't wait to share another oatmeal cookie version with you soon, a little hint theres going to be coconut : )</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzK1WQoscWjxNmV9itLlcnf8TDGR-pWLn2meb0yezO2n5QyYBtWUIvPZBfomPge-thDq9jFQ2XiBzUBBcgGqQ14krA-xgZViIixQZLKG5BZVSUvSn5Vufxbw0TcBWUEvqUFOddDHUOwA/s1600/DSC_0145pic.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzK1WQoscWjxNmV9itLlcnf8TDGR-pWLn2meb0yezO2n5QyYBtWUIvPZBfomPge-thDq9jFQ2XiBzUBBcgGqQ14krA-xgZViIixQZLKG5BZVSUvSn5Vufxbw0TcBWUEvqUFOddDHUOwA/s640/DSC_0145pic.jpg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQe-LCiJlcnIfyORnakb_VVsmXm4N-B2r_Z40x6HI5p12J5wkXetEwu-qqRSqv7JxWK5VzwX6Nkk894iUaDI13cwfrsJPB9DKWMrX5pWqIW1FIZ5qAwEi6ExgPzNgyo3k4xHTUQxfTg/s1600/DSC_0127pic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQe-LCiJlcnIfyORnakb_VVsmXm4N-B2r_Z40x6HI5p12J5wkXetEwu-qqRSqv7JxWK5VzwX6Nkk894iUaDI13cwfrsJPB9DKWMrX5pWqIW1FIZ5qAwEi6ExgPzNgyo3k4xHTUQxfTg/s320/DSC_0127pic.jpg" width="320" /></a><b></b><br />
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<b><b><b>Old Fashioned Oatmeal Raisin Cookies</b></b></b></div>
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<span style="font-size: x-small;">Recipe from Oishii Treats</span><br />
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<b>Yields: </b>30-34 cookies<br />
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<b>Ingredients</b><br />
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2 cups old fashioned oatmeal<br />
1 1/4 cups flour<br />
3/4 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 teaspoon ground cinnamon<br />
1/4 teaspoon ground ginger<br />
3/4 cup butter (12 tablespoons), at room temp<br />
1 cup packed dark brown sugar<br />
2 eggs<br />
2 teaspoon vanilla extract<br />
1 cup rasins<br />
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<b>Directions</b><br />
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- Preheat the oven to 350 degrees and line a cookie sheet with parchment paper<br />
- In a large mixing bowl whisk together the oatmeal, flour, baking soda, salt, cinnamon and ginger and set aside.<br />
- In a electric mixer beat your butter and brown sugar together until fluffy, scraping the side of the bowl when needed, about 3 minutes. Add in your eggs one at a time until fully incorporated and then your vanilla extract.<br />
- On low speed slowly add in your dry ingredients, scrapping down the side of the bowl to get all the flour combined, once done switch to medium/high speed and mix the dough until all ingredients are combined. Add in the raisins and mix for 30 seconds.<br />
- Using a spoon roll about a 1inch ball of dough and slightly flatten with the palm of your hand, place the on the cookie sheet about 2 inches apart from one another, I could fit about 9 on my cookie sheet.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcc-EqS-3nyqM2YxezEhK1ONbDaCTH5zSi-AAjt1luA3UWlhe8KYH9gHy6yB3SWS2g-9Wb1KWPaXLJFy-AF7754hHjAyTPHQOz4LZ8H9NSDxx7Iys9bWfrabqoGWjnR2Z4aLPKbyD0KA/s1600/DSC_0125pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcc-EqS-3nyqM2YxezEhK1ONbDaCTH5zSi-AAjt1luA3UWlhe8KYH9gHy6yB3SWS2g-9Wb1KWPaXLJFy-AF7754hHjAyTPHQOz4LZ8H9NSDxx7Iys9bWfrabqoGWjnR2Z4aLPKbyD0KA/s320/DSC_0125pic.jpg" width="320" /></a></div>
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- Bake for 13-14 minutes, remove from oven and let sit on the cookie sheet for 4 minutes and then transfer to a wire rack to cool completely. Store in an air tight container for up to 3 days.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYRTioyisdGablnoOXhxz_L6a6mxhs9-z-Z6Y3uR3yP0N0nOfr41dZjDHaxNOTk83khu9qj_3Gu0COvPn1W0C-isySfXdzmKXRAPJ7_688Y9kxLqnupSJlb_B2DyUaVb2Ktx3jyQ1C0g/s1600/DSC_0158pic.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYRTioyisdGablnoOXhxz_L6a6mxhs9-z-Z6Y3uR3yP0N0nOfr41dZjDHaxNOTk83khu9qj_3Gu0COvPn1W0C-isySfXdzmKXRAPJ7_688Y9kxLqnupSJlb_B2DyUaVb2Ktx3jyQ1C0g/s640/DSC_0158pic.jpg" width="640" /></a></div>
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<br />Oishii Treatshttp://www.blogger.com/profile/03210282169571024666noreply@blogger.com3tag:blogger.com,1999:blog-8537690702472716876.post-63247674224706008352013-05-12T18:33:00.002+09:002013-05-12T18:33:26.422+09:00Baklava Cupcakes <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoBBh9_yOd0-jPsuZJpnIYfwztqr6va2vzj8wJkq2dn1QfwjHXaJda1HnBQxsL8zwrTLPtEyZObOwfZ8BaGyMuWfVkp_nuxCxTcLq0gNPDWVLXcnjQh1eT6WVdgNRBmHqhR73QI9gABQ/s1600/DSC_0227pic.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoBBh9_yOd0-jPsuZJpnIYfwztqr6va2vzj8wJkq2dn1QfwjHXaJda1HnBQxsL8zwrTLPtEyZObOwfZ8BaGyMuWfVkp_nuxCxTcLq0gNPDWVLXcnjQh1eT6WVdgNRBmHqhR73QI9gABQ/s640/DSC_0227pic.jpg" width="640" /></a></div>
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Lately I could not stop thinking about Baklava, for over a week all I could think about was the delicious layers of nuts and honey between crisp phyllo dough and contemplated if I was going to make a traditional Baklava or go crazy and create a cupcake that is reminiscent of Baklava.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNTB0M2fgsghnKMCHmOf7ehWp7b8xwOl5nhljuFJysEEA9PAGMNDOD2sok_LMEgWGdKgDyoSitNIewjS8Kjd3tVnrAbBzmZ5fSa6sYXWVkMxINz5AAjqW6a-zpSkf0b7Q6MbqE96aJdw/s1600/DSC_0209pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNTB0M2fgsghnKMCHmOf7ehWp7b8xwOl5nhljuFJysEEA9PAGMNDOD2sok_LMEgWGdKgDyoSitNIewjS8Kjd3tVnrAbBzmZ5fSa6sYXWVkMxINz5AAjqW6a-zpSkf0b7Q6MbqE96aJdw/s640/DSC_0209pic.jpg" width="426" /></a></div>
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I choose to go crazy! I spent over a week trying to come up with a baklava cupcake recipe, my main reason to make it as a cupcake was to avoid using phyllo dough, that stuff frustrates the crap out of me. I swear I rip or tear about half the phyllo dough just trying to painstakingly separate it from each other, I honestly get so mad that I just want to wad up every piece I tear and throw it across the room. So by making baklava into a cupcake I can avoid that annoying phyllo dough, and that is what I would like to share with you today a Baklava Cupcake, same great taste of Baklava without the frustrating phyllo dough. (no offense to phyllo dough your great and all but very high maintenance)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk63ocxgAmR4Tg7RiTDQFWNwF5AXjriIrszS2MCbu-l5_ODOdTeGYfY5JRzTSfmMjuLkRQGK6IQzrRk0M3wE_hHlYJcihyphenhyphenthyphenhyphenvX3njxpOzJRoSrYogap6MCPQpQbQl1nQDnPw2imffsg/s1600/DSC_0184pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk63ocxgAmR4Tg7RiTDQFWNwF5AXjriIrszS2MCbu-l5_ODOdTeGYfY5JRzTSfmMjuLkRQGK6IQzrRk0M3wE_hHlYJcihyphenhyphenthyphenhyphenvX3njxpOzJRoSrYogap6MCPQpQbQl1nQDnPw2imffsg/s640/DSC_0184pic.jpg" width="640" /></a></div>
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These cupcakes turned out incredible soft, thanks to the cake flour, I also added some of the honey syrup and nuts to the batter to create more texture. Once the cupcakes were baked and cooled a hole was made in the middle of each cake and filled with the nut and honey mixture and then topped with a honey buttercream. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDH9cY82RgfxwG4R8jXP6dAqHogEwdj4aw8GOUA3eZgPwzqxl2sAK-UZbmLZOM4oTpU2LheQE0nI5wHaYfeUe3Od3LDX4QG3jSUNx2N4sDvJBDwnLIkgBAxXfJ5QqwLBFpTkd-U35fA/s1600/DSC_0179pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDH9cY82RgfxwG4R8jXP6dAqHogEwdj4aw8GOUA3eZgPwzqxl2sAK-UZbmLZOM4oTpU2LheQE0nI5wHaYfeUe3Od3LDX4QG3jSUNx2N4sDvJBDwnLIkgBAxXfJ5QqwLBFpTkd-U35fA/s640/DSC_0179pic.jpg" width="640" /></a></div>
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Now I know There are a few components to this recipe it could seem overwhelming but its really easy and whats nice about this recipe is you can make the sweet honey syrup a day or two ahead as well as the toasted nuts until you are ready to make the cupcake, plus there will be extra nuts and honey left over to use for any evil plans you might have for them. i.e. use as a topping on ice cream, stir the honey into tea, dip apples in the honey and nuts, so many uses!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU0NuTWQwQmN1U-Z66F6DKCMs5Qx4t9Zu-J9Xo2fVrpamOdStQw1VuAfkrmIsC6XcFLvLplR0GWYeRYPWCsaCD2-WEZ3K-lkJKIzXa1cublS4NaXPx9lK4RDRkp01M1hGlFu6gVhZMhA/s1600/DSC_0244pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU0NuTWQwQmN1U-Z66F6DKCMs5Qx4t9Zu-J9Xo2fVrpamOdStQw1VuAfkrmIsC6XcFLvLplR0GWYeRYPWCsaCD2-WEZ3K-lkJKIzXa1cublS4NaXPx9lK4RDRkp01M1hGlFu6gVhZMhA/s640/DSC_0244pic.jpg" width="640" /></a></div>
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<b>Baklava Cupcakes</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioDAnokTVv86D8uBZmin2E1Vre5enhewA4N0C6vp92DhKUQCfci7Oj9EYpqWFWBV64JXtAPlu4Pl0QKpaYu4tPhwJqqcWsKne6zuZ5SLRrBib-4XL78rcNJcryf9r6UW8hCshDD5QZoQ/s1600/DSC_0225pic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioDAnokTVv86D8uBZmin2E1Vre5enhewA4N0C6vp92DhKUQCfci7Oj9EYpqWFWBV64JXtAPlu4Pl0QKpaYu4tPhwJqqcWsKne6zuZ5SLRrBib-4XL78rcNJcryf9r6UW8hCshDD5QZoQ/s200/DSC_0225pic.jpg" width="133" /></a>Oishii Treat Original<br />
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<b>Yields:</b> 15-18 Cupcakes<br />
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<b>Sweet Honey Syrup (This can be made ahead of time)</b><br />
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1 cup grade A honey<br />
1 cup sugar<br />
3/4 cup water<br />
2 cinnamon sticks<br />
1 tablespoon fresh lemon juice<br />
1 inch strip of a lemon peel<br />
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<b>Directions</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLIFHXO_JkyQPO2VZqxZHcd8s315rTZ11fIu6HYSw6-iQKwciPGsZkkgFaxMeQb-NdYExjxxQZEjHDpWztAePHi3cAZA3uQsoanvQlO0hU41k93hD3I4eu9eqiCtj99pOh6Cex4MHcZA/s1600/DSC_0110pic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLIFHXO_JkyQPO2VZqxZHcd8s315rTZ11fIu6HYSw6-iQKwciPGsZkkgFaxMeQb-NdYExjxxQZEjHDpWztAePHi3cAZA3uQsoanvQlO0hU41k93hD3I4eu9eqiCtj99pOh6Cex4MHcZA/s200/DSC_0110pic.jpg" width="200" /></a>- In a medium pot on medium high heat, combined all your ingreiendts together and stir with a wooden spoon until the sugar is dissovled and the mixture starts to boil.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtWrxGv9Ypa1c5rgBuRg9ARCmC2Kfpb9W_vnILEacFLUk87p1vdr8TbquH2rEu_on7b9IAfVLIhuwOGuMrc9Ah8DEiGVVon2aHS-nEhgXfAJAOBR_9a3u4CKJ3aA2C7Cm9JsC3p2yBAQ/s1600/DSC_0116pic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtWrxGv9Ypa1c5rgBuRg9ARCmC2Kfpb9W_vnILEacFLUk87p1vdr8TbquH2rEu_on7b9IAfVLIhuwOGuMrc9Ah8DEiGVVon2aHS-nEhgXfAJAOBR_9a3u4CKJ3aA2C7Cm9JsC3p2yBAQ/s200/DSC_0116pic.jpg" width="138" /></a>- Once the mixture starts to boil reduce the heat to medium and cook until the syrup has slightly thicken, about 10 minutes stirring occasionally.<br />
- Remove the sryup from the heat and discard the peel and cinnamon sticks and pour it into a glass container and place in the fridge to cool or the freezer depending on how much time you have.<br />
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<b>Nut mixture (This can me made ahead of time)</b><br />
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1 cup chopped hazlenuts<br />
1 cup chopped almonds<br />
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<b>Directions</b><br />
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- In a large skillet or frying pan toast your chopped nuts for 10 minutes or until brown. Make sure to stir the pan frequently to prevent the nuts from burning.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq9jw8Q9tWpnRrjcyiwV7BdaQzlvbRjBL9REDQrqNoM9mJq1weNLpqZ88BC9nl43QmkHCrkG2ea8Akrj5LfnwzRgOfRTFVfxsabUNA7fwUnNpVRO0g573tqUb0fi0rf-hy0KEwoMtZuA/s1600/DSC_0112pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq9jw8Q9tWpnRrjcyiwV7BdaQzlvbRjBL9REDQrqNoM9mJq1weNLpqZ88BC9nl43QmkHCrkG2ea8Akrj5LfnwzRgOfRTFVfxsabUNA7fwUnNpVRO0g573tqUb0fi0rf-hy0KEwoMtZuA/s200/DSC_0112pic.jpg" width="200" /></a></div>
- Pour the nuts into a food processor and pulse until the nuts are finely chopped, set aside.<br />
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<b>Honey Nut Cupcake</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilGo37WW2YU4IhtL-3LQP79aYgTWhSmzBN9vcIWhRAWy5tm8ALPpw_vD3j6Vyx5XPvT-f8E0p1EjBjUvxSV4R5pRdyzddvnpvc4jCn7MD15dAwlHTks3ZhclFz6uguovTfhyIyfwGoJQ/s1600/DSC_0153pic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilGo37WW2YU4IhtL-3LQP79aYgTWhSmzBN9vcIWhRAWy5tm8ALPpw_vD3j6Vyx5XPvT-f8E0p1EjBjUvxSV4R5pRdyzddvnpvc4jCn7MD15dAwlHTks3ZhclFz6uguovTfhyIyfwGoJQ/s320/DSC_0153pic.jpg" width="320" /></a><b>Ingredients</b><br />
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1 3/4 cups cake flour<br />
1 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1/2 cup butter (1 stick), at room temp<br />
1/3 cup sugar<br />
2 eggs<br />
1 teaspoon vanilla extract<br />
1/2 cup honey<br />
1/2 cup milk<br />
1/2 cup nuts<br />
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<b>Directions</b><br />
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- Preheat the oven to 350 degrees and line a cupcake pan with paper lineres<br />
- In a small bowl combine your flour, salt and baking soda together and whisk until blended, set aside<br />
- In a electric mixure beat the butter and sugar together for 3-4 minutes on medium high scraping the sides of the bowl, beat your vanilla and eggs one at a time until fully combined<br />
- Mix in your honey and beat for 30 seconds<br />
- Alternatly add your flour and milk into the batter sarting with your dry ingrednitents until completely combined<br />
- Hand mix in your nuts and fill your cupcakes 3/4 full and bake for 17-18 minutes or until a tooth pick inserted in the middle comes out clean, cool on a wire rack<br />
- Once cooled make a hole in the middle of your cupcake with either a small melon baller or special cupcake hole puncher<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFZU6HN58inff3NweViTaeWhah9dtNWwiLBEklhwpxEnFTriDFMhW6fV-7eh1bpqvRD71ZCTggskCyVks_c3r_5NMu8V6SIE8oKJreR7nL-eSh8Ufd94NwmHJxL_1lklpBIhKg3FRoHA/s1600/DSC_0193pic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFZU6HN58inff3NweViTaeWhah9dtNWwiLBEklhwpxEnFTriDFMhW6fV-7eh1bpqvRD71ZCTggskCyVks_c3r_5NMu8V6SIE8oKJreR7nL-eSh8Ufd94NwmHJxL_1lklpBIhKg3FRoHA/s200/DSC_0193pic.jpg" width="200" /></a><b>Sweet Honey Nut Mixture (for the filling)</b><br />
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1/2 cup finely chopped nut mixture<br />
2 1/2 tablespoons sweet honey syrup<br />
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<b>Directions</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfc3T83lrKbew3SEZR2gInoA_RxdhgIZ2yH-Fzgovi5geT2ntvevbo_4XxTBwzFuCuIGxl8NW3JATLwJ3fdA7HPfl5SzS7sTplmhHZoz4wDzXxOhDkCkxqAGozzIm2elZ_nPS_aVQ1GA/s1600/DSC_0119pic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfc3T83lrKbew3SEZR2gInoA_RxdhgIZ2yH-Fzgovi5geT2ntvevbo_4XxTBwzFuCuIGxl8NW3JATLwJ3fdA7HPfl5SzS7sTplmhHZoz4wDzXxOhDkCkxqAGozzIm2elZ_nPS_aVQ1GA/s200/DSC_0119pic.jpg" width="200" /></a><br />
- In a small bowl combined the finely chopped nuts and sryup together to make thick nutty paste and take about 1 teaspoon of the mixture and fill in each hole of your cupcake.<br />
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<b>Honey Buttercream</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjTg-ObJgAkvHHPdq49QaZp2pVdXYNyKOulgcOVS-SGiyGqy6Ad7SAjJXVecqzacA8pGJvoQBE6fP16cbQe4SKv8rIhndFxF2a27NtMvVeRBfRnt7lW7OIxBDGD6uNI6TnRfVTK87PCQ/s1600/DSC_0170pic.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/AVvXsEjjTg-ObJgAkvHHPdq49QaZp2pVdXYNyKOulgcOVS-SGiyGqy6Ad7SAjJXVecqzacA8pGJvoQBE6fP16cbQe4SKv8rIhndFxF2a27NtMvVeRBfRnt7lW7OIxBDGD6uNI6TnRfVTK87PCQ/s320/DSC_0170pic.jpg" width="213" /></a>Adapted from <a href="http://www.cupcakeproject.com/2012/11/the-secret-to-perfect-honey-buttercream.html">Cupcake Project</a><br />
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1/2 cup butter, at room temp<br />
2 1/2 cups powdered sugar<br />
1/4 cup sweet honey syrup<br />
1/4 cup sour cream<br />
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<b>Directions</b><br />
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- Beat the butter in a electric mixer on high for 3-5 minutes until light and fluffy<br />
- Add the powdered sugar to the butter slowly until full incorporated<br />
- Add in the honey and sour cream and beat for another 3-5 minutes<br />
- If the frosting is a little soft, set it in the fridge for 10 minutes and pipe onto cupcakes<br />
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<br />Oishii Treatshttp://www.blogger.com/profile/03210282169571024666noreply@blogger.com25tag:blogger.com,1999:blog-8537690702472716876.post-68227265842999502842013-04-28T19:50:00.000+09:002013-05-12T21:17:12.606+09:00Easy Homemade Soft Pretzels <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjngC9anQuTkYd3rB3pLrEydXxOJpgUkvJ8kYSrX_cw16uWgU0h8w2tjub-rNjafR9YRGKSQSODZTXiMuBJaBN0_3VGJiKsnaZ75toGQqsAbH85rmZq4z7nsJOeF4f1UcX6X3YikRkJQw/s1600/DSC_0106pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjngC9anQuTkYd3rB3pLrEydXxOJpgUkvJ8kYSrX_cw16uWgU0h8w2tjub-rNjafR9YRGKSQSODZTXiMuBJaBN0_3VGJiKsnaZ75toGQqsAbH85rmZq4z7nsJOeF4f1UcX6X3YikRkJQw/s640/DSC_0106pic.jpg" width="640" /></a></div>
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Who would have thought you can make quick soft pretzels at home, no venturing to a crowded and loud mall required. You're probably thinking right now, yeah right making pretzels at home is sooo time consuming, what with making the dough, kneading the dough, the rising of the dough, the boiling of the dough, etc. That's what I thought too! But due to some good fortune I stumbled across a blog that promised pretzel making would be simple and done in 30 minutes...."pshh, I gotta try this for myself", I thought. nom nom nom...excuse me, sorry im in the middle of finishing my 3rd preztel, and trying to type at the same time. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPHd1QU6cNsshtykKMqqtfDyV51j8R5krQtreocaGhBqDPRnber6GH4x2fOW0EsKA8CAav7VNDfLuxRuUvmtXoPGfG4cDC66sZ2LeHV7lL9TplbvpJ1PvoiExTY5K2UGmOCRaUP7-eaA/s1600/DSC_0142pic-2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPHd1QU6cNsshtykKMqqtfDyV51j8R5krQtreocaGhBqDPRnber6GH4x2fOW0EsKA8CAav7VNDfLuxRuUvmtXoPGfG4cDC66sZ2LeHV7lL9TplbvpJ1PvoiExTY5K2UGmOCRaUP7-eaA/s640/DSC_0142pic-2.jpg" width="640" /></a><span style="text-align: center;"></span><br />
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<span style="text-align: center;">Oh man, <a href="http://sallysbakingaddiction.com/2012/12/25/30-minute-whole-wheat-pretzels/">Sally's baking addiction</a> wasn't kidding! These were some awesome and quick pretzels. They were not only super fast to make, but there is no dough rising, no boiling, and barely any kneading involved. They were uber soft and I could barely contain myself when these bad boys came out of the oven. I wanted to stuff my face before I could even take photos, but then I snapped to it soon enough to realize if I ate all the pretzels immediately, then there would be none left to take pictures of... phew, close call. Once I took the pictures I then proceeded to stuff my face :)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5lzM4e21lAqN509nDl8TVfYsgxguJ7Inv4jI3vi7kUX1Wb6f1JjSiTGzf9P6Qq_Gnz2O8x6tF-002REkfVn4CNdA-VzuNg-LmBQ9AXyUYmRcEqAUQGCFarzx1A73v74b1b60UcNlLJA/s1600/DSC_0180pic-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5lzM4e21lAqN509nDl8TVfYsgxguJ7Inv4jI3vi7kUX1Wb6f1JjSiTGzf9P6Qq_Gnz2O8x6tF-002REkfVn4CNdA-VzuNg-LmBQ9AXyUYmRcEqAUQGCFarzx1A73v74b1b60UcNlLJA/s640/DSC_0180pic-3.jpg" width="640" /></a></div>
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I hope you try these preztels for yourself, I was always a little intimidated with pretzel making but this recipe replaced all my fears and I cannot wait to try all sorts of different variations of pretzel flavors, like cinnamon and sugar, jalapeno, chocolate....the list goes on and on. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjggtHML8Gr7PM3sZusu8aw5iUfRtivjobz2RQ0sgGKI8LaQZ8KG4y_mlHfYQtYIhWDYBkh-1sCWm8WA7OCzO2Pbb-lKXsjzFSXqpkyeaYLb-vyoQI57MKD7KeZFZNEwC02aFrIcTnwkg/s1600/DSC_0164pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjggtHML8Gr7PM3sZusu8aw5iUfRtivjobz2RQ0sgGKI8LaQZ8KG4y_mlHfYQtYIhWDYBkh-1sCWm8WA7OCzO2Pbb-lKXsjzFSXqpkyeaYLb-vyoQI57MKD7KeZFZNEwC02aFrIcTnwkg/s640/DSC_0164pic.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1TY3jB7oSlPMc_HGgnWb0R6B_wDs7JHPf3olv2Wiewi3qEleNpbNDotoGUma1U-Bidu9dUTXtqDe8rzNCeFjAhxGhF0FmZ4VYw81wMoEaBAv5s6H7KnYKdUQTMdVPrcAARTspTsEaFw/s1600/DSC_0108pic-2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1TY3jB7oSlPMc_HGgnWb0R6B_wDs7JHPf3olv2Wiewi3qEleNpbNDotoGUma1U-Bidu9dUTXtqDe8rzNCeFjAhxGhF0FmZ4VYw81wMoEaBAv5s6H7KnYKdUQTMdVPrcAARTspTsEaFw/s320/DSC_0108pic-2.jpg" width="320" /></a><b>30 Minute Homemade Soft Pretzels</b><br />
Adapted from <a href="http://sallysbakingaddiction.com/2012/12/25/30-minute-whole-wheat-pretzels/">Sally's baking Addiction</a><br />
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<b>Yields: </b>8-10 Pretzels<br />
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<b>Ingredients</b><br />
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1 1/2 cups luke warm water<br />
1 packet of highly active yeast (I used Fleischmann's)<br />
1 teaspoon salt<br />
1 tablespoon sugar<br />
4 cups all purpose flour<br />
1 large egg<br />
course sea salt<br />
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<b>Directions</b><br />
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- Preheat the oven to 425 degrees and line a cookie sheet with parchment paper.<br />
- In a large bowl, pour in the warm water and yeast, stir with a spoon until the yeast is dissolved, about 1 minute. Add in the salt and sugar and stir until incorporated.<br />
- Slowly add in the flour about 1 cup at a time, mix with a wooden spoon until it gets sticky, continue to add in all your flour and at this point is when I started to use my hands to finish mixing the dough. The dough should no longer be sticky.<br />
- Knead the dough for about 5 minutes on a lightly floured surface, once kneaded, shape into a ball, with a knife or your hands separate the dough into about 1/3 cup sections, or use smaller or bigger sections depending on how large you want your pretzels.<br />
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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/AVvXsEgfLiG-aZZrWvhk66Z2-hRxywErzE4OcIrlkKdlVF-al8dV-RYYVxm0ZLol0B-AmOcwOjC2WrISVISqKT9oL114IMGFTLnnLxhtMQX1Cr4kxhtSw3ueNnWy5-rwIWuFNNQN3Qxcvq1BlA/s1600/DSC_0098pic-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfLiG-aZZrWvhk66Z2-hRxywErzE4OcIrlkKdlVF-al8dV-RYYVxm0ZLol0B-AmOcwOjC2WrISVISqKT9oL114IMGFTLnnLxhtMQX1Cr4kxhtSw3ueNnWy5-rwIWuFNNQN3Qxcvq1BlA/s320/DSC_0098pic-3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Divide your dough into sections</td></tr>
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- Roll the dough into a long rope about 20 inches long and form the pretzel shape and place on your parchment paper.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBKpOjcx4926tld43CU_FKM_Yl9UiLW8FpMUfPOQ2PpHbVy5YIuDGr8NfXjCB7Nre3eCyBqnpjJbtqfa701h5feVzs_jh7of50tbWtY7kVuftggcg00O7TRR-cXlwlMqo9DXEQgD1NKA/s1600/DSC_0099pic-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBKpOjcx4926tld43CU_FKM_Yl9UiLW8FpMUfPOQ2PpHbVy5YIuDGr8NfXjCB7Nre3eCyBqnpjJbtqfa701h5feVzs_jh7of50tbWtY7kVuftggcg00O7TRR-cXlwlMqo9DXEQgD1NKA/s320/DSC_0099pic-2.jpg" width="320" /></a></div>
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- In a shallow bowl beat your egg and dip the pretzel (both sides) into the egg wash and place back onto your parchment paper and sprinkle with sea salt.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJrit4Z7boh-MuB_WvpUNuZbhsfBzGUcRzAT6Ihgq5kJjGksmRhv3-_6PSw5zmp5po14sngnFuJLjGGpCEZFlWM2-349-jnCEai64lKHseU1THWfRqQote2OwyLzb9lYlhtiB00iDrEw/s1600/DSC_0100pic.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJrit4Z7boh-MuB_WvpUNuZbhsfBzGUcRzAT6Ihgq5kJjGksmRhv3-_6PSw5zmp5po14sngnFuJLjGGpCEZFlWM2-349-jnCEai64lKHseU1THWfRqQote2OwyLzb9lYlhtiB00iDrEw/s320/DSC_0100pic.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dipped in egg wash</td></tr>
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- Bake for 10 minutes at 425 degrees, and turn the oven to broil for the last 3-4 minutes until the tops of the pretzel are golden brown, be careful to keep an eye on the pretzels once you switch it to broil because it might take only a couple of minutes for your pretzels to brown depending on your oven.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6KhVsxUerrtgSnh_8OD-106ggBPOfqvgpPidMn1ZZNOvlU8gBeue6ux15Hv-XULadxdptySKB1uFBpBVmnQJHcg-IG0f6iO3A0sxOG_1Dbs0KwD3-0Mr6CU0huWebbXKY1YZpmMLMg/s1600/DSC_0176pic-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6KhVsxUerrtgSnh_8OD-106ggBPOfqvgpPidMn1ZZNOvlU8gBeue6ux15Hv-XULadxdptySKB1uFBpBVmnQJHcg-IG0f6iO3A0sxOG_1Dbs0KwD3-0Mr6CU0huWebbXKY1YZpmMLMg/s320/DSC_0176pic-2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This was left in 4 minutes once switched to broil</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4szfDOFECagz0OZWLEb8qQZlSuun_4F3Q56jXrm2NkTFftp6LgB2ynQJ3epUmHpwF-qJ1jbWHw-2x-Cmf5QIg5dv_g_YyQBrqN-wdhyTJ9IbtT1nD6sLGjlwXTBY1VRLFqXrhsrFpgw/s1600/DSC_0145pic-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4szfDOFECagz0OZWLEb8qQZlSuun_4F3Q56jXrm2NkTFftp6LgB2ynQJ3epUmHpwF-qJ1jbWHw-2x-Cmf5QIg5dv_g_YyQBrqN-wdhyTJ9IbtT1nD6sLGjlwXTBY1VRLFqXrhsrFpgw/s320/DSC_0145pic-2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This was left in for 3 minutes once switched to broil</td></tr>
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I link up to these awesome <a href="http://www.oishiitreats.blogspot.jp/p/where-i-party.html">parties!</a> including the newest addition <a href="http://bunnyeatsdesign.com/our-growing-edge/">Our Growing Edge </a>over at <a href="http://bunnyeatsdesign.com/">Bunny Eats Design.</a> </div>
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Oishii Treatshttp://www.blogger.com/profile/03210282169571024666noreply@blogger.com22tag:blogger.com,1999:blog-8537690702472716876.post-75320373551506261602013-04-21T19:52:00.000+09:002013-04-21T20:56:04.622+09:00Gotta Love Coconut Oil: Strawberry Banana Muffins w/ Streusel Topping<div class="separator" style="clear: both; text-align: center;">
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I've been on a mission lately to dust off some of my kitchen gadgets and pans I've bought months ago and finally let them complete their mission in life. </div>
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I've have this jumbo muffin pan, which has been sitting in the back of the cabinet underneath the multiple loaf pans, regularly used cupcake tins, and donut pans. Just sitting there sad and lonely, and I started to feel sorry for it. I know I know it sounds silly, why should I feel sorry for a inanimate object. But I do, becuase why bother buying something if you aint going to use it, then your just wasting money and taking up space in your tiny kitchen that can barley hold all the kitchen crap you've already accumulated over the years....am I right? </div>
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So today was the day the jumbo muffin tin was going to have its day in the oven. I adapted my nanas banana bread recipe and came up with one hell of an oishii muffin. I love using coconut oil in place of butter or vegetable oil, not only is it better and healthier for you but it gives the baked goods an extra special flavor that you wouldn't get with butter or vegetable oil. These Jumbo muffins are great for breakfast along with a cup of coffee or as a snack. They are loaded with fruit and incredible moist, thanks to the rippend bananas, greek yogurt and coconut oil. You got to give these a try, if you're not a strawberry fan then you can easily switch out the strawberries for blueberries, raspberries or just use bananas. </div>
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Now go save a lonely unused kitchen gadget or pan today and you'll be happy you did.</div>
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<b>Jumbo Strawberry Banana Muffins with a Streusel Topping </b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinRhAN3QuI5fC5PYl0BUc-id3k_0T0g1uu7yyeDMQQ_2B2dP8XiqDgyUh4Eq23VduwmT4B6gCd5LG007chSZAyIA0zqpIoPiwT99KS9ICBlm6TBallanesp_fkemqwJfRCtSG-mgIRGQ/s1600/DSC_0135pic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinRhAN3QuI5fC5PYl0BUc-id3k_0T0g1uu7yyeDMQQ_2B2dP8XiqDgyUh4Eq23VduwmT4B6gCd5LG007chSZAyIA0zqpIoPiwT99KS9ICBlm6TBallanesp_fkemqwJfRCtSG-mgIRGQ/s320/DSC_0135pic.jpg" width="320" /></a>Adapted my nana's recipe<br />
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<b>Yields:</b> 6 jumbo muffins<br />
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<b>Ingredients </b><b>For the Streusel</b><br />
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1/2 cup brown sugar, packed</div>
1 tablespoon sugar<br />
1/2 cup flour<br />
1/2 teaspoon cinnamon<br />
1/4 teaspoon salt<br />
5 tablespoons cold unsalted butter, sliced into chunks<br />
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<b>Ingredients for the Muffins</b><br />
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2 large ripe banans<br />
1/3 cup coconut oil<br />
4 oz container of vanilla greek yogurt about 1/3 cup<br />
1 egg<br />
2/3 cup sugar<br />
zest of 1 lemon<br />
1 teaspoon baking soda<br />
pinch of salt<br />
1 1/2 cups flour<br />
3/4 cup diced strawberries<br />
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<b>Directions for Streusel</b><br />
<b><br /></b>In a medium bowl, combine the dry ingredients and add in the cold butter using your hands to mix and squeeze the mixture together crumbling it up. once complete cover and place in the freezer until ready to top on the batter.<br />
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<b>Directions for the Muffins</b><br />
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- Pre heat oven to 350 degrees and line a 6 muffin jumbo pan with jumbo paper-liners<br />
- In a large bowl mash your ripe bananas, (i used a potato masher), and using a wooden spoon add in the coconut oil, yogurt, and egg, lemon zest and mix until combined.<br />
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- Mix in the sugar, baking soda, and salt and lastly add in the flour and mix just enough until the ingredients are combined.<br />
- Fold in the strawberries<br />
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- Evenly divide the batter between each paper lined muffin tin, they will be filled about 2/3 full. Divide the streusel evenly among the muffins add a little or a lot to each muffin, I recommend a lot.<br />
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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/AVvXsEjoAWldx1d9DiotOxpwntjklZfA_VQ0ZbJD3jog0nGZ6VEPmMDnyaoD_A1m-04l-5kAIIQHl_KtYSXsgjM3b3yT7gaVlgFCEOo9FABwXvqrfXM0oIFNXvM_vrVrhVkIDNI9GNRVRgz_MQ/s1600/DSC_0105pic-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoAWldx1d9DiotOxpwntjklZfA_VQ0ZbJD3jog0nGZ6VEPmMDnyaoD_A1m-04l-5kAIIQHl_KtYSXsgjM3b3yT7gaVlgFCEOo9FABwXvqrfXM0oIFNXvM_vrVrhVkIDNI9GNRVRgz_MQ/s200/DSC_0105pic-2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add streusel before they are baked.</td></tr>
</tbody></table>
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- Bake for 27-30 minutes or until a toothpick inserted in the middle comes out clean and cool on a wire rack.</div>
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<br />Oishii Treatshttp://www.blogger.com/profile/03210282169571024666noreply@blogger.com6tag:blogger.com,1999:blog-8537690702472716876.post-58818457085420526872013-04-16T18:56:00.003+09:002013-04-20T18:45:53.926+09:00Show me your Pucker Face! Lemon Curd Filled Cupcakes with Lemon Buttercream <!--[if !mso]>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZXz7R1yzUS7_wzPLnBhQKesvKSD6ezIR_f32A2g41D7tkt0YwaxdKrZlIJUau0IlmfUy2rIq0NuxG1X8yLbBShqBbj1-R9Q3pkjxnOfOyrV5uDp0CjLUQtOjlBJS7QW5LjFiKmzMUg/s1600/DSC_0209pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZXz7R1yzUS7_wzPLnBhQKesvKSD6ezIR_f32A2g41D7tkt0YwaxdKrZlIJUau0IlmfUy2rIq0NuxG1X8yLbBShqBbj1-R9Q3pkjxnOfOyrV5uDp0CjLUQtOjlBJS7QW5LjFiKmzMUg/s640/DSC_0209pic.jpg" width="640" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
I love
spring! You know why I love spring? Because it means winter is
finally over and summer is coming, and the threat of a unexpected snow storm is
finally dissipating with the warmer breeze. You know the
weather is changing when your little city you live in starts teeming with life
again, people are out of hibernation and they are working in their gardens,
kids are playing outside and people are out walking their dogs and riding
bikes. It felt like a ghost town in the winter time and I'm just so happy
to finally be able to enjoy the warm weather again and go out and hike and just
soak up some much needed vitamin D. Of course for this ginger kid that
means with plenty of SPF applied. </div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitoc2lTzWuh5fdMjIldDMZ6V4SeIfsQFJFx61BTe_6PzENLbt-TSlly3jqhkKDce4tmglKXI9L35VuefaF-MDB8bYeBzNj-FhiPAJK49irTRPqFm4vXdiDKGeBiCq4J_KPbQ6sdPWgqg/s1600/DSC_0183pic-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitoc2lTzWuh5fdMjIldDMZ6V4SeIfsQFJFx61BTe_6PzENLbt-TSlly3jqhkKDce4tmglKXI9L35VuefaF-MDB8bYeBzNj-FhiPAJK49irTRPqFm4vXdiDKGeBiCq4J_KPbQ6sdPWgqg/s640/DSC_0183pic-2.jpg" width="640" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
In honor
of spring finally arriving in Northern Japan I wanted to make something light,
bright and a little tart. These Lemon Cupcakes do the trick, especially the
tart lemon curd filling that are added to the inside of each cupcake. I made
sure to reduce the sugar in the cupcake, only because the frosting is sweet and
makes up for the not very sweet cake. <o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWuRoYOIZkcH-L0oIWdb5CETRxATaCTwRjYpjzdEghGAqmhywysIx7A31nIzPtGUWh0SFY5K-3zSirUljal_1LkHyS1EowRfuZE6dwDBySbSRkAA8PkRnZw91y9teBPiiB0X2dhAoodA/s1600/DSC_0200pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWuRoYOIZkcH-L0oIWdb5CETRxATaCTwRjYpjzdEghGAqmhywysIx7A31nIzPtGUWh0SFY5K-3zSirUljal_1LkHyS1EowRfuZE6dwDBySbSRkAA8PkRnZw91y9teBPiiB0X2dhAoodA/s640/DSC_0200pic.jpg" width="640" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
The Lemon
curd was amazing, easy and quick to make and gave the filling a nice tart
flavor. The buttercream was a simple frosting with added lemon juice of course.
Now I love stuff a little bit more sour and some people at work really
enjoyed the tartness while others made a tiny pucker face, so if you want to
dial back on the lemon juice just make sure when making the lemon curd that you
add less lemon juice. I used 2/3 cup but you can always reduce the amount to
1/2 or even 1/3 cup to not make the filling so sour.<br />
<a name='more'></a><br />
<b><br /></b>
<br />
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDKuAvZW_oi_Q6JVL-_X7-0H1hiZTJVoxmd8DKk2xUp03vD6AsANcv8XDjkKiVCbwTUIgT2i0yLX12jkmzomjrrIkfiU5Gbgx8FWMsRhxc1_19V5BGpl2szab_QYcC8l0l6cF_DaMyJQ/s1600/DSC_0222pic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDKuAvZW_oi_Q6JVL-_X7-0H1hiZTJVoxmd8DKk2xUp03vD6AsANcv8XDjkKiVCbwTUIgT2i0yLX12jkmzomjrrIkfiU5Gbgx8FWMsRhxc1_19V5BGpl2szab_QYcC8l0l6cF_DaMyJQ/s320/DSC_0222pic.jpg" width="320" /></a><b>Lemon Cupcakes w/Lemon Curd
Filling and Lemon Buttercream</b></div>
</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
Adapted from <a href="http://tideandthyme.com/lemon-cupcakes-with-blackberry-buttercream-frosting/">Tide
and Thyme</a> <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Yields:</b> 28 Cupcakes<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients</b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
3 cups cake flour<o:p></o:p></div>
<div class="MsoNormal">
1 tablespoons baking powder<o:p></o:p></div>
<div class="MsoNormal">
1/2 teaspoon salt<o:p></o:p></div>
<div class="MsoNormal">
16 tablespoons butter, at room temp<o:p></o:p></div>
<div class="MsoNormal">
1 lemon zested<o:p></o:p></div>
<div class="MsoNormal">
1 1/2 cups sugar (mine were not very sweet, if
you like a sweeter cupcake add another 1/4 or 1/2 cup of sugar)<o:p></o:p></div>
<div class="MsoNormal">
5 eggs<o:p></o:p></div>
<div class="MsoNormal">
1 1/4 cup milk <o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons lemon juice<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions</b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
- Preheat the oven to 350 degrees and line 2
cupcake pans with paper liners, set aside.<o:p></o:p></div>
<div class="MsoNormal">
- In a small bowl whisk together the flour,
baking powder and salt<o:p></o:p></div>
<div class="MsoNormal">
- In the electric mixer beat the butter and zest
together on medium high speed for about 3 minutes until light and
fluffy<o:p></o:p></div>
<div class="MsoNormal">
- Add the sugar to the butter mixture about 1/4
cup at a time, beating until combined<o:p></o:p></div>
<div class="MsoNormal">
- Beat in the eggs into the butter mixture one
at a time until incorporated<o:p></o:p></div>
<div class="MsoNormal">
- Alternate the flour mix and milk into the
butter mixture until fully combined, lastly add in your lemon juice
and mix on low speed for 30 seconds. <o:p></o:p></div>
<div class="MsoNormal">
- Fill the cupcake liners 2/3 full and bake for
15 minutes or until a toothpick inserted in the middle comes out clean. <o:p></o:p></div>
<div class="MsoNormal">
- Cool on a wire rack<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFJP3thUAeW4PWBGN8JSAFqhnKs3yzQurjafG6ghX4JVf9Gmk4104tWIfRd2XGEvNZJz5OR0_PreRU-ZDPArfXaliE8pN6IiY3yY3qmYbUJh5TYI2F0P7jo3FPB1uaCM9eiLe2gfHC7Q/s1600/DSC_0156pic.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFJP3thUAeW4PWBGN8JSAFqhnKs3yzQurjafG6ghX4JVf9Gmk4104tWIfRd2XGEvNZJz5OR0_PreRU-ZDPArfXaliE8pN6IiY3yY3qmYbUJh5TYI2F0P7jo3FPB1uaCM9eiLe2gfHC7Q/s200/DSC_0156pic.jpg" width="200" /></a></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b></b></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b><b><br /></b></b></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b><b><br /></b></b></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b><b><br /></b></b></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b><b><br /></b></b></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b><b><br /></b></b></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b><b><br /></b></b></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b><b><br /></b></b></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b><br /></b>
<b><br /></b>
<b>Lemon Curd Filling</b></div>
<o:p></o:p><br />
<div style="margin-bottom: .0001pt; margin: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb5_XwA6b9iLXqTsW7qngsSf-lXiTVuLYHnPNe9WGKRFFqwH2K9S8Y_mKQBD3945e5CIqmTM2x7rTNgy862BL4TX-B8xir70EbUkm5DabWX85ku7xw1379TN__YbFPVU6N51hQGeeSHw/s1600/DSC_0196pic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb5_XwA6b9iLXqTsW7qngsSf-lXiTVuLYHnPNe9WGKRFFqwH2K9S8Y_mKQBD3945e5CIqmTM2x7rTNgy862BL4TX-B8xir70EbUkm5DabWX85ku7xw1379TN__YbFPVU6N51hQGeeSHw/s320/DSC_0196pic.jpg" width="320" /></a>Adapted from<span class="apple-converted-space"> </span><a href="http://www.finecooking.com/recipes/lemon_curd.aspx">Fine Cooking</a><o:p></o:p></div>
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="margin: 0in 0in 0.0001pt;">
<b>Ingredients</b><o:p></o:p></div>
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="margin: 0in 0in 0.0001pt;">
6 tablespoons
unsalted butter, at room temp<o:p></o:p></div>
<div style="margin: 0in 0in 0.0001pt;">
1 cup sugar<o:p></o:p></div>
<div style="margin: 0in 0in 0.0001pt;">
2 egg<o:p></o:p></div>
<div style="margin: 0in 0in 0.0001pt;">
2 egg yolks<o:p></o:p></div>
<div style="margin: 0in 0in 0.0001pt;">
2/3 cup fresh
squeezed lemon juice (this might be too tart for some, reduce to 1/2 or 1/3 cup
for a less tart filling)<o:p></o:p></div>
<div style="margin: 0in 0in 0.0001pt;">
1 teaspoon grated
lemon zest<o:p></o:p></div>
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="margin: 0in 0in 0.0001pt;">
<b>Directions</b><o:p></o:p></div>
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="margin: 0in 0in 0.0001pt;">
- In a electric
mixer beat the butter and sugar together for about 2-3 minutes, slowly add in
the eggs and egg yolk, beat for an additionally 1 minute. <o:p></o:p></div>
<div style="margin: 0in 0in 0.0001pt;">
- Mix in the lemon
juice, do not worry if the mixture looks curdled it will smooth out
the minute heat is applied.<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEHZkWAGcRyxQ4K5_YkWoBSdt0caHeKeJGPSUxnVUMCRV3YbP8TYOL3MOsLDr9XMZDrSgAqA7ibqUeRJ9avn8V3qBKxnZKozCdNr7C6ByuNpWol5yZ1qOznHzIHD9sG36lRUd60_8Ww/s1600/DSC_0158pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEHZkWAGcRyxQ4K5_YkWoBSdt0caHeKeJGPSUxnVUMCRV3YbP8TYOL3MOsLDr9XMZDrSgAqA7ibqUeRJ9avn8V3qBKxnZKozCdNr7C6ByuNpWol5yZ1qOznHzIHD9sG36lRUd60_8Ww/s200/DSC_0158pic.jpg" width="200" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal">
- In a
medium saucepan, cook the mixture over low heat, until it looks smooth,
increase the heat to medium and continue cooking, whisking constantly for about
10 minutes, the mixture will start to thicken. It should leave a path on the
back of a wooden spoon. DO NOT LET THE MIXTURE BOIL.<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig014xh5WCFb73hlqsS7xu_391Wi0-aGMkRfg38060TU8bCYBTt4MSnePuyEhWyzXWPl0saEQBEcUDo7uxDFnO3lHGcCb7Vv5tLfkehTtNaygaD7Ki7XS53IicFu_yjL5Du7sdw6yllA/s1600/DSC_0165pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig014xh5WCFb73hlqsS7xu_391Wi0-aGMkRfg38060TU8bCYBTt4MSnePuyEhWyzXWPl0saEQBEcUDo7uxDFnO3lHGcCb7Vv5tLfkehTtNaygaD7Ki7XS53IicFu_yjL5Du7sdw6yllA/s200/DSC_0165pic.jpg" width="200" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
- Remove the curd from the heat and whisk in the lemon zest,
transfer the curd into a bowl and cover with plastic wrap to prevent
a film from developing onto of the curd, the curd will continue to
firm up in the fridge. Let the mixture cool down until you are ready to
fill cupcakes. <o:p></o:p></div>
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href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcC9RhnJZ_cts11CqQL-9MzYwyso5FqAVN4VVOkyMSkfV3Aebij3lSn0cgPbYeecW9oGP8PP5GCB6sIvbZRJn_C66t4TJXkZLK4S45WzmnZXjwZn_S1qNiRfw9aq0dAmDnK2yoHTge3g/s1600/DSC_0171pic.jpg"
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o:title="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcC9RhnJZ_cts11CqQL-9MzYwyso5FqAVN4VVOkyMSkfV3Aebij3lSn0cgPbYeecW9oGP8PP5GCB6sIvbZRJn_C66t4TJXkZLK4S45WzmnZXjwZn_S1qNiRfw9aq0dAmDnK2yoHTge3g/s200/DSC_0171pic.jpg"/>
</v:shape><![endif]--><!--[if !vml]--><!--[endif]--></span></a>- While the mixture is cooling, make a whole in the middle of your
cupcakes, either using a small teaspoon to scoop out the middle or a cupcake
puncher. Add the curd to a pipping bag, snip a small hole at the bottom and
fill the cupcake holes. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-zi2jUJtYKDtNl6ec8MbEnSLNmqKB30iJRq5n0u-nxrF84MatbN7DR9NpA83NIyoro_PcCgHzhyphenhyphen864dmX1KQEyhVvNn1hEMWG1W_dG7UVnZfLdnZYsEOutslINcSfN1hCC22JVV6dgQ/s1600/DSC_0171pic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-zi2jUJtYKDtNl6ec8MbEnSLNmqKB30iJRq5n0u-nxrF84MatbN7DR9NpA83NIyoro_PcCgHzhyphenhyphen864dmX1KQEyhVvNn1hEMWG1W_dG7UVnZfLdnZYsEOutslINcSfN1hCC22JVV6dgQ/s200/DSC_0171pic.jpg" width="133" /></a><b></b></div>
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<b>Lemon Buttercream</b><o:p></o:p><br />
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Adapted from <a href="http://www.grouprecipes.com/61740/fluffy-lemon-buttercream-frosting.html">Group
Recipes </a><o:p></o:p></div>
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<b>Ingredients</b><o:p></o:p></div>
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3 1/2 cups powdered sugar<o:p></o:p></div>
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1/2 cup unsalted butter, at room temp<o:p></o:p></div>
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3 tablespoons milk<o:p></o:p></div>
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1 teaspoon vanilla extract<o:p></o:p></div>
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2 tablespoons lemon juice<o:p></o:p></div>
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1 teaspoon lemon zest<o:p></o:p></div>
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<b>Directions</b><o:p></o:p></div>
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- Beat the butter, lemon zest, and vanilla in
a electric mixer on high speed<o:p></o:p></div>
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- Mix in the powdered sugar 1/2 cup at a time
until fully combined, adding in the milk to help thin out the frosting <o:p></o:p></div>
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- Mix in the lemon juice and beat the frosting
for 3-5 minutes until fluffy and smooth<o:p></o:p></div>
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- Fill a pipping bag with buttercream and pipe
on top of cupcakes. <o:p></o:p></div>
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I link up to these fun <a href="http://www.oishiitreats.blogspot.jp/p/where-i-party.html">parties</a> </div>
<!--EndFragment-->Oishii Treatshttp://www.blogger.com/profile/03210282169571024666noreply@blogger.com6tag:blogger.com,1999:blog-8537690702472716876.post-22504226715818914042013-04-07T10:06:00.002+09:002013-04-07T10:12:11.631+09:00Kalamata Olive and Pesto Sandwich (Vegan Friendly) a.k.a Copycat Corfu Sandwich <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAWL9YofXyzwlu-0YtXbcN8YkVS8Te8e0UAD9d8JirKiFFGzncUWr6QUiZbt_gnsGfbIzrjAFVVh0I2upnjZ5goZqQZA56W2Y54Ce9QGIFjctyNm7noFCRX-4YSocU4CZdcNQUY1Ibrg/s1600/DSC_0118pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAWL9YofXyzwlu-0YtXbcN8YkVS8Te8e0UAD9d8JirKiFFGzncUWr6QUiZbt_gnsGfbIzrjAFVVh0I2upnjZ5goZqQZA56W2Y54Ce9QGIFjctyNm7noFCRX-4YSocU4CZdcNQUY1Ibrg/s640/DSC_0118pic.jpg" width="640" /></a></div>
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Have you've ever had that favorite item on the menu that you would always order at a resturant and then once in a blue moon you would decide to try something different, and it just wasn't as good as your favorite or you were disappointed and wanted to kick yourself for ordering something different when you should have just gotten what you love? That was me everytime I didn't order this sandwich and try something different, I would always regret it. </div>
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This is one of my all time, hands down favorite sandwiches in the whole wide world. I like to call this a copy cat version of the Corfu Sandwich from a awesome little cafe in Anchorage Alaska. Before we left AK to live in Japan, we made sure we visited all of our favorite restaurants in Anchorage and took a menu from each place so we could recreate them at home.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEO-KsN-FDrh7yh83ZVNAuv-o4cJ9t6bIKErQL7jhy5yUfcyiVRCsm_SIb1IGH9gaKpwZCXJPcXfpviDzGJ33Z0H9CY1QA5AR8N5P_e6K8UiRqKS0wNXdT84lPy5hJIIPIn5soN46u7w/s1600/DSC_0126pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEO-KsN-FDrh7yh83ZVNAuv-o4cJ9t6bIKErQL7jhy5yUfcyiVRCsm_SIb1IGH9gaKpwZCXJPcXfpviDzGJ33Z0H9CY1QA5AR8N5P_e6K8UiRqKS0wNXdT84lPy5hJIIPIn5soN46u7w/s640/DSC_0126pic.jpg" width="640" /></a></div>
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My favorite ingredients in this sandwich are the sourdough bread (you have to use sourdough, trust me) minced kalamata olives and pesto. Together these ingredients will have your taste buds doing a little happy dance in your mouth. </div>
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<b>Copy Cat Corfu Sandwich </b><br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMeyn3WMMarE2zn4iz451y3ro4aT9F6Jj4zKx4JpbTbhyphenhyphen1IQIp9B-p22oT8KEUw16yMS5op_Lz08e5vXXj-K44CXV62i0-VYQIdX3W8QSw2af-_PiiPh01SRbr9beSW0dAANgXiMSDcg/s1600/DSC_0105pic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMeyn3WMMarE2zn4iz451y3ro4aT9F6Jj4zKx4JpbTbhyphenhyphen1IQIp9B-p22oT8KEUw16yMS5op_Lz08e5vXXj-K44CXV62i0-VYQIdX3W8QSw2af-_PiiPh01SRbr9beSW0dAANgXiMSDcg/s320/DSC_0105pic.jpg" width="320" /></a></b></div>
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<b><b><b><b><b>Yields:</b> 2 </b></b></b></b></div>
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<b>Ingredients</b><br />
<b></b><br />
4 (1/4 " thick) slices of Sourdough Bread<b></b><br />
2 tablespoons your favorite Pesto<br />
1/2 cup minced Kalamata Olives<br />
4 slices Tomatoes<br />
2-3 leafs of Red Leaf Lettuce<br />
thinly sliced Red Onions<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhdHFU4EPGhTCTzl55sOEyV4OB4yoWtrfePBTR6qedHjCKGo1Kfj11a0eMcKTagod8T1WSZgwjXrNPQ9d9pkwzlFYC5OrjMw5KQjFgy7wTW6uDNz11qJ_xECg5KdkNh7ZzF_gg3Hfo5g/s1600/DSC_0104pic.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhdHFU4EPGhTCTzl55sOEyV4OB4yoWtrfePBTR6qedHjCKGo1Kfj11a0eMcKTagod8T1WSZgwjXrNPQ9d9pkwzlFYC5OrjMw5KQjFgy7wTW6uDNz11qJ_xECg5KdkNh7ZzF_gg3Hfo5g/s200/DSC_0104pic.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtszwxlX_oeQd4hxN5FMl2uKhZ0odOxNm947iC36kfqpsKmW8lBD-dAcTCY7kuUm6E1oWA3_oiK9RG6R-rnpAqR3-nWiXfbM4G8lfDxChauSY94mBLXXyy0i-bu7VceF7R8eE67UMwEg/s1600/DSC_0102pic-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtszwxlX_oeQd4hxN5FMl2uKhZ0odOxNm947iC36kfqpsKmW8lBD-dAcTCY7kuUm6E1oWA3_oiK9RG6R-rnpAqR3-nWiXfbM4G8lfDxChauSY94mBLXXyy0i-bu7VceF7R8eE67UMwEg/s200/DSC_0102pic-2.jpg" width="200" /></a><br />
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<b>Directions</b><br />
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- Toast your bread and spread a tablespoon of pesto onto one slice and on the other slice spread half of your minced olives.<br />
- Layer the tomatoes on top of the olives top with lettuce and red onions and sandwich it all together with your pesto slice and enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKdlf51mqYBOMQmFh0CSoVP2NYyaypOtRwzVYjhxSgWoQ2hmDfAKj1PV82b5jmZcY8J7Kt2kjIIgp4VElmLcDLKtIxdORt2j35Qyx8u0N5dt23EDFgqcVUxpwXx-uO5WCK_IeWB-UUvg/s1600/DSC_0130pic-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKdlf51mqYBOMQmFh0CSoVP2NYyaypOtRwzVYjhxSgWoQ2hmDfAKj1PV82b5jmZcY8J7Kt2kjIIgp4VElmLcDLKtIxdORt2j35Qyx8u0N5dt23EDFgqcVUxpwXx-uO5WCK_IeWB-UUvg/s640/DSC_0130pic-2.jpg" width="640" /></a></div>
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<br />Oishii Treatshttp://www.blogger.com/profile/03210282169571024666noreply@blogger.com4tag:blogger.com,1999:blog-8537690702472716876.post-43755513217615544322013-03-26T18:52:00.000+09:002015-01-25T19:03:20.829+09:00Baked Chocolate Chip Donuts<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqlJwLRXj3uRt5qOGHYo6w3ISbWX3SLuowDbb871Vn7zI67cU8IB6qddFe_L1mP0zRlD8q8bbBkvkM7zpMrTHaUz7R3kCbF09XVQlRgXaV-ETvvIaxbRAKqmWuUqcFj6ZG74_fl7am3A/s1600/DSC_0123pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqlJwLRXj3uRt5qOGHYo6w3ISbWX3SLuowDbb871Vn7zI67cU8IB6qddFe_L1mP0zRlD8q8bbBkvkM7zpMrTHaUz7R3kCbF09XVQlRgXaV-ETvvIaxbRAKqmWuUqcFj6ZG74_fl7am3A/s640/DSC_0123pic.jpg" height="426" width="640" /></a><br />
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The inspiration for these donuts became an idea when I was so unjustly deprived of donuts on a Sunday morning......Flashback sequence now......We woke up early Sunday morning because we went to bed around 9pm on a saturday (what can I say we are a pretty boring couple sometimes). Anyways since we went to bed early last night and woke up early in the morning we thought we would go and catcht a matinee playing at the Japanese mall, figured we could buy some coffee inside the mall and go to Mister Donut and sneak them into the theater for our breakfast. As we arrive at the mall everything was closed until 9am (expect the movie), so sad to say I never got to sneak some donuts into the movie and since I had to make a dessert for a bake sale going on Monday I thought I would kill two birds with one stone and make some donuts for my contribution and one for myself (birthday gift to me :) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQsUl4QtIs2incw8fI2vUHU8jTwL8XnvN_Yj_0EQyq25kjH1Qote9t-ZI0VQyAFrWkyNR9Doje_13W2p4yoQCi7hcEcF7s7DA80568xpjAJ-uTq2Scd0HKCJIGOxqoFRwTIVnnuZs9A/s1600/DSC_0154pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQsUl4QtIs2incw8fI2vUHU8jTwL8XnvN_Yj_0EQyq25kjH1Qote9t-ZI0VQyAFrWkyNR9Doje_13W2p4yoQCi7hcEcF7s7DA80568xpjAJ-uTq2Scd0HKCJIGOxqoFRwTIVnnuZs9A/s320/DSC_0154pic.jpg" height="213" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCFhV4YU2AFkClD5wJYPUJ1-qugUI7g0AxeTfQqezuBHYdMh_gY365lLiTToipANBsJF5ydeN5AJHbG9H1CTkVKJnLyZ2VX_PGcvbQgLSUP0PqJiS91GQWLHTym9OJYTrX3j73tY39PQ/s1600/DSC_0102pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCFhV4YU2AFkClD5wJYPUJ1-qugUI7g0AxeTfQqezuBHYdMh_gY365lLiTToipANBsJF5ydeN5AJHbG9H1CTkVKJnLyZ2VX_PGcvbQgLSUP0PqJiS91GQWLHTym9OJYTrX3j73tY39PQ/s640/DSC_0102pic.jpg" height="426" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM_CplaiO_wBb1aY2XGY2sFJ0noP5MvwFcbitR0oCp5pirYqUbcBSNOUJZegr40X-SklaLYixnuclWtIzTQA6HAnc9N7qTThnU-rutXqAyOOOr44Fj4Fs_VlcFmurpOlUMX1uFjmBnmA/s1600/DSC_0136pic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM_CplaiO_wBb1aY2XGY2sFJ0noP5MvwFcbitR0oCp5pirYqUbcBSNOUJZegr40X-SklaLYixnuclWtIzTQA6HAnc9N7qTThnU-rutXqAyOOOr44Fj4Fs_VlcFmurpOlUMX1uFjmBnmA/s320/DSC_0136pic.jpg" height="213" width="320" /></a><b>Chocolate Chip Baked Donuts</b><br />
Adapted from <a href="http://www.food.com/recipe/best-baked-doughnuts-ever-73315">Food.com </a><br />
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<b>Ingredients</b><br />
<br />
1/2 cup butter + 2 tablespoons, at room temp<br />
1 cup sugar<br />
2 eggs<br />
3 cups flour<br />
4 1/2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
1 teaspoon vanilla extract<br />
1 cup milk<br />
1 cup your favorite chocolate chips<br />
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<b>Directions</b><br />
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- Preheat oven to 350 degrees and spray a donut pan with cooking spray and set aside.<br />
- In a small bowl combined your dry ingredients: flour, salt, baking powder and whisk together, set aside.<br />
- In a electric mixer cream together the butter and sugar until light and fluffy about 4 minutes.<br />
- Add in your eggs one at a time until completely combined and add your vanilla extract.<br />
- Mix in your dry ingredients with the milk in alternate batches starting with flour and ending with milk, the dough will start to become thick and sticky.<br />
- Once the batter is fully combined, fold in your chocolate chips.<br />
- Using a pipping bag fill it with your batter and cut a large enough hole at the end to let chocolate chips easily pass through, fill each individual donut mold about 3/4 full and bake for 15-16 minutes.<br />
- Remove from oven and using a butter knife go around the edges of the donut to help you lift it gently out of the pan and cool on a wire rack.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtqOZukFDyYBjZ6G-uaYUi-vcLxMGlI7LwYHRA8-O6HpSfXyuf3UOhCRpVFDNzYLGgecTod-np60WRRG_s_fsvOf8rww5ray3UyBfW5w_1IWpkCfnSxMqj9hEjWoun7CG7LKZkY0CD-g/s1600/DSC_0137pic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIwFD6Skz48pA8iVGqq_D_SKR-hlSav0Oj10ysIxBUE5Mw9Ew5N10XComEJUmPwAJPnDZX3RMCoBcNJlVQkAwT4q-NZq2VPsd6ilSnnwrohMbhsB8rO8xdYE8doGHgxUxUTvaUkYEZ0A/s1600/DSC_0115pic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIwFD6Skz48pA8iVGqq_D_SKR-hlSav0Oj10ysIxBUE5Mw9Ew5N10XComEJUmPwAJPnDZX3RMCoBcNJlVQkAwT4q-NZq2VPsd6ilSnnwrohMbhsB8rO8xdYE8doGHgxUxUTvaUkYEZ0A/s320/DSC_0115pic.jpg" height="320" width="212" /></a><b><br /></b><br />
<b>Dark Chocolate Glaze</b><br />
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1/3 cup butter<br />
1/2 cup dark chocolate chips like Ghiraradeli<br />
1 cup powdered sugar<br />
2-3 tablespoons hot water<br />
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<b><br /></b>
<b>Directions</b><br />
<br />
- In a medium bowl, melt your butter and chocolate chips together in the microwave at 30 second intervals until melted.<br />
- Whisk in the powdered sugar, the mixture will get really thick to help thin it out add 2 tablespoons hot water and whisk until the glaze becomes smooth. If still having trouble place it in the microwave for another 15 seconds and whisk until smooth.<br />
- Dip your donuts in and place on a wire rack, keep whisking the glaze together after each dip so the donut will always get a nice smooth consistency on top.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdyItbaHvPIxvXFVHOF7KprjELM5QndkxGUz01bf1b4vREMRyNpeZizM-hQCoThFf9ervOdpylqgThkvdbGHB1eev3h3rNr3h8x0x-in0UymxjvF9uXJjjxHowpQtmQh0-GBMQVm2EnA/s1600/DSC_0099pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdyItbaHvPIxvXFVHOF7KprjELM5QndkxGUz01bf1b4vREMRyNpeZizM-hQCoThFf9ervOdpylqgThkvdbGHB1eev3h3rNr3h8x0x-in0UymxjvF9uXJjjxHowpQtmQh0-GBMQVm2EnA/s640/DSC_0099pic.jpg" height="426" width="640" /></a></div>
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<br />Oishii Treatshttp://www.blogger.com/profile/03210282169571024666noreply@blogger.com15tag:blogger.com,1999:blog-8537690702472716876.post-26280975658435832422013-03-17T18:06:00.001+09:002013-03-17T18:07:38.233+09:00Matcha Cupcakes with Matcha Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8iHuxM_rssJZM-aBOJluvXAJk7lva9hwoP8oEPjgZkwDUSmy0y21k7I7a-eC_KsAArNqDhMZTImXPAGC8SIPZ8KJus7jI275M9l6kTm-ug5elnVDaex6NrtAq8RBKLCpe3FmAely_sw/s1600/DSC_0161pic-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8iHuxM_rssJZM-aBOJluvXAJk7lva9hwoP8oEPjgZkwDUSmy0y21k7I7a-eC_KsAArNqDhMZTImXPAGC8SIPZ8KJus7jI275M9l6kTm-ug5elnVDaex6NrtAq8RBKLCpe3FmAely_sw/s640/DSC_0161pic-2.jpg" width="640" /></a></div>
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March 17 doesn't only mean St. Patricks day around my house, my husband shares his birthday with this beloved holiday. One Interesting fact about St Patties Day: <span style="background-color: white;">In modern-day Ireland, St. Patrick's Day has traditionally been a religious occasion. In fact, up until the 1970s, Irish laws mandated that pubs be closed on March 17. Beginning in 1995, however, the Irish government changed this law, and last year, close to one million people took part in Ireland 's St. Patrick's Festival in Dublin. Pretty interesting considering everyone in the states associates the day with drinking. </span></div>
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<span style="background-color: white;">There are more <a href="http://www.stpatricksday.com/history/stpatrick/50-facts.shtml">facts</a> here if you want to check them out. </span></div>
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<span style="background-color: white;">Since it was the hubby's birthday, it was his choice of cupcake flavors and living in Japan he has become very fond of Green Tea. So one day while at the local Japanese grocery store we came a crossed a package of powdered green tea a.k.a matcha, and he requested a green tea cupcake. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaIbvdofJsQQC9qlhIRQyqCcOXMeeqUpHYTwvq16j-eg0LzGzpZ7mmCCyG5sN4cn1TefFH4pesOGwLNYZBwYa2wt2cUm-kMVtnfQVna2Xa38zpOdCWJpXyp_eaTs_hrBtWbZ2FQIJmgA/s1600/DSC_0100pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaIbvdofJsQQC9qlhIRQyqCcOXMeeqUpHYTwvq16j-eg0LzGzpZ7mmCCyG5sN4cn1TefFH4pesOGwLNYZBwYa2wt2cUm-kMVtnfQVna2Xa38zpOdCWJpXyp_eaTs_hrBtWbZ2FQIJmgA/s320/DSC_0100pic.jpg" width="249" /></a></div>
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<span style="background-color: white;"> This cupcake is meant for green tea lovers. Its green, moist, earthy and sweet. When looking for recipes I noticed a lot of people complained that they couldn't taste the greed tea. </span><span style="background-color: white;">A good quality matcha powder will help your cupcake take on the green tea flavor, I found a great recipe that I tweaked a little by adding some more matcha powder and came up with a awesome matcha cream cheese frosting. This is a excellent cupcake for st. patty's day because of course its green ;) but you can make this cupcake anytime where a cup of tea would be better eaten as a cupcake.</span></div>
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<span style="background-color: white;"><b>Matcha Cupcakes with Matcha Cream Cheese Frosting</b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cf5ca3dYGsRokV2UYXAvLukl50_PiVU5p6sRk-lnxIUiu7B_DKTHjinFlN7IqgBnzm77pygloCztWAKK4fVy5f4MSopLWt5zV0gAxmDoivwppBHL4Gbk74JbjIb9sukVYVZBHseC_g/s1600/DSC_0113pic-2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cf5ca3dYGsRokV2UYXAvLukl50_PiVU5p6sRk-lnxIUiu7B_DKTHjinFlN7IqgBnzm77pygloCztWAKK4fVy5f4MSopLWt5zV0gAxmDoivwppBHL4Gbk74JbjIb9sukVYVZBHseC_g/s200/DSC_0113pic-2.jpg" width="200" /></a><span style="background-color: white;">Adapted from <a href="http://www.showfoodchef.com/2012/03/matcha-green-tea-cupcakes-with-matcha.html">Showfood Chef </a></span><br />
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<b>Yields</b><span style="background-color: white;"><b>:</b> 15-24 cupcakes (depends on the size paper liners you use)</span><br />
<span style="background-color: white;"><br /></span>
<b>Ingredients</b><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;">2 cups flour</span><br />
<span style="background-color: white;">1/2 tablespoon baking powder</span><br />
<span style="background-color: white;">1/4 teaspoon salt</span><br />
<span style="background-color: white;">6 oz (1 stick plus 2 table spoons) unsalted butter, at room temp</span><br />
<span style="background-color: white;">1 1/2 cups sugar</span><br />
<span style="background-color: white;">2 eggs + 1 egg yolk</span><br />
<span style="background-color: white;">2/3 cups milk</span><br />
<span style="background-color: white;">2-3 tablespoons matcha powder</span><br />
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<span style="background-color: white;"><b>Directions</b></span><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;">- preheat oven to 350 degrees and line your cupcake pans with </span>paper liners<br />
- In a small bowl combined your dry ingredients: flour, baking powder, salt, and matcha powder, whisk together and set aside.<br />
- In a electric mixer beat your butter and sugar together until light and fluffy about 5 minutes.<br />
- Add the eggs in one at a time until each one is fully incorporated.<br />
- Add in the dry ingredients and milk in 3 batches alternating between the two until all is incorporated.<br />
- Fill your cupcake liners 3/4 full and bake at 18-20 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack.<br />
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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/AVvXsEgWcH05UghRXQwLIF3-Z7DJISGH7vdpvlDX54zkCJfSkaSYJjy6zSe6Ui5DCAj_gj-8Kwcse2PJEwqg6WGlpznfg77y1cBJdiIaL9dKiU0cAyDo9sWc8se7EYNnvDGZrepVPem2oG8DFA/s1600/DSC_0105pic-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWcH05UghRXQwLIF3-Z7DJISGH7vdpvlDX54zkCJfSkaSYJjy6zSe6Ui5DCAj_gj-8Kwcse2PJEwqg6WGlpznfg77y1cBJdiIaL9dKiU0cAyDo9sWc8se7EYNnvDGZrepVPem2oG8DFA/s320/DSC_0105pic-2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">isn't green pretty</td></tr>
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<b>Matcha Cream Cheese Frosting</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghsh5ea8HrlgXKUaHh8SjHSugbR61oeyNBVAPEYvV0Arm-s9TTBgIytbmFuRXIXPV2BTmrQnHUNhJgwtJw7rsFwfgIaQ10cdkbAjhFEBa12yv10BgtsOhL4gVh1B3SZbbUUoAsk4dcSQ/s1600/DSC_0130pic-3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghsh5ea8HrlgXKUaHh8SjHSugbR61oeyNBVAPEYvV0Arm-s9TTBgIytbmFuRXIXPV2BTmrQnHUNhJgwtJw7rsFwfgIaQ10cdkbAjhFEBa12yv10BgtsOhL4gVh1B3SZbbUUoAsk4dcSQ/s200/DSC_0130pic-3.jpg" width="200" /></a>Oshii Treats Original<br />
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<b>Ingredients</b><br />
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6 tablespoons unsalted butter at room temp<br />
8 oz cream cheese<br />
4 cups powdered sugar<br />
1 table spoon milk<br />
2-3 tablespoons matcha powder (depends on how much green tea taste you like)<br />
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<b>Directions</b><br />
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- In a electric mixer combine your butter and cream cheese and beat on high until smooth about 3 minutes.<br />
- Add in your powdered sugar 1/2 cup at a time until full incorporated, adding in your milk to help thin it out.<br />
- Mix in your matcha powder and whip on high until mixed throughly and fluffy about another 3-4 minutes.Oishii Treatshttp://www.blogger.com/profile/03210282169571024666noreply@blogger.com28tag:blogger.com,1999:blog-8537690702472716876.post-60354445104983434682013-03-09T20:44:00.000+09:002013-03-11T06:39:15.868+09:00Fresh Strawberry Dream Cupcakes with Fresh Strawberry Buttercream<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM0hE1R03dGKpeYy2zRzIpge96sYh9Tio_jn8g25cT3ljY6OmOfartnK4cLhErEWx3EDmWtLkeo9bLTRJYu2-kceRB-GkgvrYZuc7WR7kCRlw2nz1W_Eni8OmVUoZaXqGzB9BqTUINjA/s1600/DSC_0138pic-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM0hE1R03dGKpeYy2zRzIpge96sYh9Tio_jn8g25cT3ljY6OmOfartnK4cLhErEWx3EDmWtLkeo9bLTRJYu2-kceRB-GkgvrYZuc7WR7kCRlw2nz1W_Eni8OmVUoZaXqGzB9BqTUINjA/s640/DSC_0138pic-2.jpg" width="640" /></a></div>
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Today was a big day, not only was it my mama's birthday (Love you mom!) a co-workers babyshower, its also my blog anniversary. I started my little blog last year to share my love of food with anyone else who was willing to stop by and listen. I've met a lot of amazing people through blogging and been inspired to keep making new and fun dishes to share. I'm pretty proud of myself to actually stick with this project for the last year, I thought I might give it up or work would be too busy and I would have to stop blogging after a few months, but honestly I would always find myself searching, thinking and creating the next recipe I was going to make and share. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFQ35zVXWICIfHN68hQYwKsyFT0h3AZhq1dKAzMg7bUdusSv6XpvetgcDoVs8m1FtmrXNGV-f18oVMR2KcMX8fqlhTZAKI1LS6I-T8fuz-X-4IEp2jxgLsVC-hux5j_d7K8pt9yqyh1g/s1600/DSC_0109pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFQ35zVXWICIfHN68hQYwKsyFT0h3AZhq1dKAzMg7bUdusSv6XpvetgcDoVs8m1FtmrXNGV-f18oVMR2KcMX8fqlhTZAKI1LS6I-T8fuz-X-4IEp2jxgLsVC-hux5j_d7K8pt9yqyh1g/s640/DSC_0109pic.jpg" width="640" /></a></div>
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<span style="text-align: center;">Everyone in my office believes that these are the best cupcakes I've made so far, I actually saw one of my friends eat 3 cupcakes in 20 minutes, he said they were that good. I tell you the fresh strawberries combined with the delicious creamy buttercream is a dynamite combo. It was seriously hard to resist eating the batter and buttercream by the spoonfuls while making these, but I made it through with just the wee tiny amount of batter and buttercream missing from the bowl ;) seriously though if you want to try a fruit cupcake you need to make these. The cake part is moist and not to sweet and loaded with fresh strawberries, the buttercream is velvety and creamy with the help of strawberry milk......</span></div>
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So good!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUjGbAr6dot0udz7RbiQkQymqCyzf1ru_jusRDyvRVlYIie72mNEzxsgnyZvxBKkk-h_Nt6n3SUmobyna7hodBycxoIGPQZRGMy7kGbRGE0YXwl-AXD7RkyCyC1iuZAD690DWrP-5OHQ/s1600/DSC_0099pic.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUjGbAr6dot0udz7RbiQkQymqCyzf1ru_jusRDyvRVlYIie72mNEzxsgnyZvxBKkk-h_Nt6n3SUmobyna7hodBycxoIGPQZRGMy7kGbRGE0YXwl-AXD7RkyCyC1iuZAD690DWrP-5OHQ/s320/DSC_0099pic.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The BEST EVER strawberries I have ever eaten, there is something <br />
special about the soil in Japan. </td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJcjRh-pbSUAh5ObPWwjhigizverVPTz97A8rRtHpZf1HuIcgGJZj3g7NXMTTS6rxrV-UDENkxQ9dtOmWQJEcko1w3lhbd_D1vAH864mBSjyZG0Rfqq35UskNKBQaihMMhHev5juqMdQ/s1600/DSC_0116pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJcjRh-pbSUAh5ObPWwjhigizverVPTz97A8rRtHpZf1HuIcgGJZj3g7NXMTTS6rxrV-UDENkxQ9dtOmWQJEcko1w3lhbd_D1vAH864mBSjyZG0Rfqq35UskNKBQaihMMhHev5juqMdQ/s640/DSC_0116pic.jpg" width="640" /></a></div>
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<b>Fresh Strawberry Dream Cupcakes with Fresh Strawberry Buttercream</b><br />
Adapted from <a href="http://www.browneyedbaker.com/2012/07/04/strawberry-cupcakes-with-strawberry-meringue-buttercream/">Brown Eyes Baker</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiezKsIXkIayshRuHfz6pDmTiw0dhNQaJdVqXSkQrvglbklP_XMi8GGzF95B5nVeAvLs3U16WJtVvX0DNIIibB4IC_oHZheYop9T6Wf4gK4JJ76rtcG9PDSkXOxmuLlp4l21lRZKxN7QA/s1600/DSC_0139pic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiezKsIXkIayshRuHfz6pDmTiw0dhNQaJdVqXSkQrvglbklP_XMi8GGzF95B5nVeAvLs3U16WJtVvX0DNIIibB4IC_oHZheYop9T6Wf4gK4JJ76rtcG9PDSkXOxmuLlp4l21lRZKxN7QA/s320/DSC_0139pic.jpg" width="320" /></a><b>Yields:</b> 36 cupcakes<br />
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<b>Ingredients</b><br />
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2 3/4 cups flour<br />
1/2 cup cake flour<br />
1 tablespoon baking powder<br />
1 teaspoon salt<br />
1 cup unsalted butter, at room temp<br />
2 cups sugar<br />
1 1/2 teaspoon vanilla extract<br />
3 eggs<br />
1 egg white<br />
1 cup 2% milk<br />
2 cups fresh finely diced strawberries<br />
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<b>Directions</b><br />
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- Preheat the oven to 350 degrees and line your cupcake pans with paper liners.<br />
- In a medium bowl combined your flour, cake flour, baking powder and salt, whisk together and set aside.<br />
- In a electric mixer on medium high speed, cream together the butter and sugar, until light and fluffy about 3-5 minutes.<br />
- Add in your extract and Add in the eggs one at a time, mixing each egg in with the butter and sugar completely before adding the next egg.<br />
- Reduce your speed to low and add in the milk and flour ingredients in 2 batches starting with the flour and alternating with the milk, mix until combined.<br />
- Fold in your diced strawberries in the batter with a spatula and using a large spoon or ice cream scoop fill your paper lines 3/4 full.<br />
- Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.<br />
- Remove from oven and cool on a wire rack.<br />
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<b>Fresh Strawberry Buttercream</b><br />
Oishii treats<br />
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<b>Ingredients</b><br />
<br />
1 cup strawberry milk, I used nesquick<br />
5 tablespoons flour<br />
1 cup butter, at room temp<br />
1 cup sugar (not powdered)<br />
1 cup diced finely, strawberries<br />
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<b>Directions</b><br />
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- Using a small stove top pot add in your strawberry milk and place heat on high, add in your flour and whisk until the mixture starts to thicken, about 2-3 minutes.<br />
- Keep whisking the mixture for another 1-2 minutes until its thick and has the consistency of pancake batter or cake batter. Remove from heat and immediately transfer the mixture to a ramekin or bowl and let cool to room temp. Takes about 30-40 minutes.<br />
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- In a electric mixture beat the butter and sugar together for 7-8 minutes on high, the mixture should be white and fluffy. Beating the butter and sugar together for this amount of time will help the sugar dissolve better.<br />
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- Add in your cooled milk mixture and whip on high for another 4-5 minutes, the sugar should almost if not be basically dissolved. If it is still slightly grainy the sugar should still dissolve the rest of the way when you pipe it on the cupcake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tetIHLNlnyq43LcMNAZrGrPz7LKlFf9N6aYf_AiyCiYbRm5GS-oMPBCh99Gz9IGBclFOJr4I1QRLH2W3_JIEMHKwIo4O3PUbxMyGBeiz56yr32_uhfc1isyNelu_Y2Vcn4ZI2WmQAA/s1600/DSC_0102pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tetIHLNlnyq43LcMNAZrGrPz7LKlFf9N6aYf_AiyCiYbRm5GS-oMPBCh99Gz9IGBclFOJr4I1QRLH2W3_JIEMHKwIo4O3PUbxMyGBeiz56yr32_uhfc1isyNelu_Y2Vcn4ZI2WmQAA/s320/DSC_0102pic.jpg" width="320" /></a></div>
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- Fold in your diced strawberries and using a pipping bag with a large tip, pipe onto your cupcakes. They will keep for 1-2 days in a air tight container.<br />
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I link up to these awesome <a href="http://oishiitreats.blogspot.jp/p/where-i-party.html">parties</a>.<br />
<br />Oishii Treatshttp://www.blogger.com/profile/03210282169571024666noreply@blogger.com22tag:blogger.com,1999:blog-8537690702472716876.post-89248963690576471782013-03-02T21:14:00.001+09:002013-03-02T21:23:29.350+09:00Avocado Egg Salad Sandwich <div style="text-align: center;">
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Ugghhh the weather outside is nasty today, the wind is whipping around, ice/snow is falling sideways, its just not pleasant to venture outside today. I want spring and I want spring now! So I thought I would make a great spring sandwich and pretend that spring time is on its way and forget that we still have 2 more months of winter here in Northern Japan :(</div>
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You know what the best thing about spring is?.... Easter Candy! I love walking into the store and seeing aisles of easter candy stacked towards the celling. My all time favorite, hands down, are the cadbury mini eggs, I could probably polish off a entire bag of them by myself. It takes a lot of will power not to finish the bag in 1 day. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZYvv7zdpWysRf7L2w2RH-P4Id0-ksCOMMuSDirH-WptrWY4skEH9-PtGXnCDWfOuYQmSQrYRr6dEW0IioP-FtUpBmXWo-Ipl9wT3R5_nx_Spj2amtmabTO-cKRdRd8_Zq4xOYaf3kg/s1600/DSC_0154pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZYvv7zdpWysRf7L2w2RH-P4Id0-ksCOMMuSDirH-WptrWY4skEH9-PtGXnCDWfOuYQmSQrYRr6dEW0IioP-FtUpBmXWo-Ipl9wT3R5_nx_Spj2amtmabTO-cKRdRd8_Zq4xOYaf3kg/s640/DSC_0154pic.jpg" width="640" /></a></div>
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<span style="text-align: center;"> This spring time sandwich will not only have you thinking of spring, but it's a healthy alternative to your everyday egg salad. There is only a small dollop of mayo and only half the egg yolk is used, the rest of your creaminess comes from the mashed avocado which is good for you because they are full of healthy fats. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh02BJyxOMe8jUzT_gNjShcv2FUnDWbSKI2LimZR2MTQS-1n9Wfqc2ptyFMSfOFeu3zJOGhb1QpWS6raTwr2AeQg8hHkPHbsXj-covavpoi7RUtbOgT1lpH-woCPRfp_TAHy5LcyMZZ1A/s1600/DSC_0140pic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh02BJyxOMe8jUzT_gNjShcv2FUnDWbSKI2LimZR2MTQS-1n9Wfqc2ptyFMSfOFeu3zJOGhb1QpWS6raTwr2AeQg8hHkPHbsXj-covavpoi7RUtbOgT1lpH-woCPRfp_TAHy5LcyMZZ1A/s200/DSC_0140pic.jpg" width="200" /></a><b><b><br /></b></b>
<b>Avocado Egg Salad Sandwich</b><br />
Recipe adapted from <a href="http://www.skinnytaste.com/2012/04/avocado-egg-salad.html">Skinny Taste</a><br />
<b>Yields:</b> 2 servings<br />
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<b>Ingredients</b><br />
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4 slices Whole Wheat Bread or 2 Whole Wheat egg twist rolls sliced in half<br />
2 hard boiled eggs with yolks, diced<br />
2 hard boiled egg, without yolks, diced<br />
1 1/2 tablespoons miracle whip<br />
1/2 avocado mashed<br />
1/2 cup celery, diced (about 1 large stalk)<br />
1 1/2 tablespoons apple cider vinegar<br />
salt and pepper to taste<br />
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<b>Directions</b><br />
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- In a Medium bowl mash together your avocado and egg yolks, add in the rest of your ingredients and mix until completely combined. Salt and pepper to taste.<br />
- Toast your bread or roll and top with your acovado egg salad and enjoy.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8wPZd02BtZ1fP36dMtU1Pnl4GbXA7-wJaraQ8E_pkghqzRVgomOVmvixwI94Blz_KILQUQBymhpz16BNVcq4YUikHTHeDhCXjolbwd8hserrd1-x3VXQ5npCmtkQc45u29KVhNaVGzw/s1600/DSC_0104pic.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8wPZd02BtZ1fP36dMtU1Pnl4GbXA7-wJaraQ8E_pkghqzRVgomOVmvixwI94Blz_KILQUQBymhpz16BNVcq4YUikHTHeDhCXjolbwd8hserrd1-x3VXQ5npCmtkQc45u29KVhNaVGzw/s320/DSC_0104pic.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It helps if you mash your avocado and yolk<br />
in the bowl first before adding the rest<br />
of the ingredients, I like to learn the hard way ;)</td></tr>
</tbody></table>
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<br />Oishii Treatshttp://www.blogger.com/profile/03210282169571024666noreply@blogger.com5tag:blogger.com,1999:blog-8537690702472716876.post-5074377579910601812013-02-24T16:41:00.001+09:002013-02-24T17:01:23.104+09:00Carrot Cake Cupcakes<div class="separator" style="clear: both; text-align: center;">
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I love me some veggies in my cupcakes, who doesn't! Its a great way to sneak in some vegetables and not feel so guilty eating a delicious cupcake or 2 ;)....okay who am I kidding, there's not that much veggies in a carrot cake cupcake, it would be better if you just ate a carrot. But at least you dont feel as guilty eating carrot cake as you would say a chocolate cupcake :) </div>
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I made these moist and delicious cupcakes for a birthday party last night, paired with a slightly tangy lemon cream cheese frosting it was the perfect addition that put these cupcakes over the top and made them a huge hit at the party.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7eFU5Mjlzn77jd9W5A5F3ZsZ9PqqpNG7KmkF33Lfnc470wu9Y4o6_b1Vm8BYBdHKvYDpoXxH3gUKZ1a1iPGr2yhxxaY5xfxkbkRRzBmIGu0qBh8kmcVpH_VUI5gOKNkjexceLHquzig/s1600/DSC_0153pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7eFU5Mjlzn77jd9W5A5F3ZsZ9PqqpNG7KmkF33Lfnc470wu9Y4o6_b1Vm8BYBdHKvYDpoXxH3gUKZ1a1iPGr2yhxxaY5xfxkbkRRzBmIGu0qBh8kmcVpH_VUI5gOKNkjexceLHquzig/s400/DSC_0153pic.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg879tMfLrn79ToEIfctLDBYwxia7yEm9hgRA387UcVZz1aNluyq3FZlmhYZQygc3DOuWhWKlmvF_fKUK9jFkWRgVMF200xPsUyPqXUkmhmWVoffWHCVO5uPkVbZ1ofOBBwwWQ9VJx_rA/s1600/DSC_0137pic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg879tMfLrn79ToEIfctLDBYwxia7yEm9hgRA387UcVZz1aNluyq3FZlmhYZQygc3DOuWhWKlmvF_fKUK9jFkWRgVMF200xPsUyPqXUkmhmWVoffWHCVO5uPkVbZ1ofOBBwwWQ9VJx_rA/s320/DSC_0137pic.jpg" width="320" /></a><b>Carrot Cake Cupcakes</b><br />
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Adapted from <a href="http://www.foodnetwork.com/recipes/paula-deen/grandma-hiers-carrot-cake-recipe/index.html">Paula Deen</a></div>
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<b>Yields</b> 24-28 cupcakes</div>
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<b>Ingredients </b></div>
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2 cups flour</div>
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1 3/4 cups sugar</div>
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2 teaspoons baking soda</div>
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2 teaspoons cinnamon</div>
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1 teaspoon salt</div>
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4 eggs</div>
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1 1/2 cups canola oil</div>
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3 cups grated carrots</div>
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<b>Directions</b></div>
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- Preheat oven to 350 degrees, and line your cupcake pans with 24 liners</div>
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- In a electric mixer combined your flour, sugar, baking soda, cinnamon and salt and mix together on low for 30 seconds.</div>
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- Add in your oil and eggs and mix until completely combined</div>
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- Mix in your grated carrot and mix until fully combined into the batter.</div>
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- Using a ice cream scoop, fill your cupcake liners 3/4 full and bake for 17 minutes or until a toothpick comes out clean, remove from oven and cool on a wire rack.</div>
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<b>Lemon Cream Cheese Frosting</b></div>
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<b>Ingredients</b></div>
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6 tablespoons butter, at room temp </div>
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12 tablespoons cream cheese, cold</div>
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1 tablespoon lemon juice</div>
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4 cups powdered sugar</div>
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<b>Directions</b></div>
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- In a electric mixer beat the butter and cream cheese together until smooth and fluffy, about 5 minutes.</div>
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- Add in the lemon juice and slowly 1/4 cup at a time add in the powdered sugar until all of the powdered sugar is completely incorporated. </div>
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- Beat the frosting for another 2-3 minutes and pipe onto your cupcakes.</div>
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Oishii Treatshttp://www.blogger.com/profile/03210282169571024666noreply@blogger.com3tag:blogger.com,1999:blog-8537690702472716876.post-33544028602759153852013-02-18T18:44:00.001+09:002013-02-19T20:06:31.496+09:00Triple Chocolate Marshmallow Cookies<div class="separator" style="clear: both; text-align: center;">
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Chocolate lovers unite! this cookie will satisfy any chocolate lovers craving. These cookies are chewy, soft, chocolaty and delicious. The marshmallow in the middle gives it that extra gooey component. </div>
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I will admit the frist couple of batches were trail and error, I thought that I would just add the marshmallows to the batter and let them bake....big mistake not only did it create a huge mess but the marshmallows that oozed out of the cookie started to burn and turned hard and crunchy. So on the third batch i decided to take all the marshmallows out of the batter, by hand :/ and once the baked cookies came out of the oven I pushed a marshmallow into the middle and SUCCESS! The marshmallow slowly melted into the middle of the cookie and I finally had my triple chocolate marshmallow cookie. </div>
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<b>Triple Chocolate Marshmallow Cookies</b><br />
Oishii Treat Original<br />
<b>Yields</b>: 30 cookies<br />
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1 cup butter at room temp<br />
2/3 cups white sugar<br />
2/3 cups packed brown sugar<br />
2 eggs<br />
2 teaspoons vanilla extract<br />
3/4 cup cocoa<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
2 cups flour<br />
1 3/4 cups dark chocolate chips (one 8 oz bag)<br />
1 cup marshmallows (you can use regular small marshmallows if you dont have chocolate ones and add as many to the middle of the cookie as you like, I added about 2 marshmallows in the middle of each hot cookie)<br />
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<b>Directions</b><br />
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- Preheat the oven to 350 degrees<br />
- Cream together the butter and sugars until full incorporated add in your eggs and vanilla extract and beat until combined.<br />
- Add in the cocoa mixture, baking soda and salt once fully combined add in the flour and mix until fully incorporated<br />
- Hand mix in your chocolate chips.<br />
- Roll a 1 inch ball of cookie dough and place on a cookie sheet 1 inch apart from the other.<br />
- Bake for 10 minutes, once you remove the cookies from the oven push a marshmallow into the middle of the cookie and place on a wire rack to cool.<br />
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<br />Oishii Treatshttp://www.blogger.com/profile/03210282169571024666noreply@blogger.com9tag:blogger.com,1999:blog-8537690702472716876.post-49546027156288757422013-02-09T17:04:00.001+09:002013-02-10T08:45:04.545+09:00Chocolate Chip Banana Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifR694w1FjT4ZLRT11UDjY9vXORAMhQuB_iJ_uM50XpVuBzAHI09_i__vKZ4X1KOaV795GD41ksUkK0EU8LLXwj5XI9viqHHQCLFWWAbs3aBQv36RSjd6nqDQds0PBZKqUbH6PmnjzYw/s1600/DSC_0078pic.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifR694w1FjT4ZLRT11UDjY9vXORAMhQuB_iJ_uM50XpVuBzAHI09_i__vKZ4X1KOaV795GD41ksUkK0EU8LLXwj5XI9viqHHQCLFWWAbs3aBQv36RSjd6nqDQds0PBZKqUbH6PmnjzYw/s640/DSC_0078pic.jpg" width="640" /></a></div>
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I've had a nice short vacation this week, just what I needed to recharge for the next couple of months of courts, school and volunteer work. We spent the first 3 days in Sapporo Japan experiencing the extreme cold and the snow/ice festival. </div>
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I gotta say you know the one thing that's a little unnerving about living in Japan? the amount of earthquakes and tsunami warnings we get. Try being on a ferry off the coast of Japan for 8 hours with a tsunami warning flashing on the t.v constantly. In Japan the minute there's an earthquake there will usually be a tsunami warning that follows, so they will put a small map of japan on the lower corner of every t.v. channel flashing either yellow or red with what areas are in potential danger for a tsunami. Totally didn't calm me nerves while I was on the ferry for 8 hours, so i decided to turn off the tv and sleep until we reached our destination. Thank goodness the boat ride was smooth and uneventful. The last few days this week have been spent at home unwinding and making some delicious recipes. I also wanted to share some pictures from Saporro Ice Festival, this is the biggest ice and snow festival in Japan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJb8ISPOb8Hiyw3u_Pwx8M7tvUrg4PjJ97MBF0d2O3f1mKQ7Odhs5RVLHx7bxSiQUVjqBSbQi7J8xEKhVSC1eX4-Aw8wsfd35MuN4BqUVD1QDFti9mawHq2HnzPsabtyFaHGS09WVXEw/s1600/DSC_0027pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJb8ISPOb8Hiyw3u_Pwx8M7tvUrg4PjJ97MBF0d2O3f1mKQ7Odhs5RVLHx7bxSiQUVjqBSbQi7J8xEKhVSC1eX4-Aw8wsfd35MuN4BqUVD1QDFti9mawHq2HnzPsabtyFaHGS09WVXEw/s400/DSC_0027pic.jpg" width="400" /></a></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/AVvXsEiawpzT1-ipZuW8PxvMFkwQGclPuj6Wh2El3GWWKbiggtqWTziDy-rhR7OkCO3Hryp-cLorrAKVb8uGtEQTbRrDBlcig-DbXH_m4kPBZwKN3oeJ7R2oEDtrNN8pqXGa4MEdLRQlKULjKw/s1600/DSC_0019pic.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiawpzT1-ipZuW8PxvMFkwQGclPuj6Wh2El3GWWKbiggtqWTziDy-rhR7OkCO3Hryp-cLorrAKVb8uGtEQTbRrDBlcig-DbXH_m4kPBZwKN3oeJ7R2oEDtrNN8pqXGa4MEdLRQlKULjKw/s400/DSC_0019pic.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Those are real fish and crabs in the ice</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMNelAKsGiN6i1kNDTyjIYlUiTa3biScqgXzvoPfcf27Y2rAqMZBwF4HIJb91MKVmOMnZ6WtbxRu-L28or1MQ7tAc-or-C44affijQ-Lf0RCnnHb02HPXGSTcsAWBR3hyphenhypheny0Tjwyir8vA/s1600/DSC_0040pic.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMNelAKsGiN6i1kNDTyjIYlUiTa3biScqgXzvoPfcf27Y2rAqMZBwF4HIJb91MKVmOMnZ6WtbxRu-L28or1MQ7tAc-or-C44affijQ-Lf0RCnnHb02HPXGSTcsAWBR3hyphenhypheny0Tjwyir8vA/s400/DSC_0040pic.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The snowboarding ramp was built right in the middle of the city in Odori Park</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX3xzIG3-Avmkvy5n_j9h75nUSbdQr1B4N8lM1OC18dFaUj-8MK3XmFVQbTPWlUe-7Rul4sq8PB9WTl0a1Nfhytc61dchJU7gW2s6AB6byDr_454jBxWcjxi5lvzh1wKkhaKoTyma13g/s1600/DSC_0018pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX3xzIG3-Avmkvy5n_j9h75nUSbdQr1B4N8lM1OC18dFaUj-8MK3XmFVQbTPWlUe-7Rul4sq8PB9WTl0a1Nfhytc61dchJU7gW2s6AB6byDr_454jBxWcjxi5lvzh1wKkhaKoTyma13g/s400/DSC_0018pic.jpg" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXT9pJvUzVrkXJhlK-l1-vMhdw0GlZry9Xm2uSo2qwsx_juqP30skFLfLHsc4feeJ2_XQKPBRAH__W0Njz7SLJ62t8k7oEYp2Zk1RnkMGrqHHpxS7HdELRAyTRsZ-FDN3tm_bsO3ekyQ/s1600/DSC_0043pic.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXT9pJvUzVrkXJhlK-l1-vMhdw0GlZry9Xm2uSo2qwsx_juqP30skFLfLHsc4feeJ2_XQKPBRAH__W0Njz7SLJ62t8k7oEYp2Zk1RnkMGrqHHpxS7HdELRAyTRsZ-FDN3tm_bsO3ekyQ/s400/DSC_0043pic.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Favorite snow sculpture and you can even see the guy on top still working on it</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOY3Yyjt5IIkRBgepLaNh_3OHxnMRKDMDd0uwwDb7tdzb5vRI8rfUbXbSoeWrh0jM2ZEsnHkPxoYAsW_VVdfQ3Gz7RvmCDm4ApgLZA-T-Wq_7GBZ5uOb0C1e8mtjp6yKe2E5h7E_wuNw/s1600/DSC_0050pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOY3Yyjt5IIkRBgepLaNh_3OHxnMRKDMDd0uwwDb7tdzb5vRI8rfUbXbSoeWrh0jM2ZEsnHkPxoYAsW_VVdfQ3Gz7RvmCDm4ApgLZA-T-Wq_7GBZ5uOb0C1e8mtjp6yKe2E5h7E_wuNw/s400/DSC_0050pic.jpg" width="400" /></a></div>
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Back to the food, this is a nice healthy banana cake with coconut oil replacing the butter, some rolled oats added to the batter for fiber and of course gotta have some mini chocolate chips for a little indulgence. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaSBeEzZgUFLGV55wjQGeWGlEscrAhIFKZJGnSiBM7LRcPVt0tUMsisC9rftpKdw2Dpj3HnnPBssjXrfJPY2ml8cHC1x6zZwVCGjxYldvmuLhGU6cJu2ed9q-nJycaM0PXyOMmAhaFtQ/s1600/DSC_0094pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaSBeEzZgUFLGV55wjQGeWGlEscrAhIFKZJGnSiBM7LRcPVt0tUMsisC9rftpKdw2Dpj3HnnPBssjXrfJPY2ml8cHC1x6zZwVCGjxYldvmuLhGU6cJu2ed9q-nJycaM0PXyOMmAhaFtQ/s400/DSC_0094pic.jpg" width="400" /></a></div>
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I had some extremely rippen bananas that needed to be put to good use, I also wanted an excuse to use a cake pan and test my new cloth baking strips to see if they actually work, they are supposed to go around the outside of your cake pan and they help the cake bake even with a flat surface instead of a dome shape. I was pleasantly surprised that the cake came out pretty even, the strip prevented the sides from becoming to overly cooked and hard and for the most part the cake came out flat, with just a very slight dome. If I didn't use the strips I know the cake would have came out with a larger dome. </div>
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<b>Chocolate Chip Banana Cake</b><br />
Oishii Treat Original<br />
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<b>Ingredients </b><br />
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1 1/4 flour<br />
1/2 teaspoon baking soda<br />
1/8 teaspoon salt<br />
1/2 teaspoon cinnamon<br />
1/8 teaspoon ground ginger<br />
1/8 teaspoon ground nutmeg<br />
1/3 cup old fashioned rolled oats<br />
1/3 cup coconut oil<br />
1/2 cup packed brown sugar<br />
2 ripe bananas mashed<br />
1 egg<br />
1/2 teaspoon vanilla extract<br />
2 tablespoons skim milk<br />
1/3 cup mini chocolate chips<br />
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<b>Directions</b><br />
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- Preheat oven to 350 degrees, line a 8 inch cake pan with parchment or wax paper and spray with baking or cooking oil on the sides of the pan. (to prevent the cake to sticking to the sides)<br />
- In a small bowl combined your dry ingredients flour, baking soda, spices and oats and whisk until mixed together.<br />
- In a electric mixer cream together the coconut oil and brown sugar, add in your egg, vanilla extract and mashed bananas. Mix until combined.<br />
- Add half the dry ingredients + 1 tablespoon milk to your wet mixture and mix till combined. Add in the rest of the dry ingredients with the other tablespoon of milk and mix until the batter is fully combined.<br />
- Hand stir in your chocolate chips and pour the batter into the cake pan and level in out with a spatula.<br />
- Bake for 35-40 minutes and remove from oven and let cool on a wire rack for 15 minutes, remove cake from pan and let cool to room temp. or serve warm with some whipped cream and a tall glass of milk.<br />
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I link up to these fun <a href="http://oishiitreats.blogspot.jp/p/where-i-party.html">parties </a><br />
<br />Oishii Treatshttp://www.blogger.com/profile/03210282169571024666noreply@blogger.com20tag:blogger.com,1999:blog-8537690702472716876.post-64889583100153907652013-02-03T15:05:00.000+09:002013-02-03T20:29:33.709+09:00Vegetarian Dippin Dogs <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFn6XZdaYJ1DeNpBR6OkWgy84f697SbliotV9fa3JvtX79tQ7jPuyMmHxoSmRthL0MuitYWQ-tSvstNKwUUx2bbwM3tZeAz-tmyncBRxHel3SMfwMIkiSgeqWX-0JjaZW1P1dhMkuWbQ/s1600/DSC_0030pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFn6XZdaYJ1DeNpBR6OkWgy84f697SbliotV9fa3JvtX79tQ7jPuyMmHxoSmRthL0MuitYWQ-tSvstNKwUUx2bbwM3tZeAz-tmyncBRxHel3SMfwMIkiSgeqWX-0JjaZW1P1dhMkuWbQ/s640/DSC_0030pic.jpg" width="640" /></a></div>
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The Super Bowl game will air on Monday in Japan and even vegetarians like to have tail gate snackage and super bowl party food. I thought this was a cool, easy, and fun way to make dippin dogs with the vegetarian links, paired with a jalapeno ketchup and mustard. Plus the hot dogs are so tasty I doubt your meat eating friends will even care or know they're not beef or whatever mixture of animals are usually made with hotdogs.</div>
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We had to eat these dogs on Sunday (sat. stateside) because while the big game is going on Monday, we'll be on a ferry on our way to Sapporo to see the ice festival. Can't wait to share some great pics from the ice festival and stuff myself with some delicious Japanese ramen. </div>
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<b>Vegetarian Dippin Dogs</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhytVWYSCxaqrSAv7zAyFIO1tkzssQMINJJS3opvINtVTbSaQL8isQOtvOr_oY91I776l6qt0Y3jdijgcTp8bmTwJuAZSlNDL2C6DCDf3RI3wLN8TpuxB3bKs4cTc55cKWCH1qhO9dagQ/s1600/DSC_0001pic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhytVWYSCxaqrSAv7zAyFIO1tkzssQMINJJS3opvINtVTbSaQL8isQOtvOr_oY91I776l6qt0Y3jdijgcTp8bmTwJuAZSlNDL2C6DCDf3RI3wLN8TpuxB3bKs4cTc55cKWCH1qhO9dagQ/s320/DSC_0001pic.jpg" width="320" /></a>Oishii Treat Original<br />
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<b>Ingredients</b><br />
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1 Pkg pillsbury crescent rolls, 8 count<br />
1 Pkg Smart Dogs<br />
1 egg white<br />
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<b>Directions</b><br />
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- Preheat your oven to 375 degrees<br />
- Open your package of crescent rolls and along the pre-made dotted line separate your triangles.<br />
- Place 1 dog on the skinny corner of the dough and roll towards the wider end of the triangle<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdsnQoV7SFqJH0jy2dVsRlb0q9ibZEi69PMzsUI6-xoxJPPw2x3ynt_rGKaZcT1npdqNBlq9OfJYl_srxliP0sLRzrozAbS5PYc072CJrkQxEV54S7d37KKQZXPQHunrL_RPwL2IqqsQ/s1600/DSC_0002pic.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> <img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdsnQoV7SFqJH0jy2dVsRlb0q9ibZEi69PMzsUI6-xoxJPPw2x3ynt_rGKaZcT1npdqNBlq9OfJYl_srxliP0sLRzrozAbS5PYc072CJrkQxEV54S7d37KKQZXPQHunrL_RPwL2IqqsQ/s200/DSC_0002pic.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbsrbxOPHmxIWBCGGnEvcAjUxHBhJTHk1YXpb0BUNekkaMLtqtSNjwA3siJQm6EXkVdrPGH4NFl8xPf-uHqUhGjnL9v806WbacVTj0CHuyoZKjQWPdD7AdT8uNKZ8N_Vc2XxIy0nLnoQ/s1600/DSC_0003pic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbsrbxOPHmxIWBCGGnEvcAjUxHBhJTHk1YXpb0BUNekkaMLtqtSNjwA3siJQm6EXkVdrPGH4NFl8xPf-uHqUhGjnL9v806WbacVTj0CHuyoZKjQWPdD7AdT8uNKZ8N_Vc2XxIy0nLnoQ/s200/DSC_0003pic.jpg" width="200" /></a><br />
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- place on a greased or parchment paper lined cookie sheet and brush to tops with egg white and sprinkle with your favorite type of seasoning. I used garlic salt, red pepper flakes and italian seasoning<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbmwIbJI2nF4NcLolUhFs3y24HJuSGigpsOF-AYV6t565cZVGrc_aY5BNDwfADc6qZOrz9U2ZLWuYKdo9zIF8ElyVGVExEA9mBaiI3i8ki5Abreijw0k3ofvOH1eChQEusw6wvLEcnA/s1600/DSC_0005pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbmwIbJI2nF4NcLolUhFs3y24HJuSGigpsOF-AYV6t565cZVGrc_aY5BNDwfADc6qZOrz9U2ZLWuYKdo9zIF8ElyVGVExEA9mBaiI3i8ki5Abreijw0k3ofvOH1eChQEusw6wvLEcnA/s320/DSC_0005pic.jpg" width="320" /></a></div>
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- Bake in the oven for 15 minutes or until the crescent rolls are nice and golden brown.<br />
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<b>Jalapeno Pepper Ketchup</b><br />
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<b>Ingredients</b><br />
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1/3 cup ketchup<br />
1-2 tablespoons pickled jalapeno, diced small<br />
1 tablespoon of the juice from the jar of pickled jalapenos.<br />
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<b>Directions</b><br />
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Combine all ingredients in a small bowl.<br />
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<br />Oishii Treatshttp://www.blogger.com/profile/03210282169571024666noreply@blogger.com9tag:blogger.com,1999:blog-8537690702472716876.post-66599841385220521592013-01-27T21:11:00.000+09:002013-01-31T19:30:38.087+09:00Samoa Girl Scout Cupcakes <div class="separator" style="clear: both; text-align: center;">
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I've been dying to make these cupcakes since the girl scouts at Misawa Air Base started selling them a few weeks ago. I already made my dulce de leche sauce for my carmel component and I have the best chocolate cake recipe for the cake portion. </div>
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Many thanks to one of my friends and his wife for sharing his moms chocolate cake recipe. Which is one of the best chocolate cakes I've ever baked, I received the blessing from him today in order to share it on my blog. the way I came to have his moms recipe was his wife messaged me asking if I would make him a cake for his 23rd birthday since she wouldn't be able to be here in Japan to celebrate and I said of course I'll make him a cake. So she sent me his moms recipe because its his favorite and we came up with the brillant idea of also incorporated cheesecake into the birthday cake since it was his other favorite flavor. So I'll be sharing a chocolate cake cheesecake soon. but for now lets just drool and savor these samoa girl scout cupcakes. </div>
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<b>Samoa Girl Scout Cupcakes</b><br />
Oishii Treats original creation and<br />
a friends family recipe adapted slightly.<br />
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<b>Yields:</b> 24-26 cupcakes<br />
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<b>Ingredients for the Chocolate Cupcake</b><br />
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<i>Sour Milk</i><br />
1 cup Milk + 1 tablespoon apple cider vinegar<br />
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2 cups flour<br />
1 1/2 cups sugar<br />
1 1/2 teaspoon baking soda<br />
1 1/2 teaspoon baking powder<br />
1 teaspoon salt<br />
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3/4 cups cocoa powder<br />
1 cup boiling water<br />
1/2 cup canola or vegetable oil<br />
2 eggs<br />
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<b>Directions</b><br />
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- Preheat the oven to 375 degrees and insert paper liners into your cupcake pans<br />
- Make your sour milk: In a separate bowl add your milk and vinegar and set aside while you make the batter.<br />
- In a large mixing bowl add flour, sugar, baking soda, baking powder and salt and mix together with a whisk.<br />
- In a small mixing bowl add your cocoa powder and boiling water and whisk until the cocoa powder is nice and smooth, let it cool down for about 6-8 minutes.<br />
- add your cocoa mixture to the dry ingredients and whisk together, add the milk, oil and eggs and mix until fully incorporated.<br />
- Fill your cupcake liners about 3/4 full and bake for 14 minutes or until a toothpick inserted in the middle comes out clean. Let cool on a wire rack.<br />
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*You can either used store bought carmel or dulce de leche or you can make your own the night before with this simple and easy recipe. <a href="http://oishiitreats.blogspot.jp/2013/01/crockpot-dulce-de-leche.html">Crockpot Dulce De Leche</a><br />
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<b>Dulce De Leche filling </b><br />
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1/2 cup + 2 tablespoons dulce de leche<br />
1 cup shredded coconut (unsweetened might be best cause the dulce is sweet, but you can use sweetened coconut as well)<br />
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<b>Directions</b><br />
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- Create a whole in the middle of your cupcake<br />
- Combine the ingredients together in a small bowl and fill the cupcake wholes with the filling<br />
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<b>Dulce De Leche Buttercream</b><br />
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1 cup unsalted butter at room temp<br />
4 cups powdered sugar<br />
1/2 cup dulce de leche<br />
4-6 tablespoons milk<br />
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<b>Directions</b><br />
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- Whip the butter in a electric mixer until light and fluffy. 6-8 minutes on high speed<br />
- add your powder sugar 1/4 cup at a time until fully incorporated<br />
- add in the dulce de leche and 4 tablespoons milk and whip for 3-4 minutes. (add more milk to get your desired consistency)<br />
- Top your cupcakes with buttercream, toasted coconut and drizzle with chocolate sauce.<br />
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I link up to these fun <a href="http://oishiitreats.blogspot.jp/p/where-i-party.html">linky parties </a><br />
<br />Oishii Treatshttp://www.blogger.com/profile/03210282169571024666noreply@blogger.com6tag:blogger.com,1999:blog-8537690702472716876.post-20305291411148990812013-01-21T12:06:00.000+09:002013-01-21T17:40:00.399+09:00CrockPot Dulce De Leche <div class="separator" style="clear: both; text-align: center;">
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Wow where did the time go? I can't believe I've been MIA for 2 weeks. All I have to say work has been craZy this month. With my paralegal duties, cub scouts and studying a girl barley has time to cook. Ooooh yeah, geez totally forgot, did I mentioned I caught a Japanese stomach virus 2 weeks ago as well, right about that time I had my terrible snow boarding trip. I guess that stomach bug I was coming down with wasn't just a normal 24 hour bug. After struggling for 3 days with terrible stomach pains, nausea, heart burn and acid reflux I finally went to the emergency room on base and 4 hours later I found out that there has been a epidemic in Japan concerning a stomach virus / infection and this lucky red head had caught it. Winner right here. </div>
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So my prize for the last 2 weeks has been trying to get rid of this awful virus. I'm still battling some acid reflux and heart burn but after changing my diet a little and watching how late I eat at night its been getting better. So now I can finally get back in the kitchen and start whipping up some delightful treats. </div>
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I want to share this super easy and can't stop eating it by the spoon Dulce De Leche. I have many plans for this gooey, sticky, sweet sauce. My next post will be a samoa girl scout cookie inspired cupcake featuring dulce de leche. But for now its a good thing I made a couple of jars of this stuff, cause it's great in coffee, ice cream and for a healthier option you can dip sliced apples in it. <br />
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So just dig your cock pot out of the cupboard place your jars in it and let it cook overnight while your dreaming of all the delicious ways you can use dulce de leche....I know I did :)</div>
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<b>CrockPot Dulce De Leche</b><br />
Adapted From <a href="http://www.bunsinmyoven.com/2012/02/13/crockpot-dulce-de-leche/">Buns in my Oven</a><br />
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<b>Ingredients</b><br />
2 (14oz) cans sweetened condensed milk<br />
2 or 3 half pint canning jars or reuse the glass jars your condiments come in (I used a jelly jar and hummus glass jar that I washed and saved weeks ago)<br />
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<b>Directions</b><br />
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- Pour your sweetened condensed milk into your glass jars and secure the lids tightly to the jars.<br />
- Place the jars in your crock pot and add water. The water should rise at least 1 inch above your jars.<br />
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- Place the lid on the crock pot and set on low heat.<br />
- Cook for 10-12 hours the longer you cook the sauce the darker in color it will get.<br />
- Remove the jars from the water and let cool to room temp, they can be stored in the refrigerator up to 3 to 4 weeks (if they last that long)<br />
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I link up to these fun <a href="http://oishiitreats.blogspot.jp/p/where-i-party.html">parties </a><br />
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<br />Oishii Treatshttp://www.blogger.com/profile/03210282169571024666noreply@blogger.com11