tag:blogger.com,1999:blog-59576637594245734742024-03-13T20:13:16.335-07:00The Sweet TalkerLindsayhttp://www.blogger.com/profile/11774020596746368422noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-5957663759424573474.post-73891556623718502442012-11-09T15:47:00.000-08:002012-11-09T15:48:27.916-08:00Old-Fashioned Peanut Butter Cookies<div class="separator" style="clear: both; text-align: center;">
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<b><span class="Apple-style-span" style="font-size: x-small;">Old-Fashioned Peanut Butter Cookies </span></b><span class="Apple-style-span" style="font-size: x-small;">via my lovely friend Carolyn</span><br />
<b><span class="Apple-style-span" style="font-size: x-small;"><br /></span></b>
<b><span class="Apple-style-span" style="font-size: x-small;">Ingredients</span></b><br />
<span class="Apple-style-span" style="font-size: x-small;"><br />1/4 cup shortening<br />1/4 cup butter or margarine, softened<br />1/2 cup peanut butter (I probably could have added a little more for a stronger peanut flavor)<br />1/2 cup granulated sugar<br />1/2 cup brown sugar (packed)<br />1 egg<br />1 and 1/4 cups all-purpose flour<br />3/4 teaspoon baking soda<br />1/2 teaspoon baking powder<br />1/4 teaspoon salt</span><br />
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<b><span class="Apple-style-span" style="font-size: x-small;">Directions</span></b></div>
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<ol>
<li><span class="Apple-style-span" style="font-size: x-small;">Mix thoroughly shortening, peanut butter, granulated sugar, brown sugar and egg. Blend in flour, baking soda, baking powder and salt. Cover and chill.</span></li>
<li><span class="Apple-style-span" style="font-size: x-small;">Heat oven to 375°. Shape dough into 1-inch balls, coat with sugar and place 3 inches apart on a lightly greased baking sheet. Bake 10 to 12 minutes or until set but not hard.</span></li>
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<i><span class="Apple-style-span" style="font-size: x-small;">*Note: don't press these down with a fork!</span></i><br />
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Lindsayhttp://www.blogger.com/profile/11774020596746368422noreply@blogger.com0tag:blogger.com,1999:blog-5957663759424573474.post-89354973056514807402012-10-02T10:01:00.000-07:002012-10-02T10:03:20.613-07:00Zucchini Bread<div class="separator" style="clear: both; text-align: center;">
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If you've never tried zucchini bread, you may be skeptical. </div>
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A vegetable? In a baked good?</div>
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Absolutely.</div>
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Similar to carrots in carrot cake, when baked into a cinnamon-spicy batter, zucchini takes on a mildly sweet flavor and makes the bread incredibly moist. People often confuse this treat with banana bread (which sometimes works to entice your picky eaters!), and can hardly believe that a green veggie is the star ingredient.</div>
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Although nothing fancy, I have to say this recipe is one of my favorites. My grandma has been making zucchini bread for as long as I can remember. For me, this is comfort food. Soft and sweet with a hint of spice, I always crave it when I'm feeling a bit nostalgic and missing home.<br />
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This bread makes for an indulgent breakfast bite or yummy snack. I particularly like to cut a big slice cold out of the fridge, and smear a dab of butter across the top. It tastes wonderful plain, but you can also throw a few handfuls of chopped pecans, walnuts, or chocolate chips into the batter before baking.<br />
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If you try this, I promise is will quickly become one of your well-worn recipes!<br />
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<b><span class="Apple-style-span" style="font-size: x-small;">Zucchini Bread </span></b><span class="Apple-style-span" style="font-size: x-small;">via my Grandma Mary</span><br />
<i><span class="Apple-style-span" style="font-size: x-small;">Makes 2 medium sized loaf pans, or 3 small disposable loaf pans</span></i><br />
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<b><span class="Apple-style-span" style="font-size: x-small;">Ingredients</span></b><br />
<b><span class="Apple-style-span" style="font-size: x-small;"><br /></span></b>
<span class="Apple-style-span" style="font-size: x-small;">3 cups flour</span><br />
<span class="Apple-style-span" style="font-size: x-small;">1/2 tsp. baking powder</span><br />
<span class="Apple-style-span" style="font-size: x-small;">1 tsp. baking soda</span><br />
<span class="Apple-style-span" style="font-size: x-small;">1 tsp. salt (scant)</span><br />
<span class="Apple-style-span" style="font-size: x-small;">3 eggs</span><br />
<span class="Apple-style-span" style="font-size: x-small;">2 1/4 cups sugar</span><br />
<span class="Apple-style-span" style="font-size: x-small;">1 cup canola oil</span><br />
<span class="Apple-style-span" style="font-size: x-small;">1 tablespoon vanilla</span><br />
<span class="Apple-style-span" style="font-size: x-small;">1 tablespoon cinnamon</span><br />
<span class="Apple-style-span" style="font-size: x-small;">2 1/2 cups grated, peeled, medium sized zucchini (leave half of the peel on)</span><br />
<span class="Apple-style-span" style="font-size: x-small;">Optional: 1 1/2 cups or so chocolate chips or nuts</span><br />
<span class="Apple-style-span" style="font-size: x-small;"><br /></span>
<b><span class="Apple-style-span" style="font-size: x-small;">Directions</span></b><br />
<ol>
<li><span class="Apple-style-span" style="font-size: x-small;">Preheat the oven to 350F. Grease the pans.</span></li>
<li><span class="Apple-style-span" style="font-size: x-small;">Sift together: flour, baking powder, baking soda, and salt.</span></li>
<li><span class="Apple-style-span" style="font-size: x-small;">Beat in: eggs, sugar, oil, vanilla, cinnamon, and zucchini. The batter will be stiff until you add the zucchini, and then it will start to loosen up.</span></li>
<li><span class="Apple-style-span" style="font-size: x-small;">Optional: stir chocolate chips or nuts (or both!) into the batter</span></li>
<li><span class="Apple-style-span" style="font-size: x-small;">Bake in greased loaf pans for 50-60 minutes. The zucchini bread will be done when the top looks dry and a skewer can be inserted into the loaf and come out clean.</span></li>
<li><span class="Apple-style-span" style="font-size: x-small;">Let cool in the pan 10 minutes then remove and let cool</span></li>
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Lindsayhttp://www.blogger.com/profile/11774020596746368422noreply@blogger.com0tag:blogger.com,1999:blog-5957663759424573474.post-42520141054521300042012-09-27T10:58:00.000-07:002012-09-28T11:01:01.118-07:00Black-Bottom Pecan Praline Bars<div class="separator" style="clear: both; text-align: center;">
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A couple weeks ago, I had the pleasure of taking the train to my roommate's family home in the suburbs. I took advantage of my first weekend away from Manhattan to spend some major time baking. After the first six weeks of being thrown into a new job in a new city, it felt wonderful to get a break back to the familiar - spending time in the kitchen, taking the chance to flip through my favorite magazines, and seeing some green again!</div>
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Reading through <a href="http://www.amazon.com/Bittersweet-Recipes-Tales-Life-Chocolate/dp/1579651607">bittersweet</a>, a cookbook by Alice Medrich that I received for Christmas last year, it was certainly tricky to pick a single recipe out of the collection of exquisite chocolate treats.<br />
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Between the choices of cookies, cakes, brownies, and ice creams, we eventually settled on these black-bottom pecan praline bars. The bottom half of the bars are made from half of your favorite brownie recipe, with the top half featuring a praline topping. The result is a a delicious combination of chewy, dense, chocolatey brownie; crunchy and savory pecans; and caramelized crust.<br />
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I brought these to my office after my weekend away, and they were a hit. If you want a new bar cookie recipe that feels slightly more special than your everyday brownie, you have to try this one! I would also highly recommend Alice's cookbook - it is beautifully composed and full of innovative recipes where chocolate is the star. Need I say more?<br />
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<b><span class="Apple-style-span" style="font-size: x-small;">Black-Bottom Pecan Praline Bars</span></b><span class="Apple-style-span" style="font-size: x-small;"> via </span><a href="http://www.amazon.com/Bittersweet-Recipes-Tales-Life-Chocolate/dp/1579651607"><span class="Apple-style-span" style="font-size: x-small;">bittersweet</span></a><span class="Apple-style-span" style="font-size: x-small;"> by Alice Medrich</span><br />
<i><span class="Apple-style-span" style="font-size: x-small;">Makes 25 bars in one 9-inch square baking pan</span></i><br />
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<b><span class="Apple-style-span" style="font-size: x-small;">Ingredients</span></b><br />
<b><span class="Apple-style-span" style="font-size: x-small;"><br /></span></b>
<b><span class="Apple-style-span" style="font-size: x-small;">Brownie Bottom Layer:</span></b><br />
<span class="Apple-style-span" style="font-size: x-small;">1/2 your favorite brownie batter recipe (without nuts).</span><br />
<span class="Apple-style-span" style="font-size: x-small;"><br /></span>
<span class="Apple-style-span" style="font-size: x-small;">I used the following (already halved):</span><br />
<span class="Apple-style-span" style="font-size: x-small;">5 tablespoons unsalted butter</span><br />
<span class="Apple-style-span" style="font-size: x-small;">5/8 cups sugar</span><br />
<span class="Apple-style-span" style="font-size: x-small;">3/8 cup plus 1 tablespoon unsweetened cocoa powder (natural or Dutch-process)</span><br />
<span class="Apple-style-span" style="font-size: x-small;">1/8 tsp. salt</span><br />
<span class="Apple-style-span" style="font-size: x-small;">1/4 tsp. vanilla extract</span><br />
<span class="Apple-style-span" style="font-size: x-small;">1 cold large egg</span><br />
<span class="Apple-style-span" style="font-size: x-small;">1/4 cup all-purpose flour</span><br />
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<b><span class="Apple-style-span" style="font-size: x-small;">Pecan Praline Topping:</span></b><br />
<span class="Apple-style-span" style="font-size: x-small;">1/4 cup all-purpose flour</span><br />
<span class="Apple-style-span" style="font-size: x-small;">1/4 tsp. baking soda</span><br />
<span class="Apple-style-span" style="font-size: x-small;">4 tablespoons unsalted butter, melted</span><br />
<span class="Apple-style-span" style="font-size: x-small;">1/4 cup plus 2 tablespoons packed brown sugar</span><br />
<span class="Apple-style-span" style="font-size: x-small;">1/4 tsp. salt</span><br />
<span class="Apple-style-span" style="font-size: x-small;">1 large egg yolk</span><br />
<span class="Apple-style-span" style="font-size: x-small;">1/2 tsp. vanilla extract</span><br />
<span class="Apple-style-span" style="font-size: x-small;">1 1/4 cups coarsely chopped pecans (or walnuts)</span><br />
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<b><span class="Apple-style-span" style="font-size: x-small;">Directions</span></b><br />
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<li><span class="Apple-style-span" style="font-size: x-small;">Position a rack in the lower third of the oven and preheat the oven to 350F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.</span></li>
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<b><span class="Apple-style-span" style="font-size: x-small;">For brownie layer:</span></b><br />
<ol>
<li><span class="Apple-style-span" style="font-size: x-small;">Combine the butter, sugar, cocoa, and salt in a large saucepan over very low heat. Stir from time to time until the butter is melted and the mixture is hot enough that you want to remove your finger quickly after dipping it in to test - DO NOT OVERHEAT. Remove from heat and transfer to bowl, setting aside briefly until mixture is only warm, not hot.</span></li>
<li><span class="Apple-style-span" style="font-size: x-small;">Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula.</span></li>
<li><span class="Apple-style-span" style="font-size: x-small;">Spread the brownie batter in a thin even layer in the bottom of the lined pan. Set aside.</span></li>
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<b><span class="Apple-style-span" style="font-size: x-small;">To make the praline topping:</span></b><br />
<ol>
<li><span class="Apple-style-span" style="font-size: x-small;">Mix the flour and baking soda together thoroughly and set aside.</span></li>
<li><span class="Apple-style-span" style="font-size: x-small;">Combine the melted butter, sugar, and salt in a medium bowl. Stir in the egg yolk and vanilla, then the flour mixture, and finally the nuts. Drop spoonfuls all over the top of the brownie batter (they will spread and cover the brownies entirely during baking).</span></li>
<li><span class="Apple-style-span" style="font-size: x-small;">Bake until the edges of the topping are well browned and cracked, 20 to 25 minutes. Let cool completely in the pan on a rack.</span></li>
<li><span class="Apple-style-span" style="font-size: x-small;">Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into squares.</span></li>
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Lindsayhttp://www.blogger.com/profile/11774020596746368422noreply@blogger.com0tag:blogger.com,1999:blog-5957663759424573474.post-39211274499155089822012-09-25T06:29:00.000-07:002012-09-25T06:29:38.774-07:00Hello, NYC!<div class="separator" style="clear: both; text-align: center;">
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Well, I've done it.<br />
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I've graduated college, spent a summer in San Francisco, and moved across the country to NYC to start a new life and career.<br />
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There have certainly been a lot of changes lately, and I hope it explains my absence after my last post in July. Luckily, now that I'm getting used to the East Coast hustle and bustle (and I've accumulated some baking supplies in my tiny kitchen!) I can get back to one of my favorite hobbies when I get some free time.<br />
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I have a number of posts in the works, so stay tuned for updates!<br />
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In the meantime, I would love any suggestions in the comments for markets, restaurants, and other places where I can eat, explore, & enjoy in my new city! Do you have any favorite hot spots or must-sees?<br />
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XO, LindsayLindsayhttp://www.blogger.com/profile/11774020596746368422noreply@blogger.com1tag:blogger.com,1999:blog-5957663759424573474.post-75353739378544547812012-09-24T17:36:00.000-07:002012-10-02T10:02:23.723-07:00{Mix + Match} Neapolitan Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-NSpv49YEK-w/UGD2FdL_MhI/AAAAAAAAAS4/H0V-80OLz_0/s1600/DSCF0389.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-NSpv49YEK-w/UGD2FdL_MhI/AAAAAAAAAS4/H0V-80OLz_0/s400/DSCF0389.jpg" width="396" /></a></div>
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Here's a fun idea, inspired by the classic combo of <a href="http://en.wikipedia.org/wiki/Neapolitan_ice_cream">vanilla, strawberry, and chocolate ice cream</a>: neapolitan cupcakes.</div>
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I made these for a girls' weekend that took place over the summer, and they were a perfect, pretty, and playful way to add a feminine touch to the occasion. Using a couple of different cake and frosting flavors was an easy way to provide some variety in dessert choices.</div>
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{chocolate + chocolate}</div>
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{vanilla + vanilla}</div>
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{vanilla + strawberry} </div>
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{vanilla + chocolate}</div>
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{chocolate + vanilla}</div>
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{chocolate + strawberry}</div>
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For this particular batch of cupcakes, I used box mix and made homemade frosting. I'm a big fan of box mixes for the base because they are nearly impossible to get wrong! Here are some simple recipes for your own mix and match cupcakes:<br />
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<a href="http://www.marthastewart.com/312617/vanilla-cupcakes">{Vanilla Cake}</a></div>
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<a href="http://www.mybakingaddiction.com/doctored-up-cake-mix-recipe/">{Chocolate Cake}</a></div>
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<a href="http://www.ehow.com/how_4700484_vanilla-buttercream-frosting.html">{Vanilla Buttercream}</a></div>
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<a href="http://savorysweetlife.com/2011/04/chocolate-buttercream-frosting/">{Chocolate Buttercream}</a></div>
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<a href="http://damndelicious.tumblr.com/post/23021899943/mothers-day-chocolate-cupcakes-with-fresh-strawberry">{Strawberry Buttercream}</a></div>
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Although I loved the neapolitan combo, the options here are really endless (think banana + vanilla + peanut butter + chocolate; chocolate + raspberry + orange; or vanilla + oreo + chocolate chip). Just pick a couple of easy base flavors and some fun frostings, and you're on your way!Lindsayhttp://www.blogger.com/profile/11774020596746368422noreply@blogger.com0tag:blogger.com,1999:blog-5957663759424573474.post-8266231209055100412012-07-11T21:22:00.000-07:002012-07-11T21:27:06.992-07:00Sweet and Salty Pretzel Tart with Chocolate Ganache and Peanut Butter Swirl<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Uv175ipCxmo/T_5J0W7ZvrI/AAAAAAAAARs/qBnBqz5idWM/s1600/DSCF0312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-Uv175ipCxmo/T_5J0W7ZvrI/AAAAAAAAARs/qBnBqz5idWM/s640/DSCF0312.JPG" width="480" /></a></div>
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We all know by now that <a href="http://thesweettalker.blogspot.com/2011/07/eat-chocolate-peanut-butter-whoopie.html">peanut butter and chocolate</a> is <a href="http://thesweettalker.blogspot.com/2012/06/peanut-butter-chocolate-chip-blondie.html">one of the best flavor combos</a> known to man. </div>
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Confession: I have been known to throw chocolate chips and peanut butter in the microwave from time to time when I have an insatiable craving.</div>
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This tart - made with a sweet and salty pretzel crust, chocolate ganache filling, and a creamy peanut butter swirl - is absolutely sinful (and <i>slightly</i> more refined than the microwave method).</div>
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I didn't think it was possible to improve on a time-tested classic, but throw some salty pretzel pieces in the mix and you've got a real showstopper.</div>
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See those crunchy pretzel bits in the crust there? They provide a great texture contrast to the silky filling of this decadent tart.<br />
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And, because it is super simple and uses ingredients that you most likely have in the pantry already, there is absolutely no excuse not to indulge a little and treat yourself to a bite of this fantastic dessert.<br />
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Really, you must try this recipe as soon as possible. </div>
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Like, now.</div>
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Or 5 minutes ago.</div>
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Do you have the oven pre-heating yet?</div>
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<span class="Apple-style-span" style="font-size: x-small;"><b>Pretzel Tart Crust with Chocolate Ganache Filling and Peanut Butter Swirl</b> via </span><a href="http://hotpolkadot.com/2012/06/15/the-cleanse/"><span class="Apple-style-span" style="font-size: x-small;">Hot Polka Dot</span></a></div>
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<span class="Apple-style-span" style="font-size: x-small;"><b>Ingredients</b></span><br />
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<span class="Apple-style-span" style="font-size: x-small;"><b><br />Crust</b><br />1/2 cup unsalted butter, room temperature<br />3/4 cup powdered sugar<br />1 1/2 cup crushed pretzels<br />1 1/2 cup flour<br />1 egg</span></div>
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<span class="Apple-style-span" style="font-size: x-small;"><b>Filling</b><br />8 ounces semisweet chocolate, chopped (I cheated and used chocolate chips)<br />3/4 cup heavy cream<br />2 tbsp unsalted butter</span></div>
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<span class="Apple-style-span" style="font-size: x-small;"><b>Swirl</b><br />1/2 cup smooth peanut butter</span></div>
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<span class="Apple-style-span" style="font-size: x-small;"><b>Directions</b></span></div>
<span class="Apple-style-span" style="font-size: x-small;">In a large bowl with an electric mixer, beat together the butter, powdered sugar and half the crushed pretzels until creamy. Mix in the flour, egg and remaining pretzels making sure to leave some pretzel pieces intact for added crunch. Form the dough into a flattened ball, wrap it in plastic wrap and chill it for 1 hour or overnight. My dough was pretty dry, and I had to really mix with my hands to get it to hold together.<br /><br />When you're ready to roll out the tart shell take the dough out of the refrigerator and let it sit for a few minutes to make the dough more workable. Butter a 12 inch round fluted tart pan with a removable bottom. Sandwich the dough between 2 large sheets of wax paper and roll it out into a 15 inch circle. Once the sheet of dough is centered in the prepared tart pan press it into the corners of the pan and fold the excess dough back over the sides to create a nice strong double edge crust, making sure to keep the dough level with the edge of the pan. Pierce the dough a few times with a fork and freeze it for half an hour.<br /><br />Preheat the oven to 375 degrees and position a rack in the center. Butter the shiny side of a piece of aluminum foil and fit it buttered side down tightly against the inside of the tart shell. Place the tart on a baking sheet and bake it for 20 – 25 minutes. Remove the foil and bake it for another 10 minutes until the edges turn golden brown. Transfer the tart to a rack and let it cool completely before filling.<br /><br />To make the ganache put the chopped chocolate in a heatproof bowl and set it aside. In a small sauce pan combine the cream and butter and heat it on medium heat. When it comes to just a boil pour it over the chocolate, cover it and let it sit for 3 – 5 minutes. Whisk in the chocolate until it all melts and you're left with a smooth pudding like consistency. Pour it into the cooled tart shell and smooth it out with a spatula.<br /><br />Melt the peanut butter slightly in the microwave until it's runny. Pour it over the chocolate ganache and drag a knife through it to create swirls. Chill it for 10 – 15 minutes to set the filling.</span>Lindsayhttp://www.blogger.com/profile/11774020596746368422noreply@blogger.com23tag:blogger.com,1999:blog-5957663759424573474.post-41570818825474958182012-06-29T18:15:00.000-07:002012-06-29T18:15:36.491-07:00Bittersweet Chocolate Glazed Espresso Brownie Bites<div class="separator" style="clear: both; text-align: center;">
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Finally, something chocolate.</div>
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These bittersweet chocolate glazed brownies are made with espresso, and are so gooey and chocolatey that you only need one bite to satisfy your cravings. The best part is you can make the batter in one pan, making for minimal clean-up.</div>
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These little squares are incredibly fudgy and have a deep, rich flavor.<br />
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And because they're made with espresso, you can eat them for breakfast. Right?<br />
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I would definitely say these are a very sophisticated and "grown up" take on everyone's favorite brownie.</div>
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<b><span class="Apple-style-span" style="font-size: x-small;">Bittersweet Chocolate Glazed Espresso Brownie Bites</span></b><span class="Apple-style-span" style="font-size: x-small;"> adapted from </span><a href="http://www.huffingtonpost.com/2011/10/27/bittersweet-chocolate-gla_n_1059536.html"><span class="Apple-style-span" style="font-size: x-small;">Huffington Post</span></a></div>
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<b><span class="Apple-style-span" style="font-size: x-small;">Brownies:</span></b></div>
<span class="Apple-style-span" style="font-size: x-small;">2 sticks (16 tablespoons) unsalted butter, cut into pieces<br />6 ounces unsweetened chocolate, finely chopped<br />2 cups sugar<br />1 1/2 tablespoons espresso powder<br />2 teaspoons vanilla<br />1/4 teaspoon salt<br />3 cold large eggs<br />1 cup all-purpose flour</span><div>
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<b><span class="Apple-style-span" style="font-size: x-small;">Glaze:</span></b></div>
<span class="Apple-style-span" style="font-size: x-small;">6 ounces bittersweet chocolate, finely chopped<br />1/4 cup plus 2 tablespoons water<br />3 tablespoons unsalted butter</span><ol>
<li><span class="Apple-style-span" style="font-size: x-small;">Preheat oven to 350F with rack in middle. Line 9x13x2in baking pan with foil, leaving a 2-inch overhang on short sides, then butter foil.</span></li>
<li><span class="Apple-style-span" style="font-size: x-small;">Melt butter and chocolate in a medium sauce pan over low-medium heat, stirring until smooth. Be careful not to overheat or burn the chocolate. Remove pan from stove, then stir in sugar, espresso powder, vanilla, and salt with a large spoon. Add eggs, one at a time, stirring until smooth and mixture leaves side of pan. Add flour and stir until just combined.</span></li>
<li><span class="Apple-style-span" style="font-size: x-small;">Transfer batter to 9x13 baking pan and bake until a tester inserted into center comes out with some crumbs adhering, 20 to 25 minutes. (Do not overbake.) Cool in pan on a rack 30 minutes.</span></li>
<li><span class="Apple-style-span" style="font-size: x-small;">Meanwhile, combine all glaze ingredients in a saucepan and heat slowly, stirring, just until smooth. Remove from heat, then pour glaze over pan of warm brownies and spread evenly with a small offset spatula. Let stand at room temperature until glaze is set, about 3 hours. Remove brownies from pan using foil as an aid and cut into 1-inch bites with a thin blade knife, cleaning knife as necessary to maintain a clean edge. Garnish with espresso beans if desired.</span></li>
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<span class="Apple-style-span" style="font-size: x-small;">Make ahead: Brownie layer can be made 3 days ahead (without glaze) and kept chilled in 1 piece wrapped well in foil. Bring to room temperature before glazing, about 2 hours. Glazed and cut brownie bites can be made 1 day ahead and kept, loosely covered, at room temperature.</span>Lindsayhttp://www.blogger.com/profile/11774020596746368422noreply@blogger.com1tag:blogger.com,1999:blog-5957663759424573474.post-77105885882262217732012-06-29T16:56:00.000-07:002012-06-29T18:17:31.430-07:00Lemon Cake with Lemon Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-_NqG0KjiWmQ/T-47oQKtZ1I/AAAAAAAAAPw/Y5kGqHWEwnI/s1600/DSCF0246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-_NqG0KjiWmQ/T-47oQKtZ1I/AAAAAAAAAPw/Y5kGqHWEwnI/s400/DSCF0246.JPG" width="355" /></a></div>
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I had a request to make a birthday cake this week for a woman who <i>loves</i> lemons. </div>
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This <a href="http://www.marthastewart.com/632498/lemon-cake">lemon cake recipe</a> was an absolutely perfect choice. The cake was tender, moist, and tangy. And, drizzing lemon syrup over the cake before frosting ensured that it didn't dry out.</div>
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I was hesitant to use the accompanying whipped frosting after reading the reviews, so I settled for a simple <a href="http://www.foodandwine.com/recipes/lemon-cake-with-lemon-frosting">lemon buttercream</a> instead. The frosting was <i>almost</i> too sweet for my taste, but was still light enough to not be too overpowering.<br />
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Candied lemons make this treat really special. After simmering thinly sliced lemons in syrup for half an hour, they are entirely edible and packed with tart lemony flavor.</div>
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This bright, sunny cake is a delicious and light way to celebrate a summer birthday.</div>
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We served the cake with some <a href="http://thesweettalker.blogspot.com/2012/06/bittersweet-chocolate-glazed-espresso.html">espresso brownie bites</a>. What a wonderful combo! </div>
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Happy birthday Marilyn!</div>
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<b><span class="Apple-style-span" style="font-size: x-small;">Lemon Cake and Candied Lemons Recipe</span></b><span class="Apple-style-span" style="font-size: x-small;"> via </span><a href="http://www.marthastewart.com/632498/lemon-cake"><span class="Apple-style-span" style="font-size: x-small;">Martha Stewart</span></a></div>
<span class="Apple-style-span" style="font-size: x-small;">1 cup (2 sticks) unsalted butter, room temperature, plus more for pans<br />2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans<br />1/2 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1 teaspoon salt<br />1 tablespoon lemon zest<br />2 cups sugar<br />2 large eggs plus 3 large egg yolks<br />1/4 cup plus 2 tablespoons fresh lemon juice<br />1 cup low-fat buttermilk<br />1 lemon, thinly sliced and seeded</span><br />
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<li><span class="Apple-style-span" style="font-size: x-small;">Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.</span></li>
<li><span class="Apple-style-span" style="font-size: x-small;">In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.</span></li>
<li><span class="Apple-style-span" style="font-size: x-small;">Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.</span></li>
<li><span class="Apple-style-span" style="font-size: x-small;">While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.</span></li>
<li><span class="Apple-style-span" style="font-size: x-small;">Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool </span><u><span class="Apple-style-span" style="font-size: x-small;">completely</span></u><span class="Apple-style-span" style="font-size: x-small;">. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.</span></li>
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<b><span class="Apple-style-span" style="font-size: x-small;">Lemon Frosting Recipe</span></b><span class="Apple-style-span" style="font-size: x-small;"> via </span><a href="http://www.foodandwine.com/recipes/lemon-cake-with-lemon-frosting"><span class="Apple-style-span" style="font-size: x-small;">Food & Wine</span></a></div>
<span class="Apple-style-span" style="font-size: x-small;">1/2 pound unsalted butter, softened<br />1 large egg yolk (optional, I did not use)<br />1 pound confectioners' sugar<br />1/4 cup plus 2 tablespoons heavy cream (I only had milk, but I would suggest sticking with the cream)<br />1 teaspoon pure vanilla extract<br />Pinch of salt<br />1 teaspoon finely grated lemon zest<br />1 1/2 tablespoons fresh lemon juice</span></div>
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<li><span class="Apple-style-span" style="font-size: x-small;">In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the sugar at low speed. Beat in the cream, vanilla and salt, then beat at medium-high speed until fluffy, 3 minutes longer. Beat in the lemon zest and juice.</span></li>
<li><span class="Apple-style-span" style="font-size: x-small;">Spread 1 cup of frosting over a cake layer and top with the second layer; frost the top and sides. Let stand 1 hour; serve.</span></li>
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</div>Lindsayhttp://www.blogger.com/profile/11774020596746368422noreply@blogger.com0tag:blogger.com,1999:blog-5957663759424573474.post-56950327611336415232012-06-18T16:57:00.000-07:002012-06-18T17:23:15.354-07:00Apricot and Blueberry Tart<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-iTarYL1Gn0g/T9_GYxTtNjI/AAAAAAAAAPE/wj-Hq5ey8SI/s1600/DSCF0207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-iTarYL1Gn0g/T9_GYxTtNjI/AAAAAAAAAPE/wj-Hq5ey8SI/s400/DSCF0207.JPG" width="398" /></a></div>
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Last week, I made <a href="http://thesweettalker.blogspot.com/2012/06/lemon-sugar-crusted-blueberry-muffins.html#more">lemon & blueberry muffins</a> that were a big hit at my dad's office. I still had tons of blueberries left over, so when I stumbled upon this <a href="http://www.huffingtonpost.com/2011/10/27/apricot-and-blueberry-tar_n_1058202.html">apricot and blueberry tart recipe</a> on <a href="http://huffingtonpost.com/">Huffington Post</a> the other day, I was excited to try out another tasty combo.</div>
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<a href="http://1.bp.blogspot.com/-KjnPVIauvaI/T9-2tLWltJI/AAAAAAAAALk/l4BiD_Nxd7Q/s1600/DSCF0138-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-KjnPVIauvaI/T9-2tLWltJI/AAAAAAAAALk/l4BiD_Nxd7Q/s640/DSCF0138-001.JPG" width="480" /></a><br />
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Stone fruits are in season right now, so I had no problem finding gorgeous and reasonably priced apricots at the <a href="http://www.ferrybuildingmarketplace.com/farmers_market.php">Ferry Building Farmers' Market</a>.</div>
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<a href="http://2.bp.blogspot.com/-m_WyoB3G_0A/T9-2_YxfvRI/AAAAAAAAAO4/2wu8kzvY5Bw/s1600/DSCF0215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-m_WyoB3G_0A/T9-2_YxfvRI/AAAAAAAAAO4/2wu8kzvY5Bw/s400/DSCF0215.JPG" width="398" /></a><br />
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This tart has a little bit of everything with a not-too-sweet crispy almond crust and silky vanilla pastry cream, but the delicious fruit is the real star of the recipe.<br />
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Although this recipe is a little more involved, both the tart shell and the pastry cream could be made ahead of time, so all you would need to do is assemble and bake. Perfect for summer entertaining.<br />
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For the tart shell, blend the almond paste, sugar and salt with 3 tablespoons of the butter at medium speed until smooth. Beat in the remaining butter. Add 2 cups of flour and beat at low speed until just combined, then beat in the egg and milk. Scrape the dough onto a piece of plastic wrap and flatten into a disk. Wrap tightly and refrigerate for 2 hours, until very firm.</div>
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Preheat the oven to 350F. </div>
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On a lightly floured work surface, roll out the dough to a 14-inch round, 1/4 inch thick. I'm not very good at rolling out pastry dough (I always use too much or too little flour), so one trick I use is to sandwich the dough between two sheets of parchment paper. This means no sticking to the counter or the rolling pin!</div>
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<a href="http://1.bp.blogspot.com/-j5VYd7Xwlvg/T9-2trvPEKI/AAAAAAAAALs/-LXG9ZHeAsE/s1600/DSCF0142-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-j5VYd7Xwlvg/T9-2trvPEKI/AAAAAAAAALs/-LXG9ZHeAsE/s400/DSCF0142-001.JPG" width="400" /></a></div>
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Transfer to a 12-inch (I used an 11-inch) fluted tart pan with a removable bottom. Another trick I learned for this step is to fold up the sides of the dough and place it directly on top of the removable bottom of the pan.<br />
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<a href="http://2.bp.blogspot.com/-kQEe0Rt2ELY/T9-2uQ2EMjI/AAAAAAAAAL0/8y5Q6-uA19U/s1600/DSCF0143-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="http://2.bp.blogspot.com/-kQEe0Rt2ELY/T9-2uQ2EMjI/AAAAAAAAAL0/8y5Q6-uA19U/s400/DSCF0143-001.JPG" width="400" /></a></div>
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Then you can just drop the bottom into the tart ring and press the dough up the side of the pan without stretching.<br />
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Trim any excess dough with a rolling pin. Freeze the shell for 15 minutes.<br />
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Line the shell with foil and fill with pie weights or dried beans. The <a href="http://www.amazon.com/Best-Recipe-Cooks-Illustrated-Magazine/dp/0936184744">New Best Recipe book</a> also taught me that you can use pennies as pie weights, because they transfer the heat well.<br />
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Bake for 35 minutes, until the pastry is firm and starting to color.<br />
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<a href="http://4.bp.blogspot.com/-4-6BVd9yJPY/T9-2wClC1MI/AAAAAAAAAMM/Taq5eCzapBk/s1600/DSCF0147-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-4-6BVd9yJPY/T9-2wClC1MI/AAAAAAAAAMM/Taq5eCzapBk/s400/DSCF0147-001.JPG" width="367" /></a></div>
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Remove the foil and weights and bake the shell for another 20 minutes, until golden and cooked through. If the rim starts to brown too quickly, cover with foil.<br />
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Transfer the shell to a rack; let cool.<br />
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<a href="http://3.bp.blogspot.com/-b_VicyVqp5U/T9-20OTMziI/AAAAAAAAANE/APCXiK1m58E/s1600/DSCF0158-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-b_VicyVqp5U/T9-20OTMziI/AAAAAAAAANE/APCXiK1m58E/s400/DSCF0158-001.JPG" width="300" /></a></div>
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Meanwhile, make the filling.<br />
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In a medium saucepan, combine the milk with the vanilla bean (I substituted vanilla extract instead, and it still tasted fabulous) and half of the sugar. Bring to a simmer over moderate heat, stirring. Remove from the heat. Remove the vanilla bean and reserve for another use.<br />
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Fill a large bowl with ice water. In a medium heatproof bowl, whisk the eggs with the cornstarch and the remaining sugar until smooth.<br />
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Gradually whisk in half of the hot milk. Pour the mixture into the saucepan and bring to a boil over moderate heat, whisking constantly, until the pastry cream is thickened, 3 minutes; scrape into a stainless steel bowl.<br />
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Set the bowl in the ice bath and let stand, stirring often, until the pastry cream has cooled completely.<br />
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Here you can see my makeshift ice bath created with what I could find in our tiny one-butt kitchen. Apparently we do not use stainless steel bowls, and instead of taking an ice pick to the massive block that was stuck together in the freezer, I got lazy and threw in an ice pack for injuries instead.<br />
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<a href="http://3.bp.blogspot.com/-IwHGIfVVm38/T9-2zp5dTNI/AAAAAAAAAM8/0kjqckajAN0/s1600/DSCF0156-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-IwHGIfVVm38/T9-2zp5dTNI/AAAAAAAAAM8/0kjqckajAN0/s400/DSCF0156-001.JPG" width="400" /></a></div>
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Spread the pastry cream in the shell in an even layer.<br />
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ps - does anyone know why my pastry shrunk back from the pan like that? Is this normal? If you know, please tell me in the comments!<br />
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Arrange the apricot quarters in concentric circles. The recipe calls for four concentric circles and two rings of blueberries, but either I had giant apricots or my tart pan was too small for those directions.<br />
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Instead, I say just wing it and make it look pretty. You really can't go wrong here.<br />
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Bake the tart for 50 minutes, until the apricots are tender. Let cool slightly.<br />
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Unmold the tart, cut into wedges and serve warm or at room temperature.<br />
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I love the pretty scalloped edges on the crust. The almond paste in this recipe really adds a special note to the flavors.<br />
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The fruit also gets beautifully carmelized just a bit on the edges while baking.<br />
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Like I mentioned before, this would be an easy dessert to enjoy with friends if you're doing some outside entertaining. I can't think of a better way to enjoy the fruits of summer than with a spectacular tart like this one.<br />
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<b><span class="Apple-style-span" style="font-size: x-small;">Apricot and Blueberry Tart recipe</span></b><span class="Apple-style-span" style="font-size: x-small;"> via </span><a href="http://www.huffingtonpost.com/2011/10/27/apricot-and-blueberry-tar_n_1058202.html"><span class="Apple-style-span" style="font-size: x-small;">Huffington Post</span></a><span class="Apple-style-span" style="font-size: x-small;">, from </span><span class="Apple-style-span" style="font-size: x-small;"><a href="http://www.foodandwine.com/">Food & Wine</a></span><br />
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<ul style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; border-width: initial; color: #4a4136; font-family: Arial, sans-serif; line-height: 19px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
<li class="first" itemprop="ingredients" itemscope="" style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-style: initial; border-top-style: none; border-top-width: 0px; border-width: initial; display: block; list-style-image: initial; list-style-position: inside; list-style-type: disc; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="measurement quantity" itemprop="amount" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="value" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">3</span></span><span class="Apple-style-span" style="font-size: x-small;"> </span><span class="unit" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">tablespoon(s) </span></span></span><span class="ingredient-name" itemprop="name" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">almond paste</span></span></li>
<li itemprop="ingredients" itemscope="" style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-style: initial; border-top-style: none; border-top-width: 0px; border-width: initial; display: block; list-style-image: initial; list-style-position: inside; list-style-type: disc; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="measurement quantity" itemprop="amount" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="value" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">1/4</span></span><span class="Apple-style-span" style="font-size: x-small;"> </span><span class="unit" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">cup(s) </span></span></span><span class="ingredient-name" itemprop="name" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">sugar</span></span></li>
<li itemprop="ingredients" itemscope="" style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-style: initial; border-top-style: none; border-top-width: 0px; border-width: initial; display: block; list-style-image: initial; list-style-position: inside; list-style-type: disc; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="measurement quantity" itemprop="amount" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="value" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">1/2</span></span><span class="Apple-style-span" style="font-size: x-small;"> </span><span class="unit" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">teaspoon(s) </span></span></span><span class="ingredient-name" itemprop="name" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">salt</span></span></li>
<li itemprop="ingredients" itemscope="" style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-style: initial; border-top-style: none; border-top-width: 0px; border-width: initial; display: block; list-style-image: initial; list-style-position: inside; list-style-type: disc; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="measurement quantity" itemprop="amount" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="value" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">1</span></span><span class="Apple-style-span" style="font-size: x-small;"> </span><span class="unit" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">stick(s) </span></span></span><span class="ingredient-name" itemprop="name" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">unsalted butter, softened</span></span></li>
<li itemprop="ingredients" itemscope="" style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-style: initial; border-top-style: none; border-top-width: 0px; border-width: initial; display: block; list-style-image: initial; list-style-position: inside; list-style-type: disc; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">All-purpose flour</span></li>
<li itemprop="ingredients" itemscope="" style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-style: initial; border-top-style: none; border-top-width: 0px; border-width: initial; display: block; list-style-image: initial; list-style-position: inside; list-style-type: disc; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="measurement quantity" itemprop="amount" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="value" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">1</span></span><span class="Apple-style-span" style="font-size: x-small;"> </span><span class="unit" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">large </span></span></span><span class="ingredient-name" itemprop="name" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">egg, lightly beaten</span></span></li>
<li itemprop="ingredients" itemscope="" style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-style: initial; border-top-style: none; border-top-width: 0px; border-width: initial; display: block; list-style-image: initial; list-style-position: inside; list-style-type: disc; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="measurement quantity" itemprop="amount" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="value" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">1/3</span></span><span class="Apple-style-span" style="font-size: x-small;"> </span><span class="unit" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">cup(s) </span></span></span><span class="ingredient-name" itemprop="name" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><a href="http://www.huffingtonpost.com/encyclopedia/definition/milk/1566/" style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="color: #4a4136;"><span class="Apple-style-span" style="font-size: x-small;">milk</span></span></a></span></li>
<li itemprop="ingredients" itemscope="" style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-style: initial; border-top-style: none; border-top-width: 0px; border-width: initial; display: block; list-style-image: initial; list-style-position: inside; list-style-type: disc; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="measurement quantity" itemprop="amount" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="value" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">1 1/3</span></span><span class="Apple-style-span" style="font-size: x-small;"> </span><span class="unit" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">cup(s) </span></span></span><span class="ingredient-name" itemprop="name" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">milk</span></span></li>
<li itemprop="ingredients" itemscope="" style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-style: initial; border-top-style: none; border-top-width: 0px; border-width: initial; display: block; list-style-image: initial; list-style-position: inside; list-style-type: disc; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="measurement quantity" itemprop="amount" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="value" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">1/4</span></span><span class="Apple-style-span" style="font-size: x-small;"> </span></span><span class="ingredient-name" itemprop="name" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">vanilla bean, split seeds scraped ** can substitute with vanilla bean</span></span></li>
<li itemprop="ingredients" itemscope="" style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-style: initial; border-top-style: none; border-top-width: 0px; border-width: initial; display: block; list-style-image: initial; list-style-position: inside; list-style-type: disc; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="measurement quantity" itemprop="amount" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="value" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">1/3</span></span><span class="Apple-style-span" style="font-size: x-small;"> </span><span class="unit" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">cup(s) </span></span></span><span class="ingredient-name" itemprop="name" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">sugar</span></span></li>
<li itemprop="ingredients" itemscope="" style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-style: initial; border-top-style: none; border-top-width: 0px; border-width: initial; display: block; list-style-image: initial; list-style-position: inside; list-style-type: disc; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="measurement quantity" itemprop="amount" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="value" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">2</span></span><span class="Apple-style-span" style="font-size: x-small;"> </span><span class="unit" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">large </span></span></span><span class="ingredient-name" itemprop="name" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">eggs</span></span></li>
<li itemprop="ingredients" itemscope="" style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-style: initial; border-top-style: none; border-top-width: 0px; border-width: initial; display: block; list-style-image: initial; list-style-position: inside; list-style-type: disc; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="measurement quantity" itemprop="amount" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="value" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">2</span></span><span class="Apple-style-span" style="font-size: x-small;"> </span><span class="unit" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">tablespoon(s) </span></span></span><span class="ingredient-name" itemprop="name" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">cornstarch</span></span></li>
<li itemprop="ingredients" itemscope="" style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-style: initial; border-top-style: none; border-top-width: 0px; border-width: initial; display: block; list-style-image: initial; list-style-position: inside; list-style-type: disc; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="measurement quantity" itemprop="amount" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="value" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">2 3/4</span></span><span class="Apple-style-span" style="font-size: x-small;"> </span><span class="unit" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">pound(s) </span></span></span><span class="ingredient-name" itemprop="name" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">apricots, pitted and quartered</span></span></li>
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<span class="measurement quantity" itemprop="amount" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="value" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">3/4</span></span><span class="Apple-style-span" style="font-size: x-small;"> </span><span class="unit" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">pound(s) </span></span></span><span class="ingredient-name" itemprop="name" style="border-color: initial; border-color: initial; border-style: initial; border-top-style: none; border-width: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: x-small;">blueberries, 2 cups</span></span></div>
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<li><span class="Apple-style-span" style="font-size: x-small;">Make the Tart Shell: In a standing mixer fitted with the paddle, blend the almond paste, sugar and salt with 3 tablespoons of the butter at medium speed until smooth. Beat in the remaining butter. Add 2 cups of flour and beat at low speed until just combined, then beat in the egg and milk. Scrape the dough onto a piece of plastic wrap and flatten into a disk. Wrap tightly and refrigerate for 2 hours, until very firm.</span></li>
<li><span class="Apple-style-span" style="font-size: x-small;">Preheat the oven to 350°. On a lightly floured work surface, roll out the dough to a 14-inch round, 1/4 inch thick; transfer to a 12-inch fluted tart pan with a removable bottom, pressing over the bottom and up the side without stretching. Trim any excess dough. Freeze the shell for 15 minutes.</span></li>
<li><span class="Apple-style-span" style="font-size: x-small;"></span><span class="Apple-style-span" style="font-size: x-small;">Line the shell with foil and fill with pie weights or dried beans. Bake for 35 minutes, until the pastry is firm and starting to color. Remove the foil and weights and bake the shell for another 20 minutes, until golden and cooked through. If the rim starts to browns too quickly, cover with foil. Transfer the tart shell to a rack; let cool.</span></li>
<li><span class="Apple-style-span" style="font-size: x-small;"></span><span class="Apple-style-span" style="font-size: x-small;">Meanwhile, Make the Filling: In a medium saucepan, combine the milk with the vanilla bean and seeds and half of the sugar. Bring to a simmer over moderate heat, stirring. Remove from the heat. Remove the vanilla bean and reserve for another use.</span></li>
<li><span class="Apple-style-span" style="font-size: x-small;"></span><span class="Apple-style-span" style="font-size: x-small;">Fill a large bowl with ice water. In a medium heatproof bowl, whisk the eggs with the cornstarch and the remaining sugar until smooth. Gradually whisk in half of the hot milk. Pour the mixture into the saucepan and bring to a boil over moderate heat, whisking constantly, until the pastry cream is thickened, 3 minutes; scrape into a stainless steel bowl. Set the bowl in the ice bath and let stand, stirring often, until the pastry cream has cooled completely.</span></li>
<li><span class="Apple-style-span" style="font-size: x-small;"></span><span class="Apple-style-span" style="font-size: x-small;">Spread the pastry cream in the shell in an even layer. Arrange the apricot quarters in four concentric circles, leaving a 1-inch gap between the second and third circles and a 2-inch round in the center of the tart. Fill in the spaces with the blueberries. Bake the tart for 50 minutes, until the apricots are tender. Let cool slightly. Unmold the tart, cut into wedges and serve warm or at room temperature.</span></li>
</ol>Lindsayhttp://www.blogger.com/profile/11774020596746368422noreply@blogger.com0tag:blogger.com,1999:blog-5957663759424573474.post-25448389174123990262012-06-15T21:13:00.000-07:002012-06-15T21:31:14.884-07:00Simple Salad {Caprese}<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-0qQn9CfVIrU/T9wILfuKq0I/AAAAAAAAALA/9vBr6Ib5Zfs/s1600/DSCF0167-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-0qQn9CfVIrU/T9wILfuKq0I/AAAAAAAAALA/9vBr6Ib5Zfs/s400/DSCF0167-001.JPG" width="400" /></a></div>
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We all know avocado makes everything taste better.</div>
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Fresh ingredients make for an unbeatable summer staple.</div>
<br />Lindsayhttp://www.blogger.com/profile/11774020596746368422noreply@blogger.com1tag:blogger.com,1999:blog-5957663759424573474.post-74643100449698909782012-06-13T21:45:00.001-07:002012-06-13T21:57:07.043-07:00Lemon Sugar Crusted Blueberry Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ucvDrm6Doeg/T9lhATsuJYI/AAAAAAAAAJo/wRyiGcrp3us/s1600/DSCF0105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-ucvDrm6Doeg/T9lhATsuJYI/AAAAAAAAAJo/wRyiGcrp3us/s640/DSCF0105.JPG" width="424" /></a></div>
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My family is big on blueberries. We nearly always have some waiting to be added to cereal or greek yogurt for breakfast, but I knew that I wanted to use them for something a little different. When I saw <a href="http://carnaldish.com/recipes/breakfast/lemon-sugar-crusted-blueberry-muffins/#.T9ljtc0jQSE">this recipe</a> for blueberry muffins on <a href="http://carnaldish.com/">carnal dish</a>, one of my favorite blogs, I knew we had a winner.</div>
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The brightness of the lemon zest in this recipe brings out the sweet juices of the blueberries, and the crunchy topping adds a perfect texture contrast to the soft muffin. These muffins are a delightful complement to your morning latte!</div>
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<a href="http://4.bp.blogspot.com/-4aLLktiLnRQ/T9lc1A7k_PI/AAAAAAAAAI4/mXTDjX49Tko/s1600/DSCF0101-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="http://4.bp.blogspot.com/-4aLLktiLnRQ/T9lc1A7k_PI/AAAAAAAAAI4/mXTDjX49Tko/s400/DSCF0101-001.JPG" width="400" /></a></div>
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Preheat the oven to 425F, and spray your standard muffin tin with nonstick cooking spray.</div>
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Stir together 1/3 cup sugar and 1 1/2 teaspoons finely grated lemon zest in a small bowl until combined, then set aside. This will be used for the lemon-sugar topping.</div>
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Then, cook a reduced blueberry jam for the top of the muffins. Combine 1 cup blueberries, 1 teaspoon sugar, and 1/2 teaspoon of lemon zest in a small saucepan.</div>
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<a href="http://4.bp.blogspot.com/--A1Jcxgijjk/T9lcueuAD1I/AAAAAAAAAHI/7N6YSNjQIMc/s1600/DSCF0072-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/--A1Jcxgijjk/T9lcueuAD1I/AAAAAAAAAHI/7N6YSNjQIMc/s400/DSCF0072-001.JPG" width="300" /></a></div>
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Over medium heat, bring the sugar and berries to a simmer.<br />
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<a href="http://1.bp.blogspot.com/-_wFK0x31FSI/T9lcvINivLI/AAAAAAAAAHQ/s8nfhjcXyT0/s1600/DSCF0073-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-_wFK0x31FSI/T9lcvINivLI/AAAAAAAAAHQ/s8nfhjcXyT0/s400/DSCF0073-001.JPG" width="400" /></a></div>
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Cook, mashing the berries with a spoon or fork several times to get the juices flowing. Stir frequently, until the berries have broken down and the mixture is thickened and reduced to about 1/4 of a cup. You'll be able to drag your spoon along the bottom of the pan and leave a trail behind the spoon when the mixture is thick enough.<br />
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<a href="http://3.bp.blogspot.com/-DVyWHSUMnTY/T9lcvoxdGNI/AAAAAAAAAHY/BNKQdUp6QY0/s1600/DSCF0075-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-DVyWHSUMnTY/T9lcvoxdGNI/AAAAAAAAAHY/BNKQdUp6QY0/s400/DSCF0075-001.JPG" width="332" /></a></div>
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The picture above is about halfway through cooking. The berries need to be much darker and thicker than this before you take it off the stove - a good way is to eyeball when it is reduced to 1/4 cup.<br />
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Transfer to a small bowl and cool to room temperature, about 10 to 15 minutes. This mixture can also be made ahead of time and refrigerated.<br />
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Meanwhile, soak 1 teaspoon of lemon zest into 1 tablespoon of lemon juice while the berries cool to room temperature. You will be straining this zest later to be added into the muffin batter.<br />
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Whisk flour, baking powder, and salt together in a large bowl.<br />
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<a href="http://1.bp.blogspot.com/-v6wWdgl4SqI/T9lcv-AHzbI/AAAAAAAAAHg/ZiAzod48YE0/s1600/DSCF0078-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-v6wWdgl4SqI/T9lcv-AHzbI/AAAAAAAAAHg/ZiAzod48YE0/s400/DSCF0078-001.JPG" width="326" /></a></div>
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Whisk remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick and homogenous, about 45 seconds.<br />
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Slowly whisk in melted butter and oil until combined. Strain the 1 teaspoon of lemon zest and most of its moisture and add to the mixture, discarding the lemon juice. Whisk in butter milk and vanilla until combined.<br />
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<a href="http://3.bp.blogspot.com/-gyFrr4iO1EA/T9lcwStrHbI/AAAAAAAAAHo/-I-dc827lz4/s1600/DSCF0080-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-gyFrr4iO1EA/T9lcwStrHbI/AAAAAAAAAHo/-I-dc827lz4/s400/DSCF0080-001.JPG" width="400" /></a></div>
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Using a rubber spatula, fold the egg mixutre and reamining cup of blueberries into the flour mixture until just moistened.<br />
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Be very careful folding the dry and wet ingredients, as you don't want to damage any of the blueberries (this will make greyish streaks in your muffins).<br />
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The batter will be very lumpy and may have a few spots of dry flour, but it's important not to overmix to avoid having dried-out and tough muffins.<br />
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Spoon the batter equally among the prepared muffin cups. The batter should fill the cups nearly completely and mound slightly.<br />
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Spoon 1 teaspoon of the cooked berry mixture into the center of each mound of batter (I used a heaping teaspoon, which resulted in extremely purple muffins - but the blueberries were just too tempting!).</div>
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Using a chopstick, skewer, or toothpick, gently swirl the berry filling into the better using a figure-eight motion.<br />
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Sprinkle the lemon sugar evenly over the muffins, pressing down lightly on each to make sure the sugar stays on the muffins while baking.<br />
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Bake until the muffin tops are gold and just firm, 15 to 19 minutes (mine took a little longer since I had used more of the blueberry topping), rotating the muffin tin from front to back halfway through baking time.<br />
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Cool muffins in the tin for 5 minutes, then transfer to a wire rack and cool for 5 minutes before serving.<br />
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Here you can really see the crispy lemon-sugar topping; this is what really makes these muffins so delicious!<br />
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Of course, these are best served fresh out of the oven, but you can store leftover muffins in an air-tight container for a couple of days.<br />
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These muffins are very tasty - the crumb is extremely tender and moist, not dense and heavy like most store-bought muffins. Smear with a dab of butter and serve with a glass of milk, and you have a very satisfying breakfast treat. You could also try making this recipe with blackberries or raspberries!<br />
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<b><span class="Apple-style-span" style="font-size: x-small;">Blueberry Muffin Recipe</span></b><span class="Apple-style-span" style="font-size: x-small;"> via </span><a href="http://carnaldish.com/"><span class="Apple-style-span" style="font-size: x-small;">Carnal Dish</span></a></div>
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<b><span class="Apple-style-span" style="font-size: x-small;">Lemon-Sugar Topping</span></b></div>
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<span class="Apple-style-span" style="font-size: x-small;">1/3 cup sugar</span></div>
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<span class="Apple-style-span" style="font-size: x-small;">1 1/2 teaspoons finely grated lemon zest</span></div>
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<b><span class="Apple-style-span" style="font-size: x-small;">Muffins</span></b></div>
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<span class="Apple-style-span" style="font-size: x-small;">2 cups fresh blueberries, washed and picked over</span></div>
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<span class="Apple-style-span" style="font-size: x-small;">1 1/8 cups sugar, plus 1 teaspoon</span></div>
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<span class="Apple-style-span" style="font-size: x-small;">2 1/2 cups unbleached all-purupose flour</span></div>
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<span class="Apple-style-span" style="font-size: x-small;">2 1/2 tsp baking powder</span></div>
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<span class="Apple-style-span" style="font-size: x-small;">1 tsp salt</span></div>
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<span class="Apple-style-span" style="font-size: x-small;">2 large eggs</span></div>
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<span class="Apple-style-span" style="font-size: x-small;">1 1/2 tsp finely grated lemon zest</span></div>
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<span class="Apple-style-span" style="font-size: x-small;">1 tbsp fresh squeezed lemon juice</span></div>
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<span class="Apple-style-span" style="font-size: x-small;">4 tbsp (1/2 stick) unsalted butter, melted and cooled slightly</span></div>
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<span class="Apple-style-span" style="font-size: x-small;">1/4 cup vegetable oil</span></div>
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<span class="Apple-style-span" style="font-size: x-small;">1 cup buttermilk * (may substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk)</span></div>
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<span class="Apple-style-span" style="font-size: x-small;">1 1/2 tsp vanilla extract</span></div>
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<span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="color: #444444;">Stir together sugar and lemon zest in small bowl until combined; set aside.</span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: x-small;">Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries, 1 teaspoon sugar and ½ teaspoon of lemon zest to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes. Soak 1 teaspoon of lemon zest into 1 tablespoon of lemon juice while the berries cool to room temperature, about 10 minutes.</span></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: x-small;">Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Strain the 1 teaspoon of lemon zest of most it's moisture and add to the mixture -- discard the lemon juice. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)</span></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: x-small;">Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon 1 teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.</span></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: x-small;">Bake until muffin tops are golden and just firm, 15 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.</span></span></div>Lindsayhttp://www.blogger.com/profile/11774020596746368422noreply@blogger.com1tag:blogger.com,1999:blog-5957663759424573474.post-49167538606609558362012-06-13T14:07:00.000-07:002012-06-13T14:53:31.434-07:00Miette {Ferry Building Marketplace}<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-P_NiXzOf9EY/T9gbrJWAx1I/AAAAAAAAAEM/EoDe7r4RIHo/s1600/DSCF0061-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="http://1.bp.blogspot.com/-P_NiXzOf9EY/T9gbrJWAx1I/AAAAAAAAAEM/EoDe7r4RIHo/s400/DSCF0061-001.JPG" width="400" /></a></div>
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We've had a string of sunny days here in San Francisco, so I took the opportunity to get outside and explore. I made my way down to the <a href="http://www.ferrybuildingmarketplace.com/">ferry building</a> (they have a farmers' market Tuesdays, Thursdays, and Sundays), and strolled around looking at all of the fresh goods and fun local stores.<br />
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I stopped by one of my favorites, <a href="https://www.miette.com/main/">Miette Patisserie</a>. <br />
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The little french pastry shop is absolutely adorable with its pretty pastel colors and petit sweets.<br />
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Traditional macarons are always a crisp light treat.<br />
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I have yet to taste one, but I've been dying to try their <a href="https://www.miette.com/pickup/cakes">cakes</a>. Especially the <a href="https://www.miette.com/pickup/cakes/seasonal-tomboy-4.html">Strawberry Tomboy</a>, which is only available during strawberry season.<br />
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These chocolate wafers (known to be a favorite of <a href="http://cupcakesandcashmere.com/">Cupcakes and Cashmere</a>) made their way home with me. Although simple, they have a deep chocolatey flavor that almost has a hint of caramel. <br />
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Miette also has a cookbook called <a href="http://www.blogger.com/goog_559403267">Miette: Recipes from San Francisco's Most Charming Pastry Sho</a><a href="http://www.amazon.com/Miette-Recipes-Franciscos-Charming-Pastry/dp/0811875040">p</a>. Pretty appropriate, no? I think I might have to check this one out (hint hint to my friends my birthday is coming up :) )!<br />
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If you're in the area, I would definitely suggest stopping by this sweet shop! <br />
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<br />Lindsayhttp://www.blogger.com/profile/11774020596746368422noreply@blogger.com0tag:blogger.com,1999:blog-5957663759424573474.post-9504048958819790692012-06-12T12:12:00.000-07:002012-06-12T12:15:25.886-07:00BLT {plus}<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-XOdZ8dgTS9Q/T9a7W80awJI/AAAAAAAAADQ/Kgb-gGlRHtA/s1600/BLT+-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="http://1.bp.blogspot.com/-XOdZ8dgTS9Q/T9a7W80awJI/AAAAAAAAADQ/Kgb-gGlRHtA/s400/BLT+-001.JPG" width="400" /></a></div>
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A BLT may seem like your everyday conventional sandwich, but use the freshest ingredients and add a rich avocado and fried egg, and you've got a simple updated alternative to a traditional favorite.<br />
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Crusty <a href="http://www.boudinbakery.com/">sourdough bread</a> + <a href="http://tkrg.org/">Thomas Keller</a>'s choice in bacon + <a href="http://thesweettalker.blogspot.com/2011/06/explore-fort-mason-farmers-market-san.html">farmers' market</a> tomato, lettuce, avocado and fried egg...<br />
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This simple sandwich is a savory combination of flavors and textures, with the creamy avocado, crispy bacon, and sweet tomato. And, I'll always go for anything with a runny yolk. Does it get any better than that?<br />
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If you're on the search for <a href="http://chowhound.chow.com/topics/309856">San Francisco's Best BLT</a>, check out the <a href="http://chowhound.chow.com/topics/309856">Chowhound suggestions!</a>Lindsayhttp://www.blogger.com/profile/11774020596746368422noreply@blogger.com0tag:blogger.com,1999:blog-5957663759424573474.post-62815583179607460482012-06-11T18:40:00.000-07:002012-06-11T18:40:15.666-07:00Peanut Butter Chocolate Chip Blondie Bars<div class="separator" style="clear: both; text-align: center;">
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After a nine-month hiatus, I'm back to baking. Since I'm a little rusty in the kitchen, I thought I would start with the simple stuff. And what better way to kick off a summer of baking than with my all-time favorite combo, chocolate and peanut butter?</div>
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This recipe for peanut butter chocolate chip blondie bars is the perfect hybrid between cookie and brownie. Chewy and delicious with just a hint of peanut butter, they are a snap to make.</div>
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Keep reading for the recipe.</div>
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Preheat oven to 350F.<br />
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In a medium bowl, cream together peanut butter and butter. Make sure your butter is room temperature for easy mixing.</div>
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Blend in brown sugar, white sugar, eggs, and vanilla.<br />
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In a separate bowl, combine flour, baking soda, and salt.<br />
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Blend the dry ingredients into the peanut butter mixture until well blended, then fold in chocolate chips.<br />
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The dough will look like your standard <a href="http://www.verybestbaking.com/recipes/18476/Original-NESTL%C3%89-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx">toll house chocolate chip cookie dough</a>, but will be lighter and fluffier in texture (and just as delicious straight out of the bowl). YUM.<br />
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Bake in a greased 9x9 pan (I know, I know, mine is 8x11) for 30 to 35 minutes in a preheated oven. Mine were slightly overbaked, so keep an eye on your oven! It's better to take them out a little early so that they remain nice and gooey.<br />
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Cool, then cut into squares.</div>
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Store in an airtight container so the bars don't dry out. These would be a big hit at your next bbq, reunion, or picnic!<br />
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<span class="Apple-style-span" style="font-size: x-small;">Recipe: </span><b><span class="Apple-style-span" style="font-size: x-small;">Peanut Butter Chocolate Chip Blondie Bars</span></b><span class="Apple-style-span" style="font-size: x-small;"> via </span><a href="http://twotinykitchens.com/2011/01/28/fudgy-peanut-butter-blondies/"><span class="Apple-style-span" style="font-size: x-small;">Two Tiny Kitchens</span></a></div>
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<span class="Apple-style-span" style="font-size: x-small;">1/2 cup peanut butter</span></div>
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<span class="Apple-style-span" style="font-size: x-small;">1/3 cup margarine (or butter), softened</span></div>
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<span class="Apple-style-span" style="font-size: x-small;">2/3 cup white sugar</span></div>
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<span class="Apple-style-span" style="font-size: x-small;">1/2 cup packed brown sugar</span></div>
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<span class="Apple-style-span" style="font-size: x-small;">2 eggs</span></div>
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<span class="Apple-style-span" style="font-size: x-small;">1/2 teaspoon vanilla</span></div>
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<span class="Apple-style-span" style="font-size: x-small;">1 cup all-purpose flour</span></div>
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<span class="Apple-style-span" style="font-size: x-small;">1 teaspoon baking powder</span></div>
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<span class="Apple-style-span" style="font-size: x-small;">1/4 teaspoon salt</span></div>
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<span class="Apple-style-span" style="font-size: x-small;">1 cup chocolate chips</span></div>
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<li><span class="Apple-style-span" style="font-size: x-small;">Preheat oven to 350 degrees F (175 degrees C ). Grease a 9×9 inch baking pan.</span></li>
<li><span class="Apple-style-span" style="font-size: x-small;">In a medium bowl, cream together peanut butter and margarine. </span></li>
<li><span class="Apple-style-span" style="font-size: x-small;">Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. </span></li>
<li><span class="Apple-style-span" style="font-size: x-small;">Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended. </span></li>
<li><span class="Apple-style-span" style="font-size: x-small;">Fold in chocolate chips.</span></li>
<li><span class="Apple-style-span" style="font-size: x-small;">Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. </span></li>
<li><span class="Apple-style-span" style="font-size: x-small;">Cool, and cut into squares</span></li>
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<br />Lindsayhttp://www.blogger.com/profile/11774020596746368422noreply@blogger.com3tag:blogger.com,1999:blog-5957663759424573474.post-31977133323780176852012-06-05T22:01:00.000-07:002012-06-11T13:11:41.207-07:00Hello again!<div class="separator" style="clear: both; text-align: center;">
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I've just graduated. Besides being completely ridiculous and unbelievable because I am in no way ready to be a real person, it also means no more classes, essays, or long hours in the library, so I have some free time to return to blogging.</div>
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I'm very excited to see where this summer takes me! Looking forward to many sweet days to come.</div>
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XO, Lindsay</div>
<br />Lindsayhttp://www.blogger.com/profile/11774020596746368422noreply@blogger.com0tag:blogger.com,1999:blog-5957663759424573474.post-18774074336222883512011-11-07T20:47:00.000-08:002011-11-07T20:48:19.584-08:00Devil's Food Cupcakes with Chocolate Buttercream Frosting<div class="separator" style="clear: both; text-align: left;">
I've been out of commission ever since the semester started, but I recently stumbled across these photos on my camera:</div>
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Maybe they'll serve as some baking inspiration...<br />
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<a href="http://www.marthastewart.com/355559/devils-food-cupcakes">{Devil's Food Cupcakes with Chocolate Buttercream}</a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5957663759424573474.post-49785203616402482542011-09-05T10:03:00.000-07:002011-09-05T20:37:04.575-07:00Hold, pleaseSo I wasn't expecting school to be <i>quite </i>so crazy so soon. But the good thing is that things should settle down as I get more into a routine - which will hopefully mean many more posts featuring delicious treats and pretty things soon! In the mean time, I'm baking some <a href="http://thesweettalker.blogspot.com/2011/08/red-velvet-cupcakes-with-cream-cheese.html">red velvet cupcakes</a> as a thank you to one of my student groups. I personally can't think of a better way to say "thank you!"<br />
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XO, LindsUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-5957663759424573474.post-54068015453666839192011-08-18T10:02:00.000-07:002011-08-18T10:07:07.366-07:00Lindsay's Look of the Week {Chloe Rose}<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-JLNkBLi0NRw/Tk1DcTcFCPI/AAAAAAAAAko/2FhG6IBmbZY/s1600/LindsayLastShoot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-JLNkBLi0NRw/Tk1DcTcFCPI/AAAAAAAAAko/2FhG6IBmbZY/s640/LindsayLastShoot.jpg" width="336" /></a></div><br />
For my <a href="http://chloeroseboutique.com/blog/chloe-rose-style-files-favorites-edition">final look of the week</a>, I got to choose my current favorite pieces at <a href="http://chloeroseboutique.com/">Chloe Rose</a>. I chose a glittery top by Velvet Heart, cropped skinny leg MiH jeans in the Paris style and Kara dark wash, a bright turquoise ring by Skinny Jewelry (I do love <a href="http://thesweettalker.blogspot.com/2011/08/inspired-turquoise-gold.html">turquoise and gold!</a>), and the lovely <a href="http://www.rebeccaminkoff.com/shop/vanity-crossbody-1.html">Rebecca Minkoff Vanity Crossbody</a> we received in our latest shipment.<br />
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It has been so much fun to work at the boutique this summer. I had a great boss and learned so much about style, blogging and retail. I can't wait to visit this fall and see what exciting new developments Marissa has made with the store upon my return to SF!<br />
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Head over to the <a href="http://chloeroseboutique.com/blog/chloe-rose-style-files-favorites-edition">Style Files</a> to see Kate's current favorites (hint: they involve leopard and more Rebecca Minkoff)!<br />
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XO, LindsUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-5957663759424573474.post-18930548179749474932011-08-17T19:29:00.000-07:002011-08-17T21:57:06.990-07:00Pane E Vino<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-uv_RjaW4BDM/TkwfQTSi7kI/AAAAAAAAAj4/3O8y3pIi5nM/s1600/IMG-20110816-00224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-uv_RjaW4BDM/TkwfQTSi7kI/AAAAAAAAAj4/3O8y3pIi5nM/s640/IMG-20110816-00224.jpg" width="480" /></a></div><br />
As I wrap up my time in San Francisco and pack up to return to college out East, I thought I would share one of my favorite restaurant discoveries from the summer. (Sorry for the poor quality of the photos, these were all taken on my blackberry!).<br />
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<a href="http://www.paneevinotrattoria.com/">Pane e Vino</a> (bread and wine in Italian) is a trattoria <a href="http://maps.google.com/maps/place?cid=2873990929043927280&q=pane+e+vino&hl=en&sll=37.797848,-122.427607&sspn=0.008139,0.01929&ie=UTF8&ll=37.801901,-122.437241&spn=0.000017,0.000021&z=16&vpsrc=0">on Union St. in Cow Hollow</a> that serves some of the best authentic Italian you can find in the city. The decor is misleadingly unassuming, for the food, although simple, is perfectly portioned and exquisitely balanced in flavor.<br />
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One thing I've learned from San Francisco dining is to sit at the bar - you will often get a chance to interact with the owner, chef, or other staff, and will have a more special dining experience. At Pane e Vino, the bar is located right next to the wood-burning oven and small prep station, where you can watch the chefs prepare the salads, desserts and mouth-watering pizzas. On this particular night, our spot at the bar meant that the executive chef, <a href="http://www.paneevinotrattoria.com/pages/aboutBruno.html">Bruno Quercini</a> (below), gave us five-star treatment as he served us lightly fried white anchovies, house-cured coppa salami with fennel and pickled onions, extra fun appetizers and dessert (including a taste of a sweet dessert wine) - all in addition to what we had ordered.<br />
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The master chef made us feel like one of the family as he passionately described his work ethic and love for food. When he learned I had studied abroad in Barcelona, he served us deliciously delicate white anchovies (below) that reminded me of my nights in tapas bars. At the bar, you'll feel like you've landed in Europe as the staff speaks to each other in Spanish, Italian and English; we all bantered in Spanish and the little Italian that I know throughout the night.<br />
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As we could hear Bruno singing Italian from the kitchen further inside, it was obvious that this man simply loves what he does, and he certainly does it well. His energy made our stay at the restaurant (what was supposed to just be a quick bite to eat on our way out of the city) into an incredibly delightful experience.<br />
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A couple of highlights from the meal:<br />
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<div style="text-align: center;"><a href="http://4.bp.blogspot.com/-p10EiadQPf0/TkwfSybddEI/AAAAAAAAAj8/p3YrNVBU2hw/s1600/IMG-20110816-00225.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-p10EiadQPf0/TkwfSybddEI/AAAAAAAAAj8/p3YrNVBU2hw/s640/IMG-20110816-00225.jpg" width="480" /></a></div><br />
Delicately fried white anchovies - delicious, I promise!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-wed_rGhBzmU/TkwfgagggOI/AAAAAAAAAkI/8lGlA8TAEfA/s1600/IMG-20110816-00228.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-wed_rGhBzmU/TkwfgagggOI/AAAAAAAAAkI/8lGlA8TAEfA/s640/IMG-20110816-00228.jpg" width="480" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>My pizza (with tomato sauce, mozzarella, prosciutto and arugula) fresh out of the wood-burning oven, alongside Bruno's house-cured coppa salami with fennel and pickled onions.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-mYoBdEn83LA/TkwfobbdrQI/AAAAAAAAAkQ/wnFYJhrDy44/s1600/IMG-20110816-00230+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-mYoBdEn83LA/TkwfobbdrQI/AAAAAAAAAkQ/wnFYJhrDy44/s640/IMG-20110816-00230+%25281%2529.jpg" width="480" /></a></div><br />
For dessert, Bruno surprised us each with a light and airy puff pastry filled with just a dab of pastry cream, and garnished with whipped cream, strawberries, a sprinkle of cocoa powder, Hawaiian wildflower honey, and plum sauce made from plums in his garden (so much for a simple garnish!). It was the perfect light bite to end the meal. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-S6E6Afz4S18/TkwftSFC7WI/AAAAAAAAAkY/8LhVZG3lpik/s1600/IMG00193-20110816-1946.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-S6E6Afz4S18/TkwftSFC7WI/AAAAAAAAAkY/8LhVZG3lpik/s400/IMG00193-20110816-1946.jpg" width="400" /></a></div><br />
Thanks to Chef Bruno for a great night and a special dining experience (and thanks to my boss, Marissa for the recommendation!). I'd recommend this trattoria any night of the week for some delicious Italian comfort food - just be sure to sit at the bar for a memorable night!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5957663759424573474.post-6123539922237940592011-08-16T00:09:00.001-07:002011-08-16T00:10:26.001-07:00East Coast Essentials {Guest Post}<div class="MsoNormal">Fall on the Colgate campus is by far my favorite season, and each year, I make sure my fashion choices complement the beautiful colors, crisp autumn weather, and the polished preppiness that East Coast style is known for. After having lived in various places around the East Coast for most of my life, I have found that I rely on a few key pieces to keep me looking put-together, while still on trend. Since fall weather can vary from 70 and sunny to snowing, layering is key. My every-day uniform consists of a great pair of skinny jeans, brown riding boots, an array of tops varying from chunky knit sweaters, to cardigans, and assorted scarves to add some fun to any outfit, and keep me warm. This kind of outfit is appropriate for everything from class, to a tailgate. Also, on the East Coast, you can never go wrong with a button down, whether it’s a classic oxford style, or a plaid flannel. Since it can get pretty cold on campus, I make sure to have a light jacket, and of course, a North Face fleece, which is an East Coast staple.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">For warmer days, I love pulling out summer dresses in neutral tones so that they are still appropriate for fall, and pairing them with a cute pair of flats. I also love wearing pretty, flowy tops with my jeans for a feminine look; these types of shirts are versatile enough to dress up at night with a black skirt. As far as accessories go, East Coast fashion is all about a classic look, so stick with understated pieces that pull together an outfit; a great pair of sunglasses and some pearl earrings go a long way. To complete your look, throw on a no-fuss cross body bag, and you’re good to go!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">As far as guys go, every East Coast girl knows there’s nothing better than a lacrosse player in a half zip! Just saying…</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">- Isabel</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0ecKHYeMKwk/TkoUCBtOX3I/AAAAAAAAAj0/eaF8FoNIFqE/s1600/eastcoastessentials.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-0ecKHYeMKwk/TkoUCBtOX3I/AAAAAAAAAj0/eaF8FoNIFqE/s640/eastcoastessentials.jpg" width="494" /></a></div><div class="MsoNormal"></div><ol><li>Club Monaco "Tara" <a href="http://www.clubmonaco.com/082011/womens_accessories/">Striped Scarves</a></li>
<li>Ray-Ban <a href="http://www.ray-ban.com/usa/sunglasses/rb3025/l0205">Aviators</a></li>
<li>Old Navy <a href="http://www.elle.com/var/ezflow_site/storage/images/sandbox/it-s-all-about-boyish-charm/old-navy-boy-s-oxford-shirt/6809509-1-eng-US/Old-Navy-boy-s-oxford-shirt.jpg">Oxford</a></li>
<li>American Eagle <a href="http://www.ae.com/web/browse/product.jsp?productId=0432_7132_878&catId=cat90120&bundleCatId=cat5070093">Skinny Jeans</a></li>
<li>Lilly Pulitzer <a href="http://www.lillypulitzer.com/section/Dresses/38.uts?gclid=CJGmkfOX06oCFR9hgwodEEVy0Q">Dress</a></li>
<li>North Face <a href="http://www.thenorthface.com/catalog/sc-gear/women-s-jackets-vests.html">Zip-Up</a></li>
<li>J.Crew <a href="http://www.jcrew.com/womens_category/sweaters/crewnecksandvnecks/PRDOVR~47171/47171.jsp">Sweater</a></li>
<li>Tory Burch <a href="http://www.shopbop.com/eddie-patent-ballet-flat-tory/vp/v=1/845524441889787.htm?folderID=2534374302112436&fm=other-shopbysize-viewall&colorId=21518">Flats</a></li>
<li>Rebecca Minkoff <a href="http://shop.nordstrom.com/s/rebecca-minkoff-glam-crossbody-bag/3202699?cm_cat=datafeed&cm_ite=rebecca_minkoff_'glam'_crossbody_bag:377114&cm_pla=bags:women:handbag&cm_ven=Froogle&mr:referralID=NA&mr:trackingCode=E4328E9B-A7BF-E011-8116-001517B1882A">Crossbody Bag</a></li>
<li>Gap <a href="http://www.gap.com/browse/product.do?cid=5739&vid=1&pid=854925">Trench</a></li>
<li><a href="http://www1.bloomingdales.com/catalog/product/index.ognc?ID=525234&PartnerID=LINKSHARE&cm_mmc=LINKSHARE-_-n-_-n-_-n&LinkshareID=J84DHJLQkR4-Olf108kgTJkPpvZwVaO_tg">Pearl Earrings</a></li>
<li>Frye <a href="http://stores.thefryecompany.com/-strse-3025/frye-women%27s-boots-paige/Detail.bok?category=Womens+Boots%3ARiding+Boots">Riding Boots</a></li>
<li>J.Crew Men's <a href="http://www.jcrew.com/mens_category/sweaters/merino/PRDOVR~46880/46880.jsp">Half Zip Sweater</a></li>
</ol><br />
<div class="MsoNormal"></div><div align="center"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">* * *</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: x-small;"><strong>About this post:</strong> After high school, my close group of best friends scattered across the country. We're still close as ever, but whether it be the West Coast, East Coast, Midwest or the South, we're all over the place. As I've been featuring some fashion on The Sweet Talker lately, I thought it would be fun to have guest posts from my friends covering regional fashion. This post is the 3rd in the series. <a href="http://thesweettalker.blogspot.com/2011/07/enjoy-southern-style-guest-post.html">Click here to check out “Southern Style”</a> and <a href="http://thesweettalker.blogspot.com/2011/07/enjoy-midwest-must-haves-guest-post.html">"Midwest Must-Haves."</a> I hope you enjoy!</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: x-small;">XO, Linds</span></div><br />
<div class="MsoNormal"><o:p></o:p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5957663759424573474.post-82992320596664433432011-08-12T05:00:00.004-07:002011-08-12T09:22:18.487-07:00Just A Thought<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-dWiVg--a528/TkS_Y51WOlI/AAAAAAAAAjw/Z5FHIKnJrfI/s1600/oscarwilde.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-dWiVg--a528/TkS_Y51WOlI/AAAAAAAAAjw/Z5FHIKnJrfI/s400/oscarwilde.jpg" width="308" /></a></div><br />
Happy Friday!<br />
<br />
XO, LindsUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-5957663759424573474.post-8903068983523026872011-08-11T12:04:00.000-07:002011-08-11T12:04:38.839-07:00Lindsay's Look of the Week {Chloe Rose}<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-eOwjIPDGmCc/TkQmqXoywOI/AAAAAAAAAjs/a4c-ZVctUIg/s1600/lindsay809.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-eOwjIPDGmCc/TkQmqXoywOI/AAAAAAAAAjs/a4c-ZVctUIg/s640/lindsay809.jpg" width="380" /></a></div><br />
70s-inspired looks were all over the runway for this fall. For a "real life" version, try pairing a blousey silk top with dark wash flare jeans. See the <a href="http://chloeroseboutique.com/blog/chloe-rose-style-files-sweet-70s-chic-inspired">Chloe Rose Style Files</a> for another look that is totally 70s chic!<br />
<br />
<span class="Apple-style-span" style="font-size: x-small;"><a href="http://www.aliceandtrixie.com/">Alice & Trixi</a>e top, <a href="http://mih-jeans.com/">MiH</a> jeans, <a href="http://vanessamooney.com/">Vanessa Mooney</a> jewelry, <a href="http://www.samedelman.com/">Sam Edelman</a> wedges.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5957663759424573474.post-80123968870312751812011-08-10T10:01:00.002-07:002011-08-10T10:10:58.808-07:00Red Velvet Cupcakes with Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SpxlCRFZvtw/TkFtL3gnRMI/AAAAAAAAAjI/W88wjeEK52Q/s1600/DSC01123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-SpxlCRFZvtw/TkFtL3gnRMI/AAAAAAAAAjI/W88wjeEK52Q/s400/DSC01123.JPG" width="398" /></a></div><br />
Last time I took a poll on what to bake next, <a href="http://thesweettalker.blogspot.com/2011/07/eat-chocolate-hazelnut-eclairs-and.html">mini chocolate hazelnut eclairs</a> turned out to be the winner. But red velvet cupcakes came in a close second, and after a few requests at the office I knew it was time to tackle another cupcake recipe (I had been scared off by my <a href="http://thesweettalker.blogspot.com/2011/06/eat-vanilla-cupcakes-and-fresh.html">failed strawberry buttercream</a>).<br />
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Red velvet cupcakes are definitely my own personal favorite. While the bright red color certainly makes a statement, the cake itself is not too sweet, and the cream cheese frosting lends the perfect tangy note, leaving these cupcakes feeling just a bit more "grown up."<br />
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I found this recipe from <a href="http://bestcupcakerecipes.blogspot.com/">bestcupcakerecipes.blogspot.com</a>. Appropriate title, no? The cream cheese frosting came from <a href="http://www.marthastewart.com/344570/cream-cheese-frosting">Martha Stewart</a>. Both were easy to follow (although the cupcake recipe was more labor-intensive than I had anticipated) and this time the frosting turned out perfectly. Smooth, tangy, and delicious!<br />
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Keep reading for the recipe.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-pzkbEBP4ey0/TkFtKdNkxQI/AAAAAAAAAjE/loa0ZuF6YsM/s1600/DSC01117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-pzkbEBP4ey0/TkFtKdNkxQI/AAAAAAAAAjE/loa0ZuF6YsM/s640/DSC01117.jpg" width="464" /></a></div><br />
Some helpful notes from my baking:<br />
<ul><li>These recipes can be easily halved to only make 12 cupcakes. This is a good option if you only have one pan (and don't want to wait to bake off two trays) or are just making these for a smaller crowd.</li>
<li>I found that a scant 1/3 cup was the perfect amount for filling the cupcake liners.</li>
<li>Make sure that all of your ingredients are room temp - especially the butter and cream cheese for the frosting! This will make exceptionally smooth cream cheese frosting.</li>
<li>Next time, I'm not sure I would quite use as much red food dye as the recipe calls for. While these cupcakes were striking, it definitely looked unnatural and I don't think I need a super RED red velvet. </li>
<li>On the same note - make sure you wear an apron! Using lots of food dye means that anything within splatter distance is at risk for getting stained.</li>
<li>Some cream cheese frosting recipes call for equal amounts butter and cream cheese - I prefer one that has a higher ratio of cream cheese, like the recipe I've included here. More cream cheese makes a less sweet frosting that has a little bit more of a tangy bite.</li>
<li>Use left over buttermilk to make delicious <a href="http://www.marthastewart.com/318689/best-buttermilk-pancakes">buttermilk pancakes</a> :)</li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-biI6vRsfEC8/TkFtNicJifI/AAAAAAAAAjM/d-OmfhnWax4/s1600/DSC01147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="http://1.bp.blogspot.com/-biI6vRsfEC8/TkFtNicJifI/AAAAAAAAAjM/d-OmfhnWax4/s400/DSC01147.JPG" width="400" /></a> </div><br />
<span style="font-size: x-small;"><b>Red Velvet Cupcake Recipe</b> via <a href="http://bestcupcakerecipes.blogspot.com/">bestcupcakerecipes.blogspot.com</a></span><br />
<span style="font-size: x-small;">2 1/2 cups sifted <span class="IL_AD" id="IL_AD2">cake flour</span><br />
1 teaspoon baking powder<br />
1 teaspoon salt<br />
2 tablespoons unsweetened cocoa powder<br />
2 oz. red food coloring (two bottles) or 4 oz beet juice (if you use unprocessed light cocoa you can leave out the food dyes and you'll get a warm red/brown color)<br />
1/2 cup unsalted butter, softened<br />
1 1/2 cups sugar<br />
2 eggs, at room temperature<br />
1 teaspoon vanilla extract<br />
1 cup buttermilk, at room temperature<br />
1 teaspoon white vinegar<br />
1 teaspoon baking soda</span><br />
<ol><li><span style="font-size: x-small;">Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake liners.</span></li>
<li><span style="font-size: x-small;">Sift together the cake flour, baking powder, and salt into a medium bowl and set aside. In a smaller bowl, mix food coloring and cocoa powder to form a thin paste without lumps and set aside.</span></li>
<li><span style="font-size: x-small;">In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour <span class="IL_AD" id="IL_AD12">mixture</span> to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.</span></li>
<li><span style="font-size: x-small;">In a small bowl, mix vinegar and baking soda. Be careful as it will fizz so don't do it in a shallow bowl. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are a little under 3/4 full. I ended up with 20 cupcakes. Place muffin tins in your preheated oven. Bake for approximately 20, rotating pans halfway through. The cupcakes are done when you are able to pat the tops and the cake springs back up. If it sinks down they are not yet complete. Or you can insert a toothpick into the center of a cupcake in the center of the tin and if it comes out clean they are done!</span></li>
<li><span style="font-size: x-small;">Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.</span> </li>
</ol><span style="font-size: x-small;"><b>Cream Cheese Frosting Recipe</b> via <a href="http://www.marthastewart.com/344570/cream-cheese-frosting">Martha Stewart </a></span><br />
<span style="font-size: x-small;">8 oz. (two sticks) unsalted butter, room temp</span><br />
<span style="font-size: x-small;">12 oz. cream cheese, room temp</span><br />
<span style="font-size: x-small;">1 pound (4 cups) confectioner's (powdered) sugar</span><br />
<span style="font-size: x-small;">3/4 teaspoon vanilla extract</span><br />
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<span style="font-size: x-small;">Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5957663759424573474.post-73677119665824885302011-08-08T19:04:00.001-07:002011-08-08T19:30:29.458-07:00The Perfect Match<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/--9GqkxaHTAo/TkCUlKXLXeI/AAAAAAAAAjA/sKxmMzPoM0U/s1600/tassel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/--9GqkxaHTAo/TkCUlKXLXeI/AAAAAAAAAjA/sKxmMzPoM0U/s640/tassel.jpg" width="492" /></a></div><br />
For your next soirée, wear these <a href="http://www.shopbop.com/zoe-earrings-cc-skye/vp/v=1/845524441904007.htm?folderID=2534374302153571&fm=browse-brand-shopbysize&colorId=11739">CC SKYE Zoe earrings</a> and decorate with Geronimo's whimsical <a href="http://geronimoballoons.com/">tasseled balloons</a>.<br />
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The perfect match!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5957663759424573474.post-10357281075782199632011-08-05T20:20:00.000-07:002011-08-05T20:20:26.648-07:00Just A Thought<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_ioHBWgSy0Q/Tjyyp3nn12I/AAAAAAAAAi8/Bd-tVlE05DQ/s1600/ellafitzgeraldquote2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-_ioHBWgSy0Q/Tjyyp3nn12I/AAAAAAAAAi8/Bd-tVlE05DQ/s400/ellafitzgeraldquote2.jpg" width="308" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Have a nice weekend!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">XO, Linds</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Unknownnoreply@blogger.com0