tag:blogger.com,1999:blog-72741019273657397272024-02-21T00:02:31.700-05:00Kelly's KonfectionsBaking my way through young adulthood :)Kellyhttp://www.blogger.com/profile/08378238791298887820noreply@blogger.comBlogger128125tag:blogger.com,1999:blog-7274101927365739727.post-45831182022744584692014-03-25T08:41:00.003-04:002014-03-25T08:41:36.240-04:00Lemon-Lavender PancakesWell, hello there!<br />
After a four-month hiatus, I'm back and ready to blog.<br />
Life updates: I left my job at LivingSocial at the end of January, and started at Fishbowl Marketing shortly thereafter. I'm now a Product Specialist at a very cool company that does marketing for restaurants. Most importantly: I'm <i>loving</i> it.<br />
Everything else is pretty much the same. I haven't baked a whole lot in the last four months, to be honest. Without those glorious built-in vacations that I miss so deeply (boy, did I have it good as a student), and with me being exhausted when I get home from work every day, it's hard to find the time and energy.<br />
However, last Monday, I had a sort-of snow day. I've had at least three work from home snow days since I started at Fishbowl a month and a half ago. Now, I love snow. I got my mom's New England blood, and I love the cold and the snow. So when I say I'm ready for Spring, that means it's snowed too damn much.<br />
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Which brings me to these pancakes. I woke up last Sunday morning with the idea to make lemon pancakes with lavender syrup. However, my box of Oreo O's arrived shortly thereafter (from South Korea- I love the internet), and I lost interest. So I made them for dinner! Very springy and delightful.<br />
<br />
<b>Lemon Pancakes</b><br />
Adapted from <a href="http://pinchmysalt.com/light-and-fluffy-lemon-pancakes/">Pinch My Salt</a><br />
Yield: ~15 medium-sized pancakes<br />
<span style="color: #e06666;"><u>Ingredients:</u></span><br />
Flour- 1 c<br />
Baking powder- 1/2 tsp<br />
Salt- 1/8 tsp<br />
Sugar- 1 tbsp<br />
Eggs- 4, separated<br />
Buttermilk- 1 c, room temp<br />
Zest of 1 1/2 lemons<br />
Fresh lemon juice- 3 tbsp<br />Butter for griddle/pan<br />
<br />
<span style="color: #e06666;"><u>Directions:</u></span><br />
1. In a mixing bowl, whisk <span style="color: #e06666;">flour</span>, <span style="color: #e06666;">baking powder</span>, <span style="color: #e06666;">salt</span> and <span style="color: #e06666;">sugar</span>. Set aside.<br />
2. In a separate bowl, whisk <span style="color: #e06666;">egg yolks</span>, <span style="color: #e06666;">buttermilk</span>, <span style="color: #e06666;">lemon zest</span> and<span style="color: #e06666;"> lemon juice</span>. Pour into the flour mix and stir to combine.<br />
3. In the bowl of a stand mixer, whip <span style="color: #e06666;">egg whites</span> until medium to stiff peaks form. Very gently fold into flour/buttermilk mixture. Stir gently until incorporated but some fluffs of egg white are still visible- you want the batter to be fluffy!<br />
4. Heat a griddle or pan to medium, and <span style="color: #e06666;">butter</span> the surface. Drop batter into pancakes of the size you prefer and cook until the edges start to look dry- aim for golden brown. Timing is a gut thing, trust our gut! Spread butter over warm pancakes and serve with Lavender Syrup.<br />
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<b>Lavender Syrup</b><br />
Adapted from <a href="http://www.perpetuallychic.com/2012/08/lavender-simple-syrup/">Perpetually Chic</a><br />
<span style="color: #e06666;"><u>Ingredients:</u></span><br />
Sugar- 1 c<br />
Water- 1/2 c<br />
Dried culinary lavender- 2 tbsp<br />
<br />
<span style="color: #e06666;"><u>Directions:</u></span><br />
1. Bring <span style="color: #e06666;">sugar</span>, <span style="color: #e06666;">water</span> and <span style="color: #e06666;">lavender</span> to a boil in a small saucepan.<br />
2. Allow to simmer until the sugar has dissolved (a minute or two), then remove from heat.<br />
3. Let steep for 30 minutes, then strain into a bowl (or glass bottle with a lid).<br />
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Enjoy!<br />
<img src="http://i1065.photobucket.com/albums/u400/kellyskonfections/BLOG/signature_kellyskonfections.png" title="Kelly" />
Kellyhttp://www.blogger.com/profile/08378238791298887820noreply@blogger.com4tag:blogger.com,1999:blog-7274101927365739727.post-13603625544356639702013-11-17T10:32:00.000-05:002013-11-17T10:32:28.351-05:00Wow.WOW. just... wow.<br />
I am alive! I truly have no idea where the last 2 months went. But I'm back now! And I have yet another brownie recipe :) I should rename this blog "100 versions of my favorite brownies."<br />
I added <i>chocolate essence</i> and dark chocolate chips. And chocolate ice cream with whipped cream, a cherry and chocolate sauce. Hello.<br />
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<span style="font-size: large;">Extra Chocolate Brownie Sundaes</span><br />
<span style="color: #e06666;"><u>Ingredients:</u></span><br />
Unsalted butter- 10 tbsp (1 stick + 2 tbsp)<br />
Sugar- 1 1/4 c<br />
Cocoa powder- 3/4 c + 2 tbsp<br />
Salt- pinch<br />
Chocolate essence- 1/2 tsp<br />
Scrapings of one vanilla bean<br />
Large eggs- 2, cold<br />
Flour- 1/2 c<br />
Dark chocolate chips- a handful<br />
<span style="color: #e06666;"><u>Directions:</u></span><br />
1. In a large heat-proof bowl set over a pan of simmering water, melt <span style="color: #e06666;">butter</span>. Add <span style="color: #e06666;">sugar</span>, <span style="color: #e06666;">cocoa powder </span>and <span style="color: #e06666;">salt</span>, and stir to combine.<br />
2. Remove from heat and allow to cool for 5 minutes.<br />
3. Stir in <span style="color: #e06666;">chocolate essence</span> and <span style="color: #e06666;">vanilla bean scrapings</span>, then add <span style="color: #e06666;">eggs</span> one at a time. Stir until smooth.<br />
4. Add <span style="color: #e06666;">flour</span> and stir (40 strokes), then add the <span style="color: #e06666;">chocolate chips</span>.<br />
5. Prepare an 8x8" square baking pan by lining it with aluminum foil, enough that it overhangs on two sides. Spray a very light coat of cooking spray on the aluminum. Pour batter into the pan and bake at 350 degrees F for ~20 minutes. The tester should come out moist but not covered in batter. If not done after 20 minutes, pop back in the oven for 3 minute intervals (you don't want them to be overdone!).<br />
6. Allow to cool on a rack for ~10 minutes, then stick in the fridge for at least 1 hour, up to overnight.<br />
7. Once the brownies are 100% cool (I prefer them cold), cut and serve, preferably with ice cream sundae fixins :)<br />
<br />
I PROMISE my next post will come soon! There will be no more 2 month gaps! I felt lost without you... Enjoy these bad boys!!<br />
<br />
PS I got my chocolate essence at La Cuisine in Alexandria, VA, and you can get it from their online <a href="http://www.lacuisineus.com/index.php/component/virtuemart/food/european-flavoring-essences/CHOCOLATE+ESSENCE+++2+OZ+FRANCE-detail?Itemid=0">shop</a> (which is seriously amazing, and you should definitely check it out if you aren't in the DC area).<br />
<img src="http://i1065.photobucket.com/albums/u400/kellyskonfections/BLOG/signature_kellyskonfections.png" title="Kelly" />Kellyhttp://www.blogger.com/profile/08378238791298887820noreply@blogger.com0tag:blogger.com,1999:blog-7274101927365739727.post-35628389110143125322013-09-16T23:58:00.003-04:002013-09-17T07:35:57.446-04:00Cake Batter Ice Cream InsanityThis has to be the longest I've ever gone without a post. I've finally settled into a routine, I've got my own insurance, I've taken over my car insurance and cell phone bill, and I'm about to register for a 401k! I even cleaned my bathroom last night... I'm an adult! LOL!<br />
I've also come to the realization that there's a chance I might be gluten intolerant. Well, more than a chance. If I am, it would explain the last four years of my life. I'll go into details later. But I couldn't wait any longer before sharing this ice cream with you.<br />
As a last hurrah, I decided to make cake batter ice cream... with Oreos... and eggless cookie dough balls.<br />
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Because really, who cares about healthy food? And being healthy... Oh wait, I'm actually starting to care. Another sign of adulthood??? Whatever. For now, let's just eat this ice cream.<br />
<span style="font-size: large;">Cake Batter Ice Cream with Oreos and Cookie Dough</span><br />
<span style="color: #674ea7; font-size: small;">The Ice Cream:</span><br />
<span style="font-size: small;"><u><span style="color: #e06666;">Ingredients:</span></u></span><br />
<span style="font-size: small;">Heavy cream- 2 c</span><br />
<span style="font-size: small;">Whole milk- 1 c</span><br />
<span style="font-size: small;">Sugar- 1/2 c</span><br />
<span style="font-size: small;">Yellow cake mix- 3/4 c</span><br />
<span style="font-size: small;">Salt- 1/8 tsp</span><br />
<span style="font-size: small;">Vanilla extract- 2 tsp</span><br />
<span style="font-size: small;">Crushed oreos- as many as you want! I used ~1 1/2 c</span><br />
<span style="font-size: small;"><u><span style="color: #e06666;">Directions:</span></u></span><br />
<span style="font-size: small;">1. Whisk heavy cream, milk, sugar, cake mix, salt and vanilla extract in a large bowl. Cover and refrigerate for 2 hours (or until well chilled). In the meantime, make the cookie dough. </span><br />
<span style="font-size: small;">2. Freeze ice cream according to your ice cream maker instructions (mine took ~20 minutes). </span><br />
<span style="font-size: small;">3. Scoop ice cream into a large bowl and stir in the crushed oreos and cookie dough balls. Freeze for another hour or so, or until it's solid. </span><br />
<span style="font-size: small;"><br /></span>
<span style="color: #674ea7; font-size: small;">Eggless Cookie Dough Balls</span><br />
<span style="color: #674ea7; font-size: small;"><u><span style="color: #e06666;">Ingredients:</span></u></span><br />
<span style="color: #674ea7; font-size: small;"><span style="color: black;">Unsalted butter- 1/2 c (1 stick), room temp</span></span><br />
<span style="color: #674ea7; font-size: small;"><span style="color: black;">Light brown sugar- 1/2 c</span></span><br />
<span style="color: #674ea7; font-size: small;"><span style="color: black;">Sugar- 1/4 c</span></span><br />
<span style="color: #674ea7; font-size: small;"><span style="color: black;">Heavy cream- 2 tbsp</span></span><br />
<span style="color: #674ea7; font-size: small;"><span style="color: black;">Vanilla extract- 1/2 tsp</span></span><br />
<span style="color: #674ea7; font-size: small;"><span style="color: black;">Salt- 1/4 tsp</span></span><br />
<span style="color: #674ea7; font-size: small;"><span style="color: black;">All-purpose flour- 3/4 c</span></span><br />
<span style="color: #674ea7; font-size: small;"><span style="color: black;">Mini semisweet chocolate chips- 1/2 c</span></span><br />
<span style="color: #674ea7; font-size: small;"><span style="color: black;"><u><span style="color: #e06666;">Directions:</span></u></span></span><br />
<span style="color: #674ea7; font-size: small;"><span style="color: black;">1. Cream butter and sugars until light and fluffy, ~2-3 minutes. </span></span><br />
<span style="color: #674ea7; font-size: small;"><span style="color: black;">2. Add heavy cream, vanilla and salt, and mix for another minute. Slowly add the flour until combined. </span></span><br />
<span style="color: #674ea7; font-size: small;"><span style="color: black;">3. Stir in chocolate chips with a spatula.</span></span><br />
<span style="color: #674ea7; font-size: small;"><span style="color: black;">4. Refrigerate for at least 30 minutes, then roll into small (1 tsp or smaller) balls and place on a parchment paper-lined plate. Put in freezer for at least another 30 minutes. I chopped them in half before adding them to the ice cream.</span></span><br />
<span style="font-size: small;"><br /></span>
<span style="color: #674ea7; font-size: small;"><span style="color: black;">Combine ice cream, oreos and cookie dough. Pig out. Repeat. </span></span><br />
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Served with whipped cream and hot fudge sauce.<br />
Note: I only used half of the cookie dough balls for the ice cream. I put dunked some of the others in melted semi-sweet chocolate and froze to turn into cookie dough truffles. <br />
<br />
Combined/adapted/sourced: <a href="http://www.lifesambrosia.com/2013/08/oreo-chocolate-cake-batter-ice-cream-recipe.html">Life's Ambrosia</a>, <a href="http://www.browneyedbaker.com/2013/08/01/chocolate-chip-cookie-dough-ice-cream/">Brown Eyed Baker</a><br />
Enjoy!!!<br />
<img src="http://i1065.photobucket.com/albums/u400/kellyskonfections/BLOG/signature_kellyskonfections.png" title="Kelly" />
Kellyhttp://www.blogger.com/profile/08378238791298887820noreply@blogger.com0tag:blogger.com,1999:blog-7274101927365739727.post-2080216277787053442013-08-16T23:42:00.001-04:002013-08-16T23:43:16.038-04:00Milk Chocolate Chip Brownies with Cake Batter Dip<div class="separator" style="clear: both; text-align: center;">
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Sooo, this happened.<br />
My <a href="http://www.kellyskonfections.com/2012/05/chewy-fudgy-brownies.html">favorite brownies</a> with milk chocolate chips tossed in. And <a href="http://www.iwashyoudry.com/2013/04/03/cheesecake-cake-batter-dip/">cheesecake cake batter dip</a>. I took these into my office last week, and one of my coworkers decided to spread the dip on the brownie. It was one of the best ideas ever.<br />
My job is going well, and I'm settling into adulthood. It's been a little bumpy with the adulthood part at times, but overall things are good :)<br />
This dip and these brownies are fantastic on their own, but together, they're unstoppable. They're like peanut butter and jelly, macaroni and cheese, milk and cookies. Can you tell I love food?<br />
<span style="font-size: large;">Milk Chocolate Chip Brownies with Cake Batter Dip</span><br />
<span style="color: #674ea7;">The Brownies</span><br />
<span style="color: #e06666;"><u>Ingredients:</u></span><br />
Unsalted butter- 10 tbsp (1 stick + 2 tbsp)<br />
Sugar- 1 1/4 c<br />
Cocoa powder- 3/4 c + 2 tbsp (Dutch process or natural, just use the highest quality you can find!)<br />
Salt- 1/4 tsp<br />
Vanilla bean paste (or extract)- 1/2 tsp<br />
Large eggs- 2, cold<br />
Flour- 1/2 c<br />
Milk chocolate (or semisweet) chips- a handful<br />
<span style="color: #e06666;"><u>Directions:</u></span><br />
1. Place <span style="color: #e06666;">butter</span> in a heatproof bowl (I used my electric stand mixer bowl) and set over a pan of simmering water. Allow butter to melt.<br />
2. Add <span style="color: #e06666;">sugar</span>, <span style="color: #e06666;">cocoa powder</span> and <span style="color: #e06666;">salt</span> to the bowl and whisk until smooth. Remove from pan and allow to cool for 5 minutes.<br />
3. Stir in <span style="color: #e06666;">vanilla bean paste</span>, then add <span style="color: #e06666;">eggs</span> one at a time. Stir until smooth.<br />
4. Add <span style="color: #e06666;">flour</span> and stir (40 strokes). Stir in the <span style="color: #e06666;">chocolate chips</span>.<br />
5. Prepare an 8x8" square baking pan by lining it with aluminum foil, enough that it overhangs on two sides. Spray a very light coat of cooking spray on the aluminum, then pour the batter in, being sure to smooth it out carefully. Bake at 350 degrees F for ~20 minutes. The tester should come out moist but not with any batter attached to it.<br />
<span style="color: #674ea7;"><br /></span>
<span style="color: #674ea7;">The Dip</span><br />
{Courtesy of <a href="http://www.iwashyoudry.com/2013/04/03/cheesecake-cake-batter-dip/">I Wash, You Dry</a>}<br />
<span style="color: #e06666;"><u>Ingredients:</u></span><br />
Cream cheese- 8 oz (1 package)<br />
Sour cream- 1/2 c<br />
White cake mix- 1/2 c<br />
Powdered sugar- 1 c<br />
Vanilla extract- 1 tsp<br />
Sprinkles- a TON (however many you want. this is your world, baby. I did 1/3 c.)<br />
<span style="color: #e06666;"><u>Directions:</u></span><br />
1. Beat <span style="color: #e06666;">cream cheese</span> until light and fluffy, about 3 minutes.<br />
2. Add <span style="color: #e06666;">sour cream</span> and beat until blended.<br />
3. Add <span style="color: #e06666;">cake mix</span>, <span style="color: #e06666;">powdered sugar</span> and <span style="color: #e06666;">vanilla extract</span>, and beat until blended.<br />
4. Stir in <span style="color: #e06666;">sprinkles</span>.<br />
5. Serve cold. Spread over brownies, or serve with graham crackers or fruit.<br />
Enjoy!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMov93xzfrd21j55wWsPoj4H7OCFSF6Alm8lvtnSjbiO8EIrMBH6bD9r81t1_i1Ge9dOE2df1uRsg4YrPpthQeqpkcncAdJdm11Ft2L3K3hpdb6eSJaH9iBswYLMaemtTNEFXcOXCCeO4/s1600/IMG_6326+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMov93xzfrd21j55wWsPoj4H7OCFSF6Alm8lvtnSjbiO8EIrMBH6bD9r81t1_i1Ge9dOE2df1uRsg4YrPpthQeqpkcncAdJdm11Ft2L3K3hpdb6eSJaH9iBswYLMaemtTNEFXcOXCCeO4/s400/IMG_6326+copy.jpg" width="338" /></a></div>
<img src="http://i1065.photobucket.com/albums/u400/kellyskonfections/BLOG/signature_kellyskonfections.png" title="Kelly" />
Kellyhttp://www.blogger.com/profile/08378238791298887820noreply@blogger.com0tag:blogger.com,1999:blog-7274101927365739727.post-36091756979647055242013-07-28T12:00:00.000-04:002013-07-28T12:00:03.712-04:00Strawberry Shortcake with Vanilla Bean SconesMy aunt Ginna gave me an in-person tutorial on making those delicious <a href="http://www.kellyskonfections.com/2012/08/authentic-british-cream-tea.html">scones</a> <i>properly</i> when she was here for my graduation, and I used that lesson to make them for my mom's birthday. As you may recall, my mom's thing is <a href="http://www.kellyskonfections.com/2012/05/strawberry-shortcake.html">strawberry shortcake</a>, just like my thing is <a href="http://www.kellyskonfections.com/2012/03/happy-birthday-to-me.html">angel food cake</a>, and my dad's thing is <a href="http://www.kellyskonfections.com/2013/06/german-chocolate-mousse.html">german chocolate</a> anything.<br />
Ginna gave me some <i>very important tips</i> for making these bad boys:<br />-Everything has to be as cold as possible. Using butter right out of the freezer is fine.<br />
-Do not take out the cold ingredients until you are about to put them in the dough.<br />
-Measure the pastry flour AFTER you've sifted it, because it always puffs up and will throw off the measurement.<br />
-Do NOT knead the dough. The less the dough is handled, the better it will turn out.<br />
-When you're ready to plop the dough onto the parchment-lined baking pan, use a measuring cup and dip it in hot water in between scoops.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKhGf-P2KABjCpW95BTggDtHht9Qx1j_i3hjYPvXrrU4xUhhPb3IfBb2UEL5IoieDNU5xBXaHj584PiY-Ew_jHGj9ThQcNie0BCPEUum4tVfcAlUdK9kAXO1elOOMgvNC7mK6DlWnwvRUQ/s1600/IMG_6289+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKhGf-P2KABjCpW95BTggDtHht9Qx1j_i3hjYPvXrrU4xUhhPb3IfBb2UEL5IoieDNU5xBXaHj584PiY-Ew_jHGj9ThQcNie0BCPEUum4tVfcAlUdK9kAXO1elOOMgvNC7mK6DlWnwvRUQ/s320/IMG_6289+copy.jpg" width="320" /></a></div>
<b>Strawberry Shortcake with Vanilla Bean Scones</b><br />
Scones courtesy of my Aunt Ginna :)<br />
<span style="color: #e06666;"><u>Ingredients:</u></span><br />
Organic, unbleached pastry flour- 3 1/2 c<br />
Baking powder- 3 1/2 tsp<br />
Salt- 1/2 tsp<br />
Superfine sugar- 1 tbsp, plus more to sprinkle on top of the scones before you bake them<br />
Unsalted butter- 1 c (2 sticks), cut into quarters <i>right out of the freezer</i><br />
Eggs- 4, cold<br />
Heavy cream- 2/3 c, cold<br />
Sour cream- 2/3 c, cold<br />
Vanilla bean paste- 1 tbsp<br />
<span style="color: #e06666;"><u>Directions:</u></span><br />
1. Sift flour, baking powder, salt and sugar into the the bowl of a huge food processor. Add butter chunks and process for <i>no longer than 1 minute</i>. It should feel like coarse meal.<br />
2. In a separate bowl, beat eggs, heavy cream and sour cream. Stir in vanilla bean paste. Add mixture to food processor and mix. You're not looking for a soft ball, really. The dough is more batter-y than dough-y. DO NOT OVERMIX! Stop once the ingredients have come together.<br />
3. Scoop out dough (I used 1/4 and 1/3 measuring cups) and plop onto a baking pan lined with parchment paper. Sprinkle the tops with sugar.<br />
4. Bake at 350 degrees for ~20 minutes, until they are golden.<br />
<br />
Assembly<br />
Mix 2-3 lbs of strawberries (washed, hulled and cut in halves and quarters) with some sugar (up to you, depending on how sweet you want them). Let them sit for an hour or two to draw out the juices.<br />
Beat leftover heavy whipping cream and 1 tbsp powdered sugar with a whisk until stiff peaks form.<br />
Spoon the strawberries (generously) onto the cooled scones, then dollop some whipped cream on top.<br />
Enjoy!!!<br />
<img src="http://i1065.photobucket.com/albums/u400/kellyskonfections/BLOG/signature_kellyskonfections.png" title="Kelly" />
Kellyhttp://www.blogger.com/profile/08378238791298887820noreply@blogger.com0tag:blogger.com,1999:blog-7274101927365739727.post-44091089950870504392013-07-22T19:23:00.001-04:002013-07-22T19:23:44.246-04:00Christmas in July I'm all moved in and settled in my new apartment! Good thing, too- my job starts one week from today!<br />
I haven't baked in my apartment yet- shocking, I know. But I made this Christmas in July cake for my mom a couple weeks ago. Her company sells Christmas cards to non-profit organizations, and July 1st is the start of their sales year.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9HRY2iG39FaEXpFeXd0ixfM_vsatyS-p6DSx2OfzJmdNSJCuu7bCrwt0QTSl70pccO3AQ5cyV-8g5Yz3wjaK40TR06mMkwXtZ4IaQ3gObswisGWxycNqgf1cMZAKBaIOjZ4EOahAgVUt5/s1600/IMG_6299.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9HRY2iG39FaEXpFeXd0ixfM_vsatyS-p6DSx2OfzJmdNSJCuu7bCrwt0QTSl70pccO3AQ5cyV-8g5Yz3wjaK40TR06mMkwXtZ4IaQ3gObswisGWxycNqgf1cMZAKBaIOjZ4EOahAgVUt5/s320/IMG_6299.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The cake wasn't done until 3:30 AM, so I gave up on any hopes of a decent shot</td></tr>
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I went with my favorite <a href="http://sweetapolita.com/2011/07/6-layer-dark-chocolate-strawberry-buttercream-cake/">chocolate cake recipe</a> and my go-to <a href="http://www.kellyskonfections.com/2013/07/brownie-bites.html">vanilla buttercream</a>. The cake itself isn't difficult, but I broke a few of my cardinal baking rules, which made everything infinitely harder.<br />
Rules Broken:<br />
1. NEVER double a batter recipe, especially if you don't know <i>for sure</i> that you have a container big enough to handle everything.<br />
Broken rule outcome: Stress. And having to divide the batter just to stir it. And lots of mess.<br />
2. NEVER start a cake late at night.<br />
Broken rule outcome: Kelly up til 4 AM because her impaired judgment messed up the cake and her OCD wouldn't let her leave it less than perfect.<br />
3. KNOW what you'll be storing the cake in before you start.<br />
Broken rule outcome: I decorated the bottom edges of the cake, forgetting the dome lid was gonna need somewhere to sit.<br />
4. USE Baker's Joy. I hardly ever use parchment paper for cakes, because they usually fail.<br />
Broken rule outcome: The parchment paper failed. Fortunately, I had a third layer of cake available.<br />
<br />
After realizing my mistake about the bottom border (it being around 2 AM), I panicked. I tried to wipe the border away, but it looked horrible, so I smoothed it out, which looked worse.<br />
I resolved to make a third batch of buttercream. My parents were asleep at this point, so I went into the laundry room, sat on the floor, and mixed it up. Then, I scraped away all the bottom part (white and red) and started again.<br />
<br />The end result was very pretty, in my opinion. I only wish I'd listened to my own rules!<br />
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<b>Dark Chocolate Cake with Vanilla Buttercream</b><br />
<span style="color: #8e7cc3;">The Cake</span><br />
Courtesy of <a href="http://sweetapolita.com/2011/07/6-layer-dark-chocolate-strawberry-buttercream-cake/">Sweetapolita</a><br />
Yield: One 2-layer 9-inch cake.<br />
<span style="color: #e06666;"><u>Ingredients:</u></span><br />
All-purpose flour- 1 1/2 c<br />
Sugar- 1 1/3 c<br />
Dark cocoa powder- 1/2 c<br />
Baking soda- 1 1/4 tsp<br />
Baking powder- 1 1/4 tsp<br />
Salt- 1 tsp<br />
Buttermilk- 5 oz (140 mL, ~2/3 c)<br />
Hot, strong coffee- 4.5 oz (130 mL)<br />
Canola oil- 75 ml (~5 tbsp)<br />
2 eggs, room temperature<br />
Pure vanilla extract<br />
<span style="color: #e06666;"><u>Directions:</u></span><br />
1. Sift all dry ingredients into the bowl of an electric mixer (paddle attachment).<br />
2. Add buttermilk, coffee, canola oil, eggs and vanilla, and beat for 2 minutes on medium speed.<br />
3. Pour batter into two 9 inch round cake pans that have been liberally sprayed with Baker's Joy. Bake for 20 minutes at 350 degrees, then rotate pans. Bake until the tester comes out with just a few crumbs, ~30 minutes total. Be careful not to overbake!<br />
4. Cool on racks for 20 minutes, then gently turn them out of the pans onto the racks to cool completely.<br />
~~~~~~~~~~~~~~~<br />
<span style="color: #8e7cc3;">Vanilla Buttercream</span><br />
Yield: 1 batch (you may need to double it for the cake, depending on your decorating style)<br />
<span style="color: #e06666;"><u>Ingredients:</u></span><br />
Unsalted butter- 1 c (2 sticks), softened<br />
Powdered sugar- 3-4 c<br />
Pure vanilla extract (or vanilla bean paste)- 1 tbsp<br />
Milk- 1 tbsp<br />
Pinch of salt<br />
<span style="color: #e06666;"><u>Directions:</u></span><br />
1. Beat butter in the bowl of an electric mixer with the paddle attachment until light and fluffy, ~3 minutes.<br />
2. Add powdered sugar one cup at a time, beating until well incorporated.<br />
3. Add vanilla extract, milk and salt, and beat to combine.<br />
4. Switch to whisk attachment and beat for ~2 minutes to fluff it up.<br />
<br />
Enjoy! And always follow your own rules! :)<br />
<img src="http://i1065.photobucket.com/albums/u400/kellyskonfections/BLOG/signature_kellyskonfections.png" title="Kelly" />
Kellyhttp://www.blogger.com/profile/08378238791298887820noreply@blogger.com0tag:blogger.com,1999:blog-7274101927365739727.post-47940847274990903582013-07-09T18:40:00.000-04:002013-07-09T18:40:05.331-04:00Brownie BitesI can't believe it's been almost a month since I last posted. Today, the move out of my Harrisonburg apartment finally finished! I'm settling into my new apartment- so far, so good!<br />
I made these brownie bites a while ago, for my friend Rekik's graduation party. They're my favorite brownie recipe, cut into itty bitty pieces, with vanilla bean buttercream on top. Um, hi.<br />
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<br />
I'm hoping that once I'm all settled and things are semi-normal, I'll be able to post more regularly, get into a groove again.<br />
This buttercream frosting is truly the best frosting in the world. I've eaten soooo much frosting in my life, and this is the most consistently delicious, perfect recipe I've ever had the pleasure of consuming.<br />
<b>Brownie Bites</b><br />
Yield: ~2 dozen, depending on how small you cut them<br />
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<span style="color: #e06666;"><u>Ingredients:</u></span></div>
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Unsalted butter- 10 tbsp (1 stick + 2 tbsp)</div>
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Sugar- 1 1/4 c</div>
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Unsweetened cocoa powder- 3/4 c + 2 tbsp (Dutch process or Natural is fine)</div>
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Salt- 1/4 tsp</div>
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Vanilla extract- 1/2 tsp</div>
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Large eggs- 2, cold</div>
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Flour- 1/2 c</div>
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<span style="color: #e06666;"><u>Directions:</u></span></div>
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1. Combine <span style="color: #e06666;">butter</span>, <span style="color: #e06666;">sugar</span>, <span style="color: #e06666;">cocoa</span> and<span style="color: #e06666;"> salt</span> in a medium heatproof bowl. Set over a small saucepan of barely simmering water. Stir occasionally until butter is melted and the mixture is smooth and hot. </div>
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3. Remove bowl from the skillet, and let cool for ~5 minutes until warm but not hot. Note: It will look kinda gritty at this point, don't panic!</div>
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4. Stir in <span style="color: #e06666;">vanilla</span> with a spoon or spatula. Add <span style="color: #e06666;">eggs</span> one at a time, stirring vigorously after each addition. At this point it should look well-blended, shiny and thick. </div>
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5. Stir in <span style="color: #e06666;">flour</span> until completely blended, then stir vigorously ~40 strokes. Stir in nuts if using.</div>
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6. Prep an 8x8" square pan with parchment paper or aluminum foil so it overhangs on two opposite sides. Spread batter evenly in pan and bake at 325 degrees F for ~20 minutes. The tester should come out moist but not drenched.</div>
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7. Let brownies cool slightly, then stick in the fridge for ~15 minutes. </div>
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<b>Vanilla Bean Buttercream</b></div>
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<span style="color: #e06666;"><u>Ingredients:</u></span></div>
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Unsalted butter- 1 c (2 sticks)</div>
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Powdered sugar- 3 c</div>
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Vanilla bean paste- 1 tbsp (or the scrapings of one vanilla bean)</div>
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Milk- 1 tbsp</div>
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Pinch of salt</div>
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<span style="color: #e06666;"><u>Directions:</u></span></div>
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1. Cream <span style="color: #e06666;">butter</span> in the bowl of an electric mixer (paddle attached) until light and fluffy, 3-5 minutes. </div>
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2. Add <span style="color: #e06666;">powdered sugar</span> one cup at a time (use the splash guard that came with the mixer, you'll thank me later). </div>
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3. Add <span style="color: #e06666;">vanilla bean paste</span>, <span style="color: #e06666;">milk</span> and <span style="color: #e06666;">salt</span>. Beat until very well blended. </div>
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4. Switch to the whisk attachment, and beat for 1-2 minutes. </div>
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Assembly:</div>
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Take the brownies out of the fridge and remove them from the pan. Spread buttercream, then stick them back in the fridge for 10 minutes. Remove, then cut them into small pieces. </div>
<img src="http://i1065.photobucket.com/albums/u400/kellyskonfections/BLOG/signature_kellyskonfections.png" title="Kelly" />
Kellyhttp://www.blogger.com/profile/08378238791298887820noreply@blogger.com0tag:blogger.com,1999:blog-7274101927365739727.post-30067448799062831582013-06-11T19:44:00.004-04:002013-06-11T19:46:12.270-04:00German Chocolate MousseI'm in the process of moving into my new studio apartment! Unfortunately that requires the going through of all the crap I've accumulated in the last two years at my apartment at JMU, which feels like it's going to take forever.<br />
I'm still really excited to be a grown-up though! :)<br />
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<br />
I think I've mentioned before that I hate coconut. Hate. Hate. Hate.<br />
However, when celebrating my dad, his general awesomeness, etc., I make an exception because he loves German Chocolate cake.<br />
<br />
For example, this German Chocolate Mousse! It's super easy, when you have a hand mixer or a stand mixer. Not so much when all you have is a whisk. Ouch. My right arm hadn't been so sore since I stopped playing softball! I suppose it's a good way to tone your arms, but yowza!<br />
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<b>German Chocolate Mousse</b><br />
Yield: ~8 servings<br />
<span style="color: #e06666;"><u>Ingredients:</u></span><br />
Heavy whipping cream- 2 pints (~4 c)<br />
Powdered sugar- 1/2 c<br />
Cocoa powder- 1/2 c<br />
Shredded coconut- 1/4 c<br />
Mini chocolate chips- 1/4 c (more if desired)<br />
Pecans- 1/4 c<br />
<span style="color: #e06666;"><u>Directions:</u></span><br />
1. Toast the <span style="color: #e06666;">coconut</span>- spread evenly in a fry pan and place over medium heat. Stir frequently, as coconut burns very easily. Remove from the heat once the coconut is golden/brown.<br />
2. Whisk <span style="color: #e06666;">heavy cream</span> and <span style="color: #e06666;">powdered sugar</span> until soft peaks form. Stir in <span style="color: #e06666;">cocoa powder</span>; make sure it's well distributed.<br />
3. Now, you have two choices: Mix the coconut, <span style="color: #e06666;">chocolate chips</span> and <span style="color: #e06666;">pecans</span> in and serve, OR scoop the mousse into little bowls/cups and sprinkle the three on top. Up to you!!<br />
<br />
Enjoy!!<br />
<img src="http://i1065.photobucket.com/albums/u400/kellyskonfections/BLOG/signature_kellyskonfections.png" title="Kelly" />
Kellyhttp://www.blogger.com/profile/08378238791298887820noreply@blogger.com0tag:blogger.com,1999:blog-7274101927365739727.post-89530025056943385132013-05-26T20:51:00.000-04:002013-05-26T20:53:13.802-04:00Strawberry Basil LemonadeHello from the beach!<br />
I love the beach, and I love lemonade. So... lemonade + beach = very happy Kelly.<br />
This lemonade is fantastic! I found it on <a href="http://www.chow.com/recipes/28510-strawberry-basil-lemonade">Chow</a>, and made it for my family. I left out extra basil and strawberries for garnish, but you should buy 2 lbs of strawberries just because they're amazing.<br />
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<b><br /></b>
<b>Strawberry Basil Lemonade</b><br />
Makes ~12 cups- have a BIG jug ready!<br />
<span style="color: #e06666;"><u>Ingredients:</u></span><br />
Sugar- 1 1/2 c<br />
Water- split into 1 c + 8 c (cold)<br />
Strawberries- 1 lb, washed, hulled and sliced 1/2 inch thick<br />
Basil leaves- 3/4 c, tightly packed<br />
Fresh lemon juice- 2 c, chilled (I used ~12 big lemons, but have extra just in case)<br />
Ice<br />
<span style="color: #e06666;"><u>Directions:</u></span><br />
1. Place <span style="color: #e06666;">sugar</span> and 1 c <span style="color: #e06666;">water</span> in a medium saucepan over high heat and stir until the sugar dissolves and the mixture comes to a boil.<br />
2. Add the <span style="color: #e06666;">strawberries</span>, reduce the heat to medium low, and simmer until they've softened, ~8-10 minutes.<br />
3. Remove from the heat, add <span style="color: #e06666;">basil leaves</span> and stir to incorporate. Cool to room temp, about 45 minutes (longer is fine, I left it sitting for over an hour and it was fantastic).<br />
4. Strain through a fine-mesh strainer set over a medium bowl and discard the solids. Cover the bowl and refrigerate until ready to use.<br />
5. Pour 8 c water, <span style="color: #e06666;">lemon juice</span>, and 1 1/2 c of the strawberry mixture into a big bowl or pitcher.<br />
Note: I used all of the mixture and it was fantastic. But add the rest as you please. Serve over ice!<br />
Enjoy!!!<br />
<img src="http://i1065.photobucket.com/albums/u400/kellyskonfections/BLOG/signature_kellyskonfections.png" title="Kelly" />
Kellyhttp://www.blogger.com/profile/08378238791298887820noreply@blogger.com1tag:blogger.com,1999:blog-7274101927365739727.post-53311786719039012392013-05-18T15:59:00.000-04:002013-05-18T16:01:22.738-04:00Graduation dessertMy first two weeks as a college graduate have been pretty uneventful- blissfully so! I think it's going to take a while to sink in, and I keep having nightmares about an unfinished English paper... But it's good so far!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5VnOoLhZO5vEHFRp59Gb9XLPV5lQCyPpED1JtuYLZt85k1WivDgh42mempDKb15KzTTP6dbKFsoA2xw_Yaa0gTWUx0wVE0K13m-uEDC34VqE_QLt1MIkiZDiKyArEwQQ-akFxq2hZ1vE-/s1600/IMG_6116+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5VnOoLhZO5vEHFRp59Gb9XLPV5lQCyPpED1JtuYLZt85k1WivDgh42mempDKb15KzTTP6dbKFsoA2xw_Yaa0gTWUx0wVE0K13m-uEDC34VqE_QLt1MIkiZDiKyArEwQQ-akFxq2hZ1vE-/s400/IMG_6116+copy.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gotta give credit where credit is due: My awesome Aunt Ginna decorated my cap :)</td></tr>
</tbody></table>
My mom and aunt and I are still trying to get all our photos in one place, so once we've got it sorted out I'll post pictures of me and my friends and family!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsWIg68crFc6JKqU9JN4yAx0lKDZE9YQWnJ_pugoZXiRUFOZa6BJCuzXJ4feVgan0W8cPP9tA4pU2QBsnXSxlVEk6_cFXSB8tCCLztf-2rtcVtinJPOuzVMkd3fHMShxMcRtmxXos0UaSL/s1600/IMG_6048+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsWIg68crFc6JKqU9JN4yAx0lKDZE9YQWnJ_pugoZXiRUFOZa6BJCuzXJ4feVgan0W8cPP9tA4pU2QBsnXSxlVEk6_cFXSB8tCCLztf-2rtcVtinJPOuzVMkd3fHMShxMcRtmxXos0UaSL/s400/IMG_6048+copy.jpg" width="400" /></a></div>
I made these graduation caps out of fondant in honor of the occasion. I got the idea from <a href="http://www.glorioustreats.com/2011/05/graduation-cupcakes-and-how-to-make-fondant-graduation-caps.html">Glorious Treats</a>, and I'd been looking forward to making them for over a year. I used my favorite <a href="http://www.kellyskonfections.com/2011/10/my-award-winning-chocolate-cupcakes.html">chocolate cupcakes</a> and <a href="http://www.kellyskonfections.com/2011/09/back-to-basics.html">vanilla buttercream frosting</a> for the base, and it was a delightful combination.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPSQAe2NOnf1ddfxPmuAGC7tY1l6J4iPLaTYss6zP-bcCX897FK4fNbK19LppqKWZRkgpzArzne_Ske3ESUrgwifL1-sc1yE_zAnRo5b0iL4HPoGq97C2GWuN3PkgDl_2X3O_kD6mqTnO/s1600/IMG_6064+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPSQAe2NOnf1ddfxPmuAGC7tY1l6J4iPLaTYss6zP-bcCX897FK4fNbK19LppqKWZRkgpzArzne_Ske3ESUrgwifL1-sc1yE_zAnRo5b0iL4HPoGq97C2GWuN3PkgDl_2X3O_kD6mqTnO/s320/IMG_6064+copy.jpg" width="282" /></a></div>
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<span style="font-size: large;">Graduation caps</span> {for a photo walkthrough, check out the original <a href="http://www.glorioustreats.com/2011/05/graduation-cupcakes-and-how-to-make-fondant-graduation-caps.html">Glorious Treats</a> post!}</div>
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<span style="color: #e06666;"><u>Materials needed</u></span>:</div>
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1 package of ready-to-use fondant (I got mine from Michael's)</div>
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Food coloring</div>
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A ruler</div>
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Small rolling pin</div>
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Corn starch </div>
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Knife</div>
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Ruler</div>
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Paper towel</div>
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Food-safe gloves, if desired</div>
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Cutting board or a clean, dry counter/surface</div>
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Little bowl/cup of water with a bit of powdered sugar stirred in</div>
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Food-safe paint brush (like from Wilton)</div>
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<u style="color: #e06666;">Directions</u>:</div>
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1. Color your fondant (see <a href="http://www.glorioustreats.com/2011/03/fondant-101.html">this page</a> from Glorious Treats for a how-to).</div>
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2. Roll out the colored fondant you plan on using for the hat. You'll have to experiment with how thick you want the fondant for the hats to be. </div>
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3. Cut fondant into strips about 3/4" wide and 3 3/4" long. Feel free to play around with the dimensions, see what looks good to you!</div>
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4. Create a ring of fondant out of a strip, with the ends overlapping slightly. Secure the ends together by dabbing a teensy amount of the water/powdered sugar mix. Set aside to dry for several hours or overnight.</div>
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5. Cut squares (for the hat tops) about 1 3/4" x 1 3/4"- play around with these dimensions too! Set aside to dry for several hours or overnight. </div>
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6. When the pieces are dry, use a small amount of the water/powdered sugar mix to attach the top to the base. Set aside to dry.</div>
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7. Time for the tassels! Roll a little bit of fondant into a "snake," then flatten the end slightly and use a knife (or your fingernail) to make little ridges to add texture. Use a bit of the water mix to secure it to the top of the hat, bend around the side and allow to dry. </div>
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<span style="font-size: large;">The Cupcakes! </span></div>
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<i>{Cooks Illustrated}</i></div>
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<span style="color: #8e7cc3;">Dark Chocolate Cupcakes</span></div>
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</div>
<span class="Apple-style-span" style="color: #e06666;"><u>Ingredients:</u></span><br />
Bittersweet chocolate- 3 oz, finely chopped<br />
Dutch-processed cocoa- 1/3 c<br />
Hot, strong-brewed coffee- 3/4 c<br />
Bread flour- 3/4 c<br />
Sugar- 3/4 c<br />
Salt- 1/2 tsp<br />
Baking soda- 1/2 tsp<br />
Canola oil- 6 tbsp<br />
Large eggs- 2<br />
White vinegar- 2 tsp<br />
Vanilla extract- 1 tsp<br />
<span class="Apple-style-span" style="color: #e06666;"><u>Directions:</u></span><br />
1. Put <span class="Apple-style-span" style="color: #e06666;">chocolate</span> and <span class="Apple-style-span" style="color: #e06666;">cocoa</span> in a bowl, then pour the <span class="Apple-style-span" style="color: #e06666;">hot coffee</span> over it. Whisk until smooth, then transfer to refrigerator until cool, 20-30 minutes.<br />
2. In the meantime, whisk <span class="Apple-style-span" style="color: #e06666;">flour</span>, <span class="Apple-style-span" style="color: #e06666;">sugar</span>, <span class="Apple-style-span" style="color: #e06666;">salt</span>, and <span class="Apple-style-span" style="color: #e06666;">baking soda</span> together, and set aside.<br />
3. Whisk <span class="Apple-style-span" style="color: #e06666;">oil</span>, <span class="Apple-style-span" style="color: #e06666;">eggs</span>, <span class="Apple-style-span" style="color: #e06666;">vanilla</span>, and <span class="Apple-style-span" style="color: #e06666;">vinegar</span> into the cooled chocolate mix.<br />
4. Add flour mixture to the mix, and whisk until batter is smooth.<br />
5. Bake at 350 degrees for 17-19 minutes. In my oven, it worked best when I rotated the cupcake pan at 17 minutes, then let them bake an additional two {it would probably be better to do it halfway through... let me know what you find!}<br />
<span style="color: #8e7cc3;">Ganache Filling</span><br />
<span class="Apple-style-span" style="color: #e06666;"><u>Ingredients:</u></span><br />
Bittersweet chocolate- 2 oz, finely chopped<br />
Heavy whipping cream- 1/4 c<br />
Powdered sugar- 1 tbsp<br />
<span class="Apple-style-span" style="color: #e06666;"><u>Directions:</u></span><br />
1. Place <span class="Apple-style-span" style="color: #e06666;">chocolate</span>, <span class="Apple-style-span" style="color: #e06666;">cream</span>, and <span class="Apple-style-span" style="color: #e06666;">powdered sugar</span> in a microwave-proof bowl. Cook on high until mixture is warm to touch, about 30 seconds.<br />
2. Whisk mixture, then put bowl in refrigerator. Let stand until chilled, about 30 minutes.<br />
<br />
<span style="font-size: large;">Favorite Vanilla Buttercream</span><br />
<i>{Courtesy of <a href="http://savorysweetlife.com/2010/03/buttercream-frosting/">Savory Sweet Life</a>}</i><br />
<span class="Apple-style-span" style="color: #e06666;"><u>Ingredients:</u></span><br />
Butter- 2 sticks (softened, but not melted!)<br />
Powdered sugar- 3-4 c, sifted<br />
Salt- 1/4 tsp<br />
Vanilla extract- 1 tbsp<br />
Milk (or heavy cream)- up to 4 tbsp<br />
<span class="Apple-style-span" style="color: #e06666;"><u>Directions:</u></span><br />
1. In an electric mixer with the paddle attachment, beat <span class="Apple-style-span" style="color: #e06666;">butter</span> on medium speed.<br />
2. Decrease speed to low, and slowwwly add <span class="Apple-style-span" style="color: #e06666;">powdered sugar</span>.<br />
3. Increase speed back to medium, and add <span class="Apple-style-span" style="color: #e06666;">vanilla extract</span>, <span class="Apple-style-span" style="color: #e06666;">salt</span>, and 2 tbsp of <span class="Apple-style-span" style="color: #e06666;">milk</span>. Beat 2-3 minutes. If your frosting needs more milk, add up to 2 more tbsps, 1 at a time; conversely, if it needs to be thicker, add more powdered sugar slowly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihjwZOiYtOsPSuXrD_hS-4lwA6Mw-PzCYJhAVZqd_Y74mxfByZmfswcaJcPdtL208SHYcOCma3CHLUMEfvAHZ_V-G92ialDB6aE19A7DoVZcQ85DOMjs87xAJpRjmWWqJ_08k8Myg8OjIq/s1600/IMG_6070+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihjwZOiYtOsPSuXrD_hS-4lwA6Mw-PzCYJhAVZqd_Y74mxfByZmfswcaJcPdtL208SHYcOCma3CHLUMEfvAHZ_V-G92ialDB6aE19A7DoVZcQ85DOMjs87xAJpRjmWWqJ_08k8Myg8OjIq/s400/IMG_6070+copy.jpg" width="400" /></a></div>
Side note, there will be some pretty big new changes to the blog and its layout soon! I'm very excited :)<br />
Enjoy!<br />
<br />
<br />
<img src="http://i1065.photobucket.com/albums/u400/kellyskonfections/BLOG/signature_kellyskonfections.png" title="Kelly" />
Kellyhttp://www.blogger.com/profile/08378238791298887820noreply@blogger.com2tag:blogger.com,1999:blog-7274101927365739727.post-17592730869739716652013-05-05T21:06:00.001-04:002013-05-05T21:06:10.157-04:00Status: Graduated.I AM STILL ON SUCH A HIGH!<br />
I graduated from James Madison University yesterday morning with a B.A. in Media Arts and Design and a minor in Spanish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlLPYVzqhHnO5veXvPgJHyBR69YW8IeFQ35dDttfVJDTjF4tNzKL6l2fjY9S1TvF_KS5GDr2kciW71d1mVn6xdNYRzO-IN6HF0QgegBc0wqWKGv5RLbLBiBTWXvT0bHjsxvexvbLZipdbV/s1600/58179_4693867115628_687000137_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlLPYVzqhHnO5veXvPgJHyBR69YW8IeFQ35dDttfVJDTjF4tNzKL6l2fjY9S1TvF_KS5GDr2kciW71d1mVn6xdNYRzO-IN6HF0QgegBc0wqWKGv5RLbLBiBTWXvT0bHjsxvexvbLZipdbV/s400/58179_4693867115628_687000137_n.jpg" width="300" /></a></div>
I still can't believe four years flew by so quickly. Once my family has assembled all the photos we took on all our devices, I'll post a lot of them, along with pictures of the super cute graduation cupcakes I made.<br />
I am now on vacation. I don't start work til the end of July, and I'm going to enjoy this time at home with my family!<br />
My wonderful Aunt Ginna is here for a few more days and we're going to spend the next three days baking and cooking. I'll be posting a step-by-step for her perfect cream scones shortly.<br />
I'll leave you with this, the JMU fight song, for now :)<br />
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<i>Madison, James Madison,</i></div>
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<i>We are the Dukes of JMU!</i></div>
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<i>Madison, James Madison,</i></div>
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<i>The Fighting Dukes of JMU!</i></div>
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<i>Fight for glory, honors won,</i></div>
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<i>Brighten the lights of Madison!</i></div>
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<i>Madison, James Madison,</i></div>
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<i>Show your colors proud and true </i></div>
<div style="text-align: center;">
<i>(Who are we?!)</i></div>
<div style="text-align: center;">
<i>WE ARE THE DUKES OF JMU!!!!!</i></div>
<div style="text-align: left;">
J-M-U DUUUUKES!</div>
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<img src="http://i1065.photobucket.com/albums/u400/kellyskonfections/BLOG/signature_kellyskonfections.png" title="Kelly" />
Kellyhttp://www.blogger.com/profile/08378238791298887820noreply@blogger.com1tag:blogger.com,1999:blog-7274101927365739727.post-5104988450097485542013-04-23T14:17:00.003-04:002013-04-23T14:17:36.651-04:00Update + Relay for Life!It's been a very busy few weeks since my last post.<br />
Here's a recap:<br />
Celebrated my dad's birthday<br />
Turned 22 (on Easter!) <br />
Inches even closer to graduation (less than 2 weeks away!) <br />
Got a job!!!! (I start at LivingSocial in July!!!!)<br />
<br />
Oh, and I made this cake:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-JfJHm7Kaj7i6Xso6A0Fzz13LVy8wH4_C6afX88O5oep19f3Kx2ZzB1l14VJKzcFxyZZpBONOUcomZd_eQuOEhjwNOzdB6mib0z9Pj0Sk1Ylx53oFnYrHZUmxWo2dJ2ksdLDRCyBaXY4/s1600/IMG_0219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-JfJHm7Kaj7i6Xso6A0Fzz13LVy8wH4_C6afX88O5oep19f3Kx2ZzB1l14VJKzcFxyZZpBONOUcomZd_eQuOEhjwNOzdB6mib0z9Pj0Sk1Ylx53oFnYrHZUmxWo2dJ2ksdLDRCyBaXY4/s400/IMG_0219.JPG" width="400" /></a></div>
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This cake is all I've thought about for weeks. It was for Shenandoah University's 2013 Relay for Life, and my friend Kelsey asked me months ago to make it. But all the preparations didn't compare to actually doing it! What an undertaking! In the end, though, totally worth it :)</div>
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But now, I can say that I have made a tiered cake, I know how to use dowel rods, I know how to deconstruct and serve wedding-style cakes, and I know (sort of) how to McGyver a cake carrier out of a cardboard box!</div>
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I'll do a more in-depth post tomorrow. A 12-page paper, photojournalism portfolio, two take-home tests and a law final separate me from graduation. Yikes. COLLEGE! </div>
Kellyhttp://www.blogger.com/profile/08378238791298887820noreply@blogger.com0tag:blogger.com,1999:blog-7274101927365739727.post-9110977622616241912013-03-29T18:47:00.001-04:002013-05-26T20:53:28.674-04:00Lemon & Lavender CupcakesSunday would have been my dear friend Natalie's 22nd birthday. She was the sunshiniest person I've ever known, so to honor her, I made the sunshiniest cupcakes I could find- Sweetapolita's <a href="http://sweetapolita.com/2012/05/la-la-lavender-lemon-cloud-cupcakes/">La La Lavender Lemon Cloud Cupcakes</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMSnwpLSvm9TTiYUJ7YQ3-brhaKtGRrF7S7CwAQv0j90S2NnujNEslURtY354AoHppmyeSFLq_uKb6w26CdVSzH1Bs_XzRaHYFRZJYeUku2nbFmDWl_Jdd_ZBcl58tOqUWk8TK55Qp9M2/s1600/IMG_5718+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMSnwpLSvm9TTiYUJ7YQ3-brhaKtGRrF7S7CwAQv0j90S2NnujNEslURtY354AoHppmyeSFLq_uKb6w26CdVSzH1Bs_XzRaHYFRZJYeUku2nbFmDWl_Jdd_ZBcl58tOqUWk8TK55Qp9M2/s320/IMG_5718+copy.jpg" width="320" /></a></div>
<br />
It's funny to think about sunshiney weather and Easter (and my birthday) being this Sunday, since I'm currently sitting in front of a fire in the fireplace at my parents' house about to play Assassins Creed 3 with my dad, because I have a snow day.<br />
<br />
These cupcakes really are delightful. I usually use words like "awesome" and "insane" but I think delightful works very well. The cupcakes are light, the lemon curd is tangy, and the lavender buttercream is unique and the perfect complement to the other flavors.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjosg9hEKmos4iSQh8eFbi8nNKN4qWrrwsaVcGDU_BiCNAFRP46EABK-dXJz0AObmZ0lZNrLR6TTowA-ZR9MnUo2yi5qI6TYwl7AXQ9JuDXhbu8mfQ-CoHtIK_gbpT4J8akyQm-6f0uuC6k/s1600/IMG_5726.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjosg9hEKmos4iSQh8eFbi8nNKN4qWrrwsaVcGDU_BiCNAFRP46EABK-dXJz0AObmZ0lZNrLR6TTowA-ZR9MnUo2yi5qI6TYwl7AXQ9JuDXhbu8mfQ-CoHtIK_gbpT4J8akyQm-6f0uuC6k/s400/IMG_5726.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's funny that when I was making these pretty, <br />
sunny cupcakes on a Snow Day :)</td></tr>
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***NOTE: read the Lavender Buttercream directions FIRST! I always really sucked at reading the directions ahead of time, and it tends to bite me in the butt when it comes to baking.<br />
Sidenote: Did anyone else ever have a teacher in elementary school give you an exercise with, like, 16 directions, and the very last one said "don't do any of the above directions"? I think it was in second grade for me, my teacher gave us that activity and I think the directions included getting up and writing your name on the chalkboard. I don't remember how many kids actually read the full directions, but I was NOT one of them. Oooops!<br />
<br />
<span style="font-size: large;">Lemon & Lavender Cupcakes</span><br />
Yield: ~18 cupcakes<br />
<span style="color: #8e7cc3;">Lemon Buttermilk Cupcakes</span><br />
<span style="color: #e06666;"><u>Ingredients:</u></span><br />
Buttermilk- 1 c, room temp<br />
Eggs- 2 whole, 1 yolk, at room temp<br />
Vanilla extract- 1/4 tsp<br />
Cake flour- 2 c, sifted<br />
Sugar- 1 1/4 c<br />
Baking powder- 1 1/2 tsp<br />
Baking soda- 1/2 tsp<br />
Salt- 1/4 tsp<br />
Unsalted butter- 1/2 c (1 stick), room temp<br />
Lemon zest of 2 medium-large lemons<br />
<span style="color: #e06666;"><u>Directions:</u></span><br />
1. In a small bowl, combine and stir the eggs, 1/4 c of buttermilk, and vanilla. Set aside.<br />
2. Sift the cake flour 3 times into the bowl of an electric mixer (paddle attachment). Add the sugar, baking powder, baking soda, and salt, and combine on low speed for 30 seconds.<br />
3. Add the butter and blend on low speed for 30 seconds, then add remaining 3/4 c of buttermilk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.<br />
4. Scrape sides of the bowl and add egg/milk mixture in 3 separate batches. Beat on medium speed for 20 seconds after each addition. Stir in the lemon zest.<br />
5. Bake at 350 in lined muffin pans for ~15 minutes, until a toothpick comes out clean. Cool completely before frosting.<br />
<br />
<span style="color: #8e7cc3;">Lavender Buttercream Frosting</span><br />
<span style="color: #e06666;"><u>Ingredients:</u></span><br />
Whipping cream or whole milk- 3 tbsp<br />
Culinary lavender- 1 tbsp<br />
Unsalted butter- 1 1/2 c (3 sticks), softened and cubed<br />
Powdered sugar- 3 1/2 c, sifted<br />
Vanilla extract- 1 tsp<br />
Pinch of salt<br />
<span style="color: #e06666;"><u>Directions:</u></span><br />
1. THE NIGHT BEFORE you want to make the cupcakes, stir the whipping cream and lavender in a small bowl or glass. Cover with plastic wrap and let sit overnight, or at least for several hours.<br />
2. (The next morning/day) Strain the lavender cream into a small bowl. Set aside.<br />
3. In the bowl of an electric mixer with the paddle attachment, whip butter for 8 minutes on medium speed until it becomes very pale and creamy.<br />
4. Add lavender cream to the butter and beat. Add powdered sugar one cup at a time, and beat well after each addition. Add vanilla and salt and beat well.<br />
5. Swap out the paddle for the whisk attachment, and beat frosting for a minute to make it fluffy.<br />
<br />
<span style="color: #8e7cc3;">Lemon Curd </span>(my <a href="http://www.kellyskonfections.com/2012/09/macaron-success.html">favorite recipe</a>)<br />
<span style="color: #e06666;"><u>Ingredients:</u></span><br />
Unsalted butter- 1/2 c (1 stick), cut into cubes<br />
Granulated sugar- 1/2 c<br />
Lemon juice- 1/2 c<br />
Zest of 1 1/2 lemons<br />
Egg yolks- 5<br />
<br />
<span style="color: #e06666;"><u>Directions:</u></span><br />
1. Add 1/4 c <span style="color: #e06666;">butter</span>, 1/4 c of the <span style="color: #e06666;">sugar</span>, <span style="color: #e06666;">lemon zest </span>and <span style="color: #e06666;">lemon juice </span>to a wide saucepan and bring to a boil, stirring occasionally.<br />
2. In a large, heat-safe bowl, combine the <span style="color: #e06666;">egg yolks </span>and the rest of the sugar. Slowly add the heated mixture to egg yolks, whisking continuously.<br />
3. When fully combined, return the mixture to the saucepan and continue to cook until the whisk leaves a trail in the curd. Whisk in the remaining 1/4 c of butter until it's melted and smooth.<br />
4. Remove from heat and strain into a dish. Place plastic wrap directly on top of the curd and set in the fridge for at least 30 minutes before serving.<br />
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Kellyhttp://www.blogger.com/profile/08378238791298887820noreply@blogger.com1tag:blogger.com,1999:blog-7274101927365739727.post-59743076932642266772013-03-19T20:58:00.000-04:002013-03-19T20:58:12.044-04:00Irish Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha74O3Cebgrg9ucUVFZJdcKCkYsmsNe9zOvGrUJuyAs58eIkh_uAyrSJLJd4bGG5qAjJOuuostsEdqYy26uWmMch2dDtG6Enbci0Oa7inQG3xTmPxfNlpFT5j6klO54hUcyLXbHphIUGn0/s1600/IMG_5633.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha74O3Cebgrg9ucUVFZJdcKCkYsmsNe9zOvGrUJuyAs58eIkh_uAyrSJLJd4bGG5qAjJOuuostsEdqYy26uWmMch2dDtG6Enbci0Oa7inQG3xTmPxfNlpFT5j6klO54hUcyLXbHphIUGn0/s400/IMG_5633.jpg" width="400" /></a></div>
<br />
Happy St. Patrick's Day! A couple days late.<br />
I have the perfect recipe for you to use up any leftover booze you've got- cupcakes! I'm resisting calling them "Irish Car Bomb cupcakes" because that name is not considered okay in Ireland, and I love me some United Kingdom :)<br />
So, instead, these are St. Paddy's Day cupcakes. Guinness cupcakes with Irish Cream frosting, stuffed with Guinness truffles. Yum.<br />
The cupcakes themselves come from <a href="http://www.redshallotkitchen.com/2012/03/irish-car-bomb-cupcakes.html?showComment=1361911818053#c6884568191709138950">Red Shallot Kitchen</a>, the truffles from <a href="http://www.sprinklebakes.com/2013/02/guinness-pretzel-truffles.html">Sprinkle Bakes</a>. The truffles are great by themselves, but they're fantastic in the cupcakes!<br />
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<br />
<span style="font-size: large;">St. Paddy's Day Cupcakes</span><br />
Yield: ~24 cupcakes<br />
<i style="color: #8e7cc3;">Bailey's Cupcakes</i><br />
<span style="color: #e06666;"><u>Ingredients:</u></span><br />
Guinness Beer- 1 c<br />
Unsalted butter- 1 c (2 sticks)<br />
Unsweetened cocoa powder- 3/4 c<br />
All-purpose flour- 2 c<br />
Sugar- 2 c<br />
Baking soda- 1 1/2 tsp<br />
Salt- 3/4 tsp<br />
2 large eggs<br />
Sour cream- 2/3 c<br />
<span style="color: #e06666;"><u>Directions:</u></span><br />
1. Bring Guinness and butter to simmer in a large saucepan over medium heat. Add cocoa powder and whisk until smooth. Cool slightly.<br />
2. Whisk flour, sugar, baking soda and salt in a medium bowl. Set aside.<br />
3. In a large bowl, beat eggs and sour cream. Add Guinness mixture, and continue beating until just combined. Add flour mixture and beat briefly on low speed. Use spatula to fold until completely combined.<br />
4. Divide batter among 2 cupcake tins with liners, filling them 2/3 full. Bake at 350 degrees for ~17 minutes (rotate halfway through). Cool completely.<br />
<br />
<span style="color: #8e7cc3;"><i>Irish Cream Frosting</i></span><br />
Notes: 1) I used St. Brendan's instead of Bailey's, but either would be fine. 2) I made 1 1/2 times the recipe; the changes are reflected below in parentheses.<br />
<span style="color: #e06666;"><u>Ingredients:</u></span><br />
Unsalted butter- 2 sticks (3)<br />
Powdered sugar- 4-5 c (5-6)<br />
Irish cream- 6-7 tbsp (8-9, depending on desired consistency)<br />
<span style="color: #e06666;"><u>Directions:</u></span><br />
1. Cream butter in the bowl of an electric mixer (paddle attached), until it's light and fluffy.<br />
2. Slowly add the powdered sugar (1/2 cup at a time). Drizzle in the irish cream and beat until combined.<br />
3. Switch to whisk attachment and beat for 1-2 minutes, until the volume has increased slightly and the frosting is fluffy.<br />
<br />
<i style="color: #8e7cc3;">Guinness Chocolate Truffles</i> (make the night before)<br />
<span style="color: #e06666;"><u>Ingredients:</u></span><br />
Guinness- 12 oz bottle<br />
Semisweet chocolate- 8 oz<br />
Unsalted butter- 1/2 c, room temp (1 stick)<br />
Pretzel rods- 1 1/2 c<br />
<span style="color: #e06666;"><u>Directions:</u></span><br />
1. Pulverize 3/4 c of the pretzel rods in a food processor until very fine. Crush the other 3/4 c, but not as finely as the first chunk.<br />
2. Place 1/4 c plus 2 tbsp. Guinness in a medium saucepan. Set aside.<br />
3. Pour remaining Guinness in a small saucepan and bring to a simmer. Cook until reduced to 1 tbsp, about 15-20 minutes. Keep an eye on this because once it's reduced it burns quickly.<br />
4. Chop the chocolate into pieces and place in the medium saucepan. Set over medium heat and let stand until the chocolate starts to melt. Stir (gently) with a wire whisk to blend together.<br />
5. When the chocolate is melted and smooth, begin to add butter 1 tbsp. at a time. Whisk gently, then add the 1 tbsp. Guinness reduction. Stir in pulverized pretzels.<br />
6. Refrigerate mixture until firm (or overnight).<br />
7. When the mixture is firm, line a cookie sheet with wax paper. Scoop out ganache by heaping tablespoon and quickly roll between your hands. Store in an air-tight container in the fridge.<br />
(Stop at this step if only using for the cupcakes)<br />
8. When ready to serve, roll the truffles in the crushed pretzels.<br />
<br />
ASSEMBLY<br />
These cupcakes were a bit crumbly when I made them, so scooping out the middle was difficult- be careful! Scoop out the middle (save the tops!) and stick a truffle in. Replace with the tops, and pipe with frosting.<br />
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Kellyhttp://www.blogger.com/profile/08378238791298887820noreply@blogger.com1tag:blogger.com,1999:blog-7274101927365739727.post-34444459316989602882013-03-06T18:42:00.002-05:002013-03-06T18:42:44.725-05:00Richmond Tea Rooms*Where in the world is Kelly's Konfections?* (a la Carmen San Diego)<br />
I'm in ENGLAND! Visiting Cat :) She says hello!!<br />
Today, we went to the Richmond Tea Rooms, which is basically EXACTLY what a tea room should be, in my opinion. Whimsical, fun, girly, and pink <i>everywhere</i>.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz7zeG4r1BrK2dtxPmmMO_ykFuxa6LgNydLo08z7tmGSsBG7Xj1aYiieabWojKILtG8Uo25hoQ8xmOXl1TsK8k4vxmJnkRKGFknli1sPEOWCAB4RDyOiATjs_CklgXHRnD6Z0VUygx-BdH/s1600/main1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz7zeG4r1BrK2dtxPmmMO_ykFuxa6LgNydLo08z7tmGSsBG7Xj1aYiieabWojKILtG8Uo25hoQ8xmOXl1TsK8k4vxmJnkRKGFknli1sPEOWCAB4RDyOiATjs_CklgXHRnD6Z0VUygx-BdH/s400/main1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Courtesy of <a href="http://www.richmondtearooms.com/">Richmond Tea Rooms</a></td></tr>
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I'll post my pictures tomorrow, we've gotta get some sleep now. It's weird to be 5 hours ahead once again!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJAm7rMJkR5JzDHOWrPDcrM1lM2rJBIRvUWvozyAQetHOBU-4Rz4vQQFS3CK57geh8KvB8_Q4h4oEdL3X9dy8bE1BvdIwDG6fyKRaytj16M5JKg-9TeXQ0e_XjMmq1nA1hKAN6z8kXR2gC/s1600/csp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJAm7rMJkR5JzDHOWrPDcrM1lM2rJBIRvUWvozyAQetHOBU-4Rz4vQQFS3CK57geh8KvB8_Q4h4oEdL3X9dy8bE1BvdIwDG6fyKRaytj16M5JKg-9TeXQ0e_XjMmq1nA1hKAN6z8kXR2gC/s320/csp.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Courtesy of <a href="http://www.richmondtearooms.com/">Richmond Tea Rooms</a></td></tr>
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We had afternoon tea, which came with four pastries, four finger sandwiches, a scone and clotted cream (!!!) and a pot of tea. It was delightful!<br />
If anyone knows of great tea rooms in the states (if they even exist?), please leave a comment below!!<br />
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<img src="http://i1065.photobucket.com/albums/u400/kellyskonfections/BLOG/signature_kellyskonfections.png" title="Kelly" />
Kellyhttp://www.blogger.com/profile/08378238791298887820noreply@blogger.com0tag:blogger.com,1999:blog-7274101927365739727.post-24768078584693624672013-02-27T23:26:00.002-05:002013-02-27T23:26:30.056-05:00Ooey Gooey Brownies"Ooey Gooey Brownies" is the short name for these bad boys. The long version is "Ooey Gooey Peanut Caramel Chocolate Chip Brownies."<br />
They look a little gross, but they're seriously delicious.<br />
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I apologize for the picture quality of my last few posts. Life has been... hectic. To say the least.<br />
Chris requested this combination of flavors, and I adapted my <a href="http://www.kellyskonfections.com/2012/05/chewy-fudgy-brownies.html">favorite brownie recipe</a> to accomodate his vision :) He's so talented at coming up with recipes and food combinations.<br />
<br />
I have an exam in the morning, then I'm jetting off for Spring Break. So I'll put in the full recipe later. For now, I'll just say there are a handful or two of chocolate chips and chopped up peanuts. Then I poured some pre-made caramel sauce on the brownies when they came out of the oven. I'd recommend sticking them in the fridge for a few hours to firm them up. They're gonna be ooey gooey, but fantastic.<br />
<br />
Enjoy!<br />
<br />
<img src="http://i1065.photobucket.com/albums/u400/kellyskonfections/BLOG/signature_kellyskonfections.png" title="Kelly" />Kellyhttp://www.blogger.com/profile/08378238791298887820noreply@blogger.com0tag:blogger.com,1999:blog-7274101927365739727.post-68517461496982539282013-02-20T23:05:00.004-05:002013-02-20T23:06:15.228-05:00Homemade Vanilla ExtractI learned about this homemade vanilla extract from <a href="http://dessertswithbenefits.com/diy-whipped-cream-vanilla-extract/">Desserts with Benefits</a> a few months ago. I've been letting my vanilla beans soak for a month, and I can't wait to use the extract. I'm forcing myself to wait the full 9 weeks, to make sure it gets nice and saturated. I opened the bottle two weeks ago to smell it, and I'm not gonna lie, I wanted to take a bath in it.<br />
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My brain is pretty fried, please excuse the shortness of this post. I can't wait for Spring Break!!<br />
<br />
<b>Homemade Vanilla Extract</b><br />
Courtesy of <a href="http://dessertswithbenefits.com/diy-whipped-cream-vanilla-extract/">Desserts with Benefits</a><br />
{I doubled the recipe so I could use up most of the Pinnacle bottle)<br />
<span style="color: #e06666;"><u>Ingredients:</u></span><br />
Vanilla beans- 18<br />
Pinnacle Whipped Cream vodka- 2 c + 4 tbsp<br />
*If you use the whole vodka bottle, I'd recommend adding 2 or 3 beans to the mix. You could also use a different bottle.<br />
<span style="color: #e06666;"><u>Directions:</u></span><br />
1. Slice the <span style="color: #e06666;">vanilla beans</span> lengthwise, just deep enough that you pierce through one side- you want to expose the seeds but keep them attached to the bean.<br />
2. Place the vanilla beans inside the filled-up bottle. Place the lid onto the bottle and shake up and down a bunch, at least 10 times.<br />
3. Store the bottle inside a dark and cool cupboard/pantry and shake once a day for 4 weeks. For the following 5 weeks, shake it every 2 or 3 days.<br />
4. After 9 weeks, use the vanilla! Shake before using.<br />
<br />
Enjoy!!<br />
<br />
<img src="http://i1065.photobucket.com/albums/u400/kellyskonfections/BLOG/signature_kellyskonfections.png" title="Kelly" />
Kellyhttp://www.blogger.com/profile/08378238791298887820noreply@blogger.com0tag:blogger.com,1999:blog-7274101927365739727.post-64481736368644593712013-02-13T22:10:00.004-05:002013-02-14T13:36:32.710-05:00Hot Clam DipI've decided to branch out and include some non-dessert posts on Kelly's Konfections now. My mom's awesome appetizers are up first :)<br />
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This is Hot Clam Dip. It's incredible. At a recent gathering, I stood next to the table and ate it over and over... and over...<br />
<br />
Yeah New Year's Resolutions! Woohoo!<br />
I think Valentine's Day is silly, so I'm not doing any heart-shaped stuff. Show love every day, not just on February 14th! Make this clam dip any (or every) day, not just for special occasions. :)<br />
<br />
<b>Hot Clam Dip</b><br />
*Prep time is 3 hrs 20 minutes, so plan accordingly!<br />
<span style="color: #e06666;"><u>Ingredients</u></span><br />
Two 8-oz packages of cream cheese, softened<br />
One 16-oz carton sour cream<br />
Two 6 <span style="font-size: x-small;">1/2 </span>cans of minced clams, drained<br />
8 scallions, finely chopped<br />
Worcestershire sauce- 1 tbsp<br />
1 garlic clove, minced<br />
2-3 drops Tabasco sauce<br />
Round loaf unsliced French or sourdough bread<br />
Crackers<br />
<span style="color: #e06666;"><u>Directions</u></span><br />
1. Mix <span style="color: #e06666;">cream cheese</span>, <span style="color: #e06666;">sour cream</span>, <span style="color: #e06666;">clams</span>, <span style="color: #e06666;">scallions</span>, <span style="color: #e06666;">Worcestershire sauce</span>, <span style="color: #e06666;">garlic</span> and <span style="color: #e06666;">Tabasco sauce</span> in a large bowl. Set aside.<br />
2. Cut top off loaf of<span style="color: #e06666;"> bread</span> and hollow out, being careful not to puncture crust.<br />
3. Fill bread with clam mixture.<br />
4. Wrap loaf in aluminum foil and bake at 300 degrees for 3 hours. Serve hot with your choice of <span style="color: #e06666;">crackers</span>.<br />
Enjoy!<br />
<i>Courtesy of the Purple Sage cookbook</i><br />
<img src="http://i1065.photobucket.com/albums/u400/kellyskonfections/BLOG/signature_kellyskonfections.png" title="Kelly" />
Kellyhttp://www.blogger.com/profile/08378238791298887820noreply@blogger.com0tag:blogger.com,1999:blog-7274101927365739727.post-41690092432168900132013-02-06T12:03:00.001-05:002013-02-11T09:22:12.938-05:00Oreo Brownies<div class="separator" style="clear: both; text-align: center;">
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<br />
HELLO! Today, I'm going to talk about something other than food.<br />
{2/9/13 update: It was a sinus infection! I feel so much better! YAY!!!!}<br />
<br />
Moving on to food...<br />
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<br />
I hadn't baked in three weeks until this weekend. Chris asked for Oreo Brownies, which is what I made- my favorite recipe + a bunch of oreos. They're delicious. Don't ask questions, just make them!<br />
<br />
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<b>Oreo Brownies</b></div>
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{Adapted from <a href="http://smittenkitchen.com/2010/01/best-cocoa-brownies/" style="font-style: italic;">Smitten Kitchen</a>}</div>
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Yield: ~9 brownies</div>
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<span style="color: #e06666;"><u>Ingredients:</u></span></div>
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Unsalted butter- 10 tbsp (1 stick + 2 tbsp)</div>
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Sugar- 1 1/4 c</div>
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Unsweetened cocoa powder- 3/4 c + 2 tbsp (Dutch process or Natural is fine)</div>
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Salt- 1/4 tsp</div>
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Vanilla extract- 1/2 - 1 tsp</div>
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Large eggs- 2, cold</div>
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Flour- 1/2 c</div>
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One package of Oreos (just to be on the safe side)</div>
One tub of Cool Whip<br />
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<span style="color: #e06666;"><u>Directions:</u></span></div>
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1. Combine <span style="color: #e06666;">butter</span>, <span style="color: #e06666;">sugar</span>, <span style="color: #e06666;">cocoa</span> and<span style="color: #e06666;"> salt</span> in a medium heatproof bowl. Set over a small saucepan of barely simmering water. Stir occasionally until butter is melted and the mixture is smooth and hot. </div>
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3. Remove bowl from the skillet, and let cool for ~5 minutes until warm but not hot. Note: It will look kinda gritty at this point, don't panic!</div>
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4. Stir in <span style="color: #e06666;">vanilla</span> with a spoon or spatula. Add <span style="color: #e06666;">eggs</span> one at a time, stirring vigorously after each addition. At this point it should look well-blended, shiny and thick. </div>
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5. Stir in <span style="color: #e06666;">flour</span> until completely blended, then stir vigorously ~40 strokes. </div>
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6. Crush at least half of the package of <span style="color: #e06666;">Oreos</span>. {Crumble them by hand, or put them in a ziploc bag and smack them with a meat hammer thing.} Stir as many as you want into the batter.</div>
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6. Prep an 8x8" square pan with parchment paper or aluminum foil so it overhangs on two opposite sides. Spread batter evenly in pan and bake at 325 degrees F for ~20 minutes. The tester should come out moist but not drenched.</div>
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7. Let the brownies cool for about an hour. In the meantime, stir a ton of the Oreo crumbs into the<span style="color: #e06666;"> cool whip</span>. When the brownies are cool, cut them up and spread the cool whip on top. </div>
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I've eaten one for breakfast the last three days. I <i>must</i> get these out of my apartment. </div>
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Enjoy!<br />
<img src="http://i1065.photobucket.com/albums/u400/kellyskonfections/BLOG/signature_kellyskonfections.png" title="Kelly" />
Kellyhttp://www.blogger.com/profile/08378238791298887820noreply@blogger.com0tag:blogger.com,1999:blog-7274101927365739727.post-76847659994311322602013-01-13T13:31:00.004-05:002013-01-19T20:23:20.822-05:00Cookie Flufftella CupcakesEveryone, this is <a href="http://traderjoes.com/fearless-flyer/article.asp?article_id=561">Cookie Butter</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA4TGgu2S52mQlphdr9nNeUiKLpwO0O99cozabJzEd6A3Jp1VDD1saqipnBLOVwV1QjrB9PnvditA3bzV0nGZJowQPVvyEHKH5drNUqcJ4BYhGzyUw7OXQq6rLqqJ9eP1FmbSNKFm_5TRH/s1600/96761-Speculoos-Cookie-Butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA4TGgu2S52mQlphdr9nNeUiKLpwO0O99cozabJzEd6A3Jp1VDD1saqipnBLOVwV1QjrB9PnvditA3bzV0nGZJowQPVvyEHKH5drNUqcJ4BYhGzyUw7OXQq6rLqqJ9eP1FmbSNKFm_5TRH/s320/96761-Speculoos-Cookie-Butter.jpg" width="208" /></a></div>
Cookie Butter, these are my friends.<br />
Cookie Butter's new in my neck of the woods, so let's give him/her a warm welcome, shall we?<br />
There's a Trader Joe's near my parents' house in Northern Virginia, but definitely not one in the Shenandoah Valley. I try to go whenever I'm home; it's generally a good idea for me to have adult supervision. I really can't be trusted to control myself in there.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJb-q9mfCp58zF7xwM0IrI17C0uXj-pckESoxKTyPmHoyLT78W8xRW62pWpCv54kIXiCmgHyxHmnWfqjV4HCj_Fy9wsFHxQ8h0u4WsgG5QxOCM6jQTO-GwwQ3fkdshg8WzEuyLZGLTaR64/s1600/cookie+butter.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJb-q9mfCp58zF7xwM0IrI17C0uXj-pckESoxKTyPmHoyLT78W8xRW62pWpCv54kIXiCmgHyxHmnWfqjV4HCj_Fy9wsFHxQ8h0u4WsgG5QxOCM6jQTO-GwwQ3fkdshg8WzEuyLZGLTaR64/s320/cookie+butter.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of <a href="http://virginia-belle.blogspot.com/2012/05/happiness-is.html">Virginia Belle</a></td></tr>
</tbody></table>
In case you're unfamiliar with Cookie Butter, it's a spread with a consistency like peanut butter, but it tastes a little like gingerbread. It's made with crushed Belgian biscuits, and it's ridiculous.<br />
Ever since I read about it on <a href="http://www.loveveggiesandyoga.com/2012/04/cookie-butter-funfetti-triple-chip-bars.html">Averie Cooks</a>, I haven't been able to get it out of my mind. So I finally bought it over Christmas Break.<br />
<br />
When I brought it back to my apartment, my roommate Brandon and I tried it. *minds blown* Then we tried it with Nutella and Marshmallow fluff. Oh.my.goodness.<br />
I immediately started thinking about ways to incorporate that combination in a cupcake. I took some inspiration from these <a href="http://www.howsweeteats.com/2011/09/fluffernutter-cupcakes/">fluffernutter cupcakes</a>, but this combo is all Kelly :)<br />
<br />
I present to you... Cookie Flufftella Cupcakes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhZMCfbWxb4Ta1l_ZD_wIFYbB4oUP3BO0eHzfaMRJmZgtitChucfC1FAxGz1CAdfX4ItbP-bfevuigfkEImcvlVBlxyscr9icerHqWVcftLjxVYgcjVYdKiwQCZQYJaEga1u2R3SZ_e2ZC/s1600/IMG_5286+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhZMCfbWxb4Ta1l_ZD_wIFYbB4oUP3BO0eHzfaMRJmZgtitChucfC1FAxGz1CAdfX4ItbP-bfevuigfkEImcvlVBlxyscr9icerHqWVcftLjxVYgcjVYdKiwQCZQYJaEga1u2R3SZ_e2ZC/s320/IMG_5286+copy.jpg" width="320" /></a></div>
Let me lay it all out....<br />
<i>Cookie Butter Cupcakes </i>stuffed with <i>Nutella </i>topped with <i>Marshmallow Buttercream Frosting</i>.<br />
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Yup. </div>
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2013 New Years Resolutions, be damned! You HAVE to make these cupcakes SOON! And serve them with a glass of milk. </div>
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Seriously, guys. This may be the greatest thing I've ever made.</div>
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<br /></div>
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NOTE: Credit for the cupcake name goes to my dad, the only person I've ever met who loves sweets as passionately as I do! He just had foot surgery, so I think I'll make these for him when I go home next weekend :)</div>
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<br /></div>
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Second Note: I would recommend having a full jar each of Cookie Butter, Marshmallow Fluff (7 oz) and Nutella, just to be on the safe side. </div>
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<br /></div>
<b>Cookie Flufftella Cupcakes</b><br />
Yield: ~18 regular-sized cupcakes, or 12 regular + 12 mini<br />
<span style="color: #e06666;"><u>Ingredients:</u></span><br />
Unsalted butter- 1/4 c, softened<br />
Trader Joe's Cookie Butter- <i>heaping </i>1/2 c + extra to spread<br />
Granulated sugar- 1 c<br />
2 large eggs<br />
Vanilla extract- 1 tsp<br />
All-purpose flour- 1 1/2 c<br />
Baking powder- 1 1/4 tsp<br />
Milk- 1/3 c (up to 1/2- the ones I made were a little dry)<br />
Nutella for center<br />
<span style="color: #e06666;"><u>Directions</u></span><br />
1. Place <span style="color: #e06666;">butter</span> and <span style="color: #e06666;">cookie butter</span> in a large mixing bowl and cream.<br />
2. Add <span style="color: #e06666;">sugar</span> and <span style="color: #e06666;">eggs</span> and beat until fluffy. Add <span style="color: #e06666;">vanilla</span> and mix to combine.<br />
3. Sift <span style="color: #e06666;">flour</span> and <span style="color: #e06666;">baking powder</span> into a medium bowl. Add half to large mixing bowl and beat to combine. Add all the <span style="color: #e06666;">milk</span> and combine, then the second half of the dry ingredients.<br />
4. Fill cupcake tins 1/2 full and bake at 350 degrees F for 15-20 minutes- keep a close eye on them, the minis took about 15 minutes, but the regulars took closer to 20. It really depends on your oven, so be careful!<br />
5. Cool completely. Cut out the centers (save the tops!) and fill with <span style="color: #e06666;">nutella</span>. Put tops back on, and spread ~1/4 - 1/2 tsp (doesn't have to be exact) of cookie butter on top before adding frosting.<br />
<b><br /></b>
<b>My favorite Marshmallow Buttercream</b><br />
<span style="color: #e06666;"><u>Ingredients:</u></span><br />
Marshmallow fluff- 1 7-oz jar<br />
Unsalted butter- 1 c (2 sticks)<br />
Scrapings of one vanilla bean<br />
Powdered sugar- 2 c<br />
Milk- optional (add by 1 tsp increments)<br />
<span style="color: #e06666;"><u>Directions:</u></span><br />
1. Beat <span style="color: #e06666;">marshmallow fluff </span>and <span style="color: #e06666;">butter</span> in the bowl of an electric mixer (paddle attached).<br />
2. Add <span style="color: #e06666;">vanilla bean scrapings</span> and beat until combined.<br />
3. Add <span style="color: #e06666;">powdered sugar </span>and beat until combined. Add <span style="color: #e06666;">milk</span> if needed (depending on desired consistency).<br />
4. Switch to whisk attachment and beat for 1 minute.<br />
5. Pipe on cupcakes.<br />
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These things are the real deal. I'm still trying to figure out how exactly they exist.<br />
ENJOY!<br />
<br />
<img src="http://i1065.photobucket.com/albums/u400/kellyskonfections/BLOG/signature_kellyskonfections.png" title="Kelly" />
Kellyhttp://www.blogger.com/profile/08378238791298887820noreply@blogger.com0tag:blogger.com,1999:blog-7274101927365739727.post-68620657846699546012012-12-29T11:03:00.002-05:002012-12-29T11:04:10.737-05:00Peppermint Oreos<div class="separator" style="clear: both; text-align: center;">
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<br />
Hello there! I hope everyone had a lovely Christmas :)<br />
These cookies are a holiday version of my beloved <a href="http://www.kellyskonfections.com/2012/10/homemade-oreos.html">homemade oreos</a>. Just because Christmas is over doesn't mean you can't enjoy peppermint!<br />
They're great if you're looking to make something easy that will wow the masses at your New Year's Eve gathering.<br />
<b>Homemade Oreos with Peppermint Creme Filling</b><br />
Adapted from <a href="http://smittenkitchen.com/blog/2007/05/my-kingdom-for-a-glass-of-milk/">Smitten Kitchen</a><br />
Yield: ~20 sandwich cookies<br />
<span style="color: #e06666;"><u>Ingredients:</u></span><br />
Flour- 1 1/4 c<br />
Unsweetened Dutch process cocoa- 1/2 c<br />
Baking soda- 1 tsp<br />
Baking powder- 1/4 tsp<br />
Salt- 1/4 tsp<br />
Sugar- 1 to 1 1/2 c (use less if you don't want the cookies to be super sweet)<br />
Unsalted butter- 1/2 c plus 2 tbsp (1 1/4 sticks), room temperature<br />
1 large egg<br />
{Creme filling}<br />
Unsalted butter- 1/4 c (1/2 stick)<br />
Vegetable shortening (Crisco)- 1/4 c<br />
Sifted powdered sugar- 2 c<br />
Peppermint extract- 2 tsp<br />
<span style="color: #e06666;"><u>Directions:</u></span><br />
1. Preheat oven to 375 degrees F.<br />
2. In a food processor, or in the bowl of an electric mixer, combine <span style="color: #e06666;">flour</span>, <span style="color: #e06666;">cocoa</span>, <span style="color: #e06666;">baking soda</span>, <span style="color: #e06666;">baking powder</span>, <span style="color: #e06666;">salt</span> and <span style="color: #e06666;">sugar</span>. Process/beat, make sure it's combined well!<br />
3. With the mixer running, add the <span style="color: #e06666;">butter</span>, then the <span style="color: #e06666;">egg</span>. Continue beating/processing until the dough forms a mass.<br />
4. Take rounded teaspoons of the batter and place on a parchment paper-lined baking sheet, approx. 2 inches apart. With moistened hands, lightly press the dough to flatten.<br />
5. Bake for 8-9 minutes (8 if you want them a little soft/chewy), rotating pans once for evenness. Set on baking rack to cool completely.<br />
6. {For the creme filling} Beat <span style="color: #e06666;">butter</span> and <span style="color: #e06666;">shortening</span> in a mixing bowl until combined. Add <span style="color: #e06666;">powdered sugar</span> gradually, then add <span style="color: #e06666;">peppermint</span>. Turn mixer on high and beat for 2 minutes.<br />
7. Place creme filling in a pastry bag fitted with a jumbo pastry tip. Pipe onto half of the cooled cookies, then sandwich them with their matches. Serve with a glass of milk!!!<br />
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Enjoy!<br />
<img src="http://i1065.photobucket.com/albums/u400/kellyskonfections/BLOG/signature_kellyskonfections.png" title="Kelly" />
Kellyhttp://www.blogger.com/profile/08378238791298887820noreply@blogger.com2tag:blogger.com,1999:blog-7274101927365739727.post-65875096471937857162012-12-17T22:51:00.003-05:002013-05-26T20:54:04.195-04:00Homemade Hot CocoaI'M HERE! I'M HERE!<br />
I don't think I've ever gone this long without a post... To be fair, though, I don't remember the last time I was as busy as I've been the last two weeks. I think it was in high school.<br />
Finals are over, Christmas break has started, and- wait. Christmas eve is a week away?! WHAT?! I'm usually pretty on top of Christmas shopping, but this year, nada. I'm in for a crazy week.<br />
In the meantime, I'll drink this hot cocoa. I made two batches of it and put some in a few mason jars for my friends at school. It's delicious!<br />
If the holidays are as stressful for you as I'm pretty sure they'll be for me, you might want to try a fun concoction Chris and I came up with last night. You take his drink, "the Girl Scout," and mix it with this hot cocoa. o.m.g.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaMH-7Ss3fzixpoDCZ4yajnm1lkO5PQapP9EHkxgjzgMlNYHe4Xskvj4vrS4E_b_UnXkTaSqYjSv4C14k_L-jsFGPc8ZVS-x3qJ0cv1HYt2Qo40mCy2PZf5c90EWitsj2t8TYrm08Vjp0Y/s1600/IMG_5219+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaMH-7Ss3fzixpoDCZ4yajnm1lkO5PQapP9EHkxgjzgMlNYHe4Xskvj4vrS4E_b_UnXkTaSqYjSv4C14k_L-jsFGPc8ZVS-x3qJ0cv1HYt2Qo40mCy2PZf5c90EWitsj2t8TYrm08Vjp0Y/s400/IMG_5219+copy.jpg" width="400" /></a></div>
<b>Homemade Hot Cocoa</b><br />
Adapted from <a href="http://www.browneyedbaker.com/2010/12/09/homemade-hot-cocoa-mix/">Brown Eyed Baker</a><br />
Yield: ~5 medium-sized mason jars<br />
<span style="color: #e06666;"><u>Ingredients:</u></span><br />
Nonfat dry milk powder- 3 c<br />
Powdered sugar- 2 c<br />
Cocoa powder- 1 1/2 c (Dutch-processed is best)<br />
White chocolate chips- 1 3/4 c<br />
Salt- 1/4 tsp<br />
<i>Boozy twist (aka The Girl Scout)</i><br />
Creme de menthe<br />
Creme de cacao<br />
Godiva chocolate liquor<br />
<span style="color: #e06666;"><u>Directions:</u></span><br />
1. Grind <span style="color: #e06666;">white chocolate chips</span> in a food processor until smooth.<br />
2. Pour chips into a large bowl, and add<span style="color: #e06666;"> milk powder</span>, <span style="color: #e06666;">powdered sugar</span>, <span style="color: #e06666;">cocoa powder</span> and <span style="color: #e06666;">salt</span>. Stir together.<br />
3. If using a big food processor, whack all the ingredients together. If using a small one, do it in batches. Grind until smooth, and sift (DO NOT SKIP THE SIFTING!) back into large bowl. Divide into mason jars, if you wish.<br />
4. To make the hot cocoa, stir 1/3 c of the mix into 1 c of hot milk.<br />
5. For the <i>Boozy twist</i>, stir in 2 tsp <span style="color: #e06666;">creme de menthe</span>, 2 tsp <span style="color: #e06666;">creme de cacao</span>, and 1 tsp <span style="color: #e06666;">chocolate liquor</span>. Ratio is totally changeable depending on your preference.<br />
Don't forget the whipped cream and/or marshmallows!<br />
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Enjoy!<br />
<img src="http://i1065.photobucket.com/albums/u400/kellyskonfections/BLOG/signature_kellyskonfections.png" title="Kelly" />
Kellyhttp://www.blogger.com/profile/08378238791298887820noreply@blogger.com1tag:blogger.com,1999:blog-7274101927365739727.post-67313414574585933442012-12-02T19:15:00.003-05:002012-12-02T19:15:34.539-05:00Chocolate Chip Pumpkin Loaf<div class="separator" style="clear: both; text-align: center;">
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<br />
The end of the semester approaches...<br />
And with it comes chaos. Lots and lots of chaos.<br />
But last week came with this chocolate chip pumpkin loaf! My momma made it for me. It makes two loaves, and is best served a la mode :)<br />
<b>Chocolate Chip Pumpkin Loaf</b><br />
Yield: 2 loaves<br />
<span style="color: #e06666;"><u>Ingredients:</u></span><br />
Flour- 3 c<br />
Sugar- 3 c<br />
Baking soda- 2 tsp<br />
Baking powder- 1/2 tsp<br />
Salt- 1 tsp<br />
Ground clove- 1 tsp<br />
Ground allspice- 1 tsp<br />
Ground cinnamon- 1 tsp<br />
Canola oil- 1 c<br />
4 eggs<br />
Water- 2/3 c<br />
Canned pumpkin- 2 c<br />
Semi sweet chocolate chips- one 12 oz package<br />
<span style="color: #e06666;"><u>Directions:</u></span><br />
1. Mix together all ingredients except pumpkin and chocolate chips. Blend well.<br />
2. Add pumpkin to the mixture, then chocolate chips.<br />
3. Divide mixture between two greased and floured 9x5x3 loaf pans.<br />
4. Bake at 325 degrees for 1 hour and 15 minutes.<br />
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Enjoy!<br />
<img src="http://i1065.photobucket.com/albums/u400/kellyskonfections/BLOG/signature_kellyskonfections.png" title="Kelly" />
Kellyhttp://www.blogger.com/profile/08378238791298887820noreply@blogger.com0tag:blogger.com,1999:blog-7274101927365739727.post-59404850432915346552012-11-21T19:11:00.001-05:002012-11-21T19:11:19.429-05:00Thanksgiving Week + Wisdom TeethHappy almost Thanksgiving!<br />
I got my wisdom teeth out yesterday, all four of them. I'm still pretty loopy, and this post may reflect that :P<br />
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<br />
I made these brownies two weeks ago, for Chris's last football game. We've decided to start eating healthier, so these were our last hurrah- he requested "quadruple bypass brownies," and these were the most fattening I could think of.<br />
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These are my <a href="http://www.kellyskonfections.com/2012/05/chewy-fudgy-brownies.html">favorite brownies</a> plus peanut butter yumness. If you're looking to mix it up this Thanksgiving, bring these to the table! I'm willing to bet you already have most of the ingredients in your house. I doubled the recipe and made a variety of sizes- one 9" round cake pan, a dozen mini cupcakes and a dozen regular cupcakes. Whenever I double recipes, I still make them in separate batches. Bad experiences... But it's your call! </div>
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<b>Peanut Butter Fudge Brownies</b></div>
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{Brownies}</div>
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<span style="color: #e06666;"><u>Ingredients:</u></span></div>
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Reeses Peanut Butter Cups- 4-6 (up to you)</div>
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Unsalted butter- 1 1/4 c (2 1/2 sticks)</div>
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Sugar- 2 1/2 c</div>
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Unsweetened cocoa powder- 1 1/2 c + 4 tbsp</div>
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Salt- 1/2 tsp</div>
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Vanilla extract- 1 tsp</div>
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Large eggs- 4, cold</div>
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Flour- 1 c</div>
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{Peanut Butter Frosting- adapted from <a href="http://allrecipes.com/recipe/peanut-butter-frosting/">allrecipes.com</a>}</div>
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Butter- 1/2 c (1 stick)</div>
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Creamy peanut butter- 1 c</div>
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Powdered sugar- 2 c</div>
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Cream- 1/3 c</div>
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<span style="color: #e06666;"><u>Directions:</u></span></div>
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1. Chop <span style="color: #e06666;">peanut butter cups</span> into small pieces and stick in freezer (~10-15 minutes).</div>
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2. Combine <span style="color: #e06666;">butter</span>, <span style="color: #e06666;">sugar</span>, <span style="color: #e06666;">cocoa powder</span> and <span style="color: #e06666;">salt</span> in a medium heatproof bowl. Set over a small saucepan of barely simmering water (on medium heat) and stir until butter is melted and the mixture is smooth and hot.</div>
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3. Remove bowl from saucepan and let cool for ~5 minutes. </div>
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4. Stir in <span style="color: #e06666;">vanilla</span> with a spoon or spatula; add <span style="color: #e06666;">eggs</span> one at a time, stirring vigorously after each addition. At this point it should look shiny and thick. </div>
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5. Stir in <span style="color: #e06666;">flour</span> until completely blended, then stir vigorously, ~40 strokes.</div>
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6. Prep baking pans. If using a cake pan, line with aluminum foil. If using cupcake tins, line with paper cupcake liners (give 'em a quick hit of Pam to make it easier to peel after baking).</div>
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7. Baking pans: spread batter evenly and press chopped up peanut butter cups into the middle. Cupcake tins: spoon batter 1/2 full of each tin, then press peanut butter cups in the middle, then cover with additional batter.</div>
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8. Bake at 325 degrees F for ~20 minutes (pan) or ~15 minutes (tins). </div>
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{Peanut Butter Frosting}</div>
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9. Cream <span style="color: #e06666;">butter</span> and <span style="color: #e06666;">peanut butter</span> on medium speed in an electric mixing bowl. Gradually add <span style="color: #e06666;">powdered sugar</span>, then <span style="color: #e06666;">cream</span>, until you reach the desired consistency. I wanted mine to be thin so as not to overpower the brownies. </div>
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Enjoy, and have a Happy Thanksgiving!</div>
<img src="http://i1065.photobucket.com/albums/u400/kellyskonfections/BLOG/signature_kellyskonfections.png" title="Kelly" />
Kellyhttp://www.blogger.com/profile/08378238791298887820noreply@blogger.com0tag:blogger.com,1999:blog-7274101927365739727.post-35523673933434738582012-11-11T17:20:00.002-05:002012-11-11T17:21:13.382-05:00Glazed Apple Cider DonutsThese donuts are wonderful!<br />
Seriously.<br />
I can't even put words together to describe their amazingness.<br />
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<br />
This is not a quick recipe. You'll need to block out at least 2 hours to do 'em right, and trust me, you want to do 'em right.<br />
<br />
Make these this weekend. Enjoy a couple, then get them the heck out of your kitchen, because you will want to eat ALL of them. Not that this comes from experience or anything...<br />
<br />
<b>Apple Cider Donuts</b><br />
Slightly adapted from <i>The Washington Post </i>via <a href="http://www.ambrosiabaking.com/2012/10/glazed-apple-cider-doughnuts.html">Ambrosia Baking</a><br />
Yield: ~2 dozen donuts + donut holes<br />
<span style="color: #e06666;"><u>Ingredients:</u></span><br />
Apple cider- 1 c + 2 tbsp, separated<br />
All-purpose flour- 3 1/2, plus extra for the work surface<br />
Baking powder- 2 tsp<br />
Baking soda- 1 tsp<br />
Ground cinnamon- 1/2 tsp<br />
Salt- 1/2 tsp<br />
Ground nutmeg- 1/8 tsp<br />
Unsalted butter- 4 tbsp, room temp<br />
Granulated sugar- 1 c<br />
Large eggs- 2, room temp<br />
Buttermilk- 1/2 c<br />
Powdered sugar- 1 c<br />
Vegetable oil, for frying<br />
<span style="color: #e06666;"><u>Directions:</u></span><br />
1. Pour 1 c <span style="color: #e06666;">apple cider</span> into a small saucepan, and cook over medium or medium-low heat until it is reduced to about 1/4 c, ~20-30 minutes. Take off the heat and stick in the fridge to cool.<br />
2. In a medium bowl, combine <span style="color: #e06666;">flour</span>, <span style="color: #e06666;">baking powder</span>, <span style="color: #e06666;">baking soda</span>, <span style="color: #e06666;">cinnamon</span>, <span style="color: #e06666;">salt</span> and <span style="color: #e06666;">nutmeg</span>, and whisk together. Set aside.<br />
3. In a large bowl (or the bowl of an electric stand mixer fitted with the paddle attachment), beat <span style="color: #e06666;">butter</span> and <span style="color: #e06666;">sugar</span> together until smooth. Add <span style="color: #e06666;">eggs</span> one by one, beating well after each addition.<br />
4. Reduce mixer speed to low and slowly add the reduced apple cider and buttermilk, mixing only until just combined.<br />
5. Add the flour mixture to the batter, and continue to mix just until combined- be careful not to overbeat!<br />
6. Line a baking sheet with wax paper, and sprinkle with flour. Scoop the dough onto the sheet, and sprinkle with more flour; flatten with your hands until it is about 1/2 inch thick. Stick the sheet in the freezer until it has hardened slightly, ~20-30 minutes.<br />
7. Pull dough out of the freezer, and cut the donuts using a donut cutter. Place on another baking sheet lined with wax paper, and stick in the fridge for another 20 minutes.<br />
8. Add <span style="color: #e06666;">vegetable oil</span> to a deep-sided pan- the oil should reach about 3 inches high. Heat the oil to 350 degrees F (use a candy thermometer). Have a plate or two ready lined with paper towels.<br />
9. While the oil is heating, make the apple cider glaze. Whisk together the <span style="color: #e06666;">powdered sugar</span> and 2 tbsp apple cider until smooth. A little extra apple cider might be necessary; you don't want this glaze to be too thick.<br />
10. When the oil is heated, carefully add two or three donuts to the pot (depending on the size of the pot). The fry time will vary, I had them in the pot for 1 1/2 minutes on average. Don't let them get darker than golden brown. Remove from oil and put on paper towel-lined plate to drain. Dip warm donuts in the glaze, and serve immediately.<br />
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ENJOY!<br />
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Kellyhttp://www.blogger.com/profile/08378238791298887820noreply@blogger.com0