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Friday, June 22, 2012

Amaretti Fini


These were VERY DELICIOUS the picture above is quite horrible and doesn't do them justice!
Basically followed Chef Mary Anne's recipe with some small variations.
I used half ground almonds and half fresh ground hazelnuts.
Used 1/3 cup less sugar and added an extra tablespoon of orange rind and did not use the almond extract at all.

Posting the original recipe from her website here:


3/4 cup blanched almonds
3/4 cup sugar
2 tablespoons grated orange zest
Pinch salt
2 large egg whites at room temperature
1/4 teaspoon almond extract


Preheat the oven to 350°F.
Line two or more baking sheets with parchment paper and set aside.
Grind the almonds in a food processor until they are almost the consistency of flour. Transfer to a bowl and stir in the sugar, orange zest and salt. Set aside.
In a separate bowl beat the whites and almond extract together until soft peaks form. Do not over beat or the egg whites will be too dry. They should look soft and shiny and be able to hang off a rubber spatula without falling off.
With a rubber spatula, fold the whites into the almond mixture; do this gently so as not to deflate the batter.
Use a teaspoon to spoon the batter onto the baking sheets, leaving 1 inch between.
Bake for 15 minutes or until the edges are slightly browned. Remove from the oven and transfer the parchment sheet with the cookies to a cooling rack. Do not attempt to remove them immediately or they will crumble. When they are cool, use a butter knife to remove them from the parchment and cool completely on a wire rack
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Saturday, June 16, 2012

Soft German Pretzels

(serves 3-6)
(prep time 20 mins - bake time 15 mins - dough rise time 3 hours)

All purpose flour 1 cup
Cake flour 1 cup
Active dry yeast 1/2 Tbs
Salt 1 tsp
Sugar 1/2 tsp
Butter 1-2 Tbs - Melted
Luke warm water
Coarse salt for sprinkling on top (I used Hiwa Kai - Black Hawaiian sea salt for asthetic reasons)
Food grade lye water 1 cup
Used to dip the pretzel in just before baking.
I was able to purchase a bottle for about a dollar from Uwajimaya.
This can harm the eyes and skin so please use gloves while handling this and keep away from children!

Combine all the dry ingredients in a large bowl.
Pour in the butter and slowly incorporate enough water to make a sticky dough.
Transfer  the dough into a lightly oiled bowl and cover with some plastic wrap.
Place the dough in a warm place and allow to rise for abour 2-3 hours.
After the dough has risen take it out on a lightly floured work surface and form 6 equal size balls.
I rolled out three balls into an 18" snake with tapered egdes and formed a pretzel shape.
I rolled the other three balls into sticks.
Make a few cuts on the pretzels and freeze them for about 15 mins so they are easier to handle for the next step.
Dip each pretzel into the lye bath for 15-20 seconds and place them on baking sheet lined with parchment paper.
I sprinkled some salt on the pretezel sticks.
Bake for 18-20 mins in a 400 degree pre-heated oven or until they are a nice brown color.

*my inspiration:

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Wednesday, June 6, 2012

Boston Cream Pie Cake

Something quick I made from boxed white cake mix, instant vanilla pudding mixed in with some whipped cream, and chocolate ganache spread on top.

I love the concept I think it will be great for birthdays and such. For sure I am going to try making it from scratch someday :-) And maybe someday I'll be able to make cake look all even and pretty :-)
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Saturday, June 2, 2012

Lite Carrot Cake


This was aweome!
Happy birthday mom, love you very much.
Posting the recipe here just in case:

1 cup all-purpose flour
1 cup whole wheat flour
2 1/2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
6 egg whites (best if room temp)
1 1/3 cups sugar
1 cup unsweetened applesauce
1/2 cup buttermilk
1 1/2 teaspoons vanilla
1 (8 ounce) can crushed pineapple , undrained
2 cups shredded carrots
2/3 cup chopped walnuts
1/2 cup raisins


Preheat oven to 350 degrees.
Spray 13" X 9" baking pan with non-stick spray. Set aside.
In a large bowl, stir together the flours, cinnamon, baking soda, nutmeg and cloves, set aside.
In another large bowl, beat the egg whites until soft peaks form.
Slowly beat in the sugar.
Then slowly beat in the applesauce, buttermilk and vanilla.
Using a spoon, stir in the flour mixture just until combined.
Then stir in, one ingredient at a time, the crushed pineapple, carrots, walnuts and raisins.
Spread mixture in prepared pan.
Bake for approximately 40 minutes, or until toothpick inserted near the center comes out clean.
Cool completely.
Frost with Cream Cheese Frosting.

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