tag:blogger.com,1999:blog-56117377565834687362024-02-21T06:24:20.820+03:00This is a Sweet BlogBASED IN UKRAINEMaryna Krasnozhonhttp://www.blogger.com/profile/00788110029208079483noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-5611737756583468736.post-71124918790375753992016-05-08T19:30:00.000+03:002016-05-08T19:30:19.481+03:00A Very Chocolate Mud Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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Maybe a statement that everybody loves chocolate is a little bit ...hmmm...I even don't know how to call it..untruthful? Because let's be honest - not everybody loves chocolate. Moreover, there are so many kinds of chocolate - white, milk, dark, with nuts, orange zest, raisins and so on and so forth. But when you are told to think of some kind of pastry that will satisfy almost everyone, I have no doubts that it will be a chocolate cake. Am I right?</div>
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I've made already different chocolate cakes - <a href="http://thisisasweetblog.blogspot.com/2014/12/chocolate-espresso-b-day-cake.html" target="_blank">Chocolate & Espresso Cake</a> and <a href="http://thisisasweetblog.blogspot.com/2014/08/flourless-swedish-chocolate-cake.html" target="_blank">Kladdkaka</a>. And these two recipes are among the most visited on my blog! But you know that there can't be enough of it! And I should tell you that this Chocolate Mud Cake has the most rich chocolate flavor so far! This cake is for true chocolate lovers and for everyone else, even if you think you are not into chocolate at all. Give it a try. I am sure you will like it.</div>
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<i>Notes to the recipe</i></div>
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I used dark chocolate with chopped hazelenuts, because I didn't have any other chocolate at home. But it turned out really good! So, you also could use in addition a handfull of chopped nuts, if you like to.</div>
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The recipe calles for 100 g of flour, which can be any of your choise. I used 50g oat floar and 50g whole wheat flour. You could even use 100g almond meal to make the cake gluten free. Or just go for standard all purpose flour.</div>
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A VERY CHOCOLATE MUD CAKE</div>
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makes one 20cm (8 inch) cake</div>
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Ingredients</div>
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<b>cake</b></div>
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150 g dark chocolate</div>
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150 g butter, cut into pieces</div>
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5 eggs, whites and yolks separated</div>
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50 ml espresso</div>
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175 g sugar</div>
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100 g flour </div>
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50 g cocoa powder</div>
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1 1/2 tsp baking powder</div>
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pinch of salt</div>
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<b>chocolate frosting</b></div>
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150 g cream cheese, cold</div>
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75 g butter, softened</div>
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85 g powdered sugar</div>
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20 g cocoa powder</div>
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Instructions</div>
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<i>To make the cake</i>. </div>
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1. Preheat the oven to 180<span style="background-color: white; color: #333333; font-family: brandon-grotesque, Arial, sans-serif; font-size: 17px; line-height: 24.2857px;">°</span>C/350<span style="background-color: white; color: #333333; font-family: brandon-grotesque, Arial, sans-serif; font-size: 17px; line-height: 24.2857px;">°</span>F. Butter a 20cm (8inch) cake pan. </div>
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2. Melt the cocolate, butter, sugar, cocoa powder and espresso in a double boiler. Remove from heat and gradually, one at a time, mix in the egg yolks. Mix in flour siffted with salt and baking powder.</div>
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3. Using a stand or hand mixer beat the egg whites until stiff peaks form. </div>
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4. Add the egg whites to the chocolate batter and gently fold through just until combined.</div>
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5. Pour the batter into a prepared pan and bake for 1 hour. Check the donenness with wooden skewer, it should come out <i>almost</i> clean. Let cool in a pan on a wire rack.</div>
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<i>To make chocolate frosting</i>. </div>
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1. Beat the butter until pale, add powdered sugar and beat for anothe minute.</div>
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2. Beat in the cocoa powder. In the end add cream cheese and beat until combined.</div>
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<i>To assemble</i>. </div>
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Cover the cooled cake with a chocolate frosting</div>
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Maryna Krasnozhonhttp://www.blogger.com/profile/00788110029208079483noreply@blogger.com0tag:blogger.com,1999:blog-5611737756583468736.post-138886220126743632016-05-03T13:10:00.000+03:002016-05-03T13:10:57.338+03:00Easter Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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Easter bread, called <a href="https://en.wikipedia.org/wiki/Paska_(bread)" target="_blank">Paska</a>, is traditionally eaten in Ukraine during Easter holidays. Interesting that the recipe for it is similar to Italian Panettone, which is baked in Italy for Christmas. The tradition of eating Easter bread comes from religious reasons - Great Lent. Paska is made of all ingredients that are forbidden during the Lent and people break the fast by eating Easter bread loaded with butter, eggs, milk and sugar. Easter bread can be bought anywhere during the holidays, but there is something mysterious and magical in family tradition of baking Easter bread. The recipe goes from mother to daughter and each family has its own secrets.<br />
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I will be honest with you. In our family the right of baking Easter bread still belongs to my mother, because she is the one who keeps the family together. But all the fun belong to me, because I'm responsible for decorating part! Traditionally Paska is decorated with<a href="https://www.google.com.ua/search?q=%D0%BF%D0%B0%D1%81%D0%BA%D0%B0&espv=2&biw=1366&bih=667&site=webhp&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiIpKiwibzMAhXIiCwKHSGMCuoQ_AUIBigB#imgrc=imQEVGsrm_l_4M%3A" target="_blank"> royal icing and sprinkles</a> on the top. However lately in bakeries there are a lot of fancy variations which involve chocolate frosting, ganache, macaroons ans meringues, that I used <a href="https://www.instagram.com/p/1V5_mMLvyZ/?taken-by=maryna_gemini&hl=en" target="_blank">last year</a>. This time I went for less effortless, though not less beautiful dried fruits and nuts.<br />
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And to be totally honest, I wasn't planning to make a blog post out of it. Because I post only those recipes that I make by myself. But as long as I had brought home a huge bouquet of lilac the other day, I just couldn't resist not to use the opportunity. </div>
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Note that the recipe makes one 20 cm/8 inch loaf, but we usually triple the recipe and bake in pans of different sizes, because traditionally Easter bread is the first thing to present to friends and family members, and also we have a custom to exchange Easter bread. </div>
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Also note that yeast dough is made in a few stages and therefore it is not a quick process. It takes at least five-six hours to prepare the dough and to bake. </div>
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<span style="font-size: large;">EASTER BREAD</span></div>
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makes one large 20 cm/8inch loaf</div>
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<i>Ingredients</i></div>
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<b>starter</b></div>
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140 g all-purpose flour</div>
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250 ml lukewarm milk</div>
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14 g active dry yeast</div>
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<b>dough</b></div>
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115 g sugar</div>
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110 g butter, room temperature</div>
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2 eggs + 1 egg yolk, room temperature</div>
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350-400 g all-purpose flour, depending on the dough consistency</div>
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1 tbsp orange/lemon zest</div>
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1 tsp anise seeds</div>
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1/2 tsp salt</div>
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1/2 cup golden raisins</div>
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1/2 cup dark raisins</div>
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1/2 cup dried cranberries</div>
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<b>royal icing</b></div>
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1 egg white</div>
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150-200 g powdered sugar</div>
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2 tsp lemon juice</div>
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gel food coloring, if desired</div>
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<b>to decorate</b></div>
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dried fruits</div>
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nuts</div>
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<i>Instructions</i></div>
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<b>To make the starter</b></div>
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Combine the starter ingredients in a middle-sized bowl, cover with a plastic wrap and leave for 45-60 minutes.</div>
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<b>To make the dough</b></div>
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Add sugar, butter. eggs and egg yolk to the starter, mix and knead the dough - in stand mixer, bread machine or by hand (we make the dough for Easter bread only by hand) - for 3 minutes. Add flour, orange zest, anise seeds and salt. Knead the dough for 10-15 minutes until it is soft and smooth, but it shouldn't be sticky. In the end of kneading add dried fruits.</div>
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Shape the dough into a ball and place it in a big buttered bowl, cover with a plastic wrap and leave the dough for 1 - 1 1/2 hours to let it double in size.</div>
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Gently deflate the dough on a floured working surface. Cover again and set aside for 10-15 minutes while preparing the pan.</div>
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Butter the inside of one 20 cm/8 inch tall straight-sided pan or a few smaller (<a href="http://thisisasweetblog.blogspot.com/2016/02/red-velvet-cake-mini.html" target="_blank">standard 400 ml 8cm/3 inch in diameter cans</a> work excellent) and cover the bottom with parchment paper. Make a parchment paper collar, slightly higher than the pan. It will make releasing of Easter bread much easier and also it gives spare place for the dough to rise in the oven.</div>
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Shape the dough into a ball and place into the pan so that in filled one half of the pan. Cover with plastic wrap and leave to rise for 45-60 minutes.</div>
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Meanwhile preheat the oven to 180C/350F. Bake for 1 - 1 1/2 hours depending on the pan size. The last 25-20 minutes on the oven cover Easter bread with foil to prevent from burning. Check the donennes with a wooden skewer.</div>
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Let cool in a pan for 10 minutes. Turn out on a wire rack to cool.</div>
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<b>To make the royal icing</b></div>
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Softly beat the egg white, beat in the rest of ingredients until it is smooth. If the icing is too thick add more egg whites, and if it is too runny, add more powdered sugar. </div>
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<b>To assemble</b></div>
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Cover the top of warm Easter bread with icing and decorate with dried fruits and nuts. </div>
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<a href="https://farm2.staticflickr.com/1475/26680225042_6afbaef487_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Easter Bread Panettone Kulich Paska Lilac" border="0" src="https://farm2.staticflickr.com/1475/26680225042_6afbaef487_o.jpg" title="" /></a></div>
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Maryna Krasnozhonhttp://www.blogger.com/profile/00788110029208079483noreply@blogger.com0tag:blogger.com,1999:blog-5611737756583468736.post-43070497879667602562016-02-11T12:34:00.000+03:002016-02-11T12:52:39.055+03:00Red Velvet Cake Mini <div dir="ltr" style="text-align: left;" trbidi="on">
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Till recently I was completely indifferent about red velvet cake, while it is truly North American dessert and here in Europe red velvet can be found in bakeries and cafes very rarely. And to be completely honest, I was afraid of eating cake with red layers, because it seemed very unnatural and I just couldn't imagine what taste it could possibly have. However, not long ago I was lucky to come upon red velvet cake for the first time and I was just blown down with it! I had no idea that this cake can be so good. It is not simply a chocolate cake, it has a distinguishing flavor and texture, unlike any other. I knew the next cake I bake definitely will be a red velvet.</div>
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You know that I don't need a reason to bake a cake, but since the Valentine's Day is just around the corner...red velvet cake seemed to be a perfect thing to bake. Also I didn't want to make a giant cake and waste huge amount of ingredients. Plus, I was not sure whether it turns out <strike>eatable</strike> good. So, I had an idea of making mini cake for two. How great is that?! Especially when you need only two 400 ml (14 oz) cans to bake the layers! I adore this idea. And I am sure I will make more mini cakes. </div>
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So, the cake not just turned out <strike>eatable</strike> good, it was fantastic! Moist, crumbly layers and a delicate cream cheese frosting both with a hint of orange (inspired by <a href="http://www.hummingbirdhigh.com/2015/11/a-naked-red-velvet-cake-with-creme.html" target="_blank">naked red velvet cake</a> by Michelle, which looks magnificent, by the way!). One of the best cakes I have made so far. The recipe makes two mini cakes 8 cm (3 inch) in diameter each. But you can divide ingredients in two to make just one mini cake.</div>
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RED VELVET CAKE MINI</div>
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makes two 3-inch (8cm) cakes, serves 8</div>
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<u>Ingredients</u></div>
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<b>cake layers</b></div>
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95 g all purpose flour</div>
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10 g cocoa powder</div>
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1/4 tsp salt</div>
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1/4 tsp baking powder</div>
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70 g sugar</div>
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1 egg</div>
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120 ml vegetable oil</div>
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zest of 1/2 small orange</div>
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1 tbsp red food coloring</div>
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1 tsp vanilla extract</div>
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80 ml buttermilk</div>
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1/2 tsp baking soda</div>
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1/2 tsp vinegar</div>
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<b>cream cheese frosting</b></div>
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200 g cream cheese, room temperature</div>
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70 g butter, room temperature</div>
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70 g powdered sugar</div>
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zest of 1/2 small orange</div>
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1 tsp vanilla extract</div>
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<b>colored coconut</b></div>
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1/4 cup shredded coconut</div>
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2 drops of gel food coloring</div>
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<b>extras</b></div>
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two 14 oz (400 ml) cans</div>
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<u>Instructions</u></div>
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<i>To make the cake layers</i></div>
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1. Preheat the oven to 180°C (350 F). Line and grease bottom and sides of two cans, make sure that the parchment comes a littl above the cans to make the removal easier.</div>
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2. In a medium bowl whisk flour, cocoa powder, baking powder and salt.</div>
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3. In a larger bowl whisk or a bowl of a mixer, beat sugar and oil. Beat in one egg. Add orange zest, vanilla and food coloring. Add flour mixture alternating it with buttermilk.</div>
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4. In a small bowl combine baking soda and vinegar. Add to the batter and beat until well combined. Divide the batter between two prepared cans. Bake for 35-40 minutes.</div>
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5. Let cool in the cans for 30 minutes before turning out to cool completely. Once cooled, level the tops and slice each cake in four even layers. </div>
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<i>To make cream cheese frosting</i></div>
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1. Beat together the butter and powdered sugar. Add the cream cheese and beat until smooth and creamy. Beat in orange zest and vanilla extract until just incorpoated.</div>
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<i>To make colored coconut</i></div>
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1. Put shredded coconut into a small bowl, add 2 drops of gel food coloring and mix to distribute the color. You can mix with a spoon or fork, but the hands will do a better job here (just be sure to wash your hands as quick as possible) </div>
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<i>To assemble</i></div>
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1. Since layers are crumbly and airy, it will be easier to frost the cake when the layers are chilled. So, I recommend baking the layers the day before assembling, wraping the cooled layers in a plastic wrap and refrigerating overnight.</div>
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2. Layer the cakes with a frosting and make a crumb coat. Chill for 20 minutes and finish the cakes with a heavier coat of fosting.</div>
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3. Decorate with colored shredded coconut </div>
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Maryna Krasnozhonhttp://www.blogger.com/profile/00788110029208079483noreply@blogger.com0tag:blogger.com,1999:blog-5611737756583468736.post-50675169283095537852016-01-30T00:18:00.003+03:002016-01-30T13:29:15.493+03:00Whole Grain Waffles with Coffee & Cardamom Ganache<div dir="ltr" style="text-align: left;" trbidi="on">
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Are you aware of what happens when in your kitchen appears a waffle maker? No? I am here to tell you it is not good. Really. The first thing you will do, you take any old google recipe and immediately try it out. You will be disappointed, because the waffles turn out disgusting, they taste like a piece of rubber. Then you try again, and again, and again. Now you are devastated and you want to throw that stupid waffle maker out of your sight. Then approximately in a month, when you have calmed down, you become obsessed with an idea of finding a perfect recipe. This is war. </div>
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A little bit dramatic and exaggerated? Yes. But it is a true story. And I just had to vent my feelings. </div>
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Five waffle recipes in a week. Six waffle breakfasts in a week. And I don't wanna have another piece of waffle on my plate for the next month, again! But my efforts are rewarded. I won the war. I found that very one recipe! And I'm happy about it even though I can not look at waffles any more. Joking.</div>
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Truth to be told, I had all that troubles, since I wanted to make whole grain waffles and in most cases the first google recipe that requires all purpose flour will work just fine (<strike>but not perfect!</strike>) However, the more healthy variations didn't work at all. Every time the batter was too thick, or waffles came out too hard, or too moist, or they were just burned. Funny not so funny. I tried different kinds of flour in different ratios, I experimented with different amount of liquid, I tried to separate whites and yolks, to use only whites, to use mashed bananas. And to be honest I can't remember everything I've been doing to poor waffles. But this one I find to be the best recipe. The waffles are fluffy and airy inside and a little bit crunchy on the outside, just as I wanted them to be!</div>
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And about that ganache. Oh, I am sorry, not like that. <i>This</i> ganache deserves a little bit more attention. 'Cause it is <i>mind-blowing, heavenly tasting chocolate ganache flavoured with coffee and cardamom! </i>It's genius. <strike>I am genius!?</strike> And it just meant to be on that damn waffle!</div>
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Enjoy!</div>
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<span style="font-size: large;">WHOLE GRAIN WAFFLES</span></div>
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<b>with Coffee & Cardamom Ganache</b></div>
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makes 6 square waffles (3 servings)</div>
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<i><b>Note.</b> You can substitute whole wheat and/or oat flour for all purpose flour in any ratio. Or just use 160 g all purpose flour instead.</i></div>
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Ingredients</div>
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<b>waffles</b></div>
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80 g whole wheat flour</div>
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80 g oat flour</div>
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1 1/2 tsp baking powder</div>
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1/4 tsp salt</div>
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2 eggs</div>
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200 ml milk of your choice</div>
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10 g fructose or sugar or sweetener of your choice</div>
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1 tsp vanilla extract</div>
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1 tbsp vegetable oil</div>
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<b>coffee & cardamom ganache</b></div>
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60 g dark chocolate</div>
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30 ml espresso or freshly brewed coffee</div>
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30 ml milk</div>
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1/2 tsp ground cardamom</div>
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<i>To make the waffles</i></div>
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Mix together flour, baking powder and salt. In a separate bowl whisk the rest ingredients together. Add dry ingredients to the wet ingredients, mix until completely smooth. Preheat your waffle maker and cook according to the instructions until golden brown.</div>
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<i>To make ganache </i></div>
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Chop the chocolate into small pieces and place in a bowl. Heat the milk together with cardamom, but do not bring to a boil. Pour hot espresso and heated milk over the chocolate and leave for a few minutes to melt. Then stir with a spoon until completely smooth. Serve immediately. If ganache have thickened, microwave it for 30 seconds or reheat over the double boiler. </div>
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Maryna Krasnozhonhttp://www.blogger.com/profile/00788110029208079483noreply@blogger.com0tag:blogger.com,1999:blog-5611737756583468736.post-46733578454403722702015-12-31T11:26:00.000+03:002015-12-31T11:26:09.533+03:00Gingerbread Men <div dir="ltr" style="text-align: left;" trbidi="on">
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Hello guys! First things first. I want to wish you guys happy winter holidays! </div>
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It's been a while. A long long long while. I am so sorry for not updating, maybe some other time, when I feel the right words, I will share my thoughts on this matter. But not today! Because it is holidays and no one is interested in lyrical digressions. And honestly, after half a year break I have a feeling like I am writing a post for a first time - I don't know where to start at, I don't have the right words and I feel like I am a first-former without knowing an alphabet.</div>
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I haven't been baking lately except for my <a href="http://thisisasweetblog.blogspot.com/2015/05/date-sweetened-oatmeal-cookies.html" target="_blank">date sweetened oatmeal cookies</a>, that became a must on my kitchen, and occasionally some birthday cakes for my relatives. And to be honest, I wasn't planning Christmas baking this year. But as it turned out, I couldn't imagine winter holidays without baking. It just didn't feel right! I literally had an urge to bake, bake, bake. </div>
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What does smell like Christmas? Bingo! Gingerbread Man. I've been baking gingerbread every Christmas. And it even never occurred to me that I can share the recipe, because it seems that everyone knows it, even children. But these cute little gingerbread men are so good! The recipe always works well, it is easy and fun to make and the smell...they smell like Christmas!</div>
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<b>Notes</b></div>
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- You can make the dough ahead and keep it for a few days in a refrigerator.</div>
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- Also, you can make a whole in the top of the unbaked cookies using a wooden skewer or a small round piping nozzle as I did. Then your baked cookies can be used to decorate a Christmas tree. </div>
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- The time of baking can vary depending on how do you like your gingerbread men - soft and chewy or firm and crunchy,</div>
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- Though , if you are planning to use gingerbread as a decoration for a Christmas tree, I recommend baking them a few minutes longer to have a firmer cookie, so that it doesn't fall apart.</div>
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- I give two recipes for royal icing - the one with fresh egg whites and the other with egg whites powder. You can choose whatever you like, I don't find there is a big difference between them. </div>
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<b><span style="font-size: large;">GINGERBREAD MEN</span></b> </div>
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GINGERBREAD</div>
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400 g all purpose flour</div>
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1 tsp baking soda</div>
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1 tsp cinnamon</div>
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2 tsp ground ginger</div>
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1/2 tsp salt</div>
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1/4 tsp nutmeg</div>
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100 g butter, room temperature</div>
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100 g sugar</div>
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1 egg</div>
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100 ml molasses</div>
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1. Whisk together flour, spices, salt and baking powder in a mixing bowl.</div>
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2. In a bowl of the stand mixer (or with a hand mixer), beat butter and sugar until light and fluffy, beat in the egg and molasses.</div>
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3. Divide the dough into two parts, wrap each into a plastic wrap and refrigerator for at least two hours. </div>
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4. Preheat the oven to 180° C (350 degree F). Line two baking sheets with parchment paper.</div>
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5. Roll out the first half of the dough (the second half keep in the refrigerator to prevent it from softening) on the lightly floured surface to the thickness of about 5 mm (1/4 inch) and cut out the cookies. Transfer the cookies on a baking sheet and refrigerate for another 10 minutes, this will prevent the cookies from losing their shape.</div>
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6. Bake for 8-12 minutes, depending on the desired firmness (see Notes). Remove from the oven and cool on the baking sheet for 1 minute, then transfer on a wire rack to cool completely. Decorate the cookies when they are completely cool.</div>
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ROYAL ICING</div>
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<i><b>-with fresh egg whites</b></i></div>
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1 egg white</div>
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1 tsp lemon juice</div>
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1 1/2 cup powdered sugar</div>
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food colouring (if desired)</div>
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Beat the egg whites with lemon juice until combined. Add powdered sugar and beat until completely smooth. Add food colouring and beat until dissolved. </div>
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<b><i>-with egg whites powder</i></b> </div>
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1 cup powdered sugar</div>
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1 tbsp egg whites powder</div>
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3-4 tbsp water</div>
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food colouring (if desired)</div>
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Combine powdered sugar and egg whites, add water and beat until smooth. Add food colouring and beat until dissolved.</div>
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Maryna Krasnozhonhttp://www.blogger.com/profile/00788110029208079483noreply@blogger.com0tag:blogger.com,1999:blog-5611737756583468736.post-24400793771934442992015-07-17T23:08:00.001+03:002015-07-17T23:10:16.334+03:00Greece, Rhodes<div dir="ltr" style="text-align: left;" trbidi="on">
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No, I haven't been to Greece recently, but cleaning a computer can be a very useful thing! This is how I came across these 2 year old photos in my archives. I have to say that it was a pleasant surprise, while almost all of the photos have been shot in RAW. Which means I could give them a second birth, because back then I was only a beginner and I had no idea of how to use Photoshop and Lightroom.<br />
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Plus, tomorrow I will be on my way to Dresden, where I will spend the next month. So, I thought it is the best time to show photos from trip to Greece, 'cause the next time I will post something is gonna be not earlier than I am back home and it will be for sure about my time in Germany. But anyway I will always update my <a href="https://instagram.com/maryna_gemini/" target="_blank">Instagram</a> account and I will keep in touch. I don't want to bring my laptop with me, just to travel light and enjoy my trip as much as I possibly can. Love you all, guys!<br />
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What do I remember from the trip to Rhodes? To be honest, not that much in details. We just took a car for a few days and travelled the length and breadth of the island stopping by interesting places and taking a lot of photos. Rhodes is a very picturesque place with unhurried and leisurely way of life. I was really impressed by the so called "kiss of two seas", the place where meet the Aegean Sea and the Mediterranean Sea. Regularly it is very windy there and this place attracts windsurfers and kitesurfers from all over the world. <br />
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Also I fell in love with the ancient architecture. White painted buildings and paved streets under the bright sunshine. Narrow streets with secluded corners. Armies of cats resting everywhere in the shade. And dawns. These fantastic golden dawns.<br />
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-xo xo.</div>
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Maryna Krasnozhonhttp://www.blogger.com/profile/00788110029208079483noreply@blogger.com0tag:blogger.com,1999:blog-5611737756583468736.post-70978228851189597062015-07-02T08:37:00.000+03:002015-07-02T08:37:35.760+03:00Buckwheat Poppy Seed Pancakes with Blueberries (GF & SF)<div dir="ltr" style="text-align: left;" trbidi="on">
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I did it... I have finally passed all summer term examinations! To say that I am happy is to say nothing! Yesterday I just spent the whole day in bed, sleeping after a farewell party, reading a book in between and planning out summer holidays. About that, in two weeks I am leaving for Germany for a month! I am so so so excited. I wanted to spend summer holidays somewhere far from home to distract the mind, so I hope this journey will be a bit of change for me. I am gonna stay in Dresden, though I really want to travel the country a lot. And also I thought about spending a few days in Prague. So, if some of you feel like sharing a cup of coffee with me, it would be a pleasure!</div>
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I made these pancakes something like a week ago, when I was preparing for examinations. These are a great healthy, nutritious and gluten-free breakfast. I have cooked with buckwheat flour for the first time and I have to say that the nutty taste of buckwheat is just amazing! I am already experimenting with buckwheat in different recipes and hope to share the results in the upcoming posts. </div>
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<span style="font-size: large;">BUCKWHEAT POPPY SEED PANCAKES with BLUEBERRIES</span></div>
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gluten free & sugar free</div>
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serves 3-4 </div>
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<b>Ingredients</b></div>
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1 cup buckwheat flour</div>
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2 tsp baking powder</div>
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1/2 tsp baking soda</div>
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2 tbsp poppy seeds</div>
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pinch of salt</div>
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2eggs</div>
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2 tbsp honey</div>
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2 cups milk (regular or plant based)</div>
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zest of one lemon</div>
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1 tsp vanilla extract</div>
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2 tbsp vegetable oil (I used olive oil) + more for frying</div>
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3/4 cup blueberries</div>
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<b>Directions</b></div>
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1. In a bowl combine buckwheat flour, baking powder, baking soda, poppy seeds and pinch of salt.</div>
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2. In a smaller bowl mix eggs, honey, milk, lemon zest, vanilla extract and oil.</div>
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3. Add wet mixture to the dry and mix until it is smooth. Carefully stir in the blueberries. </div>
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4. Heat a nonstick frying pan with 1 tbsp oil. Place the batter on the pan to form a 2.5 - 3 inch/5-6 cm pancake. Help yourself to flatten and form a round pancake with a spoon, while the batter is thick. Fry on both sides until golden brown.</div>
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-xo xo.</div>
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Maryna Krasnozhonhttp://www.blogger.com/profile/00788110029208079483noreply@blogger.com0tag:blogger.com,1999:blog-5611737756583468736.post-65117738237406662912015-06-26T11:00:00.000+03:002015-06-26T11:00:00.834+03:00Black Forest Cake Light (Sugar Free) and a Blog Birthday<div dir="ltr" style="text-align: left;" trbidi="on">
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This is a Sweet Blog turns ONE today! First blog birthday! First anniversary! </div>
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I couldn't even imagine that this blog would take such a significant part of my life. As a matter of fact, I couldn't imagine that I could have a blog at all! Since I can remember my passion for cooking, I have always been reading other food blogs and I always thought that it would be so nice one day to have my own. However, I have never taken it seriously and it seemed to be just another unrealisable dream.</div>
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One year ago I was supposed to be preparing for examination on International economic relations, but instead I decided to start a blog. I do not remember how and when exactly the idea of creating a blog came to my mind. I am even curious about it now. But what I do remember - is me sitting for three days and three nights running working on a space on the Internet which is this blog today. I have learnt HTML and CSS and a lot of other interesting (just as not interesting at all) stuff while creating the blog. Thinking about it now I can not believe that I am able to do such things! Sometimes I still can not believe that I am a blog author. It is like all this blog-thing is going on by itself and I am just an observer. Every time I write a new blog post I am thrilled like it is for the first time. </div>
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So, you can imagine how exited I must be today! I am so exited, like it is the first birthday of a child. Though This is a Sweet Blog is my child, my creation, the way of expressing myself. I do not have to pretend and wear masks over here. I like that this space belongs only to me. But also I am so thrilled to know that there are so many people throughout the world reading this blog. And every day the audience grows bigger and bigger. I would like to thank you guys! Thank you for reading, commenting and following my recipes. Your feedback gives me inspiration to keep blogging. Your attention and responses mean so much to me.! </div>
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My love for cakes has started long before This is a Sweet Blog, but only thanks to TSB I have improved my skills and now I am truly proud of my cakes! To celebrate all that I made a cake, obviously! Because what a birthday without a cake? My cake today is a lighter sugar-free version of the famous German Black Forest Cake or <i>Schwarzwälder Kirschtorte</i>. It has a rich chocolate flavour balanced with a light mascarpone frosting and bitter sweet drunken cherries. This cake is for you, This is a Sweet Blog! Happy birthday!</div>
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<span style="font-size: large;"><u>BLACK FOREST CAKE LIGHT</u></span></div>
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makes one 6 inch/ 15 cm cake</div>
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serves 8-10</div>
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<b>Ingredients</b></div>
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<i>Cake layers (adapted from <a href="http://www.greenkitchenstories.com/banana-almond-chocolate-cake/" target="_blank">Green Kitchen Stories</a>)</i></div>
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100 g almond flour</div>
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100 g oat flour</div>
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25 g cocoa powder</div>
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pinch of salt</div>
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1 tsp baking powder</div>
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1 tsp baking soda</div>
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2 eggs</div>
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2 bananas, pureed</div>
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80 ml (1/3 cup) olive oil</div>
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1/2 cup honey </div>
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<i>Drunken Cherries</i></div>
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250 g cherries (not pitted)</div>
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1/4 cup alcohol (kirsch liqueur, rum, brandy,whisky)</div>
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<i>Mascarpone frosting</i></div>
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250 g mascarpone</div>
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200 ml <b>(</b>3/4 cup<b> )</b> heavy cream</div>
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sweetener to taste (I used stevia-based)</div>
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<i>Chocolate glaze</i><br />
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4 tbsp cocoa powder</div>
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1 tsp potato starch</div>
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3 tbsp milk</div>
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1 tbsp liquid from the cherries</div>
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<i>To decorate</i></div>
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fresh cherries</div>
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<b>Directions</b></div>
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<i>Drunken Cherries</i></div>
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<li>The night before assembling a cake pit the cherries, pour over the alcohol and leave in the fridge overnight.</li>
<li>Before assembling a cake, strain the cherries and preserve the liquid to soak the cake layers.</li>
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<i>Cake</i></div>
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<li>Preheat the oven to 180°C/356°F.</li>
<li>Line, grease with olive oil and dust with cocoa powder three 6 inch (15 cm) cake pans.</li>
<li>Combine almond and oat flour, cocoa powder, baking powder, baking soda and a pinch of salt in a large bowl.</li>
<li>In another bowl beat the eggs for about 2 minutes. Add in pureed bananas, olive oil and honey.</li>
<li>Add the wet ingredients to the dry ingredients and stir until completely smooth.</li>
<li>Divide the batter between three cake pans.</li>
<li>Bake for about 40 minutes, or until the toothpick comes out clean.</li>
<li>Let cool in the pans for 10 minutes. Then invert onto a wire rack and allow to cool completely</li>
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<i>Mascarpone frosting</i><br />
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<li>Beat mascarpone until it is creamy, add heavy cream and sweetener and beat until the frosting is thick.</li>
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<li>Mix all ingredients until the glaze is smooth</li>
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<i>Assembly</i><br />
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<li>Using a toothpick prick each cake layer a few times. Then soak the cake layers with a liquid from the cherries.</li>
<li>Put the first layer on a serving plate, Spread a layer of mascarpone frosting and half of the drunken cherries. Repeat with the second cake layer. </li>
<li>Top with the last cake layer and cover the entire cake with a thin layer of mascarpone frosting to contain the crumbs. Refrigerate for about 30 minutes. Then spread the rest of the frosting over the cake.</li>
<li>Pour chocolate glaze over the cake.</li>
<li>Decorate with fresh cherries. </li>
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- xo xo.</div>
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Maryna Krasnozhonhttp://www.blogger.com/profile/00788110029208079483noreply@blogger.com0tag:blogger.com,1999:blog-5611737756583468736.post-11100637659665424822015-06-01T15:48:00.001+03:002015-06-01T15:48:26.877+03:00Gluten & Sugar - Free Healthy Orange Cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
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I have made this cheesecake for the very first time in the beginning of May. Since than I've made it three more times, almost every weekend. And all this time I have been wanting to share the recipe with you so badly! </div>
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The first time I made this cheesecake, it was absolutely spontaneous. I happen to have 2 kg of the really good quality farmer cheese . Me + 2 kg of farmer cheese = baking. I decided it must be a cheesecake, because actually I had been craving after it for some time back than. So, when I had an opportunity to bake a lighter version, I didn't have to think twice. There was just a tiny problem - I was left without my camera for the whole week, so obviously no pictures - no post. However, it may have been even for the better, since I have improved the recipe afterwards.</div>
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I am not gonna lie, it was a wild month. Every time I had made a cheesecake, there always were some obstacles in the way to hinder me from sharing the recipe. At first, I didn't have camera, then came an examination week, right after it - my birthday, the celebration of which have dragged on for the whole week! Yeah, now I am 20, by the way!</div>
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During all May this cheesecake has been my true saviour and a great friend. It is a perfect snack when I crave for something sweet, though it is flourless and sugar-free! I hope you will fall in love with it like I did. </div>
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P.S. Do you also feel like a criminal when you pick the flowers in the public place?</div>
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<i>Notes</i></div>
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- I prefer lining the springform pan <a href="http://www.taste.com.au/how+to/articles/1518/how+to+line+the+base+of+a+cheesecake+pan" target="_blank">this way</a> . I do like this all the time. First of all, you don't have to mess around with cutting the right size of the parchment to fit right in. And secondly, you have free edges, with the help of which, you will easily remove the cheesecake from the springform pan.</div>
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- If you have a sweet tooth, this cheesecake may seem a little bit flavourless. I recommend you to taste the filling before adding the eggs. If it doesn't taste sweet in your opinion, then add more sweetener to your choice or you can add one more banana. </div>
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- The residents of Central and Eastern Europe can substitute for cream cheese so cold <i>tvogor</i> - unripened firm farmer cheese, to the production of which rennet is not added. These cheese works great for cheesecake provided it is well pressed and has a high fat content. </div>
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<span style="font-size: large;">GLUTEN & SUGAR - FREE HEALTHY ORANGE CHEESECAKE</span></div>
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makes 10 inch / 24 cm cake</div>
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serves 12</div>
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<b>INGREDIENTS</b></div>
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CRUST</div>
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90 g walnuts<br />
90 g rolled oats</div>
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90 g dates, pitted</div>
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zest of 1 orange</div>
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pinch of salt</div>
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2 tbsp honey</div>
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FILLING</div>
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700 g cream cheese (or <i>tvorog</i> , see Notes)</div>
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1/3 cup (75 ml) sour cream</div>
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1 large ripe banana</div>
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2/3 cup orange juice, approximately from 2 small oranges</div>
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zest of 1 orange</div>
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3 tbsp honey</div>
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1 tsp vanilla extract<br />
3 eggs</div>
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TO ASSEMBLE</div>
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strawberries or any other kind of berries</div>
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<b>INSTRUCTIONS</b><br />
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1. Preheat the oven to 175°C. Line the bottom of the springform pan with parchment paper.<br />
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2. In a food processor pulse walnuts and oatmeal until finely chopped. Add in the rest of ingredients for the crust and blend until a smooth paste forms. Press the mixture into the bottom of the lined pan. To prevent the mixture from sticking to the fingers, moisten your hands in cold water from time to time. Cover the pan with a plastic wrap and put in the freezer while preparing the filling.<br />
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3. In a food processor, pulse the cream cheese until smooth. Add sour cream, banana, orange juice, orange zest, honey, vanilla extract and beat until smooth and combined. Add the eggs one at a time, and pulse until incorporated.<br />
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4. Pour the filling over the prepared crust and tap the pan a few times on the counter to let the air bubbles out and to flatten the cake. Bake for 50-60 minutes, until the edges are set and the centre is slightly jiggly. Transfer the cheesecake on a wire rack and let cool completely. Then cover and put in the fridge overnight or at least for 8 hours.<br />
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5. Decorate with fresh strawberries and serve.<br />
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- xo xo.</div>
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Maryna Krasnozhonhttp://www.blogger.com/profile/00788110029208079483noreply@blogger.com0tag:blogger.com,1999:blog-5611737756583468736.post-19489827656150418562015-05-03T17:05:00.000+03:002015-05-03T17:26:35.976+03:00Date Sweetened Oatmeal Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://farm9.staticflickr.com/8888/17156106850_9c21128632_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Date Sweetened Oatmeal Cookies & Spring Glory" border="0" src="https://farm9.staticflickr.com/8888/17156106850_9c21128632_o.jpg" title="" /></a></div>
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<span style="background-color: white;"><i><span style="font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;">"It's been a long day without you, my friend</span><br style="box-sizing: border-box; font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;" /><span style="font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;">And I'll tell you all about it when I see you again</span><br style="box-sizing: border-box; font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;" /><span style="font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;">We've come a long way from where we began</span><br style="box-sizing: border-box; font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;" /><span style="font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;">Oh, I'll tell you all about it when I see you again</span><br style="box-sizing: border-box; font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;" /><span style="font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;">When I see you again</span><br style="box-sizing: border-box; font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;" /><br style="box-sizing: border-box; font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;" /><span style="font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;">Damn, who knew?</span><br style="box-sizing: border-box; font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;" /><span style="font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;">All the planes we flew</span><br style="box-sizing: border-box; font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;" /><span style="font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;">Good things we've been through</span><br style="box-sizing: border-box; font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;" /><span style="font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;">That I'll be standing right here talking to you</span><br style="box-sizing: border-box; font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;" /><span style="font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;">'Bout another path</span><br style="box-sizing: border-box; font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;" /><span style="font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;">I know we loved to hit the road and laugh</span><br style="box-sizing: border-box; font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;" /><span style="font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;">But something told me that it wouldn't last</span><br style="box-sizing: border-box; font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;" /><span style="font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;">Had to switch up</span><br style="box-sizing: border-box; font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;" /><span style="font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;">Look at things different see the bigger picture</span><br style="box-sizing: border-box; font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;" /><span style="font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;">Those were the days</span><br style="box-sizing: border-box; font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;" /><span style="font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;">Hard work forever pays</span><br style="box-sizing: border-box; font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;" /><span style="font-family: Verdana, Arial; font-size: 13.3999996185303px; line-height: 19.1428565979004px; text-align: center;">Now I see you in a better place"</span></i></span></div>
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<b>"See You Again" - Wiz Khalifa</b><br />
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<a href="https://farm8.staticflickr.com/7778/17157446249_cdba876824_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Date Sweetened Oatmeal Cookies & Spring Glory, cherry tree, blossom, spring" border="0" src="https://farm8.staticflickr.com/7778/17157446249_cdba876824_o.jpg" title="" /></a></div>
<a name='more'></a><a href="https://farm8.staticflickr.com/7674/17343292641_89561c3df1_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Date Sweetened Oatmeal Cookies & Spring Glory" border="0" src="https://farm8.staticflickr.com/7674/17343292641_89561c3df1_o.jpg" title="" /></a><br />
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<span style="text-align: left;">It's been a long time. I feel like I have so much to tell. At first I wanted to explain my absence, but it has become personal, something even I still do not completely understand, a severe ordeal for me. I was perplexed. And it took me a while to sort everything out and to discover the hidden me. I can not assert, that I am completely satisfied with what I have at the moment, but "me today" is certainly not the "me three months ago". </span><span style="text-align: left;"> </span></div>
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I felt that I have lost myself. I have lost the bond between myself and things that make me happy. There was a reason. There still is the reason. The attitude has changed. When I look back I am frightened of myself, I don't see bright colours and happy memories. And it is miserable. I don't know for how long it all would have continued, if one night before sleep I just didn't promise myself to wake up happy the next day. </div>
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I decided to take a break from blogging, to stop doing "what I have to", 'cause back then I felt it started to become an obligation. All my thoughts were about food, it didn't leave me even for a second. I had just to cool down, to relax, forget about food blogging. I haven't read any other food blogs. I haven't touched my camera for three months. I haven't baked. However, I was waiting for the day I would want it all back. I knew this day would come, and it did. </div>
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Our world is arranged so simple! But we, people, always aim to reinvent the wheel.We make complicated things even worse, we blame everyone else but ourselves. I found the key to every answer in myself. It is a harmony. In the harmony with myself I felt stronger, I felt that everything is possible no matter what. </div>
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<a href="https://farm9.staticflickr.com/8696/17343683205_4af2d65e49_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Date Sweetened Oatmeal Cookies & Spring Glory" border="0" src="https://farm9.staticflickr.com/8696/17343683205_4af2d65e49_o.jpg" title="" /></a></div>
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<a href="https://farm9.staticflickr.com/8715/17155882938_09f0bc447e_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Date Sweetened Oatmeal Cookies & Spring Glory, chesnut, blossom, spring, kyiv" border="0" src="https://farm9.staticflickr.com/8715/17155882938_09f0bc447e_o.jpg" title="" /></a></div>
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<span style="text-align: justify;">Though, I feel I need food blogging back in my life, today I try to find a balance between blogging and my everyday life. I don't want to fall out anymore! And what is more, I want to feel happy about my hobby again. To tell the truth, I was about throwing up blogging. And I want to be completely honest with you here. The thing is, that I couldn't stand so much pastry, sweets and baked goods around no more. I was kinda lying to you and in the first place to myself. It was a conflict of my own interests - I craved for beautiful photography, but not for the "good looking" unhealthy food. </span></div>
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So, today it is time to come back. But! I don't feel like writing about cakes and cupcakes anymore (maybe I'll leave a little of space to them here, but not as much as before). During all these months I have excluded refined sugar, white flour and butter from my diet. And I have never felt better in my life. I'd like to continue such a lifestyle. Right now, writing these lines, I feel relieved. I feel, that I have just banged the door to those difficult times. I told you everything I wanted you to know, so that I could move onward. I want this blog to become an ode to healthy eating and healthy living. And beautiful photography, of coarse! It seems to me, that I will continue writing about sweets and desserts, at least in the near future, because I still like to eat cookies like everyone else. But from now on I take a vested interest in my health and I want to feed my body only with worthy food. </div>
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Also I am thinking on changing the name of the blog. What do you think? The blog will still mostly remain "<i>sweet"</i>, but I'd like to post also sides, main dishes and it seems, that the main idea of leading a healthy lifestyle doesn't completely correspond to <i>This is a Sweet Blog. </i>So, give me your thoughts on that.</div>
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<a href="https://farm9.staticflickr.com/8732/17157446209_2a792eaac5_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Date Sweetened Oatmeal Cookies & Spring Glory, Kyiv, blossom, spring" border="0" src="https://farm9.staticflickr.com/8732/17157446209_2a792eaac5_o.jpg" title="" /></a><br />
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<a href="https://farm8.staticflickr.com/7749/17136241927_7ee826eb19_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Date Sweetened Oatmeal Cookies & Spring Glory" border="0" src="https://farm8.staticflickr.com/7749/17136241927_7ee826eb19_o.jpg" title="" /></a></div>
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<span style="text-align: justify;">And now on to our cookies. I don't have much to say about them. They are healthy and vegan, dairy and sugar free. They are a pretty good snack to your morning coffee or like a second breakfast. I am just crazy about dipping these cookies in milk! They become softer and...mmmm....you have to try to understand!</span></div>
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<span style="text-align: justify;">There is one thing you have to know about them - these cookies have a little bit of bitter taste, which gives the oats. I'd even say not a taste, but more an aftertaste. I don't find it to be a problem, I even like it! But if you don't, then just add some more sweetener (honey or maple syrup or stevia), after you try the batter (it doesn't contain eggs, so go ahead and don't be afraid to try and make any changes you like). I think that is it. Enjoy!</span></div>
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<b><a href="https://farm9.staticflickr.com/8763/17157446579_d45672a600_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Date Sweetened Oatmeal Cookies & Spring Glory" border="0" src="https://farm9.staticflickr.com/8763/17157446579_d45672a600_o.jpg" title="" /></a></b></div>
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<span style="color: #45818e;">DATE SWEETENED OATMEAL COOKIES</span></div>
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<i>makes 15 cookies</i></div>
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<b>Ingredients</b></div>
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1 1/4 cup rolled oats</div>
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3/4 cup oatmeal flour</div>
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1tsp baking soda</div>
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1 tsp salt</div>
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1 tsp cinnamon</div>
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2 tbsp olive oil (or coconut oil)</div>
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1 medium banana</div>
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1/2 cup (100 g) dates, pitted</div>
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1 tbsp honey (or maple syrup)</div>
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1 tsp vanilla extract</div>
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1/2 cup seeds of your choice (I had pumpkin and sunflower)</div>
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1/2 cup nuts of your choice (I had almonds), chopped</div>
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<b>Directions</b></div>
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<li>Preheat the oven to 180°C and line a baking sheet with a parchment paper.</li>
<li>In a large bowl mix the oats, oatmeal flour, baking soda, salt and cinnamon together.</li>
<li>In a food processor combine banana, pitted dates, honey, oil and vanilla extract. </li>
<li>Mix the wet mixture into the dry ingredients. Add in seeds and chopped nuts.</li>
<li>Form 15 cookies (1 ice cream scoop per cookie) and flatten each with a spatula or a fork.</li>
<li>Bake for about 15 minutes, until golden brown. </li>
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<b><a href="https://farm8.staticflickr.com/7750/17317704346_56c29f2dab_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Date Sweetened Oatmeal Cookies & Spring Glory, Chesnut, Kyiv, sping" border="0" src="https://farm8.staticflickr.com/7750/17317704346_56c29f2dab_o.jpg" title="" /></a></b></div>
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<a href="https://farm9.staticflickr.com/8865/17155883448_7eee6e483c_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Date Sweetened Oatmeal Cookies & Spring Glory" border="0" src="https://farm9.staticflickr.com/8865/17155883448_7eee6e483c_o.jpg" title="" /></a></div>
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- xo xo.</div>
Maryna Krasnozhonhttp://www.blogger.com/profile/00788110029208079483noreply@blogger.com0tag:blogger.com,1999:blog-5611737756583468736.post-14129612881086385672015-02-22T16:36:00.000+03:002015-02-22T16:36:08.290+03:00Apple Cinnamon French Toast<div dir="ltr" style="text-align: left;" trbidi="on">
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I wasn't going to publish this recipe, because there is no actual recipe. The first time I made french toast I didn't follow any recipe, I just measured everything with my accurate eye. But, gosh! I didn't expect it to be so damn good! And this is the best part of it! It is ridiculously simple and quick in the making. You don't have to be a great cook to fry a slice of bread, after all! But you can and even have to experiment here. Replace cinnamon and sugar with shredded coconut or almond flakes. Use pears or peaches instead of apples. Serve your french toast with fresh berries or bananas and chocolate sauce. I gave you in this "recipe" just the approximate measurements and directions. But it lets you interpret and improvise. So, go ahead and make your perfect french toast for brunch.</div>
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<span style="color: #134f5c;">APPLE CINNAMON FRENCH TOAST</span></div>
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3 servings, 2 slices per one serving</div>
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<b>for french toast</b></div>
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6 slices white bread or brioche</div>
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2 eggs</div>
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1/2 cup milk, cream or half and half</div>
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1 tsp vanilla extract</div>
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butter for frying</div>
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sugar and cinnamon for dipping</div>
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<b>for apple topping</b></div>
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3 apples, cored, peeled and sliced</div>
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2 tbsp (30 g ) butter</div>
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2 tbsp sugar or maple syrup</div>
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1 tsp ground cinnamon</div>
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<b>to serve</b></div>
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whipped cream</div>
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maple syrup</div>
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powdered sugar</div>
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walnuts</div>
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<i>Directions</i></div>
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<ol style="text-align: left;">
<li>Begin with making apple topping. Melt 2 tbsp butter in a non-stick skillet over medium heat. Add prepared apples, sugar and cinnamon. Cook for about 5-8 minutes, stirring every now and then, until apples are softened. Transfer to a plate.</li>
<li>To make french toast, whisk together eggs, half and half, vanilla extract. In a separate plate mix sugar and cinnamon for dipping french toast. Heat the same skillet you had used to saute apples in on a medium heat and melt extra butter to coat the skillet for frying. Dip a slice of bread on both sides into the egg mixture. Remove from the egg mixture and dip each side into the cinnamon sugar mixture. Place slice of bead into the skillet and fry until golden brown on both sides, about 2-3 minutes per each side. Repeat with the rest of the bread, adding more butter before you fry each slice.</li>
<li>Serve immediately with sauteed apples, whipped cream, maple syrup, powdered sugar and walnuts. </li>
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<a href="https://farm9.staticflickr.com/8590/16578979656_f8a43bf062_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Apple Cinnamon French Toast" border="0" src="https://farm9.staticflickr.com/8590/16578979656_f8a43bf062_o.jpg" title="" /></a></div>
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-Xo xo</div>
Maryna Krasnozhonhttp://www.blogger.com/profile/00788110029208079483noreply@blogger.com0tag:blogger.com,1999:blog-5611737756583468736.post-37919568517864583662015-02-18T13:47:00.000+03:002015-02-18T13:47:10.951+03:00Apple Meringue Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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Usually it takes me a while to make up a post. First, I think what kind of pastry exactly I want. Whether it is gonna be a pie, a cake, cupcakes or just muffins and maybe some dessert? Then I go further with flavors. Depending on time of the year and on components I have at the moment. Is it gonna be chocolaty or fruity, luscious or with a hint of tart flavor? When I am done here, I start creating the recipe. Make the crust sweet or neutral? Add cinnamon or leave it out. Finally, when I have the recipe written down, the most difficult part begins. Shooting. Though I have <a href="http://instagram.com/maryna_gemini" target="_blank">my instagram account</a> for a year now and this blog is almost 8 month old I still have a lot of difficulties with food styling. It may seem that everything is done with such a great ease. But I want to disabuse you. I can say even more! The more I learn the more difficult it becomes every time! I remember my first posts, when I didn't stuff my head with such details as composition, styling, light, photo editing. I mean, I did, of course. But not as over scrupulous as I do now! Not to mention all the tableware thing (food bloggers, you know what I mean)! </div>
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What I am saying, is that it took me a few minutes to create a recipe for apple meringue pie, but it took me half a day to style and shoot! I literary did shoot in every room of my apartment, because every time something was wrong. Except the pie, of course! It is worth the wasted time, because you deserve to know the recipe, after all! By the way, ultimately, I am glad with the photos)) I hope you do too!) </div>
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<span style="color: #134f5c;">APPLE MERINGUE PIE</span><br />
one 8-9 inch (20-23 cm) pie<br />
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<b>for the crust</b><br />
200 g flour<br />
100 g cold butter, cut into cubes<br />
50 g sugar<br />
pinch of salt<br />
5-6 tbsp cold water<br />
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<b>for the apple filling</b><br />
4 apples, peeled, cored and sliced<br />
25 g butter<br />
1/2 cup sugar<br />
1 tsp cinnamon<br />
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<b>for meringue</b><br />
4 egg whites, at room temperature<br />
pinch of salt<br />
1/4 teaspoon lemon juice<br />
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1/2 cup sugar<br />
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1. Begin with <i>making the crust. </i>In a food processor or using a pastry blender combine flour, butter, salt and sugar until it forms a crumb. Pour in cold water and process until the dough just comes together. Roll the dough in a 12 inch (30 cm ) circle and gently transform it into the 8-9 inch (20-23 cm) pan. Prick the dough with a fork and place in a freezer for 20 minutes.<br />
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Preheat the oven to 200°C (392 F). When the pie crust has chilled, line it with parchment paper and fill with dry beans. Bake for 20 minutes. Then remove the beans and parchment paper and bake for another 10 minutes, until the crust becomes lightly brown.<br />
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Reduce the oven to 175 °C (350 F).<br />
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2. Meanwhile, <i>make the apple filling</i>. In a nonstick skillet over a medium-high heat melt the butter, add sliced apples, sugar and cinnamon. Cook for about 8-10 minutes, stirring every now and then.<br />
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Remove from heat and pour the hot filling into the prebaked crust.<br />
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3. <i>Make the meringue </i>. Beat egg whites with pinch of salt and lemon juice until foamy. Gradually add sugar until stiff picks form. Spread over the hot filling. Bake for about 10 minutes until the meringue starts to brown.<br />
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Let cool completely on a wire rack before cutting.<br />
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-Xo xo</div>
Maryna Krasnozhonhttp://www.blogger.com/profile/00788110029208079483noreply@blogger.com0tag:blogger.com,1999:blog-5611737756583468736.post-72027121542001951962015-02-10T19:01:00.002+03:002015-02-11T10:32:07.604+03:00Honey Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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I can talk about cakes a lot. When it comes to baking, cakes are my favourite topic. Cakes will always be on the top of the baking world (because they are simply much higher than cookies, pies, scones and whatever else :). I love cakes in the winter, spring, summer and autumn. All the year round. And this cake (I mean this recipe) has seen all times of the year!.<br />
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As you know, I post only those recipes that have been approved by my family, especially by my father, who is the main critic to everything that is being made on the kitchen. So, only after his approval I can share the recipe here with a light heart. If my memory doesn't fail me, Honey Cake was approved for the first time about 5 years ago. I have been making it for the most holidays ever since. It's a safe bet. It works all the time. <br />
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So, if you are still reading, you must be really interested in the recipe? Am I right? But first, what makes honey cake so special? Taking into consideration that the amount of honey used in the recipe is really very small. The thing is that you won't find any strongly pronounced, distinct flavours, quite the contrary, the cake is very light, moist and tender.<br />
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Usually most cake recipes use buttercream for the filling and frosting. To make its appearance attractive. But I try to avoid using that much butter . Beyond questions, such cakes look awesome, but I can't stand its greasy after-taste and a feeling that I have eaten the hole cake at a one haul. Cakes must bring pleasure and what is more important you shouldn't have any regrets after eating them. That's the point.<br />
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The filling for the Honey Cake uses sour cream, heavy whipping cream and only <i>a little bit</i> of butter and sugar. The best thing would be to use the farmers' sour cream that has a high fat content and will definitely become firm after whipping. In Ukraine there are no troubles with finding farmers' dairy products. However, if this is a problem in your area, just use the store-bought sour cream with the highest fat content you can find. In this case there are more chances that the filling will be more runny, then you might consider adding a little bit more butter or whipping cream to thicken the filling. <br />
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<u>Notes for the recipe;</u></div>
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- As I already said, it is better to use the farmers' sour cream for the filling (read the previous paragraph)</div>
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- This time I have made ten 6-inch (15 cm) layers. Your cake can vary in size, for example you can make six 10-inch (25 cm) layers. Don't be afraid of the amount of layers. Actually, it takes me less time to make these cake layers than any other standard cake batter layers. Each layer is bakes for 4-5 minutes, and when you bake 3 layers at a time, it will take you 10-20 minutes to bake all the cake layers. You just have to work fast to roll one batch of layers while the other one is in the oven.</div>
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- The cake layers for honey cake can made up to a week ahead. Just make sure to store them covered in a plastic wrap in a dry place or in a fridge. Also you can freeze the layers. </div>
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- After assembling the cake it very important to leave it overnight in the refrigerator to set. Don't skip this step! The cake has to become soaked and moist!<br />
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<a href="https://farm8.staticflickr.com/7407/16464131446_3d8f9920dd_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Honey Cake with Sour Crem filling" border="0" src="https://farm8.staticflickr.com/7407/16464131446_3d8f9920dd_o.jpg" title="" /></a></div>
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<span style="color: #134f5c;"><b><br /></b></span>
<span style="color: #134f5c;">HONEY CAKE</span></div>
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<b>for cake layers</b></div>
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2 1/3 cups (325 g) + 1/2 cup (70 g) all purpose flour</div>
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1 cup granulated sugar (220 g)</div>
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3 eggs</div>
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75 g butter, cut into pieces</div>
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2 tbsp honey</div>
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2 tbsp brandy</div>
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1 tsp baking soda</div>
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<b>for the filling</b></div>
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2 cups (500 ml) high fat content sour cream</div>
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1/2 cup heavy whipping cream</div>
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1/2 cup (110 g) granulated sugar<br />
3 tbsp butter, room temperature</div>
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1 tsp vanilla extract</div>
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<b>for soaking</b></div>
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1 cup of cold black tea, very strong and sweet</div>
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<b>decoration</b></div>
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1/3 cup walnut halves (optional)<br />
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<i>To make the cake layers</i></div>
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<i>1.</i> Preheat the oven to 180 °C (356 F).</div>
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<i>2.</i> Prepare ten (the number of layers you are planing to bake) sheets of parchment paper and with a pencil make a 6-inch (15 cm) circle on each. </div>
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<i>3. </i>To make a cake batter you will need a double boiler. I don't have one, so I use a pot with a boiling water, on top of which I put a heatproof bowl, that matches the pot in diameter. Beat the eggs and sugar in a heatproof bowl. Put the bowl with egg mixture over the pot with boiling water, add butter, honey, brandy, baking soda. Constantly stirring bring the mixture to a boil and cook over medium heat 10 more minutes. Add 325 g flour and cook another 5 minutes. </div>
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<i>4.</i> Remove the bowl with batter from the heat. Knead the dough on a floured surface, mixing in the remaining 1/2 cup flour. Be careful, while the dough is very hot. You must end up with elastic dough, that doesn't stick to the hands. </div>
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<i>5.</i> Divide the dough into 10 equal pieces and roll each on the prepared sheets of parchment paper. Roll the layers 1-inch (2.5 cm) bigger in diameter than the drawn template. </div>
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<i>6</i>. Bake for 4-5 minutes, until the layers are golden brown.</div>
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<i>7. </i>When the layers are cooled down, they will become crispy. So, while they are still warm and soft, cut off the edges using a 6-inch template. Reserve the cut-off edges to decorate the cake. </div>
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<i>To make the filling</i><br />
Beat sour cream and sugar. Add whipping cream and beat until the filling becomes firm. Add butter and vanilla extract. Beat again until combined.<br />
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<i>To assemble</i><br />
<i>1.</i> Put the first layer on a serving plate. Soak with a very strong and sweet cold tea. Spread a sour cream filling on top. Repeat with all the other cake layers. Reserve a little bit of filling to cover the sides of the cake.<br />
<i>2</i>. Cover the entire cake with the remaining filling and put in the refrigerator for 20 minutes.<br />
<i>3.</i> In a food processor crush together 1/3 cup walnut halves and the cut-off layer edges.<br />
<i>4.</i> Decorate with the crumbs. Leave overnight in the refrigerator to set. </div>
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- Xo Xo</div>
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Maryna Krasnozhonhttp://www.blogger.com/profile/00788110029208079483noreply@blogger.com0tag:blogger.com,1999:blog-5611737756583468736.post-51397878596271019952015-01-19T16:51:00.001+03:002015-01-19T16:51:54.952+03:00Mlyntsi (Ukrainian thin pancakes) with Citrus Curd<div dir="ltr" style="text-align: left;" trbidi="on">
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No doubt that you have eaten a lot of fancy desserts in your life, but when I will ask you to name your favourite, I am almost sure it will be something from your childhood. I have checked this theory not once, and it works.<br />
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So, you must have guessed by now that my childhood wouldn't have been fully happy without <i>mlyntsi</i>. Kidding of course, but to be honest, <i>mlyntsi</i> were (and still are) the most respected dessert in our family. <i>Mlyntsi</i> are well known traditional food in Ukraine, which are similar to French-style crepes. Our cuisine is pretty simple, it involves anything our ancestors had near at hand. Milk, eggs, butter and flour are exactly the foodstuffs that could be found in any home.<br />
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There are so many variations! If you'll fry one batch of crepes, they will make an awesome breakfast, an amazing main course or appetizer and the most beloved dessert. And not only dessert, while we serve them with savoury fillings no less than with sweet ones. I am totally crazy about <i>mlyntsi</i> stuffed with fried chicken and mushrooms. One love! By the way, when any kind of filling (cottage cheese, farmer cheese, stewed potato, apples etc.) is rolled or enveloped into a <i>mlynets </i>(singular) and then lightly re-fried, sauteed or baked , it is called <i>nalysnyk.</i><br />
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My favourite way of eating them will always be to roll a plain <i>mlynets</i> and dip into sour cream and honey - just like I did as a child. And one more important thing - forks, knifes and spoons aren't required. There is something special in felling a warm and buttery <i>mlynets</i> in your fingers, maybe it helps me to move back in time of my childhood. And every time I make them I know that they will be exactly like from my childhood, because the recipe is the same. My mother's recipe.<br />
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I had to get rid of heaps of citrus and the best idea was to make a citrus curd and to serve with mlyntsi.<br />
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<span style="color: #134f5c;">MLYNTSI with CITRUS CURD</span><br />
<i>makes 30, using an 8-inch (20 cm) pan</i><br />
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<b>for mlyntsi</b><br />
1000 ml milk<br />
5 eggs<br />
3-4 tbsp sugar<br />
1 tsp salt<br />
260 g all purpose flour<br />
40 g melted butter + more for frying<br />
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<b>for citrus curd</b><br />
3/4 cup freshly squeezed citrus juice from:<br />
1 lemon<br />
1 lime<br />
1 orange<br />
1 tangerine<br />
1 grapefruit<br />
2/3 cup sugar<br />
4 eggs<br />
40 g butter<br />
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<i>To make mlyntsi</i><br />
Lightly beat eggs with sugar. Add half of the milk. Mix in the flour and salt until the mixture is smooth and have no lumps. Add the rest of the milk and melted butter. Cover and leave at room temperature for 30 minutes.<br />
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Heat the frying pan and grease it with butter. It have to be done only once. Pour half a ladder of batter on the centre of the pan and swirl it immediately so that the batter covers evenly the bottom of pan.<br />
Once the under-side begins to brown flip the crepe over and cook for a few more seconds.<br />
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Stack fried <i>mlyntsi</i> one onto another covering with another plate to avoid dried edges.<br />
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<i>To make citrus curd</i><br />
Mix eggs and sugar in a large bowl, just until combined. Heat juice in a saucepan on a medium-high heat, but do not bring to a boil. In a steady stream pour juice in the sugar-eggs mixture, constantly stirring to prevent it from curdling. Pour in a saucepan and return on a medium-high heat. Cook until curd becomes thick, about 5 minutes. Remove from heat, add butter and stir well, until butter is dissolved completely. Pour into a jar. Store in the fridge up to 2 weeks.<br />
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- Xo Xo.</div>
Maryna Krasnozhonhttp://www.blogger.com/profile/00788110029208079483noreply@blogger.com0tag:blogger.com,1999:blog-5611737756583468736.post-41488555948252574232015-01-12T17:58:00.002+03:002015-01-12T17:58:45.113+03:00Star Anise, Cardamom & Cinnamon Buns<div dir="ltr" style="text-align: left;" trbidi="on">
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These buns were an experiment that turned out to be a revolution of flavours! I was planing for a long time to bake classic cinnamon rolls. But then one morning has changed my plans. We went to the Christmas fair and by pure accident (don't believe it!))) found ourselves by the <span style="background-color: white;">desk </span>with spices. There were all spices I know and even more of those that are still unfamiliar. Do I have to tell you what happened next? ;) I tried to keep myself in hand (and I did pretty well!), however I left the fair very cheered up . And the reason for that wasn't just the best mulled wine I have ever had that day (shh.... it might)).<br />
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Later that day when I got home, I was beyond excited to have a package of spices in my hands and the idea of using them in my head. This is how the recipe was born. For clarity, all of the buns were eaten during 1,5 days! I think the fact speaks for itself . I wish I could put the smell of anise into photos! The technology hasn't gotten that far, so you have an excuse to make the buns and fill with this incredible smell your kitchen. <br />
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<span style="color: #134f5c;">STAR ANISE, CARDAMOM & CINNAMON BUNS</span></div>
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<i>makes 12 buns</i></div>
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recipe adapted from <a href="http://www.donalskehan.com/" target="_blank">Donal Skehan</a></div>
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<b>for the buns</b></div>
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200 ml milk</div>
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55 g butter</div>
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7 g active dry yeast</div>
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50 g sugar</div>
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375 g flour</div>
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1/4 tsp salt</div>
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1tsp ground cardamom</div>
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1 tsp ground star anise (or anise seed + pinch of allspice)</div>
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<b>egg wash</b></div>
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1 beaten egg</div>
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cinnamon sugar (50 g sugar + 1 tsp cinnamon)</div>
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<b>for the filling</b></div>
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70 g butter, room temperature</div>
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50 g sugar</div>
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zest of 1 orange</div>
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1 tsp cinnamon</div>
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1 tsp ground star anise</div>
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1 tsp ground cardamom</div>
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<a href="https://farm8.staticflickr.com/7463/15575584234_e213066da0_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Star Anise, Cardamom & Cinnamon Buns" border="0" src="https://farm8.staticflickr.com/7463/15575584234_e213066da0_o.jpg" title="Star Anise, Cardamom & Cinnamon Buns" /></a></div>
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<i>Instructions</i></div>
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1. In a saucepan over a medium heat melt the butter, add milk and let it heat through for a few seconds more. When the mixture is lukewarm (approximately 37 °C - body temperature), take it off the heat and add in active dry yeast. Mix until yeast is completely dissolved. Set aside.</div>
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2. In a big mixing bowl combine flour, sugar and spices. Make a little well in the centre and pour in the wet ingredients. Mix with a wooden spoon until all the ingredients come together and form a rough dough. </div>
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3. Turn out the dough on a floured surface and knead it until it is smooth and elastic and doesn't stick to your hands. Shape the dough in a ball and put in a clean bowl and cover with a clean towel. Leave it in a warm dark place to rise for about an 1 hour. The dough should double in size.</div>
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4. While the dough is rising, prepare the filling. Mix all the ingredients for the filling with a wooden spoon until it is a smooth paste. Set aside.</div>
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5. Butter the muffin pan and set aside.</div>
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6. When the dough has risen, punch it down in the bowl. Turn it out and roll into a roughly 40 x 50 cm (16 x 20 inch) rectangle 3 mm (0.1 inch) thick. Spread evenly the filling on top with a wooden spoon or with your hands. Cut the dough lengthwise into 12 strips and roll each at a very slight angle to make the tops as on the photos. Place the buns into the buttered muffin pan and set aside for another 30 minutes to rise.</div>
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7. Meanwhile, preheat the oven to 225 °C (435 F). </div>
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8. When the buns are ready to go in the oven, brush them with slightly beaten egg and sprinkle with cinnamon sugar. </div>
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9. Bake for 10 - 15 minutes, until they are golden brown in colour.</div>
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<a href="https://farm8.staticflickr.com/7563/16010507558_f4e77194c9_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Star Anise, Cardamom & Cinnamon Buns" border="0" src="https://farm8.staticflickr.com/7563/16010507558_f4e77194c9_o.jpg" title="Star Anise, Cardamom & Cinnamon Buns" /></a></div>
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<a href="https://farm8.staticflickr.com/7546/16012193717_884df4308c_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Star Anise, Cardamom & Cinnamon Buns" border="0" src="https://farm8.staticflickr.com/7546/16012193717_884df4308c_o.jpg" title="Star Anise, Cardamom & Cinnamon Buns" /></a></div>
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- Xo Xo</div>
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Maryna Krasnozhonhttp://www.blogger.com/profile/00788110029208079483noreply@blogger.com0tag:blogger.com,1999:blog-5611737756583468736.post-60911231946461597942015-01-05T21:32:00.000+03:002015-01-05T21:57:02.113+03:00Christmas Fruit Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://farm9.staticflickr.com/8679/15467780504_67e2366b0e_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Christmas Drunken Fruit Cake" border="0" src="https://farm9.staticflickr.com/8679/15467780504_67e2366b0e_o.jpg" title="" /></a></div>
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Tomorrow we celebrate Christmas! To be honest, I am totally confused with the fact how fast the week after New Year has flown by. Holidays make me lazy, especially after such a difficult term. But one of the pleasures of being on holiday is a freedom to loaf around without feeling guilty. And I do! I do nothing but watching <i>How I met Your Mother</i> day and night. At the moment I am in the middle of the 8th season! I just can not give up, it is only 1 and 1/2 season left (780 minutes, that are equal to 13 more hours of watching))). Hah, crazy, right? Tell me I am not the one crazy like that here!? But I really liked the series - jesting about situations that can happen to each of us in real life. So, for all of you who haven't yet watched this series (or if you just don't know with what to amuse yourself during the holidays), I highly recommend it.</div>
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Back to our Fruit Cake. I can't imagine Christmas without this cake. Usually we cook a lot of dishes and they can vary from year to year, but this cake is sort of a tradition. Three weeks before Christmas I bake a fruit cake and let it rest in the fridge, soaking it from time to time with alcohol. Actually I should have written the recipe much earlier, I know. I hope that you will keep it in mind and will be armed with the recipe the next year. </div>
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And also you wouldn't have to worry about what to bake for Christmas, because the cake would be waiting for you in the fridge and you with a safe conscience would loaf away your time. Win/win!</div>
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<b>Merry Christmas!!</b></div>
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<a href="https://farm8.staticflickr.com/7535/16090104305_9f0b1b200d_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Christmas Drunken Fruit Cake" border="0" src="https://farm8.staticflickr.com/7535/16090104305_9f0b1b200d_o.jpg" title="" /></a></div>
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<a href="https://farm8.staticflickr.com/7546/16089390742_068f99a3f2_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Christmas Drunken Fruit Cake" border="0" src="https://farm8.staticflickr.com/7546/16089390742_068f99a3f2_o.jpg" title="" /></a></div>
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<a href="https://farm8.staticflickr.com/7475/15467780734_e93655d142_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Christmas Drunken Fruit Cake" border="0" src="https://farm8.staticflickr.com/7475/15467780734_e93655d142_o.jpg" title="" /></a></div>
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<span style="color: #134f5c;">CHRISTMAS FRUIT CAKE</span></div>
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<i>one 8-inch (20 cm) cake</i></div>
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<i>Notes:</i></div>
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<i>- The best thing about this cake is that it has to be baked at least 3 weeks ahead before Christmas. During this period of time it will become even better. Regularly soaked with alcohol, the cake will not become dry and the flavours will become more intense.</i></div>
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<i>- It is not necessarily to strictly follow the recipe, you are free to make changes! You just need to have basic notions.</i></div>
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<i>- Firstly, cake batter can be dark- or light - coloured. It depends on the type of sugar you use. If you use granulated or light brown sugar, the cake will have a light colour, and if it is dark brown sugar (or molasses), the cake will have a deep-brown colour. The best variant is when used a combination of light brown (or granulated) sugar with dark brown (or molasses). I used a combination of granulated sugar and molasses. Molasses gives a very rich and unique flavour, however you can substitute it in the ratio 1:1 (100 ml molasses = 100 g sugar).</i></div>
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<i>- Secondly, which dried fruits to use is totally up to you. If the cake batter is light-coloured, I'd rather use sultanas, dried apricots and candied lemon peels. Also you can use nuts. </i></div>
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<i>- Thirdly, the ratio of fruits to cake batter. Traditionally this cake contains a lot of dried fruits, and cake batter is used like a glue to stick it together. I love it that way, however if you prefer less dried fruits (not the </i><i>batter in the fruits, but </i><i>fruits in the batter:) </i><i>), you can reduce the amount of the filling. Then you will have to consider the baking time and also reduce it (1,5-2 hours for 1/2 kg dried fruits). </i></div>
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<i>- The more dried fruits you use, the longer the cake will keep. In the fridge it will keep up to a month. </i></div>
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<i>- Fourthly, you can experiment with the alcohol you use for soaking the dried fruits and brushing the cake. Traditionally it can be rum, brandy, sherry, muscat. But I decided to go forward this time and to play with flavours. For soaking dried fruits I used coffee liqueur and for brushing the cake - Sambuka, which goes amazing with molasses!! Believe me, fantastic! </i></div>
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<b>for the cake</b></div>
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200 g unsalted butter, room temperature</div>
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100 g sugar</div>
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100 g molasses</div>
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4 eggs</div>
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250 g flour</div>
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50 g ground almonds</div>
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1 tsp baking powder</div>
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1/2 tsp cinnamon</div>
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1/2 tsp nutmeg</div>
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1/2 tsp cloves</div>
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1/4 tsp salt</div>
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<b>fruit filling</b></div>
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about 1 kg dried fruits:</div>
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<li>raisins</li>
<li>sultanas</li>
<li>dried cherries</li>
<li>dried cranberries</li>
<li>dried apricots</li>
<li>dried figs</li>
<li>dates</li>
<li>candied orange peels</li>
<li>dried cantaloupe</li>
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100 ml alcohol (I used coffee liqueur)</div>
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<b>to decorate</b></div>
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blanched almonds</div>
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<b>for brushing the cake</b></div>
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Sambuka</div>
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<i>Directions</i></div>
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1. <b>Make ahead:</b> Chop dried fruits into even pieces and pour over 100 ml of alcohol of your choice. Leave to soak overnight (or you can do it one or two weeks before baking).</div>
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2. Preheat the oven to 150 °C (300 F). Butter an 8-inch (20 cm) cake pan and line the bottom and the sides of the pan with a buttered parchment paper, so that it is 2 inches (5 cm) above the pan.</div>
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3. Combine 2 tbsp flour (out of the measured 250 g) with dried fruits. This step will make it easier to combine dried fruits evenly with the batter.</div>
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4. Beat the butter with sugar until light and fluffy. Beat in molasses. Add the eggs, one at a time, mixing well each time. </div>
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5. Combine the flour with baking powder, salt and spices. Fold into the batter and mix well. Fold in ground almonds. </div>
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6. Add dried fruits into the batter and mix until evenly combined.</div>
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7. Pour the batter into the prepared pan and decorate the top with blanched almonds. Bake for about 2 - 2 and 1/2 hours (start checking after 2 hours - the skewer should have a little crumbs on it, otherwise the cake will be dry). Also if the top of the cake starts burning, cover the cake with foil. </div>
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8. Remove cake from the oven and let cool completely on a wire rack. Brush with alcohol of your choice. Wrap with the foil and keep in the fridge for at least 3 weeks until Christmas, brushing the cake periodically (once or twice a week ) with alcohol. </div>
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<a href="https://farm8.staticflickr.com/7524/15904348077_e60b6ee7e8_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Christmas Drunken Fruit Cake" border="0" src="https://farm8.staticflickr.com/7524/15904348077_e60b6ee7e8_o.jpg" title="" /></a><a href="https://farm8.staticflickr.com/7538/15902820490_03e3ec2309_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Christmas Drunken Fruit Cake" border="0" src="https://farm8.staticflickr.com/7538/15902820490_03e3ec2309_o.jpg" title="" /></a></div>
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Maryna Krasnozhonhttp://www.blogger.com/profile/00788110029208079483noreply@blogger.com0tag:blogger.com,1999:blog-5611737756583468736.post-86435812209545673482014-12-30T19:41:00.001+03:002014-12-30T19:57:06.878+03:00The last 2014 Post - Chocolate Vanilla Mousse<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://farm8.staticflickr.com/7538/15523527994_deab5b1dcb_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Vanilla Mousse" border="0" src="https://farm8.staticflickr.com/7538/15523527994_deab5b1dcb_o.jpg" title="Chocolate Vanilla Mousse" /></a></div>
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<a href="https://farm8.staticflickr.com/7559/15958416508_a6736f57b2_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Vanilla Mousse" border="0" src="https://farm8.staticflickr.com/7559/15958416508_a6736f57b2_o.jpg" title="Chocolate Vanilla Mousse" /></a></div>
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This year seems to have flown by! I still can not realise that I have to sleep only this one night until New Year's Eve! </div>
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As a rule, ahead of the upcoming year we sum up everything about the previous one. I think I have accomplished even more resolutions than I had planed. Well, if I was told one year ago, that I would become a food blogger...hah..I really never would have believed it! However, it was the best decision I have ever made! I have told you not even once what a big step it was. Usually my hobbies do not last long, but blogging became a part of my life, like breathing or eating (naturally!)). This year was all about cooking and I couldn't be happier! And I am also so much grateful to all of you for reading ! </div>
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It was the year of contrasts. Sometimes it is not easy to stay positive when a part of my country is convulsed with a war. So, my first New Year's wish will be to have peace in my own country. </div>
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And also I promise to do my best and to make your lives even sweeter).</div>
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The last 2014 recipe will be this Chocolate Vanilla Mousse, which I am going to serve tomorrow on the New Year's Eve. It is insanely good! So airy, light and chocolaty. But the main secret is that it is just simple. No fancy ingredients or much time are needed to make the best chocolate dessert. A common fact - genial is simple. </div>
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<a href="https://farm8.staticflickr.com/7519/16145863035_cd3059c886_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Vanilla Mousse" border="0" src="https://farm8.staticflickr.com/7519/16145863035_cd3059c886_o.jpg" title="Chocolate Vanilla Mousse" /></a></div>
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<a href="https://farm8.staticflickr.com/7537/15523527914_5407c1f98b_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Vanilla Mousse" border="0" src="https://farm8.staticflickr.com/7537/15523527914_5407c1f98b_o.jpg" title="Chocolate Vanilla Mousse" /></a></div>
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<a href="https://farm8.staticflickr.com/7561/16120075546_c20b1d02d4_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Vanilla Mousse" border="0" src="https://farm8.staticflickr.com/7561/16120075546_c20b1d02d4_o.jpg" title="Chocolate Vanilla Mousse" /></a></div>
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<a href="https://farm8.staticflickr.com/7497/16145862925_b9bdd96317_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Vanilla Mousse" border="0" src="https://farm8.staticflickr.com/7497/16145862925_b9bdd96317_o.jpg" title="Chocolate Vanilla Mousse" /></a></div>
<span style="color: #45818e;"><br /></span>
<span style="color: #45818e;">CHOCOLATE VANILLA MOUSSE</span><br />
<i>serves 4</i><br />
<br />
<b>ingredients</b><br />
150 g dark chocolate (70%)<br />
150 ml heavy cream<br />
80 g granulated sugar<br />
1 vanilla bean<br />
4 eggs<br />
pinch of salt<br />
<br />
<b>to serve</b><br />
whipped cream<br />
grated dark chocolate<br />
<br />
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<a href="https://farm8.staticflickr.com/7562/15526135073_92f2cb2928_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Vanilla Mousse" border="0" src="https://farm8.staticflickr.com/7562/15526135073_92f2cb2928_o.jpg" title="Chocolate Vanilla Mousse" /></a></div>
<br />
<b>directions</b><br />
<ol style="text-align: left;">
<li>Melt the chocolate over a double boiler, but don't let the water come up to the bowl with chocolate. Also make sure that the chocolate is chopped into small uniform pieces.</li>
<li>While the chocolate is melting, slice the vanilla bean lengthwise and scrape the seeds. Add the seeds into heavy cream. Once the chocolate is melted, add heavy cream into chocolate and stir until continuously until it is shiny and smooth. Remove from a double boiler and let cool.</li>
<li>Separate the whites and yolks. Beat the yolks and sugar and the fold in the chocolate mixture (it can be slightly warm, but not hot!)</li>
<li>In a separate clean and dry bowl whip the egg whites with a pinch of salt until soft peaks. Gently fold into the chocolate mixture.</li>
<li>Divide between four serving glasses and refrigerate for at least 4 hours.</li>
<li>Serve with whipped cream and grated chocolate.</li>
</ol>
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<a href="https://farm8.staticflickr.com/7538/16145112792_e8cd470e44_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Vanilla Mousse" border="0" src="https://farm8.staticflickr.com/7538/16145112792_e8cd470e44_o.jpg" title="Chocolate Vanilla Mousse" /></a></div>
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Happy New Year!</div>
<div>
-Xo Xo</div>
</div>
Maryna Krasnozhonhttp://www.blogger.com/profile/00788110029208079483noreply@blogger.com0tag:blogger.com,1999:blog-5611737756583468736.post-1759321382289481962014-12-24T17:01:00.002+03:002014-12-26T18:13:01.916+03:00Peanut Butter & Date Creamy Hot Cocoa<div dir="ltr" style="text-align: left;" trbidi="on">
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Tomorrow I am having my last but one exam. But instead of reading up for examinations I am writing this post (it will be short today)). Everyone who celebrate today is busy with setting the table, cooking a Christmas meal and making the last preparations. So, I just want you to take a break for a few minutes and drink a cup of hot cocoa, because what is a winter holiday without a warming drink!)) Especially when it is sugar-free!</div>
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And of course I am writing today, because <b>I want to wish you a very Merry Christmas!</b> Let it be full of peace, happiness and love!<br />
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(recipe after the jump)</div>
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<a href="https://farm9.staticflickr.com/8628/15450978674_0d8a0af4ba_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Peanut Butter & Date Creamy Hot Cocoa" border="0" src="https://farm9.staticflickr.com/8628/15450978674_0d8a0af4ba_o.jpg" title="Peanut Butter & Date Creamy Hot Cocoa" /></a><a href="https://farm8.staticflickr.com/7497/15453621193_b5431ddf09_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Peanut Butter & Date Creamy Hot Cocoa" border="0" src="https://farm8.staticflickr.com/7497/15453621193_b5431ddf09_o.jpg" title="Peanut Butter & Date Creamy Hot Cocoa" /></a></div>
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<span style="color: #45818e;">PEANUT BUTTER & DATE CREAMY HOT COCOA</span></div>
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<i>serves 2</i></div>
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<div style="text-align: left;">
<b>ingredients</b><br />
2 cups
milk<br />
<span lang="EN-US">2 tbsp
cocoa</span></div>
<div style="text-align: left;">
<span lang="EN-US">1 tsp cinnamon</span></div>
<div style="text-align: left;">
<span lang="EN-US">pinch of salt</span></div>
<div style="text-align: left;">
<span lang="EN-US">2 tbsp creamy peanut butter</span></div>
<div style="text-align: left;">
<span lang="EN-US">8 medjool dates, pitted</span></div>
<div style="text-align: left;">
<span lang="EN-US"><br /></span></div>
<div style="text-align: left;">
<span lang="EN-US"><b>instructions</b></span></div>
<div style="text-align: left;">
<span lang="EN-US">1. Blend all ingredients until smooth.</span></div>
<div style="text-align: left;">
<span lang="EN-US">2. Pour the mixture into a pan and warm before serving.</span><br />
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<a href="https://farm8.staticflickr.com/7554/16047479426_df4785c090_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Peanut Butter & Date Creamy Hot Cocoa" border="0" src="https://farm8.staticflickr.com/7554/16047479426_df4785c090_o.jpg" title="Peanut Butter & Date Creamy Hot Cocoa" /></a></div>
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<span style="font-family: Times New Roman, serif;"><span style="line-height: 24px;">-Merry Christmas!</span></span></div>
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Maryna Krasnozhonhttp://www.blogger.com/profile/00788110029208079483noreply@blogger.com0tag:blogger.com,1999:blog-5611737756583468736.post-14568239830183501342014-12-23T00:12:00.000+03:002014-12-23T00:12:32.719+03:00Ginger Molasses Cookies with Candied Orange Peels <div dir="ltr" style="text-align: left;" trbidi="on">
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Actually we celebrate Christmas on the 7 of January. But with all these crazy awesome Christmas preparations going on around, I've caught a Christmas spirit way earlier than I expected. Seriously, my Instagram feed is just screaming in my face about gingerbread men, candy canes and gift wrapping ideas! Anyway, it is already a holiday time (even thought it feels like spring outdoors! and I still have examinations until December 27!) . So, I can plunge into it without any feeling of guilt!</div>
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Every year I make gingerbread men to ornament a Christmas tree. But this year I felt like it became an obligation. Almost everyone I know has been asking me whether I am gonna make <i>my</i> gingerbread man! So, I decided to go for something new. And at the same time I wanted it to be a great holiday gift. I truly believe that a present, made with love and with your own hands, really values a lot (and not only because it is eatable!))) At least it is better to give a box of this awesomeness than an ordinary postcard.</div>
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Choosing a recipe I knew it must be gingery, but isn't it too simple? This is when candied orange peels appear. I am not that kind of show-off person, but these cookies are good. Too good. I can't get enough of them! For god's sake, you have to make them! </div>
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<span lang="EN-US"><span style="color: #45818e;">GINGER MOLASSES COOKIES with CANDIED ORANGE PEELS</span></span></div>
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<span lang="EN-US">makes 32
cookies<o:p></o:p></span></div>
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<span lang="EN-US"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><b>ingredients</b></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">2 cups
all purpose flour<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">2 tsp
baking soda<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1 tsp
ground cinnamon<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1 tsp ground ginger<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1/2 tsp
ground nutmeg<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1/2 tsp salt <o:p></o:p></span></div>
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<span lang="EN-US">1/2 cup
(120 grams) unsalted butter, room temperature<o:p></o:p></span></div>
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<span lang="EN-US">1 cup
sugar, plus more to garnish<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1/4 cup
molasses <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1 large
egg<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1 tsp
fresh ginger, finely minced<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1 tsp
orange zest<o:p></o:p></span></div>
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<span lang="EN-US">1/2
teaspoon pure vanilla extract<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1/3 cup
(60 grams) candied orange peels, cut into small particles <o:p></o:p></span></div>
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<span lang="EN-US"><b>instructions </b></span></div>
<div class="MsoNoSpacing">
</div>
<ol style="text-align: left;">
<li>Preheat
the oven to 375 F (180°C). Line two baking sheets with parchment paper.</li>
<li>In a
large bowl whisk flour, baking soda, cinnamon, ground ginger, ground nutmeg,
salt.</li>
<li>In a
bowl of the mixer beat butter and sugar.
Beat in molasses, egg, fresh ginger, orange zest, vanilla extract.</li>
<li>Mix in
gradually the flour mixture until fully incorporated. Cover and refrigerate for
1-2 hours (or you can leave overnight). </li>
<li>Form
from the dough 1-inch (2.5 cm) balls and roll each in granulated sugar. Place
on a lined baking sheet, placing cookies 2 inches (5cm) apart. Top with candied
orange peels, pressing them gently into the dough.</li>
<li>Bake for
8-10 minutes. The cookies should have crinkles and look slightly under baked,
with a raw centre.</li>
<li>The cookies will keep up to a week. The spicy flavour will come out even more overnight. </li>
</ol>
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- Xo Xo</div>
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Maryna Krasnozhonhttp://www.blogger.com/profile/00788110029208079483noreply@blogger.com0tag:blogger.com,1999:blog-5611737756583468736.post-49212568213114805242014-12-19T00:49:00.001+03:002015-02-19T13:35:35.009+03:00Chocolate & Espresso B-Day Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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Am I the only one so excited about every new cake I make? I always say that exactly this particular cake is the best I have ever made! There is something magical about making a cake. First of all, cakes are beautiful. Secondly, you never know exactly whether it all will go right. Sometimes it just doesn't work (especially on the stage of making a frosting - I own that frostings are my weak point). But the most thrilling part is assembling. Actually, I never know how my cake will look like. I can picture every detail in my head and live with it for a week. But when the time comes and I begin layering the cake, usually I end up with something completely different. Isn't it magic? Magic of creation.</div>
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To tell the truth, when I started this blog, I didn't think it will become a <i>cake</i> blog. The point is that food must be tempting. And at the very beginning my skills in decorating cakes were far from being perfect. But after each new cake I've got a taste for it. Making cakes has become my addiction. I want to make more and more cakes.!! Because they are so beautiful. Beauty created with <i>my own hands</i>! Also I have noticed one interesting rule. When I put my heart and soul into the cake, it always turns out great.<br />
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Like this one I made for my father's birthday.Usually I rack my brain choosing a cake recipe. This time I didn't have to. It was destiny.The recipe is from <a href="http://www.call-me-cupcake.blogspot.com/" target="_blank">Linda Lomelino's</a> first book (I have shared on my instagram that I've finally received a <a href="http://instagram.com/p/wYtxmdrv8z/?modal=true" target="_blank">copy of her book</a> , a copy of an amazing book with 27 amazing cakes!). This cake has one of the first noticed my attention. And when Linda advised exactly this one, I had no doubts!</div>
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Besides, my father can't stand up against anything chocolate. </div>
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<i>Notes</i><br />
1. Linda recommends using salted butter in this recipe for both cake layers and frosting, while a combination of chocolate and salty flavors is already the classics (at least for me, as you could have noticed already). I always add a pinch of salt into any cake batter (if use unsalted butter), because salt help sugar to react more intense with other ingredients. But if you don't like salty notes in chocolate frosting, you can totally leave it out in .<br />
2. To make this cake I've used only one 6-inch pan (don't have time to buy the second one...it might be a good Christmas present for myself!:) ). I have just divided the batter in two batches(450 ml each) and baked the layers one after another.<br />
3. This is an important one! In the book Linda says to bake cake layers for 30 -35 minutes at the temperature of 350 F (180°C). After 30 minutes of baking I still had completely uncooked batter. I had to bake each batch for 60 minutes. Maybe it is my oven, or my pan (it remains a secret for me). So, be very patient and after 30 minuter check the layers with a toothpick, if it comes out clean - perfect. If not, continue baking until the cake is ready.<br />
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<span style="color: #45818e;"><i>Chocolate and Espresso B-Day Cake</i></span><br />
makes one 6-inch (15 cm) 4-layer cake<br />
slightly adapted from <a href="http://call-me-cupcake.blogspot.com.au/p/my-book.html#.VJCqwyusUg0" target="_blank">Lomelino's Cake</a> by Linda Lomelino<br />
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<b>for the cake</b><br />
75 g salted butter, melted and cooled to room temperature (see Notes)<br />
2 cups flour<br />
2/3 cup cocoa powder<br />
1 1/2 tsp baking powder<br />
1 2/3 cups granulated sugar<br />
2 medium eggs<br />
1/4 cup + 2 tbsp milk<br />
2/3 cup espresso or boiling water<br />
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<b>for chocolate and espresso frosting</b><br />
200 g dark (70%) chocolate<br />
320 g salted butter, room temperature (see Notes)<br />
1 1/2 cup confectioners' sugar<br />
2/3 cup cocoa powder<br />
1/2 tsp vanilla extract<br />
4 tbsp espresso (or whipping cream, for a milder flavor)<br />
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<i>To make the cake</i><br />
<ol style="text-align: left;">
<li>Preheat the oven to 350 F (180°C)</li>
<li>Butter and dust with cocoa powder two 6-inch cake pans (see Notes).</li>
<li>Sift together in a large bowl all dry ingredients, beat in eggs, milk, coffee and butter.</li>
<li>Divide the batter between two prepared pans.</li>
<li>Bake for 30-35 minutes (see Notes!)</li>
<li>Let cool for 15 minutes in the pans, unmold onto the wire rack and let cool completely before assembling.</li>
</ol>
<i>To make chocolate and espresso frosting</i><br />
<ol style="text-align: left;">
<li>Melt the chocolate on in a double boiler (see Notes) and let cool to room temperature.</li>
<li>Beat the butter until light and creamy, add confectioners' sugar and cocoa powder in small batches, beating well after each.</li>
<li>Mix in melted chocolate and vanilla extract.</li>
<li>Add gradually espresso or whipping cream and beat until the frosting is smooth (about 2 minutes).</li>
</ol>
<i>To assemble</i><br />
<ol style="text-align: left;">
<li>If the top of the layers is rounded, even it out with the knife. Then cut each layer in half so that you have four cake layers.</li>
<li>Fill the cake with chocolate and espresso frosting, leaving some to cover the cake.</li>
<li>Make a crumb coat and refrigerate the cake for 20 minutes. After the cake has chilled, spread the remaining frosting around the cake.</li>
</ol>
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- Xo xo.</div>
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Maryna Krasnozhonhttp://www.blogger.com/profile/00788110029208079483noreply@blogger.com0tag:blogger.com,1999:blog-5611737756583468736.post-13338199750203288742014-11-24T00:19:00.000+03:002014-11-24T00:35:19.044+03:00Lemon Cupcakes with Blueberry Buttercream<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>Number 1</i>. I haven't been posting for a while. But I am still here, I am still crazy about super sweet pastry and I've missed baking so much! You have NO idea <i>how much</i>. It has been nearly half a year since I've started this blog. And as a result I've become really addicted to baking. Even when I have no time at all and I have lots of other things to do (like two midyear examinations in two different universities), I still think about cakes, buns and something else sweet. </div>
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<i>Number 2</i>. The next few weeks (until holidays) I also won't be physically able to bake. Because sun goes down at 4 p.m. and at this time I only finish my studies at universit<i><b>ies</b>. </i>And as all of you know, no daylight - no photography. You will ask : what about weekends? Sorry guys, I attend university <i>every single day, </i>7 days a week. Am I frustrated? Oh no! I am furious (addicted to baking, remember?). But there is nothing I can do. So the only thing left is just to accept my fate...and to get through this last couple of weeks....because holidays are coming!</div>
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<i>Number 3</i>. We have little by little come to my beloved topic. Winter Holidays. Yes, I am already in Christmas mood!!! Hooray! Today was <a href="http://instagram.com/p/vvbIb4Lv46/?modal=true" target="_blank">the first snow</a>.! I can't wait to get out for Christmas shopping. Oh, it is better not to think about that, it distracts my attention ;).</div>
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<i>Number 4</i>. Just one more Christmas thing - have you seen this <a href="http://instagram.com/p/vvwjMuLv8w/?modal=true" target="_blank">gingerbreab man</a>.? He blows my mind...has blown, to be exact. The sweetest man ever. I am thinking of creating my own sweet army of gingerbread men !))</div>
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<i>Number 5</i>. Small tip: always write down recipes. I've made these Lemon Cupcakes with Blueberry Buttercream some time ago. The recipe is lost somewhere in my mind. Sorry...today I share only sweet memories. Maybe one day I will remember. I will let you know then)</div>
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<i>Number 6.</i> Be happy. Smile more often. Eat cupcake. Exactly in this order)</div>
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-XoXo </div>
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Maryna Krasnozhonhttp://www.blogger.com/profile/00788110029208079483noreply@blogger.com0tag:blogger.com,1999:blog-5611737756583468736.post-67449283901847987602014-11-08T17:50:00.000+03:002014-11-08T18:17:16.704+03:00Chocolate Chip Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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I have to confess. <br />
Never. <br />
I have <i>never</i> in my life made chocolate chip cookies!!<br />
The easiest recipe you could only imagine, chocolate chip cookies are something that even child can make. I'd say that these cookies are what children learn to bake in the first place. And now it is my turn.<br />
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Not so long ago I've got in the mail Izy's <a href="http://www.topwithcinnamon.com/2014/08/top-with-cinnamon-the-cookbook.html" target="_blank">Top With Cinnamon Cookbook</a>. I've been waiting for this book since summer, but it was delivered to me only the end of October. A month later than to the USA and UK readers. And actually yeah, I felt a little bit envy that most of the bloggers have already cooked from it! I was looking through their posts and was dying to just hold it in my arms, let alone baking. You can have a look at these amazing posts by <a href="http://tworedbowls.com/2014/10/14/double-chocolate-muffins/" target="_blank">Two Red Bowl</a>, <a href="http://tworedbowls.com/2014/10/14/double-chocolate-muffins/" target="_blank">My Name is Yeh</a> and <a href="http://thevanillabeanblog.com/2014/10/izys-swedish-chocolate-cake.html" target="_blank">The Vanilla Bean Blog</a> .<br />
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In case you don't know (but...hey, is it possible not to know Izy by now?..she is famous!) <a href="http://www.topwithcinnamon.com/" target="_blank">Izy</a> was only 18, when she wrote her book. Isn't it exiting? I do not know how she managed to handle blog, school attendance and writing a book at the same time, but she did it. And she did it brilliantly!<br />
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A lot of great things were said about Izy's book and I am no exception. You won't find there obscure, difficult to understand recipes. Quite the contrary, she wrote her book simply and very popular. No fancy ingredients or intricate techniques. By the way, aside from cookies, buns and cakes you'll also find in the book two chapters devoted to sides and mains. Plus Izy completed the book with a very useful How To chapter, where she shared the most essential basics, knowing which you will be able to create your own recipes. For example, a lot of basic dough recipes, salted caramel sauce or almond butter. <br />
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To tell the truth, when I took a book for a first time, I was totally absorbed with it. And I couldn't choose what to begin with. I wanted to cook every single recipe. But last week I was really short of time. Remember I mentioned about <a href="http://thisisasweetblog.blogspot.com/2014/10/pumpkin-cake-with-mascarpone-frosting.html" target="_blank">The Universal Declaration of Human Rights</a>, which I had to learn by heart in Ukrainian and German? So, you can congratulate me now! I received an excellent grade. However I wasn't terrifically happy about it - I was exhausted and moreover I caught a cold. All these made me feel like I am more dead than alive.<br />
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So I fixed upon the easy recipe, that I wouldn't make a mess of. Izy called it BEST (and the most kick-ass) Chocolate Chip Cookies. And they are indeed BEST! Though I've never made one myself, but I tasted a lot of them. And I can with certainty declare that these cookies <i>are</i> best. What I like most about them is that they are topped with sea salt...and ,gosh, you have no idea how much I like this combination. I've once made <a href="http://thisisasweetblog.blogspot.com/2014/07/hot-chocolate-with-salted-whipped-cream.html" target="_blank">Hot Chocolate with Salted Whipped Cream</a> and since then I am fully and totally in love with the "chemistry" of dark chocolate and sea salt.<br />
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<b>Notes</b><br />
<ul style="text-align: left;">
<li>Izy recommends adding a little of basil flavor to the cookies, but your certainly can leave that out. Since I am sick with a cold and I didn't want to go out in that damp and heavy fog to buy only basil leaves, I decided that the cookies would be great as they are. </li>
<li>If you want to use basil, melt the butter with 4 tbsp fresh basil leaves as it is said in the recipe, let cool for the minutes and then strain through the sieve to take out the basil.</li>
<li>Izy says the recipe makes 16 large cookies, but I had only 10. I don't know, maybe my "large" is slightly different. I used an ice cream scoop to form the cookies.</li>
<li>You can make and form the dough and then refrigerate it for up to a week. It will give a more tender texture and richer flavour. </li>
<li>I prefer cookies warm, so I put them in microwave for half a minute before serving. </li>
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<i><br /></i>
<i>Best Chocolate Chip Cookies</i></div>
<div>
makes 10 very large -16 large cookies</div>
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<i><b>Ingredients</b></i><br />
140 g unsalted butter<br />
1 tbsp vanilla extract<br />
125 g all-purpose flour<br />
85 g whole-wheat flour<br />
3/4 tsp baking powder<br />
3/4 tsp baking soda<br />
1/2 tsp sea salt, plus more for sprinkling<br />
110 g granulated sugar<br />
140 g light brown sugar<br />
1 egg<br />
200 g dark chocolate, chopped<br />
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<i><b>Directios</b></i><br />
See notes above, if you want to add basil flavor. In a saucepan melt the butter until it becomes fluffy and and smells nutty, stir in vanilla extract and set aside to cool for 10 minutes.<br />
<br />
In a large bowl mix all dry ingredients - flour, baking powder and baking soda, salt, sugar. Pour in the butter and mix until it looks crumbly. Mix in one egg, then add chopped chocolate and stir until incorporated.<br />
<br />
Form 10-16 equal balls (I used an ice cream scoop) and place them on a lined baking tray. Make sure the cookies are 7.5 cm (3-inches) apart, since they are going to spread out in the oven. Cover with a cling film and put in the fridge to rest for 1 hour (or up to a week - see notes above).<br />
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Preheat oven to 200 C (400 F).<br />
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Sprinkle cookies with sea salt. Bake for 8-12 minutes. Let cool on a baking tray for 5 minutes, than transfer on a wire wrack.<br />
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-Xo xO</div>
Maryna Krasnozhonhttp://www.blogger.com/profile/00788110029208079483noreply@blogger.com0tag:blogger.com,1999:blog-5611737756583468736.post-64878066240096917692014-10-20T18:03:00.006+03:002014-12-17T00:34:02.674+03:00Pumpkin Cake with Mascarpone Frosting & Chocolate Ganache<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222; text-align: start;">Where are my 36 hours a day?! It is unfair! Because I am literally short of time. As were promised in <a href="http://thisisasweetblog.blogspot.com/2014/10/whole-wheet-banana-chocolate-chip.html" target="_blank">my last post</a>, this Sunday was devoted for pumpkin baking. But I just hadn't have any chance to make up a few sentences and to edit the photos. And right now instead of learning by heart the Universal </span></span><span style="background-color: white; color: #222222; text-align: left;">declaration</span><span style="background-color: white; color: #222222; font-family: inherit; text-align: start;"> of human rights in both German and Ukrainian languages (can you only imagine that? crazy, right?!), I am writing about this cake. Pumpkin cake with Mascarpone frosting and Chocolate Ganache. And you know why am I so irresponsible? Because I can't wait any second longer to share the recipe for this cake with you, guys!!! When I told you that <a href="http://thisisasweetblog.blogspot.com/2014/10/citrus-carrot-cake-with-cream-cheese.html" target="_blank">this cake</a> was the best I ever made, I was so wrong! Without doubt Pumpkin cake steals the show.!</span></div>
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<span style="text-align: left;"><span style="background-color: white; color: #222222;">It was the first time I used pumpkin purée in baking. And to say that I am amazed is to say nothing! I didn't expect it would turn out <i>so</i> good! Because the cake uses </span></span><span style="background-color: white; color: #222222; text-align: left;">pumpkin purée,</span><span style="background-color: white; color: #222222; font-family: inherit; text-align: start;"> its texture is moist and the thickness of the cake layers doesn't make it hearty. A hint of cinnamon and spices go with pumpkin just perfect ! And if you are not a big pumpkin fan - don't worry, it doesn't have that distinct pumpkin flavor, in the baked batter there is only a sweetness left. And I can not say a couple of words about mascarpone frosting. Really, it is my favourite - light and reasonably sweet. Together they make a heavenly combination for a perfect cake. </span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222; text-align: start;">To sum up - this pumpkin cake will be the best choice for autumn season. It is cosy and homey for a family evening and appropriate enough to any kind of celebration.</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222; text-align: start;">You enjoy, and I will shake myself together to learn <a href="http://www.un.org/en/documents/udhr/" target="_blank">this stupid Declaration</a>. Wish me luck. Oh, sorry...first I am gonna have my piece of cake)</span></span></div>
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<span style="color: #134f5c; font-size: large;"><i>Pumpkin Cake </i></span></div>
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<i><span style="color: #134f5c;">with Mascarpone Frosting & Chocolate Ganache</span></i></div>
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makes 8 inch (20 cm) cake</div>
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<b>for the cake</b></div>
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2 and 1/2 cup sugar</div>
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1 and 1/2 cup vegetable oil</div>
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4 big eggs</div>
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1 tsp vanilla extract</div>
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3 cups all-purpose flour</div>
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1 tsp baking soda</div>
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1 tsp baking powder</div>
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1/2 tsp ground ginger</div>
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2 tsp cinnamon</div>
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1/2 tsp salt</div>
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2 cups (one 15 oz can) pumpkin <span style="background-color: white; color: #222222; text-align: left;">purée</span></div>
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<span style="color: #222222;"><span style="background-color: white;"><b>for mascarpone frosting</b></span></span></div>
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<span style="color: #222222;"><span style="background-color: white;">250 g mascarpone, room temperature</span></span></div>
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<span style="color: #222222;"><span style="background-color: white;">2 tbsp butter, room temperature</span></span></div>
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<span style="color: #222222;"><span style="background-color: white;">3-5 tbsp powdered sugar (to your taste)</span></span></div>
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<span style="color: #222222;"><span style="background-color: white;">1/4 cup + 1 tbsp (70 ml ) heavy whipping cream</span></span></div>
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<span style="color: #222222;"><span style="background-color: white;"><b>for chocolate ganache</b></span></span></div>
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<span style="color: #222222;"><span style="background-color: white;">100 g semisweet or dark chocolate, chopped </span></span></div>
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<span style="color: #222222;"><span style="background-color: white;">1/4 cup heavy cream</span></span></div>
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<span style="color: #222222;"><span style="background-color: white;"><i>To make the cake</i></span></span></div>
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<span style="color: #222222;"><span style="background-color: white;">1. Preheat the oven to 350 F (180 C).</span></span></div>
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<span style="color: #222222;"><span style="background-color: white;">2. Butter and lightly flour three 8 inch cake pans.</span></span></div>
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3. In a bowl of the stand mixer (or hand mixer) whisk sugar and oil for a few minuter, add eggs, one at a time. Mix in pumpkin <span style="background-color: white; color: #222222;">purée until well combined.</span></div>
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4. In a separate bowl combine all the dry ingredients.</div>
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5. Slowly, in a few batches, add dry mixture into the wet mixture. Mix well.</div>
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6. Dived the batter between 3 pans, bake for 45-50 minutes, or until the toothpick comes out clean.</div>
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7.<span style="background-color: white; font-family: Cardo; line-height: 21.5599994659424px; text-align: justify;">Let cool in a pan for 20 minutes, than invert onto the wire rack and let cool completely before decorating</span><span style="background-color: white; color: #4c4c4c; font-family: Cardo; font-size: 15px; line-height: 21.5599994659424px; text-align: justify;">.</span></div>
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<i>To make the mascarpone frosting</i></div>
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1. Beat together mascarpone and butter for a few minutes, until cream. </div>
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2.Add in powdered sugar and beat for a couple more minutes. </div>
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3. Add the heavy cream whip until desired consistency (you don't want it to be runny) </div>
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<i>To make the ganache</i></div>
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1. Add chopped chocolate to a bowl</div>
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2. Heat heavy cream until it starts to bubble around the edges (but not boiling)</div>
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3. Pour hot cream over the chocolate and leave for 30 seconds. Then stir until the chocolate completely melts.</div>
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<i>To assemble</i></div>
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1. Level the cake layers with a serrated knife.</div>
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2. Put the first cake layer on a serving plate. Spread 1/2 of the mascarpone frosting.</div>
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3. Put the second layer and the other 1/2 of the frosting.</div>
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4. Pour chocolate ganache on top.</div>
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<i>Xo Xo!</i></div>
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Maryna Krasnozhonhttp://www.blogger.com/profile/00788110029208079483noreply@blogger.com0tag:blogger.com,1999:blog-5611737756583468736.post-67993409966731864222014-10-13T22:50:00.000+03:002014-10-13T23:36:57.436+03:00Whole Wheat Banana Chocolate Chip Muffins with Walnut Crumble Topping<div dir="ltr" style="text-align: left;" trbidi="on">
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I' ve been planing the whole week to bake some pumpkin pie, cheesecake, scones, bread...it is a pumpkin season still. I fell asleep and woke up with thousands ideas in my head. I even had some sketches of the future photos. But this weekend everything changed abruptly. My parents decided to visit grandparents. And since my granny has a rather impressive garden with a not less impressive butternut squash harvest, I thought it would be way better to use a homegrown pumpkin instead of a store-bought.... So, my excuses, but the pumpkin post is going to come into the world only in a week. Nevertheless, this week I have something really special.</div>
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As you can see all my plans failed (it is better to say are <i>postponed</i>) . So I had to make up something very quickly. And the only thing that straightway came to my mind were these muffins. These awesome, beloved in my family <i>Whole Wheat</i> <i>Banana Chocolate Chip Muffins with Walnut Crumble Topping.</i></div>
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These muffins are special to me, because my passion for cooking begins from them. Of course, I had attempts to baked before - apple pie was my all-time-best favourite back than, and my parents had to eat it almost every week! Also I was into making crepes - and I am still good at it (I think a crepe cake is somewhere around the corner). But back to our banana muffins - I am not sure about how many years ago it happened, but I remember they were the first thing to bake in my new muffin pan. I've made them over and over again. The recipe seems to be carved in my mind already. I know it by heart. I am sure that there will never be any unpleasant surprises with these cuties, and what is more - since I've made them times without number, I can 200% assure you that they are delicious! </div>
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So when I have an urgent need to make a quick and easy dessert,or I am out of inspiration and fresh ideas, I always know exactly what to do. Mix dry ingredients, mix wet ingredients, combine, bake, enjoy. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_hoBV7IbleL8S68RQgaoo5MBwvcUHRxY7p1gy0Yb0Vb03Px-V710HZhDDJ8MxQ6XHJsxSAEwXXrjzewjNTmQA0ug5x7xDIwILu4t-xU4_Gr6OKU9JWm2xMLKBy92_I2J3Xj_7ICACdB50/s1600/IMG_8406.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_hoBV7IbleL8S68RQgaoo5MBwvcUHRxY7p1gy0Yb0Vb03Px-V710HZhDDJ8MxQ6XHJsxSAEwXXrjzewjNTmQA0ug5x7xDIwILu4t-xU4_Gr6OKU9JWm2xMLKBy92_I2J3Xj_7ICACdB50/s1600/IMG_8406.jpg" /></a></div>
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I don't remember where I found the original recipe, however this one is a variation of mine. Originally the recipe didn't contain crumble topping (I think I didn't know than what crumble is))). And also instead of chocolate chips it called for walnuts or pecans. In addition I replaced partially all-purpose flour with whole wheat. So make it however you like.</div>
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<span style="color: #134f5c;"><span style="font-size: large;">Whole Wheat Banana Chocolate Chip Muffins</span> </span></div>
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<i><span style="color: #134f5c;">with Walnut Crumble Topping</span></i></div>
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makes 12 standard muffins</div>
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<b>for muffins</b></div>
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130 g all-purpose flour</div>
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100 g whole wheat flour</div>
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100 g sugar</div>
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3/4 tsp baking soda</div>
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3/4 tsp baking powder</div>
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1/4 tsp salt</div>
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1 tsp cinnamon</div>
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2 eggs</div>
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100 g butter, melted, cooled</div>
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3 very ripe bananas, mashed</div>
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1 tsp vanilla extract</div>
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100 g dark chocolate, copped (or chocolate chips)</div>
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<b>for walnut crumble topping</b></div>
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50 g walnuts</div>
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40 g brown sugar</div>
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30 g whole wheat flour</div>
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1 tsp cinnamon</div>
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25 g cold butter</div>
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<i>Walnut Crumble Topping</i></div>
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Start with the crumble topping. Combine ingredients for crumble topping in a food processor until a mixture resembles crumbs. </div>
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<br /></div>
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<i>Whole Wheat Banana Chocolate Chip Muffins</i></div>
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Preheat the oven to 180 C (350 F). Line muffin pans with paper liner.</div>
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In a large bowl combine flour, sugar, baking soda, baking powder, salt, cinnamon.</div>
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In another bowl combine mashed bananas, eggs and vanilla extract.</div>
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Add wet mixture to dry mixture and mix gently just until combined. Add 3/4 chocolate chips to the batter and stir until incorporated (you do not want to over mix the batter!).</div>
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Now spoon the batter into prepared muffin tins, sprinkle crumble topping and 1/4 chocolate chips on top.</div>
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Bake for 20-25 minutes or until a toothpick comes out clean. Let slightly cool for 10 minutes in a pan and than remove from the pan.</div>
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<b>XoXo!</b></div>
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Maryna Krasnozhonhttp://www.blogger.com/profile/00788110029208079483noreply@blogger.com0tag:blogger.com,1999:blog-5611737756583468736.post-53752576053715216392014-10-04T14:04:00.009+03:002014-10-20T22:38:16.776+03:00Citrus Carrot Cake with Cream Cheese Frosting and Candied Oranges {the best ever cake}<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit; text-align: justify;">I like to get presents. Who doesn't? But I like to give presents more. I think a gift can tell about the person even more that his/her deeds. Present is a mirror of relationships, it shows the attitude and reveals the feelings. It doesn't matter what the price is. Some gifts are priceless and cost nothing, as much as there are costly and fancy presents, that do not mean anything and have no special significance. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg775oKZk4wIJakPY4xk4mAi3YOT69ZuFU4knx26HGB_a61rE7_JZaOvx2FAsinF5SPQAWXavJ3He5QEK9piyfQpIC_-VCU8Jo7N-vXG2rC8gPWIg0xj_0mgVUIHfyKerArkqw621QbEeCp/s1600/IMG_8069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Citrus Carrot Cake with Cream Cheese Frosting and Candied Oranges {the best ever cake} thisisasweetblog.blogspot.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg775oKZk4wIJakPY4xk4mAi3YOT69ZuFU4knx26HGB_a61rE7_JZaOvx2FAsinF5SPQAWXavJ3He5QEK9piyfQpIC_-VCU8Jo7N-vXG2rC8gPWIg0xj_0mgVUIHfyKerArkqw621QbEeCp/s1600/IMG_8069.jpg" title="" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdoXia7UT5WDJ50guytPfo7lsBwIdQ4uozW563gLHgzEQ2VkmpAl7eYLZYLvp_sIdAPPTc0Wer4S0IIjUolkQTA7EHNRjKHnjuzvieU1Uc_CamId3KU1wL0DgJlOBoedCllU-4a4PfJiIl/s1600/IMG_8167.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Citrus Carrot Cake with Cream Cheese Frosting and Candied Oranges {the best ever cake} thisisasweetblog.blogspot.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdoXia7UT5WDJ50guytPfo7lsBwIdQ4uozW563gLHgzEQ2VkmpAl7eYLZYLvp_sIdAPPTc0Wer4S0IIjUolkQTA7EHNRjKHnjuzvieU1Uc_CamId3KU1wL0DgJlOBoedCllU-4a4PfJiIl/s1600/IMG_8167.jpg" title="" /></a></div>
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<span style="font-family: inherit;">I strongly believe, it is all about the attitude. When looking for a present, first of all I try to change places with the present-taker, to think what he/she would really like to get. And sometimes it can be a difficult task! Especially when you know the person for ages, it seems that all conceivable and inconceivable presents had been made. However every year presents from such people become more dear. How is that possible? The more close the person is, the more valuable is the present. If you give a little piece of yourself with the present, it will never be left unnoticeable!</span></div>
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<span style="font-family: inherit;">I am lucky. My family and dearest friends have always amazed me ! Not even with the presents, but with their presentations. They can always make me feel special, create a little fairy tail . Heap of balloons, confetti and happy birthday party banners all over the apartment. Hidden present, that I was to find in a hanging <a href="http://www.amazon.com/Party-Partners-Design-Honeycomb-Decoration/dp/B00D1I6JRQ/ref=pd_sim_t_39?ie=UTF8&refRID=18A0H4CDPGBYFFE7P9VW" target="_blank">honeycomb</a> in a doorway of my room. The real present is when one lends soul to make it. </span></div>
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<span style="font-family: inherit;">So, why did I start that talk about presents? The other day my mom had birthday, and this year I wanted to make it especial. I feel that as I grow up , my relationship with mom changes. She becomes more like a friend, best friend. I wish everyone to have such a relationship with mom as I have, really. She is my everything. Now I realize, that she would give everything to me, and I wanted to show her all my love in this cake. And I think this is the best cake I ever made. Because it is for the dearest person in this world. Happy Birthday, mom!</span><br />
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<b><span lang="EN-US" style="background: white;"><span style="font-family: inherit;">Notes<o:p></o:p></span></span></b></div>
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<ul>
<li style="text-align: justify;"><span style="font-family: inherit;">I for the first time I replaced
part of the oil with apple sauce in the cake batter. And I have to say it makes
such a difference! Really, cake texture </span><i style="font-family: inherit;">is</i><span style="font-family: inherit;">
lighter. And what is more important, you cut half of the fats. Actually, any
fat can be substituted in most of the recipes with apple sauce</span><span style="font-family: inherit;"> </span><span style="font-family: inherit;">in ratio 1:1 (e.g. 100 ml oil = 100 ml apple
sauce, 200 ml butter = 200 ml apple sauce). But remember, that you can not
exclude fat completely.</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Curd recipe makes around 400 ml. For the
cake you don’t need that much. And actually, if you don’t have much time, you
can leave it out from the cake. But in case you skip this step, I’ll cry for
you, because curd adds very refreshing flavor and brings the whole cake
together. But it is up to you, I don’t insist.</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Curd can be stored in a fridge for
up to 2 weeks or even frozen. There are so many options where it can be used.
Lots of pastries, as a topping for pancakes, scones, buns, crepes, ice cream,
yogurt…shall I continue? Actually, you can serve this cake with it! It won’t stay too long in your fridge.</span></li>
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<span style="color: #134f5c; font-size: large;"><i>Citrus Carrot Cake </i></span></div>
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<b><span style="color: #134f5c;"><i>with Cream Cheese Frosting and Candied Oranges</i></span> </b></div>
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<i>makes 3-layer 8-inch cake</i></div>
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<b><span lang="EN-US" style="background: white;"><span style="font-family: inherit;">for the cake<o:p></o:p></span></span></b></div>
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<span lang="EN-US"><span style="font-family: inherit;">300 g (1 1/2 cup) sugar<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">180 ml (3/4 cup) vegetable oil<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">4 big eggs<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">2 tsp vanilla extract<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">250 g (2 cups) flour<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">2 tsp baking powder<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">2 tsp baking soda<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">1 tsp salt<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">1 tsp cinnamon<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">150 ml (2/3 cup) apple sauce<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">300 g carrot, finely grated<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">100 g (1 cup) walnuts, finely
chopped <o:p></o:p></span></span></div>
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<b><span lang="EN-US"><span style="font-family: inherit;">for citrus curd
<o:p></o:p></span></span></b></div>
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<span lang="EN-US"><span style="font-family: inherit;">½ cup freshly squeezed orange juice<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">2 tbsp freshly squeezed lemon juice<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">½ cup sugar<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">3 eggs<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">30g butter</span></span><br />
<span lang="EN-US"><span style="font-family: inherit;"><br /></span></span></div>
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<b style="font-family: inherit;"><span lang="EN-US">for
candied oranges</span></b><br />
<span style="font-family: inherit;">1 1/2 cups water</span><br />
<span style="font-family: inherit;">1/2 cup sugar</span><br />
<span style="font-family: inherit;">1 large navel orange, thinly sliced</span><br />
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<strong style="font-family: inherit;"><span lang="EN-US" style="border: 1pt none windowtext; padding: 0cm;">for cream cheese
frosting</span></strong><br />
<span style="font-family: inherit;">175 g butter, softened</span><br />
<span style="font-family: inherit;">175 g cream cheese, cold</span><br />
<span style="font-family: inherit;">200 g powdered sugar</span><br />
<span style="font-family: inherit;">1 whole vanilla bean, split
lengthwise and seeds removed</span></div>
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<span lang="EN-US"><span style="font-family: inherit;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"></span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3n34A6FSVN1wIPmBF8DSKiALQKTb5inF3tru9iLUwWX7WedCZbEg_basiQP9hCx3K4QbPGhD_5jGSd83opSB6OlJmCyoiyJmVT1JXbgd__TcQEWsqf3jtcI63MH3ddJdTRbwSJegCD17/s1600/IMG_8232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Citrus Carrot Cake with Cream Cheese Frosting and Candied Oranges {the best ever cake} thisisasweetblog.blogspot.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3n34A6FSVN1wIPmBF8DSKiALQKTb5inF3tru9iLUwWX7WedCZbEg_basiQP9hCx3K4QbPGhD_5jGSd83opSB6OlJmCyoiyJmVT1JXbgd__TcQEWsqf3jtcI63MH3ddJdTRbwSJegCD17/s1600/IMG_8232.jpg" title="" /></a></div>
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<span lang="EN-US"><span style="font-family: inherit;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"></span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3tg6ztOtb2Z00s0HDREbDK9Tk0vEWk42_cObSkLbDh2pHjgBTLCyN7nrkNk9j0ZirmGHnsPP6Fj-7jz86BIw8s_u_HZdMsK6Ihk2g821Uw1xHoubBHZAZ2oGDsm_j31vc-0HsDXPfpP0Z/s1600/IMG_8202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Citrus Carrot Cake with Cream Cheese Frosting and Candied Oranges {the best ever cake} thisisasweetblog.blogspot.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3tg6ztOtb2Z00s0HDREbDK9Tk0vEWk42_cObSkLbDh2pHjgBTLCyN7nrkNk9j0ZirmGHnsPP6Fj-7jz86BIw8s_u_HZdMsK6Ihk2g821Uw1xHoubBHZAZ2oGDsm_j31vc-0HsDXPfpP0Z/s1600/IMG_8202.jpg" title="" /></a></div>
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<span lang="EN-US"><span style="font-family: inherit;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br /></span></span></span></div>
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<span lang="EN-US"><i>To make the cake</i></span></div>
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<span lang="EN-US">Preheat oven to <span style="background: white; letter-spacing: 0.75pt;">350F (175°C)</span>. Butter and dust with flour three 8-inch (21 cm) round pans. Tap out the excess flour and line each pan with baking paper.<o:p></o:p></span></div>
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<span lang="EN-US">Beat sugar and oil with a hand of stand mixer. Beat in eggs, one at a time.<o:p></o:p></span></div>
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<span lang="EN-US">In a separate bowl combine flour, baking powder, baking soda, salt and cinnamon. Sift into the batter and mix until combined. Mix in apple sauce, carrot and walnuts.<o:p></o:p></span></div>
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<span lang="EN-US">Dived batter between the pans. Bake for 45 minutes, or until toothpick comes out clean. Let cool in a pan for 20 minutes, than invert onto the wire rack and let cool completely before decorating.</span></div>
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<span lang="EN-US"><span style="font-family: inherit;"><i>To make citrus curd</i></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">Mix eggs and sugar in a large bowl, just until combined. Heat juice in a saucepan on a medium-high heat, but do not bring to a boil. In a steady stream pour juice in the sugar-eggs mixture, constantly stirring, to prevent it from curdling. Pour in a saucepan and return on a medium-high heat. Cook until curd becomes thick, about 5 minutes. Remove from heat, add butter and stir well, until the butter is dissolved completely. Pour into the jar. Store in the fridge up to a 2 weeks. </span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;"><span lang="EN-US" style="background-color: white;"><i>To male candied oranges</i></span></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;"><span lang="EN-US" style="background-color: white;">In a large skillet bring water and sugar to the boil. Add the orange slices and simmer over medium heat, turning occasionally, until the liquid is reduced to a thin syrup and the oranges are soft, about 20 minutes.</span><span style="background-color: white;"> </span><span lang="EN-US" style="background-color: white;">Let cool on a wire rack lined with parchment paper<i>. </i></span></span></span></div>
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<span style="background-color: white;"><i>To make cream cheese frosting</i></span></div>
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<span style="background-color: white;">Beat butter until pale, about 2 minutes. Add powdered sugar in two batches, mixing well after each, and continue beating until frosting is very pale and fluffy, about 3-5 minutes. Add cream cheese and beat until just smooth. Add vanilla bean seeds and mix until thoroughly combined.</span></div>
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<span lang="EN-US"><span style="font-family: inherit;"><span style="font-family: inherit;"><i>To assemble the cake</i></span><b><o:p></o:p></b></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">If cake layers are domed, cut the tops with a serrated knife. Put the
first cake layer on a serving plate or cake stand. Spread a thin layer of
citrus curd (~3 tsp), than spread a layer of cream cheese frosting. Repeat the
same steps with the two other cake layers,
but on the top layer use only cream cheese frosting. You have to end up with 2 curd layers and 3
cream cheese layers. Spread the
remaining cream cheese frosting thinly all over the cake to make a crumb coat.
Put in the fridge for 15-20 minutes to set. Decorate with candied oranges.
Serve with citrus curd if desired.<o:p></o:p></span></span><br />
<span lang="EN-US"><span style="font-family: inherit;"><br /></span></span>
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Maryna Krasnozhonhttp://www.blogger.com/profile/00788110029208079483noreply@blogger.com0