tag:blogger.com,1999:blog-52135888210015004432024-02-20T02:24:20.232-08:00Being the Secret IngredientThe follies, failures and findings of a culinary-school dropout. morgan crummhttp://www.blogger.com/profile/07844840350497738119noreply@blogger.comBlogger179125tag:blogger.com,1999:blog-5213588821001500443.post-65867940517901878582015-12-15T14:06:00.000-08:002015-12-15T14:06:30.085-08:00Favorite Holiday Recipes<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://beingthesecretingredient.blogspot.com/2012/12/apple-butter-poptarts-with-maple-glaze.html" target="_blank">Apple Butter Poptarts</a></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://beingthesecretingredient.blogspot.com/2012/12/biscoli.html" target="_blank">Biscoli</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeOJ8H_l5fRXAi4ktb6SPfzn5aw3zqEluRxcwbC5_WziZbBnu9seCxEyyPTGMMkAnjytJFmuA4ThQ9qvVC2WltdF6hSrhGXzjpz2iPWyXgmq99jLWZl5VegivgGUw0VVkrvl1dBvmhyVAh/s1600/+ff+cover.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeOJ8H_l5fRXAi4ktb6SPfzn5aw3zqEluRxcwbC5_WziZbBnu9seCxEyyPTGMMkAnjytJFmuA4ThQ9qvVC2WltdF6hSrhGXzjpz2iPWyXgmq99jLWZl5VegivgGUw0VVkrvl1dBvmhyVAh/s400/+ff+cover.JPG" width="398" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://beingthesecretingredient.blogspot.com/2013/04/orange-biscoff-crumm-cake.html" target="_blank">Orange-Biscoff Crumm Cake</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0B8l1NY8dlIUy8EoSx-ltIDNTNcXLyA9pGC8iwEgHwFvwCsvBhvmbutGA498LWeHi31DvnxigBeG4062HUk7HEx_9i09W9yY5Hy45AiUzIkgPklNyft4NWZ3fC8ZM-YtmJIUPzGTcmxRO/s1600/sticky+toffee+pudding+morgan+crumm.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0B8l1NY8dlIUy8EoSx-ltIDNTNcXLyA9pGC8iwEgHwFvwCsvBhvmbutGA498LWeHi31DvnxigBeG4062HUk7HEx_9i09W9yY5Hy45AiUzIkgPklNyft4NWZ3fC8ZM-YtmJIUPzGTcmxRO/s400/sticky+toffee+pudding+morgan+crumm.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.motherearthnews.com/real-food/sticky-toffee-pudding-recipe-zbcz1412.aspx" target="_blank">Sticky Toffee Pudding</a></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://beingthesecretingredient.blogspot.com/2012/01/snow-showers-and-cranberry-bliss.html" target="_blank">Cranberry Coffee-Shop Bars</a></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://beingthesecretingredient.blogspot.com/2012/10/oh-snap-roasted-pumpkin-5-spice-ice.html" target="_blank">Roasted Pumpkin Five-Spice Ice Cream</a></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://beingthesecretingredient.blogspot.com/2013/11/apple-pie-tartlets-la-mode-gluten-free.html" target="_blank">Apple Pie Tartlets ala Mode, Gluten-Free and Vegan</a></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgud26PT7WNJIrKezs79fecZzqkk-SMrYkEaQTRbokJf1Vf4QP89-hmyclAi8eFNsvo9Tv9nEmLEt5zynFvfxPZHhARI0nvSfyJOoIhVdAdxtgR6mH07vkVL98ulpMZSmPHtG47nbwccZRY/s1600/pie.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgud26PT7WNJIrKezs79fecZzqkk-SMrYkEaQTRbokJf1Vf4QP89-hmyclAi8eFNsvo9Tv9nEmLEt5zynFvfxPZHhARI0nvSfyJOoIhVdAdxtgR6mH07vkVL98ulpMZSmPHtG47nbwccZRY/s400/pie.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://beingthesecretingredient.blogspot.com/2012/11/whiskey-pecan-ice-cream-and-easy-fudge.html" target="_blank">Easy Fudge Pie with Whiskey-Pecan Ice Cream</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhotcyMM-N4RZ5B-cW4cpRVbtPIaQxJUVtFLHIxEL2_uaFpXDjNhQ6C0Q0jxyRmI-tsd2iFHRb1oCdtKAJtRUIGs21nN3z-mgjTDBs3zFMLd99pPIS_1l2ndQ5g05c7hLAgMKlV2eDqpuJF/s1600/fav+%25289%2529+-+Copy.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhotcyMM-N4RZ5B-cW4cpRVbtPIaQxJUVtFLHIxEL2_uaFpXDjNhQ6C0Q0jxyRmI-tsd2iFHRb1oCdtKAJtRUIGs21nN3z-mgjTDBs3zFMLd99pPIS_1l2ndQ5g05c7hLAgMKlV2eDqpuJF/s400/fav+%25289%2529+-+Copy.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://beingthesecretingredient.blogspot.com/2012/11/honey-walnut-pie-and-homemade-butter.html" target="_blank">Honey-Walnut Pie</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7v4-kl8Bss0yxDiel0DWZbVvDRlb-5BqkcYalptcteX_8_PlcF30vXrVJPQDj9yjOgQuqtB2TpdarA_1z3ORzmpm9j8nfqcxoyemNTaDoBxponDLRe6HVV-dOg_CmNN4yljvIHOuBEDv/s1600/f+%25283%2529.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7v4-kl8Bss0yxDiel0DWZbVvDRlb-5BqkcYalptcteX_8_PlcF30vXrVJPQDj9yjOgQuqtB2TpdarA_1z3ORzmpm9j8nfqcxoyemNTaDoBxponDLRe6HVV-dOg_CmNN4yljvIHOuBEDv/s400/f+%25283%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://beingthesecretingredient.blogspot.com/2013/10/amazing-pumpkin-tartlets-vegan-gluten.html" target="_blank">Amazing Pumpkin Tartlets, Vegan and Gluten-Free</a></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRBqfOXwgWLjRimEukHBZSAw2LwZXmPEU5hpZf9myu0LAuJhz_Keb60MMKUXfl6MXO840Q4Xa-olIA1nHsJWYrL3Ht9HCw523czsxqMFKP5x4htzyUJGs5N7rlP6Ocp4el3DMnQcFOpvBz/s1600/f+%25285%2529.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRBqfOXwgWLjRimEukHBZSAw2LwZXmPEU5hpZf9myu0LAuJhz_Keb60MMKUXfl6MXO840Q4Xa-olIA1nHsJWYrL3Ht9HCw523czsxqMFKP5x4htzyUJGs5N7rlP6Ocp4el3DMnQcFOpvBz/s400/f+%25285%2529.JPG" width="398" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.motherearthnews.com/real-food/pumpkin-spice-granola-recipe-zbcz1411.aspx" target="_blank">Pumpkin-Spice Granola</a></td></tr>
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<br />morgan crummhttp://www.blogger.com/profile/07844840350497738119noreply@blogger.com0tag:blogger.com,1999:blog-5213588821001500443.post-82639309634503525432015-06-04T12:27:00.000-07:002015-06-04T16:23:30.680-07:00Malibu Mojito Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrFUQtGyXiiz-0RplVZrrbCOBVg4UkZiEgYBBrGrRTNVk5O5GjCgrgZ7t9NEFdtysYOqQ_zI2HxMwQMxXGfnOj3O_HZVRtWByxo5oeXFLafYNXpQU1gLFKVyT2AyWhdOR5Gjzg-YzLvQht/s1600/fff+%25284%2529.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrFUQtGyXiiz-0RplVZrrbCOBVg4UkZiEgYBBrGrRTNVk5O5GjCgrgZ7t9NEFdtysYOqQ_zI2HxMwQMxXGfnOj3O_HZVRtWByxo5oeXFLafYNXpQU1gLFKVyT2AyWhdOR5Gjzg-YzLvQht/s400/fff+%25284%2529.JPG" width="400" /></a><br />
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Ah, the mojito. Its refreshing combination of lime and mint beckons me back to South Florida, transporting me to sunny Miami beaches and laid-back Key West bars.<br />
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Mojitos are usually made with plain white rum, but (as you can read in <a href="http://beingthesecretingredient.blogspot.com/2012/06/malibu-mojito-float.html" target="_blank">this post</a> from 2012) <i>that</i> is not typically available in Casa de Crumm. Coconut rum is my poison of choice for daiquiris, pina coladas, and, yes, our friend the mojito.<br />
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So that is what you'll find in this cocktail-inspired cupcake. A subtle kiss of coconut complements the flavors of mint and lime ever so nicely, making this one bar-born confection I simply can't stop craving.<br />
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Fresh mint leaves are processed with sugar to permeate the cake batter, and more fresh mint is steeped in heavy cream to enliven a whipped white-chocolate ganache icing. A delightfully tart homemade lime curd fills the center of the cakes for a high-impact flavor combination that sends me straight to the Keys.<br />
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As you can see from the photos, I have a tendency to overfill the muffin cups. This recipe will produce enough batter for about 18 standard-sized cupcakes, or 12 that look like these. Personally, I don't mind a little crunch around the edges, but if you're feeling like a cupcake perfectionist, don't overfill the muffin cups!<br />
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Also, if you are used to making cakes by the creaming method, this recipe is going to sound totally wack. But trust me. Mixing the oil into the dry ingredients first helps coat the flour with fat to keep gluten formation to a minimum, producing that elusive, tender-crumb texture that's not too dense and not too light.<br />
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<b><u>Malibu Mojito Cupcakes</u></b><br />
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<b>~for the cake~</b><br />
11 oz granulated sugar<br />
1/3 cup (loosely packed) fresh mint leaves<br />
8 oz all-purpose flour<br />
2 oz cornstarch<br />
1 T baking powder<br />
3/4 tsp kosher salt (Morton or another coarse variety)<br />
2 fl.oz vegetable oil<br />
2 oz unsalted butter, softened at room temperature<br />
6 fl.oz whole milk<br />
2 fl.oz Malibu coconut rum<br />
1 tsp pure vanilla extract<br />
2 large eggs<br />
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<b>~for the icing~</b><br />
5 fl.oz, plus 4 T heavy whipping cream, divided<br />
1/3 cup (loosely packed) fresh mint leaves<br />
10 oz chopped white chocolate<br />
1 T Malibu coconut rum<br />
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<b>~for the filling~</b><br />
1 cup <a href="http://www.motherearthnews.com/real-food/homemade-lime-curd-recipe-zbcz1505.aspx" target="_blank">homemade lime curd</a><br />
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<b>Make the cake:</b><br />
Preheat the oven to 350 degrees Fahrenheit and place muffin liners in each cup of a standard 12-cup muffin pan (and line an extra pan with 6-or-so liners if you don't want to overfill your muffin cups).<br />
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If you need to rinse your mint leaves, pat them very dry between two kitchen towels. Excess water will not be your friend.<br />
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Process the mint and sugar in a food processor for about two minutes or until completely integrated.<br />
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In a large mixing bowl (the one that comes with your electric stand mixer if that's what you'll be using) thoroughly whisk together (by hand) the flour, cornstarch, baking powder, and salt. Whisk in the mint-sugar, and then switch to an electric mixer fitted with the paddle attachment. With the mixer on low, beat in the oil until the mixture looks quite sandy. Add the softened butter a tablespoon at a time, continuing to beat on low while you prepare the wet ingredients.<br />
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In a clean bowl (preferably one with a spout), thoroughly whisk together the milk, rum, vanilla, and eggs. Increase the mixer speed slightly, and slowly stream the wet mixture into the flour mixture, beating just till well-incorporated. Use a rubber spatula to give the mixture one final stir by hand before distributing batter among the prepared muffin liners.<br />
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Bake the cupcakes at 350 degrees Fahrenheit for 24 minutes or until a toothpick inserted into the center of one of the cakes comes out clean. Let the cakes cool for 5 minutes in the pan and then completely on a cooling rack before filling and frosting.<br />
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<b>Make the Icing:</b><br />
Place the white chocolate in the bowl of an electric mixer and set aside.<br />
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Place 5 fl.oz of cream, along with the mint leaves, in a small saucepan over low heat.<br />
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Stir frequently, crushing the leaves to release their oils, for about 20 minutes or until the leaves look very dark and the cream looks pale green.<br />
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Strain the cream into the bowl with the white chocolate and discard the mint leaves. Mix on low speed using the paddle attachment until the white chocolate is totally melted and the mixture has cooled considerably. Increase the speed to medium and add 1 tablespoon of the remaining cream at a time, beating well between each addition. Increase speed to med-high and beat until fluffy and voluminous. With the mixer on, <u>very gradually</u> stream in the coconut rum.<br />
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<b>Fill and frost the cakes:</b><br />
Make a little well in the center of each cupcake for the filling. I used a cannoli mold--my daughter got a kick out of blowing the cake "cork" out of the mold and into her waiting hands--but a pairing knife would work just fine.<br />
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Place the lime curd in a piping bag fitted with a medium-sized tip, or zip-top bag with about 1/4-inch snipped off one of the bottom corners, and pipe the curd into each cupcake.<br />
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Transfer the whipped white-chocolate ganache to a pastry bag and pipe onto the tops of the cupcakes.<br />
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Serve immediately or store the cupcakes in an airtight container in the fridge for up to 4 days. Allow the cupcakes to warm completely to room temperature (<b>at least </b>1 hour) before serving.<br />
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<i>Thanks for reading. Here's to Being the Secret Ingredient in your life!</i>morgan crummhttp://www.blogger.com/profile/07844840350497738119noreply@blogger.com0tag:blogger.com,1999:blog-5213588821001500443.post-69443303325865074562015-04-27T16:28:00.000-07:002015-04-28T09:22:37.608-07:00Banana Rum Cobbler<div class="separator" style="clear: both; text-align: center;">
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When I think about my perfect dessert, this hits so many of my ideals, it's almost unfair to compare it to anything else.<br />
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Then again, I am a huge sucker for bananas, a wild mix of textures, and rummy, caramel goo.<br />
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I've written before about my kind of cobbler (<a href="http://beingthesecretingredient.blogspot.com/2012/02/setting-soundtrack-steaming-up-oven.html" target="_blank">cherry</a>, <a href="http://beingthesecretingredient.blogspot.com/2011/08/onand-offthe-road-again.html" target="_blank">peach</a>), which is basically a buckle. A buckle is so-called because it is essentially a cake that it is <i>buckled</i> with little gorges of bubbly, fruity goodness.<br />
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It is a somewhat similar look to the "cobbled" appearance of fruit bubbling up amidst a topping of rounded biscuits--or what I like to call the <i>other</i> type of cobbler.<br />
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Whatever you call it, this version takes an old standby out of its Southern-comfort zone and into the tropics with the addition of bananas and rum. Oh my!<br />
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Fair warning: Hoosband says this cobbler cannot be served without the requisite vanilla ice cream--something about cloying sweetness, blah, blah, blah. I, however, almost feel like the ice cream just gets in the way. Also, I may have literally licked the bowl. But that's just me.<br />
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<b>Banana Rum Cobbler</b><br />
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6 T salted butter<br />
1 1/3 cups brown sugar, divided<br />
1/4 cup spiced rum (I use Sailor Jerry's)<br />
2 semi-ripe bananas, sliced 1/4-inch thick<br />
1 tsp pure vanilla extract<br />
1 tsp ground cinnamon<br />
1 cup flour<br />
1/2 tsp kosher salt (coarse texture, like Morton)<br />
1 1/2 tsp baking powder<br />
1 cup milk<br />
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Place the butter in a 9-inch glass pie dish or pan of comparable volume and let melt in the oven while it preheats to 350 degrees Fahrenheit.<br />
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Meanwhile, add 2/3 cup brown sugar and rum to a large nonstick skillet over medium heat, stirring with a heatproof spatula just to dissolve the sugar. Add the sliced bananas, bring to a gentle boil, and cook one minute, using the spatula to stir occasionally, just so the bananas get evenly coated. Set aside.<br />
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Remove the pie dish from the oven and gently tilt the dish and swirl the butter so it completely coats the bottom. Set aside.<br />
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In a medium-sized mixing bowl, whisk together the remaining dry ingredients. Use a wooden spoon or spatula to make a well in the center of the dry mixture, pour the milk into the well, and stir just until there are no visible dry patches. Mixture may be lumpy.<br />
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Scrape the batter into the dish, right over the melted butter, and do not stir.<br />
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Pour the banana mixture evenly over the top of the batter, and do not stir.<br />
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Bake at 350 degrees Fahrenheit for 50 minutes or till golden, bubbly, and just set, rotating the dish halfway through. The cobbler should be cake-y on top, crunchy around the edges, and pocketed with tender bananas and gooey caramel-rum sauce.<br />
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Serve warm or room temperature with vanilla ice cream. Leftovers can be stored in a sealed container in the fridge for up to three days and microwaved for 20-30 seconds to reheat.<br />
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<i>Thanks for reading. Here's to Being the Secret Ingredient in your life!</i>morgan crummhttp://www.blogger.com/profile/07844840350497738119noreply@blogger.com0tag:blogger.com,1999:blog-5213588821001500443.post-57836321778745656582014-12-16T11:01:00.001-08:002014-12-16T11:01:50.817-08:00Sticky Toffee Pudding<div class="separator" style="clear: both; text-align: center;">
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Any good food (recipe) blog has three essential elements:<br />
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1. Decent writing.</div>
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2. Good recipes.</div>
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And the bane of this blog's existence,</div>
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3. Drool-worthy photos.</div>
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I am so not a photographer, but I never knew quite how much skill I lacked until I started blogging. </div>
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With the help of online tutorials and guidance in the form of Foodgawker rejections, my skills have gone from nonexistent to adequate, but photos definitely remain the "work" of this food-blogging hobby. </div>
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Case in point? For a recent post on MotherEarthNews.com, I scrolled through 65 sticky toffee pudding photos over and over for two days of toddler naps, narrowing them down little by little until I finally shrugged my shoulders and went for what I hoped was a winning closeup. </div>
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Not sure if I picked the best one, but, boy, did I get hungry in the process.</div>
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Here are a few of the finalists that didn't make the cut.<br />
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If you found those at all drool-inducing, be sure to grab the <a href="http://www.motherearthnews.com/real-food/sticky-toffee-pudding-recipe-zbcz1412.aspx#axzz3M5Zlx2QM" target="_blank">Sticky Toffee Pudding recipe</a> from Mother Earth News, and feel free to let me know if you think I picked the glamour shot.</div>
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morgan crummhttp://www.blogger.com/profile/07844840350497738119noreply@blogger.com0tag:blogger.com,1999:blog-5213588821001500443.post-1651779939000031722014-11-06T10:49:00.000-08:002014-11-06T10:51:32.463-08:00Desires of the Heart<i>Delight yourself in the Lord and He will give you the desires of your heart</i>. --Psalm 37:4<br />
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I have been a Christian for most of my life--sometimes in label more than lifestyle. Lately I have been trying to get back into the Word and let it be a path I actually stick to rather than a tattered banner I halfheartedly fly. </div>
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No matter my good intentions, however, verses like Psalm 37:4 trip me up. </div>
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I always read them like a promise that if I can just manage to get on God's "good girl" list, then he will start checking off items on my wishlist--you know, with a stomach that shakes like a bowl full of jelly. </div>
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The problem with this lovely image is that it never rang true. </div>
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I'd let it make me feel appropriately warm and fuzzy and then shove any actual attempt at understanding it into the places of my mind reserved for advanced math and ballroom dancing, to let it get thoroughly coated in cobwebs. </div>
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But now, like college pre-cal on my third go-round, I finally get it. </div>
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When my desire is for the Lord, and that is where I find my delight, my<i> </i>desires change. He <i>will </i>give me the desires of my heart because when I am truly delighting in Him, His desires will become my desires. </div>
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When my husband and I got married, I would have sworn from Miami to Seattle that I would NEVER drive a mini van. </div>
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But my husband, or the voice of reason, as his business cards should say, was determined that a minivan was the best vehicle for our growing family. </div>
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He would describe a minivan's utility and cost compared to smaller/larger/<i>other</i> choices with such enthusiasm and excitement that he made it sound like not only the smartest choice, but the <i>awesomest</i> option by far.</div>
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I took so much delight in listening to him get all excited about the merits of a decidedly soccer-mom car, that his desires became my desires. And you know what? I have never loved another vehicle as much as I love my minivan. </div>
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When I delight in God, He might not give me the frivolous, fast-car desires that were on my heart before, but He will work in my heart to make me want what He wants for me more than I could ever have imagined. </div>
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morgan crummhttp://www.blogger.com/profile/07844840350497738119noreply@blogger.com1tag:blogger.com,1999:blog-5213588821001500443.post-85596118513911560382014-10-17T10:54:00.000-07:002014-10-17T15:23:33.408-07:00Chocolate Saucepan Cookies<div class="separator" style="clear: both; text-align: center;">
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I love chocolate in just about any form or fashion--except chalky-dry chocolate cakes or other treats that seem to be chocolate in name only. I pretty much want to be hit over the head with chocolate flavor.<br />
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That, my friends, is what these cookies deliver.<br />
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Made with almond meal instead of flour, they are effortlessly gluten free and have a delightfully mealy texture almost reminiscent of moist, cakey cornbread.<br />
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About as easy to throw together as cookies from a mix, Saucepan Cookies are so called because the ingredients are all mixed up in the saucepan used to melt the chocolate, butter, and sugar.<br />
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For the best and deepest chocolate flavor, use a chocolate with a cacao content of at least 60%. Flavored chocolates can add subtle interest as well. I particularly love these cookies made with 1.5 oz Green and Black's Organic Ginger Dark Chocolate and 2.5 oz Green and Black's Organic Maya Gold Dark Chocolate (both 60% cacao). The Maya Gold chocolate is flavored with notes of orange and spices, and the Ginger has flecks of crystallized ginger throughout. I love the combination of chocolate and spices, but plain dark chocolate will work equally well if you want to keep it simple.<br />
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<b><u>Chocolate Saucepan Cookies</u></b><br />
4 oz dark chocolate<br />
4 oz salted butter (I prefer Kerrygold)<br />
3 oz sugar<br />
1/4 tsp kosher salt<br />
1 tsp pure vanilla extract<br />
6 oz almond flour (aka almond meal)<br />
2 eggs<br />
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Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.<br />
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Melt the chocolate, butter, and sugar together in a medium-sized saucepan over med-low heat, stirring occasionally. Remove from the heat and thoroughly stir in the salt, vanilla, and almond flour/meal, allowing the mixture to cool a bit. Add the eggs, one at a time, stirring to fully incorporate. Use a small-to-medium-sized cookie scoop to transfer blobs of dough to the parchment, spacing about two inches apart.<br />
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Bake the cookies for 9-10 minutes. Allow to cool 1-2 minutes on the baking sheet before transferring the whole sheet of parchment to a cooling rack to cool completely. These cookies are best after resting for at least 30 minutes and are even better the next day. Store in an airtight bag or container at room temperature for up to 5 days.<br />
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<i>Thanks for reading! Here's to Being the Secret Ingredient in your life.</i><br />
<br />morgan crummhttp://www.blogger.com/profile/07844840350497738119noreply@blogger.com0tag:blogger.com,1999:blog-5213588821001500443.post-88720157860847827232014-08-03T09:48:00.000-07:002014-08-03T13:29:47.776-07:00Lively Blueberry Lemon Smoothie<div class="separator" style="clear: both; text-align: center;">
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On a recent trip to Nashville, Oia and I popped into a new juice bar for a little mid-morning snack and shared an amazing smoothie of blueberries, lemon, bananas and cashews.<br />
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The smoothie was so filling and refreshing I continued craving its deliciousness long after I left Music City.<br />
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This is my version. With blueberries as a colorful, antioxidant-rich base, lemon for invigorating freshness, bananas for sweetness, and cashews for satisfying richness and healthy, filling heft, this is one smoothie that won't leave you crashing from a fruit-only sugar rush.<br />
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<b>Lively Blueberry Lemon Smoothie</b><br />
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juice from 2 large lemons<br />
1/4 cup raw cashews<br />
1 (generous) cup frozen blueberries (preferably organic)<br />
1 banana, sliced and frozen<br />
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Place all ingredients in a high-powered blender and blend until completely smooth. Pour into serving glass and enjoy.<br />
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Serves 1.<br />
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<i>Thanks for reading! Here's to Being the Secret Ingredient in your life.</i><br />
<br />morgan crummhttp://www.blogger.com/profile/07844840350497738119noreply@blogger.com1tag:blogger.com,1999:blog-5213588821001500443.post-44961040936114293582014-06-18T13:16:00.000-07:002014-06-18T13:16:27.854-07:00Texas Ruby Red Sparkler (non-alcoholic)<div class="separator" style="clear: both; text-align: center;">
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Aside from a good margarita or mojito, I've never been much of a hard liquor gal. Beer or wine, yes; Jack and Coke, no.<div>
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Nevertheless, there's something about being pregnant in the summer that brings out hardcore cocktail-envy in me. </div>
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Last Sunday we spent the afternoon working in the garden and preparing an admittedly massive Father's Day feast for Hoosband, and between the Texas heat and the general sense of festivity, I knew my standard jug of water wasn't going to cut it. </div>
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We had just picked up some 100% Texas ruby red grapefruit juice, so I grabbed one of the frosty mason jars Hoosband likes to stash in the freezer for his weekend libations and poured half grapefruit juice and half sparkling water over a mound of glistening ice cubes. </div>
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Perfection.</div>
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Hoosband wanted one, too--spiked with Texas' own Tito's Handmade Vodka--so I slipped a rubber band around the neck of mine to avoid any confusion. </div>
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Whether cocktail or mocktail, this is one refreshing bev I'll be sipping on all summer. </div>
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<i>Thanks for reading! Here's to Being the Secret Ingredient in your life.</i></div>
morgan crummhttp://www.blogger.com/profile/07844840350497738119noreply@blogger.com0tag:blogger.com,1999:blog-5213588821001500443.post-15875683403877589272014-04-21T20:19:00.000-07:002014-04-22T11:35:13.021-07:00Cappuccino Cheesecake<div class="separator" style="clear: both; text-align: center;">
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Human nature is such a funny thing. Why is it that when we know we can't have something, we want it that much more?<br />
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When I found out I was pregnant, I gave up coffee. Yes, I know it's considered safe to have one cup a day, but that's like telling an alcoholic to just have one drink--this would have to be an all or nothing approach. The withdrawals weren't too bad because I'd been slowly weening myself off the strong stuff in hopeful anticipation of that little pink plus sign, and for the first few months, I didn't miss it much at all.<br />
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Once morning sickness subsided and hunger was renewed, however, I began experiencing severe coffee envy every Sunday when my husband's fragrant mug wafted tantalizing aromas from the cup-holder next to mine on the way to church. Such a bummer.<br />
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I'd been craving cheesecake like crazy, too. Now cheesecake, as long as it's been cooked through and is fairly fresh, is not so much a pregnancy no-no. But I am lactose intolerant, and while not as bad as downing a glass of milk on an empty stomach, cheesecake has been known to make my tummy rumble both before and after consumption. Double bummer.<br />
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After a few weeks of experimenting with <a href="http://www.motherearthnews.com/real-food/fresh-chevre-cheesecake-recipe-zbcz1404.aspx" target="_blank">goat-cheese cheesecakes</a> and ordering decaf soy lattes (both totally delicious but not entirely craving-curbing), I finally decided I had to risk a little tummy trouble and give in.<br />
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A cappuccino-inspired cheesecake was the answer to both callings, and it did not disappoint. With less than one serving of coffee spread among eight servings of cheesecake, I get all the flavor and none of the worry. And as for my lactose issues, well, that's my incentive not to eat all eight servings at once.<br />
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<b><u>Cappuccino Cheesecake</u></b><br />
8 oz plain chocolate sandwich cookies (I used Newman's Own, but <a href="http://beingthesecretingredient.blogspot.com/2012/10/homemade-oreos.html" target="_blank">homemade</a> would be excellent as well)<br />
2 T butter, melted<br />
10 oz full-fat cream cheese, softened at room temperature for at least 30 minutes<br />
1/2 cup freshly brewed, dark-roast coffee or espresso<br />
3/4 cup powdered sugar<br />
1 tsp pure vanilla extract<br />
2 large eggs<br />
whipped cream, cocoa powder, and ground cinnamon for garnish<br />
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Preheat the oven to 325 degrees Fahrenheit.<br />
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Very lightly butter the bottom and sides of a 6-inch springform pan, and wrap the pan in a double layer of aluminum foil so that the foil comes up just under the outside rim of the pan, not extending to the inside.<br />
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Place the chocolate sandwich cookies in a food processor and process into fine crumbs. Add the melted butter and process or pulse to combine, making sure to scrape around the bottom at least once for even mixing. Press the mixture firmly into the bottom and up the sides of the prepared pan. Set aside.<br />
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Beat the softened cream cheese until completely smooth, scraping the sides and bottom of the bowl as necessary to ensure even beating. With the mixer on med-low speed, <u>VERY GRADUALLY</u> stream in the warm coffee, pausing to scrape down the bottom and sides of the bowl about halfway through. Add the vanilla and powdered sugar and beat until there are no visible lumps. Beat in the eggs, one at a time, just until completely incorporated.<br />
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Pour the cream cheese mixture into the prepared crust and place the springform pan inside a tall-sided roasting pan. Very carefully add enough water to the roasting pan so that it comes about halfway up the sides of the springform pan--be sure not to splash any water into the cheesecake.<br />
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Bake for 55 minutes at 325 degrees Fahrenheit. Allow the cheesecake to remain inside the turned-off oven as it cools (at least one hour, up to two).<br />
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Very carefully remove the roasting pan from the oven and lift the springform pan out onto a dry kitchen towel. Gently unwrap and discard the foil. Place a dry paper towel over the top of the pan (not touching the surface of the cheesecake) and cover with a clean sheet of foil. Place in the fridge to chill until serving, at least one hour, up to five days.<br />
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To garnish, dollop or pipe little stars of freshly whipped cream (sweetened to taste with powdered sugar and vanilla) over the top of the cheesecake. Place about 1/4 tsp cocoa powder and a dash of ground cinnamon in a fine mesh sieve and gently dust over the whipped cream.<br />
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Serves approximately 8.<br />
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<i>Thanks for reading! Here's to Being the Secret Ingredient in your life.</i>morgan crummhttp://www.blogger.com/profile/07844840350497738119noreply@blogger.com4tag:blogger.com,1999:blog-5213588821001500443.post-91326502417588106602014-04-15T10:08:00.000-07:002014-04-15T10:08:49.966-07:00Individual Peanut Butter and Jelly Pies<div class="separator" style="clear: both; text-align: center;">
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If you read the last post, you saw solution number one to Hoosband's peanut-butter-pie deprivation issues: <a href="http://beingthesecretingredient.blogspot.com/2014/04/individual-peanut-butter-smores-pies.html" target="_blank">Individual Peanut-Butter S'mores Pies</a>.<br />
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Today I present variation number two: Individual Peanut Butter and Jelly Pies.<br />
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Not exactly a novel concept, but easy and delicious all the same.<br />
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I have to admit, growing up I was never a fan of the peanut-butter-and-jelly combo. Peanut-butter-and-honey sandwiches were the pride of <i>my</i> lunchbox--no jelly allowed.<br />
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But somehow, over the years, as I've sampled variations on the PB and J (especially variations that include chocolate) I've grown to find the combo not only appealing but down right addictive.<br />
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This recipe layers strawberry jelly, simple peanut-butter-custard filling, and easy chocolate ganache in homemade graham-cracker crusts to create perfectly portioned pies that effortlessly elevate a childhood favorite to something truly party worthy.<br />
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<b><u>Individual Peanut Butter and Jelly Pies</u></b><br />
2 cups graham cracker crumbs (preferably <a href="http://beingthesecretingredient.blogspot.com/2012/02/homemade-honey-butter-graham-crackers.html" target="_blank">homemade</a>)<br />
2 T dark brown sugar or coconut palm sugar<br />
3 T melted butter<br />
1/3 cup strawberry jelly<br />
1 (14 oz) can sweetened condensed milk<br />
1/3 cup peanut butter (I used Jiff Natural)<br />
2 egg yolks (the whites can be frozen and thawed for later use if desired)<br />
1/2 cup heavy whipping cream<br />
1/2 cup dark chocolate chips (I used Guittard Extra Dark)<br />
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Preheat the oven to 350 degrees Fahrenheit and line a 12-cup, standard-sized muffin pan with muffin liners.<br />
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Use a fork to thoroughly combine the crust ingredients. Divide the mixture evenly among the prepared cups, and use your fingers to press the mixture firmly into the bottoms and up the sides of the liners. Place a rounded teaspoon of jelly into the bottom of each prepared crust (use the bottom of the spoon to gently spread out the jelly blob if desired). Set aside.<br />
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In another bowl, whisk together the condensed milk, peanut butter, and egg yolks until very thoroughly combined. Divide the mixture evenly among the prepared crusts, and bake at 350 degrees Fahrenheit for 20 minutes. Remove from the oven and allow to cool completely.<br />
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While the pies are cooling, place the heavy whipping cream in a two-cup, microwave-safe bowl or Pyrex measuring cup. Microwave on high for one minute. Add the chocolate chips and stir until <u>completely</u> smooth--this will take a few minutes. Divide the chocolate mixture evenly among the pies and allow to cool completely at room temperature before placing in airtight containers to store in the fridge. The pies will keep, stored this way, for up to one week.<br />
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Makes 12 Individual Peanut Butter and Jelly Pies.<br />
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<i>Thanks for reading! Here's to Being the Secret Ingredient in your life.</i><br />
<br />morgan crummhttp://www.blogger.com/profile/07844840350497738119noreply@blogger.com0tag:blogger.com,1999:blog-5213588821001500443.post-85437717956225639762014-04-11T12:22:00.000-07:002014-04-12T18:41:53.816-07:00Individual Peanut-Butter S'mores Pies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2EwkqAvSUjouWZMF5m9UgnB_e-xrDRO_9zff_fG2bcW-wDfnENvR5BMMWPW-HlKEZIppt34wtg2c5j1QfSDNmGx2N5QblUF3cz9MzNo2dSGtSI6SW-mPTbuJX7p28weiVzpLcKFhaxBAl/s1600/ff+(2).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2EwkqAvSUjouWZMF5m9UgnB_e-xrDRO_9zff_fG2bcW-wDfnENvR5BMMWPW-HlKEZIppt34wtg2c5j1QfSDNmGx2N5QblUF3cz9MzNo2dSGtSI6SW-mPTbuJX7p28weiVzpLcKFhaxBAl/s1600/ff+(2).JPG" height="400" width="398" /></a></div>
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I can't remember what we were watching, but Hoosband and I saw some reference to peanut-butter pie on TV a couple weeks ago, and he got that dreamy look in his eye. There might have also been an audible tummy response and a rogue drop of drool making a run for his chin.<br />
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"Oh man, I used to make peanut-butter pie all the time," I reminisced. </div>
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He looked at me as if he'd learned I'd been skimming half his income into a private account in the Caymans. "And you've been keeping this from me?" the betrayed inquired.</div>
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My penance was clear. </div>
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A bag of <a href="http://beingthesecretingredient.blogspot.com/2012/02/homemade-honey-butter-graham-crackers.html" target="_blank">homemade graham crackers</a> leftover from creating a <a href="http://www.motherearthnews.com/real-food/fresh-chevre-cheesecake-recipe-zbcz1404.aspx#axzz2yauEzhcu" target="_blank">fresh chevre cheesecake</a> for a Mother Earth News post sat on my counter, so the timing was perfect for pie.</div>
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Now a custard-y peanut-butter filling in a crumbly homemade graham cracker crust is a fine thing on its own, but I wanted to have a little fun with it. I settled on two variations, and since I'm only really fond of one of my pie pans, I decided to make a bunch of mini-pies instead of two large ones. Portion control is an added bonus.<br />
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I knew right away I wanted to do a Peanut-Butter S'mores Pie, but I didn't have time to make homemade marshmallows, and I really didn't want to go to the store to get the Jet-Puffed variety.<br />
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Then I realized I had a perfectly marshmallow-y substance right at my disposal in the two egg whites I'd be reserving from the filling. Since crunchy-on-the-outside, marshmallow-y-on-the-inside meringues are an all-time Hoosband favorite on their own, I figured it was a fair swap out.<br />
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What do you think?<br />
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<b><u>Individual Peanut-Butter S'mores Pies</u></b><br />
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<b>~for the crust~</b><br />
2 cups <a href="http://beingthesecretingredient.blogspot.com/2012/02/homemade-honey-butter-graham-crackers.html" target="_blank">homemade-graham-cracker</a> crumbs<br />
2 T dark brown sugar or coconut palm sugar<br />
3 T melted butter<br />
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<b>~for the filling~</b><br />
1 (14 oz) can sweetened condensed milk<br />
1/3 cup peanut butter (I use Jiff Natural)<br />
2 egg yolks<br />
3/4 cup chocolate chips (I used Guittard Extra Dark)<br />
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<b>~for the meringue~</b><br />
2 egg whites<br />
1/8 tsp cream of tartar<br />
3/4 cup sugar (I used Wholesome Sweeteners Organic)<br />
1 tsp pure vanilla extract<br />
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Preheat the oven to 350 degrees Fahrenheit and line a 12-cup, standard-sized muffin pan with muffin liners.<br />
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Use a fork to thoroughly combine the crust ingredients. Divide the mixture evenly among the prepared cups, and use your fingers to press the mixture firmly into the bottoms and up the sides of the liners. Set aside.<br />
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In another bowl, whisk together the condensed milk, peanut butter, and egg yolks until very thoroughly combined. Divide the mixture evenly among the prepared crusts, and bake at 350 degrees Fahrenheit for 20 minutes. Remove the pan from the oven and wait about two minutes for the filling to settle before evenly distributing the chocolate chips among the pies. Set aside.<br />
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Place the egg whites and cream of tartar in the bowl of an electric stand mixer and beat on medium speed until foamy, voluminous, and just able to hold very soft peaks when the beater is lifted out of the mixer. With the mixer on, beat in the vanilla and one tablespoon of sugar at a time until the mixture is extremely white and glossy and able to hold stiff peaks.<br />
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Transfer the mixture to a large piping bag, and pipe the meringue in a climbing spiral over the top of each pie so that no chocolate or filling is showing.<br />
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Reduce the oven temperature to 300 degrees Fahrenheit and bake 20 minutes more.<br />
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Remove pies from the oven and allow to cool completely before very carefully lifting them out of the pan--a fork may be helpful in this process to avoid cracking the meringue.<br />
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Store the pies in an airtight container at room temperature for up to 5 days, and stay tuned for variation number two, coming soon!<br />
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<i>Thanks for reading! Here's to Being the Secret Ingredient in your life.</i></div>
morgan crummhttp://www.blogger.com/profile/07844840350497738119noreply@blogger.com0tag:blogger.com,1999:blog-5213588821001500443.post-7448576476747867062014-04-09T20:33:00.000-07:002014-04-09T20:33:52.485-07:00A few More Thoughts on "Selfless Motherhood"When I was pregnant with my first child, I was working as a cheese buyer for a major specialty foods retailer. You don't get a job like that without a well-documented fondness for cheese.<br />
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During my pregnancy, one of our vendors was clearing out what was left of a limited-release cheese from one of my favorite creameries, Cypress Grove Chevre. The cheese, generally too cost-prohibitive for me to bring home for dinner, was suddenly on sale at a ridiculously affordable price. And, since it was a special, commemorative, limited release for the creamery, once it was gone, it wasn't coming back.<br />
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Naturally, I wanted to stock up--or rather, chow down, as this particular cheese had a shelf life of about a week.<br />
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There was just one problem: beautiful, gooey, slightly funky, soft-ripened goat cheeses such as the one in question are solidly on the no-no list for the prego.<br />
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I could sample and sell this cheese all day long to the lucky customers at my counter, but enjoyment by proximity was as far as my love affair could go.<br />
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Now I am pregnant again.<br />
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There's a bottle of my favorite cheap "champagne" hanging out in my kitchen closet that beats me in a staring contest every time I put away a mixing bowl or retrieve a sippy cup.<br />
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I'd love to chill that bad boy down and enjoy a little bubbly while I get my fix of The Middle on Hulu.<br />
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I'd love to eat a massive rib-eye, seared on the outside and bleeding in the center. I'd like a raw-oyster appetizer and a Caesar salad on the side, made the real way, with raw egg yolks, if you please. And why not add a full carafe of coffee to go along with dessert?<br />
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But all that will wait till baby number two is breathing his air out here with the rest of us.<br />
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Am I a selfless mother?<br />
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Hardly.<br />
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But like it or not, pregnancy and motherhood entail making sacrifices.<br />
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I'm not any less of a food-lover or occasional adult-beverage enthusiast during these nine months, but I recognize the need to put certain preferences on hold for a while. I can manage.<br />
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Furthermore, I realized something during my first pregnancy:<br />
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These long gestational months of awkward body changes and forced sobriety are such a blessing.<br />
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Why?<br />
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Because I am selfish. Deeply, deeply selfish.<br />
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And no matter how many sacrifices I <i>choose</i> to make for my children, sacrifices will be made.<br />
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Sleep will be lost.<br />
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Stretchmarks will be gained.<br />
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Shirts will be ruined.<br />
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Showers and a general sense of personal hygiene will occasionally be forsaken. <br />
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My sanity will at many times be utterly up for grabs.<br />
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It's <i>going</i> to happen.<br />
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But God knows what He's doing.<br />
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He gives us nine whole months of semi-sacrificial living to get us used to making sacrifices. To begin, if ever-so-slightly, to chip away at our deeply rooted selfish natures so that by the time our slimy, screaming, bloody bundles of joy pop out we are in some way ready to tackle the poo and the spit-up and the nipple-biting and embrace the moody, beautiful enigmas that are our children.<br />
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<i>This post and the <a href="http://beingthesecretingredient.blogspot.com/2014/04/in-defense-of-selflessness.html" target="_blank">previous one</a> were inspired by another blogger's post, titled, "My Doctor Judged me for Wanting to Have Sex, for Not Being a 'Selfless Mother,'" which can be read <a href="http://www.blogher.com/selfless-mother-who-person-anyway?from=pop" target="_blank">here</a>. Neither of these posts are meant to be an attack on that post, but rather further exploration of the concept of the Selfless Mother. I would love to hear your thoughts on these posts or motherhood in general if you would like to share!</i><br />
<br />morgan crummhttp://www.blogger.com/profile/07844840350497738119noreply@blogger.com0tag:blogger.com,1999:blog-5213588821001500443.post-33713064639505834202014-04-09T15:43:00.000-07:002014-04-11T12:22:54.050-07:00In Defense of SelflessnessI subscribe to a e-newsletter from a women's blogging network called BlogHer.<br />
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A while back, one of the headlines in the email caught my attention, so I clicked the link and read the post. </div>
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I haven't been able to stop thinking about it since. </div>
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The post, titled "My Doctor Judged me for Wanting to Have Sex, for not Being a Selfless Mother," bemoans an apparently archaic and anti-feminist female archetype, The Selfless Mother. </div>
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The author/subject of the post was confronted with her male obstetrician's expectation that she embody this archetype when given the choice between what was most pleasing to her (continuing to have sex with her husband as desired) or what was most beneficial to her growing baby (holding off on sex for several weeks until her low-lying placenta could be re-checked).</div>
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The doctor's request infuriated her. </div>
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He told her that "it wasn't just about her" anymore. She felt she was, as she says, ". . .very subtly being criticized for being a mom-to-be with a sex drive."</div>
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She continues, "I think American society has a ridiculous notion of what a mother should be. We are sent the message that we should, as the doctor said, forget about ourselves and make it all about the baby. But in doing so, what's the benefit?" </div>
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Earlier in the post she elaborates on the archetype of her frustration:<br />
<blockquote class="tr_bq">
"Most women (parents or not) are probably familiar with the image of the selfless mother. You might, in fact, be so familiar with it that you don't even think about a mother without automatically assuming how selfless she is. After all, the American ideal seems to scream that we women should think of nothing but our children once they are born."</blockquote>
Her own take on motherhood is a little different:<br />
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"Though I feel all baby-high, awesome, and marvel at my expanding belly, I have also managed to somehow keep my head about me. I still pay attention to my husband, and being a selfless mother has never even crossed my mind because I am a person, too. . . .Selfless mother? I am not. Nor do I want to be." </blockquote>
Okay. Deep breath.<br />
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I think I get where she is coming from, in a way. As mothers, and even just as women, there are so many ideal images out there that we think we have to live up to. The Donna Reeds of today fill the blogsosphere and various boards of Pinterest with their seemingly perfect homes, crafts, food, parenting wisdom, and uncanny blend of creativity and organizational skills. It's easy to come away from an Internet session feeling like if you don't have the time-management skills to whip up breakfast, lunch, and dinner from scratch, redecorate your house, and teach your two-year-old how to read the classics before the sun goes down, you don't deserve the mommy badge you so expertly appliqued to your self-crocheted sweater. And what are you doing on the Internet, anyway? Don't you have a homemade diaper-rash cream to whip up before nap-time is over?<br />
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Honestly? I love that stuff. The frenzy of inspiration.<br />
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I wish I could be half the super-mom I dream of being.<br />
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I can't.<br />
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No one can.<br />
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No one, not even the most pinned, most "liked," most re-tweeted (or non-blogging but seemingly flawless) mom out there has it all together the way she wants to in her head.<br />
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And that's fine.<br />
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We cannot be perfect, and we cannot be selfless.<br />
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But does that mean we shouldn't try?<br />
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Recently I've been confronted with the realization that many of the things I do in the name of being a better mom are more selfish than selfless.<br />
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<i>I </i>want to make homemade play-dough.<br />
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<i>I </i>want to train my daughter to pick up her toys and say please and thank you and obey upon first request.<br />
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If she doesn't fuss in public, counts to thirty in Spanish by the time she is three, reads proficiently by the time she is four, and recites the New Testament by the time she is five, <i>I </i>look like I know what I am doing, like I deserve that Super-Mom cape.<br />
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If I'm spending all that time training my daughter to be intelligent and Godly and well-rounded,<i> </i>I <i>seem</i> so selfless.<br />
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But my pride will not be denied.<br />
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I yell at my daughter.<br />
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I get so angry and frustrated.<br />
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I set the kind of example I would never let her watch on TV and that I would never want my friends (let alone strangers) to see.<br />
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Why? Because it's all about me, of course. Because if she messes up, if she doesn't obey, if she doesn't "get it" when I'm trying to teach her something, <i>I</i> am failing. Hang up the cape and call it a day.<br />
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Right now, my daughter is watching Dora and hanging all over me, pulling up my shirt to talk to my enormous baby bump. Incessantly. Her sippy cup is making that slurping sound that means it's running low, so any second now she is going to request that I get her more milk, and I will request that she say please. She woke up early from her nap, and I didn't get my full allotment of "me" time.<br />
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I want to tell her to give me some space and let me type.<br />
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And maybe that's the more evolved, feminist thing to do.<br />
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But I'm going to make an effort to calm my spirit, to invite Jesus into the equation, and remember that the computer will be here later. No one is waiting on this post. It can take all day or all year or stay in draft mode eternally.<br />
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But my daughter? She will be in this stage of life for a moment. A fleeting, vanishing moment. And to me, that's worth giving selflessness a shot.<br />
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<i>Below is the link to the post I referenced. My post was not meant in any way to be an attack on that one (or on any type of mother for that matter), but just to express additional views on the idea of the Selfless Mother. What are your thoughts? </i><br />
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http://www.blogher.com/selfless-mother-who-person-anyway?from=pop<br />
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<br />morgan crummhttp://www.blogger.com/profile/07844840350497738119noreply@blogger.com0tag:blogger.com,1999:blog-5213588821001500443.post-57006434331833270372014-02-19T20:19:00.000-08:002014-02-19T20:19:02.184-08:00Honeycomb Candy (aka Seafoam, aka Fairy Food)<div class="separator" style="clear: both; text-align: center;">
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<b><u><br /></u></b>
I first tasted the ethereal confection called honeycomb candy at the South Bend Chocolate Company Cafe in South Bend, Indiana, where the treat was dubbed "Seafoam."<br />
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I made that first purchase because I wondered what could possibly be lurking beneath that layer of dark, glossy chocolate to elicit such a mysterious name.<br />
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What I sank my teeth into that day was like nothing I had tried before. With the color of honey, the taste of a deeply toasted marshmallow, the crunch of hard toffee, and the airiness of . . .well . . . sea foam, could this be everything I'd ever wanted in a candy?<br />
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Most of my subsequent trips to the chocolate cafe were driven almost exclusively by my desire for more of that light, crunchy, caramelized goodness cloaked in chocolate.<br />
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Here in Texas, at least at my local grocery store where it's sold in the bulk bins, this candy is called honeycomb. The name is more of a visual description than anything else, as the recipe does not traditionally contain honey.<br />
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My recipe is heavily adapted from Nina Wanat's wonderfully instructional book, <i>Sweet Confections, Beautiful Candy to Make at Home</i> (2011, Lark Crafts, page 52). The main difference is that my recipe contains half the baking soda and adds a small amount of apple cider vinegar, which I feel yields a slightly more even airiness. Instructions here are in my own words.<br />
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<b><u>Honeycomb Candy</u></b><br />
1 cup granulated sugar<br />
1/4 cup light corn syrup<br />
1/4 cup water<br />
1/4 tsp apple cider vinegar<br />
1 tsp baking soda, sifted through a fine sieve to remove any clumps<br />
8 oz dark chocolate, finely chopped (I used a combination of Chocolove Strong Dark 70% and Green and Black's Organic Maya Gold 60%, which added a tantalizing hint of orange and spices to the mix. Do not use chocolate chips as they contain stabilizers and will result in a clumpy coating.)<br />
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Line a cake pan or rimmed baking sheet with parchment paper. The size of the pan is not critical, but a smaller pan will produce thicker (taller) honeycomb.<br />
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Place the sugar, corn syrup, water, and apple cider vinegar in a very large saucepan over med-high heat and do not stir. Run a wet pastry brush along the edges to dissolve any sugar crystals.<br />
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Allow the mixture to boil just until it turns golden.<br />
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At this point, put on oven mitts if desired, remove the saucepan from the heat, quickly stir in the baking soda using a heatproof spatula (the mixture will bubble up immensely), and immediately pour the mixture into the prepared cake pan. Do not spread it out, and try not to agitate it as it cools, as you want to maintain all those airy "sea foam" bubbles.<br />
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Let cool completely before using a large serrated knife to cut into irregular pieces.<br />
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Little fragments make great nibbles and can also be stored for another use in an airtight container for 3-5 days.<br />
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To melt the chocolate, place two thirds of the chocolate in a stainless steel bowl set over barely simmering water, and stir gently until totally melted. Carefully remove the bowl from the simmering water (you might want to wear oven mitts when you do this, as the steam can be rather intense . . . yes, I burned myself), and add the reserved chocolate to the melted chocolate, stirring gently until completely smooth.<br />
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<span style="color: #999999;">Note: For once I actually tempered my chocolate, using a candy thermometer to check for precise temperatures and all, but as you can tell from the gray-ish streaks in the photos, that dark, flawless sheen of perfectly tempered chocolate evaded me. If the gray-ish streaks attack your confections as well, never fear: the flavor of the chocolate will not be affected. </span><br />
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Place a fresh sheet of parchment paper on the counter and drop a piece of honeycomb into the chocolate. Use a fork to gently turn the honeycomb over in the chocolate to coat it. Scoop the honeycomb out with the fork and shake the fork back and forth very gently with slight movements of your wrist so that the excess chocolate drizzles back down into the bowl.<br />
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Carefully slide the coated honeycomb off the tines of the fork and onto the parchment to set.<br />
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Repeat with remaining pieces of honeycomb, gently reheating and stirring the chocolate until smooth as needed. Allow the coated candies to set completely at room temperature (ideally in a 60-to-70-degree Fahrenheit room) before transferring to an airtight container to store at room temperature for up to a week . . . as if they'll last that long.<br />
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<i>Thanks for reading! Here's to Being the Secret Ingredient in your life.</i>morgan crummhttp://www.blogger.com/profile/07844840350497738119noreply@blogger.com0tag:blogger.com,1999:blog-5213588821001500443.post-60597755718840963492014-02-18T14:57:00.000-08:002014-02-18T17:38:24.536-08:00Cherry-Chocolate Chewies<div class="separator" style="clear: both; text-align: center;">
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My love for meringues has been well documented:<br />
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<a href="http://beingthesecretingredient.blogspot.com/2011/11/meringue-ghosts.html" target="_blank">Meringue Ghosts</a><br />
<a href="http://beingthesecretingredient.blogspot.com/2012/01/raspberry-pavlovas.html" target="_blank">Raspberry Pavlovas</a><br />
<a href="http://beingthesecretingredient.blogspot.com/2013/04/strawberry-colada-pavlovas.html" target="_blank">Strawberry Colada Pavlovas</a><br />
<a href="http://beingthesecretingredient.blogspot.com/2011/12/peppermint-bark-meringues.html" target="_blank">Peppermint Bark Meringues</a><br />
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But why not add one more variation to the list?<br />
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With a higher moisture-content, thanks to the bounty of tart, dried cherries running throughout, these two-bite treats have a purely chewy, marshmallow-y texture, without the exterior crunch of my usual meringues.<br />
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Even better the day after baking, these little chewies will last up to a week, stored in an airtight container at room temperature.<br />
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<b><u>Cherry-Chocolate Chewies</u></b><br />
3/4 cup granulated sugar<br />
1/2 cup dried tart cherries<br />
2 large egg whites<br />
1/8 tsp cream of tartar<br />
1 tsp pure vanilla extract<br />
1/4 cup finely chopped dark chocolate (I used Chocolove Strong Dark 70%)<br />
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Line two baking sheets with parchment paper and preheat the oven to 300 degrees Fahrenheit.<br />
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Place the sugar and the dried cherries in the bowl of a food processor and pulse for 20-second intervals until the sugar is evenly freckled with flecks of cherries.<br />
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Set aside.<br />
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Place the egg whites and cream of tartar in the bowl of an electric stand mixer and beat until the egg whites are thick, foamy, and just able to hold a very soft peak.<br />
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With the mixer on low, add the sugar mixture one tablespoon at a time. Slowly add the vanilla and the chopped chocolate.<br />
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Transfer the mixture to a piping bag, and pipe out small "kisses" onto the prepared baking sheets. The kisses can be fairly close together, as the mixture should not spread much while baking.<br />
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Bake one sheet at a time at 300 degrees F. for 20 minutes, giving the sheet a 180-degree rotation halfway through. Allow cookies to cool for at least 5 minutes before using a spatula to transfer to a cooling rack to cool completely.<br />
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Store in a zip-top bag or other airtight container at room temperature for up to one week.<br />
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Makes about 30 little chewies.<br />
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<i>Thanks for reading! Here's to Being the Secret Ingredient in your life.</i>morgan crummhttp://www.blogger.com/profile/07844840350497738119noreply@blogger.com0tag:blogger.com,1999:blog-5213588821001500443.post-471261020972686212014-01-29T13:52:00.001-08:002014-02-03T20:04:07.554-08:00Getting the Word out for a Friend...Okay, this is admittedly more of an advertisement than an actual blog post, but I just wanted to do my part to make sure the word gets out there about a fundraiser my friend Brittney is having TODAY for one of her friends from college. <br />
<br />
Brittney's friend is having a brain tumor removed at MD Anderson tomorrow. The woman with the brain tumor is in her twenties and has a seven-month-old baby that she will have to be away from for a month or so while she is in surgery and recovery. <br />
<br />
Brittney sells Thirty-One organizational bags and gear, and she is donating 100% of her commissions from today's sales to help cover her friend's medical bills, travel expenses, etc. The fundraiser has actually been going on for a couple of weeks (and I keep adding things to my purchase, which is totally going to get me in trouble with Hoosband), but today is the last day. <br />
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If you have had your eye on any Thrity-One products, or are at all into organizing, shopping, or good causes, I encourage you to check out Brittney's fundraiser today. Just go to <a href="https://www.mythirtyone.com/brittneyburton">https://www.mythirtyone.com/brittneyburton</a>, then "My Parties" and then "Shana Fundraiser" to shop. The stuff is really cute, and almost all of it can be custom-embroidered as well. <br />
<br />
More actual posts coming soon!<br />
<br />
<i>Thanks for reading! Here's to Being the Secret Ingredient in your life.</i><br />
<br />morgan crummhttp://www.blogger.com/profile/07844840350497738119noreply@blogger.com0tag:blogger.com,1999:blog-5213588821001500443.post-89150114160355118842014-01-23T14:39:00.000-08:002014-01-23T14:49:17.260-08:00Savannah Smiles Pudding<div class="separator" style="clear: both; text-align: center;">
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It's that time of the year again--Girl Scout Cookie Season!<br />
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So in honor of those intrepid Girl Scouts, pushing wagons of cookies up and down our streets and bravely knocking on our doors, hoping we'll shell out four dollars a box, here's a little recipe inspiration featuring one of this year's tasty new flavors.<br />
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If you have fond memories of Lemon Coolers (a long-ago-retired cookie originally produced by Sunshine Biscuits), the Girl Scouts' crunchy, lemony, powdered-sugar-coated Savannah Smiles will be a pleasantly familiar indulgence.<br />
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You could easily adapt this recipe to work with any variety of Girl Scout cookie, but I just love the creamy-tart combination of lemon, cream cheese, and vanilla bean. Hoosband is generally in the "lemon is not for desserts" camp, but even he was pleasantly surprised with the results.<br />
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Finally, please don't judge this recipe by the photos. I made this dessert to take to dinner with friends and didn't have the opportunity to snap any glamour shots. But there wasn't any left at the end of the night, so that's a good sign, right?<br />
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<u><b>Savannah Smiles Pudding</b></u><br />
<i>If you do not have a food processor, the cookies can be placed in a gallon-sized zip-top bag and crushed with a cast-iron skillet or rolling pin, and the cream-cheese mixture can be beaten with an electric mixer, or even a very sturdy whisk, as long as the cream cheese has been fully softened.</i><br />
<u><b><br /></b></u>
1 box Savannah Smiles Girl Scout Cookies<br />
8 oz cream cheese (reduced fat is fine), softened for at least 30 minutes at room temperature (longer if not using a food processor)<br />
3/4 cup heavy whipping cream, divided<br />
1/4 cup granulated sugar<br />
1 vanilla bean<br />
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Place the cookies in a food processor and pulse until the largest pieces are about the size of a pea.<br />
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Transfer the cookies to another container and set aside.<br />
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Wipe out the bowl of the food processor, and add the cream cheese, 1/4 cup heavy whipping cream, sugar, and the seeds from the vanilla bean (split the bean lengthwise with a paring knife, and use the dull edge of the knife to scrape out the tiny seeds). Process until completely smooth, pausing to scrape down the bowl if necessary.<br />
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In a large bowl, use an electric mixer or a wire whisk to whip the remaining 1/2 cup heavy cream until very fluffy and capable of holding a soft peak when the beater or whisk is lifted out.<br />
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Add the cream cheese mixture to the whipped cream, and use a spatula to gently blend until smooth.<br />
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Evenly distribute 1/3 of the cookie crumbs within the bottom of a Pyrex loaf pan.<br />
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Top with half of the cream-cheese mixture.<br />
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Repeat with another 1/3 of the cookie mixture and the remaining half of the cream-cheese mixture. Finish with remaining crumbs. Cover the loaf pan with plastic wrap and refrigerate for at least two hours, or up to 24 hours before serving.<br />
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Serves approximately 8.<br />
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<i>Thanks for reading! Here's to Being the Secret Ingredient in your life.</i><br />
<br />
<br />morgan crummhttp://www.blogger.com/profile/07844840350497738119noreply@blogger.com0tag:blogger.com,1999:blog-5213588821001500443.post-1139738457671117902014-01-15T13:08:00.000-08:002014-01-15T13:08:26.490-08:00Bridal Propaganda Blues"That was a stupid commercial," I said rather emphatically, and rather out of nowhere, while watching TV at my sister-in-law's house the other day.<br />
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I sank back in my seat after voicing my inappropriately loud and absolutely unsolicited opinion, a little embarrassed at my apparent zeal and lack of discretion.<br />
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It certainly wasn't the first time I'd thought a commercial was stupid--nor was it the the first time I'd shared such thoughts with the group. So why did I feel so awkward?<br />
<br />
Well, this time the object of my dissatisfaction was a seemingly enchanting David's Bridal commercial, full of soft, lovely images of brides and dresses and promises of bliss.<br />
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It should have made me feel warm and fuzzy inside. But it didn't.<br />
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The commercial, called "The Invisible Man," is narrated by a fictional groom whose monologue states, "I'm not the focus of anyone's attention. I'm not the reason people cry or get all emotional. I'm the invisible man--a mere cog in the wheel of this carefully choreographed extravaganza. Because, let's face it, the wedding is all about the bride. And for the bride, it's all about the dress."<br />
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Now, I am not trying to start anything here. I know this is a harmless bridal-gown commercial, and the company would be silly if they did not convey concepts that translate to dollars in their bottom line--besides, they're just stating conventional wisdom.<br />
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It's not an evil commercial. The selflessness and devoted deference the groom shows to the bride are almost somewhat touching.<br />
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What I can't stand, however, is the "it's all about the bride" propaganda that defines heterosexual weddings in our culture--and even worse, what this kind of message does to a marriage once the vows are exchanged and the dress is all boxed up.<br />
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I graduated from college in 2006. Since then I have been to fabulous weddings that fizzled into divorce faster than I could down a second glass of champagne; I've watched Facebook friends' names change once, twice, sometimes three times; and I can't help but wonder: Does our wedding culture set us up for this?<br />
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Couples are bombarded with nuptial nonsense granting the bride a heightened sense of entitlement and self-importance, meanwhile, basically telling the groom that his time and efforts are best spent elsewhere--he's just a cog in the wheel, after all.<br />
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And if the couples accept these roles for the duration of their engagement, can they be expected to simply abandon them once he carries her across the threshold?<br />
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The marriage certificate doesn't come with an "activate unity and partnership" button. If those things aren't cultivated before you say "I do," they are unlikely to materialize just because your union is official.<br />
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I am a wife. Once upon a time, I was a bride. And even though my bridal party wore blue jeans and my dress didn't cover my knees, I know how it feels to be a bride. You want to feel more beautiful than you've ever felt before. You want the night to be magic.<br />
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Well I did, and it was.<br />
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But it wasn't because the world revolved around me for one special night or every night thereafter. It was because that night I made a commitment, in front of everyone I knew who could hold me accountable, to honor and love a man who was more than just a cog in the wheel, a man whose smile makes me feel beautiful and whose presence makes every night magic.<br />
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I'm in favor of every bride and groom having the wedding of their combined dreams. But as a culture, let's try to put a magical marriage above one magical night.morgan crummhttp://www.blogger.com/profile/07844840350497738119noreply@blogger.com9tag:blogger.com,1999:blog-5213588821001500443.post-33972848920320275432013-12-05T11:13:00.000-08:002013-12-05T18:49:16.966-08:00Cinnamon-Pecan Tea-Cakes<div class="separator" style="clear: both; text-align: center;">
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It's cookie-swap time, y'all!<br />
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One of the many things I look forward to this time of the year is the Great Food Blogger Cookie Swap--sort of a "secret Santa" for food bloggers.<br />
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Last year I sent each of three participating strangers a dozen <a href="http://beingthesecretingredient.blogspot.com/2012/12/elf-cookies-homage-to-el-fudge.html" target="_blank">Elf Cookies</a>, my homage to Keebler's E.L. Fudge, and I received an assortment of delicious treats from three different food bloggers. This year, in keeping with my theme of childhood favorites, I had planned an homage to Nabisco's Nutter Butters--delicious, right?<br />
<br />
But as I started to draft my recipe, I realized my heart just wasn't in it. Prepping for family to come for the holidays, keeping up with my rambunctious two-year old, and fighting off morning sickness (!!) made the massive undertaking of developing a sandwich-cookie copycat recipe seem a little more daunting than usual.<br />
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So with the nutter-butter concept on the back-burner, I racked my brain for a new idea. It would have to be something that could be packed and shipped, something that would keep well, and ideally, get even better after a few days.<br />
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Then it came to me: <a href="http://beingthesecretingredient.blogspot.com/2012/03/tennessee-tea-cakes.html" target="_blank">Tennessee Tea-Cakes</a>!<br />
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The rules for the cookie swap stipulate that the blogger must choose a recipe he or she has never posted before--but it can be a <i>variation</i> of a previous post. Though I'd written about the fudge-textured confection of Southern legend in the past, I'd been wanting to do a variation on the mythical treat for quite a while (stopped only by the knowledge that I would eat them all within a two-hour period if allowed), so with the flavors of the season in mind (and with recipients' addresses in hand), Cinnamon-Pecan Tea-Cakes were born.<br />
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The addition of a cup of chopped pecans to the batter means your yield will be a little greater than a dozen. Resist the urge to fill the muffin liners all the way to the top--simply bake off the remaining batter after the first batch is done. The tea-cakes do not rise much, but filling them to the top requires them to cook for longer, and the texture won't be quite the same.<br />
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In the <a href="http://beingthesecretingredient.blogspot.com/2012/03/tennessee-tea-cakes.html" target="_blank">original post</a>, I baked the tea-cakes in a 350-degree-Fahrenheit oven. Since that time, I have moved a couple of times, and my current oven produces slightly better tea-cakes at 375. Unfortunately, I have yet to follow the advice of every cooking authority EVER and purchase a removable oven thermometer, so I don't know which temp is the truest, or if the addition of the pecans somehow changes the ideal temperature. If possible, you may want to do a test batch to see which temp gets the best results for you.<br />
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The MOST important thing to remember with this recipe, however, is to let the tea-cakes cool completely before dusting with powdered sugar and to let them rest even longer before serving. Powdered sugar will get goopy on still-warm tea-cakes. Also, remember the texture of these tea-cakes should be akin to that of a fudgy brownie. Right out of the oven, the tea-cakes will seem underdone on top and overdone on the bottom, and the taste will be far less complex. The taste and texture achieve perfection after a day or two. Wait that long if you can, but definitely wait at least a few hours before digging in. You won't be sorry.<br />
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<b><u>Cinnamon-Pecan Tea-Cakes</u></b><br />
<i>There is just a kiss of cinnamon in this recipe, letting the pecans, butter, and brown sugar really sing. </i><br />
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<span style="background-color: white; color: #666666; font-family: Georgia, serif; font-size: 13.333333969116211px; line-height: 20.798612594604492px;">1 cup all-purpose flour</span><br />
1 cup chopped pecans<br />
<span style="background-color: white; color: #666666; font-family: Georgia, serif; font-size: 13.333333969116211px; line-height: 20.798612594604492px;">1 tsp kosher salt</span><br />
<span style="background-color: white; color: #666666; font-family: Georgia, serif; font-size: 13.333333969116211px; line-height: 20.798612594604492px;">1/4 tsp baking powder</span><br />
1/2 tsp ground cinnamon or cassia (aka Saigon cinnamon)<br />
<span style="background-color: white; color: #666666; font-family: Georgia, serif; font-size: 13.333333969116211px; line-height: 20.798612594604492px;">1 cup dark brown sugar</span><br />
<span style="background-color: white; color: #666666; font-family: Georgia, serif; font-size: 13.333333969116211px; line-height: 20.798612594604492px;">1 stick (1/2 cup) unsalted butter</span><br />
<span style="background-color: white; color: #666666; font-family: Georgia, serif; font-size: 13.333333969116211px; line-height: 20.798612594604492px;">1 T pure vanilla extract</span><br />
<span style="background-color: white; color: #666666; font-family: Georgia, serif; font-size: 13.333333969116211px; line-height: 20.798612594604492px;">1/4 tsp apple cider vinegar</span><br />
<span style="background-color: white; color: #666666; font-family: Georgia, serif; font-size: 13.333333969116211px; line-height: 20.798612594604492px;">4 oz (1/2 a standard package) Neufchatel or reduced-fat cream cheese, not whipped</span><br />
<span style="background-color: white; color: #666666; font-family: Georgia, serif; font-size: 13.333333969116211px; line-height: 20.798612594604492px;">1 large egg</span><br />
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<span style="background-color: white; color: #666666; font-family: Georgia, serif; font-size: 13.333333969116211px; line-height: 20.798612594604492px;">Preheat oven to 375 degrees F and line a 12-cup standard-size muffin pan with muffin liners.</span><br />
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<span style="background-color: white; color: #666666; font-family: Georgia, serif; font-size: 13.333333969116211px; line-height: 20.798612594604492px;">In a small bowl whisk together flour, pecans, salt, baking powder, and cinnamon. Set aside.</span><br />
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<span style="background-color: white; color: #666666; font-family: Georgia, serif; font-size: 13.333333969116211px; line-height: 20.798612594604492px;">In a medium-sized saucepan, melt butter and brown sugar over med-low heat, whisking to combine. Bring just to a boil, remove from heat, and add vanilla, vinegar, and cream cheese, whisking until smooth. Thoroughly whisk in the egg. Whisk in the dry ingredients. </span><br />
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<span style="background-color: white; color: #666666; font-family: Georgia, serif; font-size: 13.333333969116211px; line-height: 20.798612594604492px;">Fill the prepared muffin cups about half-full with batter, reserving remaining batter for second batch.</span><br />
<span style="background-color: white; color: #666666; font-family: Georgia, serif; font-size: 13.333333969116211px; line-height: 20.798612594604492px;">Bake at 375 degrees F for 16 minutes. Repeat with remaining batter. </span><b style="background-color: white; color: #666666; font-family: Georgia, serif; font-size: 13.333333969116211px; line-height: 20.798612594604492px; text-decoration: underline;">Cool completely.</b><span style="background-color: white; color: #666666; font-family: Georgia, serif; font-size: 13.333333969116211px; line-height: 20.798612594604492px;"> I cannot stress this enough.</span><br />
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<span style="background-color: white; color: #666666; font-family: Georgia, serif; font-size: 13.333333969116211px; line-height: 20.798612594604492px;">These tea-cakes are going to come out of the oven smelling so good that your anticipation is likely to get the better of you. DO NOT GIVE IN.</span><br />
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<span style="background-color: white; color: #666666; font-family: Georgia, serif; font-size: 13.333333969116211px; line-height: 20.798612594604492px;">When you first take the tea-cakes out of the oven, the bottom halves will seem too cake-y and the top halves will seem too gooey. They need to hang out for a while in order to settle into textural and flavorful perfection.</span><br />
<br style="background-color: white; color: #666666; font-family: Georgia, serif; font-size: 13.333333969116211px; line-height: 20.798612594604492px;" />
<span style="background-color: white; color: #666666; font-family: Georgia, serif; font-size: 13.333333969116211px; line-height: 20.798612594604492px;">In fact, they'll be even better after a day or two. . . if you can manage to wait that long.</span><br />
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<span style="background-color: white; color: #666666; font-family: Georgia, serif; font-size: 13.333333969116211px; line-height: 20.798612594604492px;">Once completely cool, dust with powdered sugar and store tightly covered at room temperature for up to 5 days.</span><br />
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Makes about 16 tea-cakes.<br />
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<i>Thanks for reading! Here's to Being the Secret Ingredient in your life.</i>morgan crummhttp://www.blogger.com/profile/07844840350497738119noreply@blogger.com13tag:blogger.com,1999:blog-5213588821001500443.post-70816519749254587252013-11-23T13:14:00.000-08:002013-11-23T13:14:00.189-08:00Two-Ingredient Spiced Apple Cider (non-alcoholic)<div class="separator" style="clear: both; text-align: center;">
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This simple cider is such a no-brainer that I almost feel silly sharing it, but it's so good that it would be sillier not to.<br />
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This is literally all you will need:<br />
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1. Plain, unsweetened apple cider (aka unfiltered apple juice)<br />
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2. Celestial Seasonings Safari Spice Roobios Tea (it's naturally free of caffeine, just in case that's a consideration!)<br />
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I've done this for years with other spiced teas, but this one is by far the best (and no, this is not a sponsored post). Stash Black Chai Spice and Celestial Seasonings Bengal Spice were both enjoyable, but the fragrance of the roobios in this blend enhances the fruity aroma of the apple cider in a way that others simply can't.<br />
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The spices conjure up cozy Christmas memories, making me long for Santa's elves to dance into my living room with nativity scenes and mistletoe. I've promised myself I'll hold off on the decorating until the day after Thanksgiving, but I'll likely go through several jugs of cider and boxes of tea in the meantime.<br />
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I hope you and yours will enjoy it this season as well!<br />
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<b>Single serving: </b>Fill your favorite mug with cider and microwave until very hot but not boiling (2 minutes, give or take). Add a bag of tea and let steep for 2-3 minutes before letting extreme coziness consume you.<br />
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<b>For a crowd:</b> Fill a crock-pot with plain cider. Heat over low or high heat, depending on your time-frame. Keep in mind it will take a while to heat through (alternatively, you could microwave the cider in batches and add it to the crock-pot on the "keep warm" setting). Once the cider is hot, turn the crock-pot to the "keep warm" setting, add 6-8 bags of the tea, and let steep for about 10 minutes before removing the tea bags with a slotted spoon.<br />
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(Cinnamon-stick garnish optional)<br />
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<i>Thanks for reading! Here's to Being the Secret Ingredient in your life.</i>morgan crummhttp://www.blogger.com/profile/07844840350497738119noreply@blogger.com6tag:blogger.com,1999:blog-5213588821001500443.post-49121694484503140062013-11-05T14:18:00.000-08:002013-11-05T19:57:47.622-08:00Apple Pie Tartlets a la Mode (Gluten-Free, Vegan)<div class="separator" style="clear: both; text-align: center;">
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Hoosband does not give compliments frivolously. If he thinks something is only so-so, it's not getting the Hoosband thumbs up. </div>
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While his honesty is something I treasure, I'm always a little apprehensive to share my healthier creations with him, especially when they're inspired by the traditional version of something he loves. </div>
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So when he came to the table with one of my Apple Pie Tartlets and a scoop of Coconut Milk "Ice Cream," after dinner the other day, I braced myself for the critique. </div>
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"Wow. These are good," he said, taking another bite. "Really good. . . . How healthy <i>are</i> they?"</div>
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"Healthier than anything else you're likely to enjoy this much," I told him. </div>
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I'll be straight with you: This is not a low-calorie dessert. But more-importantly, it is not an <i>empty</i>-calorie dessert.</div>
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Packed with protein, fiber, and healthy fats (not to mention vitamins and minerals), this delicious riff on the all-American dessert delivers serious apple flavor and decadence in a perfectly portion-controlled package.</div>
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And this time of year, with the hustle and bustle and endless to-do-lists of the holidays, you might also appreciate that these sweet treats take a fraction of the time and effort of an actual apple pie. They're also make-ahead and no-bake, freeing up coveted oven space on the days before the big meal. </div>
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Want to get your kids involved in the cooking process? My two-year old loves helping me push the buttons on the food processor, blender, and ice-cream maker. She can even help press the crust mixture into the muffin liners to form the tartlet shells. She's also pretty good at quality control along the way. :)</div>
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Finally, if you or anyone on your guest list has a sensitivity to gluten, grains, eggs, or dairy, this is one dessert that gets the green-light. And with the Hoosband seal of approval, there's a good chance it'll get the thumbs up from the apple-pie purists in your home, too. </div>
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<b><u>Apple Pie Tartlets</u></b><br />
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<b>for the crust:</b><br />
2/3 cups raw, unsalted cashews<br />
1 cup raw, unsalted walnuts<br />
1/4 tsp ground cinnamon or cassia (Saigon cinnamon)<br />
1/4 tsp fine-grain salt<br />
2 T coconut palm sugar (or brown sugar)<br />
2 T coconut oil<br />
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Line six cups of a large or regular-sized muffin pan with muffin liners. Set aside.<br />
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Place the cashews, walnuts, cinnamon, salt, and coconut palm sugar in a food processor, and pulse or process until the mixture is very finely ground, like coarse sand, pausing to scrape down the sides and lid as necessary. Make sure not to over-process, which would lead to making nut butter. Add the coconut oil, and process just until the mixture is evenly moistened and sticks together easily when you pinch a clump between your fingers.<br />
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Divide the mixture evenly among the prepared muffin liners. Press the mixture firmly into the bottoms and up the sides of the liners, making tartlet shells. Chill the shells in the fridge while you prepare the filling.<br />
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<b>for the filling:</b><br />
3 oz dried (dehydrated, not freeze-dried) apples, unsweetened and unsulphured<br />
2/3 cup raw, unsalted walnuts<br />
1/3 cup pure maple syrup<br />
2 T coconut oil<br />
1.2 tsp fine-grain salt<br />
3/4 tsp ground cinnamon or cassia (Saigon cinnamon)<br />
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Rinse out and pat dry the processor bowl, blade, and lid. Place the dried apple pieces in the processor and pulse or process until all the pieces are approximately the size of rolled oats. Remove one cup of the apple pieces and set aside, leaving the remaining pieces in the processor. Add the walnuts to the processor and process until the mixture looks like a scrappy nut butter, pausing to scrape down the sides and lid as necessary. Add the remaining filling ingredients and process until completely smooth, pausing to scrape down the sides and lid as necessary. The mixture will look somewhat like a very thick caramel. Stir the reserved apple pieces into the filling mixture.<br />
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The mixture will be very dense and sticky. Use a spoon lightly greased with coconut oil to evenly divide the mixture among the prepared cups and gently spread it out in each one. Chill the tartlets in the refrigerator for at least one hour or until ready to eat.<br />
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Tartlets will last for a week, stored in airtight container in the fridge. They're actually even better after a couple of days!<br />
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Serve with Coconut Milk "Ice Cream," recipe follows.<br />
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<b><u>Coconut Milk "Ice Cream"</u></b><br />
1 can full-fat coconut milk (do not use "lite" or reduced fat versions)<br />
1/4 cup pure maple syrup<br />
8 dried, pitted dates<br />
1/4-1/2 tsp fine-grain salt<br />
1 vanilla bean<br />
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<i>If using an ice-cream maker with a freezable canister, freeze the canister for 24 hours or longer for best results.</i><br />
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Place the coconut milk, syrup, dates, and salt in a heavy-duty blender. Use a paring knife to split the vanilla bean lengthwise. Use the dull side of the knife to scrape the tiny beans out of the pod, and add the beans to the other ingredients in the blender.<br />
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With the lid secured, blend the ingredients on high until the mixture is completely smooth. The mixture will likely be quite warm from the friction of the blades. Transfer the mixture to a metal bowl (metal will allow the mixture to cool more quickly than plastic or glass). Cover with plastic wrap and chill in the refrigerator at least one hour--never add a warm ice-cream base to your ice-cream maker!<br />
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Freeze the ice cream according to the directions of your machine. If using a Cuisinart machine like this one, first set up the base, then get the canister out of the freezer and set it on the base. Place the scraper in the canister, place the plastic cover over the canister, turn the machine on, and, finally, get the chilled base out of the fridge and pour it into the canister. <i>Right now you're probably thinking, "duh," but trust me, this process is important to get the best results.</i><br />
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When the mixture first starts to freeze, it will look very lumpy and grainy. Do not fear. By the time it is done, it should look smooth and creamy. You will know it is done freezing when it seems to all cling to the scraper in one big mass. Transfer the ice cream into a 12-oz plastic container with a tight-fitting lid, and place in the freezer for at least four hours or until ready to serve. Once completely frozen, the ice cream will be very firm and will benefit from sitting out on the counter for a minute or two for easier scooping.<br />
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Makes approximately 8 (1 1/2-oz) or 6 (2-oz) servings.<br />
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If you enjoyed this post, you might also like these:<br />
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<a href="http://beingthesecretingredient.blogspot.com/2013/10/pecan-pie-tartlets.html" target="_blank">Pecan Pie Tartlets</a><br />
<br />
<a href="http://beingthesecretingredient.blogspot.com/2013/10/amazing-pumpkin-tartlets-vegan-gluten.html" target="_blank">Amazing Pumpkin Tartlets</a><br />
<br />
<a href="http://beingthesecretingredient.blogspot.com/2013/09/macadamia-coconut-lime-tartlets.html" target="_blank">Macadamia Coconut Lime Tartlets</a><br />
<br />
<a href="http://beingthesecretingredient.blogspot.com/2013/09/chocolate-pistachio-and-mascarpone.html" target="_blank">Chocolate, Pistachio, and Mascarpone Tartlets</a><br />
<br />
<a href="http://beingthesecretingredient.blogspot.com/2012/04/you-little-tart.html" target="_blank">Vegan Berry Tartlets</a><br />
<br /><i>Thanks for reading! Here's to Being the Secret Ingredient in your life.</i>morgan crummhttp://www.blogger.com/profile/07844840350497738119noreply@blogger.com0tag:blogger.com,1999:blog-5213588821001500443.post-80579299369307551262013-11-04T10:15:00.000-08:002013-11-04T10:15:23.479-08:00HalloweenI just had to share...<br />
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Our most successful homemade family costumes to date. Can you guess what show is my daughter's favorite?<br />
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Hope your Halloween was full of fun!<br />
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<i>Thanks for reading! Here's to Being the Secret Ingredient in your life.</i><br />
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morgan crummhttp://www.blogger.com/profile/07844840350497738119noreply@blogger.com0tag:blogger.com,1999:blog-5213588821001500443.post-3258676460798449582013-10-18T19:37:00.000-07:002017-04-03T19:30:15.375-07:00Paleo Pecan Pie Tartlets <div class="separator" style="clear: both; text-align: center;">
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Newton's first law teaches us that an object in motion will stay in motion until pushed or pulled by an outside force.<br />
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Well, I guess you could say nothing's been pushing or pulling, because tartlets remain on a roll around here.<br />
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With fall breezes blowing all around and what I consider a pretty decent nod to pumpkin pie in the <a href="http://beingthesecretingredient.blogspot.com/2013/10/amazing-pumpkin-tartlets-vegan-gluten.html" target="_blank">last post</a>, a pecan-pie-inspired tartlet was the natural next step.<br />
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The crust is cashew-heavy to achieve the rich, buttery quality of a traditional pecan pie, while the filling employs dates for their sticky texture and super-sweet, brown-sugar-like flavor. Vanilla is a new addition in this tartlet, and of course, pecans are the star.<br />
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I played around with configurations of pecan halves and pieces (from purely pieces to three-to-six halves with pieces to fill the gaps), and I think I like this look the best:<br />
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If, however, you plan to cut the tartlets before serving, you may wish to go with purely pieces for easier slicing.<br />
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Whatever aesthetic you choose, I hope these tartlets make you fall for fall over and over again.<br />
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<u><b>Pecan Pie Tartlets</b></u><br />
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<b>for the crust:</b><br />
1/4 cup chopped, raw, unsalted pecans<br />
2/3 cup raw, unsalted cashews<br />
2 T coconut palm sugar<br />
1/4 tsp fine salt<br />
2 T coconut oil<br />
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<b>for the filling:</b><br />
1/4 cup chopped, raw, unsalted pecans<br />
20 pitted dates<br />
1 tsp pure vanilla extract<br />
1/2 tsp fine salt<br />
3 T coconut oil<br />
3 T water<br />
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<b>for garnish:</b><br />
1 cup raw, unsalted pecan halves (and/or pieces)<br />
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<span style="background-color: white; color: #666666; font-family: "georgia" , serif; font-size: 13px; line-height: 20.796875px;">Place muffin liners in each of six large muffin cups. </span><i style="background-color: white; color: #666666; font-family: Georgia, serif; font-size: 13px; line-height: 20.796875px;">I use regular-sized muffin liners in large cups--the larger cups allow the liners to lay out a little wider. If you do not have a large-cup muffin pan, just use six cups in a standard-size muffin pan.</i><br />
<i style="background-color: white; color: #666666; font-family: Georgia, serif; font-size: 13px; line-height: 20.796875px;"><br /></i><span style="background-color: white; color: #666666; font-family: "georgia" , serif; font-size: 13px; line-height: 20.796875px;"></span><span style="background-color: white; color: #666666; font-family: "georgia" , serif; font-size: 13px; line-height: 20.796875px;">Place all the crust ingredients except for the coconut oil in the food processor and pulse until the pieces are almost uniform in size and the mixture resembles very coarse sand. <i>If you have a food processor with nested work bowls, use the smaller of the two.</i></span><br />
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<span style="background-color: white; color: #666666; font-family: "georgia" , serif; font-size: 13px; line-height: 20.796875px;">Add the 2 tablespoons of coconut oil and pulse until the mixture resembles moist sand. </span><span style="background-color: white; color: #666666; font-family: "georgia" , serif; font-size: 13px; line-height: 20.796875px;">Divide the mixture evenly among the six prepared muffin cups, firmly pressing the mixture into the bottoms and up the sides to form mini tart shells. </span><br />
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<span style="background-color: white; color: #666666; font-family: "georgia" , serif; font-size: 13px; line-height: 20.796875px;">Chill the crusts in the refrigerator while you prepare the filling.</span><br />
<span style="background-color: white; color: #666666; font-family: "georgia" , serif; font-size: xx-small; line-height: 20.796875px;"><br /></span><span style="background-color: white; color: #666666; font-family: "georgia" , serif; font-size: 13px; line-height: 20.796875px;"></span><span style="background-color: white; color: #666666; font-family: "georgia" , serif; font-size: 13px; line-height: 20.796875px;">Rinse out and pat dry the food processor bowl, blade, and lid. Add all the filling ingredients to the processor bowl except for the water. Turn the processor on, and pour one tablespoon of water into the shoot on the top (the insert should be in place so that the water slowly drips out of the hole in the bottom). When the water appears to be gone, turn off the processor and scrape down the sides and lid. Repeat this process with each of the remaining tablespoons of water. Continue to process the mixture until it is completely smooth.</span><br />
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<span style="color: #666666; font-family: "georgia" , serif;"><span style="line-height: 20.796875px;">Use a greased spoon (just dip it quickly in liquid coconut oil and shake off the excess) to evenly divide the filling among the prepared crusts and to gently spread it out in each one--the filling will be very dense and sticky.</span></span><br />
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<span style="color: #666666; font-family: "georgia" , serif;"><span style="line-height: 20.796875px;">Arrange pecan halves and/or pieces on each tartlet, pressing gently to adhere the pecans to the filling. </span></span><br />
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<span style="color: #666666; font-family: "georgia" , serif;"><span style="line-height: 20.796875px;">Chill the tartlets in the refrigerator for at least 30 minutes, right up until serving. </span></span><br />
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<span style="color: #666666; font-family: "georgia" , serif;"><span style="line-height: 20.796875px;">The tartlets can be stored in airtight containers in the fridge for up to one week. Makes six tartlets.</span></span><br />
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<i>Thanks for reading! Here's to Being the Secret Ingredient in your life.</i><br />
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morgan crummhttp://www.blogger.com/profile/07844840350497738119noreply@blogger.com0tag:blogger.com,1999:blog-5213588821001500443.post-36780530024620719042013-10-10T09:35:00.000-07:002013-10-10T09:35:20.486-07:00AMAZING Pumpkin Tartlets (Vegan, Gluten-Free, and Fabulous!)<div class="separator" style="clear: both; text-align: center;">
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Yes, that's right. I said AMAZING.<br />
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As we know, I've been on a bit of a tartlet fix (as seen <a href="http://beingthesecretingredient.blogspot.com/2013/09/macadamia-coconut-lime-tartlets.html" target="_blank">here</a> and <a href="http://beingthesecretingredient.blogspot.com/2013/09/chocolate-pistachio-and-mascarpone.html" target="_blank">here</a>)--and I'm planning <i>at least</i> two more before I force myself to find a new obsession--so I hope you're enjoying them.<br />
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In my estimation, the previous tartlets have been good. The chocolate crust on the pistachio tartlets was Oreo-esque in its crave-ability, and the smooth, custard-like filling in the lime tarts made me want to send my cans of sweetened condensed milk sailing straight into the trashcan.<br />
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So what warrants the title of AMAZING in today's tartlets?<br />
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1) Like both the pistachio and lime tartlets, these tartlets are gluten- and grain-free, loaded with vitamins and minerals, and jam-packed with filling protein and beneficial fats.<br />
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2) They contain only natural, minimally processed sweeteners.<br />
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3) Unlike the pistachio or lime tartlets, these tartlets are totally vegan-friendly.<br />
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4) Amazingly, in light of all of the above, they taste better than pumpkin pie!<br />
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That last one is my completely biased opinion, of course, but I hope when you try them, you'll agree.<br />
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Here are a few keys for success in this recipe:<br />
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1) Use roasted, salted pepitas (shelled pumpkin seeds) and raw, unsalted cashews and pecans (otherwise you will need to adjust the salt). Raw nuts retain more of their natural antioxidants, but roasted pepitas have a deeper flavor and make for a crunchier and more attractive garnish.<br />
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2) Pulse the crust mixture in the food processor until you achieve the proper consistency. This will assure you do not create nut butter in this step. You are looking for fine, evenly textured crumbs.<br />
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3) Process the cashews for the filling into a smooth nut butter with the coconut oil before adding the remaining filling ingredients. Be sure to pause occasionally to scrape down the sides and knock some of the cashew bits out of the lid to achieve the smoothest consistency.<br />
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4) Let the tarts set in the fridge for at least 3 hours before preparing the caramel topping. This will allow the surface of the filling to firm up, making it easier to spread the caramel.<br />
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5) Heat the caramel mixture slowly over med-low heat so that it does not scorch. As soon as bubbles start to burst across the surface, cook for two minutes and then remove from the heat.<br />
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6) Keep the tarts chilled in the fridge until ready to eat.<br />
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With the silky texture of pumpkin pie in an all-natural, health-conscious, no-bake, easy-to-make, individually portioned format, these amazing tartlets are definitely something to be thankful for this holiday season.<br />
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<b><u>Amazing Pumpkin Tartlets</u></b><br />
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<b>for the crust:</b><br />
1/4 cup raw, unsalted cashews<br />
1/2 cup raw, unsalted pecan halves<br />
1/4 cup roasted, salted pepitas (shelled pumpkin seeds)<br />
3 T coconut palm sugar<br />
1/2 tsp ground Saigon cinnamon (aka cassia; real cinnamon would be fine as well)<br />
2 T coconut oil, at warm room temperature so that it is liquid<br />
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<b>for the filling:</b><br />
2/3 cup raw, unsalted cashews<br />
2 T coconut oil, at warm room temperature so that it is liquid<br />
2/3 cup pure pumpkin puree (not pumpkin pie filling; to make your own roasted pumpkin puree, see <a href="http://beingthesecretingredient.blogspot.com/2012/10/oh-snap-roasted-pumpkin-5-spice-ice.html" target="_blank">this post</a>)<br />
1 tsp freshly grated ginger root<br />
1/2 tsp Chinese five spice powder (look for one that contains cinnamon, black pepper, star anise, fennel, and cloves)<br />
1/2 tsp finely ground salt<br />
5 T pure maple syrup<br />
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<b>for the garnish:</b><br />
1/4 cup coconut palm sugar<br />
2 T water<br />
1/3 cup roasted, salted pepitas<br />
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<span style="background-color: white; color: #666666; font-family: Georgia, serif; font-size: 13px; line-height: 20.796875px;">Place muffin liners in each of six large muffin cups. </span><i style="background-color: white; color: #666666; font-family: Georgia, serif; font-size: 13px; line-height: 20.796875px;">I use regular-sized muffin liners in large cups--the larger cups allow the liners to lay out a little wider. If you do not have a large-cup muffin pan, just use six cups in a standard-size muffin pan.</i><br />
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<span style="color: #666666; font-family: Georgia, serif;"><span style="line-height: 20.796875px;">Place all the crust ingredients except for the coconut oil in the food processor and pulse until the pieces are almost uniform in size and the mixture resembles very coarse sand. </span></span><br />
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<span style="color: #666666; font-family: Georgia, serif;"><span style="line-height: 20.796875px;">Add the 2 tablespoons of coconut oil and pulse until the mixture resembles moist sand. </span></span><br />
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<span style="color: #666666; font-family: Georgia, serif;"><span style="line-height: 20.796875px;">When it is the proper consistency, it will easily stick together when pressed between your fingers.</span></span><br />
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<span style="color: #666666; font-family: Georgia, serif;"><span style="line-height: 20.796875px;">Divide the mixture evenly among the six prepared muffin cups, firmly pressing the mixture into the bottoms and up the sides to form mini tart shells. </span></span><br />
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<span style="color: #666666; font-family: Georgia, serif;"><span style="line-height: 20.796875px;">Chill the crusts in the refrigerator while you prepare the filling.</span></span><br />
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<span style="color: #666666; font-family: Georgia, serif;"><span style="line-height: 20.796875px;">Rinse out and pat dry the food processor bowl, blade, and lid. Add 2/3 cup cashews and 2 T coconut oil to the processor and process until you have a very smooth nut butter, making sure to pause once or twice to scrape down the sides and lid. </span></span><br />
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<span style="color: #666666; font-family: Georgia, serif;"><span style="line-height: 20.796875px;">Add the remaining filling ingredients and process until completely smooth, pausing to scrape down the sides as necessary. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN2e54iNg7wgAQPHUFth80uQELYk7v_uF0BK5lljmUwS1JJCl2PFOaJ9KZOXzr0RJsZyDnMN2NF3An17k0xnCCeHiBcGIGru0WJKyrmxkyztuWgKzixFqZdF2RFmNzHrGa78vmyIb0GPAY/s1600/6+%25282%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN2e54iNg7wgAQPHUFth80uQELYk7v_uF0BK5lljmUwS1JJCl2PFOaJ9KZOXzr0RJsZyDnMN2NF3An17k0xnCCeHiBcGIGru0WJKyrmxkyztuWgKzixFqZdF2RFmNzHrGa78vmyIb0GPAY/s400/6+%25282%2529.JPG" width="400" /></a></div>
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<span style="color: #666666; font-family: Georgia, serif;"><span style="line-height: 20.796875px;">Spoon the filling evenly among the six crusts and let set in the fridge for at least three hours before garnishing.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdwjF_fx_obMZNJjmu4TD6ySUqVEF9bFIzt5I4SVNElnQzqyA1UNKjDpZfF6Wt9njY1wyyPvIwBuzU3cvHKpSaJXRtwdNAEJFtXXVn9cTGF2T_zCGL9QgUFXLlULpKJhfCmUrBC7vJb0op/s1600/7+%25282%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdwjF_fx_obMZNJjmu4TD6ySUqVEF9bFIzt5I4SVNElnQzqyA1UNKjDpZfF6Wt9njY1wyyPvIwBuzU3cvHKpSaJXRtwdNAEJFtXXVn9cTGF2T_zCGL9QgUFXLlULpKJhfCmUrBC7vJb0op/s400/7+%25282%2529.JPG" width="400" /></a></div>
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<span style="color: #666666; font-family: Georgia, serif;"><span style="line-height: 20.796875px;">To prepare the caramel, add 1/4 cup coconut palm sugar and 2 T water to a small saucepan. </span></span><br />
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<span style="color: #666666; font-family: Georgia, serif;"><span style="line-height: 20.796875px;">Stir to dissolve the sugar, and place over med-low heat, lifting the pan by its handle and swirling gently on occasion. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7t7LHaBwI33QbuVILKOlnH994f2A7Lcei0zcibyIcYm0rGs9ZVKVgXS0KrFqYb-Xw7kGCPmoIPEhnL67bw2KiVkGrXeTnq8Smz1OMxY6Q1gl-V0AHLCjKRYIr-jUAw0Res8lmvHj9oa_/s1600/9+%25282%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7t7LHaBwI33QbuVILKOlnH994f2A7Lcei0zcibyIcYm0rGs9ZVKVgXS0KrFqYb-Xw7kGCPmoIPEhnL67bw2KiVkGrXeTnq8Smz1OMxY6Q1gl-V0AHLCjKRYIr-jUAw0Res8lmvHj9oa_/s400/9+%25282%2529.JPG" width="398" /></a></div>
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<span style="color: #666666; font-family: Georgia, serif;"><span style="line-height: 20.796875px;">As soon as bubbles begin to burst across the surface of the mixture, set a timer for two minutes. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUKF_q247VTlX583VFHZUzCVPKCbvuHHyJsAf6cNJqIhuohBp9di-q6N_3VDKEceWzP5xWyK73qLdF5aekWOSGaEfmB1LhvHE_0CRYYVIfQUCV_33lrO2NiUJxUPhl6Wa2PrfI1ztYkIsq/s1600/10.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUKF_q247VTlX583VFHZUzCVPKCbvuHHyJsAf6cNJqIhuohBp9di-q6N_3VDKEceWzP5xWyK73qLdF5aekWOSGaEfmB1LhvHE_0CRYYVIfQUCV_33lrO2NiUJxUPhl6Wa2PrfI1ztYkIsq/s400/10.JPG" width="400" /></a></div>
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<span style="color: #666666; font-family: Georgia, serif;"><span style="line-height: 20.796875px;">After the mixture has boiled for two minutes, remove from the heat and allow to cool for five minutes before spooning over the chilled tartlets. </span></span><br />
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<span style="color: #666666; font-family: Georgia, serif;"><span style="line-height: 20.796875px;">Sprinkle roasted, salted pepitas over the tops of the tartlets, and return them to the fridge to set completely, at least one hour, or until ready to eat. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RakSgZoT9gT7WWlUSn1DU6JKnAAEUS9jgmky6sXkkL-IVdJ615OVLEa_Fy0dsVkaXgY44Qe48k3BEnixsFCLR009QFKRoqpmoOMhga5_Bz-6p6A2Ui4k0bnRp9bUx9Vg93gLpt4Vyayj/s1600/13.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RakSgZoT9gT7WWlUSn1DU6JKnAAEUS9jgmky6sXkkL-IVdJ615OVLEa_Fy0dsVkaXgY44Qe48k3BEnixsFCLR009QFKRoqpmoOMhga5_Bz-6p6A2Ui4k0bnRp9bUx9Vg93gLpt4Vyayj/s400/13.JPG" width="400" /></a></div>
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<span style="color: #666666; font-family: Georgia, serif;"><span style="line-height: 20.796875px;">The tartlets will last up to 5 days, stored in airtight containers in the fridge, and should remain chilled until served.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnqOrgABSQuStacPfH5WNG4yzYo3umiVrb5ysNDFjJH46a5GuGO5JNru988vDARRQ1e9ozsDYWk4vPeBBw_jUPwsyieYTaHS722CCMXUe6Hi5TrxherYzCVOAjryK4hsJye2DSvGiC7zOn/s1600/f.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnqOrgABSQuStacPfH5WNG4yzYo3umiVrb5ysNDFjJH46a5GuGO5JNru988vDARRQ1e9ozsDYWk4vPeBBw_jUPwsyieYTaHS722CCMXUe6Hi5TrxherYzCVOAjryK4hsJye2DSvGiC7zOn/s400/f.JPG" width="400" /></a></div>
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<i>Thanks for reading! Here's to Being the Secret Ingredient in your life.</i>morgan crummhttp://www.blogger.com/profile/07844840350497738119noreply@blogger.com0tag:blogger.com,1999:blog-5213588821001500443.post-55238488933884960502013-09-16T18:48:00.000-07:002013-09-17T18:04:04.615-07:00Macadamia-Coconut-Lime Tartlets<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmoZXElUlJcL7JcVALBGkDzol0QWM9btvMxQtPdlEZtayMrhCC0ojohrFUPpiRdjIURkJZtrbcSYqAvlqEET10QrFAoWza7CbNm6yaQcm2XHQ4WPDZ1EiVYB0nSgYNLH1vEE7tY5uOx9BF/s1600/favfavfav+(5).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmoZXElUlJcL7JcVALBGkDzol0QWM9btvMxQtPdlEZtayMrhCC0ojohrFUPpiRdjIURkJZtrbcSYqAvlqEET10QrFAoWza7CbNm6yaQcm2XHQ4WPDZ1EiVYB0nSgYNLH1vEE7tY5uOx9BF/s400/favfavfav+(5).JPG" width="400" /></a></div>
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It's official: I have tartlet fever.<br />
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If you read my recent <a href="http://beingthesecretingredient.blogspot.com/2013/09/chocolate-pistachio-and-mascarpone.html" target="_blank">Chocolate, Pistachio, and Mascarpone Tartlets</a> post, you saw my attempt at a semi-healthy dessert, perfectly portioned for those who crave moderation, and rich and delicious for those who crave decadence. </div>
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In addition to moderation and decadence, Hoosband and I have been craving desserts we actually feel good about sharing with our two-year-old. These particular tartlets are made from nuts, coconut, coconut oil, lime juice, and a modest combo of unrefined sweeteners. I feel pretty good about that. </div>
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Their coconut-lime flavor profile is inspired by a frozen drink Hoosband and I had years ago on our honeymoon in Mexico called a white sand--something else I've been craving. </div>
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Macadamia nuts pair well with the flavors of coconut and lime, while adding creaminess and body to the filling and structure and crunch to the crust. </div>
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Like the chocolate-pistachio tartlets, today's tartlets are no-bake and grain/gluten free. With the subtraction of the mascarpone, however, these tartlets are also dairy-free, though still not technically raw or vegan, due to the coconut palm sugar in the crust and the honey in the filling, respectively.</div>
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It is important to use virgin coconut oil in this recipe, as refined coconut oil lacks the essential coconut flavor and aroma. </div>
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Due to their high coconut-oil content, these tartlets require at least 8 hours in the fridge to set up and should be stored in the fridge right up until consumption for best results. When the filling is set, the texture should be like a cross between lime curd and custard, similar to a key lime pie, and firm enough to slice if desired.<br />
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The tartlets can also be frozen overnight, resulting in a much firmer, more ice-cream-like texture.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAtU1CW6UCPhCqUYdxJzcRH5-aLiT67bExn7fao4TL8PmjaDsXpU_ZvIxGr-nPj__1oI9KHArasZC7WlWW70Rur1RP5aCgWcLoNE1F9HpK9n3yVhpzfSGwd2fd6QM9D8Xpzl4PKobSKIYV/s1600/favfavfav6+(1).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAtU1CW6UCPhCqUYdxJzcRH5-aLiT67bExn7fao4TL8PmjaDsXpU_ZvIxGr-nPj__1oI9KHArasZC7WlWW70Rur1RP5aCgWcLoNE1F9HpK9n3yVhpzfSGwd2fd6QM9D8Xpzl4PKobSKIYV/s400/favfavfav6+(1).JPG" width="398" /></a></div>
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<b><u>Macadamia-Coconut-Lime Tartlets</u></b></div>
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<b>for the crust</b></div>
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2/3 cups grated coconut (raw and unsweetened)</div>
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3 T coconut palm sugar (substitute with brown sugar if desired)</div>
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1/4 tsp fine salt</div>
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2/3 cups raw macadamia nuts</div>
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2 T virgin coconut oil</div>
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<b>for the filling</b></div>
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2/3 cup raw macadamia nuts</div>
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1/4 cup freshly squeezed lime juice</div>
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1/4 tsp freshly grated lime zest (try to avoid using any of the white pith)</div>
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3 T honey (I used Texas brush honey)</div>
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1/4 cup virgin coconut oil</div>
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<span style="background-color: white; color: #666666; font-family: Georgia, serif; font-size: 13px; line-height: 20.796875px;">Place muffin liners in each of six large muffin cups. </span><i style="background-color: white; color: #666666; font-family: Georgia, serif; font-size: 13px; line-height: 20.796875px;">I use regular-sized muffin liners in large cups--the larger cups just allow the liners to lay out a little wider. If you do not have a large-cup muffin pan, just use six cups in a standard-size muffin pan.</i></div>
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<span style="color: #666666; font-family: Georgia, serif;"><span style="line-height: 20.796875px;">Place 1/3 cup grated coconut, the coconut palm sugar, and salt in the bowl of a food processor, and process till very finely ground. Add 2/3 cup macadamia nuts, the coconut oil, and remaining grated coconut, and process just until the nuts are ground to very small pieces and the mixture looks like very coarse, damp sand. </span></span></div>
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<span style="color: #666666; font-family: Georgia, serif;"><span style="line-height: 20.796875px;">Be sure not to over-process the mixture, as it will become nut butter and be too goopy to work with. <i>If this does happen accidentally, add a an extra 3-4 tablespoons of grated coconut and pulse just enough to combine. The coconut will absorb some of the excess liquid and add more structure.</i></span></span></div>
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<span style="color: #666666; font-family: Georgia, serif;"><span style="line-height: 20.796875px;">Divide the mixture evenly among the six prepared cups (1 1/2-2 T per cup). </span></span></div>
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<span style="color: #666666; font-family: Georgia, serif;"><span style="line-height: 20.796875px;">Use your fingers to press the mixture firmly into the bottom and about 1/2 inch up the sides of each cup.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqUGlXFFDB3CuLmEQI83X58qFP-CKL9SzhmhfNmLBnGpi0d5Tywe8B0KhwIZzrCZ-TzExdWWwS8q1GCWeczHyiQE9FQ8TrmzbdxvYmRvIUAXq-f6gBCvf5Lc0aNAKVvFPBNIJVYq-ROXrQ/s1600/4+%25282%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqUGlXFFDB3CuLmEQI83X58qFP-CKL9SzhmhfNmLBnGpi0d5Tywe8B0KhwIZzrCZ-TzExdWWwS8q1GCWeczHyiQE9FQ8TrmzbdxvYmRvIUAXq-f6gBCvf5Lc0aNAKVvFPBNIJVYq-ROXrQ/s400/4+%25282%2529.JPG" width="398" /></a></div>
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<span style="color: #666666; font-family: Georgia, serif; font-size: x-small;"><span style="line-height: 20.796875px;"><br /></span></span></div>
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<span style="color: #666666; font-family: Georgia, serif;"><span style="line-height: 20.796875px;">Chill while you prepare the filling. </span></span></div>
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<span style="color: #666666; font-family: Georgia, serif;"><span style="line-height: 20.796875px;"><br /></span></span></div>
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<span style="color: #666666; font-family: Georgia, serif;"><span style="line-height: 20.796875px;">Rinse and dry the food processor bowl, blade, and lid. Place 2/3 cup macadamia nuts in the processor and process until very smooth, the consistency of freshly ground peanut butter. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzEBN4kmAxlPidtbGPxnirB7IBcOsM1fiVVt_vIDMcojQMrvg7hgvlwP5ZtzuzW6slJDo5k6JDYqFuEY36ZdXkxhVYHnXAx2ELGY8qQTLO0z7TTttQogp3SSDqoNf7DMNQ7jD5r_HDhgVR/s1600/5.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzEBN4kmAxlPidtbGPxnirB7IBcOsM1fiVVt_vIDMcojQMrvg7hgvlwP5ZtzuzW6slJDo5k6JDYqFuEY36ZdXkxhVYHnXAx2ELGY8qQTLO0z7TTttQogp3SSDqoNf7DMNQ7jD5r_HDhgVR/s400/5.JPG" width="400" /></a></div>
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<span style="color: #666666; font-family: Georgia, serif; font-size: x-small;"><span style="line-height: 20.796875px;"><br /></span></span></div>
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<span style="color: #666666; font-family: Georgia, serif;"><span style="line-height: 20.796875px;">Add the remaining filling ingredients and process until completely smooth. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdciI3aSRpohIj65CuB-1o4BeHQJI64NSWaGr3i7XvhbtHvfHmR-Cgr-IOnKqqWiaSGRSbWNAn3Tg1Cn-75fDd7CYxLqtnBbUlfDXPTLgRt5CbuCqWXfjxQdIredHuuM0u5O6sDKmNLyg/s1600/6.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdciI3aSRpohIj65CuB-1o4BeHQJI64NSWaGr3i7XvhbtHvfHmR-Cgr-IOnKqqWiaSGRSbWNAn3Tg1Cn-75fDd7CYxLqtnBbUlfDXPTLgRt5CbuCqWXfjxQdIredHuuM0u5O6sDKmNLyg/s400/6.JPG" width="400" /></a></div>
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<span style="color: #666666; font-family: Georgia, serif; font-size: x-small;"><span style="line-height: 20.796875px;"><br /></span></span></div>
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<span style="color: #666666; font-family: Georgia, serif;"><span style="line-height: 20.796875px;">Pour the filling into the tart shells, dividing it evenly among the six cups. </span></span></div>
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<span style="color: #666666; font-family: Georgia, serif; font-size: x-small;"><span style="line-height: 20.796875px;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKzca6_tMVdQlJ1u54QnlrEKfOGYgbhtjspiqcO3fbjuOjF5LmE7-_wjVUPgoSBQ09c20zYR36yQRgLwq1CWLqtYwwpaQQ2P0JzfGcT4AneYs96njIUjdymwlYZ8B0t68TGqYt5BMEJLr/s1600/7.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKzca6_tMVdQlJ1u54QnlrEKfOGYgbhtjspiqcO3fbjuOjF5LmE7-_wjVUPgoSBQ09c20zYR36yQRgLwq1CWLqtYwwpaQQ2P0JzfGcT4AneYs96njIUjdymwlYZ8B0t68TGqYt5BMEJLr/s400/7.JPG" width="400" /></a></div>
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<span style="color: #666666; font-family: Georgia, serif; font-size: x-small;"><span style="line-height: 20.796875px;"><br /></span></span></div>
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<span style="color: #666666; font-family: Georgia, serif;"><span style="line-height: 20.796875px;">Place the muffin tin in the refrigerator and chill for at least 8 hours or till set. </span></span></div>
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<span style="color: #666666; font-family: Georgia, serif;"><span style="line-height: 20.796875px;"><br /></span></span></div>
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<span style="color: #666666; font-family: Georgia, serif;"><span style="line-height: 20.796875px;">Store the set tartlets in airtight containers in the fridge until ready to serve, up to one week. </span></span></div>
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<b><br /></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUI0hsv3L1UneYeRRzbSDsprjzH43pSi4UoU0BKKd9CuBYvwDVjgiQ79s_HVdpfG9ar_HCTPGm2xqgetZKK-Lp4GLX1ah_5S0dny89i9Bk3lMyl6dhB2yaOOBOk3u7sfGqWYgdlHiTIql/s1600/favfavfav6+(2).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUI0hsv3L1UneYeRRzbSDsprjzH43pSi4UoU0BKKd9CuBYvwDVjgiQ79s_HVdpfG9ar_HCTPGm2xqgetZKK-Lp4GLX1ah_5S0dny89i9Bk3lMyl6dhB2yaOOBOk3u7sfGqWYgdlHiTIql/s400/favfavfav6+(2).JPG" width="400" /></a></div>
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If desired, garnish with some finely chopped macadamia nuts and fresh lime zest, or try a dollop of <a href="http://beingthesecretingredient.blogspot.com/2013/04/whipped-coconut-cream.html" target="_blank">Whipped Coconut Cream.</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHgkfbh0Z03hyphenhyphenGjCQOx3sh_jbnDtMLSzkPOow5GYOwTSZWQmEiXzJ5HRKdLlmnEdL2qFVnADiKt3085PEjTpDdr0AvxrHLiNkSih37Mgc7sVK5n-SYefK7sGAgCfpzA3f3B8dzmH408ifD/s1600/favfavfav+%25284%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHgkfbh0Z03hyphenhyphenGjCQOx3sh_jbnDtMLSzkPOow5GYOwTSZWQmEiXzJ5HRKdLlmnEdL2qFVnADiKt3085PEjTpDdr0AvxrHLiNkSih37Mgc7sVK5n-SYefK7sGAgCfpzA3f3B8dzmH408ifD/s400/favfavfav+%25284%2529.JPG" width="400" /></a></div>
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Makes 6 tartlets.</div>
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<i>Thanks for reading! Here's to Being the Secret Ingredient in your life.</i></div>
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morgan crummhttp://www.blogger.com/profile/07844840350497738119noreply@blogger.com0