http://joyofbaking.com/NewRecipes.html The latest recipes added to Joyofbaking.com Sat, 07 Nov 2009 00:54:53 GMT ListGarden Program 1.3.1 http://blogs.law.harvard.edu/tech/rss NewRecipesOnJoyofbakingcomhttp://feedburner.google.comSubscribe with My Yahoo!Subscribe with NewsGatorSubscribe with My AOLSubscribe with BloglinesSubscribe with NetvibesSubscribe with GoogleSubscribe with PageflakesSubscribe with PlusmoSubscribe with The Free DictionarySubscribe with Bitty BrowserSubscribe with NewsAlloySubscribe with Live.comSubscribe with Excite MIXSubscribe with Yourminis.comSubscribe with Attensa for OutlookSubscribe with WebwagSubscribe with netomat HubSubscribe with Podcast ReadySubscribe with FlurrySubscribe with WikioSubscribe with Daily RotationThank you for subscribing to the "New Recipes on Joyofbaking.com" feed! http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/uDe_JGIbHTg/PumpkinCupcakes.html <a href="http://joyofbaking.com/cupcakes/PumpkinCupcakes.html"> <img border="0" src="http://joyofbaking.com/images/large/pumpkincupcakes.jpg" alt="Pumpkin Cupcakes Recipe" width="500" height="332"></a><p> The dense and moist Cream Cheese Pumpkin Bread on the site has long been a favorite in my home. These Pumpkin Cupcakes are my way of enjoying this delicious quick bread for dessert. The recipe simply takes the quick bread batter and bakes it in individual muffin cups that have been lined with pretty cupcake liners. Once the cupcakes have sufficiently cooled, each one is frosted with a tangy cream cheese frosting and a sprinkling of chopped walnuts or pecans. I like to serve these cupcakes after a casual Fall or Winter meal but I think they would also make a nice addition to your Thanksgiving baking. <p> Pumpkin Cupcakes have three components, the pumpkin cupcake, the cream cheese frosting, and the toasted and chopped nuts. The pumpkin cupcake batter is really simple to make, just two bowls are needed. In one bowl you mix the flour with the baking soda, baking powder, salt and spices. In the second bowl you mix the eggs, sugar, melted butter, pumpkin, water, and vanilla extract. Then the wet ingredients are mixed with the dry ingredients. That is it. The batter is then divided among the 12 muffin cups and baked. After the cupcakes are baked and left to cool, the frosting is prepared. This entails beating the cream cheese with butter, vanilla extract, and confectioners (powdered or icing) sugar until you have a smooth and fluffy frosting. The frosting can either be piped or spread on top of each cupcake. The finishing touch is to sprinkle some toasted and chopped walnuts or pecans on top of each cupcake. I like to toast the nuts as it brings out their flavor. The beauty of these cupcakes is not only their delicious flavor but that they can be made and refrigerated a day or two before serving. <p><a href="http://joyofbaking.com/cupcakes/PumpkinCupcakes.html">Click here for recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> <a href="http://twitter.com/joyofbaking/">Follow Joyofbaking.com on Twitter</a> <p> Copyright 2009 Stephanie and Rick Jaworski <p><a href="http://feedads.g.doubleclick.net/~a/41INFAt8Svsb6nf6zFsu3slGbt0/0/da"><img src="http://feedads.g.doubleclick.net/~a/41INFAt8Svsb6nf6zFsu3slGbt0/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/41INFAt8Svsb6nf6zFsu3slGbt0/1/da"><img src="http://feedads.g.doubleclick.net/~a/41INFAt8Svsb6nf6zFsu3slGbt0/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=uDe_JGIbHTg:hQi4FbSRz-I:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=uDe_JGIbHTg:hQi4FbSRz-I:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=uDe_JGIbHTg:hQi4FbSRz-I:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=uDe_JGIbHTg:hQi4FbSRz-I:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=uDe_JGIbHTg:hQi4FbSRz-I:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=uDe_JGIbHTg:hQi4FbSRz-I:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=uDe_JGIbHTg:hQi4FbSRz-I:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=uDe_JGIbHTg:hQi4FbSRz-I:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=uDe_JGIbHTg:hQi4FbSRz-I:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=uDe_JGIbHTg:hQi4FbSRz-I:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/uDe_JGIbHTg" height="1" width="1"/> Sat, 07 Nov 2009 00:54:16 GMT http://joyofbaking.com/cupcakes/PumpkinCupcakes.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/Syvf-ddR2iY/PumpkinSeedBrittle.html <a href="http://joyofbaking.com/candy/PumpkinSeedBrittle.html"> <img border="0" src="http://joyofbaking.com/images/large/pumpkinseedbrittle.jpg" alt="Pumpkin Seed Brittle Recipe" width="500" height="332"></a><p> There is always a small bag of raw pumpkin seeds in my freezer. They are there for when I make granola or to toast a small handful for a salad. But they are there for another reason, and that is for this Pumpkin Seed Brittle, a delicious confection made of toasted pumpkin seeds encased in a cooked sugar syrup. Pumpkin Seed Brittle is hard and brittle, yet crunchy and sweet. It can be eaten alone or ground and sprinkled over a bowl of ice cream, as a garnish for frosted cakes or it makes a nice topping for a pumpkin pie. <p> All brittles use the most basic of ingredients (sugar, corn syrup, and nuts/seeds). The formula for brittles is about equal volumes of sugar and nuts/seeds, with the volume of corn syrup about half that of the granulated white sugar. What's important to know is that the corn syrup controls the grain of the brittle so adding too little and you have a grainy textured brittle, while adding too much will result in a stringy and sticky brittle. <p> When making this Pumpkin Seed Brittle you first need to toast the raw pumpkin seeds until brown. This can be done in a large skillet over medium heat. Once that is done the next step is to bring the water, corn syrup, and granulated white sugar to a boil. Then a candy thermometer is clamped on the side of the saucepan and the sugar syrup is cooked, without stirring, until it reaches 285 degrees F (140 degrees C), just above 'soft crack' stage. Stir in the toasted pumpkin seeds and continue to cook the sugar syrup, stirring often, until it reaches the 'hard crack' stage (300 degrees F, 149 degrees C). Remove from heat, and carefully stir in the baking soda, vanilla extract, and butter. The brittle will immediately puff up but just keep stirring until all the ingredients are incorporated. (The reason baking soda is added is that it aids in browning and gives the brittle a lighter and crunchier texture. Butter and vanilla are added for flavor.) The brittle is then poured, as thinly as possible, onto a cookie sheet. If you want a thin brittle, then while the brittle is still very hot, use clean gloved hands to stretch the brittle to how thin you want it. Do this by gently pulling the edges of the brittle, working your way around the entire mass. Let the brittle completely cool and then break into irregular sized pieces. Store up to two weeks in an airtight container or a plastic freezer bag to prevent the brittle from becoming sticky and breaking down. <p><a href="http://joyofbaking.com/candy/PumpkinSeedBrittle.html">Click here for recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> <a href="http://twitter.com/joyofbaking/">Follow Joyofbaking.com on Twitter</a> <p> Copyright 2009 Stephanie and Rick Jaworski <p><a href="http://feedads.g.doubleclick.net/~a/0rriCjB7ORjAO3FlxDzM8PLIABY/0/da"><img src="http://feedads.g.doubleclick.net/~a/0rriCjB7ORjAO3FlxDzM8PLIABY/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/0rriCjB7ORjAO3FlxDzM8PLIABY/1/da"><img src="http://feedads.g.doubleclick.net/~a/0rriCjB7ORjAO3FlxDzM8PLIABY/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Syvf-ddR2iY:cAyc7RTffOU:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Syvf-ddR2iY:cAyc7RTffOU:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=Syvf-ddR2iY:cAyc7RTffOU:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Syvf-ddR2iY:cAyc7RTffOU:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Syvf-ddR2iY:cAyc7RTffOU:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=Syvf-ddR2iY:cAyc7RTffOU:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Syvf-ddR2iY:cAyc7RTffOU:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Syvf-ddR2iY:cAyc7RTffOU:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=Syvf-ddR2iY:cAyc7RTffOU:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Syvf-ddR2iY:cAyc7RTffOU:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/Syvf-ddR2iY" height="1" width="1"/> Wed, 28 Oct 2009 19:57:40 GMT http://joyofbaking.com/candy/PumpkinSeedBrittle.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/kVAM3eKqE0g/PumpkinCake.html <a href="http://joyofbaking.com/PumpkinCake.html"> <img border="0" src="http://joyofbaking.com/images/large/pumpkincake.jpg" alt="Pumpkin Cake Recipe" width="500" height="332"></a><p> One cake I particularly enjoy is this honey colored Pumpkin Cake with its shiny chocolate glaze. This cake is full of flavor and keeps fresh for days, thanks to the pumpkin puree and canola oil. The chocolate glaze is a delicious mixture of semi sweet chocolate with enough butter, corn syrup, and brandy to make it flow easily down the sides of the cake. Try to make this cake the day before serving, so the flavors of the cake and chocolate glaze have time to soften and mingle. <p> The unique ring shape of this Pumpkin Cake comes from using a bundt pan, a fancy tube pan created by an American, H. David Dalquist, back in 1950. The story goes that a group of Minneapolis Jewish women from a local Hadassah wanted a better pan for baking their bundkuchen. They went to Dalquist's company, Northland Aluminum Products, with their problem and he created a ring shaped tube pan with fluted sides made from cast aluminum. He named the pan "bundt" (by adding the letter 't' to the word "bund" which is German for "gathering") and while sales of this pan were a little slow at first, they skyrocketed once Ella Helfrich from Texas, used the pan for her Tunnel of Fudge Cake that won the 1966 Pillsbury Bake-Off contest. The beauty of this pan is that the inner tube conducts the heat into the center of the batter so the cake batter will cook evenly, which is especially good for heavy cake batters. <p> I admit that I normally use canned pumpkin puree in this recipe, as I find it almost as good as fresh. But if you find yourself with a few extra pumpkins that were not carved into Jack-O-Lanterns, you might want to make your own puree. First off, you want to use the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). To make the puree, first cut the pumpkin in half lengthwise, remove seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. To extract all the liquid, strain through a cheesecloth lined strainer. Cool the puree before using. <p><a href="http://joyofbaking.com/PumpkinCake.html">Click here for recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> <a href="http://twitter.com/joyofbaking/">Follow Joyofbaking.com on Twitter</a> <p> Copyright 2009 Stephanie and Rick Jaworski <p><a href="http://feedads.g.doubleclick.net/~a/OqAmg6r5y_3rQ03xI3bl0E0dbAM/0/da"><img src="http://feedads.g.doubleclick.net/~a/OqAmg6r5y_3rQ03xI3bl0E0dbAM/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/OqAmg6r5y_3rQ03xI3bl0E0dbAM/1/da"><img src="http://feedads.g.doubleclick.net/~a/OqAmg6r5y_3rQ03xI3bl0E0dbAM/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=kVAM3eKqE0g:M9vUv0wt80E:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=kVAM3eKqE0g:M9vUv0wt80E:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=kVAM3eKqE0g:M9vUv0wt80E:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=kVAM3eKqE0g:M9vUv0wt80E:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=kVAM3eKqE0g:M9vUv0wt80E:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=kVAM3eKqE0g:M9vUv0wt80E:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=kVAM3eKqE0g:M9vUv0wt80E:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=kVAM3eKqE0g:M9vUv0wt80E:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=kVAM3eKqE0g:M9vUv0wt80E:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=kVAM3eKqE0g:M9vUv0wt80E:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/kVAM3eKqE0g" height="1" width="1"/> Sun, 25 Oct 2009 17:13:29 GMT http://joyofbaking.com/PumpkinCake.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/qn9RZTmYEyE/HalloweenCheesecakes.html <a href="http://joyofbaking.com/halloweenrecipes/HalloweenCheesecakes.html"> <img border="0" src="http://joyofbaking.com/images/large/halloweencheesecakes.jpg" alt="Halloween Cheesecakes Recipe" width="500" height="332"></a><p> Halloween Cheesecakes are cute little New York style cheesecakes with chocolate crumb crusts that are dressed up for Halloween with cobwebs of chocolate. These cheesecakes would make a nice ending to a Fall dinner party where an unexpected surprise is always appreciated. You can serve these alone or else with a strawberry or raspberry sauce, or even a medley of fresh berries. <p> Before the cheesecake batter is made and poured into 12 individual muffin cups, each muffin cup needs a strip of parchment paper. This is done so the cheesecakes can be removed easily from the pan, simply by lifting the ends of the paper. Once the parchment paper strips have been cut and placed in each muffin pan, the chocolate crust needs to be made. The crust is a combination of finely ground chocolate wafers, with just enough melted butter to hold the crumbs together. A heaping tablespoon of crumbs in placed into each muffin cup and then refrigerated while you carry on with the recipe. <p> Now, whenever you make a cheesecake batter, all the ingredients need to be at room temperature, particularly the cream cheese. Beat the cream cheese just until it is creamy and smooth (no lumps) and then beat in the sugar. Next, add the eggs, one at a time, making sure to scrape down the bowl often to remove any lumps. (Beat at low speed to reduce the amount of air incorporated into the batter.) Then add the vanilla extract and sour cream and the batter is complete. Divide the batter evenly among the 12 muffins cups and bake (about 18-20 minutes) until the filling is set, but it is still a wobbly in the center. <p> Once the cheesecakes have been baked and cooled (several hours or even overnight), remove them from the pan by lifting the edges of the parchment paper strips. Peel the parchment paper off the cheesecakes and then pipe a cobweb design on each cheesecake with melted chocolate. You can serve the cheesecakes straight away or else refrigerate until serving time. These cheesecakes can be made several days in advance of serving. <p><a href="http://joyofbaking.com/halloweenrecipes/HalloweenCheesecakes.html">Click here for recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> <a href="http://twitter.com/joyofbaking/">Follow Joyofbaking.com on Twitter</a> <p> Copyright 2009 Stephanie and Rick Jaworski <p><a href="http://feedads.g.doubleclick.net/~a/Ch1kgao2emI844kk08v4BG0Xung/0/da"><img src="http://feedads.g.doubleclick.net/~a/Ch1kgao2emI844kk08v4BG0Xung/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/Ch1kgao2emI844kk08v4BG0Xung/1/da"><img src="http://feedads.g.doubleclick.net/~a/Ch1kgao2emI844kk08v4BG0Xung/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=qn9RZTmYEyE:9qkNdEiqa5A:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=qn9RZTmYEyE:9qkNdEiqa5A:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=qn9RZTmYEyE:9qkNdEiqa5A:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=qn9RZTmYEyE:9qkNdEiqa5A:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=qn9RZTmYEyE:9qkNdEiqa5A:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=qn9RZTmYEyE:9qkNdEiqa5A:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=qn9RZTmYEyE:9qkNdEiqa5A:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=qn9RZTmYEyE:9qkNdEiqa5A:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=qn9RZTmYEyE:9qkNdEiqa5A:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=qn9RZTmYEyE:9qkNdEiqa5A:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/qn9RZTmYEyE" height="1" width="1"/> Tue, 20 Oct 2009 23:15:18 GMT http://joyofbaking.com/halloweenrecipes/HalloweenCheesecakes.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/dKOOkqfFVMg/halloweenrecipes.html <a href="http://joyofbaking.com/halloweenrecipes/halloweenrecipes.html"> <img border="0" src="http://joyofbaking.com/images/large/halloweenrecipes.jpg" alt="Halloween Recipes" width="500" height="332"></a><p> Today, Halloween is primarily a children's holiday celebrated on October 31. It is a day full of parties, of dressing up in costumes and going door to door in neighborhoods collecting candy (called trick-or treating which means "Give me a treat or I'll play a trick on you"). Houses are often decorated with pumpkins carved into Jack-O-Lanterns, with the Halloween enthusiasts adding corn stalks, bales of hay, spooky music, dry ice, cob webs, and even statues of ghosts, crows, bats, witches, and tombstones. <p> Halloween has its roots in ancient times, attached mainly to the Celtic festival (Samhain), which was celebrated on November 1. This festival marked the end of summer and the harvest season and the beginning of winter. It was also the Festival of the Dead, and on the eve of Samhain (October 31) the Celtics believed the spirits of the dead returned to earth and caused havoc while they traveled to the Land of the Dead. The Celtics would dress in costumes to disguise themselves from the spirits and bonfires were lit so food and animals could be sacrificed. On this day it was also believed that Celtic priests had the power to read the future and to cast spells. <p> As time passed and the Christian church's influence spread, they tried to end Samhain (they were not completely successful) by renaming November 1 All Saints' Day (All Hallows' Day in England). It became a day to celebrate Christian saints and the night before all Saints' Day become known as All Hallows' Eve (later Halloween). <p> When European immigrants arrived in America each group brought their own unique Halloween customs and traditions, which eventually evolved into our own American-style holiday. It combines aspects of celebrating the end of the harvest year, the dressing up in costumes, the going door to door asking for food and money, and the supernatural. Through the years community leaders have tried to focus Halloween more on parties and celebrating the harvest than on the supernatural, but just as in ancient times, it has not been completely eliminated. <p><a href="http://joyofbaking.com/halloweenrecipes/halloweenrecipes.html">Click here for Halloween Recipes.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Copyright 2009 Stephanie and Rick Jaworski <p><a href="http://feedads.g.doubleclick.net/~a/I8h1sY3q9hKaGqBvO_65-JvChQY/0/da"><img src="http://feedads.g.doubleclick.net/~a/I8h1sY3q9hKaGqBvO_65-JvChQY/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/I8h1sY3q9hKaGqBvO_65-JvChQY/1/da"><img src="http://feedads.g.doubleclick.net/~a/I8h1sY3q9hKaGqBvO_65-JvChQY/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=dKOOkqfFVMg:L5A9byeszzQ:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=dKOOkqfFVMg:L5A9byeszzQ:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=dKOOkqfFVMg:L5A9byeszzQ:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=dKOOkqfFVMg:L5A9byeszzQ:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=dKOOkqfFVMg:L5A9byeszzQ:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=dKOOkqfFVMg:L5A9byeszzQ:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=dKOOkqfFVMg:L5A9byeszzQ:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=dKOOkqfFVMg:L5A9byeszzQ:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=dKOOkqfFVMg:L5A9byeszzQ:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=dKOOkqfFVMg:L5A9byeszzQ:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/dKOOkqfFVMg" height="1" width="1"/> Mon, 19 Oct 2009 23:21:37 GMT http://joyofbaking.com/halloweenrecipes/halloweenrecipes.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/s_rNKbGbx0Y/HalloweenCookies.html <a href="http://joyofbaking.com/halloweenrecipes/HalloweenCookies.html"> <img border="0" src="http://joyofbaking.com/images/large/halloweencookies.jpg" alt="Halloween Cookies Recipe" width="500" height="332"></a><p> Halloween Cookies take sweet and buttery flavored sugar cookies and covers them with a royal icing. I started making these cookies when my children were very young as they loved their flavor and I, in turn, loved watching them hum and haw over whether they wanted a ghost, a witch, a bat, or a black cat. The trick to making the perfect frosted cookie is to bake the sugar cookies until their edges are tinged with brown, as this makes them sturdy enough to hold up to being covered with the icing. Once the Royal Icing is spread on the cookies, it will take several hours, or even overnight, to dry completely and become wonderfully smooth and hard with a matte finish. Keep in mind that humidity affects the amount of time it will take for the icing to dry, so if possible, do not frost these cookies on a humid day. <p> Royal Icing can be made two ways; with powdered sugar, egg whites and lemon juice or with powdered sugar, meringue powder, and water. I have given a recipe for both. While I think the royal icing made with egg whites tastes better, those that are concerned about the risk of salmonella, will want to use the royal icing that is made with meringue powder. Meringue powder is a fine, white powder that contains dried egg whites, sugar, salt, vanillin and gum. It can be found at most cake decorating and party stores or else on-line. <p> Now, let's talk about which type of food coloring to use. I like to use the concentrated gel paste dyes that are sold in small 1/2 or one ounce (14 - 28 grams) containers. Only a very small amount is needed to color the icing, and I measure it out using the end of a toothpick. Make sure to thoroughly mix the paste into the icing as you do not want streaks. You can buy gel pastes at cake decorating stores or stores like Michael's. <p> Note: Candy eyes can be found at cake decorating stores or you can order them online at http://www.candylandcrafts.com/. The "eyes" can also be made by piping small black dots using a tube of black icing, or you can also use miniature chocolate chips. <p><a href="http://joyofbaking.com/halloweenrecipes/HalloweenCookies.html">Click here for recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> <a href="http://twitter.com/joyofbaking/">Follow Joyofbaking.com on Twitter</a> <p> Copyright 2009 Stephanie and Rick Jaworski <p><a href="http://feedads.g.doubleclick.net/~a/Z5IuKBSx_D1VYAQYO4kdfp1J9lw/0/da"><img src="http://feedads.g.doubleclick.net/~a/Z5IuKBSx_D1VYAQYO4kdfp1J9lw/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/Z5IuKBSx_D1VYAQYO4kdfp1J9lw/1/da"><img src="http://feedads.g.doubleclick.net/~a/Z5IuKBSx_D1VYAQYO4kdfp1J9lw/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=s_rNKbGbx0Y:7GGUgLquhO0:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=s_rNKbGbx0Y:7GGUgLquhO0:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=s_rNKbGbx0Y:7GGUgLquhO0:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=s_rNKbGbx0Y:7GGUgLquhO0:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=s_rNKbGbx0Y:7GGUgLquhO0:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=s_rNKbGbx0Y:7GGUgLquhO0:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=s_rNKbGbx0Y:7GGUgLquhO0:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=s_rNKbGbx0Y:7GGUgLquhO0:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=s_rNKbGbx0Y:7GGUgLquhO0:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=s_rNKbGbx0Y:7GGUgLquhO0:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/s_rNKbGbx0Y" height="1" width="1"/> Thu, 15 Oct 2009 20:27:31 GMT http://joyofbaking.com/halloweenrecipes/HalloweenCookies.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/Ylzk9-Pg8oI/MeringueGhosts.html <a href="http://joyofbaking.com/halloweenrecipes/MeringueGhosts.html"> <img border="0" src="http://joyofbaking.com/images/large/meringueghosts.jpg" alt="Halloween Meringue Ghosts Recipe" width="500" height="332"></a><p> Meringue Ghosts are haphazard mounds of sweetened meringue studded with cute little candy eyes. Although it is obvious that children enjoy the look and taste of these ghosts, I find that adults are not immune to their charms. I love how the outside of the meringue ghosts are so light and crisp that they immediately dissolve on the tongue, while their insides are soft like a marshmallow, and oh so sweet. Serve these at your next Halloween gathering and watch them disappear. <p> If you look at this recipe and find yourself a little nervous about making a meringue, don't be. Meringue is simply a mixture of stiffly beaten egg whites and superfine (caster) sugar. The trick to making a good meringue is to get the egg whites to reach their maximum volume. This is achieved by first having your mixing bowl and beaters clean and free of grease. Next, you want to have the egg whites at room temperature. It is easier to separate the eggs while they are still cold, and once separated, cover the egg whites and let them come to room temperature before using (about 30 minutes). (Cover and refrigerate the egg yolks for another use.) Make sure that there are no little specks of egg yolk in the egg whites as this will prevent the whites from reaching their full volume when beaten. The recipe calls for superfine sugar which dissolves easier in the whites than regular granulated white sugar. Because superfine sugar can be hard to find in grocery stores, just make your own by taking 1 cup (200 grams) granulated white sugar and processing it in your food processor until very fine. <p> There are a few more things to keep in mind when making these meringue ghosts. The standard ratio when making meringues is 1/4 cup (50 grams) of sugar for every egg white and this amount of sugar is needed to give the meringue its crispness. Now you want to add the sugar gradually to the egg whites as this ensures that the sugar completely dissolves and does not produce a gritty meringue. Cream of tartar is also used in the whipping of egg whites to stabilize them and helps them to reach maximum volume. The meringue is ready when it forms stiff peaks (looks like marshmallow cream) and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers. <p> Once the meringue is made, the next step is to pipe the ghosts. I like to do this with a piping bag fitted with a 1/2 inch (1 cm) plain tip. When piping the ghosts, have the bag perpendicular to the parchment paper-lined baking sheet and, using even pressure, pipe about 2 inch (5 cm) high mounds of meringue. You can make the mounds any shape you want. Then carefully press two candy eyes (you can find candy eyes at cake decorating stores or you can order them online at http://www.candylandcrafts.com/) or two miniature chocolate chips into each mound and bake the meringue ghosts in a slow oven for about 1 1/4 - 1 1/2 hours or until they are dry to the touch and release easily from the parchment paper. The slow oven allows for gradual evaporation of the moisture from the meringues. If you decide to make meringues on a rainy or humid day, you will probably have to bake the meringues longer (could be up to 30 minutes more) than on a dry day. <p><a href="http://joyofbaking.com/halloweenrecipes/MeringueGhosts.html">Click here for recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> <a href="http://twitter.com/joyofbaking/">Follow Joyofbaking.com on Twitter</a> <p> Copyright 2009 Stephanie and Rick Jaworski <p><a href="http://feedads.g.doubleclick.net/~a/l6jy1tHmluoftjusqd-S3hvx7mQ/0/da"><img src="http://feedads.g.doubleclick.net/~a/l6jy1tHmluoftjusqd-S3hvx7mQ/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/l6jy1tHmluoftjusqd-S3hvx7mQ/1/da"><img src="http://feedads.g.doubleclick.net/~a/l6jy1tHmluoftjusqd-S3hvx7mQ/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Ylzk9-Pg8oI:d-9FmCvntJU:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Ylzk9-Pg8oI:d-9FmCvntJU:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=Ylzk9-Pg8oI:d-9FmCvntJU:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Ylzk9-Pg8oI:d-9FmCvntJU:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Ylzk9-Pg8oI:d-9FmCvntJU:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=Ylzk9-Pg8oI:d-9FmCvntJU:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Ylzk9-Pg8oI:d-9FmCvntJU:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Ylzk9-Pg8oI:d-9FmCvntJU:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=Ylzk9-Pg8oI:d-9FmCvntJU:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Ylzk9-Pg8oI:d-9FmCvntJU:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/Ylzk9-Pg8oI" height="1" width="1"/> Tue, 13 Oct 2009 17:00:59 GMT http://joyofbaking.com/halloweenrecipes/MeringueGhosts.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/bLZBA6uieGI/ChocolateSpiders.html <a href="http://joyofbaking.com/halloweenrecipes/ChocolateSpiders.html"> <img border="0" src="http://joyofbaking.com/images/large/chocolatespiders.jpg" alt="Halloween Chocolate Spiders Recipe" width="500" height="332"></a><p> In the past, whenever I made Chocolate Coconut Macaroons, I thought these lumpy and bumpy cookies reminded me of spiders. So when I wanted to make something special for a children's Halloween party I immediately thought about turning these cookies into cute-looking chocolate spiders. This is really easy to do. While the cookies are still warm, just press two candy eyes and four chocolate-covered pretzels into each side of the cookie for spider "legs". Kids will love both the look and taste of these candy-like chocolate spider cookies. <p> Chocolate Coconut Macaroons take very little time to prepare. They start by combining egg whites with sugar, cocoa powder, salt, and vanilla extract. Then all you need to do is to fold in melted semi-sweet chocolate and sweetened coconut. Once the batter is chilled, place spoonfuls on a cookie sheet and bake just until the cookies are shiny. Now the two main flavors in these cookies are chocolate and sweetened coconut so choose these two ingredients carefully. Use a semi-sweet chocolate that children enjoy eating out-of-hand. The sweetened coconut should be fresh so check the date on the package. Sweetened coconut comes packaged either in plastic bags or cans and it is available shredded or flaked (use whatever type you like in this recipe). (Canned sweetened coconut will keep about 18 months, packaged coconut will usually keep about six months at room temperature. Once opened it is best to store the coconut in the refrigerator.) <p> Once the cookies are removed from the oven, the fun begins. This is a great time to get the kids involved, as their small hands make quick work of pressing two candy eyes and then four chocolate covered pretzels into each side of the still warm cookies. (You can find candy eyes at cake decorating stores or you can order them online at http://www.candylandcrafts.com/. Instead of candy eyes, you could use mini chocolate chips, currants, or M&M's®.) (The spider legs are simply made by dipping 'stick' pretzels into melted chocolate.) These cookies can be made and decorated several days in advance of serving. <p><a href="http://joyofbaking.com/halloweenrecipes/ChocolateSpiders.html">Click here for recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Copyright 2009 Stephanie and Rick Jaworski <p><a href="http://feedads.g.doubleclick.net/~a/qrV2wOtPaYKA9XBWteuS-yXpZOQ/0/da"><img src="http://feedads.g.doubleclick.net/~a/qrV2wOtPaYKA9XBWteuS-yXpZOQ/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/qrV2wOtPaYKA9XBWteuS-yXpZOQ/1/da"><img src="http://feedads.g.doubleclick.net/~a/qrV2wOtPaYKA9XBWteuS-yXpZOQ/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=bLZBA6uieGI:kx6z4-WYk7A:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=bLZBA6uieGI:kx6z4-WYk7A:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=bLZBA6uieGI:kx6z4-WYk7A:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=bLZBA6uieGI:kx6z4-WYk7A:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=bLZBA6uieGI:kx6z4-WYk7A:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=bLZBA6uieGI:kx6z4-WYk7A:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=bLZBA6uieGI:kx6z4-WYk7A:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=bLZBA6uieGI:kx6z4-WYk7A:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=bLZBA6uieGI:kx6z4-WYk7A:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=bLZBA6uieGI:kx6z4-WYk7A:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/bLZBA6uieGI" height="1" width="1"/> Mon, 12 Oct 2009 20:43:05 GMT http://joyofbaking.com/halloweenrecipes/ChocolateSpiders.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/PY5pr4DKXAg/RaisinShortbreads.html <a href="http://joyofbaking.com/shortbreads/RaisinShortbreads.html"> <img border="0" src="http://joyofbaking.com/images/large/raisinshortbreads.jpg" alt="Raisin Shortbreads Recipe" width="500" height="332"></a><p> Raisin Shortbreads had been in my head for months, ever since I saw a recipe in Alice Waters' Chez Panisse Fruit Cookbook. The thought of soft and chewy raisins sandwiched between two layers of tender and crumbly shortbread sounded too good to pass by. So when a cool and rainy day happened along (perfect day for baking ), I went out and bought a good unsalted butter and some Thompson raisins and made the recipe. I wasn't disappointed. They tasted every bit as good as they sounded so I just had to share this recipe with you. These raisin shortbread fingers go perfectly with a hot cup of tea or coffee and I also think they would be a nice addition to your Christmas baking. <p> I know I have said this more than once, but I think it bears repeating. The quality of your shortbread is dependent on the quality of your ingredients, especially the butter. Therefore, buy the best unsalted butter you can find and you will be rewarded with a crispy, crumbly, and buttery shortbread that literally melts in your mouth. Another important ingredient is vanilla extract. Make sure that what you buy is labeled "pure". The best I have found, although it is quite expensive, is Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract that can be found in specialty food stores and by mail order. If your budget doesn't allow this expenditure or you cannot find it, don't worry, there are quality brands to be found in your local grocery store. Just stay away from the ones labeled "imitation" vanilla extracts as they are made with synthetic vanilla (from glycoside found in the sapwood of certain conifers or from coal extracts) and leave a bitter aftertaste. <p> A shortbread batter is quick to make, and this recipe is no exception. It starts by creaming the butter with the vanilla extract and confectioners (powdered or icing) sugar. (When you use confectioners sugar, instead of granulated white sugar, it gives the shortbread a softer crumb.) Once the beaten butter and sugar turn light and fluffy, the flour is added and mixed until a dough is formed. Then divide the dough in half and press one half onto the bottom of a well greased 9 x 13 (23 x 33 cm) pan. A layer of dark raisins are then pressed into the shortbread. (I have used dark Thompson raisins which are simply dried Thompson seedless grapes which have been sun dried which gives them that dark shriveled appearance. Raisins, like dates, have a high sugar content, and are a good source of vitamins and iron.) The remaining dough is pressed on top of the raisins, and then it is brushed with a glaze of lightly beaten egg. The final step is to run the tines of a fork through the egg washed shortbread which adds a decorative touch. Once the Raisin Shortbreads are baked in a moderate oven until lightly golden brown, they are cooled, and then cut into long thin rectangular shaped shortbread "fingers". <p><a href="http://joyofbaking.com/shortbreads/RaisinShortbreads.html">Click here for recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Copyright 2009 Stephanie and Rick Jaworski <p><a href="http://feedads.g.doubleclick.net/~a/Vf6WoB1RaO0Jus_Zt6ZGfVUfnfM/0/da"><img src="http://feedads.g.doubleclick.net/~a/Vf6WoB1RaO0Jus_Zt6ZGfVUfnfM/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/Vf6WoB1RaO0Jus_Zt6ZGfVUfnfM/1/da"><img src="http://feedads.g.doubleclick.net/~a/Vf6WoB1RaO0Jus_Zt6ZGfVUfnfM/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=PY5pr4DKXAg:goAmstrpjrI:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=PY5pr4DKXAg:goAmstrpjrI:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=PY5pr4DKXAg:goAmstrpjrI:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=PY5pr4DKXAg:goAmstrpjrI:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=PY5pr4DKXAg:goAmstrpjrI:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=PY5pr4DKXAg:goAmstrpjrI:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=PY5pr4DKXAg:goAmstrpjrI:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=PY5pr4DKXAg:goAmstrpjrI:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=PY5pr4DKXAg:goAmstrpjrI:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=PY5pr4DKXAg:goAmstrpjrI:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/PY5pr4DKXAg" height="1" width="1"/> Sat, 10 Oct 2009 14:43:08 GMT http://joyofbaking.com/shortbreads/RaisinShortbreads.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/1H8mHWujAgU/CandyCornParfaits.html <a href="http://joyofbaking.com/CandyCornParfaits.html"> <img border="0" src="http://joyofbaking.com/images/large/candycornparfaits.jpg" alt="Candy Corn Parfaits Recipe" width="500" height="332"></a><p> October is the season of fresh apples, pears, corn, and pumpkins. It is also the season of ghosts and goblins and candy corn. Now candy corn is uniquely American, invented over a hundred years ago by George Renninger of the Wunderle Candy Company. This white, orange, and yellow striped confection is shaped to resemble a kernel of corn and while it may be hard to believe, 20 million pounds of it are sold every year. With such popularity I decided to make a dessert in its honor, Candy Corn Parfaits. These frozen parfaits are made by layering vanilla ice cream, with orange sherbet and lemon sorbet and I can't help but feel they do the original proud. The idea for making this dessert comes from Matthew Mead's book Monster Book of Halloween. This book is absolutely bursting with Halloween ideas, from cooking to decorating. <p> Candy Corn Parfaits are a perfect children's dessert, as they love the combining of different ice creams and ices. Moms can also feel good that they are serving a healthy alternative to all the candy floating around this time of year. These parfaits begin with choosing any tall thin parfait or wine glass or, if for a children's Halloween party, small plastic cups. Then the layering begins. First, vanilla ice cream is softened and then it is piped in an even layer into each glass. The glasses are placed in the freezer so the ice cream can harden and then the same process is repeated with the orange sherbet and lemon sorbet. Each layer is frozen individually so the layers do not mix. You can garnish the parfaits with colored sprinkles or with a dollop of softly whipped cream with a sprinkling of crushed peanuts. <p> For those who are unfamiliar with sorbet and sherbets I will explain the difference. Sorbet (pronounced Sor-BAY) is French for sherbet and contains fresh fruit (juices/purees), sugar, water and sometimes lemon/lime juice. It contains no eggs, milk or cream. Sherbets (pronounced SHER-biht), on the other hand, contain milk, cream, and sometimes eggs which gives them a smooth and rich consistency somewhere between an ice cream and a sorbet. <p> Another frozen dessert you may want to try and one that children particularly enjoy is this Watermelon Bombe that layers lime sherbet with vanilla ice cream, and raspberry sorbet. <p><a href="http://joyofbaking.com/CandyCornParfaits.html">Click here for recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Copyright 2009 Stephanie and Rick Jaworski <p><a href="http://feedads.g.doubleclick.net/~a/2gQdnPlLlj7eXmziDFve3eTGobQ/0/da"><img src="http://feedads.g.doubleclick.net/~a/2gQdnPlLlj7eXmziDFve3eTGobQ/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/2gQdnPlLlj7eXmziDFve3eTGobQ/1/da"><img src="http://feedads.g.doubleclick.net/~a/2gQdnPlLlj7eXmziDFve3eTGobQ/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=1H8mHWujAgU:dTfQKYjd8cA:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=1H8mHWujAgU:dTfQKYjd8cA:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=1H8mHWujAgU:dTfQKYjd8cA:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=1H8mHWujAgU:dTfQKYjd8cA:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=1H8mHWujAgU:dTfQKYjd8cA:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=1H8mHWujAgU:dTfQKYjd8cA:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=1H8mHWujAgU:dTfQKYjd8cA:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=1H8mHWujAgU:dTfQKYjd8cA:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=1H8mHWujAgU:dTfQKYjd8cA:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=1H8mHWujAgU:dTfQKYjd8cA:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/1H8mHWujAgU" height="1" width="1"/> Wed, 07 Oct 2009 20:14:06 GMT http://joyofbaking.com/CandyCornParfaits.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/kpO_WTSonWk/AppleCake.html <a href="http://joyofbaking.com/AppleCake.html"> <img border="0" src="http://joyofbaking.com/images/large/applecake.jpg" alt="Apple Cake Recipe" width="500" height="332"></a><p> An Apple Cake is the perfect Fall dessert, with its chunks of apples, pecans and raisins, all wrapped in a cinnamon-laced batter. This cake is best served warm from the oven with a dollop of softly whipped cream, a small scoop of vanilla ice cream, or with a little heavy cream poured over the top. Absolutely delicious. <p> I like the process of making an Apple Cake. I like gathering all the ingredients together and laying them out in neat piles on the kitchen counter. First there is the mound of peeled and chopped apples, tossed with a little lemon juice to keep them from turning brown. Next to the apples is a pile of plump dark raisins and a pile of chopped pecans, all brown and aromatic from being toasted in the oven. Once that is done I pull out the mixer and start making the cake batter. I carefully measure all the dry ingredients and place them, one by one, into the mixing bowl. A quick whirl blends them together. Then I add the melted butter, vanilla extract, and eggs and beat until a soft and creamy batter is formed. All that is left is to fold in the chopped apples, chopped nuts, and raisins. If I find the batter a little stiff, I stir in the milk. Once the batter is poured into the cake pan and placed in the oven, the waiting begins. I first wait for the scents of cinnamon and apple to fill the kitchen and then I wait for the apple cake to rise and turn a beautiful golden brown. When it is firm to my finger's touch and a toothpick inserted in the center of the Apple Cake is free of crumbs, I pull it from the oven. But my job is not done. While the cake is still warm, I like to spread an apricot glaze over the cake. The glaze gives the Apple Cake a lovely sheen, plus it adds more flavor to the cake. If I am alone, I often sneak a small slice, pouring just a little heavy cream over the top as I love how the cream soaks into the cake. <p> Of course, use locally grown apples in this cake if you have them but year round favorites like Granny Smith, Golden Delicious, Braeburns, and McIntosh, to name a few, are also excellent. Besides apples, this cake contains raisins and chopped pecans or walnuts. Dark or golden raisins can be used, as both dark and golden raisins are simply dried Thompson seedless grapes. The difference is that dark raisins are sun dried which gives them that dark shriveled appearance, whereas golden raisins are treated with sulfur dioxide first to prevent them from turning dark and then air dried to keep them a golden yellow color. Walnuts or pecans can be used in this cake and I like to first toast the nuts in the oven as this brings out their lovely flavor. <p><a href="http://joyofbaking.com/AppleCake.html">Click here for recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Copyright 2009 Stephanie and Rick Jaworski <p><a href="http://feedads.g.doubleclick.net/~a/IZJzqmi9ABTvqHsKaywx4JWu1Zk/0/da"><img src="http://feedads.g.doubleclick.net/~a/IZJzqmi9ABTvqHsKaywx4JWu1Zk/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/IZJzqmi9ABTvqHsKaywx4JWu1Zk/1/da"><img src="http://feedads.g.doubleclick.net/~a/IZJzqmi9ABTvqHsKaywx4JWu1Zk/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=kpO_WTSonWk:EaP68ILe9uY:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=kpO_WTSonWk:EaP68ILe9uY:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=kpO_WTSonWk:EaP68ILe9uY:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=kpO_WTSonWk:EaP68ILe9uY:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=kpO_WTSonWk:EaP68ILe9uY:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=kpO_WTSonWk:EaP68ILe9uY:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=kpO_WTSonWk:EaP68ILe9uY:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=kpO_WTSonWk:EaP68ILe9uY:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=kpO_WTSonWk:EaP68ILe9uY:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=kpO_WTSonWk:EaP68ILe9uY:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/kpO_WTSonWk" height="1" width="1"/> Sun, 04 Oct 2009 15:57:59 GMT http://joyofbaking.com/AppleCake.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/LmZFLNzM1cQ/ChocolateRecipes.html <a href="http://joyofbaking.com/ChocolateRecipes/ChocolateRecipes.html"> <img border="0" src="http://joyofbaking.com/images/large/chocolaterecipes.jpg" alt="Chocolate Recipes" width="500" height="332"></a><p> This section I called "Chocolate Recipes" as it is where you can find all the chocolate recipes on the site. Chocolate comes from the Aztec word "xocolatl" which means "bitter water". The tropical tree from which cocoa and chocolate originate is called Theobroma which translates to "food of the gods". All chocolate begins with tropical cocoa beans. The flavor and quality of the chocolate depends on the type(s) of beans used, how they are harvested and fermented, the roasting procedures, quality and amounts of ingredients added, and the time of conching. <p> Cocoa beans grow in pods on the cocoa tree. The cocoa tree grows in countries within 600 miles of the equator. There are three types of cocoa trees: the Forastero, the Criollo, and the Trinitario. Each tree will yield between 1-2 pounds of dried beans a year. The Forastero tree produces over 80% of the world's production and comes from Africa, Brazil, West Indies, Central and South America. It is the main component of the cocoa blends and gives body to the finished chocolate. It is a good basic bean. The Criollo tree produces about 10% of the world's production and comes from Central and South America. A more fragile tree but it produces the best quality beans. The Trinitario tree produces about 10% of the world's harvest and is a cross between the Forastero and Criollo. Grown in Sri Lanka, Indonesia, Central and South America, with the highest quality coming from Trinidad. <p> Chocolate is made from a blend of different types of cocoa beans. Cocoa beans are very bitter when raw, and just like coffee beans , are totally inedible. The chocolate flavor and aroma develops after the beans are fermented, roasted and aged. After roasting, the beans are shelled (a process called winnowing) leaving the inner nib or kernel containing 50-55% cocoa butter. This is the point where different types of beans are blended together. The quality and type of bean will help determine the quality of the finished chocolate. Every manufacturer has their own special formula. Once the nibs are removed from the shell they are ground releasing the beans natural fat, called cocoa butter or cocoa fat. What remains is a thick dark brown paste called chocolate liquor (unsweetened chocolate). This paste contains all the aroma and flavor of the chocolate. <p> Chocolate liquor is used to make all kinds of chocolate. The type of chocolate desired will determine what other ingredients (sweetener, vanilla (or vanillin) and lecithin (an emulsifier that keeps the chocolate from separating) and sometimes extra cocoa butter) are added to the chocolate liquor before it is refined. (Milk chocolate has milk solids added to it.) This refining process is called conching and removes any residual moisture and volatile acids and also breaks down any remaining solid pieces of cocoa butter. The time of conching varies from several hours to several days and plays a big part in the quality of the finished product. <p> The final step in chocolate making is to temper, mold, cool, and package the chocolate. The tempering process is very important as it makes the chocolate stable and gives it that shiny and firm texture that is dry to the touch, with a hard and brittle surface which "snaps" when you break it. <p><a href="http://joyofbaking.com/ChocolateRecipes/ChocolateRecipes.html">Click here for Chocolate Recipes.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Copyright 2009 Stephanie and Rick Jaworski <p><a href="http://feedads.g.doubleclick.net/~a/KoQxvoTnYFW6AkgqfmSOOcXnj3s/0/da"><img src="http://feedads.g.doubleclick.net/~a/KoQxvoTnYFW6AkgqfmSOOcXnj3s/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/KoQxvoTnYFW6AkgqfmSOOcXnj3s/1/da"><img src="http://feedads.g.doubleclick.net/~a/KoQxvoTnYFW6AkgqfmSOOcXnj3s/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=LmZFLNzM1cQ:HYaXnk3Edok:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=LmZFLNzM1cQ:HYaXnk3Edok:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=LmZFLNzM1cQ:HYaXnk3Edok:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=LmZFLNzM1cQ:HYaXnk3Edok:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=LmZFLNzM1cQ:HYaXnk3Edok:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=LmZFLNzM1cQ:HYaXnk3Edok:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=LmZFLNzM1cQ:HYaXnk3Edok:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=LmZFLNzM1cQ:HYaXnk3Edok:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=LmZFLNzM1cQ:HYaXnk3Edok:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=LmZFLNzM1cQ:HYaXnk3Edok:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/LmZFLNzM1cQ" height="1" width="1"/> Sun, 27 Sep 2009 14:03:17 GMT http://joyofbaking.com/ChocolateRecipes/ChocolateRecipes.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/xsKGaMpv8NQ/ChocolateCheesecake.html <a href="http://joyofbaking.com/ChocolateCheesecake.html"> <img border="0" src="http://joyofbaking.com/images/large/chocolatecheesecake.jpg" alt="Chocolate Cheesecake Recipe" width="500" height="332"></a><p> A Chocolate Cheesecake is a real showstopper that combines three delicious layers of chocolate. The first layer is a sandy textured chocolate crust made with crushed chocolate wafers mixed with a little melted butter. The middle layer is a chocolate cheesecake made with a knock-out combination of melted chocolate, cream cheese, sugar, eggs, and sour cream. It is sinfully chocolately yet with a delightfully tangy flavor that has a texture that will remind you of a thick, silky smooth chocolate mousse. Once baked, cooled, and chilled, the final smooth and shiny chocolate layer is added. It is a mixture of cream and chocolate (a ganache) that makes you think you are eating a chocolate truffle. <p> What is so nice about cheesecakes is that they are quite easy to prepare. For the chocolate crust all you need to do is process the chocolate wafers in your food processor and then add some melted butter to bind the crumbs together. You can use either homemade chocolate wafers (recipe here) or you can use a commercial brand. The chocolate cheesecake layer is simply a matter of beating together room temperature cream cheese, sugar, melted chocolate, eggs, vanilla, and sour cream. The recipe was tested using full fat cream cheese, although I did use reduced fat sour cream. Now the type and brand of chocolate you use for both the cheesecake layer and top layer of ganache will determine the taste of both layers. So make sure you use a good quality chocolate that you enjoy eating out of hand. When choosing a chocolate, always look for one that has a lovely shiny finish (a sign that the chocolate was cooked at the right temperature for the right amount of time) and one that has that wonderful 'snap' when you break it into pieces. Bittersweet and semi-sweet chocolates contain at least 35% chocolate liquor in North America. The best chocolates can contain upwards of 50% chocolate liquor. The higher the content of chocolate liquor, the more rich and flavorful the chocolate. Keep in mind that bittersweet chocolate generally has a stronger, more bitter chocolate flavor than semi-sweet chocolate. That is because semi-sweet chocolate contains more sugar, however, because the amount of sugar is not regulated, what one manufacturer calls bittersweet may be called semi-sweet by another manufacturer. That is why tasting the chocolate is so important. Some popular brands I like are Callebaut, Guittard, Lindt, and Scharffen Berger. <p> Finally, although I have talked about the pitfalls of making a cheesecake before, I think it bears repeating. There seems to be two main problems with making cheesecakes, cracking and determining when to pull the cheesecake from the oven. First, let's talk about cracks on the surface of a baked cheesecake, as this is a common problem that is caused either by over beating the batter and/or by too much moisture being lost as the cheesecake bakes (over baking). In order to prevent cracks make sure to beat the ingredients at low speed because we do not want to incorporate a lot of air into the batter. All we want to do is to beat the ingredients until they are nice and smooth. As far as over baking of cheesecakes, this is a common problem made especially hard with a chocolate cheesecake. Use the baking time as a guide only as ovens do tend to vary. The thing to remember is that you want the cheesecake to be firm but, if you shake the pan gently, it should still wobble a little, and the center will still look a little wet. For even though the center may not look fully baked, once it cools it will firm up and be the correct consistency. Cheesecakes are cakes that should not to be eaten straight away as they need to cool and then be refrigerated for several hours, preferably overnight, so the flavors have time to blend and the texture becomes nice and firm. <p> Cheesecakes store very well and can be frozen. To freeze, place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. It can be frozen for several months. Thaw the uncovered cheesecake in the refrigerator overnight. The best way I have found to cut a cheesecake is to use a long knife that has been warmed in hot water. To do this, dip your knife in hot water, wipe the knife dry, and then cut the cheesecake. To cut another slice, again dip the knife in hot water, dry, and cut. <p><a href="http://joyofbaking.com/ChocolateCheesecake.html">Click here for recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Copyright 2009 Stephanie and Rick Jaworski <p><a href="http://feedads.g.doubleclick.net/~a/a5gOb_8ha--dReGv78Y1VsvLvbc/0/da"><img src="http://feedads.g.doubleclick.net/~a/a5gOb_8ha--dReGv78Y1VsvLvbc/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/a5gOb_8ha--dReGv78Y1VsvLvbc/1/da"><img src="http://feedads.g.doubleclick.net/~a/a5gOb_8ha--dReGv78Y1VsvLvbc/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=xsKGaMpv8NQ:wP_tRFUyg4A:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=xsKGaMpv8NQ:wP_tRFUyg4A:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=xsKGaMpv8NQ:wP_tRFUyg4A:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=xsKGaMpv8NQ:wP_tRFUyg4A:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=xsKGaMpv8NQ:wP_tRFUyg4A:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=xsKGaMpv8NQ:wP_tRFUyg4A:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=xsKGaMpv8NQ:wP_tRFUyg4A:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=xsKGaMpv8NQ:wP_tRFUyg4A:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=xsKGaMpv8NQ:wP_tRFUyg4A:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=xsKGaMpv8NQ:wP_tRFUyg4A:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/xsKGaMpv8NQ" height="1" width="1"/> Thu, 24 Sep 2009 18:40:12 GMT http://joyofbaking.com/ChocolateCheesecake.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/ezegjaNECnA/RaisinCookies.html <a href="http://joyofbaking.com/RaisinCookies.html"> <img border="0" src="http://joyofbaking.com/images/large/raisincookies.jpg" alt="Raisin Cookies Recipe" width="500" height="332"></a><p> Raisin Cookies are very popular with kids probably because of their soft and chewy texture and buttery sweet flavor. These homey raisin-packed, old fashioned drop cookies are a busy mother's friend as the batter is quickly made and then all you do is drop small spoonfuls onto a baking sheet. The cookies are baked until their centers are just beginning to turn brown yet their edges are a lovely golden brown color. Raisin Cookies make a great after school snack and they also make a welcome surprise when tucked into the kid's lunch boxes. <p> What I really like about this batter is how easy it is to make. Unlike most drop cookie batters where you cream the butter with the sugar then beat in the eggs and then the flour mixture, this recipe simply mixes all the ingredients together in the mixing bowl. The batter is beaten for one minute and then you just have to stir in the raisins. Now, what type of raisins should we use? Although I like to use dark raisins in these cookies you could also use golden raisins. Both dark and golden raisins are simply dried Thompson seedless grapes. The difference is that dark raisins are sun dried which gives them that dark shriveled appearance, whereas golden raisins are treated with sulfur dioxide first to prevent them from turning dark and then air dried to keep them a golden yellow color. Raisins, like dates, have a high sugar content, and are a good source of vitamins and iron. Because of their high sugar content they retain moisture which keeps these cookies soft for several days. <p> This Raisin Cookie recipe comes from Home Baking, a cookbook by two Canadians, Jeffrey Alford and Naomi Duguid. This is a lovely coffee table book that does double duty in the kitchen. This cookbook is bursting with both sweet and savory recipes from home bakers all around the world. I found it hard to decide what to bake from this book, but the two recipes I have tried so far turned out perfectly. Besides these Raisin Cookies, I have also made this Buttermilk Fruit Cake, which is a tasty cake that is lightly spiced and full of dates, currants, and raisins. <p><a href="http://joyofbaking.com/RaisinCookies.html">Click here for recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Copyright 2009 Stephanie and Rick Jaworski <p><a href="http://feedads.g.doubleclick.net/~a/WkTY1WFISxgDCHvE_gcllSmdkYQ/0/da"><img src="http://feedads.g.doubleclick.net/~a/WkTY1WFISxgDCHvE_gcllSmdkYQ/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/WkTY1WFISxgDCHvE_gcllSmdkYQ/1/da"><img src="http://feedads.g.doubleclick.net/~a/WkTY1WFISxgDCHvE_gcllSmdkYQ/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=ezegjaNECnA:xbnk_-oFLk8:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=ezegjaNECnA:xbnk_-oFLk8:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=ezegjaNECnA:xbnk_-oFLk8:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=ezegjaNECnA:xbnk_-oFLk8:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=ezegjaNECnA:xbnk_-oFLk8:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=ezegjaNECnA:xbnk_-oFLk8:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=ezegjaNECnA:xbnk_-oFLk8:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=ezegjaNECnA:xbnk_-oFLk8:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=ezegjaNECnA:xbnk_-oFLk8:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=ezegjaNECnA:xbnk_-oFLk8:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/ezegjaNECnA" height="1" width="1"/> Mon, 21 Sep 2009 19:08:33 GMT http://joyofbaking.com/RaisinCookies.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/QwtaR9BY44w/GingerCookies.html <a href="http://joyofbaking.com/GingerCookies.html"> <img border="0" src="http://joyofbaking.com/images/large/gingercookies.jpg" alt="Ginger Cookies Recipe" width="500" height="332"></a><p> Ginger Cookies are aptly named, as they are both ginger colored and ginger flavored. They have a sugar coated crackly surface, and when you bite into one you will find the texture soft and chewy with a flavor that is buttery and spicy. Although this cookie is ideal any time of the year it does seem particularly well suited to the Fall and Winter seasons when our palates seem to prefer stronger flavors. The combination of molasses with ground cinnamon, ground ginger, and cloves gives these cookies a sweet and warm fragrance and flavor that makes eating one just about impossible. <p> There are quite a few cookies that belong to the same group as Ginger Cookies. These include Gingersnap Cookies, Gingerbread Cookies, and Molasses Cookies. The ingredients are quite similar (amounts do vary) for all these cookies and the batters are prepared in the same way. The batter for Ginger Cookies does need to be chilled so it can be easily formed into rounds and then rolled in either granulated white sugar or white sugar crystals. The balls of dough are then flattened slightly and baked just until firm around the edges yet the centers of the cookies should still be a little soft. The longer you bake these cookies the more crisp and crunchy they will be. <p> Although I think these Ginger Cookies have just the right amount of ginger flavor, especially for kids, adults may want an extra punch of ginger. This can be done by adding finely chopped crystallized ginger. Just add it to the batter along with the flour. And before I forget, keep in mind that ground spices have a fairly short shelf life so it is best to buy in small quantities from a bulk food store that has a high turnover. The added advantage of buying them in bulk form is that they are a lot cheaper than buying those small glass bottles from your local grocery store. Make sure to store your spices in a cool dry place, away from heat (it is not a good idea to store them by the stove). <p> Finally, there are two types of molasses generally used in baking; light and dark. While I have used light molasses in this recipe, if you want a cookie with a more robust flavor, try using dark molasses. Light molasses comes from the first boiling of the sugar syrup and is lighter in flavor and color than the dark molasses which comes from the second boiling. Molasses is usually labeled as "sulphured" or "unsulphured" depending on whether sulphur was used in the processing. I prefer the unsulphured molasses which is lighter in color and tends to have a nicer flavor. By the way, molasses is used in baked goods, not only for flavor, but also for color and moistness. It is a good idea to lightly spray your measuring cup with a nonstick vegetable spray before pouring in the molasses. This prevents the molasses from sticking to the cup. <p><a href="http://joyofbaking.com/GingerCookies.html">Click here for recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Copyright 2009 Stephanie and Rick Jaworski <p><a href="http://feedads.g.doubleclick.net/~a/ITEsKGWKW9eD179_5yrcpdDAMXU/0/da"><img src="http://feedads.g.doubleclick.net/~a/ITEsKGWKW9eD179_5yrcpdDAMXU/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/ITEsKGWKW9eD179_5yrcpdDAMXU/1/da"><img src="http://feedads.g.doubleclick.net/~a/ITEsKGWKW9eD179_5yrcpdDAMXU/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=QwtaR9BY44w:E0pms6D5WIc:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=QwtaR9BY44w:E0pms6D5WIc:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=QwtaR9BY44w:E0pms6D5WIc:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=QwtaR9BY44w:E0pms6D5WIc:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=QwtaR9BY44w:E0pms6D5WIc:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=QwtaR9BY44w:E0pms6D5WIc:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=QwtaR9BY44w:E0pms6D5WIc:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=QwtaR9BY44w:E0pms6D5WIc:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=QwtaR9BY44w:E0pms6D5WIc:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=QwtaR9BY44w:E0pms6D5WIc:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/QwtaR9BY44w" height="1" width="1"/> Fri, 18 Sep 2009 20:22:26 GMT http://joyofbaking.com/GingerCookies.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/e6lr2jiaNsk/LowFatBananaBread.html <a href="http://joyofbaking.com/healthydesserts/LowFatBananaBread.html"> <img border="0" src="http://joyofbaking.com/images/large/lowfatbananabread.jpg" alt="Low Fat Banana Bread Recipe" width="500" height="332"></a><p> This is the Banana Bread that I love to have sitting on the counter, so I can enjoy a slice whenever my sweet tooth beckons. The combination of flavors, sweet bananas paired with vanilla and cinnamon, is sure to please and this quick bread is not only good with your morning coffee but is also makes a nice accompaniment to a salad at lunch time. <p> This excellent recipe is from Bonnie Stern's "More Heart Smart Cooking with Bonnie Stern" which is written in conjunction with the Heart and Stroke Foundation of Canada. What I like about this recipe is that it cuts down on the amount of saturated fat usually found in banana breads. Most Banana Bread recipes contain about 1/2 cup (115 grams) of butter yet with this recipe we can replace the butter with a smaller amount of heart healthy canola oil plus add some low fat yogurt and still not have to sacrifice on flavor or texture. This recipe also replaces some of the white all purpose flour with whole wheat flour , which adds fiber to our diets. Bonnie Stern gives the calories for one slice at about 200, with total fat at about 5 grams (saturated fat 1 gram). Of course, this can vary depending on the ingredients used so use this information as a guide only. <p><a href="http://joyofbaking.com/healthydesserts/LowFatBananaBread.html">Click here for recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Copyright 2009 Stephanie and Rick Jaworski <p><a href="http://feedads.g.doubleclick.net/~a/gHoEmrDz_vc7GGEvLUUAT3xiX1A/0/da"><img src="http://feedads.g.doubleclick.net/~a/gHoEmrDz_vc7GGEvLUUAT3xiX1A/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/gHoEmrDz_vc7GGEvLUUAT3xiX1A/1/da"><img src="http://feedads.g.doubleclick.net/~a/gHoEmrDz_vc7GGEvLUUAT3xiX1A/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=e6lr2jiaNsk:vUaWxj0kjAU:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=e6lr2jiaNsk:vUaWxj0kjAU:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=e6lr2jiaNsk:vUaWxj0kjAU:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=e6lr2jiaNsk:vUaWxj0kjAU:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=e6lr2jiaNsk:vUaWxj0kjAU:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=e6lr2jiaNsk:vUaWxj0kjAU:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=e6lr2jiaNsk:vUaWxj0kjAU:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=e6lr2jiaNsk:vUaWxj0kjAU:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=e6lr2jiaNsk:vUaWxj0kjAU:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=e6lr2jiaNsk:vUaWxj0kjAU:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/e6lr2jiaNsk" height="1" width="1"/> Mon, 14 Sep 2009 18:19:21 GMT http://joyofbaking.com/healthydesserts/LowFatBananaBread.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/v_Xj8M6_kJM/HealthyDessertsandBakingRecipes.html <a href="http://www.joyofbaking.com/healthydesserts/HealthyDessertsandBakingRecipes.html"> <img border="0" src="http://joyofbaking.com/images/large/healthydesserts.jpg" alt="Healthy Desserts and Baking Recipes" width="500" height="332"></a><p> "Healthy Desserts" is a section that includes all sorts of baking, from muffins to granola to cakes to cookies to candies. It gives a variety of recipes, some of the recipes are virtually fat free or low in saturated fat, others are fruit based, some contain whole grains, and there are also some recipes that are just lower in fat than what you would normally find. <p> Now there are some whole foods that are just naturally healthy. Fruits (fresh, frozen, and dried) are one example. They make really great desserts as they are naturally sweet, full of flavor, contain essential nutrients, and they are low in calories and saturated fat. When fresh fruits are in season, sometimes all that is needed to finish a meal is a bowl of ruby red Bing cherries, a slice of juicy sweet watermelon, a medley of lightly sweetened berries, or crunchy slices of apples. But there are also ways to incorporate fruits into our baking. Fresh, frozen, and dried fruits can be stirred into batters for muffins, scones, bars and squares, and quick breads for added flavor and texture. Berries (either fresh or frozen) also make delicious fruit sauces that can be poured over sorbets or frozen yogurts, or served alongside a slice of angel food cake or a Pavlova. You can use a variety of fresh and dried fruits to make delicious fruit salads, and berries make great fruit sorbets, fruit smoothies, a jellied fruit terrine, or jellied strawberry creams topped with jellied raspberry puree. And don't forget to add fresh berries or dried fruits to a bowl of granola or, better yet, layer the granola with fruit and yogurt for a lovely granola trifle. <p> Other whole foods that would enhance our diets are ones that are high in fiber, both insoluble and soluble fiber. Wheat bran, oat bran, oatmeal, and even some pectin-rich fruits like apples, citrus fruits, and strawberries are all high in both fiber and minerals. Oat bran and oatmeal are soluble fibers which are said to help control blood sugar and reduce blood cholesterol. Wheat bran, wheat bran cereals, whole grain breads, and the skins of many fruit and vegetables, on the other hand, are insoluble fibers which may help with bowel functions and may help to prevent some cancers. It is a good idea to incorporate both types of fiber into our diets. Having a bowl of oatmeal or oat bran for breakfast would be a good idea as would a bowl of wheat bran cereal. Another idea would be to make muffins using oat bran and wheat bran or make your own granola which is ideal both for breakfast and as a healthy snack. <p> Of course we also need to talk about types of fat as there has been a lot of talk lately about obesity rates and heart disease with the amount of fat in our diets being labeled as one of the causes. But as Dr. Stephen R. Devries tells us in his book What Your Doctor May Not Tell You About Cholesterol "not all fats are created equal". We all need a certain amount of fat in our diets and, let's face it, fat tastes good. It is just that most of us eat too much of it (we should aim for only about 30 percent of our total daily calories to come from fat) and the wrong type. There are three types of fat, saturated, monounsaturated, and polyunsaturated. <p> Let's begin by talking about saturated fat, the fat that is mainly found in animal products, like butter, whole milk, cream, ice cream, high fat yogurt, cheese, and egg yolks. Although we can enjoy these foods, it is a good idea to be conscious of the amount we are eating as saturated fat tends to raise bad LDL cholesterol* which can lead to an increased risk of heart disease. One saturated fat that is getting a lot of bad press, and for good reason, is trans fat or trans fatty acids. These are really nasty fats as they raise bad LDL cholesterol*, increase triglyceride levels, and lower good HDL cholesterol**. Trans Fats are made by bubbling hydrogen through vegetable oil (called hydrogenation) and can be found in a lot of stick margarines, some vegetable shortenings, commercially fried foods, some processed foods, and some commercially made baked goods and crackers, to name a few. Always, always, check ingredient labels on products to see if trans fats are listed (labeled as "partially hydrogenated oil" or "hydrogenated oil"). Keep in mind that nutrition labels do not always list small amounts of trans fat. Everyone's goal should be to avoid or at least try to reduce the amount of trans fats in our diets. <p> Now for the healthy fats, the foods and oils that we should try to use instead of saturated fats. First, monounsaturated fats are said to raise the good HDL cholesterol** and lower the bad LDL cholesterol*. Olive, canola, and peanut oils, as well as some tub margarines, fall into this category as do avocados, seeds, and nuts. The second type of good fat is polyunsaturated fats which are said to help lower blood cholesterol. Safflower, sunflower, soybean, fish, and corn oils fall into this category as do ground flaxseeds, and some soft margarines. But keep in mind that while these oils may be better for us than butter, they still have a lot of calories so use them sparingly. <p> In closing, I am not a dietitian so the recipes do not list the amount of calories or fat content. And while I am not against enjoying decadent desserts, I think it is a good idea to eat them in moderation. Below I have included a bibliography that you may want to read as it provides for further reading on cholesterol and it also lists a number of books that are devoted to lower fat cooking. <p> *LDL Cholesterol means Low-Density Lipoprotein Cholesterol. This is what doctors call the "bad" cholesterol and if there is too much of it in the blood it starts to build up on the walls of the arteries forming plague. Diets that contain too much cholesterol, saturated fat and trans fat can raise LDL levels. <p> **HDL Cholesterol means High-Density Lipoprotein Cholesterol. This is what doctors call the "good" cholesterol and high levels seem to protect us from heart disease. HDL carries the bad cholesterol from the arteries back to the liver. HDL levels can be affected by environment, weight, exercise, and medications. <p><a href="http://www.joyofbaking.com/healthydesserts/HealthyDessertsandBakingRecipes.html">Click here for recipes.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Copyright 2009 Stephanie and Rick Jaworski <p><a href="http://feedads.g.doubleclick.net/~a/idu6NDNL_ZTad988UyjPSztyzOI/0/da"><img src="http://feedads.g.doubleclick.net/~a/idu6NDNL_ZTad988UyjPSztyzOI/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/idu6NDNL_ZTad988UyjPSztyzOI/1/da"><img src="http://feedads.g.doubleclick.net/~a/idu6NDNL_ZTad988UyjPSztyzOI/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=v_Xj8M6_kJM:LQi4dqKyayU:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=v_Xj8M6_kJM:LQi4dqKyayU:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=v_Xj8M6_kJM:LQi4dqKyayU:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=v_Xj8M6_kJM:LQi4dqKyayU:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=v_Xj8M6_kJM:LQi4dqKyayU:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=v_Xj8M6_kJM:LQi4dqKyayU:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=v_Xj8M6_kJM:LQi4dqKyayU:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=v_Xj8M6_kJM:LQi4dqKyayU:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=v_Xj8M6_kJM:LQi4dqKyayU:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=v_Xj8M6_kJM:LQi4dqKyayU:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/v_Xj8M6_kJM" height="1" width="1"/> Thu, 10 Sep 2009 18:01:41 GMT http://www.joyofbaking.com/healthydesserts/HealthyDessertsandBakingRecipes.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/JU3amZKVf2Q/BananaChocolateCupcakes.html <a href="http://joyofbaking.com/cupcakes/BananaChocolateCupcakes.html"> <img border="0" src="http://joyofbaking.com/images/large/bananachocolatecupcakes.jpg" alt="Banana Chocolate Cupcakes Recipe" width="500" height="332"></a><p> It is hard to beat the combination of bananas and chocolate. While I enjoy bananas flavored with ground cinnamon in a banana bread, my favorite banana dessert is these Banana Chocolate Cupcakes where mashed ripe bananas are mixed in a batter along with cocoa powder. Their flavor is rich and their texture is moist and when you top each cupcake with a creamy smooth Ganache frosting my sweet tooth is instantly satisfied. <p> This Banana Chocolate Cupcake recipe takes the Chocolate Banana Cake recipe on the site and makes it into cupcakes. These would be perfect for a large gathering or birthday party as the recipe makes about 20 regular-sized cupcakes. The batter is a snap to make because you just stir the wet ingredients together in one bowl and the dry ingredients together in another bowl. Mix the two and you are done. The batter is quite thin so use an ice cream scoop or small ladle to fill the muffin cups. Now while the recipe calls for cocoa powder , it doesn't specify which kind, which means you can use either regular unsweetened or Dutch-processed. As always, keep in mind that the type and brand of cocoa powder you use will determine the flavor of the cupcakes, so use the best you can afford. The other ingredient in this batter to take note of, is that the fat is in liquid form (canola oil). The reason I bring this up is because oil makes for a moist and tender cupcake that stores very well, with the added advantage that they can be refrigerated and still stay soft. <p> As always, a cupcake needs a frosting and I love a Chocolate Ganache, which is a combination of semi sweet chocolate and cream. When Ganache is used right away it will be quite runny so when you pour it over a cake it slides easily over the top of the cake and down the sides. It also dries to a smooth and shiny glaze. But if you let the Ganache sit at room temperature for about 30 minutes and then beat it, the Ganache become wonderfully thick and creamy, almost like a chocolate mousse, which makes it ideal for spreading on cupcakes. <p><a href="http://joyofbaking.com/cupcakes/BananaChocolateCupcakes.html">Click here for recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Copyright 2009 Stephanie and Rick Jaworski <p><a href="http://feedads.g.doubleclick.net/~a/MgDYtUSkmnmg8WOFcF5Dng0lHhA/0/da"><img src="http://feedads.g.doubleclick.net/~a/MgDYtUSkmnmg8WOFcF5Dng0lHhA/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/MgDYtUSkmnmg8WOFcF5Dng0lHhA/1/da"><img src="http://feedads.g.doubleclick.net/~a/MgDYtUSkmnmg8WOFcF5Dng0lHhA/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=JU3amZKVf2Q:r1BEdwP2aII:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=JU3amZKVf2Q:r1BEdwP2aII:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=JU3amZKVf2Q:r1BEdwP2aII:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=JU3amZKVf2Q:r1BEdwP2aII:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=JU3amZKVf2Q:r1BEdwP2aII:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=JU3amZKVf2Q:r1BEdwP2aII:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=JU3amZKVf2Q:r1BEdwP2aII:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=JU3amZKVf2Q:r1BEdwP2aII:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=JU3amZKVf2Q:r1BEdwP2aII:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=JU3amZKVf2Q:r1BEdwP2aII:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/JU3amZKVf2Q" height="1" width="1"/> Wed, 02 Sep 2009 20:54:09 GMT http://joyofbaking.com/cupcakes/BananaChocolateCupcakes.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/hWnRCSYbzwc/LowFatBrownies.html <a href="http://joyofbaking.com/healthydesserts/LowFatBrownies.html"> <img border="0" src="http://joyofbaking.com/images/large/lowfatbrownies.jpg" alt="Low-Fat Brownies Recipe" width="500" height="332"></a><p> There is nothing like a Brownie to satisfy a chocolate craving. This Low-Fat Brownie has a wonderfully moist and chewy texture and a deep chocolate flavor. They are wonderful plain, dusted with confectioners (powdered or icing) sugar, or I often serve them for dessert topped with fresh berries and/or a scoop of low fat vanilla ice cream, frozen yogurt, or a fruit sorbet. <p> Now when I say 'low fat' I mean that this brownie is much lower in fat than a regular brownie. So how do we make a brownie lower in fat? One way is to use cocoa powder instead of semi sweet chocolate as semi sweet chocolate can have as much as triple the amount of fat as cocoa powder. The reason for the reduction in fat is that cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder. For this recipe we are using Natural Unsweetened Cocoa Powder (not Dutch-Processed) which adds a deep chocolate flavor to these brownies. Now the brand of cocoa powder you use will determine the flavor of your brownies, so use the best you can afford. My new favorite is Valrhona cocoa powder, which I know can be hard to find and quite expensive. The best price I have found for this cocoa powder is through the Portland Oregon-based Chocosphere (http://www.chocosphere.com). (You can buy it from them in bulk form (I buy their 1 kg (2.2 lb.) bag).) <p> The second way to reduce the fat intake is to just use less of it. Most brownie recipes call for at least 1/2 cup (113 grams) of butter, but this recipe reduces the fat to 1/3 cup (75 grams). Of course, then there is the question about the type of fat. If you are watching your cholesterol it is a good idea to find a substitute for butter (which is a saturated fat). So for this recipe we are using one of the natural soft buttery spreads (I like either Smart Balance® or Earth Balance®) that are made from oil. You will notice that I am not recommending stick margarines which were once recommended as a substitute for butter but that was before we knew that the trans fats (listed as either 'hydrogenated' or 'partially hydrogenated' oils) that are used to make margarine solid raises bad cholesterol (LDL) and lowers good cholesterol (HDL). <p> So to conclude, these brownies are lower in fat because we are using cocoa powder instead of semi sweet chocolate and we are using less fat and it is in the form of a natural buttery spread instead of butter (a saturated fat). We are also using light sour cream instead of full fat. This brownie recipe is adapted from Canadian Rose Reisman's book Rose Reisman Brings Home Light Cooking where she says that each brownie is about 90 calories with about 4 grams of fat (this can vary depending on ingredients used). <p><a href="http://joyofbaking.com/healthydesserts/LowFatBrownies.html">Click here for recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Copyright 2009 Stephanie and Rick Jaworski <p><a href="http://feedads.g.doubleclick.net/~a/znJ_oOquosQN-I7cvy2HjqykqsQ/0/da"><img src="http://feedads.g.doubleclick.net/~a/znJ_oOquosQN-I7cvy2HjqykqsQ/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/znJ_oOquosQN-I7cvy2HjqykqsQ/1/da"><img src="http://feedads.g.doubleclick.net/~a/znJ_oOquosQN-I7cvy2HjqykqsQ/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=hWnRCSYbzwc:YT457D4fqio:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=hWnRCSYbzwc:YT457D4fqio:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=hWnRCSYbzwc:YT457D4fqio:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=hWnRCSYbzwc:YT457D4fqio:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=hWnRCSYbzwc:YT457D4fqio:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=hWnRCSYbzwc:YT457D4fqio:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=hWnRCSYbzwc:YT457D4fqio:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=hWnRCSYbzwc:YT457D4fqio:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=hWnRCSYbzwc:YT457D4fqio:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=hWnRCSYbzwc:YT457D4fqio:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/hWnRCSYbzwc" height="1" width="1"/> Sat, 29 Aug 2009 13:29:20 GMT http://joyofbaking.com/healthydesserts/LowFatBrownies.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/RRR3fbjdQgI/ <img border="0" src="http://joyofbaking.com/images/twitterscroll.jpg" align="left" width="209" height="733">Many people have asked us to add comments to our site but we've avoided it because of the huge problem of spam. Now with Twitter you can not only comment on the recipes, but connect easily with other bakers all over the world. <p> At the bottom of every page on the site you will see a box containing all the latest tweets related to Joyofbaking.com. We encourage you to Tweet your comments on any recipe on the site you have tried. Simply include a link to any page on the site in your tweet (cannot be a shortened link) and your tweet will show up in minutes on our site. <p> Since we receive over 1.4 million visitors per month, this is a great way for bakers to follow you on Twitter when they see your tweet on the site. You can follow other bakers on Twitter by simply clicking on their name in the box and clicking follow on their Twitter profile that will come up. <p> If you aren't on Twitter yet and would like to sign up to join the converstation <a href="http://twitter.com/">click here</a> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p><img border="0" src="http://joyofbaking.com/images/spacer.gif" width="17" height="450"> <p><a href="http://feedads.g.doubleclick.net/~a/lYZw660BL5Q8wYsoikjK7Lhrd8I/0/da"><img src="http://feedads.g.doubleclick.net/~a/lYZw660BL5Q8wYsoikjK7Lhrd8I/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/lYZw660BL5Q8wYsoikjK7Lhrd8I/1/da"><img src="http://feedads.g.doubleclick.net/~a/lYZw660BL5Q8wYsoikjK7Lhrd8I/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=RRR3fbjdQgI:89TdBW98kPE:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=RRR3fbjdQgI:89TdBW98kPE:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=RRR3fbjdQgI:89TdBW98kPE:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=RRR3fbjdQgI:89TdBW98kPE:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=RRR3fbjdQgI:89TdBW98kPE:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=RRR3fbjdQgI:89TdBW98kPE:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=RRR3fbjdQgI:89TdBW98kPE:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=RRR3fbjdQgI:89TdBW98kPE:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=RRR3fbjdQgI:89TdBW98kPE:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=RRR3fbjdQgI:89TdBW98kPE:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/RRR3fbjdQgI" height="1" width="1"/> Fri, 28 Aug 2009 14:57:30 GMT http://joyofbaking.com