http://joyofbaking.com/NewRecipes.html The latest recipes and videos added to Joyofbaking.com Thu, 24 May 2012 18:37:53 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/Mcpu5zVm-h8/WelshCakes.html <a href="http://www.joyofbaking.com/WelshCakes.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/welshcakes.jpg" alt= Welsh Cakes Demonstration Video ></a> <p> In our 177th video Stephanie demonstrates how to make Welsh Cakes. <p> If you are not of Welsh descent you may not know about Welsh Cakes. I think the best way to describe this delicious tea time treat, is to say they are like a scone. Only instead of baking them in the oven they are cooked on a griddle or in a frying pan, which gives them a golden brown outer crust, yet inside they are wonderfully soft. Dust the tops with a little granulated white sugar or powdered sugar or maybe even a slathering of butter, and then sit down and enjoy one (or two) with a nice hot cup of tea.<p> When you look at this recipe you will see how similar it is to a scone. The only real difference is that less milk is used in the Welsh Cake batter because you want a dough that can be easily rolled and cut into rounds. Again, as with scones they are often flavored, and while I like to make them as my mother did, with a little ground cinnamon and mace, feel free to leave out these spices and instead add a little vanilla extract. Currants or raisins are most commonly added to the dough, but I like a combination of currants and mixed peel. (Mixed peel or candied citrus peel is preserved fruit that has been dipped several times in a concentrated sugar syrup. It is usually packaged in small plastic tubs.) As with a scone dough it is important not to over work the dough as you want the Welsh Cakes to be nice and soft inside. Now, unlike scones that are baked in a hot oven, Welsh Cakes are cooked on a lightly buttered griddle, electric frying pan, or in heavy bottomed frying pan (I prefer cast iron). Preheat the pan to medium high (350 degrees F (180 degrees C)) before greasing it with butter. Keep in mind that you may have to adjust the heat as you go to ensure that the Welsh Cakes have a lovely golden brown crust and are cooked all the way through. Welsh Cakes are fully cooked when they have turned golden brown on both sides, yet the insides of the cakes are still soft (but not doughy). A sprinkle of granulated white sugar or powdered immediately after cooking adds a nice touch, or they can be served plain, buttered, or with clotted cream and jam. <p><a href="http://www.joyofbaking.com/WelshCakes.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Article by Stephanie Jaworski <p> Photo by Rick Jaworski <p> © 2012 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p> <p><a href="http://feedads.g.doubleclick.net/~a/Q51Mv9cuVCeVXLn52G0ecORIFDU/0/da"><img src="http://feedads.g.doubleclick.net/~a/Q51Mv9cuVCeVXLn52G0ecORIFDU/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/Q51Mv9cuVCeVXLn52G0ecORIFDU/1/da"><img src="http://feedads.g.doubleclick.net/~a/Q51Mv9cuVCeVXLn52G0ecORIFDU/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Mcpu5zVm-h8:3q1tsTecoIo:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Mcpu5zVm-h8:3q1tsTecoIo:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=Mcpu5zVm-h8:3q1tsTecoIo:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Mcpu5zVm-h8:3q1tsTecoIo:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Mcpu5zVm-h8:3q1tsTecoIo:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=Mcpu5zVm-h8:3q1tsTecoIo:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Mcpu5zVm-h8:3q1tsTecoIo:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Mcpu5zVm-h8:3q1tsTecoIo:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=Mcpu5zVm-h8:3q1tsTecoIo:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Mcpu5zVm-h8:3q1tsTecoIo: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/Mcpu5zVm-h8" height="1" width="1"/> Thu, 24 May 2012 18:37:35 GMT http://www.joyofbaking.com/WelshCakes.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/GsR-_PpKdbs/AmericanSpongeCake.html <a href="http://www.joyofbaking.com/AmericanSpongeCake.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/americanspongecake.jpg" alt= American Sponge Cake Demonstration Video ></a> <p> In our 176th video Stephanie demonstrates how to make an American Sponge Cake. <p> This recipe is for an American Sponge Cake. It has a sweet and lemony flavor and while its texture is moist, it is also wonderfully light and spongy. It does not contain solid fat which makes it an ideal cake for those watching their fat intake. This cake can be eaten plain, or with whipped cream and fresh fruit. <p> As with most sponge cakes, this American Sponge Cake gets its rise mainly from the air whipped into the eggs. The eggs are first separated and this is easier to do when the eggs are still cold. Then the egg yolks and some of the sugar are beaten until thick, light, and fluffy, which can take as long as five minutes. This long beating time is necessary for it not only gives the baked cake its full volume, it also gives the cake its nice open grain. Next the flour, mixed with a little baking powder and salt, is sifted over the yolks and folded in. Then the egg whites are beaten with a little sugar just until they are glossy and stiff peaks form. Care must be taken when folding the beaten egg whites into the egg yolk mixture to ensure that the batter does not deflate too much. A few quick strokes with a rubber spatula or large balloon whisk are all that is needed. The cake is baked in a moderate oven until springy to the touch and a toothpick inserted into the center of the cake comes out clean. <p> This recipe uses an ungreased tube pan with a removable bottom to give the cake support as well as making it easier to remove. The pan is left ungreased so the batter can cling to the sides of the pan as it bakes and allows the cake to reach its full volume. The hole in the middle of the pan allows the hot air to circulate and reach the center of the cake. Once the cake is baked it is immediately inverted so the baked cake will maintain its volume and keep it from shrinking as it cools. You can serve this cake plain with just a dusting of powdered (confectioners of icing) sugar or with fresh fruit and softly whipped cream. This cake will keep several days or it can be frozen. <p><a href="http://www.joyofbaking.com/AmericanSpongeCake.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Article by Stephanie Jaworski <p> Photo by Rick Jaworski <p> © 2012 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p> <p><a href="http://feedads.g.doubleclick.net/~a/u2qZ-HXhgR-ywwsCieKsi9Gk8Tg/0/da"><img src="http://feedads.g.doubleclick.net/~a/u2qZ-HXhgR-ywwsCieKsi9Gk8Tg/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/u2qZ-HXhgR-ywwsCieKsi9Gk8Tg/1/da"><img src="http://feedads.g.doubleclick.net/~a/u2qZ-HXhgR-ywwsCieKsi9Gk8Tg/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=GsR-_PpKdbs:6SFzULW3oFU:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=GsR-_PpKdbs:6SFzULW3oFU:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=GsR-_PpKdbs:6SFzULW3oFU:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=GsR-_PpKdbs:6SFzULW3oFU:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=GsR-_PpKdbs:6SFzULW3oFU:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=GsR-_PpKdbs:6SFzULW3oFU:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=GsR-_PpKdbs:6SFzULW3oFU:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=GsR-_PpKdbs:6SFzULW3oFU:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=GsR-_PpKdbs:6SFzULW3oFU:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=GsR-_PpKdbs:6SFzULW3oFU: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/GsR-_PpKdbs" height="1" width="1"/> Tue, 22 May 2012 20:01:42 GMT http://www.joyofbaking.com/AmericanSpongeCake.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/d3m_vnKBJKA/AlmondBiscotti.html <a href="http://www.joyofbaking.com/biscotti/AlmondBiscotti.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/almondbiscotti.jpg" alt= Almond Biscotti Demonstration Video ></a> <p> In our 175th video Stephanie demonstrates how to make Almond Biscotti. <p> The long curved shape of these Almond Biscotti make them instantly recognizable. This is a traditional biscotti, which means they do not contain butter or oil. Their texture is crisp and crunchy with a sweet almond flavor that comes from pure almond extract and chunks of toasted almonds. They are especially good when dipped in melted chocolate. <p> The most distinguishing feature of these Almond Biscotti is the chunks of almonds. Almonds are the nutmeat found inside the pit of the dry fruit on almond trees. This ivory-colored nut has a pointed, oval shape and smooth texture. Almonds come in sweet and bitter forms, and for this recipe we are using sweet almonds. Almonds have a delicate sweet taste and they are sold whole, sliced, slivered, or ground with skins on or off. For this recipe you can use either whole almonds that are blanched (skins off) or natural (skins on). I like to toast the almonds first as this brings out their wonderful flavor. Once the nuts have cooled, cut into large chunks. To intensify the almond flavor in these biscotti, we also add a little pure almond extract to the batter. Pure almond extract (always buy 'pure' not 'artificial') has a very intense almond flavor which is why we only need to add a small amount to achieve a really nice almond flavor in these biscotti. As you know biscotti means "twice baked" and it is the second baking that draws out the biscotti's moisture and how long they are baked determines how crisp and crunchy they will be. Biscotti are made by first forming the dough into a log and baking until firm. The log is cooled slightly and then cut into thin slices. The slices are baked until crisp which has the added bonus of giving them a long shelf life. <p><a href="http://www.joyofbaking.com/biscotti/AlmondBiscotti.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Article by Stephanie Jaworski <p> Photo by Rick Jaworski <p> © 2012 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p> <p><a href="http://feedads.g.doubleclick.net/~a/-3uDe1RVZuTmX7G0X9qKVoXrIXY/0/da"><img src="http://feedads.g.doubleclick.net/~a/-3uDe1RVZuTmX7G0X9qKVoXrIXY/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/-3uDe1RVZuTmX7G0X9qKVoXrIXY/1/da"><img src="http://feedads.g.doubleclick.net/~a/-3uDe1RVZuTmX7G0X9qKVoXrIXY/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=d3m_vnKBJKA:jCcPaF9X4WU:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=d3m_vnKBJKA:jCcPaF9X4WU:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=d3m_vnKBJKA:jCcPaF9X4WU:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=d3m_vnKBJKA:jCcPaF9X4WU:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=d3m_vnKBJKA:jCcPaF9X4WU:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=d3m_vnKBJKA:jCcPaF9X4WU:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=d3m_vnKBJKA:jCcPaF9X4WU:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=d3m_vnKBJKA:jCcPaF9X4WU:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=d3m_vnKBJKA:jCcPaF9X4WU:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=d3m_vnKBJKA:jCcPaF9X4WU: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/d3m_vnKBJKA" height="1" width="1"/> Thu, 17 May 2012 17:46:18 GMT http://www.joyofbaking.com/biscotti/AlmondBiscotti.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/QwIA76ygZiY/MarbleCake.html <a href="http://www.joyofbaking.com/MarbleCake.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/marblecake.jpg" alt= Marble Cake Demonstration Video ></a> <p> In our 174th video Stephanie demonstrates how to make a Marble Cake. <p> If you can't decide whether you want to make a chocolate cake or a vanilla cake, why not combine the two and make a Marble Cake. This cake is wonderfully rich and buttery with a moist and tender crumb. A Marble Cake may look complicated, but it's actually one batter that is divided and then melted chocolate is added to one portion. The marbling effect is created by placing the vanilla and chocolate cake batters alternately in a bundt pan, and then running a skewer or knife (do not stir) through the two batters to give it a marble effect. I usually serve this cake plain as I want everyone to see that it is a Marble Cake. But you can dust the top with powdered sugar or cocoa powder or cover with a Chocolate Ganache. <p> This cake is baked in a bundt pan, and make sure to butter, or spray with a non stick cooking spray, all the creases and folds of the fluted sides. Also, if you are using a dark colored bundt pan, reduce the oven temperature to 325 degrees F (165 degrees C). Dark colored pans absorb more of the energy coming from the oven walls so the pan becomes hotter and transmits heat faster than light colored pans. Reducing the oven temperature slightly will help compensate for this. <p> As I said above, we start by making a white butter cake batter. We also have to melt 5 ounces (140 grams) of either bittersweet or semi sweet chocolate with a little coffee. I find the coffee really brings out the flavors of the chocolate, but you can leave it out. Once the batter is made, remove a little over half of the batter and place in a clean bowl. To the remaining batter add the melted and cooled chocolate. Then place alternating spoonfuls of the vanilla and chocolate batters. Once done, take a skewer of knife and make swirls (figure 8s) through the two batters to create a marble effect. Bake just until a toothpick inserted into the center of the cake comes out clean. Do not over bake or the cake will be dry tasting. Let the cake cool in the pan for about 15 minutes before removing it from the pan. <p><a href="http://www.joyofbaking.com/MarbleCake.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Article by Stephanie Jaworski <p> Photo by Rick Jaworski <p> © 2012 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p> <p><a href="http://feedads.g.doubleclick.net/~a/zxzcvWjz_BY__JJj51XnF1w9_wU/0/da"><img src="http://feedads.g.doubleclick.net/~a/zxzcvWjz_BY__JJj51XnF1w9_wU/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/zxzcvWjz_BY__JJj51XnF1w9_wU/1/da"><img src="http://feedads.g.doubleclick.net/~a/zxzcvWjz_BY__JJj51XnF1w9_wU/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=QwIA76ygZiY:7h9bZb8Sy9g:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=QwIA76ygZiY:7h9bZb8Sy9g:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=QwIA76ygZiY:7h9bZb8Sy9g:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=QwIA76ygZiY:7h9bZb8Sy9g:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=QwIA76ygZiY:7h9bZb8Sy9g:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=QwIA76ygZiY:7h9bZb8Sy9g:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=QwIA76ygZiY:7h9bZb8Sy9g:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=QwIA76ygZiY:7h9bZb8Sy9g:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=QwIA76ygZiY:7h9bZb8Sy9g:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=QwIA76ygZiY:7h9bZb8Sy9g: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/QwIA76ygZiY" height="1" width="1"/> Mon, 14 May 2012 20:41:33 GMT http://www.joyofbaking.com/MarbleCake.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/pj8U3KUAgSM/WhippedCreamFrosting.html <a href="http://www.joyofbaking.com/WhippedCreamFrosting.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/whippedcreamfrosting.jpg" alt= Whipped Cream Frosting Demonstration Video ></a> <p> In our 173rd video Stephanie demonstrates how to make a Whipped Cream Frosting. <p> This Whipped Cream Frosting makes the perfect whipped cream that will keep in the refrigerator several hours without separating. It is thick and creamy and oh so good. You can use it as a filling for cakes, as a frosting, you can pipe it, or it can be used simply as an accompaniment to a slice of pie, a bowl of fresh fruit, or to garnish a pudding. I have included recipes for vanilla flavored whipped cream (also called Chantilly Cream), raspberry, strawberry, lemon, chocolate, and even a mocha flavored whipped cream. <p> The trick to making Whipped Cream Frosting is to have the cream, the bowl, and the wire whisk very cold, as this will help the cream reach its maximum volume when whipped. It is best to use a metal bowl and place it in the freezer, along with the wire whisk, for at least 15 minutes. Now, you need to use heavy cream, also known as heavy "whipping" cream (outside the U.S. it may have a different name). This is cream with a butterfat content of between 35 - 40%, which means it will double in volume and reach stiff peaks when beaten. When beating the cream, add it to the cold bowl, along with the vanilla and sugar. (I like to add the smaller amount of sugar to start as you can always add more if needed.) Start the mixer at low speed and gradually increase the speed to high. Depending on what you are using the cream for, beat just until soft or stiff peaks form. Watch carefully, because it is very easy to beat the cream until it almost turns to butter. If you do accidentally over beat, just add a little more cream and beat until soft or stiff peaks form. If you do plan to store the whipped cream in the refrigerator you will find that eventually it will separate. If that happens, simply rewhip. If you want to stabilize the cream so it will not separate when stored, take about 1 teaspoon unflavored gelatin and sprinkle it over 1 tablespoon cold water. Let it stand about 5-10 minutes or until it has softened and swelled (bloom). Then heat it gently (I do this in the microwave in 5 second intervals) to dissolve the gelatin. Then whisk it into the softly whipped cream. <p> Cream is the fat that rises to the top of whole milk and it has a smooth, satiny texture. It is labeled either as "pasteurized" or "ultra-pasteurized". Most creams that you buy today are ultra pasteurized, which is cream that is made by briefly heating the cream to around 300 degrees F (150 degrees C) to kill the bacteria that can cause it to sour. It has a much longer shelf life than pasteurized creams. Keep in mind that not all brands of heavy creams taste the same and since cream is the main ingredient in this recipe, you want to use the highest quality that you can afford. My best advise is to try a few brands until you find one with great flavor that is at a good price point. Also, use the amounts of sugar and vanilla extract as a guide, so adjust them to your own personal taste. For the raspberry and strawberry whipped cream, you can use either jam (or preserves) or sauces (purees). <p><a href="http://www.joyofbaking.com/WhippedCreamFrosting.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Article by Stephanie Jaworski <p> Photo by Rick Jaworski <p> © 2012 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p> <p><a href="http://feedads.g.doubleclick.net/~a/ka_1d6jpnYNGX8wE-6XOSeQfquE/0/da"><img src="http://feedads.g.doubleclick.net/~a/ka_1d6jpnYNGX8wE-6XOSeQfquE/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/ka_1d6jpnYNGX8wE-6XOSeQfquE/1/da"><img src="http://feedads.g.doubleclick.net/~a/ka_1d6jpnYNGX8wE-6XOSeQfquE/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=pj8U3KUAgSM:lujdYK4j8eM:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=pj8U3KUAgSM:lujdYK4j8eM:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=pj8U3KUAgSM:lujdYK4j8eM:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=pj8U3KUAgSM:lujdYK4j8eM:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=pj8U3KUAgSM:lujdYK4j8eM:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=pj8U3KUAgSM:lujdYK4j8eM:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=pj8U3KUAgSM:lujdYK4j8eM:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=pj8U3KUAgSM:lujdYK4j8eM:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=pj8U3KUAgSM:lujdYK4j8eM:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=pj8U3KUAgSM:lujdYK4j8eM: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/pj8U3KUAgSM" height="1" width="1"/> Thu, 03 May 2012 23:16:16 GMT http://www.joyofbaking.com/WhippedCreamFrosting.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/Ksa8jdM7YtY/ChocolatePie.html <a href="http://www.joyofbaking.com/ChocolatePie.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/chocolatepie.jpg" alt= Chocolate Pie Demonstration Video ></a> <p> In our 172nd video Stephanie demonstrates how to make a Chocolate Pie. <p> Chocolate pudding lovers take notice. This Chocolate Pie takes a velvety smooth chocolate pudding and combines it with a buttery crisp shortbread crust. And if that weren't enough, it is garnished with swirls of lightly sweetened whipped cream. Absolutely delicious and the ultimate in comfort food. <p> The dilemna when making a Chocolate Pie is what type of crust to use. Sometimes I use a graham cracker crumb crust but my favorite is this buttery crisp Shortbread Crust that makes enough pastry for either an 8 or 9 inch (20 to 23 cm) pie or tart. This Shortbread Crust is easily made in your food processor. Make sure to have the butter cold from the refrigerator and cut it into small pieces so it blends easily into the flour. Pulse the ingredients just until the pastry starts to clump together, but is not a solid ball. Then transfer the pastry to your pan and spread it evenly over the bottom and up the sides of the pan. This can be done with your fingers or the back of a spoon. The bottom of the pastry is then pricked to prevent puffing up during baking. Common practice is to line and fill the unbaked pastry crust with pie weights or rice before baking to prevent the pastry from shrinking and puffing up. But you can eliminate this step by putting the unbaked shortbread crust in the freezer for 15 minutes. This sets the crust which prevents these problems. Once the crust is baked until golden brown let it cool completely before filling with the chilled chocolate filling. If you like, you can make the crust a few days in advance. Just cover and store at room temperature. <p> The chocolate filling uses both unsweetened cocoa powder and semisweet chocolate, which gives it a deep chocolate flavor. It is really a pudding, which is like making a 'cooked' custard with a little cornstarch (corn flour) added to make it nice and thick. The danger zone is cooking it over too high a heat causing lumps or even worse, scorching. To avoid these pitfalls use a heavy bottomed saucepan and cook it over medium low heat, stirring constantly with a large heatproof rubber spatula. Make sure when stirring you reach the bottom, sides and corners of the saucepan to prevent the filling from sticking and scorching. As you cook the filling it may look lumpy but if you stir quickly the lumps should smooth out. Once the filling has become thick, like mayonnaise, remove immediately from the heat. Straining the filling will help get rid of any lumps that may have formed. Once you have added the chopped chocolate, vanilla and butter avoid over mixing the ingredients as the filling is quite fragile at this stage. The filling does need to be cooled and then chilled in the refrigerator until quite thick (at least four hours, or even overnight). <p> The final step is to make the whipped cream which is made with heavy (whipping) cream (cream with a 35 - 45% butterfat content) (cream that when whipped will double in volume and hold its form). You can simply spread the whipped cream over the chocolate filling or place it into a piping bag, fitted with a star tip, and pipe swirls of cream. Garnish with chocolate shavings, if desired. If not serving immediately, cover and store in the refrigerator. The day the Chocolate Pie is made, the shortbread crust will be nice and crisp. However, once stored the crust will soften, but it is still absolutely delicious. <p><a href="http://www.joyofbaking.com/ChocolatePie.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Article by Stephanie Jaworski <p> Photo by Rick Jaworski <p> © 2012 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p> <p><a href="http://feedads.g.doubleclick.net/~a/8KrM6ejRJClcNYf1shxlgEN4aLc/0/da"><img src="http://feedads.g.doubleclick.net/~a/8KrM6ejRJClcNYf1shxlgEN4aLc/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/8KrM6ejRJClcNYf1shxlgEN4aLc/1/da"><img src="http://feedads.g.doubleclick.net/~a/8KrM6ejRJClcNYf1shxlgEN4aLc/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Ksa8jdM7YtY:Wxrg8PjQM38:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Ksa8jdM7YtY:Wxrg8PjQM38:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=Ksa8jdM7YtY:Wxrg8PjQM38:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Ksa8jdM7YtY:Wxrg8PjQM38:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Ksa8jdM7YtY:Wxrg8PjQM38:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=Ksa8jdM7YtY:Wxrg8PjQM38:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Ksa8jdM7YtY:Wxrg8PjQM38:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Ksa8jdM7YtY:Wxrg8PjQM38:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=Ksa8jdM7YtY:Wxrg8PjQM38:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Ksa8jdM7YtY:Wxrg8PjQM38: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/Ksa8jdM7YtY" height="1" width="1"/> Tue, 01 May 2012 20:04:12 GMT http://www.joyofbaking.com/ChocolatePie.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/7rAfTSsZpvM/ChocolatePudding.html <a href="http://www.joyofbaking.com/ChocolatePudding.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/chocolatepudding.jpg" alt= Chocolate Pudding Demonstration Video ></a> <p> In our 171st video Stephanie demonstrates how to make Homemade Chocolate Pudding. <p> There is nothing more satisfying than a really good homemade Chocolate Pudding, one with a velvety smooth texture and deep chocolate flavor. I love everything about it and if you have always settled for commercially made puddings, than you are in for a treat. This homemade chocolate pudding is quite easy to prepare and what makes it so perfect is that most of the ingredients you will already have in your cupboards. Things like milk, cream, sugar, eggs, cocoa powder, and chocolate. And while some may think of puddings as old fashioned, when you serve this dessert in pretty bowls with a large dollop of whipped cream, there is no better way to end a meal. <p> This chocolate pudding could be called a "double" chocolate pudding, as it gets its deep chocolate flavor from both unsweetened cocoa powder (regular or Dutch-processed) and semisweet (or bittersweet) chocolate. When you make a chocolate pudding what you are really doing is making a 'cooked' custard that contains cornstarch (corn flour) to make it thick enough to eat with a spoon. The danger zone with any pudding is cooking it over too high a heat causing lumps or even worse, scorching. To avoid these pitfalls use a heavy bottomed saucepan and cook it over medium low heat, stirring constantly with a large heatproof rubber spatula. Make sure when stirring you reach the bottom, sides and corners of the saucepan to prevent the pudding from sticking and scorching. As you cook the pudding it may look lumpy but if you stir quickly the lumps should smooth out. Once the pudding has become thick, like mayonnaise, remove immediately from the heat. Straining the pudding will help get rid of any lumps that may have formed. Once you have added the chopped chocolate, vanilla and butter avoid over mixing the ingredients as the pudding is quite fragile at this stage. If you like your chocolate pudding warm, then by all means eat it right away. But if you like your pudding cold, simply press plastic wrap onto the surface of the puddings and refrigerate until firm (a couple of hours). For those who like a skin (film) on the top of their pudding, let the pudding cool uncovered and then cover with plastic wrap and refrigerate. <p><a href="http://www.joyofbaking.com/ChocolatePudding.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Article by Stephanie Jaworski <p> Photo by Rick Jaworski <p> © 2012 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p> <p><a href="http://feedads.g.doubleclick.net/~a/H8x-mxCe5Ke8_CL9WwsJNvy6e0g/0/da"><img src="http://feedads.g.doubleclick.net/~a/H8x-mxCe5Ke8_CL9WwsJNvy6e0g/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/H8x-mxCe5Ke8_CL9WwsJNvy6e0g/1/da"><img src="http://feedads.g.doubleclick.net/~a/H8x-mxCe5Ke8_CL9WwsJNvy6e0g/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=7rAfTSsZpvM:mKzoQQnLbKE:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=7rAfTSsZpvM:mKzoQQnLbKE:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=7rAfTSsZpvM:mKzoQQnLbKE:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=7rAfTSsZpvM:mKzoQQnLbKE:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=7rAfTSsZpvM:mKzoQQnLbKE:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=7rAfTSsZpvM:mKzoQQnLbKE:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=7rAfTSsZpvM:mKzoQQnLbKE:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=7rAfTSsZpvM:mKzoQQnLbKE:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=7rAfTSsZpvM:mKzoQQnLbKE:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=7rAfTSsZpvM:mKzoQQnLbKE:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/7rAfTSsZpvM" height="1" width="1"/> Thu, 26 Apr 2012 17:51:25 GMT http://www.joyofbaking.com/ChocolatePudding.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/1hp2ctOjs3M/ChocolateChipMuffins.html <a href="http://www.joyofbaking.com/muffins/ChocolateChipMuffins.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/chocolatechipmuffins.jpg" alt= Chocolate Chip Muffins Demonstration Video ></a> <p> In our 170th video Stephanie demonstrates how to make Chocolate Chip Muffins. <p> Chocolate Chip Muffins add chocolate chips to a moist and buttery, vanilla scented muffin batter. The final touch is to sprinkle the tops of the muffins with a little cinnamon sugar. These are delicious either warm from the oven or at room temperature. Your kids will love them in their lunchboxes or as an after school snack with a tall glass of milk. <p> Muffins are what we call a "quick" bread and you can see why when you make these Chocolate Chip Muffins. All you need are two bowls; one for the wet ingredients, and one for the dry. Combine the two and your batter is made. The important thing is not to over mix the batter or you will end up with muffins that are a little tough. Before you put the batter into the muffin tin, make sure to either grease the muffin cups or line the cups with paper liners. My preference is to use paper liners since it makes cleanup a snap but I also like peeling back the paper to find a soft and tender cake-like batter underneath. <p> Now, if we leave out the chocolate chips, what we are left with is a vanilla scented muffin batter to which so many things can be added. For example, instead of chocolate chips, we can add fresh blueberries or raspberries when they are in season, or fresh cranberries would be nice. There are so many dried fruits you could add, or even chopped nuts. To any or all of these add a tablespoon of minced lemon or orange peel for a citrus flavor, or maybe some crystallized ginger. So start experimenting and have fun making up your own muffin recipes. Also, I have included a recipe for a cinnamon-sugar topping that can be sprinkled on the tops of the muffins before baking. <p><a href="http://www.joyofbaking.com/muffins/ChocolateChipMuffins.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Article by Stephanie Jaworski <p> Photo by Rick Jaworski <p> © 2012 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p> <p><a href="http://feedads.g.doubleclick.net/~a/GKVEbzykzEyBayjw01-ihBe5WOw/0/da"><img src="http://feedads.g.doubleclick.net/~a/GKVEbzykzEyBayjw01-ihBe5WOw/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/GKVEbzykzEyBayjw01-ihBe5WOw/1/da"><img src="http://feedads.g.doubleclick.net/~a/GKVEbzykzEyBayjw01-ihBe5WOw/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=1hp2ctOjs3M:mcSKCqhw6r4:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=1hp2ctOjs3M:mcSKCqhw6r4:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=1hp2ctOjs3M:mcSKCqhw6r4:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=1hp2ctOjs3M:mcSKCqhw6r4:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=1hp2ctOjs3M:mcSKCqhw6r4:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=1hp2ctOjs3M:mcSKCqhw6r4:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=1hp2ctOjs3M:mcSKCqhw6r4:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=1hp2ctOjs3M:mcSKCqhw6r4:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=1hp2ctOjs3M:mcSKCqhw6r4:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=1hp2ctOjs3M:mcSKCqhw6r4:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/1hp2ctOjs3M" height="1" width="1"/> Tue, 24 Apr 2012 16:35:23 GMT http://www.joyofbaking.com/muffins/ChocolateChipMuffins.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/UMeBHWPxJjI/CowboyCookies.html <a href="http://www.joyofbaking.com/CowboyCookies.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/cowboycookies.jpg" alt= Cowboy Cookies Demonstration Video ></a> <p> In our 169th video Stephanie demonstrates how to make Cowboy Cookies. <p> Cowboy Cookies are like a "suped-up" Oatmeal Cookie. By that I mean, while they still have the great oat flavor and chewy texture of a regular Oatmeal Cookie, they are also loaded with extras. Extras like chocolate chips, raisins, chopped nuts, and dried coconut. First Lady Laura Bush may have helped with this cookie's popularity when her Cowboy Cookie recipe won over Tipper Gore's Ginger Snap recipe in the Family Circle's Magazine Cookie Bake-off during the 2000 presidential campaign. <p> Cowboy cookies are also called Ranger Cookies, Kitchen Sink Cookies, and Everything Cookies. Because they are called "Cowboy" cookies, I like to make them "Texas-size", with each cookie using a whooping 1/4 cup (60 ml) of cookie dough. Since we are making large cookies, place just six balls of dough per baking sheet and bake the cookies only until the edges start to brown but the centers are still soft. This will produce a soft and chewy cookie, with crisp edges. <p> Because these Cowboy Cookies contain everything, but the kitchen sink, feel free to experiment with the "extras". Chocolate chips can mean semi sweet, bittersweet, milk, or even white chocolate chips. For the nuts you can use pecans, walnuts, hazelnuts, or almonds. If you want to toast the nuts put them on a baking sheet and bake in a 350 degree F (180 degree C) oven for about 8 minutes or until brown and fragrant. Cool and then chop. You can use either sweetened or unsweetened, shredded or flaked dried coconut. And if you don't like coconut, you can simply leave it out. Raisins can be dark or golden, or you can use currants, dried cranberries or cherries. I like to use old-fashioned, not quick-cooking, rolled oats as I like their flavor and they have a thicker texture. This recipe does make a large batch of cookies, so you can half the recipe if you like. Cowboy Cookies are enjoyed by both children and adults, and I am not against eating one for breakfast. <p><a href="http://www.joyofbaking.com/CowboyCookies.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Article by Stephanie Jaworski <p> Photo by Rick Jaworski <p> © 2012 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p> <p><a href="http://feedads.g.doubleclick.net/~a/vu0INogUIbvd7nvEQ7syGjiKoug/0/da"><img src="http://feedads.g.doubleclick.net/~a/vu0INogUIbvd7nvEQ7syGjiKoug/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/vu0INogUIbvd7nvEQ7syGjiKoug/1/da"><img src="http://feedads.g.doubleclick.net/~a/vu0INogUIbvd7nvEQ7syGjiKoug/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=UMeBHWPxJjI:0k4K2eQrVg8:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=UMeBHWPxJjI:0k4K2eQrVg8:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=UMeBHWPxJjI:0k4K2eQrVg8:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=UMeBHWPxJjI:0k4K2eQrVg8:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=UMeBHWPxJjI:0k4K2eQrVg8:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=UMeBHWPxJjI:0k4K2eQrVg8:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=UMeBHWPxJjI:0k4K2eQrVg8:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=UMeBHWPxJjI:0k4K2eQrVg8:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=UMeBHWPxJjI:0k4K2eQrVg8:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=UMeBHWPxJjI:0k4K2eQrVg8: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/UMeBHWPxJjI" height="1" width="1"/> Fri, 13 Apr 2012 19:21:16 GMT http://www.joyofbaking.com/CowboyCookies.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/BcDSvrstlgc/ToffeeBars.html <a href="http://www.joyofbaking.com/barsandsquares/ToffeeBars.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/toffeebars.jpg" alt= Toffee Bars Demonstration Video ></a> <p> In our 168th video Stephanie demonstrates how to make Toffee Bars. <p> Toffee Bars look innocent enough. That is, until you bite into one. I find it hard to resist the combination of a buttery brown sugar shortbread, dark chocolate, and a sprinkling of toffee bits or finely chopped nuts. Some say that these Toffee Bars look, and even taste, like Buttercrunch Toffee. I will leave that up to you to decide. <p> Like most bars and squares, Toffee Bars are easy to make and would be perfect for holiday baking as they will keep a couple of weeks in an airtight container, or they can be frozen. In fact, I find these bars only improve with age. They start with a shortbread base, and they contain the usual shortbread components, butter, sugar, vanilla, and flour. But brown sugar is used instead of white sugar, which gives the shortbread a lovely toffee-like flavor. The shortbread is baked until golden brown. Immediately upon removing from the oven, chocolate is sprinkled over the hot shortbread and then, just pop it back into the oven for a minute to melt the chocolate. You can use semi sweet, bittersweet or milk chocolate. And feel free to use either chocolate chips or chop up your favorite chocolate bar. Once the chocolate has completely melted, sprinkle on toffee bits or toasted and finely chopped almonds or pecans. You can leave the bars to set at room temperature or, to speed the process along, you can place them in the refrigerator until the chocolate hardens. As with most things chocolate, these do benefit from sitting at least overnight so the flavors have time to soften and mingle. <p><a href="http://www.joyofbaking.com/barsandsquares/ToffeeBars.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Article by Stephanie Jaworski <p> Photo by Rick Jaworski <p> © 2012 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p> <p><a href="http://feedads.g.doubleclick.net/~a/kw3BzfMbODo3KRfc1yj_kh7e5ZI/0/da"><img src="http://feedads.g.doubleclick.net/~a/kw3BzfMbODo3KRfc1yj_kh7e5ZI/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/kw3BzfMbODo3KRfc1yj_kh7e5ZI/1/da"><img src="http://feedads.g.doubleclick.net/~a/kw3BzfMbODo3KRfc1yj_kh7e5ZI/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=BcDSvrstlgc:dkoAgHzDqng:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=BcDSvrstlgc:dkoAgHzDqng:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=BcDSvrstlgc:dkoAgHzDqng:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=BcDSvrstlgc:dkoAgHzDqng:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=BcDSvrstlgc:dkoAgHzDqng:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=BcDSvrstlgc:dkoAgHzDqng:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=BcDSvrstlgc:dkoAgHzDqng:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=BcDSvrstlgc:dkoAgHzDqng:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=BcDSvrstlgc:dkoAgHzDqng:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=BcDSvrstlgc:dkoAgHzDqng: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/BcDSvrstlgc" height="1" width="1"/> Fri, 13 Apr 2012 14:12:46 GMT http://www.joyofbaking.com/barsandsquares/ToffeeBars.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/_QffgWswyfg/StrawberryBread.html <a href="http://www.joyofbaking.com/breakfast/StrawberryBread.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/strawberrybread.jpg" alt= Strawberry Bread Demonstration Video ></a> <p> In our 167th video Stephanie demonstrates how to make Strawberry Bread. <p> When you see this Strawberry Bread, all puffed and brown, cooling on its rack, you could be fooled into thinking it is a yeast bread. Cut into it, though, and its taste and texture will tell you otherwise. This Strawberry Bread is a 'quick' bread which means it is leavened by baking powder and baking soda. I love how it has the flavor of summer, bursting with juicy sweet strawberries. It is delicious cut into thick slices, with or without a slathering of butter. Strawberry Bread is made a little differently than other quick breads that are just stirred together in one bowl. This bread is similar to a cake batter; that is, the butter is beaten with the sugar, the eggs are beaten in, and then the dry ingredients are added alternately with the sour cream (or yogurt). You can use either full fat or reduced fat sour cream or even a plain yogurt. Once it is put in the oven, it is baked until its crust is golden brown and a toothpick inserted in the center comes out clean. <p> Since fresh strawberries are available year round, you can make this bread any time of the year. For maximum flavor, though, use fresh strawberries with lots of flavor. Cut them into small pieces so they won't drop to the bottom of the pan during baking. And you may want to toss the strawberries in a couple of tablespoons of the flour from the recipe as this will also help prevent them from sinking to the bottom of the pan during baking. <p><a href="http://www.joyofbaking.com/breakfast/StrawberryBread.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Article by Stephanie Jaworski <p> Photo by Rick Jaworski <p> © 2012 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p> <p><a href="http://feedads.g.doubleclick.net/~a/STpBNImfuMAzmPJPiSsPoGCUwyI/0/da"><img src="http://feedads.g.doubleclick.net/~a/STpBNImfuMAzmPJPiSsPoGCUwyI/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/STpBNImfuMAzmPJPiSsPoGCUwyI/1/da"><img src="http://feedads.g.doubleclick.net/~a/STpBNImfuMAzmPJPiSsPoGCUwyI/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=_QffgWswyfg:mBB0XPSUpYA:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=_QffgWswyfg:mBB0XPSUpYA:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=_QffgWswyfg:mBB0XPSUpYA:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=_QffgWswyfg:mBB0XPSUpYA:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=_QffgWswyfg:mBB0XPSUpYA:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=_QffgWswyfg:mBB0XPSUpYA:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=_QffgWswyfg:mBB0XPSUpYA:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=_QffgWswyfg:mBB0XPSUpYA:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=_QffgWswyfg:mBB0XPSUpYA:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=_QffgWswyfg:mBB0XPSUpYA: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/_QffgWswyfg" height="1" width="1"/> Tue, 10 Apr 2012 19:26:03 GMT http://www.joyofbaking.com/breakfast/StrawberryBread.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/B3KnOLPjUU8/ChocolateShortbreads.html <a href="http://www.joyofbaking.com/shortbreads/ChocolateShortbreads.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/chocolateshortbreads.jpg" alt= Chocolate Shortbreads Demonstration Video ></a> <p> In our 166th video Stephanie demonstrates how to make Chocolate Shortbreads. <p> The combination of a buttery rich round of Chocolate Shortbread covered with a chocolate glaze and pieces of crunchy nuts is hard to resist. You can slice the round into large or small wedges, and you may not know that shortbread wedges are often referred to as "petticoat tails", as their shape is similar to the bell-hoop petticoats worn by court ladies in the 12th century. <p> Let's face it, a good shortbread is all about the butter and these Chocolate Shortbreads are no different. So it is important to use the best unsalted butter you can afford. I prefer using unsalted butter as the salt in 'salted' butter can overpower its sweet flavor and can also mask any odors the butter may have absorbed in storage. Besides the butter, a good vanilla extract adds a nice flavor to these shortbreads. I like to buy "pure" vanilla extract, not the ones labeled "imitation" vanilla extracts as they are made with synthetic vanilla that can have a bitter aftertaste. The chocolate color and flavor of this shortbread comes from cocoa powder. I have made this recipe using both regular unsweetened and Dutch-processed cocoa powder and both were delicious. Just keep in mind that like semi sweet chocolate, the brand and type of cocoa powder will determine the flavor of the shortbread. This shortbread does contain one egg yolk which contributes to the rich flavor of the shortbread. If you prefer an "eggless" shortbread you can just leave it out. Once the shortbread is removed from the oven a chocolate glaze, made by melting semi sweet (or bittersweet) chocolate (can use 1/2 cup (120 ml) semi sweet chocolate chips) with butter, is immediately spread over the shortbread. The butter helps to keep the glaze shiny even after the glaze hardens. The final touch is to sprinkle chopped nuts over the top. You can use any type of nut (pistachios, almonds, walnuts, hazelnuts, or pecans) and the nuts can be toasted, salted or unsalted. Just be sure to gently press the nuts into the glaze as you do not want them to fall off the shortbreads as you are taking a bite. <p><a href="http://www.joyofbaking.com/shortbreads/ChocolateShortbreads.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Article by Stephanie Jaworski <p> Photo by Rick Jaworski <p> © 2012 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p> <p><a href="http://feedads.g.doubleclick.net/~a/nR3iUihv1Sksv30gMHmaZOVHb2U/0/da"><img src="http://feedads.g.doubleclick.net/~a/nR3iUihv1Sksv30gMHmaZOVHb2U/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/nR3iUihv1Sksv30gMHmaZOVHb2U/1/da"><img src="http://feedads.g.doubleclick.net/~a/nR3iUihv1Sksv30gMHmaZOVHb2U/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=B3KnOLPjUU8:51BA_uk_2G4:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=B3KnOLPjUU8:51BA_uk_2G4:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=B3KnOLPjUU8:51BA_uk_2G4:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=B3KnOLPjUU8:51BA_uk_2G4:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=B3KnOLPjUU8:51BA_uk_2G4:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=B3KnOLPjUU8:51BA_uk_2G4:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=B3KnOLPjUU8:51BA_uk_2G4:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=B3KnOLPjUU8:51BA_uk_2G4:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=B3KnOLPjUU8:51BA_uk_2G4:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=B3KnOLPjUU8:51BA_uk_2G4: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/B3KnOLPjUU8" height="1" width="1"/> Fri, 06 Apr 2012 22:50:26 GMT http://www.joyofbaking.com/shortbreads/ChocolateShortbreads.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/a0zhwZjgbCQ/MeringueCake.html <a href="http://www.joyofbaking.com/MeringueCake.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/meringuecake.jpg" alt= Meringue Cake Demonstration Video ></a> <p> In our 165th video Stephanie demonstrates how to make a Meringue Cake. <p> A Meringue Cake is an impressive looking layer cake. It's quite unique because each layer has a yellow butter cake batter with a meringue topping. Once baked and cooled, the two layers of cake are sandwiched together with loads of softly whipped cream and fresh fruit. <p> When you bake a cake batter and a meringue topping in the same pan at the same time, it fuses the two layers together - so you end up with a fine grained yellow butter cake topped with a lovely golden brown meringue. Now, you will notice that as the cake bakes, the meringue puffs up, but as it cools, the meringue will shrink. A few notes on ingredients. Sifted cake flour means you sift the flour and then measure it. Cake flour is a soft wheat flour with a lower protein content than all purpose (plain) flour. It gives this cake a soft and tender crumb. However, if you do not have cake flour you can use an equal amount of all purpose (plain) flour. Once the cake batter is divided and put in the cake pans the meringue is made. It begins with beating the whites until foamy. Then cream of tartar is added which helps to stabilize the whites. (Cream of tartar is tartaric acid and is a fine white crystalline acid salt. It can be found on the spice isle in most grocery stores. If you cannot find it you can leave it out.) Once the whites form soft peaks, the sugar is gradually beaten in, one tablespoon at a time. (Adding the sugar gradually ensures that it fully dissolves into the egg whites.) Continue to beat the egg whites until stiff and glossy (not dry) peaks form. Then beat in the vanilla extract. Divide the meringue evenly between the two pans and spread on top of the cake batter. Bake the cakes until the meringue is puffed and a lovely golden brown. A toothpick inserted into the cake will come out clean. Remove from oven and place on a wire rack to cool completely. When removing the cakes from their pans be sure to butter the wire rack so that the meringue does not stick to it. Then immediately flip the cakes so they are meringue side up to finish cooling. <p> I love this cake's casual yet elegant appearance and it is utterly delicious filled with whipped cream and fresh strawberries. Strawberries, however, can be substituted with other berries like raspberries, blueberries, and blackberries, or slices of juicy peaches or nectarines. And while I love the look and taste of whipped cream, other ideas are to fill the cake with lemon curd or a pastry cream. Now, the cake layers can be made a day or two in advance, but to keep the meringue crisp, it is best to sandwich the cake with the strawberries and cream shortly before serving. Leftovers can be covered and stored in the fridge, however, the meringue layer does soften. <p><a href="http://www.joyofbaking.com/MeringueCake.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Article by Stephanie Jaworski <p> Photo by Rick Jaworski <p> © 2012 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p> <p><a href="http://feedads.g.doubleclick.net/~a/6Fdv8WaholG3PLpnqNoYVM5JSuM/0/da"><img src="http://feedads.g.doubleclick.net/~a/6Fdv8WaholG3PLpnqNoYVM5JSuM/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/6Fdv8WaholG3PLpnqNoYVM5JSuM/1/da"><img src="http://feedads.g.doubleclick.net/~a/6Fdv8WaholG3PLpnqNoYVM5JSuM/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=a0zhwZjgbCQ:NCr15vErDJo:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=a0zhwZjgbCQ:NCr15vErDJo:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=a0zhwZjgbCQ:NCr15vErDJo:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=a0zhwZjgbCQ:NCr15vErDJo:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=a0zhwZjgbCQ:NCr15vErDJo:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=a0zhwZjgbCQ:NCr15vErDJo:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=a0zhwZjgbCQ:NCr15vErDJo:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=a0zhwZjgbCQ:NCr15vErDJo:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=a0zhwZjgbCQ:NCr15vErDJo:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=a0zhwZjgbCQ:NCr15vErDJo: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/a0zhwZjgbCQ" height="1" width="1"/> Thu, 05 Apr 2012 21:11:23 GMT http://www.joyofbaking.com/MeringueCake.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/pGPNRUYZKYQ/ChocolateDippedCoconutMacaroons.html <a href="http://www.joyofbaking.com/ChocolateDippedCoconutMacaroons.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/chocolatedippedcoconutmacaroons.jpg" alt= Chocolate Dipped Coconut Macaroons Demonstration Video ></a> <p> In our 164th video Stephanie demonstrates how to make Chocolate Dipped Coconut Macaroons. <p> Coconut Macaroons are a delicious combination of dried coconut, whole eggs, white sugar, and vanilla extract. Warm from the oven the contrast of a crispy exterior to a moist, soft and chewy interior is amazing. Enjoy them plain, dip the bottoms in melted chocolate, or just place a small chocolate chunk into the center of each cookie. This is such a quick and easy cookie to make that is sure to delight. <p> This great recipe is adapted from Lynne Rossetto Kasper and Sally Swift's excellent book called The Splendid Table's How to Eat Supper. It is quite a bit different from the other Coconut Macaroon recipe I have on the site. First, instead of using just egg whites, this macaroon uses the whole egg. And no flour is added, they are made simply by mixing together eggs, sugar, vanilla extract, and dried coconut. You can use either sweetened or unsweetened dried coconut, shredded or flaked. Sweetened dried coconut is coconut that has been dried and then mixed with powdered sugar. If you like your Coconut Macaroons quite sweet and chewy, then use this type of coconut. But if you prefer, you can use unsweetened dried coconut as this type of coconut is just coconut that has been dried and has no sugar added. But I find that the amount of sugar you need has to be increased from 1/2 cup (100 grams) to about 1 cup (200 grams). The other two things that make this recipe so different is that the eggs do not have to be warmed and there is no chilling of the batter. Once the cookies are formed into small mounds, that look like haystacks, they are baked until nicely browned. Now, if you are like me, and think there is nothing better than coconut and chocolate, you won't be able to resist placing a small chocolate chunk (semi sweet or bittersweet) into the center of each macaroon before baking. Or maybe you would prefer dipping the bottoms of the baked and cooled cookies in melted chocolate. The day these cookies are made the outside of the cookies will be quite crisp while the inside is soft and chewy. However, after storing, the outside of the cookies will soften as will their flavor. Personally, I like them both ways. <p><a href="http://www.joyofbaking.com/ChocolateDippedCoconutMacaroons.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Article by Stephanie Jaworski <p> Photo by Rick Jaworski <p> © 2012 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p> <p><a href="http://feedads.g.doubleclick.net/~a/ZIqG642ryjNrEBlc1N8Eu3xVeZ4/0/da"><img src="http://feedads.g.doubleclick.net/~a/ZIqG642ryjNrEBlc1N8Eu3xVeZ4/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/ZIqG642ryjNrEBlc1N8Eu3xVeZ4/1/da"><img src="http://feedads.g.doubleclick.net/~a/ZIqG642ryjNrEBlc1N8Eu3xVeZ4/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=pGPNRUYZKYQ:pr9J0UwiUEs:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=pGPNRUYZKYQ:pr9J0UwiUEs:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=pGPNRUYZKYQ:pr9J0UwiUEs:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=pGPNRUYZKYQ:pr9J0UwiUEs:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=pGPNRUYZKYQ:pr9J0UwiUEs:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=pGPNRUYZKYQ:pr9J0UwiUEs:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=pGPNRUYZKYQ:pr9J0UwiUEs:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=pGPNRUYZKYQ:pr9J0UwiUEs:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=pGPNRUYZKYQ:pr9J0UwiUEs:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=pGPNRUYZKYQ:pr9J0UwiUEs: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/pGPNRUYZKYQ" height="1" width="1"/> Fri, 30 Mar 2012 17:09:39 GMT http://www.joyofbaking.com/ChocolateDippedCoconutMacaroons.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/PZ3ts1vDBpI/CoconutCupcakes.html <a href="http://www.joyofbaking.com/CoconutCupcakes.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/coconutcupcakes.jpg" alt= Coconut Cupcakes Demonstration Video ></a> <p> In our 163rd video Stephanie demonstrates how to make Coconut Cupcakes. <p> When I was deciding which cupcake recipes to have on the site, Coconut Cupcakes (also known as Snowball Cupcakes) were at the top of my list. I love both the look and flavor of these little buttery cakes covered with a tangy cream cheese frosting and flakes of coconut. For Spring, I often like to dress them up to look like little Easter baskets, complete with colorful handles, and candy Easter eggs. <p> Coconut Cupcakes start with a sweet and buttery white cake batter. The creaming method is used, which means you beat the butter with the sugar, followed by adding the eggs, flour, and milk. The flour and milk are added alternately, as I find this method prevents over mixing so we end up with wonderfully light and fluffy cupcakes. Next, the batter is divided among 12 muffin cups and baked. Always check the cupcakes a few minutes before the end of baking, as the first time you check the cupcakes you want there to be a few moist crumbs clinging to the toothpick. That way you know they are also done. Because while the toothpick test does indicate the cupcakes are not under baked, a clean toothpick can mean that the cupcakes are already over baked (resulting in a cupcake that is dry tasting). <p> The cupcakes need to be completely cooled before they are frosted. Now, you could use a confectioner frosting on these buttery white cupcakes, but for a change I decided to use a cream cheese frosting. It has a smooth and tangy flavor which seems the perfect accompaniment to, not only the cake, but the coconut garnish. You can use either sweetened or unsweetened dried coconut. My personal preference is unsweetened coconut, either flaked or shredded. Sweetened coconut is made by combining coconut with powdered icing and is packaged either in plastic bags or cans. Unsweetened coconut (dried coconut) can be found in some grocery stores, specialty food stores, and health food stores. <p><a href="http://www.joyofbaking.com/CoconutCupcakes.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Article by Stephanie Jaworski <p> Photo by Rick Jaworski <p> © 2012 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p> <p><a href="http://feedads.g.doubleclick.net/~a/6ZLQnPfI2dJrr5mFyga_wREbaMs/0/da"><img src="http://feedads.g.doubleclick.net/~a/6ZLQnPfI2dJrr5mFyga_wREbaMs/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/6ZLQnPfI2dJrr5mFyga_wREbaMs/1/da"><img src="http://feedads.g.doubleclick.net/~a/6ZLQnPfI2dJrr5mFyga_wREbaMs/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=PZ3ts1vDBpI:s73YLvAzRoI:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=PZ3ts1vDBpI:s73YLvAzRoI:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=PZ3ts1vDBpI:s73YLvAzRoI:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=PZ3ts1vDBpI:s73YLvAzRoI:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=PZ3ts1vDBpI:s73YLvAzRoI:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=PZ3ts1vDBpI:s73YLvAzRoI:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=PZ3ts1vDBpI:s73YLvAzRoI:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=PZ3ts1vDBpI:s73YLvAzRoI:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=PZ3ts1vDBpI:s73YLvAzRoI:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=PZ3ts1vDBpI:s73YLvAzRoI: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/PZ3ts1vDBpI" height="1" width="1"/> Tue, 27 Mar 2012 17:48:24 GMT http://www.joyofbaking.com/CoconutCupcakes.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/diuMRa2IHmM/LemonPoppyseedBread.html <a href="http://www.joyofbaking.com/breakfast/LemonPoppyseedBread.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/lemonpoppyseedbread.jpg" alt= Lemon Poppy Seed Bread Demonstration Video ></a> <p> In our 162nd video Stephanie demonstrates how to make Lemon Poppy Seed Bread. <p> Lemony and buttery is how I would describe this delicious Lemon Poppy Seed Bread. Brushing the baked bread, while still hot from the oven, with a sugary lemon glaze makes all the difference. The glaze adds a nice citrus flavor and permeates the bread to make it tender and moist so it will keep for days.<p> This Lemon Poppy Seed Bread is like a pound cake. It has a good buttery sweet flavor, offset by the tanginess of the lemon glaze. Lemons have the ability to bring out the best in baked goods. For this recipe we are using both the outer yellow skin (zest) of the lemon, plus its juice. The grated lemon zest (the outer yellow skin) is added to the batter, and this is actually where the lemon hides most of its flavor. Since we are grating the outer skin of the lemon I try to buy organic for some commercially grown lemons are sprayed with insecticides. But, either way, it is good practice to always wash your lemons thoroughly, that means with soap and water, before using. <p> Another addition to this Lemon Poppy Seed Bread bread is black poppy seeds. They look lovely dotting the bread and add a delightful crunch. (You can adjust the amount of poppy seeds to your own personal taste.) Some people cannot easily digest poppy seeds, so to help with this problem you can first soften the seeds by soaking them in the milk (called for the in recipe) for at least 30 minutes before making the batter. Now, poppy seeds are the kidney-shaped, tiny ripe black seeds of the opium poppy plant and Tom Stobbart in his 'The Cook's Encyclopedia' describes their flavor as "pleasantly nutty, a little like sesame seeds, and perhaps rather nicer". Although around the world they are used in both sweet and savory dishes, here in North America poppy seeds are used mainly in cakes, cookies, and breads. <p><a href="http://www.joyofbaking.com/breakfast/LemonPoppyseedBread.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Article by Stephanie Jaworski <p> Photo by Rick Jaworski <p> © 2012 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p> <p><a href="http://feedads.g.doubleclick.net/~a/nz9Vd2xDGju6AG94dc9Tp0t3SEs/0/da"><img src="http://feedads.g.doubleclick.net/~a/nz9Vd2xDGju6AG94dc9Tp0t3SEs/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/nz9Vd2xDGju6AG94dc9Tp0t3SEs/1/da"><img src="http://feedads.g.doubleclick.net/~a/nz9Vd2xDGju6AG94dc9Tp0t3SEs/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=diuMRa2IHmM:7JNDy33jhw4:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=diuMRa2IHmM:7JNDy33jhw4:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=diuMRa2IHmM:7JNDy33jhw4:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=diuMRa2IHmM:7JNDy33jhw4:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=diuMRa2IHmM:7JNDy33jhw4:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=diuMRa2IHmM:7JNDy33jhw4:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=diuMRa2IHmM:7JNDy33jhw4:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=diuMRa2IHmM:7JNDy33jhw4:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=diuMRa2IHmM:7JNDy33jhw4:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=diuMRa2IHmM:7JNDy33jhw4: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/diuMRa2IHmM" height="1" width="1"/> Fri, 23 Mar 2012 18:52:17 GMT http://www.joyofbaking.com/breakfast/LemonPoppyseedBread.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/eOo8tSRF2ag/ChocolateAngelFoodCake.html <a href="http://www.joyofbaking.com/ChocolateAngelFoodCake.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/chocolateangelfoodcake.jpg" alt= Chocolate Angel Food Cake Demonstration Video ></a> <p> In our 161st video Stephanie demonstrates how to make a Chocolate Angel Food Cake. <p> I love the look of this Chocolate Angel Food Cake, both its lovely chocolate brown color and its ragged top and sides. It has a wonderful light and spongy texture to go with its sweet chocolate flavor. While this cake needs no adornment, other than maybe a dusting of powdered sugar or cocoa powder, to dress it up you could drizzle a shiny Chocolate Ganache over the top. A lovely cake served plain or with fresh fruit and softly whipped cream. <p> So what do we need to know to make a great Chocolate Angel Food Cake? First, an Angel Food Cake gets its rise, not from baking powder or baking soda, but solely from the air whipped into egg whites. In order to get the maximum volume from the egg whites, make sure your mixing bowl and whisk are clean, dry, and free of grease and have the egg whites at room temperature. The recipe begins with beating the whites until foamy. Then cream of tartar is added which helps to stabilize the whites. (Cream of tartar is tartaric acid and is a fine white crystalline acid salt. It can be found on the spice isle in most grocery stores. If you cannot find it you can leave it out.) Once the whites form soft peaks, the sugar is gradually beaten in, one tablespoon at a time. (Adding the sugar gradually ensures that it fully dissolves into the egg whites.) Continue to beat the egg whites until stiff glossy (not dry) peaks form. (You have probably noticed that Angel Food Cakes do use more sugar than other types of sponge cakes and this is to support and stabilize the large amount of egg whites.) At this point the sifted cake flour (sift the flour then measure it), mixed with cocoa powder (regular unsweetened or Dutch-processed), sugar, and salt (to prevent the flour from clumping), is folded into the beaten egg whites. (If you cannot find cake flour, you can use 3/4 cup (100 grams) all purpose flour (plain flour), sifted (measure the flour then sift it) or you can make your own cake flour. One cup sifted cake flour (100 grams) can be substituted with 3/4 cup (80 grams) sifted all-purpose (plain) flour plus 2 tablespoons (20 grams) "packed" cornstarch (corn flour).) The flour is gradually folded into the batter so it will not lose its volume. Quick light strokes with a rubber spatula or wire whisk are all that is needed. <p> The batter is then poured into an ungreased tube pan, with a removable bottom, which gives the cake support as well as making it easier to remove the baked cake. The pan is left ungreased so the batter will cling to the sides of the pan as it bakes and allows the cake to reach its full volume. The hole in the middle of the pan allows the hot air to circulate and reach the center of the cake. Unlike most cakes that are simply placed on a wire rack to cool, angel food cakes are immediately inverted so the baked cake will maintain its volume and to keep it from shrinking as it cools. A Chocolate Angel Food Cake is at its best the day it is made, although it can be stored for a few days, or stored in the refrigerator for up to a week. <p> Of course we need some delicious things to make with all those leftover egg yolks. You could make some custard based ice creams that everyone would enjoy, or if you are thinking about making a fruit tart this Pastry Cream makes the perfect filling, or maybe this buttery sweet Yellow Butter Cake. <p><a href="http://www.joyofbaking.com/ChocolateAngelFoodCake.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Article by Stephanie Jaworski <p> Photo by Rick Jaworski <p> © 2012 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p> <p><a href="http://feedads.g.doubleclick.net/~a/LrPXreOTi4D4_H-14XY9ML3RYxU/0/da"><img src="http://feedads.g.doubleclick.net/~a/LrPXreOTi4D4_H-14XY9ML3RYxU/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/LrPXreOTi4D4_H-14XY9ML3RYxU/1/da"><img src="http://feedads.g.doubleclick.net/~a/LrPXreOTi4D4_H-14XY9ML3RYxU/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=eOo8tSRF2ag:y1xMbttr_-U:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=eOo8tSRF2ag:y1xMbttr_-U:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=eOo8tSRF2ag:y1xMbttr_-U:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=eOo8tSRF2ag:y1xMbttr_-U:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=eOo8tSRF2ag:y1xMbttr_-U:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=eOo8tSRF2ag:y1xMbttr_-U:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=eOo8tSRF2ag:y1xMbttr_-U:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=eOo8tSRF2ag:y1xMbttr_-U:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=eOo8tSRF2ag:y1xMbttr_-U:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=eOo8tSRF2ag:y1xMbttr_-U: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/eOo8tSRF2ag" height="1" width="1"/> Tue, 20 Mar 2012 20:14:46 GMT http://www.joyofbaking.com/ChocolateAngelFoodCake.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/2lkL76ft12Q/VanillaCake.html <a href="http://www.joyofbaking.com/VanillaCake.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/vanillacake.jpg" alt=Vanilla Cake Demonstration Video ></a> <p> In our 160th video Stephanie demonstrates how to make a Vanilla Cake. <p> While there are many cakes that are perfect for celebrating birthdays and other special occasions, a two layer Vanilla Cake covered with Confectioners Frosting is especially popular. I really like this Vanilla Cake's sweet buttery flavor and light and moist texture. The frosting used to both fill and frost the cake also has a sweet and buttery flavor with a light and fluffy texture. To further decorate the cake, you can pipe some of the frosting around the top and base of the cake in a pretty design, and candy dots pressed into the frosting finish the look. <p> This Vanilla Cake is what is commonly referred to as a 1-2-3-4 Cake. Popular since the 19th century it is an easy cake to remember. The numbers 1-2-3-4 refer to the quantities of ingredients; 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs. I have cut back a little on the amount of sugar, but otherwise the recipe is the same. This cakes uses the 'creaming' method where the butter and sugar are beaten together first and then the eggs, followed by the flour and milk are added. So not only is this recipe easy to remember, the cake is also easy to make. We are using regular all purpose flour (plain flour) but if you want a more tender and delicate crumb you can substitute the all purpose flour with cake flour. Also, if you want a cake with a lighter texture you can separate the eggs and beat the egg whites separately until soft peaks form. Fold the beaten egg whites into the batter after you have added the flour and milk. You can use either full fat (whole) milk or reduced fat (2%). Full fat milk will give this cake a richer flavor. <p> Once the cake layers have been baked and completely cooled, we are going to frost the cake with a classic sweet and buttery Confectioners' Frosting, also known as Vanilla Frosting, Butter Frosting, or Buttercream. It is not what you would call a real buttercream, that is, one that is made with eggs and a sugar syrup. Confectioners Frosting contains just confectioners sugar, butter, vanilla extract, and a little milk. Its' light and fluffy texture comes from beating these ingredients together for a long time (about three to five minutes). The end result is a frosting with a nice spreading consistency. You do not want it too thick or it will tear the cake, or too thin as it will run. So if you have to, adjust the milk and/or sugar until it is just right. Now, one of the great things about this frosting is that it colors so nicely. My preference is the gel pastes sold in small jars, which can be found at cake decorating store and Michaels. For this Vanilla Cake I have used a rose pink gel paste. The frosting was used to fill and frost the cake plus to pipe a border around the outside edge of the cake (I have used a Wilton star tip Number 18). Once the Vanilla Cake was frosted, I pressed candy dots (amazon.com) around the sides of the cake and on top. <p><a href="http://www.joyofbaking.com/VanillaCake.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Article by Stephanie Jaworski <p> Photo by Rick Jaworski <p> © 2012 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p> <p><a href="http://feedads.g.doubleclick.net/~a/dHsQ5YlCnnLpq5G0w_06bBLO8zs/0/da"><img src="http://feedads.g.doubleclick.net/~a/dHsQ5YlCnnLpq5G0w_06bBLO8zs/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/dHsQ5YlCnnLpq5G0w_06bBLO8zs/1/da"><img src="http://feedads.g.doubleclick.net/~a/dHsQ5YlCnnLpq5G0w_06bBLO8zs/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=2lkL76ft12Q:TRci1sCh9h0:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=2lkL76ft12Q:TRci1sCh9h0:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=2lkL76ft12Q:TRci1sCh9h0:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=2lkL76ft12Q:TRci1sCh9h0:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=2lkL76ft12Q:TRci1sCh9h0:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=2lkL76ft12Q:TRci1sCh9h0:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=2lkL76ft12Q:TRci1sCh9h0:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=2lkL76ft12Q:TRci1sCh9h0:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=2lkL76ft12Q:TRci1sCh9h0:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=2lkL76ft12Q:TRci1sCh9h0:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/2lkL76ft12Q" height="1" width="1"/> Thu, 15 Mar 2012 19:35:32 GMT http://www.joyofbaking.com/VanillaCake.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/r8534VfAhYk/CreamPuffs.html <a href="http://www.joyofbaking.com/CreamPuffs.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/creampuffs.jpg" alt=Cream Puffs Demonstration Video ></a> <p> In our 159th video Stephanie demonstrates how to make Cream Puffs. <p> I love cream puffs. I love how each small, crisp, hollow round of choux pastry is split in half, filled with loads of sweet whipped cream, and then dusted with a thick coating of powdered sugar. Some say the choux pastry shells look like small cabbages which is probably where the name "choux" comes from, as "choux" in French means "cabbage". Catherine de Medici's (an Italian who married France's Henry II) pastry chef is credited with inventing choux pastry in the 1540s and it has been the springboard for many desserts ever since. Besides cream puffs, two other desserts using choux pastry are eclairs (long finger-shaped choux pastry filled with cream and glazed with chocolate) and Profiteroles (small puffs of choux pastry split and filled with cream or ice cream and topped with chocolate sauce). <p> Cream Puffs begin with a baked shell of choux pastry. Choux pastry or pate choux is an unusual pastry in that it is first cooked on the stove and then baked in the oven. It is made by adding flour to a boiled mixture of butter and water (like a roux). It is important that the butter melts before the water boils as you do not want too much evaporation as this will change the consistency of the dough. Once the flour is added the mixture is cooked just until it forms a smooth ball of dough. After removing from the heat, the dough is cooled to lukewarm, and then you slowly add beaten egg until you have a smooth thick paste-like dough. (As you add the egg, you will notice that the dough first breaks apart but as you continue to beat it will come back together.) Next, either pipe or spoon small mounds of the dough on a parchment-lined or greased baking sheet. The pastry is first baked at a high temperature and then the oven temperature is lowered. The high temperature is needed so the dough will rise quickly (leaving a hollow center) and to set the structure of the shells. The temperature is then reduced to allow the outsides of the shells to become firm and crisp, while at the same time allowing the insides of the shells to dry out. You might want to cut one of the shells in half at the end of baking to make sure they have dried out, because if the inside dough is still very wet (a little wet dough is fine), the choux pastry will deflate upon cooling. Once baked, turn off the oven, and then poke a couple of holes into each puff and let them completely cool in the oven, with the door slightly ajar. Again, don't worry if the shells have just a small amount of moist dough inside as this can simply be removed before filling the shells. <p> Once the pastry shells have cooled, split them in half and fill with sweet whipped cream. During berry season I often add a few raspberries or cut up strawberries to the cream. The finishing touch is to dust the tops of the pastry shells with powdered (confectioners or icing) sugar. In order to keep the shells crisp, fill with the cream shortly before serving. If you don't mind the shells becoming a little soft (as I prefer) you can assemble the cream puffs a few hours before serving. Just make sure you cover and place in the refrigerator. <p><a href="http://www.joyofbaking.com/CreamPuffs.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Article by Stephanie Jaworski <p> Photo by Rick Jaworski <p> © 2012 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p> <p><a href="http://feedads.g.doubleclick.net/~a/NYRwkGScXw-E_-ZYVbGersGYglg/0/da"><img src="http://feedads.g.doubleclick.net/~a/NYRwkGScXw-E_-ZYVbGersGYglg/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/NYRwkGScXw-E_-ZYVbGersGYglg/1/da"><img src="http://feedads.g.doubleclick.net/~a/NYRwkGScXw-E_-ZYVbGersGYglg/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=r8534VfAhYk:s52VfTmxiRI:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=r8534VfAhYk:s52VfTmxiRI:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=r8534VfAhYk:s52VfTmxiRI:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=r8534VfAhYk:s52VfTmxiRI:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=r8534VfAhYk:s52VfTmxiRI:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=r8534VfAhYk:s52VfTmxiRI:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=r8534VfAhYk:s52VfTmxiRI:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=r8534VfAhYk:s52VfTmxiRI:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=r8534VfAhYk:s52VfTmxiRI:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=r8534VfAhYk:s52VfTmxiRI: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/r8534VfAhYk" height="1" width="1"/> Tue, 13 Mar 2012 19:55:00 GMT http://www.joyofbaking.com/CreamPuffs.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/lwx5pykx7tM/OrangeChiffonCake.html <a href="http://www.joyofbaking.com/OrangeChiffonCake.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/orangechiffoncake.jpg" alt=Orange Chiffon Cake Demonstration Video ></a> <p> In our 158th video Stephanie demonstrates how to make an Orange Chiffon Cake. <p> At first glance you could mistakenly think this Orange Chiffon Cake is an Angel Food Cake. Both cakes are beautiful with their tall circular shape and that characteristic hole in the center which comes from baking the cake in a tube pan. An Orange Chiffon Cake also has that wonderful light and spongy texture. However, they are also different in that chiffon cakes contain both egg yolks and egg whites, along with baking powder, orange juice, and a liquid fat (in the form of oil). It is the oil that gives this cake its wonderful moist and tender crumb and keeps the cake soft even when refrigerated. I like to dust the top of the cake with powdered sugar and it is lovely when served with fresh fruit (or fruit sauces) and softly whipped cream. <p> I found this recipe while browsing through my mother's old cookbooks (The Woman's Association of St. Paul's United Church's (Spryfield, Nova Scotia) "Book One Favorite Recipes" dated 1956). The chiffon cake was invented in the 1920s by a Californian named Henry Baker who sold his recipe to General Mills in the 1940s. Chiffon cakes were very popular in the 1950s and then seemed to fade away. Luckily, they are now being rediscovered, maybe because they are hailed as having less cholesterol than other cakes or maybe it is because, while similar to an angel food cake, they are not as sweet. As I mentioned above, the batter is baked in an ungreased tube pan which allows the batter to cling to the sides of the pan as it bakes. The tube in the center of the pan lets the hot air circulate so the heat can reach the center of the cake. The cake needs to be turned upside down immediately upon removing it from the oven as this keeps the cake from shrinking and losing its volume. <p> A few notes on ingredients. The eggs need to be separated and at room temperature, so about 30 minutes before making the batter, separate the eggs. Place the egg yolks in one bowl and the egg whites, along with one additional white, in another. Cover both with plastic wrap and bring to room temperature. The egg whites need to be at room temperature so they will reach their full volume when beaten. Adding a little cream of tartar helps with us, although you can leave it out. (Cream of tartar is tartaric acid and is a fine white crystalline acid salt.) Cake flour is made from a soft wheat flour and gives this cake it's tender and delicate texture. If you cannot find it you can make your own. So 2 1/4 cups sifted cake flour (225 grams) can be substituted with 1 1/2 cups plus 3 tablespoons (180 grams) sifted all-purpose (plain) flour plus 5 tablespoons (45 grams) cornstarch (corn flour). The recipe also calls for superfine white sugar (or caster sugar) as it dissolves easily into the batter. You can make your own by processing 1 1/2 cups (300 grams) of granulated white sugar in your food processor for about 30-60 seconds or until finely ground. You can use any flavorless oil; vegetable, canola, safflower, corn or even a sunflower oil. The one disadvantage of oil is that it does not have a lot of flavor, so chiffon cakes must get their flavor from other ingredients, in this case from both grated orange zest and freshly squeezed orange juice. You can use any variety of orange. I often use Navel Oranges as they are widely available year round. This sweet tasting orange is quite large in size, and has a thick pebbly skin that is fairly easy to peel and contains no seeds. As a side note, its name comes from the fact that the fruit has a navel like protuberance at one end which contains a 'baby' fruit. It is sometimes nicknamed the 'belly button orange'. Make sure to wash your oranges thoroughly before grating and remove only the orange outer rind (skin), not the white pith underneath, as it is quite bitter. Once you squeeze the oranges, pour the juice through a fine mesh strainer to remove any seeds or pulp. <p><a href="http://www.joyofbaking.com/OrangeChiffonCake.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://joyofbaking.com/">Joyofbaking.com</a> <p> Article by Stephanie Jaworski <p> Photo by Rick Jaworski <p> © 2012 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p> <p><a href="http://feedads.g.doubleclick.net/~a/YCGjoMLJcYhpXyxQNNOwnwCkF6s/0/da"><img src="http://feedads.g.doubleclick.net/~a/YCGjoMLJcYhpXyxQNNOwnwCkF6s/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/YCGjoMLJcYhpXyxQNNOwnwCkF6s/1/da"><img src="http://feedads.g.doubleclick.net/~a/YCGjoMLJcYhpXyxQNNOwnwCkF6s/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=lwx5pykx7tM:zU969eKFKtU:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=lwx5pykx7tM:zU969eKFKtU:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=lwx5pykx7tM:zU969eKFKtU:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=lwx5pykx7tM:zU969eKFKtU:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=lwx5pykx7tM:zU969eKFKtU:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=lwx5pykx7tM:zU969eKFKtU:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=lwx5pykx7tM:zU969eKFKtU:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=lwx5pykx7tM:zU969eKFKtU:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=lwx5pykx7tM:zU969eKFKtU:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=lwx5pykx7tM:zU969eKFKtU: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/lwx5pykx7tM" height="1" width="1"/> Thu, 08 Mar 2012 21:06:05 GMT http://www.joyofbaking.com/OrangeChiffonCake.html