tag:blogger.com,1999:blog-226170302024-03-05T13:54:52.954-05:00dessert girlWhere Design and Dessert Meetdessert girlhttp://www.blogger.com/profile/15381564480754178544noreply@blogger.comBlogger315125tag:blogger.com,1999:blog-22617030.post-54642969021802177532017-02-06T12:57:00.002-05:002017-02-06T12:57:53.598-05:00NEW SITE: Listen Read Watch<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV-uUpoDa57zzSYeENZ9cfKi00HQ4nCKSVWyTKUZ6Htr1IzmtxFTUSfqW010PnkJ7Gi_hY6x-uYfmobnKwXwxrWsO8tdYTZtz5WPi-Mp7-akxdparvEgMCr1XC91o5wfoYU-9H/s1600/tumblr_inline_o80i1srHR51qm7wvm_500.jpg" imageanchor="1"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV-uUpoDa57zzSYeENZ9cfKi00HQ4nCKSVWyTKUZ6Htr1IzmtxFTUSfqW010PnkJ7Gi_hY6x-uYfmobnKwXwxrWsO8tdYTZtz5WPi-Mp7-akxdparvEgMCr1XC91o5wfoYU-9H/s640/tumblr_inline_o80i1srHR51qm7wvm_500.jpg" width="640" /></a><br />
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Hi, Dessert Girl readers! It's been a long time since I've updated this site (just over three years!!), but I wanted to let you know that I just started a new site called <a href="https://www.listenreadwatch.com/">Listen Read Watch</a>. It's basically a site where people share the things that make them happy and inspire them. I’ve always enjoyed getting book/film/music recommendations from other people, so I thought, why not build a site that focused on that—sharing inspirations. Our first contributor is Rose Kemmy (that's Rose in the pic above). You may remember her from the awesome <a href="http://dessertgirl.blogspot.com/2013/01/the-mixing-bowl-blueberry-and-dark.html">post</a> she did for Dessert Girl many years ago. I hope you can stop by and check it out sometime! I've missed interacting with all of you on this site!! xo ~Erindessert girlhttp://www.blogger.com/profile/15381564480754178544noreply@blogger.com3tag:blogger.com,1999:blog-22617030.post-50479484248982341422013-12-15T11:28:00.000-05:002013-12-15T20:00:58.336-05:00Dessert Gift Guide<table style="border-collapse: separate; border-spacing: 1px; line-height: 19px; width: auto;"> <tbody>
<tr> <td style="border: 1px solid #ECECEC; padding: 1px; text-align: left;" width="150px;"><a href="http://www.etsy.com/listing/84556928" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <img src="http://img1.etsystatic.com/000/0/6394418/il_170x135.335247019.jpg" style="border: none; width: 140px;" /> <br /> </a> <a href="http://www.etsy.com/listing/84556928" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <span style="color: #666666; font-family: sans-serif; font-size: 9px;"> Coffee STENCIL - A Boy and H... </span> </a> <br />
<div style="float: left; font-family: sans-serif; font-size: 9px; margin-bottom: 0px; margin-top: 0px;">
<a href="http://www.etsy.com/shop/CosmicEmotions" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="color: #b2b2b2; text-decoration: none;"> CosmicEmotions </a> </div>
<div style="color: #78c042; float: right; font-family: sans-serif; font-size: 10px; margin-bottom: 0px; margin-top: 0px;">
$20.64 </div>
</td> <td style="border: 1px solid #ECECEC; padding: 6px; text-align: left;" width="150px;"><a href="http://www.etsy.com/listing/125261360" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <img src="http://img1.etsystatic.com/014/0/7447833/il_170x135.433641755_ldtq.jpg" style="border: none; width: 140px;" /> <br /> </a> <a href="http://www.etsy.com/listing/125261360" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <span style="color: #666666; font-family: sans-serif; font-size: 9px;"> Volvo estate 1990's, coo... </span> </a> <br />
<div style="float: left; font-family: sans-serif; font-size: 9px; margin-bottom: 0px; margin-top: 0px;">
<a href="http://www.etsy.com/shop/Printmeneer" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="color: #b2b2b2; text-decoration: none;"> Printmeneer </a> </div>
<div style="color: #78c042; float: right; font-family: sans-serif; font-size: 10px; margin-bottom: 0px; margin-top: 0px;">
$5 </div>
</td> <td style="border: 1px solid #ECECEC; padding: 6px; text-align: left;" width="150px;"><a href="http://www.etsy.com/listing/168576156" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <img src="http://img0.etsystatic.com/027/0/5129834/il_170x135.523339844_skd8.jpg" style="border: none; width: 140px;" /> <br /> </a> <a href="http://www.etsy.com/listing/168576156" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <span style="color: #666666; font-family: sans-serif; font-size: 9px;"> purple OMBRE Felt Glitter ca... </span> </a> <br />
<div style="float: left; font-family: sans-serif; font-size: 9px; margin-bottom: 0px; margin-top: 0px;">
<a href="http://www.etsy.com/shop/mosey" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="color: #b2b2b2; text-decoration: none;"> mosey </a> </div>
<div style="color: #78c042; float: right; font-family: sans-serif; font-size: 10px; margin-bottom: 0px; margin-top: 0px;">
$18 </div>
</td> <td style="border: 1px solid #ECECEC; padding: 6px; text-align: left;" width="150px;"><a href="http://www.etsy.com/listing/150070377" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <img src="http://img1.etsystatic.com/009/0/5234107/il_170x135.455063073_ov6e.jpg" style="border: none; width: 140px;" /> <br /> </a> <a href="http://www.etsy.com/listing/150070377" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <span style="color: #666666; font-family: sans-serif; font-size: 9px;"> Still Life- A Small Slice- A... </span> </a> <br />
<div style="float: left; font-family: sans-serif; font-size: 9px; margin-bottom: 0px; margin-top: 0px;">
<a href="http://www.etsy.com/shop/janethillstudio" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="color: #b2b2b2; text-decoration: none;"> janethillstudi... </a> </div>
<div style="color: #78c042; float: right; font-family: sans-serif; font-size: 10px; margin-bottom: 0px; margin-top: 0px;">
$26 </div>
</td> </tr>
<tr><td style="border: 1px solid #ECECEC; padding: 6px; text-align: left;" width="150px;"><a href="http://www.etsy.com/listing/77166992" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <img src="http://img0.etsystatic.com/000/0/6388781/il_170x135.254980850.jpg" style="border: none; width: 140px;" /> <br /> </a> <a href="http://www.etsy.com/listing/77166992" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <span style="color: #666666; font-family: sans-serif; font-size: 9px;"> Blackpool rock. Limited edit... </span> </a> <br />
<div style="float: left; font-family: sans-serif; font-size: 9px; margin-bottom: 0px; margin-top: 0px;">
<a href="http://www.etsy.com/shop/JoelPenkman" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="color: #b2b2b2; text-decoration: none;"> JoelPenkman </a> </div>
<div style="color: #78c042; float: right; font-family: sans-serif; font-size: 10px; margin-bottom: 0px; margin-top: 0px;">
$90 </div>
</td> <td style="border: 1px solid #ECECEC; padding: 6px; text-align: left;" width="150px;"><a href="http://www.etsy.com/listing/41079269" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <img src="http://img0.etsystatic.com/000/0/5414357/il_170x135.124702224.jpg" style="border: none; width: 140px;" /> <br /> </a> <a href="http://www.etsy.com/listing/41079269" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <span style="color: #666666; font-family: sans-serif; font-size: 9px;"> Delft Tile Cookie Gift Box -... </span> </a> <br />
<div style="float: left; font-family: sans-serif; font-size: 9px; margin-bottom: 0px; margin-top: 0px;">
<a href="http://www.etsy.com/shop/whippedbakeshop" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="color: #b2b2b2; text-decoration: none;"> whippedbakesho... </a> </div>
<div style="color: #78c042; float: right; font-family: sans-serif; font-size: 10px; margin-bottom: 0px; margin-top: 0px;">
$66 </div>
</td> <td style="border: 1px solid #ECECEC; padding: 6px; text-align: left;" width="150px;"><a href="http://www.etsy.com/listing/56261872" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <img src="http://img0.etsystatic.com/028/0/5657546/il_170x135.516252766_8dq3.jpg" style="border: none; width: 140px;" /> <br /> </a> <a href="http://www.etsy.com/listing/56261872" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <span style="color: #666666; font-family: sans-serif; font-size: 9px;"> 12 Vanilla Cardamom Lollipop... </span> </a> <br />
<div style="float: left; font-family: sans-serif; font-size: 9px; margin-bottom: 0px; margin-top: 0px;">
<a href="http://www.etsy.com/shop/ThisCharmingCandy" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="color: #b2b2b2; text-decoration: none;"> ThisCharmingCa... </a> </div>
<div style="color: #78c042; float: right; font-family: sans-serif; font-size: 10px; margin-bottom: 0px; margin-top: 0px;">
$30 </div>
</td> <td style="border: 1px solid #ECECEC; padding: 6px; text-align: left;" width="150px;"><a href="http://www.etsy.com/listing/161094728" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <img src="http://img0.etsystatic.com/018/0/5176116/il_170x135.495720834_nso1.jpg" style="border: none; width: 140px;" /> <br /> </a> <a href="http://www.etsy.com/listing/161094728" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <span style="color: #666666; font-family: sans-serif; font-size: 9px;"> Cake Stand with Scallop Edge </span> </a> <br />
<div style="float: left; font-family: sans-serif; font-size: 9px; margin-bottom: 0px; margin-top: 0px;">
<a href="http://www.etsy.com/shop/whitneysmith" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="color: #b2b2b2; text-decoration: none;"> whitneysmith </a> </div>
<div style="color: #78c042; float: right; font-family: sans-serif; font-size: 10px; margin-bottom: 0px; margin-top: 0px;">
$128 </div>
</td> </tr>
<tr><td style="border: 1px solid #ECECEC; padding: 6px; text-align: left;" width="150px;"><a href="http://www.etsy.com/listing/115637342" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <img src="http://img1.etsystatic.com/003/0/6390876/il_170x135.397682081_plxk.jpg" style="border: none; width: 140px;" /> <br /> </a> <a href="http://www.etsy.com/listing/115637342" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <span style="color: #666666; font-family: sans-serif; font-size: 9px;"> Confections (abroad) 4, arch... </span> </a> <br />
<div style="float: left; font-family: sans-serif; font-size: 9px; margin-bottom: 0px; margin-top: 0px;">
<a href="http://www.etsy.com/shop/amystevens" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="color: #b2b2b2; text-decoration: none;"> amystevens </a> </div>
<div style="color: #78c042; float: right; font-family: sans-serif; font-size: 10px; margin-bottom: 0px; margin-top: 0px;">
$69 </div>
</td> <td style="border: 1px solid #ECECEC; padding: 6px; text-align: left;" width="150px;"><a href="http://www.etsy.com/listing/94736466" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <img src="http://img0.etsystatic.com/000/0/5326860/il_170x135.318462778.jpg" style="border: none; width: 140px;" /> <br /> </a> <a href="http://www.etsy.com/listing/94736466" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <span style="color: #666666; font-family: sans-serif; font-size: 9px;"> Mini Bowl in Chevron </span> </a> <br />
<div style="float: left; font-family: sans-serif; font-size: 9px; margin-bottom: 0px; margin-top: 0px;">
<a href="http://www.etsy.com/shop/jillrosenwald" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="color: #b2b2b2; text-decoration: none;"> jillrosenwald </a> </div>
<div style="color: #78c042; float: right; font-family: sans-serif; font-size: 10px; margin-bottom: 0px; margin-top: 0px;">
$80 </div>
</td> <td style="border: 1px solid #ECECEC; padding: 6px; text-align: left;" width="150px;"><a href="http://www.etsy.com/listing/113875269" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <img src="http://img0.etsystatic.com/024/0/5309295/il_170x135.474273646_pq83.jpg" style="border: none; width: 140px;" /> <br /> </a> <a href="http://www.etsy.com/listing/113875269" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <span style="color: #666666; font-family: sans-serif; font-size: 9px;"> PIE. A Hand Drawn Almanac </span> </a> <br />
<div style="float: left; font-family: sans-serif; font-size: 9px; margin-bottom: 0px; margin-top: 0px;">
<a href="http://www.etsy.com/shop/ElizabethGraeber" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="color: #b2b2b2; text-decoration: none;"> ElizabethGraeb... </a> </div>
<div style="color: #78c042; float: right; font-family: sans-serif; font-size: 10px; margin-bottom: 0px; margin-top: 0px;">
$15 </div>
</td> <td style="border: 1px solid #ECECEC; padding: 6px; text-align: left;" width="150px;"><a href="http://www.etsy.com/listing/102180699" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <img src="http://img1.etsystatic.com/001/1/5120125/il_170x135.367573729_puog.jpg" style="border: none; width: 140px;" /> <br /> </a> <a href="http://www.etsy.com/listing/102180699" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <span style="color: #666666; font-family: sans-serif; font-size: 9px;"> Love is Patient, Love is Kin... </span> </a> <br />
<div style="float: left; font-family: sans-serif; font-size: 9px; margin-bottom: 0px; margin-top: 0px;">
<a href="http://www.etsy.com/shop/FigsAndGinger" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="color: #b2b2b2; text-decoration: none;"> FigsAndGinger </a> </div>
<div style="color: #78c042; float: right; font-family: sans-serif; font-size: 10px; margin-bottom: 0px; margin-top: 0px;">
$62 </div>
</td> </tr>
<tr><td style="border: 1px solid #ECECEC; padding: 6px; text-align: left;" width="150px;"><a href="http://www.etsy.com/listing/96674380" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <img src="http://img0.etsystatic.com/012/0/5298931/il_170x135.427094822_5hcc.jpg" style="border: none; width: 140px;" /> <br /> </a> <a href="http://www.etsy.com/listing/96674380" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <span style="color: #666666; font-family: sans-serif; font-size: 9px;"> ONE Custom Birthday Cake Top... </span> </a> <br />
<div style="float: left; font-family: sans-serif; font-size: 9px; margin-bottom: 0px; margin-top: 0px;">
<a href="http://www.etsy.com/shop/goosegrease" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="color: #b2b2b2; text-decoration: none;"> goosegrease </a> </div>
<div style="color: #78c042; float: right; font-family: sans-serif; font-size: 10px; margin-bottom: 0px; margin-top: 0px;">
$35 </div>
</td> <td style="border: 1px solid #ECECEC; padding: 6px; text-align: left;" width="150px;"><a href="http://www.etsy.com/listing/121660736" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <img src="http://img0.etsystatic.com/010/0/5566344/il_170x135.420274770_bvc2.jpg" style="border: none; width: 140px;" /> <br /> </a> <a href="http://www.etsy.com/listing/121660736" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <span style="color: #666666; font-family: sans-serif; font-size: 9px;"> Ferns and Flowers Cake Toppe... </span> </a> <br />
<div style="float: left; font-family: sans-serif; font-size: 9px; margin-bottom: 0px; margin-top: 0px;">
<a href="http://www.etsy.com/shop/ByMadelineTrait" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="color: #b2b2b2; text-decoration: none;"> ByMadelineTrai... </a> </div>
<div style="color: #78c042; float: right; font-family: sans-serif; font-size: 10px; margin-bottom: 0px; margin-top: 0px;">
$55 </div>
</td> <td style="border: 1px solid #ECECEC; padding: 6px; text-align: left;" width="150px;"><a href="http://www.etsy.com/listing/55693111" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <img src="http://img0.etsystatic.com/000/0/5567936/il_170x135.172352978.jpg" style="border: none; width: 140px;" /> <br /> </a> <a href="http://www.etsy.com/listing/55693111" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <span style="color: #666666; font-family: sans-serif; font-size: 9px;"> Les petites douceurs 13x19 </span> </a> <br />
<div style="float: left; font-family: sans-serif; font-size: 9px; margin-bottom: 0px; margin-top: 0px;">
<a href="http://www.etsy.com/shop/evajuliet" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="color: #b2b2b2; text-decoration: none;"> evajuliet </a> </div>
<div style="color: #78c042; float: right; font-family: sans-serif; font-size: 10px; margin-bottom: 0px; margin-top: 0px;">
$35 </div>
</td> <td style="border: 1px solid #ECECEC; padding: 6px; text-align: left;" width="150px;"><a href="http://www.etsy.com/listing/171711390" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <img src="http://img1.etsystatic.com/037/0/5315086/il_170x135.535750529_mgqs.jpg" style="border: none; width: 140px;" /> <br /> </a> <a href="http://www.etsy.com/listing/171711390" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="text-decoration: none;"> <span style="color: #666666; font-family: sans-serif; font-size: 9px;"> Turquoise Circus Stripe Baki... </span> </a> <br />
<div style="float: left; font-family: sans-serif; font-size: 9px; margin-bottom: 0px; margin-top: 0px;">
<a href="http://www.etsy.com/shop/LayerCakeShop" onmouseout="this.style.textDecoration='none'" onmouseover="this.style.textDecoration='underline'" style="color: #b2b2b2; text-decoration: none;"> LayerCakeShop </a> </div>
<div style="color: #78c042; float: right; font-family: sans-serif; font-size: 10px; margin-bottom: 0px; margin-top: 0px;">
$3.25 </div>
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Right now, looking out my window, it's a bit of a winter wonderland outside. It's been snowing for two days straight and, although Christmas is over a week away, it sort of feels like it's here already! So, while I'm sitting here waiting for the snow to stop on this wintry Sunday morning, I decided to round up some last minute gift ideas on Etsy. Happy holidays! ~Erindessert girlhttp://www.blogger.com/profile/15381564480754178544noreply@blogger.com0tag:blogger.com,1999:blog-22617030.post-49993841522380591652013-12-07T17:47:00.000-05:002013-12-11T20:35:28.499-05:00MakeCaron<div class="separator" style="clear: both; text-align: center;">
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Macaron madness has been sweeping America for some time now. Frankly, it’s been going on for so long now that I’ve sort of forgotten where is began. But, despite the nearly constant presence of macaron recipes on food sites across the web, I have not yet tried to make them myself . . . until now. Well, the truth is, I <i>sort of</i> made macarons. I cheated, just a bit, by using this macaron kit from pastry chef <a href="http://www.payard.com/">Francois Payard</a>. Usually, when baking, I annoyingly insist on making everything from scratch, but this kit may have actually converted me to the semi-homemade method! The cookies were that good! Slightly chewy, moist, and not too sweet, just as a macaron should be! And they are so quick and easy to make because each <a href="http://www.payard.com/">MakeCaron</a> kit provides you with the base cookies. All you need to do it make the filling, which takes five minutes, at the most! Sample ganache recipes come with the kit, but the idea is to experiment with your own fillings in order to make your own personal macaron flavors. I had a lot of fun making these and everyone loved them! Several people called them “addictive” and they were!<br />
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The MakeCaron kit comes in three flavors, chocolate, raspberry, and vanilla. They are being sold on Francois Payard’s site, <a href="http://www.payard.com/Macarons-Cookies_c_14.html">right here</a> ($22 each). ~Erin<br />
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<br />dessert girlhttp://www.blogger.com/profile/15381564480754178544noreply@blogger.com0tag:blogger.com,1999:blog-22617030.post-41991283486176775942013-11-29T14:58:00.000-05:002013-11-29T17:10:28.674-05:00Boomf: Instagram Marshmallows<div class="separator" style="clear: both; text-align: center;">
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As much as I love fancy, elaborate desserts, I’ll always have a soft spot in my heart for simple, classic sweets. It should come as no surprise then that I’ve fallen in love with these fun marshmallows from <a href="http://www.boomf.com/">Boomf</a>! Taking the squishy campfire treat and putting a unique spin on it, British company Boomf will turn your favorite Instagram photos into delightful gourmet marshmallows! That’s right, just select nine images from your Instagram account and Boomf will send you nine printed marshmallows in return. The marshmallows, which are vanilla flavored, measure about an inch and a half in size and cost roughly $20 per set. The service is currently only available to UK residents, but they plan to start shipping worldwide early next year. While it may be a little creepy watching your favorite snapshots melt away in a S’more or in a cup of hot chocolate, I still really like this idea. It would make a really fun gift or party favor! <a href="http://www.boomf.com/">Click here</a> for more info. ~Erin<br />
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<br />dessert girlhttp://www.blogger.com/profile/15381564480754178544noreply@blogger.com0tag:blogger.com,1999:blog-22617030.post-41160871563044113042013-11-23T12:13:00.002-05:002013-12-16T21:18:48.880-05:00Semi Sweet Designs<div class="separator" style="clear: both; text-align: center;">
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I recently discovered <a href="http://www.semisweetdesigns.com/">Semi Sweet Designs</a> while researching a post on <a href="http://dessertgirl.blogspot.com/2013/09/inspiration-board-breaking-bad.html">Breaking Bad desserts</a> and, man, was I impressed by what I saw. Not only did I find some amazing Walter White cookies, but also a ton of other rad (yes, I just wrote "rad") cookies as well. I was even more impressed when I found out that Mike, the man behind Semi Sweet Designs is not a professional baker, but is, instead, a full-time aerospace engineer who bakes in his spare time! As he puts it, "By day, I’m a hard-working, cubicle-dwelling, number cruncher. By night, I’m a dough-mixing, cookie-icing machine." I love hearing stories about self-taught bakers. It gives hope to the rest of us! If you're looking for a little pick me up today, definitely head over to <a href="http://www.semisweetdesigns.com/">Semi Sweet Designs</a> to check out more of Mike's cute pop culture creations! They are so rad! ~Erin<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaquWOaIg9Ljsr7WHbjKWY_DIWKz-1P6dXx15t0TYAGh0CWIqzkuFC-SPFJI-S2SoSdr7i1N8Z6biRJWDiTKZScsyQPo-UKNw_qUrAoPFOf-sOA3MlYwwz2J8ov-wivOh2GFdk/s1600/ss1.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaquWOaIg9Ljsr7WHbjKWY_DIWKz-1P6dXx15t0TYAGh0CWIqzkuFC-SPFJI-S2SoSdr7i1N8Z6biRJWDiTKZScsyQPo-UKNw_qUrAoPFOf-sOA3MlYwwz2J8ov-wivOh2GFdk/s640/ss1.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLiqNVo19ja1t19-ApgXEwqWM2ivk5vCrKS6oRizgU4XCTaVQpAN3Cd24GJfTdiZ8dt7GQHVJqsfDt48d9K0IclTK4QDUjwL6zwR57mK3xCyltME3iVWss6Nnmn6p-UPwinyz_/s1600/ss4.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLiqNVo19ja1t19-ApgXEwqWM2ivk5vCrKS6oRizgU4XCTaVQpAN3Cd24GJfTdiZ8dt7GQHVJqsfDt48d9K0IclTK4QDUjwL6zwR57mK3xCyltME3iVWss6Nnmn6p-UPwinyz_/s640/ss4.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VlxezlXLpN6XSvRufaaM8n8XlR3s22UuemkBtHxRSJ0ZxuhdAPd7Il2Yz2bdtLl6H0A4QjCgjBdCBsnnmkF1_jyXjVC0zX7QxhmTO6pFljxwHePu6_nVWONS-FmHPVsOZNRs/s1600/ss5.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VlxezlXLpN6XSvRufaaM8n8XlR3s22UuemkBtHxRSJ0ZxuhdAPd7Il2Yz2bdtLl6H0A4QjCgjBdCBsnnmkF1_jyXjVC0zX7QxhmTO6pFljxwHePu6_nVWONS-FmHPVsOZNRs/s640/ss5.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip7Cv8F4GnlR3BC4mHEwIOdInfia-GQrOcTX71QCUl7slWo4Gv9PBB3s81qFG4u91AEF3u8AeDpoM8edi61I-51U1cofNqSOED4SK9RSHKyaPyTwiDFuQaF-TCXgCDh1Fno2If/s1600/ss6.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip7Cv8F4GnlR3BC4mHEwIOdInfia-GQrOcTX71QCUl7slWo4Gv9PBB3s81qFG4u91AEF3u8AeDpoM8edi61I-51U1cofNqSOED4SK9RSHKyaPyTwiDFuQaF-TCXgCDh1Fno2If/s640/ss6.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhK8c8dF46XnmonBUEDZTVgbXMm7yLvzWAdaK722tEFeofFGFKcvgdg2nNgzCheU-Ww2mG5Dw8eh-_a-SyVMJR_Y-wFd13H80fzNuuWKfnJxM0BHVh3JNh0pau3-UHGzWWWvVB/s1600/ss3.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhK8c8dF46XnmonBUEDZTVgbXMm7yLvzWAdaK722tEFeofFGFKcvgdg2nNgzCheU-Ww2mG5Dw8eh-_a-SyVMJR_Y-wFd13H80fzNuuWKfnJxM0BHVh3JNh0pau3-UHGzWWWvVB/s640/ss3.jpg" /></a>dessert girlhttp://www.blogger.com/profile/15381564480754178544noreply@blogger.com0tag:blogger.com,1999:blog-22617030.post-64652102660711869212013-11-02T13:52:00.000-04:002013-11-02T13:52:25.582-04:00Sweet Testing: Lime Tarragon Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-Y41rlJKbRzAaSId70DihWmt9Jv06reUGahQxP-90XkbqkYxYnjOnvO2rA7qX6tLHGniSzYSjI79lzBh97LUY5VvtODqLSAwNNkLjTTALBTVX0-72MOb36D4H1hNhE1xxtc4/s1600/101185246C1gL.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-Y41rlJKbRzAaSId70DihWmt9Jv06reUGahQxP-90XkbqkYxYnjOnvO2rA7qX6tLHGniSzYSjI79lzBh97LUY5VvtODqLSAwNNkLjTTALBTVX0-72MOb36D4H1hNhE1xxtc4/s640/101185246C1gL.jpg" /></a><br />
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I would like to start this post by stating that I hate licorice. I don't just hate it. I loathe it. If I were forced to eat licorice by some evil, licorice loving bad guys, I'd probably make a multitude of face distortions while chewing and then, overcome with nausea, end up spitting it out, which would surely get me in trouble with the evil, licorice loving bad guys! That said, I do, for some strange reason, LOVE tarragon. That's right, I enjoy eating an herb that is often described as having a licoricelike flavor. Don't ask me to explain. I can't. All I know is that I love tarragon and I loved these cookies! They have a nice buttery flavor, which is very reminiscent of shortbread. The tarragon is subtle and the lime is refreshingly different. You know that I'm all about atypical recipes and experimenting with a savory spin on a dessert is always super fun!<br />
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One small note: These cookies are supposed to be much smaller and thicker. Mine spread out. This may have been because I used gluten-free flour or maybe because I didn't chill the dough for long enough. (Sometimes, I get impatient during the chilling and just charge ahead!) They were still delicious, but don't be alarmed if they look different than mine! ~Erin<br />
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You can find the complete recipe after the jump.<br />
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LIME TARRAGON COOKIES from <a href="http://www.amazon.com/gp/product/1584799854/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1584799854&linkCode=as2&tag=dessertgirl-20">Baked Elements</a><br />
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For the Lime Tarragon Cookies<br />
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8 ounces (2 sticks) unsalted butter, softened<br />
⅔ cup confectioners’ sugar<br />
⅓ cup firmly packed light brown sugar<br />
1 teaspoon salt<br />
1 teaspoon minced fresh tarragon (add another teaspoon if you like tarragon)<br />
1 tablespoon lime zest (about 1 lime)<br />
2 teaspoons fresh lime juice<br />
2 cups all-purpose flour<br />
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Make the Lime Tarragon Cookies<br />
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In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Add the salt, tarragon, lime zest, and lime juice and beat on high speed for 30 to 45 seconds, until the zest appears to separate and speckles the dough. Add the flour all at once and beat on low speed until incorporated. Scrape down the sides and bottom of the bowl and beat again for 10 seconds. Scrape down the bowl again and use a spatula to mound the dough in the center of the bowl. Cover the bowl and refrigerate for at least 1 hour.<br />
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Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.<br />
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Using a small ice cream scoop with a release mechanism, scoop out the dough and roll it into 2 tablespoon–size balls. Place the dough balls about 1 inch apart on the prepared baking sheets. (If you are not using an ice cream scoop, you will need to use a tablespoon measure and your hands to shape or roll the dough into balls.) Bake for 13 to 15 minutes, until the edges of the cookies are golden brown and just start to darken.<br />
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Remove the baking sheets from the oven and place on wire racks to cool for 10 minutes. Use a spatula to transfer the cookies to the racks to cool completely.<br />
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The cookies can be stored at room temperature, in an airtight container, for up to 3 days.dessert girlhttp://www.blogger.com/profile/15381564480754178544noreply@blogger.com1tag:blogger.com,1999:blog-22617030.post-26451054486997527212013-10-19T10:42:00.000-04:002013-10-19T10:42:31.817-04:00Provisions at Food 52<div class="separator" style="clear: both; text-align: center;">
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I’m so excited about the new kitchen shop over at <a href="http://food52.com/">Food 52</a>! It’s been one of my favorite food sites for a while, but now, with the addition of an e-commerce platform called <a href="http://food52.com/provisions">Provisions</a>, I have yet one more reason to go there! Founded by former New York Times food editor Amanda Hesser and Le Cordon Bleu graduate Merrill Stubbs, Food 52 has always been filled with interesting recipes and gorgeous, clean photographs. They continue this approach with their products, offering items that are simple, minimalist, and rustic. Perfect accessories for fall entertaining! I was immediately taken with the <a href="http://food52.com/provisions/products/262-cakebox">cake box</a> and the <a href="http://food52.com/provisions/products/296-mid-century-modern-trivet">trivet</a>, but, really, there are so many pieces that I love. I’ve posted more of my favorites below, but you can check out the full collection <a href="http://food52.com/provisions">right here</a>.
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<br />dessert girlhttp://www.blogger.com/profile/15381564480754178544noreply@blogger.com0tag:blogger.com,1999:blog-22617030.post-51102619266034767862013-10-11T18:24:00.000-04:002013-10-25T10:31:42.612-04:00Edible Art: Sarah Anne Ward<div class="separator" style="clear: both; text-align: center;">
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I can’t get enough of the whole fine art/food trend. Send me a photo of an art-inspired dessert and I am all over it! So, it should come as no surprise that I am smitten with these images created by New York-based photographer <a href="http://www.sarahanneward.com/">Sarah Anne Ward</a>. Inspired by famous modernist works of art, Sarah, along with food stylists Heather Meldrom and Michelle Gatton, created this seven-piece series, which includes a Koons Twinkies and a Rothko ice-cream cake, not to mention the Jackson Pollock Rice Krispie Treats (my personal favorite). So fun! I can’t wait to see what she comes up with next! For more info on Sarah, check out her website, <a href="http://www.sarahanneward.com/">right here</a>. ~Erin<br />
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<tr><td class="tr-caption" style="text-align: center;">Pollock Rice Krispie Treats</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Damien Hirst Dot Candy Skull</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Richard Serra's Chocolate Curls</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Rothko Ice Cream Cake</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDKAeXRkuMk3CVoYYokLlvAdGUYMBPPxj29eocu8mY14vTZ6-QLu2lmRhsP3ekuD4kO8NcYnrxMC1AnEmKT08V9-g6nxRfJStzDVQXOd9Bbox1g2x_kWBNkdiYSUyTrlkx6w8A/s1600/s6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDKAeXRkuMk3CVoYYokLlvAdGUYMBPPxj29eocu8mY14vTZ6-QLu2lmRhsP3ekuD4kO8NcYnrxMC1AnEmKT08V9-g6nxRfJStzDVQXOd9Bbox1g2x_kWBNkdiYSUyTrlkx6w8A/s1600/s6.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cubist Movement Picasso/Braque Pinwheel Cookies</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Mondrian Jello Jiggler Mold</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Seurat Pointillism Sprinkle Sheet Cake </td></tr>
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<br />dessert girlhttp://www.blogger.com/profile/15381564480754178544noreply@blogger.com1tag:blogger.com,1999:blog-22617030.post-76715659396121194572013-09-26T12:46:00.001-04:002013-09-26T12:50:19.240-04:00Inspiration Board: Breaking Bad <div>
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(This post does <i>not</i> contain any spoilers!) This Sunday, Breaking Bad, arguably of the best shows on television <i>ever</i>, ends it's six-year run. In honor of this momentous occasion, I thought it would be a good time to post some of my favorite BB desserts. I'm sure there will be a lot of parties this Sunday, so I thought I would provide a little inspiration to get you started. The most obvious, and probably simplest way to work the BB theme into your desserts is to by using blue rock candy (aka blue meth). I've only selected a few blue meth desserts below, but the ways in which you could use it are pretty much limitless. Personally, I think my favorite piece is the pink bear cake, which was shown floating in a pool, quite mysteriously, in several episodes. It's such a creative and original idea! I hope you're inspired by the rest of the desserts as well. Enjoy the the finale on Sunday and have an A-1 day! (Cookies above by <a href="http://www.semisweetdesigns.com/">Semi Sweet</a>) ~ Erin<br />
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<tr><td class="tr-caption" style="text-align: center;">Blue Meth Cake by <a href="http://17andbaking.com/">17 and Baking</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW4ZwC-Hp3CEcjugjQgaIN1hE-KGIFSOgjCh2yybqxOS3jrxNz5tFGp5LvmIpuWzY5fHipWyABpkD_fPLal6J2Do9OIna5L28ZoBlj3cbJUO41makm9nzh3sPWo5vpRlfpO8Xk/s1600/bbs3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW4ZwC-Hp3CEcjugjQgaIN1hE-KGIFSOgjCh2yybqxOS3jrxNz5tFGp5LvmIpuWzY5fHipWyABpkD_fPLal6J2Do9OIna5L28ZoBlj3cbJUO41makm9nzh3sPWo5vpRlfpO8Xk/s640/bbs3.jpg" width="590" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bear Cake by <a href="http://www.reddit.com/r/breakingbad/comments/188zmc/check_out_this_breaking_bad_bear_cake_i_baked_for/">hollyicing</a></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ilR6ZWF3hurUg63PHlvj-5cPCpHAwRnzolP0V3LhQcooYPwhZ9rxPEe6YedoIeE13O-rKiX4oWByvFir1ngx76xIUEPGZcBCT2UKoCHGmkUIJ64qltWILlJK6Hkhf6zlDpNR/s1600/bbs5.gif" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ilR6ZWF3hurUg63PHlvj-5cPCpHAwRnzolP0V3LhQcooYPwhZ9rxPEe6YedoIeE13O-rKiX4oWByvFir1ngx76xIUEPGZcBCT2UKoCHGmkUIJ64qltWILlJK6Hkhf6zlDpNR/s1600/bbs5.gif" /></a>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3hKtICnSDYw79_wQwteJFTYrhkSIFFAEecQ8TomfeEwDYSb7EwC9j7MZh9YtDb0cs-_xY2QT-m1t_UV7Re5Oqt_DsOU9JPX7COjnQdkXkBtjmhebAK2lltJDDUfm4TWLVCpbO/s1600/Fullscreen+capture+9262013+121056+PM.bmp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3hKtICnSDYw79_wQwteJFTYrhkSIFFAEecQ8TomfeEwDYSb7EwC9j7MZh9YtDb0cs-_xY2QT-m1t_UV7Re5Oqt_DsOU9JPX7COjnQdkXkBtjmhebAK2lltJDDUfm4TWLVCpbO/s1600/Fullscreen+capture+9262013+121056+PM.bmp.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookies by <a href="http://www.flickr.com/photos/mauzygirl/6239192148/">Sugar Rush Treats</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTgpghcEhiRCGMe7edBDqgixFb1SPw6_v4-dszTazp1cskhfE86cuD4TZ1w-1_EgE_Itd33VVpBHSt7GseKnYXaq72xmS9Uu8IuWfS0LIip9CEcglTHO_xexNj7ee8M7jUqONw/s1600/bbs8.jpg" imageanchor="1" style="font-size: medium; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTgpghcEhiRCGMe7edBDqgixFb1SPw6_v4-dszTazp1cskhfE86cuD4TZ1w-1_EgE_Itd33VVpBHSt7GseKnYXaq72xmS9Uu8IuWfS0LIip9CEcglTHO_xexNj7ee8M7jUqONw/s640/bbs8.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookies by <a href="http://www.semisweetdesigns.com/">Semi Sweet</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wySTLW6kIABhRh_7BUjhN-KeCCcC_fvwCfNyIXt0VCFwVYBpKC-8n3bSZ2KWPD9zEoIw0xzyvG3FGaxAahB-fL50-rNht9OxwHpi-PSt48toK9PGCgomf5Cz0qyXGEqBSKBB/s1600/bbs6.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wySTLW6kIABhRh_7BUjhN-KeCCcC_fvwCfNyIXt0VCFwVYBpKC-8n3bSZ2KWPD9zEoIw0xzyvG3FGaxAahB-fL50-rNht9OxwHpi-PSt48toK9PGCgomf5Cz0qyXGEqBSKBB/s640/bbs6.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heisenberg Hat Cake by <a href="http://sweetandsplendid.blogspot.com/">Sweet and Splendid Bakeshop</a><br />
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dessert girlhttp://www.blogger.com/profile/15381564480754178544noreply@blogger.com3tag:blogger.com,1999:blog-22617030.post-74095643120463315192013-09-19T20:24:00.000-04:002013-09-20T16:42:25.724-04:00KLY21: Molecular Popsicles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtKAFRI_SYhEO6ttlGzUv7kqcRaLJcK-ok6M1d1MIoYqB3x-a_S0axmsfamo4nKmc423COcxJ5KcLMaLhluavF4bLJD-2yz6-MyLLL6GIN-d3lPUu77VQYEHRjV8Cyn_RqwbdD/s1600/Fullscreen+capture+9202013+44044+PM.bmp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtKAFRI_SYhEO6ttlGzUv7kqcRaLJcK-ok6M1d1MIoYqB3x-a_S0axmsfamo4nKmc423COcxJ5KcLMaLhluavF4bLJD-2yz6-MyLLL6GIN-d3lPUu77VQYEHRjV8Cyn_RqwbdD/s1600/Fullscreen+capture+9202013+44044+PM.bmp.jpg" /></a></div>
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A creative looking popsicle gets me every time. Having grown up with tradition, one-dimensional popsicles, I always get excited when I see someone put a new spin of these frozen treats, and David Marx, food scientist and founder of <a href="http://www.the-science-kitchen.com/">The Science Kitchen</a> in Berlin, is just the guy to do it!<br />
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Marx’s popsicle line, named KYL21 after the Swedish spelling of molecule (molekyl), features futuristic looking sweets that have been molded into complicated, geometric shapes. He describes them as “the reinvention of popsicles and a real masterpiece of avant-garde cuisine.” They are also free of additives, organic, vegan, and gluten free. They aren’t due to hit the marketplace until the Spring, but, in the meantime, you can click <a href="http://kyl21.com/">here</a> to check out KYL21 website. ~Erin
dessert girlhttp://www.blogger.com/profile/15381564480754178544noreply@blogger.com1tag:blogger.com,1999:blog-22617030.post-85630214380251914902013-09-08T20:35:00.001-04:002013-09-08T20:36:07.848-04:00Cereal Boxes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWroyNnhnCy0maGBB-5CYk2rnrTcwgr47x9LnlzH_RQzfCR0-kg40uWZeyVZ-25r4wPn15UFJVXUZKQVjy4CgvXL_zxtD5uMNsQovHeL1NDzUsG1A3_rfXEk9enejdQEmq2jAv/s1600/cb6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWroyNnhnCy0maGBB-5CYk2rnrTcwgr47x9LnlzH_RQzfCR0-kg40uWZeyVZ-25r4wPn15UFJVXUZKQVjy4CgvXL_zxtD5uMNsQovHeL1NDzUsG1A3_rfXEk9enejdQEmq2jAv/s640/cb6.jpg" width="640" /></a></div>
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Oh, sugary cereals. They always bring up such feelings of nostalgia for me. I'm not sure why. Sugar cereals were not exactly a staple in our house, although they did find their way onto our breakfast table from time to time, and it was always exciting when they did! Marshmallows for breakfast? Yes, thank you. I think I will. Apparently, I'm not the only one that gets all nostalgic over the thought of eating Lucky Charms or Count Chocula. In fact, the folks over at <a href="http://cerealboxes.org/">CerealBoxes</a> are hoping that you are so eager to relive the sugar-fueled cereal days of your youth that you'll want to look at cereal every day, on your wall. That's right. CerealBoxes is turning your favorite cereals into art by placing them in handcrafted specimen boxes like the kind you would see in a museum, normally filled with dead insects. Each box includes nine cereal specimens, ranging from Raisin Bran to Corn Puffs to Fruit Loops. In addition, the samples are tagged and dated with the year they went on the market. At the moment there are three different boxes to choose from, with each box costing $225. Click <a href="http://cerealboxes.org/">here</a> to check them out and to order online. ~Erin<br />
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dessert girlhttp://www.blogger.com/profile/15381564480754178544noreply@blogger.com0tag:blogger.com,1999:blog-22617030.post-6518883884033958082013-09-02T19:04:00.000-04:002013-09-02T19:04:26.980-04:00Matt's - The Chocolate Shop<div class="separator" style="clear: both; text-align: center;">
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Okay, let’s talk about minimalism for a second. I’ve always had a soft spot in my heart for minimalism. I am not a tchotchke kind of gal. That said, minimalist desserts don’t come up that often on this site. I’m not sure why. Maybe because minimalist sweets aren’t as showy, aren’t as “oh, wow,” that I wonder if people will be interested. Well, the minimalism freeze is about the thaw out right now because I am in love with the design concept of <a href="http://matts.com.sg/">Matt’s - The Chocolate Shop</a>! The brown and navy packaging was created by design firm <a href="http://tofu.com.sg/">Tofu</a> and features a graphic yet simple theme, while the shop’s interior is sparsely decorated with a clean, contemporary feel. But it’s not only Matt’s branding and style that is pared down to the bone. The menu itself is an effort in simplicity, focusing on one modest chocolate fudge cake. Actually, when the shop first opened in Singapore they only sold chocolate cake. I totally love the idea of a bakery selling only one item. They have added a few things to the menu since their opening in the summer of 2012, but the focus is still on the dark, not too sweet, chocolate cake, as it should be.<br />
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dessert girlhttp://www.blogger.com/profile/15381564480754178544noreply@blogger.com3tag:blogger.com,1999:blog-22617030.post-3836968103106697402013-08-25T17:19:00.000-04:002013-08-25T17:19:03.189-04:00BB Sweets<div class="separator" style="clear: both; text-align: center;">
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Brooke Bertelle, owner of <a href="http://www.bbsweets.com/">BB Sweets</a>, seems to know a thing or two about creating lovely baked goods. Her Facebook page is covered with some of the prettiest cookies and cakes that I have ever seen! I can't take my eyes of her button cake (yes, they are edible) and her Babushka Cookies are so cute; it's crazy!<br />
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Actually, the story of how Brooke started her business is almost as sweet as her cookies. In 2010, she was a assigned a school project to raise money for a Haitian hurricane relief program. She decided to bake and decorate a "Heart for Haiti" cookie and sell it to local businesses throughout south Florida. The cookie was a huge success! She managed to raise hundreds of dollars for the charity and, accidentally, started a business, all at the same time!<br />
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All of Brooke's cookies are handmade and decorated with sugar dough. You can see more of her desserts on her webssite, <a href="http://www.bbsweets.com/">here</a>. There are also sweets for sale in her <a href="http://www.etsy.com/shop/bbsweetslove">etsy shop</a>. (Thanks, <a href="http://www.etsy.com/shop/KiefferCeramics">Kristen</a>!) -Erin<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrHYQW5uQkYyjYlTh3ZIeVrZu4lwJWmCDhCQY38smRdweUTOQU_5D4LPKddrjKXj5ptcahLF2aZhnFdvRjctXB6neGbsQG18PsXatwO3duv1aIAQiYyZoLkaUtoW06wqactYLt/s1600/bb13.jpg" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrHYQW5uQkYyjYlTh3ZIeVrZu4lwJWmCDhCQY38smRdweUTOQU_5D4LPKddrjKXj5ptcahLF2aZhnFdvRjctXB6neGbsQG18PsXatwO3duv1aIAQiYyZoLkaUtoW06wqactYLt/s640/bb13.jpg" width="640" /></a>dessert girlhttp://www.blogger.com/profile/15381564480754178544noreply@blogger.com2tag:blogger.com,1999:blog-22617030.post-75952258400943949912013-08-19T17:24:00.000-04:002013-08-19T17:24:48.167-04:00Smush Ice Cream Sandwiches<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYsukpGRHu_OP96QYZ54zRhJ5zRtPeW38PwIYrB3gY8y_9NDAK50R6zN_H1tK19A6lXwNHtHhEGPSmqkfwD1crnapDc3qKIxlIEgsnisJ4_tiBSSmi4L3GSTiUykuo01PZXJ2E/s1600/smush11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYsukpGRHu_OP96QYZ54zRhJ5zRtPeW38PwIYrB3gY8y_9NDAK50R6zN_H1tK19A6lXwNHtHhEGPSmqkfwD1crnapDc3qKIxlIEgsnisJ4_tiBSSmi4L3GSTiUykuo01PZXJ2E/s640/smush11.jpg" width="640" /></a></div>
I am, generally speaking, not a fan of novelty desserts. I like original desserts, arty desserts, but when it comes to the cute and the clever, I usually smile nicely and turn away. That said, I do have moments when I find myself oohing and aahing over something that could be seen as a gimmick And when I first saw these ice cream sandwiches by <a href="http://www.gotsmush.com/">Smush</a> I definitely had one of those wee hoo moments! It may be a gimmick, but I'm buying it hook, line, and sinker! Smush, which is located in New York City creates ice cream sandwiches that look exactly like deli sandwiches, and just like you would at a deli, you get to build your own sandwich, from the cookie up! In fact, the exterior cookies are actually baked in a mold so that they resemble slices of bread. Once you've chosen your "bread," you move on to the "cheese" (fudge) and "meat" (ice cream). Then you top it off with your favorite "condiments." Choices include caramel, marshmallow, peanut butter sauce, potato chips, fruit, and Nutella.<br />
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If there are too many choices for your liking, and you can't make up your mind, you can always pick a sandwich of the menu. For instance, you could choose the "Chocolate Phatty Melt": chocolate chip cookie + white chocolate brownie cookie, marshmallow spread, sliced mint fudge, and chocolate ice cream or "Strawberries on Rye": 2 red velvet cookies, Nutella spread, fresh sliced strawberries, sliced strawberry cream fudge, and strawberry ice cream. Any way you slice it, it sounds delicious. (Sorry, I had to do it.) I haven't sampled one yet, but word on the street is that they taste as good as they look. Hooray! Their website is still under construction, but you can try building your own Smush sandwich <a href="http://www.gotsmush.com/build-your-own.html">right here</a>. <br />
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dessert girlhttp://www.blogger.com/profile/15381564480754178544noreply@blogger.com1tag:blogger.com,1999:blog-22617030.post-18713514463570598512013-08-12T18:30:00.000-04:002013-08-12T18:30:46.398-04:00Vintage Ice Cream Photographs<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgHcxvpbK7jYD_Iud7nLupN8LAeLTyVxctThPeZM1VvVF5tWYFA9ffRIy5Vsh6d3mLMsKsdn0-2bzUrjfhTrJGZVWBds_g1GtDfMNaFlLuE5f8-WXSxQU6gIr-O6l2cDmi4PB9/s1600/icecream13.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgHcxvpbK7jYD_Iud7nLupN8LAeLTyVxctThPeZM1VvVF5tWYFA9ffRIy5Vsh6d3mLMsKsdn0-2bzUrjfhTrJGZVWBds_g1GtDfMNaFlLuE5f8-WXSxQU6gIr-O6l2cDmi4PB9/s1600/icecream13.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sisters eating their ice-cream after having completed Saturday tasks.<br />
From <span class="name" id="yui_3_7_3_3_1376167040034_952"><span class="photo-name-line-2" id="yui_3_7_3_3_1376167040034_957"><a href="http://www.flickr.com/photos/35634552@N03/">Rosmarie Wirz's</a> </span></span>family album, around 1953.</td></tr>
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Over the weekend, I had some seriously delicious coconut ice cream, and I have not been able to stop thinking about it since! Needless to say, I’ve got ice cream on my mind, so I thought it was a good time to post some vintage ice cream photos that I’ve collected over the years. I love old photographs, almost as much as I love ice cream, and with summer winding down, I thought this would be the perfect opportunity to share them with you! Enjoy (and go get some ice cream)!! –Erin<br />
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p.s. I spend a great deal of time researching the original sources/photographers of these photos because I think it’s important to give credit to the creator of the image. Nothing makes me more batty than all these websites out there that post images and give absolutely no credit information. People of the internet: someone took that picture, you should at least *try* to find out who did. Okay, that is my rant for the day. Enjoy the photos! :-)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiamSdypa33cPexjgYYXSA8c-YOEcpzGcKq_PY43z71ERy-t8tQEiT8zPlXyDCXxsjTG7oy6Wjv6RhXVmBi4YLVZDinb6lzxGOSojyI7gS-RF8zI0Y6BUA1EpOt6W7ipsVHvP17/s1600/icecream21.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiamSdypa33cPexjgYYXSA8c-YOEcpzGcKq_PY43z71ERy-t8tQEiT8zPlXyDCXxsjTG7oy6Wjv6RhXVmBi4YLVZDinb6lzxGOSojyI7gS-RF8zI0Y6BUA1EpOt6W7ipsVHvP17/s640/icecream21.jpg" width="636" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="caption">Natchitoches, Louisiana, a woman buying ice cream for children, 1940, photo by </span>Marion Post Wolcott, <a href="http://digitalgallery.nypl.org/nypldigital">New York Public Library</a>.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEIaLxE0XlrEhxKiUqwGPbeOwK_w9QIh3bvVSAxV2rUk1c1NQKJU8L3Uf4ghWJiRvXiZg1LluJ8BL5WWHNM5HdCXETwtbRSt4UhH8f7dUjftV4S01LobD3UCnikQq02GizZ5Sd/s1600/icecream20.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEIaLxE0XlrEhxKiUqwGPbeOwK_w9QIh3bvVSAxV2rUk1c1NQKJU8L3Uf4ghWJiRvXiZg1LluJ8BL5WWHNM5HdCXETwtbRSt4UhH8f7dUjftV4S01LobD3UCnikQq02GizZ5Sd/s1600/icecream20.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From a late 1940s collection of photos at Woolacombe, North Devon, source: <a href="http://www.flickr.com/photos/banksider/2223122311/">banksider</a></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ice-cream after school, Berlin, 1931 by Friedrich Seidenstücker </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBIlIULOE_SiCyLUYNCShUpIpjmdj2uoc4d1eRxmcJdC7TZBsWH57f4eXbb_fzpIEJqs8dwm1X36TV9HgJck_p4B69Q2L89aASAP3Y8l56WsRPhJWVL4UMl4UGApM19YNkObPc/s1600/icecream15.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBIlIULOE_SiCyLUYNCShUpIpjmdj2uoc4d1eRxmcJdC7TZBsWH57f4eXbb_fzpIEJqs8dwm1X36TV9HgJck_p4B69Q2L89aASAP3Y8l56WsRPhJWVL4UMl4UGApM19YNkObPc/s1600/icecream15.jpg" /></a></td></tr>
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Women eating ice cream bars<i>, </i>1949<i>, </i>photo by Ollie Atkins</div>
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<tr><td class="tr-caption" style="text-align: center;">Blackpool, England, c.1950, photo by John Chillingworth</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_JsGJPnEidS-K1t2iRFszFQhqEplazPl-h44wo449Vns2fCwzLYgtxOoY0fLpPl-MgzSfXnWP5UpePBzHtLWb3TScjFJO8tF6NSg6lOFnv6yO0kwoMWbYHCa8xMYHzVQ1kT7/s1600/icecream9.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_JsGJPnEidS-K1t2iRFszFQhqEplazPl-h44wo449Vns2fCwzLYgtxOoY0fLpPl-MgzSfXnWP5UpePBzHtLWb3TScjFJO8tF6NSg6lOFnv6yO0kwoMWbYHCa8xMYHzVQ1kT7/s640/icecream9.jpeg" width="593" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Men eating ice cream outside pharmacy, family photo from <a href="http://dressedfortea.blogspot.com/">Dressed for Tea.</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUXt06xKpB-lDuN3cIUmDtuyTcQCHvLRb46Dh63jgNWwDUggzqUEiVgAmtI2bIhWXb1pDAGOjllPhNTjecNEJAS6-DrOlj9tVBGq7aH5XrESc-9PqlLiGr66Ivrmen0_7WKxZ/s1600/icecream19.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUXt06xKpB-lDuN3cIUmDtuyTcQCHvLRb46Dh63jgNWwDUggzqUEiVgAmtI2bIhWXb1pDAGOjllPhNTjecNEJAS6-DrOlj9tVBGq7aH5XrESc-9PqlLiGr66Ivrmen0_7WKxZ/s1600/icecream19.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boy gives ice cream to sister, c. 1950s, photo by George Marks</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCFYelyP0PGZg-EFGYCYNr-DEqpQ55yYOltEk6MhUTi2xTohmhqa7jn3hyphenhyphenBzdJuyi-5B957-WyjSkfURuxXGd32BwvZuJ1fDxI8OoXrSiFlLdPf4LbVb2uO3MrGuUUQue754px/s1600/icecream12.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCFYelyP0PGZg-EFGYCYNr-DEqpQ55yYOltEk6MhUTi2xTohmhqa7jn3hyphenhyphenBzdJuyi-5B957-WyjSkfURuxXGd32BwvZuJ1fDxI8OoXrSiFlLdPf4LbVb2uO3MrGuUUQue754px/s1600/icecream12.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ice cream shop near Berlin, Connecticut, photo by Russell Lee<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEHSvM7GwDhbXd9K2wn7OuVfnfF4h28kEhd1WYNGCpPg_S5ON2ondWNi7SSYcFEKV2ZY7jQAUNP4eT4V3HVy_LqtOO2YS_WChLhGpodPUTGR4nzFfso9qF31i_QRSzGknaNtJA/s1600/icecream14.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEHSvM7GwDhbXd9K2wn7OuVfnfF4h28kEhd1WYNGCpPg_S5ON2ondWNi7SSYcFEKV2ZY7jQAUNP4eT4V3HVy_LqtOO2YS_WChLhGpodPUTGR4nzFfso9qF31i_QRSzGknaNtJA/s640/icecream14.jpg" width="451" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marilyn Monroe at an ice cream parlor, 1953, photo by Andre de Dienes</td></tr>
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You can find more vintage ice cream images after the jump.<br />
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<a name='more'></a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjliN9jOj0-FHsISHVF2yUKKkb8U6q9Gfk-XAKDM893WQ-os60sTOnwubmET08bvXfxH2SYkNtuTQ2zs4mXOfzjzoHibLCXeR8UUlWbOQaDNAX7lX8IzGy_0QZFZbbLyjkFF5xc/s1600/icecream4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjliN9jOj0-FHsISHVF2yUKKkb8U6q9Gfk-XAKDM893WQ-os60sTOnwubmET08bvXfxH2SYkNtuTQ2zs4mXOfzjzoHibLCXeR8UUlWbOQaDNAX7lX8IzGy_0QZFZbbLyjkFF5xc/s640/icecream4.jpg" width="540" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Debbie Reynolds eating a sundae, 1965, Archive Photos / Getty Images</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWcwThUielCG5esqIjNu9PkbQwfKKuPYu01Erdqwl5lrRD46YFRlX_a4zJhvEXWmgj7_XAqFDWBTd2Tvb8sDL_ig2dOuW4c7ZM1liSn2v_cyKcm5vq94h9y09W_xB6yLi-VyH/s1600/icecream17.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWcwThUielCG5esqIjNu9PkbQwfKKuPYu01Erdqwl5lrRD46YFRlX_a4zJhvEXWmgj7_XAqFDWBTd2Tvb8sDL_ig2dOuW4c7ZM1liSn2v_cyKcm5vq94h9y09W_xB6yLi-VyH/s1600/icecream17.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ice cream van parked with man serving ice-cream to a man and woman both on
bicycles. Van has lettering on side reading: Peters Ice Cream, The Health Food
of a Nation! Peter's American Delicacy Co. (Victoria) Ltd. Burnley St. Richmond, c. 1969, <a href="http://www.flickr.com/photos/statelibraryofvictoria_collections/">State Library of Victoria</a>.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsWLEzEmwZj78butEr_ZUX_NY4mk4BE6-AKJVQARtHiotH90dARO4ShcS41NiH0W4kiP32ccigH1QQh-5nsVLWn9NnI1oRxd1fWJyYQBOs_Qa_iK050zBfm66AyHjrhmU5KVgZ/s1600/icecream3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsWLEzEmwZj78butEr_ZUX_NY4mk4BE6-AKJVQARtHiotH90dARO4ShcS41NiH0W4kiP32ccigH1QQh-5nsVLWn9NnI1oRxd1fWJyYQBOs_Qa_iK050zBfm66AyHjrhmU5KVgZ/s640/icecream3.jpg" width="416" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mia Farrow, 1977, Terry O’Neill / Getty Images </td></tr>
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dessert girlhttp://www.blogger.com/profile/15381564480754178544noreply@blogger.com1tag:blogger.com,1999:blog-22617030.post-1215792060339104402013-08-05T17:33:00.000-04:002013-08-05T17:33:52.478-04:00Sweet Testing: Butterscotch Pot de Crème<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK8Iz_dECRl4WjpDRuyrFosFzdt7xw6F9h-QBoooDRHCBauVihAv0vyQfJnf7H3Ot7lfcmaRCdjg9Mux8c_4Yugrl6vloVRd4MTp9fHFUk06qACSRjxMJc_tyTjXk-Ege3r71wKQ/s480/DSCN3788A_2C.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK8Iz_dECRl4WjpDRuyrFosFzdt7xw6F9h-QBoooDRHCBauVihAv0vyQfJnf7H3Ot7lfcmaRCdjg9Mux8c_4Yugrl6vloVRd4MTp9fHFUk06qACSRjxMJc_tyTjXk-Ege3r71wKQ/s1600/DSCN3788A_2C.jpg" /></a></div>
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Lately, I’ve been on a mission. A butterscotch mission. A few years back, I started wondering, Whatever happened to butterscotch?? As a kid, butterscotch was one of my favorite flavors, but as an adult it had virtually disappeared from my life. Was butterscotch a flavor that was only used in children’s desserts?? Was that the issue? Or had butterscotch simply fallen out of favor? I wasn’t sure what caused this culinary drought in my life. All I knew was the butterscotch needed to make a comeback…and it needed to happen soon! Thankfully, the guys at <a href="http://bakingsociety.com/">Baked</a> seem to share my retro fondness for butterscotch (I knew I loved them for a reason) and posted this recipe for Butterscotch Pots de Crème on their website. Was this finally the butterscotch revival that I’d been dreaming about?? Excited to relive the glory days of my butterscotch-flavored past, I wasted no time in making these babies and I was not disappointed. These little desserts are delicious! And so easy to make! I especially love how they’re jazzed up with a bit of sea salt on the top. So, so, so good. Let the butterscotch resurgence begin! --Erin<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBZg0vtRgxHT-WvuDAZ7SBHwUOHSLyQ_EAIMSNdF7_7qQWbCunys7xQdR3PieVniRjsFjyNwsV2xY6HY0ybGOmJqYKbddm_Ym7ihEKvqB4EYe7TenRmuXAeduSBTqg3FY2yYNypg/s640/DSCN3802_CCOL3-001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBZg0vtRgxHT-WvuDAZ7SBHwUOHSLyQ_EAIMSNdF7_7qQWbCunys7xQdR3PieVniRjsFjyNwsV2xY6HY0ybGOmJqYKbddm_Ym7ihEKvqB4EYe7TenRmuXAeduSBTqg3FY2yYNypg/s640/DSCN3802_CCOL3-001.jpg" /></a><br />
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You can find the complete recipe after the jump. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Ag-oEmmwrtVy9DD4L0nVzK88hISieMm2Iz1ztKYrq6Zrim1so_yVP8jkT-0wAnxWHa8BIRFdNiM0mfjdYSBWhu-C5KjEijxiuqmSk0hS0FyV3YeD67v8fYsvfQq5_WXw_uzD/s1600/DSCN3811a_C2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Ag-oEmmwrtVy9DD4L0nVzK88hISieMm2Iz1ztKYrq6Zrim1so_yVP8jkT-0wAnxWHa8BIRFdNiM0mfjdYSBWhu-C5KjEijxiuqmSk0hS0FyV3YeD67v8fYsvfQq5_WXw_uzD/s1600/DSCN3811a_C2.jpg" /></a></div>
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Butterscotch Pot de Crème from Travis Lett of Gjelina, adapted from <a href="http://bakingsociety.com/">The National Historical Baking Society</a><br />
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<u>Ingredients</u><br />
6 large egg yolks (use farm fresh eggs with the beautiful yellow yolks if you can)<br />
5 tablespoons unsalted butter<br />
½ cup dark brown sugar, firmly packed<br />
2 ⅓ cup heavy cream<br />
½ teaspoon salt<br />
1 tablespoon vanilla bean paste<br />
1 tablespoon (or more) of good Scotch whiskey<br />
⅔ cup crème fraîche<br />
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chunky fleur de sel, for serving<br />
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<u>Directions</u><br />
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Preheat the oven to 325 degrees F. Place 6 or 8 ramekins in a roasting pan and set aside.<br />
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In a medium bowl, whisk the egg yolk until combined.<br />
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In a medium saucepan over medium-high heat, melt the butter and brown sugar. Whisk until mixture is smooth. Whisking constantly, cook for 3 to 4 minutes until mixture smells nutty. Slowly add the heavy cream in a slow stream while gently whisking. (The mixture may harden or turn lumpy in spots – don’t worry, this will smooth out as it cooks). Continue whisking/stirring (be sure to scrape the bottom and sides of the pan) and bring the cream just to a boil. Remove from heat and stir in the salt, vanilla bean paste, and Scotch.<br />
Whisking constantly, slowly (very slowly at first) stream the cream mixture into the egg mixture until combined. Pour the mixture through a fine-mess sieve into another bowl (sorry about all the bowls).<br />
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Divide the custard equally among the ramekins, and carefully pour hot tap water into the roasting pan until the water reaches about halfway up the sides of the ramekins. Bake for 30-45 minutes, until the custards are set around the edge but still wobbly in the middle. Remove the coffee cups from the water, let cool for 10 minutes, and refrigerate (uncovered) for at least 3 hours.<br />
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To serve: let the pots de crème sit out of the refrigerator for about 15 minutes. Then top with whipped crème fraîche (just whisk vigorously by hand) followed by fleur de sel.dessert girlhttp://www.blogger.com/profile/15381564480754178544noreply@blogger.com2tag:blogger.com,1999:blog-22617030.post-37383303822497043912013-07-29T18:29:00.000-04:002013-07-29T18:29:28.112-04:00The "Simon" Sourdough<div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;">
<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumq9C5ZMy6kEqth1XMW2gNV9w4ms4tBheHl89SNsz1lIeXezi5SN1xb2_PDB3CQBo7AVjjd0EkZ74PS8hphP4fI4NN4s55GhtSiTngg3cGXjdlUplAfBN184_jFRMgz1QtLaC/s640/943754_10151605089872422_57384893_n.jpg" width="640" /></div>
Bread is one of the few constants in the food world. Recipes and methods for baking bread haven’t changed much over the centuries. When you think about it, it really is amazing that people all over the world still make bread using the same processes and recipes as their ancestors. With this sense of history in mind, food designer <a href="http://www.marijevogelzang.nl/">Marije Vogelzang</a> approached her latest project, which involves a sourdough, named Simon. The project, which is a collaboration between Marije and <a href="http://www.dordrechtsmuseum.nl/the-dordrechts-museum">The Museum of Dordecht</a> in The Netherlands, is held at the former house of banker and collector <a href="http://www.museumvangijn.nl/">Simon van Gijn</a>. In the kitchen of this historic home, Maije has created a sourdough that permanently lives inside the museum. Because a sourdough culture will remain active, as long as it’s given flour and water regularly, Simon’s yeast will continue to develop, feeding off the molecules of the house as it grows.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIyX8gXeknBWFbVPpBy2TSvKaX-fPhPxCELzPLY1dkxiilznEROXBJfZT9cfQxyRvc19Ej5m65t8F3hz6r-xtOEN9VXyc1bLfJdcIPXAKdphr_zXm5_TpMJtwXCFtgm0ghvWN3/s1600/Fullscreen+capture+7282013+114417+AM.bmp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIyX8gXeknBWFbVPpBy2TSvKaX-fPhPxCELzPLY1dkxiilznEROXBJfZT9cfQxyRvc19Ej5m65t8F3hz6r-xtOEN9VXyc1bLfJdcIPXAKdphr_zXm5_TpMJtwXCFtgm0ghvWN3/s1600/Fullscreen+capture+7282013+114417+AM.bmp.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTSdihc5A9NBdu70ZOyfyhE8vlkiilwv1vDKYTsQ3Kr0xJhSmlsqnH-BXM5vNxeBF8OB4G2orOiopS2Bbz10d7USufijeM1c_W3KyX12cFunOTNNSMFplj4qEkY-y-bH49LpDo/s1600/Fullscreen+capture+7282013+114247+AM.bmp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTSdihc5A9NBdu70ZOyfyhE8vlkiilwv1vDKYTsQ3Kr0xJhSmlsqnH-BXM5vNxeBF8OB4G2orOiopS2Bbz10d7USufijeM1c_W3KyX12cFunOTNNSMFplj4qEkY-y-bH49LpDo/s1600/Fullscreen+capture+7282013+114247+AM.bmp.jpg" /></a></div>
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<u>From Marije</u>: Simon is site specific and can only be made in the museum. In this way I sort of "catch" the atmosphere of the collector's house. Once a week the sourdough is baked as a cake in a special copper baking pan I designed for it. When Simon is being baked the smell will spread through the premises making the house, which is a silent witness of the past filled with lifeless artifacts, come to life again.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUaeSGavqMbmdAb_pp6q09152O0_j_0PK45q_pI1vaq3tXe0a7Es4VJv2w8FZadZNrbEqUwUD71cGXuyibAhx5X9uMIlZgt5Pyub46wFlvbG3MOWp9v1sjb5zSI_aBrhPyti7Y/s1600/934993_10151583888487422_1877855267_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUaeSGavqMbmdAb_pp6q09152O0_j_0PK45q_pI1vaq3tXe0a7Es4VJv2w8FZadZNrbEqUwUD71cGXuyibAhx5X9uMIlZgt5Pyub46wFlvbG3MOWp9v1sjb5zSI_aBrhPyti7Y/s640/934993_10151583888487422_1877855267_n.jpg" width="428" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8JrYjcLBOIa3jtjFv9eGzxnuBW_cuuoWL3_8Tf9Q5UpAi2eLNqcP3BW8R0U9PsSEM6689YfhfzoFlM_ddU3EutiC2FerUAVFvJ7ewSG0xDKFT_1GxBeOJo1TxSvEYiNqUjuaC/s1600/Simon_koek_FFB1A4E9386D2C15C1257B74004F76EA_17.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8JrYjcLBOIa3jtjFv9eGzxnuBW_cuuoWL3_8Tf9Q5UpAi2eLNqcP3BW8R0U9PsSEM6689YfhfzoFlM_ddU3EutiC2FerUAVFvJ7ewSG0xDKFT_1GxBeOJo1TxSvEYiNqUjuaC/s640/Simon_koek_FFB1A4E9386D2C15C1257B74004F76EA_17.jpg" width="640" /></a>
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The Simon sourdough currently resides in the kitchen of the <a href="http://www.museumvangijn.nl/">Van Gijn house</a>, where it will remain, as a living organism. Visitors will be given an opportunity to take a piece of the Simon starter home with them. By using this starter to produce their own bread, they will be, in a sense, creating Simon’s offspring.<br />
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**The recipe of the final cake is based on a recipe used by the mother of Simon van Gijn (c. 1850). --Erindessert girlhttp://www.blogger.com/profile/15381564480754178544noreply@blogger.com3tag:blogger.com,1999:blog-22617030.post-51929662622198182832013-07-23T18:51:00.000-04:002013-07-28T12:22:03.142-04:00Date Syrup<div class="separator" style="clear: both; text-align: center;">
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I am a huge fan of dates. No, I don’t mean the kind of dates where you sit awkwardly across from a stranger. That’s not the kind of date I’m referring to. I’m talking about the deliciously sweet fruit of the date palm tree. So good. It’s practically candy. It should come as no surprise then that I did a little happy dance when I first saw this date syrup, which is commonly used in the middle east, but is used less widely in other parts of the world. It’s such a great idea and I love the idea of using it in place of other sweeteners like honey and caramel. Speaking of caramel, <a href="https://www.ilovedatelady.com/">Date Lady</a> also offers a <a href="https://www.ilovedatelady.com/caramel-sauce-12-oz/">caramel sauce</a> that is made from organic dates (date syrup), organic caramel extract and sea salt. Yum! I love how these two items really encourage you to explore different flavors and baking ideas. I can’t wait to try them! For more info and to shop online, <a href="https://www.ilovedatelady.com/">click here</a>. --Erindessert girlhttp://www.blogger.com/profile/15381564480754178544noreply@blogger.com0tag:blogger.com,1999:blog-22617030.post-25494273411126519592013-07-15T18:43:00.000-04:002013-07-15T19:00:22.146-04:00Edible Art: Amy Stevens<div class="separator" style="clear: both; text-align: center;">
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When it comes to baking, there’s perhaps nothing braver than diving head first into a decorating idea, with little or no experience behind you. It takes a certain amount of confidence, and a certain amount of humor, knowing that what you are about to do could go terribly, horribly wrong. This was exactly the challenge <a href="http://www.amystevensart.com/">Amy Stevens</a> faced when she first started her Confections Series, which began as a response to her 30th birthday and quickly transformed into something else entirely.<br />
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From Amy: <i>My original idea was to bake 30 birthday cakes for myself and photograph them. I ordered a kit from Martha Stewart.com and watched an instructional video on decorating cakes. When I quickly discovered my cakes were never going to look like the ones in the video and the pamphlet, I decided they were better off in their exuberantly imperfect states.</i><br />
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In the end, it’s the flaws in Amy’s cakes that make them so great. The unevenness and bright colors of the desserts, which are often set against similar graphic backgrounds, are so absurd that you can’t help but smile. The content is garish and trashy, but that’s the reason you love it. In a way, these cakes remind me of characters on a child’s television program, a claymation fantasy where the charm is in the imperfections.<br />
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Amy’s photographs aren’t all about the cakes, though. There is a deeper meaning beneath the layers: <i>I am commenting on cake as a rich cultural symbol as well as the domestic fantasy world of contemporary home decorating magazines and television shows. It’s a fantasy world where entertaining, cooking and decorating unite. It’s a place where one needs to have a beautiful home, decorated seasonally, in order to entertain friends with gourmet meals and elaborately concocted desserts.</i><br />
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I really love the whole idea behind the Confections series and the photos are just mesmerizing. You can see more of Amy’s work on her <a href="http://www.amystevensart.com/">website</a>. You can also buy prints online, via her <a href="http://www.etsy.com/shop/amystevens">Etsy shop</a>.<br />
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dessert girlhttp://www.blogger.com/profile/15381564480754178544noreply@blogger.com3tag:blogger.com,1999:blog-22617030.post-15859912783151908082013-07-08T21:30:00.000-04:002013-07-08T21:30:29.046-04:00Sweet Testing: S'more Nut Bars with Smoked Chocolate Chips<div class="separator" style="clear: both; text-align: center;">
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Nothing says summer like grilling. Traditionally a meat centered event, grilling has expanded over the years to include everything from lettuce to pizza to chocolate. Chocolate? Yep, that's right. Autumn Martin from <a href="http://www.getyourhotcakes.com/">Hot Cakes Molten Chocolate Cakery</a> in Seattle has created her own line of smoked chocolate chips! The semisweet chips, which are cold smoked over alder wood for ten hours, actually taste and smell like a campfire. After I finally managed to get my hands on some, I couldn't stop opening the jar and inhaling the warm woodsy aroma inside. What was I going to make with my new discovery? S'more bars, of course! There are many creative ways you could use these chips, but I felt that a dessert that is already known for being smoky would be the perfect way to showcase the chocolate.<br />
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You can order Smoked Chocolate Chips via the Hot Cakes website, <a href="http://www.getyourhotcakes.com/products/retail-smoked-cc">right here</a>. If you would like to try making the chips on your own, check out Autumn's cookbook, <a href="http://www.amazon.com/gp/product/1250014646/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1250014646&linkCode=as2&tag=dessertgirl-20">Malts and Milkshakes</a>, which contains instructions on how to smoke the chips, along with tons of unusual milkshake recipes, including Smoked Chocolate and Scotch Shake, Salted Black Licorice Shake, Tamarind Shake, Passion Fruit Creamsicle Shake, and Blackberry Lavender Shake.<br />
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You can find the complete recipe for the S'more Bars after the jump.<br />
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S'more Nut Bars, adapted from <a href="http://www.amazon.com/Baked-Frontiers-Baking-Matt-Lewis/dp/1584797215?ie=UTF8&tag=dessertgirl-20&link_code=btl&camp=213689&creative=392969">Baked: New Frontiers in Baking</a><br />
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INGREDIENTS:<br />
2¼ cups graham cracker crumbs<br />
1 tablespoon dark brown sugar<br />
2/3 cup unsalted butter, melted<br />
7½ ounces milk chocolate, coarsely chopped<br />
7½ ounces dark chocolate, coarsely chopped (I used the smoked chips)<br />
1½ teaspoons light corn syrup<br />
1 cup heavy cream<br />
10 marshmallows, cut into quarters (I used mini marshmallows)<br />
½ cup lightly salted whole peanuts<br />
½ cup chopped lightly salted peanuts<br />
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DIRECTIONS:<br />
1. Preheat the oven to 300 degrees F. Butter the sides and bottom of a 9x13-inch baking pan or spray it with nonstick cooking spray.<br />
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2. In a large bowl, stir together the graham cracker crumbs and brown sugar. Add the butter. Combine the mixture, then turn it out into the prepared pan. Press the crust into an even layer along the bottom and up the sides of the pan. Use the bottom of a measuring cup to create a perfectly even crust.<br />
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3. Bake the crust for 10 to 15 minutes, or until the crust is golden brown. Remove the pan from the oven and place on a cooling rack.<br />
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4. In a large heatproof bowl, toss the chocolates together. Drizzle the corn syrup over the chocolate and set aside.<br />
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5. In a medium saucepan, bring the cream just to a boil. Remove from the heat and pour the cream over the chocolate mixture. Let stand for 2 to 3 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture in a circle until completely smooth. Fold in the marshmallows and the whole peanuts. Pour the mixture into the prepared pan and use an offset spatula to spread it as evenly as possible. Sprinkle the top with the chopped peanuts.<br />
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6. Refrigerate for at least 3 hours, or until set. Cut into squares and serve. The bars will keep in the refrigerator, covered, for up to 3 days.<br />
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dessert girlhttp://www.blogger.com/profile/15381564480754178544noreply@blogger.com1tag:blogger.com,1999:blog-22617030.post-75346505546405518012013-07-01T20:34:00.000-04:002013-07-01T20:36:38.685-04:00Edible Art: Shelly Miller<div class="separator" style="clear: both; text-align: center;">
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A few months ago, I shared with you some <a href="http://dessertgirl.blogspot.com/2013/04/whipped-bake-shop.html">tile cookies</a> from Whipped Bake Shop. This week’s post, about Montreal artist <a href="http://www.shelleymillerstudio.com/">Shelly Miller</a>, takes the whole of idea of edible tiles one step further by placing the tiles on actual buildings. Using cake icing, Miller created replicas of Portuguese-inspired ceramic tiles on the sides of abandoned buildings in Brazil. According to Miller, “This piece acts as a metaphor for the economic imbalance in many of the sugar producing countries, such as Brazil and the sugar industry as a whole. Beneath the surface of the sugar industry empire lies the reality of its slave labor foundation.”
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But Miller doesn’t stop at tiles. As with her work in Brazil, she is always influenced by her surroundings and her wall art takes on various forms, depending on the location of the piece. In urban landscapes, her sugar technique may pop up in the form of graffiti art, elsewhere it appears as an incredibly detailed decorative mural. No matter what the design, all of these pieces share one common element. Much like their real life counterparts, they will all disappear eventually, slowly dissolving over time.
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<tr><td class="tr-caption" style="text-align: center;">Day One</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbIMMnwsj2_xoVEQlmXwO7PKT2Daq6IyLOpuHCdb81saLCHZOwjjYjvABeUo7vxPvNXotgSwBPLGnXIPhr3OPQTGpJoC0bJRcHgvyHUFQ4JQ8cLbjZnmzmFsl6J64V1wmzHa9T2w/s1600/cargo_day4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbIMMnwsj2_xoVEQlmXwO7PKT2Daq6IyLOpuHCdb81saLCHZOwjjYjvABeUo7vxPvNXotgSwBPLGnXIPhr3OPQTGpJoC0bJRcHgvyHUFQ4JQ8cLbjZnmzmFsl6J64V1wmzHa9T2w/s640/cargo_day4.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Day Six</td></tr>
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You can see more of Shelly Miller's amazing work after the jump.<br />
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<br />dessert girlhttp://www.blogger.com/profile/15381564480754178544noreply@blogger.com5tag:blogger.com,1999:blog-22617030.post-56427428106172087542013-06-26T21:01:00.000-04:002013-06-26T21:01:00.736-04:00Edible Art: Ad Tempus<div class="separator" style="clear: both; text-align: center;">
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I’m always on the lookout for art projects that perfectly capture the whole design and dessert aesthetic, so I was thrilled to hear from recent Parsons graduate <a href="http://www.henryrichmondyoung.com/">Henry Richmond V. Young</a> about his project Ad Tempus. A collaborative effort between Young and Chef Veronica Duboise, the series plays off the symbiotic relationship between food, presentation, and diner. During a three-course dessert tasting, Young combines creative flavors and unusual serving pieces to create a dining experience that is both artistic and interactive. The dishes are so beautiful and I love that every piece is named after a different adventurer in history. It’s a very modern take on dessert. See below for a more complete description on how each dessert works.<br />
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1. <b>Toast</b> is an assembly of pain perdu, maple gelée, and pamplemousse sorbet concealed under a crust of white chocolate to be excavated timidly by the diner. (Served on the Carter, named after famed archaeologist.)<br />
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2. <b>Milk/Tea</b> is a "soup" course that is created by the performance of two state changes: hot rose milk will be poured over to dissolve a lemon sugar dome to later melt the chrysanthemum sorbet served with pomegranate seeds. (Served on the Hillary, named after famed climber and explorer.)<br />
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3. <b>Crémeux</b> is a quasi-deconstructed crème brûlée: pistachio crémeux with chocolate mousse guarded underneath a shield of a clear vanilla sugar tuille to be hacked by the diner. (Served on the Geronimo, named after the fearless Apache Warrior Chief.)
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(Still life photography by <a href="http://www.martinseckphotography.com/">Martin Seck</a>)dessert girlhttp://www.blogger.com/profile/15381564480754178544noreply@blogger.com0tag:blogger.com,1999:blog-22617030.post-59768226659185698132013-06-24T19:01:00.000-04:002013-06-25T09:28:23.154-04:00Sweet Testing: Pumpkin and Bee Pollen Cake <div class="separator" style="clear: both; text-align: center;">
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I almost didn’t make this cake. I went back and forth, and back and forth, over and over and over again. Yes! No. Yes! No. It went on like this for days! All because I couldn’t decide whether bee pollen + cake was a good combination! You see, this is the first bee pollen recipe that I have ever come across and, at first, I couldn’t wait to try it! Then, after doing a bit of research, I discovered that some people have extreme reactions to bee pollen supplements. Oh, no! What if someone has to be rushed to the hospital after eating my cake! None of party guests seemed all that concerned about bee pollen side effects, though, so, in the end, I finally decided that I would go ahead and make the cake, and I’m sooo glad that I did. This is a really tasty cake. Really. The coconut and the pumpkin go really well together and the date crust is simply wonderful! It’s also very easy to assemble and it is, visually speaking, so bright and sunny that you’ll feel better just by looking at! As far as the bee pollen is concerned, I don’t really think it’s a necessary ingredient, although the creator of this recipe, artist <a href="http://www.youfoundkeke.com/">Kirra Jamison</a>, considers it to be an essential element. Perhaps, I just didn’t use it correctly. It makes a good story, but it didn’t add much in my opinion. If you do use it, you may want to warn your guests beforehand, in case they are allergic to bees or have problems with asthma. You can find the complete recipe after the jump.<br />
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Recipe adapted from You Found Keke, the website of artist Kirra Jamison. I’ve changed this recipe slightly. For the original, check out Kirra’s website, <a href="http://www.youfoundkeke.com/">right here</a>.<br />
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<u>Crust ingredients</u><br />
14 medjool dates<br />
½ heaped cup of walnuts<br />
a pinch of sea salt<br />
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<u>For crust</u><br />
1. Line just the base of a 20 cm spring-form pan with a sheet of baking paper that is bigger than the base. Your paper should be hanging out the edges about 4 cm all around. Now attach the top of the pan so the cut hangs out the side. This will allow you to side the cake off the base of the pan easily.<br />
2. Add all ingredients to a blender and ‘chop’ just enough so that everything mixes together. You want an even consistency but you don’t want to blend for too long or you will end up with paste. It’s best if there are visible chunks of walnuts. I recommend you pulse for a couple of seconds, loosen mixture with spatula and pulse again. This will all depend on your blender.<br />
3. Transfer mixture to pan and again making use of a spatula spread across to even it out.<br />
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<u>Cake ingredients</u><br />
1 cup of Japanese pumpkin<br />
1 cup soaked raw cashews<br />
½ cup (drained) silken tofu<br />
⅓ cup coconut oil<br />
¼ cup maple syrup<br />
1 tbsp cornstarch<br />
1 tsp vanilla<br />
1 tbsp white miso paste<br />
juice of 1 lemon<br />
bee pollen for serving<br />
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<u>For cake</u><br />
1. Cut pumpkin in 3cm x 3cm cubes, steam and set aside. You may like to do this a day in advance as you want the pumpkin to be completely cool.<br />
2. In a blender combine drained cashews, tofu, coconut oil, maple syrup, kudzu, and vanilla. Blend on highest setting until completely smooth and with zero graininess. In a high power blender this will be very quick.<br />
3. Add the lemon juice and pulse a few times to combine.<br />
4. Add the pumpkin and miso. Blend until you have a smooth even consistency.<br />
6. Pour the mixture into the pan and gently bang the tin on the countertop.<br />
7. Leave cake in freezer for a good eight hours.<br />
8. Remove from freezer and carefully release cake from tin. Slide cake onto a serving plate and allow to defrost a little. It should be cold and set but not frozen. Sprinkle either entire cake or each individual piece with bee pollen, just before serving.<br />
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Store cake tightly covered in the fridge for up to four days.dessert girlhttp://www.blogger.com/profile/15381564480754178544noreply@blogger.com5tag:blogger.com,1999:blog-22617030.post-13244715052662084202013-06-21T17:51:00.000-04:002013-06-21T17:51:46.282-04:00Edible Art: Sweet Veggies<div class="separator" style="clear: both; text-align: center;">
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There is something a little bit naughty about these candied vegetable photographs by Amsterdam-based photographer <a href="http://www.wendyvansanten.com/">Wendy van Santen</a> and art director Hans Bolleurs. They definitely conjure up images of childhood and the ongoing struggle to get kids to eat their veggies. I think we can all agree that more children would be eating their vegetables if they looked like these colorful creations. Personally, I prefer my vegetables to be a little less sugary, but they certainly are fun to look at! ~Erin<br />
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dessert girlhttp://www.blogger.com/profile/15381564480754178544noreply@blogger.com0tag:blogger.com,1999:blog-22617030.post-69385455334329310512013-06-13T18:30:00.000-04:002013-06-13T18:50:17.351-04:00Sweet Testing: Lemon-Almond Meringue Tarts<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqCD_PM0naKLL84cGSriMgwi1nPmnjfoGutZr5qW4soEJS0x_mS2Vyc9ED03j5qt4ud0U4tub2dssJCm9AsmxoVYlmXw23OqtzsxCBxDvGfUdcfYTMRsfmLVOVGNxLowI06JDSHw/s1600/DSCN3678G1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqCD_PM0naKLL84cGSriMgwi1nPmnjfoGutZr5qW4soEJS0x_mS2Vyc9ED03j5qt4ud0U4tub2dssJCm9AsmxoVYlmXw23OqtzsxCBxDvGfUdcfYTMRsfmLVOVGNxLowI06JDSHw/s1600/DSCN3678G1.jpg" /></a><br />
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I’ve been wanting to make these lemon tarts ever since I bought the first <a href="http://www.bakednyc.com/">Baked</a> cookbook, <a href="http://www.amazon.com/Baked-Frontiers-Baking-Matt-Lewis/dp/1584797215?ie=UTF8&tag=dessertgirl-20&link_code=btl&camp=213689&creative=392969">Baked: New Frontiers in Baking</a>, back in 2008. The tarts were featured on the cover of that book, and they looked, well, they looked *amazing*! I immediately bought some tartlet pans on Ebay in preparation, but, somehow, I never got around to making these lovely tarts until recently. I have to say, I was quite pleased with how they turned out. These little tarts are definitely a feast for the eyes, like tiny dishes of sunshine and a perfect dessert for summer! If I made them again, though, I’d make one little change. The tarts seemed a teeny, tiny bit, uhhh…tart, to me, although others told me that they were perfect. I tend to be my own worst critic, so I’m not sure if I would have noticed it if someone else had been doing the baking. It could have been my imagination. I would probably try using Meyer lemons in the future, though, which are a little less tart than regular lemons. Other than that, these were a delightful change from my usual baking repertoire. Quite fun to make…and eat!<br />
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You can find the complete Lemon-Almond Meringue Tarts recipe after the jump.
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<b><u>Lemon-Almond Meringue Tarts</u></b> from <a href="http://www.amazon.com/Baked-Frontiers-Baking-Matt-Lewis/dp/1584797215?ie=UTF8&tag=dessertgirl-20&link_code=btl&camp=213689&creative=392969">Baked: New Frontiers in Baking</a><br />
(Makes eight 4-inch tarts)<br />
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<b>Almond Amaretto Tart Shells</b><br />
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<u>Ingredients</u><br />
1 cup all-purpose flour<br />
1/3 cup finely ground blanched almonds<br />
2 tablespoons finely ground amaretti cookies<br />
14 tablespoons unsalted butter, cut into 1-inch cubes, softened but still cold<br />
1/3 cup plus 1 tablespoon confectioners' sugar<br />
1 large egg yolk<br />
1 tablespoon heavy cream<br />
1 tablespoon amaretto liqueur<br />
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<u>Directions</u><br />
In a small bowl, whisk together flour, almonds, and ground cookies; set aside.<br />
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Place butter in the bowl of an electric mixer. Sprinkle over confectioners' sugar and toss, using your hands, until butter is fully coated. Attach bowl to mixer fitted with paddle attachment and beat on medium speed until butter and sugar are well combined.<br />
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Scrape down sides of bowl, add egg yolk, and continue beating until combined. Reduce speed to medium-low and slowly add the flour mixture; beat until well combined. Scrape down sides of bowl and add heavy cream and amaretto; beat until well combined. Form dough into a large ball using your hands. Wrap with plastic wrap and refrigerate 3 hours.<br />
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Lightly flour a work surface. Turn dough out onto floured work surface and cut into 8 pieces. Gently knead each piece of dough into a smooth disc, using a spatula to turn dough, as it will be sticky. Add more flour to work surface if necessary. Cover each piece with plastic wrap and refrigerate dough until chilled, about 10 minutes.<br />
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Using a rolling pin, roll each piece of dough into a 6-inch round, about 1/8-inch thick. Transfer each round to a 4-inch tart pan with a removable bottom and gently press into tart pan. Roll a rolling pin over each tart shell, pressing lightly to trim any excess dough; discard.<br />
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Place tart pans on a baking sheet and gently prick the bottom of each tart pan with a fork; transfer baking sheet to refrigerator and chill 30 minutes.<br />
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Meanwhile, preheat oven to 375 degrees. Transfer baking sheet to oven and bake tart shells until golden brown, about 20 minutes, rotating baking sheet halfway through baking. Remove from oven and let cook completely.<br />
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<b>Lemon Curd</b><br />
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<u>Ingredients</u><br />
3/4 cup freshly squeezed lemon juice (from about 6 lemons)<br />
Zest of 2 lemons<br />
2 large eggs<br />
7 large egg yolks (reserve whites for topping)<br />
3/4 cup sugar<br />
4 tablespoons unsalted butter<br />
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<u>Directions</u><br />
Place lemon juice and zest in a small bowl to soften zest, about 10 minutes.<br />
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Meanwhile, in a nonreactive heatproof bowl, whisk together eggs, egg yolks, and sugar until well combined. Add lemon juice and zest and continue whisking until just combined.<br />
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Set bowl over (but not touching) simmering water. Continuously stir mixture with a heatproof spatula until mixture has thickened to a pudding-like texture, about 6 minutes.<br />
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Remove bowl from heat and whisk in butter until melted. Strain mixture through a fine sieve into a large bowl (Note from Erin: I skipped the straining. Lemon curd was fine.) Cover lemon curd with a sheet of plastic wrap, pressing plastic wrap onto the surface of the lemon curd to prevent a skin from forming. Set aside at room temperature while you make the meringue.<br />
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<b>Meringue</b><br />
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<u>Ingredients</u><br />
7 large egg whites<br />
1 3/4 cups sugar<br />
1/2 teaspoon cream of tartar<br />
1 tablespoon plus 1 teaspoon amaretto liqueur<br />
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<u>Directions</u><br />
In the bowl of an electric mixer fitted with the whisk attachment, whisk together egg whites and sugar until combined.<br />
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Set bowl over (but not touching) simmering water; continue whisking until sugar is completely dissolved and mixture has reached 140 degrees on a instant-read thermometer, 6 to 8 minutes. (Note from Erin: I skipped this step. I'm assuming that this step is here so that the eggs are not raw. If you trust your eggs and are okay with using raw eggs, then you can skip this step. If you're not comfortable with using raw eggs, and don't want to take a chance that they may make you sick, then go ahead and cook them.)<br />
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Return bowl to electric mixer and beat on high speed until thick, about 3 minutes. Add cream of tartar and continue beating until stiff peaks form, about 3 minutes more. Add amaretto liqueur and beat until just combined.<br />
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<b>Assembly</b><br />
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Preheat broiler, if using.<br />
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Remove tart shells from tart pans and place on a parchment paper-lined baking sheet. Divide lemon curd evenly between tart shells.<br />
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Using a large ice cream scoop, scoop meringue and place on top of lemon curd, dividing equally. Spread meringue out toward the edges of each tart. Place tarts under broiler until meringue is just browned. Alternatively, use a kitchen torch to brown the tops of each tart.<br />
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These are best when served within 24 hours.<br />
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<u>Note:</u> This recipe makes a lot of meringue. To use up the remaining meringue, we made meringue cookie w/ chocolate chips.dessert girlhttp://www.blogger.com/profile/15381564480754178544noreply@blogger.com2