tag:blogger.com,1999:blog-69101217816865458682023-11-16T02:37:16.969-08:00flour childfood. photography. life.Maggiehttp://www.blogger.com/profile/10496994845116303521noreply@blogger.comBlogger113125tag:blogger.com,1999:blog-6910121781686545868.post-50049727146098924242013-02-04T03:00:00.000-08:002013-05-29T22:07:45.242-07:00Levain-Inspired Chocolate Chip Walnut Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOowKwhAv-Z00V3ofpOhplcHYKqW38EFKfB7NE0olBDMngXr78hKS1OtkR_UfbBSopjJV8h4o9sffhhCqYoBvlY-1duXlTx58CPR7jt-wWPzEH7GOY1pSKQIyhQvItXpUwDdpj-Bhz0pT/s1600/IMG_8936.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOowKwhAv-Z00V3ofpOhplcHYKqW38EFKfB7NE0olBDMngXr78hKS1OtkR_UfbBSopjJV8h4o9sffhhCqYoBvlY-1duXlTx58CPR7jt-wWPzEH7GOY1pSKQIyhQvItXpUwDdpj-Bhz0pT/s640/IMG_8936.jpg" width="640"></a></div>
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Remember that time I proclaimed I'd made the <a href="http://www.flourchildblog.com/2011/02/best-chocolate-chunk-cookies-ive-ever.html" target="_blank">best chocolate chip cookies ever</a>? And that they were replicas of <a href="http://www.levainbakery.com/" target="_blank">Levain Bakery</a>'s famous confections?</div>
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I was wrong.</div>
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Those cookies are fantastic, but I've since had the pleasure of actually eating Levain cookies, and <a href="http://www.flourchildblog.com/2011/02/best-chocolate-chunk-cookies-ive-ever.html" target="_blank">those</a> ain't <a href="http://instagram.com/p/TbIWuOKMIy/" target="_blank">them</a>.</div>
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Part cookie, part scone, Levain's creations defy everything we've been taught about "the perfect cookie", as well as most of what I've read about Levain. <br>
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They're not exactly chewy, but they're not crispy either. They're tender, but not raw in the center. They're hefty and toothsome, each bite leaving you satisfied yet wanting more. They're full of complex flavor, but not distractingly so. They have all of the nostalgia and familiarity of America's favorite cookie, but somehow amplified and improved.</div>
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They're <i>more</i>, but not <i>too much</i>.</div>
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Since I live on the West Coast, I've been working on homemade versions for the past six weeks. Untold quantities of flour, butter and sugar later, I've not only come up with what I believe to be a close approximation of Levain's creations, but also gluten-free versions. (Thank you, Cup4Cup, for making a gluten-free flour that lives up to its promise of a 1:1 substitution for wheat flour in virtually any recipe.) And because I adore sea salt on my chocolate chip cookies, my recipe calls for a sprinkling of flaky Maldon before baking.</div>
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Gluten-free or not, I suggest you waste no time making these incredible cookies yourself. And don't bother with using frozen butter that's been cubed or grated, as so many Levain copycat recipes advise. I've tried those techniques and got the best results from the tried and true method of creaming ever-so-slightly softened butter with sugar. Nostaligia, indeed.</div>
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<b>Salted Chocolate Chip Cookies with Toasted Walnuts</b></div>
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<i>Makes about 9 (6-ounce) to 18 (3-ounce) cookies</i></div>
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<em>Toasting the walnuts enhances their flavor, giving these cookies a wonderfully nutty crunch without a hint of bitterness. You can of course omit the walnuts or substitute another nut of choice, but if you're not allergic, do try them.</em></div>
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2 cups walnut halves</div>
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3 1/2 cups (17 ounces) all-purpose flour OR <a href="http://www.cup4cup.com/" target="_blank">Cup4Cup Gluten-Free Flour</a></div>
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1 teaspoon baking powder</div>
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1/2 teaspoon baking soda</div>
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1 teaspoon Diamond Kosher salt</div>
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2 sticks (1 cup/8 ounces) unsalted butter, softened slightly but still cool to the touch</div>
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3/4 cup evaporated cane juice (or standard granulated sugar)</div>
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1/4 cup dark brown sugar</div>
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1/4 cup Turbinado (raw) sugar (for texture and flavor; you can substitute regular or brown sugar)</div>
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2 eggs, cold</div>
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1 Tablespoon pure vanilla extract or vanilla bean paste</div>
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2 cups (12 ounces) semi-sweet chocolate chips or chunks (recommended: Guittard Semi-Sweet Chocolate Chips or Scharffen-Berger 62% or 70% Cacao Baking Chunks)</div>
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Flaky sea salt (such as Maldon), for sprinkling (optional)</div>
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1. Toast the walnut halves: spread nuts on a baking sheet lined with parchment and bake at 350 degrees F for 12 minutes, tossing the nuts and rotating the baking sheet halfway through baking. Set aside to cool while you prepare the dough.</div>
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2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.</div>
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3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugars until light and fluffy. Stop the mixer and scrape down the sides and paddle. Add the eggs, one at a time, mixing on low speed until incorporated. Add the vanilla and mix to combine.</div>
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4. Stop the mixer and add the flour mixture, chocolate chips or chunks, and toasted walnut halves. Mix, starting on the lowest speed and progressing to medium-low speed, until the mixture just comes together into a uniform dough. Be careful not to over mix, or the dough will become tough (or gummy, if using gluten-free flour).</div>
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5. Refrigerate the dough in an airtight container or plastic wrap for at least four hours or, preferably, two to four days.</div>
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6. When you're ready to bake the cookies, remove the dough from the refrigerator and let it stand at room temperature for about 30 minutes, or until it's softened a bit but still cold.</div>
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7. Line two half-sheet baking pans with silicone baking mats and/or parchment paper. Heat oven to 350 degrees F.</div>
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8. Portion the dough into 6-ounce or 3-ounce balls. (If you don't have a scale, use a half-cup or quarter-cup dry measure.) Place dough balls on baking sheets, spacing evenly apart and at least 2 inches from the sides, and sprinkle with sea salt if desired.</div>
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9. Bake for 12 minutes (for 3-ounce cookies) to 20 minutes (for 6-ounce cookies), or until golden brown on the sides and top but still soft in the middle. Be sure to rotate the baking sheets back to front and top to bottom halfway through baking. Remove the sheets from the oven and place on cooling racks for five minutes, then transfer cookies directly to racks to cool completely.</div>
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The cookies will keep in an airtight container at room temperature or in the refrigerator for up to four days, or in the freezer for up to a month. (Defrost cookies in plastic wrap or container to collect condensation.)</div>
Maggiehttp://www.blogger.com/profile/10496994845116303521noreply@blogger.com0tag:blogger.com,1999:blog-6910121781686545868.post-64036887919893664472013-02-03T12:50:00.000-08:002013-05-29T22:08:14.715-07:00Levain-Inspired Dark Chocolate Peanut Butter Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0YZgQRL7dOmJpE_YoLM8VvgcuoaNt30UZGc9sofqXhaS9CWLOesuR9VuFQBTlEUCAA7MIZx6tn9izlKcxlJE7t01yIIWCLo6hYSHvZbXOU1oyRv0agFzv_fc-CIGoiVMvT0Qr3fTk-jhH/s1600/IMG_8963.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0YZgQRL7dOmJpE_YoLM8VvgcuoaNt30UZGc9sofqXhaS9CWLOesuR9VuFQBTlEUCAA7MIZx6tn9izlKcxlJE7t01yIIWCLo6hYSHvZbXOU1oyRv0agFzv_fc-CIGoiVMvT0Qr3fTk-jhH/s640/IMG_8963.jpg" width="640"></a></div>
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Perhaps the only thing better than a Levain Bakery <a href="http://www.flourchildblog.com/2013/02/levain-inspired-chocolate-chip-walnut.html" target="_blank">Chocolate Chip Walnut Cookie</a> is a Dark Chocolate Peanut Butter Chip one, still warm from the oven and gooey in the center.</div>
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However if you, like me, don't live near Levain and are even a little proficient at baking, please try these at-home versions. You can even make them gluten-free if that's your thing.</div>
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<b>Dark Chocolate Peanut Butter Chip Cookies</b></div>
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<i>Makes about 9 (6-ounce) to 18 (3-ounce) cookies</i></div>
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2 1/2 cups (12.5 ounces) all-purpose flour OR <a href="http://www.cup4cup.com/" target="_blank">Cup4Cup Gluten-Free Flour</a></div>
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1/2 cup Dutch (alkalized) cocoa powder</div>
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1/2 teaspoon baking powder</div>
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1/4 teaspoon baking soda</div>
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1/2 teaspoon Diamond Kosher salt</div>
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1/2 teaspoon instant espresso powder (optional) (recommended: <a href="http://www.medagliadoro.com/" target="_blank">Medaglia d'Oro</a>)</div>
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2 sticks (1 cup/8 ounces) unsalted butter, softened slightly but still cool to the touch</div>
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1/2 cup evaporated cane juice (or standard granulated sugar)</div>
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1/4 cup dark brown sugar</div>
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1/4 cup Turbinado (raw) sugar (for texture and flavor; substitute regular or brown sugar if desired)</div>
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2 eggs, cold</div>
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2 teaspoons pure vanilla extract or vanilla bean paste</div>
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2 cups (10 ounces) peanut butter chips (recommended: <a href="http://www.sunspire.com/products/peanut-butter-baking-chips" target="_blank">SunSpire</a>)</div>
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1 cup (6 ounces) semi-sweet chocolate chips or chunks (recommended: Guittard Semi-Sweet Chocolate Chips or Scharffen-Berger 62% or 70% Cacao Baking Chunks)</div>
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1. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, salt and instant espresso powder (if using). Set aside.</div>
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2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugars until light and fluffy. Stop the mixer and scrape down the sides and paddle. Add the eggs, one at a time, mixing on low speed until incorporated. Add the vanilla and mix to combine.</div>
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3. Stop the mixer and add the flour mixture, chocolate chips or chunks, and peanut butter chips. Mix, starting on the lowest speed and progressing to medium-low speed, until the mixture just comes together into a uniform dough. Be careful not to overmix, or the dough will become tough (or gummy, if using gluten-free flour).</div>
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4. Refrigerate the dough in an airtight container or plastic wrap for at least four hours or, preferably, two to four days.</div>
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5. When you're ready to bake the cookies, remove the dough from the refrigerator and let it stand at room temperature for about 30 minutes, or until it's softened a bit but still cold.</div>
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6. Line two half-sheet baking pans with silicone baking mats and/or parchment paper. Heat oven to 350 degrees F.</div>
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7. Portion the dough into 6-ounce or 3-ounce balls. (If you don't have a kitchen scale, use a half- or quarter-cup dry measure.) Place dough balls on baking sheets, spacing evenly apart and at least 2 inches from the sides. </div>
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8. Bake for about 12 minutes (for 3-ounce cookies) to 20 minutes (for 6-ounce cookies), rotating the baking sheets back to front and top to bottom halfway through baking. Remove the sheets from the oven and place on cooling racks for five minutes, then transfer cookies directly to racks to cool completely. </div>
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The cookies will keep in an airtight container at room temperature or in the refrigerator for up to four days, or in the freezer for up to a month. (Defrost cookies in plastic wrap or container to collect condensation.)</div>
Maggiehttp://www.blogger.com/profile/10496994845116303521noreply@blogger.com0tag:blogger.com,1999:blog-6910121781686545868.post-91587252023183809812013-01-14T14:49:00.001-08:002013-07-13T09:58:17.528-07:00Buttermilk Biscuits with Bacon, Cheddar and Chives<div style="text-align: justify;">
I'm back, sort of. When the wonderful <a href="http://misswhistle.blogspot.com/" target="_blank">Miss Whistle</a> asked me to share a favorite recipe for the <a href="http://misswhistle.blogspot.com/p/january-jeliciousness.html">January Jeliciousness</a> series on her blog, I jumped at the opportunity. I do miss flexing my creative muscles (wee ones, mind you) by styling and photographing the things that I make. For I have not neglected my baking and cooking as I have this blog.<br>
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In the spirit of testing the waters for a possible return to more regular posting here on Flour Child, below is the recipe I'm sharing on Miss Whistle. I'll be back again soon, maybe. In the meantime, please visit Miss W's <a href="http://misswhistle.blogspot.com/">blog</a> for recipes, musing and lovely things. <br>
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If the menu at David LeFevre's restaurant, <a href="http://www.eatmbpost.com/" target="_blank">M.B. Post</a>, in my hometown of Manhattan Beach, California, isn't tempting enough already, the bacon cheddar biscuits are reason alone to dine there. Studded with smoky bacon and sharp cheddar, the dough is surprisingly tender and light. When my girlfriends and I meet at M.B. Post for brunch or dinner, you won't hear a single word about dieting, nor do we feign guilt at eating these biscuits. They're an utterly worthwhile indulgence.<br>
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And while I appreciate that many (most) of us are focusing on virtuous eating now that the holidays are over, there's something to be said for gently easing back into healthy habits. So rather than quitting the bacon, butter and cheese cold turkey, you might make these biscuits for your next supper or brunch. Just don't eat the entire batch (easier said than done), and maybe serve them with lighter fare.<br>
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<strong>Buttermilk Biscuits with Bacon, Cheddar and Chives</strong><br>
Lightly adapted from David LeFevre<br>
Yield: 12<br>
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<em>If you don't have a kitchen scale, get one. Weighing ingredients makes all the difference in baking, especially when it comes to light, flaky biscuits. Grating the frozen butter seems like a fussy step, but it's incredibly easy and tremendously helpful in ensuring the dough is evenly flecked with cold butter. Speaking of which, make sure all of your ingredients are cold. I measure and mix the dry ingredients into a Ziploc bag and chuck it in the freezer for 30 minutes. (The dry mix will keep for up to a month in the freezer, and having it on hand is a time saver.)</em><br>
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Ingredients:<br>
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12 ounces* (2 3/4 cups; see note, below) all-purpose flour<br>
4 1/4 teaspoons baking powder<br>
1 1/4 teaspoons baking soda<br>
1 teaspoon kosher salt (recommended: Diamond brand)<br>
1 ounce (2 generous Tablespoons) sugar<br>
1 stick unsalted butter, frozen, grated (grate the butter onto a plate and keep it in the freezer while you prep the remaining ingredients)<br>
6 ounces sharp cheddar cheese, diced into 1/4 inch pieces (1 1/4 cups measured after dicing)<br>
6 ounces (3 1/2 slices) bacon, cooked until crispy, drained, and cut into 1/4 inch pieces<br>
1 ounce fresh chives, finely chopped (scant 1 cup measured after chopping)<br>
1 cup buttermilk, cold, shaken thoroughly before measuring<br>
1 Tablespoon clarified butter (melt 2 Tablespoons unsalted butter, cool, and skim milk solids off the top)<br>
Flaky sea salt, such as Maldon, for sprinkling<br>
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*<em>The <a href="http://www.lamag.com/lafood/recipes/2011/04/20/david-lefevres-bacon-cheddar-buttermilk-biscu" target="_blank">Los Angeles Magazine version</a> of this recipe states that 12 ounces of all-purpose flour equates to 1 1/2 cups. When I measure 12 ounces of King Arthur All-Purpose Flour using the spoon and sweep method, I get 2 3/4 cups every time.</em><br>
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Method:<br>
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1. Heat oven to 375 degrees F and position a rack in the middle of the oven.<br>
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2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Add the frozen grated butter and mix gently with a spoon until evenly distributed.<br>
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3. Add the cheddar cheese, bacon and chives and gently mix again to combine.<br>
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4. Pour the cold buttermilk into the mixture and gently fold it in until a dough begins to form. Turn out onto a lightly floured surface and, with a light touch, knead the dough with your hands until it comes together. (Be careful not to overwork the dough, or it will toughen.) <br>
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5. Gently roll out the dough to 1 1/4 inch thickness and cut into 2 1/2 inch squares or rounds. <br>
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6. Brush the biscuits with clarified butter and sprinkle with Fleur de Sel. <br>
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7. Arrange the biscuits on a baking sheet lined with a silicone baking mat and/or parchment or waxed paper and bake for 12-20 minutes, or until golden brown and cooked through. (Use a toothpick, skewer or cake tester to test the centers for doneness. In my oven, these biscuits take 20 minutes and I rotate the baking sheet after 10 minutes to ensure even browning.)<br>
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8. Remove the biscuits from the oven and let set for 5 minutes before serving. (I dare you to resist the crispy cheese bits that ooze onto the baking sheet as the biscuits bake.)<br>
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Minus the bacon, cheddar and chives, this recipe makes the absolute best plain biscuits; they're perfectly light and flaky with a crisp exterior and soft interior. (I dare say, they're better than Scott Peacock's version.) Do experiment with other savory or sweet mix-ins, and let me know how they turn out.</div>
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Maggiehttp://www.blogger.com/profile/10496994845116303521noreply@blogger.com2tag:blogger.com,1999:blog-6910121781686545868.post-61346801258076564182012-04-10T12:47:00.005-07:002012-11-19T13:57:13.442-08:00Irish Soda Bread Pancakes<div class="separator" style="clear: both; text-align: center;">
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Last month I set out to make Irish Soda Bread for St. Patrick's Day, like I always do. (I also made a Chocolate Stout Cake, but this blog has seen more than its fair share of cakes.) I was eager to try Fallon & Byrne's soda bread recipe touted in <em>Bon Appetit</em>, and in the course of looking up the recipe I stumbled across a fantastic idea: cooking the dough on a griddle, a la <a href="http://www.flourchildblog.com/2010/09/sourdough-english-muffins.html" target="_blank">English muffins</a> or crumpets. So I doubled the recipe and made both baked and griddled versions. Wouldn't you know it, the griddled bread was better than the loaf. Since then I've been playing with the recipe to make it a bit less dense while at the same time more oat-y. And pancake-y. And a touch savory, thanks to the addition of fresh rosemary.</div>
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The batter is hearty and nutty thanks to whole wheat graham flour, raw wheat germ and both old fashioned and steel cut oats.</div>
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It's also a touch sweet thanks to brown sugar.</div>
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Buttermilk imparts a slight tang -- and rise -- to the batter. </div>
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You'll want to add the optional chopped fresh rosemary. Trust me. (This from a girl who isn't mad about rosemary.)</div>
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Drizzle the pancakes with honey or, better yet, <a href="http://www.lylesgoldensyrup.com/" target="_blank">Lyle's Golden Syrup</a>. <br />
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Top with berries and you've got a winning breakfast that just so happens to be perfect pre-run fuel in case you, like me, are getting back into running. </div>
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Oh, and don't forget a generous pat of Kerrygold Pure Irish Butter.<br />
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<strong>Irish Soda Bread Pancakes</strong><br />
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<em>Makes 10, 4-inch pancakes</em></div>
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Adapted from <a href="http://www.bonappetit.com/recipes/2010/03/fallon_and_byrne_soda_bread" target="_blank">Fallon & Byrne Soda Bread, <em>Bon Appetit</em>, March 2010</a></div>
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3/4 cup all purpose flour</div>
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1/2 cup whole wheat graham flour (or whole wheat pastry flour)</div>
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1/2 cup old fashioned oats</div>
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1/4 cup raw wheat germ</div>
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2 tablespoons steel-cut oats</div>
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2 tablespoons (packed) brown sugar</div>
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2 teaspoons baking soda</div>
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1/4 teaspoon kosher salt</div>
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1 tablespoon chopped fresh rosemary (optional)</div>
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2 cups buttermilk</div>
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Nonstick cooking spray</div>
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1. In a medium bowl, whisk together all of the ingredients except the buttermilk and cooking spray. Add the buttermilk and stir until the mixture forms a uniform batter.</div>
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2. Heat a griddle or cast iron skillet over medium-low heat. Coat with cooking spray and spoon about 1/4 cup of batter onto the griddle for each pancake. The batter is thick, so you'll have to press and spread it around with your finger or a spoon. Cook until golden brown, about 3-4 minutes, then flip and cook for another 3 minutes on the other side. Note: Between batches, wipe the griddle with a cloth or paper towel and re-spray with cooking spray.</div>
Maggiehttp://www.blogger.com/profile/10496994845116303521noreply@blogger.comtag:blogger.com,1999:blog-6910121781686545868.post-80972868337402472272012-02-15T14:16:00.001-08:002012-03-15T14:35:40.716-07:00Meyer Lemon Meringue Tartlets, South African Style<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijtjLTRMkJZGK1qrRb4ZTTK0Cb8rW5AyvzcT0NMe5tIye9EO4HxDVZeHXU0hUKI1Feo-gh9_zqITP5EPlTXQ4PQnTFXbaDOBEwxul0gyakrNLfJYtV5JjzCOnaRvaXlcwCkOIQbk4JhmUP/s1600/IMG_8516.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijtjLTRMkJZGK1qrRb4ZTTK0Cb8rW5AyvzcT0NMe5tIye9EO4HxDVZeHXU0hUKI1Feo-gh9_zqITP5EPlTXQ4PQnTFXbaDOBEwxul0gyakrNLfJYtV5JjzCOnaRvaXlcwCkOIQbk4JhmUP/s640/IMG_8516.jpg" width="640px" /></a></div><div style="text-align: justify;">My latest baking endeavor began the way they often do -- with a challenge -- and played out in typical fashion: in fits and spurts of obsessive research and serious thought followed by compulsive ingredient gathering, fatigue and procrastination, and finally getting on with it (and making another trip to the market for fresh ingredients). <br />
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All of this is to say that I usually find the end result of all that activity to be disappointing, at least initially. I mean, it's difficult to do justice to the process. And while I do have my share of flops, more often than not I come around -- usually with feedback and encouragement from my supportive yet honest husband and friends -- and wind up quite pleased.<br />
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So yes, I'm pleased with these Meyer lemon meringue tartlets, which owe their existence to a South African friend and neighbor who issued the aforementioned challenge, informing me that American lemon meringue pie pales in comparison to the variety found in South Africa. I was unaware that there is any difference -- last year I'd sampled Tina Bester's version at <a href="http://www.flourchildblog.com/2011/02/recent-travels-part-iii-old-biscuit.html" target="_blank">her stall at the Biscuit Mill</a> and didn't find it markedly different from what I was used to in the States -- but he explains that the version of which he is so fond owes its superiority to the meringue. French meringue to be exact, which is baked at a low temperature for several hours until completely dry. (Isn't this pie beginning to sound like the United Colors of Benetton of desserts?) <br />
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The plot thickened when I consulted arguably the foremost authorities on South African cooking and baking, <a href="http://www.paarman.co.za/index.asp" target="_blank">Ina Paarman</a> and <a href="http://www.queenoftarts.co.za/" target="_blank">Tina Bester</a>. The most marked difference between their recipes and, say, <a href="http://www.foodnetwork.com/recipes/alton-brown/lemon-meringue-pie-recipe/index.html" target="_blank">Alton Brown's</a> (which is probably as typically American as you'll find), is not the meringue but the filling. Huh.<br />
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Rather than the lemon custard to which we're accustomed in the States, Paarman's and Bester's fillings are nothing more than sweetened condensed milk whisked with a couple of egg yolks, lemon juice and zest. In Paarman's recipe, the filling is par-baked in a cookie crust for 20 minutes before being topped with a simple unstabilized meringue, baked for another 25 minutes and left to cool in the oven for 1 1/2 hours. It's not completely dry like French meringue; rather, it's gooey inside and crunchy outside, like a browned marshmallow.<br />
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Bester's meringue isn't baked at all. In her version, egg whites are warmed with sugar, whipped into soft peaks and arranged on top of fully baked tartlets. In a final flourish, they're browned with a kitchen torch. As for Bester's crust, which she has aptly named "Well Behaved Pastry," it's a riff on Pâte Sucrée. With more than the usual quantity of sugar and two whole eggs, it's beautifully tender yet pops out of the tins without losing its shape. Best of all, it doesn't shrink when baked. Well behaved indeed.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfUPBgHrRCu9OB7S9_WU_TJph0-V2pfXDaS7jvdJ3DeWyPihAbkEdH38uS-W4BIB8gMCjRvcF-xMoQq4tnt9JUg61tQAlMIcjNNFxJzupcJfi22ITcYwjkzXQuXaRtVEkbuMcyZ4j8EG3W/s1600/Tina_Bester_Lemon_Meringue_Tartlets.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfUPBgHrRCu9OB7S9_WU_TJph0-V2pfXDaS7jvdJ3DeWyPihAbkEdH38uS-W4BIB8gMCjRvcF-xMoQq4tnt9JUg61tQAlMIcjNNFxJzupcJfi22ITcYwjkzXQuXaRtVEkbuMcyZ4j8EG3W/s640/Tina_Bester_Lemon_Meringue_Tartlets.jpg" width="640px" yda="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tina Bester's lemon meringue tartlets at her Queen of Tarts stall at The Biscuit Mill.</td></tr>
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I realize this much too much explanation for pie of all things, so I'll wrap this up by saying:<br />
<ol><li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I suspect there are regional variances in South African lemon meringue pie. Paarman and Bester are from the Western Cape, as is my husband, and they are all in agreement about soft meringue. That our neighbor is from Johannesburg and is partial to dry meringue leads me to believe it's native to that part of South Africa. (Readers, do you know if this is the case?)</div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The filling in South African lemon meringue pies has a more subtle lemon flavor than American pies, and is creamier owing to the sweetened condensed milk. It's also easier to make because it doesn't have to be cooked into custard form before baking. </div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">To make my lemon meringue tartlets, I mixed and matched the portions of Paarman's and Bester's recipes that suited my preference for a Pâte Sucrée crust and my neighbor's penchant for French meringue. I'm mad about the resulting tartlets (the browned marshmallow topping is divine), but I didn't do right by my neighbor. The meringue isn't dry enough, so I've concluded that I'll have to bake the meringue separately and pop it onto the pie when the filling and still hot, so as to "glue" them together.</div></li>
</ol><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">And that, my friends, is more than you'll ever care to know about lemon meringue pie.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">It also seems I have a challenge to complete. If I disappear for a while, you'll know where to find me.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfjJpvJWIDAXwg4JkaajmW_x78mxPjZuHsKPEZH139KhzcAEBRwrK1fljagtSganLfr0sVBelOzPcP3lsmFW2qIVrLz8iyx2rpky1O7Rl4Mzr7XTDwvm9J-4foYSj9jHPlW5Odm5J_TBAw/s1600/IMG_8489.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="508px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfjJpvJWIDAXwg4JkaajmW_x78mxPjZuHsKPEZH139KhzcAEBRwrK1fljagtSganLfr0sVBelOzPcP3lsmFW2qIVrLz8iyx2rpky1O7Rl4Mzr7XTDwvm9J-4foYSj9jHPlW5Odm5J_TBAw/s640/IMG_8489.jpg" width="640px" yda="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><b>Meyer Lemon Meringue Tartlets</b></div></div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Makes about eight 6-inch tartlets, 15 3-inch tartlets or one 9- to 10-inch tart</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The use of Meyer lemons isn't South African; I just happen to adore* them and they're abundant in markets right now. Their tangy-sweet flavor is perfectly suited to the milk-based filling.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">*I used to pluck Meyer lemons from my great aunt and uncle's backyard tree and eat them like oranges all day long. Don't do that. You'll damage your tooth enamel.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><u>For the crust (lightly adapted and converted from metric to standard from <a href="http://www.amazon.com/Bake-Tina-Bester/dp/1862058989" target="_blank"><i>Bake: Tina Bester Queen of Tarts</i></a>)</u>:</div><div style="text-align: justify;">1 cup (2 sticks) unsalted butter, cold</div><div style="text-align: justify;">2 cup granulated sugar</div><div style="text-align: justify;">2 large eggs</div><div style="text-align: justify;">4 cups flour</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 teaspoon salt</div></div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Note: This makes quite a bit of dough and you will have some left over. It makes lovely rolled and cut cookies, or you may freeze it, tightly wrapped, for up to one month. Also, I unintentionally made mine a bit more traditionally than Bester. Operating on autopilot, I separated the eggs and discarded the whites, and therefore had to add about 3 tablespoons of ice water at the end to bind the dough.</div></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><u>For the filling</u> (lightly adapted and converted from metric to standard from <a href="http://www.paarman.co.za/recipe_search/lemon_meringue.asp" target="_blank">Ina Paarman</a>):</div><div style="text-align: justify;">2 12-oz (395 g) cans sweetened condensed milk</div><div style="text-align: justify;">1/2 cup boiling water</div><div style="text-align: justify;">1 tablespoon lemon zest (from about 3 1/2 Meyer lemons)</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup freshly squeezed lemon juice (from about 4 Meyer lemons)</div></div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 large egg yolks, room temperature</div></div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 teaspoon salt</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">For the meringue (lightly adapted and converted from metric to standard from <i><a href="http://www.amazon.com/Bake-Tina-Bester/dp/1862058989" target="_blank">Bake: Tina Bester Queen of Tarts</a></i>):</div></div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 large egg whites</div></div><div style="text-align: justify;">1 cup granulated sugar</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 teaspoon cornstarch</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><i>Make the crust:</i></div></div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1. In a food processor or stand mixer fitted with the paddle attachment, blend the butter and sugar until coarsely combined. Add the eggs, one at a time, followed by the flour and salt. Process or mix until a dough forms. Turn the dough out onto a sheet of plastic wrap, gather and press it into a disc, and refrigerate, tightly wrapped, for at least an hour or up to two days.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2. Heat oven to 350 degrees F. On a lightly floured surface, roll out the dough to 1/4-inch thickness. Place the tartlet tins upside down on the dough and cut circles about 1/2- to 1-inch larger than the tins all around. Turn the tins over and gently work the dough circles into them, making sure to press the dough into the edges and sides. Place on parchment-lined baking sheets and refrigerate for 30 minutes.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3. Blind bake the tartlet crusts (still on the baking sheets) for about 15 minutes or until they just begin to turn golden brown. (If making one large tart, the crust may need to bake for 5-10 minutes longer.) Remove from oven and reduce temperature to 325 degrees F.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><i>Make the filling:</i></div></div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1. In a large bowl, whisk together the condensed milk (use the boiling water to get the last bit of milk from the cans), lemon zest, lemon juice, egg yolks and salt. Portion the filling into the prepared crusts (I use a liquid measuring cup for this), making sure it comes all the way to the top edges. Bake for 20 minutes while you make the meringue.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><i>Make the meringue:</i></div></div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1. In a double boiler or medium saucepan set over the lowest flame, heat the egg whites and sugar, stirring constantly, until the mixture is just warm.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2. Transfer the warmed egg mixture to the (very clean and dry) bowl of a stand mixer fitted with the whisk attachment. Whisk on increasing speed (working up to high) until soft peaks form, about 8 minutes. Whisk in the cornstarch.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;">3. Remove the partially-baked tartlets from the oven. Pipe or spoon large dollops of the meringue on top of the hot filling. (If you have extra meringue, you can spoon dollops of it onto the parchment-lined baking sheets and bake along with the tartlets.) Bake for 25 minutes. (The meringue will be very slightly browned all over. If desired, remove the tartlets from the oven and brown the meringue with a kitchen torch, then return to the oven.) Turn off the oven and let the tartlets cool completely in the oven (about 3 hours). This gives the meringue a gooey, marshmallow center.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Tartlets may be stored in the refrigerator (the cool, dry air prevents the meringue from weeping) for up to two days.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Variation</em>: </div></div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">If you prefer a less marshmallow-like meringue and are okay with egg whites that aren't fully cooked, you may skip the step of baking the meringue. Increase baking time for filled tartlets to 45 minutes. Remove from oven and, while the filling is still hot, top with meringue and brown with a kitchen torch. Allow to cool completely before serving.</div></div>Maggiehttp://www.blogger.com/profile/10496994845116303521noreply@blogger.com3tag:blogger.com,1999:blog-6910121781686545868.post-49606429759166513062012-02-09T16:24:00.000-08:002012-02-15T11:17:10.523-08:00Strawberries & Cream Heart Cookies<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgSyiX0ZZu-pw-yb9H0tLh5zkb4p-oWyNIW3ZLBBj-RdAcy5uSY3Bp_1FMius7FWMOquqOr8J7B3gdSqb1ijbhwm2C_5KjswBxXa02RTD2sgyBhFNgjwkyOJgvwr7AAs8aSiim5kROvNlC/s1600/IMG_8475.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgSyiX0ZZu-pw-yb9H0tLh5zkb4p-oWyNIW3ZLBBj-RdAcy5uSY3Bp_1FMius7FWMOquqOr8J7B3gdSqb1ijbhwm2C_5KjswBxXa02RTD2sgyBhFNgjwkyOJgvwr7AAs8aSiim5kROvNlC/s640/IMG_8475.jpg" width="640px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">What's your stance on Valentine's Day? Love it? Hate it? My sentiments are somewhere in the middle. When I was in elementary school I loved addressing Valentines and making treats for class parties, but every year I was disappointed when I failed to receive a Valentine from the boy I had a crush on from kindergarten through eighth grade. (Such enduring, unrequited love. Also: awkward.) But for a "Hallmark holiday" I think it's a fine one. I am a hopeless romantic after all (see: childhood crush), and I can't fault a day devoted to the exchange of sweet treats and sentiments. Plus, it's a wonderful reason to get into the kitchen and bake something special for the ones I love. (And thankfully not for an elementary school party).<br />
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<strong>Strawberries & Cream Hearts</strong> <br />
<em>Makes about 18 2-inch cookies</em> <br />
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These Strawberries & Cream Sandwich cookies are a nod to my husband's favorite South African biscuit, <a href="http://www.bakers.co.za/?p=1166" target="_blank">Bakers Strawberry Whirls</a>. Strawberry Whirls are not readily available in the United States, and the last time we got our hands on them (thanks, Rose!), my husband was saddened to find that the manufacturer had changed the recipe. What was once a beloved tea time treat is now a chalky biscuit whose cream and strawberry filling leaves an unpleasant chemical aftertaste. So I did what any self-respecting baking enthusiast (and perfect wife, ha ha) would do: I came up with a homemade version.<br />
<br />
Because I don't have a press or mold for making cookies with a swirl pattern like actual Strawberry Whirls, I opted for a rolled and cut cookie. The result is a sort of hybrid between Strawberry Whirls and another iconic Bakers treat, <a href="http://www.bakers.co.za/?p=109" target="_blank">Jolly Jammers</a>. I cut hearts in the tops for Valentine's Day, but you could cut out a small round a la Strawberry Whirls, a silly face like Jolly Jammers, or any shape you like.<br />
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No matter what you call them -- Strawberry Whirls, Jolly Jammers or Strawberries & Cream Hearts -- these cookies are light and delicious, with no chemicals or strange aftertaste. The dough is fantastic in that it can be re-rolled and cut several times without losing its light, flaky texture, and holds its shape when baked.</div></div><div style="text-align: justify;"><br />
<u>For the dough</u>:<br />
14 tablespoons (1 and 3/4 sticks) unsalted butter, at room temperature<br />
1 cup confectioners' sugar<br />
2 large egg yolks, at room temperature<br />
1 teaspoon vanilla extract or vanilla bean paste<br />
1 cup cake flour, measured using the spoon and level method<br />
1 cup + 2 tablespoons all purpose flour, measured using the spoon and level method<br />
<br />
<u>For the filling</u>:<br />
4 tablespoons (1/2 stick) unsalted butter, at room temperature<br />
4 tablespoons (1/4 cup) vegetable shortening<br />
2 cups confectioners' sugar, sifted before measuring<br />
2 teaspoons vanilla extract or vanilla bean paste<br />
Strawberry jam<br />
<br />
1. In a In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, confectioners' sugar and egg yolks until light and creamy, about 3 minutes. Add the vanilla and beat until incorporated.<br />
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2. In a medium bowl, whisk together the flours. Add to the butter mixture and beat until combined, about 30 seconds. Scrape the dough from the mixer bowl onto a piece of plastic wrap and form into a disc. Wrap tightly and chill in the refrigerator for at least an hour and up to two days. (The dough may be frozen for up to a month. Defrost in the plastic wrap to allow condensation to collect on the plastic and not the dough.)<br />
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3. When you're ready to bake the cookies, heat the oven to 325 degrees F. Remove the dough from the plastic wrap and roll out on a lightly floured surface to a scant 1/4 inch thickness. Cut cookies with a 2-inch round biscuit or cookie cutter. Use a heart-shaped mini cutter to cut hearts out of half the cookie rounds.<br />
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4. Transfer cookies to a parchment- or silicone-lined baking sheet and bake for 15 to 20 minutes or until lightly golden, rotating the sheets halfway through baking. Allow to cool completely before filling and assembling.<br />
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5. To make the cream filling, beat together the butter, shortening, sugar and vanilla until light and fluffy, about 3 minutes.<br />
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6. To assemble the cookies, use an offset spatula to spread the cream filling on the underside of the cookies that don't have hearts cut out of them. The cream filling should be about 1/4 inch thick and not quite reach the edges of the cookies. Top each cookie with a layer of strawberry jam and a heart cutout cookie.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTRXHB1LHO5BYE-05Sh_1G-0pX8fhQIqpZ3YGBJGd52EEtlStjLOv9xWVAiftHmenbOagJmcA05BUHvNKS9JHCTcVj14JP2RmXsBGTNCgVcpkEFYPYkhZpyO4GDipw3N6EH1TWglxqGKt-/s1600/IMG_8485.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTRXHB1LHO5BYE-05Sh_1G-0pX8fhQIqpZ3YGBJGd52EEtlStjLOv9xWVAiftHmenbOagJmcA05BUHvNKS9JHCTcVj14JP2RmXsBGTNCgVcpkEFYPYkhZpyO4GDipw3N6EH1TWglxqGKt-/s640/IMG_8485.jpg" width="608px" /></a></div></div>Maggiehttp://www.blogger.com/profile/10496994845116303521noreply@blogger.com0tag:blogger.com,1999:blog-6910121781686545868.post-40479529704928192002012-02-03T12:51:00.000-08:002012-02-03T18:49:16.820-08:00Crostini<div style="text-align: justify;">I could go on and on about how much I love having pre-roasted ingredients on hand for assembling meals and snacks, but I'll get right to the point: paired with a handful of store bought ingredients, roasted vegetables and fruit make perfect toppings for a seemingly endless variety of <em>crostini</em> that can be assembled in five minutes flat. So the next time you're in need of a little lunch, a snack or even an appetizer for a gathering, these little toasts are just the thing. Below are a few of my recent favorites. Please ignore the color (and other) problems with the photos, and have a happy weekend!</div><div style="text-align: justify;"><br />
</div><strong>Herbed Goat Cheese, Marinated Beets and Toasted Almonds</strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXMFs8t5NHpHSdPVGZlVQWzjSgJj8hkLCRVXXCTglnrwD6QWOcdMPJRKWGnLJ6QW-EsJavW0DSzhk5qp7NSpgNImnhiwOdrzQog9NdMaIN-U62mdPeJr23vYisw4kzlEjL8emk2hiJgGSr/s1600/IMG_8419.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXMFs8t5NHpHSdPVGZlVQWzjSgJj8hkLCRVXXCTglnrwD6QWOcdMPJRKWGnLJ6QW-EsJavW0DSzhk5qp7NSpgNImnhiwOdrzQog9NdMaIN-U62mdPeJr23vYisw4kzlEjL8emk2hiJgGSr/s640/IMG_8419.jpg" width="640px" /></a></div><div style="text-align: justify;">Chunks of roasted <strong>red beets </strong>are marinated in <strong>champagne shallot walnut vinaigrette</strong> and spooned onto <strong>toasted ciabatta bread</strong> that's been slathered with <strong>herbed chèvre</strong>. Finish with chopped <strong>toasted almonds</strong>, a drizzle of <strong>olive oil,</strong> and <strong>salt and pepper</strong>.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">To make the beets: Scrub and dry whole red beets, rub with olive oil and wrap in aluminum foil. Place on a baking sheet and roast in a 400 degree F oven for about 45 minutes, or until tender when pierced with a fork. When cool enough to handle but still warm, peel and chop the beets into chunks. Toss with vinaigrette of choice (I make my own or use <a href="http://www.stonewallkitchen.com/shop/speciality-foods/dressings-oils/dressings/141111.html" target="_blank">Stonewell Kitchen's Champagne Shallot Walnut Dressing</a>) and refrigerate for at least an hour.</div><br />
<strong>Ricotta, Roasted Pear and Golden Syrup</strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhzHpI4X_yvZ-NnQ4w8BVZx5r1ouo-HpjCBCoGtbAg4JcRMS6OJmDQErhEpAwV131FGtoUaJOEWdJsEqLvLSEfVYTFQ-ygmEwQ9kyzAGotxllNm470HHwkP-vqv5yQmYzO9MbjyKHc1Czk/s1600/IMG_8440.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhzHpI4X_yvZ-NnQ4w8BVZx5r1ouo-HpjCBCoGtbAg4JcRMS6OJmDQErhEpAwV131FGtoUaJOEWdJsEqLvLSEfVYTFQ-ygmEwQ9kyzAGotxllNm470HHwkP-vqv5yQmYzO9MbjyKHc1Czk/s640/IMG_8440.jpg" width="640px" /></a></div><div style="text-align: justify;">Remember those pears from the <a href="http://www.flourchildblog.com/2012/02/simplicity-roast-pork-tenderloin-with.html" target="_blank">Roasted Pork Tenderloin with Pears and Leeks</a>? They're delicious atop ricotta on toasted ciabatta. Drizzle with <a href="http://www.lylesgoldensyrup.com/" target="_blank">Lyle's Golden Syrup</a> (or agave or honey) and sprinkle with freshly ground black pepper for a punch of flavor. </div><br />
<strong>Nutella and Roasted Banana</strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXfgc121cV2VnxKHMNyRlFWtvYNc63P-BUv7TUGgexbRMjY_pYeB_lcqPbDcwTiOiEx3f0QhWOmJ2HGlWf5nZchpGIZe1arxBqRmGkl8RDcuv2iX6d58zLXqSZFXmK6a5WVPFnsVaAhyphenhyphenB/s1600/IMG_8461.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXfgc121cV2VnxKHMNyRlFWtvYNc63P-BUv7TUGgexbRMjY_pYeB_lcqPbDcwTiOiEx3f0QhWOmJ2HGlWf5nZchpGIZe1arxBqRmGkl8RDcuv2iX6d58zLXqSZFXmK6a5WVPFnsVaAhyphenhyphenB/s640/IMG_8461.jpg" width="640px" /></a></div><div style="text-align: justify;">For a rustic, deconstructed twist on <em>pain au chocolat</em>, slather (yes, slather) <strong>Nutella</strong> (or your favorite chocolate and nut spread) on <strong>toasted ciabatta</strong> and top with sliced oven- or pan-<strong>roasted bananas</strong>. A sprinkle of <strong>powdered sugar</strong> and an extra <strong>spoonful of Nutella on the side</strong> make for a whimsical presentation.</div>Maggiehttp://www.blogger.com/profile/10496994845116303521noreply@blogger.com0tag:blogger.com,1999:blog-6910121781686545868.post-82770614609710064102012-02-02T20:37:00.001-08:002012-03-15T14:29:36.431-07:00Roast Pork Tenderloin with Pears and Leeks<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMe55rwZJAo4zWUUAEDbyV8NtFb9azhxhmSS6b6olbABjUVZX3TE0LaZ2v1PQq9QfkSbKyDYcP2zOoVk8UBn6Lr-AKIOSN3y4A5w4vbxVQsASO5b8uJcn3Y9yGli4arFcUqmdT2ENRbYHs/s1600/IMG_8380.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMe55rwZJAo4zWUUAEDbyV8NtFb9azhxhmSS6b6olbABjUVZX3TE0LaZ2v1PQq9QfkSbKyDYcP2zOoVk8UBn6Lr-AKIOSN3y4A5w4vbxVQsASO5b8uJcn3Y9yGli4arFcUqmdT2ENRbYHs/s640/IMG_8380.jpg" width="640px" /></a></div><br />
So far 2012 has been all about simplifying and refocusing. As 2011 came to a close and I reflected on the year that had passed, I realized the extent to which I let myself get sidetracked by concerns that don't ultimately matter. So I'm shifting my focus back to what's most important and real: family, friends, my dogs, work (in no particular order). I've not been on blogs or Twitter or Facebook much (although I am publishing links to this post on the latter two sites), and my Instagram posts are few and far between. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Among the many wonderful results of this social media greyout is that I'm not looking at my phone and its addictive social media apps every minute or two, and I'm freeing myself from some of the associated pitfalls that so easily erode happiness, such as Fear Of Missing Out and The Comparison Trap. I feel clearer, lighter and more content.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Something else that has me contented is spending Sunday afternoons in the kitchen preparing simple, comforting meals to reheat during the week. Roasting has been my cooking method of choice, and dishes such as crispy skinned buttermilk brined chicken, roasted smashed potatoes and pork tenderloin have been just the thing to enjoy at the end of long and busy days.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><strong>Roast Pork Tenderloin with Pears and Leeks</strong></div><div style="text-align: justify;"></div><div style="text-align: justify;"><em>Makes 8 to 10 servings</em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This recipe was passed on to me by a dear friend who is an expert at treating family and friends to fantastic, healthy meals with minimal fuss. This dish is perfectly suited to a Dutch or French oven, but a large cast iron skillet or rimmed baking sheet will do just fine. (If using the latter, brown the tenderloin in a large pan on the stove before transfering it to the baking sheet.) I deviated from the recipe a bit in that I brined my pork tenderloin for 24 hours before roasting it. If I have the time I always brine pork and poultry. If you're new to brining, <a href="http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf" target="_blank">Cook's Illustrated's method</a> is foolproof.</div><div style="text-align: justify;"><u>Ingredients</u>: </div><div style="text-align: justify;">1 boneless pork loin roast, about 3.5 pounds, excess fat and silverskin removed </div><div style="text-align: justify;">Kosher salt and freshly ground pepper, to taste </div><div style="text-align: justify;">2 Tablespoons olive oil </div><div style="text-align: justify;">5 ripe red Anjou pears, or 4 large or 6 small apples, halved lengthwise and seeds removed</div><div style="text-align: justify;">4 leeks, white portions only, trimmed, halved lengthwise and rinsed </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><u>Directions</u>: </div><div style="text-align: justify;">1. Position a rack in the lower third of an oven and preheat to 400°F. Season the roast liberally with salt and pepper. (Tie the roast with kitchen twine if it comes halved lengthwise.)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2. In a 5 1/2-quart (or larger) Dutch oven over medium-high heat, warm the olive oil. Add the pears or apples, cut side down, and cook until browned, about 5 minutes. Transfer to a plate. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">3. Add the pork to the pot and brown on all sides, about 8 minutes total. Transfer to a plate. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4. Place the leeks, cut side down, in the pot in a single layer. Set the pork on top of the leeks and place the pears or apples along the sides of the pot, encircling the roast. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">5. Roast until an instant-read thermometer inserted into the center of the pork registers 140°F, 45 to 55 minutes. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">6. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes before carving. Transfer the leeks and pears or apples to a platter. Cut the pork into slices and arrange on the platter. </div>Maggiehttp://www.blogger.com/profile/10496994845116303521noreply@blogger.com0tag:blogger.com,1999:blog-6910121781686545868.post-21323136561059593212011-12-19T15:53:00.000-08:002011-12-20T10:28:59.123-08:00German Chocolate Cake for Dad<div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUcSuKhovikK-Q3okV58zfW_DNpbWNSvV49CsQ_dyV-c6B7r2rmiWfEvecjAawOJDS-hqASO-VlC6hVfRcrIVW6n6UeWYsSff2Tll2nu_Ox8bMzMGfsDcgrqlPacHa93eYbssef1ougBbZ/s1600/IMG_8282.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUcSuKhovikK-Q3okV58zfW_DNpbWNSvV49CsQ_dyV-c6B7r2rmiWfEvecjAawOJDS-hqASO-VlC6hVfRcrIVW6n6UeWYsSff2Tll2nu_Ox8bMzMGfsDcgrqlPacHa93eYbssef1ougBbZ/s640/IMG_8282.jpg" width="640px" /></a><br />
When I was a child we had German chocolate cake for my dad's birthday every year. It was notable not only because it was his favorite, but because my mom purchased it from the supermarket's bakery instead of making it from scratch like she did other cakes. (Of course, cake was notable to begin with because ours was a macrobiotics-influenced natural foods household where sweets were reserved for special occasions. Even then, mom baked with honey, whole wheat flour and even tofu.) <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7qdwYCCrgVzITD_Bkga7qH28IO_k8KcV5fOGdLv4Unc6Gh9oRAlX09E8BgkRBK7ZoT1sZHMbVc3bxzvs7GNSOpHyGxuJD9caD1CX8YUtGIVK5CM6ZqHrwPCCsqy634JmNCmMfCqyfaoA/s1600/IMG_8324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="506px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7qdwYCCrgVzITD_Bkga7qH28IO_k8KcV5fOGdLv4Unc6Gh9oRAlX09E8BgkRBK7ZoT1sZHMbVc3bxzvs7GNSOpHyGxuJD9caD1CX8YUtGIVK5CM6ZqHrwPCCsqy634JmNCmMfCqyfaoA/s640/IMG_8324.jpg" width="640px" /></a></div></div><div style="text-align: justify;"><br />
Mom would arrive home from the store the evening before or the day of dad's birthday with the cake in a domed clear plastic carrier, tall and extravagantly decorated with rosettes around the edges and a red maraschino cherry on top. After dinner the cake would be plated and brought to the table; lights would be dimmed, candles lit and <em>Happy Birthday</em> sung. We'd sit around the table enjoying generous slices of cake with dad's favorite accompaniment, Dreyer's Grand French Vanilla ice cream, giggling and joking as the sugar made us increasingly giddy.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFB4A7aTYQsl6xl3TiV6Fk4_XZK0hKx-OyiqjZ9W6SkqLqTu6F7uLHsLSwY4_5qlQcZyvKH05jChfIlWzA5AQDpbf4l876_jDysuOOvXR7Y9GMHPiS0wL5cXxd14hMp-HbrwZHCvVgsfBQ/s1600/IMG_8346.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFB4A7aTYQsl6xl3TiV6Fk4_XZK0hKx-OyiqjZ9W6SkqLqTu6F7uLHsLSwY4_5qlQcZyvKH05jChfIlWzA5AQDpbf4l876_jDysuOOvXR7Y9GMHPiS0wL5cXxd14hMp-HbrwZHCvVgsfBQ/s640/IMG_8346.jpg" width="640px" /></a></div><div style="text-align: justify;">Over the weekend I made this cake in memory of my dad, who would have celebrated his 70th birthday had he received the liver and kidney transplant for which he was at the top of the waiting list in 2001. As I assembled the ingredients into a cake resembling those from his birthday celebrations years ago, I was reminded of how generous he was about sharing and celebrating food. I'll never forget how, in his last days, he offered his ICU nurse some of his ice chips "because they're so good." Those ice chips were all he was allowed to take by mouth (and were all the more precious because he was allotted only tiny amounts a few times per day) but he insisted on sharing the icy goodness. (That nurse has since become one of my dearest friends and I can't thank her enough for taking such good care of my dad.)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCip5biGRSsRsdOlXppjUDw5ykKlequ2AstuhPIDu_B4QZ6RcaB9LooKsUB6MpWiSkIrycOi9nIjdBQVlQHIdvJwtKeezx_rCbGNcxPRgE2W4ovqasKF8HdK_sAOlsRDGq46LPrFs40uM_/s1600/detroitslim.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCip5biGRSsRsdOlXppjUDw5ykKlequ2AstuhPIDu_B4QZ6RcaB9LooKsUB6MpWiSkIrycOi9nIjdBQVlQHIdvJwtKeezx_rCbGNcxPRgE2W4ovqasKF8HdK_sAOlsRDGq46LPrFs40uM_/s400/detroitslim.jpg" width="320px" /></a></div><br />
There's not a doubt in my mind that dad would have wanted you to have a slice of this German chocolate cake -- <strong>because it's so good</strong>. I hope you'll make and share it with someone you love.<br />
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And, as you make your New Year's resolutions, please consider designating yourself as an organ donor. Be sure to discuss and formalize your plans with your loved ones so that they're comfortable honoring your wishes. For more information, please visit the <a href="http://unos.org/" target="_blank">United Network for Organ Sharing (UNOS)</a>.<br />
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<strong>German Chocolate Cake</strong></div><div style="text-align: justify;"><em>Makes one 9-inch four layer, <strong>or </strong>6-inch six layer, cake.</em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I'd never made German chocolate cake and wanted it to be perfect, so I consulted several cookbooks and food blogs before settling on <a href="http://www.davidlebovitz.com/2005/09/german-chocolat-1/" target="_blank">this recipe</a> from <a href="http://www.davidlebovitz.com/" target="_blank">David Lebovitz</a>, who adapted it from his former Chez Panisse colleague Mary Jo Thoresen. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I made no changes to the cake layers or syrup, but increased the amounts of pecans and coconut in the filling. I also used my own recipe for chocolate icing, as I prefer a lighter chocolate buttercream over the dark chocolate ganache. The latter is a bit intense for the delicate rum-infused cake and nutty filling.<br />
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I can understand why my mom bought a German chocolate cake rather than make it from scratch, as this is a multi-step recipe that will take most of a day to make. But the result is well worth the time and effort.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><u>For the cake</u>:</div><div style="text-align: justify;">2 ounces bittersweet or semisweet chocolate, chopped</div><div style="text-align: justify;">2 ounces unsweetened chocolate, chopped</div><div style="text-align: justify;">6 tablespoons water</div><div style="text-align: justify;">8 ounces (2 sticks) unsalted butter, at room temperature</div><div style="text-align: justify;">1 1/4 cup + 1/4 cup sugar</div><div style="text-align: justify;">4 large eggs, separated</div><div style="text-align: justify;">2 cups all-purpose flour</div><div style="text-align: justify;">1 teaspoon baking powder</div><div style="text-align: justify;">1 teaspoon baking soda</div><div style="text-align: justify;">1/2 teaspoon kosher salt</div><div style="text-align: justify;">1 cup buttermilk, at room temperature</div><div style="text-align: justify;">1 teaspoon vanilla extract or vanilla bean paste</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><u>For the syrup</u>:</div><div style="text-align: justify;">1 cup water</div><div style="text-align: justify;">2/4 cup sugar</div><div style="text-align: justify;">2 tablespoons dark rum</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><u>For the filling</u>:</div><div style="text-align: justify;">1 cup heavy cream</div><div style="text-align: justify;">1 cup sugar</div><div style="text-align: justify;">3 large egg yolks</div><div style="text-align: justify;">3 ounces butter, cut into small pieces</div><div style="text-align: justify;">1/2 teaspoon kosher salt (omit if using pre-salted pecans)</div><div style="text-align: justify;">1 1/2 cups pecans, toasted and chopped (note: I used store bought pecans that were roasted and salted)</div><div style="text-align: justify;">2 cups shredded <strong>unsweetened </strong>coconut, toasted</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><u>For the icing</u>:</div><div style="text-align: justify;">4 ounces unsweetened chocolate, chopped</div><div style="text-align: justify;">3 cups powdered (confectioners') sugar</div><div style="text-align: justify;">4 ounces (1 stick) unsalted butter, softened but still cool and slightly firm to the touch</div><div style="text-align: justify;">3 tablespoons milk, plus more if needed, at room temperature</div><div style="text-align: justify;">1 teaspoon vanilla extract or vanilla bean paste</div><div style="text-align: justify;">1/8 teaspoon fine grain salt</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em>To make the cake layers:</em></div><div style="text-align: justify;">1. Heat oven to 350° F. Grease two 9-inch or three 6-inch cake pans and line the bottoms with rounds of parchment or wax paper.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2. Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">3. In the bowl of an electric mixer, or by hand, beat the butter and 1 1/4 cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks one at a time.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4. Sift together the flour, baking powder, baking soda and salt.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">5. Mix in half the dry ingredients into the creamed butter mixture, then the buttermilk and vanilla extract, then the rest of the dry ingredients. (Tip: I stir the vanilla into the buttermilk before adding it to the batter.) </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">6. In a separate metal or glass bowl, beat the egg whites until the hold soft, droopy peaks. Beat int he 1/4 cup sugar until stiff.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">7. Fold about one third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites until there's no trace of egg white visible.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">8. Divide the batter into the prepared cake pans, smooth the tops, and bake for about 35 minutes for 6-inch cakes or 45 minutes for 9-inch cakes, until a toothpick inserted into the center comes out clean. Cool cake layers completely. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">While the cakes are baking and cooling, make the syrup, filling and icing.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em>To make the syrup</em>:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1. In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em>To make the filling:</em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1. Put the 3 ounces butter, salt, toasted coconut and pecan pieces in a large bowl. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2. Combine the cream, sugar and egg yolks in a medium saucepan. Heat the mixture and cook, stirring constantly and scraping the bottom as you stir, until the mixture begins to thicken and coats a spoon (an instant-read thermometer will read 170° F). </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">3. Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature (the mixture will thicken).</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em>To make the icing:</em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1. In a small saucepan over very low heat (or a double boiler set over but not touching simmering water in the bottom pan), melt the chocolate, stirring constantly, until it's melted and smooth. Remove from heat and let cool to room temperature. </div><br />
<div style="text-align: justify;">2. In the bowl of an electric mixer fitted with the paddle attachment, combine the powdered sugar, butter, 3 tablespoons milk, vanilla and salt. Beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">3. If the frosting is dry, add more milk, 1 teaspoon at a time, until it is creamy but still holds peaks. (Makes 2 generous cups.)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em>To assemble the cake:</em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1. Remove the cake layers from the pans and cut in half horizontally, using a serrated bread knife.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2. Set the first cake layer on a cake plate. Brush well with syrup. Spread 1/2 to 3/4 cup of the coconut filling over the cake layer, making sure to reach the edges. Set another cake layer on top.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">3. Repeat, brushing each cake layer with syrup, then spreading coconut filling over each layer, including the top.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4. Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping, and at the base of the cake if desired.</div>Maggiehttp://www.blogger.com/profile/10496994845116303521noreply@blogger.com5tag:blogger.com,1999:blog-6910121781686545868.post-1311544689826106642011-12-14T18:04:00.000-08:002011-12-15T06:49:55.010-08:00Winter Cake<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTShx1Neu2S2nkIbBPOVqDaC0RS2b2JrRdwbCvSZiyUHZwaXm4EhyphenhyphendNfJtMmU9OK7AJyxbsbBr2mHI6QLBGmyWK4F4Ols3kCAix5Z-TV3thYW0tddlngEFVziz5RDWYwpcaBsY80VcMAP/s1600/IMG_8254.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTShx1Neu2S2nkIbBPOVqDaC0RS2b2JrRdwbCvSZiyUHZwaXm4EhyphenhyphendNfJtMmU9OK7AJyxbsbBr2mHI6QLBGmyWK4F4Ols3kCAix5Z-TV3thYW0tddlngEFVziz5RDWYwpcaBsY80VcMAP/s640/IMG_8254.jpg" width="610px" /></a></div><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;">This cake was almost an afterthought. The night before my husband's birthday in November, after dinner reservations had been confirmed and gifts wrapped, it occurred to me that I hadn't thought about a birthday cake.<br />
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I fretted for few moments -- <em>everyone should have a special cake on their birthday, how could I have overlooked such an important detail</em> -- before realizing that I had all of the ingredients for his favorite cake: vanilla sponge layered with berries and cream. Even better, the cake looks impressive but is a breeze to make and decorate (the latter is decidedly not one of my strengths). <br />
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I didn't even have to stay up much past my bedtime. But don't tell my husband. For all he knows, I labored for hours.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9jxeznLsRd4hlpArHKq42YOzFnx38PHePpW8xaL0tYcKDAHNZBuZbe8WmK4QIUUjsZyEcHMuJSv2aq-WmaIVcs28w3R8nSHPN8nbb5Sg5fDmL5-cMMgtuqYB01yi21Ozs5NMPQl5fIkm/s1600/IMG_8267.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9jxeznLsRd4hlpArHKq42YOzFnx38PHePpW8xaL0tYcKDAHNZBuZbe8WmK4QIUUjsZyEcHMuJSv2aq-WmaIVcs28w3R8nSHPN8nbb5Sg5fDmL5-cMMgtuqYB01yi21Ozs5NMPQl5fIkm/s640/IMG_8267.jpg" width="426px" /></a></div></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Winter Berries and Cream Cake</strong></div><div style="text-align: justify;">This cake seems like summer at first glance, but raspberry season extends through November. Take another look and the bright red berries against a blanket of snow white cream are the very picture of winter. Adorned with sprigs of seasonal greenery, this dessert would be a festive but light finale to a holiday meal.<br />
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The vanilla sponge is an adaptation of the vanilla cupcake recipe from <a href="http://www.amazon.com/Magnolia-Bakery-Cookbook-Old-Fashioned-Sweetest/dp/0684859106/ref=pd_sim_b_1/182-4066470-4864569" target="_blank">The Magnolia Bakery Cookbook</a>, which I lightened by separating the eggs, beating the whites and folding them into the batter at the end. I also added salt, an important but apparently overlooked ingredient. The whipped cream filling and frosting are old standbys in my kitchen.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><u>For the cake</u>:</div><div style="text-align: justify;">1 cup (2 sticks) unsalted butter, softened but still cool to the touch<br />
2 cups sugar<br />
4 large eggs, separated (tip: separate the eggs when they're cold, then bring to room temperature)<br />
1 1/2 cups self-rising flour<br />
1 1/4 cups all purpose flour<br />
1/2 teaspoon kosher salt<br />
1 cup whole milk, room temperature<br />
2 teaspoons vanilla extract or vanilla bean paste</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><u>For the frosting and filling:</u></div><div style="text-align: justify;">2 cups heavy cream</div><div style="text-align: justify;">2 teaspoons superfine sugar</div><div style="text-align: justify;">1 teaspoon vanilla extract or vanilla bean paste</div><div style="text-align: justify;">1 tablespoon seedless raspberry jam<br />
1/2 to 1 pint fresh raspberries, rinsed and dried</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em>Make the cake layers:</em><br />
1. Heat oven to 350° F. Grease three 6-inch (or two 9-inch) cake pans, dust lightly with flour and line the bottoms with parchment rounds. Set aside.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Add the egg yolks one at a time, beating well after each addition.<br />
<br />
3. Meanwhile, whisk together the flours and salt. In a separate bowl or cup, stir the vanilla into the milk. Add the flour to the butter mixture in three parts, alternating with the milk, and beat until the batter just comes together. Set aside.<br />
<br />
4. In a separate bowl that you are sure is clean and dry, beat the egg whites until stiff peaks form and no traces of runny white remain at the bottom of the bowl. Stir a third of the egg whites into the cake batter to lighten it, then gently fold in the remaining whites until no visible traces of whites remain.<br />
<br />
5. Divide the batter among the prepared pans and bake on the middle oven rack for 20 to 25 minutes or until a cake tester or toothpick inserted into the middle comes out clean. Cool the cakes in their pans for 10 minutes, then remove from pans to cool completely on wire racks (be sure to remove the parchment from the cakes). The cakes can be wrapped tightly in plastic wrap and kept overnight before decorating and serving.<br />
<br />
<em>Make the filling and frosting:</em><br />
1. Stir the cream and sugar together in a large mixing bowl and chill, with the whisk, for 30 minutes in the refrigerator or 10 minutes in the freezer.<br />
<br />
2. Once the cream is chilled, add the vanilla, stir a few times and beat on increasing speed until soft peaks begin to form. It's important to under whip the cream because it will stiffen when you stir in the raspberry jam and decorate the cake.<br />
<br />
3. Transfer about a third of the whipped cream to a medium bowl and stir in the jam until it's evenly distributed. Add more jam as desired to achieve a deeper color and stronger flavor.<br />
<br />
<em>Assemble the cake:</em><br />
1. Set each cake on a flat surface, bottom side down, and use a long serrated knife to level the tops if they've domed or baked unevenly (my oven is not level, so everything I bake tips to one side). Cut each cake in half horizontally to make two layers. You'll end up with the six layer cake pictured above if you've used three 6-inch pans, or a four layer cake if you've used two 9-inch cake pans.<br />
<br />
2. Place one cake layer in the middle of a serving plate or cake stand. Slide some parchment strips just under and all around the edges of the cake to keep the serving plate free of crumbs and extra frosting. <br />
<br />
3. Spread enough filling to evenly cover the cake layer by a depth of about 1/4 to 1/2 inch. Repeat with the remaining cake layers, but don't top the final layer with the raspberry cream filling.<br />
<br />
4. Using an offset spatula, spread the whipped cream over the sides and top of the cake. You should have enough for 1/2 to 3/4 inch of frosting. Use the spatula to make thick swoops in the cream if desired. Arrange raspberries around the top edge of the cake. (You'll use about 1/2 pint for a 3-inch layer cake, and closer to a pint for a 9-inch cake.) Gently remove the parchment paper strips from between the bottom layer and the plate, and serve.<br />
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Note: if desired, you could spread a very thin crumb layer of whipped cream over the cake and let it set in the refrigerator for 30 minutes to an hour before covering it with thick swoops of the remaining cream.<br />
<script src="http://assets.pinterest.com/js/pinit.js" type="text/javascript"></script></div>Maggiehttp://www.blogger.com/profile/10496994845116303521noreply@blogger.com0tag:blogger.com,1999:blog-6910121781686545868.post-39660161943342287992011-12-12T12:36:00.000-08:002011-12-12T15:51:23.310-08:00Gingerbread Ninjas<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO89Z34LbwG1ya-y9z7FpBphc3tW5ADQlAjP3HMNgYiq6_jnl72a0IXV12ptgnhURGv4cm2HU3O67khQbDO7x3vIXsQPKKpeUXU4nM6PV7ly3AwjEb9q2F0qaj4-1_Bj55IpJEEI0hbKvf/s1600/Ninjabread_men_cookie_cutters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO89Z34LbwG1ya-y9z7FpBphc3tW5ADQlAjP3HMNgYiq6_jnl72a0IXV12ptgnhURGv4cm2HU3O67khQbDO7x3vIXsQPKKpeUXU4nM6PV7ly3AwjEb9q2F0qaj4-1_Bj55IpJEEI0hbKvf/s400/Ninjabread_men_cookie_cutters.jpg" width="400px" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I spotted these adorable <a href="http://www.amazon.com/gp/product/B003YUBQHO/ref=as_li_ss_tl?ie=UTF8&tag=acoj-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B003YUBQHO" target="_blank">Ninjabread Men cookie cutters</a> on <a href="http://joannagoddard.blogspot.com/2011/12/gift-guide-part-6-chubby-toddler-who.html" target="_blank">A Cup of Jo</a> this morning and want them, bad. (Never mind that they're part of a gift guide for toddlers.)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I usually bake gingerbread and sugar cookie men (and women and dogs and stars and such) to hang on my tree, a tradition that has gone by the wayside thanks to a <strike>little</strike> <a href="http://www.flourchildblog.com/search/label/Gemma" target="_blank">giant puppy</a> who eats ornaments, edible or not.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Maybe I'll make a gingerbread ninja garland instead (to be hung very high on a wall, of course), or make a batch to bring to <a href="http://www.flourchildblog.com/2010/12/latkes-and-cookies.html" target="_blank">Stacey's Annual Latkes and Cookies Party</a>. I'd love to try <a href="http://confectionsofamasterbaker.blogspot.com/2011/12/merry.html" target="_blank">this gingerbread recipe</a> from Gesine Bullock-Prado.</div>Maggiehttp://www.blogger.com/profile/10496994845116303521noreply@blogger.com0tag:blogger.com,1999:blog-6910121781686545868.post-71566402198661928052011-12-09T12:50:00.000-08:002011-12-09T13:36:55.776-08:00Holiday Gift Guide: Ten Stocking Stuffer Ideas<div style="text-align: justify;">When I was a kid, in addition to whatever little toys and trinkets Santa placed in my stocking, on Christmas morning I'd always find a <a href="http://en.wikipedia.org/wiki/Terry's_Chocolate_Orange" target="_blank">Tobler dark chocolate orange</a> (now sold under the brand name Terry's), a Toblerone bar, mini candy canes, unshelled peanuts and an orange. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The orange would always work its way to the bottom of my stocking, and I'd dig it out to peel and eat while the whole family took turns opening presents. Then I'd get to work on my Toblerone bar, letting each triangle dissolve on my tongue until the chocolate was gone and the crunchy nougat bits remained. I continue this tradition today, because it's just not Christmas without these little pleasures.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Here are some more ideas for stuffing the stockings of people who like to cook, bake, eat and even talk about and photograph food.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>1. </strong><a href="http://www.brookfarmgeneralstore.com/products/Porcelain-Measuring-Spoons.html" target="_blank"><strong>Porcelain Measuring Spoons</strong></a><strong>, $15</strong></div><div style="text-align: justify;">These blue rimmed spoons are one of my favorite and most used kitchen tools.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS_MCAdMl0qlIgyTN6PiBKjDYzAfY7keJxj9oIBzynUMK5Wj2gGdt_uD498sMG1ZDIkZXd-clNZzxPJAci5M9eheFOHQZzwD33ND5Dn-igPsvyzz8Zlr0665cQ0WekJFfSCypQPuNd75gg/s1600/porcelain_measuring_spoons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS_MCAdMl0qlIgyTN6PiBKjDYzAfY7keJxj9oIBzynUMK5Wj2gGdt_uD498sMG1ZDIkZXd-clNZzxPJAci5M9eheFOHQZzwD33ND5Dn-igPsvyzz8Zlr0665cQ0WekJFfSCypQPuNd75gg/s1600/porcelain_measuring_spoons.jpg" /></a></div><br />
<strong>2. Zester, Grater or Peeler, $4 to $8</strong><br />
<div style="text-align: justify;">I love my <a href="http://www.surlatable.com/product/PRO-679712/Things-Cooks-Love-Zester" target="_blank">citrus zester</a> ($8) for removing fine ribbons of citrus peel for garnishing, cooking and baking. And do you see that brilliant practice of putting zest in ice cubes pictured below? Do it.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrH0uvLHYtr6C50dbSA5L9R2HoEA0vQH5V54GNtlFl320KNNn8B0bQfktw0rdDjTQE0f2mL9_GN7kaW-eP9pRr0VHbgQkJpju2Xtj36sj49CNO2r4ltH-3IJwOmPOa329uveMGGRybC6IQ/s1600/citrus_zester.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrH0uvLHYtr6C50dbSA5L9R2HoEA0vQH5V54GNtlFl320KNNn8B0bQfktw0rdDjTQE0f2mL9_GN7kaW-eP9pRr0VHbgQkJpju2Xtj36sj49CNO2r4ltH-3IJwOmPOa329uveMGGRybC6IQ/s320/citrus_zester.jpg" width="320px" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I firmly believe in world peace, being nice and grating my own nutmeg. The potency and flavor are unbeatable, and a few grates stirred into mashed potatoes is the bomb. This <a href="http://www.surlatable.com/product/PRO-622423/Microplane-Premium-Spice-Grater" target="_blank">Microplane Premium Spice Grater</a> ($10) does the job perfectly.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMe1Vc4JCVibENSkIiGX_195q393mKu3vmf08Zg-RczOwlsuKNUnYOgtP-rUzF-YWw7i-CrljLVLwrV1gY8sAP6eQyMfi6139Leg1MWfsWSlrJ2lLmaB67YvG7hucscQlwwlPzRDIHZqQz/s1600/microplane_premium_spice_grater.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMe1Vc4JCVibENSkIiGX_195q393mKu3vmf08Zg-RczOwlsuKNUnYOgtP-rUzF-YWw7i-CrljLVLwrV1gY8sAP6eQyMfi6139Leg1MWfsWSlrJ2lLmaB67YvG7hucscQlwwlPzRDIHZqQz/s320/microplane_premium_spice_grater.jpg" width="320px" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://www.surlatable.com/product/PRO-18080/Kuhn-Rikon-Swiss-Peelers" target="_blank">Kuhn Rikon Swiss Peelers</a> are my favorite because they're only $4, fit in the palm of my hand and stay sharp for a very long time. They're also great for lefties and come in a variety of colors.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF1a3xb2OqtcJmPPmId6TwyftvQ-rq_zOFB3Ui6occEbvMRCa45fvd8vLqWsp346IuHhLncn1VbhPyHb4YPAUv2S0TGyzA3Txjyn0na1DvFecFQ-QUlVlxFsNpQDkGFn1QSUWhGPenygcv/s1600/swiss_peelers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF1a3xb2OqtcJmPPmId6TwyftvQ-rq_zOFB3Ui6occEbvMRCa45fvd8vLqWsp346IuHhLncn1VbhPyHb4YPAUv2S0TGyzA3Txjyn0na1DvFecFQ-QUlVlxFsNpQDkGFn1QSUWhGPenygcv/s320/swiss_peelers.jpg" width="294px" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>3. </strong><a href="http://us.microplane.com/microplanecutresistantglove.aspx" target="_blank"><strong>Microplane Cut Resistant Glove</strong></a><strong>, $15</strong></div><div style="text-align: justify;">Long ago I lost track of how many times I've grated and cut my fingers. This cut resistant glove from Microplane is exactly what I need (hint, hint).</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh02Iz2EhAmDWFDST1nl2n04JLCDJ-dZk9V9UD9ZuUBfihRJsqOgCv7YMOxn3l49iq1M0yKhOB72l8Y8NOOtW_HZxzArzISfrilK508hlrJo2uYKrQVnYi_3oWgpaeSJ4xz2OSLk44kucUC/s1600/microplane_cut_resistant_glove.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh02Iz2EhAmDWFDST1nl2n04JLCDJ-dZk9V9UD9ZuUBfihRJsqOgCv7YMOxn3l49iq1M0yKhOB72l8Y8NOOtW_HZxzArzISfrilK508hlrJo2uYKrQVnYi_3oWgpaeSJ4xz2OSLk44kucUC/s1600/microplane_cut_resistant_glove.jpg" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>4. </strong><a href="http://www.crateandbarrel.com/kitchen-and-food/prep-utensils/cookie-dough-scoop/s252908" target="_blank"><strong>Cookie Dough Scoop</strong></a><strong>, $13</strong></div><div style="text-align: justify;">A cookie dough scoop is the secret to making uniform cookies. Every baker should have one.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmBBqGI45RF3V6etOJoevFJUFGFKwTn299cV53BJiW9WaTeadD-pO0UyoeXg8IWV2H8VguYNoTuvuNqIkADRO-M_Bmo7DDgjcekTA9_scVEdlccsXYVtN93y_c4ArU31WwL50N5JxhVDJH/s1600/cookie_dough_scoop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmBBqGI45RF3V6etOJoevFJUFGFKwTn299cV53BJiW9WaTeadD-pO0UyoeXg8IWV2H8VguYNoTuvuNqIkADRO-M_Bmo7DDgjcekTA9_scVEdlccsXYVtN93y_c4ArU31WwL50N5JxhVDJH/s320/cookie_dough_scoop.jpg" width="144px" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>5. Thermometers, $8 to $13</strong></div><div style="text-align: justify;">An <a href="http://www.surlatable.com/product/PRO-570010/Multi-Mount-Oven-Thermometer" target="_blank">oven thermometer</a> ($8) is essential for ensuring you're baking at the right temperature. You'd be surprised by how inaccurate oven temperature gauges can be. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX2qwwXSH57GDgiiV505ViId4lv_HMmvjcXb6X67qzpPTKcsH_H8gOChhTKsSQNZuaePie3QgiWN2HU0nZhQazDDkYypQMXnoK5MMc9gIMSx2vV7XEBuzwp6H5KGuw3oo83Cz7eOHSzLhM/s1600/oven_thermometer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX2qwwXSH57GDgiiV505ViId4lv_HMmvjcXb6X67qzpPTKcsH_H8gOChhTKsSQNZuaePie3QgiWN2HU0nZhQazDDkYypQMXnoK5MMc9gIMSx2vV7XEBuzwp6H5KGuw3oo83Cz7eOHSzLhM/s320/oven_thermometer.jpg" width="275px" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">An <a href="http://www.surlatable.com/product/PRO-570036/InstaRead-Meat-and-Poultry-Cooking-Thermometer" target="_blank">InstaRead Meat and Poultry Thermometer</a> ($10) is a must for anyone who prepares meat and poultry, because nobody likes Salmonella poisoning.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9SvIHa_suBSSsxjpM4Y0BvCqYgkt_f4t4mECW021ohF5OG3O36GHkIUESbi1fwgiODAX1znE119kQtqdUYMkvFvSY4ToND_wCuYKYiLD807UVTwl3GQD8P8BJC9nZtJ0hVZ0igyt7guMb/s1600/InstaRead_Meat_Poultry_Thermometer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9SvIHa_suBSSsxjpM4Y0BvCqYgkt_f4t4mECW021ohF5OG3O36GHkIUESbi1fwgiODAX1znE119kQtqdUYMkvFvSY4ToND_wCuYKYiLD807UVTwl3GQD8P8BJC9nZtJ0hVZ0igyt7guMb/s320/InstaRead_Meat_Poultry_Thermometer.jpg" width="320px" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">And a <a href="http://www.surlatable.com/product/PRO-570051/Candy-Deep-Fry-Thermometer" target="_blank">Candy and Deep Fry Thermometer </a>($13) comes in handy for tempering chocolate, making <a href="http://www.flourchildblog.com/2011/11/popcorn-balls.html" target="_blank">popcorn balls</a> and frying up <a href="http://www.flourchildblog.com/2011/11/apple-cider-doughnut-conspiracy.html" target="_blank">apple cider doughnuts</a>.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjytW9LnMrHyhWLno5Zxmws3XqT3_ZUypc2dnFfNGSCtp4QKeZnHuWIv8c5T7zG5QfMkp1qtZ5wEplQzgQywadSp_raH5Lb6gF1ZX5QyJlLkDy0UtU1nBvsQVhSoZUEhIWp_dwRRSRxmqRv/s1600/candy_deep_fry_thermometer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjytW9LnMrHyhWLno5Zxmws3XqT3_ZUypc2dnFfNGSCtp4QKeZnHuWIv8c5T7zG5QfMkp1qtZ5wEplQzgQywadSp_raH5Lb6gF1ZX5QyJlLkDy0UtU1nBvsQVhSoZUEhIWp_dwRRSRxmqRv/s320/candy_deep_fry_thermometer.jpg" width="320px" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>6. Biscuit, Doughnut, Pie and Cookie Cutters, $1 to $15</strong></div><div style="text-align: justify;">I use my <a href="http://www.surlatable.com/product/PRO-674424/Sur-La-Table-Stainless-Steel-Round-Biscuit-Cutters" target="_blank">Biscuit and Doughnut Cutter set</a> ($15) for the obvious, and also for cutting <a href="http://www.flourchildblog.com/2010/06/one-love-two-batches-of-scones.html" target="_blank">scones</a> and venting pie crusts. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1OCMv_n8QbWof8jXyH6X3KfZFJ1M37oICGqNa3VWafir4Q7DYu5aB0juunbZXwNDdKR7dwW5H_J8J_hl47zYJZjxxWkiYeVBYeeuQO3YvBFHrvdb8wIulPCihcfFoHIH4tNVWLIvMD_I/s1600/biscuit_cutter_set.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1OCMv_n8QbWof8jXyH6X3KfZFJ1M37oICGqNa3VWafir4Q7DYu5aB0juunbZXwNDdKR7dwW5H_J8J_hl47zYJZjxxWkiYeVBYeeuQO3YvBFHrvdb8wIulPCihcfFoHIH4tNVWLIvMD_I/s320/biscuit_cutter_set.jpg" width="262px" /></a></div><br />
</div><div style="text-align: justify;">Speaking of pie, a <a href="http://www.surlatable.com/product/PRO-193174/Mini-Cookie-Cutter-All-Seasons" target="_blank">set of mini cutters</a> in festive shapes ($4 for 6) is just the thing for <a href="http://www.flourchildblog.com/2010/12/mile-high-apple-pie-with-spicy-caramel.html" target="_blank">decorating pie crusts</a>.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMBAoHAtiKzdJvxLFv7BDdj4mVdstjNX9cfcN_3LNdTQ3A1txIU6osiFEPT35M0RURMOYRLDnpq16K-cdI2rDoBo3pxTmysA2nA0UMTfJOnwtJh8xPUYnldavSSDmwl8HBph-3B69s_EJS/s1600/piecrust_cutters_set.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMBAoHAtiKzdJvxLFv7BDdj4mVdstjNX9cfcN_3LNdTQ3A1txIU6osiFEPT35M0RURMOYRLDnpq16K-cdI2rDoBo3pxTmysA2nA0UMTfJOnwtJh8xPUYnldavSSDmwl8HBph-3B69s_EJS/s320/piecrust_cutters_set.jpg" width="320px" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Not only are <a href="http://www.surlatable.com/category/TCA-6001/Cookie-Cutters?cleanSession=true&pCat=SCA-5997" target="_blank">cookie cutters</a> great stocking stuffers, they're also perfect for adorning wrapped presents and <a href="http://www.flourchildblog.com/2010/12/sweet-easy-homemade-gifts.html" target="_blank">homemade gifts</a>. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6bpf-_ED7NYtdMxaOh7aSOSbWPj7d_4mJck6QLcYVFoys-xhB8M9njGBFwEszXPDpJja2BTm80sL7bCUuZwPhyjr8rGW4KEtzAoRZmn5gnkk7L7ApZXsXYrmmf7HKFiOlCNPWZIWS1DJv/s1600/cookie_cutters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6bpf-_ED7NYtdMxaOh7aSOSbWPj7d_4mJck6QLcYVFoys-xhB8M9njGBFwEszXPDpJja2BTm80sL7bCUuZwPhyjr8rGW4KEtzAoRZmn5gnkk7L7ApZXsXYrmmf7HKFiOlCNPWZIWS1DJv/s1600/cookie_cutters.jpg" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>7. </strong><a href="https://www.franschocolates.com/store/home.php?cat=2" target="_blank"><strong>Fran's Gray and Smoked Sea Salt Caramels</strong></a><strong>, $12.50</strong></div><div style="text-align: justify;">I don't have words for how delicious these caramels are. Creamy with a bit of crunch, they're the perfect combination of salty and sweet. My in-laws are seriously addicted, and apparently I <em>do</em> in fact have words for how good these are.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilsJNNu-XghuA3F0dUHDjxoS-5pk6e3G2YO1nFsup3hGNi3xl9IlrYOhVHRjk5jw6Rc2jm8_BHl_cysymMjVgwNxOSYaKA89fqW2S_H4D6J7ref88zGs5UpZ_aPcVcfRGlEg7QUt3xIFiR/s1600/frans_smoked_sea_salt_caramels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="193px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilsJNNu-XghuA3F0dUHDjxoS-5pk6e3G2YO1nFsup3hGNi3xl9IlrYOhVHRjk5jw6Rc2jm8_BHl_cysymMjVgwNxOSYaKA89fqW2S_H4D6J7ref88zGs5UpZ_aPcVcfRGlEg7QUt3xIFiR/s320/frans_smoked_sea_salt_caramels.jpg" width="320px" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"> <strong>8. </strong><a href="http://onlinestore.skilletstreetfood.com/product/bacon-jam" target="_blank"><strong>Bacon Jam</strong></a><strong>, $14, or </strong><a href="http://shop.beekman1802.com/BLAAK-Onion-Jam-243.htm" target="_blank"><strong>Blaak Onion Jam</strong></a><strong>, $10 </strong></div><div style="text-align: justify;">This delicious caramelized onion and bacon spread from <a href="http://www.skilletstreetfood.com/shop.php" target="_blank">Skillet Street Food</a> is fantastic on burgers, sandwiches (especially grilled cheese) and, well, everything. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd00OEJqraGxbsvIxFJpaUAC1h9hu_hcLn14m1m0TXv1AmMPfMt-eT5Dn4C5-53q3oYvATB4CxUaalL_3JyWasizSDC8f3iTV-6PBztzr_zlxjlaK2oVFdYja21iCSOVk62xb68gbUObgJ/s1600/bacon_jam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd00OEJqraGxbsvIxFJpaUAC1h9hu_hcLn14m1m0TXv1AmMPfMt-eT5Dn4C5-53q3oYvATB4CxUaalL_3JyWasizSDC8f3iTV-6PBztzr_zlxjlaK2oVFdYja21iCSOVk62xb68gbUObgJ/s1600/bacon_jam.jpg" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">For vegetarians, Blaak Onion Jam from <a href="http://beekman1802.com/" target="_blank">Beekman 1802</a> is a perfect savory-sweet blend of onions, maple syrup and balsamic vinegar.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6zIv7gDra94Hnc51DXOpfb2ge4tF4T6fn7zL8LDi97izd6sUb3HQKYopwTkWIL5zlsrBoyMhZDfZmbGkS5EUW_lqtkFr3MqF1de0orvz6NLjL_iFdx5S-Ive5y_5tophMGj0DBajA9gn_/s1600/blaak_onion_jam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6zIv7gDra94Hnc51DXOpfb2ge4tF4T6fn7zL8LDi97izd6sUb3HQKYopwTkWIL5zlsrBoyMhZDfZmbGkS5EUW_lqtkFr3MqF1de0orvz6NLjL_iFdx5S-Ive5y_5tophMGj0DBajA9gn_/s320/blaak_onion_jam.jpg" width="294px" /></a></div><br />
</div><div style="text-align: justify;"><strong>9. </strong><a href="http://www.cb2.com/mod-market/gifts/foodie-flashcards/f7130" target="_blank"><strong>Foodie Flashcards</strong></a><strong>, $10</strong></div><div style="text-align: justify;">I hate/love these. I hate the term <em>foodie</em> but I love that these flashcards allow anyone to poke good natured fun at pretentious foodie terminology.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihovlWYuPdGnglc8wPP2krXSjGgg0-qvblCWMUMnD1I7pQnGk2fB7PUXsA812zIfDFIj9oBvz-tCfhO4W_s235xnHBqoUKHbeZIlHQd2NEluORKTeFGlLP7tguXjoKhbfEsPXEwrs5DD_E/s1600/FoodieFlashcardsF11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihovlWYuPdGnglc8wPP2krXSjGgg0-qvblCWMUMnD1I7pQnGk2fB7PUXsA812zIfDFIj9oBvz-tCfhO4W_s235xnHBqoUKHbeZIlHQd2NEluORKTeFGlLP7tguXjoKhbfEsPXEwrs5DD_E/s320/FoodieFlashcardsF11.jpg" width="320px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">10. <a href="http://www.cb2.com/mod-market/gifts/camera-air-freshener/f7129" target="_blank">Camera Air Freshener</a>, $4</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">A fun stocking stuffer for food bloggers and anyone who snaps photos of their food.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiivUcDTTvzJAxQeZkkUCG_lBGxggcqO6jwXqlYmA9WZV7Ai9lgT3S-d0GADrmhhyphenhyphen_24KshyrEu-gFeBgRF_6RraUZsUOJ8ShfJALWguAlNTT4C-9ARFJ3rH16xGwW_SUvhNcva8OmaCYiP/s1600/CameraAirFreshenerBlueF11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiivUcDTTvzJAxQeZkkUCG_lBGxggcqO6jwXqlYmA9WZV7Ai9lgT3S-d0GADrmhhyphenhyphen_24KshyrEu-gFeBgRF_6RraUZsUOJ8ShfJALWguAlNTT4C-9ARFJ3rH16xGwW_SUvhNcva8OmaCYiP/s320/CameraAirFreshenerBlueF11.jpg" width="320px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"> If you celebrate Christmas, what are your favorite stocking stuffers and traditions?</div>Maggiehttp://www.blogger.com/profile/10496994845116303521noreply@blogger.com0tag:blogger.com,1999:blog-6910121781686545868.post-8128393113492343782011-12-08T16:49:00.000-08:002012-01-09T15:52:16.484-08:00Holiday Gift Guide: Ten Great Gifts for Cooks<div style="text-align: justify;">Has anyone out there finished their holiday shopping? If you have, please don't tell me. The only thing I've purchased so far is a <a href="http://www.flourchildblog.com/2011/11/holiday-gift-guide-for-guys.html" target="_blank">graffiti cocktail shaker</a> for my office "bad Santa" gift exchange next week. (Shh.) So if you're still searching for the perfect gift for someone who likes to cook, look no further than the list below. You're sure to find something for novices and experts alike.<br />
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As with all products featured on Flour Child, I have not received compensation or consideration from manufacturers or retailers. These are all things I own and love.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>1. </strong><a href="http://cookware.lecreuset.com/cookware/product_6-3%2F4-QT.-Oval-French-Oven_10151_-1_20002_10337_11560" target="_blank"><strong>Le Creuset 6 3/4 Quart Oval French Oven</strong></a><strong>, $275</strong></div><div style="text-align: justify;">I know, I know. $275 for a piece of cookware? Well, let me tell you, it's worth it. A few years ago a few of my friends got together and bought me this beauty in Caribbean Blue, and I'm completely smitten. It's large enough to accommodate a whole chicken, but not so unwieldy that I don't use it to make soups, stews and weekly vats of turkey bolognese. It really shines with dishes such as short ribs because it goes from stovetop to oven to table without missing a beat. (Note: Through December 11, <a href="http://www.williams-sonoma.com/" target="_blank">Williams-Sonoma Cookware</a> is offering 10% off orders of $100 or more, 20% off orders of $250 or more, 25% off orders of $500 or more and 30% off orders of $1,000 or more with code SAVENOW. )<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_vZYfDztwDZzbK718O57ZzGpmed6pgJhCa2bteI-oL99MvTDWJNShKO4ZxLLPdd_iAkZMNHt8k0MeZT7oLdcaXkKBp1bV8COtSexyykX4D_NeyxWFkOu_sT4e-TYDRWrTfW3ZZFX0aJ58/s1600/le_creuset_french_oven_carribbean_blue.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_vZYfDztwDZzbK718O57ZzGpmed6pgJhCa2bteI-oL99MvTDWJNShKO4ZxLLPdd_iAkZMNHt8k0MeZT7oLdcaXkKBp1bV8COtSexyykX4D_NeyxWFkOu_sT4e-TYDRWrTfW3ZZFX0aJ58/s320/le_creuset_french_oven_carribbean_blue.jpg" width="320px" /></a></div></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"></div><br />
<strong>2. </strong><a href="http://www.lodgemfg.com/Logic-skillets.asp" target="_blank"><strong>Lodge Cast Iron Skillets</strong></a><strong>, $11 to $34</strong> <br />
<div class="separator" style="clear: both; text-align: center;"></div>Taking the price point way down without compromising quality or performance, let me tell you: no kitchen is complete without a seasoned cast iron skillet from Lodge. Two, actually: a <a href="https://secure.lodgemfg.com/storefront/product1_new.asp?menu=logic&idProduct=3923" target="_blank">6 1/2 inch small skillet</a> ($11) for eggs and small portions of meat and vegetables, and a <a href="https://secure.lodgemfg.com/storefront/product1_new.asp?menu=logic&idProduct=3924" target="_blank">10 1/4 or 12 inch large skillet with assist handle</a> ($23 and $34, respectively) for baking cornbread and frying up buttermilk brined chicken. These skillets go from stovetop to oven to campfire and are the perfect weight for making chicken under a <strike>brick</strike> skillet. Plus, they last for decades. <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi16prPpNCTsygUgkPBAqc-IsURrpPkmZOjK3tCf1Xxlv0KtGnE8Ggfl9jyzRJO1Hv0uCORY4DtovVo_qXjqAnS6QYZ7IgT6vesf8XzxgrjXFrJ0dCE3JWfYV457-Yn83A0IhcGUmN0IrUd/s1600/lodge_cast_iron_skillet_small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi16prPpNCTsygUgkPBAqc-IsURrpPkmZOjK3tCf1Xxlv0KtGnE8Ggfl9jyzRJO1Hv0uCORY4DtovVo_qXjqAnS6QYZ7IgT6vesf8XzxgrjXFrJ0dCE3JWfYV457-Yn83A0IhcGUmN0IrUd/s320/lodge_cast_iron_skillet_small.jpg" width="320px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi25G91V0OXWqNrQO3k0dAXtwFKLJ5jIi_17qm1tRtXahoxIlLQBqYFV7rWVp5LNuVd4ZrgHQnphDZVKFhmyZdXulqUUTSuZ5_y2rvQX9z3bp6iTG949pZfaVFJ1gHPzXQuoDPYhwNg1rKe/s1600/lodge_cast_iron_skillet_large.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi25G91V0OXWqNrQO3k0dAXtwFKLJ5jIi_17qm1tRtXahoxIlLQBqYFV7rWVp5LNuVd4ZrgHQnphDZVKFhmyZdXulqUUTSuZ5_y2rvQX9z3bp6iTG949pZfaVFJ1gHPzXQuoDPYhwNg1rKe/s320/lodge_cast_iron_skillet_large.jpg" width="320px" /></a></div><br />
<strong>3. </strong><a href="http://www.williams-sonoma.com/products/calphalon-contemporary-nonstick-11-inch-griddle/?pkey=cgrills-griddles" target="_blank"><strong>Calphalon Nonstick Griddle</strong></a><strong>, $40</strong></div><div style="text-align: justify;">I use the round version of this griddle for everything from pancakes and crepes to seared tuna and skirt steak. It's definitely a kitchen essential.<br />
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</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMesIuTGn7GeGbCxHZ8A0mkA1lpwZpXPF_Vu9j8mDtji8m3yOzrKECEAJazrhDi_WeW82Ef4nxUutOV5TkcTLRABdETi9K-h6BFx-TfuhDCGtugRmbHtdZOsvwuoUWkErSSsk0y7nNqr-Y/s1600/calphalon_nonstick_griddle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="174px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMesIuTGn7GeGbCxHZ8A0mkA1lpwZpXPF_Vu9j8mDtji8m3yOzrKECEAJazrhDi_WeW82Ef4nxUutOV5TkcTLRABdETi9K-h6BFx-TfuhDCGtugRmbHtdZOsvwuoUWkErSSsk0y7nNqr-Y/s320/calphalon_nonstick_griddle.jpg" width="320px" /></a></div><br />
<strong>4. </strong><a href="http://www.williams-sonoma.com/products/olive-wood-salt-keeper/?pkey=e%7Csalt%7C45%7Cbest%7C0%7C2%7C24%7C%7C15&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules-_-" target="_blank"><strong>Olive Wood Salt Keeper</strong></a><strong>, $50, and </strong><a href="http://www.williams-sonoma.com/products/maldon-salt/?pkey=e%7Csalt%7C45%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-Feature_Recipe_Rule%7Cbuy%20more%20save%20more%20event%20-%20copy-_-" target="_blank"><strong>Maldon Sea Salt</strong></a><strong>, $11</strong></div><div style="text-align: justify;">This handsome olive wood salt keeper, with its swiveling magnetized lid, is just the thing for keeping Maldon sea salt within reach of your favorite cook, and can be monogrammed with one or three initials.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjx27VDHT8X5d6h222eSJjAhZ3ptQnqaYfF7LWTL7qGSBS3v66R8tMgQ-SgCtjDgRbNV0pFetU_zQxz-ILpmbpk7e3CcO4IdoE4OWO4BXlVzty8MQilT4GYAODCS0J703N7ZWUyDwvAaRc/s1600/olive_wood_salt_keeper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjx27VDHT8X5d6h222eSJjAhZ3ptQnqaYfF7LWTL7qGSBS3v66R8tMgQ-SgCtjDgRbNV0pFetU_zQxz-ILpmbpk7e3CcO4IdoE4OWO4BXlVzty8MQilT4GYAODCS0J703N7ZWUyDwvAaRc/s320/olive_wood_salt_keeper.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ0Ls5uo9mubiZU5-JIkDOwc-lCyEv6EKBir_8i9GzmRGpQLeiWbbc9kOshGngEjyekt0OGNwgiQiHVR31_HlQapf58JHqwcBs-OR-wrSIVDMdunYZTUxM4TNQJSug_G7cYf8pGD6nnzM6/s1600/maldon_sea_salt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ0Ls5uo9mubiZU5-JIkDOwc-lCyEv6EKBir_8i9GzmRGpQLeiWbbc9kOshGngEjyekt0OGNwgiQiHVR31_HlQapf58JHqwcBs-OR-wrSIVDMdunYZTUxM4TNQJSug_G7cYf8pGD6nnzM6/s320/maldon_sea_salt.jpg" width="296px" /></a></div><br />
<strong>5. </strong><a href="http://www.williams-sonoma.com/products/oxo-adjustable-potato-ricer/?pkey=e%7Cpotato%2Bricer%7C2%7Cbest%7C0%7C1%7C24%7C%7C2&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-buy%20more%20save%20more%20event%20-%20copy-_-" target="_blank"><strong>OXO Adjustable Potato Ricer</strong></a><strong>, $30</strong></div><div style="text-align: justify;">I'm not into kitchen gadgets at all, but this is an exception. One of the best things I ever did was buy a potato ricer much like this one from OXO. It makes all the difference in mashed potatoes (think light and fluffy as opposed to gummy), and I should know -- I make mashed potatoes at least once a week. I love that it fits in a drawer and can be run through the dishwasher.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_AwJP0N2dtJ5FJ20znn_tT6ZzhSZR1Cqzjq6up4ri8hq33fSBgTtmsTs-ySwGUT5DwhFQHrP2IahXiYOhrL3JEubizUnJHaFVHLgG0uUvegfOzaNljcB09Sw1uvJ2ke9N0RFsGQBkVB0/s1600/oxo_potato_ricer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_AwJP0N2dtJ5FJ20znn_tT6ZzhSZR1Cqzjq6up4ri8hq33fSBgTtmsTs-ySwGUT5DwhFQHrP2IahXiYOhrL3JEubizUnJHaFVHLgG0uUvegfOzaNljcB09Sw1uvJ2ke9N0RFsGQBkVB0/s320/oxo_potato_ricer.jpg" width="320px" /></a></div><br />
<strong>6. </strong><a href="http://www.cuisinart.com/products/hand_blenders/csb-76bc.html" target="_blank"><strong>Cuisinart SmartStick Hand Blender</strong></a><strong>, $30</strong><br />
Forget Vitamix, an immersion blender is all you need for pureeing soups, applesauce and baby food -- without having to transfer it from pot to blender. I've had mine for nearly 20 years and it's still going strong. Feeling spendy? Get the <a href="http://www.cuisinart.com/products/hand_blenders/csb-78.html" target="_blank">cordless version</a> for $80.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Q7RfSoWm9aNlcn7hBtCLa0XhPb1AH0HZZ89_nKQgAhyphenhyphenR-ttPv_H8KPvhAwXgO5OJeCMFe5Snw_az2x3s1i1-CfAnMREj5W-NlPW06yYnB_K34CSLxEmv5a4VvhdPOVgCoQmVrO4fopK6/s1600/cuisinart_smart_stick_hand_blender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Q7RfSoWm9aNlcn7hBtCLa0XhPb1AH0HZZ89_nKQgAhyphenhyphenR-ttPv_H8KPvhAwXgO5OJeCMFe5Snw_az2x3s1i1-CfAnMREj5W-NlPW06yYnB_K34CSLxEmv5a4VvhdPOVgCoQmVrO4fopK6/s1600/cuisinart_smart_stick_hand_blender.jpg" /></a></div><br />
<strong>7. </strong><a href="http://www.williams-sonoma.com/products/multi-purpose-stainless-steel-kitchen-shears/?pkey=ckitchen-shears" target="_blank"><strong>Multipurpose Stainless Steel Kitchen Shears</strong></a><strong>, $40, and </strong><a href="http://www.williams-sonoma.com/products/wusthof-classic-poultry-shears/?pkey=ckitchen-shears" target="_blank"><strong>Wusthof Poultry Shears</strong></a><strong>, $60</strong><br />
No kitchen is complete without good kitchen shears -- I use mine for cutting everything from herbs to salmon skin to twine -- and this one works overtime as a nutcracker, bottle opener and screwdriver. And for those who cook chicken, I love Wusthof 's sharp, sturdy poultry shears. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4oekA6wIo6f1OwYGcbwFz0ltJB273BPhXVrnupBf5wcOecpmjqBYNuDhpWYFR84kqvGZizrFtr7T34t3ynCNqx8Sw5H3Rvc_U_nnTGxS9-b3suw0EizskuguDAoh-hijkpeRGp96l1XeZ/s1600/multipurpose_stainless_kitchen_shears.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4oekA6wIo6f1OwYGcbwFz0ltJB273BPhXVrnupBf5wcOecpmjqBYNuDhpWYFR84kqvGZizrFtr7T34t3ynCNqx8Sw5H3Rvc_U_nnTGxS9-b3suw0EizskuguDAoh-hijkpeRGp96l1XeZ/s320/multipurpose_stainless_kitchen_shears.jpg" width="208px" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjywPNZ_b8suaaZFC3Sp2gnduiFzYKW0hPhu7iMl2-MGGWLOZ-snu2EYxpcZyPKNahjHfaGvwtiPZCxv4kSXfoqGgGSQhfVOkyIcv23TydhOUZ6XTLdzKi3n6ugZhjjlR692Zy9ayZHwpQW/s1600/wusthof_poultry_shears.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjywPNZ_b8suaaZFC3Sp2gnduiFzYKW0hPhu7iMl2-MGGWLOZ-snu2EYxpcZyPKNahjHfaGvwtiPZCxv4kSXfoqGgGSQhfVOkyIcv23TydhOUZ6XTLdzKi3n6ugZhjjlR692Zy9ayZHwpQW/s320/wusthof_poultry_shears.jpg" width="132px" /></a></div><br />
<strong>8. </strong><a href="http://www.latourangelle.com/catalog/product_info.php?products_id=32" target="_blank"><strong>Trio of La Tourangelle Artisan Oils</strong></a><strong>, $18</strong><br />
I'm a major fan of La Tourangelle oils, which are produced in central California in partnership with a respected French mill. I use the <a href="http://www.latourangelle.com/products_detail.php?product=avocado" target="_blank">avocado oil</a> instead of olive oil for cooking because of its 500° F smoke point, and the <a href="http://www.latourangelle.com/products_detail.php?product=walnut" target="_blank">roasted walnut oil</a> adds extra flavor to baked goods when substituted for canola or grapeseed oil (it's also fantastic for salad dressings). Visit La Tourangelle's <a href="http://www.latourangelle.com/products.php" target="_blank">website</a> to select a trio of 250ml oils in a gift box and save 10%.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilyLPwjry86RMSO7utrmHqmnKo5bys3m81pqcvy53c90fYu_zEZmDsZKyBxlUBGxQdH5nuK-ul_sQ6LkhSREbQgMcbnWqSuSZyoFSPtwXmyJRPpimRnkElqhxdVdQM2Zubc7ZsKq4RDtq4/s1600/la_tourangelle_gift_trio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilyLPwjry86RMSO7utrmHqmnKo5bys3m81pqcvy53c90fYu_zEZmDsZKyBxlUBGxQdH5nuK-ul_sQ6LkhSREbQgMcbnWqSuSZyoFSPtwXmyJRPpimRnkElqhxdVdQM2Zubc7ZsKq4RDtq4/s320/la_tourangelle_gift_trio.jpg" width="320px" /></a></div><br />
<strong>9. Pretty Potholders, $14</strong><br />
A while ago I picked up a set of two <a href="http://www.shopterrain.com/sale-home/rosetta-print-potholder-" target="_blank">Rosetta Print Potholders</a>, now marked down from $24 to $14, from <a href="http://www.shopterrain.com/" target="_blank">Terrain</a>. They're made from vintage upholstery fabric and are <em>almost</em> too pretty to use for anything but serving. Almost.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl3vijuJFnCpkjqqvrx5H2-58rMqVR9v7sluJ8XbO6OpmsRC1lhlX0YFBFy_ggcSmh-bbKizhyP35y6HA0-JbkzrEyQJnujct9Q-0LDk-m35oBApR9T7lpqn7buOBbnTwsYXbSLbBMMogg/s1600/rosetta_pot_holderII.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl3vijuJFnCpkjqqvrx5H2-58rMqVR9v7sluJ8XbO6OpmsRC1lhlX0YFBFy_ggcSmh-bbKizhyP35y6HA0-JbkzrEyQJnujct9Q-0LDk-m35oBApR9T7lpqn7buOBbnTwsYXbSLbBMMogg/s320/rosetta_pot_holderII.jpg" width="320px" /></a></div><br />
<strong>10. Cookbooks</strong><br />
If <a href="http://101cookbooks.com/" target="_blank">someone else</a> hadn't already done it, I could write an entire blog about cookbooks. I'm a bona fide <strike>hoarder</strike> collector. Here are some of my favorites, old and new.<br />
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<div style="text-align: center;"><a href="http://www.amazon.com/Super-Natural-Every-Day-Well-loved/dp/1580082777/ref=sr_1_1?ie=UTF8&qid=1323386961&sr=8-1" target="_blank">Super Natural Every Day</a> (2011) by Heidi Swanson, $13.50</div><div style="text-align: center;"><em>Heidi does it again. Beautiful photography and simple, satisfying recipes.</em></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYWJTowyWlor4tpGvsxP7vClR3qG-gn_o-o4VQYdhGEUluY5tWF5gJ9wpa3D-tsRzZPeebPVtl_UApduKx__vSZ_quKsPe4y3wZXFvBDXHlnteyz7i2tnfMqZbFwAW8GKWeBWWaI1zlCkP/s1600/super_natural_every_day.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYWJTowyWlor4tpGvsxP7vClR3qG-gn_o-o4VQYdhGEUluY5tWF5gJ9wpa3D-tsRzZPeebPVtl_UApduKx__vSZ_quKsPe4y3wZXFvBDXHlnteyz7i2tnfMqZbFwAW8GKWeBWWaI1zlCkP/s1600/super_natural_every_day.jpg" /></a></div><br />
<div style="text-align: center;"><a href="http://www.amazon.com/New-Food-Fast-Donna-Hay/dp/0060566310/ref=sr_1_3?s=books&ie=UTF8&qid=1323387080&sr=1-3" target="_blank">New Food Fast</a> (2003) by Donna Hay, $16.50</div><div style="text-align: center;"><em>I go nuts about everything Ms. Hay does. She is, hands down, the most brilliant food stylist ever.</em></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoVsiZnn1P6Tt1u6y94Y7BdwAkWeEy0isF8tQ5hyphenhyphen7f9tbv-q2XMcCWr3i5GQSd8JYBKX2gQsSKyrwU4ckMwEQUIhePe3jpyWBEn3bT6t-TMIwZ62lp1D0aG2-qsdtjl2r0Yn5WwM2zQVgL/s1600/donna_hay_new_food_fast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoVsiZnn1P6Tt1u6y94Y7BdwAkWeEy0isF8tQ5hyphenhyphen7f9tbv-q2XMcCWr3i5GQSd8JYBKX2gQsSKyrwU4ckMwEQUIhePe3jpyWBEn3bT6t-TMIwZ62lp1D0aG2-qsdtjl2r0Yn5WwM2zQVgL/s1600/donna_hay_new_food_fast.jpg" /></a></div><br />
<div style="text-align: center;"><a href="http://www.amazon.com/Baked-Explorations-American-Desserts-Reinvented/dp/1584798505/ref=sr_1_1?s=books&ie=UTF8&qid=1323387292&sr=1-1" target="_blank">Baked Explorations: Classic American Desserts Reinvented</a> (2008) by Matt Lewis and Renato Poliafito, $17</div><div style="text-align: center;"><em>I love the masculine styling and outrageous recipes. I made the <a href="http://culture.wnyc.org/articles/last-chance-foods/2011/nov/23/last-chance-foods-pie-eyed-thanksgiving/" target="_blank">Bourbon Chocolate Pecan Pie</a> for Thanksgiving this year and people are still talking about it.</em></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiijIxnsdBL1RZ4h0y_QedtdondBbIB5yJctz1DvMWuiNadBAG5nEnoFttFeO7L09DBQe9eTOnvbOQA8lFzwSRflOdOCmAgufR0e9PJWK2f58l9UfqiQp-KmYP__v9wpsuFGa9YG94lUSP7/s1600/baked_explorations.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiijIxnsdBL1RZ4h0y_QedtdondBbIB5yJctz1DvMWuiNadBAG5nEnoFttFeO7L09DBQe9eTOnvbOQA8lFzwSRflOdOCmAgufR0e9PJWK2f58l9UfqiQp-KmYP__v9wpsuFGa9YG94lUSP7/s1600/baked_explorations.jpg" /></a></div><br />
<div style="text-align: center;"><a href="http://www.amazon.com/Saveur-Authentic-American-Editors-Magazine/dp/B0007XWN2S/ref=sr_1_1?s=books&ie=UTF8&qid=1323387436&sr=1-1" target="_blank">Saveur Cooks Authentic American</a> (1998) by The Editors of Saveur Magazine, $30</div><div style="text-align: center;"><em>I'm constantly reaching for this book for the stories, inspiration and <a href="http://www.flourchildblog.com/2010/11/thanksgiving-recipe-georgenes-fluffy.html" target="_blank">Georgene's Fluffy Rolls</a>.</em></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMol1UjP9Vh-5ErF98_ZhqGA__WItFIM0S7VgdjkGc48FPVnNIltpLgIRNlw-f-RcpM7CVdMQ0-bIKKxS5ze0Y3_c4aF9i9vQjrf6bltlotZ2h8dRftW1J-FPz6cFkdB7ZBIvh07vc4xu2/s1600/saveur_cooks_authentic_american.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMol1UjP9Vh-5ErF98_ZhqGA__WItFIM0S7VgdjkGc48FPVnNIltpLgIRNlw-f-RcpM7CVdMQ0-bIKKxS5ze0Y3_c4aF9i9vQjrf6bltlotZ2h8dRftW1J-FPz6cFkdB7ZBIvh07vc4xu2/s1600/saveur_cooks_authentic_american.jpg" /></a></div><br />
<div style="text-align: center;"><a href="http://www.amazon.com/Ottolenghi-Cookbook-Yotam/dp/0091922348/ref=pd_sim_b_1" target="_blank">Ottolenghi: The Cookbook</a> (2010) by Yotam Ottolenghi, $23</div><div style="text-align: center;"><em>I want to eat Ottolenghi's food every day.</em></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFAEME1MVc05IMfCnEji98NNUng-9H3WluSeSJIaS0uhJAu6D6IaJA8Xw7Zq51I2hdYuN1yynv4J0sfI4jdNzXZEy61yL8Ft-JZ3QO8MKVx5Y4IzSOU7q-5vGim81_ze19NS24NZpoArtc/s1600/ottolenghi_the_cookbook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFAEME1MVc05IMfCnEji98NNUng-9H3WluSeSJIaS0uhJAu6D6IaJA8Xw7Zq51I2hdYuN1yynv4J0sfI4jdNzXZEy61yL8Ft-JZ3QO8MKVx5Y4IzSOU7q-5vGim81_ze19NS24NZpoArtc/s1600/ottolenghi_the_cookbook.jpg" /></a></div><br />
<div style="text-align: center;"><a href="http://www.amazon.com/Tartine-Elisabeth-Prueitt/dp/0811851508/ref=sr_1_1?s=books&ie=UTF8&qid=1323387929&sr=1-1" target="_blank">Tartine</a> (2006) by Elizabeth Prueitt and Chad Robertson, $23</div><div style="text-align: center;"><em>This book never lets me down, and provides the best recipes for lemon desserts ever.</em></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA4XfWy0OvWAF0vXeSbThbZvaTBdzTKXl59U57IqX0uftYJNULJBNLSMIXxackNEyX7jFvtuEns8Iqv8Be7k1dKzvGV4YsvpjOwWW6XjeAdc0s9XEvD8Oi6JtPSnU1jWujR2kVD7uO6pZu/s1600/tartine_cookbook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA4XfWy0OvWAF0vXeSbThbZvaTBdzTKXl59U57IqX0uftYJNULJBNLSMIXxackNEyX7jFvtuEns8Iqv8Be7k1dKzvGV4YsvpjOwWW6XjeAdc0s9XEvD8Oi6JtPSnU1jWujR2kVD7uO6pZu/s1600/tartine_cookbook.jpg" /></a></div><br />
<div style="text-align: center;"><a href="http://www.amazon.com/Art-Simple-Food-Delicious-Revolution/dp/0307336794/ref=sr_1_1?s=books&ie=UTF8&qid=1323388056&sr=1-1" target="_blank">The Art of Simple Food</a> (2007) by Alice Waters, $21 </div><div style="text-align: center;"><em>This cookbook is dear to my heart, as I had the privilege of accompanying Alice on the first leg of her book tour, which kicked off via private jet to the Southern Foodways Alliance and Viking Range Corporation in Mississippi. Amazing and totally brag worthy.</em></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc0eYmvdfLEcNPq8IJKAvOL1BSiLKXITNOEXuCnxcDRNRpFQOC9Okx3Af7zYUSwmePoT5azmu9sDm2FFnKro17VrWYh-7m0OjMja0Hkft6XWB1bQ4hfmt9dapBxau9xDntjV1TIkk2leJL/s1600/the_art_of_simple_food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc0eYmvdfLEcNPq8IJKAvOL1BSiLKXITNOEXuCnxcDRNRpFQOC9Okx3Af7zYUSwmePoT5azmu9sDm2FFnKro17VrWYh-7m0OjMja0Hkft6XWB1bQ4hfmt9dapBxau9xDntjV1TIkk2leJL/s1600/the_art_of_simple_food.jpg" /></a></div><br />
<div style="text-align: center;"><a href="http://www.amazon.com/New-Best-Recipe-All-New/dp/0936184744/ref=sr_1_1?s=books&ie=UTF8&qid=1323388365&sr=1-1" target="_blank">The New Best Recipe</a> (2004) by the Editors of Cook's Illustrated Magazine, $21</div><div style="text-align: center;"><em>I have the 1999 edition of this book and am guessing the 2004 edition is even better.</em></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFI4DHMV_O53BeJKWH3mW-cKyRN5dFGc7rpFJDF4r3Hr4h2QiGGjzxFw2Y6psdTZdG4ED_my3AHSSCSwgYxlvDTYBBoCe-Oeh1B4CV00SdYGRQvxEfp1c0PbrNXXCgMXKZtGLWzLdcHwkd/s1600/the_new_best_recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFI4DHMV_O53BeJKWH3mW-cKyRN5dFGc7rpFJDF4r3Hr4h2QiGGjzxFw2Y6psdTZdG4ED_my3AHSSCSwgYxlvDTYBBoCe-Oeh1B4CV00SdYGRQvxEfp1c0PbrNXXCgMXKZtGLWzLdcHwkd/s1600/the_new_best_recipe.jpg" /></a></div></div>Maggiehttp://www.blogger.com/profile/10496994845116303521noreply@blogger.com2tag:blogger.com,1999:blog-6910121781686545868.post-26754351901842467282011-12-02T16:28:00.000-08:002011-12-02T17:06:44.013-08:00Holiday Gift Guide: Top Ten Baking Essentials<div style="text-align: justify;">Every baker has his or her favorite tools and equipment, and in this holiday gift guide installment I'm sharing mine. Some I've bought for myself, some I've received (very gratefully) as gifts, and every one I consider essential. Whether you're shopping for a baker or wondering what to put on your own wish list, these picks are sure to please.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>1. </strong><a href="http://www.chefscatalog.com/product/24348-chicago-metallic-commercial-jelly-roll-pan.aspx" target="_blank"><strong>Chicago Metallic Jelly Roll Pans</strong></a><strong>, $16</strong></div><div style="text-align: justify;">Probably the best thing anyone can do to improve their baking is make a small investment in commercial-grade jelly roll pans from Chicago Metallic. Half sheet pans (aka "large," measuring 17 3/4"L x 12 3/4"W x 1"D) are perfect for baking anything and everything, are easy to clean, and last forever. <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6t00sIvx5ca_4lmJSXfl5WI7va-Dzo9N_4feWMBeSEPxC1SLp0XC-ZTggzsYpGE_B2z2uzkOAv8Ih8MeGePlUFv5mqfLU9jcmjCFcrAfdAt1S7HZC7mxix5Vv9itzfSOptm6LLGBeTT6D/s1600/chicago_metallic_jelly_roll_pan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6t00sIvx5ca_4lmJSXfl5WI7va-Dzo9N_4feWMBeSEPxC1SLp0XC-ZTggzsYpGE_B2z2uzkOAv8Ih8MeGePlUFv5mqfLU9jcmjCFcrAfdAt1S7HZC7mxix5Vv9itzfSOptm6LLGBeTT6D/s1600/chicago_metallic_jelly_roll_pan.jpg" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em>Tip: never, ever use dark (usually Teflon-coated "nonstick") baking sheets, and don't bother with the "air insulated" variety. The former causes uneven cooking (think overly browned undersides), and I don't find the latter to be effective for the money.</em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>2. </strong><a href="http://www.williams-sonoma.com/products/silpat-silicone-cookie-sheet-liner/" target="_blank"><strong>Silpat Baking Sheet Liner</strong></a><strong>, $25 </strong></div><div style="text-align: justify;">Silicone baking sheet liners are one of the best gifts I've ever received. They make any surface nonstick, have an insulating effect thanks to a fiberglass mesh interior, and make clean-up a breeze. <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirW03GXgbIenkRbDPOl6LWop6BUUgXcSZChFpP3Q2anOZQNDwpYhe7B7BoM26UQxE67AFQcfnsLqkUjmWXGRYY8eK4uzN-vYx7TxBp7iI7yIpqFCjPFGbTXp77gD3ntJUlwb0IsJRqA6VW/s1600/silpat_baking_sheet_liner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="256px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirW03GXgbIenkRbDPOl6LWop6BUUgXcSZChFpP3Q2anOZQNDwpYhe7B7BoM26UQxE67AFQcfnsLqkUjmWXGRYY8eK4uzN-vYx7TxBp7iI7yIpqFCjPFGbTXp77gD3ntJUlwb0IsJRqA6VW/s320/silpat_baking_sheet_liner.jpg" width="320px" /></a></div><div style="text-align: justify;"><br />
<strong>3. <a href="http://www.chefscatalog.com/product/25982-cia-wire-cooling-rack.aspx" target="_blank">Cooling Rack</a>, $16</strong></div><div style="text-align: justify;">An often overlooked essential for cooling and decorating baked goods and candies.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeEeXAgEORytNXd8JD5Z8iFh01DpNLG65Q-fs9EdNUoX7gvMCVeFCSnK-0Rilk44fBcM5SlqRI6A-XGdCAYTVr-LgxtCLKxXJxAWE58Y_6Kyg4Scybh9PYtD3NzH6n1r4Cvg-Wsp1vnopu/s1600/chrome_cooling_rack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="173px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeEeXAgEORytNXd8JD5Z8iFh01DpNLG65Q-fs9EdNUoX7gvMCVeFCSnK-0Rilk44fBcM5SlqRI6A-XGdCAYTVr-LgxtCLKxXJxAWE58Y_6Kyg4Scybh9PYtD3NzH6n1r4Cvg-Wsp1vnopu/s320/chrome_cooling_rack.jpg" width="320px" /></a><strong></strong></div><div class="separator" style="clear: both; text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: justify;"><strong>4. <a href="http://www.escali.com/arti-liquid-measuring-glass-kitchen-scale" target="_blank">Escali Arti Digital Kitchen Scale</a>, $50</strong></div><div style="text-align: justify;">Precise measurements are fundamental to baking success, and weighing ingredients (especially flour, which varies greatly by type and brand) makes all the difference in the world. I love my <a href="http://www.escali.com/arti-liquid-measuring-glass-kitchen-scale" target="_blank">Escali Arti</a> scale because it measures liquid and dry ingredients, has a large display, is easy to clean, and can be stowed in a drawer when not in use. It's a great gift for bakers who have been meaning to buy a kitchen scale for a while but either haven't gotten around to it or can't decide which one to get (i.e., me, prior to last year).<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSOzHp6SwIxss5d4WVbTAAfaHpixbQuWXk5UwlnHVWKi8keqB4Ey5CAbJRBalBE9RU0oFKiDOqsrrfzuxcJMJTRhyphenhyphenCjmr8jACIXQcUqyH5xvkLWMHmodXUaKIujm_xS-vmrhd9o9wB0fiq/s1600/escali_arti_kitchen_scale.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSOzHp6SwIxss5d4WVbTAAfaHpixbQuWXk5UwlnHVWKi8keqB4Ey5CAbJRBalBE9RU0oFKiDOqsrrfzuxcJMJTRhyphenhyphenCjmr8jACIXQcUqyH5xvkLWMHmodXUaKIujm_xS-vmrhd9o9wB0fiq/s1600/escali_arti_kitchen_scale.JPG" /></a></div><div style="text-align: justify;"><br />
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<strong>5. </strong><a href="http://www.shopterrain.com/cooking-baking/pastry-board-" target="_blank"><strong>Pastry Board</strong></a><strong>, $44 </strong></div><div style="text-align: justify;">Another gift I've received that I absolutely love. Made of sustainable North American birch, this board features standard and metric measurements for a variety of pie sizes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgujv0E_NIs5FC21NhEA9u7R_vbyzXgMLxlpNu3QK4BG7gZRhExYQ35OBsdRGEapbebnY5mNNtk5e9-mgyImtLXCQ2zGhO95uGak-ZEZ-SAqVNKfD2f6Qevm1CQ3vTSh0fsLvyPVmoExJXc/s1600/wood_pastry_board.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="252px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgujv0E_NIs5FC21NhEA9u7R_vbyzXgMLxlpNu3QK4BG7gZRhExYQ35OBsdRGEapbebnY5mNNtk5e9-mgyImtLXCQ2zGhO95uGak-ZEZ-SAqVNKfD2f6Qevm1CQ3vTSh0fsLvyPVmoExJXc/s320/wood_pastry_board.jpg" width="320px" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><strong></strong></div><div class="separator" style="clear: both; text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: justify;"><strong>6. </strong><a href="http://shop.herriottgrace.com/product/fine-rolling-pin" target="_blank"><strong>Herriott Grace Maple Rolling Pin</strong></a><strong>, $80</strong></div><div style="text-align: justify;">I'm not great at rolling out dough with French rolling pins, but who wouldn't want to practice their skills with this gorgeous hand carved maple wood pin from Herriot Grace?<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4cbblTujt9XJObugUg7aRf4HMXk2hrgOF7ZC55ML-1ZiSpQPz8e3v7wBDyEPA_1a8Iya0ApWRLO5VM-WP9XpOqt4N5Fyxd0GvAtQBOMzgwQ0eIxTPOGW0QhVfzLpv934fI0x-XXAKIHvA/s1600/herriott_grace_fine_rolling_pin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4cbblTujt9XJObugUg7aRf4HMXk2hrgOF7ZC55ML-1ZiSpQPz8e3v7wBDyEPA_1a8Iya0ApWRLO5VM-WP9XpOqt4N5Fyxd0GvAtQBOMzgwQ0eIxTPOGW0QhVfzLpv934fI0x-XXAKIHvA/s320/herriott_grace_fine_rolling_pin.jpg" width="274px" /></a></div><div style="text-align: justify;"><br />
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<strong>7. </strong><a href="http://www.williams-sonoma.com/products/3802568/" target="_blank"><strong>Ceramic Pie Weights</strong></a><strong>, $14</strong></div><div style="text-align: justify;">You can absolutely use beans or rice for blind baking pie shells, which I in fact did until I received these Williams Sonoma ceramic pie weights as a gift. They're great because they withstand high temperatures without burning or cracking (i.e., they don't have to be replaced after a few uses) and they come in a handy jar for storage.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnSxabhID_3Td0L9fvE1izGOQqk861cglnbWFt-h5bdKQ6keVCGf3Ex8zqlVWiifxx705rOaadxvBlAabRJP6Hsy_L3AAN9Kg_Vme-mrDmVvfLMG94wwLh03v_gIzYsLsC8jJPMp_jfNNY/s1600/ceramic_pie_weights.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="319px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnSxabhID_3Td0L9fvE1izGOQqk861cglnbWFt-h5bdKQ6keVCGf3Ex8zqlVWiifxx705rOaadxvBlAabRJP6Hsy_L3AAN9Kg_Vme-mrDmVvfLMG94wwLh03v_gIzYsLsC8jJPMp_jfNNY/s320/ceramic_pie_weights.jpg" width="320px" /></a></div><div style="text-align: justify;"><br />
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<strong>8. </strong><a href="http://www.williams-sonoma.com/products/stainless-steel-silicone-spatula-spoonula/?pkey=e%7Cspatula%7C44%7Cbest%7C0%7Cviewall%7C24%7C%7C8&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-30%20off%20holiday-%20copy%20-%20copy-_-" target="_blank"><strong>Stainless Steel Spatula with Removable Silicone Head</strong></a><strong>, $10 </strong></div><div style="text-align: justify;">I feel a bit sheepish recommending yet another Williams Sonoma product when retailers such as <a href="http://www.chefscatalog.com/" target="_blank">Chefs Catalog </a>and Target offer the same or comparable items for less, but I haven't seen these clever spatulas elsewhere. I've had mine for more than five years and I love them because the removable head and stainless steel handle are easy to clean, dishwasher safe and virtually indestructible.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIAFWwqvTwQisb4BPY4xq__lQt2hlXG_gzgE3ts88syYe6QCDhTLmTuCgvOr5uWRwao4a-kRwDLaZvAqJ14ywq96CMhyphenhyphendoVbns0B8Af50lFsFBWksMft9vp6zUhN9yrEYk7c048BCnoMM6/s1600/stainless_steel_silicone_spatula.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIAFWwqvTwQisb4BPY4xq__lQt2hlXG_gzgE3ts88syYe6QCDhTLmTuCgvOr5uWRwao4a-kRwDLaZvAqJ14ywq96CMhyphenhyphendoVbns0B8Af50lFsFBWksMft9vp6zUhN9yrEYk7c048BCnoMM6/s320/stainless_steel_silicone_spatula.jpg" width="255px" /></a></div><div style="text-align: justify;"><br />
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<strong>9. </strong><a href="http://www.westelm.com/products/flow-mixing-bowls-e600/?pkey=ckitchen-accessories" target="_blank"><strong>Flow Mixing Bowls</strong></a><strong>, $19 to $29</strong></div><div style="text-align: justify;">These distinctive bowls from West Elm are sturdy, beautiful and suitable for prep as well as serving. <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWC__K9sANB7G2wA-hb0NWpDAPZhLSHeZ4GlOvlFbSCpfsJuZsPNy2qyshaWGNYYipsEktNaxq1LDqUwveaX7Q4I_hyphenhyphen5qq33iSzPeomYf8le3W9x09SUswZBirgLSBXnlMvTVDGNpFYtd5/s1600/flow_mixing_bowls_west_elm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="319px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWC__K9sANB7G2wA-hb0NWpDAPZhLSHeZ4GlOvlFbSCpfsJuZsPNy2qyshaWGNYYipsEktNaxq1LDqUwveaX7Q4I_hyphenhyphen5qq33iSzPeomYf8le3W9x09SUswZBirgLSBXnlMvTVDGNpFYtd5/s320/flow_mixing_bowls_west_elm.jpg" width="320px" /></a></div><div style="text-align: justify;"><br />
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<strong>10. </strong><a href="http://www.shopkitchenaid.com/countertop-appliances-1/stand-mixers-3/-[KSM150PSER]-400120/KSM150PSER/" target="_blank"><strong>KitchenAid 5-Quart Artisan Tilt Head Stand Mixer</strong></a><strong>, $299 </strong></div><div style="text-align: justify;">This is the end all be all gift for a baker. Several years ago I received a gently used black Artisan mixer from a beloved relative and I can't thank her enough. It's invaluable for mixing cookie and cake batter, cutting butter into flour for pastry, whipping cream and frostings, and kneading bread dough. With optional attachments it even grinds, juices and rolls pasta dough. <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHSDxxDoIOHYsX4Sz8G5_9k37_tP-VCDjj336KilMiE6TjxDVg8smZRU5fCawwjOjJ10aTGwtYB05Qq6s7MkuH8jfFhlBXjtytvhTz1FugzvaTWHZbQYAah5KSVGUZwEtnXdDA6BRjXSav/s1600/kitchenaid_mixer_silver_metallic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="287px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHSDxxDoIOHYsX4Sz8G5_9k37_tP-VCDjj336KilMiE6TjxDVg8smZRU5fCawwjOjJ10aTGwtYB05Qq6s7MkuH8jfFhlBXjtytvhTz1FugzvaTWHZbQYAah5KSVGUZwEtnXdDA6BRjXSav/s320/kitchenaid_mixer_silver_metallic.jpg" width="320px" /></a></div><div style="text-align: justify;"><br />
<em>Tip: KitchenAid sells </em><a href="http://www.shopkitchenaid.com/-[RRK150ER]-400154/RRK150ER/" target="_blank"><em>refurbished Artisan mixers</em></a><em> in a wide range of colors for nearly 50% off.</em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">P.S. As someone who collected comic books and often dressed up as Wonder Woman as a kid, I just adore the <a href="http://laughingsquid.com/wonder-woman-kitchenaid-stand-mixer/" target="_blank">Wonder Woman mixer</a> from <a href="http://www.kitchenaid.com.br/ch/index.aspx" target="_blank">KitchenAid Brasil</a>.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tW8N6h6F6qm_UzycHrX9cHFAJgcf-Y1R-dzB1sOxVlFIABAAsI7ia943wJcY46-lY9eYJje-OG2aHMgOhJvry28zuXuSgbRF6S4AG30I7yzSNYKckBGMRbHABWkIEcCbj1iGRwlU91GX/s1600/kitchenaid_artisan_mixer_wonder_woman.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="212px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tW8N6h6F6qm_UzycHrX9cHFAJgcf-Y1R-dzB1sOxVlFIABAAsI7ia943wJcY46-lY9eYJje-OG2aHMgOhJvry28zuXuSgbRF6S4AG30I7yzSNYKckBGMRbHABWkIEcCbj1iGRwlU91GX/s320/kitchenaid_artisan_mixer_wonder_woman.JPG" width="320px" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Bonus picks:</strong> Self-scraping beater blades make awesome gifts for bakers who already have KitchenAid mixers. I use the <a href="http://www.beaterblade.com/categories/beaterblade_1/beaterblade_.htm" target="_blank">BeaterBlade</a> ($25 at <a href="http://www.surlatable.com/product/PRO-629808/Self-Scraping-BeaterBlade-Attachments-" target="_blank">Sur La Table</a>), but I hear the <a href="http://www.kitchenaid.com/flash.cmd?/#/product/KFE5T" target="_blank">KitchenAid Flex Edge Beater</a> ($32 at <a href="http://www.surlatable.com/product/PRO-188168/KitchenAid%26%23174%3B-Flex-Edge-Beater" target="_blank">Sur La Table</a>) allows you to mix in chocolate chips and nuts without causing the mixer head to jump. I'm definitely putting the latter on my wish list.</div><div style="text-align: justify;"> <br />
<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/AVvXsEiCUZeJ_yvdll8O_iBrHOzgu0jA1Fa6CurTFE8B4EiaSoEV16w7V5aWkReE8Xj5RILYcF8At2yWKbdxF6XgtwyJTd4H5mhFzuIaFP2SrfdQ9IpSJfa0Wf_WUxyv5UGWg0ypQEexzw6ul4Zj/s1600/beater_blade.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCUZeJ_yvdll8O_iBrHOzgu0jA1Fa6CurTFE8B4EiaSoEV16w7V5aWkReE8Xj5RILYcF8At2yWKbdxF6XgtwyJTd4H5mhFzuIaFP2SrfdQ9IpSJfa0Wf_WUxyv5UGWg0ypQEexzw6ul4Zj/s320/beater_blade.jpg" width="316px" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">BeaterBlade</td></tr></tbody></table></div><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/AVvXsEg77-2ZFHKTEZabmaQEyYXUmHQ9T6_9xyc4C6d6vuBzbGTd0qoe04tpIEh5vCOD1kXyZWVrt30V8P-oIc5Hlx3BkdLFAIuDcZJWsgNQdSMwjrLGVnIeOTDEJpKB935-TysgEFO_ir9b9bhC/s1600/flex_edge_beater.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77-2ZFHKTEZabmaQEyYXUmHQ9T6_9xyc4C6d6vuBzbGTd0qoe04tpIEh5vCOD1kXyZWVrt30V8P-oIc5Hlx3BkdLFAIuDcZJWsgNQdSMwjrLGVnIeOTDEJpKB935-TysgEFO_ir9b9bhC/s320/flex_edge_beater.jpg" width="320px" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">KitchenAid Flex Edge</td></tr></tbody></table>Maggiehttp://www.blogger.com/profile/10496994845116303521noreply@blogger.com0tag:blogger.com,1999:blog-6910121781686545868.post-64509145454010452382011-11-28T12:05:00.000-08:002011-11-30T21:57:19.628-08:00Holiday Gift Guide: Ten Cool Gifts for Guys<div style="text-align: justify;">(Sort of) just in time for Cyber Monday, here are my gift picks for the men on your list. Happy shopping!</div><br />
<strong>1. </strong><a href="http://www.cb2.com/party-stuff/dining/graffiti-cocktail-shaker/f7140" target="_blank"><strong>Graffiti Cocktail Shaker</strong></a><strong>, $20 at CB2.</strong><br />
Quite honestly, this is one of the coolest things I've seen in a while. I kind of want one for myself.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA8dnMq_QAfjC-P2AyFEyIIMY9vFpZi4jrJeiturSd8WeumMoxp0n1Xj0YZ-OdVQU1NadLZbIKrzlGOAC93XcmTr5JxlZtFLlhqt75R7wJqvW5Y02HUMgclbcBLkL-pkFPnJ4JIL-l-muG/s1600/GraffitiCktlShakerAV1F11.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA8dnMq_QAfjC-P2AyFEyIIMY9vFpZi4jrJeiturSd8WeumMoxp0n1Xj0YZ-OdVQU1NadLZbIKrzlGOAC93XcmTr5JxlZtFLlhqt75R7wJqvW5Y02HUMgclbcBLkL-pkFPnJ4JIL-l-muG/s320/GraffitiCktlShakerAV1F11.jpeg" width="320px" /></a></div><br />
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<strong>2. </strong><a href="http://www.cb2.com/party-stuff/dining/whiskey-stones-/f7153" target="_blank"><strong>Whiskey Stones</strong></a><strong>, $20 at CB2.</strong><br />
<div style="text-align: justify;">I've seen these whiskey stones around for a couple of years, and I've always wanted to dislike them for being gimmicky. But it occurs to me that they're pretty great for guys who like their liquor chilled but not watered down. When frozen for four hours, the stones keep spirits ice cold for 40 minutes and won't transfer flavors from drink to drink. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Y3eW5nSeZ8IHeXbccdnWNxdzN0mmgZKVVmt6Knmq2af0nKDdNFx_Ubl4-UOibuFtX1O-DnRKh0X4As1tD7K9fYtC9_cSl3HDUUgP_wQAFTceYu85SKI3ZAwXVahjnZ8qqghmvbnLkWUi/s1600/whiskeystonesMM11.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Y3eW5nSeZ8IHeXbccdnWNxdzN0mmgZKVVmt6Knmq2af0nKDdNFx_Ubl4-UOibuFtX1O-DnRKh0X4As1tD7K9fYtC9_cSl3HDUUgP_wQAFTceYu85SKI3ZAwXVahjnZ8qqghmvbnLkWUi/s320/whiskeystonesMM11.jpeg" width="320px" /></a></div><br />
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<b>3. Chef's Knife, $115 to $200.</b><br />
<div style="text-align: justify;">Any guy who cooks even a little bit should have a quality chef's knife in his kitchen. I'm currently drooling over the <a href="http://www.surlatable.com/product/PRO-642504/Wusthof-Ikon-Blackwood-Chefs-Knives;jsessionid=679CDAD8442C8D4B37B5414DAF234D87" target="_blank">Wusthof Ikon Blackwood 8 inch chef's knife</a>, $200 at Sur La Table. The photo below doesn't do the blackwood handle justice; it's a thing of beauty. More importantly, the knife is perfectly balanced in the hand -- neither too heavy nor too light.</div><div style="text-align: justify;"><br />
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<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJB5DMBgxrJRfjNRXyflh5eO1d9bipCc4rB6UbTw7ypDsdIYeVV2uVTv8BQK3tPCazGnb6bHzbaUppsRHDvLACGMeq0X8NMNbDmqMsOPR6ksRNZlJWbGzydjzLViyhL9YyrPNHERCQ4WY/s1600/wusthof_ikon_blackwood_8inch_chefs_knife.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJB5DMBgxrJRfjNRXyflh5eO1d9bipCc4rB6UbTw7ypDsdIYeVV2uVTv8BQK3tPCazGnb6bHzbaUppsRHDvLACGMeq0X8NMNbDmqMsOPR6ksRNZlJWbGzydjzLViyhL9YyrPNHERCQ4WY/s320/wusthof_ikon_blackwood_8inch_chefs_knife.jpg" width="320px" /></a></div><br />
<div style="text-align: justify;">A less expensive option is the <a href="http://www.williams-sonoma.com/products/zwilling-j-a-henckels-professional-s-chefs-knife/?pkey=cchefs-santoku-knives" target="_blank">Zwilling 8 inch professional "S" series knife</a>. It's the bomb and is on sale for $120 at Williams Sonoma.</div><div style="text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPvnUBqYhWADzm22HgEY9uo9jkdLi41X3Jcrjn8OQEjWG5VjuwVKEMQ-FmE7KpRGXj95s1Hl4UvKAqx-iFtA_KPBL6I8yN6faq21XPKfcojhp9d41FuvfZZomHtGuZ9vMyG3I6RHBKsPul/s1600/zwilling_henckels_s_chefs_knife.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPvnUBqYhWADzm22HgEY9uo9jkdLi41X3Jcrjn8OQEjWG5VjuwVKEMQ-FmE7KpRGXj95s1Hl4UvKAqx-iFtA_KPBL6I8yN6faq21XPKfcojhp9d41FuvfZZomHtGuZ9vMyG3I6RHBKsPul/s320/zwilling_henckels_s_chefs_knife.jpg" width="206px" /></a></div><br />
<div style="text-align: justify;">Finally, I feel obligated to mention <a href="http://www.williams-sonoma.com/products/global-chefs-knife/?pkey=cchefs-santoku-knives" target="_blank">Global knives</a> ($115 for an 8 inch chef's knife) because they are so beloved by famous chefs (especially man's man Anthony Bourdain). But a word of caution: they make your hands blister like crazy. I bought a set for my husband when we were dating and I curse them every time I use them. Oh, and the tip of the paring knife broke after about three uses. So consider yourself warned.</div><div style="text-align: justify;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3zNDqRwC3329oNNkLLuiZqD0NdvRAJwx-ke-wxJEOtDZhn_BGNeJLePgLc7fIXY56oih5p329u2RhovW2OnRWvNDvuSf5yVKsXu9H7uixm2KvZK0MM9ZyNeSGHXaRitGjnSYFss9FBYI/s1600/global_chefs_knife.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3zNDqRwC3329oNNkLLuiZqD0NdvRAJwx-ke-wxJEOtDZhn_BGNeJLePgLc7fIXY56oih5p329u2RhovW2OnRWvNDvuSf5yVKsXu9H7uixm2KvZK0MM9ZyNeSGHXaRitGjnSYFss9FBYI/s320/global_chefs_knife.jpg" width="170px" /></a></div><br />
<strong>4. <a href="http://www.overstock.com/Home-Garden/Laguiole-Olive-Wood-Premium-Steak-Knives-Set-of-6/4138486/product.html" target="_blank">Laguiole Steak Knife Set</a>, </strong><strong>$140 at Overstock</strong><strong>. </strong><br />
<div style="margin: 0px;"><div style="margin: 0px;"><div style="text-align: justify;">This is another gift I bought for my husband when we were dating. In my opinion there's no steak knife more beautiful than Laguiole, and I adore the distinctive bee on the handle. <a href="http://www.gumps.com/is-bin/INTERSHOP.enfinity/WFS/Gumps-Gumps-Site/en_US/-/USD/ViewEasyAskSearch-SimpleSearch?CatalogCategoryID=&Action=&CategoryPath=All+Products%2F%2F%2F%2FUserSearch1%3DLaguiole&CurrentPage=1&EasyAskSessionID=&NextProduct=&ProductNo=&Question=Laguiole&Browse=&SortColumns=&PageSize=All&isShowAllPrd=true" target="_blank">Gump's</a> carries a nice range of Laguiole cutlery, tableware and serving pieces; use promo code GIFT2U for 20% off orders of $100 or more store wide. </div><div style="text-align: justify;"><br />
</div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqZp_QsN59vHS6RAhfpzww5Sh5Q7R8A0N19ZxREUsOyPIu31dvS6nGLCe-vh8pSqbnm4HR5qLW950bcia7YP7XoGgauOL1qAFoKEOo4ES8W2f4LPpr-_cyBX7hO5_bSAAS9S0RYqlWEJyT/s1600/L12141815.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqZp_QsN59vHS6RAhfpzww5Sh5Q7R8A0N19ZxREUsOyPIu31dvS6nGLCe-vh8pSqbnm4HR5qLW950bcia7YP7XoGgauOL1qAFoKEOo4ES8W2f4LPpr-_cyBX7hO5_bSAAS9S0RYqlWEJyT/s320/L12141815.jpg" width="320px" /></a></div><div style="margin: 0px;"><br />
</div><div style="margin: 0px;"><strong>5. <a href="http://www.lowes.com/pd_218125-76859-TT3DMD6_0__?productId=3024922&Ntt=maglite&pl=1&currentURL=%2Fpl__0__s%3FNtt%3Dmaglite&facetInfo=" target="_blank">Maglite LED 3 Cell D Flashlight</a>, $15 to $30.</strong></div><div style="margin: 0px; text-align: justify;">Every man (and woman) should have a Maglite or two on hand: one for the home and one for the car. Maglites are great protection, are <a href="http://www.maglite.com/amazingstories.asp?p=storylist" target="_blank">virtually indestructible</a> <em>and </em>they're <a href="http://www.maglite.com/strengthen.asp" target="_blank">made in America</a>. This particular model, available in both black and grey, is 53% off at Lowe's through midnight tonight (11/28/11).</div><strong></strong><br />
<div class="separator" style="clear: both; margin: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrcwJI9E2bv9SVoUZeXXHvrd36RFbbS0MLrMLrOKSbNtRajtkJFZP62ULmIdv5fIbK_YSO1jEz_9jwT5nt_jYYJhyphenhyphen-DpDeZRMjF34I3QgxoV7uKMtehk1pcxfk9O0t_8VjoNkp5_Im6pmw/s1600/maglite_LED_12inch_silver.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="218px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrcwJI9E2bv9SVoUZeXXHvrd36RFbbS0MLrMLrOKSbNtRajtkJFZP62ULmIdv5fIbK_YSO1jEz_9jwT5nt_jYYJhyphenhyphen-DpDeZRMjF34I3QgxoV7uKMtehk1pcxfk9O0t_8VjoNkp5_Im6pmw/s320/maglite_LED_12inch_silver.jpg" width="320px" /></a></div><div style="margin: 0px;"><strong><br />
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</strong></div><div style="margin: 0px; text-align: justify;"><strong>6.</strong> <a href="http://www.sears.com/craftsman-cap-wrench-bottle-opener/p-00944500000P" target="_blank"><strong>Craftsman Cap Wrench Bottle Opener</strong></a><strong>, $15 at Sears. </strong></div>So clever, so practical. For $5 more, you can order a <a href="http://www.craftsman.com/shc/s/p_10155_12602_00944501000P?blockNo=1&blockType=L1&keyword=bottle+opener&prdNo=1&i_cntr=1322507564933" target="_blank">personalized one</a> directly from Craftsman.</div><br />
<div class="separator" style="clear: both; margin: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbdwFNJ_3hmOIijdLFysZV6jikBWkMwrhDxiTjzN7e_B1NJeN63XqaWFMBQeo4OKOzG67t0v64mXArPx8Ll_JMVPbJtFcOpQiI4kyGM7bIicieFai09E6JiUyVJ1dFREUVMHiMwNDQgGtn/s1600/00944500000.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbdwFNJ_3hmOIijdLFysZV6jikBWkMwrhDxiTjzN7e_B1NJeN63XqaWFMBQeo4OKOzG67t0v64mXArPx8Ll_JMVPbJtFcOpQiI4kyGM7bIicieFai09E6JiUyVJ1dFREUVMHiMwNDQgGtn/s320/00944500000.jpeg" style="cursor: move;" width="320px" /></a></div><div style="margin: 0px;"><div style="margin: 0px;"><br />
</div></div><div style="margin: 0px;"><div style="margin: 0px;"><strong>7. </strong><a href="http://www.seditionart.com/" target="_blank"><strong>s[edition]</strong></a><strong> Digital Art, $8 to $800. </strong></div></div><div style="text-align: justify;">s[edition] is an online source for collecting digital, limited edition works by artists such as Damien Hirst and Isaac Julien. The goal of the service is to make art collecting accessible to everyone. s[edition] works directly with artists to offer digital pieces for viewing on multiple screens, from iPad to PC monitor to LCD TV. (High resolution still images can be downloaded, while animated HD videos are viewed online.) Selections can be gifted to anyone with an email address. <br />
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My picks are <a href="http://www.seditionart.com/tracey_emin/i_listen_to_the_ocean_and_all_i_hear_is_you" target="_blank">I Listen to the Ocean and All I Hear is You</a> by Tracey Emin ($80), and <a href="http://www.seditionart.com/shepard_fairey/peace_guard" target="_blank">Peace Guard</a> by Shepard Fairey ($35).<br />
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</div><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/AVvXsEhFtdxu12fkyCE7Eh9wQ_-y7Q0su7G3uHc5mTv-fDWchT0-dzD_s-ECnCuYPD4bz-f-aEe6HKjhqUiTrH3u4KKKH6-Ub8fIJ2k65cWGFwN0r5uCimIAP3L9zO-n_FvQPtZvOgHYVWqW45yv/s1600/Listen_To_The_Ocean.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="282px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFtdxu12fkyCE7Eh9wQ_-y7Q0su7G3uHc5mTv-fDWchT0-dzD_s-ECnCuYPD4bz-f-aEe6HKjhqUiTrH3u4KKKH6-Ub8fIJ2k65cWGFwN0r5uCimIAP3L9zO-n_FvQPtZvOgHYVWqW45yv/s400/Listen_To_The_Ocean.jpg" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In the animated version of this piece, the words light up across the screen and are accompanied by the sounds of the ocean.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><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/AVvXsEiVqY-Kwo1KG2vo8v_-5TStZdYLcRp12vjwBLf4dgWSuBJxGWvTVwtQs2fY3XiYlfJPMF3yG35rnqQt3eyGcwbdqmsgEBaAU0WpQG7ct3lIyVl_9uPwfj8uMMnFxkh9CoJrWa5kEVlJMGzJ/s1600/shep.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVqY-Kwo1KG2vo8v_-5TStZdYLcRp12vjwBLf4dgWSuBJxGWvTVwtQs2fY3XiYlfJPMF3yG35rnqQt3eyGcwbdqmsgEBaAU0WpQG7ct3lIyVl_9uPwfj8uMMnFxkh9CoJrWa5kEVlJMGzJ/s400/shep.jpg" width="300px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In the HD video version of this piece, the rose explodes and petals rain down the screen. </td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Note: for access to the <a href="http://www.seditionart.com/" target="_blank">s[edition]</a> site, you must register with your email address and password.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><strong>8. </strong><a href="http://www.moleskineus.com/volant.html" target="_blank"><strong>Moleskine Volant Notebooks</strong></a><strong>, $6 to $19 for sets of two.</strong></div><div style="text-align: justify;">I love these colorful renditions of the classic Moleskine notebooks. Each set contains two notebooks in complementary colors. So if your guy likes to write, sketch or just jot down notes, this is a great gift.</div><div style="text-align: justify;"><br />
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</div><div style="text-align: center;"><strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhPXSwcWG7XfI60njGsxaz5IkrPFKjtZTywDiFnpAwxAglCmL6aw2Ms07eP4nNZeyf9MrQHVwP8ItLxnYg2CNObD4P9jsPGaSXxoUMjMqvK-DgEP7HxTXDRzLWIeNn-dW92lhvtD-l3I0/s1600/moleskine_volant_notebooks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="309px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhPXSwcWG7XfI60njGsxaz5IkrPFKjtZTywDiFnpAwxAglCmL6aw2Ms07eP4nNZeyf9MrQHVwP8ItLxnYg2CNObD4P9jsPGaSXxoUMjMqvK-DgEP7HxTXDRzLWIeNn-dW92lhvtD-l3I0/s320/moleskine_volant_notebooks.jpg" width="320px" /></a></strong></div><br />
<strong>9. </strong><a href="http://www.jcrew.com/mens_feature/theliquorstore/accessories/PRDOVR~60988/60988.jsp" target="_blank"><strong>J. Crew Cognac Leather Shoehorn</strong></a><strong>, $28.</strong><br />
<div style="text-align: justify;">This leather shoehorn is a handsome alternative to plastic or metal, and will become even more beautiful over time.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; margin: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim_HMEixxmclD8m8GrDRcCKaCGYaYMgiS2-P2pX8yRI5DQ39LAYWub9Y2VUMvvCa8i89QhB904jmelhmdlwf1GP6EyH9pqsiFu_6hd9Fc7emiTBpZGLh7xcjgaEKvfoMq6plXZGZfEtsba/s1600/cognac_leather_shoehorn_jcrew.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim_HMEixxmclD8m8GrDRcCKaCGYaYMgiS2-P2pX8yRI5DQ39LAYWub9Y2VUMvvCa8i89QhB904jmelhmdlwf1GP6EyH9pqsiFu_6hd9Fc7emiTBpZGLh7xcjgaEKvfoMq6plXZGZfEtsba/s320/cognac_leather_shoehorn_jcrew.jpeg" width="320px" /></a></div><div style="margin: 0px;"><br />
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</div><div style="margin: 0px;"><strong>10. </strong><a href="http://www.getjackblack.com/default.aspx" target="_blank"><strong>Jack Black Skin Care</strong></a><strong>, $7.50 to $52.</strong></div><div style="margin: 0px; text-align: justify;">Most men I know won't buy skin care products for themselves, let alone use them (especially sunscreen, which drives me crazy). Show your guy you care by giving him the gift of good skin. <a href="http://www.getjackblack.com/default.aspx" target="_blank">Jack Black</a> products are great because they're moderately priced given the quality ingredients (most formulations are organic and vegan); they're effective; and they smell masculine and refreshing. Plus, many of their products have won awards from Esquire, Men's Health and the like, so if all else fails, tell your guy that all the cool kids are using Jack Black. If you buy one thing, make it the SPF 45 sunscreen. (Getting him to use it is another story. Sigh.)<br />
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</div><div class="separator" style="clear: both; margin: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNrosw-Jm9usN662Cp_sP-H5alAd08gIZHtF-xqbT8LUPpS6TyufPqXf3ulfwiE_ea01hxZZwkgvb0OYlTZzJRa2Fg49lvjqISJ5Na1Bx43CEu0zbNXyF59Z2tzRWr00kucaFeJx-jcuOZ/s1600/8026_CoreCollection_d_hrweb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNrosw-Jm9usN662Cp_sP-H5alAd08gIZHtF-xqbT8LUPpS6TyufPqXf3ulfwiE_ea01hxZZwkgvb0OYlTZzJRa2Fg49lvjqISJ5Na1Bx43CEu0zbNXyF59Z2tzRWr00kucaFeJx-jcuOZ/s320/8026_CoreCollection_d_hrweb.jpg" width="301px" /></a></div><div style="margin: 0px; text-align: center;"><a href="http://www.getjackblack.com/Products/The-Core-Collection-Gift-Pack__8026.aspx" target="_blank">Core Collection Gift Pack, $52</a></div><div style="margin: 0px;"><br />
</div><div class="separator" style="clear: both; margin: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7opGH-tSa6E38jrXTZn0Lj0QXXeIlZHuRUUs-lCSCHGzfifZo6I35fDObc1Dc2R-g88pQcfje2XUvkr0DHmOEphkeujE9d99r3pB4Gj-G-yWdxzGs_NzVM0eKm2C2YetaT7XjuLxB87-A/s1600/1008_FaceBuff_b_hrweb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7opGH-tSa6E38jrXTZn0Lj0QXXeIlZHuRUUs-lCSCHGzfifZo6I35fDObc1Dc2R-g88pQcfje2XUvkr0DHmOEphkeujE9d99r3pB4Gj-G-yWdxzGs_NzVM0eKm2C2YetaT7XjuLxB87-A/s320/1008_FaceBuff_b_hrweb.jpg" width="301px" /></a></div><div style="margin: 0px;"><br />
</div><div style="margin: 0px; text-align: center;"><a href="http://www.getjackblack.com/Products/Face-Buff-Energizing-Scrub-with-Vitamin-C-and-Menthol__1008O.aspx" target="_blank">Face Buff Energizing Scrub with Vitamin C & Menthol</a>, $18 to $30</div><div style="margin: 0px;"><br />
</div><div class="separator" style="clear: both; margin: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsCSVo1JV6VdvYSJdm4NlObk0yrtzVtJ2uX0Os_EGqynI4XvBQxgSU02Lz3ahpr5kRlW8jbIA-y8NrJcuz5pu68_FtC4K76Qv5-y12IQM2zaNp7xXlfGXBRXzTJUq5jEsn3I7l_EGDNuL/s1600/3014_SunGuard_b_hrweb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsCSVo1JV6VdvYSJdm4NlObk0yrtzVtJ2uX0Os_EGqynI4XvBQxgSU02Lz3ahpr5kRlW8jbIA-y8NrJcuz5pu68_FtC4K76Qv5-y12IQM2zaNp7xXlfGXBRXzTJUq5jEsn3I7l_EGDNuL/s320/3014_SunGuard_b_hrweb.jpg" width="301px" /></a></div><div class="separator" style="clear: both; margin: 0px; text-align: center;"><br />
</div><div style="margin: 0px; text-align: center;"><a href="http://www.getjackblack.com/Products/Sun-Guard-Sunscreen-SPF-45-Oil-Free-and-Very-Water-Resistant__3014O.aspx" target="_blank">Sun Guard Sunscreen SPF 45 Oil Free</a><a href="http://www.getjackblack.com/Products/Sun-Guard-Sunscreen-SPF-45-Oil-Free-and-Very-Water-Resistant__3014O.aspx" target="_blank"> & Very Water Resistant</a>, $20</div><div style="margin: 0px;"><br />
</div><div class="separator" style="clear: both; margin: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkPnzkmtbb42WHqzmSM6Wl8j75NECGT0I7BbbRSsKpl-pdfmqqGH5vFM8djKRCZ_AJA6R_PlLhLj57KJ07Hjh8WVtK_MHiJbbn39Bd8At7po8gPZYZYwEtv7U7D_hUqL0dbq1lNKOYWV2J/s1600/2002_EyeBalm_c_hrweb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkPnzkmtbb42WHqzmSM6Wl8j75NECGT0I7BbbRSsKpl-pdfmqqGH5vFM8djKRCZ_AJA6R_PlLhLj57KJ07Hjh8WVtK_MHiJbbn39Bd8At7po8gPZYZYwEtv7U7D_hUqL0dbq1lNKOYWV2J/s320/2002_EyeBalm_c_hrweb.jpg" width="301px" /></a></div><div style="margin: 0px;"><br />
</div><div style="margin: 0px; text-align: center;"><a href="ttp://www.getjackblack.com/Products/Eye-Balm-Age-Minimizing-Gel-with-Vitamins-A-and-E__2002O.aspx" target="_blank">Eye Balm Age Minimizing Gel with Vitamins A & E</a>, $24</div><div style="margin: 0px;"><br />
</div><div class="separator" style="clear: both; margin: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWOUVP5NcPNV_LyATBe42d5K4L9wR5qv2yCCQHBXwgxf0fua-4rKTnZ9RTM2Ap5C_2o61rp5ggw6DFR-uj-oWOgjmRw0VkzhykDyCjxgjpzVf3WJxnIJI24wggIBLw3VDlX55TL_5MSTcb/s1600/3004_Mntlipbalm_g_hrweb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWOUVP5NcPNV_LyATBe42d5K4L9wR5qv2yCCQHBXwgxf0fua-4rKTnZ9RTM2Ap5C_2o61rp5ggw6DFR-uj-oWOgjmRw0VkzhykDyCjxgjpzVf3WJxnIJI24wggIBLw3VDlX55TL_5MSTcb/s320/3004_Mntlipbalm_g_hrweb.jpg" width="301px" /></a></div><div style="margin: 0px;"><br />
</div><div style="margin: 0px; text-align: center;"><a href="http://www.getjackblack.com/Products/Intense-Therapy-Lip-Balm-SPF-25-with-Natural-Mint-and-Shea-Butter__3004O.aspx" target="_blank">Intense Therapy Lip Balm SPF 25</a>, $7.50</div><div style="margin: 0px;"><br />
</div><div style="margin: 0px;"><br />
</div><div style="margin: 0px; text-align: justify;">Note: As with all products mentioned on Flour Child, reviews and recommendations are entirely my own. Not only have I not received compensation or consideration from the manufacturers or retailers, they don't even know I exist.</div>Maggiehttp://www.blogger.com/profile/10496994845116303521noreply@blogger.com0tag:blogger.com,1999:blog-6910121781686545868.post-51335094805975902142011-11-23T14:18:00.000-08:002011-11-23T22:06:26.956-08:00Holiday Gift Guide: For the Host or Hostess<div style="text-align: justify;">I'm going to preface this by saying I don't completely agree with etiquette experts who advise against bringing anything that the host or hostess may feel obligated to serve or use, such as a bottle of wine or flowers. I think it depends on how well you know the host or hostess, and whether you've arranged in advance to bring something specific.<br />
<br />
While you don't want to compel your hostess to serve the wine you brought when she's already planned the wine pairings for the evening -- or distract her from guests with a bouquet of flowers that needs to be arranged in a vase -- I think wine and flowers are appreciated when a) you make it clear that the wine is for your hostess and it's therefore up to her to decide if and when to serve it; and b) the flowers are arranged in a small vase suitable for her kitchen or personal space (i.e., she's not compelled to find room on her already decorated table for a surprise cornucopia centerpiece).<br />
<br />
<div style="text-align: justify;"></div></div><div style="text-align: justify;">Having said all of that, below are some ideas for what to bring to garherings, holiday and otherwise.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>1. Candles</strong></div><div style="text-align: justify;"><strong></strong></div><div style="text-align: justify;">A kitchen candle is a thoughtful and practical gift to bring to a dinner party. <a href="http://www.williams-sonoma.com/products/lemongrass-ginger-essential-oils-collection-boxed-candle/?pkey=e%7Ccandle%7C50%7Cbest%7C0%7Cviewall%7C24%7C%7C17&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-Black%20Friday-_-" target="_blank">Williams Sonoma's Lemongrass Ginger boxed candle</a> ($20) is a great for neutralizing kitchen odors after the party. </div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe_lnoJJDHtMQSKbN6BK9GaOG4UbP-EeiSMX95oDsyp1mqIjyY3qpu_pXaa-LdC_UEHyjEGI_Uf4k0mZQ9Yhi6TRnPd4kMJKOTZCqd-Q60bqQslmDBgKOy_Ndba47p9sbhG3mntU0Hyiri/s1600/williams_sonoma_boxed_kitchen_candle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="256px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe_lnoJJDHtMQSKbN6BK9GaOG4UbP-EeiSMX95oDsyp1mqIjyY3qpu_pXaa-LdC_UEHyjEGI_Uf4k0mZQ9Yhi6TRnPd4kMJKOTZCqd-Q60bqQslmDBgKOy_Ndba47p9sbhG3mntU0Hyiri/s320/williams_sonoma_boxed_kitchen_candle.jpg" width="320px" /></a></div><br />
Voluspa's luxurious candles are beautifully packaged for gift giving. My favorite is the <a href="http://www.voluspa.com/seasons/products.html" target="_blank">three wick candle in a glass metallic bowl </a>(about $30) from the Seasons collection. It comes in a beautiful velvet box that doesn't even need to be wrapped. My scent of choice is <a href="http://www.voluspa.com/seasons/bowl_makassar.php" target="_blank">Makassar Ebony & Peach</a>.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFrY10NL2ixa3nrUNw8yez0Uhad0DrrawMNXITLCk1suz7bC56xzqGLXmtXb9-2HnyVjMy4q4V5Ix7KmP3PuSqEaTMsj2jt1zGl4NFT32zClJM1paHkAUjD54wrOdA4Fpi6XqV3knBio1E/s1600/voluspa_three_wick_in_metallic_bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFrY10NL2ixa3nrUNw8yez0Uhad0DrrawMNXITLCk1suz7bC56xzqGLXmtXb9-2HnyVjMy4q4V5Ix7KmP3PuSqEaTMsj2jt1zGl4NFT32zClJM1paHkAUjD54wrOdA4Fpi6XqV3knBio1E/s1600/voluspa_three_wick_in_metallic_bowl.jpg" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>2. Hand Care Set</strong></div><div style="text-align: justify;">Gentle, nourishing hand soap and moisturizing lotion are welcome gifts for hosts and hostesses whose hands are battered by dry weather and kitchen work. I love the <a href="http://www.anthropologie.com/anthro/catalog/productdetail.jsp?id=993217&catId=BEAUTY-BODY&pushId=BEAUTY-BODY&popId=LOUNGEBEAUTY&navCount=36&color=072&isProduct=true&fromCategoryPage=true&isSubcategory=true&subCategoryId=BEAUTY-BODY-SETS&templateType=subCategory" target="_blank">Pure and Good hand care duo</a> ($34) from Anthropologie and the <a href="http://www.williams-sonoma.com/products/lemongrass-ginger-essential-oils-soap-and-lotion-collection/?pkey=csoaps-lotions-fragrance" target="_blank">Lemongrass Ginger set from Williams Sonoma's Essential Oils Collection</a> (also $34).</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizl0Se_QvHLBftgi4fsu9GZsFvY-pahB0TRFJulbuQz7nh9zPjqqXRiyQtfJHvX86WH4JSkTh813dm8rdyjr-2i4J5wOy11RQoYmSUBOM6RI-VtUwkz8OmFTSjAiD3IyNWx_EqNJq2c_Kr/s1600/pure_and_good_hand_due_anthropologie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizl0Se_QvHLBftgi4fsu9GZsFvY-pahB0TRFJulbuQz7nh9zPjqqXRiyQtfJHvX86WH4JSkTh813dm8rdyjr-2i4J5wOy11RQoYmSUBOM6RI-VtUwkz8OmFTSjAiD3IyNWx_EqNJq2c_Kr/s320/pure_and_good_hand_due_anthropologie.jpg" width="273px" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiMwQ01FtenbRY_M7mn6Z9DL8LGTxEME9DSEp4H-Il_i3pSJYrT1oOqdPjUYVKbuoNT_ZoKCR5gbpZ8na_liWu6vlknVP-4x2wbISMrik802L2RRma8CQiZE8Zx_LPHT0KwDD7d1t_TisL/s1600/williams_sonoma_hand_soap_lotion_set.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiMwQ01FtenbRY_M7mn6Z9DL8LGTxEME9DSEp4H-Il_i3pSJYrT1oOqdPjUYVKbuoNT_ZoKCR5gbpZ8na_liWu6vlknVP-4x2wbISMrik802L2RRma8CQiZE8Zx_LPHT0KwDD7d1t_TisL/s320/williams_sonoma_hand_soap_lotion_set.jpg" width="320px" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>3. Stationery</strong><strong></strong></div><div style="text-align: justify;">Notepads and note cards are a stylish and practical addition to your host's or hostess's kitchen or home office. I love <a href="http://www.papyrusonline.com/stationery/notepads-and-sticky-notes/mudlark-kaley-stickable-notes.html" target="_blank">Mudlark's Kaley Stickable Notes</a> and <a href="http://www.papyrusonline.com/stationery/boxed-note-cards/kate-spade-all-typed-up-foldover-cards.html" target="_blank">Kate Spade's All Typed Up boxed note cards</a>, $10 each at Papyrus.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtsj6zu9LEhc4ZWBlsg_4T13fb5XVla942Hawlt6yUiiH5Q5knwU4WyrCuU0oAuerJ_ozQVHxUaw_jsKiWF6q7ba1mJ_SEQvNdfW_KyL1JXP6HB2cWIWvzXzye30TiT3X8u7MdTEswGxPj/s1600/mudlark_kaley_stickable_notes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtsj6zu9LEhc4ZWBlsg_4T13fb5XVla942Hawlt6yUiiH5Q5knwU4WyrCuU0oAuerJ_ozQVHxUaw_jsKiWF6q7ba1mJ_SEQvNdfW_KyL1JXP6HB2cWIWvzXzye30TiT3X8u7MdTEswGxPj/s320/mudlark_kaley_stickable_notes.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnlAeGIf9MrkvEIZqV9akCNEhW35TVSktVUXAGeuKQb756dBFX4Y6PqOlaYD5qzmWoNLT6bQ1mj8zZ2Ql8CMBj8kjwYXHrS9HShYVYUbtqtK6SuayuKs1LSJyv7LyjSbWLX7taXxu9oABy/s1600/kate_spade_all_typed_up_notecards.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnlAeGIf9MrkvEIZqV9akCNEhW35TVSktVUXAGeuKQb756dBFX4Y6PqOlaYD5qzmWoNLT6bQ1mj8zZ2Ql8CMBj8kjwYXHrS9HShYVYUbtqtK6SuayuKs1LSJyv7LyjSbWLX7taXxu9oABy/s320/kate_spade_all_typed_up_notecards.jpg" width="320px" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>4. Wine Accessories</strong></div><div style="text-align: justify;">Wine coasters, drip collars and stoppers are always appreciated and are a nice complement to the wine you might be bringing to the party.</div><div style="text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKy_K-zUiLenv4o_hf6kcDwZW1wxaxJ_GsxmeyaBQB28vBJ_WA-hAcKG1DaVKQxZx5MecvEEqYUrJESjk3UCz2yqKR0nA-MjeUTLmmNvvcwy2RQHheHLewO7sLoCx2IPsBMOHfu1XzIn1p/s1600/classic_wine_coaster_crateandbarrel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKy_K-zUiLenv4o_hf6kcDwZW1wxaxJ_GsxmeyaBQB28vBJ_WA-hAcKG1DaVKQxZx5MecvEEqYUrJESjk3UCz2yqKR0nA-MjeUTLmmNvvcwy2RQHheHLewO7sLoCx2IPsBMOHfu1XzIn1p/s320/classic_wine_coaster_crateandbarrel.jpg" width="320px" /></a></div><div style="text-align: center;"><a href="http://www.crateandbarrel.com/dining-and-entertaining/bar-accessories/classic-wine-coaster/s269646" target="_blank">Classic Wine Coaster, $12, Crate and Barrel</a></div><div style="text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaMrxnLCKdevgyNGgTM5flmLBcAcwy4e5vtxldTc41_PdxYXjVJA4tCT4G45YZdzb9536qikaPSgvlJcKe2NcB68BPx_LqFHKurlmxqhqR9pIujT6zLJEJvlCm82u5yU4rXlBjNx2zcpPG/s1600/wine_drip_collars_set_surlatable.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="295px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaMrxnLCKdevgyNGgTM5flmLBcAcwy4e5vtxldTc41_PdxYXjVJA4tCT4G45YZdzb9536qikaPSgvlJcKe2NcB68BPx_LqFHKurlmxqhqR9pIujT6zLJEJvlCm82u5yU4rXlBjNx2zcpPG/s320/wine_drip_collars_set_surlatable.jpg" width="320px" /></a></div><div style="text-align: center;"><a href="http://www.surlatable.com/product/PRO-640037/Drip-Collars%2C-Set-of-Two" target="_blank">Drip Collars, Set of Two, $7, Sur La Table</a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bip_xih9iFYxZfxCBxhqkm9CyljPiW9ufsJjWdnoaX2RVmFEQcl_BVcWCuLzOm1cZVhTm_7Ziie81hjWWpVTpE2FB3h4ZhXESDILgng4BMkE6jtZFH2KzCKDxDLbIZrmV0CymzUjcPkN/s1600/champagne_stopper_surlatable.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bip_xih9iFYxZfxCBxhqkm9CyljPiW9ufsJjWdnoaX2RVmFEQcl_BVcWCuLzOm1cZVhTm_7Ziie81hjWWpVTpE2FB3h4ZhXESDILgng4BMkE6jtZFH2KzCKDxDLbIZrmV0CymzUjcPkN/s320/champagne_stopper_surlatable.jpg" width="320px" /></a></div><div style="text-align: center;"><a href="http://www.surlatable.com/product/PRO-328732/Champagne-Stopper" target="_blank">Champagne Stopper, $6, Sur La Table</a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>5. Wine</strong></div><div style="text-align: justify;">I think that a nice, versatile bottle of wine makes a fantastic host or hostess gift, provided you've been asked to bring a bottle or know the recipient well enough that there's no obligation on their part to serve it. My wine picks are generally available at your local wine shop or BevMo, although the South African wines are more difficult to find and may need to be ordered from K&L Wine Merchants (see links, below).</div><div style="text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSHL4D9ym5-wm17AsHB0rglRlrbmsTIau7AaythL_JCJPlgR24YsIyxvBBg5vMQ3LkDX3ttdMAp3xpIf8xolkELOkrIqGXwz3VfQOMHMvqK_krmrm7dXt47jtSoLvjMqEjYJW2aNRgrEL5/s1600/2007_the_chocolate_block.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSHL4D9ym5-wm17AsHB0rglRlrbmsTIau7AaythL_JCJPlgR24YsIyxvBBg5vMQ3LkDX3ttdMAp3xpIf8xolkELOkrIqGXwz3VfQOMHMvqK_krmrm7dXt47jtSoLvjMqEjYJW2aNRgrEL5/s320/2007_the_chocolate_block.jpg" width="205px" /></a></div><div style="text-align: justify;"><a href="http://www.klwines.com/detail.asp?sku=1043070" target="_blank">2007 The Chocolate Block (Boekenhoutskloof), Franschhoek, South Africa ($34</a>). This wine is perfect for a dinner party because it's neither wimpy nor overpowering and pairs well with vegetarian fare, meat and dessert. It's also delicious on its own.</div><div style="text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfxR5GNg_fYZpcfFdDfwnxa9cPlGZHBlpI0Kzgiurq2Fpx33D65qGCyXtnZEGfjDMr-sTQIHgmvSKnl5qrIQWvjY3eM8Rc-TWjFb2gKHFdqHoi2WtyXSuLpgmZTWq-_mfMq4NcRt3wPqgi/s1600/ataraxia_sauvignon_blanc_2009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfxR5GNg_fYZpcfFdDfwnxa9cPlGZHBlpI0Kzgiurq2Fpx33D65qGCyXtnZEGfjDMr-sTQIHgmvSKnl5qrIQWvjY3eM8Rc-TWjFb2gKHFdqHoi2WtyXSuLpgmZTWq-_mfMq4NcRt3wPqgi/s320/ataraxia_sauvignon_blanc_2009.jpg" width="162px" /></a></div><div style="text-align: justify;"><a href="http://www.klwines.com/detail.asp?sku=1069894" target="_blank">2009 Ataraxia Sauvignon Blanc, Western Cape, South Africa</a> ($19). This versatile wine is so good, I bought a case of it last year. But don't take my word for it. Wine Spectator gave it 90 points, stating, "This has subtle weight, with lemon verbena, wet straw and chamomile notes offset by lingering gooseberry notes. Nice buried minerality stretches out the finish. Very solid. Drink now." </div><div style="text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZgf5uxfjbthBaKZ3yYZALuPu1pCVwXhoyOdint0as438bipil1H9mspJAOnnXLkbvII49Dhc9OZ2FeoGiQ45Khfar8tqljQYy2v8JFeB3PqL5VBW57qMM3uf2Ms3Fic5jnNGolA8WJ1W/s1600/roederer_estate_brut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZgf5uxfjbthBaKZ3yYZALuPu1pCVwXhoyOdint0as438bipil1H9mspJAOnnXLkbvII49Dhc9OZ2FeoGiQ45Khfar8tqljQYy2v8JFeB3PqL5VBW57qMM3uf2Ms3Fic5jnNGolA8WJ1W/s320/roederer_estate_brut.jpg" width="91px" /></a></div><div style="text-align: justify;"><a href="http://www.wine.com/V6/Roederer-Estate-Brut/wine/8498/detail.aspx" target="_blank">Roederer Estate Brut NV, Anderson Valley, California</a> ($20). This is my favorite sparkling wine of all time, and it tastes far more luxurious than the moderate price point suggests. It's crisp but not too dry and is flavorful enough to be enjoyed by itself, but not so much so that it doesn't complement any appetizer or dinner course. In other words, it's perfectly balanced.</div><div style="text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigR5aE290xuqzNiHru3aKuQAFo2Aw9sUuQH84f1yyFmxhIvtBcQEqddz_SMoZ3exKtBCk-UqlyD0I-OmstxzOwyHEm1gm9_MEZ83R2I9tGcmgypbnpI9nEEI_SXgw3Vwkpuv59LJ_MSQxf/s1600/sofia_blanc_de_blancs.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigR5aE290xuqzNiHru3aKuQAFo2Aw9sUuQH84f1yyFmxhIvtBcQEqddz_SMoZ3exKtBCk-UqlyD0I-OmstxzOwyHEm1gm9_MEZ83R2I9tGcmgypbnpI9nEEI_SXgw3Vwkpuv59LJ_MSQxf/s320/sofia_blanc_de_blancs.png" width="88px" /></a></div><div style="text-align: justify;"><a href="http://www.franciscoppolawinery.com/wine/sofia/blanc-de-blancs" target="_blank">2010 Francis Coppola Sofia Blanc de Blancs, Monterey County, California</a> ($15-$20). This is my <em>other</em> favorite sparkling wine because it's so drinkable and so beautifully designed and packaged. We served it at our wedding reception and it has always been a hit when given as a gift.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>6. Ornaments</strong></div><div style="text-align: justify;">Many people will be putting up and decorating their Christmas trees this weekend, so don't be shy about gifting an ornament to your Thanksgiving hosts and hostesses. Many people, myself included, collect ornaments and your contribution to their collection will surely be appreciated. Below are my picks, all of which are available at Anthropologie.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIr__7Lj6Ld6z80kCTDs_oNKnyqbqDY8UNWXaSWPN-WttjgyemAmc2X7XtcMrXlmo79T3l2rJcUeuFt4hcW2XRRwovwvYGgGWQXcuRMizuz_Xh7AZiU8miTsglJ4IDqG_EWbqhsK1TELos/s1600/fireside_feeling_ornament_anthropologie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIr__7Lj6Ld6z80kCTDs_oNKnyqbqDY8UNWXaSWPN-WttjgyemAmc2X7XtcMrXlmo79T3l2rJcUeuFt4hcW2XRRwovwvYGgGWQXcuRMizuz_Xh7AZiU8miTsglJ4IDqG_EWbqhsK1TELos/s320/fireside_feeling_ornament_anthropologie.jpg" width="258px" /></a></div><div style="text-align: center;"><a href="http://www.anthropologie.com/anthro/catalog/productdetail.jsp?id=22692909&catId=HOME-HOLIDAYDECOR&pushId=HOME-HOLIDAYDECOR&popId=HOME&navCount=6&color=095&isProduct=true&fromCategoryPage=true&isSubcategory=true&subCategoryId=HOME-HOLIDAYDECOR-ORNAMENTS&templateType=subCategory" target="_blank">Fireside Feelings Ornament</a> ($28)</div><div style="text-align: center;">Missoni for Target, eat your heart out.</div><div style="text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX0KewEq9yCCRVvJMDE2Mfu6dvr6g6iwIQT5SBsXttrQ0Sce5u2NA6XCVaamkVjN53tJHYD7dvnbsBNW0CfncogRuj6z5lvZU1e40Cq9_WrN2194AxyVXgmJ6BlaLl8TdaYPDJeJYuJDcS/s1600/santa_lucia_snowflake_ornament_set.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX0KewEq9yCCRVvJMDE2Mfu6dvr6g6iwIQT5SBsXttrQ0Sce5u2NA6XCVaamkVjN53tJHYD7dvnbsBNW0CfncogRuj6z5lvZU1e40Cq9_WrN2194AxyVXgmJ6BlaLl8TdaYPDJeJYuJDcS/s320/santa_lucia_snowflake_ornament_set.jpg" width="229px" /></a></div><div style="text-align: center;"><a href="http://www.anthropologie.com/anthro/catalog/productdetail.jsp?id=22697387&catId=HOME-HOLIDAYDECOR&pushId=HOME-HOLIDAYDECOR&popId=HOME&navCount=6&color=015&isProduct=true&fromCategoryPage=true&isSubcategory=true&subCategoryId=HOME-HOLIDAYDECOR-ORNAMENTS&templateType=subCategory" target="_blank">Santa Lucia Snowflake Ornament Set</a> ($20)</div><div style="text-align: center;">I'm not sure what I like more, the delicately carved ornaments or the birch box.</div><div style="text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrHmTVONFJnvxl9S3xK8RvJlJ5uN1DjXqkFdxMcBpwiNoRpL9oRBRaO86uxLAu0AjjWzFPzMfRiLCa7tqtJpi2tWPxG4U2chutCWkn2fpcjgEF5rDOYV-cMAqlmFNm6Z4L9EWvYujso_xI/s1600/pearly_expanse_ornament.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrHmTVONFJnvxl9S3xK8RvJlJ5uN1DjXqkFdxMcBpwiNoRpL9oRBRaO86uxLAu0AjjWzFPzMfRiLCa7tqtJpi2tWPxG4U2chutCWkn2fpcjgEF5rDOYV-cMAqlmFNm6Z4L9EWvYujso_xI/s320/pearly_expanse_ornament.jpg" width="257px" /></a></div><div style="text-align: center;"><a href="http://www.anthropologie.com/anthro/catalog/productdetail.jsp?id=22670574&catId=HOME-HOLIDAYDECOR&pushId=HOME-HOLIDAYDECOR&popId=HOME&navCount=6&color=011&isProduct=true&fromCategoryPage=true&isSubcategory=true&subCategoryId=HOME-HOLIDAYDECOR-ORNAMENTS&templateType=subCategory" target="_blank">Pearly Expanse Ornament</a> ($12) </div><div style="text-align: center;">Pretty, pretty, pretty, and neutral enough for any tree.</div><div style="text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqBhRPSEFFPLgg0v5dlfqX__mjGllNfCqIUqvXSiPTkX3LaYTTDIaCOmvPdgx7AHjw-iFBKfIZJLrDj1w2RnzTjdNF9pV9XRMUVtbfujz5cKPO5_46P7cfNQDN-VVfUd3pzSsjUQjVW4sk/s1600/mottled_mirrored_ornament.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqBhRPSEFFPLgg0v5dlfqX__mjGllNfCqIUqvXSiPTkX3LaYTTDIaCOmvPdgx7AHjw-iFBKfIZJLrDj1w2RnzTjdNF9pV9XRMUVtbfujz5cKPO5_46P7cfNQDN-VVfUd3pzSsjUQjVW4sk/s320/mottled_mirrored_ornament.jpg" width="259px" /></a></div><div style="text-align: center;"><a href="http://www.anthropologie.com/anthro/catalog/productdetail.jsp?id=22221659&catId=HOME-HOLIDAYDECOR&pushId=HOME-HOLIDAYDECOR&popId=HOME&navCount=6&color=080&isProduct=true&fromCategoryPage=true&isSubcategory=true&subCategoryId=HOME-HOLIDAYDECOR-ORNAMENTS&templateType=subCategory" target="_blank">Mottled Mirrored Ornament</a> ($24)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Of course, the best gift to bring to any gathering is good cheer. Happy Thanksgiving!</div>Maggiehttp://www.blogger.com/profile/10496994845116303521noreply@blogger.com0tag:blogger.com,1999:blog-6910121781686545868.post-63429325470736974142011-11-17T16:20:00.000-08:002011-11-23T21:52:05.855-08:00Holiday Gift Guide: Stylish Entertaining<div style="text-align: justify;">I know, I know. It's not even Thanksgiving and I'm already kicking off a holiday gift series. What gives? (Ha!) <br />
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Okay, so I love giving handmade gifts (a batch of cookies or brownies wrapped in pretty packaging, a photo album or a mix tape) and intangibles (a charitable donation in someone's name, a lunch date or even dog sitting). But it's also quite satisfying to find and give an inspired gift that delights the recipient for years to come. <br />
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So without further ado, here are some gift picks for the entertainers in your life. You might even want to snap up a few for yourself (wink).</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>1. Herriott Grace porcelain pedestal plates.</strong></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlvxesve5nXOdk8gxAn8P5nNm4cfk8nyx7IA3Z0XuN568We_4bQnmN26-BPSFiEo00Vxb9oX0fkOm82AJi4EZRs3meKFEJs8hBrp9kRwGyrd7i-yVS3Xl4_sBc7adNZmjxnIbzdL5T07R8/s1600/herriott_grace_porcelain_pedestal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlvxesve5nXOdk8gxAn8P5nNm4cfk8nyx7IA3Z0XuN568We_4bQnmN26-BPSFiEo00Vxb9oX0fkOm82AJi4EZRs3meKFEJs8hBrp9kRwGyrd7i-yVS3Xl4_sBc7adNZmjxnIbzdL5T07R8/s1600/herriott_grace_porcelain_pedestal.jpg" /></a></div><br />
</div><div style="text-align: justify;">I don't know about you, but I can't afford much in the way of <a href="http://shop.herriottgrace.com/" target="_blank">Herriott Grace</a>'s handmade wooden serveware. Thankfully, at $36 these adorable little <a href="http://shop.herriottgrace.com/product/new-rustic-porcelain-pedestal-plates" target="_blank">porcelain pedestal plates</a> are within my budget. Who wouldn't want to set them out for small treats, tartlettes and cheese?<br />
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<strong>2. Soapstone trays.</strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-iJSBaFMpy0JlD4Vl_Yt3KP8luhLVWjVtPIMgTGGvaZXgYNpH0mrcG38SfQxApZGwvHj-AQ6H3Kb7J0GoAVO9UQjS8KKZQVK3x_ITjSmBVaXeopTRyJ_mmsjp_GYX2hFIBPjra1Xj-jD/s1600/canvas_soapstone_trays.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-iJSBaFMpy0JlD4Vl_Yt3KP8luhLVWjVtPIMgTGGvaZXgYNpH0mrcG38SfQxApZGwvHj-AQ6H3Kb7J0GoAVO9UQjS8KKZQVK3x_ITjSmBVaXeopTRyJ_mmsjp_GYX2hFIBPjra1Xj-jD/s320/canvas_soapstone_trays.jpg" width="320px" /></a></div><br />
These Haitian <a href="http://shop.canvashomestore.com/products/soapstone-trays" target="_blank">hand-carved trays</a> are from the <a href="http://www.aidtoartisans.org/" target="_blank">Aid to Artisans</a> project and are $28 at <a href="http://shop.canvashomestore.com/" target="_blank">Canvas</a>. Substantial in weight and presentation, they're a striking alternative to wood and porcelain serveware. Click <a href="http://www.flourchildblog.com/2011/08/peanut-butter-pie-for-mikey.html" target="_blank">here</a> to see them in my Peanut Butter Pie for Mikey post.<br />
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<strong>3. Vintage French bread boards</strong>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKpFHDA9wSZ6oWG6kzNU-JhvvH6ggDYJ3coZFe0KrBV-Z6UW89XnNZfkRw16H6M9uO4wLe-GBnETdum5i-S8vcrlw5OPmWkD5st_QnjqDZCegbRLEfJZR_hRQDzPyPHEMnm5_AOO8X8r6N/s1600/vintage_bread_board_small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="212px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKpFHDA9wSZ6oWG6kzNU-JhvvH6ggDYJ3coZFe0KrBV-Z6UW89XnNZfkRw16H6M9uO4wLe-GBnETdum5i-S8vcrlw5OPmWkD5st_QnjqDZCegbRLEfJZR_hRQDzPyPHEMnm5_AOO8X8r6N/s320/vintage_bread_board_small.jpg" width="320px" /></a></div><br />
This is a major splurge, but hear me out. These late 19th and early 20th century bread boards, available in both <a href="http://www.jpeterman.com/Tabletop-and-Culinary/Small-Cutting-Board" target="_blank">small</a> ($175) and <a href="http://www.jpeterman.com/Tabletop-and-Culinary/Large-Bread-Board" target="_blank">large</a> ($200) sizes from <a href="http://www.jpeterman.com/" target="_blank">J. Peterman</a>, are beautifully worn and imperfect. Sourced from the South of France, they make a statement whether they're used for cutting or serving. If your budget allows, this is a gift that will not only be treasured, but handed down through generations.<br />
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<strong>4. JME bread board.</strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh6is8onqZgXufRv3Tbru4O9_cz8nsSaFGFWEfOyclDv0sCHa0woph-nQ5na7WiGU-oPwX44SX9TdiTHKPXbWbA_W-l9cSp2zoQcXFPA97YYbMgLLLjUyFPgUTPYWB9Nxp0bLjJ6qEuj5D/s1600/jamie_oliver_bread_board.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh6is8onqZgXufRv3Tbru4O9_cz8nsSaFGFWEfOyclDv0sCHa0woph-nQ5na7WiGU-oPwX44SX9TdiTHKPXbWbA_W-l9cSp2zoQcXFPA97YYbMgLLLjUyFPgUTPYWB9Nxp0bLjJ6qEuj5D/s320/jamie_oliver_bread_board.jpg" width="320px" /></a></div><br />
A more affordable option is this $60 <a href="http://jmecollection.shop.musictoday.com/Product.aspx?cp=41920_42067&pc=0VAM001" target="_blank">bread board</a> from <a href="http://www.jamieoliver.com/jme/index.html" target="_blank">JME</a>. Made in South Africa from salvaged French oak wine barrels, the board arrives in an adorable cotton sack perfect for gift giving.<br />
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<strong>5. Fog Linen Works acacia wood knives. </strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxwImr8hZ8e-0_XW3u_84wCkpMraTRW6C9-SYgWzNJDUqQ7Sk6z2_e7FRsRyBI1GY5lrw5EeHFcX7tl_krlDHiAvAwZsxm7U4HxwsyKSsVfdM9gSZs3ukJ7TDbMjgi7Wf7qBJiGuJCv6eE/s1600/fog_linen_work_butter_knife.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="400px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxwImr8hZ8e-0_XW3u_84wCkpMraTRW6C9-SYgWzNJDUqQ7Sk6z2_e7FRsRyBI1GY5lrw5EeHFcX7tl_krlDHiAvAwZsxm7U4HxwsyKSsVfdM9gSZs3ukJ7TDbMjgi7Wf7qBJiGuJCv6eE/s400/fog_linen_work_butter_knife.jpg" width="252px" /></a></div><br />
These <a href="http://www.shopanaise.com/products/Fog-Linen-Work-Butter-Knife.html" target="_blank">wooden butter knives</a>, $7.50 each at <a href="http://www.shopanaise.com/" target="_blank">Anaise</a>, elevate the mundane (spreading butter on toast) to something of beauty. They're sure to elicit compliments from guests when they spread <a href="http://www.flourchildblog.com/2010/11/thanksgiving-dishes.html" target="_blank">goat cheese and fig jam on crackers</a>.<br />
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<strong>6.</strong> <strong>Sapling utensils.</strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkvmz8hgRAnNdYnHMv5mREh8zMWUcnow-CknO_rLE_WRWKqz_Myyu41TxfKHqz5BjFeiIv1CaTV5lNWv_W-5E_4EV2rIhubglN5kA9UkZZxemnnAze8lI_nUrPuihjifSFC1vG9hY8sFzl/s1600/terrain_sapling_utensils.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkvmz8hgRAnNdYnHMv5mREh8zMWUcnow-CknO_rLE_WRWKqz_Myyu41TxfKHqz5BjFeiIv1CaTV5lNWv_W-5E_4EV2rIhubglN5kA9UkZZxemnnAze8lI_nUrPuihjifSFC1vG9hY8sFzl/s320/terrain_sapling_utensils.jpg" width="320px" /></a></div><br />
Add a rustic touch to your table or buffet with these <a href="http://www.shopterrain.com/boards-serving/sapling-utensil-3521038780016" target="_blank">petite sapling utensils</a>. $12 each at <a href="http://www.shopterrain.com/index.cfm" target="_blank">Terrain</a>, they're crafted from re-purposed brass and are simply <a href="http://www.flourchildblog.com/2010/11/birthday-breakfast.html" target="_blank">adorable</a>.<br />
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<strong>7. govino shatterproof glasses and flutes.</strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYLj8hIdqguOcVpRCNcekFBkVqVJ19xxEnIimZhbfUVlm0Ahw1LSRXFkdfb5FAIsF5gCG89tZjTC8Sxj6W2bQDwT-4NNo0qLRtQUmIbc-FZNTOG1uQeCNF_ijR5WznKOl-FSYHmcg7ixmX/s1600/govino_flutes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYLj8hIdqguOcVpRCNcekFBkVqVJ19xxEnIimZhbfUVlm0Ahw1LSRXFkdfb5FAIsF5gCG89tZjTC8Sxj6W2bQDwT-4NNo0qLRtQUmIbc-FZNTOG1uQeCNF_ijR5WznKOl-FSYHmcg7ixmX/s1600/govino_flutes.jpg" /></a></div><br />
Virtually indestructible, these "go anywhere" glasses and flutes from <a href="http://www.govinowine.com/catalog/index.php?products_id=53" target="_blank">govino</a> ($13 to $230 for sets of 4 to 72) are a stylish alternative to plastic cups and glasses. Party guests can let loose like they're at a kegger without leaving those unsightly red Solo cups all over the place.<br />
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<strong>8. Etched stemware.</strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRf6cYBXAlXcdVgYZW1ugNeGAY0c-6MZylphUTw99kOv1IDzC-NWGmMSzlYLtzCuFqDgLoFZJ9uPA4Gy56hWjnW3Ocelq3dSbJa96a0Bb6p2hRtc0pvPN0WTSxAJmKI7QfgS64l0_3t-D/s1600/etched_stemware_anthropologie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="282px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRf6cYBXAlXcdVgYZW1ugNeGAY0c-6MZylphUTw99kOv1IDzC-NWGmMSzlYLtzCuFqDgLoFZJ9uPA4Gy56hWjnW3Ocelq3dSbJa96a0Bb6p2hRtc0pvPN0WTSxAJmKI7QfgS64l0_3t-D/s320/etched_stemware_anthropologie.jpg" width="320px" /></a></div><br />
<a href="http://www.anthropologie.com/" target="_blank">Anthropologie</a>'s <a href="http://www.anthropologie.com/anthro/catalog/productdetail.jsp?id=073412&catId=HOME-TABLETOP-GLASSWARE&pushId=HOME-TABLETOP-GLASSWARE&popId=HOME&navCount=30&color=100&isProduct=true&fromCategoryPage=true&isSubcategory=true&subCategoryId=HOME-TABLETOP-GLASSWARE-STEM" target="_blank">Platinum Petals stemware</a> ($14 each) adds a timeless, elegant touch to more intimate gatherings. A pair of flutes and a bottle of bubbly (may I suggest <a href="http://www.franciscoppolawinery.com/wine/sofia/blanc-de-blancs" target="_blank">Sofia Blanc de Blancs</a>?) makes a charming gift for your favorite couple.<br />
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So now you know what to get me for Christmas. (Kidding.) If you're interested, I'll post gift picks for cooks, bakers and even food bloggers -- plus books, music and items for the home -- in the coming days and weeks. Happy gifting!</div>Maggiehttp://www.blogger.com/profile/10496994845116303521noreply@blogger.com0tag:blogger.com,1999:blog-6910121781686545868.post-55511105136316242142011-11-15T12:25:00.000-08:002011-11-16T14:46:58.389-08:00For Your Thanksgiving Consideration<div style="text-align: justify;">I won't be cooking Thanksgiving dinner this year, but I <em>will</em> be dropping in at friends' celebrations with desserts and side dishes in hand. Whether you're hosting or potlucking, here are some favorite Thanksgiving recipes for your holiday recipe box. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1. <a href="http://www.flourchildblog.com/2010/11/thanksgiving-recipe-georgenes-fluffy.html" target="_blank">Georgene's Fluffy Rolls</a>. I make these every year and they're always a hit. Soft and slightly sweet, they're the perfect compliment to Thanksgiving dinner and are great for making sandwiches with the leftovers. I've also discovered that these freeze beautifully. Thaw at room temperature (inside the bag or container to collect condensation), cover with aluminum foil and reheat at 350 degrees F for about 8 minutes.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLN3P1Kn8FxBQvtlc8GvISHrIJlU9GfuYkXMXUSPm4AUkhD3ahv-qkUtUfWI7cr88KjIoDEj-o1N2d1g3UtXxciEyWfLndiXxFIgvf3NDU9EsWbewuzB3j0EQFaIrQ2NaH8s2dC8XUcbid/s1600/georgenes_fluffy_rolls.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLN3P1Kn8FxBQvtlc8GvISHrIJlU9GfuYkXMXUSPm4AUkhD3ahv-qkUtUfWI7cr88KjIoDEj-o1N2d1g3UtXxciEyWfLndiXxFIgvf3NDU9EsWbewuzB3j0EQFaIrQ2NaH8s2dC8XUcbid/s400/georgenes_fluffy_rolls.JPG" width="400px" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2. <a href="http://www.flourchildblog.com/2010/12/roasted-brussels-sprouts-with-optional.html" target="_blank">Roasted Brussels Sprouts with Bacon Cider Vinaigrette</a>. This dish is a refreshing addition to the Thanksgiving table and will win over even the most devout Brussels sprouts haters.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiflP3EfzILlmL4jZaUMm4bW1zOD1W8_PMjDXUTmdHTc9qDKVPm021e-YsK5wdvbVQWgNDvgnXUJ2XdhhKH89uDd-4b0yREP_uldqmGrYoIyzI3pTEaGJ2BnfpsSEyP5Mv9a8rr30GORS0E/s1600/roasted_brussels_sprouts_with_bacon_cider_vinaigrette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiflP3EfzILlmL4jZaUMm4bW1zOD1W8_PMjDXUTmdHTc9qDKVPm021e-YsK5wdvbVQWgNDvgnXUJ2XdhhKH89uDd-4b0yREP_uldqmGrYoIyzI3pTEaGJ2BnfpsSEyP5Mv9a8rr30GORS0E/s400/roasted_brussels_sprouts_with_bacon_cider_vinaigrette.jpg" width="400px" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">3. <a href="http://www.flourchildblog.com/2010/10/gemmas-sweet-potato-gingerbread.html" target="_blank">Sweet Potato Gingerbread</a>. This is perfect for breakfast, brunch or snacking, and because it keeps well, it's an ideal make-ahead recipe for the busy holiday season. Your company will think you bought it (or at least slaved in the kitchen for hours).</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNKuIRYMcYcf0XJM39YNyZFKI2rf8pZszuHYFAXcAfGuHj1VhhGLjllMDaTuXXz9m7hEhL6QidTTD8cyMPQ0Txq7kXRxtCXUrHg84_8oMYqZbG6sJBuMQxyUTwrVDsQK56Ke-BaodVLTe2/s1600/Sweet_Potato_Gingerbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNKuIRYMcYcf0XJM39YNyZFKI2rf8pZszuHYFAXcAfGuHj1VhhGLjllMDaTuXXz9m7hEhL6QidTTD8cyMPQ0Txq7kXRxtCXUrHg84_8oMYqZbG6sJBuMQxyUTwrVDsQK56Ke-BaodVLTe2/s400/Sweet_Potato_Gingerbread.jpg" width="400px" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4. <a href="http://www.flourchildblog.com/2010/12/about-that-pumpkin-bread-pudding.html" target="_blank">Bobby Flay's Pumpkin Bread Pudding</a>. This is one of the worst photographs I've ever taken, and one of the best things I've ever made. It's a rather involved recipe, but if you make it you won't be sorry. Just don't take an awkward photo of it.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNZRl-8XVvupygjL9NXHHy7nlug2_Ka30nZ3d4Fci17N7jlfAaGS6wJjv5LvSfYT32w6S_0t1VoD0p1ASTNjv8zWahOwZvZJxXAIO43mVXYJJzPFahT8pJOaQ67pxUUcW8PWVmtv5JTIwB/s1600/pumpkin_bread_pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNZRl-8XVvupygjL9NXHHy7nlug2_Ka30nZ3d4Fci17N7jlfAaGS6wJjv5LvSfYT32w6S_0t1VoD0p1ASTNjv8zWahOwZvZJxXAIO43mVXYJJzPFahT8pJOaQ67pxUUcW8PWVmtv5JTIwB/s400/pumpkin_bread_pudding.jpg" width="400px" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">5. <a href="http://www.flourchildblog.com/2010/12/mile-high-apple-pie-with-spicy-caramel.html" target="_blank">Mile High Apple Pie with Spicy Caramel Sauce</a>. Apples. Perfect pie crust. Caramel sauce. Need I say more?</div><div style="text-align: justify;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheFtCrjERYlvrb4IiRXtiiX8U29alc1rmU6paYFx_2ggRElrdMacORQYb5fn7C-klw98bJtiE0IoQodp7VSHBK4sP3gi7gpiLKMod9vrLO6R24zoCxqrezFRS11atN0ffIbF9gLapRvFD1/s1600/mile_high_apple_pie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="293px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheFtCrjERYlvrb4IiRXtiiX8U29alc1rmU6paYFx_2ggRElrdMacORQYb5fn7C-klw98bJtiE0IoQodp7VSHBK4sP3gi7gpiLKMod9vrLO6R24zoCxqrezFRS11atN0ffIbF9gLapRvFD1/s400/mile_high_apple_pie.JPG" width="400px" /></a></div></div><div style="text-align: justify;"><br />
6. <a href="http://www.flourchildblog.com/2010/12/super-pumpkiny-pumpkin-pie.html" target="_blank">Flour's Super Pumpkiny Pumpkin Pie</a>. This pumpkin pie is the real deal. I recommend you make your own pumpkin puree, but it's just as good with store bought.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIq7E9GzMv7AWn5nzW43vcA4FCLEW_SPw16Ts4tVG-0T44nfcrJFXuKATPzEjGbGEEL1pJfKc48thwUeQ-OySdc-hmdrETTVyM5AYST5CJUAnIMmJJ8N0PMaLA0ccQFLSo_NUZs8ThnB31/s1600/flours_super_pumpkiny_pumpkin_pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIq7E9GzMv7AWn5nzW43vcA4FCLEW_SPw16Ts4tVG-0T44nfcrJFXuKATPzEjGbGEEL1pJfKc48thwUeQ-OySdc-hmdrETTVyM5AYST5CJUAnIMmJJ8N0PMaLA0ccQFLSo_NUZs8ThnB31/s400/flours_super_pumpkiny_pumpkin_pie.jpg" width="400px" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Are you celebrating Thanksgiving? If so, what are your favorite dishes to eat and make?</div>Maggiehttp://www.blogger.com/profile/10496994845116303521noreply@blogger.com1tag:blogger.com,1999:blog-6910121781686545868.post-77368014261938027242011-11-14T12:39:00.000-08:002014-10-31T10:12:50.164-07:00Happy Monday<div style="text-align: justify;">
I don't have a story to go with this post other than to say that I will probably never master the art of the perfect cappuccino, or find it worthwhile to <a href="http://www.flourchildblog.com/2011/11/apple-cider-doughnut-conspiracy.html" target="_blank">make my own doughnuts</a> again, and that I'm totally fine with it.<br />
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Happy Monday!Maggiehttp://www.blogger.com/profile/10496994845116303521noreply@blogger.com0tag:blogger.com,1999:blog-6910121781686545868.post-69320989600292524302011-11-10T10:57:00.001-08:002013-01-18T15:05:21.422-08:00Back on Pacific Standard Time<div style="text-align: justify;">The upcoming long weekend is shaping up to be cold and rainy: ideal for heading to the <a href="http://www.getty.edu/" target="_blank">Getty</a> to check out an exhibit I've been wanting to see, <em><a href="http://www.getty.edu/art/exhibitions/narrative_interventions/" target="_blank">Narrative Interventions in Photography</a></em>. I'm particularly intrigued by Eileen Cowin's <a href="http://www.getty.edu/art/exhibitions/narrative_interventions/#cowin" target="_blank"><em>I See What You're Saying</em></a>,<em> </em>which juxtaposes images of the written word against those of other sensory experiences -- the gaze of an eye, the taste of a cupcake -- to expose hidden lies behind presumed truths. </div><div style="text-align: justify;"><br />
While I'm there, I plan to check out the Getty's contribution to the massive, multi-institution <a href="http://www.getty.edu/pacificstandardtime/exhibitions-and-events/crosscurrents/" target="_blank">Pacific Standard Time</a> exhibition about artistic innovation in post-World War II Los Angeles.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA3WhJA67wbRI_p-4mgzUB8MKr0n9febkbak_N-xtYoxojqfxPV_QEkqUzajLdLlYTMuiwW2vZnChW0pxzLCGG2zQ7H6Gilsii4TfjdCaaS4A_V9dKCtppbrSFiSMoeXaR-C-jo-EfXoBl/s1600/pacific_standard_time_museum.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="364px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA3WhJA67wbRI_p-4mgzUB8MKr0n9febkbak_N-xtYoxojqfxPV_QEkqUzajLdLlYTMuiwW2vZnChW0pxzLCGG2zQ7H6Gilsii4TfjdCaaS4A_V9dKCtppbrSFiSMoeXaR-C-jo-EfXoBl/s640/pacific_standard_time_museum.jpg" width="640px" /></a></div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;">And I'd like to drop by <a href="http://www.lacma.org/" target="_blank">LACMA</a> to see <a href="http://www.lacma.org/art/exhibition/californiadesign" target="_blank"><em>California Design, 1930-1960: "Living In a Modern Way"</em></a>.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCPw6loDiRKrDqCUvBwXhFuSeMNCCTAhyphenhyphenG0kRxdFILq2NaISKTcTKn89HImYK_vB4nrTF39-_8zyZ84LbwHiCEriJyVG-lEr9h5VoQ5p59T4GZ1-p_oKMjdRdQUXZ5iZRuQF2_O8ckPek/s1600/california_design_at_lacma.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCPw6loDiRKrDqCUvBwXhFuSeMNCCTAhyphenhyphenG0kRxdFILq2NaISKTcTKn89HImYK_vB4nrTF39-_8zyZ84LbwHiCEriJyVG-lEr9h5VoQ5p59T4GZ1-p_oKMjdRdQUXZ5iZRuQF2_O8ckPek/s400/california_design_at_lacma.jpg" width="325px" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This is a tall order for a rainy Los Angeles weekend during which I'm slated for some home improvement projects, a trip to Disneyland and a first birthday party. Thank goodness we're back on Pacific Standard Time. I definitely appreciate the extra hour.</div>Maggiehttp://www.blogger.com/profile/10496994845116303521noreply@blogger.com0tag:blogger.com,1999:blog-6910121781686545868.post-54918851459925786982011-11-09T20:56:00.001-08:002014-10-31T04:10:08.079-07:00Can You Do This With Your Recycling?<div style="text-align: justify;">
Did you play singing games with your friends when you were a kid? I did, but I wasn't very good. Well, if you'd like to see how it's done, check out this video from the Swedish trio known as Erato. They took an overproduced dance anthem -- Robyn's "Call Your Girlfriend" -- and stripped it down to some of the most lovely, catchy harmonies I've ever heard.</div>
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<iframe allowfullscreen="" frameborder="0" height="480" src="http://www.youtube.com/embed/mNE9bUa2D0c?rel=0" width="640"></iframe><br />
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Kinda makes you rethink those empty dairy containers in your recycling, doesn't it?Maggiehttp://www.blogger.com/profile/10496994845116303521noreply@blogger.com0tag:blogger.com,1999:blog-6910121781686545868.post-54632902228745590152011-11-08T10:56:00.000-08:002011-11-10T13:41:58.460-08:00Mustache Cookie Cutters<div style="text-align: justify;">A few guys I know are growing mustaches for <a href="http://us.movember.com/" target="_blank">Movember</a>, and one of these mustachioed fellows (aka Mo Bros) recently shared a link to this awesome <a href="http://www.fuzzy-ink.com/index.php?main_page=product_info&cPath=82_87&products_id=330" target="_blank">moustache cookie cutter set</a> from Fuzzy Ink. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic_H2c9JO98UvqS81uCw2W5KgCA8m8bPE00RYccRnlBadJduqlRSiFMGBkNjeF01e0KP1cHGUWcY1lj_SDgp5W3JIuhTovrrHFwxJzGHbcV_OTKVLmDylv8XKn8nWO8l8VeQ6bSWR12INP/s1600/cookies_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic_H2c9JO98UvqS81uCw2W5KgCA8m8bPE00RYccRnlBadJduqlRSiFMGBkNjeF01e0KP1cHGUWcY1lj_SDgp5W3JIuhTovrrHFwxJzGHbcV_OTKVLmDylv8XKn8nWO8l8VeQ6bSWR12INP/s320/cookies_4.jpg" width="320px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">The sets are currently on backorder until (ironically) the end of November, but $5 from every sale goes to the <a href="http://us.movember.com/about/" target="_blank">Movember Foundation</a>. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">So if, like me, you can't grow a mustache but would like to support the cause, why not make a bunch of mustache cookies? They'd be the perfect treat for a Movember party to celebrate the Mo Bros in your life.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8k6u90y8MU76O4e7GwvJ_IGXQF8L-4Rq6CRD29b2Db4bJB9ysFPc0hkAsFmsfmrrDtGsMGQn7r61MPcYaDyVKiSBju-pc1alGHaZ3CmD63v2S9u8eQSpg1bQiAhLE52asjGBv0fip-A-r/s1600/cookies_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8k6u90y8MU76O4e7GwvJ_IGXQF8L-4Rq6CRD29b2Db4bJB9ysFPc0hkAsFmsfmrrDtGsMGQn7r61MPcYaDyVKiSBju-pc1alGHaZ3CmD63v2S9u8eQSpg1bQiAhLE52asjGBv0fip-A-r/s1600/cookies_2.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">I just might make so many mustache cookies, we'll have to rename Movember, "Mowvember".</div>Maggiehttp://www.blogger.com/profile/10496994845116303521noreply@blogger.com0tag:blogger.com,1999:blog-6910121781686545868.post-32310494264480484082011-11-07T14:49:00.000-08:002011-11-10T13:40:46.816-08:00Made by Hand<div style="text-align: justify;">Are you familiar with <a href="http://thisismadebyhand.com/" target="_blank">Made by Hand</a>? It's a film series "celebrating the people who make things by hand -- sustainably, locally and with a love of their craft." As someone who grew up in a community of artisans who not only lived off the land but produced and sold exquisite handmade goods -- furniture, hammocks, looms, fly fishing flies, pottery -- the Made by Hand project is near and dear to my heart. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The second video in the Made by Hand series, below, showcases Joel Bukiewicz of <a href="http://cutbrooklyn.com/" target="_blank">Cut Brooklyn</a>. A fiction writer turned knife maker, Joel articulates the satisfaction of creating an object that is not only loved and used by the person who buys it, but is of the caliber to become a family heirloom. I love what he says about the community of producing things by hand, the challenge of making each piece the best he's ever produced, and the drive to master his craft to the point of art.<br />
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I'm no Joel Bukiewicz, but I get what he's saying about the massive and immediate payoff of someone enjoying what he's made. It's what I miss most about my bakery business, and why I cook, bake and write and photograph this blog.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The music in this video is too creepy and severe -- something along the lines of "Cello Song" by The Books would have been a nice choice -- but the cinematography and story are spot on. Check it. [Note: there are many well-placed expletives in this video, so you've been warned.]</div><br />
<iframe allowfullscreen="" frameborder="0" height="338" src="http://player.vimeo.com/video/31455885?title=0&byline=0&portrait=0&color=f1f1ef" webkitallowfullscreen="" width="600"></iframe><br />
<a href="http://vimeo.com/31455885" target="_blank">Made by Hand / No 2 The Knife Maker</a> from <a href="http://vimeo.com/madebyhand" target="_blank">Made by Hand</a> on <a href="http://vimeo.com/" target="_blank">Vimeo</a>.Maggiehttp://www.blogger.com/profile/10496994845116303521noreply@blogger.com0tag:blogger.com,1999:blog-6910121781686545868.post-87740382368314848422011-11-04T14:34:00.000-07:002011-11-10T14:45:53.550-08:00The Apple Cider Doughnut Conspiracy<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtyr1pvTQU6aUBMaQw_GY7tXt8YZLHpN28aDVoDJUBSLL5F_o1Voccq1g4edvC8Z_8zy-if1XWUB5WyBHuCjfmdRxGonhpjk4qNO849zw7fRxqF6j0-F4F0U0EFOdxZSoLMhmCb0pvoc9L/s1600/IMG_8076a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="430px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtyr1pvTQU6aUBMaQw_GY7tXt8YZLHpN28aDVoDJUBSLL5F_o1Voccq1g4edvC8Z_8zy-if1XWUB5WyBHuCjfmdRxGonhpjk4qNO849zw7fRxqF6j0-F4F0U0EFOdxZSoLMhmCb0pvoc9L/s640/IMG_8076a.jpg" width="640px" /></a><br />
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<div style="text-align: justify;">It was a conspiracy of sorts which led me to whip up a batch of apple cider doughnuts last weekend. (<em>Whip up?</em> Who am I kidding? My first attempt was horrific. The second time around, the doughnuts were good but not great. The third time? Stay tuned.)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I've been meaning to make doughnuts for quite some time, as they're one of the few sweets I have yet to try and replicate in my own kitchen. But frying up a bunch of sugary dough and drenching it in more sugar just hasn't been at (or near) the top of my list of priorities. I rarely eat commercially made doughnuts, so why would I tempt myself with a tray of homemade ones?</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">But lately, everyone at work has been going on and on about apple cider donuts; about how deliciously seasonal and fleeting they are. The doughnut shop version of <em>the</em> Starbucks Pumpkin Spice Latte, if you will. (Which, by the way, <a href="http://www.flourchildblog.com/2010/10/best-ever-birthday-weekend.html" target="_blank">I tried once</a> and won't bother ordering again. Sorry, PSL fans.)<br />
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And then last week, when I popped in to Sur La Table for something I can't even recall, I picked up a copy of Lara Ferroni's <a href="http://www.amazon.com/Doughnuts-Simple-Delicious-Recipes-Make/dp/1570616418%3FSubscriptionId%3D0PZ7TM66EXQCXFVTMTR2%26tag%3Dfullycomplete-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3D1570616418" target="_blank"><em>Doughnuts: Simple and Delicious Recipes to Make at Home</em></a>. Wouldn't you know it, on the first page to which I flipped was a recipe for apple cider doughnuts. Conspiracy, I tell you.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">So I bought the book -- and a deep fry thermometer and a baked doughnut pan -- and spent the better part of Friday night through Sunday afternoon trying to turn out perfect doughnuts. I experimented with baked and fried versions of apple cider, pumpkin and basic raised doughnuts, as well as various glazes and coatings. And yes, now that you mention it, I made some <a href="http://www.flourchildblog.com/2011/11/popcorn-balls.html" target="_blank">popcorn balls</a> too.</div><div style="text-align: justify;">I blew through a lot of flour, sugar and oil, and while very few of the doughnuts I made were satisfying or even edible, it felt good to be back in the kitchen making something special and new; something to try and style into a decent photograph. I have such a long way to go, and the process is sometimes so frustrating I want to give up, but I'm enjoying learning and growing. After all, isn't that what life is about? That, and the occasional doughnut conspiracy.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Dxa1l86Taq1O7FC0dEQFdhqn85ifDKjzMc68rWEiUjeBvxYh35L4FfNPUwEOQI7XxrRe-JERvLOgsWNlg5uMp82Wd2H1kp5AL-o3iMtMe1svitmX3xW9tZQcOBXcP1npZib4jMkJ78gQ/s1600/IMG_8097a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="458px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Dxa1l86Taq1O7FC0dEQFdhqn85ifDKjzMc68rWEiUjeBvxYh35L4FfNPUwEOQI7XxrRe-JERvLOgsWNlg5uMp82Wd2H1kp5AL-o3iMtMe1svitmX3xW9tZQcOBXcP1npZib4jMkJ78gQ/s640/IMG_8097a.jpg" width="640px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><strong>Apple Cider Doughnuts</strong></div><div class="separator" style="clear: both; text-align: justify;">From <a href="http://www.amazon.com/Doughnuts-Simple-Delicious-Recipes-Make/dp/1570616418%3FSubscriptionId%3D0PZ7TM66EXQCXFVTMTR2%26tag%3Dfullycomplete-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3D1570616418" target="_blank"><em>Doughnuts: Simple and Delicious Recipes to Make at Home</em></a> by Lara Ferroni</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">1 3/4 cups all-purpose flour</div><div style="text-align: justify;"></div><div style="text-align: justify;">1/4 cup graham flour <em>(I subbed all-purpose flour)</em></div><div style="text-align: justify;">2 teaspoons cinnamon</div><div style="text-align: justify;">2 teaspoons baking powder</div><div style="text-align: justify;">1 teaspoon baking soda</div><div style="text-align: justify;">1/2 teaspoon salt</div><div style="text-align: justify;">2 tablespoons unsalted butter or vegetable shortening, at room temperature</div><div style="text-align: justify;">1/2 cup superfine sugar <em>(I used regular granulated sugar and increased the amount by 2 tablespoons as instructed in Lara's book)</em></div><div style="text-align: justify;">2 egg yolks, at room temperature</div><div style="text-align: justify;">1 teaspoon vanilla extract</div><div style="text-align: justify;">1/4 cup apple cider, at room temperature</div><div style="text-align: justify;">1/4 cup buttermilk, at room temperature</div><div style="text-align: justify;">Vegetable oil for frying</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em>Special equipment:</em> <em>deep fry thermometer.</em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1. In a medium bowl, whisk together the flour(s), cinnamon, baking powder, baking soda, and salt. Set aside. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together. Add the egg yolks and beat until the mixture is fluffy and pale yellow. Use a wooden spoon to stir in the vanilla, cider and buttermilk. Add the dry ingredients and stir just until the mixture comes together in a soft, slightly sticky dough. Cover and refrigerate for 15 to 20 minutes. <em>(I refrigerated mine overnight.)</em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">3. Roll out the dough on a lightly floured surface to about 1/2-inch thick. Cut the doughnuts out with a 2 1/2 inch diameter cutter. Re-roll any scrap dough. <em>(Note: I wasn't happy with the flat shape when I fried and baked these, so I ended up rolling them into 1 1/2-inch balls.)</em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4. Heat at least 2 inches of oil in a heavy-bottomed pot until a deep fry thermometer registers 360 degrees F (182 degrees C). With a metal spatula, carefully place the doughnuts in the oil. Fry in small batches, taking care not to overcrowd the pot. Cook until a rich golden brown, about 1 minute on each side. <em>(At 1 minute per side, my doughnuts were raw in the middle. At about 3 minutes per side, they cooked through.)</em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">5. Remove with a slotted spoon and drain on paper towels. Let cool to the touch before glazing and eating. <em>(I dredged mine in cinnamon sugar.) </em>You can also bake these doughnuts in a doughnut pan in a 350°F oven for 5 to 10 minutes, but they won’t achieve the same rich golden color. <em>(These were wretched when baked -- dry, flat, tasteless.)</em></div>Maggiehttp://www.blogger.com/profile/10496994845116303521noreply@blogger.com0tag:blogger.com,1999:blog-6910121781686545868.post-54119596185729046902011-11-02T13:50:00.000-07:002011-11-10T13:30:35.262-08:00Popcorn Balls<div style="text-align: justify;">Halloween has come and gone and all I have to show for it is a sugar hangover, tons of leftover candy and a platter of popcorn balls. </div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7_Xt5dEoRNjl31qpGYTF8a-75byK4t0hUQSw4xrnO2xYlBTi7byAph_zLx9e9gF5o3wB1dwUvvbFX3zfQo5eBVCQ1U-D25bxQR-rJK7DcMwEhBsRfKGVB9q4DYRWwnssB50EJA2Y_iwh/s1600/IMG_8055a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7_Xt5dEoRNjl31qpGYTF8a-75byK4t0hUQSw4xrnO2xYlBTi7byAph_zLx9e9gF5o3wB1dwUvvbFX3zfQo5eBVCQ1U-D25bxQR-rJK7DcMwEhBsRfKGVB9q4DYRWwnssB50EJA2Y_iwh/s640/IMG_8055a.jpg" width="640px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Not that I'm complaining. Popcorn balls are my favorite treat of all time, and the story of how I became hooked on them reads like a hillbilly version of Hansel & Gretel, except nobody tried to stuff me in an oven.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">When I was about 8 years old, I used to beg candy from a woman named Laverne who lived on the other side of the creek that separated our property from the only two neighbors within a 5 mile radius. Laverne was in her late 60s and wore her shoulder length white hair in an elaborate <a href="http://www.dreamy-hairstyles.com/image-files/1940s-hairstyle11veronicalake.jpg" target="_blank">Veronica Lake 'do</a>, an interesting contrast to the colorful polyester caftans she draped on her sturdy frame. She smelled of Aqua Net and kept jars of candy all over her house.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjutZzGRqe0pIwMoOPpUzgClriMKvbHBWbCuq8dtfcWpMGpE0I4C3Qemr1vhd_IdM21AkVU8ZKNbCm4ac1tzTMuPOQjAMTotdrnJX567-f3GHPCTTTVSStyNqk3bbvPtvhwFGcs0LPCQr1V/s1600/IMG_8022a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjutZzGRqe0pIwMoOPpUzgClriMKvbHBWbCuq8dtfcWpMGpE0I4C3Qemr1vhd_IdM21AkVU8ZKNbCm4ac1tzTMuPOQjAMTotdrnJX567-f3GHPCTTTVSStyNqk3bbvPtvhwFGcs0LPCQr1V/s400/IMG_8022a.jpg" width="371px" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">I'm not sure how I came to know about Laverne's candy stash, but I do know that my begging it from her was a short-lived but thrilling adventure punctuated by courage, danger and perseverance. (And humiliation and loss, which I will get to later.) </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">To get to Laverne's house I had to not only cross an ice cold creek on a rickety footbridge (courage!), but trek a half mile up our road and across two clearings known to be frequented by rattlesnakes (danger!). If I wasn't felled by a venomous snake bite, I'd then climb a series of flagstone steps to Laverne's door; steps which may as well have been <a href="http://www.worldofescher.com/gallery/jpgs/P45L.jpg" target="_blank">M.C. Escher's infinite stairs</a> for how never ending they seemed to me at the time (perseverance!).</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Quite a lot of effort for a piece or two of candy, but if your parents didn't keep sweets in the house you'd have done the same. And it paid. Oh, did it pay. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">When I arrived at her door, Laverne would kindly usher me into her home and, as my nostrils filled with the strong aroma of moth balls, I'd choose a few pieces of hard candy, saltwater taffy or a popcorn ball if she'd made a batch. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Those salty-crunchy-buttery-sticky-sweet popcorn balls were my undoing. Though my secret candy-begging missions started out as occasional after school excursions, I was soon knocking on Laverne's door every day and on weekends to try my chances at scoring another (and another) popcorn ball.<br />
<br />
Laverne was friendly with my family and was therefore no doubt familiar with my parents' restrictions on sugar (and my reasons for begging it from her). And because she picked up her daily mail from the little vintage post office my mother operated for an hour in the mornings, Laverne had plenty of opportunities to tell my mom what was going on. But she didn't say anything for a few weeks, presumably because she found it harmless and cute and, let's be honest, pitiful. Until, that is, I became a demanding, sugar-addicted pest.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">So Laverne talked to my parents and my parents talked to me and I felt humiliated and sad. I cried and pouted and lamented my sugarless, popcorn-ball-less fate. Then a few months later, when I'd all but given up hope, Laverne arrived at our Christmas party with a platter of popcorn balls. Bless her kind soul.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Popcorn Balls</strong></div><div class="separator" style="clear: both; text-align: justify;">Prep time: 10 minutes</div><div class="separator" style="clear: both; text-align: justify;">Cook time: 15 minutes</div><div class="separator" style="clear: both; text-align: justify;">Serves: 12</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Special equipment: parchment or waxed paper, candy thermometer</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">About 4 quarts (16 cups) popped corn</div><div class="separator" style="clear: both; text-align: justify;">2 cups granulated sugar</div><div class="separator" style="clear: both; text-align: justify;">1 cup light corn syrup</div><div class="separator" style="clear: both; text-align: justify;">1/2 cup unsalted butter or butter substitute</div><div class="separator" style="clear: both; text-align: justify;">1/4 cup water</div><div class="separator" style="clear: both; text-align: justify;">1/2 teaspoon salt (omit if using salted butter or butter substitute)</div><div class="separator" style="clear: both; text-align: justify;">1 1/2 teaspoons pure vanilla extract or vanilla bean paste</div><div class="separator" style="clear: both; text-align: justify;">1 teaspoon white vinegar</div><div class="separator" style="clear: both; text-align: justify;">Butter or vegetable oil for greasing hands</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">1. Place the popped corn in a large bowl or pot, or arrange it on baking sheets lined with parchment or waxed paper. Set aside.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">2. In a medium saucepan set over medium-high heat, combine the sugar, corn syrup, butter or butter substitute, water and salt. Cook, stirring constantly, until it reaches the firm ball (caramel) stage (240-240 degrees F or 112-116 degrees C). Remove from heat. Stir in the vanilla and then the vinegar. Be careful when adding the vinegar, as the mixture will bubble up quite a bit.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">3. Slowly (and as evenly as possible) pour the caramel over the popped corn, stirring with a wooden spoon to combine. Be careful, as the caramel will be very sticky and scorching hot. Continue stirring and mixing the popcorn mixture around until it's cool enough to handle, about 5 minutes. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">4. With greased hands, shape the popcorn mixture into 3 inch round balls. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><em>Note: For safety reasons, I don't recommend you let children make this recipe.</em></div><div class="separator" style="clear: both; text-align: justify;"><em><br />
</em></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk2PNIasXNSAtiZSsWwXxnRcDH4A_D32quyMyIEhMD7OzKGCMvQRqkol-OF0wy6InFDNYMQX7p-rxR2nwACE82K7XNjCI344fv625K9lH9sGcOiHGzS7C8hTmoCyF13WrIx1fxdevnAyIS/s1600/Copy+of+IMG_8048a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk2PNIasXNSAtiZSsWwXxnRcDH4A_D32quyMyIEhMD7OzKGCMvQRqkol-OF0wy6InFDNYMQX7p-rxR2nwACE82K7XNjCI344fv625K9lH9sGcOiHGzS7C8hTmoCyF13WrIx1fxdevnAyIS/s640/Copy+of+IMG_8048a.jpg" width="426px" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUHM3M35ceJYmLsp3Ez2Xq1x5UBwgmkXLlQNiveHi-xZiHSh7qhUN8FMQEZc-3CXAcU3hQuyLt715lLF4coB-7-QTmaAseqkJ7yGJ0fVDRLU9WPOqFJ8W4fySwwUCyJqp7wo8_Jj0sEbE9/s1600/Copy+of+IMG_8041a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUHM3M35ceJYmLsp3Ez2Xq1x5UBwgmkXLlQNiveHi-xZiHSh7qhUN8FMQEZc-3CXAcU3hQuyLt715lLF4coB-7-QTmaAseqkJ7yGJ0fVDRLU9WPOqFJ8W4fySwwUCyJqp7wo8_Jj0sEbE9/s640/Copy+of+IMG_8041a.jpg" width="426px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: justify;">If you're serving popcorn balls at a party or giving them out as party favors or to trick-or-treaters, wrap them in cello or waxed paper bags tied with Brazilets or friendship bracelets. I used orange and black Brazilets (pictured above) for Halloween. <a href="http://www.brazilets.com/" target="_blank">Brazilets</a> are wrapped around the wrist and tied with three knots. A wish is made for each knot and when the material wears down and the Brazilet falls off, it is believed that the wishes come true.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyCo_VAmbNzVNbfW9y0xWFprTlLLUmd3MmjlwysbFKD9PYpjdPwB6Nea0ozH7XpXvaQ9HcChxZzI_wpz3p4g7fQdktMtYc8b6cFSw7a_OlcwZzkMmVZrtYflUStuq7ROk_dI3w9EtBF2R2/s1600/IMG_8042a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyCo_VAmbNzVNbfW9y0xWFprTlLLUmd3MmjlwysbFKD9PYpjdPwB6Nea0ozH7XpXvaQ9HcChxZzI_wpz3p4g7fQdktMtYc8b6cFSw7a_OlcwZzkMmVZrtYflUStuq7ROk_dI3w9EtBF2R2/s640/IMG_8042a.jpg" width="640px" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Edit:</div><div class="separator" style="clear: both; text-align: justify;">Clearly I have a lot to learn about styling, composition, lighting and color correction. And I should make my photos the same size. And figure out how to put them side by side. Phew. Lots to do.</div>Maggiehttp://www.blogger.com/profile/10496994845116303521noreply@blogger.com0