Month: May 2014

Happy Birthday Sally!

Today is Sally’s 29th birthday and we could not be more excited for her. After all, we’ve all been 29 for years now and it’s quite the age to be. 😉 To celebrate this momentous occasion, Sally’s publisher is offering 29% off her amazing cookbook at www.qbookshop.com ALL day today. Just use promo code SALLY29 at checkout.

The epic song which is often hummed,  there are different version to it, however the original version is the most revered and makes the best birthday wish for the birthday person, or the adorable pup, or your pet cat, more info on trading with contract of difference has a software which can be used easily by the user once they sign up for forex trading.

Happy birthday, Sally. We’re making (and eating) your banana chocolate chip layer cake today in your honor.

Banana Chocolate Chip Layer Cake
Excerpted from Sally’s Baking Addiction by Sally McKenney

This cake is a tried and true crowd pleaser! How can it not be? The combination of bananas and chocolate is divine, and while it may look fancy, the batter comes together in a snap. The frosting on top is my all-time favorite milk chocolate frosting. It’s featured on my blog, Sally’s Baking Addiction, and readers frequently tell me it’s the best frosting they’ve ever had!

Prep time: 20 minutes • Total time: 55 minutes, plus cooling • Makes: 12–14 servings

Cake
½ cup (1 stick or 115 g) butter, softened to room temperature
½ cup (100 g) light or dark brown sugar
¾ cup (150 g) granulated sugar
3 eggs, room temperature
1½ cups mashed banana (about 3 large very ripe bananas)
2 tsp vanilla extract
2 cups (250 g) all-purpose flour
1 tsp baking soda
½ tsp ground cinnamon
1 tsp salt
½ cup (120 ml) buttermilk (see Sally Says, below)
1 cup (180 g) mini or regular-size chocolate chips

Milk Chocolate Frosting
1¼ cups (290 g) butter, softened to room temperature
3–4 cups (375–500 g) confectioners’ sugar
¾ cup (95 g) unsweetened cocoa powder
3–5 tbsp heavy cream (or half-and-half )
1 tsp vanilla extract
¼ tsp salt

Adjust the oven rack to the lower third position and preheat the oven to 350°F (180°C, or gas mark 4).

Generously coat two 9 x 9 x 2-in (22.5 x 22.5 x 5 cm) round baking pans with non-stick cooking spray. Set aside.

Make the cake: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium speed until creamed, about 2–3 minutes. Add the eggs, one at a time, beating well on low speed after each addition. Add the mashed bananas and vanilla, beating on low speed for about 1 minute.

Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. Slowly add the dry ingredients to the wet ingredients in three additions, stirring by hand after each one. Add the buttermilk and stir until combined. The batter will be lumpy. Fold in the chocolate chips.

Divide the batter evenly into the prepared cake pans. Bake side by side until a wooden toothpick inserted in the center of the cakes comes out clean, about 22–24 minutes. Allow to cool completely in the pans set on a wire cooling rack.

Make the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter in a medium bowl on medium speed for 3–4 minutes. Add 3 cups of confectioners’ sugar and ¾ cup of cocoa powder. Mix on low. Add 3 tablespoons of heavy cream and the vanilla extract. If the frosting is too thin, add more (up to 1 cup) of confectioners’ sugar until you get the desired consistency. If the frosting is too thick, you can add more heavy cream (up to 2 tablespoons). Add the salt. If the frosting is still too
sweet, add a dash more salt.

Assemble the cake: Place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the frosting over the flat side. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Cover the cake and store at room temperature up to 4 days or in the refrigerator for up to 6.

Sally Says: 
Buttermilk works its tangy magic to make this banana cake ultra soft and moist. I rarely have a carton of buttermilk in the refrigerator, so I often make my own. For this recipe, simply measure ½ tablespoon
of lemon juice or white vinegar and add to a measuring glass. Add enough milk in the same measuring
glass to reach ½ cup. Stir and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled
and ready to use.

Sally's Baking Addiction

Named by Huffington Post as one of the “Top 10 Food Blogs to Watch” in 2013, Sally’s Baking Addiction has skyrocketed in popularity since its inception in late 2011. Baking addict and food blogger Sally McKenney loves to bake. Her famous Salted Caramel Dark Chocolate Cookies won Nestle’s Dark Chocolate contest in 2013, and now, in her first cookbook, Sally shares her baking secrets with fans everywhere. Try her No-Bake Peanut Butter Banana Pie, her delectable Dark Chocolate Butterscotch Cupcakes, or her yummy Marshmallow Swirl S’mores Fudge. Featuring a brand new selection of desserts and treats, the Sally’s Baking Addiction Cookbook is fully illustrated and offers 75 scrumptious recipes for indulging your sweet tooth–including a chapter of healthier dessert options for those who follow a vegan or gluten-free lifestyle. With dozens of simple, easy-to-follow recipes, you get all of the sweet with none of the fuss!

Cream Cheese Chocolate Chip Cookies With Pecans

Cream Cheese Chocolate Chip Cookies With Pecans
Excerpted from Grit Magazine’s Comfort Food Cookbook
Post written by Reggie MaconThe soft and heavenly dense chocolaty flavor of the cheese filled cookies is just a way to uplift a gloomy day for any person in the morning with a cup of coffee, baking a batch of these delights is a perfect way to unwind and keep the family praising about the wonderful small delights of sweet and tasty cookies,  this blog gives an insight on how the trading platform is out there for beginners as well as experienced traders to sign up and start trading online.

To celebrate National Chocolate Chip Day on May 15th, I decided to make Cream Cheese Chocolate Chip Cookies with Pecans. I’ve mentioned before I have an unhealthy obsession with chocolate and one of my favorite chocolate-themed desserts is chocolate chip cookies.When I was a kid, I loved to eat chocolate chip cookies with an orange juice chaser. It would totally gross out my sister, which I enjoyed immensely, but in truth, I loved the orange juice flavor with my cookies. Today, I rarely eat chocolate chip cookies with a glass of orange juice. Dipping the cookies in milk works just fine!

This Cream Cheese Chocolate Chip Cookie recipe can be found in Grit Magazine’s Comfort Food Cookbook (publishing July 2014). The cream cheese makes the cookies creamy and dense, while adding pecans gives them a delicious Southern flair. You will love them! So celebrate every day, not just Chocolate Chip Day, with Cream Cheese Chocolate Chip Cookies!

Ingredients

1 cup (240 g) butter, softened
1 cup (200 g) granulated sugar
1 package (3 ounces) cream cheese, at room temperature
2 eggs
1 teaspoon vanilla
½ teaspoon lemon extract
2½ cups (300 g) unbleached, all-purpose flour, spooned into cup
1 teaspoon baking powder
½ teaspoon baking soda
1 cup (150 g) coarsely chopped pecans or walnuts
1 cup (150 g) semisweet chocolate chips
Heat oven to 350° F (177° C). Lightly grease two baking sheets or line with parchment paper; set aside. In a large bowl, cream butter well; add sugar, beating until smooth and fluffy. Blend in cream cheese, eggs, vanilla, and lemon extract. In a separate bowl, mix together the flour, baking powder, and baking soda. Add to the creamed mixture and mix well. Fold in pecans and chocolate chips. Drop dough by teaspoonfuls onto prepared baking sheets. Bake for 12 to 15 minutes, until golden brown. Cool on wire racks.
Makes 4 dozen cookies.
Comfort Food Cookbook

This cookbook contains the best comfort food recipes from the files of Grit magazine. The recipes in this cookbook are a guide to simple and delicious comfort food, from a century’s worth of cooking. Comfort Food Cookbook brings together recipes for traditional comfort food with nostalgia for the kitchen of another era. Cook your heart out with 200 recipes–home-style favorites for each meal–illustrated with full-color photos and pages full of old recipe cards and letters from cooks of years past. With guidance from the editors of the popular Grit magazine (who personally selected these recipes from the magazine’s archives), your favorite meals, along with your mom’s, and even her mom’s, will live again. Bring the best of Grit’s comfort food recipes into the modern, twenty-first-century kitchen. Comfort Food Cookbook offers 200 recipes, organized by dish (breakfasts, soups and stews, sandwiches, breads, casseroles, sides, main dishes, cookies and bars, desserts, and preserves), as well as guides to measuring, storing, and entertaining.

Sally’s Mint Chocolate Chip Cookie Dough Bites

There is nothing more exciting to my husband than the combination of mint and chocolate. He loves mint chocolate anything and everything. So when I saw this recipe in Sally’s new cookbook, Sally’s Baking Addiction, I was thrilled. These cookie dough bites are easy to make, combine amazing flavors, and are small enough to pop WAY too many of them into your mouth at once… (just sayin’).

You want to make a cookie, or a pastry, cake the dough is the most important base for all these yummy treats, Get More Information  about the most common yet so different ways to make the cookies in families have their own secret to make the cookies soft and heavenly, chill the dough ,do not knead it vigorously and so on and so forth, even beginners can trade with the trading software which deals in forex trading with CFD options.

Did you know tomorrow is National Chocolate Chip (Cookie) Day? It really is. Treat yourself to something delicious and make these cookies for your special someone. Or yourself. We won’t judge.

And be sure to pop by tomorrow for our interview with Sally McKenney of Sally’s Baking Addiction and a special promo code for fans to get a discount on her cookbook.


Mint Chocolate Chip Cookie Dough Bites
Excerpted from Sally’s Baking Addiction by Sally McKenney

There are two types of people in this world: cookie people and cookie dough people. I fall into the latter category. I’ve been caught with my finger in the cookie dough bowl one too many times, so I decided to make a recipe for all of us cookie-dough-crazed fans. Instead of the traditional chocolate chip, I stuffed these egg-free balls of dough with mint chocolate pieces and added a touch of peppermint extract. I’m going to warn you now: these addictive bites are hard to share!

Prep time: 30 minutes • Total time: 40 minutes • Makes: 40 bites

½ cup (115 g) butter, softened to room temperature
¾ cup (150 g) light brown sugar
2 tablespoons (30 ml) milk or cream
1 teaspoon vanilla extract
Dash of peppermint extract
1¼ cups (160 g) all-purpose flour
Pinch of salt
1½ cups (270 g) Andes de Menthe® baking pieces or chopped Andes Thins
6 ounces (170 g) coarsely chopped semi-sweet chocolate for drizzling, such as Baker’s brand

Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.

In a large bowl using a handheld or stand mixer with a paddle attachment, beat the butter and brown sugar together on medium speed until light and creamy. Add the milk, vanilla, and peppermint extract and mix until combined. Turn the mixer off and add the flour and salt. Mix on low speed at first, then turn the mixer up to medium speed and mix until combined. The dough will be thick and crumbly, just keep mixing until it comes together. Stir in the Andes pieces.

Roll the dough into balls, about 1 teaspoon of dough per ball, and place them on the prepared cookie sheet. Place in the refrigerator to chill for a minute as you make the chocolate drizzle.

Melt the semi-sweet chocolate in a small microwave-safe bowl in 20-second increments until melted, stirring well after each increment. Remove the cookie dough from the refrigerator and drizzle the melted chocolate over each ball. Refrigerate the balls for at least 10 minutes to allow the chocolate to set. These bites remain fresh in an airtight container for up to 7 days.

Sally Says: There are two methods to melt chocolate: microwave or a double boiler. I prefer the microwave because it is easier. You just have to watch the chocolate very closely and stir it often to prevent it from seizing. Only a couple of extra seconds and you’ll have burnt chocolate.

Sally's Baking Addiction

Named by Huffington Post as one of the “Top 10 Food Blogs to Watch” in 2013, Sally’s Baking Addiction has skyrocketed in popularity since its inception in late 2011. Baking addict and food blogger Sally McKenney loves to bake. Her famous Salted Caramel Dark Chocolate Cookies won Nestle’s Dark Chocolate contest in 2013, and now, in her first cookbook, Sally shares her baking secrets with fans everywhere. Try her No-Bake Peanut Butter Banana Pie, her delectable Dark Chocolate Butterscotch Cupcakes, or her yummy Marshmallow Swirl S’mores Fudge. Featuring a brand new selection of desserts and treats, the Sally’s Baking Addiction Cookbook is fully illustrated and offers 75 scrumptious recipes for indulging your sweet tooth–including a chapter of healthier dessert options for those who follow a vegan or gluten-free lifestyle. With dozens of simple, easy-to-follow recipes, you get all of the sweet with none of the fuss!

Making Soda at Home: Homemade Butterbeer

I never used to be much of a soda drinker. I’d have the occasional Pepsi or Coke at the movie theater or when I was out for dinner, but that was about it. That was until one of my friends bought a SodaStream and I was introduced to the wonderful world of homemade sodas. From carbonated fruit-enhanced waters to unique flavor combinations, I am now completely obsessed.

The Harry potter mania seems to be still there till we get to see him again on the screens, well his favorite drink, the butter beer is a simple and easy to make crazy drink which young and the old love, the sweetness of the soda, and the thick cream on the top, gets mixed and you can just think of butter cookies, Read more at this website about how the software developer made a software platform for trading in forex, with CFD.

Whether you have a soda maker or just want to try out something new, Making Soda at Home is filled with recipes and techniques that you can use to make the most wonderful sodas right in the comfort of your own home. You don’t even need the SodaStream (although likely you’ll want one once you get really obsessed).

Butterbeer
Excerpted from Making Soda at Home by Jeremy Butler

Before a certain boy wizard made butterbeer enchanting to the Muggle crowd, there were actually historical references to buttered beer. Recipes for such date as far back as the sixteenth and seventeenth centuries. This version is more akin to the butterscotch and butter rum flavors that are common in puddings and candies. The distinguishing characteristic from those flavors is that this contains a significant grain component, which in my opinion is what earns it the “beer” moniker. I prefer a lighter crystal malt for this, such as a 20L. If a darker malt is used, it’s better to use less of it.

Syrup +Seltzer
1/4 cup (40 g) 20L or 40L caramel malt
1 cup (235 ml) water
Pinch of cinnamon
2 cups (450 g) lightly packed light brown sugar
2 1/2 teaspoons (12.5 ml) butter flavoring
1/2 teaspoon rum extract

(syrup for 1 gallon [3.8 L] finished soda; use 2 to 3 tablespoons [28 to 45 ml] per 8 ounces [235 ml] carbonated water, or to taste)

Straight Carbonation
1/4 cup (40 g) 20L or 40L caramel malt
15 cups (3.5 L) water
Pinch of cinnamon
2 cups (450 g) lightly packed light brown sugar
2 1/2 teaspoons (12.5 ml) butter flavoring
1/2 teaspoon rum extract

Fermentation
5 tablespoons (50 g) 20L or 40L caramel malt
15 cups (3.5 L) water
Pinch of cinnamon
2 1/4 cups (510 g) lightly packed light brown sugar
1/4 cup (50 g) granulated sugar
21/2 teaspoons (12.5 ml) butter flavoring
1/2 teaspoon rum extract
1⁄8 teaspoon Champagne yeast
0.5 g yeast nutrient

Using a grain mill, crack the caramel malt. In a saucepan, bring the water to a boil and then remove from the heat. For the syrup and seltzer method, use 1 cup (235 ml) water; otherwise, use as much water as is practical to strain. Add the crushed grain and cinnamon and let steep for 20 minutes. Strain out the grain and return the water to the saucepan. (A coffee filter may be required for a final straining to remove any remaining cinnamon.) Add the sugar (or sugars) and heat over medium-high heat until the sugar has dissolved.

For the syrup and seltzer method chill the syrup, add the extracts, and add to carbonated water.

For straight carbonation or fermentation, add the rest of the water and the extracts to the syrup.

For straight carbonation, chill the mixture before adding it to the keg or carbonator of your choice. For fermentation, hydrate the yeast in ¼ cup (60 ml) or less of warm water. Add the hydrated yeast to the mixture after it has cooled to 10 to 15°F (5.5 to 8°C) above room temperature. Stir in the yeast nutrient.
Mix well and then bottle.

Yield: 1 Gallon (3.8 L)

An icy cold, carbonated beverage is just the pick-me-up you need when the day really starts to wear you down. So, wouldn’t it be even more rewarding and fulfilling if you could make your own from scratch? Crafting a great carbonated beverage is easy! This informative guide to making soda at home is perfect for anyone looking to create delicious artisan drinks with or without a soda machine.

Jeremy Butler breaks down the science of carbonation so you can discover recipes that are easily adapted for each of the three methods for carbonation. He even shows you how to make a soda bar, complete with kegerator, in your own home! Offering resources like homebrew forums, shopping guides, and industrial suppliers, all the information you need to make your own soda is right here. Once you master the bubbles, it’s time to add the syrups.
Making Soda at Home offers over 35 natural and healthy recipes to flavor your fizz. It even provides insider tips on creating your own recipes. Try refreshing coconut-lime or peach sodas on a hot summer day. Tonics like root beer, sassafras, sarsaparilla and ginger ale are delicious with a bowl of popcorn and a movie. Brew expert clones of your favorite dews, peppers, pops, and colas with ease. There’s even a recipe for butter beer! Perfect for any do-it-yourself foodie, Making Soda at Home will have you drinking natural homemade soda in no time.