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The Art of Food

The Art of Food. Thursday, October 23, 2008. Muffins à la Framboise, Eclats de Fève de Cacao. 1 3/4 C all-purpose flour. 2 tsp baking powder. 1 tsp baking soda. 1/2 C plain yogurt. 1/2 C buttermilk / fermented milk / kefir. Topping:- 1/3 C cacao nibs- 1/4 C brown sugar, preferably unrefined. Yields 18 small muffins.). Preheat the oven to (400°F) and grease (or line with paper cups or leave alone if they are silicon) a set of muffin tins. Thursday, May 29, 2008. 1 cup unsalted butter (2 sticks). 1/8 tsp&#...

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The Art of Food | the-art-of-food.blogspot.com Reviews
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The Art of Food. Thursday, October 23, 2008. Muffins à la Framboise, Eclats de Fève de Cacao. 1 3/4 C all-purpose flour. 2 tsp baking powder. 1 tsp baking soda. 1/2 C plain yogurt. 1/2 C buttermilk / fermented milk / kefir. Topping:- 1/3 C cacao nibs- 1/4 C brown sugar, preferably unrefined. Yields 18 small muffins.). Preheat the oven to (400°F) and grease (or line with paper cups or leave alone if they are silicon) a set of muffin tins. Thursday, May 29, 2008. 1 cup unsalted butter (2 sticks). 1/8 tsp&#...
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1 skip to main
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3 raspberry muffins
4 4 tbsp butter
5 1/2 c sugar
6 1/2 tsp salt
7 1 c raspberries
8 posted by
9 haley
10 no comments
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skip to main,skip to sidebar,raspberry muffins,4 tbsp butter,1/2 c sugar,1/2 tsp salt,1 c raspberries,posted by,haley,no comments,flourless chocolate cake,k kid,coconut macaroon pancakes,2 tb honey,2 cups flour,2 tb sugar,2 eggs,2 cups buttermilk,lindsay
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The Art of Food | the-art-of-food.blogspot.com Reviews

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The Art of Food. Thursday, October 23, 2008. Muffins à la Framboise, Eclats de Fève de Cacao. 1 3/4 C all-purpose flour. 2 tsp baking powder. 1 tsp baking soda. 1/2 C plain yogurt. 1/2 C buttermilk / fermented milk / kefir. Topping:- 1/3 C cacao nibs- 1/4 C brown sugar, preferably unrefined. Yields 18 small muffins.). Preheat the oven to (400°F) and grease (or line with paper cups or leave alone if they are silicon) a set of muffin tins. Thursday, May 29, 2008. 1 cup unsalted butter (2 sticks). 1/8 tsp&#...

INTERNAL PAGES

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1

The Art of Food: Flourless Chocolate Cake

http://the-art-of-food.blogspot.com/2008/05/flourless-chocolate-cake.html

The Art of Food. Thursday, May 29, 2008. This cake can be served plain or garnished with the topping of your choice. Some options are: whipped cream, creme fraiche, or high-quality sour cream, custard sauce, a small scoop of ice cream, or some raspberries or raspberry sauce. 7 oz semisweet or bittersweet chocolate, broken into chunks. 1 cup unsalted butter (2 sticks). 4 eggs, separated. 1 cup granulated sugar (divided). 1/2 cup unsweetened cocoa (such as Hershey's). 1/8 tsp. salt. In a separate- and grea...

2

The Art of Food: Herb Focaccia with Artichokes, Roasted Garlic, and Goat Cheese

http://the-art-of-food.blogspot.com/2008/05/herb-focaccia-with-artichokes-roasted.html

The Art of Food. Tuesday, May 27, 2008. Herb Focaccia with Artichokes, Roasted Garlic, and Goat Cheese. I recommend being liberal with the toppings. In all honesty, while the dish was fantastic, I was not amazed by the actual dough recipe. If you happen to have a focaccia dough that you love, Please post it :-). 4 1/2 cups unbleached all-purpose flour. 1 tablespoon active dry yeast (1 package). 2 cups warm water (100 - 110 degrees). 1/4 cup olive oil. 1 head of garlic. 6 ounces of goat cheese. Turn oven ...

3

The Art of Food: May 2008

http://the-art-of-food.blogspot.com/2008_05_01_archive.html

The Art of Food. Thursday, May 29, 2008. This cake can be served plain or garnished with the topping of your choice. Some options are: whipped cream, creme fraiche, or high-quality sour cream, custard sauce, a small scoop of ice cream, or some raspberries or raspberry sauce. 7 oz semisweet or bittersweet chocolate, broken into chunks. 1 cup unsalted butter (2 sticks). 4 eggs, separated. 1 cup granulated sugar (divided). 1/2 cup unsweetened cocoa (such as Hershey's). 1/8 tsp. salt. In a separate- and grea...

4

The Art of Food: Raspberry Muffins

http://the-art-of-food.blogspot.com/2008/10/raspberry-muffins.html

The Art of Food. Thursday, October 23, 2008. Muffins à la Framboise, Eclats de Fève de Cacao. 1 3/4 C all-purpose flour. 2 tsp baking powder. 1 tsp baking soda. 1/2 C plain yogurt. 1/2 C buttermilk / fermented milk / kefir. Topping:- 1/3 C cacao nibs- 1/4 C brown sugar, preferably unrefined. Yields 18 small muffins.). Preheat the oven to (400°F) and grease (or line with paper cups or leave alone if they are silicon) a set of muffin tins. Subscribe to: Post Comments (Atom).

5

The Art of Food: Classic Risotto

http://the-art-of-food.blogspot.com/2008/05/classic-risotto.html

The Art of Food. Tuesday, May 27, 2008. This is a basic but delicious recipe. I imagine that it would be great with Romano or Dubliner (if only it were affordable) and fresh basil instead of parsley. Sadly I have only made the recipe exactly the way it was written because cooking 110 does not allow experimentation. 2 tablespoons olive oil. 1 small onion, chopped. 1 tablespoon chopped fresh parsley. 1 cup uncooked Arborio or regular long-grain rice. 189; cup grated or shredded Parmesan cheese. 3 Reduce he...

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The Art of Food

The Art of Food. Thursday, October 23, 2008. Muffins à la Framboise, Eclats de Fève de Cacao. 1 3/4 C all-purpose flour. 2 tsp baking powder. 1 tsp baking soda. 1/2 C plain yogurt. 1/2 C buttermilk / fermented milk / kefir. Topping:- 1/3 C cacao nibs- 1/4 C brown sugar, preferably unrefined. Yields 18 small muffins.). Preheat the oven to (400°F) and grease (or line with paper cups or leave alone if they are silicon) a set of muffin tins. Thursday, May 29, 2008. 1 cup unsalted butter (2 sticks). 1/8 tsp&#...

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