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<?xml-stylesheet type="text/xsl" media="screen" href="/~d/styles/rss2full.xsl"?><?xml-stylesheet type="text/css" media="screen" href="http://feeds.feedburner.com/~d/styles/itemcontent.css"?><rss xmlns:feedburner="http://rssnamespace.org/feedburner/ext/1.0" version="2.0"><channel><title>The Hazel Bloom</title><link>http://www.thehazelbloom.com</link><atom10:link xmlns:atom10="http://www.w3.org/2005/Atom" rel="self" type="application/rss+xml" href="http://feeds.feedburner.com/http/hazelbloomtypepadcom/the-hazel-bloom/atomxml" /><description>All things domestic &amp;ndash; gardening, cooking, baking, crafting, decorating, and more</description><language>en-US</language><lastBuildDate>Sun, 07 Apr 2013 12:09:46 PDT</lastBuildDate><generator>http://wordpress.org/?v=3.4</generator><sy:updatePeriod xmlns:sy="http://purl.org/rss/1.0/modules/syndication/">hourly</sy:updatePeriod><sy:updateFrequency xmlns:sy="http://purl.org/rss/1.0/modules/syndication/">1</sy:updateFrequency><atom10:link xmlns:atom10="http://www.w3.org/2005/Atom" rel="self" type="application/rss+xml" href="http://feeds.feedburner.com/http/hazelbloomtypepadcom/the-hazel-bloom/atomxml" /><feedburner:info uri="http/hazelbloomtypepadcom/the-hazel-bloom/atomxml" /><atom10:link xmlns:atom10="http://www.w3.org/2005/Atom" rel="hub" href="http://pubsubhubbub.appspot.com/" /><image><link>http://www.thehazelbloom.com</link><url>http://hazelbloom.typepad.com/.a/6a0120a57a4b41970b0120a644766e970c-pi</url><title>The Hazel Bloom</title></image><feedburner:emailServiceId>http/hazelbloomtypepadcom/the-hazel-bloom/atomxml</feedburner:emailServiceId><feedburner:feedburnerHostname>http://feedburner.google.com</feedburner:feedburnerHostname><item><title>Goodbye to The Hazel Bloom. Hello, Kitchen Treaty!</title><link>http://feedproxy.google.com/~r/http/hazelbloomtypepadcom/the-hazel-bloom/atomxml/~3/P8yIhRPzEuE/</link><category>Life</category><category>More</category><category>fresh</category><category>goodbye</category><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">Kare</dc:creator><pubDate>Mon, 12 Nov 2012 07:59:36 PST</pubDate><guid isPermaLink="false">http://www.thehazelbloom.com/?p=4001</guid><content:encoded xmlns:content="http://purl.org/rss/1.0/modules/content/"><![CDATA[<p style="float:right; margin:0 0 10px 15px; width:240px;">
		<img src="http://www.thehazelbloom.com/wp-content/uploads/2012/11/Downloads.jpg" width="240" />
		</p><p>You may have noticed things have slowed down around here. Like, &#8220;slowed down&#8221; is an overstatement. More like ground to a halt.</p>
<p>A few months back, I decided to start a new blog called <a href="http://www.kitchentreaty.com/" target="_blank">Kitchen Treaty</a>. The theme is one I&#8217;ve touched on occasionally here on The Hazel Bloom: vegetarians and meat-eaters CAN live together.</p>
<p>I&#8217;m super-excited about the new venture and I did think at one point I&#8217;d be able to maintain both blogs, but it quickly became apparent that it wouldn&#8217;t be feasible. So I&#8217;ve been focusing solely on Kitchen Treaty, and I&#8217;m really excited about where it&#8217;s headed.</p>
<p>Meanwhile, I&#8217;m slowly moving all of the posts here on The Hazel Bloom over to Kitchen Treaty (I <a href="http://www.kitchentreaty.com/so-whats-going-on-around-here-anyway-an-explanation/" target="_blank">talk a little more about that here</a>).</p>
<p>Kitchen Treaty is all about recipes, but occasionally I&#8217;ll continue the The Hazel Bloom tradition of posting a little something about the rest of our world &#8211; DIY goodies, upcycling, decorating projects, travel, things like that &#8211; in the &#8220;Beyond the Kitchen&#8221; section over on Kitchen Treaty.</p>
<p>It&#8217;s been just over three years since I started The Hazel Bloom, and it feels like a lifetime! Amazing how our blogs can become such an integral part of us. I&#8217;m sad to let it go, but I&#8217;m so excited to continue blogging over on Kitchen Treaty. Thank you for reading, and I hope you&#8217;ll come over and have a look around!</p>
<p><a href="http://www.kitchentreaty.com"><img class="aligncenter size-full wp-image-4003" title="Kitchen Treaty: vegetarians and meat-eaters CAN live together" src="http://www.thehazelbloom.com/wp-content/uploads/2012/11/logo-final-250px.png" alt="" width="250" height="235" /></a></p>
]]></content:encoded><description>You may have noticed things have slowed down around here. Like, &amp;#8220;slowed down&amp;#8221; is an overstatement. More like ground to a halt. A few months back, I decided to start a new blog called Kitchen Treaty. The theme is one I&amp;#8217;ve touched on occasionally here on The Hazel Bloom: vegetarians and meat-eaters CAN live together. [...]</description><wfw:commentRss xmlns:wfw="http://wellformedweb.org/CommentAPI/">http://www.thehazelbloom.com/2012/11/goodbye-to-the-hazel-bloom-hello-kitchen-treaty/feed/</wfw:commentRss><slash:comments xmlns:slash="http://purl.org/rss/1.0/modules/slash/">1</slash:comments><feedburner:origLink>http://www.thehazelbloom.com/2012/11/goodbye-to-the-hazel-bloom-hello-kitchen-treaty/</feedburner:origLink></item><item><title>Junk to Treasure: 70′s Clock Turned Cool New Wall Art</title><link>http://feedproxy.google.com/~r/http/hazelbloomtypepadcom/the-hazel-bloom/atomxml/~3/CElK__y4Xw8/</link><category>Decorating</category><category>Home</category><category>fresh</category><category>guest room</category><category>thrift</category><category>upcycling</category><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">Kare</dc:creator><pubDate>Mon, 09 Jul 2012 15:11:33 PDT</pubDate><guid isPermaLink="false">http://www.thehazelbloom.com/?p=3963</guid><content:encoded xmlns:content="http://purl.org/rss/1.0/modules/content/"><![CDATA[<p style="float:right; margin:0 0 10px 15px; width:240px;">
		<img src="http://www.thehazelbloom.com/wp-content/uploads/2012/07/102CANON1.jpg" width="240" />
		</p><p><a href="http://www.thehazelbloom.com/wp-content/uploads/2012/07/102CANON.jpg"><img class="aligncenter size-full wp-image-3966" title="Old gold plastic clock turned cool wall art with spray paint and scrapbook paper | The Hazel Bloom" src="http://www.thehazelbloom.com/wp-content/uploads/2012/07/102CANON.jpg" alt="" width="630" height="230" /></a></p>
<p>Gosh, it was a loooong time ago that <a href="http://www.thehazelbloom.com/2009/11/thrift-store-finds-for-october/">I posted about this thrift store find</a>, a big, old gold plastic flower clock, I assume from the 70&#8242;s or thereabouts.</p>
<p><a href="http://www.thehazelbloom.com/wp-content/uploads/2012/07/70s-clock.jpg"><img class="aligncenter size-full wp-image-3964" title="Old cool clock | The Hazel Bloom" src="http://www.thehazelbloom.com/wp-content/uploads/2012/07/70s-clock.jpg" alt="" width="520" height="386" /></a></p>
<p>About a year after I posted about it, I finally got around to removing the clock part and spray painting the whole thing. Originally, I wanted to paint it a bold, bright color like red or lime green. But after some thought, I decided to go with plain old white. The better to pop against a colored wall, you see.</p>
<p>Well, the spray painting didn&#8217;t go that well. Some of the surface of the clock sort of curdled. I don&#8217;t know if it&#8217;s just because I didn&#8217;t clean this thing well enough (lots of nooks and crannies, ugh) or if I should have primed it or what. Or maybe it was just too humid outside. I don&#8217;t know. Anyway, I got discouraged and back in the garage it went for about another year or so. Man, the unfinished, part-way done projects I have around here. Surely everyone has projects like this that take forever to get done, right? I&#8217;m not a hoarder, am I? Don&#8217;t answer that.</p>
<p>So anyway. We finally got around to getting the guest bedroom in ship-shape, and when we needed something with impact above the bed, I immediately thought of my poor tucked-away, curdled paint flower-shaped thing. After pulling it back out, I realized the curdling wasn&#8217;t really all that bad. You don&#8217;t even really see it unless you&#8217;re up close.</p>
<p>As for the middle part, where I&#8217;d removed the clock, I&#8217;d been thinking I&#8217;d place a round of mirrored glass in the center. But the exact perfect size isn&#8217;t exactly a breeze to come by.</p>
<p>And so I had this little brain-click: why not just use a piece of scrapbook paper? So I dug through my scrapbook paper stash (again with the hoarding) and came up with this neat green number.</p>
<p><a href="http://www.thehazelbloom.com/wp-content/uploads/2012/07/IMG_0267.jpg"><img class="aligncenter size-full wp-image-3976" title="Old clock + spray paint + scrapbook paper | The Hazel Bloom" src="http://www.thehazelbloom.com/wp-content/uploads/2012/07/IMG_0267.jpg" alt="" width="630" height="450" /></a></p>
<p><a href="http://www.thehazelbloom.com/wp-content/uploads/2012/07/IMG_0262-001.jpg"><img class="aligncenter size-full wp-image-3967" title="Old gold plastic clock turned cool wall art with spray paint and scrapbook paper | The Hazel Bloom" src="http://www.thehazelbloom.com/wp-content/uploads/2012/07/IMG_0262-001.jpg" alt="" width="630" height="451" /></a></p>
<p>Perfect.</p>
<p><a href="http://www.thehazelbloom.com/wp-content/uploads/2012/07/IMG_0264.jpg"><img class="aligncenter size-full wp-image-3968" title="The guest room, featuring an old gold plastic clock turned cool wall art with spray paint and scrapbook paper. And also featuring Daisy. | The Hazel Bloom" src="http://www.thehazelbloom.com/wp-content/uploads/2012/07/IMG_0264.jpg" alt="" width="420" height="630" /></a></p>
<p>This trash-to-treasure wall art finishes the room perfectly. Yay for upcycling (and letting go of perfection &#8230; and, yay for hoarding, too!)</p>
]]></content:encoded><description>An old gold plastic clock turned cool wall art with spray paint and scrapbook paper.</description><wfw:commentRss xmlns:wfw="http://wellformedweb.org/CommentAPI/">http://www.thehazelbloom.com/2012/07/junk-to-treasure-70s-clock-turned-cool-new-wall-art/feed/</wfw:commentRss><slash:comments xmlns:slash="http://purl.org/rss/1.0/modules/slash/">1</slash:comments><feedburner:origLink>http://www.thehazelbloom.com/2012/07/junk-to-treasure-70s-clock-turned-cool-new-wall-art/</feedburner:origLink></item><item><title>Honey Rhubarb Brown Betty</title><link>http://feedproxy.google.com/~r/http/hazelbloomtypepadcom/the-hazel-bloom/atomxml/~3/-dKsQV7AZfU/</link><category>Dessert</category><category>Food</category><category>Fruit</category><category>Vegetarian</category><category>brown betty</category><category>fresh</category><category>honey</category><category>rhubarb</category><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">Kare</dc:creator><pubDate>Sun, 17 Jun 2012 11:03:56 PDT</pubDate><guid isPermaLink="false">http://www.thehazelbloom.com/?p=3943</guid><content:encoded xmlns:content="http://purl.org/rss/1.0/modules/content/"><![CDATA[<p style="float:right; margin:0 0 10px 15px; width:240px;">
		<img src="http://www.thehazelbloom.com/wp-content/uploads/2012/06/IMG_9690-0011.jpg" width="240" />
		</p><h2><strong>This recipe can now be found on my new blog, Kitchen Treaty &#8211; the direct link is below. It is no longer available on The Hazel Bloom.</strong></h2>
<p><strong>I&#8217;m very sorry for the inconvenience, but I do hope you come on over to see <a href="http://www.kitchentreaty.com" rel="nofollow">Kitchen Treaty</a>. It&#8217;s a food blog (and my new labor of love!) with easy vegetarian recipes so delicious you won&#8217;t miss the meat, flexible one dish two ways recipes with optional meat add-ins for the carnivores, universally-loved drinks and cocktails, scrumptious desserts, and lots more.</strong></p>
<p><a href="http://www.kitchentreaty.com" rel="nofollow"><img class="alignnone" src="http://www.kitchentreaty.com/wp-content/uploads/2012/11/logo-final-250px.png" alt="" width="250" height="235" /></a></p>
<ul>
<li><strong>Continue on to <a href="http://www.kitchentreaty.com/honey-rhubarb-brown-betty/" rel="nofollow">Honey rhubarb brown betty</a></strong></li>
<li><strong>Read <a href="http://www.kitchentreaty.com/so-whats-going-on-around-here-anyway-an-explanation/" rel="nofollow">more about the change</a></strong></li>
</ul>
]]></content:encoded><description>Honey gives the bread crumb tipping a sticky-crisp sweetness that complements the tart rhubarb perfectly in this brown betty. Top with vanilla ice cream or whipped cream for betty nirvana.</description><wfw:commentRss xmlns:wfw="http://wellformedweb.org/CommentAPI/">http://www.thehazelbloom.com/2012/06/honey-rhubarb-brown-betty-2/feed/</wfw:commentRss><slash:comments xmlns:slash="http://purl.org/rss/1.0/modules/slash/">2</slash:comments><feedburner:origLink>http://www.thehazelbloom.com/2012/06/honey-rhubarb-brown-betty-2/</feedburner:origLink></item><item><title>Almond Poppyseed Shortbread Cookies</title><link>http://feedproxy.google.com/~r/http/hazelbloomtypepadcom/the-hazel-bloom/atomxml/~3/xYz8dn2mVfk/</link><category>Dessert</category><category>Entertaining</category><category>Food</category><category>Vegetarian</category><category>almonds</category><category>cookies</category><category>fresh</category><category>poppyseeds</category><category>shortbread</category><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">Kare</dc:creator><pubDate>Fri, 01 Jun 2012 10:43:02 PDT</pubDate><guid isPermaLink="false">http://www.thehazelbloom.com/?p=3910</guid><content:encoded xmlns:content="http://purl.org/rss/1.0/modules/content/"><![CDATA[<p style="float:right; margin:0 0 10px 15px; width:240px;">
		<img src="http://www.thehazelbloom.com/wp-content/uploads/2012/06/IMG_0002-002.jpg" width="240" />
		</p><div class="hrecipe"><span class="published"><span class="value-title" title="2012-06-01"></span></span>Let me just disclaim right off the bat that I really hate these photos. But I love the cookies &#8211; or, I should say, <em>loved</em> the cookies. They&#8217;re long gone, and only these crappy photos remain. And is &#8220;disclaim&#8221; even a word? Never mind that. Cookies.</p>
<p><a href="http://www.thehazelbloom.com/wp-content/uploads/2012/06/IMG_0002.jpg"><img class="photo aligncenter size-full wp-image-3915" title="Almond Poppyseed Shortbread Cookies" src="http://www.thehazelbloom.com/wp-content/uploads/2012/06/IMG_0002.jpg" alt="" width="630" height="450" /></a></p>
<p>Forgive the horrible outdoor light and the messed-up exposure.</p>
<p><a href="http://www.thehazelbloom.com/wp-content/uploads/2012/06/IMG_0001.jpg"><img class="aligncenter size-full wp-image-3916" title="Almond Poppyseed Shortbread Cookie" src="http://www.thehazelbloom.com/wp-content/uploads/2012/06/IMG_0001.jpg" alt="" width="630" height="450" /></a></p>
<p>Forgive the composition. Forgive the fact that this normal, 6-ounce coffee glass looks like a gallon-sized urn next to these cookies, for some strange reason. I was on an almond-poppyseed-butter-sugar high. I really can&#8217;t come up with a better excuse than that.</p>
<p><a href="http://www.thehazelbloom.com/wp-content/uploads/2012/06/IMG_9986.jpg"><img class="aligncenter size-full wp-image-3917" title="They're good, I promise" src="http://www.thehazelbloom.com/wp-content/uploads/2012/06/IMG_9986.jpg" alt="" width="420" height="630" /></a></p>
<p>I hope you can see that they&#8217;re actually rather pretty cookies, despite my best efforts to capture otherwise. They&#8217;re almond-flavored, poppyseed-speckled shortbread dough rolled in more poppyseeds. Then, after these bad boys are sliced, baked, and cooled, they&#8217;re dipped in an almond-vanilla glaze and sprinkled with crushed sliced almonds.</p>
<p>That sounds like a bit of work, but I promise these come together really quickly and are worth every minute. Sweet, nutty poppyseeds. Crunchy almondy goodness. Buttery shortbread.</p>
<p>Yeah, the photos suck, but these cookies? They rock.</p>
<div class="easyrecipe">
<table class="ERHDTable" border="0">
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<td><span class="item ERName"><span class="fn">Almond Poppyseed Shortbread Cookies</span></span></td>
<td align="center" valign="top">
</td>
<td class="ERHDPrint" valign="top">
<div class="btnERPrint">Print<a href="http://www.thehazelbloom.com/2012/06/almond-poppyseed-shortbread-cookies/?erprint"></a>
</div>
</td>
</tr>
</tbody>
</table>
<div class="ERClear"></div>
<div class="ERHead">Recipe type: <span class="tag">Dessert</span>
</div>
<div class="ERHead">Author: <span class="author">Kare</span>
</div>
<div class="ERHead">Prep time: <span class="preptime">2 hours 15 mins<span class="value-title" title="PT2H15M"> </span></span>
</div>
<div class="ERHead">Cook time: <span class="cooktime">15 mins<span class="value-title" title="PT15M"> </span></span>
</div>
<div class="ERHead">Total time: <span class="duration">2 hours 30 mins<span class="value-title" title="PT2H30M"> </span></span>
</div>
<div class="ERHead">Yield: <span class="yield">About 15 cookies</span>
</div>
<div class="ERSummary"><span class="summary">Sweet, nutty poppyseeds. Crunchy almondy goodness. Buttery shortbread. Bad photos. Good cookies. This recipe makes a small-ish batch (about 15 cookies), so be sure to double it if you&#8217;re feeding a crowd.</span></div>
<div class="ERIngredients">
<div class="ERIngredientsHeader">Ingredients</div>
<ul class="ingredients">
<li class="ERSeparator">Cookies</li>
<li class="ingredient">1/2 cup (1 stick) unsalted butter, room temperature</li>
<li class="ingredient">1/2 cup confectioners&#8217; sugar</li>
<li class="ingredient">1/4 teaspoon salt</li>
<li class="ingredient">1/4 teaspoon almond extract</li>
<li class="ingredient">2 teaspoons poppyseeds + 1/4 cup for rolling</li>
<li class="ingredient">1 cup all-purpose flour</li>
<li class="ERSeparator">Topping</li>
<li class="ingredient">1 cup powdered sugar</li>
<li class="ingredient">2 tablespoons milk</li>
<li class="ingredient">1/2 teaspoon vanilla extract</li>
<li class="ingredient">1/8 teaspoon almond extract</li>
<li class="ingredient">Small pinch salt</li>
<li class="ingredient">1/2 cup sliced almonds</li>
</ul>
</div>
<div class="ERInstructions">
<div class="ERInstructionsHeader">Directions</div>
<div class="instructions">
<ol>
<li class="instruction">With an electric stand or hand mixer on medium speed, beat together the butter, sugar, almond extract, and salt until smooth.</li>
<li class="instruction">Turn mixer to low and add the flour and 2 teaspoons poppyseeds, mixing just until the dough forms.</li>
<li class="instruction">Place the dough on a piece of waxed or parchment paper sprinkled with a little flour. Put a little flour on your hands and gently roll the dough into a 1 1/2 inch diameter log.</li>
<li class="instruction">Sprinkle the 1/4 cup poppyseeds on the paper and roll the log in the poppyseeds, pressing gently, until the log is well-coated with the seeds.</li>
<li class="instruction">Wrap the log tightly in the paper and twist the ends.</li>
<li class="instruction">Refrigerate until firm, about an hour.</li>
<li class="instruction">Preheat oven to 350 degrees.</li>
<li class="instruction">Unwrap the log, and slice with a serrated knife about 3/8 inch thick. If the dough is crumbly, wait a few minutes for it to soften slightly and try again.</li>
<li class="instruction">Place slices about 1 inch apart on your baking sheet and bake until lightly golden around the edges, about 15 minutes.</li>
<li class="instruction">Remove from oven and let sit for about five minutes, then move the cookies to a wire rack to cool completely.</li>
<li class="instruction">Make the glaze. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, almond extract, and salt until smooth.</li>
<li class="instruction">Carefully dip the tops of each cookie in the glaze, then set back on the wire rack.</li>
<li class="instruction">Grab a handful of almonds and, using your hands, crumble the sliced almonds directly over the tops of the cookies.</li>
<li class="instruction">Allow glaze and almonds to set, about 30 minutes. Gently shake any excess almonds off the cookies, and serve.</li>
</ol>
</div>
</div>
<div class="nutrition"></div>
<div>
<div class="ERNotesHeader">Notes</div>
<div class="ERNotes">
<p>Adapted from <a href="http://www.marthastewart.com/337270/icebox-shortbread" target="_blank">Martha Stewart&#8217;s Refrigerator Icebox Cookies</a> recipe</p>
</div>
</div>
<div class="endeasyrecipe" style="display: none;">2.2.6</div>
</div>
<p>&nbsp;</p>
<p>&nbsp;</p></div>
]]></content:encoded><description>Sweet, nutty poppyseeds. Crunchy almondy goodness. Buttery shortbread. Bad photos. Good cookies.</description><wfw:commentRss xmlns:wfw="http://wellformedweb.org/CommentAPI/">http://www.thehazelbloom.com/2012/06/almond-poppyseed-shortbread-cookies/feed/</wfw:commentRss><slash:comments xmlns:slash="http://purl.org/rss/1.0/modules/slash/">1</slash:comments><feedburner:origLink>http://www.thehazelbloom.com/2012/06/almond-poppyseed-shortbread-cookies/</feedburner:origLink></item><item><title>Deep Dark Hot Fudge Pudding Cake</title><link>http://feedproxy.google.com/~r/http/hazelbloomtypepadcom/the-hazel-bloom/atomxml/~3/PgSh5KfDWUc/</link><category>Chicks Dig It</category><category>Dessert</category><category>Food</category><category>Gruntworthy for Guys</category><category>Vegetarian</category><category>cake</category><category>chocolate</category><category>fresh</category><category>fudge</category><category>hot fudge</category><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">Kare</dc:creator><pubDate>Thu, 24 May 2012 10:51:05 PDT</pubDate><guid isPermaLink="false">http://www.thehazelbloom.com/?p=3875</guid><content:encoded xmlns:content="http://purl.org/rss/1.0/modules/content/"><![CDATA[<p style="float:right; margin:0 0 10px 15px; width:240px;">
		<img src="http://www.thehazelbloom.com/wp-content/uploads/2012/05/IMG_0066-003.jpg" width="240" />
		</p><div class="hrecipe"><span class="published"><span class="value-title" title="2012-05-24"></span></span>When my guy really, really likes a recipe, he gives it grunts. Sometimes one, sometimes two, and on the very rare occasion, three.</p>
<p>I like when my guy gives my recipes grunts. What can I say &#8211; I get a certain sort of satisfaction out of it. One grunt makes me smile. Three and I practically jump into the air. Just call me a 50s housewife, I don&#8217;t care.</p>
<p>Wait. I just realized you guys might be imagining actual grunts. And now I&#8217;m imagining him making actual grunts over food too. And giggling.</p>
<p>No no. Metaphorical grunts. They&#8217;re sort of like giving a recipe stars, but in a manly way.</p>
<p>This recipe didn&#8217;t quite make it to the coveted three-grunt club, but it was super, super close.</p>
<p><a href="http://www.thehazelbloom.com/wp-content/uploads/2012/05/IMG_0066.jpg"><img class="photo aligncenter size-full wp-image-3880" title="Deep dark hot fudge pudding cake" src="http://www.thehazelbloom.com/wp-content/uploads/2012/05/IMG_0066.jpg" alt="Deep dark hot fudge pudding cake" width="630" height="449" /></a></p>
<p>&#8220;Two grunts,&#8221; my guy said. &#8220;Maybe 2.5.&#8221;</p>
<p>Two and a half grunts up! No chump change, that.</p>
<p>While you&#8217;re mentally trying to figure out what half a grunt sounds like, I&#8217;ll go ahead and tell you a little about this recipe.</p>
<p>It&#8217;s really sort of a weird one, in the way that it comes together. You spread a thick batter into the pan. Then you top it with chocolate chips. Then you sprinkle a dry mix of cocoa and sugars over the top. Then you pour some hot water and instant espresso over the top.</p>
<p>Then you bake it, and magical things happen. A rich, gooey cake forms on the top, and a warm, melty, dark, fudgy sauce forms on the bottom.</p>
<p>Things really get real when you spoon it into a bowl along with a scoop of vanilla ice cream. The ice cream gets all melty and cuts the super-sweet richness of the cake and the sauce.</p>
<p><a href="http://www.thehazelbloom.com/wp-content/uploads/2012/05/IMG_0058.jpg"><img class="aligncenter size-full wp-image-3877" title="Hot fudge pudding cake with ice cream" src="http://www.thehazelbloom.com/wp-content/uploads/2012/05/IMG_0058.jpg" alt="Hot fudge pudding cake with ice cream" width="630" height="420" /></a><br />
Grunt-worthy indeed. Metaphorical <em>or</em> out loud.</p>
<div class="easyrecipe">
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<td><span class="item ERName"><span class="fn">Deep Dark Hot Fudge Pudding Cake</span></span></td>
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<div class="btnERPrint">Print<a href="http://www.kitchentreaty.com/deep-dark-hot-fudge-pudding-cake/?erprint"></a>
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<div class="ERHead">Recipe type: <span class="tag">Dessert</span>
</div>
<div class="ERHead">Author: <span class="author">Kare</span>
</div>
<div class="ERHead">Prep time: <span class="preptime">15 mins<span class="value-title" title="PT15M"> </span></span>
</div>
<div class="ERHead">Cook time: <span class="cooktime">40 mins<span class="value-title" title="PT40M"> </span></span>
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<div class="ERHead">Total time: <span class="duration">55 mins<span class="value-title" title="PT55M"> </span></span>
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<div class="ERHead">Yield: <span class="yield">6 servings</span>
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<div class="ERSummary"><span class="summary">Magical things happen when you bake this deep, dark hot fudge pudding cake. A rich, gooey cake forms on the top, and a warm, melty, dark, fudgy sauce forms on the bottom. Serve with ice cream and life is complete.</span></div>
<div class="ERIngredients">
<div class="ERIngredientsHeader">Ingredients</div>
<ul class="ingredients">
<li class="ingredient">1 1/4 cups granulated sugar, divided</li>
<li class="ingredient">1 cup all-purpose flour</li>
<li class="ingredient">7 tablespoons Dutch-processed cocoa, divided (I use Hershey&#8217;s Special Dark)</li>
<li class="ingredient">2 teaspoons baking powder</li>
<li class="ingredient">1/4 teaspoon salt</li>
<li class="ingredient">3/4 cup semisweet chocolate chips</li>
<li class="ingredient">1/2 cup milk</li>
<li class="ingredient">1/3 cup unsalted butter, melted</li>
<li class="ingredient">2 teaspoons vanilla extract</li>
<li class="ingredient">1/2 cup light brown sugar, packed</li>
<li class="ingredient">1 1/4 cups hot water</li>
<li class="ingredient">3 teaspoons instant espresso powder</li>
</ul>
</div>
<div class="ERInstructions">
<div class="ERInstructionsHeader">Directions</div>
<div class="instructions">
<ol>
<li class="instruction">Heat oven to 350 degrees.</li>
<li class="instruction">In a medium bowl, mix together 3/4 cup of the granulated sugar, flour, 3 tablespoons cocoa, baking powder, and salt. Whisk in the milk, melted butter, and vanilla. Beat until smooth.</li>
<li class="instruction">Spread this batter mixture into an 8&#8243; x 8&#8243; baking pan.</li>
<li class="instruction">Sprinkle with chocolate chips.</li>
<li class="instruction">In another medium bowl, stir together the remaining 1/2 cup granulated sugar, 4 tablespoons cocoa, and brown sugar.</li>
<li class="instruction">Sprinkle this mixture over the top of the batter.</li>
<li class="instruction">In a small bowl or glass measuring cup, stir together the espresso powder and the hot water.</li>
<li class="instruction">Carefully pour the hot water mixture over the top of the cake. Do not stir.</li>
<li class="instruction">Bake for 40 minutes, or until the center is no longer jiggly.</li>
<li class="instruction">Spoon cake and sauce into bowls and top with immediately with ice cream or whipped cream.</li>
</ol>
</div>
</div>
<div class="nutrition"></div>
<div>
<div class="ERNotesHeader">Notes</div>
<div class="ERNotes">
<p>Adapted from <a href="http://www.food.com/recipe/hot-fudge-pudding-cake-ii-4332" target="_blank">Food.com</a></p>
</div>
</div>
<div class="endeasyrecipe" style="display: none;">2.2.6</div>
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<h3 class='related_post_title'>More goodies like this:</h3><ul class='related_post'><li><a href='http://www.thehazelbloom.com/2012/02/salted-cinnamon-chocolate-fudge/' title='Salted Cinnamon-Chocolate Fudge'>Salted Cinnamon-Chocolate Fudge</a></li><li><a href='http://www.thehazelbloom.com/2012/11/goodbye-to-the-hazel-bloom-hello-kitchen-treaty/' title='Goodbye to The Hazel Bloom. Hello, Kitchen Treaty!'>Goodbye to The Hazel Bloom. Hello, Kitchen Treaty!</a></li><li><a href='http://www.thehazelbloom.com/2012/07/junk-to-treasure-70s-clock-turned-cool-new-wall-art/' title='Junk to Treasure: 70&#8242;s Clock Turned Cool New Wall Art'>Junk to Treasure: 70&#8242;s Clock Turned Cool New Wall Art</a></li><li><a href='http://www.thehazelbloom.com/2012/06/honey-rhubarb-brown-betty-2/' title='Honey Rhubarb Brown Betty'>Honey Rhubarb Brown Betty</a></li><li><a href='http://www.thehazelbloom.com/2012/06/almond-poppyseed-shortbread-cookies/' title='Almond Poppyseed Shortbread Cookies'>Almond Poppyseed Shortbread Cookies</a></li></ul></div>
]]></content:encoded><description>Magical things happen when you bake this deep, dark hot fudge pudding cake. A rich, gooey cake forms on the top, and a warm, melty, dark, fudgy sauce forms on the bottom. Serve with ice cream and life is complete.</description><wfw:commentRss xmlns:wfw="http://wellformedweb.org/CommentAPI/">http://www.kitchentreaty.com/deep-dark-hot-fudge-pudding-cake/feed/</wfw:commentRss><slash:comments xmlns:slash="http://purl.org/rss/1.0/modules/slash/">11</slash:comments><feedburner:origLink>http://www.kitchentreaty.com/deep-dark-hot-fudge-pudding-cake/</feedburner:origLink></item><item><title>Glazed Greek Yogurt Lemon Poppyseed Muffins</title><link>http://feedproxy.google.com/~r/http/hazelbloomtypepadcom/the-hazel-bloom/atomxml/~3/_FV2UoFFQpM/</link><category>Breads</category><category>Breakfast</category><category>Food</category><category>Fruit</category><category>Vegetarian</category><category>lemon</category><category>muffins</category><category>poppyseeds</category><category>yogurt</category><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">Kare</dc:creator><pubDate>Thu, 10 May 2012 12:01:49 PDT</pubDate><guid isPermaLink="false">http://www.thehazelbloom.com/?p=3854</guid><content:encoded xmlns:content="http://purl.org/rss/1.0/modules/content/"><![CDATA[<p style="float:right; margin:0 0 10px 15px; width:240px;">
		<img src="http://www.thehazelbloom.com/wp-content/uploads/2012/05/IMG_6308.jpg" width="240" />
		</p><h2><strong>This recipe can now be found on my new blog, Kitchen Treaty &#8211; the direct link is below. It is no longer available on The Hazel Bloom.</strong></h2>
<p><strong>I&#8217;m very sorry for the inconvenience, but I do hope you come on over to see <a href="http://www.kitchentreaty.com" rel="nofollow">Kitchen Treaty</a>. It&#8217;s a food blog (and my new labor of love!) with easy vegetarian recipes so delicious you won&#8217;t miss the meat, flexible one dish two ways recipes with optional meat add-ins for the carnivores, universally-loved drinks and cocktails, scrumptious desserts, and lots more.</strong></p>
<p><a href="http://www.kitchentreaty.com" rel="nofollow"><img class="alignnone" src="http://www.kitchentreaty.com/wp-content/uploads/2012/11/logo-final-250px.png" alt="" width="250" height="235" /></a></p>
<ul>
<li><strong>Continue on to <a href="http://www.kitchentreaty.com/glazed-greek-yogurt-lemon-poppyseed-muffins/" rel="nofollow">Glazed Greek yogurt lemon poppyseed muffins</a></strong></li>
<li><strong>Read <a href="http://www.kitchentreaty.com/so-whats-going-on-around-here-anyway-an-explanation/" rel="nofollow">more about the change</a></strong></li>
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]]></content:encoded><description>This recipe can now be found on my new blog, Kitchen Treaty &amp;#8211; the direct link is below. It is no longer available on The Hazel Bloom. I&amp;#8217;m very sorry for the inconvenience, but I do hope you come on over to see Kitchen Treaty. It&amp;#8217;s a food blog (and my new labor of love!) [...]</description><wfw:commentRss xmlns:wfw="http://wellformedweb.org/CommentAPI/">http://www.thehazelbloom.com/2012/05/glazed-greek-yogurt-lemon-poppyseed-muffins/feed/</wfw:commentRss><slash:comments xmlns:slash="http://purl.org/rss/1.0/modules/slash/">1</slash:comments><feedburner:origLink>http://www.thehazelbloom.com/2012/05/glazed-greek-yogurt-lemon-poppyseed-muffins/</feedburner:origLink></item><item><title>Glazed Vanilla Bean Cookies</title><link>http://feedproxy.google.com/~r/http/hazelbloomtypepadcom/the-hazel-bloom/atomxml/~3/LY1pmdM3I1w/</link><category>Dessert</category><category>Entertaining</category><category>Food</category><category>cookies</category><category>sugar cookies</category><category>vanilla</category><category>vanilla beans</category><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">Kare</dc:creator><pubDate>Fri, 13 Apr 2012 08:56:06 PDT</pubDate><guid isPermaLink="false">http://www.thehazelbloom.com/?p=3757</guid><content:encoded xmlns:content="http://purl.org/rss/1.0/modules/content/"><![CDATA[<p style="float:right; margin:0 0 10px 15px; width:240px;">
		<img src="http://www.thehazelbloom.com/wp-content/uploads/2012/04/IMG_5785-0021.jpg" width="240" />
		</p><h2><strong>This recipe can now be found on my new blog, Kitchen Treaty &#8211; the direct link is below. It is no longer available on The Hazel Bloom.</strong></h2>
<p><strong>I&#8217;m very sorry for the inconvenience, but I do hope you come on over to see <a href="http://www.kitchentreaty.com" rel="nofollow">Kitchen Treaty</a>. It&#8217;s a food blog (and my new labor of love!) with easy vegetarian recipes so delicious you won&#8217;t miss the meat, flexible one dish two ways recipes with optional meat add-ins for the carnivores, universally-loved drinks and cocktails, scrumptious desserts, and lots more.</strong></p>
<p><a href="http://www.kitchentreaty.com" rel="nofollow"><img class="alignnone" src="http://www.kitchentreaty.com/wp-content/uploads/2012/11/logo-final-250px.png" alt="" width="250" height="235" /></a></p>
<ul>
<li><strong>Continue on to <a href="http://www.kitchentreaty.com/glazed-vanilla-bean-cookies" rel="nofollow">Glazed vanilla bean cookies</a></strong></li>
<li><strong>Read <a href="http://www.kitchentreaty.com/so-whats-going-on-around-here-anyway-an-explanation/" rel="nofollow">more about the change</a></strong></li>
</ul>
]]></content:encoded><description>These delicious morsels are a celebration of all that is vanilla. The sweet vanilla-bean-specked glaze coats a buttery soft cookie made with vanilla sugar (very easy to make) and vanilla extract for a double dose of the heady stuff. Melt-in-your-mouth goodness, I'm telling ya.</description><wfw:commentRss xmlns:wfw="http://wellformedweb.org/CommentAPI/">http://www.thehazelbloom.com/2012/04/glazed-vanilla-bean-cookies/feed/</wfw:commentRss><slash:comments xmlns:slash="http://purl.org/rss/1.0/modules/slash/">11</slash:comments><feedburner:origLink>http://www.thehazelbloom.com/2012/04/glazed-vanilla-bean-cookies/</feedburner:origLink></item><item><title>DIY Scrapbook Paper Flower Wall Art</title><link>http://feedproxy.google.com/~r/http/hazelbloomtypepadcom/the-hazel-bloom/atomxml/~3/MQnkQ1Ie9aI/</link><category>Crafts</category><category>Decorating</category><category>Home</category><category>art</category><category>DIY</category><category>flowers</category><category>scrapbook paper</category><category>wall art</category><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">Kare</dc:creator><pubDate>Wed, 11 Apr 2012 09:56:29 PDT</pubDate><guid isPermaLink="false">http://www.thehazelbloom.com/?p=3813</guid><content:encoded xmlns:content="http://purl.org/rss/1.0/modules/content/"><![CDATA[<p style="float:right; margin:0 0 10px 15px; width:240px;">
		<img src="http://www.thehazelbloom.com/wp-content/uploads/2012/04/100CANON1-001.jpg" width="240" />
		</p><p>I made this! It was easy. It was fun. It was inexpensive. It was totally copied from someone else.</p>
<p><a href="http://www.thehazelbloom.com/wp-content/uploads/2012/04/IMG_6265.jpg"><img class="aligncenter size-full wp-image-3814" title="Scrapbook Paper Flower Wall Art" src="http://www.thehazelbloom.com/wp-content/uploads/2012/04/IMG_6265.jpg" alt="Scrapbook Paper Flower Wall Art" width="448" height="630" /></a></p>
<p>Like lots of things these days, it all started with <a href="http://pinterest.com/pin/108297566009467954/" target="_blank">Pinterest</a>. I spotted this super-cool piece of DIY wall art while browsing the oh-so addicting site and pinned it to my ever-growing <a href="http://pinterest.com/karetroughton/things-i-should-make/" target="_blank">Things I Should Make</a> board.</p>
<p><img class="aligncenter" title="Flower Wall Art from It's Doable" src="http://itsdoable.squarespace.com/storage/flower.jpg?__SQUARESPACE_CACHEVERSION=1327343426195" alt="" width="480" height="640" /></p>
<p>Crystal from the idea-packed blog <a href="http://itsdoable.squarespace.com/blog/2012/1/23/its-doablethe-flower-wall-art.html#comments/" target="_blank">It&#8217;s Doable</a> created hers back in January. She was inspired by a photo she found on Pinterest too.</p>
<p>Pinterest is pretty cool.</p>
<p>So I emailed my sister a link and said, &#8220;Let&#8217;s get together and make these!&#8221; And then we did.</p>
<p>You cut scrapbook paper into leaf shapes and glue them onto a painted canvas in a flower shape. That&#8217;s pretty much the gist. Mine was a combination of bright, warm colors &#8211; red, yellow, lime &#8211; with a shot of pink here and there to make sure it&#8217;s girly enough. It went above the little play corner I&#8217;m still putting together for my baby daughter.</p>
<p><a href="http://www.thehazelbloom.com/wp-content/uploads/2012/04/IMG_6267.jpg"><img class="aligncenter size-full wp-image-3815" title="Wall art" src="http://www.thehazelbloom.com/wp-content/uploads/2012/04/IMG_6267.jpg" alt="" width="450" height="630" /></a></p>
<p>She&#8217;s only three months old so the play corner is really a diaper changing area at this point, but she already loves the bright colors and contrast.</p>
<p>My sis made hers with black, white, and red paper.</p>
<p><a href="http://www.thehazelbloom.com/wp-content/uploads/2012/04/IMG_5681.jpg"><img class="aligncenter size-full wp-image-3816" title="Black, red and white flower wall art" src="http://www.thehazelbloom.com/wp-content/uploads/2012/04/IMG_5681.jpg" alt="Black, red and white flower wall art" width="630" height="420" /></a></p>
<p>And my adorable six-year-old niece even got in on the action &#8211; as it turns out, this is a really terrific craft for kids too.</p>
<p>&nbsp;</p>
<p><a href="http://www.thehazelbloom.com/wp-content/uploads/2012/04/IMG_5679-001.jpg"><img class="aligncenter size-full wp-image-3817" title="Hailey and her flower wall art" src="http://www.thehazelbloom.com/wp-content/uploads/2012/04/IMG_5679-001.jpg" alt="" width="420" height="630" /></a><br />
These are so, so easy to make, and, I think, look really special. I love the colorful contrast and the whimsical air it adds to the room.</p>
<p><a href="http://www.thehazelbloom.com/wp-content/uploads/2012/04/IMG_6268.jpg"><img class="aligncenter size-full wp-image-3818" title="Flower wall art again" src="http://www.thehazelbloom.com/wp-content/uploads/2012/04/IMG_6268.jpg" alt="" width="451" height="630" /></a></p>
<p>Here&#8217;s how we made ours.</p>
<h2>Scrapbook Paper Flower Wall Art</h2>
<h3>You&#8217;ll need:</h3>
<ul>
<li><strong>Canvas</strong> in the size of your choice (I used a 16&#8221; x 20&#8221; canvas)</li>
<li><strong>Acrylic paint</strong> in the color of your choice, but dark colors like chocolate, black, and dark gray work really well &#8211; the dark background creates a terrific contrast with lighter-hued scrapbook papers</li>
<li>Large <strong>foam paint brush</strong></li>
<li>About <strong>10 sheets of 12&#8243; x 12&#8243; scrapbook paper</strong> in the colors and patterns of your choice. I recommend at least four different patterns.</li>
<li><strong></strong><strong>Scissors</strong> (an Exacto knife and mat work too)</li>
<li><strong>Hot glue gun</strong> or, for the kids, a glue stick should suffice (or have them arrange the leaves and glue them yourself)</li>
<li><strong>Matte Mod Podge</strong> (optional)</li>
</ul>
<p><strong>Directions:</strong></p>
<ol>
<li>Using the foam paint brush, paint the canvas with the acrylic paint. You&#8217;ll want to paint at least two coats. Let dry completely.</li>
<li>Cut leaf shapes out of scrapbook paper, in varying sizes. Mine range from 1&#8243; &#8211; 3&#8243; long and are as wide as 1 1/2&#8243;. No need to be spot-on here. A range of sizes adds to the charm.</li>
<li>Cut a circle out of a piece of paper of your choice. I used the bottom of a glass to trace the circle before cutting it out.</li>
<li>Place the circle on the canvas, slightly to the left and bottom of the center of the canvas. This is the center of your flower.</li>
<li>Starting with the larger leaves, lay the leaves around the center of the flower, and continue laying leaves on the canvas in the flower shape of your choice.<a href="http://www.thehazelbloom.com/wp-content/uploads/2012/04/IMG_5682.jpg"><img class="aligncenter size-full wp-image-3820" title="Laying out the flower wall art" src="http://www.thehazelbloom.com/wp-content/uploads/2012/04/IMG_5682.jpg" alt="Laying out the flower wall art" width="630" height="420" /></a></li>
<li>Once it&#8217;s just right, use a hot glue gun to secure the paper to the canvas. When you get to the edge, you can either trim the paper at the edge or wrap the paper around it and glue it for a wrapped-canvas look.</li>
<li>This step is optional, but I like how it gave my canvas a finished look. Using the foam brush, I brushed matte Mod Podge over the whole thing to help completely secure the paper to the canvas. Be warned, though! This may cause some of the paper petals to buckle and warp. I was able to smooth some of the leaves out (and the rest seemed to smooth more when they dried) but the finished product isn&#8217;t *perfect* perfect. It&#8217;s perfect enough though. So &#8211; proceed cautiously with the Mod Podge.</li>
<li>Put it up, step back and admire your handiwork, you talented artist you!</li>
</ol>
<p><a href="http://www.thehazelbloom.com/wp-content/uploads/2012/04/IMG_6275.jpg"><img class="aligncenter size-full wp-image-3821" title="Flower wall art made with scrapbook paper" src="http://www.thehazelbloom.com/wp-content/uploads/2012/04/IMG_6275.jpg" alt="Flower wall art made with scrapbook paper" width="630" height="420" /></a></p>
<h3 class='related_post_title'>More goodies like this:</h3><ul class='related_post'><li><a href='http://www.thehazelbloom.com/2011/04/more-wall-art-on-the-super-cheap-floating-frames-postcards/' title='More Wall Art on the Super-Cheap: Floating Frames + Postcards'>More Wall Art on the Super-Cheap: Floating Frames + Postcards</a></li><li><a href='http://www.thehazelbloom.com/2010/10/free-art-for-the-taking/' title='Free Art for the Taking'>Free Art for the Taking</a></li><li><a href='http://www.thehazelbloom.com/2009/11/wall-art-on-the-cheep/' title='Wall Art on the Cheep'>Wall Art on the Cheep</a></li><li><a href='http://www.thehazelbloom.com/2012/02/diy-burp-cloths-from-fabric-scraps/' title='DIY Burp Cloths from Fabric Scraps'>DIY Burp Cloths from Fabric Scraps</a></li><li><a href='http://www.thehazelbloom.com/2011/12/the-nursery/' title='The Nursery!'>The Nursery!</a></li></ul>
<p>&nbsp;</p>
]]></content:encoded><description>Easy, inspired DIY flower wall art made with a craft-store canvas, scrapbook paper, glue gun and some Mod Podge. Make it in a day, enjoy it for years!</description><wfw:commentRss xmlns:wfw="http://wellformedweb.org/CommentAPI/">http://www.thehazelbloom.com/2012/04/diy-scrapbook-paper-flower-wall-art/feed/</wfw:commentRss><slash:comments xmlns:slash="http://purl.org/rss/1.0/modules/slash/">2</slash:comments><feedburner:origLink>http://www.thehazelbloom.com/2012/04/diy-scrapbook-paper-flower-wall-art/</feedburner:origLink></item><item><title>How To Make Vanilla Sugar</title><link>http://feedproxy.google.com/~r/http/hazelbloomtypepadcom/the-hazel-bloom/atomxml/~3/N6ym6Xir7co/</link><category>Dessert</category><category>Food</category><category>How To...</category><category>sugar</category><category>vanilla</category><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">Kare</dc:creator><pubDate>Tue, 10 Apr 2012 06:00:09 PDT</pubDate><guid isPermaLink="false">http://www.thehazelbloom.com/?p=3802</guid><content:encoded xmlns:content="http://purl.org/rss/1.0/modules/content/"><![CDATA[<p style="float:right; margin:0 0 10px 15px; width:240px;">
		<img src="http://www.thehazelbloom.com/wp-content/uploads/2012/04/IMG_5768-003.jpg" width="240" />
		</p><div class="hrecipe"><span class="published"><span class="value-title" title="2012-04-10"></span></span><a href="http://www.thehazelbloom.com/wp-content/uploads/2012/04/IMG_5771-001.jpg"><img class="photo aligncenter size-full wp-image-3805" title="Vanilla sugar" src="http://www.thehazelbloom.com/wp-content/uploads/2012/04/IMG_5771-001.jpg" alt="" width="420" height="630" /></a></p>
<p>Vanilla is such a magical ingredient. &#8220;Plain vanilla&#8221; &#8211; ha. It&#8217;s far from plain, though I really have no idea how to describe it. Intoxicating. Warm. Familiar. Yummy. But I guess I don&#8217;t really need to describe it. It&#8217;s <em>vanilla</em>. You know.</p>
<p>Surely we&#8217;re all familiar with cooking with vanilla extract. Delicious in and of itself. Vanilla beans are a fairly new addition to my kitchen, though certainly one of my very favorite ingredients. They take vanilla to the next level. When you see a cookie or cupcake or scone or scoop of ice cream dotted with those tiny little telltale black specks, you know you&#8217;re in for a treat.</p>
<p>Vanilla sugar is simple enough. It&#8217;s plain old white granulated sugar infused with vanilla from the beans. Add it to hot cocoa, tea, cakes, cookies, your morning cup of coffee, and anything else you want for a bonus hit of vanilla. You can top your morning oatmeal with it. You can sprinkle it over sliced strawberries. Or you can just open up your jar of vanilla sugar now and then and inhale deeply. It will make everything seem right with the world.</p>
<p><a href="http://www.thehazelbloom.com/wp-content/uploads/2012/04/IMG_5726.jpg"><img class="aligncenter size-full wp-image-3807" title="How to make vanilla sugar" src="http://www.thehazelbloom.com/wp-content/uploads/2012/04/IMG_5726.jpg" alt="" width="420" height="630" /></a></p>
<p>You can also make these scrumptious little morsels with it:</p>
<p><a href="http://www.thehazelbloom.com/wp-content/uploads/2012/04/IMG_5790-0011.jpg"><img class="aligncenter size-full wp-image-3808" title="Glazed Vanilla Bean Cookies" src="http://www.thehazelbloom.com/wp-content/uploads/2012/04/IMG_5790-0011.jpg" alt="" width="420" height="630" /></a></p>
<p>I&#8217;ll be sharing the recipe for these bad boys later this week.</p>
<p>Oh, and if you&#8217;re not sold yet, consider the holidays. I love, love, love the idea of buying special little glass jars, printing some fun labels, and giving containers of vanilla sugar as neat Christmas presents. So if you&#8217;re someone who&#8217;s usually on my list, please pretend you didn&#8217;t just read that.</p>
<p>So what do you think? Are you ready to make some vanilla sugar? Let&#8217;s do this thing.</p>
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<td><span class="item ERName"><span class="fn">How To Make Vanilla Sugar</span></span></td>
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<div class="ERHead">Recipe type: <span class="tag">Dessert</span>
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<div class="ERHead">Author: <span class="author">Kare</span>
</div>
<div class="ERHead">Prep time: <span class="preptime">5 mins<span class="value-title" title="PT5M"> </span></span>
</div>
<div class="ERHead">Total time: <span class="duration">5 mins<span class="value-title" title="PT5M"> </span></span>
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<div class="ERHead">Yield: <span class="yield">6 cups</span>
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<div class="ERSummary"><span class="summary">It&#8217;s so easy to make vanilla sugar, you&#8217;ll never go without it again. Sprinkle it over oatmeal, flavor hot drinks like coffee, tea, or hot cocoa, or add a little extra delicious depth to just about any baked good you make. Here&#8217;s how.</span></div>
<div class="ERIngredients">
<div class="ERIngredientsHeader">Ingredients</div>
<ul class="ingredients">
<li class="ingredient">Approx. 6 cups granulated white sugar</li>
<li class="ingredient">1 vanilla bean</li>
</ul>
</div>
<div class="ERInstructions">
<div class="ERInstructionsHeader">Directions</div>
<div class="instructions">
<ol>
<li class="instruction">Add the sugar to a glass jar or plastic container with a tight-fitting lid.</li>
<li class="instruction">Slice the vanilla bean length-wise, piercing only the top layer of the skin. Press the back of the knife against the bean and up lengthwise, squeezing the oily, miniscule black seeds out.</li>
<li class="instruction">Add the seeds and the bean to the sugar. Place the lid on the container and shake it up.</li>
<li class="instruction">Store for a week, until the vanilla infuses the sugar. Use in place of regular sugar wherever you desire.</li>
<li class="instruction">Whenever you use a vanilla bean in a recipe, just add the seeded or discarded bean to the sugar.</li>
</ol>
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<div class="nutrition"></div>
<div class="endeasyrecipe" style="display: none;">2.2.6</div>
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<p>&nbsp;</p>
<p>&nbsp;</p></div>
]]></content:encoded><description>It's so easy to make vanilla sugar, you'll never go without it again. Sprinkle it over oatmeal, flavor hot drinks like coffee, tea, or hot cocoa, or add a little extra delicious depth to just about any baked good you make.</description><wfw:commentRss xmlns:wfw="http://wellformedweb.org/CommentAPI/">http://www.kitchentreaty.com/how-to-make-vanilla-sugar/feed/</wfw:commentRss><slash:comments xmlns:slash="http://purl.org/rss/1.0/modules/slash/">4</slash:comments><feedburner:origLink>http://www.kitchentreaty.com/how-to-make-vanilla-sugar/</feedburner:origLink></item><item><title>Hot Cross Bun Muffins</title><link>http://feedproxy.google.com/~r/http/hazelbloomtypepadcom/the-hazel-bloom/atomxml/~3/49X5IDUpWEo/</link><category>Breads</category><category>Breakfast</category><category>Food</category><category>Holidays</category><category>Vegetarian</category><category>easter</category><category>muffins</category><category>orange</category><category>vanilla</category><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">Kare</dc:creator><pubDate>Mon, 02 Apr 2012 09:56:41 PDT</pubDate><guid isPermaLink="false">http://www.thehazelbloom.com/?p=3773</guid><content:encoded xmlns:content="http://purl.org/rss/1.0/modules/content/"><![CDATA[<p style="float:right; margin:0 0 10px 15px; width:240px;">
		<img src="http://www.thehazelbloom.com/wp-content/uploads/2012/04/IMG_5642-001.jpg" width="240" />
		</p><div class="hrecipe"><span class="published"><span class="value-title" title="2012-04-02"></span></span><a href="http://www.thehazelbloom.com/wp-content/uploads/2012/04/IMG_5642.jpg"><img class="photo aligncenter size-full wp-image-3778" title="Hot Cross Bun Muffins" src="http://www.thehazelbloom.com/wp-content/uploads/2012/04/IMG_5642.jpg" alt="" width="630" height="450" /></a><br />
As a kid, candied fruit was my nemesis. Well, I suppose my <em>true</em> nemesis my brother, who I eventually learned to love dearly. Unlike candied fruit. Candied fruit still sucks.</p>
<p>You know what I mean. That brightly-colored, glistening, candy-like stuff in a tub, available at every supermarket. Looks like a treat from the gods &#8211; especially to a child &#8211; tastes like it came straight from somewhere quite different. Fruit cake has it (blech). Sometimes you find it lurking in cannoli (ugh). And then there are hot cross buns. Super fancy-schmancy looking rolls, served at Easter time (specifically on Good Friday). They&#8217;re golden, shiny, and <em>they&#8217;ve got frosting on top</em>.</p>
<p>I was fooled by many a hot cross bun as a child, biting in only to discover that dastardly candied fruit lurking within. Nooo!</p>
<p>I&#8217;ve since discovered that a variety of dried fruits and well-made candied peels make a world of difference in such recipes. As in, you know, they actually taste <em>good</em>. So this year I set out to make some hot cross buns with a variety of dried fruits and peels that don&#8217;t actually taste like evil. But with a three month old running my life, time is very short and rather unpredictable. Muffins were the answer.</p>
<p><a href="http://www.thehazelbloom.com/wp-content/uploads/2012/04/IMG_5650.jpg"><img class="aligncenter size-full wp-image-3779" title="Hot Cross Bun Muffins close-up" src="http://www.thehazelbloom.com/wp-content/uploads/2012/04/IMG_5650.jpg" alt="" width="630" height="420" /></a></p>
<p>I  may just stick with these.</p>
<p>I started with King Arthur Flour&#8217;s <a href="http://www.kingarthurflour.com/recipes/basic-muffins-with-berry-and-oatmeal-versions-recipe" target="_blank">Basic Muffins recipe</a>, then added orange zest, a variety of orange-juice-soaked dried fruits and some warm, welcoming spices. Then I piped the telltale cross on the top and, bingo. Unlike the gross-bombs of my childhood, you can actually look at these, say &#8220;those look good,&#8221; bite into one, and say &#8220;oooh. It <em>is</em>.&#8221;</p>
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<td><span class="item ERName"><span class="fn">Hot Cross Bun Muffins</span></span></td>
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<div class="review hreview-aggregate"><span class="rating"><span class="average">4.0</span> from <span class="count">2</span> reviews</span></div>
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<div class="btnERPrint">Print<a href="http://www.thehazelbloom.com/2012/04/hot-cross-bun-muffins/?erprint"></a>
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<div class="ERHead">Recipe type: <span class="tag">Breads</span>
</div>
<div class="ERHead">Author: <span class="author">Kare</span>
</div>
<div class="ERHead">Prep time: <span class="preptime">25 mins<span class="value-title" title="PT25M"> </span></span>
</div>
<div class="ERHead">Cook time: <span class="cooktime">15 mins<span class="value-title" title="PT15M"> </span></span>
</div>
<div class="ERHead">Total time: <span class="duration">40 mins<span class="value-title" title="PT40M"> </span></span>
</div>
<div class="ERHead">Yield: <span class="yield">10</span>
</div>
<div class="ERIngredients">
<div class="ERIngredientsHeader">Ingredients</div>
<ul class="ingredients">
<li class="ERSeparator">Muffins</li>
<li class="ingredient">1 orange, zested and juiced</li>
<li class="ingredient">3/4 cup mixed dried fruits of your choice (choose from dried cranberries, raisins, currants, dried chopped apricots, dried chopped cherries, dried chopped pineapple. I used cranberries, apricots and cherries and the muffins were perfect.)</li>
<li class="ingredient">2 cups all-purpose flour</li>
<li class="ingredient">1/2 cup sugar</li>
<li class="ingredient">1/2 teaspoon salt</li>
<li class="ingredient">1 tablespoon baking powder</li>
<li class="ingredient">1/2 teaspoon cinnamon</li>
<li class="ingredient">1/4 teaspoon ground nutmeg</li>
<li class="ingredient">1/8 teaspoon ground cloves</li>
<li class="ingredient">1 cup milk</li>
<li class="ingredient">1/4 cup melted butter</li>
<li class="ingredient">2 large eggs</li>
<li class="ERSeparator">Glaze</li>
<li class="ingredient">1 1/4 cup powdered sugar</li>
<li class="ingredient">1/2 teaspoon vanilla extract</li>
<li class="ingredient">Pinch of salt</li>
<li class="ingredient">4 teaspoons milk</li>
</ul>
</div>
<div class="ERInstructions">
<div class="ERInstructionsHeader">Directions</div>
<div class="instructions">
<ol>
<li class="instruction">Preheat your oven to 400 degrees Fahrenheit. Line the cups of 10 standard-sized muffin cups.</li>
<li class="instruction">Zest and juice the orange. Set the zest aside.</li>
<li class="instruction">Place the mixed dried fruits in a small bowl and pour the fresh-squeezed orange juice over the fruit. Toss and let sit for at least 15 minutes.</li>
<li class="instruction">In a large bowl, whisk together the flour, sugar, salt, baking powder, cinnamon, nutmeg, and cloves.</li>
<li class="instruction">In a medium bowl, whisk together the milk, butter, eggs and 1 teaspoon of the orange zest.</li>
<li class="instruction">Pour the milk mixture over the flour mixture, and add the dried fruit with juice. Mix just until combined.</li>
<li class="instruction">Divide the batter between 10 muffin tins, filling them almost all the way to the top.</li>
<li class="instruction">Bake at 400 degrees for 15 &#8211; 20 minutes, until a toothpick inserted into the center of the muffins comes out clean.</li>
<li class="instruction">Move the muffins to a wire rack and let cool for at least 20 minutes.</li>
<li class="instruction">Make the glaze. In a small bowl, whisk together the powdered sugar, vanilla extract, salt, and milk. You may need to add more powdered sugar or milk to create a thick, pipe-able icing.</li>
<li class="instruction">Place the icing in a sandwich/Ziploc bag, squeezing it to the corner. Snip the corner off of the bag with scissors. Pipe crosses over the tops of the cooled muffins. Serve.</li>
</ol>
</div>
</div>
<div class="endeasyrecipe" style="display: none;">2.2.6</div>
</div>
<p>&nbsp;</p>
<p><a href="http://www.thehazelbloom.com/wp-content/uploads/2012/04/IMG_5644.jpg"><img class="aligncenter size-full wp-image-3786" title="One a penny, two a penny" src="http://www.thehazelbloom.com/wp-content/uploads/2012/04/IMG_5644.jpg" alt="" width="630" height="420" /></a></div>
]]></content:encoded><description>I started with King Arthur Flour's Basic Muffins recipe, then added orange zest, a variety of orange-juice-soaked dried fruits and some warm, welcoming spices. Then I piped the telltale cross on the top and, bingo.</description><wfw:commentRss xmlns:wfw="http://wellformedweb.org/CommentAPI/">http://www.thehazelbloom.com/2012/04/hot-cross-bun-muffins/feed/</wfw:commentRss><slash:comments xmlns:slash="http://purl.org/rss/1.0/modules/slash/">6</slash:comments><feedburner:origLink>http://www.thehazelbloom.com/2012/04/hot-cross-bun-muffins/</feedburner:origLink></item></channel></rss>
