tag:blogger.com,1999:blog-14006007655563624152024-03-05T09:14:48.041-08:00Sweet DutchessAnonymoushttp://www.blogger.com/profile/11744522932664126087noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-1400600765556362415.post-47185671197903965072014-04-04T09:03:00.001-07:002014-04-04T09:04:32.583-07:00Baking Tip, Bananas, and Winner, Winner<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2JFbhmJGCz-Q0sWovhkGDMb3KvGucrzqW4ZOBPwF5iaVRngk1vTjn2qASpuW_EswxlBn1ye3kcgKops_aHv7ValX-SzluwZp7NfT9bfi8c_5REUg1kvYPpwG1y9JuVKizayJk1j00lpVO/s1600/DSC_5437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2JFbhmJGCz-Q0sWovhkGDMb3KvGucrzqW4ZOBPwF5iaVRngk1vTjn2qASpuW_EswxlBn1ye3kcgKops_aHv7ValX-SzluwZp7NfT9bfi8c_5REUg1kvYPpwG1y9JuVKizayJk1j00lpVO/s1600/DSC_5437.JPG" height="214" width="320" /></a></div>
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Bananas...I just love them. I REALLY love baking with them. But man, when you have the urge to bake up some warm, comforting banana goodness but you have brand new, hard and tasteless bananas sitting on the counter...the worst! Well I guess there are worse things in the word, but never fear! I have a little baking tip for you that will allow you to bake with bananas whenever you want without requiring you to stare at a brown bag sitting in the sunlit windowsill for a day or two.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnMpZM-QljMUwgVZ430c3RxGjC8e88FbGDNhz7yWUwGuL6cCJcvXRUzNr13Zp1JPToAvtYOn0PSIk9CtNGXaB_xrStg3cyQc-VR1_CpW_90trCMvB8BPFO6zZWpseoBiq0ixKmdRMbTx3x/s1600/NMS_5439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnMpZM-QljMUwgVZ430c3RxGjC8e88FbGDNhz7yWUwGuL6cCJcvXRUzNr13Zp1JPToAvtYOn0PSIk9CtNGXaB_xrStg3cyQc-VR1_CpW_90trCMvB8BPFO6zZWpseoBiq0ixKmdRMbTx3x/s1600/NMS_5439.JPG" height="180" width="320" /></a></div>
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Get your bake on and turn that oven on. Not to preheat for your cake, but to ripen those bananas! That's right, I said we are putting those bananas in the oven! A good 30-40 minute visit leaves you with sweet, soft bananas that are ready for mashing and mixing. So easy, right?! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_mHpwZ93qYMZTrFgUpTS35hotTp80oW7fbxNx9sD34jw2FxAalB-QzQIv48My_Cps_qkp7RxbsqoAQuqumsGiPQD9KGanwN22IDO_JDoJts2gvl8sJnsZRMM_IljUBIoY9537-Ji_iIf-/s1600/NMS_5440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_mHpwZ93qYMZTrFgUpTS35hotTp80oW7fbxNx9sD34jw2FxAalB-QzQIv48My_Cps_qkp7RxbsqoAQuqumsGiPQD9KGanwN22IDO_JDoJts2gvl8sJnsZRMM_IljUBIoY9537-Ji_iIf-/s1600/NMS_5440.JPG" height="180" width="320" /></a></div>
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Here's how you do it, so go get to baking some banana bread, cake, cupcakes...whatever you desire:</div>
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1. Preheat oven to 300 degrees Fahrenheit</div>
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2. Place unripe bananas on a baking sheet</div>
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3. Bake for 30-45 minutes, until bananas are dark brownish black and they are squishy when you poke them </div>
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4. Remove and let cool for a bit before using</div>
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And now for the reason you are probably reading about bananas anyway...our winner of the Cupcake Courier giveaway! Drum roll please...the winner is Stacey Bennett! Stacey, all you have to do to claim your courier is to PM Sweet Dutchess on <a href="https://www.facebook.com/SweetDutchess" target="_blank">Facebook</a> or email at sweetdutchesscakes@gmail.com to disclose your mailing address and you should be carrying your cupcakes safely around in 1-2 weeks! Congratulations! </div>
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Don't be dismayed if you didn't win! Chin up! There is another giveaway coming up soon so keep those peepers peeled and make sure you subscribe to the Sweet Dutchess blog! Thanks for stopping in, and remember, there is always room for cake! XOXO</div>
Anonymoushttp://www.blogger.com/profile/11744522932664126087noreply@blogger.com0tag:blogger.com,1999:blog-1400600765556362415.post-9178754139308282072014-03-26T08:24:00.000-07:002014-03-26T12:58:35.902-07:00Lunch Ladies and Giveaways<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZNW5RCC-zcDCxvvovIdTjcDwEW2_JJn6p62NIm7sySzQZNnTb2bHCZCgagZklmay5kMYwjzQThrd3seVpypiSFg495lC5ZY1QlPkY990xnimtRTdy9JmLDbsd0X_hcJz03EA3zj9G69P/s1600/NMS_5403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZNW5RCC-zcDCxvvovIdTjcDwEW2_JJn6p62NIm7sySzQZNnTb2bHCZCgagZklmay5kMYwjzQThrd3seVpypiSFg495lC5ZY1QlPkY990xnimtRTdy9JmLDbsd0X_hcJz03EA3zj9G69P/s1600/NMS_5403.JPG" height="180" width="320" /></a></div>
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I have always daydreamed about some of the foods that I had the pleasure of consuming during my childhood years: orange drink in cartoons after field day, Thanksgiving dinner, and a few others that will forever be ingrained in my brain. I love how food can capture memories; taking one bite can take you back to times of familiarity and happiness and can trudge up a smile even on the darkest of days. By far the one I miss the most is the peanut butter brownies with chocolate frosting. So when one of my customers, who is also pregnant at the moment, brought up the deliciousness from yesteryear I just had to jump at the chance!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiplgawsSShnPsG6LzHFUUK6Ckf9ffX_-_IUbjoJcoZhkGSh1YHdnO1m5J8Ikm7McTFU45dQXBP222y9Sk5kcxUYWycdzz97uk1_BnEUvu-cpR8OZEs9g1DR8Hxs1AxBAQSdAnEUlwAfRWf/s1600/NMS_5407.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiplgawsSShnPsG6LzHFUUK6Ckf9ffX_-_IUbjoJcoZhkGSh1YHdnO1m5J8Ikm7McTFU45dQXBP222y9Sk5kcxUYWycdzz97uk1_BnEUvu-cpR8OZEs9g1DR8Hxs1AxBAQSdAnEUlwAfRWf/s1600/NMS_5407.JPG" height="320" width="180" /></a></div>
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I had to do a lot of research to find what I remembered as perfection. There are a lot of new recipes out there, and I am assuming that the addition of oats in the brownies gave them more merit nutritionally. But I didn't want oats in my chocolate peanut butter brownies! I eventually discovered a few recipes I liked and did a little science and experimentation and came up with, what I feel, is a glorious replication that I am proud to call chocolate peanut butter brownies.<br />
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Once I pressed the dough into the tart pan and it began to bake I knew I had hit the jackpot: I walked into the kitchen and was immediately taken back to standing in line in the cafeteria in elementary school and spying those glorious treats wrapped in a napkin at the end of the line on a lunch tray. Now I am sure the lunch ladies from my elementary days did not use Bourbon Madagascar Vanilla, free range, organically fed eggs, or Cacao Barry Extra Brute cocoa powder, but fear not. These were a total success! Meet the newest member of the Sweet Dutchess family: The Lunch Lady Peanut Butter Tart!</div>
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<span style="clear: right; color: black; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm6ZkexMwO9QEnJvR1OWtDIFDL5RX5MJDtbS_YID8necNT_WUc-B8_eKMYMkzwXzmi56CUNibDGqGFgQcENaslWftntRjTI2NEmaE5tTJtgcYUSzHfZRxXzOwULwoTavXP-lc3doc2C9hy/s1600/NMS_5415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm6ZkexMwO9QEnJvR1OWtDIFDL5RX5MJDtbS_YID8necNT_WUc-B8_eKMYMkzwXzmi56CUNibDGqGFgQcENaslWftntRjTI2NEmaE5tTJtgcYUSzHfZRxXzOwULwoTavXP-lc3doc2C9hy/s1600/NMS_5415.JPG" height="180" width="320" /></a></span></div>
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And now to the GIVEAWAY!!!!! I am a baker...I sell cupcakes galore to both customers and a few venues .I initially transported cupcakes in boxes to certain venues but felt I was doing the planet a disfavor. One evening I stumbled upon the <a href="http://www.cupcakecourier.com/" target="_blank">Cupcake Courier</a> when I was desperately searching for something that could hold more than a dozen cupcakes that was super sturdy, had a handle I didn't have to question, and wasn't insanely bulky. I found this little gem on <a href="http://www.amazon.com/Cupcake-Courier-36-Cupcake-Container-Lemongrass/dp/B002WYJMIS" target="_blank">Amazon</a> and it has been a lifesaver. I ended up ordering a few more and I couldn't be happier! The Cupcake Courier holds...wait for it...36 cupcakes! You can also take the trays out and it transforms into a cake carrier as well! The individual cups on each stackable tray ensures perfect travel and keeps those cupcakes upright and beautiful.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTQxRmOV-d-9XtmJDhY8bnaXLcsbRiA2WuI7tagjzWFxL-DC0VlYHdl3I5zZtJZXIk3Lx6qk65hr37B3pYIYKVHdq1-v4JwqXcJt_vsid6pcVkv_RIvV0RwbKmNJAKMEx6XFwiO8Jtyxjs/s1600/DSC_5397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTQxRmOV-d-9XtmJDhY8bnaXLcsbRiA2WuI7tagjzWFxL-DC0VlYHdl3I5zZtJZXIk3Lx6qk65hr37B3pYIYKVHdq1-v4JwqXcJt_vsid6pcVkv_RIvV0RwbKmNJAKMEx6XFwiO8Jtyxjs/s1600/DSC_5397.JPG" height="214" width="320" /></a></div>
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<b>Want to win one of these beauties?! Here is how you can get yourself signed up with 4 chances to win!</b></div>
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1. Comment on this blog post in the comments section below...what is your favorite childhood food that sparks a memory?! Comments must be on Sweet Dutchess blog under "Lunch Ladies and Giveaways" post in order to be entered.<br />
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2. Share this post on your timeline on Facebook! Don't forget to tell me about it below in the comments! Comments must be on Sweet Dutchess blog under "Lunch Ladies and Giveaways" post in order to be entered.<br />
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3. Become a friend of Sweet Dutchess and like me on <a href="https://www.facebook.com/SweetDutchess" target="_blank">Facebook</a>...don't forget to tell me about it below in the comments! If you are already a friend let me know too in the comment area below! Comments must be on Sweet Dutchess blog under "Lunch Ladies and Giveaways" post in order to be entered.<br />
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3. Start following the Sweet Dutchess blog by clicking "Follow" on the right side of the blog and post it in the comments section on the blog! Comments must be on Sweet Dutchess blog under "Lunch Ladies and Giveaways" post in order to be entered.<br />
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<b>The giveaway will end on Tuesday, April 1st, so get those entries in and be sure to share with your friends! </b><b>Good Luck! And remember, there is always room for cake! XOXO</b><br />
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<br />Anonymoushttp://www.blogger.com/profile/11744522932664126087noreply@blogger.com11tag:blogger.com,1999:blog-1400600765556362415.post-6113437856163823682014-03-21T06:51:00.001-07:002014-03-21T06:51:57.555-07:00Lemon Velvet with Fresh Blueberries and Cream Cheese AND Exciting News!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabOJ3WrsoiNANqhCdzevQq47seYsGRf26Z6bZMu9tblJZMonnoS8BizHT8Rsw-pgtM9jD2P7Zn1Qx6Tsv0fvCLYWy0446DjzREulTH5xZTvEOENNPDHcBLrvwsqB3-Lp5uVFNcsm2pA5n/s1600/DSC_5391.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabOJ3WrsoiNANqhCdzevQq47seYsGRf26Z6bZMu9tblJZMonnoS8BizHT8Rsw-pgtM9jD2P7Zn1Qx6Tsv0fvCLYWy0446DjzREulTH5xZTvEOENNPDHcBLrvwsqB3-Lp5uVFNcsm2pA5n/s1600/DSC_5391.JPG" height="320" width="214" /></a></div>
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Spring has sprung in Dutch Country! The sun is out, the snow is melting, and it is time to share the sunshine with those taste buds! I made a Lemon Velvet cake this week that was tangy, sweet with a tender crumb at my daughter's request.<br />
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People ask if there is food coloring in my Lemon Velvet due to it's beautiful hue of happy yellow, but alas there is not. Wait, why am I saying that like it's a bad thing?! I attribute the sunny color from all the delicious lemon juice and zest I stick in there, plus the use of free range, organically fed eggs from <a href="http://www.boers.us/" target="_blank">Peaceful Pastures</a>. The yokes are SO yellow, and SO flavorful!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoAga_v9_hI4hgu34MW14Z7KoRCQCM7HThrGo9fvaeTEImjCN7bVi3d9kvCJCFmsA1AU6-unD4-S-ktp8H9hMe1TwvL5r9RVNBeiKo-uvLmzz-W9cq0rMlzsG3GttrFJkq5t7ZJuO-iUXi/s1600/DSC_5385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoAga_v9_hI4hgu34MW14Z7KoRCQCM7HThrGo9fvaeTEImjCN7bVi3d9kvCJCFmsA1AU6-unD4-S-ktp8H9hMe1TwvL5r9RVNBeiKo-uvLmzz-W9cq0rMlzsG3GttrFJkq5t7ZJuO-iUXi/s1600/DSC_5385.JPG" height="214" width="320" /></a> <br />
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I threw in some fresh blueberries to add an extra pinch of happy, spring flavor, and boy, what a fantastically awesome idea! This cake and cupcakes are AMAZING. Lemon is viewed as a spring and summer flavor and I like to think this is because, just as spring awakens the flowers and trees, lemon wakes up the senses and brings back memories of sun and cool breezes.<br />
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I topped the cupcakes and cake with my secret Cream Cheese Frosting recipe that is not too sweet and actually tastes like cream cheese. I swear I could eat it out of a bowl with a spoon. Ok, you caught me! I HAVE done that...it's that good!</div>
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These little rays of sunshine are available this week and for the rest of spring! And make sure to check back in next week: ready for some exciting news?! Sweet Dutchess is having her first giveaway next week!!!!!! I'll give you a hint...it will keep those cupcakes off the floor. Keep your peepers peeled! Thanks for popping in! Have a sweet day and remember, there is always room for cake! XOXO</div>
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Anonymoushttp://www.blogger.com/profile/11744522932664126087noreply@blogger.com0tag:blogger.com,1999:blog-1400600765556362415.post-42244095601728980372014-02-27T09:52:00.002-08:002014-02-27T10:01:49.087-08:00Salted Caramel<div style="text-align: right;">
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I am in love with salted caramel! It enters your mouth with a velvety texture and the salty savoriness lingers on the tongue in a juxtaposition with sweetness . Heavenly! I have even discovered that even people who don't enjoy sweets (insert <i>gasp</i> here!) are enamored with the balance of sweet and salty it provides. Others, including myself, LOVE sweets and cannot contain themselves when the opportunity to mingle the sweet and salty on the palate arises. I will admit to having dipped more than my fair share of french fries or salty pretzels into a big scoop of ice cream or creamy milkshake. But regardless of what category you fall into, salted caramel has something for everyone.</div>
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Salted caramel is definitely a sensitive art, leaning more towards chemistry in my eyes: I view every batch as a new experiment. But boy is the outcome worth EVERY moment! I'll let you in on a little secret, which I feel really heightens the flavors the caramelized sugar, swirls of rich cream, and pads of creamy, pale yellow butter: fleur de sel! Fleur de sel, which means "flower of salt" in French, is a salt that is harvested and skimmed by hand off the coast of France. This is the real deal people! What a heavenly, natural product that just highlights the best of everything, including my caramel! </div>
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<a href="http://www.gourmetfoodworld.com/images/product/47040_275.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://www.gourmetfoodworld.com/images/product/47040_275.jpg" height="200" width="200" /></a>My favorite fleur de sel from <a href="http://www.seldeguerande.fr/index.php?l=e" target="_blank">Le Guerandais</a> is spectacular! I got mine <a href="http://www.amazon.com/Guerande-Fleur-Sel-Sea-Salt/dp/B0008JGW96/ref=sr_1_4?ie=UTF8&qid=1393522864&sr=8-4&keywords=guerande+fleur+de+sel+salt" target="_blank">here</a> and upon arrival I infused the fleur de sel with a robustly scented vanilla bean pod and its seeds. Vanilla Bean Fleur De Sel is born!<br />
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Keep your peepers peeled for what I am doing with this golden nectar! <span style="text-align: center;">Thanks for popping in! Have a sweet day and remember, there is always room for cake! XOXO</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Vanilla Bean Fleur De Sel</td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/11744522932664126087noreply@blogger.com0tag:blogger.com,1999:blog-1400600765556362415.post-74895445415639957092014-02-24T12:59:00.001-08:002014-02-24T13:17:49.876-08:00The Blue(berry) Velvet<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVuNCFooM1bFBbIgg4v-xQNtT0SnqhnL33Je5SHRPnuWkwclH7GLfLPPnsEUASbszuKtwaQBCIj7YDDebPnp-qfj8be76LbrRIHMah8efhReZxQUOvQ2wjuR3PPu-mkYm-CJpvhqd8tJMM/s1600/NMS_5247.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVuNCFooM1bFBbIgg4v-xQNtT0SnqhnL33Je5SHRPnuWkwclH7GLfLPPnsEUASbszuKtwaQBCIj7YDDebPnp-qfj8be76LbrRIHMah8efhReZxQUOvQ2wjuR3PPu-mkYm-CJpvhqd8tJMM/s1600/NMS_5247.JPG" height="320" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh Blueberry Puree</td></tr>
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So I have to admit, even as a baker I never really found Red Velvet very endearing. I didn't quite get it. Yet as this past year progressed and I had order after order of Raspberry Red Velvet cakes and cupcakes I began to grow quite fond of this mysterious, not vanilla but not chocolate, cake. I have a few requirements for Red Velvet that I find many recipes do not yield: super moist, tender crumb, and a solid chocolate flavor. As I began researching more recipes I stumbled upon OTHER COLORS! There aren't just red velvet cakes out there: there are green, purple, lemon, white, black, you name it! Although they all vary in color, one ingredient remains the same: buttermilk.<br />
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Well, I was attracted to the blue velvet immediately! The deep, regal blue contrasting with the white, lush cream cheese frosting was just STUNNING! Since I love my Raspberry Red Velvet so much I figured I should throw a fruit in the blue velvet as well. And what fruit goes better with a blue cake than blueberries!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FFNF-E61BdvdK0hbILt_1ihoKplWCaBZZ2RsNTS-4nWqAzcH39-ZH9HRfGRQ6_9ZtYSOrStNubXsPmrfbhE6hY9lkqdhwuPDnOB7ZAAKWobJkaf98YaIaYq67YKeoT-6z9BJFbVF62Q4/s1600/DSC_5249.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FFNF-E61BdvdK0hbILt_1ihoKplWCaBZZ2RsNTS-4nWqAzcH39-ZH9HRfGRQ6_9ZtYSOrStNubXsPmrfbhE6hY9lkqdhwuPDnOB7ZAAKWobJkaf98YaIaYq67YKeoT-6z9BJFbVF62Q4/s1600/DSC_5249.JPG" height="320" width="214" /></a>I started with my go-to red velvet cake recipe that yields an incredibly moist, velvety crumb and added in blueberry puree. I just love doing anything that involves my <a href="http://www.cuisinart.com/products/food_processors.html" target="_blank">Cuisinart food processor</a>. I don't know how I ever lived without this thing!<br />
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I also found this AMAZING blueberry sauce that I added in for a little extra umpf! <a href="http://www.stdalfour.com.au/products/organic_sauces.shtml#blueberry" target="_blank">St. Dalfour Organic Blueberry Sauce</a> is an amazing addition to really anything: cakes, cupcakes, cookies, drizzle it on pancakes, you name it! I love how the company strives to create all natural, organic french cuisine. And let me tell you, the flavor is mind-blowingly delicious!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjju6dvyEmYWQ3NOWFjebDJAZ6MxxXCxfBMOLRr03yf8o6L5n_0kF8R0KhCjiW6TVMq4_lBGJbku8P6n7aFyCbTeOmTu1tPFir760oH8kheEIjTUToDzZGq_15aVf9-zhv_92fwvCLsdRD1/s1600/NMS_5266.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjju6dvyEmYWQ3NOWFjebDJAZ6MxxXCxfBMOLRr03yf8o6L5n_0kF8R0KhCjiW6TVMq4_lBGJbku8P6n7aFyCbTeOmTu1tPFir760oH8kheEIjTUToDzZGq_15aVf9-zhv_92fwvCLsdRD1/s1600/NMS_5266.JPG" height="180" width="320" /></a>I whipped everything together and popped them into the oven. The aroma was heavenly. I loved the color too. It reminded me of a denim blue, but not like the holey, hard working, dust covered denim; this was the dark and sultry denim that hugs every curve and is worn with stilettos. I swirled on my famous cream cheese frosting that is slightly sweet and actually tastes like cream cheese and topped them with silver sprinkles. I think these may be the best tasting cupcakes I have ever made...ever. They are so moist, so soft and fluffy, and have an authentic velvet cake flavor with a hint of blueberry. Possibly the most perfect confection I have ever given my taste buds the pleasure of knowing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPVgq3J9_2KsNt_ULPW5n4cvPr1kKmHjKygZaZ5fHLq9_ZbImLQ6LbkApMbU9uVfVkoT4IktDRZW6mLl3E0Hhb10FKw2xBd2sGi__E0wK1d52ZZcQMAs22BQbpir6OJyptcWfpFdbGWmP/s1600/DSC_5281.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPVgq3J9_2KsNt_ULPW5n4cvPr1kKmHjKygZaZ5fHLq9_ZbImLQ6LbkApMbU9uVfVkoT4IktDRZW6mLl3E0Hhb10FKw2xBd2sGi__E0wK1d52ZZcQMAs22BQbpir6OJyptcWfpFdbGWmP/s1600/DSC_5281.JPG" height="214" width="320" /></a></div>
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Lucky for you, these heavenly blue angels are going to be available this weekend! Thanks for popping in! Have a sweet day and remember, there is always room for cake! XOXO</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZg1Z4ecfOB0uH6G6gOHNJwIJhOVsmlXEXtLFVehaUkaICIuJnDLncsKqpmW3DtFKQjHLlEXPIv2VXAIAAcuAsB1EEYNTRHixE636c4H4FwuSNakj2YtyPU6JRCLdBOVsvMcVwu_zJRJ_E/s1600/DSC_5162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZg1Z4ecfOB0uH6G6gOHNJwIJhOVsmlXEXtLFVehaUkaICIuJnDLncsKqpmW3DtFKQjHLlEXPIv2VXAIAAcuAsB1EEYNTRHixE636c4H4FwuSNakj2YtyPU6JRCLdBOVsvMcVwu_zJRJ_E/s1600/DSC_5162.JPG" height="212" title="Blizzard" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih1od8ciDTiX_BvB3h3Wif_v57KgpsuiZOF65HIQUoYXgXoFsVLzEITGiSmlK2RFhj4cPqpnvcEBAepPD5HJUdp1ITAORmrGp-gZL9qSxuvNJ0oH6jIrwziBSNJNm7kmyi5cUN-i5KliOH/s1600/DSC_5164.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih1od8ciDTiX_BvB3h3Wif_v57KgpsuiZOF65HIQUoYXgXoFsVLzEITGiSmlK2RFhj4cPqpnvcEBAepPD5HJUdp1ITAORmrGp-gZL9qSxuvNJ0oH6jIrwziBSNJNm7kmyi5cUN-i5KliOH/s1600/DSC_5164.JPG" height="212" title="Chocolate Chip Roll Out Cookies" width="320" /></a><span style="font-family: Trebuchet MS, sans-serif;">In light of the blizzard that is battering my little Pennsylvania Dutch town this morning my girls and I decided we needed to find something to do or we would go bonkers: well, maybe I decided that and pumped them up enough about the idea that they followed suit.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQWHt3fDiaZzz9vSrTOdQGz8tSU7XE-dSKsSDSyeekT0whyphenhyphenuktw2-yN0jYfzyKLUuTf5Nn_YWB47pGFYayQDs7xWP_b5atVOueQP0rscG9u_-pMCW21_aFNFmkSvrcqp7PMVcBbqSlOSSB/s1600/DSC_5169.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQWHt3fDiaZzz9vSrTOdQGz8tSU7XE-dSKsSDSyeekT0whyphenhyphenuktw2-yN0jYfzyKLUuTf5Nn_YWB47pGFYayQDs7xWP_b5atVOueQP0rscG9u_-pMCW21_aFNFmkSvrcqp7PMVcBbqSlOSSB/s1600/DSC_5169.JPG" height="212" title="Chocolate Chip Roll Out Cookies" width="320" /></a><span style="font-family: Trebuchet MS, sans-serif;">Enter in a Valentine's Day baking session with a fantastic <a href="http://www.sweetsugarbelle.com/2011/01/in-the-mood-for-chocolate-chip/" target="_blank">Chocolate Chip Roll Out</a> cookie recipe I came across on <a href="http://www.sweetsugarbelle.com/" target="_blank">The Adventure's of Sugarbelle</a>! I tweaked the recipe just a bit and we added a drop or two of <a href="http://www.amazon.com/Americolor-Soft-Paste-Pink-Color/dp/B000MTBN2S" target="_blank">Americolor Soft Pink</a> food gel (obviously a girly, girl Valentine's must). </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">And yes, that is a unicorn you spy there: I have girls, what can I say?! The cookie cutters came from another outing in an attempt to calm the stuck-in-doors crazy. I am fortunate enough to live near <a href="http://www.foosecookiecutters.com/store/fleetstore.htm" target="_blank">Foose Cookie Cutters and Tinsmithing</a>, and I love going there and perusing all the beautiful cutters they make. They sell them online too, and one day I realized (after purchasing one off of Amazon and paying extra shipping) that I could literally drive five minutes down the road and get them myself!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The cookies come out nice and crisp, with and awesome flavor and the bonus of chocolate chips in a cut out cookie. Up until today I didn't even realize there was such a glorious sweet out there! The girls ate them up and enjoyed some tall glasses of milk along side them. What a better way to pass the time on a snowy day! We enjoyed them so much that we are packing up the leftovers for the little one's Valentine's Day party at school tomorrow...if they have school tomorrow. </span></div>
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<span style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Thanks for popping in! Have a sweet day and remember, there is always room for cake! XOXO</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi18vjUrruATcVXrvBOPwlqGxq1oo1Ky5Bz157SaPwDpf8iXt7tIlY4KcypkhpElVghVFfYAV8TzQ7K3zrDkhU2vmfC-rdtNuypbKWp1RyTG6RR4ZZL9vgprLy-i7HkrxYHTI9s8aOupxmP/s1600/DSC_5186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi18vjUrruATcVXrvBOPwlqGxq1oo1Ky5Bz157SaPwDpf8iXt7tIlY4KcypkhpElVghVFfYAV8TzQ7K3zrDkhU2vmfC-rdtNuypbKWp1RyTG6RR4ZZL9vgprLy-i7HkrxYHTI9s8aOupxmP/s1600/DSC_5186.JPG" height="320" title="Chocolate Chip Roll Out Cookies" width="212" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rDAE7J7RfF4zHqTd-Zm5oazY-T2oVRopkhwjmZqJT0KBYlvfr-jFcgCONiJ5gJx1dBw4MkV3YeYBIa_nf143PWdrAX4ugNs3yhS1oWkEA2C0voUbI72MSuHJWsdAr7mhuNDYqfu2sQ7h/s1600/NMS_5182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rDAE7J7RfF4zHqTd-Zm5oazY-T2oVRopkhwjmZqJT0KBYlvfr-jFcgCONiJ5gJx1dBw4MkV3YeYBIa_nf143PWdrAX4ugNs3yhS1oWkEA2C0voUbI72MSuHJWsdAr7mhuNDYqfu2sQ7h/s1600/NMS_5182.JPG" height="320" title="Chocolate Chip Roll Out Cookies" width="179" /></a></div>
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<i><span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">adapted from Sugar Baker</span></i></div>
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<div class="h-4 strong" id="zlrecipe-ingredients" style="background-color: white; border: 0px; font-weight: bold; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></div>
<ul id="zlrecipe-ingredients-list" style="background-color: white; border: 0px; line-height: 1.5em; list-style: none; margin: 1em; padding: 0px 0px 0px 2.4em; vertical-align: baseline;">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;">1 c salted butter</span></li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;">1/3 c granulated sugar</span></li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 c light-brown sugar</span></li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;">1 extra large egg yolk</span></li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; position: static; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;">1 tbsp vanilla extract</span></li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; position: static; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp salt</span></li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;">2 1/4 c all-purpose flour </span></li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;">2 drops pink food gel, optional</span></li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;">1 c semi-sweet mini-chocolate chips</span></li>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 19.5px;"><b>Instructions</b></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Cream the butter and the sugars until fully incorporated. Add in extra large egg yolk, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> vanilla extract, and </span><span style="font-family: 'Trebuchet MS', sans-serif;">salt. Add in a drop or two of pink food gel, if desired.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2. Slowly, a half cup at a time, add in the flour. Once blended, fold in the mini chocolate </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"> chips by hand. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3. </span><span style="font-family: Trebuchet MS, sans-serif;">Wrap ball of dough in plastic wrap and refrigerate for 45 minutes to an hour. </span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">4. Preheat oven to 350 </span><span style="font-family: Trebuchet MS, sans-serif;">degrees.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">5. When the dough is chilled, roll out on heavily floured surface and cut out with your </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"> choice of cutters.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6. Place cut out's on a cookie sheet covered in parchment paper and bake for 10-</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> 12 minutes.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">7. Let cookies cool on cookie sheet for a few minutes before placing them on cooling </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"> racks.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">8. Pour yourself a glass of milk and ENJOY!</span><br />
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Anonymoushttp://www.blogger.com/profile/11744522932664126087noreply@blogger.com0tag:blogger.com,1999:blog-1400600765556362415.post-66520352937748623112014-02-11T11:56:00.000-08:002014-02-13T09:54:36.595-08:00The Sweet Dutchess and Black Forest Photo Shoot<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3pTnBfV50UoPBDxnuswmdpNAxDi8SuRbE-RaNT5oIxehoJ41m5_KcShLbxTbFV1mFqHeo2U5ZhaaPHUUBI5RVPNWl3mL97oXLTMDdkzcn2kOFvQJOUjiVK0JjhUWRG33BYB77t6uGLand/s1600/Sweet+Dutchess-34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3pTnBfV50UoPBDxnuswmdpNAxDi8SuRbE-RaNT5oIxehoJ41m5_KcShLbxTbFV1mFqHeo2U5ZhaaPHUUBI5RVPNWl3mL97oXLTMDdkzcn2kOFvQJOUjiVK0JjhUWRG33BYB77t6uGLand/s1600/Sweet+Dutchess-34.jpg" height="212" title="Sweet Dutchess" width="320" /></a></div>
Hello there! I just could not wait to share some of the photographs that came out of a fabulously fun photo shoot with the lovely Jenna Herring from <a href="https://www.facebook.com/pages/Jenna-Herring-Photography/126719824158336" target="_blank">Jenna Herring Photography</a>. What a sweet way to spend a Saturday morning!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFCzNZLKN1kksfquuZV9wKB78IS7pk7C3iPkKhq7ANJlgyVNZSRCz6k7vH3Ve7x2bouoT8xVwKybrOO_tKUhli-dyi_vojQu1IT72zJrc6CVHLiKbR-emfheUuJr62iWUIwYn1EXPpX2CH/s1600/Sweet+Dutchess-17.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFCzNZLKN1kksfquuZV9wKB78IS7pk7C3iPkKhq7ANJlgyVNZSRCz6k7vH3Ve7x2bouoT8xVwKybrOO_tKUhli-dyi_vojQu1IT72zJrc6CVHLiKbR-emfheUuJr62iWUIwYn1EXPpX2CH/s1600/Sweet+Dutchess-17.jpg" height="212" title="Black Forest" width="320" /></a></div>
I had the opportunity to not only debut myself as The Sweet Dutchess, but also was able to introduce my fans, and other people who randomly fall onto this blog site, to the new, authentic Black Forest cake that will be added to the Sweet Dutchess menu. We went right to work and she snagged some fantastic shots as I began building the tower of dark and devilish chocolate cake layers, kirsch infused whipped cream, and kirsch-soaked dark sweet cherries.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZAdobCpz1nowDHLj6MrwvdnjY3_Vgy2NKYppR6TgXO5lxbOsrO1tkm0nfAKbdlJ9BSH30dvQ34UyhIywn6lEiA2RUQLdBaj3_Cw_2UyfJ7YkLH8a_yPyuNifv7Xhw6DzmBr0Q-roBdLK2/s1600/Sweet+Dutchess-18.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZAdobCpz1nowDHLj6MrwvdnjY3_Vgy2NKYppR6TgXO5lxbOsrO1tkm0nfAKbdlJ9BSH30dvQ34UyhIywn6lEiA2RUQLdBaj3_Cw_2UyfJ7YkLH8a_yPyuNifv7Xhw6DzmBr0Q-roBdLK2/s1600/Sweet+Dutchess-18.jpg" height="320" title="Black Forest" width="212" /></a></div>
What I love about this cake is the absence of the ridiculously sweet cake with maraschino cherries (what are those things anyway?!) and uber sugary frosting that we have come accustomed to. The whipped cream is infused with kirsch, or kirschwasser, which is a clear fruit brandy distilled from morello cherries. The dark, sweet cherries nestle themselves within the white, billowy clouds of cream and are the perfect pairing with the moist, tender crumb of the dark chocolate devils food cake. Oh, did I mention that the cake layers are also brushed with a kirschwasser simple syrup as well?! Utterly irresistible and and the perfect marriage of flavors, in my opinion.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRjzw4FJ9UId40yZmEmuKMASdd4sq3wTmqKd3Mcf7u5iVfZF8dyUSKBHx8T4pJiiQLDdHEJXIAuqGHe4LaBEY8d21P3yKrtzWrnIRuwSsOZAnO7_DX3zc96uhvFlhJUnWhz65j4FSShXi/s1600/Sweet+Dutchess-41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Chocolate Cherry Cake" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRjzw4FJ9UId40yZmEmuKMASdd4sq3wTmqKd3Mcf7u5iVfZF8dyUSKBHx8T4pJiiQLDdHEJXIAuqGHe4LaBEY8d21P3yKrtzWrnIRuwSsOZAnO7_DX3zc96uhvFlhJUnWhz65j4FSShXi/s1600/Sweet+Dutchess-41.jpg" height="212" title="Black Forest" width="320" /></a><br />
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And look, there I am: The Sweet Dutchess! Looking pretty professional, baking wise, am I not?! I think it is hard not to when you put so much research and passion into what you do: I put myself into every confection I create and I love every moment of it!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjetTcNQLuVjwtINWUllTvqOSxGPcGmq3OgjjPyR0baudCWwij0Y3Qen0OcAp24-CoFgAxAWm9ASPCg_UXaUh9KKpyX1cwoxp1SgiE1nZ6K3w8DMdSSVlMLuuDIDXPnzFNxuSX3EQ7N-HXq/s1600/Sweet+Dutchess-48.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjetTcNQLuVjwtINWUllTvqOSxGPcGmq3OgjjPyR0baudCWwij0Y3Qen0OcAp24-CoFgAxAWm9ASPCg_UXaUh9KKpyX1cwoxp1SgiE1nZ6K3w8DMdSSVlMLuuDIDXPnzFNxuSX3EQ7N-HXq/s1600/Sweet+Dutchess-48.jpg" height="213" title="Sweet Dutchess" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBiXHdaAruvCpBJYURIXjvs_-k-04YfBJCwRwAq4BgWgkh-W5VO5Q-B3_4pU4bScnJDo3Sf6e0umxUg9aGzRyTmNU9wO1cVJljqy3uf8RZGeOlvNunYas2HSBDNQOFiZ5TTemKqZpgpBK7/s1600/Sweet+Dutchess-43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBiXHdaAruvCpBJYURIXjvs_-k-04YfBJCwRwAq4BgWgkh-W5VO5Q-B3_4pU4bScnJDo3Sf6e0umxUg9aGzRyTmNU9wO1cVJljqy3uf8RZGeOlvNunYas2HSBDNQOFiZ5TTemKqZpgpBK7/s1600/Sweet+Dutchess-43.jpg" height="213" title="Sweet Dutchess" width="320" /></a></div>
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Thanks for popping in! Have a sweet day and remember, there is always room for cake! XOXO</div>
Anonymoushttp://www.blogger.com/profile/11744522932664126087noreply@blogger.com1tag:blogger.com,1999:blog-1400600765556362415.post-382672966392532922014-01-28T17:55:00.005-08:002014-01-28T18:29:56.285-08:00The Baked Red Velvet Donut<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLJLoXwCWM-OlAvIqV669dMA_6AfH96TJYTGWTUYdoJJa9As8SmjwQFaj-1h2l7aCbRZAggsdIuRglNkkuALO5PaDfMg4CzfQofCOa3s8YHBJhLbnJ23kdqHTZG-z8QSWojGfTBuObXA7H/s1600/DSC_5032.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLJLoXwCWM-OlAvIqV669dMA_6AfH96TJYTGWTUYdoJJa9As8SmjwQFaj-1h2l7aCbRZAggsdIuRglNkkuALO5PaDfMg4CzfQofCOa3s8YHBJhLbnJ23kdqHTZG-z8QSWojGfTBuObXA7H/s1600/DSC_5032.JPG" height="214" width="320" /></a></div>
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What comes to mind when you think about Valentine ’s Day?
Hearts? Hallmark cards? Maybe the
jewelry store commercials that miraculously begin appearing every thirty
seconds right around February 1<sup>st</sup>? Well for me, nothing could be
more emblematic of cupid’s holiday than a red velvet cake. You see it
everywhere this time of year: cakes, cupcakes, cookies, the list goes on and on…especially
if you are on Pinterest. How could I not
be inspired to try my hand at a little transformation of the traditional?!<o:p></o:p><br />
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Since Sweet Dutchess introduced The Baked Donut on its one
year anniversary this month, I decided to dedicate a flavor to the month of
amour. The Baked Red Velvet is light and fluffy, yet dark and decadent and has
a scrumptiously moist crumb. These baked donuts are then slathered with an
oh-so-lovely cream cheese glaze that caresses the cake-inspired donuts, creating one of the most perfect pairings known to taste buds everywhere. J'aime beignets!</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIpqZvCIr5rsJSFHy9xKMWm4PsLDOP2WDpT0mPjPImVEIAHnzafysMyOWgtYAu_HHzI2RpumqeqsB9gP8D9-B0ULzlA_vWtIIDt5ZIza1OgqPcKM-aD8EQHmiCUNSQ2ebEHorApnHw2s0H/s1600/NMS_5024.JPG" height="225" width="400" /></div>
<o:p></o:p>Anonymoushttp://www.blogger.com/profile/11744522932664126087noreply@blogger.com1tag:blogger.com,1999:blog-1400600765556362415.post-35867301447572123172013-04-02T12:17:00.002-07:002013-04-11T12:03:27.658-07:00Fondant Celebration Cakes<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi77FG9vuv-rEG-qqJ9826vR7UCYD51OD-jog87HnPDWyCpW9bPNUGq7055_nYssPqSO2AX-iUPPwvWMSiBojtKNBustF0EoEEOyQAbKtklt43ZRFOBmiTlwGEQ7LksChdosItRcHOJo5ym/s1600/DSC_0390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi77FG9vuv-rEG-qqJ9826vR7UCYD51OD-jog87HnPDWyCpW9bPNUGq7055_nYssPqSO2AX-iUPPwvWMSiBojtKNBustF0EoEEOyQAbKtklt43ZRFOBmiTlwGEQ7LksChdosItRcHOJo5ym/s320/DSC_0390.JPG" width="320" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/11744522932664126087noreply@blogger.com0tag:blogger.com,1999:blog-1400600765556362415.post-44757726332104181772013-04-02T12:06:00.003-07:002013-04-02T12:06:39.444-07:00For the Non-chocolate Lovers<div class="separator" style="clear: both; text-align: center;">
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF5zIyE6_nW0V_A0fNGKnbfJiteCvdwV3qBcanfpQ1pUFumzRKBYd0zQQJaxMBzaWzDEbdzq0Gouuc3AodN7nT_SxNyVEepDSc69HGOH0My1-m2Br9Pjw9-4tuu7i_yR82JE9_3z-1AzII/s1600/lemon+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF5zIyE6_nW0V_A0fNGKnbfJiteCvdwV3qBcanfpQ1pUFumzRKBYd0zQQJaxMBzaWzDEbdzq0Gouuc3AodN7nT_SxNyVEepDSc69HGOH0My1-m2Br9Pjw9-4tuu7i_yR82JE9_3z-1AzII/s320/lemon+cake.jpg" width="320" /></a></div>
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<b>Meyer Lemon Cake
with Earl Gray Icing<span style="color: #595959;"><o:p></o:p></span></b></div>
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<b>The Strawberry: <i>A moist strawberry cake topped with a fresh strawberry whipped buttercream</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ6NI6KLpaz8si5Y0qh5Ljtu0IBQ3f6SXqk9NNoB9O03OnClWgWzhtvzLqcPPY6WMo3jeazGVNyALLQwpwFwv7lg-eQ9Ekc5TeO9wzYxwmpX1qrrMo_wRL3qlyaR-Do7ZvYARHGCkhfgVe/s1600/vanilla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ6NI6KLpaz8si5Y0qh5Ljtu0IBQ3f6SXqk9NNoB9O03OnClWgWzhtvzLqcPPY6WMo3jeazGVNyALLQwpwFwv7lg-eQ9Ekc5TeO9wzYxwmpX1qrrMo_wRL3qlyaR-Do7ZvYARHGCkhfgVe/s320/vanilla.jpg" width="320" /></a></div>
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<b>The Vanilla Cardamom: <i>A lush vanilla bean cake infused with cardamom and then dressed with a vanilla swiss meringue buttercream</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR4qvz4hWH2H0Y2k-EmvGQaNhwjD1pAuFLfly2x2DRtefM8qbY6Djz2JMWIatAbaJIZrao-Tlm_TL5tPpnciG1_Tdck89EfDjQWT8Sm30kMrDqjZJ20lq1rNOd-vBMO7ofdVHswuwNDAWI/s1600/DSC_0733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR4qvz4hWH2H0Y2k-EmvGQaNhwjD1pAuFLfly2x2DRtefM8qbY6Djz2JMWIatAbaJIZrao-Tlm_TL5tPpnciG1_Tdck89EfDjQWT8Sm30kMrDqjZJ20lq1rNOd-vBMO7ofdVHswuwNDAWI/s320/DSC_0733.JPG" width="320" /></a></div>
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<b>Italian Rum Cake:</b><i><span style="font-size: 9pt; line-height: 115%;"> </span><span style="line-height: 115%;"><b>Soft Italian sponge
cake glazed with rum has alternating layers of vanilla and chocolate Italian
pastry cream and is then iced with homemade whipped cream and topped with
slivered almonds.</b><span style="font-size: 9pt;"><o:p></o:p></span></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjVgYLkT5uOKrzUy-ki0dq3DhU4RBxAtC2438WqEVht1BXxaLoOVY60tP6TXMMcxkz3QSVyvrwNwC_pm4Xj6vGOPfahUkSbILk4OoQOzB88Qw2Ea2l3O-IgMzy8h0GMT7jy3wu8YywCnsh/s1600/DSC_0570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjVgYLkT5uOKrzUy-ki0dq3DhU4RBxAtC2438WqEVht1BXxaLoOVY60tP6TXMMcxkz3QSVyvrwNwC_pm4Xj6vGOPfahUkSbILk4OoQOzB88Qw2Ea2l3O-IgMzy8h0GMT7jy3wu8YywCnsh/s320/DSC_0570.JPG" width="320" /></a></div>
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<b>Candied Sweet Potato Cake dressed with a light and tangy Mascarpone Frosting</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdsrU7ir0luAK8vG-2kXym5sSww4hb2uLLxOQY_jJDpY8M9Vpt1VPd6Q5gZ_AnYKdA0ar-JqEtaO9whf21AxVSHJv3hv6v7BOwnZQ6NNG-Rx9EBz_8MYNJKWmvVso31o3O0bb46F0aGFAc/s1600/DSC_1154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdsrU7ir0luAK8vG-2kXym5sSww4hb2uLLxOQY_jJDpY8M9Vpt1VPd6Q5gZ_AnYKdA0ar-JqEtaO9whf21AxVSHJv3hv6v7BOwnZQ6NNG-Rx9EBz_8MYNJKWmvVso31o3O0bb46F0aGFAc/s320/DSC_1154.JPG" width="320" /></a></div>
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<b>The Vanilla Bean Coconut:<i><span style="font-family: Georgia, Times New Roman, serif;"> </span></i></b><span style="background-color: white; line-height: 18px;"><b><i><span style="font-family: Times, Times New Roman, serif;">A fluffy and robust vanilla bean cake filled with a layer of coconut infused custard, wrapped in the silken textured vanilla bean Swiss Meringue Buttercream, and sprinkled with toasted coconut</span></i></b></span></div>
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Anonymoushttp://www.blogger.com/profile/11744522932664126087noreply@blogger.com0tag:blogger.com,1999:blog-1400600765556362415.post-11596609553823860842013-04-02T11:51:00.005-07:002013-04-02T11:51:44.643-07:00The Chocolates<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPqeAQS3irvGthIdCeHSDfAhwo3NgwUtFU3ypQ2M5dJo6AGgr3ekkkVmxasunGQzMtZkFJ80aRRztRRFpHXepMAFGsEgHUtg3He7XP-_ICZ34kSxPj7mkLkjByOf24DKMLmvMgs3awUUsY/s1600/280992_4898336371535_1163382937_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPqeAQS3irvGthIdCeHSDfAhwo3NgwUtFU3ypQ2M5dJo6AGgr3ekkkVmxasunGQzMtZkFJ80aRRztRRFpHXepMAFGsEgHUtg3He7XP-_ICZ34kSxPj7mkLkjByOf24DKMLmvMgs3awUUsY/s320/280992_4898336371535_1163382937_o.jpg" width="304" /></a></div>
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<b>The Chocolate Salted Caramel: V</b><i><span style="line-height: 115%;"><b>elvety salted caramel between layers of dark chocolate
buttermilk cake and iced with salted caramel butte</b></span></i><i><span style="line-height: 115%;"><b>rcream. Topped with chocolate
ganache and sprinkled with sea salt.</b></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBBECJJCPDK2WPROQO6MiPY8GMaGEtffRk_ZKe9TC-zSzp5Z7E_HRWZg_wUhyphenhyphen74GQYJfDANL__YIoN8jfe6Ur71Arklmszw3k3uaS3NAxnysFDk2_F17idj7TCyL5pZB6xU0AmeA2p4Qv4/s1600/DSC_0911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBBECJJCPDK2WPROQO6MiPY8GMaGEtffRk_ZKe9TC-zSzp5Z7E_HRWZg_wUhyphenhyphen74GQYJfDANL__YIoN8jfe6Ur71Arklmszw3k3uaS3NAxnysFDk2_F17idj7TCyL5pZB6xU0AmeA2p4Qv4/s320/DSC_0911.JPG" width="320" /></a></div>
<span style="line-height: 18px;"><b>The Raspberry Red Velvet: </b></span><i><span style="line-height: 115%;"><b>A twist on the traditional! Moist red velvet cake layered
with homemade raspberry curd and marshmallow cream cheese filling and then wrapped
in a decadent chocolate swiss meringue buttercream.</b></span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM9-_kqwumgGkyaqAokE_a9p28MwXiEVnEU6JKCJj6IChXhDIVMuI82zvlsnQUiZw_e40fq7ou5qyaeC6Y3g1UymFS6q5J2jkKXwyBr94rCB4Wt4zqcPlPshCbcs1LkfVXEP570K3m1fUJ/s1600/DSC_0929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM9-_kqwumgGkyaqAokE_a9p28MwXiEVnEU6JKCJj6IChXhDIVMuI82zvlsnQUiZw_e40fq7ou5qyaeC6Y3g1UymFS6q5J2jkKXwyBr94rCB4Wt4zqcPlPshCbcs1LkfVXEP570K3m1fUJ/s320/DSC_0929.JPG" width="320" /></a></div>
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<b>The Chocolate Gateau:</b> A<i><span style="line-height: 115%;"><b> rich, flourless dark chocolate cake that is complimented with a sweet berry
coulis and fresh berries</b></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqA5Jch_AQtusns01QAhX58PS1DAdhm0J3G8dfGmls1J8IQIxkoEtVFlEiHalr5spR0VdVen3a7fw6OaBFuJxrQR_xGxSu6DX-0Y3hyt336Z36t8f550SM-l29giNzA-wK-Bzhv8I2Z7Fg/s1600/DSC_0530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqA5Jch_AQtusns01QAhX58PS1DAdhm0J3G8dfGmls1J8IQIxkoEtVFlEiHalr5spR0VdVen3a7fw6OaBFuJxrQR_xGxSu6DX-0Y3hyt336Z36t8f550SM-l29giNzA-wK-Bzhv8I2Z7Fg/s320/DSC_0530.JPG" width="320" /></a></div>
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<b>The Neapolatin: <i>A decadent dark chocolate cake layered with a whipped vanilla bean buttercream and fresh strawberries and then wrapped in the creamy vanilla bean buttercream</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh84qKTSs0-Qz63rbUEyWPI0FSRyFYC_Kd6ldT49Sbpt3OIinpAjzUx2b7hdJqqwBVJjnvadMiG-29teAD63Tgeues16RMnCQkZzHwmEBK5Mvnb2QFPe5M6Qs71HY6AToTeQsT6Wti6Zg_0/s1600/butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh84qKTSs0-Qz63rbUEyWPI0FSRyFYC_Kd6ldT49Sbpt3OIinpAjzUx2b7hdJqqwBVJjnvadMiG-29teAD63Tgeues16RMnCQkZzHwmEBK5Mvnb2QFPe5M6Qs71HY6AToTeQsT6Wti6Zg_0/s320/butter.jpg" width="211" /></a></div>
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<b>Blackberry Merlot
Chocolate Cake: </b><span class="MsoSubtleEmphasis"><i><b> </b></i></span><span class="MsoSubtleEmphasis"><span style="line-height: 115%;"><i><b>Moist dark chocolate and blackberry
wine cake filled with blackberry preserves, covered in buttercream, and
drizzled with chocolate ganache.</b></i><span style="color: #595959; font-size: 9pt;"><o:p></o:p></span></span></span></div>
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Anonymoushttp://www.blogger.com/profile/11744522932664126087noreply@blogger.com0tag:blogger.com,1999:blog-1400600765556362415.post-19704527832389329142013-03-14T14:40:00.002-07:002013-04-11T12:07:29.793-07:00Sweet Dutchess Menu and Pricing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/proxy/AVvXsEidLyqD2ul1u8QABZI-AeB2uquEhuU44oQP5usbVyXDVK95lpdYumoM1sUAJ4JBIOtXyHUFG3UaZ5BMPQYxAA5Lq5zd681P7-CKnWJZvFEImIcREsVex2xkApJQ4dXs=" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEidLyqD2ul1u8QABZI-AeB2uquEhuU44oQP5usbVyXDVK95lpdYumoM1sUAJ4JBIOtXyHUFG3UaZ5BMPQYxAA5Lq5zd681P7-CKnWJZvFEImIcREsVex2xkApJQ4dXs=" /></a></div>
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