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residency one cookie at a time"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"http:\/\/www.misshangrypants.com\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/-\/dessert?alt=json-in-script\u0026max-results=5"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.misshangrypants.com\/search\/label\/dessert"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"},{"rel":"next","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/-\/dessert\/-\/dessert?alt=json-in-script\u0026start-index=6\u0026max-results=5"}],"author":[{"name":{"$t":"Miss Hangrypants"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02442963694611177914"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"77"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"5"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-3604763622536298444.post-5896547275082119103"},"published":{"$t":"2020-06-12T07:58:00.000-04:00"},"updated":{"$t":"2020-06-26T05:30:40.870-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"coffee"},{"scheme":"http://www.blogger.com/atom/ns#","term":"custard"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dalgona"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meringue"},{"scheme":"http://www.blogger.com/atom/ns#","term":"shortbread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"tart"}],"title":{"type":"text","$t":"Dalgona Coffee Custard Meringue Tart"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\nFinally posting my tart recipe! I submitted this to our department cookbook competition and won. Yay! I became so obsessed with the tiktok craze dalgona coffee and had to experiment putting it into desserts. I'm still making dalgona coffee at work!\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEinTltILQcpyu1_DxTpKICC2j_hBKD6bgxGlR8nbcJzbd8bP5FRYIhtSDknGgAxa71QF_aRncoUd8FE3MNcczNyfP8cg0yhRUCdZaLX-by9NuJGAVoEw2i3FDF8_WccJlYMXQxq-CnplRo\/s1600\/DSC09104+copy.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1229\" data-original-width=\"1600\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEinTltILQcpyu1_DxTpKICC2j_hBKD6bgxGlR8nbcJzbd8bP5FRYIhtSDknGgAxa71QF_aRncoUd8FE3MNcczNyfP8cg0yhRUCdZaLX-by9NuJGAVoEw2i3FDF8_WccJlYMXQxq-CnplRo\/s1600\/DSC09104+copy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjJ5sF6GvqYplahXZGBeDFkK7Z-lo-OLqh0pJyCznwHJsbNqgQai96EkBePVWsHZwx3VgkgRNhOg8PLzxn1sEJgBKjymmDP-5fX5gND6phNlY-uZJxGaBdQ86-VMHeFdGMwx7vmMRuExzs\/s1600\/DSC09101+copy.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1411\" data-original-width=\"1600\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjJ5sF6GvqYplahXZGBeDFkK7Z-lo-OLqh0pJyCznwHJsbNqgQai96EkBePVWsHZwx3VgkgRNhOg8PLzxn1sEJgBKjymmDP-5fX5gND6phNlY-uZJxGaBdQ86-VMHeFdGMwx7vmMRuExzs\/s1600\/DSC09101+copy.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Ch3\u003E\nDalgona Coffee Custard Meringue Tart\u003C\/h3\u003E\nmakes one 8-9\" tart\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EShortbread base\u003C\/b\u003E\u003Cbr \/\u003E\n1 cup flour\u003Cbr \/\u003E\n1\/8 tsp salt\u003Cbr \/\u003E\n1\/3 cup powdered sugar\u003Cbr \/\u003E\n2 tsp finely ground instant coffee\u003Cbr \/\u003E\n1 stick (1\/2 cup) cold unsalted butter, cut into small cubes\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ECoffee Custard + Meringue\u003C\/b\u003E\u003Cbr \/\u003E\n1\/2 cup sugar\u003Cbr \/\u003E\n3 tbsp flour\u003Cbr \/\u003E\n2\/3 cup half and half\u003Cbr \/\u003E\n2 tsp instant coffee or espresso\u003Cbr \/\u003E\n2\/3 cup brewed strong coffee\u003Cbr \/\u003E\n2 egg yolks, lightly beaten\u003Cbr \/\u003E\n3 tbsp butter, in cubes\u003Cbr \/\u003E\n1 tsp vanilla extract\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2 egg whites\u003Cbr \/\u003E\npinch of salt\u003Cbr \/\u003E\n1\/4 tsp cream of tartar\u003Cbr \/\u003E\n4 tbsp granulated sugar\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EDalgona coffee whip\u003C\/b\u003E\u003Cbr \/\u003E\n2 tbsp instant coffee\u003Cbr \/\u003E\n2 tbsp granulated sugar\u003Cbr \/\u003E\n2 tbsp hot water\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cul\u003E\n\u003Cli\u003E\u003Cb\u003EShortbread crust:\u0026nbsp;\u003C\/b\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Col\u003E\n\u003Cli\u003EBu\u003Cspan style=\"font-family: inherit;\"\u003Etter\u0026nbsp;\u003Ca data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/wikibuy.com\/p\/farberware-nonstick-bakeware-9-i\/96FTXFFMXN\u0026amp;source=gmail\u0026amp;ust=1593250152538000\u0026amp;usg=AFQjCNFcvXLi1L1SrYwVdxE3jM5FxTp70A\" href=\"https:\/\/wikibuy.com\/p\/farberware-nonstick-bakeware-9-i\/96FTXFFMXN\" style=\"background-color: white; color: #1155cc; text-align: justify;\" target=\"_blank\"\u003E8-9\" tart pan\u003C\/a\u003E. In a\u003C\/span\u003E large food processor, pulse together flour, instant coffee, salt and powdered sugar to mix.\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003EScatter cold butter and pulse continuously until dough comes together into large clumps. The mixture does became very loose and sandy before dough starts to clump together\u003C\/li\u003E\n\u003Cli\u003EDump dough clumps into your tart pan and using your fingertips, press dough up the sides of the pan thinly (especially in corners where it tends to get thick) and spread to cover the bottom too. Use the back of your spoon to smooth the surface\u003C\/li\u003E\n\u003Cli\u003EUsing a fork, pierce bottom of the crust several times. Cover and place in freezer for 15 mins or in the fridge overnight to chill\u003C\/li\u003E\n\u003Cli\u003EPreheat oven to 425F and bake crust for 10-12 minutes or until slightly golden brown. Allow to cool completely\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Cul\u003E\n\u003Cli\u003E\u003Cb\u003ECoffee Custard + meringue:\u003C\/b\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Col\u003E\n\u003Cli\u003EPreheat oven to 375F. In a medium saucepan on medium heat, mix together sugar, flour, salt, instant coffee and stir in half\/half and hot coffee. Cook until slightly thickened while whisking constantly (about 3-5mins)\u003C\/li\u003E\n\u003Cli\u003EIn a small bowl with the egg yolks, add a few tbsps of the hot coffee mixture to temper the eggs and quickly stir to prevent curdling\/cooking. Then add the egg yolks to the saucepan and cook for 2 minutes.\u003C\/li\u003E\n\u003Cli\u003ERemove from heat and stir in butter and vanilla extract until well incorporated\u003C\/li\u003E\n\u003Cli\u003EPour\/spread into your cooked tart crust and bake in oven for 10 mins\u003C\/li\u003E\n\u003Cli\u003EFor the meringue: using an electric whisk\/mixer, beat egg whites until foamy. Add salt, cream of tartar and then beat sugar in 1 tbsp at a time until meringue is stiff and shiny. Spread or pipe over the baked tart filling (ok if warm)\u003C\/li\u003E\n\u003Cli\u003EYou can use a kitchen torch to scorch meringue or place in oven also at 375F for 5-10 minutes until lightly golden. Allow baked tart to cool to room temp and then into the fridge to firm up for an hour\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Cdiv\u003E\n\u003Cul\u003E\n\u003Cli\u003E\u003Cb\u003EDalgona coffee whip:\u003C\/b\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Col\u003E\n\u003Cli\u003EThis is to be made before serving as it can deflate throughout the day due to the water content. You can also eliminate the water and whisk only instant coffee + 1 tbsp sugar to half the meringue batter and bake at step 6 above.\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003EIf making before serving with water: In a medium bowel, stir hot water with instant coffee and sugar. Using an electric whisk, beat until light tan\/brown, stiff and can hold it's peak. Pipe in between meringue on tart\u0026nbsp;\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.misshangrypants.com\/feeds\/5896547275082119103\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2020\/06\/dalgona-coffee-custard-meringue-tart.html#comment-form","title":"48 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/5896547275082119103"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/5896547275082119103"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2020\/06\/dalgona-coffee-custard-meringue-tart.html","title":"Dalgona Coffee Custard Meringue Tart"}],"author":[{"name":{"$t":"Miss Hangrypants"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02442963694611177914"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEinTltILQcpyu1_DxTpKICC2j_hBKD6bgxGlR8nbcJzbd8bP5FRYIhtSDknGgAxa71QF_aRncoUd8FE3MNcczNyfP8cg0yhRUCdZaLX-by9NuJGAVoEw2i3FDF8_WccJlYMXQxq-CnplRo\/s72-c\/DSC09104+copy.jpg","height":"72","width":"72"},"thr$total":{"$t":"48"}},{"id":{"$t":"tag:blogger.com,1999:blog-3604763622536298444.post-3844870850634800351"},"published":{"$t":"2019-07-01T13:33:00.000-04:00"},"updated":{"$t":"2019-07-01T13:33:21.733-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"blueberries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"galette"},{"scheme":"http://www.blogger.com/atom/ns#","term":"kiwi"},{"scheme":"http://www.blogger.com/atom/ns#","term":"peach"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pie"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pineapple"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pride"},{"scheme":"http://www.blogger.com/atom/ns#","term":"strawberries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetarian"}],"title":{"type":"text","$t":"Rainbow Fruit Galette"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\nHeyooo. Finally back to posting on the blog, now that I have some down time on SICU. I made this large galette for the last week of Pride month. I did think about making a pie, but pies are so time consuming! The only time consuming thing here was slicing fruit and loving the rustic look.\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgRxyXya7rCX8BQ8mHs8LyqFUZxWfnaSh_kKnptiosZ9aombHL0jwd3vBFb9M2roecyrO72a3JlZWXbDpGq3NKrvk4Tc9v2zj3RGoatz6FiEFe7nDcENEb7KAClQSTbrYHTGdONq3-TxMQ\/s1600\/IMG_5497.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1490\" data-original-width=\"1600\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgRxyXya7rCX8BQ8mHs8LyqFUZxWfnaSh_kKnptiosZ9aombHL0jwd3vBFb9M2roecyrO72a3JlZWXbDpGq3NKrvk4Tc9v2zj3RGoatz6FiEFe7nDcENEb7KAClQSTbrYHTGdONq3-TxMQ\/s1600\/IMG_5497.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"\" style=\"clear: both; text-align: left;\"\u003E\nI enjoyed making this because the fruits are so bright and colorful and remained so after baking. Basically you're baking one pie, but with 5 different flavors! What a deal! You can tailor the recipe as you like and use different fruits depending of the season. I felt like these were choices that worked and made for a yummy jammy tart pie.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNo2Y4Iu8OPyp9eHs9EntHNi80DPuVTXg1lR8Nu3LbYkbztX2-FLa010x37gKkqyVxVZXGhvzcw7zE90EJldu_Orb-RYZa-rOY3SU2zb8MLxc8lBKwc2dQu08C_W-dE_0IQvCf9kiwXJk\/s1600\/pre+bake+galette.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1124\" data-original-width=\"1600\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNo2Y4Iu8OPyp9eHs9EntHNi80DPuVTXg1lR8Nu3LbYkbztX2-FLa010x37gKkqyVxVZXGhvzcw7zE90EJldu_Orb-RYZa-rOY3SU2zb8MLxc8lBKwc2dQu08C_W-dE_0IQvCf9kiwXJk\/s1600\/pre+bake+galette.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhFQMMdijt3-g-kkpQ2eAdjJPGhDyRK7RVrcdfYVGZn7Db8HnMdeDUOASAyHrsdipQRRaotihiIa7571ObnV1WIyGiYpLarWzBzeznTTqxLXnDCya0-0t2DJwvoKEIM7OV4i-iGetkUpk0\/s1600\/FullSizeRender.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1336\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhFQMMdijt3-g-kkpQ2eAdjJPGhDyRK7RVrcdfYVGZn7Db8HnMdeDUOASAyHrsdipQRRaotihiIa7571ObnV1WIyGiYpLarWzBzeznTTqxLXnDCya0-0t2DJwvoKEIM7OV4i-iGetkUpk0\/s1600\/FullSizeRender.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Ch2\u003E\nRainbow Fruit Galette\u003C\/h2\u003E\n\u003Cspan style=\"font-size: x-small;\"\u003E\u003Ci\u003Emakes 1 large 13x10\" galette\u003C\/i\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1.5 sticks cold unsalted butter, cubed\u003Cbr \/\u003E\n3 cups flour\u003Cbr \/\u003E\n1 tbsp sugar\u003Cbr \/\u003E\n1 tsp salt\u003Cbr \/\u003E\n1\/3 cup cold vegetable shortening\u003Cbr \/\u003E\n1\/2 cup ice water\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 cup ea. fruits, sliced (strawberries, peach, pineapple, kiwi, blueberries)\u003Cbr \/\u003E\n1 tbsp white sugar\u003Cbr \/\u003E\n1 tbsp brown sugar\u003Cbr \/\u003E\n2 tsp lemon juice\u003Cbr \/\u003E\nlemon zest\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2 tbsp raw sugar\u003Cbr \/\u003E\n1 eggwash\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Col\u003E\n\u003Cli\u003EFor the crust, I used Ina Garten's pie recipe, which is equal to make 2x9\" pies. So if you have a favorite pie crust recipe, please feel free to adapt: In a food processor, pulse butter with flour, sugar, salt and vegetable shortening until pea sized. Drizzle in ice water until dough clumps together. Turn out onto clean surface and roll into a ball. Wrap with plastic wrap and refrigerate for at least 30 mins\u003C\/li\u003E\n\u003Cli\u003EMeanwhile for each sliced fruit, place in a small bowl for each and mix in sugars, lemon juice and a little bit of zest. Allow to macerate for a few mins.\u0026nbsp;\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003EPreheat oven to 375F. I rolled out my dough into a rectangle the size of a half sheet pan (~18x13\"). Drain each sliced fruit and arrange in a line leaving 1\" borders. Sprinkle about 2 tbsp of white sugar on top.\u003C\/li\u003E\n\u003Cli\u003EFold galette edge over fruit. Eggwash the folded edge and cover with raw sugar.\u003C\/li\u003E\n\u003Cli\u003EBake for 1 hour or until crust is golden brown and fruit juices bubbling. Allow to cool for 1 hour so that the juices have time to become jammy\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.misshangrypants.com\/feeds\/3844870850634800351\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2019\/07\/rainbow-fruit-galette.html#comment-form","title":"63 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/3844870850634800351"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/3844870850634800351"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2019\/07\/rainbow-fruit-galette.html","title":"Rainbow Fruit Galette"}],"author":[{"name":{"$t":"Miss Hangrypants"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02442963694611177914"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgRxyXya7rCX8BQ8mHs8LyqFUZxWfnaSh_kKnptiosZ9aombHL0jwd3vBFb9M2roecyrO72a3JlZWXbDpGq3NKrvk4Tc9v2zj3RGoatz6FiEFe7nDcENEb7KAClQSTbrYHTGdONq3-TxMQ\/s72-c\/IMG_5497.JPG","height":"72","width":"72"},"thr$total":{"$t":"63"}},{"id":{"$t":"tag:blogger.com,1999:blog-3604763622536298444.post-6211772632202957428"},"published":{"$t":"2019-03-07T16:04:00.001-05:00"},"updated":{"$t":"2019-03-08T10:47:14.799-05:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"asian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"boba"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"honey"},{"scheme":"http://www.blogger.com/atom/ns#","term":"milktea"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pudding"},{"scheme":"http://www.blogger.com/atom/ns#","term":"tea"}],"title":{"type":"text","$t":"Honey Milk Tea Pudding with Boba"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\nOne of my favorite desserts is pudding. I grew up eating custards and egg puddings from Japanese convenience stores, so I love eating anything with that silky creamy texture. So here's a creation of mine making boba milk tea into puddings!\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyKpW-PBX_7191edWUb6pomLJiyQKzHTfc2s8KY9nWEzscL67RMY-A33EJH7GrqLMPWwN8m2K8vKLyPrRBIKUzIvjhpsrMnUOX3Hjl2n6jrNQbqxs5U50lPhXWozeAR_uNMLMI3CS_-vk\/s1600\/IMG_4917.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1082\" data-original-width=\"1080\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyKpW-PBX_7191edWUb6pomLJiyQKzHTfc2s8KY9nWEzscL67RMY-A33EJH7GrqLMPWwN8m2K8vKLyPrRBIKUzIvjhpsrMnUOX3Hjl2n6jrNQbqxs5U50lPhXWozeAR_uNMLMI3CS_-vk\/s1600\/IMG_4917.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiaaxeP1P8Q-Vj0KSoNvqDWE3FmHk8f39JGlGa8hBEg8NFm942b3gr7AmZ-SlrffVeXTefokLcEx_9ici0h4XSvlVYM-AwtGXUZB3W_Y5HHv8alY_l2nQHqSFfEOaWKClL1nd_RbByElio\/s1600\/IMG_4918.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1080\" data-original-width=\"1080\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiaaxeP1P8Q-Vj0KSoNvqDWE3FmHk8f39JGlGa8hBEg8NFm942b3gr7AmZ-SlrffVeXTefokLcEx_9ici0h4XSvlVYM-AwtGXUZB3W_Y5HHv8alY_l2nQHqSFfEOaWKClL1nd_RbByElio\/s1600\/IMG_4918.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\nThis is best served within 24 hours because boba tends to become a little stiff.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch2\u003E\nHoney Milk Tea Pudding with Boba\u003C\/h2\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cspan style=\"font-size: x-small;\"\u003Emakes 4 small pudding cups\u003C\/span\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n1 3\/4 cup whole milk\u003C\/div\u003E\n\u003Cdiv\u003E\n2 tbsp white sugar\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tbsp honey\u003C\/div\u003E\n\u003Cdiv\u003E\n3 Lipton black tea bags\u003C\/div\u003E\n\u003Cdiv\u003E\n1 package (1 tbsp) gelatin\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 cup dried boba\/tapioca balls\u003C\/div\u003E\n\u003Cdiv\u003E\n3 cups water\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/4 cup brown sugar\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Col\u003E\n\u003Cli\u003ETo make boba: In a medium pot, boil 3 cups of water and 1\/4 cup brown sugar. When it boils, add the boba and let simmer in medium heat for 3 mins (it should float). Switch heat off and let sit for another few minutes while you prepare pudding\u003C\/li\u003E\n\u003Cli\u003EIn a small pot, mix milk, sugar, honey and gelatin. Add tea bags and heat until milk is bubbling at edges and everything is dissolved. Squeeze and remove tea bags. Allow to cool for a minutes\u003C\/li\u003E\n\u003Cli\u003EStrain milk tea pudding mixture and pour equally into small pudding cups. Add 1 tbsp of prepared boba. Chill in refrigerator for at least 1-2 hours\u003C\/li\u003E\n\u003Cli\u003EServe with a dollop of honey and remaining boba balls\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.misshangrypants.com\/feeds\/6211772632202957428\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2019\/03\/honey-milk-tea-pudding-with-boba.html#comment-form","title":"46 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/6211772632202957428"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/6211772632202957428"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2019\/03\/honey-milk-tea-pudding-with-boba.html","title":"Honey Milk Tea Pudding with Boba"}],"author":[{"name":{"$t":"Miss Hangrypants"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02442963694611177914"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyKpW-PBX_7191edWUb6pomLJiyQKzHTfc2s8KY9nWEzscL67RMY-A33EJH7GrqLMPWwN8m2K8vKLyPrRBIKUzIvjhpsrMnUOX3Hjl2n6jrNQbqxs5U50lPhXWozeAR_uNMLMI3CS_-vk\/s72-c\/IMG_4917.JPG","height":"72","width":"72"},"thr$total":{"$t":"46"}},{"id":{"$t":"tag:blogger.com,1999:blog-3604763622536298444.post-7877002979633178380"},"published":{"$t":"2018-10-10T23:58:00.000-04:00"},"updated":{"$t":"2018-10-10T23:58:00.058-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"apple"},{"scheme":"http://www.blogger.com/atom/ns#","term":"autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"baked"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cake"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cheesecake"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cinnamon"},{"scheme":"http://www.blogger.com/atom/ns#","term":"creamcheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"fall"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pie"},{"scheme":"http://www.blogger.com/atom/ns#","term":"thanksgiving"}],"title":{"type":"text","$t":"Apple Pie Cheesecake"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\nI went apple picking upstate with the bf's fam two weeks ago and hauled a bag of apples home. I've been eating one daily and now have BECOME SICK OF APPLES. Soooo, I decided to make apple pie filling and put it in a cheesecake! After moving to New York, I can't and won't stop eating cheesecakes. It did give new life to plain apples and they were tolerable again :P\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg9_7AjlqQ2y5_WykRpN55rHmGRsidwQEz13ghFVpimvFrIQlZQSWvsP5SDhKNE7_khvwmyIXy9M4i0H6DgiayRY2ScdIV8InkZrcOZKAPVrlSORWTZvkM_AibSWrJIVllvg1GDinnvW08\/s1600\/apple+cheese+cake+2.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1314\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg9_7AjlqQ2y5_WykRpN55rHmGRsidwQEz13ghFVpimvFrIQlZQSWvsP5SDhKNE7_khvwmyIXy9M4i0H6DgiayRY2ScdIV8InkZrcOZKAPVrlSORWTZvkM_AibSWrJIVllvg1GDinnvW08\/s1600\/apple+cheese+cake+2.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\nThe apples that we could only pick were the Shizuka variety, since we went late and everyone already picked all the fuji and honeycrisp apples. It was like a plague of locusts just swept through the apple trees. But it worked out for me because shizuka apples are sweet, slightly tart, firm and perfect for baking or cooking. Since we had to pay an entrance fee to enter the grounds, you bet your butt I ate a lot of apples to get my money's worth! I couldn't look at another apple for days. Except I'm stuck in the SICU for 5 weeks and my food tray always includes an apple :(\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhY61DwuNQ0ar9s-TBo0_MByqr8G7wxWbJv0iJEiNcbeG_rRgCsuwivuzkkv4QomD-M8BJw-r6z0JW97BHKVZLVgxZnjfhhbqzc65LLxPHW61LGj6m-X9g4hyphenhyphenr6mcHIKu_o61DGNpd0_N8\/s1600\/apple+cheesecake+1.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1118\" data-original-width=\"1600\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhY61DwuNQ0ar9s-TBo0_MByqr8G7wxWbJv0iJEiNcbeG_rRgCsuwivuzkkv4QomD-M8BJw-r6z0JW97BHKVZLVgxZnjfhhbqzc65LLxPHW61LGj6m-X9g4hyphenhyphenr6mcHIKu_o61DGNpd0_N8\/s1600\/apple+cheesecake+1.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\nI wanted to make a lighter cheesecake and incorporated a lot of yogurt. It still tastes very much like a rich cheesecake, but so much better for my muffin tops ;)\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4rDglJhXnlPXxB_U_1OewTEk4Qht0k8iKrOL3xFcv1XArAD8CpU7CYM5gp74Fjy5yP8anR9c-GctHgfmby_2vmOY4e8VAr5su6H8NjQEuS2YnaKCOZzeBLxbgsQqinb1Bj0Fr3E3CStk\/s1600\/apple+pie+cheesecake+3.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1064\" data-original-width=\"1600\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4rDglJhXnlPXxB_U_1OewTEk4Qht0k8iKrOL3xFcv1XArAD8CpU7CYM5gp74Fjy5yP8anR9c-GctHgfmby_2vmOY4e8VAr5su6H8NjQEuS2YnaKCOZzeBLxbgsQqinb1Bj0Fr3E3CStk\/s1600\/apple+pie+cheesecake+3.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Ch3\u003E\nApple Pie Cheesecake\u003C\/h3\u003E\n\u003Ci style=\"font-size: small;\"\u003Emakes one 9\" cake\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci style=\"font-size: small;\"\u003E\u003Cbr \/\u003E\u003C\/i\u003E\n\u003Cb\u003EApple pie filling\u003C\/b\u003E\u003Cbr \/\u003E\n2 large apples peeled and diced, use firm slightly tart apples like pink lady\u003Cbr \/\u003E\n1 tsp butter\u003Cbr \/\u003E\n1 tsp pumpkin spice\u003Cbr \/\u003E\n1 tbsp water\u003Cbr \/\u003E\n1 tsp cinnamon\u003Cbr \/\u003E\n1\/4 cup white sugar\u003Cbr \/\u003E\n1 tbsp cornstarch + 1 tbsp water\u003Cbr \/\u003E\n\u003Col\u003E\n\u003Cli\u003EOn low medium heat, melt butter and spices. Add 1 tbsp water, diced apples and sugar\u003C\/li\u003E\n\u003Cli\u003EStir often and cook for about 6-8 mins until apples are slightly soft\u003C\/li\u003E\n\u003Cli\u003EMake the cornstarch slurry by adding water and cornstarch together until no lumps. Drizzle into apple filling\u003C\/li\u003E\n\u003Cli\u003ECook for additional 3-5 minutes to thicken and until it bubble. Set aside to cool\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003Cb\u003EYogurt Cheesecake\u003C\/b\u003E\u003C\/div\u003E\n\u003Ca href=\"https:\/\/www.foodnetwork.com\/recipes\/ina-garten\/perfect-pie-crust-recipe-1919026\" target=\"_blank\"\u003EYour favorite pie crust recipe\u0026nbsp;\u003C\/a\u003E(I use Ina Garten because she is a Food Goddess!)\u003Cbr \/\u003E\n2 8oz cream cheese\u003Cbr \/\u003E\n1 3\/4 cup whole milk Siggi (I used) or greek yogurt\u003Cbr \/\u003E\n2\/3 c sugar\u003Cbr \/\u003E\n1 tsp vanilla\u003Cbr \/\u003E\n2 tsp lemon juice\u003Cbr \/\u003E\n3 large eggs\u003Cbr \/\u003E\n\u003Col\u003E\n\u003Cli\u003EPreheat oven to 400F. No need to roll out the pie dough. Just press into a 9\" springform pan and up the sides a little. Poke holes with fork. Blind bake pie crust for 15 mins\u003C\/li\u003E\n\u003Cli\u003EReduce oven temp to 325F. In a mixer or large bowel beat cream cheese until light and fluffy. Beat in yogurt, sugar, vanilla and lemon juice\u003C\/li\u003E\n\u003Cli\u003EBeat in 1 egg at a time, making sure not to over beat as it can introduce bubbles\u003C\/li\u003E\n\u003Cli\u003ECover springform pan sides with foil and place in larger pan to make a water bath. Pour room temp water into the bath until half way up cheesecake pan\u003C\/li\u003E\n\u003Cli\u003EBake for 50-60 mins until middle is just set. Crack oven door open and cool in oven for 1 hour. Let cool completely at room temp afterwards\u003C\/li\u003E\n\u003Cli\u003ECover with foil and refrigerate for at least 5 hours or overnight to set\u003C\/li\u003E\n\u003Cli\u003EMake the top pretty with dried apple slices and pie crust leaves!\u003C\/li\u003E\n\u003C\/ol\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.misshangrypants.com\/feeds\/7877002979633178380\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2018\/10\/apple-pie-cheesecake.html#comment-form","title":"31 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/7877002979633178380"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/7877002979633178380"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2018\/10\/apple-pie-cheesecake.html","title":"Apple Pie Cheesecake"}],"author":[{"name":{"$t":"Miss Hangrypants"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02442963694611177914"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg9_7AjlqQ2y5_WykRpN55rHmGRsidwQEz13ghFVpimvFrIQlZQSWvsP5SDhKNE7_khvwmyIXy9M4i0H6DgiayRY2ScdIV8InkZrcOZKAPVrlSORWTZvkM_AibSWrJIVllvg1GDinnvW08\/s72-c\/apple+cheese+cake+2.jpg","height":"72","width":"72"},"thr$total":{"$t":"31"}},{"id":{"$t":"tag:blogger.com,1999:blog-3604763622536298444.post-5124652121442132128"},"published":{"$t":"2018-10-01T11:42:00.000-04:00"},"updated":{"$t":"2018-10-01T11:42:44.120-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"brittle"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cake"},{"scheme":"http://www.blogger.com/atom/ns#","term":"christmas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"creamcheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"fall"},{"scheme":"http://www.blogger.com/atom/ns#","term":"maple"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pumpkin"},{"scheme":"http://www.blogger.com/atom/ns#","term":"thanksgiving"}],"title":{"type":"text","$t":"Pumpkin Cake w\/ Maple Cream Cheese Frosting and Pepita Brittle"},"content":{"type":"html","$t":"YO YO YO, is it pumpkin time again?! I love pumpkin spiced latte (#PSL) like a basic white girl and I'm always super excited for the fall. Mostly because I can eat cans and cans of pumpkin and hide all the carb loading I'm doing all winter under a heavy jacket. I'm posting something I made two years ago, that I never got the chance post! I don't ever have an excuse for not posting often other than surgical residency life\/\u0026nbsp; lack of sleep getting in the way. I just finished my transplant rotation and I kid you not...\u0026nbsp; I've only slept 6 hours in the past 4 days. Even though the surgeries and patients are amazing, the lifestyle is just not :\\\u0026nbsp; And I pity the fellows, who must really be into suffering haha.\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiYRdejcKiTHa1RLv206xeoq6ac0j_OB70aK_Nt8l57vCbq3Pdpw0W-fzTNW-QU0BGONTj6Zo3i0mbLHnCoi-K_9_eiFBhJRASvs646K6Z9iuslPx11Sw_G9i4x6TWw54g93UTt6YUFgDo\/s1600\/pumpkin+cake+1.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiYRdejcKiTHa1RLv206xeoq6ac0j_OB70aK_Nt8l57vCbq3Pdpw0W-fzTNW-QU0BGONTj6Zo3i0mbLHnCoi-K_9_eiFBhJRASvs646K6Z9iuslPx11Sw_G9i4x6TWw54g93UTt6YUFgDo\/s1600\/pumpkin+cake+1.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\nAnyhoo, back to pumpkin cake! This makes for a very moist cake due to the pumpkin puree and the cream cheese frosting with a hint of maple syrup really tops it off. The brittle adds some crunch and savory flavor. The brittle will melt into the frosting, so just stick it into the slices of cake or lay on top right before serving.\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjnxf6d-6f3Ub9YbHvqycTicXWaf_S95fLl3JVruQvjQWGgetF299kJRwhuTY6DsXMG9iom5XM2hjVazICwYuSEHxVhiil7godW8Qj7KmSm5LhUlGCJG4Yzq1DybuqTnSdgCG3Nrsl-s4I\/s1600\/pumpkin+cake+2.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjnxf6d-6f3Ub9YbHvqycTicXWaf_S95fLl3JVruQvjQWGgetF299kJRwhuTY6DsXMG9iom5XM2hjVazICwYuSEHxVhiil7godW8Qj7KmSm5LhUlGCJG4Yzq1DybuqTnSdgCG3Nrsl-s4I\/s1600\/pumpkin+cake+2.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Ch2\u003E\nPumpkin Cake w\/ Maple Cream Cheese Frosting and Pepita Brittle\u003C\/h2\u003E\n\u003Cspan style=\"font-size: x-small;\"\u003E\u003Ci\u003Emakes a 8x8\" cake\u003C\/i\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EPumpkin Cake\u003C\/b\u003E\u003Cbr \/\u003E\n1-2\/3 cup flour\u003Cbr \/\u003E\n1.5 tsp baking powder\u003Cbr \/\u003E\n1\/2 tsp baking soda\u003Cbr \/\u003E\n1-1\/4 tbsp cinnamon\u003Cbr \/\u003E\n1 tsp pumpkin spice\u003Cbr \/\u003E\n1\/2 tsp powdered ginger\u003Cbr \/\u003E\n1.5 cup pumpkin puree\u003Cbr \/\u003E\n3\/4 cup vegetable oil (I used lighter flavor olive oil)\u003Cbr \/\u003E\n1 cup sugar\u003Cbr \/\u003E\n3\/4 tsp salt\u003Cbr \/\u003E\n3 large eggs, separated\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EMaple cream cheese frosting\u003C\/b\u003E\u003Cbr \/\u003E\n1\/2 cup powdered sugar\u003Cbr \/\u003E\n1 cup brown sugar\u003Cbr \/\u003E\n3 tbsp maple syrup\u003Cbr \/\u003E\n8 oz cream cheese, room temp\u003Cbr \/\u003E\n6 tbsp butter, room temp\u003Cbr \/\u003E\n\u003Col\u003E\n\u003Cli\u003EPreheat oven to 325F. Prepare pan with parchment paper and butter. Mix dry ingredients in a large bowl (flour to pumpkin puree). In a smaller bowl, mix oil, sugar, salt (I know these are dry too :P) and egg yolks in a smaller bowl.\u003C\/li\u003E\n\u003Cli\u003EWhisk up egg whites until it is foamy and slightly bubbly. I added a tbsp of sugar to help it going\u003C\/li\u003E\n\u003Cli\u003EAdd wet ingredients into dry ingredients and mix until just incorporated. Fold in egg whites until no whites remains (some streaking is fine!)\u003C\/li\u003E\n\u003Cli\u003EPour batter into prepared pan and bake for 40-50mins or until a knife stuck in the middle just comes out clean (little moisture is fine!). It'll keep cooking outside so don't leave it in too long. Let it cool for 10 mins until taking it out to cool completely\u003C\/li\u003E\n\u003Cli\u003EFor the frosting, beat softened cream cheese and butter until light and fluffy. Beat in brown sugar and maple syrup until the brown sugar isn't grainy in it. Then beat in powdered sugar.\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003ESpread on frosting to cooled cake. Serve immediately, or you can keep it in the fridge and let it sit on the counter for at least an hour before serving.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Cdiv\u003E\n\u003Cb\u003EPepita seed brittle\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n1 cup sugar\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/4 cup water\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 cup pumpkin seeds (aka pepitas)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp vanilla extract\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tbsp butter, room temp\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Col\u003E\n\u003Cli\u003EPrepare a pan with a silicone mat or that pan has to be real buttered up\u003C\/li\u003E\n\u003Cli\u003EMelt butter in small saucepan over medium heat. Stir in sugar, vanilla extract and then water. Bring to boil and cook WITHOUT stirring until lightly amber\u003C\/li\u003E\n\u003Cli\u003EStir in pumpkin seeds and once medium\/dark amber, pour onto prepared baking sheet\u003C\/li\u003E\n\u003Cli\u003ECool completely and then break into pieces\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgKLi1JBORyuyRSRJKdBdXtu0MbLoYZir8a4V1iCVkUHa_mGTeYIhtc9_c3iDGzCVTQQb7YzeFmOexvbuKfh3rvPI9-nDXyZRxcbMQARvqfHoITJOUK0tc-tB0BNQCpnAvAAAD1iE_ds9o\/s1600\/DSC05586.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgKLi1JBORyuyRSRJKdBdXtu0MbLoYZir8a4V1iCVkUHa_mGTeYIhtc9_c3iDGzCVTQQb7YzeFmOexvbuKfh3rvPI9-nDXyZRxcbMQARvqfHoITJOUK0tc-tB0BNQCpnAvAAAD1iE_ds9o\/s1600\/DSC05586.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.misshangrypants.com\/feeds\/5124652121442132128\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2018\/10\/pumpkin-cake-w-maple-cream-cheese.html#comment-form","title":"19 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/5124652121442132128"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/5124652121442132128"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2018\/10\/pumpkin-cake-w-maple-cream-cheese.html","title":"Pumpkin Cake w\/ Maple Cream Cheese Frosting and Pepita Brittle"}],"author":[{"name":{"$t":"Miss Hangrypants"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02442963694611177914"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiYRdejcKiTHa1RLv206xeoq6ac0j_OB70aK_Nt8l57vCbq3Pdpw0W-fzTNW-QU0BGONTj6Zo3i0mbLHnCoi-K_9_eiFBhJRASvs646K6Z9iuslPx11Sw_G9i4x6TWw54g93UTt6YUFgDo\/s72-c\/pumpkin+cake+1.jpg","height":"72","width":"72"},"thr$total":{"$t":"19"}}]}});