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Hi everyone,  

Here’s a list of a few of the blog posts I’ve made at my website so far this month using a 24 Days Of Baking theme, with a bit of the post below.  They are not all sweets and cookies some of them are breads and other baked foods.
You can click on the link at the end to see the entire list of posts.  Enjoy! estaticestatic  

Pear Pie
The best pears to use in pies are Anjou and Bartletts.

To reduce grit, select pears at your local Farmer’s Market that were picked before they ripened on the trees. Tree ripened pears have more time to develop stones that cause the texture to feel sandy. Also, choose pears at your market that are not ripe yet. Ripening them at home means you know that they were not allowed to stay on the tree too long.  

Tips -  Do not use over-ripened pears in your pies as they will taste mealy and be gritty.

Ripen pears in a controlled environment. This produces less grit. Keep your pears in a dark cool place to store and check them often.  

What a simple combination of ingredients for such a special treat! These popovers don’t require a special pan, nor any unusual mixing method. Just process in a blender, beat thoroughly with an electric mixer, or whisk vigorously by hand, and bake a dozen gorgeous popovers, ready in just about 30 minutes.  

Note –  The hand whisking method is the time-honored way to mix your popover batter and it really does turn out the puffiest, and lightest popovers.  But whatever method you choose, there should be small lumps in the batter when you're done.  Avoid mixing or processing your popover batter until it's completely smooth or you'll have something that resembles biscuits without that divinely flaky top.  

Cabernet Chocolate Cake
What we know as chocolate comes from the seeds of the cacao tree, which grows in Central and South America. The scientific name for the cacao tree is Theobroma Cacao , which means the drink of the gods.  Enough said.  

Many believe that cocoa consumption began with the Aztecs, who drank a bitter tasting drink made from ground cacao beans mixed with water and seasoned with vanilla, pimiento and chili pepper.  Which, incidentally, you can still find a similar blend made by many coffee and tea companies today.  

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