You can find the whole recipe here. Start by placing 4 ramekins on a baking sheet and set aside. Preheat oven to 350 degrees. To make the Crisp Topping stir together the flour, sugar, chopped nuts and crushed gingersnaps (crush the cookies quickly in a food processor) in a bowl until combined. Work the butter into the dry ingredients until it becomes crumbly and kind of sandy. Set the Crisp Topping aside. In a medium mixing bowl, stir together the frozen berries, sugar, cornstarch, 1/2 cup of the crisp topping and 2 or 3 tablespoon of orange liqueur (if using). Divide the mixture evenly between the four ramekins. Top each of the ramekins with approximately 1/2 cup of the remaining crisp (You will probably had some topping left over. Just store in a ziplock baggie in the freezer to use later). Place the ramekins on the sheet pan and bake in the oven for 30-35 minutes until browned and bubbling. Allow to cool for 15 minutes before serving. Top with a scoop of vanilla ice cream for a real treat!
zzz
I haven't used Vox for quite some time -- come find me over at http://mattbaume.com.
Ten hours from now, the last day, day 60, commences.
Maple-Walnut Oatmeal Cookies- adapted from the Martha Stewart Halloween Magazine
Makes 12 cookies (I made mine smaller so I ended up with around 20 cookies)
1 1/2 cups old-fashioned rolled oats
3/4 cups unsweetened finely shredded coconut (I used sweetened coconut, toasted in the oven)
1 1/3 cups all purpose flour
1/2 teaspoon salt
1 cup packed light brown sugar
1 stick plus 1 tablespoon unsalted butter
1/3 cup pure maple syrup
1 teaspoon baking soda
2 tablespoons boiling water
1 cup walnuts, toasted and coarsely chopped
sea salt for sprinkling (i used this for sprinkling on the top of each cookie)
Preheat oven to 300 degrees. Line baking sheets with parchment or silpat. In a bowl, combine oats, toasted coconut, flour, salt and sugar. In a saucepan over medium heat, mix butter and maple syrup together until melted and combined. Hint: spray measuring cup with Pam before filling with maple syrup. The syrup will slide easily out of the measuring cup! Remove from heat. In a small bowl, combine baking soda and boiling water. Immediately stir into the butter mixture until combined. Stir into the oat mixture and fold in the toasted walnuts. At this point I covered the bowl of dough with plastic wrap and chilled in the fridge for around 30 minutes. The recipe doesn't call for doing this but I feel it really helps the wet ingredients fully incorporate with the dry ingredients creating a better tasting baked cookie. Form dough into 1/4 cup balls (I used a medium sized scoop and got a smaller cookie) and place on cookie sheet about 3 inches apart, 6 to a sheet. Flatten each ball slightly. I added a little sprinkle of sea salt to the tops of each cookie. Bake until golden brown and set, around 20 minutes. Transfer to wire rack to cool
First, we're happy to announce that the team has identified and fixed the issue with the YouTube conduit; you can now find and add videos from YouTube to your library and posts. As always, thanks for your patience!
The other news we have today is about a new addition to the Six Apart family: TypePad Micro, a new free level of TypePad that is streamlined for microblogging. We see a new form of blogging emerging that lives between the quick status updates of Twitter and Facebook and the long-form posts of "classic" blogging; TypePad Micro is designed to meet that need. You can read more about TypePad Micro in Chris Alden's post on the Everything TypePad blog.
A lot of the new capabilities we've added to TypePad this year were actually inspired by some of the best things about Vox: favoriting, member profiles, a dashboard to follow other bloggers, and easy ways to post content from other social media sites. But the things that make Vox different from TypePad are still there: Vox has always been -- and still is -- the best place for "friends and family" blogging, where you're in control over who sees what. TypePad, on the other hand, is built for the blogger who wants, no, craves, attention.
Do you have a passion or interest you want to share with people beyond your Vox neighborhood? If so, we'd love it if you tried out TypePad Micro. Maybe you've always wanted to start that obsessive blog that's just about waffle restaurants. Or want a place to share videos of your favorite band (Jonas Brothers, anyone? Anyone? ...). TypePad Micro's great for those topic-specific blogs. Take it for a spin and let us know what you think.
On the Vox front, our designers are working on some cool new themes (coming soon!). We'd also love to hear your thoughts about where we should take Vox in the coming year. What are the key things you'd like to see for Vox? If you've had a chance to use TypePad this year, what are the features there that we should bring over to Vox? And, if you're thinking big thoughts, how could we connect the Vox and TypePad communities in order to bring together bloggers and their shared passions? Your feedback is really important to us, so please leave a comment here, or shoot me a message.
And again, thanks for your patience as we found and fixed the YouTube bug!
~ daisy
As many of you have noticed, the YouTube Conduit is not working. I am so sorry about this; I know how frustrating it is.
The team is looking into how to get this fixed and I will update you as soon as I hear something. In the meantime, not all is lost... There is a work-around for posting videos.
When you're in the Compose Screen, just click on "embed." Ignore the fact that it says "Widget" before everything because you can definitely use this to embed videos as well. You'll just need to input the embed code from the video, enter a title (if you want) and hit OK.
It might not show up perfectly in your compose screen, but when you hit "Save," your video should appear just the way you wanted it to.
Hopefully this will allow you to keep posting videos while we figure out what's happening on our end.
As always, thanks for your patience.
Friday, like most days, I had a doughnut. Maybe not most days, but a few times a week. There is a metal cabinet on wheels, it has three doors. In the morning, opening any of these door envelops you in the smell of doughnuts, and they are inches from me, free for the taking.
Finally. I think I have found what is causing the pain in my lower back, SI joints and hips. It also may explain my fainting episode and continuing episodes of feeling close to fainting. Just the other day I was feeling a little fainting spell coming on and I was thinking it felt like my breathing was to shallow. This is what I have:
Ankylosing spondylitis
You can find the entire recipe for Salted Brown Butter Crispy Treats here. Start by buttering an 8x8 inch pan or you can do like I did and line the entire pan with aluminum foil and spray with Pam for super easy cleanup. Set the pan aside.
In a large pot melt a stick of butter on medium-low heat stirring frequently making sure to scrape the bottom of the pan. The butter will become foamy and then start to get golden brown. Watch the butter carefully and stir constantly because it goes from golden to burned quickly! When the butter looks nice and golden brown remove from the heat and quickly stir in the 10 oz. of marshmallows until they become all melted and smooth. Add in 6 cups of Rice Krispies Cereal and 1/4 tsp. of sea salt or you can use coarse kosher salt like I did. Mix well to coat and spoon the mixture into the prepared pan. Using a oiled spatula (or you can just spray some Pam on your hands like i did) press the mixture evenly into the pan. Make sure to press down very firmly as this will help ensure that your treats don't fall apart when you try to cut them. Let the treats cool completely in the pan. When cool, remove from pan and cut into small squares. To package mine for gift giving I simply cut some small squares of colored wax paper and placed in between the treats. I wrapped them up tightly in plastic wrap, taped the ends together and tied with a ribbon and added a tag. Easy and fun!