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Thursday
Nov112010

Sweet Giveaway: Win an Original Framed CakeSpy Watercolor!

Today, for no particular reason other than the fact that it might sweeten your day, CakeSpy is offering a giveaway.

Totally sweet: you could win a framed and matted original watercolor by CakeSpy! It pictures a sweet scene of treats flying a kite on what looks like a carefree and sugar-filled day (of course, if you can't wait to see if you won, feel free to shop online here).

Want a piece of that sweetness? To enter to win, simply leave a comment on this post to satisfy the spy's curiosity:

What is the last dessert, sweet, or baked good that really knocked your socks off?

A buttery croissant? A decadent chocolate torte? Or perhaps a homespun apple pie? I want to hear all about it. Of course recipes are welcome too! 

This giveaway is open to entrants everywhere (US and abroad). The giveaway will close for entries on Thursday, November 18, at 12pm PST, and a winner will be announced shortly thereafter.

Tuesday
Nov092010

Table Fare: Salt-N-Pepper Sandwich Cookies Recipe from Baked Explorations

I'm here today to tell you that you really, really, really need to buy Baked Explorations: Classic American Desserts Reinvented, the new book by Matt Lewis and Renato Poliafito.

Of course, to offer full disclosure, I should probably tell you first that I am hopelessly and madly in love with these two adorable NYC-based bakers.

There are a few reasons why:

1. Their two bakeries, Baked, in Brooklyn and South Carolina, respectively, are to die for.

2. Their first book, Baked: New Frontiers in Baking is not only an essential baking tool full of some of the best recipes I've ever tried, but it's beautiful and fun to look at too.

3. They're both adorable, talented, and have a great sense of humor--and can wax philosophical about the joys of crumb cake and peanut butter-chocolate combos like nobody I've ever met.

4. Oh, and Porkchop approves:

Now, if you're not already halfway in love with them already, buy the new book and you will be. It's the perfect follow-up to their bestselling first book, this time featuring classics from all around America. Featuring gorgeous pictures and plenty of baked good lore, this one is full of treasures that you'll be delighted to discover.

Here's my first discovery from the book, the cover recipe for Salt-N-Pepper Sandwich cookies. I first heard about these babies on Good Food, and have been intrigued ever since. Happily, they were worth the wait: though mine were more free-form in terms of the final look, I made mine with fancy Cherry Almond Pistachio sea salt and brought them to the Jill Labieniec artist reception at my store, and they disappeared in record time.

Salt-N-Pepper Sandwich Cookies

Adapted from Baked Explorations

Ingredients for the cookies

  • 3 1/2 cups flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon fleur de sel or fancy sea salt (I used Secret Stash Sea Salt)
  • 2 teaspoons white pepper
  • 1/4 cups (3 sticks) unsalted butter, cut into 1-inch cubes, cool but not cold
  • 1 1/4 cups granulated sugar
  • 1 3/4 cups confectioners' sugar
  • 3 large egg yolks
  • 1 tablespoon pure vanilla extract
  • 3 ounces good quality dark chocolate, melted

Ingredients for filling

  • 5 ounces vegetable shortening, room temperature
  • 4 tablespoons (1/2 stick) unsalted butter, cut into small chunks, at room temperature
  • 3 1/4 cups confectioners' sugar, sifted
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon light rum (I didn't use this and it came out fine)

Procedure

  1. In a large bowl, sift together flour, salt, fleur de sel, pepper, and cocoa powder. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together until light and fluffy, about 3 minutes. Scrape down the bowl, and add the egg yolks, one at a time, beating until each is incorporated. Add the vanilla and melted chocolate and beat until uniform in color. Scrape down the sides and bottom of the bowl and beat again shortly, until incorporated.
  3. Add half of the dry ingredients and beat for 15 seconds. Again, scrape down the bowl and give it a quick second mix to incorporated.
  4. Loosely shape the dough into two balls, wrap tightly in plastic wrap, and refrigerate for at least 3 hours (note: I did make some right away, and while the texture wasn't as good they tasted fine).
  5. Preheat the oven to 350 F. Line two baking sheets with parchment paper.
  6. Unwrap one ball of dough and divide into two equal portions. Place the first portion on a lightly flour-dusted surface and return the other half to the fridge.
  7. Use your hands to knead the dough until pliable. The original recipe calls for rolling it into a disc (to use cookie cutters) but I actually rolled it into a log to slice and bake my cookies. If you want to do it their way, use a 2-inch round cookie cutter to create the tops and bottoms, and transfer to your waiting baking sheet, leaving about 1 inch of space around each cookie. If you want to go my route, roll the dough into a log and slice 1/2 inch thick slices, using your hands to make them pleasingly round if the dough gets too soft, and place on the baking sheet.
  8. Sprinkle the tops of the cookies with a little extra fancy salt, and then bake them for 10-12 minutes, rotating the sheets halfway through the baking time. The tops of the cookies will look dry and may have small cracks on top--don't worry, it's ok. Place the baking sheets on wire racks to cool for 5 minutes, and then use a spatula to transfer the cookies to racks to cool completely.
  9. While they cool, make up your filling. In the bowl of a stand mixer fitted with the paddle attachment, beat the shortening and butter until lump-free and smooth. Add the sugar in three parts, mixing each part until just combined. Add the salt, vanilla, and rum and beat again for 10 seconds. The filling should be thick, but spreadable (like Oreo filling). If it is too thick, add a drop or two of water as needed. If the mixture is too thin, add a little extra confectioners' sugar.
  10. Assemble the cookies. Use a pastry bag or small spoon (I used a small knife) to spread a dab of filling onto the flat (bottom) side of a cookie. Place another cookie, flat side down, on top. Press down slightly so that the filling spreads to the edges of the cookie. Repeat with the remaining cookies. Let them sit for about 15 minutes before serving. Store the cookies at room temperature in an airtight container for up to three days.
Tuesday
Nov092010

In the Kutchen: A German Cake Recipe for CakeSpy's Dad's Birthday

Guess what? Yesterday was CakeSpy's dad's birthday. Happy birthday, SpyDad!

And for this occasion, SpyMom made up something very special: Blitz Kutchen. What's that, you ask? Well, it's a recipe from the The Settlement Cook Book, the "first classic collection of American ethnic recipes"--a book which really reflects the American melting pot, with recipes which take inspiration from several of the "old countries" but often involve ingredients discovered or more readily found on US soil.

But that's not the only reason this crumb cake is special: as SpyMom says of why she chose this recipe to make for the Mr.: "It is his favorite German crumb cake I made the first birthday I was married to him."

Isn't that just so adorable you could die? Here's the recipe.

Further notes from SpyMom: "I use a old round pan, the vanilla option and this was the first time I added the almonds to the crumb topping. They are good though. And I added apple slices before the crumbs went on, love it that way."

Crumb Cake (Blitz Kutchen)

For the cake

  • 1 cup butter
  • 1 cup sugar
  • grated rind of 1 lemon, or 1 teaspoon vanilla
  • 4 eggs, unbeaten
  • 2 cups flour
  • 2 teaspoons baking powder

Crumb Topping (streusel)

  • 1/2 cup flour
  • 2-4 tablespoons butter
  • 5-6 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • almonds

Procedure

Preheat oven to 350. Cream butter and sugar, add lemon rind or vanilla, add the eggs one at a time (reserving one egg white). Beat well, then add flour and baking powder (mixed). Stir well, pour into a buttered oblong shallow pan, 8x12 inches. Spread with the reserved egg white, cver with streusel, and bake 1/2 hour or until browned.

To prepare the streusel: Mix first 4 ingredients by rubbing well with the finger tips until small crumbs are formed. Add a few chopped or pounded almonds. Sprinkle over the cake before baking.

Monday
Nov082010

Pop It Up: Pumpkin Pie Pops for Serious Eats

Riddle me this: what doesn't taste better on a stick?

While you ponder that epic question, let me introduce you to a pint-sized pop of flavor guaranteed to delight your dining companions this Thanksgiving: the Pumpkin Pie Pop.

A sweet way to serve the classic autumn treat, these pops are ideal for crust lovers, providing a high crust-to-filling ratio. This also allows you to go a little sweeter with the filling: I substituted sweetened condensed milk for the more-frequently used evaporated milk in my batch, which provided a deliciously rich, caramelly-tasting filling as a result.

View the full tutorial and recipe over at Serious Eats!

 

Friday
Nov052010

A Sweet Peek at 1000 Ideas for Decorating Cupcakes, Cookies and Cakes by Quarry Press

So.

The recently released book, 1,000 Ideas for Decorating Cupcakes, Cookies & Cakes, delivers exactly what it promises: one thousand ideas for decorating cupcakes, cookies, and cakes.

But should you buy it?

I recently received it as a review sample from the friendly folks at Quarry Press, and I must say I was impressed. Usually I feel as if sweets-themed books fall into two camps: ones that I like for the pictures, and ones that I like for the recipes. But this one, as it turns out, was solely dedicated to the former--it is sort of like a confectionery "look book", comprised of inspiring photos of decorating ideas for baked goods.

I found it to be an inspiring resource to turn to when baking old recipes and looking for a new decorating spin--a fun book to flip through for ideas, and one that I'd suggest for other baker friends too.

So there you go: my two cents. A good gift idea for your baker friend, or baker self!

Buy it online here.

Friday
Nov052010

Sweetness Up North: 50 Most Excellent Moments from a Vancouver, BC Weekend

O, Canada. How buttery and sweet are thee? 

Delightfully, deliciously so, as Mr. Spy and I found on a recent weekend trip to Vancouver (which is part of what I would call Nanaimo Bar Country). And now, you can share our delicious adventures, photographically at least, with a rundown of our 50 sweetest moments in Vancouver, BC:

  1. First Nanaimo Bar of the trip! It was from a chain coffee shop (shame!) but it tasted like heaven.
  2. Slight savory interlude: OMG Eggs Benedict from Seb's Market Cafe. Happiness: they have three types of Hollandaise.
  3. Banana French Toast from Seb's. Yes!
  4. Peanut cake from Anna's Cake House.
  5. Danny, the happiest boy to ever eat Peanut Cake at Anna's Cake House.
  6. Have I mentioned that I'd love to live in a Cake House?
  7. Fresh Gooey Cinnamon Rolls.
  8. The gorgeous pastry spread at Liberty Bakery, which looks like it's been there forever.
  9. In particular, the Eccles cakes...
  10. and the Butter Tarts, which is what we went for.
  11. The World Peace Cookie, a Dorie Greenspan shout-out, at Coco et Olive, an adorable little cafe.
  12. This sign, which kind of describes my life.
  13. Lovely cream-filled chocolates from Rogers' Chocolates. Hazelnut Swirl for Mr. Spy...
  14. ...and Maple for me.
  15. OMG LOVE: The Granville Island Public Market, which is kind of like a mashup between Pike Place Market and the Reading Market in PA.
  16. Intriguing: Orange Nanaimo Bars, Stuart's Bakery, Granville Public Market.
  17. ...Eccles cake and more--including Nieman Marcus Cookies!--at Stuart's Bakery.
  18. ...sweet jams: Cinnamon Pastry Records, Stuart's.
  19. What exactly is a scrumpet? A cross between a scone and a crumpet, found at Muffin Granny, Granville Public Market.
  20. Another Canadian specialty: the Date Square, also spied at Muffin Granny.
  21. Lychee gelato, anyone? From Pizza Pzazz (I know, terrible name), Granville Island Public Market.
  22. Another savory break! Pizza from Pizza Pzazz.
  23. Ooh, rainbow roses! Buy me some, Mr. Spy!
  24. A gorgeous spread at ChocolaTas, Granville Island Public Market.
  25. Tarts!
  26. Slabs of decadent caramel from Olde World Fudge.
  27. Also, a sweet spread of handmade lollipops with Halloween themes at Olde World Fudge.
  28. Poppyseed rolls (Canadian rugelach?) from Siegel's Bagels.
  29. Fruit filled bagels, Siegel's Bagels.
  30. A view of my new favorite place ever, Lee's Donuts.
  31. Wisdom from Lee's Donuts.
  32. ...and a cream puff from Lee's, which is what we chose to eat.
  33. Chocolate swirl cheesecake from Luella's Fine Foods.
  34. Bubblegum ice cream from The Milk Man.
  35. Black. Forest. Cake.
  36. Tarts and pies galore! At A la Mode.
  37. Blueberry bread from Terra Breads (I saw this all around town at grocery shops and coffee shops too).
  38. Pause for a sweet self-photo. Fact: we cannot stop looking good.
  39. Turtle cheesecake!
  40. Halloween-hued macarons from La Baguette Bakery.
  41. Croissants from La Baguette. Le Yum.
  42. Spying Butter's marshmallows at Whole Foods! Sweet!
  43. Vanilla salt cookies by Kreation, as spied at Whole Foods.
  44. New Hat! Doesn't cover the dopey expression, though!
  45. NRG Orbs: what are they? They're very heavy, whatever they are.
  46. Question: Does Mona Lisa like sushi? The answer is yes.
  47. What we chose from Butter: the Maple Snickerdoodle sandwich.
  48. It gets another number to show you the innards. Like, whoa!
  49. The raspberry-rhubarb pie from Savary Island Pie Co., not beautiful but very delicious.
  50. The peanut butter crispy Nanaimo bar from Savary Island Pie Co. - I will be dreaming of this.

Oh, and there's a bonus! The week after my Vancouver trip, I had a surprise visitor in the shop -- Miss Kickpleat herself! And she brought me a muffin. Totally sweet!

Thanks, Canada, for the memories! For more photos, visit my Flickr page! 

Friday
Nov052010

Baker's Dozen: A Batch of Sweet Links

 

Happy Friday! Happy November! The weather's cold, so here are plenty of sweet and buttery ways to start building up your winter insulation:

Psycho Killer? Nah, Psycho Donuts! Just take a gander at this menu. And get me back to the Bay Area! Thanks Mary for the tip.

What would Alice B. Toklas say: No, I'm not spouting any views on the subject, but I found this pretty hilarious.

Vanilla delight: Vanilla Lover's vegan confection gift set, from Allison's Gourmet.

The secret ingredient is crack: Crack Pie, as made by Apron Anxiety.

Sweet Discovery: I'm enjoying the new blog of Love and Quiches owner Susan.

Sweet and Salty perfection: Milk Chocolate Cream Pie with a Pretzel Crust.

Twist and shout: Auntie Anne's now offers a baking mix which is the foundation for some interesting recipes, like pretzel dough Monkey Bread and more!

Fascinating flavor: Kabocha Salted Caramel Cupcakes sound pretty amazing.

Over the moon: iconic Michigan foodie mecca Zingerman's makes homemade moon pies, and they'll ship too. (thanks Margaret for the tip!)

Sweet Specialty: Reader Colleen alerted me to something called the Calypso Bar, a "buttery cookie layer topped with toasted almonds, lime, and coconut." Sounds worth a trip to Nashville, where Calypso Cafe is its home.

Nutella Cheesecake Brownies. The three most wonderful words!

Stuff it: Magic In the Middles cookies, via King Arthur Flour!

Sweet Memories: start gearing up for Turkey day with these easy-to-make turkey-shaped confections.

Thursday
Nov042010

A-Maize-Ing: Creamed Candy Corn for Serious Eats

Halloween's over, and chances are, you've got a bunch of leftover candy corn. But what to do with all those extra tricolor kernels?

Here's an idea: cream them. That is, creamed corn style.

Starting with a recipe for creamed corn, I simply revised it a little, substituting candy corn for real corn, and leaving out the pepper and spices in favor of a little pudding mix to thicken the mixture. The resulting candy corn slurry is certainly one of those dishes that straddles the line between awful and awesome: that is to say, you might just like it, but you probably wouldn't confess that to your foodie friends.

Note: It is of utmost importance that you add the candy corn after the other ingredients. Add it at the same time and you'll end up with an orange, candy corn-flavored soup because they'll melt completely!

For the full post and recipe, visit Serious Eats!

Thursday
Nov042010

Tour de Sweet: A Chicago Cupcake Run With Ryan's Baking Blog

CakeSpy Note: This is a guest post chronicling a very sweet visit to Chicago from Cake Gumshoe Ryan, whose sweet adventures can be followed via his great site, Ryan's Baking Blog! All of the text, photos, and opinions reflected below are his--read on, and enjoy! 

I'm in Chicago until Friday (then I leave for San Francisco) and was super excited to grab some delicious cupcakes. I've had a few bakeries recommended to me and I tried out a bunch so far. Chicago

Molly's Cupcakes 2536 North Clark Street, Chicago, IL 60614

I only have one picture for this section (photo pictured top), I wasn't sure if they wanted me sitting there photographing the whole store and everything so I just focused on the cupcake. I also didn't ask if I could photograph so I was trying to be sneaky (well, as sneaky as you can be with a big DSLR camera). This is a Chocolate Decadence cupcake. They have a ton of flavors ranging from this to peanut butter nutella, minty mash-up, peach cobbler, and so much more. This cupcake was amazing. Probably the best chocolate cupcake I've had. Honestly though, I think this one was meant to share. It is a chocolate cake with chocolate mousse filling, chocolate ganache on top PLUS chocolate frosting with chocolate shavings. It is a lot of chocolate and every element is so good. The cake was super moist, the mousse was smooth and chocolatey, the frosting and ganache were perfect. The shop itself is great. It is pretty large and cafe style. They have a bar you can sit at that has SWINGS. Yes, like playground swings for you to sit on to enjoy your cupcake. They also have a bunch of tables and seats to sit at, some people were working on things and a few people were having conversations. It was a really comfortable atmosphere and the staff was really nice. If all that wasn't enough to convince you to go, they have a "sprinkle station". It was a counter with shakers filled with different kinds of sprinkles, like little stars and moons or dinosaurs, that you could top your cupcake with. I thought this was a great idea. I really can't recommend this shop enough, if I lived in Chicago I'd be here every day. They are also open super early and super late. Sunday-Thursday they are open til 10pm and on Friday and Saturday til midnight.

Bleeding Heart Bakery 1955 West Belmont Avenue, Chicago, IL 60657

I came here twice actually, unfortunately the first time I forgot my camera.

This is a terrible picture and does not do this cupcake any justice. Like I said, I forgot my camera and had to use my blackberry. I had the Veruca Salt cupcake (above), a salted caramel cupcake with caramel filling and FOUR kinds of salt. It was amazing. The cake was dense in all the right ways, the caramel filling was delicious, the frosting was so smooth, and the salt added a ton of great flavor. My friend had a "Take A Hike" Scone, which was pretty much a trail mix scone, and he loved it. They also have a variety of vegan cupcakes in a lot of flavors. The staff was super nice and helpful, my friend had a ton of questions about the different items and the girl working knew everything.

I came back a second time to try a red velvet and I remembered my camera. I love how it was decorated and it was super delicious, a traditional red velvet. The frosting was super smooth and creamy, I don't have any complaints. The bakery has a very punk rock feel which I thought was great. They were playing punk music, had a ton of local flyers up and do a lot of community building and clearly care about the people that live in Chicago. The tables were cut out like cupcakes, there was a couch and coffee table by the front window, and they had pretty awesome shirts for sale (if I had more money to spend I definitely would have gotten one or five). They definitely make you feel comfortable. That is a big thing that I liked about both this bakery and Molly's Cupcakes. I felt like I should sit down and enjoy my cupcake there, it was a relaxing environment and very welcoming.

Sweet Mandy B's 1208 West Webster Avenue Chicago, IL 60614

Sweet Mandy B's is a bakery in Lincoln Park with a lot of pastel colors. Their frostings were all tinted light pink or light blue or another pastel and the shop had a cozy feel to it. It's has another section for an ice cream shop and that is where the seating is. It was hectic in there so I got my cupcake to go.

They had the normal flavors as well as orange and lemon and this french toast cupcake. It's cinnamon cake with maple frosting. This cake was made well, super soft and a strong (but not overwhelming) cinnamon taste. The frosting was a perfect consistency and it was just the right amount. It tasted exactly like french toast. They also offer a ton of cookies as well as cakes, puddings, and ice cream. It was easy to see why they had so many customers.

Sprinkles 50 E Walton St, Chicago, IL 60611

Everyone knows about Sprinkles. The first cupcake-exclusive bakery to hit the world. They opened in 2004 and have enjoyed a ton of success. Many of their cupcakes sport the signature dot that many people have come to recognize as Sprinkles. This was the cupcake shop I was most excited about for the obvious reason: it was the first cupcake shop and EVERYONE talks about Sprinkles. I planned on going twice during my trip to sample various flavors because of how much I've heard but I don't think I'll be going back, not even to try the famous red velvet everyone talks about.

This is the key lime cupcake, a summer exclusive flavor. The frosting has a STRONG key lime flavor and the cake has a more subtle but noticeable flavor to it. Both were delicious. The cake was extremely soft and fluffy, perfectly moist, and overall delicious. I was satisfied. This is the milk chocolate cupcake: chocolate cake with milk chocolate cream cheese frosting. I think the frosting really killed this cupcake for me. Maybe I'm just not a huge fan of cream cheese frosting but it wasn't that chocolatey. I wanted that candy-bar-milk-chocolate taste and I just didn't find it. This cupcake wasn't that pretty compared to the key lime I had. The cake itself was pretty good but it felt kind of doughy in my mouth. It makes me believe the Sprinkles cupcake craze is about decent cupcakes and a lot of branding. They aren't bad cupcakes by any means, but not the best I've had. The store itself has a very modern look to it. I really like modern design, especially in homes, but I like cozy cupcake shops. Mismatched furniture, comfy seats, someplace you can sit down and feel comfortable. Sprinkles only had four or five stools and a lot more customers than that, it didn't seem like they encouraged you to sit and stay.

More Cupcakes 1 East Delaware Place, Chicago, IL 60611

More cupcakes is a small cupcake shop in downtown Chicago. Literally small. It's a tiny shop without any chairs and a small table to stand and eat at. The cupcakes are displayed in a big glass box thing. It was a little confusing and the labels were tiny, I also couldn't tell what flavors they had that day..maybe they had all of them? I had a black and white cupcake, a vanilla and chocolate cake with chocolate frosting and covered in chocolate shavings. I originally wanted a white velvet but wasn't sure if they had it (I only saw the display one). The cupcakes are taller than normal cupcakes and this one had a lot of frosting. It took three or four bites to get to the actual cake part and it was awkward to eat because of it's height. The cake was a little dry too.

They also had mini cupcake samples, I grabbed the chocolate passionfruit, chocolate cake with passionfruit frosting. I've never had passionfruit before and it turns out I don't actually like it. The man in front of me did sneak an extra sample so they must have been good. Not all the cupcakes had a ton of frosting so maybe some of the others are better. I started feeling a little sick by the end of mine though. As much as I hate to say it, I wouldn't go back there.

(CakeSpy Note: I should say that I too have visited More Cupcakes, and had a much better experience than Ryan; like so many things, it could have just been his visit, or different tastes. Any reader thoughts?)

In Closing

If you are in Chicago, go to Bleeding Heart Bakery and Molly's Cupcakes. If you're in the Lincoln Park area, go to Sweet Mandy B's. Try Sprinkles, maybe you'll like it more than I did, it ended up being more of a "cupcake history" kind of thing for me. And finally, if you're a frosting fiend, go to More. Or get one of their cupcakes without a ton of frosting.

Don't forget to keep up with Ryan's sweet adventures at Ryan's Baking Blog!

Wednesday
Nov032010

Cake Byte: Why I am Feeling Famous Right Now

Like, OMG! I am feeling pretty big-time this week, thanks to sweet features both online and in print:

Seattle Magazine Feature! Like, OMG! OMG! OMG! CakeSpy Shop received a totally sweet feature in Seattle Magazine, both online and in the November print edition (in which, btw, they give a sweet shout-out to This Charming Candy, the sweetest lollipops ever, which are available at the store). Buy it anywhere magazines are sold in Seattle (it has meat on the cover, you can't miss it), and check out the online story here.

RAMBLINGS with Kelley L. Moore: A totally sweet interview online with Seattle's style guru, Kelley Moore!Go ahead, you know you want to learn more about what makes me, a professional Cake Gumshoe, tick.

A "Slice" of Sweet Validation from Serious Eats: Now, the subject of this writeup is savory, not sweet--but the validation that I received from the Slice blog that there's nothing wrong with eating pizza at 10.30 in the morning, no matter what Mr. CakeSpy says, was extremely sweet. How many people get such public proof that they are right and their husband is wrong? YES!

Thanks again to everyone for supporting all of my sweet dreams! Love, CakeSpy.

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