dutch baby pancake + cherries in lemon sugar + hazelnuts

good morn. (i see you!)
wake up and smell the beans. stick your face up in that bag and get a good whiff.

this thing you see here, this is my baby.
this baby can be your baby, if you want it.

this is the kind of baby that you are allowed to eat.
you know how sharks are supposed to sometimes eat their babies?
it's kind of like that. (this is nothing like that.)

i pitted and halved these perfect summer cherries. i smushed lemon zest into sugar, then tossed in the cherries.

nuts get toasted. today, the small handful of hazelnuts left at the bottom of the bag. the remnants from this cake.
it's one extreme popover, with the perfect balance of custardy and crisp.

my baby rules!

i have a good feeling about today.
i'm halfway into my second cup of coffee, there are flowers on the table, and my hair is not one mass of tangle. i also ate a buttery puffy pancake with fruit on it.

and it's tuesday..so, hell yes.

Dutch Baby Pancake with Sugared Cherries

adapted from orangette

4 tbsp unsalted butter

4 large eggs

1/2 cup all-purpose flour

1/2 cup half and half

for the topping:

1 1/2 cups cherries, pitted

2 tbsp sugar

zest of a small lemon

handful of toasted hazelnuts

powdered sugar

preheat the oven to 425 F. place the butter in a 10 inch cast iron skillet (or divide butter between two 6 inch cast iron skillets OR you can just use a glass baking dish), and slide it into the oven to let the butter melt. 

in a blender or food processor, whir together the eggs, flour, and half and half. 

remove skillet from the oven, the butter should be melted evenly, and pour the batter into the skillets over the butter. slide the skillet back into the oven and bake for 25 minutes. 

in the meantime, make the topping. smash the sugar and lemon zest together with your fingertips to make a fragrant lemon sugar. toss with the cherries and let them macerate a little. 

remove the puffed pancakes from the oven, and top with the cherries, handful of hazelnuts and then dust with powdered sugar. serve immediately. 

banana chocolate hazelnut cake

umm

hi.

i've been working like a wildebeest.
when i get into my bed at night, i impulsively kick around in the smooth sheets and slightly grin to myself, thinking about absolutely nothing else but how nice it is to be there.

neverending: the work week. seriously, it hasn't been ending. i feel like such a little restaurant kitchen rat.

new: awesomely colorful shirt.

new: fish plate. ah yes, gotta be happy about a new fish plate. anthropologie, you DEMON. (i love you)

new: chin zit. no picture, you're welcome.

knotty: the back of my head
nasty: finding moths in flour bags
natty: portman? what a gal

naughty: word that sounds creepy when said by adults not to children.
naughty: you, probably sometimes.
naughty: this cake. this freaking cake.

the hefty little 6 inch cake is both a blessing and cruelty.

momofuku, let's run away together and never return.

it's banana cake. it's banana cream. it's two layers of the most ridiculously addicting hazelnut crunch.
there is chocolate hazelnut ganache made with homemade fudge sauce.
and there is hazelnut frosting to top it all off.

it's oprah's favorite cake.
someone at the table referred to it as a veritable symphony of textures and flavors.
another called it 'tonguegasmic'. no further comments on that one.

i hate to say it, but i will anyway...it was the best piece of cake i've had, my favorite for sure.
dammit oprah, you're right again.

i'm not going to lie to you, making this cake beast is definitely a commitment. but after one perfect bite, all the beating, stirring, and dish cleaning felt like nothing. i don't know what ungodly cake could top it. i just don't know. 

if there is any leftover, it will be gone in about.....right now. 

and the leftover bowl of banana cream? banana cream puffs for everyone!

Banana Chocolate Hazelnut Cake

from momofuku milk bar

1 recipe Banana Cake

1/4 cup milk (55g)
1 recipe Chocolate Hazelnut Ganache
1/2 recipe Hazelnut Crunch
1/2 recipe Banana Cream
1 recipe Hazelnut Frosting


Banana Cake:
6 tbsp (85g) unsalted butter, room temperature
1 cup (200g) sugar
1 egg
1/2 cup (110g) buttermilk
2 tbsp (20g) grapeseed oil
1/2 tsp banana extract
2 (225g) very ripe bananas
1 1/3 cups (225g) flour
3/4 tsp (3g) baking powder
1/2 tsp (3g) baking soda
1/2 tsp (2g) kosher salt


heat oven to 325. combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium high for 2-3 minutes. scrape down the sides of the bowl, add the egg, and mix on medium high again for 2-3 minutes. scrape down the sides of the bowl once more. 
stream in the buttermilk, oil, and banana extract while the paddle swirls on low speed. increase the mixer speed to medium high and paddle for 5-6 minutes, until the mixture is practically white, and twice the size of your original fluffy butter-sugar mixture, and completely homogenous. stop the mixer and scrape the sides of the bowl. 
on low speed, add the bananas and mix for 45-60 seconds til the bananas are broken apart. still on low, add the flour, baking powder, baking soda, and salt and mix for 45-60 seconds, just until the batter comes together and any remnants of dry ingredients have been incorporated. scrape down the sides of the bowl. 
spray a quarter sheet pan (10x13 inches) with nonstick cooking spray and line with parchment paper. using a spatula, spread the cake batter in an even layer in the pan. give the bottom of the sheet pan a tap on the counter to even out the layer. bake for 25-30 minutes. the cake will rise and puff, doubling in size. at 25 minutes, gently poke the edge of the cake with your finger; the cake should bounce back slightly and the center should no longer be jiggly. leave the cake in the oven for a few extra minutes if it doesn't pass these tests. 
take the cake out of the oven and cool on a wire rack. the cooled cake can be stored in the fridge, wrapped in plastic wrap for up to 5 days. 


Chocolate Hazelnut Ganache:
1/4 cup (55g) heavy cream
2 ounces (60g) gianduja chocolate, melted (hazelnut chocolate)
1/4 cup (65g) hazelnut paste
3 tbsp (38g) Fudge sauce (recipe to follow)
1/4 tsp (1g) kosher salt


bring heavy cream to a boil in a small heavy-bottomoed saucepan over medium-high heat. meanwhile, combine the melted gianduja, hazelnut paste, fudge sauce, and salt in a medium bowl. 
pour cream into the bowl and let sit for 1 minute without stirring. with a hand blender or whisk, slowly mix the contents of the bowl until the mixture is glossy and smooth. this will take 2-4 minutes, depending on your speed and strength. use  immediately, or store in an airtight container in the fridge for up to 2 weeks. 


Fudge Sauce:
1 ounce (30g) 72% chocolate, chopped
2 tbsp (18g) cocoa powder
1/8 tsp kosher salt
1/4 cup (100g) glucose
2 tbsp (25g) sugar
1/4 cup (55g) heavy cream


combine the chocolate, cocoa powder, and salt in a medium bowl. combine the glucose, sugar, and heavy cream in a heavy-bottomed saucepan and stir while bringing to a boil over high heat. the moment it boils, pour it into the bowl holding the chocolate. let sit for 1 full minute. 
slowly begin to whisk the mixture. then continue, increasing the speed of your whisking every 30 seconds, until the mixture is glossy and smooth. this will take 2-4 minutes, depending on your speed. you can use the sauce at this point or store in an airtight container in the fridge for up to 2 weeks. 


Hazelnut Crunch:
1/3 cup (100g) hazelnut paste
1/2 cup (1/2 recipe) Hazelnut Brittle (recipe to follow)
1 cup (80g) feuilletine
2 tbsp (20g) confectioners' sugar
3/4 tsp (3g) kosher salt


combine the hazelnut paste, brittle, feuilletine, confectioners' sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on medium-low speed for about 1 minute, until homogenous. the crunch can be stored in an airtight container at room temperature for 5 days or in the fridge for up to 2 weeks. 


Hazelnut Brittle:
1 cup sugar
1/2 cup hazelnuts


line a sheet pan with a Silpat (parchment won't work in this case!)
make a dry caramel: heat the sugar in a small heavy-bottomed saucepan over medium-high. as soon as the sugar starts to melt, use a heatproof spatula to move it constantly around the pan - you want it all to melt and caramelize evenly. cook and stir, cook and stir, until the caramel is a deep dark amber, 3-5 minutes. 
remove the pan from the heat and with the spatula, stir in the nuts. make sure they are coated in caramel, then dump the contents of the pan onto the prepared sheet pan. spread out as thin and evenly as possible, work quickly as the caramel will harden and become hard to move around very fast/ let the brittle cool completely, then break it up into pieces with a rolling pin or in the food processor. store in an airtight container. 


Hazelnut Frosting:
2 tbsp (25g) butter, room temperature
1/4 cup (65g) hazelnut paste
2 tbsp (20g) confectioners' sugar
1/8 tsp kosher salt


put the butter in the bowl of a stand mixer fitted with the paddle attachment and paddle on medium high speed until it is completely smooth. scrape down the sides of the bowl with a spatula. this is a small amt of ingredients so a hand mixer works perfectly too. add the hazelnut paste, confectioners' sugar, and salt and mix on high until the frosting is fluffy and has no lumps in it, 3-4 minutes. scrape down the sides of the bowl and mix for 15 seconds, just to be sure everthing is nice and smooth. use immediately, or store in an airtight container in the fridge for up to 1 month. bring to room temperature before using. 


To Assemble the Cake:
put a piece of parchment or a silpat on the counter. invert the cake onto it and peel off the parchment. use your 6 inch cake ring to stamp out 2 circles from the cake. these are your top 2 cake layers. the remaining cake "scraps" will come together to make the bottom layer of the cake. 
Layer 1: 
clean the cake ring and plate it in the center of a sheet pan lined with clean parchment or a Silpat. use 1 strip of acetate to line the inside of the cake ring. 
put the cake scraps inside the ring and use the back of your hand to press the cake scraps together into a flat even layer. dunk a pastry brush in the milk and give the layer a good wash of half of the milk. 
use the back of a spoon to spread half of the ganache in an even layer over the cake. sprinkle one-third of the hazelnut crunch evenly over the ganache. use the back of your hand to press it down slightly to hold in place. then use the back of a spoon to spread half of the banana cream in an even layer over the crunch. 
Layer 2:
gently tuck the 2nd strip of acetate between the cake ring and the top 1/4 inch of the first strip of acetate, so that you have a clear cake ring of acetate 5-6 inches tall. set a cake round on top of the banana cream and repeat the process for layer 1. 
Layer 3:
nestle the remaining cake round into the banana cream. cover the top of the cake with all of the hazelnut frosting. garnish the top of the cake with the remaining hazelnut crunch. 
transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and filling. the cake will keep in the freezer for up to 2 weeks. 
at least 3 hours before you are ready to serve the cake, pull the sheet pan out of the freezer and, using your fingers and thumbs, pop the cake out of the cake ring. gently peel off the acetate and transfer the cake to a platter or cake stand. let it defrost in the fridge for a minimum of 3 hours. 
breathe, you did it! slice the cake into wedges, and serve. 

green quinoa with corn, scallions, plum, and pistachios

what up kitty kats?

tonight, ladies across the land will gather, sip their wine, and watch the ever terrible bachelor pad. why can't i revert my eyeballs? just, why?

it's a show that demonstrates all the things i'm bad at. lying. being loud and super extroverted. and wearing long beaded gowns.

let's delve into this further.
1. lying. i can't do it. i start smiling uncontrollably.

second. loud extroverted people. i hear you. i respect you. i often admire you. but alas, i am not of your kin, and this is fine with me.

3. long gowns. i don't think my body was built for long gowns. if i got in one, i might start singing opera, i'd feel extremely not like myself, and my arms wouldn't know what to do.

so, like many other things in life, i'd rather just eat food and watch.

my weekend was half work half play. half pan of brownies.

there was beachtime.
patterns in the sand, warm and breezy. quality time with my homegirl,
peaches, cold wine, and chips. july beachtime could never get old.

i made this lemon olive oil cake, which i'm happy to report was just splendid.
and i made quinoa. a big fluffy pot of it. then piled in the summer produce.

corn. scallions. avocado. diced red plum. pistachio nuts. arugula. mint. cilantro. STUFF.

crunchy sweet salty tangy fresh. this quinoa salad has all the food adjectives in the world! yay.

Green Quinoa with Corn, Scallions, Plum, and Pistachios

adapted from epicurious

these are very loose measurements, it's extremely adaptable. 

use how much of whatever your heart desires! 

4-5 ears corn, shucked

zest of 2 lemons

3 tbsp fresh lemon juice

2 tbsp unsalted butter, melted

1/4 cup olive oil, plus more if needed

1 tsp cider vinegar

1 tbsp honey

1 tsp salt

1/4 tsp salt

2 cups quinoa

4 scallions, chopped

handful of finely chopped red onion

1 ripe plum, diced

a few large handfuls arugula

a few handfuls of roasted pistachio nuts

1 ripe avocado, sliced

1/4 cup fresh mint, chopped

1/4 cup fresh cilantro, chopped

place the corn in a large pot, cover with water, and then bring to a boil. take pot off the heat, use tongs to remove corn and set on a plate to cool, then cut kernels off cobs with a large knife. 

wash quinoa well in a bowl of cold water and drain. place quinoa in a large pot with 4 cups of water and a pinch of salt and bring to a boil. lower the heat and cook covered for 15 minutes, then turn the heat off and remove the pot from the burner. let stand for 5 minutes covered. then fluff with a fork and set aside to cool. 

whisk together lemon zest, juice, butter, oil, vinegar, honey, salt and pepper in a bowl until combined. 

in a large bowl, toss quinoa with the dressing, corn, and the rest of the ingredients. add salt and pepper to taste. 

rainbow summer + fruit nut loaf

rainbows are all around me. oh, i love them.

mmm. you sexy thing.

this picture could have been pink...if i could relax with the watermelon. but i never want to stop.
More, bring me more!

focus, i must.

RAIIIIINBOWS

and wait. fruit nut loaf too.

it's rainbow-ish right?

it's a heavy loaf of goodness, a loaf to squash all others!
the cast of characters: dried apricots, dried figs, dates, prunes, pecans, walnuts, hazelnuts, almonds. and only a small bit of brown sugar flecked batter to hold them all together.

it might be the best thing to happen to a cheeseboard since the invention of brie.
so brie should certainly be next to it. or goat cheese. or any cheese. maybe some rosemary and honey.

sliced super thin with a sharp serrated knife, every slice is major art. stained glass mosaic art.

seriously. so so good.

Fruit Nut Loaf

adapted from Alice Medrich's Pure Dessert

3/4 cup all-purpose flour

1/2 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

3/4 cup packed brown sugar

1/2 cup dried whole apricots

1/2 cup dried prunes

1/2 cup dried figs, halved

1 cup moist dates, quartered

1 cup walnut halves

1 cup pecan halves

1/2 cup hazelnuts

1/2 cup almonds

3 large eggs

1 tsp pure vanilla extract

1/4 tsp almond extract or emulsion

preheat oven to 300. line the bottom and sides of a 9 inch loaf pan with parchment paper. 

in a large bowl, whisk the flour with the salt, baking soda, and baking powder. add the brown sugar, all the dried fruit and nuts, and mix thoroughly with your fingertips. set aside. 

in a small bowl, beat the eggs with the vanilla extract and almond extract. pour egg mixture over the fruit and nut mixture and mix well with a wooden spoon until all the fruits and nuts are coated with the batter. scrape into the prepared loaf pan. 

bake until the top is deep golden brown and the batter clinging to the fruit seems set, about 1 hour and 10 minutes. if the top appears to be browning too much, tent it with a piece of aluminum foil. cool completely in the pan on a rack. 

when completely cool, remove the cake from the pan. it will keep wrapped airtight in plastic, for over a week or can be kept fresh for weeks in the refrigerator.  and it also freezes beautifully. to serve, cut into thin slices with a sharp serrated knife. 

banana cream puffs

haloo! how is everyone's day?
or better yet, how was everyone's weekend? was the weekend better than today? umm, yes, probably.

i did some things that i liked.

i weekend lunched, like a lady does. we sat outside. i listened to facts about batman. i drank iced tea and got a salad. that's a lady move.

there was walking and talking, and stopping to watch a lovely casual wedding on the beach on the way home.

i baked chocolate chip cookies. milk and dark chocolate. sea salt.

i ate dinner at 10. woops. ..whatever.

there were also things i didn't like. a weekend rarely goes off without a hitch or two.

well, i fell asleep watching a movie again. i do that, and the fact that i do it fairly often annoys me.

i also got served with a parking ticket. sixty dollars!?! come on. i was three minutes late...a nickel's worth of minutes. i screamed in the car and let myself be mad for twenty minutes, then i got over it.
evening coffee on the lifeguard tower calmed my nerves.

a cream puff will also calm some parking ticket nerves. unless the first pan of cutie puffs deflate when you them out of the oven. sigh.
that happened. it made me feel sad. i mourned for them.

but then the second pan...oh baby. perfect.

alright, let's get our cream puff on. let's puff this place up.  (with banana cream!)

banana cream, light, luscious, and truly banana-y.

i'm in love. i'd eat these all day long. oh wait, i might have [definitely] done that.

Banana Cream Puffs

adapted from pierre herme, dorie greenspan, and momofuku milk bar

for the cream puffs:

1/2 cup whole milk

1/2 cup (1 stick) unsalted butter, cut into 8 pieces

1 tsp sugar

1 tsp kosher salt

1 cup all-purpose flour

6 large eggs

line 2 baking sheets with parchment paper. fit 1 large pastry bag or plastic freezer bag with a small round tip. 

bring milk, butter, 1 tsp sugar, salt and 1/2 cup water to a boil in a medium sauce-pan over medium heat, stirring occasionally. add flour all at once; reduce heat to medium-low. stir vigorously with a wooden spoon until a dough forms and pulls away from sides of the pan, 1-2 minutes. continue to stir quickly until a thin dry film forms on the bottm and sides of pot, about 1 minute. transfer to a bowl. add 1 eggs and stir vigorously with a wood spoon until egg is incorporated and dough looks dry again, about 2 minutes. repeat with 4 more eggs, adding one at a time and beating. the dough should be smooth, shiny and thickened. 

spoon dough into prepared pastry bag; pipe out little 2-3 inch rounds onto the baking sheets. 

preheat oven to 350. whisk remaining egg with a tablespoon of water and brush the dudes with egg wash. 

put the baking sheet in the oven and turn the oven off. after 10 minutes, heat oven to 350 and bake for 10 minutes. then rotate the pans, front to back, and continue to bake until they turn deep golden brown, about 10 minutes longer. the puffs will deflate if removed from the oven before fully baked! 

to assemble cream puffs: there are two ways to easily fill the cream puffs. take your cooled puffs, and using a serrated knife, slice off the top third of each. fill a piping bag fitted with a round tip with the banana cream and pipe the cream into the puffs, then smush the tops back on. the second method is to inject the cream straight into the puff from the bottom. just flip them over, insert the small round metal tip of the pastry bag into the center, and squeeze until the puffs feel heavier and fuller. dust the tops with confectioners' sugar and serve. 

Banana Cream

from Momofuku Milk Bar

225 g very ripe bananas (about 2)

1/3 cup heavy cream

1/4 cup milk

1/2 cup sugar

2 tbsp cornstarch

1/2 tsp kosher salt

3 egg yolks

2 gelatin sheets

3 tbsp butter

couple drops of yellow food coloring

3/4 cup heavy cream

1 cup confectioners' sugar

combine the bananas, cream, and milk in a blender and puree until totally smooth. add the sugar, cornstarch, salt, and yolks and continue to blend until homogenous. pour the mixture into a medium saucepan. clean the blender canister. 

bloom the gelatin in ice water. whisk the contents of the pan and heat over medium-low heat. as the banana mixture heats up, it will thicken bring to a boil and then continue to whisk quickly for 2 minutes to fully cook out the starch. the mixture will resemble thick glue, bordering on cement. 

dump the contents of the pan back into the blender. add the bloomed gelatin (making sure to squeeze out the water) and the butter and blend until the mixture is smooth. color the mixture with the few drops of yellow food coloring, just to perk up the color, and get the cream not looking so blah. 

transfer the mixture to a heatsafe container and put in the fridge for 30-60 minutes until it cools completely. 

with an electric mixer, whip the cream and confectioners' sugar to medium-soft peaks. add the cold banana mixture to the whipped cream and slowly whisk until evenly colored and homogenous. in an airtight container, the banana cream will keep fresh for up to 5 days in the refrigerator. 

pea basil soup + spicy roasted pepitas + candy

today i took a very unexpected and unfortunate nap.

naps are the biggest tease.

going into a nap is one of the best feelings.

but waking up from one...
Worst.

the worst. everything feels clammy.

and my mood is now funky because i'm remembering so clearly all those strange, probably disturbing nap dreams i was having.

as a kid, naps were a way of life. there are only so many hours of playing hide-and-go-seek-in-the-dark that a small child can take before it turns into cranky brat demon kid.
it was then that a good daily nap was normal and essential.

and now, as a grown up gal, sleeping during light hours of the day can feel weird.

as a kid, i also ate frozen peas. probably after my nap.
as a larger grown up person, eating frozen peas is weird. borderline gross. i don't feel like doing that ever again.

unless i found myself in a tom hanks cast away situation...a situation i thought about often when i was in middle school, a time when i was obsessed with the movie cast away.
like an awkward amount of obsessed for a 12 year old.

i'd make all my friends watch it. i'd think about gathering water from leaves. it was weird. it still is weird.

but really, what i was coming around to say, is that out on that island, frozen peas would be gold.

maybe i'd even let them thaw out.

i probably wouldn't have basil or an onion. unless the fedex plane landed right near the best, most convenient island ever.

enough of this. i'm making soup. who me? go figure. I LOVE SOUP.

green soup, just for two. light and naturally sweet. good for our bods. topped with yogurt, spicy roasted pepitas, and sauce that is hot.

i made a bunch of these spicy pepitas. they were snacked on hard. they went into a salad with mango. they were sprinkled on this soup.

and the rest were made into candy. itsa nice. itsa pretty.

i will eat this soup with glee. but i will not be watching glee. and i will not accidentally fall asleep.
i might watch cast away.

Pea and Basil Soup for Two

adapted from goop

1 tbsp olive oil

1 clove garlic, minced

1/2 yellow onion

about 10 oz fresh or frozen green peas

2 1/2 cups water or stock

1/4 tsp kosher salt

1/4 tsp fresh black pepper

1/2 cup fresh basil, roughly chopped

lemon

greek yogurt

spicy roasted pepitas (recipe below)

hot sauce

heat the olive oil in a medium saucepan over medium heat. add the garlic and saute for a minute until fragrant. add the peas and cook for 5 minutes until bright. add the water, salt and pepper, and bring to a boil, lower the heat and cover. cook for 8-10 minutes or until the peas are tender. pour the soup into a blender and puree with the basil until very smooth. i like to do this in two batches so that the steam doesn't blow the lid. serve the soup with a squeeze of lemon, dollop of greek yogurt, hot sauce, and spicy roasted pepitas. 

Spicy Roasted Pepitas

adapted from epicurious

2 cups pepitas (pumpkin seeds)

1 large egg white

2 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp cinnamon

1 tsp ground cumin

1/2 tsp cayenne

3 tbsp brown sugar

3/4 tsp sea salt

preheat oven to 350. spray baking sheet with nonstick spray. mix together the spices, sugar, and salt. beat egg white in a small bowl until frothy. mix together with the nuts and the spices and stir to coat. spread pepitas in a single layer on baking sheet. bake until they are golden and dry, stirring occasionally, about 15 minutes. remove from oven and break up pepitas with a fork while they're still warm. 

Spicy Pepita Brittle

1 cup sugar

1/2 cup water

3/4-1 cup spicy roasted pepitas

line a baking sheet with a silpat, if you have one. if not, you can still make it, it just might be a tad more difficult to remove from the baking sheet. combine the sugar with the water in a small saucepan over medium heat. cook until sugar melts and caramelizes, and turns a amber, caramely color. stir in the pepitas and spread on the baking sheet quickly. let cool and the brittle will harden. break into pieces. 

texas sheet cake with hazelnuts

this was supposed to be about soup.

but you know what. screw it.

it's my mom's 60th birthday and she's a freak. a sweet freak. she'd definitely prefer everything to be about cake today.
and chocolate and hazelnuts.
and cookies. cookies for breakfast. she's really into that.

see, this is all genetic.

texas sheet cake is one of those classic things that i've heard about for a long while, but never experienced a slice myself.

this is what i knew about texas sheet cake: it's a southern classic. it's chocolate and pecans. there's a gooey layer that forms between frosting and cake.
and it's supposed to be crazy good.

and now that i've eaten my way through a good half of a texas sheet cake, i concur with everyone else. i was expecting it to taste brilliant. and hot dang diggity (knee slap!), it does.

it's rich, yes. but not such that you don't want to stop bringing forkfulls to your face. ever

it feeds a crowd. it feeds just you and your mom.

oh and it's a breeze to make.
i appreciate the texans for making it easy on me.
and i appreciate myself for throwing hazelnuts into the frosting.
the gorgeous, glossy frosting!.. that you pour over the hot cake right out of the oven. yes. good. excellent.

do you think paula dean makes this? i think she must.
wassup paula! how are your sons? cornbread.. so good right?

alright, i must be off to start making another cake and mom birthday funtivities.
happy friday the 13th! happy 60th birthday momsies! happy cake making!

Texas Sheet Cake with Hazelnuts

adapted from the pioneer woman

2 cups all-purpose flour

2 cups sugar

1/2 tsp salt

4 tbsp (heaping) unsweetened cocoa powder

1 cup (2 sticks) unsalted butter

1 cup hot coffee

1/2 cup sour cream

2 large eggs

1 tsp pure vanilla extract

for frosting:

1/2 cup (1 stick) unsalted butter

4 tbsp unsweetened cocoa powder

6 tbsp milk

4 cups powdered sugar, sifted

1 tsp pure vanilla extract

1/2 cup pecans, toasted and roughly chopped

1/2 cup hazelnuts, toasted and roughly chopped

preheat the oven to 350 degrees F. Grease a 18x13 sheet cake pan or a 15x10 inch jelly roll pan. set aside. 

in a medium saucepan over medium heat, melt butter with cocoa powder and coffee. cook until butter is melted and everything is combined. remove from heat and let cool slightly while you combine dry ingredients. 

in a large bowl, whisk together flour, sugar, baking soda, and salt. add the cocoa mixture to the dry and fold until almost incorporated. then, whisk in the eggs, vanilla, and sour cream until all combined. pour batter into prepared pan and bake for about 20 minutes. 

while the cake bakes, make the frosting. place a medium saucepan over medium heat. melt the butter, cocoa powder, and milk together. when butter has melted, remove pan from the heat and whisk in the powdered sugar. once it's all combined, add the vanilla and chopped nuts. 

once the cake is fully baked, remove it from the oven and immediately pour the frosting over the hot cake and spread evenly. let set for at least an hour, preferably a couple hours before serving. it will last, wrapped in plastic at room temperature for 3-4 days. if it lasts that long. 

habanero and bacon infused vodka + bloody marys

hellooooo. hi, it seems i have been slackin.

it's summer. i think you'll understand.

on most days, you choose to go about your life routines, everything feels normal and you are totally your responsible self and doing the things you need to do. these life routines totally keep my brain in check.

i ride my bike to work in the early morn. when the air is dewy and i can zig zag all over the place without being hit by a school bus.
i work. i rarely take a lunch break, i get flour everywhere. when i cut myself, it's usually while i chop bacon. it's too dang slippery.
i ride my bike home. i dodge the big hills. everyday i lose balance and almost fall once.

i eat everything in sight when i get home. i rip off my chef coat and black pants. i revert into boxers. i avoid humans.

many days i go grocery shopping. i spend too much time on the computer. i watch brainless trashy tv while exercising.
i get excited about food. i make food. i spend hours up at night writing this blog.

and then a serious thing happens.
it's heavy, it shocks your system.  it interrupts all the normal. it makes you scared and sad.

these are the times it becomes clear that sometimes you must, Must, chuck all this routine stuff over your shoulder. and do something else.

we need to harness some positive energy. and when i say we, i mean i do.

so i've been trying.

and summer makes it easier. with it's light, balmy nights.
yesterday i went out, picked a random brick ledge, sat on it, and read my book.

i've been riding my bike just to ride. i've been buying more flowers just to have flowers.

i've been going up onto my roof to sit. i wrote a letter to my future self.

i went to the hollywood bowl. with the people that make my life feel good. we ate olives, we swayed and took in the night. it felt like a night vacation. the trees looked beautiful.

and while none of this stuff is erasing the crummy, serious stuff, i think it's helping. i'm forcing the good things to slap me in the face and remind me to appreciate, love, and enjoy.

and if i'm still down, if i just don't care about the yellow flowers or have the focus to read words on a page, there is always the kitchen, and a good stiff drink.

and no ho hum drink, i am trying to break routines and throw away the normal here, aren't i..

habanero and bacon infused vodka. infused for six days.
do you hear me? i'm giving you bacon and booze together.

then, bloody marys.

bloody marys are not my normal. i'm one who tends toward the mimosa route at brunch. but bloody marys and i have been making slow progress.
i felt it was finally time to try making them myself.
so i crisped up bacon. sliced habaneros with complete caution. and got to infusing.

my plan was to make the best bloody mary i could muster, and then i could finally pass judgement on whether i was a bloody mary person, or just not.

wanna know what happened?
they were phenomenal.
they were full of not-watered-down flavor.
i made mine spicy as heck, which i loved.

they made for a good morning.
which lead to a good day.
which is all i want really.

Habanero and Bacon Infused Vodka

adapted from kitchen konfidence via Croce's Restaurant and Jazz Bar

5 strips of bacon

3 habanero chilis

1 serrano chili

about 1 liter of vodka

cook bacon in a dry skillet until very crispy. transfer to a paper towel lined plate and cool. 

remove stems from the chilis and slice in half. add them to a large jar with the cooled bacon. fill the jar with the vodka, making sure the peppers and bacon are completely covered. seal the jar and let steep for 6 days in the refrigerator. (if you want it less spicy you can steep it for a shorter amount of days)

after 6 days, strain the vodka through a cheesecloth lined fine mesh strainer into a clean jar or bowl. make sure you don't see any floating particles left in the vodka, if there are, strain a second time. alternately you can strain through a coffee filter, as i did, and it worked wonderfully. 

The Habanero and Bacon Bloody Mary

3 cups tomato juice

3 tbsp fresh squeezed lemon juice

3 tbsp fresh squeezed lime juice

1 tbsp worcestershire

1 tsp finely minced garlic

1 tsp prepared horseradish

fine grain sea salt

fresh black pepper

bacon and habanero infused vodka

tobasco

olives and olive juice

celery

pepperoncini

add tomato juice, lemon juice, lime juice, worcestershire, garlic, and horseradish to a food processor or blender. process until smooth and combined. season to taste with sea salt and black pepper, pulsing to incorporate. transfer to a pitcher and set aside.

fill glasses with ice. add desired ratio of vodka and bloody mary mix..about 1/3 vodka and 2/3 bloody mary mix. stir well. taste, and add tabasco, olive juice, or extra seasoning if desired. garnish with a celery stalk, pepperoncinis, and olives. drink up. 

strawberry apricot shortcakes

instead of sitting here, up in my bed, trying to write. probably spending a little too much time just staring, feeling braindead...
i think that, tonight,  i'm going to take the time to do art instead.

have a wonderful fourth! people do some funny stuff on the fourth of july, get out and go see that. i will be indoors, peeling rhubarb.

but it's not all bad, because rhubarb is pretty to look at and peeling it feels strangely satisfying.

but you! go sit in the sun, read a magazine, drink cold beer, anything you want to do to have a grand ol' time.
and then consider shortcake. it is, of course, one of the greatest summer desserts ever in the history of dessert.

it is just too good, too perfect a combination...tender vanilla scented shortcake, sweet and punchy summer fruit, and fresh whipped cream, barely sweetened.

ok. i'm sticking to my beginning words and putting this computer device to bed, and getting out the blank paper and some good pens.
i'll leave you with what some other people are saying about strawberry apricot shortcakes.

"...Oh right, right, of course. The shortcake, it was just out of this world, darling."

                                                -the countess

"if you leave one of these shortcakes out on the counter instead of a half-eaten apple, we'll consider not driving you crazy for the rest of your life."

                                                          -flies

"I'd definitely have to think twice."

                                       -Batman, after being asked which one he would save if a plate of these shortcakes and a teenage girl happened to both be falling simultaneously off a cliff

Strawberry Apricot Shortcakes

adapted from smitten kitchen and joy the baker

1/4 lb strawberries, washed, hulled and quartered

4-5 sweet and ripe apricots, washed and sliced

2 tbsp sugar

zest and juice of a lemon

1 cup heavy cream

for the biscuits:

2 cups all-purpose flour

1/4 cup sugar

2 tsp baking powder

1/8 tsp salt

1/3 cup unsalted butter, cold, cut into cubes

1 large egg

1 tsp pure vanilla extract

1/2 cup heavy cream

granulated sugar for sprinkling tops before baking

for the biscuits: preheat the oven to 375 degrees F. in a large bowl, whisk together flour, sugar, baking powder, and salt. in a small bowl, whisk together egg, vanilla, and heavy cream. cut the cold butter into small pieces and cut into the flour mixture with a bench scraper, pastry cutter, or your fingertips. work quickly, keeping the butter cold. the mixture should look like coarse crumbs. make a well in the center of the butter and flour mix and pour in the wet ingredients. mix until the dough just comes together. dump out onto a floured surface and ring it together with your hands. knead a couple times. pat into a rectangle a little over an inch thick, and cut into 6 equal pieces. you can also (as i did), scoop rounded mounds of dough using a 1/4 cup ice cream scoop and arrange on a baking sheet lined with parchment paper. sprinkle the tops with sugar and bake for 15-20 minutes until browned.

while the shortcakes bake, toss the strawberries and apricot slices with the sugar and lemon juice. let stand and macerate for a bit. whip the cream to soft peaks. 

split the shortcakes in half horizontally and place the bottoms on plates. spoon a large dollop of whipped cream on the bottoms, then heap the fruit over the cream, and finally top with the biscuit tops. serve and enjoy immediately.

nectarine salsa

it's about to be july. seriously? what is going on.

don't get me wrong, i'm happy about it. july is great. july is light and bouncy.

july is sparkly, with bubbly drinks and twinkly lights.

july is delicious and juicy. because of the fruit. oh my gatos! this fruit. is. absurd.

..and if you are hoarding as much fruit as i am, you might also find yourself scrambling to eat it up before it goes bad because this absurd fruit is ripening at lightning speed.

fruit salsa is a solution. an easy, addictive solution.

and it's one of the simplest insta-rewarding things you can whip up in your kitchen. true, it's true!

whatever fruit, i used nectarines.
a little red onion, a little jalapeno, a couple limes, cilantro.
done. that's it.
eat some. go about your day. then eat some more later.

peaches, nectarines, mango, whatever. this salsa doesn't care. it will always be good, dammit.

delightful on chips of both the tortilla and pita varietal.
i would gladly spoon some on a fish taco, a quesadilla, and perhaps even a bowl of black bean soup.

hop to it.

oh, and i hope you're having a lovely weekend you peachy bunnies!

Nectarine Salsa

loose measurements!

3-4 ripe nectarines or peaches (you can peel them or not), chopped

a couple handfuls of chopped red onion (maybe 1/4 cup)

1 jalapeno, chopped (stem and seeds removed)

juice of 2 limes

few handfuls of fresh cilantro, chopped

1 tsp sugar

salt and pepper to taste

throw everything into the bowl of a food processor. pulse a couple times, just to get everything combined, but not too much that it gets too pureed. (if you don't have a food processor you really can just chop everything up a little finer and just mix it up in a bowl). transfer to a bowl and let it sit in the refrigerator for a little to let the flavors mingle. 

earl grey ice cream

it's been incredibly hot out. i can't seem to flip my pillow enough at night.

when i feel this hot, i think about things like antarctica.

i will never in my life make it down to antarctica. this is, most likely, a fact.

and though i will most likely never experience that type of icy cold, there are some things that can be done.

i can saran wrap ice cubes to my legs.
i can make water balloons and throw them at myself awkwardly.
i can put a bag of frozen edamame between my neck and the couch.

and of course, i can make and consume ice cream. and if i want, can self-induce my body into a cold ice cream coma.

um, yes. let's do all these things. we can start with the ice cream.

for a long time, i stuck to making philadelphia style ice cream. philadelphia style ice creams aren't made with a custard base.

aka. no eggs. (wooP!) i was always worried about the possibility of ruining my ice cream with curdled eggs.

and i did make some pretty delicious ice creams without those yolks, so custard based ice cream was unimportant to me for awhile.

but i'm glad to report that i've gotten over it... thou shalt accept the beauty of eggs.
i'm evolving like crazy.

and good thing, because custard based ice creams are beyond perfect, bomb diggity creaminess, with a fresh taste as pure as the heavens. it's as good as ice cream gets.

and the best part...you don't even have to worry about creepy curdling yolks.
a fine mesh strainer saves the day, every time.

so bring it, custard.
bring it, earl grey tea!

what? yes.
i looove the flavor of tea. and i loove putting that awesome flavor in more than hot water.

earl grey tea steeped in milk. egg yolks turn milk into earl grey custard. silky custard into ice cream.

and oh, earl grey ice cream is a marvel.

it was made to go with pie.
the pie lasted a couple days in the house. the ice cream didn't make it through the night.

i'm sad it's gone.
time to throw water balloons at myself. or i could opt to be less weird and just make more. we'll see.

Earl Grey Ice Cream

from gimme some oven

1 cup whole milk

2 cups half and half

3/4 cup sugar

6 earl grey tea bags

5 egg yolks

1 tsp pure vanilla extract

in a small saucepan, heat milk, half and half, and sugar over medium heat, stirring occasionally. once the milk is steaming (but not boiling), remove pan from heat. place the tea bags in the milk mixture, cover and steep for twenty minutes, stirring occasionally. remove the bags, then return to medium heat. 

in a separate bowl, whisk together the egg yolks and vanilla until frothy. once the milk mixture is re-warmed, add a couple tablespoons of it to the eggs, whisking to combine. repeat a few times, whisking constantly, until the yolk mixture is warmed. then pour the warmed egg yolks into the pan and cook over medium heat, stirring and scraping the bottom of the pan constantly until the mixture thickens to a custard and coats the back of a wooden spoon. 

immediately strain through a fine mesh strainer, and then refrigerate until completely cooled (at least 6-8 hours).

then churn custard in ice cream maker according to the manufacturer's instruction. 

rainier cherry and blueberry pie

i made a pie on an overcast afternoon. it was my day off from making and rolling pounds of pie dough.

you see, for the last few months i've been baking and pastry-ing at a wonderful restaurant, true to food, bold and boisterous. MB Post is a gem, and i feel lucky everyday to be a part of it.

i spend my days cutting butter into flour, twisting perfectly imperfect pretzels, and of course, folding cheddar and bacon into biscuits.

so naturally, i would spend my day off out and about. maybe in a funky coffee shop, reading a book, perhaps doing handstands..?
it is of course my day off, i can do Anything i please really.

hah. let's be real. i got out the flour and butter. i rolled more dough. and then, i made pie.

is there a more summery dessert than pie?
other than popsicles, i know popsicles are the pinnacle of summer dessert..
but come on, summer fruit, summer pie. this all just makes sense.

and so i went, into my mindless baking brainworld. beach house playing on my computer, flour all over my pants and shirt and everywhere.

i took my time, i was baking a random pie, just for me. things could be slow and lovely, and any imperfections would be completely acceptable. it would all taste just as sweet in the end anyway.

i pitted sunny rainier cherries. i added blueberries, tossing them with sugar, lemon, a touch of cinnamon and ginger. enough to bring out awesome flavors in the fruit, but not enough to taste like fall.
right now, it's all about the summertime.

and the lattice top? i'm a sucker for a lattice topped pie. i love being able to see the major prettiness of the fruit inside.

making pie is love. eating a slice of pie that you made is extremely satisfying.
it's also one of those -sit-down,-oh-my-god, yes- moments.
if at any point this summer you'd want to come over and eat pie with me, i'd be all for it. please?

oh, and just in case you aren't completely sold on pie..(weirdo)
...pie goes with ice cream.

see all those finger marks on the scoop of ice cream? i was 'preventing it from melting too quickly'.

it's earl grey ice cream. it's irresistible. and i can hardly wait to tell you about it.

but! have patience. today, we focus on pie.

Rainier Cherry and Blueberry Pie

adapted from many places: smitten kitchen, joy the baker, martha stewart

pie crust:

2 1/2 cups all-purpose flour

2 tbsp sugar

3/4 tsp salt

1 cup (2 sticks) unsalted butter, cold, cut into cubes

5 tbsp + 2 tsp ice cold water

1 tsp apple cider vinegar

for the filling:

2 1/2 - 3 cups pitted rainier cherries

1 1/2 cups blueberries

2/3 cup granulated sugar

1 tsp ground cinnamon

pinch of nutmeg

1/2 tsp ground ginger

3 tbsp all-purpose flour

1 tbsp cornstarch
1 tsp lemon zest

2 tsp fresh lemon juice

1 1/2 tbsp unsalted butter

1 egg yolk + 1 tbsp water for egg wash

2 tbsp sugar + 1/2 tsp ground cinnamon for topping crust

to make the crust: in a medium bowl, whisk flour, sugar, and salt. add the cold cubed butter and using your fingers work the butter into the flour mixture. quickly bread the butter down into the flour mixture, some pieces will be larger than others. this is good. stir together the ice cold water and vinegar. create a well in the center of the flour and butter mixture and pour in the water and vinegar. use a fork to bring the dough all together. try to incorporate all the floury bits. on  a floured work surface, dump out the dough. it will be shaggy. divide into two and knead into two disks. wrap each disk in plastic and refrigerate for at least 1 hour. 


to make the filling: wash the cherries and blueberries and combine. in a bowl, whisk together the sugar, spices, flour, and cornstarch. pour this dry mixture over the fruit, and gently toss together with a spoon. stir in the lemon juice and zest and set in the refrigerator to rest while you roll the crust. 
preheat the oven to 400. place a rack in the center of the oven. remove one of the pie disks from the fridge. on a lightly floured surface, roll out the dough into about a 13 inch round circle. make sure the dough isn't sticking to the surface. if it tears, pinch it back together. gently lift the 13 inch circle from the surface and center in the 9 inch baking dish. place in the fridge while you roll out the top. 
roll out top crust to about the same thickness as the bottom. for very detailed instructions on how to make a lattice top pie crust, go here!

take the fruit mixture out of the fridge and pour into bottom crust, evenly distributing fruit. cut butter into small pieces and dot over fruit. cover with top crust or lattice top. trim edges of the pie and press the bottom and top crusts together. crimp the edges. brush the top lightly with the egg wash and then sprinkle with the cinnamon sugar. 
place pie in the oven and bake at 400 degrees for about 15 minutes. then reduce the oven temperature to 375 and bake for about 45-50 minutes. remove from the oven when the crust is browned and golden, and the fruit is bubbling. allow to cool and set up for a couple hours before serving. bon appetit!

brussels sprouts + edamame with lemon, pecorino, and basil

ello little beans,

it is the middle of the week, and sometimes it can get dull.
isn't it always the little things that get us through the week?
might i suggest some weekday activities...

interpretive dance in the kitchen. put hot sauce on your food. look up at the trees.
watch the bachelorette. fast forward through the commercials. make fun of yourself.

if you have the time, make a pie for no reason.

if you don't, make cookies. eat one hot out of the oven. (one=2)
drink wine if you like wine. sometimes listen to music. other times take in the silence.

then, after all that, eat some greens.
make them taste delicious so that you eat lots and lots of them.

consider a smoothie. whatever kind you love.

yes, yum. refreshing, sweet and tart.
consider adding handfulls of spinach to this smoothie.
still refreshing, sweet and tart. doesn't taste like i'm drinking a salad.
phenomenal.

onto the next green.
brussels sprouts!
one can never really tire of eating small crisp roasted cabbages, can they?

also, wassup edamame! edamame is a major boost in a salad. i love the toothsome and bright little beans.

pecorino, basil, mint, lemon, and olie oil. these things go in the bowl too.

it's a dinner side. or make it dinner with a fried egg.
it's lunch the next day, cold, from the tupperware, standing in front of the refrigerator. why even bother to get a fork.

brussels and edamame mean serious business. they're a power combo. to your health.
and a truly delicious one.

so, there it is, greens today .

pie tomorrow.

Roasted Brussels Sprouts & Edamame with Lemon, Pecorino, and Basil

1 lb brussels sprouts, washed, trimmed and halved

olive oil

kosher salt and fresh black pepper

1 - 1 1/2 cups edamame

few handfuls of grated pecorino romano

juice of 1 large or 2 small lemons

few handfuls of basil, slivered

few handfuls mint, chopped

preheat oven to 425F. toss brussels sprouts with a generous amount of olive oil and kosher salt. make sure the sprouts are all coated, sprinkle with fresh ground pepper, and roast until tender on the inside, crisp and browned on the outside, about 25-35 minutes. let cool. transfer to a bowl and toss with edamame, pecorino cheese, fresh herbs, lemon juice, more olive oil. taste for seasonings, and add more salt and pepper if it needs it. 

Mango Raspberry Banana Spinach Smoothie

these are loose measurements! 

3/4 cup mango, frozen

1/2 cup raspberries, frozen

1 frozen banana

1 cup almond milk

a couple big handfuls of baby spinach

put everything in yo blender. and blend it. 

for the dads

this weekend is all about the dads.

dad things.

wrenches.

cuff links. sausage links.

dad pats. you know, when they pat you lovingly.

cars. fixing them. staring at them. shiny cars. classic cars....

this is an old photo of my dad and my best frand juliette. i cherish this snapshot dearly.

if my dad had a list of the things he loves most, it would probably be
1. familia
2. cars in his man cave
3. guitars in his man cave
4. popcorn. and meat. they tie for fourth.

i love my dad. and i'm totally ready to relish in a day full of moustaches, grilling and beer, eating manly meats, putting aftershave on my face, getting injured and acting cool about it, not asking for directions, and talking about bacon.

speaking of bacon. bacon jam. come on. this is the best thing you could possibly make for a dad. make it tomorrow, and you might become the favorite child. at least for the day.

how good would it be with some of these summer tomatoes? or with peaches. or chocolate. the answer is D. all of the above.

peanut butter cookies? i will not be feeding these to my dad because he is deathly allergic and then i'd be the worst kid.
but you make them! they're everything right in a cookie.

perhaps you are having a father's day barbecue..?
i'd say it's a good time to bust out some ranch dressing. my dad guzzles this ranch like nobody's biz.

soft pretzels. mustard. like you and your pops used to get together at baseball games or carnivals. or just..at wetzel pretzel.

need a side to go next to that man meat?
stuffed poblanos. done.

and as for dessert...anything with whiskey i'm sure will suffice.
maybe i will spell out my dad love with brown sugar bourbon shortbread cubes.

and if i am too impatient to do that, some kind of chocolate bourbon cake situation is begging to be made, definitely.

tons and tons of love to all the dads. thanks for doing what you do, for teaching us how to drink beer, for giving wise advice, for fixing our shelves and opening jars, for making faces behind mom's back while she's nagging us..

and of course, for all the dad pats.

blueberries & cream cookies

oh today, today. just another day with it's own little life details.

today's tunes of choice: youth lagoon. and elvis.

today's car living:

this backpack. i love this backpack
the old receipt stuck under the seat is typical life.
and this book. my aunt just gifted me this beauty, inspired by all things food and art. we've been rather inseparable lately, me and the book.

today's bobby pin count: 7

today's whimsy. these flowers on my walk home.

today's post-exercise snack of choice: a small watermelon. the whole thing. i can't seem to stop it with the watermelon.

today's favorite old photo:

this is michela. we started off as nextdoor neighbors at 1 and 2, where we did some hardcore playing...and we've been acting strange and awkward off to the side ever since.
michela is moving back to southern california soon.. i'm so excited i could skip.

i'm ready to jump back into some matching florals and recreate this photo.

today's indulgence: momofuku's blueberries and cream cookies.
these cookies stole my heart when i first had them in new york. and they still do.

i love them enough that i buy things like glucose and milk powder just to be able to make them myself.
crunchy white chocolate milk crumbs, dried blueberries, simple genius!

drats. only one cookie morsel left.

Blueberries and Cream Cookies

barely adapted from Momofuku Milk Bar, recipe found here too

Milk Crumbs:

1/4 cup plus 1 tbsp nonfat milk powder

2 tbsp all-purpose flour

1 tbsp cornstarch

1 1/2 tbsp sugar

1/8 tsp salt

1 1/2 tbsp unsalted butter, melted

1/4 cup white chocolate, melted

preheat oven to 225. line a baking sheet with parchment paper and set aside. in a medium bowl, whisk together 2 tbsp + 1 1/2 tsp milk powder, flour, cornstarch, sugar, and salt. stir in melted btuter until well combined. spread mixture on prepared baking sheet and transfer to oven. bake until dried and crumbly, 8 to 10 minutes. remove milk crumble from oven and let cool completely. 

transfer milk crumble to a large bowl and fold in remaining 2 tbsp plus 1 1/2 tsp milk powder and white chocolate. use immediately or transfer to an airtight container and keep refrigerated until ready to use. 

2 1/2 cups all-purpose flour

1/4 tsp baking powder

1/8 tsp baking soda

1 1/2 tsp salt

1 cup (8 ounces) european-style unsalted butter

1/2 cup plus 2 tbsp granulated sugar

1/2 cup plus 2 tbsp light brown sugar

1/4 cup glucose

1 large egg

1/2 tsp pure vanilla extract

3/4  cup dried blueberries

1/2 cup plus 1/3 cup milk crumbs

line 2 baking sheets with parchment paper, set aside. 

in a large bowl, mix together flour, baking powder, baking soda, and salt, set aside. in the bowl of an electric mixer fitted with the paddle attachment mix together butter, sugars, and glucose until well combined. add egg and vanilla and mix until well-combined. 

add flour mixture and mix until well-combined. add blueberries and milk crumbs and mix until well combined. using an ice cream scoop about 2 inches in diameter, scoop dough into balls and place about 2 inches apart on baking sheets. preheat oven to 375. transfer baking sheets into the refrigerator until dough is chilled, about 15 minutes. transfer sheets to oven and bake, rotating sheets halfway through baking until the cookies are golden brown and tops just begin to crackle, 10-15 minutes. transfer to a wire rack to cool. 

summer champagne sangria

hey, you! whatever you are doing right now...now is the time to make sangria.

maybe you are taking a mini break from washing dishes. or watching a tv show with your computer in your lap. you might be hanging out with an animal that lives in your house.
i totally am. we're chilling in bed.

but now, right now, it's time. the time to open up a bottle or two, cut up some fruit, throw it in the refrigerator, and then go back to whatever friday laziness or productiveness you were doing before.

and later, whether it's later tonight or tomorrow afternoon, a chair most definitely awaits you. it is there for you to kick up your feet, relax a minute, slurp if you want, and make your most graceful attempt at fishing out the wine-soaked fruit with your fingers.

i like some strawberries in my sangria. their bright red color fades the longer the sangria sits in the fridge. i like to think that the wine is sucking up all their sweet juices.

oranges. nectarines or peaches. fuji apples for their crisp perfection.

and hey, also.
champagne instead of club soda. it's a good move.

but seriously, use whatever. let's not complicate booze on a friday. use red wine if that's you're fave. use apricots, watermelon, pretty green kiwi!!?! that sounds too good. why did i not use any of those things?

any day can be good with sangria. and it's the weekend...so, yea. we win.

White Wine Sangria

these are very loose measurements. add any liquors or fruits to your hearts content!

2 bottles dry white wine

1/2 cup cointreau or other orange liquor

1-2 cups fresh orange juice

2 oranges, sliced

2 peaches or nectarines, sliced

handful of strawberries, sliced

1 apple, sliced

champagne

mint and ice for serving

mix wine, orange liquor, orange juice, and fruits in a large bowl or pitcher. chill in the refrigerator for a couple hours or overnight. to serve, pour over ice, leaving an inch or two of room. top with champagne and mint. 

vanilla raspberry cake + lemon cream filling + whipped vanilla bean buttercream

it's june, yowza! how's about a big whoppin cake to get everyone ready for bikini season?

it's tall and it's heavy and tastes like pure cake flavor. i love cake flavor. homemade cakemix flavor? yes, love.

it was made to be the birthday cake of an especial person. (whadduP greer!)

there are layers of vanilla buttermilk yellow cake with raspberries.

lemon cream filling. THE lemon cream. remember? this one.

and whipped vanilla bean buttercream. it's gorgeous white and bean speckled. and tastes like vanilla ice cream.

and now that this cake is long gone, i wrote a song about it. it should be sang by feist in the tune of 1234. the music video is exactly the same..interpret the rainbow people as dancing sprinkles.

1,2,3,4, tell me that you want more cake.
sleepless long nights, should i dream or should i bake.

oh how i wish the cake was knocking at my door, it'd have arms so that'd be weird, but i'd still want some more.

oh, oh-oh, so sweet and so tart.
oh, oh-oh, you know who you are (cake!)

sweetheart, bitterheart, you're not bitter, you're the best.
cozy and cold, eating cake out of the refrigerator, you're making a mess.

oh the frosting, i want it in my eyes. rub it on your friend's face and she'll be surprised.

oh, oh-oh, so sweet and so tart.
oh, oh-oh, you know who you are (cake!)

1,2,3,4,5,6, nine or ten, right now i am counting all the slices i had then.
1,2,3,4,5,6, nine or ten, money can't buy me back all the cake than i had then.

then the guitar slowly fades away..
and the song ends with feist shedding one large tear.

Yellow Buttermilk Cake

adapted from smitten kitchen

4 cups plus 2 tbsp cake flour

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

2 tsp pure vanilla extract

4 large eggs, room temperature

2 cups buttermilk, well-shaken

2 cups fresh raspberries, washed and dried

preheat the oven to 350. butter 3 8-inch round cake pans and line with circles of parchment paper, then butter the parchment. sift together flour, baking powder, baking soda, and salt in a medium bowl. in a large bowl, beat butter and sugar with an electric mixer on medium speed until pale and fluffy, then beat in vanilla. add eggs 1 at a time, beating well and scraping down the bowl after each addition. at low speed, beat in buttermilk until just combined (mixture will look curdled). add flour mixture in 3 batches, mixing until each addition is just incorporated. fold in raspberries.

spread batter evenly in cake pans, then rap pans on counter a few times to get rid of air bubbles. bake until golden and a toothpick inserted into the center of the cake comes out clean, about 35-40 minutes. cool in pans on a rack for 10 minutes, then run a knife around the edge of pans. invert onto rack and peel off parchment paper, then cool completely. 

To Assemble Cake: trim the tops of the cake layers with a serrated knife if needed to make an even tops. place one layer on cake board, plate, or cake stand. fill a plastic bag or piping bag with a bit of the buttercream and pipe a ring around the edge..this will contain the lemon filling. fill the center of the ring with the lemon cream filling. place second layer on top and repeat with the buttercream edge and lemon cream filling. top with the last cake layer. place in the refrigerator to firm up a bit. frost the cake with a crumb coat - a thin layer of buttercream that will seal in all the crumbs. refrigerate. the crumb coat will have firmed up, holding all the pesky crumbs. now frost with the rest of the buttercream. 

Lemon Cream Filling

adapted from tartine inspired by for me, for you

1/2 cup fresh lemon juice

1 tsp lemon zest

2/3 cup sugar

4 eggs

1/2 cup (1 stick) unsalted butter

pinch salt

1/4 cup heavy cream

create a double boiler by placing a steel or glass bowl over a saucepan filled with 2 inches of water. over medium heat bring water to a simmer. combine lemon juice, eggs, and sugar and continually whisk until mixture registers 180 degrees F on a thermometer and has thickened, about 10-12 minutes. take off stove, strain through a fine mesh strainer and let cool for a couple minutes. transfer to a blender. cut butter into 1 inch pieces and blend, adding the butter a couple pieces at a time 

beat the heavy cream until stiff peaks form and gently fold into the lemon cream. 

Whipped Vanilla Bean Buttercream

adapted from sweetapolita

4 sticks unsalted butter, softened

3 1/2 cups confectioners' sugar

4 tbsp milk

1 vanilla bean, scraped

1 tsp pure vanilla extract

pinch or two of salt

cut the butter into cubes, then whip butter for 8 minutes in the bowl of an electric mixer fitted with the paddle attachment. butter will become pale and creamy. add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. frosting will be very light and creamy. 

summer corn salad

summer's in the air and it feels like magic. the air feels lighter, and the nights feel warmer, even when they aren't.

the twinkling lights that hang from the umbrella on the deck are sparkling in full force. sitting under them with a blanket is a happy place.

i am not tan. but my hopes and dreams of golden skin are at an all-time high.

i want to drink cucumber water and tequila and things that are limey.

i also plan to buy sidewalk chalk. and put my feet into many sandals, only to kick them off later.
and ah, this breeze. this summer breeze is blowing on my face and i'm trying my best to stop and feel it.

it's all about what we can make of our days, isn't it?
and summer is all about what we can make with this major bounty of corn.

i'm making corn salad. why? because this is what i make in the summer.
this corn salad has been in my life for a long time. each june it returns back to me for a magical summer, like a best friend who lives far away.

everyone important in my life has probably had this salad.
it is requested, if not demanded, at each and every barbecue.

a gorgeous union of simple ingredients..the butter yellow kernals, red onion, the brightness of basil, and tangy cider vinegar to bring everything together.

one bite is the freshness and crunchiness of summer.

and bonus! it welcomes any number of additions...want to add tomatoes? yes. fava beans? avocado!

but to me, it's most perfect on it's own.
so hello sweet little nuggets, hello corn salad. welcome back, i've missed you dearly.

Fresh Corn Salad

adapted from the ever-fabulous Ina Garten

8 ears corn, shucked and kernels cut from cobs

few handfuls of chopped red onion, about 3/4 cup

4-5 tbsp apple cider vinegar

4 tbsp olive oil, plus extra for cooking corn

3/4 tsp kosher salt

3/4 tsp fresh ground black pepper

few handfuls of fresh basil leaves, julienned (slivered)

in a large saute pan, heat a bit of olive oil and add corn. add a tablespoon or two of water and cook, stirring often until the starchiness has cooked out of the corn. it should still be very crunchy, sweet and fresh tasting. remove from heat and set aside to cool. once cool, toss the kernels with the red onion, vinegar, olive oil, salt, and pepper. toss in the fresh basil just before serving. taste and adjust seasonings to your liking and serve at room temperature. 

peppermint patty brownies

yesterday: day off. non-rushed morning coffee time.
then i put on my comfy jeans, my mom's old shirt with giant colorful buttons..they look like candy, it's amazing. and i've totally taken the shirt as my own.

i might have danced around a little, smeared pink lipstick on my mouth and went out into the world (venice.) to test ride sparkling good looking bicyles.

i also experienced pizzeria mozza for lunch.
gimme that mozza pizza! i love the heck out of it. THE crust, ah.

fast forward to
this morning. alarm. cereal, bites of oranges, quick!
i put on baggy jeans, pulled my hair back in the tightest knot i can muster..which is just a start really, because my hair has it's own hidden agenda.
then there's the 8 bobby pins..and still wacky hairs are springing out at random. they will not be tamed!

i put on a chef's jacket. clunky kitchen shoes. a hat. i look in the mirror and still feel like i'm a kid playing dress up. i totally wouldn't recognize myself on the street.

and then i go knead and chop and try not to ruin anything or burn my arm off. by the end of the day i'm fiending for a smoothie, a chair, and maybe some chocolate.

probably some chocolate.
definitely chocolate.

brownies are easy.
and they'll be refreshing if i stir peppermint patties in. get my logic?

chocolate and mint is such a thing..
thin mints. mint choco chip ice cream. andes mints. chocolate mint silk milk.

and these. fudgy peppermint patty cocoa brownies. i put bite size cubes of them in the olive boat. this makes me want to have a party.

they're wonderful when i'm well-rested and wearing earrings.
they're even better when my feet hurt and i appear to have been hit by a speeding bicycle.

Peppermint Patty Brownies

cocoa brownies from smitten kitchen via alice medrich

10 tbsp (1 1/4 sticks) unsalted butter

1 1/4 cups sugar

3/4 cup pus 2 tbsp unsweetened cocoa powder

heaping 1/4 tsp sea salt

1 tsp pure vanilla extract

2 large eggs, cold

1/2 cup all-purpose flour

3/4 cup peppermint patties, halved or quartered

preheat oven to 325. line the bottom and sides of an 8 inch square baking pan with parchment paper or foil leaving an overhang on two opposite sides. combine the butter, sugar, cocoa powder, and salt in a medium heatproof bowl and set the bowl in a wide skillet of simmering water.  stir occasionally until the butter is melted and the mixture is smooth and hot. remove the bowl from the skillet and set aside to cool until it's just warm, not hot. it will look gritty at this point. (these steps should be able to be done in a microwave as well.)

stir in the vanilla extract with a wooden spoon. add the eggs one at a time, stirring after each addition. when the batter looks thick, shiny, and well-blended, add the flour and stir until you cannot see it any longer, then beat vigorously for about 40 strokes with the wooden spoon or spatula. fold in the peppermint patty chunks and spread into the baking pan. 

bake until a toothpick inserted in the center comes out mostly clean, a few moist crumbs is ok, about 25-30 minutes. let cool completely on a rack. cut into squares. 

like most chocolatey things, they'll be even better the next day. 

hello! from instagram

here are some of the things i've been looking at lately, via instagram's lovely squares.

there are a lot of arrows on the one way street i walk down to get home. sometimes they feel encouraging. come on, this way!
.
.

early morning light. i've been waking up extra early. i'm super into the calm silence of everything at 6 in the morning.
how much of that is normal and how much of that is weird?

last night's dinner of choice: ice cream and potato chips. 

this is just the way life goes. 

if cookie dough ice cream is in the freezer, it must be had. 

sleeping pup. his favorite thing is sleeping. he doesn't like walks. i just love this little weird animal.

cool blue pipes. they're so trendy and ombre. if i had to pick a favorite color.. which i often do because every child seems to be interested in knowing my favorite..i'd be blue. so these are my favorite pipes, obviously.

boy with guitar.

mallows!

those marshmallows turned into this..joy's chocolate peanut butter krispy fudge. it is crazy and beautiful.

my glass of water stained a notepad. then it looked pretty. i love the colors. i'd totally blow it up and put it on my wall.
maybe i will.


i hope you do something fun this weekend. i'm happy you're here. i'm also tired. goodnight!