roasted sweet potato salsa

take a shower julia.

shave your legs julia.

don't try to start watching netflix for onlyan hour julia.

don't eat rice cakes with bananas and peanut butter for dinner julia. or do. whatever, i can deal with that.

write a blog post julia.

get your shit together julia.

don't buy 4 kinds of salsa from trader joes, julia.

make salsa. it's easy and you'll feel better about it.

charred and sweet, little chunks of roasted sweet potato are welcomed with open arms and loving unawkward smiles into the salsa party.

i want this on my chips and on a quesadilla and perhaps some black bean soup with a scoop of rice.

if you didn't know, sweet potato and avocado make quite the match. i want to be the millionaire matchmaker for fruits and vegetables. what should i be called?..

the fregetable* matchmaker

the patchmaker. millionaire minus a lot.

miiiiiilllion dollar vegetable girl!.

person who truly needs to get a life.

*celebrity names of fruit and vegetable: fregetable + vruit (vr-OO-t)

Roasted Sweet Potato Salsa

adapted from Martha Stewart's Meatless

1 large sweet potato, peeled and diced small

1 red onion, diced small

1 tbsp olive oil

1 medium tomato, diced small

1 avocado, diced small

2 tbsp chopped fresh cilantro

1/2 small jalapeño, seeds removed and minced

1/4 cup fresh lime juice (2 limes)

coarse salt

preheat oven to 450 degreesF. on a rimmed baking sheet, toss together sweet potato, 1/2 of the diced onion, and olive oil. roast until sweet potato is tender and browned in spots, about 20 minutes. transfer to a large bowl and let cool completely. 

add tomato, avocado, cilantro, jalapeño, and lime juice. season with salt, toss to combine. taste and adjust salt and flavors to your liking. 

eat with chips. stuff it in tacos. top salads with it. put it on black bean soup. 

challah french toast. stuffed with ricotta


i want my baby back baby back baby back
i want my baby back baby back baby back

chiiiiliiis. baby back toast.



challah is a sweet eggy bread like brioche. it is braided so fine. it is meant for french toast, you know.


two slices challah are sandwiched with barely sweet ricotta cheese.
it is plunged into french toast custard dip...eggs, milk, cinnamon, vanilla.
it meets the hot griddle. it sizzles and oozes good morning smells.

maple syrup bath to follow.




Ricotta Stuffed Challah French Toast

2 slices challah
2 eggs
splash of milk, about 1/4 cup
1/4 tsp vanilla extract
1/2 tsp ground cinnamon

1/2 cup ricotta
1-2 tsp sugar

oil or butter for griddle
maple syrup

mix the sugar into the ricotta. spread onto one slice of challah and top with the other. whisk up the eggs, milk, vanilla, and cinnamon in a wide bowl. let challah soak well in the custard on both sides while you head a griddle over medium heat and grease with oil or butter. when pan is hot add stuffed challah and cook undisturbed for a few minutes until golden. flip and cook on the other side til golden. serve immediately with maple syrup. 

orange carrot ginger

JOOS. what whaaat.

everyone's doing it.

they're doing it because it's awesome.

this is my most perfect drink in the morning. in the noontime. in the nighttime. i buy carrots in bulk and i pulverize them.

Orange Carrot Ginger Juice

*this is about the ratio of ingredients i use, but this is juice here, so 

by all means, tamper to your liking. 

2 oranges*

2-3 large carrots

small thumb or two of ginger

assemble juicer. pulverize. drink juice. 

*citrus is awesome right now. mix it up with 

cara 

caras, honey tangerines, tangelos, blood oranges! or just.. don't. 

malt ball and peanut crunch semifreddo


days go by and i find myself waiting for thoughts, the kinds of thoughts i know were once there.
it feels so many times, as of late, they don't come.

i'll force myself to try, just to try starting anywhere. dear lord, let me have an original thought.

but eventually, i'll have a night like this. i lay in bed, my back feels in shock from yet another 12+ day, and my mind refuses to shut off and dream its usual creepster scenarios.

all i hear is the rain outside and the hollow clicking of my keyboard. i must say, this is beyond pleasant.
and holy yes look, i'm putting words into space. clearly nothing special. but nonetheless, words!


i should probably talk about the semifreddo. the semifreddo with malt balls and peanut crunch.
i made this with a purpose. it was meant to be eaten by some very cool important people.
the dinner ended up being cancelled leaving me with two hefty loaves of frozen cream.

things could be worse.


this isn't my first romp with semifreddo. there was this one with raspberry swirls and rainbow curls. that was a good time.

this one here is surely more addictive though, with the crunchy malt chunks and the salty peanut crunch.


top it with the simplest chocolate sauce, and IT's ON.

alright, i think it's time. i can walk away (fall asleep) from this writing onset situation content.
i should seriously go to bed.
i should seriously write a self-warning sign to not take forkfulls of semifreddo for breakfast.
bananas and cereal, bananas and cereal, bananas and cereal.
SEMIFREDDO!


Malt Ball & Peanut Crunch Semifreddo
adapted from Baked Elements by Matt Lewis and Renato Poliafito

*this base recipe is completely adaptable. layer it with whatever you like. if you don't want to go through the extra process of making the peanut crunch, then don't. i do love the crunchy salty element it adds, but it's still delicious without it. 

2 cups malted milk balls
peanut crunch (recipe below)
1/2 cup sugar, divided
1/3 cup malted milk powder
5 large eggs, separated
2 cups heavy cream
1 tbsp pure vanilla extract
1/2 tsp salt


line two 9 inch loaf pans with plastic wrap and allow a generous overhand on all sides. spray a paper towel with nonstick spray and wipe the plastic wrap with it. 
in a food processor pulse the malt balls until they are just coarsely chopped (or chop up by hand). don't process until it turns into powder - we want decent sized chunks. sprinkle the bottom of each loaf pan with about a quarter of the chopped malt balls and about 1/4 cup peanut butter crunch. 
in a large bowl, whisk together 1/2 cup plus 1 tbsp of the sugar, the malted milk powder, and the egg yolks fairly vigorously until the mixture turns pale, 1-2 minutes. 
in a chilled medium bowl, vigorously whisk the cream for 1 minute. sprinkle the remaining 3 tbsp of sugar and vanilla over the top of the cream, then continue beating until soft peaks form. fold the whipped cream into the yolk mixture. set aside. 

in the bowl of a standing mixture fitted with the whisk attachment, beat the egg whites with the salt just until stiff peaks form. do not whip past the stiff peak stage or the whites will become dry and unusable. 
fold one third of the egg white mixture into the egg yolk base. add half of the remaining egg whites and gently fold until almost incorporated. fold in the remaining egg whites. 
use a large spoon to fill each loaf pan halfway with the semifreddo and smooth surface with the back of the spoon. place in the freezer for 10 minutes. 
remove the loaf pans from the freezer and sprinkle the remaining chopped malted milk balls over the semifreddo in each pan, and another 1/4 cup peanut butter crunch. then cover with the remaining semifreddo. smooth out top. cover tighytly with plastic wrap and freeze until firm, about 6 hours. 

to serve, invert onto a platter and remove the plastic wrap. to slice, use a knife dipped in hot water then dried, and slice into 1 inch slices. drizzle with chocolate syrup. 

Peanut Crunch

1/3 recipe peanut brittle (method to follow)
3/4 cup skippy peanut butter
1 1/2 cups feuilletine
3/4 cup confectioners' sugar
1/2 tsp kosher salt

combine the peanut butter, 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 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. 

Peanut Brittle
1 cup sugar
1/2 cup peanuts

line a quarter sheet pan with a silpat (parchment won't work here)
mak a dry caramel: heat sugar in a  small heavy bottomed saucepan over medium high heat. ass 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. 

once the caramel has reached the target color, remove the pan from the heat, and with the heatproof spatula, stir in the nuts. make sure they are coated in caramel, then dump onto the prepared sheet pan. spread out as thin and evenly as possible. the caramel will set quickly. let cool completely. 
in a zip lock, break up the pieces as small as possible with a rolling pin or simply grind it down in the food processor to the size of short grain rice. store in an airtight container. 

almond poppy seed loaf

i didn't make any new years resolutions, i never seem to. 

february resolutions sound less intimidating

shall i february resolute? 

my february resolutions are for things like, eat at son of a gun, walk more, perfect some kind of carrot muffin, stop thinking so much about what other people are doing..

onward to baking!

there are things i bake because they're fun to make.

there are things i bake because i want to try new things.

there are things i bake because it's my job and i have to.

and then there are the things i make because that's just all i want to eat.

the minute that i start thinking about almond poppyseed anything, i get unnatural food tunnel vision. it's all i want and all i need.

this issue directly relates to costco and my youth.

my mom was a fiend for costco and their muffins. the almond poppyseed was my everything.

i'd call dibs on the whole row. i'd scrape the muffin paper with my teeth.

little did my scrawny middle school self know that she would one day grow up to be a baker and spend a good chunk of life obsessing over making a breakfast bread as good as costco.

it needs to be perfectly moist and very speckly.

it must taste as good as almond extract smells, and live up to all my childhood flavor memories.

i think i did it.

Almond Poppy Seed Loaf

adapted from the girl who ate everything

2 1/2 cups unbleached all-purpose flour

1/2 cup almond meal

1 1/2 tsp baking powder

1/2 tsp salt

3 tbsp poppy seeds

1 1/8 cups vegetable oil

2 1/4 cups sugar

3 large eggs

1 1/2 tsp almond extract

1 1/2 tsp vanilla extract

1 tbsp unsalted butter, melted

preheat the oven to 350. line two 8-9 inch loaf pans with parchment and grease (i used a long 16 inch loaf pan). combine the flour, almond meal, baking powder, salt, and poppy seeds. in another large bowl, combine the vegetable oil, sugar, eggs, extracts, and melted butter, mix well. add the flour mixture to the wet ingredients and stir just until combined. scrape into prepared pan/pans and bake for about 50-60 minutes, until a tester comes out clean. 

for glaze:

1/4 cup orange juice

3/4 cup sugar

1/2 tsp almond extract

1/2 tsp vanilla extract

1 tbsp unsalted butter

pour all ingredients into a small saucepan and cook over medium heat until sugar dissolves. pour glaze over warm bread. 

green salad + cilantro lime vinaigrette


i should be going to bed, but i'm not doing it.
my head feels clear. i've really been liking kiwi lately.


i made this green salad and totally ran with the theme. GREEN.
green things that i love include avocado. kiwi. pistachios. cilantro. lime. lettuces.
these things are better for my skin and bones than cookies.

aw but i love cookies.
shut up.

green is good. i need green. green balances out cookies. green doesn't make me sugar crash.


this salad is simple but oddly exciting. maybe it's the color theme. definitely the color theme.
the cilantro lime vinaigrette wakes everything up.
and kiwi is really just the most magnificent, all those crunchy pretty seeds.
i am proud to call this lunch.


epilogue:
if someone asked me to describe my writing style, would schizophrenic be an appropriate answer?
probably yes.



Green Salad with Cilantro Lime Vinaigrette

fresh lettuces
1 kiwi, skin removed and sliced thin
avocado, sliced
pistachio nuts, toasted

juice of 2-3 limes (about 1/4 cup)
1/4 cup white wine vinegar
4 cloves garlic
1/2 tsp sea salt
2 tsp honey
3/4 cup olive oil
3/4-1 cup cilantro, roughly chopped

to make vinaigrette: combine lime juice, vinegar, garlic, salt, and honey in the bowl of a food processor or blender. blend until ingredients are completely combined. with the blade running, add in the oil in a steady stream. then add the cilantro and pulse a few more times until its broken down and all combined. taste and adjust to your liking. 

assemble all components of salad in a bowl and toss with dressing. yum greenz. 

marmalade tart



the secret to being a bore is to tell everything.
-voltaire



the citrus can do all the talking today.




Marmalade Tart

*recipe measurements makes a 10x14 inch rectangle tart, i made two smaller ones pressed into tart pans

3/4 cup unblanched almonds

for the tart dough:
1 1/2 cups cold unsalted butter, cut into small cubes
3 cups all-purpose flour
1/2 cup sugar
grated zest of an orange
1 tsp kosher salt
1 tbsp plus 1 1/2 tsp orange juice

for almond cream:
6 tbsp unsalted butter, softened
1/2 cup plus 1 tbsp powdered sugar
1 1/2 tsp almond extract
grated zest of 1 orange
1/2 tsp kosher salt
1 egg, beaten
3 tbsp all-purpose flour

to assemble tart:
1 cup orange marmalade (or apricot jam)
2-3 citrus fruits
sugar
1 tbsp unsalted butter

preheat oven to 350 degreesF. 
scatter almonds on a cookie sheet and toast in oven until they are golden through the center, about 10 minutes. remove from oven, and let them cool completely. then finely chop the almonds by hand or in a food processor and set aside. 

for the tart dough: combine the butter cubes with the flour, sugar, salt, and zest in a bowl and place in the freezer for 30 minutes. 
 using the paddle attachment on an electric mixer, mix the chilled mixture until it's very crumbly. add orange juice and continue to mix until dough comes together. turn dough onto a lightly floured surface and knead until smooth, about 2 minutes. flatten into a disk, wrap in plastic, and refrigerate for at least half an hour. can be kept in the refrigerator for up to 5 days. 

while the dough chills make almond cream: in an electric mixer fitted with the paddle attachment, cream the butter, powdered sugar, almond extract, orange zest, and salt until the mixture is light and fluffy. add the beaten egg a little bit at a time, mixing until incorporated. then add the flour and mix well. use a rubber spatula to fold in the chopped almonds - the cream itself should be smooth, but the almonds will make it look chunky like peanut butter. reserve the almond cream at room temperature until ready to use. 

increase oven temperature to 375 degreesF. 
remove tart dough from the refrigerator and roll it out over a generously floured countertop until its 1/4 inch thick. for a freeform tart, cut out a 12x16 inch rectangle with a pairing knife (or cut to fit whatever tart pan you prefer). gather the excess dough into a ball, flatten into a disk, wrap, and reserve for another use. spread marmalade evenly over the dough and then, spread the almond cream over the marmalade, leaving a 1 inch border if making the freeform tart and then fold over the edges. if you use a tart pan like i've pictured, there's no need to leave a border or fold the edges. place the tart in the refrigerator for half an hour. 
while the tart chills, prepare the citrus. cut off both ends of the fruit with a sharp knife. place the citrus on the cutting board cut side down, and following the curve of the fruit, shave off the rind from top to bottom. then cut crosswise into 1/4 inh thick rounds. 
remove tart from the refrigerator and arrange the citrus circles over the almond cream, placing close together. sprinkle sugar over the entire tart, going heavier on the dough edges. dot the citrus rounds with the butter to prevent burning, and bake for 40-45 minutes, until the almond cream and the crust are golden brown. let it cool for at least 15 minutes. 
serve warm or at room temperature with a dollop of whipped cream. 


coffee cookie dough ice cream

this is coffee cookie dough ice cream.

coffee cookie dough ice cream is as absurdly good as it should be. success.

steep coffee beans in milk for an hour.

make a little batch of cookie dough sans eggs.

coffee milk turns to custard with the help of egg yolks.

custard gets amped up with pinches of vanilla and ground coffee.

custard gets spun into ice cream. cookie dough chunks are folded in.

brace yourself, spoons.

meeting adjourned. ice cream a-churned.

i should just start making vats of cookie dough ice cream and selling it out of my squeaky garage.

Coffee Cookie Dough Ice Cream

adapted from the perfect scoop by dave leibovitz

for the ice cream:

1 1/2 cups whole milk

3/4 cup sugar

1 1/2 cups whole coffee beans

pinch of salt

1 1/2 cups heavy cream

5 large egg yolks

1/4 tsp vanilla extract

1/4 tsp finely ground coffee

for the cookie dough:

5 tbsp salted butter, melted 

1/3 cup packed light brown sugar

1/3 cup flour

1 tsp vanilla

2/3 cup mini chocolate chips

to make the cookie dough, stir together the butter and sugar in a bowl until smooth. stir in the flour, then vanilla and chocolate chips. form dough into a disk, wrap in plastic, and refrigerate until firm. 

to make the ice cream, warm the milk, sugar, whole coffee beans, salt, and 1/2 cup of cream in a medium saucepan. once the mixture is warm, cover, remove from heat, and let steep at room temperature for 1 hour. 

rewarm the coffee milk mixture. pour the remaining 1 cup of cream into a large bowl and set a mesh strainer on top. in a separate medium bowl, whisk together the egg yolks. slowly pour the warm coffee mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. 

stir the mixture constanly over medium low heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. pour the custard through the strainer and stir it into the cream. press on the coffee beans in the strainer to extract as much of the coffee flavor as possible, then discard the beans. mix in the vanilla extract and the ground coffee and stir until cool over an ice bath. 

chill mixture thoroughly in the refrigerator. 

freeze according to ice cream maker's instruction. when it's about done, break the cookie dough into chunks and drop in. 

store in the freezer. 

buttermilk chive biscuits + black pepper brown butter

one day out of the week there will be no bacon, and no cheddar.

but there can still be biscuits.

sometimes, i just need the biscuits all to myself.

one of the good parts about making 300 biscuits a day is that making a normal home-sized batch feels like the quickest easiest thing.

biscuit making is all about the method.

mix up dry. cut in butter. fold in just enough buttermilk for a dough to come together.

there is no need for buttermilk measuring.

chive biscuits, plain and simple, a nice change of biscuit pace.

black pepper brown butter is just brown butter stirred with a little honey, salt, and lots of coarse black pepper.

hella good

Buttermilk Chive Biscuits + Black Pepper Brown Butter

adapted from bon appetit

3 cups all-purpose flour

4 tsp baking powder

1 tsp baking soda

2 tbsp sugar

1 tsp salt

2 tbsp chopped chives

3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into cubes

buttermilk, about 1-1 1/4 cups

preheat oven to 400 degreesF. combine the flour, baking powder, baking soda, sugar, and salt and mix together well. mix in chives. using one or two bench scrapers, a pastry cutter or your fingertips, cut the butter into the dry mix until it resembles a coarse meal and butter chunks are around the size of a hazelnut. create a well in the center of the dry mix and pour in  buttermilk. stir until dough just comes together and is evenly moistened. either pat into a disk, about 1 1/2 inches tall and stamp out rounds using a biscuit cutter, or simply scoop 1/4 cups of dough onto a baking sheet, spacing 2 inches apart. brush with a little buttermilk and bake until golden brown, about 15 minutes. cool slightly and serve. 

Black Pepper Brown Butter

from

Keys to the Kitchen

by Aida Mollenkamp. do you have this book? you should have this book

1/2 cup unsalted butter, room temperature

1 tbsp honey

1/2 tsp kosher salt

1 tsp coarsely ground black pepper

melt the butter in a small frying pan over medium heat. cook swirling the pan to ensure it cooks evenly, until the butter turns a nut brown color, about 5 minutes. immediately remove from heat, transfer to a bowl, and stir in the honey, salt, and pepper and set aside to cool to room temperature. 

almond citrus pancakes + happy new year!

oh hey.

so this is it.

the holiday season came on strong, slapped us in the face, and now it's all over.

there are zero sticks of butter in the house. there's a lot of ribbon. i'm getting maple syrup on my keyboard. help.

but hey, happy new year.

not to get all mo on you, but i'm feeling good about this year so far.

i'm pressing my wet hair on my face and it feels good, i'm in my couchspot, i'm eating pancakes with my hands, i'm making lists.

so alright 2013, looking good, no complaints about you thus far.

almond orange pancakes. they bring morning happiness.

i also made a wintery mix of some tunes on repeat lately. i love every one.

let's make this year good. let's be a little less hard on ourselves. let's appreciate the things we have a little more. let's try to love harder. let's jump in the ocean in our clothes. and let's remember it all.

so happy new year my leetle darlings, whether you come here often or have just stumbled here now, thank you and i love you. may this year be the best of the best.

[only one she's all that reference has been embedded in this post.]

Almond Orange Pancakes

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1 1/2 tbsp sugar

pinch salt

1 egg

3/4 cup buttermilk

1 tbsp unsalted butter, melted

juice of 1-2 oranges, a scant 1/4 cup

zest of 2 oranges

1/2 tsp almond emulsion or extract

toasted almonds

combine the flour, baking powder, baking soda, sugar, and salt in a medium bowl. in another bowl combine the egg, buttermilk, butter, orange juice, zest, and almond extract. add the dry ingredients to the wet and whisk to combine. small lumps are totally ok. 

heat a griddle over medium-low heat. melt a little butter to grease pan. cook til nice and golden, about 2 minutes on each side. serve right away with powdered sugar toasted almonds and maple syrup. 

pan-fried potatoes + cilantro buttermilk ranch


french fries + ranch = the perfect match

and cilantro is my match always.



fork or toothpick or fingers. whatever.



Pan-Fried Potatoes
a method really, hardly a recipe. 

small potatoes, yellow, red or fingerlings, however many, sliced
extra virgin olive oil
sea salt
black pepper
parsley

heat a generous portion of olive oil, enough to cover the bottom of the skillet, in a large nonstick skillet over med-high heat until very hot but not smoking. add potatoes. season with salt and pepper and reduce heat to medium. cook, covered stirring and turning potatoes occasionally, until almost tender, about 10 minutes. remove lid and cook, stirring and turning until browned and crusty, about 10 minutes more. season with salt and pepper again to taste. toss with fresh chopped parsley. 



Cilantro Buttermilk Ranch

1 cup real mayonnaise
1/2 cup sour cream
buttermilk
1 clove garlic
1/3 cup italian flat leaf parsley, chopped
1/3 cup cilantro leaves, chopped
2 tbsp fresh chives, chopped
zest of half a lemon
salt, to taste
freshly ground black pepper
cayenne pepper
hot sauce

mince the garlic, then sprinkle about 1/4 tsp salt onto the garlic and mash with a fork into a thick paste. 
in a bowl combine all the ingredients except for the buttermilk. stir. whisk in the buttermilk until you've reached your desired consistency. taste and season. add a dash of hot sauce. chill for a few hours before serving. can thin with a little buttermilk or milk when it comes out of the fridge if you'd like. 

seattle

a haiku:

i love seattle

consuming lots of coffee

i'm cold and alive

pike place market blew my little brain away. we went everyday for snacks and then more snacks.

breakfast crumpets at the crumpet shop, almond croissants at le panier, cappuccinos everywhere.

smoked salmon, chocolate covered cherries, and sneaking 20 samples of beecher's cheese curds.

the first starbucks store was insanity. we looked on from a distance.

baguettes and wine in the room. music loud enough to annoy the people in the next room.

we got lost a lot. but it was the best, we had nowhere to be. seattle felt a little mystical, the fresh air, the drear and the dew and the green everywhere.

dinner at delancey

being there was overwhelming in the best way. orangette was the first blog i ever read. her words would calm and comfort me, her recipes and photos inspired me like nothing else i could find in my college-y world.

i was completely thankful she was nowhere to be seen that night. i wouldn't have known what to do with myself. i'd act uncomfortable and bad weird.

dinner was perfect. pickled things, crazy hot peppers on pizza. everything was delicious, and everything felt thoughtful and special.

i took some drowsy allergy pill not thinking it was drowsy. it kicked in while on an underground walking tour. then there was pho and a sadly necessary 2 hour daytime nap. that was the low point of the trip.

we couldn't resist needle and thread, the tiny little cocktail bar on top of tavern law. they were some of the best most magically concocted drinks i've had maybe ever.

passion fruit, rum, mint, and cinnamon. topped with IPA.

we stumbled into my work alter ego.

on the last night we decided to ride the massive ferris wheel over the water and joe got so tense that he wouldn't talk to me.

one final meal of (supamadcool, i love raw fish) seafood, a breakfast bagel, and 3 hours of flipping on-flight tv channels, and it was back to real life.

seattle, you were good.

by the way just so you know, your streets are beautiful always, but look particularly beautiful at night.

nicely done you sly city.

banana cake + oreo swiss meringue buttercream


i've noticed that i like documenting, i like looking back.

at the end of each day, i try to write one little thing.
it's one part nice and reminiscent, one part just compulsive.

it comforts me though, the thought of saving these days from eventually becoming a blur.
they're individuals, these days.
each with their small things, their feelings and moments.

i have a google doc special for this chronicle, titled daily daze. i write one little blurb, no more than one line.



this is how it's been looking this holiday-looming season.


november 20 - went to the grocery store in my boxers with joe to to buy wine and gum.
november 21 - staples pen spree.
november 22 - thanksgiving. margaritas and unbuttoned pantalons and drunk moms.
november 23 - case of the sads. tons of leftovers to distract the brain.
november 24 -  if only there was a competition for speed biscuit making...work is definitely work.


november 25 - got sick rapidly. migraine all day. hated life.
november 26 - sleep, watching louie, eating english muffins. i crave english muffins when i'm sick.
november 27 - my cough is gross. i'm gross. grilled cheese please.


november 28 - survived the day with my buddies Advil, Afrin, and Sudafed. thanks cvs.
november 29 - why did i give the tip that i really didn't want to give? the guy was a rude douche.
november 30 - it's friday, it felt like it was saturday. it kept being a bummer.
december 1 - today felt like it was yesterday.
december 2 -  neighborly love. sunday night dinner. i like this part of the week.
december 3 - talking out loud about yourself feels strange sometimes. citrus and ice creams.
december 4 - stop spending so much money on iced coffee drinks, dammit.
december 5 -  new egg nog soft serve, i made gingersnaps and bourbon caramel to go with it.
december 6 - um...i watched top chef
december 7 - 14 hour day. spent the late night preparing seattle attire and amenities.

oh yes! seattle!
i took an extended weekend trip up to seattle. i had never been and it's always been somewhere i've longed to be. i had a feeling i was going to fall in love with it.

i totally did.

but before i get to that, oreo swiss meringue buttercream. on banana cake.


swiss meringue buttercream is awesome.
first you make glossy meringue, then you beat butter into it. then you can make it taste like anything you want it to by adding flavors.


oreos. today, i want my frosting to taste like oreos.

but it can't be too sweet.
sickeningly sweet frosting can go suck it.

i thought, hm..the less sweet nature of swiss meringue buttercream will be a perfect fit with bashed up oreo.


then i needed to decide what kind of cake this frosting will sit atop. i was considering coffee and almond, i heavily contemplated peanut butter, but in the end, something in my brain just kept pointing me back to banana.


i know i may not be right about what day it is or choose the proper grocery store attire.
i'm not always right about who started the argument or if i should bring a sweater or not.
i wouldn't be right if i was asked to explain how the internet actually works.

i probably won't be right about what will make the perfect present for my dad.
and i definitely don't always know what's going on in the world, or on twitter, or have any clue what i'm gonna do with my life...but when it comes to dessert, i feel sure, like i know i'll be right about something.


banana cake with oreo sm buttercream was the bees knees.
ah,
it feels good to be right.




(right, yes, i have a thing for banana and cake. had you noticed?)


Oreo Swiss Meringue Buttercream

5 large egg whites
1 cup sugar
pinch of salt
1 lb (2 cups) unsalted butter, room temperature
1/2 - 1 tsp vanilla extract
1/2 vanilla bean (optional)
10 oreos, smashed to crumbs and small pieces

combine the egg whites, sugar, and salt in a heatproof bowl set over a pot of simmering water. heat, whisking constantly, until the mixture reaches 160 degreesF. (if you don't have a candy thermometer, just rub a small bit of the mixture between your fingertips and make sure it's not grainy and the sugar has completely dissolved)
transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. beat on medium high speed until the mixture is thick and glossy, stiff peaks form, and the mixture has cooled to room temperature, about 8 minutes. 
reduce speed to medium, and add the butter a little at a time, adding more once each addition has been incorporated. stir in the vanilla extract and bean, if using. then fold in the oreo crumbs until they're evenly incorporated into the frosting. 


Banana Cake
from Momofuku Milk Bar, used in this 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. 

citrus creamsicle sundae


i'm going to be perfectly honest, things haven't been the most peachy.

blogs can seem so picture perfect. everywhere i click, there are well designed websites of people whose lives look so lovely and happy and well-lit and full of endless smilez.

once in awhile, this can drive a girl mad.


i try to keep things upbeat around here. no one's favorite thing is reading miserable words paired with pictures of sundaes.
not that i'm always miserable, i'm not.

but i am a human who does occasionally find it difficult to live free and happy in the present.
it's hard to live in the present when you are not super pumped with the present.


so i've been living for the future, the things to look forward to, the things to work for.

like a weekend trip to seattle
a christmas day off, giving people gifts that i love and they deserve.
and an eventual city relocation. to a wonderfully rainy, jacket-wearing, earthquake-heavy city.

these are the things that are pushing me through the shit, week by week.
i must keep my hopes and caffeine intake high.


and on my day off, sundaes.

the breakdown:
yogurt pound cake, scented with vanilla and lemon zest, soft and dense.
tangy lemon and tangerine curd.
vanilla bean ice cream. yesh.
and orange segments.


i am calling it a citrus creamsicle sundae, okay?

(i hope you are having an okay week and have lots of good things to look forward to!)


French Yogurt Pound Cake

1 1/2 cups all-purpose flour, plus more for dusting
2 tsp baking powder
3/4 tsp kosher salt
1 cup sugar
1 tbsp grated lemon zest
3/4 cup whole-milk greek yogurt
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract

preheat oven to 350 degreesF. coat an 8x4 inch loaf pan with vegetable oil spray and then dust with flour, tap out the excess. 
whisk flour, baking powder, and kosher salt in a medium bowl. using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist and fragrant. add yogurt, oil, eggs, and vanilla extract and whisk to blend. fold in dry ingredients just to blend. 
pour batter into prepared pan and smooth the top. bake until top of the cake is golden brown and a tester comes out clean, about 50-55 minutes. 
let cake cool in pan on a wire rack for 20 minutes, then invert onto rack and let cool completely. 
Lemon + Tangerine Curd

1/4 cup lemon juice
1/4 cup tangerine juice
1 1/2 tsp lemon zest (can throw in some tangerine zest too!)
1/2 cup sugar
small pinch of salt
3 large eggs
1 egg yolk
6 tbsp unsalted butter, cut into cubes

whisk together lemon and tangerine juice, zest, sugar, salt, eggs, and yolk in a medium heavy bottomed saucepan over medium-low heat. bring to a slow simmer and immediately add butter, whisking constantly until curd is thickened and coats the back of a spoon, about 8-10 minutes. 
strain curd through a fine mesh strainer into a metal bowl. press plastic wrap directly on the surface of the curd so that a skin doesn't form. chill until cold in the refrigerator, at least an hour. 
should last about a week. 

Vanilla Bean Ice Cream
from the Perfect Scoop, recipe on Dave Lebovitz's site here

to compile the sundae, slice poundcake, dollop on the curd, pile on some citrus segments, and scoop dat ice cream. 


pineapple apple mint juice


pineapple apple and mint juice is what i like to drink when i feel motivated enough to get out the juicer and juice things.
it's so good. srrslyyy.


Pineapple Apple Mint Juice

1 pineapple, skin removed and diced
3 green apples
1 cup fresh mint

gather, and juice. 

brown butter blueberry cranberry muffins


honey, you baked!

baked what?

baked muffins.

muffins for americuh. red white and blue. and brown butter.


the best most crummy and delicious muffins can be made right now, if you get up off your bed and out of child's pose.
you need things from the pantry like flour and baking powder, things from the fridge like milk and butter. and things from the freezer like frozen blueberries.

i'm gonna have to advise you to lick this batter. brown butter is one of the great wonders of the food world, you know.


is that not the prettiest crumb?
the baking nerdiness is reaching new heights with sentences like that.


the batter yielded me 11 muffins. all the muffins shouldn't have to sacrifice just so you can have one extra muffin.

mad respect.


Brown Butter Blueberry Cranberry Muffins
adapted from this wonder

7 tbsp unsalted butter
1/3 cup milk
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
3/4 tsp salt
1 cup blueberries, fresh or frozen
1 cup fresh cranberries

 for the topping:
4 tbsp (1/2 stick) unsalted butter, cold
1/2 cup all-purpose flour
4 tbsp sugar

 preheat the oven to 375 degreesF. 
melt the butter in a small saucepan over medium heat while keeping an eye on it, melt and cook down the butter until it starts crackling and little brown bits appear. butter will begin to brown and brown quickly so keep a close eye on it and pull it off heat as soon as the butter is evenly browned. careful to burn! set aside to cool a bit. 
whisk milk, egg, yolk, and vanilla until combined. add brown butter and stir to combine. 
whisk together the flour, sugar, baking powder, and salt in a medium bowl. add milk and butter mixture all at once and stir gently to combine. gently fold in the cranberries and blueberries. 
to make the topping, combine the butter flour and sugar in a small bowl and rub together with your fingertips until crumbly. 
divide the batter among muffin cups ( i got 11 muffins). sprinkle topping over the tops. 
bake until golden and crisp and a wooden pick inserted into the center comes out clean, about 18-20 minutes. cool in pan set on a rack for a few minutes, then serve warm or at room temperature. 

tis le season


tis le season.....for toddies!


for apple cakes and apple breads.


for squashy things and lots of soup.


for vegetables nestled into cheese. (fennel white bean gratin is a dream)


and for pumpkin EVERYTHING.


 bread and pancakes. coffee cake and black and white cookies.


pecan pie is a celebrity today. pecan pie with tangerine and bourbon is something i long for.


cheers to us! this is our day to hang in pajamas all day, start drinking too early, lovingly make fun of family members, and perhaps eat our brains out.

happy thanksgiving!

pumpkin pecan bread + instagram lovin


well hello humans, happy day to you.

i've been working. working. working. then, finally, lazing.

mondays. everyone's least favorite. my most favorite. walking dead in the morning. oats, apples, peanut butter. sleepy afternoons. schooling myself on bread, and mastering the art of caffeine overload.
i'm looking forward to another.


do i sound redundant lately? my life has been severely redundant.


nights with candles and a fan blowing into my face.


this was the sky one morning/night when i walked into work.

and later that same day, the sky when i walked out of work.


this is a grapefruit.


and dinner. spinach + cheese ravioli tossed with apples arugula and hazelnuts. with roasted purple cauliflower

lusting over old ovens. turquoise ones.


halloween stash.


some pumpkin pecan bread. bread that vegans can eat.


if you want the recipe to this vegan pumpkin pecan bread, i will write it for you. if you have a bunch of eggs and want to flick vegans, calm down, make pancakes.



Vegan Pumpkin Pecan Bread
adapted from joy the baker

 3 1/2 cups all-purpose flour
2 cups light brown sugar, packed
1/3 cup sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp allspice
1/2 tsp cloves
1 15 oz can pumpkin puree
1 cup vegetable oil
1/3 cup maple syrup
1/4 cup water
1 cup chopped toasted peans 

 preheat the oven to 350 degreesF. grease two 8x4 inch loaf pans and set aside. in a large bowl, combine the flour, sugars, baking soda, baking powder, salt, and spices. in another bowl, whisk together the pumpkin puree, oil, maple syrup, and water. add the wet ingredients to the dry and fold together with a spatula. fold in the pecans. 
divide dough between the two pans and bake 1 hour - 1 hour 15 minutes, or until a toothpick comes out clean. let them cool in the pans for 10-20 minutes and then invert onto a rack to cool.