Laughing Wombat

Etsy Tuesdays: True Blood

2010-09-14T10:48:00.000-07:00

I might receive some evil eyes for saying this, but I really don't get this whole vampire craze. True Blood, Vampire Diaries, Twilight... everyone's got blood on the brain!

And why are they all so broody? Is it the vitamin D deficiency?

In my teenage years (which unfortunately, was not that long ago), the only popular vampires on screen were Dracula and the ones who didn't get their butts kicked by Buffy on a regular basis.

I'm rather satisfied with watching the occaisional vampire dispatching at the hands of the Winchester brothers on Supernatural.

♥ Favorite Find: The pretty kickass sterling and garnet "casket" ring by idlehandsdesigns. And the "Monostache" is a must-see!

Etsy Tuesdays: Summer Meets Fall

2010-09-07T10:32:00.000-07:00

Autumn is on its way, and who says that fall color has to be muted?

I just love the coral, turquoise, and buttercup yellow hues of this summer meets fall treasury.

Keep warm when the chill starts rolling in with one of these sunny shades!

♥ Favorite Find: Those scrumptious looking chocolate acorns from the confectionary marvels at Andie's Specialty Sweets. Have you seen the chocolate toadstools?! I want to perch one on a cupcake and devour it.

Etsy Tuesdays: All You Need is Love!

2010-08-31T08:08:00.000-07:00

Besides being head-over-heels crazy about Middle Name Silly, I've been swimming in a rising sea of love lately... namely, weddings!

Next month starts a four month, one-wedding-a-month wedding frenzy.

I'm attending three of the four, and I'm a bridesmaid in one of them.

Expect a bundle of cool wedding DIY projects from yours truly.

Hint: button boutonnieres!

There sure is a lot of love in the air, people... and it's pretty freakin' awesome.

♥ Favorite Find: The sentimental and totally practical Love Languages tote from BucktoothedBunny... it just beckons to be filled with cute printed binders and notebooks!

Etsy Tuesdays: Aquamarine & Canary

2010-08-24T15:45:00.000-07:00

The color blue and I have always had a stable, long-lasting relationship.

It's the color of my birthstone, the clearest summer sky, and my favorite mukluk slippers (so comfy!).

Yellow, on the other hand, has just recently come into the picture.

I really used to dislike all things yellow... not to mention that bright yellow isn't too flattering on pale skin like mine. Yuck.

Lately though, I keep finding myself drawn to the perpetually cheery color.

Maybe there's a little room left in this girl's personal color wheel for a little sun.

♥ Favorite Find: The quirky and colorful molecular hair clip from BooandBooFactory... cute nestled into a tousled braid!

I'm also crushing on those canary yellow pumps... they're in my size, too!

Etsy Tuesdays: Dandelion Wine

2010-08-17T10:01:00.000-07:00

Dandelions are just too freakin' cool to be a pesky little weed.

Blowing those fluffy dudes all over is definitely more exciting than blowing out birthday candles.

They make for some pretty eye-catching, nostalgic decor as well!

♥ Favorite Find: The Dandelion wedding invitations by DesignsbyAdj. Unique, strikingly simple, and perfect for an evening summer wedding!

Right this moment...

2010-08-16T14:57:00.000-07:00

I'm on a computer that's not mine, anxiously awaiting the mailman to bring my new charger for my dead, misbehaving laptop.

I'm retiring my beloved pineapple print planner and writing important dates, birthdays, events, and school schedules into my new mod-birdie print time.mine planner.

Without a trusty planner by my side, I would be far more disorganized. Scary thought.

I'm also wanting to sink my sweet tooth into these chewy bar cookies dreamt up by Nicole of Baking Bites. Salty pecans and chocolate? Hello, chewy melty goodness!

♥

Etsy Tuesdays: Peachy Plum Crisp

2010-08-10T08:08:00.000-07:00

Aside from blackberries, peaches are my favorite fruit.

And peach crisp? Heaven.

Plums, on the other hand, creep me the hell out.

I can't really put my finger on it, but that squishy, little alien fruit is seriously odd.

Makes a gorgeous color combo, though!

♥ Favorite Find: The ridiculously stunning hand-pleated top by lirola. A universally flattering color with adorable elbow-length sleeves... perfect with a string of pearls!

Spur of the moment trifle... without the triviality.

2010-08-07T11:56:00.001-07:00

Silly's mom has recently developed a serious crush on tiramisu.

The boy and I were planning a little gourmet celebration for her birthday: dinner by the insanely attractive son, dessert by yours truly.

And I was completely stumped at what to make.

I woke up late the morning of with the inspiration... tiramisu!

Wait.

Three problems...

1. I've never made tiramisu in my relatively short life.

2. No ladyfingers. Where do you even get ladyfingers??

3. Where the hell am I going to find time to bake some cake-like substance in order to make said tiramisu by tonight?

The solution? Serious recipe-tweaking and spontaneous trifle-making.

So grab one of those guilty, store-bought pound cakes (hello, Costco!), a tub of mascarpone cheese, and get your trifle on!

Oh, and you'll totally impress that boy's mom.

♥

Tiramisu Trifle - makes 1 large bowl (about 8-10 servings) (liberally adapted from Baking From My Home to Yours)

One 1 lb pound cake - cut into 1/2 inch slices (I purchased a three pack from Costco and froze the other two!)

Espresso Extract:
2 tablespoons espresso powder
2 tablespoons boiling water (I microwaved the water in a heatproof dish)

Espresso Syrup:
1/2 cup water
1/3 cup sugar
1 tablespoon Kahlua

Whipped Mascarpone Filling:
1 8oz package mascarpone cheese
1 cup powdered sugar, sifted
2 teaspoons vanilla
1 tablespoon Kahlua
2 cups cold heavy whipping cream

A small bar of dark chocolate, shaved
Unsweetened cocoa powder, for dusting

For Espresso Extract and Syrup:
Whisk espresso powder into boiling water until granules are dissolved. Set aside.
Combine water and sugar in a small saucepan. Bring to a boil and simmer until sugar is dissolved. Remove from the heat and stir in the liqueur and 1 tablespoon of the extract.

For the Mascarpone Filling:
In a large bowl, cream together mascarpone, sugar, vanilla, espresso extract and liqueur with a wooden spoon until smooth.
With a stand or hand mixer, whip heavy cream to firm peaks. Stir one quarter of the whipped cream into the mascarpone mixture. Fold the remainder of the whipped cream into the mixture with a light hand until incorporated and fluffy.

To Soak the Pound Cake:
Pour espresso syrup into a shallow glass dish (I used a 13x9 baker). Drop a slice of pound cake into the syrup, quickly flip, and remove (The cake really soaks up the syrup).

To Assemble the Trifle:
Arrange a slice or two of the syrup-soaked pound cake in the bottom of a large bowl or trifle dish (I arranged one whole slice in the middle and two half slices on either side). Dollop a few scoops of the filling onto the soaked cake and spread evenly. Sprinkle with shaved chocolate and a dusting of cocoa powder. Repeat layers until bowl is full or layers are used up. Top with more shaved chocolate and cocoa powder.
Cover loosely with plastic wrap and let chill in the refrigerator for at least 3 hours before serving. Serve cold right out of the fridge, or slightly softened at room temperature. Yum!

Right this moment...

2010-08-05T22:54:00.000-07:00

I'm head-over-heels in love with IKEA.

It's a put-it-together-yourself furniture wonderland.

Yesterday, Silly and I made the trek out to the Swedish mecca so I could convince him of it's overall addictiveness. A couple steps through the doorway and he was hooked.

Did you know that there's a little sit-down restaurant inside of IKEA?

...And that every dish is wallet-friendly to match their inedible products?

...And surprisingly, freakishly, crack-a-licious?

No joke. It's addictive and delicious... hence, "crack-a-licious".

Those are Swedish meatballs with mashed potatoes and a side of lingonberry jam.

This Princess Cake - aka sponge cake with raspberry filling topped with marzipan frosting and a chocolate crown - was so light and tasty that Silly couldn't keep his fork out of it.

Oh, this? It's called a Daim Torte, and for less than two dollars I experienced some serious crack-a-licious flavor. Two layers of almond cake sandwiched between layers of caramel cream, topped with crushed Daim candies (almond toffee) and milk chocolate. Yum!

A few hours later, we walked out with a couple packs of magazine holders, a big glass for succulents, a toothbrush-shaped pot scrubber, and two salad spinners.

Awesome.

♥

Etsy Tuesdays: Eco-Chic

2010-08-03T11:52:00.000-07:00

A delightful mix of vintage charm and modern ingenuity with a eco-friendly twist!

♥ Favorite Find: A tie between the woodsy-cute twig pencils from alliebeans and the envy-inducing retro wall clock by VectorCloud.

Coffee so good, you can kick that Mr. Coffee to the curb.

2010-07-31T14:09:00.000-07:00

I love coffee.

I love the smoky, earthy, and chocolate-y undertones of flavor.

I love that little kick of caffeinated joy.

What I don't love about coffee?

That nasty burnt flavor of coffee over-brewed and sitting too long on the hot pad of the coffee maker.

Yuck.

While flipping through Food and Wine a few weeks ago, I noticed a recipe for "cold-brewed" coffee.

That's right. Coffee, sans the Mr. Coffee.

Thick, gritty goodness.

All you need is a bag of whole bean coffee, a grinder, some cold water, and 24 hours of patience.

The best part?

No more burnt coffee!

♥

Cold-Brewed Coffee Concentrate - makes about 3 1/2 cups (recipe adapted from Food and Wine)

4 1/2 cups cold water
1/2 lb (about 3 1/2- 4 cups, depending on the grind) dark roast, heavy-bodied coffee, coarsely ground (World Market sells the most flavorful coffee at a price you can't beat!)
♥ Note: A coarse grind is essential for the best flavor and for frustration-free straining.

In a large pitcher or bowl, combine cold water and ground coffee and stir together. The mixture will be thick and muddy. Cover and let stand at room temperature for 24 hours. Strain through a fine sieve lined with coffee filters. This coffee "concentrate" can be refrigerated for up to one week.

Vietnamese-Style Iced Coffee - makes one large glass

1/4 cup (2 oz) sweetened condensed milk
1/2 cup (4 oz) milk
1/4 cup (6 oz) cold-brew concentrate
1/2 cup (4 0z) cold water

Dilute coffee concentrate with water. Pour into a tall glass and add milk and sweetened condensed milk and stir together well. Top with ice.

♥ Note: The concentrate is kick-you-in-the-pants strong. The original recipe called for 3/4 cup of undiluted concentrate, which resulted in a headache-y caffeine overdose! If you aren't accustomed to drinking strong coffee, I would strongly advise cold-brewing decaf or half-caffeine coffee, or diluting the concentrate before making the iced coffee recipe above. I found that a 1 part concentrate to 2 parts water ratio works best while still retaining full-bodied flavor.

Etsy Tuesdays: Dreamy Pastels

2010-07-27T14:07:00.000-07:00

This week's treasury evokes that feeling of dreamy contentment when waking up early on a carefree, overcast day.

One of those days where you throw a few extra berries in your cereal, read a thought provoking book, and throw on a pair of feel-good earrings and take a stroll in the park.

♥ Favorite Find: I love the hazy watercolored glow in the "Cotton Candy Petals" print by zuppaartista. It would look lovely mounted in a gold-tinted vintage frame!

Right this moment...

2010-07-24T14:08:00.000-07:00

I'm fondly remembering the tastes from my adventure at the state fair yesterday.

Oh, that? That's a whipped cream and soft-serve covered funnel cake.

Silly and I also tried a deep-fried snickers bar and a reindeer corndog.

Yeah, I'm probably on the naughty list for that one, but it was freakin' delicious.

Thank goodness for the calorie-burning heat and carnival rides, arm fulls of baby piglets, and narrowly escaping the aim of a spinning kid with a seriously upset stomach. It was a close one.

♥

Ooey gooey cinnamon rolls. 'Nuff said.

2010-07-23T12:21:00.000-07:00

Not just your everyday cinnamon rolls.

Cinnamon pecan rolls, made with Amish Friendship Starter.

Yep, that's right. Another use for that bag full of regenerating, magic goopy stuff.

I might or might not have eaten two or three of these fresh out of the oven.

Make these dense, flaky morsels for a crowd, or you could end up with a very full stomach.

♥

Amish Friendship Cinnamon Rolls - makes 20 rolls (adapted from bcmom's kitchen)
In a large glass bowl, combine:
1 cup Amish Friendship Bread Starter (after feeding on day 10 of the cycle)
1 cup milk
2 cups all-purpose flour

Cover and let sit at room temperature for 10-12 hours or overnight. The mixture will be bubbly and will have risen up in the bowl. Stir down the sides to deflate slightly.

Then combine:
3 teaspoons granulated sugar
1 large egg
1/2 cup melted butter, cooled slightly
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder

Add all at once to the larger bowl. Mix well, then add as much of 3 cups of all-purpose flour you can mix in with a spoon. Turn out onto a well-floured counter and knead in enough additional flour until the dough is no longer sticky (the amount of flour can vary significantly depending on the temperature, humidity, and weather). Cover with a tea towel and let rest for 30 minutes. The dough will rise during this time.

In a small bowl, combine:
1/2 cup granulated sugar (or brown sugar if you prefer)
2 teaspoons cinnamon
Optional: 1/2 cup finely chopped pecans

Divide the dough into two halves and roll each out in a rectangle about 12x8 inches in dimension. Brush dough with softened or melted butter and sprinkle each rectangle with half of the cinnamon sugar mixture and nuts. Beginning at the widest side, roll dough up and seal seams with melted butter and finger pinching. Cut each roll into 10 slices. Arrange slices in a greased 13x9 inch pan. Cover and let rise in a warm place until rolls have doubled (about 30 minutes to an hour). Bake at 350 degrees for 35 minutes or until rolls are golden brown.

For icing:
Combine 2 tablespoons of milk and 1/2 teaspoon of vanilla with enough powdered sugar (I added a bit of brown sugar to mine) to reach a drizzling consistency. Spoon over cinnamon rolls and serve warm and gooey.

Amish friendship bread...waffles?!

2010-07-22T13:27:00.000-07:00

It's been ten days since my first Amish friendship bread baking extravaganza, and it's time for yet another baking day!

I was itchin' to try out some untraditional, non-loaf recipes using the starter, so this morning I woke up and whipped up a batch of waffles.

Decadently fluffy, not-too-sweet, tangy Belgian-style waffles.

So take that dusty waffle maker out of the cupboard and stuff your face with these piping hot lovelies.

Stay tuned for tomorrow's starter spin-off - another breakfast favorite.

Trust me, it's worth it.

♥

♥ Amish Friendship Waffles - makes approximately a dozen Belgian-style waffles (I squeezed out 13, and if you're using a standard waffle maker you should get more waffles)

1 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 teaspoon kosher salt
1/4 cup vegetable oil
1/2 cup milk
1 large egg
2 cups Amish Friendship Batter (♥ Note: As with the traditional friendship bread, the batter you use for baking on the 10th day is the starter that you add the 1 cup of flour, 1 cup of sugar, and 1 cup of milk to before dividing into four batches of batter. Two batches (two cups) of this batter is what you use for this recipe.)

Preheat a standard or Belgian-style waffle maker (to medium-high heat if yours has different settings like mine) and coat with cooking spray.
In a small bowl, whisk together flour, baking soda and powder, and salt. In a large non-metallic bowl, combine the Amish batter, oil, milk, and the egg and whisk until smooth. Slowly whisk the flour mixture into the batter and let sit 5 minutes. The batter will rise and look bubbly.
Measure 1/2-3/4 cup of batter in a glass liquid measuring cup (For my deep Belgian waffle maker, I used close to 3/4 of a cup of batter for each batch, but a standard waffle might use less. Play with the amount until you reach your desired thickness.) and pour into waffle maker and cook according to your model's specifications, or until the waffle is golden brown. Use a fork or small kitchen tongs to remove the super-tender waffles. Serve warm with maple syrup, berries, or jam.

♥ Want to make pancakes instead? Decrease the oil from 1/4 cup to 2 tablespoons and cook on a griddle until golden brown.
♥ These waffles are delicious plain, but for an added touch of flavor, add 1 tsp vanilla or almond extract, lemon zest, cinnamon, or pumpkin pie spice to the batter.

Etsy Tuesdays: Un Voyage à Paris

2010-07-20T13:27:00.000-07:00

I was a bit of a French nerd in high school.

Sure, French is an impractical language to learn when you live in a state whose second most spoken language is Spanish, but everyday of the three years of classes I took was like one big party.

We performed skits, drew chalk tracings of eachother on the pavement, watched offbeat French movies, held massive Mardi Gras celebrations, and received envious glances from Spanish students sitting in class while we played Bocce ball outside in the sun.

My French isn't as good as it used to be, but someday I'll make my way across the pond and see firsthand what all the fun was about!

♥ Favorite Find: I found a vintage pink suitcase a few years ago on one of my bargain-hunting adventures, and the "My Favorite Spot" print by yvetteinufio reminds me of all that vintage girliness.

Right this moment...

2010-07-19T10:07:00.000-07:00

♥ I'm still swooning over this spicy grilled tuna melt I made last Saturday. Creamy cheese + crunchy bread = YUM.

♥ I'm dreaming up wacky treats to bake up using my quickly multiplying Amish Friendship Bread starter.

♥ I'm loving these ruffled zipper sandals on sale at Pac Sun.

♥ I'm stoked for this Friday's adventure to the State Fair. Ferris wheel, here I come!

♥

Immortal bread. Awesome!

2010-07-13T14:16:00.000-07:00

A little over ten days ago, my best friend shows up on my doorstep bearing delicious gifts.

A loaf of Amish Friendship Bread, and...

...a bag of bread starter that keeps on giving.

Cinnamon-sugar crusted, moist, scrumptious bread every ten days when one starter multiplies into four.

Yesterday, I baked two of the starters into two mouth-watering batches of bread:

Classic style with cinnamon sugar crust,

and chocolate chip with cocoa-cinnamon crust.

A little research turned up some inventive, non-loaf recipes using starters. Stay tuned for late next week, when it's Baking Day, take two! ♥

Starter how-tos, and recipes after the jump...

Amish Friendship Bread: The Essentials
♥ Do not use any kind of metal spoons or bowls for mixing or storing batter. This changes the pH of the batter and completely messes it all up. Use glass, plastic, or wood instead.
♥ Do not refrigerate batter. This stops the yeast's growth.
♥ The batter will smell funky. It's just the natural fermentation of the yeast.
♥ If you are keeping your starter in a bag and you notice that air has built up inside of it, let it out! Throughout the cycle, the batter will rise, bubble, and ferment - creating excess gas.

Amish Friendship Bread: The Starter
If you want to bake up some Amish friendship bread, you'll need some starter. You'll either receive a starter from a friend, or you can make one yourself with this recipe.

1 (o.25 ounce) package active dry yeast
1/4 cup warm water
1 cup all purpose flour
1 cup white sugar
1 cup milk

In a small bowl, dissolve yeast in water and let stand for 10 minutes. In a larger bowl, combine the flour and sugar, mixing thouroughly. Slowly stir in the milk and the yeast mixture. Cover loosely with a tea towel or cheesecloth and let stand until bubbly. Leave loosely covered in the bowl, or transfer to a gallon-sized ziploc bag and release air when needed. This is Day 1 of the cycle.

Amish Friendship Bread: The 10-Day Cycle
Day 1: Do nothing. This is the day you make or receive the batter (go by the date on the bag).
Day 2: Mush the bag.
Day 3: Mush the bag.
Day 4: Mush the bag.
Day 5: Mush the bag.
Day 6: Add 1 cup all purpose flour, 1 cup sugar, and 1 cup milk and mush bag to incorporate.
Day 7: Mush the bag.
Day 8: Mush the bag.
Day 9: Mush the bag.
Day 10: It's baking day! Follow the instructions below...

Amish Friendship Bread: Baking Day - Dividing the Batter
Pour the entire contents of the bag into a large non-metallic bowl. Add 1 1/2 cups all purpose flour, 1 1/2 cups white sugar, and 1 1/2 cups milk and mix until incorporated.
Divide the starter into four, 1 cup batches and pour three of them into three one-gallon ziploc bags and write today's date on each bag. Keep the fourth batch for you to bake, and give the other three bags to friends or neighbors, along with a copy of this recipe!

Amish Friendship Bread: Baking Day - The No-frills Recipe - makes 2 large loaves

For Cinnamon Sugar Crust:
1/2 cup sugar
1 1/2 tsp cinnamon

To the remaining batter in the bowl, add:

3 eggs
1 cup canola oil
1/2 cup milk
1/2 cup sugar
1/2 tsp cinnamon
1/2 tsp vanilla
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
2 cups all purpose flour
1 large box (5.1 ounce) vanilla instant pudding (sounds quirky, but it makes a thick and luscious batter)

Mix thouroughly, or until no lumps are visible. The batter will be very thick and sticky.
Preheat the oven to 325 degrees. Grease 2 large loaf pans with butter or shortening. Generously coat each pan with a quarter of the cinnamon sugar mixture.
Pour the batter evenly into the two pans and sprinkle the leftover cinnamon sugar mixture on the top.
Bake for one hour or until a toothpick inserted into the bread comes out clean. Cool 10 minutes to allow bread to loosen from the pan. Invert onto a rack to cool completely or serve warm.

Amish Friendship Bread: Baking Day - Slightly-more-fancy-pants Bread - makes 5 small loaves

For Cocoa Infused Cinnamon-Sugar Crust:
1/2 cup white sugar
3/4 tsp cinnamon
2 tsp unsweetened cocoa

To the remaining batter in the bowl, add:
3 eggs
3/4 cup canola oil
1/2 cup milk
1 cup white sugar
2 tsp cinnamon
1/2 tsp vanilla
1 1/2 tsp baking powder
1 tsp baking soda
1/2 kosher salt
2 cups all purpose flour (or 1 cup all purpose and 1 cup whole wheat pastry flour)
1 large box (5.1 ounce) vanilla instant pudding
1 1/2 cups dark chocolate chips

Mix thouroughly, or until no lumps are visible. The batter will be very thick and sticky.

Preheat the oven to 350 degrees. Grease 5 small loaf pans with butter or shortening. Generously coat each pan with a quarter of the cocoa sugar mixture.
Pour the batter evenly into the five pans and sprinkle the leftover cocoa sugar mixture on the top.
Bake for 45 minutes or until a toothpick inserted into the bread comes out clean. Cool 10 minutes to allow bread to loosen from the pan. Invert onto a rack to cool completely or serve warm.

Play with your friendship bread by adding:
♥ Raisins, dried cranberries, or other dried fruits.
♥ Nuts! Pecans would be divine.
♥ Dark or white chocolate chips or toffee bits.
♥ Fresh or thawed wild blueberries (the itty-bitty ones).
♥ Coffee! Dissolve 1-2 tsp of espresso powder in the 1/2 cup of milk that goes into the batter for a punch of coffee flavor. Make it "mocha" by adding chocolate chips or unsweetened cocoa powder.
♥ A drizzle of plain or lemon-infused icing.

Etsy Tuesdays: Schoolgirl Geekery

2010-07-13T10:13:00.000-07:00

It's now in mid-summer that I start thinking about the new school year, and most importantly - school supply shopping.

That's right... I'm "that girl".

You can find me at the local office store in the prime of back-to-school season, arms full of 10 cent filler paper, mechanical pencils, and 3x5 study cards.

In late August I'll walk onto campus with an oversized tote bag filled with my color-coordinated binders and my trusty time.mine day planner, ready to learn!

♥Favorite Find: The wool felt coffee cozy from InboundThread combines my love of all things coffee and my fascination with reuseable innovation.

The violence of lemons...

2010-07-10T15:53:00.000-07:00

Lemons are violent little fruit.

The smallest bit of juice on your tongue twists your face up grotesquely.

The citric acid eats away at your hard-earned tooth enamel.

I won't even begin to describe the exquisite pain if you get sprayed in the eye while juicing one.

This pretty pink watermelon lemonade is punch-you-in-the-face-only-to-apologize kind of violent.

The tanginess of the lemon aggressively grabs your taste buds, and the cool watermelon soothes and refreshes.

It's delicious masochism.

♥

Watermelon Lemonade - (fills one large pitcher)

2 cups fresh lemon juice (from about 12 to 15 lemons, or unfiltered lemon juice)
2 cups simple syrup
1 cup pureed watermelon - strained through a sieve
2-3 cups cold water, sparkling water, or other sparkling beverage (I mixed in some lemon-lime soda with tasty results!)
Ice, for serving

Combine lemon juice, simple syrup in a large pitcher. Add water or sparkling beverage to taste. Let chill in the refrigerator until chilled, and serve over ice. Enjoy! ♥

Simple Syrup:

2 cups granulated sugar
1 cup water

Combine sugar and water in a small saucepan and simmer until sugar is dissolved - approximately 5 minutes. Let cool.

♥ Extra simple syrup is the perfect sweetener for your iced tea or coffee.
♥ Mix equal parts watermelon lemonade and iced tea for a fruity twist on an Arnold Palmer!

Etsy Tuesdays: In Touch With Nature

2010-07-06T11:11:00.000-07:00

In my twenty-one years of life, I've never been camping.

No, I'm not one of those nature-phobic girls who cringe at the thought of spending a few days in the great outdoors. I've just never had the opportunity.

My mom also grew up as a non-camper until my dad took her out when they were dating (aka - long before me). Not only was it pouring rain, but they found themselves in the middle of an earthquake.

No joke.

Let's just say that pretty much cured my mom's desire to spend a weekend in the wilderness.

And here I am, old enough to order a maragarita, but still a camping virgin.

Boldly, I signed myself up for a weekend field paleontology course this fall, and I'm preparing for the adventure with a camping trip with Middle Name Silly this summer! ♥

This treasury is getting me totally stoked for s'mores, tank tops and cottony sundresses, sticky sunscreen and insect repellent, and fresh forest breezes.

Bring on the California sun!

♥ Favorite Find: The "California Redwoods" print by aruppel.

Baking with red, white, and blue...

2010-07-05T10:30:00.000-07:00

My go-to recipe to make on the Fourth of July for the past few years is red velvet cupcakes with my brown sugar cream cheese frosting.

This year, Middle Name Silly and I decided to challenges ourselves to bake something red, white, and blue.

However, I wasn't quite ready to give up that addictive red velvet flavor, so I decided to make a flag-color-pallete inspired velvet cupcake.

Red-tinted cream cheese frosting with a hint of strawberry, blue velvet cake, and creamy white pastry cream filling.

It started with this...

Buttermilk - fresh from a smurf!

The result?

♥After the jump...

Creamy, cakey goodness tinted the color of vintage Americana.

Buttermilk Blue Velvet Cupcakes (adapted from Joy the Baker) - makes 48 cupcakes

16 tablespoons (2 sticks) unsalted butter, at room temp
2 cups plus 4 Tablespoons granulated sugar
4 large eggs, at room temp
1 teaspoon vanilla
4 cups cake flour
2 1/2 Tablespoons cocoa powder
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cup buttermilk
One 0.3 ounce bottle blue food coloring (I used Durkee brand, which is a bit larger than the standard McCormick)
Half recipe of vanilla pastry cream
Hint of Strawberry Brown Sugar Cream Cheese Frosting (recipe below)

Preheat the oven to 325 degrees and prep two standard muffin pans with paper cupcake liners. Sift together flour, cocoa, baking powder and baking soda. Add the salt after sifting and set aside. Measure out the buttermilk and blue food coloring and mix the dye into the buttermilk for easier incorporation later.
Cream the butter and the sugar using an electric mixer, until the mixture is pale and fluffy. Add the eggs one at a time, letting the eggs beat for 1 minute in between additions. Scrape down the bowl in between additions.
Add the dry ingredients alternately with the wet ingredients. Start by adding one third of the flour mixture. Mix just to incorporate. Add half of the buttermilk. Add another one third of the flour mixture. Mix to incorporate. Add the last half of buttermilk, followed by the last third of flour.
Spoon into cupcake liners - no more than 3/4 full. Bake the cupcakes for 12-14 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool 10 minutes in the pan before removing the cupcakes.
♥ To fill cupcakes: I used a Wilton filling tip hooked up to a pastry bag to pipe the pastry cream into the cupcakes - push the tip into the center and lightly squeeze the bag until you notice the top of the cupcake puff up and feel a bit of resistence (this took a couple practice tries to master - including cutting a cupcake or two open to check the amount of filling).
♥ To frost cupcakes: I used a large Wilton star tip with pastry bag. Pipe outside-in in one motion with the bag at a 45 degree angle to the cupcake for the best results!

Hint of Strawberry Brown Sugar Cream Frosting

3/4 cups unsalted butter, softened
40z. cream cheese, softened
1/4 cup light brown sugar, packed
1/2 teaspoon vanilla
6 good sized strawberries, pureed and strained to remove seeds
2 tbsp milk
6-8 cups powdered sugar - depending on desired consistency (I like mine thicker for piping)
Red food color, if desired (I tinted mine a little, but not to the point of fire-engine red)

Cream the butter and cream cheese together in a stand mixer until light and creamy. Add the brown sugar and vanilla and beat for 2 minutes. Turn of the mixer and add 2 cups of the powdered sugar. Mix together on low so the sugar doesn't go flying. Add the pureed strawberries and mix until incorporated. Slowly add more sugar, alternating with the milk (and optional food color), until your desired consistency is reached.

Etsy Tuesdays: Feelin' Foxy

2010-06-29T13:04:00.000-07:00

Aside from my not-so-private love of wombats, I'm also a big fan of the fox.

They're like a fluffy cross between a cat and a dog, and come in gorgeous color combinations.

Oh, they're pretty darn cute, too.

♥ Favorite Find: "The Fox and the Marshmallows" print by krisblues. Simple and oh so sweet! Stop by her shop and check out the "Red Pandas" print as well - ridiculously cute.

Etsy Tuesdays: Gilded Blueberries

2010-06-22T11:57:00.000-07:00

Bright blue beads always remind me of blueberries.

I have this tendency to associate everything with food. (No joke. My orange tabby, Beaucephus, looks remarkably like a loaf of cinnamon bread!)

It's a good thing.

♥ Favorite Find: The golden rutilated quartz earrings by Arctida. I have a terrible weakness for golden rutilated quartz. It shimmers beautifully in sunlight, and it looks like gilded thread embedded in ice... what's not to love?

Three milks = ridiculously mouth-watering cake.

2010-06-20T22:11:00.000-07:00

Ice cold, rich, creamy, almost custardy tres leches cake topped with freshly whipped cream and raspberry sauce.

Tasty goodness directly from plate to face.

Yum!

Tres Leches Cake (recipe from Joy the Baker) - makes 18 squares

1 1/2 cups plus 1 Tablespoon all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 ounces unsalted butter, at room temperature
1 cup plus 1 teaspoon granulated sugar
5 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract

For the glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
3/4 cup half and half
1/2 cup coconut milk
1 cinnamon stick
1 cardamom pod
3 Tablespoons aged rum

Preheat the oven to 350 degrees F. Lightly oil and flour a 13x9-inch metal pan and set aside.

Whisk together the flour, baking powder and salt in a medium mixing bowl and set aside.
Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. The mixture will appear soupy. Add the vanilla and almond extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and a skewer inserted in the center comes out clean.
Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Slice the edges off the entire cake and portion into 18 cubes of cake. Poke the top of each slice with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
Whisk together the evaporated milk, sweetened condensed milk, half and half, coconut milk, cinnamon and cardamom in a saucepan over medium heat. Allow to just warm, cover and place in the fridge for 2 hours. Stir in the rum. Arrange the tres leches cake in a dish with 1-inch sides. Pour the milks over the cake slowly. Cover and refrigerate for at least 4 hours or overnight, if desired.

♥ I served my tres leches cake with a dollop of lightly sweetened whipped cream and a quick raspberry sauce - just mash fresh or thawed frozen raspberries and sprinkle with a bit of sugar. Another tasty option is a drizzle of gooey caramel sauce - dulce de leche, perhaps!

Etsy Tuesdays: The Calm Days of Summer

2010-06-15T09:14:00.000-07:00

In between those days of summer adventure, there's nothing like some calm and relaxation.

I like to relax with a cool glass of sweet tea and a quirky novel.

Or a board game and movie marathon. Scrabble and I Love You Man, perhaps?

♥ Favorite Item: The "Honeymoon" print by annadykema. I love the Bokeh heart effect and the use of a vintage camera!

Blackberry and Pastry Cream Parfaits: the secret to romantic picnic success

2010-06-12T15:17:00.000-07:00

Despite the mixed signals from Mother Nature, summer has arrived in sunny California and Middle Name Silly and I are feeling the heat!

When a delightfully breezy day came upon us yesterday, we packed up some chilled goodies - ravioli salad, pink lemonade, and farm-fresh cherries, oh my! - and put the pedal to the metal to a shady spot at our favorite local park.

Then - oops! - I totally forgot cups for the lemonade. Thank the bottled drink gods for straws.

Middle Name Silly was also thankful for these blackberry pastry cream parfaits I snuck into the picnic basket and later pulled out with a flourish.

Go ahead - knock someone's summer flip flops off with sexy, silky parfaits in fancy-pants glasses! ♥

Fresh Berry and Pastry Cream Parfaits (makes 2 parfaits)
1 cup fresh blackberries or berries of your choice, rinsed and lightly patted dry
1 cup Pastry Cream (recipe below)

Drop a few berries in the bottom of two pretty clear glass dishes. Spread a few spoonfuls of the pastry cream on top of the berries. Repeat layers as desired and top with a few more berries. Grab a well-deserving companion and indulge in the creamy goodness! ♥

♥ A couple uses for leftover pastry cream (such a shame!):
♥ PIE! 'Nuff said.
♥ Nix the frosting and pile the pastry cream between layers of cake.
♥ A rich dip for strawberries.
♥ A filling for late-night-snack-cookie-sandwiches. Shh, no one has to know!

Pastry Cream (recipe adapted from Baking From My Home to Yours) - makes about 2 cups

2 cups whole milk
6 large egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
1 1/2 teaspoons pure vanilla extract
3 1/2 tablespoons unsalted butter, cut into bits at room temperature

♥ Helpful tip: Dorie starts out her recipe by heating the milk to a boil in a small saucepan. However unless your saucepan has a handy pour spout, things can get messy pretty quickly. My solution? Pour the milk into a glass liquid measuring cup and pop it in the microwave for 1 minute, and then in 30 second intervals until the milk is steaming hot. You'll have more control when pouring, and your pastry will come together even faster!
While the milk is heating, sift the cornstarch into the sugar and whisk in the egg yolks in a medium heavy-bottomed saucepan until the mixture is thick and well-blended. Still whisking, drizzle in about 1/4 cup of the hot milk - this will temper (warm) the yolks so they won’t curdle. While continuously whisking, slowly pour in the rest of the milk. Place the pan over medium to medium-low heat and, whisking constantly an thoroughly (making sure to get into the edges of the pan), bring the mixture to a boil. Keep at a boil - still whisking, for 1 to 2 minutes until the mixture suddenly thickens, then remove the pan from the heat.
Whisk in the vanilla extract and let sit for 5 minutes. Then whisk in the bits of butter, stirring until they are fully incorporated and the pastry cream is smooth and silky. Scrape the cream into a bowl and press a piece of plastic wrap onto the surface of the cream to create an airtight seal - this prevents the dreaded "skin" from forming. Refrigerate for about 2 hours or until cold.
Alternately, you can cool the cream quickly by placing the bowl into a larger bowl filled with ice cubes and stirring occasionally until chilled.

♥ This pastry cream can be kept tightly covered in the refrigerator for up to 3 days.

Etsy Tuesdays: Muted Vintage Whimsy

2010-06-08T10:56:00.000-07:00

This week's treasury is just brimming with fun and creativity. Who says fun needs to be brightly-colored?

This treasury is especially meaningful because of my soft spot for vintage well-worn rolling pins. Ever since I could remember, my mom would reach for her grandmother's red-handled rolling pin to roll out pie crusts for her famous quiche or spicy holiday gingerbread. Recently, I purchased a well-seasoned rolling pin from an elderly couple who were retiring after twenty plus years in the pie-making business. Just like vintage cast iron, these rolling pins just get better with use and age!

♥ Favorite Find: It was definitely a challenge to choose a favorite out of the equally lovely pieces in this treasury. With much debate I still ended up with a tie!

Those gilded bronze antler hairpins by WoodlandBelle would be stunning addition to flowing locks of beachy waves.

Wildly talented indie designer sarahseven's cocktail-length dresses already make me weak in the knees, and her bridal collection is no less decadent. As an added bonus, 5% of the purchase price of each dress is donated to charity!

Etsy Tuesdays: Globe Trotter

2010-06-01T11:03:00.000-07:00

The handsome man in my life - Middle Name Silly - has a secret adoration of vintage world globes. We've been actively searching flea markets and antique stores for the perfect one without much luck, however when he spots "the one", it will surely be a Kodak moment. This treasury brought a smile to my face!

♥ Favorite Find: Although my impossibly skinny wrists reject most bracelets, I find myself drawn to the beautiful sepia tones of the map bangles by SquishySushi. Eco-friendly to boot!

Etsy Tuesdays: Sunkissed

2010-05-25T10:42:00.000-07:00

I just love the glint of sunlight in this treasury - so summery!

♥Favorite Find: The absolutely stunning Pilbara Jasper silver ring by MarKhed.

Etsy Tuesdays: A Day in Paris

2010-05-18T10:10:00.000-07:00

A beautifully collected treasury with tons of French cafe flavor, non?

♥Favorite Find: The adorable "Oui" earrings by ChYMieRa!

Hi! My name is Rachel, and I'm addicted to...

2010-05-17T21:47:00.000-07:00

...these chub-a-licious plants called succulents.

They're pretty damn cute, and I like to lightly squish their plump leaves between my fingers.

It all started at my college's annual plant sale last month when my mom and I dropped in to look for lonely vegetable plants to adopt. Then I spotted the succulent table and the delightful "Mrs. Giuseppe" variety of Sempervium (aka hens and chicks) caught my eye...

How could you resist a cluster of squeezable flora that looks like mutant rose-cabbages?

Bonus points for the itsy-bitsy clover with heart-shaped leaves.

About twenty minutes and three whole dollars later, I had myself a plant with some serious wow-factor and hopefully something I couldn't kill with my somewhat "black thumb".

A week, some more dollars, and a bit of burning-the-midnight-oil-research later, I had myself a small army of budding succulents... and a problem. Where the heck to put them?

Poor, homeless little chubbies...

Solution: succulent dish garden! Detailed instructions after the jump...

How to Make Your Own Succulent Dish Garden!

Supplies:

Pretty planter - preferably with a drainage hole

Succulents in assorted shapes and sizes (you can find them at your local nursery or garden/hardware store)

Succulent-friendly pourous soil (no joke - these guys are tough, but picky! Look for a bag marked as "cactus/succulent soil")

A handful of flat stones

Chopstick

Your planter can be virtually and size or shape - a pot saucer could even be used if it is more than two inches deep. I'm very lucky to be a short drive away from a mom and pop nursery that also sells beautiful handmade garden pottery, like this little bronzed beauty I brought home (and only fifteen bucks to boot!)!

Oh, shimmering goodness!

Succulents (especially the hen and chick variety like "Mrs. Giuseppe") can thrive in very little soil as long as there is enough room for adequate drainage. A planter with a drainage hole is ideal, and it is important to position a few flat stones on the bottom to keep the soil from leaking out. An alternative strategy for if you happened to fall for a planter sans hole is to cover the bottom with a thick layer of chunky gravel or pebbles. Apparently, the number one cause of death for succulents is overwatering - aka: wet feet!

A properly leak-free planter...yay!

Now, fill your planter to the top rim with your succulent-friendly soil, keeping in mind that the soil level will drop when watered.

Ready for the green stuff!

Most succulent varieties have teeny-tiny roots, so to make forming a planting hole quick and easy... use a chopstick to burrow into the soil!

Finally, a use for those pesky leftover take-out chopsticks...

If your succulent contains multiple specimens, you might need to break it apart into pieces to fit into your planter.

Itty bitty bit of sedum!

For the rose-shaped semperviums you will only need to separate the "chicks", however for a succulent of the sedum variety (like the one above), you'll need to tug the branches apart. Don't be afraid of using more force than thought necessary to separate them - these little guys are pretty tough.

Hang in there, baby!

To get your custom-sized succulent into the planter, use the chopstick to press the roots into the hole and pack soil tightly around the base of the root. For tricky succulents that have multiples of tiny, surface-dwelling roots, use the chopstick to press them into the soil and firmly pack extra soil on top of them.

♥Important Note: It it vital that the soil is packed firmly around the bottom of the succulent. You don't want to see any exposed root, and the soil level will drop slightly when you water your new succulent garden, so be sure to fill in any exposed spots!

A new home!

Any extra bits that don't make it into your planter can be replanted into the containers the original succulents came in. With a little love, you'll have that little guy back to regular size in no time!

Repeat with your remaining succulents, water until soil is damp and water is no longer dripping from the bottom, and voila! You are now the proud caretaker of your very own succulent garden!

Shh...ignore the random chopstick-hole.

That's better! ♥

Happy gardening!

♥♥♥

A weekly dose of Etsy? Yes, please!

2010-05-11T08:40:00.000-07:00

It's no secret that I'm crazy about all things Etsy.

It's like a nerdy, crafty, vintage wonderland, and I could easily spend an entire day browsing and feeling utterly inspired to go make something!

Yesterday I thought to myself, "Why not spread the love?"

So without further ado, let me introduce ya'll to "Etsy Tuesdays" - where I'll handpick one of my favorite front-page treasuries of the week to share!

Here's a juicy, sunny pick-me-up for those of you also experiencing dreary, un-springlike weather!

♥♥♥

♥Favorite item:

Those yellow chalcedony earrings by GlitzGlitter - I'm craving lemon candy already!

Made with a thing called love...

2010-02-18T11:46:00.000-08:00

This Valentine's Day, I was totally conflicted on what to bake. I was inspired by all of the heart-shaped cookies, cakes, and truffles flooding the blogosphere, but craving something simple and sweet like cupcakes.

The compromise?

A tasty fusion!

The results were chocolate heart-cutout cupcakes filled with a luscious strawberry-cherry cream cheese frosting...YUM!

And the finishing touch?

I found these adorable cupcake wrappers from Pink Peacock Paperie! B creates some insanely cute designs that are free to download (like this one!) or available for a small fee. Drop by her site for some eye candy!

Anyways, you may be curious as to the fate of the leftover pieces of heart-shaped cake...

Heart-shaped mini cakes + leftover frosting equals...

Squish together and stuff into mouth. Immediately.

Heart Cut-Out Cupcakes with Strawberry-Cherry Cream Cheese Frosting -

(makes 24 cupcakes, or 12 large cupcakes + 1 small 8-inch round cake)

One dozen cupcakes - baked in cupcake liners using a recipe of your choice and allowed to fully cool (Important note: Fill your cupcake cups a bit more than usual before baking - a nicely sized dome of cake is essential for these cut-outs!)

A 2 1/2 inch heart cookie cutter

Using the cupcake wrapper as a guide, use a serrated knife to slice off the top mound of the cupcake.

Use a butter knife or offset spatula to spread a bit of frosting on the cupcake bottom - leaving a border to prevent frosting spillage. With the cupcake top flat side down, center the cutter and press through - wiggling the cutter carefully to release. Gingerly, flip cut cupcake top over and drizzle border with frosting like elmer's glue.

Take the cupcake and lower it onto the cupcake top, flip over, and voila! - a heart to fill!

Then, use an offset spatula to fill cavity and tap lightly onto your palm to level and smooth the frosting. Repeat with remaining cupcakes, and enjoy! ♥

♥For Strawberry-Cherry Cream Cheese Frosting: (Note: this recipe makes a TON of frosting, so if you want just enough to fill the cupcakes, halve the recipe!)

1 cup frozen fruit, thawed (I used equal parts strawberries and dark sweet cherries)
Optional: 1 tbsp marashino cherry juice (it added an extra punch of cherry flavor and sweetness)
3/4 cup unsalted butter, softened
4 oz cream cheese, softened
1 tsp vanilla
1/4 cup light brown sugar, packed
8 cups powdered sugar
3-4 drops red food coloring, if desired (it helped to boost the beautiful berry-pink color)

In a food processor or using an immersion blender, puree fruit and juice. Strain through a sieve, if desired. You should end up with about 1/2 cup of fruit puree.
Cream butter and cream cheese until smooth. Add vanilla and brown sugar and beat for 2 minutes or until smooth. Then, about half a cup at a time, blend and beat in powdered sugar until frosting is thick but still slightly puddly (this will enable you to spread the frosting on and in the cupcake, but the frosting will be thin enough to level and smooth itself nicely). Add food color, if desired.

Bite size ice cream cakes + whipped cream + sprinkles = JOY!

2010-02-15T20:37:00.000-08:00

Nothing screams "HAPPY BIRTHDAY!" quite like an ice cream cake!

Middle Name Silly's (the boyfriend!) birthday was last month, and as an avid devotee to the wondrous marriage of smooth ice cream and fluffy cake, there was little trouble deciding what to make for him!

The trouble started when it came time to choose the flavors.

I knew I wanted to have a chocolate cake base, but what flavor of ice cream to pair with it??

Cookies and cream, chocolate fudge, vanilla bean, mint chocolate chip, strawberry, coffee...

WAY too many options!!

After much deliberation, I settled on strawberry with a hot fudge filling.

Which flavors would you choose? ♥

Ice Cream Cupcakes (recipe adapted from Joy the Baker) -- makes 24 + 1 8-inch round cake (or 48 ice cream cupcakes baked in two batches)

1 boxed cake mix prepared by instructions... OR a prepared cake batter of your liking (No, I'm not ashamed about using a cake mix. It's a handy shortcut in a pinch - not cheating!)
1 carton of ice cream (I used almost all of a 1.75 qt carton of strawberry!)
A jar of hot fudge sauce (optional, but really added that special touch to the cupcakes!)

Preheat oven to 350 degrees. Coat two regular-sized cupcake pans liberally with cooking spray. Fill each cavity with one tablespoon of prepared cake batter (this will yield cupcake bottoms approx. 1/2-inch tall) and tap each pan lightly on the counter a few times to remove air bubbles. Bake for about 6-8 minutes or until cupcakes test clean with a toothpick with only a few crumbs. (At this point, you may choose to bake two more pans of cupcakes, or pour the rest of the batter in an 8-inch round pan and bake for about 35-40 minutes.) Let cool for 15 minutes, then run a knife around the edges of the cupcakes to loosen them. Then, keeping the cupcakes in the pan, cover with plastic wrap and freeze for at least 3 hours - preferably overnight.
When ready to assemble the ice cream cupcakes, let the ice cream soften until it is the consistency of frozen yogurt - about 20-30 minutes. While the ice cream is softening, remove the cupcakes from the freezer and use a serrated knife to slice off any uneven domes on top of the cupcakes. Then, if desired, warm hot fudge sauce in the microwave until easily spoonable, and spread about a teaspoon's worth of fudge onto the flattened top of each cupcake. Return cupcakes to the freezer for about 5 minutes to set up the fudge topping. Working quickly, spoon softened ice cream on top of the cupcakes and smooth with an offset spatula or the back of a spoon. When all of the cupcakes have been topped with ice cream, recover with plastic wrap and return to the freezer for at least 4 hours before serving.

When ready to serve, run a warm knife around the edges of the cupcake and lift out! Top with whipped cream, colored sprinkles or jimmies, more hot fudge or other ice cream topping, or chocolate ganache and serve immediately! I'll guarantee these tasty morsels won't last long! ♥

Whipped cream splendor! But wait - something's missing...

Mmm...now we're talkin'!

Rachel's Tips for Getting the Most Out of a Cake Mix:
♥ Whisk the HECK out of the dry mix before adding the wet ingredients! This breaks up clumps and helps form a smoother batter.
♥ Make it your own! Who says you have to stick to the normal added ingredient list of water, oil, and eggs? Substitute applesauce for the oil for a super-moist cake, add a little extra vanilla or other extract, dissolve a bit of instant coffee or espresso in the water to enhance the chocolate flavor in a chocolate cake, add the zest of a lemon or orange for a bright, tangy flavor, or - my personal favorite - substitute a 1/4 cup of liquor (try Kahlua, Creme de Cacao, or Grand Marnier!) for a 1/4 cup of the water!

A spoonful of warm berries helps the chill go away...

2010-02-06T15:19:00.000-08:00

Now don't get me wrong: Winter and I are life long buddies. We go way back.

However, after a long winter break filled with freezing rain, a dusting of snow in the central valley (can you believe it?!), spending each night mummifying myself in a mountain of blankets, and far to many wet sock incidents; I've had it up to my ears with my chilly friend.

I hate to say this Winter, but I need some space.

I need to feel the sun's warmth and save my poor, little frozen toes.

I need to warm up in the morning with some molten berry sauce over french toast.

Mmm.
It's getting toasty already!

♥

Orange-Scented Triple Berry Sauce
(makes about 2 cups)

2 cups frozen berries (I used a combination of raspberries, blackberries, and wild blueberries)
1/4 cup water
3/4 cup fresh orange juice (not the frozen concentrate)
3/4 cup of brown sugar or turbinado sugar (I used turbinado with tasty results!)
1/4 cup cold water
2 1/2 tablespoons cornstarch (add a little more if you want a thicker sauce - I like mine a bit runny)
1/2 teaspoon almond extract (it sounds weird, but trust me!)
1/8 teaspoon cinnamon
A pinch of cardamom (optional, but for cardamom junkies like me, it's a must have!)

Combine berries, water, orange juice, and sugar in a saucepan over medium heat and stir until mixture starts to boil and sugar has dissolved.
In a liquid measure or small bowl, whisk together cornstarch and cold water. Gradually add this mixture to the berry mixture, stirring constantly, and simmer until sauce coats the back of a metal spoon - approximately 3 - 5 minutes.
(Note: Don't get worried if the sauce smells overpoweringly orange. Once the sauce has a few minutes to mellow, the berry flavor with start to come through!)
Remove sauce from the heat and stir in almond extract and spices. Pour over french toast (I made mine out of leftover pannetone!), pancakes, waffles, cheesecake, ice cream, or straight into mouth and enjoy!
♥Store leftover berry sauce in the refrigerator for up to two weeks... if it lasts that long!♥

Where in the world....

2010-02-06T12:47:00.000-08:00

...have I been??

The short version? Sure!

How about chewed up, swallowed, and spit out by end of semester insanity, holiday bliss, and start of semester franticness?

Left little dizzy? Yes. But miraculously, I am still in one piece with my limbs all properly attached!

After a brief hiatus, I'm back and ready to kick off a new year full of creative prosperity and adventure! In the next week, I'll be posting some new recipes, some of my favorite photos, and a project or two!

A love letter.

2009-10-30T23:17:00.000-07:00

Dear Cardamom,

You make me weak in the knees. One whiff of your spicy goodness sends me straight to a land of Christmas cheer filled with mouth-watering images of my mother's famous pfeffernusse cookies. YUM.

Basically? You rock my world.

Thanks for giving me an early taste of the holidays. Keep up the good work!

Your most loyal devotee,

Rachel

I wish there could be Smell-o-Vision for this.

Trust me. Make this for yourself and someone special.

Dollop a bit of whipped cream and drizzle some caramel sauce on top, and feel (and smell!) the love.

Spiced Apple Galette

1 prepared pie crust for a single-crust pie (I used Trader Joe's brand -- I highly recommend it!)
3 1/2 cups peeled and cored apples - sliced about 1/8 inch thick
(NOTE: You'll want to use apples with a little more body so they won't get mushy - I used equal parts Arkansas Black and Jonagold apples.)
Juice of half a lemon
1/3 cup brown sugar
1 tbsp all purpose flour
1 tsp cinnamon
1/2 tsp cardamom
1 1/2 tbsp butter - diced
Course sugar (turbinado sugar) for sprinkling

Preheat oven to 375 degrees F. Line a cookie sheet with foil and coat with cooking spray.
With a rolling pin, roll out dough into a 13 inch circle. I actually rolled out the dough directly on the cookie sheet, but feel free to work on a floured surface and then transfer the rolled dough to the prepared sheet.
In a large mixing bowl, combine sliced apples, lemon juice, brown sugar, flour, and spices. Add more sugar to taste if desired.
Using your hands, scoop out and arrange apple filling on the dough - starting in the center and working out - leaving a 2" border.
Fold the remaining dough over the apple filling in large pleats, applying a bit of pressure to seal the folds.
Dot the apples with half of the bits of butter, and melt the rest in the microwave.
With a pastry brush, brush the crust of the galette with the melted butter, and sprinkle with the coarse sugar. Drizzle any remaining butter over the apples.
Bake for 35-40 minutes or until apples are tender and crust is golden. A bit of the juices from the apples might ooze out the bottom - but don’t fret!
Let stand about 10-15 minutes out of the oven before serving. Or, if you're slightly impatient like myself, you can slice into it right away and get a mouthful of molten apple!

Hello world. Rachel here.

2009-10-30T13:23:00.000-07:00

Here I am world, about to begin this new adventure in cyberspace, and I hope you all will stop in from time to time and follow this humble college girl's journey in this exciting game called "life"!

I can’t wait to start sharing my recipes, life musings, projects, and photography with you all!

Welcome to my blog! =D