lasagna with turkey sausage

Wed, 13 Aug 2008 18:15:00 -0700

as you can tell, i don’t do a whole lot of fancy cooking, especially when i have a husband who does it so much better than me, but there are a few things here and there that i like to make, and i’ve been trying to expand my cooking skills a bit....so i’m posting my first non-dessert project, that is simple and baked [big surprise]. this recipe is adapted from ina garten’s “barefoot contessa family style”, one of my favorite cookbooks and probably the one i use the most. i changed her recipe just a tad, and the end result is cheesy and hearty. i hope to add more savory recipes in the future...soon to come, a non-food posting [it has been a while]!

p.s. thanks to 2.46% for passing on this fabulous award!

it’ll inspire me to keep on making yummy recipes...both sweet + savory! thanks, jennie!

[parsley + basil]

[onions + noodles]

[canned whole tomatoes + tomato paste]

[ricotta mixture + mounds of mozzarella]

[marinara sauce with turkey + making layers]

[baked + ready to eat]

2 tablespoons olive oil
1 cup chopped yellow onion [1 onion]
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
1 [28 oz.] can crushed tomatoes in tomato puree
1 [6 oz.] can tomato paste
1/4 cup chopped flat leaf parsley, divided
1/2 cup chopped basil
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 pound lasagna noodles
15 oz. ricotta cheese
3 to 4 oz. creamy goat cheese, crumbled
1 cup grated parmesan, plus 1/2 cup for sprinkling
1 large egg, lightly beaten
zest of 1 lemon [optional]
1 pound mozzarella, shredded

PREHEAT the oven to 400 degrees.

HEAT the olive oil in a large skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink.

ADD tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat for 15 to 20 minutes, until thickened.

COMBINE in a medium bowl the ricotta, goat cheese, 1 cup of Parmesan, the egg, lemon zest, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

LADLE 1/3 of the sauce into a 9 x 12 x 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and 1/3 sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce.

SPRINKLE with 1/4 cup of Parmesan.

BAKE for 30 minutes, until the sauce is bubbling.

chocolate whoopie pies with peanut butter filling

Mon, 21 Jul 2008 11:21:26 -0700

i have had this recipe for a month now and finally found some time to relax and bake the afternoon away. i received a beautiful new set of measuring cups + spoons from my friend, jen, for my birthday and was so excited to use them for the first time [thanks, jen]!

the recipe is from chef stephany buswell [she taught our baking class], and the ones she made were the best whoopie pies i’ve ever tasted. you can make it with the traditional vanilla cream filling, but the peanut butter filling is sooo good. i used the same yummy organic peanut butter from the salted peanut butter cookies, and it’s always fun to pipe things out with a bag and tip. you can make them larger if you’d like, but making them mini always gives you an excuse to eat more. i had to cut down on the baking time to make sure the cookies were soft and cakey, and i tried not to cool them too long on the baking sheet so they didn’t continue to cook. my whoopie pies were definitely not as good as chef stephany’s...i guess i have a bit more practicing to do...

{p.s. a million thanks to shari at whisk::a food blog for the awesome award! i feel so happy + honored...thanks, shari!}

[the origin of the award]

[cocoa powder]

[milk + vanilla]

[thick batter]

[oops!]

[piped cookies]

[peanut butter filling]

[whoopie pie]

{recipe from chef stephany buswell}
::cookies::
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
3 oz. unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 cup milk, room temperature
1 teaspoon vanilla extract

::filling::
1 cup peanut butter
4 oz. unsalted butter, room temperature
1 1/2 cups powdered sugar, sifted
pinch of salt, optional

PREHEAT the oven to 370 degrees.

LINE two baking sheets with parchment paper.

SIFT together the flour, cocoa powder, baking soda, and salt.

CREAM the softened butter with both sugars until light and fluffy. Add the egg and continue mixing until light.

COMBINE the milk and vanilla in a separate cup and set aside.

ADD half the dry ingredients and the milk + vanilla to the butter mixture and mix until just incorporated. Add the other half of the dry ingredients and mix on slow until smooth.

PIPE out round disks onto the parchment paper [about silver dollar size]. Gently press down tip of piped out dough with a slightly damp finger.

BAKE for about 7 minutes.

TRANSFER cookies to a wire rack and cool.

FOR THE FILLING, cream the butter, peanut butter, and salt. Add the powdered sugar, beat until creamy and smooth.

DOLLOP a generous amount of filling onto the flat side of one cooled cookie, and sandwich together with another cookie.

salted peanut butter cookies

Sun, 29 Jun 2008 17:05:45 -0700

i’ve always thought that traditional peanut butter cookies were really good, but the last dozen times i’ve made cookies or gone to a bakery, they have been overlooked for snickerdoodles, chocolate chip, white chocolate macadamia nut, or any other cookie. i just didn’t seem to crave them...well, i think i now have a recipe that is craveable by my standards...

on this nice cool day, with a million other things to do, i decided to make some peanut butter cookies with my fancy new organic peanut butter from whole foods. as i was sampling the peanut butter, i realized the salt, or lack of, was substantial especially compared to other store bought peanut butters like skippy or jif. since one of the things i love about peanut butter cookies is the sweet + salty combo, i added a 1/2 teaspoon of kosher salt to the martha stewart recipe i was following. as the cookies were baking, i wondered if that was enough salt...should i have put in a whole teaspoon? since i was wondering aloud, my husband suggested that i sprinkle some fleur de sel on top of the cookies, much like my favorite salted caramels from fran’s...brilliant! i experimented by adding the salt during different stages of baking, and the best results were to roll the dough, smash it with a fork, then sprinkle with fleur de sel right before putting them into the oven. you end up with a lovely combination of sweet peanut butter + a perfect bite of salt...why didn’t i think of this before!

[cream butters + sugars]

[mix in dry ingredients]

[roll + smash with fork]

[fleur de sel]

[sprinkled + ready to bake]

[peanut butter lover]

[salty + peanut buttery]

{recipe adapted from martha stewart}
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt [optional, depending on what kind of peanut butter you use]
fleur de sel for sprinkling

PREHEAT the oven to 350 degrees.

LINE two baking sheets with parchment paper.

COMBINE the butter, peanut butter, and both sugars in a mixer and cream together until light and fluffy.

ADD the egg and vanilla, and mix on medium speed until well combined.

SIFT together the flour, baking powder and salt [if you are adding] in a separate bowl. Slowly add to butter mixture until just combined.

SCOOP out 2 tablespoons of dough, shape into a ball, and place on one of the baking sheets. Repeat with the rest of the dough, placing scoops 3 inches apart.

DIP the tines of a fork in warm water, and press the dough balls lightly with the back of the fork to flatten them slightly.

SPRINKLE each cookie with a small pinch of fleur de sel, and bake until golden brown, about 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking.

TRANSFER cookies to a wire rack and cool.

breakfast pastries

Sun, 15 Jun 2008 22:46:06 -0700

this weekend i attended my baking class at PCI...i had so much fun hanging out with my friend, alyne and learning from chef stephany, a master baker who used to work for the buttery in santa cruz. she was a fabulous instructor, and we made a variety of breakfast pastries including scones, baked doughnuts [and doughnut holes], bear claws, and swirl danishes with cream cheese filling + fruit! i got to bring home a big, pink bakery box full of all the goodies we made, and i’m really trying not to eat them all. i didn’t take any pictures in class, but here are the final products [or what’s left!]...happy sunday! :)

[doughnuts + doughnut holes]

[swirl danishes with cream cheese filling & fruit + scones with candied orange & raisins]

[bear claws with almond filling + assorted pastries]

lemon bars

Mon, 9 Jun 2008 17:06:33 -0700

this weekend was all about friends, family, and food...here are the places we visited:
:: teacake in emeryville to buy a box of cupcakes for sophie + family [and eat a few of our own].
:: bouchon bakery in yountville to finally have a real TKO [sooo good!], buy some parisian macarons, and other goodies.
:: ad hoc in yountville with the ha family...one of the best meals of my life! prix fixe menu served family style with fresh, seasonal ingredients. not only was it amazing, but the restaurant sign looks like a “hello my name is” tag, and the menus are in craft-brown manila folders held with metal fasteners! {pictures from the ad hoc website}
:: wahoo’s for lunch with heather...good fish tacos with yummy rice + beans, and the best onion rings...and all very affordable!
:: beard papa’s cream puff filled with vanilla bean custard...giant with delicious, custardy centers...want to try green tea next!
:: hawaiian BBQ plate lunch at home [much like this] + watching basketball

yes, i like to eat :), and this weekend was so full of delicious food, i had make sure to add something of my own...lemon bars! we had an abundance of lemons and with all the cookies & cupcakes & brownies & ice cream i ate over the weekend, i wanted to make something sour + tart. this recipe is based on one from ina garten and has an intense lemon flavor without being too sour. they are very easy to make, with only a handful of ingredients needed...a great last minute dessert!

[measure + mix]

[flour + butter + sugar]

[juice + filling]

[cooling + dusting]

[squares + layers]

[single serving]

::crust::
1 stick unsalted butter, at room temperature
1/4 cup sugar
1 cup all-purpose flour
small pinch of kosher salt

::filling::
3 large eggs, at room temperature
1 1/2 cups sugar
1 tablespoon lemon zest
1/2 cup fresh lemon juice
1/2 cup all-purpose flour
confectioners’ sugar, for dusting

PREHEAT the oven to 350 degrees.

FOR THE CRUST, cream the butter and sugar until light [use an electric mixer with a paddle attachment or a hand mixer]. Combine the flour and salt, and with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press into a 9 x 9 baking pan, building up an edge on all sides. Chill for about 20 minutes.

BAKE the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

FOR THE FILLING, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

CUT into triangles or squares and dust with confectioners’ sugar.

{note :: after they came to room temperature, i chilled my lemon bars in the refrigerator. when it was time to cut, i ran a knife under hot water, then wiped before cutting. i rinsed the knife with hot water in between cuts to give it a cleaner edge.}

fresh baked brioche

Wed, 21 May 2008 17:15:09 -0700

finally small bits of time to bake...i think this recipe was ideal because it was broken into three parts: 1. make the dough and rest overnight. 2. take dough out and roll out into loaf pans + let rise. 3. egg wash + bake.

the smell of fresh baked bread is amazing, and this brioche is eggy and buttery. though it is fantastic toasted with some butter and jam, i think it may become the base of some other delicious dish...a bread pudding? french toast? pan perdu? i guess we’ll see what i’m feeling like this week...just happy to be back in the kitchen again! also some good news: hubby signed me up for a baking class in june! 4 hours of baking fundamentals + breakfast pastries...so very excited!

[cute packaging + active yeast]

[before + after...refrigerated overnight]

[before + after...two hours to rise]

[outside + inside]

[sliced + jammed]

1/2 cup warm water [110 to 120 degrees]
1 package dried yeast
3 tablespoons sugar
6 extra-large eggs, room temperature
4 1/2 cups all-purpose flour
2 teaspoons kosher salt
1/2 pound [2 sticks] unsalted butter, at room temperature
1 egg mixed with 1 tablespoon milk, for egg wash

COMBINE the water, yeast, and sugar in the bowl of an electric mixer fitted with the paddle attachment. [If the bowl is cold, start with warmer water so it’s at least 110 degrees when you add the yeast.] Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve.

ADD the eggs and beat on medium speed for 1 minute, until well mixed. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 more cups of flour and mix for 5 more minutes. Still on low speed, add the soft butter in chunks and mix for 2 minutes, scraping down the beater, until well blended. With the mixer still running, sprinkle in the remaining 1/4 cup of flour.

SWITCH the paddle attachment to a dough hook and mix on low speed for 2 minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.

THE NEXT DAY, allow the dough to sit at room temperature for 1 hour. Grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Turn the dough onto a lightly floured board and cut in half. Pat each portion into a 6 x 8-inch rectangle, then roll up each rectangle into a cylindrical loaf. Place each loaf, seam side down, into a greased pan. Cover the pans with a damp towel and set aside to rise at room temperature until doubled in volume, 2 to 2 1/2 hours.

PREHEAT the oven to 375 degrees. When the loaves have risen, brush the top of each with the egg wash and bake for 45 minutes, or until the top springs back and it sounds slightly hollow when tapped. Turn the loaves out onto a wire rack to cool.

good eats

Sat, 17 May 2008 16:50:11 -0700

no, i did not make the delicious olallieberry pie pictured above, but i did eat a big piece of it by the beach! starting the new job has been an adjustment for me and finding the time for my creative projects has been a challenge over the last month. when i have time off, there always seems to be some place to go or something to do...not that i’m complaining because i’ve had a great time attending weddings, visiting with old friends, and driving to pescadero to try cioppino for the first time! of course, i’m really itching to make my own stuff. i’m hoping to have time to bake something this week [with the cooler weather], so until then, here are pictures of some awesome food i’ve gotten to eat over the last few weeks...i’ll be back soon! [salad, tomato dish, kebabs + rice, lemons, and tart all made by the husband...i’m a very lucky girl!]

[olallieberry pie from duarate’s tavern]

[mixed green salad with radishes + hazelnuts]

[tomatoes with feta + parsley]

[marinated + grilled beef kebabs with saffron rice]

[preserved lemons with coriander, bay leaf, and cloves]

[apple tart with cognac soaked prunes]

citrus almond biscotti with chocolate chips

Mon, 21 Apr 2008 17:17:54 -0700

today was an unexpected day off...i went into work, ready to continue my department orientation, when i walked into an office frenzy. the state surveyors were in town reviewing files, and everyone seemed too busy to even deal with me. long story short, we rescheduled, and i went on my merry way...perfect day for baking! :)

this recipe for biscotti is a combination of several i found from giada de laurentiis and seemed to be a good balance of light [the citrus] + crunchy [the almonds] + sweet [chocolate chips]. because the biscotti aren’t too sweet, they are a perfect snack with coffee + tea...

[dry ingredients + zest]

[sugar + nuts + chips]

[naked fruit + cookie log]

[sliced + twice baked]

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
zest of 1 large orange
zest of 1 lemon
1/4 teaspoon salt
2 large eggs, room temperature
1/2 cup almonds, roughly chopped
1 cup chocolate chips

PREHEAT the oven to 350 degrees.

LINE a baking sheet with parchment paper.

WHISK the flour and baking powder in a medium blow to blend. Using an electric mixer, beat the sugar, butter, orange + lemon zest, and salt until light and fluffy. Scrape down the sides of the bowl.

ADD the eggs, one at a time, until fully incorporated. Slowly add the flour mixture and beat until just blended.

FOLD in the almonds and chocolate chips with a rubber spatula.

FORM the dough into a 13-inch x 3-inch log on the baking sheet. {tip :: The dough is very sticky...once the log is formed on the baking sheet, lightly wet hands and smooth out the surface of the dough.}

BAKE until light golden, about 40 minutes. Cool for 30 minutes.

PLACE the log on a cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4 inch thick slices. Arrange the biscotti on the baking sheet and bake until golden brown, about 15 minutes.

TRANSFER the biscotti onto a rack and cool completely.

experimenting with embroidery

Sun, 20 Apr 2008 18:09:35 -0700

this weekend went by way too quickly! it was as relaxing as it was busy...doing housework, running errands, and attending a birthday party. i also got to catch up on some of my recorded shows, including an episode of martha stewart crafts. after watching her demonstrate the simple techniques of embroidery, i dug up an unopened kit i got for christmas a couple years ago. the “stitch-it kit” comes with a couple tea towels, embroidery thread, a needle, an embroidery hoop, several patterns, and instructions. though the patterns included are quite adorable, i decided to try my own by drawing on the fabric very lightly with pencil [can you tell i’ve had cupcakes on the brain?]. it was actually a lot easier than i expected...i did have to remember to pull the entire thread through with each stitch or else i would end up with a wad of knots in the back. i also discovered that i had a lot of embroidery thread of my own, so i hope to try some more designs...definitely something that includes french knots...

[piles of embroidery floss]

[needle + thread]

[stitch-it kit]

sprinkles cupcakes

Wed, 16 Apr 2008 10:59:41 -0700

well, the conference is finally over, and i’m looking forward to having a weekend to relax and do some creative work. even though the four days of driving back and forth made each day feel longer, it couldn’t have been more beautiful in monterey, and i was lucky to have some time in between seminars to walk near the water and do some window shopping. since starting the regular work week, any free time has been dedicated to cleaning, paying bills, and if i’m lucky, napping. hopefully as i get settled into the new job, i can plan for more time to do the fun + happy things in life!

and speaking of happy, i thought i’d share my excitement about sprinkles cupcakes opening up in the bay area in summer 2008! i’ve only had them once [in newport beach], but that one time had me hooked...they really are worth all the hype!

enjoy the yummy pictures, and i hope to write about some of my own projects soon...

{pictures from sprinklescupcakes.com}

[from my visit to sprinkles in newport beach]

5 things i love

Sat, 5 Apr 2008 15:24:34 -0700

“it’s business time”, with a new job to start on monday + a four-day conference to attend next weekend [no time for projects!]...and since the husband is off in alaska with the camera [i’m sure there will be lots of beautiful pictures to post in c’s photography], i thought i’d list 5 of my favorite things, inspired by some old photos...

1. the start of baseball season [go braves!]

2. live music [travis at the fillmore]

3. fresh flowers [dahlias from the farmers’ market]

4. a stacked cheese board [yum!]

5. weekend breakfasts at home [baked eggs + toast]

:: what are yours? ::
[p.s. did anyone get that flight of the conchords reference, or am i the only nerd?] :)

homemade oreo cookies

Thu, 27 Mar 2008 09:37:52 -0700

this recipe for homemade oreos is from chef thomas keller of the french laundry & bouchon bakery in yountville [home of the best pistachio parisian macarons ever!]. these cookies, also known as TKOs [thomas keller oreos], were a process to make, but every step was worth it in the end! the dough was a bit challenging for me [i’m not very good at rolling dough], but i loved cutting out each cookie and eventually sandwiching them together for a gourmet version of the traditional oreo.

the cookies have an intense dark chocolate flavor and a salty bite from the healthy amounts of cocoa powder + salt in the recipe. the wafers are really tasty on their own, but once the filling is squashed in the middle of the two cookies...mmm, perfection!

i loved making these cookies, even with all the steps...now i really want to try one of the real TKOs...

[cubed butter + vanilla beans]

[fluted rounds + cut out dough]

[stacks of wafers + dollop of cream ]

[milk + cookies]

{recipe from essence of chocolate::recipes for baking and cooking with fine chocolate}
::filling::
1/2 cup heavy cream
8 ounces white chocolate, finely chopped

::cookies::
1 1/2 cups + 3 tablespoons all-purpose flour
3/4 cup sugar
3/4 cup + 1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
15 tablespoons unsalted butter, cut into 3/4 inch cubes, at room temperature

FOR THE FILLING, bring the cream to a boil in a small saucepan. Remove from heat and add the white chocolate. Let stand for a minute, then whisk to melt the chocolate until smooth. Transfer to a small bowl, and let stand for 6 hours to thicken up [can also be put into refrigerator to speed up process].
{note :: i added half a vanilla bean to my filling.}

PREHEAT the oven to 350 degrees.

LINE two sheet pans with parchment paper.

COMBINE the flour, sugar, cocoa powder, baking soda, and salt in an electric mixer. With the mixer on low, add the butter a few pieces at a time. Let the dough continue mixing until it comes together.

TURN the dough out onto a floured working surface and work into a solid block. Divide the dough into two pieces [I divided mine into four pieces because I didn’t have a huge work space].

ROLL out each piece of dough between two sheets of parchment paper or plastic wrap to 1/8 inch thickness. Using a two-inch cookie cutter, cut out rounds and place on the sheet pans about 1 inch apart [cookies will spread just a bit in the oven].

BAKE the cookies for about 12 to 15 minutes, rotating the pans halfway through the baking time. Remove from the oven and let cool on the pans for a few minutes before transferring to cooling racks [cookies will be too soft to move at first].

TO ASSEMBLE, place half the cookies upside down on a work surface. Mix the filling lightly to fluff it up and make it spreadable. Using a small spoon, scoop a small dollop of filling onto the center of each cookie. Top with another cookie right side up, and press together until the filling spreads out to the edges.

chocolate ganache cupcakes

Fri, 21 Mar 2008 16:37:28 -0700

i adore cupcakes, and i’ve eaten more than my share from some of my favorite bakeries in the area [here & here]...but there’s just something about making your own...even if they don’t look quite as perfect or taste quite as good, i love the process of baking & frosting homemade cupcakes. since my last baking project was lemony & light, i really wanted to make something that was chocolatey & gooey...

i’ve made this recipe before, and i’m trying to decide if i really love the cake or if i should try out another recipe. the only complaint i gotten about this cupcake in the past [from the chef of the house] was that i didn’t put enough frosting...what?! so this time i made sure not to make that same mistake again by double-dipping the cupcakes...dip + swirl, wait a minute, then dip + swirl again. the husband bought me some of my favorite chocolate chips, so i used those to make the ganache, & boy, did it make a difference! bitter + sweet, just the way i like it! maybe i’ll try out another chocolate cake recipe...but for now, these cupcakes are really hitting the spot!

[eggshells + cupcake liners]

[cooling cakes + shiny ganache]

[rows of cupcakes]

{recipe from the food network kitchens}
::cupcakes::
1 cup all-purpose flour
6 tablespoons natural unsweetened cocoa [not Dutch-process]
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened [1 stick]
1 cup sugar
2 large whole eggs, at room temperature
1 large egg yolk, at room temperature
1/2 teaspoon vanilla extract
1/2 cup water

::ganache::
8 ounces semisweet chocolate, finely chopped
3/4 cup heavy cream
optional flavoring:: coffee liqueur, framboise, rum...[i used a splash of grand marnier]

PREHEAT the oven to 350 degrees.

LINE a muffin tin pan with paper liners [makes 12].

WHISK the flour with the cocoa powder, baking soda, baking powder, and salt.

BEAT the butter with an electric mixer at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and gradually add the sugar. Beat until light and smooth, about 5 minutes. Reduce the speed to medium-low and beat in the whole eggs and yolk, one at a time, incorporating each fully before adding the next. Beat in the vanilla. Scrape down the sides of the bowl.

BRING water just to a boil in a small saucepan and remove from the heat. With the mixer at low speed, beat the flour mixture into the butter mixture in 4 additions. Drizzle in the hot water, about 2 tablespoons at a time, and mix briefly to make a smooth batter. Scoop the batter into the paper liners, filling them 2/3 full.

BAKE until the centers of the cupcakes spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely before frosting.

FOR THE GANACHE, put the chocolate in a medium heatproof bowl. In a small saucepan, bring cream to a boil. Pour the cream over chocolate and shake the bowl gently so cream settles around the chocolate. Set mixture aside until chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Stir in one of the flavorings, if desired.

DIP the tops of the cooled cupcakes into the frosting. Let cakes stand on rack until frosting is completely set.

iced lemon cookies

Tue, 18 Mar 2008 11:39:42 -0700

today was a beautiful day, and i was lucky enough to spend a couple hours outdoors, soaking in the sun & taking some photographs. i also picked a few lemons off our tree [using this nifty picking pole] to make some iced lemon cookies.

the recipe [found here] was simple and easy to follow...i made a couple changes by adding lemon zest to the batter and a spoonful of cream cheese to the icing.

the cookies came out very light and resemble little cakes...the icing is sweet + tart, with the lemon flavor really coming through and the cream cheese balancing out the sweetness. a perfect, light + airy cookie for the start of spring...

[lemon tree + ready to wash]

[scooping batter + seven more minutes]

[iced cookies]

trip to the yarn shoppe

Fri, 14 Mar 2008 10:51:01 -0700

this week i took a trip to one of the many yarn shoppes here in the bay area and stocked up on some new yarn and supplies. i’ve been quietly working on some projects and got a new pattern that i’m very excited about. it’s a bit advanced for me and required me to purchase my first set of double pointed needles. i can’t show the works-in-progress just yet...so in the mean time, here are a few goodies i picked up at the shoppe.

[new yarn + new needles]

[stitch markers]

[buttons]

[project peek]

banana bread

Mon, 10 Mar 2008 18:17:01 -0700

i was in need of another cakey-bread fix, and since i always seem to have some overripe [rotting] bananas around, banana bread was the obvious choice. i was in search of a new banana bread recipe [the one i was using was old and not spectacular] and came across one from flour bakery in boston [cute website]. i was very happy with the results...moist with lots of banana flavor. it’s another eat-anytime-of-day kind of bread...i had a big slice this morning for breakfast and packed one to go...i think this recipe’s a keeper!

[eggs + sugar]

[mashed bananas]

[toasting walnuts]

[breakfast]

{recipe by joanne chang of flour bakery}
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped

PREHEAT the oven to 350 degrees.

LINE the bottom of a loaf pan with parchment or spray with cooking spray.

SIFT together the flour, baking soda, cinnamon, and salt. Set aside.

BEAT sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche [or sour cream], and vanilla.

FOLD in dry ingredients and nuts. Pour into loaf pan and bake for about 45 minutes to 1 hour.

{tip :: i toss the toasted walnuts in the flour mixture to prevent them from sinking to the bottom of the batter.}

almond poppyseed bread

Mon, 3 Mar 2008 11:34:09 -0800

this recipe for almond poppyseed bread is from the first cooking class i took in college. it’s a dump-everything-in-one-bowl kind of recipe and a favorite of mine since it was introduced to me in the mid-90’s. i love the orange juice + sugar glaze...it gives it a nice crunch and sweetness to the outside, and i added orange zest to the original recipe to give the bread a hint of citrus. easy to make and perfect to eat any time of day...i was so anxious to get a bite, i didn’t take any pictures of it out of the oven, and now it’s too late...all gone!!

[salt + zest]

[batter + glaze]

3 cups all-purpose flour
2 1/2 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3 eggs
1 1/2 cups milk
1 1/2 cups canola or vegetable oil
1 tablespoon each: vanilla, almond, butter extracts
1 teaspoon orange zest
1/4 cup poppy seeds

Glaze:
1/4 cup fresh orange juice
3/4 cup sugar
1/2 teaspoon each: vanilla, almond, and butter extracts.

PREHEAT the oven to 350 degrees.

COMBINE all the ingredients in a bowl and mix with a hand mixer or whisk until fully incorporated...do not overmix!

POUR into 3 loaf pans or several mini loaf pans. Bake for about an hour [regular loaf pans...about 40 minutes for the minis].

WHISK together the ingredients for the glaze and set aside.

BRUSH on glaze after removing from oven, while the loaves are still warm. [You can also poke holes in the bread and pour the glaze on top have some of it seep into the center.]

doodles + drawings

Wed, 27 Feb 2008 16:21:15 -0800

i’ve been drawing a little more lately...looking through my sketchbook i found some old drawings and added a few new ones. i also made a card for my dear friend, jen, who indulged us with some delicious midori cake over the weekend [thank you, jen!]...yummy!

[wedding dress sketches]

[girl with turtle + sweets]

[midori cake card]

old school cards

Sat, 23 Feb 2008 15:27:36 -0800

while reorganizing my paper drawer [nerd], i came across an envelope full of these old cards [probably made between 2000 and 2004]. i barely remember making these...weird...

quilling

Wed, 13 Feb 2008 16:23:57 -0800

there’s just something about quilling...i love the way it looks, and the colorful paper is so beautiful and inspiring to me. i’ve had this kit for a long time, but it’s been a while since i’ve used it. it was fun playing around with the quilling tool & designs, and since it’s valentine’s day tomorrow, i’m making a homemade card for my special someone...

[quilling]

[circles + hearts]

[pink + green]