image : the kitchn
pre-order now for a free bonus – cookbook comes out oct. 7th
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Category: baking
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cook: the kitchn cookbook
Posted at 3:43 pm , on September 11, 2014
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decorate: confetti party
Posted at 12:17 pm , on June 23, 2014
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read: sweet paul – eat + make
Posted at 10:40 am , on May 27, 2014
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bake: strawberry rhubarb crisp bars
Posted at 9:41 am , on May 12, 2014
This Smitten Kitchen recipe will definitely be the staple summer dessert in my house! It’s incredibly easy to make and relatively healthy. I made this last night and had everyone asking for the recipe. The best part – you only need one pan!
| images from smitten kitchen |
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cook: best kitchen dadgets
Posted at 11:02 am , on April 24, 2014
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eat: toasted oat + coconut muesli
Posted at 9:46 am , on April 16, 2014
Such a great recipe from Joy The Baker! I made this the other day and subbed dried apricots for ginger. The perfect breakfast recipe for people on the go. Just soak the muesli overnight in the fridge and it’s ready to go in the morning.
| photos from joy the baker |
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bake: raspberry buttermilk cake
Posted at 10:03 am , on March 13, 2014
I have a problem. I’ve made this cake 5 times in the past week. I’ll admit that a few made it to friend’s houses but I may have eaten more than my fair share. This is one of my go-to recipes because it’s amazingly simple yet so delicious, you’re friends will be asking for the recipe after their first bite. You can sub any berries you want but there’s something about raspberries that I think makes this cake perfect.
| photos : smitten kitchen |
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bake: chocolate lava cake
Posted at 10:14 am , on February 12, 2014
The perfect (and easy!) Valentine’s day dessert.
serves 4
- 1/2 cup unsalted butter, plus more to butter the molds
- 4 ounces bittersweet chocolate, preferably Valrhona
- 2 eggs
- 2 egg yolks
- 1/4 cup sugar
- 2 teaspoons flour, plus more for dusting
1. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.
2. Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.
3. Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.
4. Preheat the oven to 450 degrees. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.
5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.
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fave finds
Posted at 11:34 am , on February 10, 2014
DIY rose salt scrub from Oh So Pretty – the perfect gift for valentine’s day
healthy, fresh, vegetarian recipes from cookie + kate – all of their recipes will make your mouth water
15 fast do-it-yourslef home projects from Real Simple – sometimes you really can do it yourself
how to make an (almost) healthy cocktail from Lonny – is it too early for a drink?
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bake: perfect chocolate chip cookies
Posted at 10:59 am , on February 5, 2014
this recipe is from america’s test kitchen and is called perfect chocolate chip cookies …. they’re not lying
yields 16 large cookies
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar (3 1/2 ounces)
3/4 cup packed dark brown sugar (5 1/4 ounces)
1 teaspoon salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/2 cups semi-sweet chocolate chips (Ghirardelli recommended)
* i sprinkle the cookies with a bit of jacobsen salt right when they come out of the oven (optional)Directions:
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12- inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10 inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
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