There’s spirit in the air. It’s palpable. It feels like confetti and excitement… the kind of excitement you might confuse for anxiety until you realize that there’s confetti, bubbles, and beads in the air. Literally and metaphorically.
Last night the Krewe du Vieux parade passed by the house. In other news, New Orleans is magic, New Orleans is Mars, and it’s Mardi Gras so get all the way into it!
This week was a mish-mash of this and that: work, rest, dentist appointments, afternoon lunch with a new friend. I’m doing my best to slow down, look around me, and take hold of all the inspiration floating in the air. Let’s get it all. Also. Next week: CAKE. See batter above.
It’s also Superbowl Sunday, but you should know that the words Deflate Gate mean nothing to me. Nothing.
• BREAKING NEWS! A ball pit for adults has opened in London. BRB MOVING TO LONDON FOREVER. Send hand sanitizer, and chewing gum, and... Read the rest of this post..... »
Sometimes I can’t believe the fun we get to have here! All the biscuits, all the cookies, and all in the name of work!
Today we’re talking Whole Wheat Oatmeal Honey Bread! It’s the last in our 4-challenge King Arthur Flour Baking Bootcamp!
First we made Triple Berry Cinnamon Swirl Bread, a braided bread stuffed with loads of fresh berries, cinnamon and butter.
We made Apple Pie Biscuits with sweet fall apples and tender biscuit dough.
This Winter we made Gruyère and Green Olive Loaves, big salty, satisfying and cheesy loaves.
Now! Hearty loaves of honey, oat, and wheat!
These oatmeal studded loaves bake up light and golden! Perfect for slicing thick and topping with softened butter, ripe avocado, or fruity jam.
As we move through January, I find myself craving staples… simple foods that I can slather in butter for warmth and comfort.
... Read the rest of this post..... »
The old dip-and-fry. It’s like the bait-and switch but much less tricky and much more delicious.
I’ll dip and fry just about anything. Onion rings, dipped and fried. Raised donut dough, fried and dipped (preferably in sugar).
This week Hearts of palm meet the fryer. They’re tender and lightly pickled, made warm and crispy and spicy. Have you ever had Heart of palm? They come in a can, they’re slightly salty and soft… like canned artichoke hearts, but completely different. They make very fine salads and fried bites… and that’s why we’re here.
I also want you to know that I have Mardi Gras King Cake on my mind… I just have to get all of these salty fry things off my mind first. King Cake is in our future.
I tell you now, we’re going to use a lot of bowls. I promise it’s worth it.
In one bowl we have all-purpose flour, black pepper and a lot of Old Bay seasoning because YES to Old Bay.
In... Read the rest of this post..... »
The kitchen is my happy place, my photography studio, my comfort zone, my snack bar, and my office. It’s where I find the best treats and really, the biggest messes. It’s my zone. Lately I’ve noticed that my kitchen is also where I tend to keep my favorite little keepsakes and memories, all of which add sparkle and joy to my everything space.
This month I teamed up with ocelo ™ brand to celebrate the little touches that make our kitchen space feel extra special, and I helped them introduce their Sparkle Chain! Remember last week’s Kitchen Hand Scrub? Really good. So to share the sparkle, ocelo sent me the most lovely engraved, wooden recipe box. So many of my recipes are written in note books scattered all over my house and this little box is a nice way to gather my recipe notes and thoughts!
I want to pass on the sparkle! Everyone should have color, life, and inspiration in their kitchen. Why not surround ourselves with thoughtful tokens, pops... Read the rest of this post..... »
How can I do the least amount of work, but still get the most amount of cinnamon rolls into my mouth? Super valid question.
How long would it take to go through airport security and stand in line at the Terminal C Cinnamon? Is that time shorter than the time it would take to make yeasted dough, roll it, fill it, slice it, rise it, and bake it?
How can I go from zero to cinnamon roll in one hour flat?
Here’s how! Ready. Set. You know….
There’s no time to waste here. We have a singular focus.
Milk is heated in a small pan with granulated sugar and butter. Heat just until the butter melts then remove from heat and allow it to cool slightly before adding the yeast. We want the yeast to feel warm and cozy enough to bloom and activate in the warm, sweet liquid, not hot hot hot. Yeast doesn’t like that.
Flour, salt, and an egg yolk are added to the milky yeast mixture. I didn’t add all the flour at once. I may not need the entire 2 cups.... Read the rest of this post..... »