don't grow up too fast

A sweet card and sentiment from Alison Shanik of King Popcorn. She makes each embroidered card by hand.

babycakes

Sweet little mini vanilla cakes with whipped cream cheese frosting. Perfect for any celebration. Even if the celebration is just you...at home...eatin cake by yourself...on a Thursday. Celebrate it, people.

Mixing the cake batter.

Mixed to its full fluffiness.

the final cakes.

GOLDEN LAYER CAKE

(courtesy of How to Cook Everything)

1 and 1/4 sticks butter, softened

2 cups cake or all-purpose flour

1 1/4 cups sugar

4 eggs or 8 yolks

1 teaspoon vanilla extract OR 1 tablespoon grated or minced orange zest

1/4 teaspoon almond extract (if you are shy about almond extract, leave it out. tasty both ways.)

2 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup milk

For cupcakes, preheat oven to 350. Place your cupcake papers in the muffin tin.

Using an electric mixer, cream the butter until smooth, then gradually add the sugar. Beat until light, 3 or 4 minutes. Beat in the eggs or the yolks (I used eggs) one at a time, then the vanilla or orange zest, and the almond extract.

Combine the flour, baking powder and salt and add to the egg mixture a bit at a time, stirring in milk as needed. Stir until just smooth.

Fill the cupcake papers, each with about 2 large spoonfuls of batter. Bake for 20-25 minutes or until golden brown. Cool on a rack. Frost and serve without the paper.

FLUFFY WHIPPED CREAM CHEESE FROSTING

1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cups sifted confectioners' sugar
1 teaspoon vanilla extract

1 teaspoon food coloring (optional)

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Add food coloring, if desired. Whip in a stand mixer at high speed, about 4 minutes until airy and fluffy.

quite possibly the moistest cake ever

I LOVE yellow cake coupled with bittersweet sour cream frosting. The combination makes for one tasty dessert treat.

I tried a new frosting recipe for the latest cake bake. They say “everything’s better with butter”, this frosting is the exception to the rule. For one, there’s no softening or waiting for ingredients to reach room temperature, there’s no weird texture issues with the butter, and incorporating warm chocolate with the other frosting ingredients was no problem. The mixture stayed very fluffy and smooth, all the way from mixing and chilling to the actual frosting of the layers. One other word to the wise, using corn syrup also means that you can easily sweeten the frosting to your liking, without changing the consistency.

Now for the cake layers, Mr. Bittman knows how to cook everything. (can you imagine what that would be like???) Well, since I do not know how to cook everything, I look to him for wise words of cooking advice and his broad recipe knowledge.

His recipe for golden layer cake looks slammin (and not just because it includes almond extract), but because it's pretty much just sugar, flour, eggs and butter. I own all of those things. Every baker should be able to knock this one out, no problem.

GOLDEN LAYER CAKE

(courtesy of How to Cook Everything)

1 and 1/4 sticks butter, softened
2 cups cake or all-purpose flour
1 1/4 cups sugar
4 eggs or 8 yolks
1 teaspoon vanilla extract OR 1 tablespoon grated or minced orange zest
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk

For cakes, preheat oven to 350. Grease two 9-inch cakes pans.

Using an electric mixer, cream the butter until smooth, then gradually add the sugar. Beat until light, 3 or 4 minutes. Beat in the eggs or the yolks (I used eggs) one at a time, then the vanilla or orange zest, and the almond extract.

Combine the flour, baking powder and salt and add to the egg mixture a bit at a time, stirring in milk as needed. Stir until just smooth.

Fill the cupcake papers, each with about 2 large spoonfuls of batter. Bake for 20-25 minutes or until golden brown. Cool on a rack. Frost and serve without the paper.


CHOCOLATE SOUR CREAM FROSTING
This recipe is adapted from The Dessert Bible

Makes 5 cups of frosting, or enough to frost and fill a three layer 8 or 9-inch cake

15 ounces semisweet or bittersweet chocolate, chopped
2 1/4 cups sour cream, at room temperature
1/4 to 1/2 cup light corn syrup
1 teaspoon vanilla extract

Place the chocolate in the top of a double-boiler. Stir until the chocolate is melted. You can also melt it in the microwave, just check every 30 seconds to prevent burning. Remove from heat and let chocolate cool until tepid.

Whisk together the sour cream (room temperature!), 1/4 cup of the corn syrup and vanilla extract until combined. Add the tepid chocolate slowly and stir quickly until the mixture is uniform. Taste for sweetness, and add 1 tablespoon at a time, until it’s sweetened to your liking.

Let cool in the refrigerator until the frosting is a spreadable consistency. This should not take more than 30 minutes. Should the frosting become too thick or stiff, just leave it out until it softens again.

markety artsy indian chairs

about 40 years back, my dad saw woven leather chairs in a store and decided to replicate them himself. a DIY-er at heart, he got all of the supplies, and went to work...for years he made bar stools and kitchen chairs for everyone: family, friends, random people on the street, it didn't really matter who they were, if he knew them they were gonna get some chairs. my mom still uses them as her dining room chairs and bar stools, and I have two of the shorter stools in my kitchen.

I have never seen anything that even closely resembles this woven chair style, until last weekend, I saw them TWICE in one trip. apparently, they're mexican inspired and loved by San Franciscans, both sightings were at taquerias in San Fran. way to go dad, your hand made goods are still cutting edge.


At Mijita on Fisherman's Wharf.

At La Taqueria in the Mission.

The original at home, with Olive kitty.

if you're going to San Francisco, be sure to wear the warmest clothes you own

Please wear a flower in your hair, but you will need a jacket as well.

Even though I forgot to buy a t-shirt that proves it, I heart SF. this city will warm your heart and belly one minute, and chill you to the bone the next. but the cold's not stopping anyone, there are so many unique little pockets to explore and sights to see, you just gotta keep on keepin on. of all of our adventures my favorites were alcatraz and the mission (i could have stayed there all day sampling different taquerias).

we saw lots of bleu et vert, here's just a sampling from that little city by the sea.

art to art...dip de dip

Pat had the HMG over to her house on Bainbridge a few weeks back, and made the best artichoke dip. Ever. I liked it when I tasted it, and I liked it even more when I saw that the recipe called for an entire jar of mayonnaise. You can't go wrong with that.

2 (14 oz.) cans artichoke hearts, drained, chopped coarsely

8 oz. jar mayonnaise

2 cups shredded mozzarella

1 cup grated parmesan

1 teaspoon garlic powder, dip

Paprika (for sprinkling on top)

Mix artichokes, mayonnaise, cheeses and garlic powder. Pour mixture into greased casserole pan. Sprinkle with paprika and bake for 25 minutes in a 350 degree oven. Pat Beal recommends serving this with Garlic melba rounds...or another sturdy cracker of your choosing.

we sing we laugh we dance we do not steal things

thanks so much for making my b-day excellent. you all are loverly and it was a real joy. it didn't feel at all like a quarter-life crisis. also, I appreciate the encouragement to get a picture with everyone. beyond just capturing pivotal moments & pretty lady friends on film, it opened up ample opportunities for lily and i to dance and for ashley and i to do whatever it is that we do (something weird). plus, you all got a b-day hug, and that is invaluable. allison, I am displaying my sweet little cupcake at work, and it's already received quite a few compliments.

Looking back on these pictures a few obersvations, i notice that lily and i are wearing opposite outfits lily: black dress/purple flower, laura: purple dress/black flower. we did not plan this. but we should have. planning twin outfits is where it's at.

Kathleen and Allison - is this the exact same picture from Kathleen's 21st birthday, only now we're 25?? creepy.

Cake transport FAIL

It was the bell of the ball. But then a few really bad things happened very quickly. First lily dropped it on the ground. And then I dropped it in the car. And then I dropped it in the car, a second time. It was fun while it lasted, but let's face it cake, you cannot be salvaged. may you rest in peace on our front porch.

Also, it has come to my attention that someone stuck their finger in the frosting and dragged it down the cake, as evidenced by the first picture. Not naming any names, but I have a pretty good idea who it was. I'm after you. Better watch your back.

ice cream sosal!

a few weeks back, walking down the streets of Ballard, we hit a jackpot, and found these sweet little posters stapled to a bunch of light posts. it's an invite to molly moon's ice cream social at the Fremont Abbey. it already happened so don't try to go, but had you gone you would have been welcomed to eat your dessert without fear. desserts without fear of peanuts, that is. well, what if I have a fear of long lines? huh, huh? then what? then where do I eat dessert? miss moon does not know how to answer this, I am sure of it.

anyway, great poster though. and we still like your ice cream despite the long lines, no peanut butter and some other minor complaints. most likely, we'll keep eating it. rock on.

alex also mentioned that this won poster of the week.

smiling all of my days

thanks to all of the lovely people that make me smile all of my days, especially on this birthday day. today I got some extra special goodies starting with passing my emissions test with flying colors (uh-huh, that's right), beautiful looking and smelling flowers from Natalie and the coolest EVER, Robin's egg blue KitchenAid mixer from Dan! Now I can bake cakes everyday, and life will be even more awesome. Also, I got a very hilarious Jehovah card from Alonna and my little sister Molly called to sing me a happy birthday song this morning. you peeps rock. also, if anyone wants to get me a blue-eyed kitty, i will accept it with open arms. you know where to find me.

Super Italian, Italian Supper

Super Italian, Italian Supper (this is a fake palindrome. And by fake, I mean not really a palindrome at all.)

Warm summer nights call for hot Italian suppers. Lily had us over on Sunday evening to enjoy the sunset, drink a lemon & red wine spritzer and cook up maximum quantities of delicious Italian eats.

Recipes are still being acquired, but here is what was served:

1. Copious amounts of prosciutto & coppa, for starters. This was a meat-pile-mountain on a plate. We were not allowed to know where this meat came from. Apparently, Greg’s friend Jason uncovered a meat goldmine somewhere. Out of principle (that’s right, I have principles), I usually try to avoid eating meat from unnamed, mysterious sources. Not on this day. No, sir. Lily found the irregular cut meat leftovers in the fridge on Monday, and we ate them for dinner again, on day two. So good. No regrets.

2. Appetizer pizza with kalamata olives, onions and other deliciousness, courtesy of Alisha & Ben

3. Wisecrackers with goat cheese, nectarines and honey (already talked about it)

4. Garlic bread with fresh herbs from Lily’s garden, what were these herbs, Kelly? Mint, thyme and basil, perhaps. It tasted good, but no one knows what was in there exactly.

5. Roasted fennel and prosciutto salad with mixed greens from J.Son Santino. This came dressed in a homemade vinaigrette.

6. Beet salad with Arugula from Lily (see recipe below)

7. Braised oxtails also from Lily. She taught us that oxtails are not actually from oxen, but from regular cows. Thanks, teacher, you make my brain smarter each day that I know you.

8. Pasta Alla Checca with Heirloom Tomatoes alla K. Grubenhoff

9. Mine was the strawberry dessert soup (Strawberry Gelato) that no one ever ate. Mwoh mwoh. Here is the lesson of the day, freeze the boiling milk mixture for ice cream or gelato BEFORE pouring into the frozen tub of an ice cream machine. It WILL NOT work if you skip this step or try to freeze the tub AFTER it contains boiling liquid.

Lily’s Roasted Beet Salad with Arugula

INGREDIENTS
Beets, sliced (Roasted in tinfoil at 375 until they are easily sliced or stabbed with a fork)
Arugula

Dressing
1 shallot, chopped
½ cup red wine vinegar
Juice of 1 lemon
Olive oil

Mix dressing ingredients. Marinate roasted beets in dressing for 4+ hours or overnight, if you can. Toss with a few handfuls of arugula right before serving.

flaura & flily

Because we are not interested in spending sixty cash monies on fabric flowers, but had already fallen in love, Lily and I decided to make some flower pins at home. diy or die, as they say. the first attempt was fruitful. We both recognized areas where we can improve the design on the next go-round, and we'll work to perfect the system as we go. About $10 at Joann's fabrics, can get you enough supplies to make between 5-7 flower pins.

Here is what you need:

felt

stiff fabric in the color of your choosing

needle & thread

pin backing

and a hot glue gun (or you can just dew the pin-backing onto the flower)

Bon Anniversaire, Kelly Dear!

If one lady has got the joie de vivre, it's this girl. Sweet little Kelly had a b-day last week, and for her special day she had a sweet little sushi celebration. To satisfy Kelly's lemon love, Lily brought lemon cupcakes with white icing. She made the candied lemon segments herself, and they were perfect. moshi moshi j'taime. j'taime kelly aussi.

the original souse king

Just as there are two types of people in this world: those who like Neil Diamond, and those who don't...there are two types of pasta sauces: those that you buy in a jar, and those that you make from scratch. Don't get me wrong, I love popping open a jar of ragu as much as the next guy, but if you want to make an easy, freezy sauce to have on hand AT ALL TIMES, this is the one. It will not let you down. It’s rich, it’s meaty, it's perfect for spaghetti, for lasagna or for eating by the cup full (some people are into that, for reals).

It takes about half an hour to cook all of the ingredients, but then you can just “Set it, and forget it!” (that’s right, Ron Popeil style). The longer you forget it, the more delicious it becomes. It’s pretty much magic. Or maybe it is science. Who can really tell the difference these days?

After cooking and enjoying, bolognese freezes well and thaws quickly for saucy meals on the go.

Ragu Alla Bolognese

INGREDIENTS

½ lb. hot Italian sausages

1 lb. leanest ground beef

1 chopped onion

2 chopped carrots

2 chopped celery sticks

8-10 cloves garlic, minced or put through a garlic press

1 tbsp. oregano

1 tbsp. basil

1 tsp. allspice

1 tsp. ground black pepper

2 tsp. fennel seeds

3 tsp. salt (salt monkeys, do it to taste)

½ tsp. ground nutmeg

1 bay leaf

½ cup dry white or red wine (both work well)

¼ cup tomato paste (mix with ¼ cup water)

2 (28 ounce) cans crushed tomatoes, peeled and crushed in heavy puree

Remove sausage from casings and slowly brown in a skillet along with the ground beef, a large sauce or soup pan works well. Break up the sausage as it cooks. Once meats are browned to your liking, drain the fat. Add vegetables and all spices to meat pan, sauté until onions begin to cook, and be careful not to brown the garlic. Add the tomato sauce, water and wine. Simmer for 5 minutes and add canned tomatoes. Simmer over medium-low heat, for 1-2 hours. Serve with the pasta of your choice.

More substantial noodles such as linguini, spaghetti or pappardelle, work nicely with this sauce.

word to the wise...cwackers

Wisecrackers with Goat Cheese, Nectarines and Honey Drizzle

(A take on crostini with goat cheese, nectarines and honey drizzle)

The meaning is twofold: the crackers are wise because they are low in fat, you are making a wise choice for the bod when you eat them...Kristin and Elof, who made this snack, are wisecrackers because they like to make clever and/or sarcastic remarks. next to making delicious snacks, it is probably what they are best at. (in case you couldn't connect all those dots, i've done the connecting work for you. you are welcome.) we first tried these goat cheese, nectarine & honey niblets at Lily's wedding tasting. it was the best snack at the event. hands down. we would have stayed there all night just eating cheese/bread/fruit snacks if we could have. alas, the event ended along with the endless flow of silver-plattered snacks, and we had to go home.

needless to say, everyone was thrilled to see these things make their homemade debut at lily's italian supper. the sweet and savory flavor combo is complex, but you do not need to be an aeronautical engineer to appreciate it's deliciousness.

What you will need to replicate these at home, for your next party:

INGREDIENTS

1 box Wisecrackers or crostini (or baguette, sliced, brushed with olive oil and toasted)
1 roll of goat cheese or chevre

2 ripe nectarines, sliced into thin segments

honey

Arrange your crackers/crostini on your serving dish and spread each piece with chevre. Atop each cheesed cracker, place a nectarine slice. Drizzle with honey. Honey is key here, so don't be shy people.

tomato & fennel salad

My mom made this for dinner the other night. It was inspired by her favorite salad at Tutta Bella, the Insalata Di Salerno. She opted to leave out the cucumbers and lettuce that are in the restaurant version, and focus more on the tomatoes and fennel.

1 1/2 pounds cherry or heirloom tomatoes
1 small fennel bulb
1 tablespoon olive oil
2 tablespoons fresh lemon juice
4 tablespoons red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Cut the tomatoes into bite-sized pieces, with cherry or grape tomatoes you can leave whole or slice in half. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandolin.

Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.