Hello, dear readers. I have one more little announcement I’d love to share with you. You know, in addition to all of that mushy gushy stuff.
Are you ready for it?
(drum roll, please…)
Photo source: Style Me Pretty.
CommentsRemember that scene from When Harry Met Sally? I never really understood it, but I always think of Harry talking in that crazy voice every time I try to say “Pecan Pie.”
Anyways, pecan pie is one of my favorite desserts. I’ve loved it so much for so long that I just assumed it must be very mysterious and very difficult to perfect.
Then, over the holidays, I got to help Stephen’s mom with a pecan pie (among many other delicious comfort foods). As it turns out, pecan pie is pretty much the simplest dessert I’ve ever tackled. I love it when that happens.
This weekend, I had some friends over for birthday sweets (I turned 25!), and a pecan pie made it into the spread. As I’m moving to Atlanta at the end of next month, I thought it’d be symbolic. Fortunately, it was also very delicious.
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I finally crossed red velvet cake off of my to do list over Valentine’s day (I used Joy the Baker’s recipe—just perfect!). I’m always returning to my favorite comfort foods when it comes to baking, but I also love dipping into unfamiliar territory.
Macarons are just so pretty and mysterious. Do you have a favorite book or recipe for beautiful and delicious macarons? I am in search of pretty pictures and helpful instructions.
These grapefruit and white chocolate macarons from Desserts for Breakfast sound tempting. Or maybe I’ll start with pistachio. I’ll keep you posted.
Click photo for original source.
(via artpixie)
Source: Flickr / hjartesmil
These days, I find it so calming to mash butter and sugar together into a creamy, sparkly glop. There’s something kind of nice about turning the kitchen into a cloud of flour, or trying to figure out the difference between soft peaks and stiff peaks.
And then there’s that delicious moment of satisfaction when I get to lick the spoon (or whisk or spatula) and wait as batter becomes cake inside the mysterious cave of the oven.
It wasn’t always this way, though. Teenage me wasn’t allowed within ten feet of the oven. I was notorious for setting off the fire alarm (actually, I still do that) and for making a spectacular disaster of perfectly innocent ingredients.
Besides equipping this absent-minded baker with a really loud kitchen timer, there are a few simple tips that helped make baking seem a lot less intimidating when I finally decided to give the whole butter/sugar/flour thing a real chance.
CommentsHere’s a little list of my latest favorite finds. Happy Thursday!
(Above) Gateau Lorrain via LUNCH STUDIO. Doesn’t it look so homey and delicious?
Email signatures have been getting a little out of control for a while now (via NYT). Do you have one? What do you think should be included in a signature?
True to form, Joan Didion’s packing list is trim, and its accompanying description is wry. I might just keep it bookmarked for future reference. (keep it chic via 101 cookbooks)
If you use FourSquare, Wander Mapper will create an illustrated map of your neighborhood.
How to rock Adele’s glamorous hairdo (via The Beauty Department).
2012 Make-up Trends: Keep it natural and minimalist (via NYT).
(Below) I love this collage by Tom Moglu (via Brydie Brown).
