| and the recipe parade continues… |

I am loving this. I’m also loving the different ways people approach beginning an email to a stranger.

love it.

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Ahaha hi duck, here you go – carrot cake with cream cheese frosting.  Is so good.  I cut out the coconut and had no nuts, and baked it as a cake instead of muffins but was devoured by hungry fam.

http://www.joyofbaking.com/CarrotMuffins.html

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Here’s a recipe from a blog I like to look in on every few weeks or so. The directions seem very detailed, but the cookies are actually really easy to make. I use normal table salt instead of fleur de sel or fine sea salt, since there’s so little of it, and there isn’t a very noticeable difference.

World Peace/Korova Cookies
Paris Sweets, Dorie Greenspan

Makes about 36 cookies

1 1/4 cups (175 grams) all-purpose flour
1/3 cup (30 grams) unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons or 150 grams) unsalted butter, at room temperature
2/3 cup (120 grams) (packed) light brown sugar
1/4 cup (50 grams) sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces (150 grams) bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

Sift the flour, cocoa and baking soda together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

Turn off the mixer. Pour in the flour, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

Getting ready to bake: Center a rack in the oven and preheat the oven to 325°F (160°C). Line two baking sheets with parchment or silicone mats.

Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about one inch between them.

Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

Serving: The cookies can be eaten when they are warm or at room temperature — I prefer them at room temperature, when the textural difference between the crumbly cookie and the chocolate bits is greatest — and are best suited to cold milk or hot coffee.

Do ahead: Packed airtight, cookies will keep at room temperature for up to 3 days; they can be frozen for up to 2 months. They can also be frozen in log form for months, and can be sliced and baked directly from the freezer, adding a coupld minutes to the baking time.

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I had your name for some recipe swap!

Breakfast sandwich!

1 piece of wheat bread

1/2 red bell pepper

1/4 of an onion

1 or 2 eggs

asparagus on the side

1) Slice red pepper into long strips

2) Dice a small amount of onions

2.5) put bread in toaster

3) Fry asparagus and red peppers for a bit

4) Throw in onions to fry

5) throw in the eggs and scramble a bit (try to time it so everything in the frying pan is done at the same time)

6) Take out toast, put strips of red pepper on toast so that you can fold it fat

7) throw everything else onto the toast and fold it half like a sandwich (asparagus optional inside the sandwich)

8) eat that shit with some salt and basil

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Hello.

Cinnamon Sugar Cookies

1 cup of butter
2 cups of sugar
2 1/2 cups of flour
1 egg
1 tsp of cinnamon
1 tsp of baking soda
1 tsp of vanilla extract

Cream butter and sugar. Then add egg and vanilla extract. Shift flour, cinnamon, and baking soda in a separate bowl. Pour and stir  dry ingredients in a little at time. You can either let the dough become firmer by putting it in the fridge for a few hours so you can use cookie cutters, or you can drop onto a baking sheet with a spoon and bake at 325 for 15 minutes.

Enjoy.

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people puppy chow:

2 cups of chocolate chips and 1 cup of peanut butter melted together.

pour over one box of crispex cereal (or off brand), mix well so all cereal is coated.

put into a brown paper bag with 2 cups of confectionary sugar, shake well. (i put the brown bag in a plastic bag or shake outside because the sugar leaks out of the seems of the paper bag)

once it is all fully coated, lay out on a cookie tray and put in fridge (or put in a bag and put in fridge)

DONE