stormy weather.

So in preparation for the apocalypse...also known as Frankenstorm and/or Hurricane Sandy. I baked. And may bake some more tomorrow since I have been told not to go into work. Hey-O!


Chocolate Zucchini Bread
Makes 2 Loaves (or one mega loaf)

Preheat oven to 325

3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini 
1 teaspoon vanilla
6 tablespoons cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
3 cups flour
1 teaspoon salt
1 1/2 teaspoon cinnamon

Beat eggs until they are light and foamy. Add oil, sugar, zucchini, and vanilla. Mix lightly but thoroughly. Add the dry ingredients.

Bake 45 minutes to an hour. 

golden birthday.

Happy 23 to me!

In order to fully celebrate the big day I have a few things planned...

no work (!!)

sleep in

yoga

mani/pedi/mimosas

Powell's adventure (may even allow myself to bring a few books home)

mid-day nap?

dinner + drinks with the friends

in other words...it's a "treat yo' self" kinda day. 

"the best day of the year"

juicy goodness.

I seemed to have missed the farmers market this past weekend and I am craving fresh fruit. May have to take a break from paperwork to run to the local market and stock up. Last summer my morning cereal consisted of 1 part cereal to 3 parts blueberries/raspberries. It was a glorious start to the day, but I may need to amp it up this summer. I would love to find a lovely new recipe for summer fruit...any suggestions?

frosted.

Best idea ever...1 year 12 cakes. Mariah of Size to Small has the best idea ever. Out of all the baking I have done in my life...I have never attempted a cake. The whole finished product thing scares me. If you know me personally, you know that when I screw up baking it haunts me for weeks. However Mariah's challenge makes me want to cake it up pronto. Even if it doesn't taste good...at least it can look pretty right?

size to small

just a dash and a pinch.

Salt and pepper shakers. So under appreciated, yet such a lovely addition to any table. Especially when they are not your run of the mill shakers. (haha get it...mill...pepper mill. I know, I'm clever)

Personal DIY favorite...

Nesting doll salt and pepper shakers via design*sponge

pretty pictures.

PINTEREST.

I love you.

check out heirloom on pinterest.

kitch.

Oh dear. I'm in heaven. My dream kitchen is already stocked full of everything Herriott Grace. Everything. As usual my wallet will hate me but my apartment will much appreciate. 

oh, and all of my cakes will look like this.

 Absolutely love the feather kitchen linen and pedestal. 

Perfect for wine and cheese parties.

       

Herriot Grace.

guinness love.

I spent the evening drinking guinness and baking. It was glorious. Check out these puppies.
Such delicious cupcakes...that will be delightful all year round. 


Chocolate and Guinness cupcakes with Bailey's Irish Cream frosting
Makes 11 - 12 cupcakes
cupcakes.
1/2 cup Guinness 
6 tablespoons molasses
1/4 teaspoon baking soda
1 cup flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup plus 2 tablespoons unsalted butter, room temperature
2 teaspoons grated orange zest
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 egg
1 egg yolk
frosting.
4 ounces cream cheese
1/4 cup unsalted butter, room temperature
2 cups powdered sugar
2 tablespoons Bailey's Irish Cream liqueur


to make cupcakes. 
preheat the oven to 350 degrees. Line cupcake wells with paper liners. In a medium saucepan, combine the stout and the molasses and bring to a boil over medium-high heat. Remove from heat and stir in the baking soda; the mixture will foam up. Set aside until cool, about 20 minutes.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, nutmeg, and salt. In a large bowl, beat the butter, orange zest, brown sugar, and granulated sugar until fluffy, about 2 minutes. Add egg and egg yolk, and beat until combined. 

Add the flour mixture in 3 additions, alternating the beer-molasses mixture, stirring in between additions with a wooden spoon. Fill in the prepared cupcake wells with batter so that they are two-thirds full. Bake the cupcakes until a toothpick comes out clean, about 18 minutes. Transfer to a cooling rack.






to make frosting.
in a medium bowl, combine the cream cheese and butter, and beat until fluffy, about 2 minutes. sift half the powdered sugar over the frosting, and beat to combine. repeat with remaining powdered sugar. add the Bailey's liqueur, and beat to combine. spread the frosting on the cooled cupcakes. 

Enjoy!

chocolate heaven.

Caramel-dark chocolate truffles with fleur de sel.

oh my goodness.

I want these pronto. 

I love chocolate and I love the idea of making my own truffles. gah! On my to-do list for the weekend.

Caramel-dark chocolate truffles with fleur de sel.

• 20 ounces bittersweet or semisweet chocolate, finely chopped, and divided
• 1/3 cup sugar
• 2 tablespoons water
• 2/3 cup whipping cream
• 1/4 teaspoon fleur de sel

• 1/2 cup unsweetened cocoa powder
• Additional fleur de sel
• 
  

Place 8 ounces chocolate in metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is smooth. Remove chocolate from over water.

Combine sugar and 2 tablespoons water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, brushing down sides and swirling pan occasionally, about 4 minutes. Add cream (mixture will bubble). Stir over very low heat until caramel is smooth. Mix caramel and 1/4 teaspoon fleur de sel into melted chocolate. Chill until truffle filling is firm, at least 3 hours.

Place cocoa in bowl. Using 1 tablespoon truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange on baking sheet. Cover; chill overnight.

Line 13x9x2-inch baking sheet with foil. Place remaining 12 ounces chocolate in medium metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is melted and smooth and thermometer inserted into chocolate registers 115°F. Remove bowl from over water. Working quickly, submerge 1 truffle in melted chocolate. Using fork, lift out truffle and tap fork against side of bowl to allow excess coating to drip off. Transfer truffle to prepared sheet. Repeat with remaining truffles. Sprinkle truffles lightly with additional fleur de sel. Let stand until coating sets, at least 1 hour. (Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.)

Okay, so a little labor intensive. However after all this work...you definitely won't feel bad for eating 2...or 5 of these puppies.

source.