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Beach, Carrot Cake and Coffee

24 Sep

Ahh, Saturdays! Mine has consisted of taking the Porsche through the canyons, sitting on the beach eating baguettes with cheese and meat served with fresh strawberries, clapping for kids learning how to surf, driving back through the canyon roads, making coffee, eating carrot cake, taking a ride on the bike path. My life? It’s rough. Especially on Saturdays.

Malibu Beach was foggy but we still had a great beach morning. No wind, no crazy beach people and lots of cute kids learning how to surf. That’s the kind of beach I like.

Here’s the slice I was originally trying to photograph, only Andrew was trying to eat it at the same time…

So he stole it from me and left me with no cake and no coffee. Despicable! šŸ™‚
Have a great Saturday!

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Black Tea and Pumpkin Pinwheels

20 Sep

I’m so ready for Fall. I’m surrounded by all things fall but am still unable to turn on my oven because it still gets above 90 during the day…

Vanilla Almond Cupcakes with Maple Cream Cheese Frosting

3 May

Nothing like a good cupcake. I made these a while ago but I can still remember the delicious maple frosting and the crispy toasted almonds. I might have to re-make these tonight just to satisfy this strong craving I have taking over right now.

The hardest part is waiting for the ‘cakes to cool so you can get busy frosting and then get really busy eating.

Clearly someone HATED the frosting.

I can’t remember where I found the recipe or how we came up with the idea or anything other than they were really good and the toasted almonds made the cupcake. The frosting too. Did I already say that? It’s still true. Now I have to go figure out how I made them! And then I have a feeling I’ll be craving something chocolate to try to beat this heat we’re having.

Lazy Day Blondies

21 Mar

Blondies cure colds = FACT.

Apricot Almond Cake

24 Feb

No commentary today, just some photos. And a reminder that it’s almost the week-end!

Boozy Brownie

17 Feb

Here’s a gooey brownie with grand mariner whipped topping and grand mariner soaked raspberries to cheer up your Thursday. It’s been a long week and I can’t wait for the bit of rest the weekend will bring. I made this dessert for our Valentine’s Day dinner. I tried to surprise Andrew but he surprised me and came home early. Oh well, I tried. We had a low-key dinner at home and drank a lot of champagne. No complaints from me! I haven’t baked since so I’m hoping to catch up this weekend. There are two very important birthdays on Sunday so be on the lookout for a special birthday post! Whatever I bake I’m taking it straight to the studio since this brownie has been here all week and I’ve eaten it every day for lunch. Yes, really. In fact, I’ll probably have it for dinner too.

Here’s to hoping your Thursday was better than mine. The weekend is only one day away!

Happy Valentine’s Day!

14 Feb

I’m not a big Valentine’s Day fan. I don’t think we need a day to celebrate who we love but I guess if it gives me an excuse to buy heart-shaped molds then I’ll suck it up.

I made some “samoas” cupcakes from Bakers Royale that could also pass as German chocolate cake cupcakes and they are truly sinful. Caramel, toasted coconut, chocolate, melted chocolate–good thing we already went to Hawaii…

I would make these again but maybe with a different cake recipe because these were just a little too dense. Regardless, I don’t think I’d be able to find a person who would turn these away.

 

I didn’t really alter the recipe so check it out on Bakers Royale and have a happy Valentine’s Day!

Peanut Butter Cookies

3 Feb

Peanut butter. Cookies. They make a perfect match, don’t you think? Now I might be a little biased because, well, I’m a girl who loves her peanut butter. In fact, in jr. high I would eat it right out of the jar when I got home from school. Do I still think about doing that? Oh, yes. But instead, I grab the butter, sugar and flour and make cookies. Why, when eating it straight out of the jar is so much easier? I guess because in cookie form it’s more socially acceptable. That way, I can have one at home, one at work, one on my way to yoga…see? They’re portable and people won’t judge me like they would if I were carrying around a jar of peanut butter. See where I’m coming from?

Plus, I’ve been really busy at work this week and so has Andrew. We’ve barely seen each other with me overloaded with e-waste problems and him being kidnapped by the studio. But one this is for sure; if I’ve got dessert then I’m always welcome at the studio. Since I was tired of not being able to remember what my boyfriend looked like any more I made some cookies and delivered them fresh to the studio. Consensus? These cookies are not to be forgotten. They’re the perfect amount of peanut butter, butter and sugar. Not too sweet, not too peanut butter-y, not too crunchy, and a whole lot of butter (or so you might think!).

Peanut Butter Cookies
(adapted from Sing for your Supper and All Recipes)

1/2 cup (1 stick) unsalted butter, softened
3/4 cup peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups all-purpose flour

Preheat the oven to 350 degrees
Combine the flour, baking soda and salt in a bowl, set aside.
Mix together the butter, peanut butter and sugars for 2 minutes, until light and fluffy. Add in the egg and vanilla.
Gradually add in the flour mixture on low-speed. Chill dough 15 minutes in the refrigerator.
Place by rounded spoonfuls on a cookie sheet lined with parchment paper and bake for 8-10 minutes, until edges are very lightly brown. The cookies won’t spread much at all.

Do not over-bake. These babies are best RIGHT when they’re done. The bottom should be lightly browned but not crispy. blech, crispy pb cookies. Enjoy!