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Missing October

26 Nov

Sorry about the whole AWOL thing…life happens.

Anywho the tastiness that happened in October will be posted as soon as I can find the pictures. The joys of using multiple cameras.

We made:

Pumpkin Spice Cake

Pumpkin Mac’n’Cheese

Pumpkin Spice Chai Cookies (these are seriously the best!)

Roasted Pumpkin Penne

And rumor has it that Twin 2 made (and will post) Horchata! We are all very excited for that and all the foodie-holiday-ness that is upon us.

♥ k


Wild Turkey

23 Nov

I honestly didn’t think of this being festive until I typed it. Wild Turkey Bourbon = turkeys at Thanksgiving. Totally laughed out loud. But for reals this leads to a delicious recipe.

Wild Turkey Bourbon

While perusing the imterwebs a twin stumbled upon this recipe. Then there was a coupon and a sale resulting in the purchase of bourbon. And to top it off we are all fans of chocolate and bourbon. Here is my rendition. Happy baking!

Bittersweet Chocolate Bourbon Crinkles

3/4 cup Flour
1/2 tsp  Baking Powder
1/4 tsp Sea Salt
8 oz Bittersweet Chocolate Chips
3 Tbsp Unsalted Butter
2 Tbsp Bourbon
2 Eggs (room temp)
1/3 cup Granulated Sugar
1/2 cup milk chocolate chips

Extra Granulated Sugar and Powdered Sugar (for coating cookies)

Mix 'um up

Whisk together the flour, baking powder and salt until well combined. Set aside.
Melt and combine the bittersweet chocolate, butter, and bourbon in a double boiler, stirring frequently. Remove from heat.
Whisk together the eggs and sugar for about 5 minutes.  Gently whisk in the melted chocolate mixture until combined.
Stir in the flour mixture until just combined. Cover and refrigerate until firm (1-2 hours).

Bake my lovelies

Preheat oven to 325°F. Line cookie sheets with foil or parchment.
Pour the granulated sugar and confectioners sugar into two separate small bowls. Form the chocolate cookies into 2-inch balls. Roll the balls in the regular sugar, and then roll in the confectioners sugar to coat.  Place on the baking sheets spaced about 1-inch apart.
Bake for 8 minutes then rotate the cookies sheets and bake for another 5-7 minutes. Cookies should still be slightly firm on the edges and fairly soft in the centers. Don’t overbake.
Let the cookies cool on the sheet pan until firm enough to handle then transfer to a cooling rack.


These cookies were taken to brighten the evening of musicians stuck in rehearsal and friends-of-friends working the night shift at our favorite pizza joint. Huge hit. And the ones left out for roommates vanished right away. Cannot wait to make these again!

♥ k

Pumpkin Month!

8 Oct

About a month ago, when everyone really started getting tired of the heat, the lovely bf and I started talking fall. The cool weather, the sweaters, the holidays, pumpkin flavoured things… And we decided then and there to make at least one pumpkin thing every weekend. I picked way too many recipes for one a week so maybe it will be more : )

WEEK 1: Pumpkin Mac’n’Cheese!

We were going to roast our little Trader Joe’s pumpkin, but he looked so cute on the counter. (And we didn’t really feel like putting dinner off an hour plus so we could roast it.) Inspired by this dish.

Pumpkin Mac'n'Cheese

2 cups dried penne rigate (8 ounces)
2 Tbsp butter
2 Tblsp flour
1/2 tsp salt
1/2 tsp black pepper
1 cup whipping cream
1 cup milk
4 ounces Fontina cheese, shredded (1 cup)
1 (15 oz) can pumpkin
1/2 cup soft bread crumbs
1/2 cup grated Parmesan cheese

Pumpkin Mac'n'Cheese!


Preheat oven to 350°F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.
In a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese and pumpkin until smooth. Stir cheese sauce into pasta to coat. Transfer to an ungreased 2-quart baking dish. Sprinkle top with breadcrumbs, Parmesan, and season with salt and pepper.
Bake, uncovered, for 20 minutes or until bubbly and top is golden. Let stand 10 minutes before serving.
Delicious sausages! The fungi was for the boy...

Delicious sausages! The fungi was for the boy…

*Notes* Next time try with more cheese (maybe cheddar), caramelized onions, less pumpkin (maybe 1 cup), add cooked chicken and vegetables to make into a stand-alone dinner casserole.
We had it with some amazing garlic and wine chicken sausages and simple salad. We drank pumpkin beer also. And had pumpkin cupcakes and pumpkin bourbon macarons for dessert. Fall is off to a delicious start…

Apricot Tart

21 Jun

I went apricot picking with my father. I was down in Southern California to visit with my people after GRADUATING FROM UCD(!). We must have picked a ton! Bags of golden fruit were delivered to all the church people that could stand having so many apricots in their house.

Then…my people scattered. Parents to the East Coast, Twin 2 lives a few blocks away, and the little bro was out adventuring. (He just graduated from high school. So Proud!)

So I rode off to the library on my shiny silver bike to hunt down some recipes. I decided on Apricot Jam and this Apricot Tart. Enjoy!


5 tbsp butter, room temp
1⅓ cups  flour
1 tbsp sugar
1 egg
3-5 tbsp cold water

⅓ cup sugar
⅔ cup almond meal
4 tbsp butter, room temp
1 egg
¼ tsp vanilla extract
¼ tsp almond extract
1 tbsp flour
1½ pounds fresh apricots, pitted and quartered
Confectioners’ sugar for garnish

Combine the butter, flour and sugar  with a pastry blender until crumbly. Mix in egg. Add water a tablespoon at a time and mix until you can gather the dough into a ball (but not too mushy.) Wrap in plastic wrap and refrigerate for 45 minutes.

Pitt and quarter the apricots, set aside. Preheat the oven to 400°F.
Cream the butter, almond meal, and sugar until smooth, add egg, almond and vanilla extracts. Continue beating and add the flour.
Once chilled, roll out the dough and press into a greased tart pan. Pour the almond mixture (frangipane) into the tart shell, using a spatula to smooth. Press the apricots into the frangipane. (I suggest working in a circle from outside to inside (I went inside to outside and it looks a little funny.)
Apricot Tart
Bake for 30-40 minutes, until the crust is crispy and slightly browned, and the apricots are wrinkled. Cool for 10 minutes, then sprinkle with confectioners’ sugar before serving.

Food Blogger Cookie Swap!

12 Dec
Waffle cookies, popcorn, and peppermint bark from Elizabeth in Arlington, VA

Waffle cookies, popcorn, peppermint bark, and a sparkly ornament from Elizabeth in Arlington, VA

Happy cookie swap 2012!

Peanut butter sandwich cookies from Eleana at choudown.blogspot

Peanut butter sandwich cookies from Eleana at choudown.blogspot

This was our first time participating in the Food Blogger Cookie Swap and we are totally doing it again next year!

Stacy at everylittlethingblog sent wonderfully fragrant rosemary lemon cookies

Stacy at everylittlethingblog sent wonderfully fragrant rosemary lemon cookies

I made white chocolate chip pecan cookies from the Beanilla blog.  I left a few at home for my husband and when I got back from work he said “You have to make these again! Maybe for the party on Saturday?”

pecan cookie 1

So I made them again.

This time I took some to my uncle who just moved back to town and he thought they were the best cookies ever!

All boxed up!

All boxed up!

So what are you waiting for? Go make some!

White Chocolate Pecan Cookies

makes 4-5 dozen

(from Beanilla)

1 cup butter, softened
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract (I used a vanilla extract from my work, Amoretti)
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups white chocolate chips
1 cup chopped pecans


Beat butter at medium speed with an electric mixer or in a stand mixer until creamy; add sugars, beating well. Add eggs, one at a time, beating after each addition. Stir in vanilla.

Combine flour, baking soda, baking powder, and salt; gradually add to butter mixture, beating until blended. Stir in white chocolate chunks and pecans (I had to switch to a wooden spoon for this part). Using a small ice cream scoop, drop dough onto cookie sheets lined with parchment.

Bake at 350° for 12 minutes. Cool on baking sheets; remove to wire racks to cool completely.

♥ twin 2

Can you believe I forgot to take pictures of the finished cookies? Two opportunities and 9 dozen cookies. No pictures. *sigh* Maybe when we make them for Christmas.

Reunited at last!

19 Jun

I am officially back from NorCal for the summer! And while most of the four days that I have been back have been dedicated to tackling the black hole that is my room, a few baking adventures have taken place. Thank goodness!

On Saturday we made clover-leaf rolls. No one took any pictures of them, but I did take a picture of the braided ‘loaf’ I made out of the extra. We used a recipe that came with our KitchenAid mixer, a variation on this.

On Sunday (Happy Father’s Day!!) we made these amazing ‘Ultimate Pecan Sticky Buns’ for the father. They were rather time consuming, but the deliciousness that we ended up with was totally worth it. It had a much nicer, soft, cloudy dough even after baking than our normal overnight cinnamon rolls. We used the recipe for Bon Appétit and added in some extra cinnamon-brown-sugar mixture along with the pecans for the filling. I never did get a good picture of the rolls though…sorry.

We also made some delicious oven-onion rings and zucchini fries. So tasty and crunchy! I think it was just dipped in seasoned four, dipped in egg mixture, dipped in lightly olive oiled panko bread crumbs, and baked in the oven.

On Monday I helped mom make a lovely blackberry Cabernet sorbet. Blackberry juice, wine, a little honey, and a whipped egg white. So refreshing (too bad it wasn’t a hot NorCal night). Some dark chocolate curls finished it off. Unfortunately, the only picture I have is after mom dumped all the extra shavings onto mine…

I may make cookies for my cousin-in-law who is fixing my bikes… Or chocolate zucchini bread…we are being buried in vegetables!

Twenty Twelve

27 Jan

So far, this year I’ve:

been to Denver, CO


Denver skyline from the top of Red Rocks Amphitheatre

returned twin 1 to Davis, CAtwin 1

toured the Anheuser-Bush brewery


free samples!

Berkeley, first time

twig and fig

they were closed, so bummed

visited San Diego


crab cake burger at Hotel del Coronado

made breadcheese bread

went to the beachsand

had soufflé for the first time (homemade!)


Happy Birthday Mom!

got my wedding dress

my dress


started running with a friend


sunrise after our run


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