Love these charming kitchen prints by Anek. So simple and sweet, they would look adorable in any kitchen.
How about some yummy muffins marbled with a buttery cinnamon ripple to start off your day? uhh, yea.
I got up early this morning to make these for breakfast and they were sooo divine. Moist, buttery, and cinnamon-y, perfect with a cup of coffee or tea. I like to eat them straight out of the oven with a little butter spread on it and a hot cup of hazelnut coffee. I dream about this.
I got this recipe from “Muffins A to Z”, its easy to follow and you probably have most of the ingredients on hand.
Here’s the recipe, enjoy!
I saw these in The America’s Test Kitchen Holiday Cookies 2010 Special Issue (best cookie book ever, by the way) last year and had to try them. They’ve become my absolute favorite cookie. I mean, butter, powdered sugar, toasted pecans? this is real.
Here’s the recipe:
Russian Tea Cakes (makes about 4 dozen)
1. Adjust oven racks to upper-middle and lower middle positions and heat oven to 400 degrees. Line 2 baking sheets with parchment paper. With electric mixer on medium-high speed, beat butter, sugar, vanilla, and salt until very light and fluffy, 3 minutes. Reduce speed to low, add flour, and mix until just combined. Add pecans and mix until evenly distributed. Wrap dough in plastic wrap and refrigerate at least 1 hour, or up to 2 days.
2. Roll dough into 1-inch balls and place 1 1/2 inches apart on prepared baking sheets. Bake until edges are light golden brown, 10 to 12 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes.
3. Sift confectioners’ sugar into medium bowl. Working with 4 to 5 warm cookies at a time, gently toss each in sugar to coat. Transfer cookies to wire rack and cool to room temperature. Toss cooled cookies once more in remaining sugar to coat.
Side note: please please please don’t forget to toast your nuts! seriously, its what makes these cookies awesome. Toasting them enhances their flavor so much and it gives them an extra crunchiness. All you have to do is throw the nuts in a small skillet over medium heat for about 5 minutes and stir. I like to use pecans, but you could put hazelnuts or walnuts or even chestnuts in them.
I hope you try these, their so elegant, simple, and beyond delicious.
I just stumbled upon these charming fabrics by Rosemary Milner. I’m in love. And she also has wallpaper, books, and embroidery. So much prettiness! You can check it out here.
ugh, I need to start sewing again!
These pumpkin cookies are the perfect fall treat. Soft, moist, cake-like and SO good. And its pretty easy to make too. You could kick it up a notch by adding some white chocolate chips and maybe some walnuts. YUM! I might have to try that next time…
Here’s the recipe, enjoy!
I’ve been eyeballing this molten cake recipe ever since I saw it on Tasty Kitchen back in 2009. I don’t know why it took me so long, but man, I’m glad I finally made it. And good sweet heavens, is it good. So extremely rich and chocolaty. And super easy to make too.
Here’s what you’ll need:
Semi-sweet baking chocolate, butter, powdered sugar, eggs , flour, whipping cream, and sugar
Start by spraying these little Pyrex custard cups with cooking spray.
Throw the butter and chocolate into a bowl.
And microwave it for about a minute. Whisk the heck out of it until its smooth. It might take a little while for the chocolate to melt but just stir and stir. And don’t keep microwaving it, you don’t want to fry your eggs when you add them!
Nice and smooth. perfect.
Measure up 1 cup of powdered sugar and dump it in.
Stir it in gently until its all smooth.
Next you need two eggs plus two egg yolks. To get the yolk out of an egg I swap the yolk back and forth from one half of the shell to the other until the white is completely gone.
So add the two full eggs
then the yolks, and stir it up
And finally the 6 tablespoons of flour.
Stir it in gently until its all combined.
And now, this step is very important, take out the whisk and lick away. yes yes yes. so good!
Divide the batter between the cups
And bake at 425 degrees for 13-14 minutes.
Now turn the plate upside down and set it right on top of the cup
then flip the whole thing over and let the cake fall onto the plate. It’ll slide right out.
At this point I’m thinking to myself, uhhh, can I get ten of these?? but their seriously so rich, its the perfect size. I was completely satisfied after one. And the homemade whipped cream is so much better than store bought. amazing.
I didn’t get a whole lot of pictures of the final result cause I wolfed it down as soon as it came out of the oven. But it was absolutely fabulous. The recipe for it is below. Enjoy!