sticky buns

There are no words for these sticky buns. They say a picture is worth a thousand words...and I've posted two pictures. So...yeah. That should be plenty. But, if that's not enough, here are a few more words to describe these buns: gooey, sweet, delicious.

I've always been a cinnamon roll girl rather than a sticky bun girl. But these? These may have swayed me over to the dark side. I've had two already...and as I write this post I'm debating a third. :/

Make these for brunch this weekend. Or, do like I did, and make them for dinner with a big pot of chili. Is there anything better in this world than chili and sticky buns? (sigh) Pure happiness right there. Enjoy. :)

Sticky Buns

For the Dough:
6½ Tbsp granulated sugar
5½ Tbsp vegetable shortening
1 tsp salt
1 egg, slightly beaten
1 tsp lemon extract
3½ cups bread flour
2 tsp instant yeast
1 cup + 2 Tbsp whole milk

For the Cinnamon Sugar:
6½ Tbsp granulated sugar
1½ Tbsp ground cinnamon

For the Caramel Glaze:
1 cup unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
½ tsp salt
½ cup light corn syrup
1 tsp vanilla extract
½ cup coarsely chopped pecans

Directions:
Cream together the sugar, shortening, and salt on medium-high speed in an electric mixer with a paddle attachment. Whip in the egg and lemon extract until smooth. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Let the dough rise at room temperature for approximately 2 hours, or until the dough doubles in size.

Meanwhile, make the Caramel Glaze: In the bowl of an electric mixer, combine the butter, granulated sugar, brown sugar, and salt, and cream together for 2 minutes on high speed with the paddle attachment. Add the corn syrup and vanilla extract, and continue to cream for about 5 minutes, or until light and fluffy.

Mist the counter or a pastry mat with spray oil and transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top of the dough with flour to keep it from sticking to the pin. Roll it into a rectangle 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Sprinkle the cinnamon sugar over the surface of the dough (use it all!), and roll the dough up with the long side facing you, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 8 to 12 even pieces for larger buns; or 12 to 16 pieces each for smaller buns.

Coat the bottom of 1 or more baking dishes or baking panes with sides at least 1½ inches high with a ¼-inch layer of the caramel glaze. (Note: I made 12 large sticky buns, used a 9×13-inch pan, and all of the caramel glaze.) Sprinkle on the pecans. Lay the pieces of dough on top of the caramel glaze, evenly spaced throughout the pan. Mist the dough with spray oil and cover loosely with plastic wrap.

Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one anther and have nearly doubled in size. (Note: Instead of the second rise, you can place the shaped buns in the refrigerate for up to 2 days, pulling the pan(s) out of the refrigerator 3 to 4 hours before baking to allow the dough to proof at room temperature.)

Preheat the oven to 350 degrees F and adjust the oven rack to the lowest shelf.

Bake the sticky buns for 30 to 40 minutes, or until golden brown. Cool the buns in the pan for 5 to 10 minutes, and then remove them by flipping them over onto another pan. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving.

Yield: 12 sticky buns
Source: Brown Eyed Baker, adapted from The Bread Baker's Apprentice

milestones...and a recap

I know I promised you another recipe today...but it will have to wait. We have reached a milestone here folks and we must recognize. Today my little ol' blog reaches its 100th post! What the what? How did this happen so quickly? How did I have enough nonsense in my brain to ramble on for 100 whole posts? How did you all put up with said nonsense for 100 posts? So many questions...

Well, the fact is that we're all still here and still going strong so...yay! Rather than post a new recipe today, I wanted to point you in the direction of some awesome recipes from my first 100 posts.  Things get hidden in the backlogs so please allow me to shove them in your face once again. I've selected my top ten recipe posts of all time. Go forth. Bake. Eat. Enjoy.

top 10 recipes
cinnamon sugar muffins
whole lemon muffins
caramelized onion pizza with gorgonzola and brie
pesto parmesan crusted tilapia
pasta with mascarpone and roasted grape tomatoes
quinoa & chicken greek salad
tuscan bean soup & focaccia bread
chocolate toffee shortbread bars
peanut butter cup fluffernutter blondies
strawberries & champagne cheesecake

As an added bonus, I've also compiled my top three crafty posts ever! Go forth. Craft. Enjoy.

top 3 crafts
dyed toms
statement necklace
nailhead bulletin board

Okey dokey. That's all from me for today. I'll be back with new stuff mañana.

peach crisp with maple cream sauce

My best good friend had a baby. So there's that. It's still kinda processing in my brain I think. I mean, I've known the girl since she was 5. So now she's a mom and that's a little cray cray to my brain.

Anyway, so my new life goal is to make this baby like me. This may sound like no big deal to you folks out there with wicked awesome child-rearing abilities. I would say that child-handling skills are not one of my strong suits. Shopping? Yes. Baking scones? Definitely. Drinking wine? Abso-freaking-lutely. But interacting with small humans? My skills are questionable at best, so this is big for me.

So far, so good, though. I held that little baby for hours and it never once cried. I mean, yeah, it was asleep 90% of that time, but don't rain on my parade. Progress is progress.

Cody hearts crisp

So, anyway, I made dinner and took it over to the new parents. I figured that if I distracted them long enough with a home-cooked meal they wouldn't mind me bogarting their child for hours. And...it worked! This peach crisp was a total hit with the new parents, my family, me, and even Cody friend up there. He licked that dish clean!

Tomorrow I'll bring you the delicious pasta recipe I made them for dinner. Happy hump day!

Peach Crisp with Maple Cream Sauce

Ingredients:
5-6 whole fresh peaches (best when not overly ripe)
1 cup flour
1/2 cup sugar
1/2 cup light brown sugar, packed
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1 stick butter (1/2 cup)
1/2 whole lemon
7 Tbsp real maple syrup, divided
1 1/2 cup whipping cream
3 Tbsp light corn syrup

Directions:
In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed.

Peel and chop peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well.

Pour peach mixture into a small pan (8” or 9” square) and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes. Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.

Maple Cream Sauce:
Pour whipping cream into a saucepan. Add 5 tablespoons real maple syrup, 3 tablespoons corn syrup and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes. Refrigerate mixture until sauce is cold and thick. Drizzle sauce over peach crisp. Serve warm.

Yield: 8 servings

Source: The Pioneer Woman

i'm a barbie girl

source: kate spade

I'm not sure if it's the knowledge that summer is in full swing or my inner tween emerging or maybe I'm regressing to my childhood days of Barbie and Ken...but I suddenly have a freakish obsession with all things hot pink. Like, if I were as cool as Rachel Zoe, I'd say that I am having a "pink moment." But, alas, I am not that cool. I am just really, really ridiculously obsessed with pink right now. It's becoming a problem.

Case in point: the other day I went shopping at this amazing outlet mall. Only when I returned home did I realize that four of my five purchases were hot pink. That's right. 80% hot pink!!! I'm pretty sure that anything over 50% is enough to qualify me for an official addiction. I'm in, like, the danger zone, I'm pretty sure. But, whatevs. It's just so pretty!

So today I have a smorgasbord of pink for you lovely folk. It's my weak attempt to convince you that you should also go out and buy an inordinate amount of pink merchandise. First things first, let's start from the top. My first pink purchase was an amazing hot pink Kate Spade cocktail ring. It's currently on  sale at the website (hint hint). But basically everything Kate Spade does is genius. Like those studs above for instance. Gorgeous!

source: balenciaga

Okay, do I even need to say anything about this bag from Balenciaga? I haven't bought a hot pink bag yet, but I think that might be the next step in my addiction. This one is so tempting. The perfect size and shape and so fun for summer. (sigh)

source: celine

 This Celine bag would also be the perfect summer bag. The cross body strap would make it perfect for a long day of shopping or a concert. So presh!

source: pinterest

 So aside from my ring purchase, I also bought hot pink shorts, a hot pink sweater and hot pink Sperrys. Basically, I could dress in head to toe hot pink if I so desired...and I'm not gonna rule that out just yet. In the meantime, here is some additional hot pink clothing that is currently tempting me. Love that tank for summa time. Hot pink works so well with denim and white denim. Love!

source: pinterest

 Or maybe, instead of donning head to toe pink, I could just go for a dress. Much easier and probably more socially acceptable. I'll take this one!

source: pinterest

Finally, a more work appropriate look for those of you with real jobs. :) Love this skirt paired with black and white. Perfection.

I'm also currently obsessed with hot pink nail polish. This addiction is beginning to take over my whole life. If this blog ever suddenly becomes hot pink with pink font, please call the authorities. Thanks.

summer travels

boston at night

Yes, I know I've been a bit MIA lately. But, I'm back! I'd like to say I have a great excuse but, really, I've just been galavanting about the country. Starting tomorrow I'll be back with my usual posts. But, just for today, because I have a captive audience, here are some pics from the last week and a half of my life. A LOT has happened!

public gardens in boston

duck boat tour with melissa

view of boston from the charles river

beaching it up in the baby state with melissa

mood designer fabric in nyc

the color run in tulsa with shannon (left) and susan (center)

me and sister at the color run

biscuits and honey at doe's eat place in tulsa

It's been a whirlwind couple of weeks between moving, visiting Boston and New York, flying back home, and heading down to Tulsa for the Color Run this past weekend. It's been a great start to the summer but I have to admit that I am totally looking forward to some downtime in the next couple weeks. Laying pool side with a vat, whoops I mean a glass, of sangria. That sounds pretty darn good to me!

Sorry for the brief post but I'm off to decompress and get some beauty rest so I can get my bake on tomorrow. :) Hope you all had a fabulous weekend. Happy Monday!

exploring new england

source: kate spade

I've been working on my dream of seeing "everywhere" this past few days. So far we've covered Boston, Rhode Island, and we're heading to New York on Monday. Should be quite the whirlwind trip but I'm loving it.

So here's some shots I took of Boston. More to come from the Baby State and NYC!

boston from our hotel

drinks at the top of the hub 

alien flowers in the public gardens

duck boat tour 

views from the duck boat

bridge to cambridge

sail club

This trip has been flying by so far and I'm sure the next leg of the journey will be no different. I'll be back with more pics ASAP! Have a great weekend!

peanut butter sheet cake

Today we return to your regularly scheduled posts, by which I mean those filled with butter and sugar. And this one is filled with enough butter and sugar to make up for yesterday's bitter diatribe against juice and cleansing. Blech. Can we please never talk about that horrid day ever again? Thanks.

This cake may look like a boring ol' sheet cake but do not be fooled. This cake is the stuff of legend. It's miraculous beyond words... particularly so if you are a peanut butter-aholic like myself. It's one of those great old school recipes that has stood the test of time. In fact, to even get this recipe, my momma had to photocopy the original recipe page, which is handwritten, and then mail it to me by snail mail. That is the definition of old school.

But it was worth the trouble. I made this for a graduation party last month and it was demolished. Let me just give one word of warning: do NOT make this cake unless you have a small army to help you eat it...because you WILL want to eat the whole thing yourself. You've been warned.

Peanut Butter Sheet Cake

Ingredients:
2 cups flour
2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 cup vegetable oil
1 1/2 sticks (12 Tbsp) butter
1/2 cup peanut butter
1 cup water
1/2 cup buttermilk
1 tsp. vanilla
2 eggs

Frosting:
1/2 cup peanut butter
1/3 cup milk
1 stick (8 Tbsp) butter
1 tsp. vanilla
1 cup peanuts, chopped (optional)
1 lb. (3 3/4 cups) powdered sugar

Directions:
Preheat oven to 350 F. Grease sheet pan.

In large bowl mix flour, sugar, baking soda, and salt. In saucepan, combine oil, butter, peanut butter, and water. Bring to boil. Pour hot peanut butter mixture over dry ingredients. Add buttermilk, vanilla, and eggs. Bake in sheet pan 15-20 minutes.

Meanwhile, in saucepan, heat peanut butter, milk, butter, and vanilla. Add nuts (if using) and powdered sugar. Beat well. Pour over cake while warm. Let cool.

Yield: 1 sheet cake
Source: Momma K

on juice cleanses

Here's what I intended to post today. An inspirational and totally manageable guide to doing an at-home juice cleanse. Said post would have been empowering and accessible to all you lovely folks while at the same time giving lots of good informative details on recipes, schedules, tips and tricks about conducting your own juice cleanse.

The proof is in the pictures. My equally foolish friend, Brittany, and I spent hours pouring over various websites, comparing information so as to conduct the most healthy and nutritionally beneficial cleanse possible. We raided the produce section at the local grocery story. We spent a whole evening creating five, count 'em FIVE, various juices. We washed, we chopped, we even strained the dang fiber out of our concoctions and commented on how delicious said juices would be.

Here's what I do have to post today. Are you ready for this? Okay, here goes. Juice. Cleanses. Suck. There, I've said it. That's all you need to know. Recipes? You don't want them. Schedules? You'll want to rip up the schedule anyway. Tips and tricks? Here's a tip. Stick to your regularly scheduled diet.

Here's what happened. We settled on doing a 36-hour cleanse (rather than the more standard 3-day cleanse) because it seemed manageable for us newbie cleansers. And it was manageable...for a period. Brittany lasted seven hours. I lasted eight. By five o'clock today I had a raging headache (from lack of caffeine), a growling stomach (from lack of solid food), and a wicked bad taste in my mouth (from the god awful carrot juice...which tasted approximately like sewage mixed with death). At that point, I broke down and ate handful after handful of Chex Mix before moving on to the giant jar o' Reese's Pieces placed strategically and every-so-temptingly on the counter.

I know what you're thinking. Oh, she clearly just didn't have the will power. If she would have made it through, she would have felt rejuvenated, revitalized, refreshed, and all kinds of other inspirational things! Maybe. But more likely I would have done one of three things: (1) pass out; (2) enter into a rage blackout which would inevitably end at Taco Bell; or (3) both of those things in no certain order.

So here's the takeaway message. Cleanse at your own risk. I know what you're thinking because I thought it too before I began this little eight-hour journey: What a whiner, it can't be that bad; it's only 36 hours! To which I say, once again, CLEANSE AT YOUR OWN RISK! Oy gevalt.

colossal reese's pieces chocolate chip cookies

So let's talk Bachelorette. First things first, Emily. I'm finally seeing some personality out of the girl! And it only took some guy calling her daughter "baggage" for it to come out. Whatevs, hope the personality stays because I'm kinda digging it.

Also, didn't she just look like British Barbie? (sigh) The heels, the tights, the coats. I just die.

Second, let's talk men. The frat pack is slowly dissolving as the winners rise to the top and the losers...well, "get the f#*$ out." Winners first. I think I might be in love with Shawn. He's perfection. A gift from God. However, I am also beginning to love Jef. He seems to bring out some personality in our perfect, little heroine. Although, I'd love to hold him down and cut his hair...and then put him in some manly clothes...and then add an "f" to his name. But, Emily seems to like him as is. Finally, I still like Ari but I can NOT watch him kiss Emily any more. It's like big, wet sloppy dog kisses. Just...yuck.

Okay, the losers. There are lots of 'em. Most obviously, Kalon. What a douche. That is all. Second, Ryan. Gah, this guy just skeeves me out. He's that frat guy who could be counted on to hit on every girl in sight and then drink a ridiculous amount and do something stupid...like pierce his own nipple or something. Get him outta there!

So that's my brief commentary on The Bachelorette. And I promise this does have something to do with my recipe. I made these cookies for our Bachelorette-viewing party and the girls dominated them. A dozen cookies gone in no time flat. Something about trashy reality TV just makes junk food seem appropriate. One warning: these are some serious cookies. They are huge and packed with chocolate chips, peanut butter chips, and Reese's Pieces. Need I say more?

Tomorrow, I'm going to have something completely different for you. About as far as you can get from butter and sugar and carb-y goodness so prepare yourselves!

Colossal Reese’s Pieces Chocolate Chip Cookies

Ingredients:
3¾ cups all-purpose flour
1½ teaspoons baking soda
¾ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup creamy peanut butter
1 cup light brown sugar
¾ cup granulated sugar
2 eggs
4 teaspoons vanilla extract
1½ cups semisweet chocolate chips
1 cup peanut butter chips
1 cup Reese’s Pieces
Fleur de sel, for sprinkling (optional, but awesome!)

Directions:
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.

2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

3. With an electric mixer on medium speed, cream together the butter, peanut butter, and both sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, add the eggs and vanilla extract, and beat until combined. Reduce the mixer speed to low and gradually add the flour, mixing until it has almost all been incorporated. Add the chocolate chips, peanut butter chips, and Reese’s Pieces, and mix briefly (about 20 seconds) to ensure they are evenly distributed.

4. Roll a ¼ cup of dough into a ball and place on one of the baking sheets. Repeat with the rest of the dough – you should end up with about 18 cookies. With your fingers, press down on the balls of dough to flatten into disks, about ½-inch thick. Sprinkle with a pinch of Fleur de Sel. Bake the cookies for 12 to 15 minutes, just until the edges of the cookies are beginning to turn a light brown. Cool the cookies on the baking sheets. Store in an airtight container at room temperature for up to 5 days.

Yield: 18-24 cookies

Source: Brown Eyed Baker

big changes

Oh hey y'all. So it's been a whirlwind of a weekend to say the least! Thus, no new recipes and/or crafts today. However, normal posts will be back tomorrow and I promise it'll be worth the wait...if you're into peanut butter, chocolate, Reese's Pieces, and cookies, that is. And who isn't into those things? If you're not into those things, you have no business here, I can assure you!

In lieu of my normally scheduled post, here's a list of the weekend's excitement:

1. MOVING! Duh. I mean just check out the pics I snapped of our new duplex. I'm in love!

2. My best good friend, Nae, had a baby! I'm an aunt...well, kind of. Close enough for the time being. Yay for babies!

3. My dad is a BBQ stud! His team, Roughnecks BBQ, won the Fredonia BBQ competition this past weekend and qualified for the American Royal Invitational. Woot woot! You better believe I'm already planning a trip back to Kansas this coming October. If you live in the Kansas City area, I hope to see you there!

And, as if that weren't enough, here's a list of upcoming excitement:

1. One of my sorority sister's, Mel Mc, is coming to visit this week. She basically has the coolest job ever running a photography studio on a cruise ship in Hawaii. But her cool job means I also never get to see her. :( However, she finally has some time off so she is flying out and we're gonna do it up right in Boston AND New York. Oh my!

2. I'm heading home to Kansas next week for a whole entire month! Wowza! Up on the gamut? The Color Run in Tulsa, wedding dress shopping with my girl, C.Rob, the 4th of July, and lots o' BBQ. I could not be more excited! Not to worry, blog posts will continue as usual. In fact, you may even see more of me since I'll have sooo many folks to cook for back home!

3. The Bachelorette is on tonight!!! What? It's technically upcoming and I'm excited about it. It may not compare to vacations, weddings, and babies, but it's the little things in life that matter. Like obsessing over Emily's lack of personality and her many men (and by men, I mean fratty man-children).

So there you have it, my life in lists. I'll be back tomorrow with some cookies. Not just any cookies. Some biggin' cookies that will quite possibly rock your world and make your pants tight. Have a happy Monday!

moving day

source: aesthetic approach

It's moving day in Katy world and the photo above perfectly captures what I anticipate it will look like. Minus the hunky man in plaid and the knee socks...but you get the idea. I'm having trouble dealing with the sheer quantity of books I own. How did this happen? When? How is it possible that I have amassed a metric ton o' books in the last few years of life? How much did I spend on said books? I can't even think about those questions right now. I just have to accept that I have an addiction and move onto the next step of the program. (sigh)

Another addiction? Clothes...and shoes...and cookbooks...and purses. I'm realizing exactly how many "things" I own. It's frightening. I briefly contemplated giving it all away and living out of a tent like the guys on Dual Survival. I'd be more like the SWAT team guy than the hippie guy because I would insist on wearing shoes and having appropriate gear to face the elements. Also, the hippie guy eats crazy bugs and says non-sensical stuff and, well, just watch this video. The SWAT team guy knows better than all that craziness. So, yeah, I'd be that guy. But then I remembered that I'd have to sleep outside and not have a straightener or mascara so that kinda put a halt to that plan.

So I guess I'll just keep all my stuff and live inside and not be the SWAT team guy...but I always have that as a Plan B.

Next week I'll post some pics of the new place as I get settled. Until then, I hope you all have a fabulous weekend. Happy Friday!

hair-do to-do list

source: pinterest

I realized that I haven't done a Favorite Things post in a looong, long while. So, today is a surprise Favorite Things post dedicated to...(drumroll, please)...none other than pre-natal vitamins! Yeah, that's right, the vitamins for preggo ladies. But you know who else those vitamins are for? ME! Not because I'm preggo or wish to be preggo but, rather, because I want long, pretty hair! Don't you?

So here's the dealio, I think that everyone should switch out their regular multi-vitamin for a pre-natal multivitamin. The only difference is that there is more of the good stuff packed into the pre-natal variety. That extra good stuff will help your hair and nails grow faster and look healthier!

There is one negative side effect, though. You might scare the bejeezus out of your mother and/or boyfriend if they happen to stumble across your bottle of pre-natal vitamins. I've learned these things the hard way. That's not a fun conversation. Trust.

Anywho, so now that my hair is getting quite long, I've been on the hunt for some fun, summery hair do's. I've scoured Pinterest and compiled a list of must-try styles for the summer months (and maybe beyond). Starting from the top, I love so many things about this style. I love the look of a braid mixed into an updo. Love that the bun is placed to the side. Love the messiness. I just need a wedding or party to go to this summer and I'm making this happen!

source: more design please

Okay, this one makes me a wee bit nervous. This girl looks so stinkin' cute in her hair wrap...like a retro pin-up girl meets boho chic? I don't know. Whatever it is, I'm not sure I can pull it off but I'm gonna give it my best shot. I think the key here is the side-swept bangs. Without those, this would just look weird.

source: 3 pink dots

I've been obsessing over this look for months now. I did my sister's hair in a sock bun for a Christmas party back in December and my hair is juuust alllmost reaching the length where I could pull this off. Love it!

source: a {little} dash of ash

Perhaps I love top knots because I've secretly always wanted to be a ballerina. Just a theory. Either way, I love this look because it's so versatile. This would look amazing for a night out but it would also work for a day by the pool. I could also see this working in combination with a sock bun...it'd just be a XXL super top knot!

source: brunch at saks

Last but not least, is there anything better than a messy bun? This is obviously the easiest of the bunch to pull off because the messier it is, the better! I feel as though I may need to invest in more bobby pins ASAP!

So there you have it, my Hair-Do To-Do list...all thanks to pre-natal vitamins. Okay, I'm off to finish packing up my apartment. Moving day is tomorrow!

banana espresso chocolate chip muffins

Old bananas and chocolate chips and espresso powder, oh my! That's what is left in my kitchen...or was left in my kitchen before these muffins happened. And they Rocked. My. World. Sure, they look like little  plain Jane muffins. But don't let them deceive you. These muffins are horribly, horribly addictive...like it's dangerous to have just the two of us in the apartment together. Them and me. I'm helpless to resist their pull. Danged muffins.

Okay, enough about muffins. I have far more pressing matters to discuss today. Namely, The Bachelorette. If you are not watching this season, feel free to tune out now and go make muffins. I support that decision. Otherwise, let's have a serious talk about Emily and her many bachelors. Here is my honest assessment of the situation thus far...

...on Emily
This girl is perhaps the closest thing to a real-life Barbie I've ever seen...and it makes me super uncomfortable. Plus, she is also the sweetest, most soft-spoken little thang I've ever seen. I think one of the other contestants from Brad's season said she was a "Barbie with the soul of a nun" or something like that. And it's totally true.

HOWEVER, I'm still not convinced that the girl has a personality. I keep waiting and waiting and waiting...but nothing. Just blank expressions and niceties. Like a Stepford wife or something. It's unsettling, to say the least. Fingers crossed her personality will emerge at some point. Otherwise, we should probably check her for batteries. Nobody is this perfect all the time!

...on the Bachelors
This is definitely the best looking group of bachelors I've seen in a loooong time. They're all very Abercrombie, aren't they? However, they are all turning out to be a little too frat-tastic for my taste. I'm beginning to think this is just a gaggle of bros. The abundance of salmon shorts and defined jaw lines were the first signs. And now all this surging testosterone is just getting a little ridic. Ryan telling Emily she'd make a good trophy wife? Silly man-boys arguing over the significance of being 25 vs. 30? Knee socks? I'm not sure I can take much more. I swear, if I see layered, popped collar polos, I might have a seizure.

So, anyway, that's my honest-to-God assessment thus far. How is a perfect girl to find a baby daddy if not with this motley gang of frat boys? What is the world coming to when it's this hard to find love on a reality TV show? (sigh) I'm gonna go eat a muffin.

Banana Espresso Chocolate Chip Muffins

Ingredients:
3-4 medium over-ripe bananas (1 1/2 cups), mashed
1 cup granulated sugar
8 tablespoons (1 stick) butter, melted
1/4 cup milk
1 egg, whisked
1 1/2 cups flour
1 tsp. espresso powder
1 1/2 tsp. baking soda
1 tsp. salt
2/3 cup semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees. Grease or line a 12-cup muffin pan.

In a mixer, combine mashed bananas, sugar, and butter. Mix until well blended. Add milk and egg. Slowly add the flour, espresso powder, baking soda and salt and mix until smooth. Add in the chocolate chips.

Fill muffin cups 3/4 of the way full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 15 minutes in the pan before transferring to cooling rack to cool completely.

Store in an air-tight container for up to 2 days.

Yield 12-14 muffins

Source: The Pastry Affair

blueberry lemon crumbles for two

It's day two of Mission: Eat it All. Up today is half a pint of blueberries and a couple of lemons scavenged from my crisper drawer. My fridge is becoming a very sad sight. All that remains are a couple odds and ends:

• three Narragansett Lights (Not bought by myself. You all know I'm faithful only to wine...and bourbon.)
• some random cheeses (Bought by myself...because I love cheese, OK?)
• sauces galore (Does anybody ever use a whole bottle of anything? I don't!)
• this spread that I made with the leftover Brie from that pizza I made the other day (Oh Em Gee, I'm pretty sure I could eat this for every meal.)

Basically what I'm telling you is that I now have the fridge of a 21-year-old boy....plus some classy Sun-Dried Tomato, Basil, & Brie Spread. So like a 21-year-old boy who crashed a cocktail party and stole their spread. My fridge is a contradiction. And that's fine.

Anywho, should we talk about crumble now? Yes, let's talk about crumble in an effort to distract you from the sad, sad state of my fridge. This crumble is mini-sized. Perfect for two. And it's totally customizable. Don't have blueberries? You could toats use raspberries or blackberries (my fave!) or a mixture of whatever you have or whatever is on sale at the grocery store.

Don't have cornmeal for the crumble? You could definitely sub in oatmeal. I am personally rather partial to cornmeal, though. It just makes everything better, savory or sweet. Just a theory. On one of my recent dates, we ordered a cornmeal-crusted soft-shell crab for an appetizer and I waxed poetic on my cornmeal theory. My date just stared at my awkwardly and then preceded to take the bigger half of the soft-shell crab. Is chivalry dead? I totally would NOT share my second crumble with that guy. Share it with someone who gives you the bigger half of the soft-shell crab. Enjoy!

Blueberry Lemon Crumbles for Two

Ingredients:
2 Tbsp. whole wheat flour
2 Tbsp. cornmeal
1 Tbsp. brown sugar
1 Tbsp. cold unsalted butter, cubed
Zest of 1/2 a lemon
1 tsp. fresh lemon juice
1 Tbsp. granulated sugar
3/4 cup blueberries, fresh or frozen

Directions:
Preheat oven to 350 degrees.

In a medium bowl, whisk together whole wheat flour, cornmeal, and brown sugar. Add the cold, cubed butter and, using your fingers, mix the butter into the flour until the whole mixture resembles coarse sand and holds together when squeezed. Set aside.

In another bowl, combine the lemon zest, lemon juice, sugar, and blueberries.

Divide blueberries equally between two ramekins. Crumble on the cornmeal topping. Place ramekins on a baking sheet in case the crumbles overflow and bake for 30-35 minutes, or until topping is browned and the crumbles are bubbly and fragrant. Allow to cool for ten minutes before serving (the fruit will be very hot). The crumbles may also be enjoyed at room temperature or chilled in the refrigerator.

Serves 2

Source: adapted from The Pastry Affair

caramelized onion pizza with gorgonzola and brie

I'm on a mission this week. Mission: Eat it All. I absolutely do not want to have to move all the food in my kitchen to my new place at the end of the week, so I am getting creative and finding ways to use everything up. A quick inventory of my kitchen found that I had lots of bananas, blueberries, and an ungodly amount of Vidalia onions. So guess what kind of recipes you'll find this week? Yep, that's right, recipes featuring bananas, blueberries, and an ungodly amount of Vidalia onions. First up? The onions.

What's a gal to do with a boatload of onions? Raiding my kitchen, I also found a pizza crust in the fridge and some fresh chives in my herb garden. Add some cheese and we've got a pizza! Even though this dinner was the product of desperation, it was seriously the best thing I've made in a long time. I probably could've polished off the whole thing if I'd let myself. This pizza is dangerously addictive.

One word of warning though...this pizza is not, I repeat NOT, date food. Let me point out the obvious. This pizza is covered in onions and stinky cheese. I'm fairly certain my breath could have killed a man last night. Yeesh. However, maybe if you and your date both have the breath of Satan, it's okay? Like a whole two negatives equal a positive kind of thang? Just a theory. Either way, this pizza is worth it!

Caramelized Onion Pizza with Gorgonzola and Brie

Ingredients:
2 Tbsp olive oil
4 cups of sliced onions, sliced root-to-top into 1/4-inch thick slices (about 2-3 med onions)
1 Tbsp brown sugar
2 Tbsp balsamic vinegar
1/2 tsp salt
1/2 tsp pepper
pizza dough (homemade or store-bought)
2 oz chilled Brie cheese, rind removed and diced
2 oz Gorgonzola or other blue cheese, diced
2 Tbsp chopped fresh chives

Directions:
Heat oil in a large deep pan on medium-high heat. Add onions and cook for about 10 minutes or until wilted and starting to brown. Add sugar, vinegar, salt and pepper. Reduce heat and cook gently, uncovered for 20-25 minutes or until richly caramelized. Add a little water if the onions look like they are starting to dry out. Cool.

Pre-heat oven to 400 degrees. Roll pizza dough onto a greased baking sheet. Pre-cook pizza crust for 8 minutes according to package directions.

Spread onions over pizza crust, all the way to the edges. Dot with cheese. Sprinkle with chives.

Finish baking in oven for an additional 6-10 minutes or until cheese has melted and crust is crispy. Cool for 5 minutes. Cut into wedges or squares and enjoy!

Serves 4

Source: adapted from Simply Recipes

on faith and mimosas

Well, it's been one helluva week in my world. Change is the magic word lately. Some change created by me. Some change forced upon me quite unexpectedly. Some exciting change. Some change that, well, sucks. But, if there's one thing I've learned over the past year and all its tumultuousness, it's that this too shall pass.

So, while I ride out this period of craziness in my life, I'm taking the advice of the wise Miss Waldorf and choosing to have a little faith that the pieces will fall where they should. And, if all else fails, I've got a whole Pinterest board chock full of boozy drinks to make the craziness a little more bearable.

Five current events occupying my brain space as of late:

1. I'm moving! Yes, that's right people, after a year of living all by myself like a big girl, I'm moving in with a roommate closer to the beach. My life right now consists of boxes and newspaper and bubble wrap. And my apartment? Well, it's a disaster scene. But I'm okay with that for the time being. I'm embracing the chaos.

2. Can we all just take a moment and ponder this face-eating character in Miami and all say a collective "what the eff"?!? There are no words. Just...what the eff?!? That must have been a helluva drug...one I would NOT like to experience.

3. In other crazy person news, perhaps we should also take a moment to ponder the Crane Guy at SMU. While Crane Guy's antics were eclipsed by Face-Eating Guy's, well, face-eating, he still had the cojones to take over a crane, vomit inside of it, and spray WD-40 all over the platform in a misguided attempt to thwart the police. (sigh) What is this world coming to?

4. I had my first celebrity sighting in Rhode Island the other day. Yes, that's right, a celeb sighting in Narragansett, RI. I even took a picture. See if you can tell who it is. (Hint: The celeb is on the far right of this photo. Also, check out the car.) Any guesses?

It's Guy Fieri filming an episode of Diners, Drive-ins, and Dives for Food Network! They were filming at Aunt Carrie's, a seafood restaurant on the very southern tip of Rhode Island. I will admit that I geeked out a little over the whole thing. Whatevs. It was exciting!

5. This is not a current event...but my obsession with iced coffee has reached a frightening level. I guess I'm now officially a Rhode Islander. Why is iced coffee such a New England thang? I mean, I know iced coffee exists throughout the country, but nowhere as prominently as here. I'd venture to say that iced coffee is more popular than regular coffee in New England, which is weird cause it's cold here. Duh. I just don't understand it...but I am embracing it. In fact, I think I'm going to attempt to make my own iced coffee in an attempt to be more economical this summer. This recipe is going to happen ASAP.

Well, that's all for this week, folks. I'll be packing my life away this weekend. But a gal still needs to eat...so I'll be back next week with more recipes as usual. Have a good Friday!