Studying at work

connerywrites:

Magnolia Bakery 

I want cake so badly right now

apvblicdisplay:

The Art of Making Pesto by Kinfolk Magazine.

(Source: kinfolkmag.com)

Vegetarian Rice Balls (baked not fried)

Christmas foods 2012. I should have been a baker.

Saturday night baking! This is my first attempt at Whoopie Pies. I made a standard chocolate cake cookie and filled it with an almond butter cream. I don’t know what made me do almond rather than vanilla or something more typical, but I don’t mind it. Next time I make them I’ll use buttermilk, the cookies are good but they’re missing that really rich flavor that buttermilk would have given them.

(Source: premierhype)

Magnolia Bakery

connerywrites:

This is my face.

I was downtown by myself recently and I saw one of those photo booths at Yonge & Bloor Subway station and I thought to myself, why not. It was just after I paid the four bucks and was getting ready to take the pictures that I realized the little curtain thing that you pull across so that people walking by can’t watch you taking pictures of yourself, was gone. Of course it’s gone, so I was sitting there in a photo booth in one of the busiest parts of Toronto, which is weird in itself, and because that little curtain thing was gone every time the camera flash went off everybody around would like jump and then whip around too stare at me. Oh well, they were probably just jealous because they didn’t have sweet pictures.

I started a new blog that is going to be all original content. Writing, photos, recipes, thought, rants, and lots of other stuff, and it’ll all be mine.

I’d love it if you go check it out and follow me. The first few posts are going to be reposts of stuff that I have already posted on this blog, but I promise that new stuff will be coming soon.

Oh Grilled Cheese how I love thee. You truly are the greatest and most wondrous of all the midnight snacks. 

Grilled Cheese w. spinach, basil, and red peppers. Late night eating like a champ.

Whole Wheat Apple Muffins
Adapted from King Arthur Flour

These dark, crazy moist muffins will keep well for several days, and the brown sugar on top, should you not skimp on it like I did, adds a crunchy touch, perfect for those of you who know that the lid is the best part.

Yield: They said 12, I got 18

1 cup (4 ounces) whole wheat flour
1 cup (4 1/4 ounces) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed, divided
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped

Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside.

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

(Source: havethreecupsoftea)