When we experience something new and exciting, it's completely normal to be brimming and busting and just waiting to tell someone about it. Whether it be a new job, new house, a delicious restaurant find, a sweet deal on a picnic basket at the flea market, baking the perfect cupcake, finally being able to pronounce a word correctly . . . all things to rejoice and share. 

In this case, it's about food. 

Because that's what we do here. 

For one of my classes, I had to write a restaurant review, which I thought I would share with you fine folk. So! Here it is . . . 
"Traveling to Central West End of St. Louis is no cake walk, especially since you will be more than likely exhausted, sweaty, lost, and famished. Finding a good, quality place to eat is a challenge in a city where there are possibilities galore; lines of rows of brick buildings, each claiming to offer the best food,best price, best service . . . you get the picture. I happen to have a tip on this restaurant that was described to me as "a brunch place in the morning, and a Mexican restaurant at night." Airing on the side of random, but seemingly too good to pass up, my friend and I took the suggestion/challenge, and decided to dine at Medianoche for our early dinner. 


There is parking in back, but we chose to park on the street. Approaching the restaurant, I was pleased to see a small gated patio. Even though it ended up they were not seating the patio that day it was still a possibility that got me excited for my next dining experience, provided the food was worth it. 

Walking in, I was pleasantly surprised at the atmosphere. It was clean, well-lit, and simple without being sterile. We were greeted by the host, a young man in casual, sharp plaid shirt, who led us to our table. The room was quite small, so we could see into the bar area, the entirety of the dining room, and into the kitchen from the moment we walked in the door. The attitude of each staff member was friendly, from the official greeting, to the "How's it goin'?" from the sommelier/barista, to the head nod and smile from the kitchen staff. Once we were seated, our drink orders were quickly taken, and menus, chips, and fresh salsa were swiftly brought to our table. The menu was simple, traditional Mexican food, and yet somehow everything sounded appetizing. After a brief period of browsing, my friend and I both decided on carne asada tacos, which is basically the simplest form of meat "street tacos." While waiting, a few other customers trickled in, and were greeted with the same enthusiasm and genuine smile that we were greeted with. The employees were sincerely pleased to have people come into their restaurant; a family member welcoming a friend into their house to share a meal with them. Within approximately eight minutes, were were served our tacos. Three iPhone- sized tacos, the filling of meat, red onion, cilantro, lime juice, and spices that can only be described in the onimonipias of yummy noises, each held in two flour tortillas. My companion, having been to Mexico and familiar with traditional Mexican cuisine, was surprised and pleased. "Oh, it really IS authentic Mexican!" She showed me how to delicately dump half of the contents of one taco into the outer tortilla to, essentially, have two tacos. Because six tacos is way better than three! The waiters were attentive, but not so much that they were smothering and we felt like we were being watched. The longer I sat at that table, the more I felt at home. 

When, alas, we had to depart for the rest of our evening, I was still surprised that I only spent $8 the quality of food we were given. As we left and bid farewell to the staff, they again were friendly, laid back, and genuine. When they said, "Come back and see us," they meant it. Stepping out into the sunny evening, I breathed a sigh of satisfaction. Medianoche had not only met my expectations, but they exceeded it in service, quality of food, atmosphere, and overall experience. 

Yes, Medianoche, I think I will come back and see you. "

Though you might enjoy that. What else might you enjoy? This lil' precious. 

I made him and sold him here . . . 

A Crafter/Baker Bazaar! Yes, yes a Bazaar! I just want to say it one more time . . . bazaar! Ok, I'm done now. 

Bazaar. 

Anyway, my mom, sister, grandma, six other vendors, and I teamed up this past weekend and hosted a bazaar at my parents' house. People came and went from 9a-4p, and most of the time we had a full house! I sold specialty desserts (obviously), and had so much fun doing it! It was a great feeling being able to see the joy and smiles that these things brought to people. Sigh. This sort of thing might have to become a ritual. 

Until next time, folks . . . 

Thanks for your time. I appreciate the heck outta you. 

xx

Man oh boy howdy . . . 

That's totally a phrase I use on almost an everyday basis, by the way. It may sound like I am a Midwest hick, but you would be mistaken . . . I am a Midwest lady. 

I use this phrase when I don't know what else to say in an awkward situation, inevitably making it more awkward.

I use it when I've run out of words when I'm presented with something really great. 

I use it as an automated response (which I hate that I do in the first place). 

I do not use it when wrangling cows. 

I do not use it when I'm at the rodeo. 

I do not use it when I'm out in the barn chewing with my fellow cowboys/cowgirls. 

Because I don't have fellow cowboys or girls, and I don't chew. Because that's disgusting. 

I do, however, make doughnuts. 

In my dreamy dreams, the sun is always shining, and it's almost always a summer late day/dusk-ish time. My house in the country is surrounded by land and farms (community farming!), but people are milling about. Friends, strangers, guests, people who just need to get away and process life, figure out where they are going. All these people find a home here, and there is always laughter. The windows are open and the only slightly warm breeze can make its way through the house, carrying the smells of fresh grass, clean laundry from the line, a ripe garden, and a tangible clean warmth (if that makes sense . . . ). It picks up these smells, delivers them to use, and picks up the smells of fresh baked bread, fresh vegetables, dinner in the oven, and pie, and carries them out the back door, where it can deliver them to the group hanging out on the porch. The wind and smells have combined forces and communicate to us some of our favorite things. Well, my favorite things, at least. 

Can I tell you what else happens in my dreamy dream house?

In this house, there is a lot of space in the kitchen. Enough for people to hang out, because that's where people usually want to be: in a place that is brimming and over flowing with love and passion for food and others. A place to create and inspire. There is always a project for that can be worked on; vegetables that can be chopped, bread to be kneaded, a cake that needs to be frosted, lots of little things that require a team/family/friends. There is always an opportunity for someone to be swept up in the bigger whole of things and be a part of what is going on. 

Maybe one day in this dream kitchen, we will make doughnuts. We will probably have an icing fight, which might end up being our favorite part. Besides eating them. Of course.  

I was reading one of my favorite blogs by Joy the Baker  and came across this recipe. I'm usually not a sucker for doughnuts; cookies & ice cream & brownies & truffles & pie & etc are usually more the type of thing I can't help myself around. But these are just. so. pretty. They are lady doughnuts, if you will. They are southern money Easter Sunday dessert/ snack. They are sweet tea and wide-brimmed hats. They are pearls in the kitchen and fancy gloves. They are delicious. 

Mint-colored icing stalagmites. 

Raised Doughnuts with Toasted Coconut
makes 12-14 doughnuts, plus dough holes/ bites

For the Doughnuts:
3 tablespoons (four ¼ ounce packages) active dry yeast

1 cup warm water (about 105 degrees F)

½ cup granulated sugar, plus 1 tablespoon granulated sugar

½ teaspoon baking powder

½ teaspoon fresh ground nutmeg

2 teaspoons iodized salt

4 to 4 ½ cups bread flour, plus more for dusting, rolling, and cutting

¼ cup vegetable shortening

3 large egg yolks

½ teaspoon pure vanilla extract

canola oil for frying

toasted coconut for topping

For the Glaze:

4 cups sifted powdered sugar

2 teaspoons light corn syrup

¼ teaspoons salt

1/2 teaspoon pure vanilla extract

1 to 3 drops green food coloring

scant 1/3 cup hot water, plus more if necessary

In the bowl of an electric stand mixer or in a large bowl with a hand mixer, whisk together the yeast, water, and 1 tablespoon of sugar.  Let stand for 5 minutes until mixture is foamy and frothy.  That’s how you know the yeast is alive.

To Make the Doughnuts:

In a large bowl, whisk together sugar, baking powder, nutmeg, salt, and 4 cups of bread flour.  Set aside.

Break up shortening and add to the yeast mixture.  Add the egg yolks, and vanilla extract and beat on low speed using the paddle attachment.  This will deflate the yeast bubbles and help break up the shortening.

With the mixture on low speed, add one third of the dry ingredients.  Blend until flour disappears.  Add another third of the dry ingredients.  Beat until flour disappears.  

-If using an electric stand mixer, switch to the dough hook and add the last amount of flour.  Mix on low speed until no flour bits remain.  Add a bit more flour if necessary.  The dough should clean the sides of the bowl, and not stick to the bottom in a pool. Knead for 2 minutes.  The dough will be glossy, and just a bit sticky… but it shouldn’t stick to your hands.

-If using a bowl and a hand mixer, you won't be able to go this far, because hand mixers can only do so much before they start smoking. Fact. Once it gets too thick to mix (which will be about halfway through), start to incorporate the remaining flour with a wooden spoon, then your hands. Dump the dough and remaining flour bits onto a clean counter top and continue to knead for about 5-7 minutes. The dough should have the same texture, look, and feel: glossy and sticky, but shouldn't stick to your hands. 
Transfer the dough to a baking sheet that has been sprinkled with 1 tablespoon of flour.  Shake into a 6-inch circle and dust the top with flour.  Cover with a dishtowel and set in a warm place to double in size.

*The Top Pot Cookbook has an awesome way to create your own proofing box!  Bring a large kettle of water to a boil.  Pour about 8 cups of water into a large baking dish.  Set it on the floor of your oven.  Place the sheet tray with covered dough on the middle rack above the steaming water, close the oven door and let rise for about 1 hour. Uh-mazing. 

Transfer the dough to a lightly floured work surface and roll out into a roughly 12-inch circle, about ½ inch thick.  Cut into 12 doughnuts and 12 holes using a 2 ¾-inch and 1 ¼-inch round cutter.  Gently transfer the doughnuts and holes to two baking sheets that have been sprinkled with flour.  Set the doughnuts for their second rise about 2 inches apart.

Let rise in the oven for another 30-45 minutes, using another hot water proofing bath.

In a medium or large, heavy-bottom saucepan, heat canola oil that is 2-inches deep.  Use a candy thermometer to bring the oil to 350 degrees F.

When the doughnuts have doubled in size place a few doughnuts into the oil to fry.  Don’t overcrowd the pan.  Fry for 30 seconds on one side, flip and cook for another 30 seconds.  Doughnuts will darken slightly as they cool, so don’t cook them too dark.  Transfer to a few layers of paper towel to cool.  Bring the fry oil back to 350 degrees F before frying new batches of doughnuts.

Allow to cool completely before glazing.

To Make the Glaze:

Place the sugar, corn syrup, salt, and vanilla in a large mixing bowl.  Add the food coloring and hot water and use a whisk to incorporate.  Blend until entirely smooth.  If the mixture seems to thick to easily dip doughnuts, add more hot water 1 teaspoon at a time.


To ice the doughnuts, dip one side of the cooled doughnuts into the freshly made icing.  Sprinkle with toasted coconut.  Let dry and set for 10 to 15 minutes before serving.


Source: adapted from Joy the Baker
Listening to: The Avett Brothers pandora radio 

I really should be in bed right now. Well, technically I am, but I should be asleep. Not thinking about what I had for dinner or how lucky I was that my three-hour night class wasn't boring. I shouldn't be thinking about what I should wear tomorrow or what my day is going to look like. And I definitely shouldn't be thinking about this rich, decadent cake that I experienced earlier. 

Except I totally l am. All of it. And then some. 

This recipe, ladies and gents, was the first beauty to be baked out of my new Joy the Baker cookbook! Yes, the lovely food blogger has a cookbook-you should totally check it out! It's filled with delicious looking recipes that I am anxious to try. 

Back to this cake. If you have a craving for rich, perfectly chocolaty hot pudding, make this cake. If you just need a quick I'm-freaking-out-cause-I'm-having-man-troubles-and-I-need-chocolate-now fix, make this cake (I'm totally not having man troubles, but if I was, this cake would be my best friend). 

                      Mise en place.                                             New beautiful book, atop owl book holder.                         A broke lady's double boiler.

                     Melt chocolate & butter.                                         Whisk egg & sugar.                                                      Pour into ramekin. 


If you are a person who likes to live life (and I know we ALL like to live life, am I right?) , just do this. Because it's great. And wonderful. And [enter positive descriptive adjective here].

Makes one small cake (serves one). 

1 Tbsp. unsalted butter
1/4 cup semisweet chocolate chips
1 large egg
4 tsp. granulated sugar
pinch of salt
1 tsp. all-purpose flour

Place a rack in the center of the oven and preheat over to 375 degrees F. Place a cookie sheet in the oven as the oven heats. Generously butter and flour a 3/4-1 cup ramekin. Set aside.
In a small pot, bring 2 inches of water to a simmer. Place butter and chocolate in a heatproof bowl and place over, but not touching, the simmering water. Stir until chocolate has melted. Allow to cool slightly. 
In a small bowl, whisk together egg and sugar. Pour in the melted chocolate mixture, and whisk together until will incorporated. Add the salt and flour and stir until just combined. 
Pour batter into prepared ramekin and place in the over atop the cookie sheet. Bake for 7 to 11 minutes. The less time in the oven, the more gooey the cake will be.           
     *I baked mine for about 10 minutes, and it was still a bit runny. It will also depend on the oven you are using. You know how your oven cooks better than anyone, so adjust accordingly. :) 
Remove from the oven. Allow to cool for 2 minutes. Using pot holders, carefully invert cake onto a place and dig in. Cake will be gooey and melty and slightly underdone. Yum. 
This cake is intended for immediate consumption.  

Source: Joy the Baker Cookbook
Watching: "Pushing Daisies; Episode 1: Pie-lette"

Hey- remember this guy?!?!

No, not the guy that would stare into space in your general direction and just totally freaked you out. Not the guy from that one band you had a crush on in junior high. And most definitely not the guy (insert your own weird acquaintance here). 

Nope. This guy . . . 

Hello, handsome. 

Remember all the wonderful reports I had about this cheesecake? The perfect pairing of pumpkin and chocolate? The intense yet light whipped airy goodness? I did. You remember that. Saweet. 

And I'm guessing that by now you are aching for a how-to on this puppy. If you aren't you should be. 

Marbled goodness that makes my heart skip beats and do funny things. 

Quick diversion: I have been listening to the "Juno" soundtrack while writing this; however, I was just sent a dubstep playlist that I'm going to pop on. It may have some effect on my writing, maybe not. Maybe there will be crazy drops. Maybe there will be some ridiculous dance moves (on my part, feel free to join if you so desire). Just thought a fair warning was in order. 

Pumpkin & Chocolate Cheesecake
serves: 12
time: 1 hr, 30 min. 

1/4 cup (1/2 stick) unsalted butter, melted, plus a wee bit more for the pan
1-9oz. pkg chocolate wafer cookies (ex. Nabisco Famous Wafers)
3-8oz. pkgs cream cheese, at room temperature
1/2 cup fat-free Greek yogurt
1 cup sugar
2 Tbsp. all-purpose flour
2-2 1/2 tsp. pumpkin pie spice (to taste)
2 tsp. pure vanilla extract
3 large eggs
1-15oz. can pure pumpkin 
1/2-3/4 cup bittersweet chocolate chips (2-3oz.)

Heat oven to 375 F. Coat a 9-inch spring-form pan with melted butter. 

In a food processor, pulse the chocolate wafers to form fine crumbs. Add the melted butter and pulse to incorporate. Press the crumb mixture into the bottom and 2 inches up the sides of the pan. Bake until the crust is set and fragrant, about 10-12 minutes. Transfer to a wire rack to cool. Reduce oven temperature to 325 F. 

Meanwhile, using an electric mixer, beat the cream cheese, yogurt, sugar, flour, pumpkin pie spice, and vanilla in a large bowl until smooth. Beat in the eggs one at a time. Beat the pumpkin into the remaining batter until fully incorporated. Pout the pumpkin batter into the cooled crust. 

Melt the chocolate in the microwave according to package directions. Add the chocolate to the reserved plain batter and stir until fully incorporated. 

Dollop the chocolate batter over the pumpkin batter. Using a table knife, Make decorative swirls by pulling the chocolate through the pumpkin (do not overdo it or the colors will turn muddy). 
     *DROP! Remember, dubstep? Or quick pause for a tip, whatever. I originally added only 1/2 cup chocolate to the batter and when I started placing it atop the pumpkin batter, it was so light and airy that when I attempted to cut it into the pumpkin, the knife when through and didn't cut in at all. I gradually added more melted chocolate to the chocolate batter, and it thickened it up a bit more and made it much easier to cut into the cheesecake. You may have different results, which is great! Or you may just want to add more chocolate. It's usually the wise thing to do. Ok, resume . . . 


Bake the cheesecake until the edge is set and center still wobbles slightly, 50-55 minutes. Let the cheesecake cool completely in the pan, then refrigerate until chilled, at least 4 hours and up to 1 day. 

Source: adapted from Woman's Day magazine, November 17, 2011
Listening to: Juno, the sick dubstep (remember?!) ;)

OH! Also, check this out. Y.E.S. 

My last entry was this past November 27th. It was some nonsensical, ranting piece about the menfolk. Well, a mild ranting piece said with love and good intentions, and I served it with cookies, so it's ok. It's like eating a piece of cake, followed by a carrot; they cancel each other out, right? Of course. 

Even though I wasn't fervently blogging every day, it was something I had added to my growing list of things to do. I wasn't as stoked on it as when I first started, I'm not going to lie. I love to write, bake, cook, take pictures, and communicate with you fine folk, but the whole process of getting these little lovely bits onto the internet was taxing for this non-computer saavy lady. And I read once that you should only blog if you really love it. So I decided a break was in order. Not just for the sake of, but also I found my writing to start to take the shape of others. I know that imitation is the most sincere form of flattery, but if you are writing to be a voice, and you have lost your own voice, then what the heck are you doing? So this break was intentional. For some space. For some time. To find my voice and passion for blogging again. 

It's back, ya'll. 

I missed Christmas. Well, I personally didn't but I didn't get to share it with you. I missed New Year's Eve, the Superbowl, & Valentine's Day; all the usual occasions to make treats and beautiful food. I made some; maybe I'll share it with you some day. 

What else did you miss? Oh! I started Culinary School! I am on week six, and simply loving it! I could spend hours buried in my Intro to Baking and Pastry textbook, and have on many occasion. 

I made peanut brittle . . . and peanut butter maple bacon cookies. 

I'll share those recipes eventually. Also, I made you a pumpkin chocolate cheesecake. 

I have only made a couple cheesecakes in my life, so the language of is still relatively new to me. The 'always' and the 'nevers' regarding cheesecake is something I still must master, but if I can say this, this was one of the best cheesecakes I've ever had the pleasure of eating too much of. 

Maybe it's the marriage of chocolate and pumpkin? Maybe it's the whipped, rich, & not-too-sweet filling? Maybe it's the fact that when you put chocolate, cream cheese, pumpkin, and chocolate cookie crust in one place, you really can't go wrong. Ever. Fact. 

I didn't use a water bath for the cheesecake because the recipe didn't call for it, but I might try one next time to prevent the cracking. I just figured if you slice it up nice yourself, you can hide those cracks and no one will even know. 

Go ahead-serve it to the mother of your man; she'll be impressed, and the cracks will be our little secret. 

I got carried away with the pictures! Sorry, ya'll. That recipe will be up soon! I pinky swear. A few more moments as of late . . . 

Boston. 

Brothers. I've absolutely loved being around these two gems. 

Beans. Coffee beans, that is. 

Thanks for letting me wiggle my way back into your hearts, minds, and reading lists. Love you guys. 

These cookies are gluten free and full of coconut goodness. Chocolate chips, pecans, & coconut flakes.

Also, baking with coconut flour is no walk in the park! All the normal rules that apply to baking with flour should be thrown out the window. Ok, maybe not all, but quite a few. 

First attempt . . . 

Oh look! They're pretty and cute. 

Oh! These are dry & crumbly & falling apart. What . . .

Hey. These are chewy and wonderful and I'm going to eat the whole pan. See ya guys. 

Just kidding. I won't. Well, I might, but that's not the point.  

Here's a wee tip: when you bake with coconut flour, you will need a lot more to keep these guys, ahem, moist (sorry for using that word . . . it's . . . weird). They require applesauce and yogurt and extra eggs. 

And a little bit of extra lovin', of course. 

Coconut Flour Chocolate Chip Cookies
makes a couple dozen, depending on size . . . 

1 cup coconut flour
½ cup butter, melted
1/2 cup brown sugar*1/3 cup honey*
5 eggs1 teaspoon vanilla
⅛ teaspoon salt1/4 cup applesauce2-3 Tbsp. yogurt (plain or vanilla)
1½ cups grated or flaked coconut
¾ cup semisweet chocolate chips1/4-1/3 cup chopped pecans

*The original recipe called for 1 cup brown sugar, but I didn't think it needed that much, and I wanted to use an alternative sweetener. You are welcome to change it up however you like! Using honey, agave, brown sugar, stevia, a mixture of these, whatever your lil heart desires. 

Mix together butter, sugar, honey, eggs, vanilla, salt, applesauce, & yogurt. Stir in coconut, chocolate chips, pecans, and coconut flour. Drop batter in spoon-sized mounds 1 inch apart on greased cookie sheet. Bake at 190 Degree C (375F) for 12 to 15 minutes. Cool slightly and remove from cookie sheet. 

Source: barely adapted from Tiana Organics
Watching: The Fantastic Mr. Fox