Archive for May, 2015

Checked off the Top 40

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For a girl who loathes both neon and pastel, this light roast was really, really great. A little MN love from Dogwood Coffee for your Friday.

For the record, I’ve also tried 1, 8 , 11, 12, 13, 14, 20, 22, 24, 26, 27, 31 (though I have repressed this memory), 32, 34, and 39. Not bad for such a young person?


I Got It Right: Blackberry Almond Crumb Muffins



Crumb muffins can never be a pipe dream, because the crumb eliminates that possibility, I think. And also, the following shot of blackberries and gold is so luscious, that I can’t bear to think of this recipe as needing improvement.



Good plan, Lauren. Just decide that something doesn’t need improvement because you can’t handle the thought that it might.

What other areas of life should I be applying this to??



:] JK, friends, JK. Razzle dazzle.



Razzle on and eat a crumb muffin. It’s nearly June.




Blackberry Almond Crumb Muffins

Adapted from Oh, Lady Cakes

For the crumb topping:
2/3 cup unbleached flour
1/2 cup sugar
1 teaspoon molasses
1/4 teaspoon fine sea salt
4 tablespoons virgin coconut oil, melted
1/4 cup almonds, roughly chopped

For the muffin batter:
2 1/4 cups unbleached flour
1 teaspoon fine sea salt
1 1/2 teaspoons baking powder
1/4 cup virgin coconut oil, melted
3/4 cup sugar
1/2 tablespoon molasses
1 cup unsweetened vanilla almond milk
3/4 teaspoon almond extract
1 egg
1 cup fresh or frozen blackberries

Preheat oven to 350˚F. Line a 12 cup muffin pan with paper liners and set aside. Prepare the crumb topping in a small mixing bowl by whisking together the flour, sugars, almonds, molasses and salt. Add the oil, one tablespoon at a time, lightly mixing with your fingertips after each addition. Set aside in the fridge.

In a large mixing bowl, whisk together the flour, salt, and baking powder; set aside. In a 2 cup measure (or a small mixing bowl) whisk together the oil, sugars, almond milk, molasses and vanilla extract. Create a well in the center of the dry ingredients and pour in the wet mixture, as well as the egg, and whisk until just combined. Fold in blackberries. Divide the batter into the prepared muffin wells and cover with crumble. Bake at 350˚F for 28-30 minutes. Allow to cool in pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Favorite Shots: Spoon & Stable

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Snapped while sipping and waiting: Pisco sour with pink peppercorns and a golden ear. Happy April birthdays, everyone.


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Pipe Dream #328: Just…Oh my heavens – Chocolate Stout Loaf with a Fudge River


This chocolate cake was made of chocolate-y coffee stout beer, and it had a literal dark chocolate oat fudge river pouring out of the middle of it.


Because what else would happen to the dregs of this quality stout beer in my hands?

I saw the idea for this loaf cake on Lady & Pups, my favorite food blogger discovery of late. She did it as a banana bread, which is so ultimate, but I didn’t have bananas/did have stout on hand, so this is what followed. Never fear, I’ll get back to the banana bread as soon as I can scrounge up 75 cents with which to buy three bananas.


Why are butter and daffodils so similar and yet so different?


Also, copper measuring spoons, which are so FUN.



Ok, so here is what happened. This shot is out of focus because the cake was literally falling apart as I was shooting. Also it was dark out. If I had had two shakes more patience and let the thing cool in pan, it would have stayed together, and poured out as a fudge river. However, me being (apologetically) me, I did not.

So I was forced to make the loaf crumbles into an ice cream cake. Please contain your disappointment.

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It was my first one, so don’t mind how janky it looks. How does DQ do the whole crunch middle thing??

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Oh my heavensss,


Chocolate Stout Loaf with a Fudge River

Adapted from my bacon-wrapped life and Lady And Pups

For the chocolate stout loaf:

2 cups all-purpose flour

½ teaspoon salt

2/3 cup cocoa powder

1 cup white sugar

1 tablespoon baking powder

1 tablespoon cornstarch

2/3 cup semi-sweet chocolate chips

12 ounces stout beer

2 tablespoons vegetable oil

4 tablespoons butter, melted

For the chocolate river:

5 ounces semi-sweet chocolate

1 1/2 tablespoons butter

3 tablespoons oat flour (or AP flour)

1 egg

1/3 cup powdered sugar

First, preheat the oven to 350°F.

To make the chocolate river batter, melt the butter and chocolate chips in a microwave-safe bowl, heating for 30 second interval and stirring until melted and smooth. Whisk in the egg and powdered sugar, followed by the oat flour, whisking until just combined. Refrigerate this mixture while you make the loaf batter.

In a large mixing bowl, stir together the dry ingredients – flour, salt, cocoa powder, sugar, baking powder, cornstarch, and the chocolate chips. Once combined, add the stout, vegetable oil, and butter. If the batter seems really thick, stir in a little more beer (or water or milk could work–I used an IPA woops).

Spray a loaf pan with cooking spray. Pour the batter into the prepared pan, then take the fudge batter out of the fridge and spoon it over the top of the loaf in a line, pressing it in gently. Bake for about 40 minutes, or until a toothpick inserted into the thickest part of the loaf comes out clean. Cool, then slice and serve.

Stone fruits cometh roundup + IRL messy vanity

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I snapped this so fast after I wrenched off the wrappings of this unexpected gift. I was too delighted. Stone fruit season is upon us! I can’t even wait. Here are some old goodies to get your ticker turning:

Happy baking!


In the dumps? Dive into party food


Social experiment: paper the table and pile all the food on it and then throw a party and see how people handle it. Because no one reallyyy cares about party food…right? It’s more about friends and dancing? Just me?

Well, I was voted down, but I have high hopes that I will pull off a dump mix party at some point. Stay tuned.


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That #yeslifestyle + a picture of a well-brewed cup, if you’d like to see that today

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Seen here: my model friend. Coffee&K is best of this random Tuesday. I guess I only take pictures in squares now. Signs of the times, signs of the times.


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