Olivia’s blog, Everyday Musings, is just gorgeous. She showcases beautifully her daily experiences with food, travel and photography. I’m completely hooked!
And yes – it definitely helps that Olivia’s current adventures are in France!
Has anyone been to ‘wichcraft in NYC?
On my last visit to the city this summer my sister and I each had the BLT and it was delicious (although we thought it should have come on a bigger plate and cut in half). Unfortunately I don’t have a photo of the BLT, but I do have a photo of the fun piece of art that hung at the top of the stairs (at the Flatiron location if I remember correctly).
art at ‘wichcraft, photo by Jordana
A 24-cup muffin tin. Does one of these really exist?
Okay, so I just can’t resist featuring a few Halloween things event though we’re 12 days away from the big scary night.
(I’m telling myself that you’ll need today’s cookie cutters ahead of time in order to arrive on the scene armed with themed treats.)
Behold- Halloween-shaped cookie cutters ($2.50 – $3.95Â at Crate & Barrel), a fun spatula ($9.95), and a really tempting recipe for lemon and rosemary shortbread cookies (to bake with your new cutters!).
And, for the record, I haven’t tried this recipe (yet) but my default amazing go-to recipe for rosemary shortbread is here (I’m thinking that I may just add a few spoonfuls of lemon zest to my tried & true):
This weekend at Michael’s, I picked up these sweet polka dot cupcake wrappers. Almost too pretty to use, don’t you think?
cupcake wrappers, $3.49, Michael’s
I know I should have used them for cupcakes but instead I opted to make banana muffins (recipe adapted from here):
Ingredients:
1 cup spelt flour
1 cup flax seeds
1 tsp baking soda
1/4 tsp salt
2 bananas, mashed
1/2 cup canola oil
1/4 cup brown sugar
1 egg
1/2 cup chocolate chips
Directions:
1. Preheat the oven to 375 degrees F. Add muffin liners to muffin tin.
2. In a medium bowl, stir together flour, flax seed, baking soda & salt.
3. In another bowl, beat together the bananas and oil. Add the brown sugar & egg and beat until completely combined.
4. Add the wet ingredients to the dry ingredients and combine until just blended. Stir in the chocolate chips.
5. Spoon the batter into the muffin tins. Bake 15-20 minutes. Cool in the pan for 5 minutes before transferring muffins onto a cooling rack.
Photo by Jordana.
The fabulous and thoughtful Johanne gave me Gwyneth Paltrow’s cookbook, My Father’s Daughter.
In trying to achieve my 2011 cooking goal I’ve been attempting some of the recipes.
Well – let me tell you – I am SO enjoying this cookbook! Â It’s not much of a surprise that I’m working through the book in a backward kind of way – I’m starting with the dessert section first. Smart, right?
In recent weeks I made the “healthy” brownies, the thumbprint cookies, blueberry muffins, healthier blueberry muffins and the peanut butter cookies. Two thumbs up for everything so far.