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Apr 19

Baker’s snack: A bit of bread and chocolate

Hunger pangs lead the way this time.

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A bit of fresh baguette, a bit of melty chocolate, a bit of flaky sea salt.

Split open a baguette (the fresher the better), place a few bits of chocolate on each side, and place in a hot oven/toaster oven until the chocolate is soft. Spread it with a butter knife, sprinkle on some flaky sea salt. The salt makes the chocolate come alive!

And if you realize your chocolate is a little on the dark side (read: bitter), you might want to add some peanut butter and a drizzle of vanilla bean paste. Just sayin’.

p.s. I was up at 72% cocoa chocolate … super delicious on its own, but you might want to stick with 55-65% chocolate here.

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Apr 16

Weekend links, April 16

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A few chilly and drizzly (but still beautiful) hours in Balboa Park on Saturday (photo by Brett)

It was a good week for blog-reading malted milk lovers (e.g. me). Must make this and this asap. (Also: Bi-Rite Creamery book comes out TOMORROW?! Heck yes.) And if you need other ideas for using malted milk powder, go here.

Creative and delicious-looking idea for a group brunch. Who needs a bridal shower caterer, because I already have your menu figured out …

“Beware the laughing, beautiful women.” Or: how an economist chooses restaurants. Super interesting and getting lots of coverage (see NYT book review, another NYT article, and a theory-summarizing Atlantic article by the author).

Maybe you should spend some quality time with your Netflix queue, watching food-related TED talks.

These photos leave me disgusted and fascinated at the same time.

On the menu tonight: a bunch of stuff coated with this.

Have a good week!

Apr 12

17 Comments

Spiced donut muffins (and a wish list)

I want someone to wash all my dishes for me.

I want to live in a house with actual insulation and windows that close all the way.

I want my favorite shoes to never wear out, and I want an endless supply of Patagonia yoga pants.

I want to stop accidentally burning myself on the inside of my oven. (Do not ask me why this keeps happening.)

I want to be able to run more than twice a week without my knees staging a coup.

I want to eat a donut for lunch, then maybe a donut for a snack. Then a donut for breakfast the next morning.

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I can’t do much about most of those, but that last one I can work with.  Read more

Apr 11

3 Comments

Baker’s snack: hard-boiled egg surplus edition

New recipe post coming tomorrow … think cinnamon, sugar, nutmeg, and donuts that aren’t really donuts. It’s a crazy mix-up world in my kitchen!

In the meantime, you should probably make a snack. If you have a million hard-boiled eggs hanging out in your fridge – as I currently do – this is a pretty good idea:

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Hard-boiled egg, salt and pepper, and a healthy dollop of chili garlic sauce (from the Sriracha folks). In the last few days, I’ve eaten more of these than I care to admit.

I’ll just go ahead and file this in my new “baker’s snack” folder.

Apr 9

Weekend links, April 9

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Mixed berry trifle for 5th Annual Close Easter Party

Pretty sure I need to make these orange sticky rolls asap.

A little late, yes, but these photos of a Peeps factory are pretty interesting.

Food voyerism! I’m pretty into New York Magazine’s Grub Street Diet feature. Yes, in fact, I’d love to know what you, slightly famous person, ate over the course of a few days. (I’m also one of those people sneaking peeks at your cart in the grocery store. HA.)

It took 47 years for mathematicians to find the most ideal shape for a doughnut.

Need some good new food reading? Saveur’s ballot for top food blogs is a pretty good place to start. Best blogs, stories, photos, and videos in all kinds of categories. I haven’t even made my way through all the contestants yet and am overwhelmed with how much awesome stuff there is out there. For instance: you should probably watch KitchyKitchen‘s recipe videos right about now.

Have a great week, everyone!

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