Red Velvet Cupcakes

Before I begin talking about these amazing cupcakes, I need to first apologize for my ridiculously long absence from blogging. I'm not going to go into the circumstances behind my absence now {all good, I swear!}, but I will in the very near future. I only had the time to get one post completed this weekend and I wanted it to be a recipe. Something special for you, to let you know that your visits here are appreciated and loved...even if I don't show up for two months.
It's a good feeling to be appreciated and to know you're loved, and I felt just that this past week when I brought these cupcakes into my birthday boy's 5th grade classroom. I always know a recipe passes the test when it's unanimously well-received by a bunch of kids -- because after all, when it comes to food who's more critical than children?

When my son, who turned 11 years old last week, specifically requested "Red Velvet Cupcakes" when I offered to bring a treat into his classroom, I was quite surprised. For one, neither of my boys are big "cake" kids {weirdos, I know} and secondly, I don't remember my son ever having a red velvet cupcake before. But he must have gotten it in his head from somewhere, because he was very clear about it. Even requesting the cream cheese frosting that traditionally tops them.
After some digging, I decided to try this recipe from The Hummingbird Bakery, along with the most delicious cream cheese frosting I've ever had from the Brown Eyed Baker. Both were a complete success and the finished cupcakes were met with comments like, "Have you ever thought about going on the Cupcake Wars?" and, "This is the best frosting I've ever had in my life"...along with, " You're hair is so pretty." Yes, I really won them over.

Some Things I Just Love...

for the foodie - 1. | caramels from mother peach 2. | chai caramel sauce from herbin' spoonful 3. | organic ginger sesame caramel popcorn from 479 popcorn 4. | pear, honey and ginger small batch preserves from quince & apple 5. | cold brewed black coffee from la colombe 6. | sipping chocolate from askinosie 7. | rainbow sprinkle pretzels from fatty sundays & co. | 8. | peppermints from brooklyn hard candy
Even better, for someone special you can order a subscription from Black Box Desserts. Most of the delectable items above are available in an assortment of dessert boxes. As a lucky recipient of one myself, I can say without a doubt that it will be received with joy.

for her - 1. | monogrammed french linen towels from frog goes to market 2. | plant hanger from makr 3. | french linen striped apron from alder & co. 4. | thermo-pot from black + blum 5. | 2013 wildflower calendar from linea carta 6. | recipe notes bookmark pad from knock knock 7. | dead sea bath salts from herbivore botanicals 8. | porcelain merry pot from alluvial 9. | "marshall" strawberry plant from marshall strawberry

Maple Oatmeal Cookies with Cranberries & Pecans

It's that time of year again. The time of year when I start planning what cookies I'll be including in this year's packages. Like I did last year, I plan on simplifying the process because my life has become much too full for the days of arduously decorating hundreds of cookies, one by one.
Because baking is where my mind is at these days, when I was asked to review a new cookbook by Kathleen King, the founder of Tate's Bake Shop, it felt like kismet. I'm a big fan of Tate's chocolate chip cookies {I even made them here} and as selective as I am about acquiring new cookbooks, I'll always make an exception for a baking book I can get years of use from. Baking for Friends is that kind of book.

While this book doesn't have a photo for every recipe and I tend to prefer cookbooks that do, it has just enough to keep me interested in reading further {yes, I read cookbooks}. It's actually funny because of all the recipes in the book that had a photo accompanying them, I chose to share one here that didn't. For me, that's just further proof that all I'll need is an occasion to bake something to make the next one...or maybe I won't, as her cookbook even has a section full of healthy desserts.
Something I really love about this collection of recipes is that there's certainly more than enough to please everyone. If you'd love simple and classic recipes for birthday cakes, breakfast baked goods, brownies, or holiday pies this cookbook has you covered. Yet for the creative foodie in the kitchen, she's also assembled plenty of desserts with an unusual spin on them, containing ingredients that intrigue me, and make me want to haul out the Kitchenaid. Adding candy canes to chocolate chip cookies, bacon to scones, cardamom to cake, or chocolate to butter ball cookies.
And if you're by chance one of those strange people that don't like impossibly thin and crispy chocolate chip cookies, like Tate's, you'll be happy to know that the book also features a recipe for "Chubby" Tate's.

Happy Thanksgiving

It's just about time for bed after a lovely and relaxing holiday meal with family. As per tradition, we spent the day at my brother-in-law's house where everyone comes with a dish, or two, or three to contribute to the feast. Everything was especially delicious this year, yet even so, I didn't go overboard. I sampled a little of everything and didn't have to loosen my belt a notch like I usually do (which is a factor in my ability to write this post...normally, I'd be doing this right now). Most importantly, today was a day to remember how much I have to be thankful for.
I hope you all had a wonderful Thanksgiving!

Cranberry Hazelnut Bread

I've waited an entire year to make this recipe. It wasn't by choice either, or because I just never got around to it, or because I think cranberries should only be enjoyed in November. The problem was, cranberries are very difficult to find at any time of year other than this one. Not finding fresh cranberries at the market in August is something I would expect. But even frozen? Maybe it's just me, or where I live, but frozen cranberries are not something grocers stock around here off season (and by off-season, I mean anytime other than the Holidays). So when I finally saw fresh cranberries at the market, I grabbed some. Then I went to the freezer department and - lo and behold, they were there too! I grabbed a couple bags, and now I'm primed to bake with cranberries whenever the impulse strikes.

The thing is, cranberries are great all Winter long. Moreover, this Cranberry Hazelnut Bread is great all Winter long. I sampled this particular version at a family dinner about a year ago, and was surprised by how much I liked it. I couldn't place what it was I liked so much about it, until it occurred to me that it was the hazelnuts!
While pecans, or walnuts seem to be the more popular choice in most cranberry bread recipes, hazelnuts are by far the winner in my book. Even better if you leave them on the coarser side of "coarsely chopped".

I don't bake with hazelnuts much. For one, they're pricey, and two, they're a pain to peel. But with this recipe there's no need to be too particular about getting every inch of skin off. I used the method I usually use, which is to roast them and then rub the skins off with a dish towel. I would estimate that I managed to get about two thirds of the skins off this way.
If you'd like, you can try dampening the dish towel slightly. I've heard that does a good job as well. Or if you're really seeking perfection, you can try this method I found here, from Alice Medrich via an episode of Julia Child's cooking show.