My friend Vivienne sent me this video this morning and it just made my day start off so well.

Cutest. lady. ever.

"I could dance all fucking day."

Got my Seger tickets the other day. Joe Walsh is opening. Super Stoked!

Got my Seger tickets the other day. Joe Walsh is opening. Super Stoked!

We’re back

I’m finally in the position to contribute to my blog again. Let’s see what has been happening?

well, i finished my cake project of 2012. In November I made a Almond cake for my friends post wedding party….

and in December I made a Buche de Noel….

In 2013, I’ve decided to take on bread. I got all types on my list and have already made pretzels (which didn’t turn out to hot. I think I fucked up the yeast…must try again!)

and foccacia (which I used to make a muffuletta for the old man)

One thing is for sure, bread is WAY harder to make than cake or pie. It will take me a while to perfect bread…especially all the varieties.

In other food related news, Toddski got me a tagine for xmas and I have been experimenting with Moroccan food and preserved lemons. I just love Mediterranean food and need to eat more of it and less burgers. I AM getting older.

At the end of last year I got to see two of my favorite bands, Neil Young with Crazy Horse and THE STONES! Both shows kicked ass but the Stones really delivered. Complete with Mick Taylor! I am hoping to see Seger later this year and maybe even Fleetwood Mac. I can’t resist the white witch.

Toddski’s book was just mentioned in Publisher’s Weekly and he has a long interview in the current issue of PW Select. Yay! You can buy his book here. It has a new cover designed by our friend Christophe that is far better than the one pictured.

Lastly, I am going to explore the Hudson Valley this year in hopes of moving to a smaller, less expensive area where I can open my dream restaurant/bakery, Kookies. More on that later when I have a better idea of if it can actually happen. If you have any thoughts on upstate towns, please email me!

I realize I haven’t posted anything in a while. I have been stupid busy with work and holiday crap. I have been keeping up with my cake resolution, i even made 2 cakes in November, but I will just post about the Almond Cake with Raspberry jam. This month I will be attempting a Buche de Noel, so wish me luck. I think for the new year, I will be making bread every month. Donuts, croissants, bagels, challah…I’ll figure it out. Anyway, I just thought of something awesome to make my husband for xmas…

Hey people! Tired of looking at Hurricane stuff? Click thru for pie porn and news…

Hey people! Tired of looking at Hurricane stuff? Click thru for pie porn and news…

Check it out, especially if you like pictures of pie and cake…

October’s Cake. Coconut.

You guessed it. I made another birthday cake. This month, it was for my friend Tim (buy his book!). I LOVE anything coconut. Coconut milk, coconut rum, coconut cream pie, Almond Joys, those neopolitan coconut candies made by Brachs, you get the idea. It’s the wonder fruit. So versatile and delicious. Is it a fruit? It is definitely the weirdest one. You need a hammer and an awl to get in one of those bad boys. But then you get to reap the benefits of its dank interior. When I lived in Raleigh, I would every once in a while make a special trip to Hayes Barton for an enormous slice of their coconut cake. (*side note- if ever in Raleigh and you want an absurdly huge piece of cake or pie, go to Hayes Barton. In fact all their portions are huge, so go hungry). I’m not sure if this one is as good, but it’s pretty damn good.

Luckily, Tim also likes coconut cake. He told me tales of his mom’s coconut cake that was “wet” it was so moist. Not sure if I’m picturing that correctly…As usual, I was hard pressed to find a good recipe. My criteria this time though was that it had to be coocnutty (as well as moist and delicious). Just because a cake is white, with white frosting and has coconut all over it, it doesn’t mean that cake is a coconut cake. In fact that is unacceptable. The coconut must be infused. The cake must reek of Coppertone…but not taste of it. The whole thing should transport you back to a 1953 vacation in the tropics when coconuts were exotic.

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I’m entering my Bacon Apple Pie in Enid’s Apple Pie contest this weekend. I probably won’t win, but it will be fun to compete and see everyone else’s entries. If you want to make it, the recipe is as follows:

1 pie crust of your liking
6 apples (I use a mixture of what I can find, hopefully a couple of these varieties: granny smith, golden delicious, spartan, mutsu, honeycrisp and empires)
1/2t each of cinnamon, cloves and nutmeg
1-2T lemon juice
1/4c sugar (sometimes a little less)
2T flour
For the topping:
1c flour
2/3c brown sugar
6 strips of bacon, cooked using your preferred method and roughly chopped
1 stick of butter, at room temp and cut into small pieces

Roll out your pie crust and place it in your pie pan and chill while you make the filling and topping.
Preheat the oven to 375. Obviously, when you buy apples they don’t come peeled, cored or sliced so go ahead and do that and place them in a bowl. I find that one of these helps a lot AND it’s inexpensive. Sprinkle the rest of the ingredients over them and toss so every apple has yummyness on it.
In a separate bowl make the topping. Toss together the brown sugar and flour until combined. Add the bacon bits and mix well. Then add the butter. What I do is just kind of mashed the butter and flour mix with my fingers until everything is combined and you have small clumps of streusel.
Put the apple mixture into the pie crust and top with the brown sugar mixture. Bake for 40-45 minutes? I don’t really time things anymore. I just kind of check on it every ten or fifteen minutes and when the pie is bubbling through the crumb topping, I know it’s done.
Don’t try and make this for the contest either. That would be so lame. But do contact me if you want I should make you one.

I’m entering my Bacon Apple Pie in Enid’s Apple Pie contest this weekend. I probably won’t win, but it will be fun to compete and see everyone else’s entries. If you want to make it, the recipe is as follows:

1 pie crust of your liking

6 apples (I use a mixture of what I can find, hopefully a couple of these varieties: granny smith, golden delicious, spartan, mutsu, honeycrisp and empires)

1/2t each of cinnamon, cloves and nutmeg

1-2T lemon juice

1/4c sugar (sometimes a little less)

2T flour

For the topping:

1c flour

2/3c brown sugar

6 strips of bacon, cooked using your preferred method and roughly chopped

1 stick of butter, at room temp and cut into small pieces

Roll out your pie crust and place it in your pie pan and chill while you make the filling and topping.

Preheat the oven to 375. Obviously, when you buy apples they don’t come peeled, cored or sliced so go ahead and do that and place them in a bowl. I find that one of these helps a lot AND it’s inexpensive. Sprinkle the rest of the ingredients over them and toss so every apple has yummyness on it.

In a separate bowl make the topping. Toss together the brown sugar and flour until combined. Add the bacon bits and mix well. Then add the butter. What I do is just kind of mashed the butter and flour mix with my fingers until everything is combined and you have small clumps of streusel.

Put the apple mixture into the pie crust and top with the brown sugar mixture. Bake for 40-45 minutes? I don’t really time things anymore. I just kind of check on it every ten or fifteen minutes and when the pie is bubbling through the crumb topping, I know it’s done.

Don’t try and make this for the contest either. That would be so lame. But do contact me if you want I should make you one.

"Express" Trains

Every time I get on an express train, I am surprised at how GD slow it moves (I shouldn’t be at this point, but I am). I don’t think anyone at the MTA has any idea what the term “express” means. Well, here ya go MTA:

ex·press/ikˈspres/

Adjective:

  1. Operating at high speed.

The key words here are high speed. That does NOT involve stopping every minute mid-route. It also does not involve moving at about 5 mph. Get it together please.

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