Vintage Tea Towel Apron




limoncello

Originally uploaded by heidimonkey

I found this vintage limoncello tea towel ages ago at one of my local thrift stores and though it would make a gorgeous apron. I think that about a lot of things, come to think of it.

Anyway, I was right. Here is it! I may put it up in the shop, but I’ve got a lemon-loving friend I’m going to give first dibs to.

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Chocolate Yogurt Snack Cakes




Chocolate Yogurt Snack Cakes

Originally uploaded by heidimonkey

Today I made 2 1/2 dozen of these. I don’t know why I made so many, I blame my quantity issues on my mother I think. There would have been closer to 3 dozen these 6 are “Texas-sized” and have about a pint of berries in them total.

I got the recipe from Smitten Kitchen which I absolutely love. I’ll reprint it below so that you don’t have to link to their site to get it.

Chocolate Yogurt Snack Cakes
From David Lebovitz’s The Sweet Life in Paris

Please note, I doubled my recipe to get nearly 3 dozen, this recipe is for one dozen only.

Makes 12 cupcake-sized snack cakes

7 ounces bittersweet or semisweet chocolate, coarsely chopped
1/2 cup vegetable oil
1/2 cup plain, whole-milk yogurt
1 cup sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt

1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper cupcake liners or lightly butter the pan.

2. Melt the chocolate with 1/4 cup of the oil in the microwave on high for 30 seconds, then in 15 second increments, stirring well between each until smooth. You can also do this in a double boiler on your stovetop.

3. In another bowl, mix the remaining 1/4 cup oil with yogurt, sugar, eggs and vanilla and almond extracts.

4. In a large bowl, whisk the flour, baking powder, and salt. Make a well in the center of the flour mixture and pour in the yogurt mixture. Stir lightly a couple times, then add the melted chocolate and stir until just smooth.

5. Divide the batter among the muffin cups and bake for 20 to 25 minutes, or until they feel barely set in the middle and a tester or toothpick comes out clean.

6. Remove from the oven and cool on a wire rack before serving with coffee and a nice dollop of lightly sweetened whipped cream and any berries you can scrounge up in your fridge. Or, you know, as is.

Do ahead: These cakes can be stored in an airtight container at room temperature for four days.

Like I said, I added almost a pint of berries to the last 1/3 of my bowl of batter to make these giant muffins. So good, can’t stop eating them.

Baking Baking Baking

Today I spent some time in neighbor Lizzie’s atomic kitchen baking for her bday party tomorrow. 2 dozen cupcakes (1 dozen lemon pudding, 1 dozen vanilla pudding) and a beautiful 3 tiered chocolate cake later…we have cake.

dessert

It will be the same that Audrey made for my bday, yum. Buttercream chocolate w/salted caramel. Can I just say again, yum?

Today I also made some duck soup. No Marx brothers included, just duck, carrots, chinese brocoli and broth. Yum.

duck soup

DirtMonkey




DirtMonkey

Originally uploaded by heidimonkey

This is the patch that Keri and Daniel made for me for my birthday. It is awesome, make no mistake about that.

It will be sewn across the back of my new armored jacket for when I RIDE BIKES!

Also, it is huge and I love it ever so much.