treats, not tricks

Ah, Halloween... property damage, slutty nurse costumes, and the indescribable taste of candy corn. Oh, yeah and pumpkins and trick-or-treaters. Discouraged by the 1/2 inch of snowy-slush on the ground (really? it's not even November), and since Violet doesn't quite grasp the whole Halloween concept anyway, we're going to celebrate at home by making these delicious treats. The recipe's ingredients are much better than the kind one might discover while pillaging her youngster's treat bag and these candies are scarily easy to make. No tricks required.

INGREDIENTS
1 cups creamy peanut butter
¼ cup unsalted butter
¼ cup light brown sugar
1¼ cups powdered sugar
Melted milk chocolate (I like Ghiradelli)

DIRECTIONS
For the filling:
In a medium saucepan, combine peanut butter, butter, and brown sugar. Heat over medium heat until completely melted and starting to bubble. Remove from heat and stir in powdered sugar, 1/4 cup at a time until thoroughly combined. I use a stand mixer to blend mine. Taste and add a pinch of salt if you find the mixture too sweet (salt content in peanut butter varies). Cool completely.
For the candies:
Line a mini muffin tin with paper liners. Roll peanut butter filling into small balls, then flatten them a bit. Pour some of the melted chocolate into the liners and then refrigerate until firm. Next, place a peanut butter filling on each chocolate base and pour more chocolate on top to just about fill the space in the cups, refrigerate until firm. Enjoy your homemade peanut butter cups!

image and recipe adapted from brown eyed baker, original recipe from The Brooks Stead

bunnetics, anyone?

 

Flavorwire is my latest web-crush and this post about obscure 80's VHS cover art is too good not to share. The pithy comments just enhance the viewing experience. Here are my favorites, but check out the full post for all fifteen covers.

wordless wednesdays

 

one | two | three | four

diy project no. 006: image transfers

 

I came across this DIY project at DesignSponge  over the weekend and couldn't wait to share it with my readers. This is such a great way to spruce up your dinner table for the impending holidays. Speaking of which, wouldn't some decorated tea towels make perfect little gifts? For images check out joseph cornell box or mellowmint's DeviantArt site (just full of downloadable hi-res goodies)!

materials:
1. photos of food, dishes, figurines, plates, etc. (anything you want, make sure it high resolution)
2. scissors
3. inkjet printer transfer paper
4. inkjet color printer
5. napkins and placemats (mine are from ikea and cost less than a dollar each)
6. iron
7. computer

instructions:
1. if you don’t want to take the photographs of objects yourself, you can find some great images in food magazines, or cookbook images, or just search flickr for yummy food photos. upload your photos to your computer and play around with them to get them to be the size you want. make a couple black and white prints on 8.5 x 11 paper to check that you like the size and detail on your photos. you want your images to be something you can cut all the way around to have a freestanding object. the transfers print in reverse so if that matters to your object, you need to reverse the image on your computer before printing.
2. when you have the images ready at the size you want them to be, print them in color on your transfer paper according to the directions on the package of the transfer paper. if you have the option on your printer, you should choose the highest quality of printing.
3. allow the transfer prints to dry. meanwhile, iron all the wrinkle out of your placemats and napkins on high temperature with no steam. allow these to cool.
4. cut out your shapes with scissors. you want to cut all excess off your shapes and cut right up to the edge of you object.
5. lay the transfer paper down on the fabric and iron it down according to the transfer paper instructions.
6. continue following the transfer instructions for cooling, peeling off the backing, and setting the image.

images via Design Sponge

changes

 

Since becoming a mother, I've noticed several small, but dramatic changes in my approach to life. I'm not talking about the big changes (more on those in a later post). Just a few seemingly small ways in which I do things differently now. Here they are - you might find some are ridiculous "issues" to have in the first place, but we all have our hang-ups, right? Please don't judge... but feel free to laugh!

I'm fearless when it comes to killing bugs. And I mean big, juicy awful bugs that previously I would just barely manage trap under a cup and wait for Hero Hubby to take care of. Now they just get squished by moi - sometimes without a tissue... eek.

I'm no longer superstitious in my mother's basement. It used to be, even up until a few years ago, that I still carried the paranoia that a trapped soul would devour my own if I lingered too long in the basement. Not quite a fear of the dark, just a creepy feeling every time I went down there. My mother's basement is not out of the ordinary - it's just a silly hangover from my youth. Present day? I could care less. Go ahead, ghost, take me away from my nagging children.

I love doing the dishes. Prior to my lovely brood, washing the dishes was not an activity I rated high on my "likes" list, nevermind my "loves" list. My how things change. Doing the dishes is like a zen state - a form of meditation. No one will interrupt me, lest I enlist their help.

Very small things make me happy. This one is almost in the category of big changes. Never before had I elated at discovering the Market Basket circular in the mailbox every Wednesday morning, nor did I think twice about the delight found in taking more than three sips of a steaming hot cup of coffee. It is said that it's the little things that make all the difference. Right now I understand that more than ever. Ah, the little things... like getting to write an entire blog post (almost) uninterrupted.

wordless wednesdays

 

one | two

oh, wear!

It's a good thing I'm not actually being forced to choose one pair of boots for this lovely wool cape that begs to be donned while strolling through the countryside whilst arm in arm with your love. Alas, I do not have time for strolls in the countryside nor do I have the extra funds for the hefty price tag on this darling number. As investment pieces go, this is well worth its price and it is so very versatile. Sigh.

wool cape | one | two | three | four

pour the pink

What a wonderful time with friends we had this past weekend. Rosé champagne, homemade apple pie, red wine, cupcakes... how superb! It was a treat to be able to spend an evening at our friend's home, enjoying their company and delighting in how much their twin girls have grown since the last time we got together. Violet was in awe of her playmates and eager to show off her little sister. Later in the evening, as we toasted with rosé in hand to baby Laela, I paused to think about the three other children sleeping upstairs. Little girls they are now, but women they will be someday... perhaps mothers as well and I'll look forward to toasting with them, a glass of rosé in hand.

a custard for fall seasons

Normally, I would not be attracted to a savory custard, but I am attracted to thinking outside the proverbial box and this recipe from the catbird seat in Nashville, TN does just that. A hint of maple syrup and the earthy tone of truffle oil sounds like a wonderful match. This might just be my Sunday afternoon cooking escape endeavor. Of course, that does depend on having an hour of kid-free time (which is a premium these days). I'll be happy even if I only get as far as making the bacon chips!

INGREDIENTS
6 thinly sliced bacon strips, cut into 3-inch strips
1 cup heavy cream
1 cup whole milk
¼ cup maple syrup, plus more to serve
4 sprigs fresh thyme, plus more to garnish
2 whole eggs
2 egg yolks
Truffle oil to taste (optional)
Pine extract to taste (optional)

DIRECTIONS
1.    Make the bacon chips: Preheat the oven to 350°. Line a sheet pan with the bacon slices and set another sheet pan over the top to weight down the bacon. Bake for 15 minutes or until crisp. Set aside to cool. Lower the oven to 300°.

2.    Make the custards: In a medium saucepot set over medium-high heat, combine the heavy cream, milk and maple syrup. Bring the mixture to a boil, then reduce the heat to medium-low heat and simmer for 10 minutes, stirring frequently until the syrup is completely dissolved. Add the thyme sprigs, remove the pot from the heat and set aside to steep for 15 to 20 minutes.

3.    In a medium bowl, whisk together the whole eggs and the yolks. Remove the thyme sprigs from the cream mixture and slowly whisk the warm cream into the egg mixture. Add a drop or two of truffle oil and pine extract, if using. Pour the custard into 12 six-ounce ramekins and bake until the custard is set, 20 to 25 minutes. Set aside to cool. Serve with maple syrup, bacon chips and fresh thyme.