[Friday Link Round-Up]

1. I am so obsessed with the idea of a low-cost pallet succulent garden. It looks so easy and beautiful! This localspoon photo tutorial makes it a snap.

Image via The Local Spoon

2. The Kitchn this week revealed the secret to great tofu: freeze that shit. 

Image via the kitchn

3. One of my favorite blogs, Daydream Lily, just posted these lovely labels from Love Mae. These are a must-have for any aesthetically-conscious baker, like myself. Everything must be pretty!

Image via Daydream Lily

4. And another kitchn post (can you tell I think about food all day and night?): no-bake boston cream pie. Graham crackers! Chocolate! Genius!

5. A lovely travel blog on La Tartine Gourmande about Portland and Oregon in general. It makes me miss Stumptown and lazy days walking through art street fairs. Sigh. 

Image via la Tartine Gourmande

[Things We Adore Sunday] Baking Frenzy, Beds, Pendleton Portland Collection, The Arrival of Autumn

This is a special edition of Things We Adore Sunday. Today, I am going to write what I am thankful for, and then follow that up with some things I adore. I wouldn't want to leave you hanging like that.

I have literally been on my feet all day. I woke up at 8 am, went to the grocery store to get some heavy whipping cream, then proceeded to bake for 12 hours straight. Yes, 12 hours. I took a one-hour break to run (on my feet) and shower (also, standing). I even ate standing up. This cannot be healthy, but it was a small glimpse into what my life would be if I decided to turn South by San Francisco into a real, full-fledged business. And it scared the crap out of me. Still, I loved it too. I was covered in flour, had blackberry juice stains on my fingers, and apple splattered all over my apron. I didn't stop to clean up until the end, I just kept stirring and mixing and pouring and boiling and whipping (by hand, of course) and molding about three dozen mini pies and a batch of cookies.

These are the cookies I made. They're bomb. Peanut butter is the best.

It was glorious.

What did I bake, you ask? Well, consider this the start of the Things I Adore List, because I adore each and every one of these recipes. They remind me of my childhood or of living in San Francisco or of family gatherings on the Jones River Bend in Tennessee.

Things I Adore:
1. Baby Banana Cream Pie (so cute!)
2. Peanut Butter Cream Pie (childhood in a pie crust)
3. Blueberry Lemon Curd Pie
4. Pecan Pie with Sorghum
5. Date-Pecan Pie
6. Apple-Pear Pie
7. Strawberry Mint Pie
8. Blackberry-Nectarine Pie
9. Lemon Chess Pie
10. Peaches and Cream Pie (my favorite pie of all time)
11. Peanut Butter Cookies
Yes, I really baked all of these today. My brain hurts.

Other Things I Adore
12. Looking at photos of beds. I am trying to imagine myself finally relaxing today. I do love a nice bed. Like this one:

via Fuck Yeah Domesticity

13. The Pendleton Portland Collection. I've always loved Pendleton's scarves, but if I could wear that outfit below, I'm pretty sure I'd kick some major ass. And that bag. Oh, dear. In love. 

via Honey Kennedy 

14. Red work pants. I've been dreaming of wearing this outfit to an interview or a conference for weeks. How can you not notice someone who is wearing an outfit that fantastic? The colors are so fall, and I am so ready for autumn to begin.

via The Glitter Guide

15. Speaking of autumn, I ADORE Autumn. I can't wait for all the fall flavors: pumpkin, cinnamon, root vegetables, deep-flavored chutneys, kale, (vegan) stew. I've been collecting recipes that I cannot wait to unleash on friends and family as soon as this Bay Area heat wave disappears. This Mango Chutney-Ginger Baked Tofu with Cranberry Basmati Rice fits the bill perfectly.

Recipe and Photo via A Dash of East

Okay, time to collapse in my bed and dream of autumn leaves and pumpkin pound cake. So happy to be off my feet again. Poor babies! I might just have to get them a pedicure tomorrow.

May Goal Update

Remember this post? Well, it's been a month, dear readers. We thought we'd let you know how we fared. SPOILER ALERT: Extremely well.

Carrie:
I've made more progress this month than I ever could have imagined. Not only did I perfect my pie crust recipe, but I got a blog going, received my first order (fulfilled, with a happy customer and word-of-mouth referrals to boot!), received my second order, have experimented with many new recipes, and have begun getting to know other food bloggers. I also worked at the Underground Market in San Francisco and now all my co-workers know me as "the girl who bakes". I'm even taking on a giant work bake sale next month! So, yes, I accomplished my goal... but I did even more than I had set out to do. Just setting my intentions in the right place and having concrete benchmarks to reach made it happen.

Here's an idea of what I've been working on:

Pecan Cookies

Success! Mini Pecan Pie 

Pie Success + View from My SF Kitchen

My All-Local Ingredients

Epic Fail, but still yummy

My Logo

Learn more about my project on my blog: www.southxsanfrancisco.com

[Food + Drink Wednesday] Baby Pecan Pies

A sneak preview of my latest loves: the miniature pecan pie, or as my southern mother refers to them, Pecan Tassies. These pack the pecan pie crunch and gooey sweetness but won't have the same jittery, sugar-high effect because they're portion-controlled. To be fair, I don't really know anything about dieting and self-control myself, but I imagine these won't throw off your entire day like a whole big slice of pecan pie would (with heavy whipping cream on top, and maybe some buttermilk baked into the pie mix, and possibly even a stick of butter and cream cheese in the crust). 

My recipe is simple and only contains the following ingredients: White Lily flour from Tennessee (only the best for my babies), a bit of shortening, a bit of butter, an egg, raw pecans, not too much brown sugar, and some salt. That's it.

Of course, I tried more than one recipe to get this adorable end result. Also, I fully intend to make a whole wheat version that may not work out so well. Though, most notably, I tried a recipe with a cream cheese crust, a la Paula Deen. I almost suffocated while eating them. So good, but so so wrong. Gotta balance the sweetness of the middle with the saltiness of the crust, my friend. Life - and baking - are all about equilibrium. They also just looked funny. Too much fat in the dough made them too flaky.

Epic Fail... I gave these away at work. Hey, they still tasted good!

More to come on my southern baking adventures. Next up: mini seasonal cobblers and individual banana puddings. I'll be launching a new blog soon (yes, my third since coming home from NZ. leave me alone.). 

[Food + Drink Wednesday] Healthy Cookies (Or at Least Healthier)

Pssssst.

Psssssssssst!

Yeah, I'm talking to you. I don't know if you know this, but, like, cookies aren't that good for you. They taste awesome, but butter clogs your pretty arteries. I say this not from a weight perspective, but from a health perspective. 

In an effort to get myself healthy for the spring and summer, I've begun to try out healthy(er) cookie recipes, and I've been really happy with the results. 

Remember these wholesome bad boys? There is more where that came from. Here are some of the most impressive recipes I've found. Now get out your whole wheat flour and vegan butter and have at it!

Blueberry Oatmeal Grape Nut Cookies via serious eats

Uber Healthy Oat Cookies (with banana!) via Becoming Lola

Berry Newtons (I used fake butter) via All Day I Dream About Food

Chocolate Espresso Olive Oil Cookies (crunchy and crumbly, these came out perfect) via Natalie's Killer Cuisine

Eat up, loves!

[Food + Drink Wednesday] Mini Southern Desserts

As part of my month-long goal to teach myself the art of Southern baking (from Southern Living, Paula Deen (but lighter), Nathalie Dupree, and my own dearest mother), I am embarking on a quest to make tiny southern delicacies. Here is my go-to inspiration board. Now to tweak a few things and share the wealth soon...

Clockwise from top left: Mini Cobblers, Homemade Crust Pecan Pies, Banana Pudding Shots, Cream Cheese Crust Pecan Pies, Pecan Pie a la Mode, Berry Tart, More Pecan Pie, Mini Banana Cream Pies, Pralines

Goals for June

Those are words to live by. Today, both Amber Lee and I were in the midst of life crises, which we shared via the Internet from our respective workspaces across the world from one another. Instead of merely whining, we decided to set one concrete goal each. We must achieve these goals by June 16, exactly one month from today. Mine is to practice making my favorite southern desserts so much that, by the end of the month, I have a signature dessert that I will submit to the taste-testing at the Underground Farmer's Market. Amber Lee's got about a million of her own goals to whittle down to one. 

There are raindrops tapping on my window, and I look forward to doing more of what makes me happy tomorrow. For tonight, I am doing my research and eating cookie dough ice cream under two down comforters. Life is good, even in its simplicity.

Image via Chris Pino.

[Get Involved Tuesdays] San Francisco Food Blogger Bake Sale

If you're lucky enough to live in San Francisco comme moi, come out this weekend to eat some bombass baked goods and support a good cause. The proceeds go to Share Our Strength, an organization that seeks to end child hunger. 

Tons of San Francisco-based blogging superstars will be selling their goods, including Anita from Desserts First, Shauna from Piece of Cake, and lots more (over 50 volunteer bakers!) that are sure to impress. There will be two locations and it will be going from 10 AM to 6 PM. Or make a direct donation if you can't make it. Find all the details on the official press release. 

Eat up, and I hope to see you there! I'm going to Six Flags afterwards, so it's sure to be a very, very happy Saturday. 

much love, 

Carrie Melissa

Droolsies! (via Desserts First)

[Food + Drink Wednesday] Chocolate Chip Cookie Cups

I think I have found my niche here, thus I am going to save all my tips and recipes for this particular baked goodness until a later date. I am also working on perfecting this recipe so that it works every time, no fail. In lieu of a recipe, I give you photos. And I also relate to you just how simultaneously crispy and doughy these babies are. When you heat them up in the microwave and then top them with strawberry ice cream and chopped nuts, you have a recipe for dieting disaster. Though, I will reveal, I am working on a low-fat, vegan, and gluten-free version of these cookie cups. Stay tuned.

[Food + Drink Wednesday] Oatmeal Chocolate Chip Carrot Cookies

Oatmeal Chocolate Chip Carrot Cookies

Who would have thought you could combine oatmeal cookies with carrot cake and end up with a somewhat healthy cookie that you just can't get enough of? Certainly, not I. But carrots are my weakness, and I had to try this. It was a success. The cookies are definitely more gummy because of the carrots, but it's something that a little more butter could fix if that's a problem for you.

I started with fresh eggs from the chickens

And continued with King Arthur Whole Wheat Flour (only the best for my cookies)

And organic carrots, ooh la la!

I had a hard time not eating this dough

All laid out

Oatmeal Chocolate Chip Carrot Cookies

Ingredients

¾ cup whole-wheat flour
½ teaspoon baking soda
¾ teaspoon coarse salt
8 tablespoons (1 stick) unsalted butter, softened
6 tablespoons superfine sugar
6 tablespoons light brown sugar
1 large egg
1.2 teaspoon pure vanilla extract
¼ teaspoon water
1 cup rolled oats
1 cup grated carrot, from about 1 large carrot
6 ounces semisweet chocolate chips (I used 60% cacao Ghirardelli chips)

Directions

1. In a small bowl, combine the flour, baking soda, and salt. Stir to combine with a whisk.

2. Combine the butter and sugar in a small bowl. Beat until fluffy, either in a stand mixer or by hand. Scrape down the sides of the bowl with a spatula.

3. Add the egg, vanilla and water. Mix (or beat on low speed) until well incorporated. 

4. Add the dry ingredients and mix (on low speed) to combine. Add the oats, carrot, and chocolate chips. Mix (on low speed) until combined.

5. Chill the dough in the refrigerator for 15 minutes, or up to 1 hour. Twenty minutes before baking, preheat the oven to 375 degrees F. Line two rimmed baking sheets with parchment paper.

6. Using a tablespoon measure, scoop rounded spoonfuls of the dough and roll between your palms to make a round ball. Press lightly to create a flat top.

7. Bake for 10-12 minutes, or until golden brown. Let cool on a cooling rack.

[Food + Drink Wednesday] Chocolate Madeleines

Sunday Afternoon Tea Time

Last week, I made these cookies, and they pretty much made the world a better place. Because that's what baking consistently does. These cookies are a bit temperamental and, yes, you do need a special madeleine pan to make them, but they will be worth the effort. Lots of butter and love are two of the main ingredients. And I have a lot to offer of both of those things. Just follow these instructions to a T, and DO NOT OVERMIX these bad boys. They require just-so mixing with a wooden spoon only. No mixers, people. Put your big guns down.

I bought this pan (pictured below) from Bed Bath and Beyond, and while it is non-stick, I still used lots of butter to make sure these did not stick one bit.

Wilton Pan, My Favorite

Chocolate Madeleines 

Adapted from the Williams Sonoma Baking book, which I highly recommend for the amateur baker.

Ingredients

1/3 cup all-purpose flour

1/4 cup Dutch-process cocoa (I bought mine at Trader Joe's. It was cheap and fantastic.)

2 large eggs 

1/2 cup granulated sugar

1/4 tsp salt (I used sea salt to balance the chocolate)

6 tbsp butter, melted and cooled + extra for coating pan molds

Confectioner's sugar, for dusting

1. Preheat the oven to 375F. Place a rack in the middle of the oven. 

2. Brush room-temperature or melted butter on your madeleine pan (this is not the 6 tbsp, this is additional butter). Each ridge should be thoroughly covered in butter. (*If you were a tiny person living on the madeleine pan, you should be able to swim in the buttery goodness in these molds.) Then dust the molds with flour and shake off any excess. If you don't shake it, you'll end up with white powder on your cookies once they're done cooking. No bueno. 

3. Sift the flour together with the cocoa powder. Set aside.
*I don't have a sifter, so I stirred with a fork to remove lumps. 

4. In a large bowl, combine the eggs, sugar, and salt. Beat vigorously until light in color and fluffy, about 5 minutes by hand. Beat in the vanilla. Sprinkle the flour/cocoa mixture over the egg mixture and mix lightly to incorporate. 

5. Using a rubber spatula, gently fold in half of the melted butter just until blended. Fold in the remaining melted butter. 

6. Divide the batter among the molds. Each mold should be about 1/2-1/3 full, as these cookies will rise like mini-cakes. 

7. Bake the cookies until the tops spring back when lightly touched, about 12 minutes. You'll have a little bump on the back of each cookie.

8. Remove the pan from the oven, invert it over a wire rack, and shake out the cookies. Mine just popped right out after all the butter I had on the pan. 

9. Let cool for 10 minutes. If you plan to eat these right away, use a fine sieve to dust powdered sugar over the tops of the cookies. I used a tea strainer for this. Cover in plastic wrap if you plan to save these for later. They'll keep nice and tasty at room temperature for 2-3 days. 

These are best served warm, so eat them right away or heat them up later for guests. To re-heat, place them in a 250F oven until warm and then dust them with the sugar. 

[Food + Drink Wednesday] Seasonal Fruit Tarts

My roommates and I are having a dinner party tonight, and my contribution will be an apple and pear tart. Pears are pretty much my favorite winter/early spring fruit ever, and, yes, I do rank my favorite fruits on a regular basis. 

In a quest to find the perfect early spring dessert that will take us into the garden parties of the summer, I bring you the following post about tarts and pies with seasonal fruit (and one with coconut that defies both the imagination and seasonal produce constraints). 

Cooking Tip: When making the pastry, always remember not to overwork it. Chunks of butter are your friend. And keep the butter insanely cold. Like crazy-cold. If you have a food processor, that's all fine and dandy, but cutting the butter into the pastry with a knife or quickly with your hands works just as well. 

I'll be including some of my own photos here later. 

much love,
Carrie Melissa

Pear and Almond Tart (for Autumn, this one is more labor-intensive)
via Dessert First

Rustic Apple Tart via RealSimple

Coconut Custard Tart (pretty close to Tartine's-- with chocolate on the base of the tart)
via Bay Area Bites

Any Fruit Tart (adjust to the seasons) via Tiny Happy 

Blackberry Custart Tart (super easy) via Columbus Foodie

[Food + Drink Wednesday] New Favorite Baking Blog

My new obsession (besides Tastespotting, which is my go-to reprieve from work) is the i am baker blog, written and photographed by a mom/baker/genius in the kitchen. Just look at some of this ridiculous amazing-ness and check out her blog for yourself. It's all stuff you never thought you could do with some mixing bowls and a little love. So inspiring!

Special K Bars... totally healthy, uh huhhh

Rainbow Pancakes, oh my!

Cookie Dough Brownies

St. Patrick's Day Cake

Rose Cake (makes me want to try my hand at wedding cakes)