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Need – {Ricotta & Citrus Upside Down Crumb Cake}

April 19, 2015 by Kaitlin 12 Comments

Ricotta and Citrus Upside Down Crumb Cake

Attraction aside, on our first date, S met just a few of my “must haves” in a potential mate. The most important? He didn’t smack his lips. To this day, I still remember my initial disappointment when he told me he had season tickets for MSU football. And when he told me he “wasn’t really…

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NOLA – {Beignets}

April 11, 2015 by Kaitlin 15 Comments

French Quarter Beignets - Whisk Kid

It’s so cliche, but the best thing we ate in New Orleans was the beignets. I’d never had one before, and I was delighted to discover that they were even better than I’d expected. Cafe du Monde’s are wonderfully crispy; cavernous and uneven in the best way. The nooks and crannies, whether intentional or not,…

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Window – {Blueberry Pear Pie}

April 3, 2015 by Kaitlin 10 Comments

Daintily scratching egg yolk from the tines of a forgotten fork, I made an exciting discovery in the shade of marsala: blushing edges on the petals of my pancake plant, Waffle, clearly drunk on the sun. I couldn’t blame him: the sun, all but drowning Waffle in his teeny 3” terracotta pot, was loud and…

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Day at the Lake – {Chocolate and Oreo Brittle Cupcakes}

March 9, 2015 by Kaitlin 3 Comments

Towering over us, he was a monster. Stout, but still somewhere above the mark of six feet, he cast a shadow longer – and wider – than anything around him. And he was stubborn, that guy. Even with the combined might of four adults, he could not be moved. Alone in the middle of the…

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Eggs – {Southwestern Migas Quiche}

January 14, 2015 by Kaitlin 2 Comments

As a child, true fear was found in the warmth between a hen and her eggs; soon and perpetually rooted in red ridges up and down the length of my pale freckled arms. But, it was a fear worth facing; an injury worth owning. It took a lot of working up, but in that moment…

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How To Make Parchment Cupcake/Muffin Liners

January 10, 2015 by Kaitlin 5 Comments

When I was making these Cinnamon Fig muffins last weekend, I noticed, quite unfortunately, that I was out of liners. I consulted the interwebs for some assistance and came across this page on The Kitchn. Those guys have an answer for EVERYTHING – I love it. Having said that, this isn’t really anything new/novel, but…

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Modifying a fav chocolate cake recipe into somethi Modifying a fav chocolate cake recipe into something a little more my own. Brown sugar. Greek yogurt. Espresso. Pretty darn good. Continuing with the speckle theme from the last cake too because it’s just so darn fun to do. 

I was terrified to submit my cakes to the oven after the revisions I made to the recipe I was working from. They turned out perfectly, which was a huge relief considering the amount of bizarrely cratered cakes I’ve been turning out lately! That frustration put a bad taste in my mouth, so I sought out other hobbies as a reprieve. I fell back into knitting, which felt great, but it’s very time consuming 😉 I knocked a couple sweaters off my list on Ravelry and have a couple more I want to make. 

Relatedly, I know I’ve shared it before but here’s another friendly reminder that your local library probably grants you access to all sorts of virtual classes via a free app. Whether you want to learn how to work with fondant or sew a bra, there’s plenty of exciting new hobbies to explore.
The cranberry frosting on this cake is incredible The cranberry frosting on this cake is incredible but goodness gracious: the cake is absolutely not! I’ve made two yellow cakes in a row - different recipes - and they’ve both ended up with crazy tunnels like I’ve never experienced in my life. I was telling @meghan_splawn recently that I feel like I can’t get anything right until the third try these days, even things I have plenty of experience with (hello?! I can bake a cake!!). It’s driving me absolutely nuts. Tell me your favorite yellow cake recipe and help me break this curse? #f52grams #f52community #thebakefeed #weekendbaking #cake #beautifulcuisines #huffposttaste #thekitchn #instafood #bareaders #bakemore #williamssonoma #rslove #bakewithus #makemore
Stay-Soft Fluffy Cinnamon Rolls Cinnamon rolls a Stay-Soft Fluffy Cinnamon Rolls 

Cinnamon rolls are like new cars. The second they leave the oven, their value begins to drop immediately. Really: a cooled cinnamon roll is just…. Not that great. But this @kingarthurbaking recipe gets around that by cleverly incorporating tangzhong (cooked flour and milk), ensuring a soft, pillow texture much longer than traditional cinnamon rolls. Swipe to the last slide to see how soft the rolls are even hours after baking. I can personally attest that they’re excellent even the next day 😉 

I recently finished one of those massive 7-oz containers of cinnamon - before the expiration date! - which felt like some sort of life achievement. Baking these seemed like a great reason to bust into a new container of Ceylon cinnamon 💪 
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#bakeoftheweek #recipeoftheyear #bakewithus #makemore #williamssonoma #imsomartha #feedfeed @thefeedfeed #buzzfeast #thekitchn #f52grams #thebakefeed #bonappetit #beautifulcuisines #eeeeeats #tastecooking #madeinstaub
I’ll never tire of star bread. I posted a reel t I’ll never tire of star bread. I posted a reel to show how it’s made (check my feed if you missed it!). The process is really so fun and not as hard as you might expect 😚
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#feedfeed @thefeedfeed #thebakefeed #bakewithus #makemore #cinnamonrolls #imsomartha #instafood #beautifulcuisines #huffposttaste #buzzfeast #thespruceeats #tastecooking #thekitchn #kingarthurbaking #dessert #eeeeeats #breadbosses #f52grams #f52bakingclub #thekitchn #redstaryeast
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