I want to make these this weekend! Yum! Find how the “how to” here. Be prepared for a few bad puns + some fine looking tea. lv, molly
P.S. There’s also a recipe for herbal simple syrup that I can’t wait to try. What a clever way to mix up your favorite cocktail!
Speaking of calendars… Check out the latest desktop calendar by Nate Duval available from Design*Sponge. I love Mr. Duval’s illustrations, so I’m psyched he was chosen to create February’s calendar for d*s. Lovely! xo, m
Loving this month’s Design Sponge desktop wallpaper. Designed by Camilla Engman, the wallpaper is free to download here. xo, m
About once a month, I bake little treats and deliver them to my friends. These were the favorites, and they’re cute to boot. I use Ann Butler’s recipe for the cake and Amy Sedaris’ for the frosting. I guess I’m choosy, but I think these two recipes work perfectly together. xo, m
Ann’s Red Velvet Cake (via Design*Sponge)
1 oz. red food coloring
2 Tbsp. cocoa
1/4 c. butter
1/4 c. margarine
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
2 1/4 cup cake flour
1 scant tsp. salt
1 c. buttermilk
1 tsp. baking soda
1 Tbsp. vinegar
Preheat oven to 350 degrees.
Mix coloring and cocoa together until smooth and set aside until needed. Do not stir.
Cream together butter, margarine and sugar. (Be sure to beat the mixture long enough; the butter, margarine and, sugar should look white and creamy.)
Add eggs and vanilla, and mix well.
Add cocoa mixture, and mix until well blended.
Sift together two times: flour and salt.
Add alternately with buttermilk, and mix well.
Place 1 tsp. soda on cake batter, then add 1 Tbsp. vinegar. Mix until well blended.
Pour into lined cupcake tins.
Bake at 350 for 30 minutes
Amy’s Vanilla Buttercream Frosting
1 box confectioners’ sugar
1 stick unsalted butter
1 teaspoon pure vanilla extract
1/4 cup milk or light cream
Whip for a while, and frost the cupcakes when they’ve cooled completely.
I’m so tired I just wrote that accidentally. And I’m letting it stay. It’s what my linguistics teacher would call ‘metathesis’… or is it a ‘spoonerism’? I don’t think so. I just like that word; it reminds me of spooning. Or maybe it’s a Freudian slip, but I’m not up for psychoanalysis at midnight.
I’m running on little sleep, listening to Regina Spektor, writing an essay on language acquisition, and I came across this on Design*Sponge during a little (is 30 minutes little?) break. And all I want to do is run to the store to get blackberries, but it’s too late so I’ll settle for looking at these lovely photos and commit to making the real deal later. Recipe available here. Night night, and wish me luck on this essay… my brain doesn’t appear to be working at full capacity after this rough week. xo-m
P.S. This lyric just came on… I think it’s lovely. Enjoy the napoleons. x
He’s found a path to her likeness
He eats a small lump of sugar
Smiles at the moon like he knows her
yes, please, tim mazurek
pretty
alas, I best get back to linguistics...
