times two.

In preparation for this weekends holiday soiree, I am dreaming about double sinks, high ceilings, and all white everything.  

(This is a kitchen made for a party.)

Image via Pinterest. 

cranberry buttermilk poundcake.

Cranberries have such an unfortunate situation.  They get regaled to Thanksgiving where they exist solely as a condiment playing second fiddle to turkey and stuffing (a really good condiment but a condiment none the less). This thought saddens me since no one should get to shine only on one day a year especially not something as wonderful as cranberries.  (It also saddens me because I always have a slight obsession for the underdog.)

So I decided after about 5 seconds of pondering that I needed a cranberry creation in my life and that's how this cranberry poundcake recipe was created.  

This poundcake is incredibly addicting.  I found myself with an entire loaf at the beginning of the day and somehow only 3/4 of the loaf remained at the end of the day.  (I'm just thankful I didn't eat half the loaf.)  Tart cranberries are an incredible addition to a dense, buttery, and tangy buttermilk poundcake.  An orange glaze provides an excellent hit of sugary sweetness with the orange pairing beautifully with the cranberries (a new flavor obsessions as evidenced by this recent recipe).  I love how beautifully this bakes up making it the ultimate hostess gift during the holiday season.  I plan on bringing a loaf to every party I get invited to.  So now cranberries get a whole month to shine.  

Cranberry Buttermilk Poundcake

Recipe adapted from the NYTimes

This cake bakes and freezes beautifully.  I highly suggest making a double batch and stowing one in the freezer for those unexpected moments when you are invited to a last minute soiree.  The hostess will love you since it makes for an exceptional breakfast the morning after a party which ensures you will always get invited back.

For the cake

3⁄4 cup butter, plus more for greasing the pan

1 3/4 cups sifted all-purpose flour, plus more for flouring the pan

1/4 teaspoon salt

1⁄4 teaspoon baking soda

1 ‌1⁄4 cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup cultured buttermilk

1 tablespoon fresh orange juice

6 - 8 ounces of fresh cranberries tossed in 2 tablespoons of flour

For the glaze

1/3 cup sifted confectioners’ sugar

1 -2 tablespoons fresh orange juice

2 teaspoons grated orange zest

Bring all the ingredients to room temperature. Preheat the oven to 300 degrees. Grease and flour a 9x5 loaf pan, tapping out excess flour.

In a medium bowl, whisk together the flour, salt and baking soda. In another medium bowl, whisk the sugar to break up clumps.

In the bowl of a standing mixer fitted with a paddle attachment, cream the butter, stopping to scrape down the sides. Slowly drizzle in the sugar; cream the mixture well. Beat in the eggs one at a time, adding the next when the last has been incorporated. Mix in the vanilla. On low speed, mix in a third of the flour mixture until just combined. Add a third of the buttermilk, mixing until just combined. Repeat with the remaining flour and buttermilk. Add the orange juice and mix to combine. Stir in the cranberries.

Pour the batter into the prepared pan. Bake until a cake tester inserted comes out clean, about 60-70 minutes. The top of the cake will be lightly browned, and the sides will shrink slightly from the pan. Cool for 20 minutes before inverting onto a cake platter.

Before serving, stir together the glaze ingredients and spoon over the top and sides of the cake. It’s even better the next day.

bright white.

Currently attempting to pack for a girls weekend away from the craziness that is NYC at this time of year.

I had epic plans to write about the absurdly good cranberry buttermilk poundcake I made last weekend, but I am running on a tightened deadline so you'll have to check back on Sunday for the recipe.  (Trust me, you want it.  I ate almost a quarter of the loaf myself.  OK, I did eat quarter of the loaf myself.)

Currently craving the simple things.  Like this kitchen.  Nothing like a white on white.  I want some counter space like the below.  Makes it easy to roll out all the cookies I'll be making next week. 

Image via Pinterest. 

blue christmas.

A blue Christmas.  

It sounds sad but when you see the below it feels right.  

A little eclectic, a lot of bright colors, the whole thing is right up my alley.  

(This has be rethinking the traditional Christmas tree.)  

Image via Lonny.  

brussel sprout béchamel pizza.

I know Thanksgiving just came and went and you're probably thinking about salads and soups before the glut of holiday cookies arrives at the office but it would be foolish if you didn't also think about pizza.  

This brussel sprouts pizza to be exact.  

I feel bad doing this to you, but there is a 1/4 pound of brussel sprouts on each of these pizzas so that makes this kind of like a salad pizza.  Right?  (Don't tell me otherwise.)  

This is the best white pizza I have ever made.  The béchamel is creamy but not overly heavy.  It provides the perfect base for a sprinkle of mozzarella and a heavy layer of brussel sprout leaves.  As the pizza bakes, the leaves crisp up, turning into crunchy bites of deliciousness that pair perfectly with the rich and cheesy béchamel. It's kind of amazing which is why I'm making for dinner again tomorrow night (I kid you not).    

Brussel Sprout Pizza
Recipe inspired by Jim Lahey

Makes 2 pizzas (or enough pizza for 4 people)

Béchamel 

2 tablespoons butter
3 tablespoons flour
1 1/2 cups milk (not skim) 
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 ounce fontina, diced
1 tablespoon parmesan

Pizza

1 recipe béchamel (recipe above)
1 recipe pizza dough (I've been using this one from Smitten Kitchen as of late and it's pretty spectacular)
1/2 pound brussel sprouts 
1 tablespoon olive oil
Salt and pepper to taste 
5 - 6 ounces of mozzarella, shredded 
2 tablespoons parmesan
1/2 teaspoon red pepper flakes

Prepare your brussel sprouts: Wash the brussel sprouts.  Cut off the bottom and carefully remove as many of the outer leaves as possible and place them in a large bowl.  You want to try and get as many leaves as possible before you dice the inside.  They don't need to be perfect but the leaves are key since they provide an excellent crispy crunch to the pizza. If it gets hard to remove them, cut off a little more of the bottom.  When you get to the inside of the sprout and can't remove any more of the leaves, thinly slice whats left and add it to the bowl.  Repeat with the remaining brussel sprouts.  At then end you will have a lot of leaves, don't worry, they shrink down when you cook them.  Toss them with 1 tablespoon olive oil and salt and pepper to taste.  Set aside.  

Preheat the oven to 500 degrees.  Preheat a pizza stone or generously oil a large baking sheet.  

Make the béchamel: In a medium saucepan, melt the butter over moderate heat. Stir in the 3 tablespoons of flour until a paste forms. Gradually pour in the milk, whisking until smooth. Bring the béchamel sauce to a simmer over moderately high heat, whisking constantly, until thickened, about 4 minutes. Reduce the heat to low and cook, whisking often, until no floury taste remains, about 10 minutes. Remove from the heat and stir in the fontina until melted. Season the sauce with salt, pepper, red pepper flakes, and parmesan.

Prepare the pizza: Divide your dough in half.  On a lightly floured work surface, stretch your dough into a round or rectangular shape about 10 inches in diameter.  (Trust me, it doesn't need to be perfect.)  Remove the pizza stone from the oven or get your oiled baking sheet and place the dough on it.  (I like to wrap the dough over a rolling pan to transfer).  Spread half the béchamel on the pizza.  Top with half the mozzarella.  Place the pizza in the oven.  After 5 minutes, remove the pizza from the oven and top with half the brussel sprouts.  Return the pizza to the oven and continue to bake for another 5 - 8 minutes or until the brussel sprouts are charred and blistered and the crust is golden brown. Top with 1 tablespoon parmesan and 1/4 teaspoon red pepper flakes. Repeat with the remaining piece of dough.  

all i want for christmas (this year).

Just because I'm 28 doesn't mean I can't make a Christmas list.  

-The Four and Twenty Blackbirds Pie Book: Because I can't go 6 months without asking for a new cookbook (clearly I am my Mother's daughter).  Shockingly I have very few cookbooks devoted to desserts so this basically filling a gap in my cookbook collection which is why I need it (this is my logic and I'm sticking with it).  That and I am on a pie kick and the cover photo is so beautiful it kills me.  

-Luxe Faux Fur Throw: Because I am still dating the boy who believes turning on the heat in the apartment is something only foolish people do.  Unless you want me to freeze to death this winter (and we are suppose to have one really cold winter) I would highly suggest getting this for me.  My sister got one last year and its like being wrapped in a puppies arms which is why I adore it so.  

-Chroma Juice Press: Because any sort of item that seems slightly impractical but also totally practical at the same time usually has me salivating at the mouth.  This is the kind of thing that would look utterly adorable on the counter but would also allow me to have all the freshly pressed grapefruit juice I want.  DID I MENTION HOW CUTE IT IS?! If you get this for me a weekly shipment of grapefruit would be a nice stocking stuffer.  

-Horseshoe Ring: Because I am going through a phase where I am trying to find my inner French woman and I think my inner French woman is trying to tell me I need more gold rings so I can start to wear some on my right hand.  Pretty much any gold ring from Steve Alan would make my knees weak so you have plenty of options since they have plenty of choices.  

-Tote Bag: I am strongly adverse to taking bags from stores because we lack the storage to keep them and also because its pretty wasteful.  Instead, I like to keep reusable bags in every single one of my purses so when I have an impulsive moment of purchase I can use my own bag.  This one is witty which is why I can't get enough of it.  Perfect for toting around farmers market produce and bread!  

-Body Butter: Because we are going into the winter season and as I've gotten older my skin has gotten drier. I am hoarding a collection of body butters but at the rate I am going through them it seems that I always need to purchase more of them.  This one is whipped and all natural and will look utterly chic on my bedside table.  

-Glass Storage Containers: Because I've had a couple of incidents of plastic containers containing my lunch exploding on the subway (not cute).  These glass ones are utterly adorable and much safer when it comes to heating your food up in the microwave.  

-Chocolate Covered Sea Salt Caramels: Because I am a chocolate caramel addict and these are the best I've ever had (except for maybe the time I made them myself but that was an exhausting weekend long project). These are creamy and the perfect accompaniment to an afternoon cup of coffee.

-Steve Alan PJ's: Because these are made in America and are the highest quality pj's you can find.  Their button-down shirts are my favorite (I practically live in them on the weekends) so I imagine their PJ's would become my evening favorite.  Perfect for lounging around in on Sunday mornings with a coffee in one hand and a chocolate almond croissant in the other.  These at JCrew are also adorable.  I prefer the men's version since I think the men fabrics are of better quality then the lady fabrics.  

-Gold Serving Spoon: Because it's gold and I haven't met a gold object I haven't fallen head over heels for.  It would also look utterly chic in all my food blog photos.