lucky peach magazine

Lucky Peach is a new quarterly food journal from the creative {and slightly crazy} mind of David Chang{owner of Momofuku}. Each issue will focus on one topic through a variety of different contributor's views. This issue centers around ramen, with recipes and witty articles from people like Anthony Bourdain and Ruth Reichl. The art direction is pretty awesome, and it seems David Chang can do no wrong right now, so I think you should pick one up. 

etsy find {evajuliet}

I really love Eva Juliet's whimsical illustrations and hand rendered typography. How sweet would a family tree illustration be as a Christmas gift to mom and dad?  

I'm thinking of picking up these prints {above and below}. I'm kind of obsessed with the soft pink and blush colors. 

sunday sweets {peanut butter & chocolate chip cookies}

Happy Monday morning, I hope you all had a wonderfully cool weekend! Yesterday Jacob spent the afternoon brewing a breakfast stout with one of his friends, and we decided to recycle some of the grains from the brew. These cookies are sort of in the spirit of oatmeal cookies, but instead of using boring old oatmeal I used the chocolate/coffee/beer infused grains. The recipe came from Draft magazine and was inspired by Momofuko Milk Bar's Compost Cookies. Not a bad idea, and they're amazing. 

I'll admit, I was skeptical, but I was totally wrong. These cookies are moist, salty, sweet, and completely delicious. If you're not planning on brewing any beer lately and you don't want to use spent grains, you can use substitute with any of your favorite cooking ingredients {oreos, crackers, coco puffs, coffee grounds, etc.}. 

Ingredients:

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup lightly packed brown sugar

1/2 cup granulated sugar 

1 large egg

1 teaspoon vanilla extract

1 cup spent grain 

1 cup roughly crushed corn chips or pretzels {the corn chips gives the cookies a sweeter taste, and the pretzels give them a salter taste, I used pretzels}

1 cup peanut butter chips

1 cup chocolate chips 

Directions:

1. Whisk together the flour, baking soda, baking powder and salt in a small bowl. Beat butter, brown sugar and granulated sugar in a large bowl until creamy. Add egg and vanilla, beat to combine. Add the dry ingredients and mix until just combined. Stir in the spent grains, pretzels, peanut butter chips and chocolate chips until just incorporated. Chill the dough for 30 minutes. 

2. Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats or parchment paper, or coat with cooking spray. 

3. With damp hands {these are super sticky}, drop the mixture by rounded tablespoons onto prepared baking sheets. Bake until lightly browned, about 14-16 minutes. Let cool.

Enjoy!

have a lovely fall weekend!

I had a pumpkin latte this morning which can only mean one thing: fall. 


The first cool breeze blew through Savannah today and it immediately made me smile. I had had enough of the heat. This weather will probably not last too long, as we are usually pretty hot until November, but I intend on enjoying it while I can. 


Things you may have missed while you were standing in line attempting to purchase Missoni for Target:
1. For Me, For You still has necklaces for sale, usually they're gone within hours, so I suggest you take advantage!
2. Illustrated portrait tees {freddie, john, and nicki are my favs}
3. Another awesome blog to check out, with great hair tutorials. 
4. Love this look from J.Crew, also did you see their Spring 2012 RTW line? 
5. Must have one of these beautiful ombre bags. 

whitney deal fall 2011

Whitney Deal is a SCAD alum, fashion designer, and, along with her husband, a successful wedding photographer. Their business Oh Darling! has become a favorite with bloggers and produces some of the most amazing wedding photography. Sticking with the bridal theme, she recently launched her own line of wedding gowns and bridesmaids dresses. I love how whimsical and innocent they are. I've always thought pattern bridesmaids dresses were a great idea, so I especially love her bridesmaids collection. 

sunday sweets {nola bourbon bread pudding}

On Saturday I went to the Farmer's Market and decided to buy a pound of okra without any kind of plan of what to cook. I knew I wanted to make something that was warm and cozy the next day for football. I also knew I wanted something that would require extensive cooking, I wanted to be busy all day. So after consulting Jacob and our many cookbooks, I decided on gumbo. I then took the theme and ran with it, making a bourbon bread pudding for dessert {as if the gumbo wasn't heavy enough, don't judge me}.

I had never made bread pudding before and always wondered why people complained about it being hard. I now understand why people don't make it more often. It's tedious. It's time consuming. It's just plain annoying. Luckily, it's also delicious. With the exception of a hair cut mid-day, I spent the entire day cooking, football blaring in the background, with a {very large} bloody mary in hand. 

This came out great, different from other ones I've had. There's a lot of bourbon in the pudding and in the glaze, giving it a nice caramel {and alcohol} flavor. I suggest trying it, but only if you have a significant amount of time to devote to cooking... and bloody marys...lots of bloody marys. 

 Ingredients:
For the pudding:
6 tablespoons unsalted butter, cubed and chilled, plus more for greasing the pan
1 French baguette, torn into 1-in layer pieces {I cut mine into slices}
1 cup golden raisins 
3/4 cup bourbon
3 cups heavy cream
1 1/2 cups packed light brown sugar
1 cup whole milk
8 large egg yolks 
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons granulated sugar


For the glaze:
1 1/2 teaspoons cornstarch
1/4 cup bourbon
3/4 cup heavy cream
2 tablespoons granulated sugar
2 teaspoons unsalted butter cut into small pieces
pinch salt 


Directions:
Pudding
1. Adjust oven rack to the middle and heat oven to 450. Butter a 13 by 9-inch baking pan. Arrange the bread in a single layer on a baking sheet and bake until golden and crisp, about 12 minutes, flipping the bread and rotating the baking sheet halfway through baking, let the bread cool. Reduce the oven temp to 300.
2. Meanwhile, heat the raisins with a 1/2 cup of the bourbon in a small saucepan over medium high heat until the bourbon begins to simmer, 2-3 minutes. Strain the mixture over a bowl, reserving the bourbon and raisins separately.
3. Whisk the cream, brown sugar, milk, egg yolks, vanilla, 1 teaspoon of the cinnamon, nutmeg, and salt together in a large bowl. Whisk in the remaining 1/4 cup bourbon and the bourbon used to plump the raisins. Toss in the toasted bread until evenly coated. Let the mixture sit until the bread begins to absorb the custard, about 30 minutes, tossing occasionally. 
4. Pour half of the bread mixture into the prepared baking pan and sprinkle with half of the reserved raisins. Pour the remaining half of the bread mixture into the pan and sprinkle with the remaining half of the raisins. Cover with aluminum foil and bake for 45 minutes. 
5. Meanwhile, mix the sugar and the remaining 1/2 cup teaspoon cinnamon in a small bowl. Using your fingers, cut the 6 tablespoons of butter into the sugar mixture until the mixture is the size of small peas. Remove the foil from the pudding, sprinkle with the butter mixture and bake the pudding, uncovered unto the custard is just set, 20-25 minutes. Increase the temp to 450 and bake until the top of the pudding forms a golden crust, about 3 minutes. Remove and let cool for at least 30 minutes. 
Glaze
1.Whisk the cornstarch and 2 tablespoons of the bourbon together in a small bowl. Heat the cream and sugar in a small saucepan over medium heat until the sugar dissolves. Whisk in the cornstarch mixture and bring to a boil. Reduce the heat to low and cook until the sauce thickens, 3-5 minutes. Off the heat, stir in the remaining 2 tablespoons bourbon, butter, and salt. Drizzle the warm sauce over the bread pudding before serving. 


Enjoy!

what day is it?

{via MariasUSA}

I can't keep them straight anymore. 

My sincere apologies for the absence as of late, I assure you I'm not trying to ignore you lovely readers. I made a quick trip up to NY this week and have been preoccupied with other things, but before I left I managed to prepare a dessert, so you have that to look forward to. 

Perhaps I'll get organized tomorrow and return to some kind of schedule.. perhaps.