link love

riot fest at night

 

It has been a crazy weekend filled with missing bus stops, last minute ticket purchases for Riot Fest, super fun date conversations, cold recovery, furniture building and possibly picture hanging.  What have you been doing with your weekend?  You still have a whole day!  Do something fun and not on your list.

Above is a picture from Scream Your Face Off a super fun, stomach turning, scream/laughing good time.

 

Crafty’s Geekiest Knitting Patterns

 

Brown Butter Waffle Cake, can’t wait to make this for a fall birthday brunch.

 

How to be Alone, reading this before I begin to make travel plans.

 

Grandma’s be tagging

 

I’m giving up Chanel 5 for this musk.

 

Avocado Toast

 

Can’t stop playing Tampon Run.

 

Toft Luxury British Knitting.  Finally a well designed yarn website!

 

Foxygen, How Can You Really and Frazey Ford, September Fields

 

Let’s talk about death baby.

 

I want to see The Skeleton Twins

 

Oooh you don’t like it when I’m sarcastic?

 

 


shark week

It’s Shark Week 2014 and if my news feed is any indication folks are pulling out all the stops to celebrate this year with shark themed treats.  Cupcakes and Cashmere shared this cupcake idea, which based on Apartment 402’s post looked like it was a pretty easy recipe to pull off.  If you’re looking for something really simple, get creative with shark gummies and blue and red jello.  You may want to think about making the jello 21+ flavored if you are playing a Shark Week drinking game.

I won’t be going to any viewing parties this week because I’ll be busy finishing up a project that is due on Friday, so I’ll probably just participate by wearing my Shark Week Period Panites from Harebrained!, thumbing through shark patterns on Ravelry, thinking about making these cool shark tooth earrings from P.S.-I made this and listening to the Life Aquatic soundtrack.


link love

All summer I have Fridays off and I kicked my first Friday off by sleeping in, making eggs in a basket and sipping coffee on my back porch. Do you have an altered work schedule for the summer months?  If so will you do anything differently with your time out of the office?

 

The Slap‘ A short film that captures strangers and acquaintances slapping each other. Would you participate?

 

I would play this arcade game.

 

I’ve started taking this piece of advice on dates.

 

This may be my new favorite cookie recipe, but I’d add dark chocolate chips.

 

A 90-year human life graphed out in weeks.

 

A simple cowl to knit for cool summer nights.

 

Finally updated my “about me” page.

 

Possible weekend project and another reason to buy a drill.

 

 


pretzel bread

double loaf p b

Until Monday night I thought I was horrible at making anything with active yeast aka bread.  I used to kill the yeast because the water I was using was too hot until the Family Consumer Science teacher explained to me that your body temp is 98 degrees, so you want to barely feel any heat from the water on your hand or wrist.

cheers bread

So with this advice and a few encouraging words from a friend, I made the pretzel bread recipe from Libbie Summer’s Sweet and Vicious while listening to episodes of Cheers and maybe sipping on a cold brew to off put the heat from the stove.   Obviously the bread turned out great and I brought some into work where folks enjoyed it with a grainy mustard and at home I made a fancy grilled cheese with it.

Below is the recipe with all of my notes but if you have questions feel free to comment or tweet at me @thehomemadegood.  Also, Libbie’s book has a ton of other great recipes in it and would totally suggest ordering it if you like this one!

 

single loaf

Pretzel Bread Recipe

adapted from Libbie Summer’s Sweet and Vicious

1/2 cup plus 1 tablespoons warm water 115 F

1/2 cup warm milk (I used half and half)

3 tablespoons butter, melted and room temperature

2 1/2 teaspoon

3 tablespoons packed dark brown butter

1 teaspoon salt

3 cups bread flour (I used all purpose)

1/4 teaspoon vegetable oil (I used 1/2)

1/2 cup baking soda (used for boiling the dough)

1 to 2 tablespoons of pretzel salt or rock salt

a large spider or slotted spoon

In the bowl of a standing mixer fitted with the dough hook, put the water, milk, butter, yeast, and brown sugar.  For ease of mixing, take a second and break up the packed brown sugar.  Mix until combined, then let the mixture rest for 10 minutes, or until it begins to foam.  Mix in the salt.

 

With the mixer on low speed, add 2 cups of flour and mix for 1 minute.  Continue to add the remaining flour as needed until the dough forms a firm ball that is tacky, not sticky.  You want it to feel like the back of a post-it note.  Transfer the dough to a mixing bowl-you can keep it in the mixer bowl if you want.  Pour the oil over the dough and begin to flip the dough around a few times to coat.  Cover with plastic wrap and let the dough rise at room temperature for 30 minutes.

dough risen

Using the stand mixer knead the dough for 10 minutes at medium-low speed, until the dough has a satiny shine and is elastic.  While you can do other things during this time you want to make sure that you stay in the kitchen because my mixer slowly moved from one end of the counter to the other.  Cover the dough and let rise for 1 hour, or until it doubles in size.  You can place it on the center of your stove top while preheating the oven to 400 F to possibly speed up the process.   You can also complete the steps below as your waiting for the dough to rise.

 

If you haven’t already, preheat the oven to 400 F.   Line a baking sheet with parchment paper and set aside.  In a stockpot, bring 4 quarts of water to a boil.  Slowly add the baking soda without stirring.

 

Working with one dough ball at a time, use a large spider or slotted spoon to slowly lower the dough ball into the boiling water.  Boil for 30 seconds, turning once to make sure the complete surface of the dough has been covered with water.  Remove with the slotted spoon to drain and transfer to the prepared baking sheet.  Repeat with the second ball of dough.

 

Make a cross in the top of each loaf using a sharp knife.  The dough looks pretty ugly at this point, but it will pop up and look gorgeous and tasty after baking.

 

Sprinkle the loaves with salt… lots of salt!

 

Bake for 20 to 25 minutes, until the loaves are a dark golden brown, turning the sheet around once in the middle of the bake time.  Remove the loaves from the baking sheet and let cool slightly before serving.

 


link love

 

I’ve been going down a lot of different internet rabbit holes lately and I think I’ve found a couple of neat things for you all to look at and maybe help you pass the time this last Friday of Spring.

 

Girls be Coding from Made with Code

 

Wool and the Gang is having a Summer Sale

 

You use all 23 senses when you eat cheese!

 

The Grand Budapest Hotel lego style

 

Maybe you should embroider those overalls?

 

How to scientifically cut a cake.

 

Such a trippy and somewhat Comedians in Cars Getting Coffee.

 

 

 


no bake pie

no bake

 

It’s been heating up fast this Summer and if you’re like me you aren’t willing to give up your baked goods but don’t want to deal with the additional heat of the oven.  So, I gave a the No Bake French Silk Pie recipe posted on A Cup of Jo last month.  It was easy to throw together, I think it took me less than an hour from start to finish.  The only time consuming thing was beating in the eggs but I just multitasked and did all my dishes.  It turned out great and the only thing I might change when I make it next time is a little less honey or maybe agave instead, otherwise it I’d keep the recipe the same.  I’d serve it with a more bitter drink, like espresso to cut down on the sweetness.

*Forgot to mention.  I did not make the whipped topping because I didn’t think it would keep and would get runny with the heat.

 

Recipe: No-Bake French Silk Pie
By Tieghan Gerard of Half-Baked Harvest 

For the Pretzel Crust

1 ¾ cups crushed pretzels
½ cup (1 stick) unsalted butter, melted
¼ cup honey

For the Pie Filling
6 oz. semi-sweet chocolate chips
1 cup (2 sticks) salted butter, softened to room temperature.
1 cup granulated sugar (add ¼ cup more if you prefer sweeter)
1 tbsp. vanilla extract
4 whole eggs

How you make it:

Grease an 8 or 9-inch pie plate or spring form pan. 

In a medium bowl, mix the melted butter and honey together until smooth. Add the crushed pretzels and mix until combined. Press mixture firmly against the bottom and sides of your pie plate. Place in the fridge.

In a small microwave safe bowl melt 6 ounces of semi-sweet chocolate on 30-second intervals, stirring after each, until melted and smooth (about 1-2 minutes).

In a large bowl of an electric mixer, fitted with the whisk attachment, whisk the butter and sugar until fluffy, about 1 to 2 minutes. Add the melted chocolate and the vanilla extract. Whisk the mixture thoroughly until combined.

Turn your mixer to medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the pretzel crust. Smooth out the pie filling and place the pie in the refrigerator to chill for at least two hours or overnight.

Add a cup or two of whipped cream and garnish with a few chocolate curls if desired.


the chocolate chip cookie day

cookies

Today is national chocolate chip cookie day!  Yes, I know they have a day for everything but let’s take a moment to remember the person who makes your favorite chocolate chip cookie or the person who taught you how to bake the perfect chocolate chip cookie.  For me it would be my Grandma Mary and my Mom.  Both taught me that you want chewy cookies not crunchy so take them out of the oven while they are lightly golden and leave them on the pan for a few minutes before transferring them to a wire rack, butter always needs to be room temperature, use an extremely thin spatula and taste test every batch.  I hope you find those tips helpful and below are a couple of great chocolate chip recipes I shared over the years.

cookies

Raspberry Dark Chocolate Chip and Caramel Cookies

 

popcorn cookie

 

Chocolate Chip Popcorn Cookies 

chocolate chip cookie dough brownies

Chocolate Chip Cookie Dough Brownies

 

New York Times

New York Times Chocolate Chip Cookie


jalapeno cheddar scones or mini biscuits

jalapeno cheddar scones

 

I’ve made jalapeno cheddar scones a couple dozen times over the past few years but when I was invited to a clothing swap on Saturday and had a enough jalapenos to make a double batch I decided to make one batch of regular scones and then one batch of mini biscuits.

 

scones roll out

biscuits

 

The only difference was that instead of making the circle like I normally do for the scones, I rolled out the dough to about 1/2 inch thick.

 

cut outs

I used one of the smaller biscuit cutters and cut out 24 biscuits and made one lumpy one with all the extra little bits.  They were a huge crowd pleaser and were easy for folks to munch on while swapping clothes and sipping on wine.

 

 


Dutch Oven Bread

 

I feel like a broken record but I don’t think this Winter is ever going to end and it seems that I’m coping by baking bread and ingesting as many carbohydrates and dark chocolate as possible.

 

IMG_3068

 

I have been using the New York Times No Knead Bread recipe (pictured above) and yesterday I tried Alaska From Scratch‘s Dutch Oven Crusty Bread recipe.  I like both of them and think that after a few more tries I’ll find my groove with my oven, the amount of time to let the dough rise and the yeast, water, flour combination.    Do you have a trusty bread recipe?  If so, please share!

 

image via Gemma Correll