Foodie

yes, yes. i've been idle for what has seemed like forever. but, the excuse is... I'VE MOVED. this girl is officially a DC resident and it's been a crazy transition, one that's not quite complete yet. it's great, and such a change and it probably won't really feel like home for a while but i love it and always knew i would end up living here after college. okay.
back to normal business!
i admit. i follow a plethora of food blogs. and would you believe their highest criteria to sit well with me is the photography? it's a magical thing. photographs can make me crave food that i hate. crazy.
my most-liked of the moment (and newest addition to my blogroll) is the kitchy kitchen. not only does miss claire thomas feature gorgeous photos of delicious treats and dishes, but there are videos! yes, inspiring, creative, well-made, videos -- to some of my favorite recipes blogged. it's a small gesture that matters a great deal to me. total motivation to actually see a short and sweet step-by-step 1-minute clip of how i can go about recreating a recipe. you will love this food blog, i promise.

Le-Le-Lemon

really. who doesn't love lemon? it's like right up there with chocolate, but completely the opposite.

i have a friend who loves lemon--i think about her whenever i see starbucks' lemon pound cake in the pastry display--so it was fun to surprise her at work with these lemon butter bars. mixing the shortbread by hand totally made me feel like a real chef. my cousin and i would always make the boxed version growing up. they'd almost never come out right and would always stick, so we'd end up eating it straight from the pan. i was proud to make these from scratch, and succeed.

*adapted from milk & honey cafe.

"Monkey" Bread

I'm not so into difficult recipes that have a long prep or bake time. I want something just long enough to enjoy the process, but you don't have to wait on! Banana bread is a pretty typical baked good in the fall, but I make my own with real bananas and real walnuts -- no mix with added flavors here. My own personal touch: chocolate chips. Handmade parchment paper cupcake liners give these muffins that authentic-recipe look.




Ingredients //
2 smashed bananas
1 or 2 sliced bananas (I used 2)
1/3 cup melted butter
1 cup sugar
1 egg
1 tsp vanilla
1 tsp baking soda
Pinch of salt
1/2 bag semi-sweet chocolate chips
Walnuts
1 1/2 cups all-purpose flour

Directions //
Preheat your oven to 350 degrees. Mix butter and bananas in a large mixing bowl. Next, mix in the sugar, egg, and vanilla. Add the baking soda and salt. Mix in the chocolate chips and walnuts. Add the flour last, mix. Scoop into muffin pan liners as desired. Bake for 30 minutes; a little longer for a loaf pan. Cool and enjoy!

Lemon Cookies

It's nearly October and as much as I'm craving all things pumpkin spice and chai, this weather as of late proves the environment is just not ready for autumn. While I impatiently wait for crisper weather I'm sticking to baking with flavors that can transition into any season. These lemon cookies are the simplest recipe you will ever come across.



Ingredients//
1 box Duncan Hines Lemon Supreme Cake Mix
Half tub of Cool Whip
1 egg
Confectioners sugar

Directions //
Combine the cake mix, cool whip and egg in a large bowl. Mix will appear dough-like but dry, it's okay. Roll the mix into 1 inch balls and roll in confectioners sugar to coat. Place on ungreased baking sheet for 8 minutes at 350 degrees.

Enjoy!