sweet winter slaw

aha!
let's break up all this sweet indulgence. it's going to be raw and winter fresh.

SLAW slaw slaw. it's just what we need right now, merely a week after the biggest gorge fest of the year.

tomorrow i have to get my wisdom teeth pulled from my face.
i'm not thrilled.

maybe i'll write a post in my drugged state that makes absolutely no sense and is awesome. i'd talk about exploring mars and airplanes full of donuts.

wooop.
back to reality.
i'm not going to be typing. i'll be eating spoonfuls of hummus nOt with pita chips.
noooooo

but until tomorrow, i'm gonna eat as much of this crunchy stuff as i can stomach.

some cool things are going on in this slaw. things like toasty macadamia nuts and mango and lemongrass. flavors like sesame and soy and lime. herbs like cilantro and mint. oh, it's good.

i should use lemongrass way more. it smells incredible and lends a little exotic flare.

i do love flare.
flaring nostrils.

this cabbage has definite flare.


alright. you go make slaw. i'll go load up my kitchen with baby food and ice cream.

Sweet Winter Slaw

adapted from Plenty by Yotam Ottolenghi (the great!)

1 cup macadamia nuts

1 tbsp butter

2 tbsp sugar

1/2 tsp sea salt

1/2 tsp chile flakes

1/2 head Savoy cabbage, finely shredded

1/2 red cabbage, finely shredded

1 mango, cut into thin strips

1 fresh red chile, seeded and finely sliced

1/4 cup mint, leaves picked and roughly chopped

1 1/2 cups cilantro, leaves picked and roughly chopped

dressing:

6 1/2 tbsp fresh lime juice

1 lemongrass stalk, chopped into small pieces

3 tbsp maple syrup

2 tbsp toasted sesame oil

1 tsp soy sauce

1/4 tbsp light olive oil or sunflower oil

to make the dressing: place all the ingredients, except the oil, in a small saucepan and reduce over high heat for 5-10 minutes, or until thick and syrupy. remove from heat and cool. once cool, strain the sauce into a bowl and whisk in the oil. set aside. 

place the macadamia nuts in a saute pan over medium heat and dry roast them for a few minutes, stirring occasionally, until they are lightly browned and toasted. add the butter. when the butter has melted, add the sugar, salt, and chile flakes. use a wooden spoon to stir constantly to coat the nuts in the sugar as it caramelizes, about 1-2 minutes. turn out onto a sheet of parchment paper, let them cool, and then roughly chop. 

assemble: place the shredded cabbages in a large mixing bowl with the rest of the salad ingredients, including the nuts. add the dressing and toss together. taste and add more salt if you like, then serve. 

cruuuunch. 

black bottomed orange cranberry cheesecake

i'm bock!
this loong weekend has been simply grand.

and if your week has been anything like mine, you've been indulging your brains out and all you want right now is a plate of spinach and a giant sweatshirt.

but
how lame would i be if i returned to you bearing a plate of spinach..

no. i think we'll do cheesecake instead. i have a feeling you won't mind.

this cake of cheese is gorgeous. i'm in love with the colors almost as much as the flavorexplosion taste.

chocolate cookie crust. light zest flecked cheesecake. sour-y sweet cranberry sauce.
this is the business.

it won the beauty award in the pageant of thanksgiving desserts. it won because i made myself the judge and i might be biased BUT STILL.
come on, look at those colors!

cheesecakes are completely perfect for giant dinner party event situations. they dress to impress, are completely bonkers delicious, and are made the day before so no dessert stressing whatsoever on the day of the partay. woooot!

and you know what? it would look dashing on your christmas table. think about that.

Black Bottomed Orange Cranberry Cheesecake

from Bon Appetit Dec 2002

crust:

1 9 oz box chocolate wafer cookies (Nabisco)

2 oz bittersweet or semisweet chocolate, coarsely chopped

5 tbsp unsalted butter, melted

filling:

4 8 oz packages cream cheese, room temperature

1 1/2 cups sugar

3 tbsp all-purpose flour

4 large eggs

2 tsp grated orange peel

1 tsp vanilla

cranberry topping:

1/2 cup sugar

3 tbsp water

1 tsp cornstarch dissolved in 1 tbsp water

2 cups fresh cranberries

1/2 tsp grated orange peel

1/2 tsp vanilla

for crust: preheat oven to 325. finely grind cookies and chocolate in food processor. add butter, and process until moist clumps form. press crust mixture onto bottom and 1 1/2 inches up the sides of a 9 inch springform pan. bake until set, about 8 minutes. cool completely. 

for filling: increase oven temperature to 350. wrap 2 layers of heavy duty foil around bottom and up sides of the springform pan. using an electric mixture, beat cream cheese and sugar in large bowl until light. beat in flour. beat in eggs, 1 at a time, just until blended. beat in orange peel and vanilla. 

pour filling into cooled crust. place springform pan in a large roasting pan and fill roasting pan with enough hot water to come halfway up the sides of springform pan. bake until filling is just set in the center but still moves slightly, about 55 minutes. remove cake from water bath and transfer to rack and cool completely, about 4 hours. cover and chill overnight. 

for topping: stir sugar and water in a medium saucepan over medium-low heat until sugar dissolves. increase heat to medium and add cornstarch mixture and bring to simmer. add cranberries; cook until beginning to pop, stirring often, about 3 minutes. stir in orange peel and vanilla. cool completely. cover and chill. 

(cheesecake and cranberry mixture can be made up to 2 days ahead and kept refrigerated)

run knife around the top of the cheesecake to loosen. release pan sides. top cheesecake with cranberry mixture. chill until set. voila!

i love you, november

i do miss the gorgeous leafy autumns of the east, 

but the november sunsets are hard to beat.

pumpkin butter coffee cake

good morning and happy day!

hugs and stuffing to all of you. (yes!)

so far, thanksgiving is exactly what thanksgiving should be. the parade is on in the background, the kitchen is swarming with good smells.

your stretch pants are ready for you. are you ready for them? (YES)

this is a day to enjoy. put your arm around the person next to you. even if it's your awkward neighbor. today is about love dammit. and stopping to realize all the wonderful things we have.. like cake and each other. 

cake, you say?

yes cake. cake for thanksgiving breakfast. duh. it's the ultimate celebration-of-the-season cake. 

getting a cute pumpkin, turning a pumpkin into butter, butter into a coffee cake. 

i'm thankful for this day and this extra long weekend, for warm happy feelings.

i'm thankful for extra crispy stuffing and drunk parents. 

i'm thankful that i can take my vitamins in gummy bear form. 

i'm thankful for streusel on everything. 

i'm thankful for you. because i think you are wonderful and could just kiss you. 

i hope your days are full of delicious delicious love. 

happy thanksgiving!

Pumpkin Butter Coffee Cake

adapted from here and here

1 stick unsalted butter, softened

1 cup sugar

2 eggs

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp vanilla

1 cup sour cream

1/2-3/4 cup pumpkin butter (recipe follows)

1/3 cup light brown sugar

1/2 tsp cinnamon

streusel:

1/4 cup sugar

1/3 cup light brown sugar, packed

 1 tsp cinnamon

1/4 tsp nutmeg

1 stick unsalted butter, melted

1 1/3 cups all-purpose flour

1 cup pecans, chopped

preheat the oven to 350

for the streusel: combine the sugar, brown sugar, cinnamon, nutmeg, and pecans in a bowl. stir in the melted butter and then the flour. mix well and set aside. 

for the cake: cream the butter and sugar until fluffy. lightly beat eggs, vanilla, and sour cream, then add to the butter mixture. whisk together dry ingredients, then add to wet ingredients, mixing just until combined. 

in a small bowl, combine the 1/3 cup brown sugar and 1/2 tsp cinnamon. 

to assemble: butter a 9 inch baking pan (can be square, circular, or 2 qt baking dish). spread half the cake batter into the bottom of the pan. spread pumpkin butter in an even layer over the batter and then sprinkle the brown cinnamon sugar over the pumpkin butter. dollop the rest of the cake batter over, and spread evenly with a knife. then crumble the streusel over the top and bake for 45-60 minutes (depending on pan size), until a toothpick inserted into the center comes out clean.

Pumpkin Butter

3 cups pumpkin puree

1 cup apple juice, unsweetened

1/2 cup sugar

1/3 cup brown sugar

2 1/2 tsp cinnamon

2 tsp ground ginger

1/4 tsp nutmeg

1/4 tsp cloves

1/4 tsp allspice

stir all ingredients into a medium pot over medium heat. let the mixture reduce on medium-low heat for about 30 minutes or until slightly thickened. cool and transfer to sterilized jars. will last for about a month in the refrigerator. 

pecan pie with tangerine and bourbon

i have some bones to pick with you.
i can see that many of you are lurking. i have technological proof.

but barely any of you are saying hi.
to those of you who have said hi, hey, i love you. and those of you who haven't, i love you too. but please say hi!
i want to know who you are and how your day is and how many cookies you can pile in your mouth.

are you even reading this right now?
HEY HI!!!!! you're scrolling down through the pictures so fast.....did you stop?

hi. i just wanted to say hi.
i don't think i've ever really formally introduced myself here.
my name is julia...hey.
i like hanging out in my bed.
i mostly write at night, in this bed, with pens and papers. when i wake up, i find these papers beside me and don't remember writing half of the things until i see them in the morning.
aH HA!

formalities are weird. especially in a space like this when i can sound as crazy as i please.
but in all seriousness, listen. serious. i'd like to know you.

if you are obsessed with eating pies and find these ramblings worth returning to then we'd probably be awesome friends.

so today, in the spirit of this week, i want to thank you and give you love in the form of pie. one of the best forms of love in the world.

i love you for coming here and reading these words. thank you for the inspiration and encouragement and saying nice things to me about this silly little blog.
you make my day better. my life..you totally make my life better.

now onto the pie! this is a pie. a gargantuan monster of a pie. a pie to celebrate.

it's deep and rich and flakey and gooey. in other words, it's perfect.

i wish more than anything that i could share it with each one of you.

Pecan Pie with Tangerine and Bourbon

adapted from Tartine via Lottie and Doof

Flakey Tart Dough

3 cups plus 2 tbsp all-purpose flour

1 cup + 5 tbsp unsalted butter, very cold

2/3 cup water, very cold

1 tbsp sugar

1 tsp salt

Filling:

3/4 cup sugar

1/2 cup maple syrup

1/2 cup light corn syrup

2 tbsp bourbon

1/2 tsp kosher salt

1/4 cup unsalted butter

1 tsp vanilla 

3 large eggs, lightly beaten

2 cups pecan halves

1 tbsp tangerine zest

for crust: in a small bowl, add salt to the water and stir to dissolve. keep very cold until ready to use. put the flour and sugar in the bowl of a food processor. cut the butter into 1 inch pieces and scatter the butter over the flour. pulse briefly until the mixture forms large crumbs and some of the butter is still in pieces the size of peas. add the water and salt mixture and pulse for several seconds until the dough begins to come together into a ball but is not completely smooth. you should still be able to see some butter chunks. 

on a lightly floured surface, divide the dough into 2 equal sized balls and shape each into a disk, about 1 inch thick. wrap well in plastic and chill for at least 2 hours or overnight. 

on a lightly floured surface, roll one disk of dough into a circle about 1/8-inch thick. cut out a 12 inch circle and place in a 10 inch pie dish. trim dough so there is an even 1/2 inch overhang. fold the overhand under, and flute or crimp the edge. chill the shell until firm to the touch about 35-45 minutes. 

preheat the oven to 375. line the pie shell with parchment paper and fill with pie weights or dried beans. bake the shell until the surface looks light brown, about 25 minutes, to check, lift a corner of the paper. remove from the oven and remove the weights and paper. return the shell to the oven and bake until golden, about 5-10 minutes longer. 

cool completely before filling. 

for filling: in a small saucepan, combine the sugar, maple syrup, corn syrup, bourbon, and salt. place over medium heat and bring to a rolling boil, boil for 1 minute. take the pan off the heat, add the butter and whisk until it melts. let the mixture cool to room temperature. while the mixture is cooling, preheat the oven to 350. 

add the vanilla and eggs to the cooled mixture and stir to mix well. stir in the pecans and zest. pour into the pie shell. 

bake until the filling is just set, 40 to 60 minutes. if the top is browning too quickly, cover with a piece of aluminum foil. let cool on a wire rack. serve warm or at room temperature, WITH ICE CREAM!

orange cinnamon glazed donut muffins

as much as i would love to sit down and ramble on about how i've been having freaky dreams (thank you Almodovar) or why my legs aren't shaved (thank you lazy arms)...i simply am not going to do that.

thanksgiving is in a couple days and my brains feel crazy. running around, getting things done, not getting things done that I need to be getting done, getting parking tickets because crazy brains forget about the meter, running on caffeine-y things, pretzels, and cookie dough instead of good old fashioned rem cycles.

i'm starting to emulate a squirrel. and i need to be tranquilized.

no tranquilizer guns in sight. so i must take the next best thing, a few deep breaths and donuts in the form of muffins.

when behaving like a maniac, one should not be messing around with sizzling hot oil. but maniacs should get to eat donuts too.

donut muffins. they will be baked, glazed, admired, and then feasted upon.

no need to twiddle your thumbs as you wait for dough to rise. this will be instant success!

first. bake up some soft, lightly spiced muffins that taste like donuts. tilt them on their sides to let them cool down.

whisk up some beautiful glaze with orange zest and juice, butter, cinnamon, powdered sugar, and a touch of cream.

dunk their puffed tops in glaze. let dry. repeat.

how about some minis? like donut holes!!

glaze double dippage! uhuh, toooootally.

Orange Cinnamon Glazed Donut Muffins

adapted from my baking addiction

1/4 cup butter, softened

1/4 cup vegetable oil

1/2 cup sugar

1/3 cup brown sugar

2 large eggs

1 1/2 tsp baking powder

1/4 tsp baking soda

1 tsp ground nutmeg

1 tsp cinnamon

3/4 tsp salt

1 tsp vanilla extract

2 2/3 cups all-purpose flour

1 cup whole milk

for glaze:

3 tbsp butter, melted

1 1/2 - 2 cups confectioners sugar, sifted

3/4 tsp vanilla

1/2 tsp cinnamon

zest of 1/2 an orange

2-3 tbsp fresh orange juice
1-2 tbsp heavy cream

preheat oven to 425. lightly grease a standard muffin tin, or line with papers. (I had enough batter for 12 regular size muffins and about 6 minis). in a medium sized bowl, cream butter, vegetable oil, and sugars until smooth. add the eggs, beating to combine. stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla. stir the flour into the butter mixture alternating with the milk, beginning and ending with the flour. mix til just combined. spoon batter into the prepared pan, filling the cups nearly full. bake the muffins for 15 to 17 minutes until they're pale golden brown and a cake taster inserted in the middle of one of the center muffins comes out clean. flop them on their sides in the muffin pan to cool. 
prepare the glaze: in a medium bowl, mix together melted butter, sugar, vanilla, cinnamon, zest, juice, and cream. add more sugar and orange juice until you get your desired consistency. whisk til smooth. 
when the muffins are cool, dip the crown into the glaze and set on a wire rack to dry. if you want to go for double dippage of glaze (DO IT), dip them again and let dry. serve warm or cool. they are best on the day they are made. 

white chocolate macadamia nut cookies with crystallized ginger

freshman year of my college life.

during this time, you might find me:
taking daily naps and wearing bandanas as headbands.

finding the occasional smartfood popcorn kernels in my bed.

not actually living in my own room due to wacky roommate-ness.

i would also most likely be hoarding white chocolate macadamia nut cookies from the diner.

when the "diner points" were about to run out...get out of the way. i'd make a mad dash to the pastry case and, if all went as planned, walk out of there with every last macadamia nut cookie. win

i whipped up a batch and they brought back some serious flavor memories.

white chocolate macadamia nut cookies are known to be sweet little beasts. so i buffed them up with extra sea salt and some bits of crystallized ginger.

familiar creamy classic tastiness. with a little more tude.

cookies & milk. (almond milk!). bff4eva

you might become overwhelmed with a need to shove them in a bag and hoard them.

White Chocolate Macadamia Nut Cookies with Crystallized Ginger

adapted from Whipped

1 cup (2 sticks) unsalted butter, softened

1 cup sugar

3/4 cup light brown sugar, packed

2 tsp vanilla

1/2 tsp salt

2 eggs

2 1/2 cups all purpose flour

1 tsp baking soda

10 oz white chocolate, chopped

1 cup macadamia nuts, toasted and chopped into chunks

1/4 cup crystallized ginger, chopped into little bits

sea salt, for sprinkling on top

preheat oven to 375. in a large bowl, beat butter, sugars, vanilla, and salt in an electric mixer until creamy. add eggs and beat well. in a small bowl, whisk together flour and baking soda. gradually add flour mix to butter mixture and beat until blended. stir in white chocolate, nuts, and ginger. drop by rounded teaspoons onto ungreased cookie sheets. bake 8 to 10 minutes or until golden. cool for a few minutes and then transfer to a wire rack to cool. sprinkle the tops of each cookie with a pinch of sea salt. 

fennel white bean gratin with parmesan and lemon

happy saturday to ju!

i love getting life tips from people. elder wise people, little kids, funny people who have lived funny lives. i will take all the life tips i can get right now.

do you have any for me? please! i want your tips. i want to live this life right.

here are some for you:

if you are feeling stressed, go in the kitchen and make muffins. whatever kind you want. then see if you are still as frantically stressed. if you still are...then whatever, you have warm muffins on the countertop to help you through it.

don't put vodka in water bottles. tomorrow you will have completely forgotten, reach for the water and take a hefty swig.

finger toothbrush is totally acceptable at sleepovers. and on that note, one is never too old for sleepovers.

triscuts. keep eating triscuts people.

gloomy days can be the most lovely. turn on some tunes and relish in the gloom.

nine dollars is a lot for nail polish, i know. it's worth it.

sometimes the most unphotogenic things are the most scrumptiously delicious.

also. bread crumbs make great things even more great.

exhibit A. this fennel gratin. not cute to look at.

but it's beautiful on the inside and has a rockin personality.

gratins that i've met and liked: all of them.

they're easy and elegant and total happy food.

as a small baby, i would make happy noises when i ate.

when gratin is on my plate, i channel my old baby self. i try to internalize the happy noises though. because i'm definitely not cute like a baby and that'd be extra weird.

fennel needs to happen way more. so. can i interest you in some fennel?

what if it includes cheese and white beans and crunchy lemon zesty bread crumbs?

and because i want arugula with pretty much everything always...

a stellar meal indeed.
you'll love and adore it. even if fennel hasn't completely won you over yet.

a gratin for dinner! this is the best

Fennel White Bean Gratin with Parmesan and Lemon

adapted from Bon Appetit Nov 2010, recipe here

Gratin:

5 tbsp olive oil

1 medium yellow onion, sliced

3 large garlic cloves, minced

4 large fennel bulbs, trimmed, cored and cut into 1/4 inch thick slices

1 (15 oz) can cannelini beans, or other white bean, drained and washed

1/2 cup chicken broth

1/4 cup heavy cream or half and half

2 tbsp chopped fresh italian parsley

1 tbsp chopped fresh thyme

1 1/2 tsp kosher salt

1/2 tsp fresh black pepper

Bread Crumb topping:

1 cup fresh bread crumbs

1 cup parmesan, grated

2 tbsp butter, melted

1 tbsp fresh italian parsley, chopped

grated zest of one lemon

* i used a large 12 inch cast iron skillet. you can also use a large pot over the stove and then just transfer the mixture to a baking dish when ready to go in the oven.

heat 5 tbsp oil in a large cast iron skillet or wide pot over medium heat. add onion and garlic and saute until soft but not brown, about 5 minutes. add fennel and saute until fennel is slightly softened and beginning to brown, stirring frequently, about 18 minutes. stir in broth, parsley, thyme, salt and pepper. reduce heat to medium-low, and simmer until most of the broth is absorbed, about 5 minutes. let cool. 

preheat oven to 400. stir white beans into fennel mixture. if not using a cast iron pan, transfer mixture to ceramic baking dish. drizzle cream or half and half over the cooled fennel bean mixture. in a small bowl. combine all ingredients for bread crumb topping. distribute topping evenly over fennel. bake for about 20 minutes, until gratin is hot and bubbly and the top is deep golden. serve warm with arugula

vanilla mango cupcakes with cinnamon swirl + cream cheese frosting

wisdom of the day:
no people should be crying in television shows about cupcakes.


secondly, there should not be 8 different television shows about cupcakes.

i'm all for mindless trashy tv, but this needs to stop. ok networks? cool. 

it's gloom central around these parts and i'm making cupcakes. their cuteness is both annoying and delightful. even snape wouldn't refuse one of these happy cakes. 

a fluffy vanilla yellow cake batter. 


chunks of soft mango folded in. 


cinnamon sugar swirls. 


cream cheese frosting. 

done. cuteness. delicious. puppies. bows. rosie cheeks. cupcakes. 

Vanilla Mango Cupcakes with Cinnamon Swirls 

and Cream Cheese Frosting

vanilla cake recipe adapted from smitten kitchen

2 cups plus 1 tbsp cake flour

1 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 stick unsalted butter, softened

1 cup sugar

1 1/2 tsp vanilla

2 large eggs, room temperature

1 cup buttermilk, well-shaken

1 cup ripe mango, cut in small pieces

1 1/2 tbsp sugar

1 1/2 tbsp light brown sugar

3/4 tsp cinnamon

preheat oven to 350. line cupcake pan with papers. 

sift flour, baking powder, baking soda, and salt in a medium bowl. beat butter and sugar in an electric mixer at medium speed until pale and fluffy. then beat in vanilla. add eggs 1 at a time, scraping down the bowl after each addition. at low speed, beat in buttermilk until combined (mixture will look curdled). add flour mixture in three batches, mixing until just incorporated. fold in diced mango. 
for the cinnamon swirl: mix together sugars and cinnamon
put about 1 - 1 1/2 tbsp of cake batter into the cupcake liners. sprinkle a spoonful of cinnamon sugar mix over the batter and top each with another tbsp of cake batter. take a toothpick and drag it through the filled cupcake papers to swirl around the cinnamon sugar. 
bake for about 18-22 minutes, until a toothpick inserted into the center of a cupcake comes out clean. 


Cream Cheese Frosting


1 8 oz package cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
2 1/2 cups confectioners sugar
1 tsp vanilla


beat butter and cream cheese with an electric mixer until smooth. add in sugar and vanilla and beat until creamy and smooth. don't over-beat or else it will lose it's structure!


frost and stare at the cuteness you just created. 

orzo chickpea salad with apples and leaves

today, instead of going on a run, i think i will just dance spastically around this house for a little while.

instead of washing my car, i'm going to try and teach myself a song on this ukulele sitting right over here.

instead of using shampoo, i'm going to do it with baking soda. here we go, joy. i'm ready for some squeaking hair.

instead of eating leftover cold pizza for lunch, i will make a bright delicious lunch salad.

sometimes changing it up is good. nay, great! these crazy lives aren't going to live themselves. go do something different today. do something weird.

make a new playlist mix to fall asleep to.

buy a different toothpaste

wake up earlier or later than usual

eat two extra fortune cookies

if you see a swing, swing on it

don't put that temporary tattoo on your shoulder. PUT IT ON YOUR FACE

make someone's lunch. and eat together. dismount your hamster wheels. slow down for a minute. and enjoy lunch salad.

two cheers for lunch salad! with things that i can get excited about like orzo and chickpeas and these fall apples.

and arugula. rawr! you spicy

this might not sound like the most exciting to a boy, but i witnessed a particular gentleman inhale a giant bowl in less than 3 minutes.

change can be exhilarating, even in simple things. i am obsessed with this salad.
lunch salad forever!

Orzo Chickpea Salad with Apples and Leaves

serves 1 or 2 or 3. depending on your hunger level. these don't have to be

exact measurements. just taste and adjust to your liking!

1/2 cup whole wheat orzo

1 can chickpeas, washed and drained

1/2 small red onion, diced fine

1 apple ~ i would recommend honeycrisp or fuji, diced into chuks

a handful of basil, sliced into pretty little ribbons

a few big handfuls or arugula

1/4 cup parmesan, grated

juice of a lemon

3-4 tbsp olive oil

1 tbsp cider vinegar

salt and pepper

add a bit of olive oil and salt to water in a medium pot. bring to a boil and cook orzo. drain and let cool a little. in a medium bowl, combine chickpeas, orzo, diced onion, apple, basil, and parmesan. 

mix in lemon juice, olive oil, vinegar and a good amount of salt and pepper. taste and adjust.