oh today, today. just another day with it's own little life details.
today's tunes of choice: youth lagoon. and elvis.
today's car living:
this backpack. i love this backpack
the old receipt stuck under the seat is typical life.
and this book. my aunt just gifted me this beauty, inspired by all things food and art. we've been rather inseparable lately, me and the book.
today's bobby pin count: 7
today's whimsy. these flowers on my walk home.
today's post-exercise snack of choice: a small watermelon. the whole thing. i can't seem to stop it with the watermelon.
today's favorite old photo:
this is michela. we started off as nextdoor neighbors at 1 and 2, where we did some hardcore playing...and we've been acting strange and awkward off to the side ever since.
michela is moving back to southern california soon.. i'm so excited i could skip.
i'm ready to jump back into some matching florals and recreate this photo.
today's indulgence: momofuku's blueberries and cream cookies.
these cookies stole my heart when i first had them in new york. and they still do.
i love them enough that i buy things like glucose and milk powder just to be able to make them myself.
crunchy white chocolate milk crumbs, dried blueberries, simple genius!
drats. only one cookie morsel left.
Blueberries and Cream Cookies
barely adapted from Momofuku Milk Bar, recipe found here too
1/4 cup plus 1 tbsp nonfat milk powder
2 tbsp all-purpose flour
1 tbsp cornstarch
1 1/2 tbsp sugar
1/8 tsp salt
1 1/2 tbsp unsalted butter, melted
1/4 cup white chocolate, melted
preheat oven to 225. line a baking sheet with parchment paper and set aside. in a medium bowl, whisk together 2 tbsp + 1 1/2 tsp milk powder, flour, cornstarch, sugar, and salt. stir in melted btuter until well combined. spread mixture on prepared baking sheet and transfer to oven. bake until dried and crumbly, 8 to 10 minutes. remove milk crumble from oven and let cool completely.
transfer milk crumble to a large bowl and fold in remaining 2 tbsp plus 1 1/2 tsp milk powder and white chocolate. use immediately or transfer to an airtight container and keep refrigerated until ready to use.
2 1/2 cups all-purpose flour
1/4 tsp baking powder
1/8 tsp baking soda
1 1/2 tsp salt
1 cup (8 ounces) european-style unsalted butter
1/2 cup plus 2 tbsp granulated sugar
1/2 cup plus 2 tbsp light brown sugar
1/4 cup glucose
1 large egg
1/2 tsp pure vanilla extract
3/4 cup dried blueberries
1/2 cup plus 1/3 cup milk crumbs
line 2 baking sheets with parchment paper, set aside.
in a large bowl, mix together flour, baking powder, baking soda, and salt, set aside. in the bowl of an electric mixer fitted with the paddle attachment mix together butter, sugars, and glucose until well combined. add egg and vanilla and mix until well-combined.
add flour mixture and mix until well-combined. add blueberries and milk crumbs and mix until well combined. using an ice cream scoop about 2 inches in diameter, scoop dough into balls and place about 2 inches apart on baking sheets. preheat oven to 375. transfer baking sheets into the refrigerator until dough is chilled, about 15 minutes. transfer sheets to oven and bake, rotating sheets halfway through baking until the cookies are golden brown and tops just begin to crackle, 10-15 minutes. transfer to a wire rack to cool.