Friday Five

1. Aside from the fact that my husband would die if I brought this glitter bomb into our house, I love it! 
2. Fruit, wine, and ice cream floats are a thing? What a glorious thing indeed. 
3. ...and now I need a chocolate bar mold. Yes. Need. 
4. As a stepmama of two dudes, wife of one, and caregiver to many, many more boys, All for the Boys has to be my new favorite website. Crafts! for BOYS! 
5. Edelwiss Post is probably the most lovely, and creative, Etsy venture I've seen in quite some time. 

Infused Vodka

When I lived in Portland, my friends and I used to frequent a bar that regularly featured its own infused liquors (hi Florida Room!). Bacon infused vodka. Spiced apple infused burbon. All the good things. The "New Fashioned" (an old fashioned with the apple spice burbon) was my drink, until it was discontinued, then I begged it back into existence before moving from Oregon. Why I've never previously decided to infuse my own vodka is beyond me--maybe a few unpleasant encounters with wet dog-smelling bacon-infusions?

Spoiler: I didn't infuse bacon vodka. I went a traditional route (raspberry) and a little funky (cucumber & green tea). I'll be sharing a recipe with you soon, with a suggestion of how to use the cucumber & green tea vodka--so be on the look-out for that!

I used the A Beautiful Mess girls' "recipe" for vodka infusion. I infused in a large, 1-gallon glass jar, with potato vodka. After infusing (and straining), I put the vodka into the chalkboard mason jars, last seen here. I'm wrapping them up for some very special gifts (but I can't disclose for whom. Sorry!) What's next for infusion? Re-creating the New Fashioned from Portland days of yore? I think it needs to happen.

Instasnaps

I feel like it has been forever since I've shared some Instagram snaps with you all. Have a peek at some works-in-progress!

For more of what's going on with me right now, follow me on Instagram! 

Baked Sunday Mornings: Malted Madeleines

I'm not much of a joiner. It took Jen forever (months?) to convince me to sign up to participate in Baked Sunday Mornings--which is ridiculous, because, in case you haven't noticed, we're pretty big fans of Baked around here. (see: here, here & here). I have no idea why it took me so long to get on board with an excuse to bake along with others, and potentially make friends in the process. I'm reserved on the Internet, I guess?

Why I started this week, I have no idea. I don't even own a Madeleine pan. I've never made Madeleines before. Who do I think I am? 

...I'm a lady with a lot of people to bake for, and a sweet Mama who lends me specialty pans upon request. 

These Madeleines are not for the purist. They are for the chocolate-addicted baker, who is married to a man with an affinity for malt. While I enjoy both chocolate and malt, I found the recipe's original directions of dusting the cookies malt powder and cocoa to be a little drying. I opted to dip half of the cookies into melted semi-sweet chocolate, which was crazy delicious.

Don't worry, I gave some to my mom.

Friday Five

1. "The Sunburnt Greyhound": a greyhound cocktail made with strawberry rhubarb infused vodka? Yes, please 
2. …and Rhubarb Ice Cream? I am down 
3. Ashley English taught us how to make our own watercolors over at Design*Sponge. Amazing. 
4. Feeling a little red, white, & blue in preparation of Memorial Day. Fruit Trifle? 
5. I still love flowers. So sue me. 

I'm trying something new this week, I'll be participating in Baked Sunday Mornings--so I'm shifting over my usual Sunday Funday segment to Friday. It's good to mix it up, right?

You Blew Me Away This Year! Student Gifts

Ms. Chloë is such a spoilsport sometimes. She'll bake cookies and brownies, and treat her littles to treats, but when it comes time for presents, she always avoids candy. We can talk later about the different ways that our bodies metabolize candy vs baked goods, if you're feeling so inclined (I always offer this discussion to my students too--they never take me up on it). It also has something to do with not wanting to have to wrangle 58 elementary students all hopped-up on high fructose corn syrup. No thank you.

I'd much rather wrangle 58 elementary students who are blowing bubbles outside.

We're having an end-of-year celebration that is a little bubble-centric (this is going to happen), so what better to give the smalls than their own bubble canisters? I found these wedding bubble canisters at Hobby Lobby on sale for $1.99 for 24 containers (score) and created these printable tags to fit on them.

Supplies
   mini bubble canisters
   printable: you really blew me away this year!
   scissors
   hole punch
   ribbon

Instructions

1. Print out printable on white or color paper. I went for blue, because, well, blue makes sense for bubbles. I colored in the bit of "sheen" on my bubbles with a white gel pen.
2. Cut out and whole punch printables. Use ribbon to tie tags to bubbles.
3. Give as gifts! 

Mexican Hot Chocolate Cookies

Let's talk about cookies. Cookies are so easily accessible--they're simple to make, easy to eat, almost everyone likes cookies. Cookies are the great uniter. These cookies are not that kind of cookies. These cookies aren't for the faint of heart, y'all.

With a kick of cayenne, and a bit of espresso thrown in for good measure, these Mexican Hot Chocolate Cookies are best made for the people in your life that have a more adventurous sweets palette. Make these for the kind of person that lost her stuff when she first saw a Mo's Bacon Bar. Make these for the kind of person who will try anything once.

Sure, you could bring these into the office, you could share them with your kids. Don't say I didn't warn you, because while these cookies may be my new favorites (looking at these pictures makes me crave another), they have a kick that can't be ignored.

Mexican Hot Chocolate Cookies

from Back in the Day Bakery Cookbook
Makes about two dozen cookies

Ingredients
   1 1/4 cups unbleached all-purpose flour
   1/2 cup almond flour
   1/2 pound (2 sticks) unsalted butter, at room temperature
   1/2 teaspoon pure vanilla extract
   1/2 teaspoon pure almond extract
   1 cup packed light brown sugar
   1/2 cup Dutch-processed cocoa powder (I used dark chocolate cocoa powder)
   1/2 teaspoon ground cinnamon
   1/4 teaspoon espresso powder or finely ground coffee
   1/2 teaspoon fine sea salt
   1/4 teaspoon cayenne pepper
   1/2 cup mini semisweet chocolate chips
   About 1/4 cup granulated sugar for dusting

Directions 

1. Line two cookie sheets with parchment paper.
2. Whisk the flours together in a medium bowl and set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a handheld mixer), cream the butter, vanilla, and almond extract until the mixture is pale in color, 1 to 2 minutes. Turn the speed down to low, add the brown sugar, cocoa, cinnamon, espresso, salt, and cayenne pepper, and continue to mix until the mixture is smooth, 2 to 3 minutes. Add the flour mixture in thirds until just combined. With the mixer running, sprinkle in the chocolate chips, mixing until just combined.
4. Transfer the dough to another bowl and finish mixing by hand to make sure no bits of flour or butter are hiding on the bottom of the bowl and the dough is thoroughly mixed. 
5. Use a small ice cream scoop to form the cookies, about 1 rounded tablespoon each, and place on the prepared cookie sheets, leaving 1 inch between the cookies to allow for spreading.
6. Flatten each cookie with a cookie stamp dusted with granulated sugar, or gently flatten each cookie with the palm of your hand and then dust the tops with sugar. They will have little cracks in the top. Refrigerate the cookies for at least 1 hour, or up to 5 hours.
7. Position a rack in the lower third of the oven and preheat the oven to 350 F.
8. Bake the cookies, one sheet at a time, for 8 to 10 minutes, rotating the pan halfway through the baking time for even doneness. Cool the cookies completely on wire racks. Store the cookies in an airtight container for up to 3 days at room temperature.

Sunday Funday

1. Someone have a baby, so that I can give you this precious card. 
2. Mini tacos and bottles of Patron? I can't even.
3. No, really. I can't. Too good.  
4. Coffee Meringue-Ice Cream Cake from Martha. Needs to go into my belly. 

DIY Mosquito Candles

It's summer in Texas. Yes, already. Summer in Texas means a number of things--mostly, very hot things--but it unquestionably means the return of the mosquitos. En masse. We're not big fans of bug spray around here (too many weird chemicals), but, speaking as someone who got West Nile Disease last year, I'm not a big fan of mosquitos either.

Citronella candles haven't exactly been my favorite thing either--until I realized that I could make them easily, and could control their level of, well, stinkiness. The Citronella candles that are often found at the store are just too odorous for me, I've been known to develop headaches from being around them for too long. Not into it. However, the homemade candles are the perfect solution to that problem.

By controlling the amount of Citronella oil that I put in each candle, I am able to control the amount of fumey headache that is produced. It seems to me, that after burning these candles for quite some time, that it may not be the Citronella oil at all that bothers me, but another additive in scented candles. Which is even more gross, tbh.

Supplies
   Wax (I used some left over wax from another candle-making project)
   Small Saucepan
   A heatproof container for melting wax
   Wicks
   Citronella oil
   Stir stick
   Thermometer
   Old glass jars or decorative tin cans

Instructions

1. Clean out your jars and tin cans and dry completely. Set aside.
2. Put your pot on the stove with some water and your other heatproof container inside of it.
3. Attach your wick bases to the bottom center of your jars and tins--you can do this by melting a small amount of wax and using it as an adhesive or if your wick is uncoated, by tying one end of the wick to something metal, like a washer (I do the latter). 
4. When the water is 140 degrees, put your wax into the heatproof container. Stir every once in a while as it starts to melt.
5. When all the wax is melted to an even liquid (the consistency of olive oil), add a few drops of citronella oil and stir (about one drop for a small candle, two to three for larger ones). Adding more will create a stronger scent, but will also make your candle top fall. 
6. Remove the container from the saucepan and pour wax into your containers, leaving about a half inch of wick exposed.
7. Let cool. Decorate with fabric or twine if giving as a gift. 

HOPE Outdoor Gallery

Recently the guys and I went on an adventure to the HOPE Outdoor Gallery in downtown Austin. Located in an unfinished condo complex (thanks economy!), this space has become a hub for street artists and photographers--and us. The guys really enjoyed seeing the variety of work on display (no pt so much the heights involved in seeing some of the art). Max decided thathe wants to be a street artist--I told him that would be fine, only if he did creative work! No lame tags allowed.

We're going to have to get that boy set up with some painting practice in the backyard.

Brown Butter Nutella S'mores Bars

You may have noticed that I go wild over a few things when it comes to baking. Things like, Nutella, marshmallows, and browned butter--basically, all the ingredients that comprise this recipe. Truth be told, the Littles are complete s'more junkies, and I think that living with them for the last few years has started to rub off on me. I've turned into an adult s'more junkie, as embarrassing as that may be to admit.

So when I found a recipe (thanks Pinterest, as always) that encapsulated the essence of a s'more, without the possibility of burning my hands over a hot flame, I was all about it. Even more so when Nutella came into the picture. I've come to realize that this is just not a blog for those with nut allergies. I'm so sorry nut allergy friends. I'm the worst.

But back to the Nutella (it's the best). It's perfect, it goes well with everything, sometimes I eat it from a spoon--and it's made even more delicious when combined with brown butter. We've talked about brown butter here before too. I'm kind of hooked on it (like everything else, apparently). It's butter (which is great), but it's nutty and rich, it adds depth to anything you add it to. It's amazing. So in went some brown butter to the recipe. If you're not feeling browning butter, you don't have to do so, the original recipe uses a stick of softened butter. Feel free to omit the step. But don't. Because everything is better with brown butter.

Brown Buttern Nutella S'mores Bars

adapted from Culinary Couture
Makes one 8x8 pan (16 squares)

Ingredients
   1 stick unsalted butter, softened
   1 and 1/4 cups flour
   1 cup graham cracker crumbs
   1/2 teaspoon baking powder
   1/8 teaspoon salt
   3/4 cup packed brown sugar
   1 large egg
   1 1/2 teaspoons vanilla extract
   1/2 cup Nutella
   7 ounces marshmallow creme (or about 1 cup mini marshmallows)
   1/2 cup semi-sweet chocolate chips


Directions

1. Place butter in a light-colored sauce pan. Melt butter and leave over heat until nutty and browned. Remove from heat and let cool to room temperature before continuing. 
2. Preheat oven to 350 degrees F. Spray an 8x8 glass baking dish with cooking spray, then line with parchment paper, leaving an overhang on opposite sides. 
3. In a bowl, whisk together flour, graham cracker crumbs, baking powder, and salt. Set aside.
4. In another bowl, cream together brown butter and brown sugar. Add egg and vanilla and beat until creamy and well-blended. Add dry ingredients and beat until just combined. 
5. Press half of the dough evenly onto the bottom of the prepared baking dish. Spoon marshmallow creme over the dough, then use the back of a greased spoon or a greased angled spatula to spread it out. Spread Nutella over marshmallow creme. Sprinkle chocolate chips over Nutella. Break apart chunks of the remaining graham cracker dough and scatter on top of the chocolate chips.
6. Bake for 30 minutes or until golden brown. Let cool completely in pan, then lift out using overhanging edges of parchment paper and cut into bars. 

Sunday Funday

1. Typography cake? Well, that just made my life. 
2. This hand-embroidered, constellation table runner belongs in my house (I guess I should make time for that) 
3. Precious pinwheel earrings from mxmjewlery on Etsy, I need you! 
4. "hangry" is the story of my life. I probably need these cards to apologize for it. 

PS: Happy Mama's Day, all you Hot Mamas out there!

Personalized Chalkboard Teacher Gifts

Whether you're celebrating Teacher Appreciation Week this week (or, in our case, next week!) or just looking for a perfect way to rap up your school year, personalized gifts are undeniably the cutest. Little known (online, anyway) fact about me: I work at an elementary school. I've been using, ehem, involving, my students in decorating these terra cotta pots for our school administrators for end-of-year gifts.

The kids have been using a specialized enamel paint to decorate the top parts of these inexpensive pots, and then I've been using a chalkboard paint for the bottom part of the pot. We're planning to fill these with Aloe plants before giving them too our administrators--Aloe is useful, guys! No summer burns!

Supplies
   Terra cotta pots
   Enamel spray paint
   Enamel paint
   Chalkboard paint

Instructions  

1. Clean terra cotta pots. Allow to air dry. Using an clear enamel spray paint, paint the inside of the pots. Allow to dry overnight.
2. Paint the rim of the pot with acrylic enamel paint with a design of your (or your kid's!) choice. Cure according the the package directions.
3. Paint the lower part of the pot with chalkboard paint. Allow to dry, apply a second coat. Let dry 24 hours, then rub chalk over the chalkboard paint to prep. Write a special message to your teacher!
4. We're planning to fill these with aloe plants. Why must tiny aloe plants be so difficult to find? Gosh. 

Wishing for: BaubleBar Goodies

1. Melon Deco Strand 
2. Pave Cone Cuff 
3. Block Number Studs 
4. Ivory Sun-Bloom Necklace 
5. Half Iced Bangle 
6. Gold Iced Stud Rings

If you've been paying any attention to my "Wear it Wednesday" post as of, well, always, you may have noticed my affinity for BaubleBar jewels. I haven't been feeling the "Wear it Wednesday" posts much lately, but I am feeling these jewels! I love you, jewels. 

Strawberry Cream Cheese Kolaches

Kolaches are kind of a crisis food. I don't know why, exactly, I have this notion in my head, but it's there, so let's run with it. Obviously, kolaches are deeply associated with West, Texas for Texans of all walks of life. Our own Czech Stop is located in the town that recently experienced a horrendous disaster during the worst week of all time. So maybe we're all feeling a little extra kolache-inclined as of late. I've been dreaming about kolaches.

Maybe I should note that I've been going through some things. Not remotely of the magnitude of what happened in West or Boston--I certainly don't mean to compare the situations. But, boy, did last week suckity suck suck on a completely personal note.

So, in my most adult manner, I made some frigging kolaches. We all have different coping mechanisms, mine just happens to involve butter... and crazy, over-filled Czech danishes.
Maybe it harkens back to my notion of kolaches as the food of a crisis, but there is something so ridiculously pleasurable about kneading this sweet dough. Really. It takes forever, but it's so rewarding, so methodical, it's like a bit of culinary therapy in itself.

Additionally, there's something to be said for the ability to provide during a time of stress--I may have been at my wit's end when I made this kolaches last week, but then I shared them, with my family and neighbors. It felt like such a relief to be able to provide something for the people that I love. Maybe that's just my crazy care-giver nature. Well, as long as my crazy nature involves treats, I don't think anyone is complaining.

Strawberry Cream Cheese Kolaches 

from The Homesick Texan
makes 18 gigantic kolaches/more smaller

Kolache Dough 
Ingredients
   1 package of active dry yeast
   1 cup of warm milk
   1/4 cup sugar
   3 cups of all-purpose flour
   2 eggs
   3/4 cup of melted butter
   1 teaspoon of salt

Directions

1. In a large bowl, combine yeast, warm milk, sugar and one cup of flour. Cover and let it rise until doubled in size.
2. Beat together eggs, 1/2 cup of melted butter (reserve 1/4 cup for brushing on the pastry) and salt.
3. Add egg mixture to yeast mixture and blend.
4. Stir in about two more cups of flour, 1/2 cup at a time. The dough should be soft and moist.
5. Knead dough for about 10 minutes on floured surface. Don't worry, it’s a joy to knead as the dough is smooth and highly malleable.
6. Put dough in a greased bowl and let rise covered until doubled in size—about an hour.
7. After dough has risen, punch it down and pull off egg-sized pieces. In your hands, roll pieces into balls and then flatten to about three inches in diameter. Brush with melted butter.
8. Place flattened pieces on a greased cookie sheet, cover and let rise again for another half-hour.
9. After second rising, with your finger gently make an indention in the center of the dough (be careful not to flatten it too much) and fill with one tablespoon of strawberry filling, one teaspoon of cream cheese filling, and sprinkle with posypka.
10. Bake in oven at 375 degrees for 12 to 15 minutes. Brush with melted butter when you take them out of the oven and serve warm.

Strawberry Filling

Ingredients 

   8 ounces fresh strawberries, hulled and sliced

   3/4 cup granulated sugar

   1 tablespoon lemon juice

   1/4 teaspoon ground cinnamon

Directions

1. To make the strawberry filling, place the sliced strawberries, sugar, and lemon juice in a pot and allow them to sit with the burner off for 30 minutes or until the strawberries begin to release some of their juices. 
2. After they've released some juices, turn the heat to medium high and while occasionally stirring, cook the strawberries until thick and jammy, about 10-12 minutes. 
3. Turn off the heat, stir in the cinnamon, and mash the berries with the back of your spoon or a masher. Allow to cool and then refrigerate until needed. (Make ahead of time, and allow to cool) 

Cream Cheese Filling 

Ingredients 

   8 ounces cream cheese, room temperature

   1/4 cup granulated sugar

   3 tablespoons all-purpose flour

   1 egg yolk

   1/2 teaspoon vanilla extract

   1 teaspoon lemon zest

Directions

1. To make the cream cheese filling, beat the cream cheese and sugar together until fluffy. Stir in the flour, egg yolk, vanilla, and lemon zest until smooth. Refrigerate until ready to use. 

Posypka

Ingredients

   1/2 cup all-purpose flour

   1/2 cup sugar

   1 tablespoon butter

   1/8 teaspoon cinnamon

Directions

1. Mix all ingredients until crumbly.

Sunday Funday

1. "There's Hope for the Hopeless" moss graffiti by Hayli Alyce
2. Rosemary & Truffle Oil Popcorn, file that one under "why didn't I think of that?" 
3. My need for new ink is almost palpable--and maybe a trip to Germany? 
4. & Mexican Chocolate Crème Brûlée. Just yes.