This is Me

(Source: addaspoonfullofsugar)

(Source: addaspoonfullofsugar)

hellyeahrecipes:

Olive Oil Crackers with Sea Salt and Herbs

• 2 cups all purpose flour, plus extra for dusting
• 1 teaspoon baking powder
• ½ cup water
• 2 ½ tablespoons extra virgin olive oil, plus extra for brushing
• ½ teaspoon fine sea salt
• 1 teaspoon paprika
• ¼ teaspoon black pepper
• flaky salt
• fresh herbs, dried herbs, poppy seeds sesame seeds, dried spices, za’atar are some of the endless possibilities for toppings

1. In a large bowl, or the bowl of a Kitchen Aid mix the flour baking powder, water, olive oil, salt and pepper. With the dough hook, mix (or mix by hand) the dough for 5-6 minutes until it all comes together. Wrap in plastic wrap and leave it to rest for an hour in the fridge.
2. Line 2-3 trays with baking parchment. Preheat the oven to 425˚F.
3. Make walnut sized balls and roll them out as thinly as you can into long, oval shapes. Place the rolled out crackers on a baking sheet lined with parchment paper, brush generously with olive oil and sprinkle with a bit of flaky sea salt (I love Maldon), fresh herbs, dried herbs, poppy seeds, sesame seeds, za’atar, etc.
4. Bake for 5-6 minutes, or until the crackers are golden brown in color. Allow to cool, then store in an airtight container. (It’s important to keep them tightly sealed but if it’s very humid and the crackers get a bit stale tasting, just pop them back in the oven for about 10 minutes at 225˚F and they’ll be good as new!)

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addaspoonfullofsugar:

if you look closely you will see the shape of the pasta

cupcakejunkie:

Cookies & Cream Cupcakes

(Source: addaspoonfullofsugar)

(Source: addaspoonfullofsugar)

cupcakejunkie:

(via Nacho Cupcakes « Sweet Simple Stuff)

hellyeahrecipes:

Cheesy Mushroom Pull Apart Bread

For the Mushrooms

• 12 oz sliced mushrooms
• 1 Tbsp butter
• 1 Tbsp chopped fresh thyme

For the Bread

• 1 unsliced loaf sourdough bread
• 12 ounces Provolone cheese, thinly sliced
• 1/2 cup butter, melted
• 1/2 cup finely diced green onion
• 2 teaspoons poppy seeds

For the Mushrooms

1. Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes.
2. Set mushrooms aside and allow to cool.

For the Bread

1. Preheat oven to 350 degrees.
2. Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
3. Place loaf on a foil-lined baking sheet.
4. Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf.
5. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet.
6. Bake at 350 degrees for 15 minutes.
7. Unwrap the bread and bake 10 more minutes, or until cheese is melted.

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storagegeek:

DIY your own beautiful button bowl with some buttons, glue and a balloon. Gorgeous.

design name: Knoop

design by : iñigo cañedo