heart cartridges alone are 10 cents

grabbing my car tonight, after 2 weeks of having it worked on. new motor and timing belt. day off yesterday, class for an hour and hobby lobby spending to make Xmas presents. made an amazing present for Julia <3. Mandy's birthday is coming up soon, i don't think she reads this blog, so i will venture to say i am baking her cupcakes this year, with neon pink vanilla frosting and some kind of cute cupcakes toppers! maybe tiny bunnies, or Annie's graham bunnies. i wish i could get her an ice cream flower...from paris!
this photo of the girl in a field with mask and cig is my fav. photo now. its from Fragile.world's flickr.

Chocolate Dulce de Leche Bars

Gourmet | July 2008

by Shelley Wiseman

For shortbread crust:

• 1 stick unsalted butter, softened
• 1/3 cup packed light brown sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1 cup all-purpose flour

For chocolate dulce de leche:

• 1 cup heavy cream
• 1 cup dulce de leche
• 4 large egg yolks
• 5 ounces 60%-cacao bittersweet chocolate, finely chopped (preferably in a food processor)

Preparation

Make shortbread crust:
Preheat oven to 375°F with rack in middle. Butter a shallow 9- to 9 1/2-inch square baking pan (1 to 1 1/2 inches deep). Line bottom and 2 sides with parchment paper, leaving an overhang. Butter parchment.

Blend together butter, brown sugar, vanilla, and salt in a bowl with a fork. Sift in flour and blend with fork until a soft dough forms.

Spread dough evenly in baking pan using an offset spatula or back of a spoon, then prick all over with fork.

Bake until golden, 15 to 20 minutes, then cool completely in pan on a rack, about 30 minutes.

Make chocolate dulce de leche:

Bring cream and dulce de leche to a simmer in a small heavy saucepan, stirring with a wooden spoon until dulce de leche has dissolved.

Whisk together yolks in a bowl, then slowly whisk in hot cream mixture. Return to pan and cook over medium heat, stirring constantly, until pan is visible in tracks of spoon and mixture registers 170°F on an instant-read thermometer. Remove from heat and whisk in chocolate until melted.

Make bars:
Pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours.

Run a small knife around edges to loosen, then transfer to a cutting board using parchment. Cut with a hot clean knife (dip in hot water and wipe clean between cuts) into 24 bars. Chill until ready to serve.

marilyn's pie cream

kime buzzelli show pony shadow box set bought at sephora. and smelling like viva la juicey when i bend down to pick up apples. into the painting faces and woods...showing body and high heels with ribbons, wigs...cake or pie on the side.
pj harvey's white chalk album.

we need more ladies ("pies") like vivienne westwood, betsey johnson, helena bonham carter. and more pies like these....

Peanut Butter Banana Cream Pie

Bon Appétit | May 2009

by Matt Lewis and Renato Poliafito

Vanilla wafer crust:

• 6 ounces vanilla wafer cookies
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 2 tablespoons sugar

Vanilla pudding filling:

• 1/3 cup sugar
• 1 1/2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 cup heavy whipping cream
• 1/2 cup whole milk
• 2 large egg yolks
• 1 vanilla bean, split lengthwise
• 1 tablespoon unsalted butter
• 4 firm but ripe bananas, peeled, divided
• 3 tablespoons orange juice, divided

Peanut butter layer:

• 3 ounces cream cheese, room temperature
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/3 cup creamy peanut butter (do not use old-fashioned or freshly ground)
• 2/3 cup chilled heavy whipping cream
• Purchased peanut brittle, coarsely chopped (optional)

Preparation

For vanilla wafer crust:
Preheat oven to 350°F. Combine all ingredients in processor; blend until mixture resembles moist c

rumbs, about 1 minute. Transfer to 9-inch-diameter glass pie dish and press mixture onto bottom and up sides (not rim) of dish. Bake crust until golden brown, about 12 minutes. Remove from oven; press crust with back of spoon if puffed. Cool crust completely.

For vanilla pudding filling:
Whisk sugar, cornstarch, and salt in heavy medium saucepan until no lumps remain. Gradually whisk in cream, then milk. Add yolks and scrape in seeds from vanilla bean; whisk to blend. Cook over medium heat, whisking constantly, until pudding thickens and boils, about 5 minutes. Add butter and stir until melted. Spread warm pudding in cooled crust. Chill until filling is cool, about 1 hour.

Thinly slice 3 bananas on diagonal. Combine banana slices and 2 tablespoons orange juice in medium bowl; toss to coat. Transfer banana slices to paper towels and pat dry. Arrange enough banana slices in single layer over vanilla custard filling to cover completely.

For peanut butter layer:
Using electric mixer, beat cream cheese and powdered sugar in medium bowl until smooth. Beat in vanilla, then peanut butter. Beat cream in another medium bowl until firm peaks form. Fold large spoonful of whipped cream into peanut mixture to loosen, then fold in remaining cream in 2 additions. Spread peanut butter layer evenly over bananas. Chill at least 3 hours. DO AHEAD: Can be made 8 hours ahead. Keep chilled.

Thinly slice remaining banana on diagonal. Toss

with remaining 1 tablespoon orange juice, then pat dry with paper towels. Arrange banana slices around top edge of pie. Sprinkle peanut brittle over bananas, if desired, and serve.

<3 a certain charm.

Mandy home for weekend. hopefully photo shoots with my new fuzzies bed under-roos, brownies, and bunny ears & white "wedding cake" dress i rigged up to be a tube top with the sleeves as the tie in back. my favourite antique store in franklin is closing...so i am up there once a week buying christmas presents, or at least supposed to be....bought an apron, hat box, and swim cap for myself yesterday. next week i need to go buy a hat, a plaster ballerina figure, and maybe a dollhouse.
there are also a few clothing items i would love to put my body in!

Chocolate Chip and Banana Ice Cream Sandwiches

Bon Appétit | August 2008

by Sarah Tenaglia

• 1 16.5-ounce log refrigerated chocolate chip cookie dough or two 16-ounce tubs pre-portioned chocolate chip cookie dough rounds
• 2 pints premium banana ice cream, slightly softened
• 2 ripe bananas, cut into very thin slices
• 1 11.5-ounce package bittersweet chocolate chips
• 1/4 cup vegetable oil
• 1 1/2 cups loose granola or English toffee bits (optional)

Preparation

Preheat oven to 350°F. If using dough log, cut into 20 equal-size rounds. Arrange sliced dough rounds (or 20 pre-portioned rounds) on 2 baking sheets, spacing evenly. Using fingertips, press each into 2 1/2-inch round. Bake cookies until golden, about 11 minutes for sliced rounds and 15 minutes for pre-portioned dough. Transfer to rack; cool.

Line baking sheet with foil; place in freezer. Place 1 cookie, flat side up, on work surface. Top with 1/3 cup ice cream; spread almost to edge. Top with single layer of bananas. Sandwich with another cookie; press gently to compact. Place on baking sheet in freezer. Repeat with remaining cookies, ice cream, and bananas. Freeze 2 hours. Using knife, smooth sides of ice cream sandwiches. Freeze 1 hour.

Place chocolate chips and oil in small glass bowl; microwave on medium-high until chocolate is melted, stopping occasionally to stir, about 1 1/2 minutes. Let stand just until cool, about 10 minutes.

Place granola or toffee (if using) on plate. Dip 1 ice cream sandwich halfway into melted chocolate; lift and quickly shake excess chocolate back into bowl. If desired, roll dipped edge in granola or toffee; return to baking sheet in freezer. Repeat with remaining sandwiches, chocolate, and granola or toffee. Freeze until firm, about 2 hours. DO AHEAD: Can be made 2 days ahead. Wrap each sandwich in foil; keep frozen.

bunny butters

blurred film photos...bunny cookie cutters. rabbit ears and cat ears. still tulle.
cigarillos. boys in yellow leopard sunglasses. eating chocolate chip cookie dough cupcakes.
what does it take to feel something besides the opposite of ubiquity
pleasures in our country corn field
ripping petals off only purple flowery plants

Cornbread Muffins with Maple Butter

Bon Appétit | April 2007

by Jessica Strand

Maple butter

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 3 1/2 tablespoons pure maple syrup (preferably grade B)

Muffins

• 1 cup yellow cornmeal
• 1 cup unbleached all purpo se flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 5 tablespoons unsalted butter, melted, cooled slightly

Preparation

For maple butter:

Using electric mixer, beat butter in medium bowl until creamy. Gradually b

eat in maple syrup until well blended and smooth. DO AHEAD Can be made 1 week ahead. Cover and refrigerate.

For muffins:
Preheat oven to 375°F. Butter 12 regular (1/3-cup) muffin cups.

Sift cornmeal, flour, sugar, baking powder, and salt into medium bowl. Whisk buttermilk and egg in another medium bowl; whisk in melted butter. Add buttermilk mixture to dry ingredients; stir just until incorporated (do not overmix). Divide batter equally among prepared muffin cups. Bake muffins until tester inserted into center comes out clean, about 15 minutes (muffins will be pale). Cool on rack 10 minutes. Serve with maple butter.