here's what's for breakfast

Last year my New Years resolution was to start a blog. I had my doubts about how long it would last, but with encouragement from friends and the iPhone instagram app it's lasted a whole year! I've been rather lax about keeping it up in 2012, but I've had a few other things on my plate ;)

One of the best things that's been on my plate?....Buttermilk lemon poppyseed muffins topped with an orange glaze. I know, just thinking about them makes my mouth water too. My incredible mom baked them for us on Saturday morning. It was my last day home after three weeks of break, and they were the perfect send off.

Now that I'm back in Athens, my new New Year's resolution is to post something every day. It might be small and I might fail, but better to be ambitious right? Happy belated 2012!

*You can find the biscuits recipe here and the glaze here .

elephant ears

This Saturday I got to spend the whole day with my Grandma, and we baked elephant ears. They're also called palmiers, but I like the first name better. They look like fancy French cookies, but they're actually so easy to make!

Just roll out a sheet of puff pastry covered in sugar

fold the sides inward three times

cut 3/8 inch slices, bake them for 6 min on each side...

..and voila!

Beautiful heart-shapped, elephant ear cookies

Here's a link to the full recipe description from Ina Garten. She makes them with cinnamon, which I think would be even better.

Today my little sister's coming to visit me, and I can't wait! I hope you're having a happy Thursday, and if you live in Athens go see Emily Hearn at the Melting Point tonight. You can buy tickets for just $5 here ;)

beware of browned butter addictions

I’m sorry this blog has been so neglected this week! I’ve been busy with school and papers… and cake, bonfires, long runs and concerts - so don't feel too sorry for me.

Jonathan and I drove to Atlanta on Sunday to hang out with my family and see Brandi Carlile with Ray Lamontagne! It was a perfect night for an outdoor concert, but the best part of our visit was eating my mom’s food.

She made muffaletta sandwiches, chicken fingers, salad, homemade jalapeno honey mustard and an apple mocha cake. No, that wasn’t over the course of the day, it was just dinner ;)

In case you don’t have an apple mocha cake waiting for you at home, here’s the recipe from Southern Living …

*Disclaimer: Browned butter frosting is so good that you might feel the urge to scrape it all off and eat it before cutting into the cake. But it's best all in one bite, so try to resist!

(Also, if you've already eaten a whole piece of Grit cake by yourself the day before, that's okay, because Sarah Beth and I survived that much sugar.)

Mocha-Apple Cake with Browned Butter Frosting

1 cup chopped pecans

1 cup sugar

1 cup canola oil

2 large eggs

1 tbl spoon instant coffee granules

1 teaspoon vanilla extract

3 cups all-purpose flour

2 tsp baking powder

1 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp salt

4 cups peeled and diced Granny Smith Apples

2 (2.6-oz.) milk chocolate candy bars

Browned Butter Frosting

Preparation

1. Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

2. Beat sugar and next 4 ingredients at high speed with a heavy-duty electric stand mixer 5 minutes. Stir together flour and next 4 ingredients; gradually add flour mixture to sugar mixture, beating at low speed just until blended. Add apples, chocolate, and pecans; beat just until blended. Spoon into 2 greased and floured 9-inch round cake pans.

3. Bake at 350º for 28 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans to wire rack, and cool completely (about 1 hour). Spread Browned Butter Frosting between layers and on top and sides of cake.

**Here's a link to the Browned Butter Frosting