Hello, friends! I don’t know about you, but I had a very exciting holiday season, and I pretty much made out like a bandit. Among the host of awesome baking tools and cookbooks I received was a standing mixer from my favorite certain someone. It’s awesome and amazing, and also makes me fairly certain he has a huge crush on me. It’s grey and lovely and fits quite nicely into our increasingly fort-like apartment. Granted, it also takes up a surprisingly large percentage of our kitchen’s already hard-pressed food prep space market, but it’s still the coolest thing ever, and I’m certain it’s going to do lovely things for us.

lovely recipes and lovely stories, yonder

It’s been a time for serious baking, friends and neighbors. One of my (now former) work colleagues, Sarah, was leaving the law firm to move to the Bahamas and get married and stuff, and there was to be a party so we could all say our goodbyes. Dessert’s kinda become my thing around the office (what else would I do with all the leftovers?), so I asked Sarah if she would like me to make anything sweet to bring to the festivities. At first she mentioned black forest cake, which I’d never heard of and sounded exciting, but then she remembered that one of her good friends who would be in attendance that night has celiac disease. So instead, she requested some sort of flourless something. I’d made Tartine’s chocolate souffle cake on Memorial day, and it was fantastic, but I felt it would be fun to try something new and exciting.

caking, shuffling, and fancy parties, around the bend.