Baker's Dozen: A Batch of Sweet Links!

Cookie cake pie.

Whoa, Crumbs is closing forever and ever? I hate seeing bakeries close.

Brilliant baked goods worth lining up for in Melbourne. Yum!

Queen Latifah has cake recipes? This one is amazing!!! (thanks, Delany!)

Every Friday, I have cake for lunch. What's your cake tradition?

Does rain affect cake baking? An interesting exploration.

A great skill to have: how to make a purple ombré cake.

I could also do some damage to this peanut butter ombré cake.

Am I the only one who could go for a slice of cupcake cream pie right now?

DIY gremlins. You could use this tutorial to make a fondant Gizmo. Just saying.

Dark chocolate cherry breakfast bread. Since it has fruit, it is a Health Breakfast.

Baileys chocolate cream pie. Intoxicatingly delicious.

The progress on my recipe page continues! Enjoy the index photos, sweeties.

A look at the history of the Heath bar.

Book of the week: Licking the Spoon: A Memoir of Food, Family, and Identity by Candace Walsh. Do you love foodie memoirs as much as me? This one is a beautiful story, full of the effed-up stuff that happens in families, a struggle for identity, and plenty of tasty food. This one is worth a read.

On Getting Your Illustrations Published

Are you looking to take your art to the next level? Here are some helpful tips on submitting illustrations to publishers. The article itself is illustrated, which makes it even more awesome. Here's the full article.

Waste Not Want Not: Compost Cookies Recipe

CakeSpy note: this is a guest post from Stefanie Ellis. When she's not busy masquerading as a giant Thin Mint, Stefanie writes about food and relationships. She is a former restaurant critic and food writer for the St. Louis Post-Dispatch and St. Louis magazine, and is the PR director for Girl Scouts of Western Washington. You can reach her via email here.

I have a confession to make: I don’t really like cookies. I’ve tried really hard to like them. I was even sprawled out on a settee while some handsome man fed some to me, and that STILL didn’t work. Crazy? Maybe. But I’m more of a cake kind of girl. I would ditch a handsome man if it meant I could spend an evening on my settee with a devil’s food cake slathered in bittersweet chocolate ganache. For me, cake takes the cake.

However, there have been a handful of experiences in my life where cookies have actually competed with my love for cake, and left a rather remarkable impression.

Like when I was little, and my mom would serve me chocolate chip cookies warm from the oven when I came home from school. I never knew when these magical, melty kitchen table sessions would happen, so it made it even more exciting. The chocolate would get all over my face, and we’d laugh and talk about our days. I can’t imagine anything more wonderful than that feeling, or that perfect marriage of sugar, butter and chocolate. My local grocery, Metropolitan Market, started making giant chocolate chip cookies with several types of chocolate. They make them every five minutes, so when you walk into the store, there’s always a fat, gooey cookie waiting for you. Instantly, I am catapulted back to my kitchen table, laughing with mom. Sometimes I eat one while I walk through the store, only to realize I had chocolate all over my face the whole time.

When I went to college, my grandmother would send me care packages filled with oatmeal cookies with apricots and pecans. I don’t like oatmeal cookies, but hers were saucer-sized orbs of the softest, silkiest, cinnamon-kissed dough I’ve ever tasted. The apricots paired beautifully with the cinnamon, and she ground the oatmeal so fine you didn’t even know it was in the recipe. These are the only oatmeal cookies I could ever imagine eating every day for the rest of my life.

 

When I went to pastry school, I made my first macarons. They were pink. But more than that, they were so crisp and delicate, it seemed as though they might shatter if you laughed within close proximity. The insides were tender and ethereal, like a pillow made of cotton candy. When I melded the fragile shells together with homemade raspberry jam, it felt like I was painting the inside of a princess castle.

And let’s not forget Girl Scout Cookies. I’m not just saying this because I work for Girl Scouts. I couldn’t, even if I wanted. Girl Scout honor. I’ve had a love affair with Girl Scout Cookies ever since I can remember. To me, Samoas and Thin Mints are right up there with Nutella eaten straight out of the jar. They’re a luxury, and I don’t eat them year-round, as many people believe (people also think our office has stairs made of Do-Si-Dos). When I do eat them, I’m transported back to the sweetest moments in my childhood, when my biggest stressor was whether or not to play freeze tag, jump rope or eat the blackberries from my neighbor’s yard.

Each one of these cookie memories has been completely different – sort of like a bunch of different experiences were dumped into my brain and mixed around, creating a sweet feeling of joy in my heart.

I realize they’ve created the perfect base for these Crazy-Sexy Compost Cookies, my new favorite. Yes, that means I kind of like cookies now. I guess I can thank Christina Tosi for that. I’ve been hearing of her compost cookies from Momofuku Milk Bar for years, and love that her recipe uses coffee grounds. I’m a big compost geek. I have my master composter’s certification, and have even been known to take my compostables on planes from time to time.

I always have random bits of ingredients in my pantry that can never really be used for a single recipe, and that’s why I love these cookies so much. Have just a few ingredients that don’t go together at all? No problem! You might even find, as I have, that cookies are even better when you start adding in wacky ingredients. Goldfish crackers or Almond Roca, anyone?

Tosi’s recipe calls for butterscotch, pretzels, graham cracker crust and oats, and I have eliminated those ingredients, replacing the oats with maple pecan granola, and adding in banana chips and crystallized ginger. I also use almond flour in place of some of the regular flour, which makes for a wonderful texture. All in all, this cookie has really challenged my perception of what a cookie can or should be. Not to mention it has done a nice job in helping me remember that cookies, like memories, are much better when you throw a bunch of different things together and mix them around to create a sweet feeling of joy in your heart – and in your stomach.

Crazy-Sexy Compost Cookies

Note: Compost cookies are trademarked by Momofuku. These cookies were not made for resale.

YIELD: Approximately 25 cookies

INGREDIENTS

• 1½ sticks butter, room temperature (12 T)

• 3/4 cup raw sugar

• ¼ cup coconut sugar

• 1 egg

• 1 teaspoon vanilla bean paste

• 1 cup unbleached flour

• 1/4 cup ground almonds

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1 teaspoon salt

• 1 T maple agave syrup or maple syrup

• 1 cup dark chocolate chips

• 1/2 cup banana chips, crushed

• 2T candied ginger, finely chopped

• 1/2 cup granola, such as Trader Joe’s Maple Pecan

• 1 cup potato chips, crushed

Procedure

1. Heat oven to 375 degrees.
2. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat until well blended. Reduce the speed to low and add the flour, almond meal, baking powder, baking soda, and salt. Mix just until dough comes together, about 30 seconds. Do not over mix. Scrape down the sides of the bowl with a spatula.
3. With a spatula, add the chocolate chips, banana chips, granola, maple agave syrup, ginger and potato chips. You’ll want to crush the ingredients a bit to make sure there aren’t large chunks, but do so judiciously, not incessantly.
4. Refrigerate dough for 30 minutes to 1 hour.
5. Arrange the chilled dough 4 inches apart on parchment or silicone baking mat-lined sheet pans. Bake for 15 minutes, or until the cookies are golden brown.

Cool the cookies completely before transferring to a plate or container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Pastissets: A Party-Perfect Cookie Recipe from Spain

Last week, I was invited to a party. This was an exciting prospect, because typically at parties there is cake. Or as Julia Child once smartly and aptly put it, "a party without cake is just a meeting."

It was a potluck party, so naturally I decided to bring something sweet. Since these were new friends, I also wanted to kiss up a little bit. So in knowing that they had lived in Barcelona for a while (showoffs), I decided to find a recipe from Spain. Maybe a cake?

Well, almost: a cookie. In my brief research, I discovered a little something called pastissets. In looking at the recipe, which relied on lard for a tender texture and confectioners' sugar for a snowy coating, it struck me that these cookies seem very much like the love child of New Mexican biscochitos and Mexican wedding cakes (or snowballs, or whatever you want to call them). No nuts, but still that melt-in-your mouth texture. 

Apparently, in Spain sometimes pastissets are more like a sweet mini empanada cookie; it is in particular in Amposta that they're created in this way, sometimes with olive oil, sometimes with lard. The fact that some versions are made with anisette makes them only more similar to biscochitos!

I made mine with butter because I wasn't sure if any vegetarians would be in the house, and they went over quite well. I left some for my sweetie, who had to work, and he left me this note: 

So I would say they are a success.

Just to review: melt in your mouth. Nice and tender. Like Snowballs or Russian teacakes or Mexican wedding cakes but without the nuts!

I give them an A+. I hope you do too.

Pastissets

Makes about 24

• 1 cup unsalted butter (original recipe called for 2/3 cup lard and 1/3 cup butter)
• 1/2 cup sugar
• 1 egg yolk
• 1/2 teaspoon lemon peel, grated
• 1/4 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 2 cups flour
• 2 teaspoons salt
• confectioners' sugar, sifted ( for dusting)

Directions

1. Preheat the oven to 350 degrees F.
2. In a large bowl, cream the butter until smooth.
3. Incorporate the sugar, egg yolk and lemon peel. Stir in the vanilla.
4. In a separate bowl, combine the cinnamon, flour, and salt; work into the buttery mixture with your hands to form a smooth dough.
5. Roll the cookies into 

6. Arrange cookies on a greased or parchment lined cookie sheet and bake for about 10 minutes, or until golden.
7. Allow to cool briefly on the cookie sheet as they are delicate when warm. If one looks like it's trying to hide, eat that one first. 

8. Coat with confectioners' sugar twice: once after they've cooled for a few minutes, and again before serving. 

How To Make Sticky Buns Using Pizza Dough

I am totally not kidding when I tell you that sticky buns and pizza are one step closer to holy union in this recipe, which uses pizza dough as the base for tasty, carb-y sticky buns. You've got to try it to believe it. Here's the recipe.

Let's Taco About It: An Illustrated Guide to Tacos

Just what you've been lacking in life: an illustrated primer on tacos, featuring emotive taco illustrations! Learn all about tacos and enjoy the cuteness here. 

Baker's Dozen: A Batch of Sweet Links!

Happy 4th of July! We have a couple of links appropriate for the holiday, but they're all awesome.

Hartford election cupcakes: an American classic.

American flag cake: because, well, of course.

If you have any leftover, make a cake shake.

A great collection of food quotes, including one by ME.

How could cherry pie get better? UM, PUT IT IN A CHOCOLATE CRUST.

If this cake doesn't make you smile, I don't know what will. 

Coconut sugar banana pudding popsicles. They sound vaguely healthy but I think I could rally.

Dark chocolate ice cubes. I'm obsessed, you?

Hazelnut poppyseed cookies. Don't they look amazing?

In case you missed it: Candy Warhol, a tutorial on how to make a fine art inspired candy mosaic.

A retired woman bakes a pie a day and gives each to someone. I love this story! 

Everyone wants a unicorn in roller skates on their t-shirt. Here's how to make one yours.

This is not sweet, but it's one of the best savories you'll try this summer. Mexican street style corn!

I adore this homemade ice cream cake. 

Book of the week: Butter Baked Goods: Nostalgic Recipes From a Little Neighborhood Bakery. Not only is this book pretty as a picture, with a color scheme which will make you ache to wear a party dress and hold a tea party, but it's got a solid collection of classic recipes, including the best homemade marshmallows I've ever tasted and some especially wonderful lemon squares.

American Flag Shortbread Recipe

When the settlers came over from Europe, they didn't just bring a will for freedom and revolution: they brought over their shortbread recipes. 

Shortbread is perhaps one of the world's most perfect, and most simple, foods. Consisting primarily of flour, butter, sugar, and salt, it can be prettied up in any number of ways, but is in its essence a humble food. 

This recipe takes but one liberty: the addition of cornstarch to mimic the lower-protein flours which might have been used in old-school Europe; but otherwise it is fairly straightforward.

To make it a bit more festive, I reserved about 1/8 of the dough, which tinted red. I then made the majority of the dough into a rectangle, removing a portion from the left hand corner to make the blue portion of the flag. I tinted it after I cut it out; this was how I ensured I had enough dough.

Now, I should tell you that decorating with tinted shortbread is tough because you can't really roll or shape it. So I gathered crumbles and kind of pressed them into stripes, and simply shaped and placed the blue portion where I had removed it initially. I used the leftover bits to form ugly multicolored balls of shortbread. They still tasted good. 

It baked up pretty sweet, don't you think? Here's the recipe for shortbread--it's a keeper. 

How to make perfect shortbread

as seen on Craftsy

Ingredients:

• 1 ¼ cups all-purpose flour (about 6 ounces)
• 1 stick unsalted butter, softened (4 ounces)
• ½ cup granulated sugar (about 2 ounces)
• ¼ cup cornstarch (about 1 ounce)
• Preheat the oven to 325 degrees F.

Procedure

1. Cut the butter into pieces. Using a wooden spoon, mix the butter and sugar by hand until pale and creamy.
2. Sift the flour, cornstarch and salt into the bowl of creamed butter and sugar, and mix well, continuing to use your wooden spoon. It will begin to come together in a somewhat crumbly dough, but it should very easily clump together if you gather it with your hand. If baking as a large round or as small cutout cookies, transfer to a parchment-lined baking sheet.
3. Lightly flour a work surface. Place the dough on top. Roll out the dough until it is about ¼-inch thick.
4. Decide what shape you’d like the shortbread in (follow the steps above, to flag-ify it). If you’d like it to be a round, shape it into a circle by hand. If you’d like it to bake in a pan, press it into a greased 8″ by 8″ pan. Or, simply cut the rolled dough using a lightly floured cutter. Score the dough if it will be sliced after baking, and lightly prick all over with the tines of a fork.
5. Bake in the preheated oven for 25 minutes, or until the sides and bottoms are lightly browned but the top is just set. Step 7: Let cool on the pan for about 5 minutes before transferring to a wire rack to cool completely. Don’t get greedy, or you might burn your mouth.

Happy 4th of July! Don't forget to make some pop rocks cookies, too.

Mexican Street Style Corn

Nope. Not sweet. Savory. But oh, so tasty. Seriously, this is the best thing to ever happen to corn. It's my favorite type of corn aside from unicorns. Here's how to do it.

Millionaire's Shortbread Cookie Cups Filled with Milk

Cronuts. Brookies. Donnolis. S'moreos. The world of mash-up desserts, or the "hybrid trend", as it has been called by food consultants and PR peeps, has pretty much gotten out of control. But as annoyed as you may want to be with the trend, the fact is...if some is good, more has the potential to be amazing. And so we continue to--excuse the pun--eat it all up.

A recent dessert hybrid dreamed up by cronut creator Dominique Ansel was the chocolate chip cookie "milk shot"--a cup made of chocolate chip cookie, enforced so that it could hold milk long enough to take it as a "shot" and then eat the vessel from whence it came.

It never hit as big as the cronut, but I still think it's a pretty nifty idea, because how many desserts can actually allow you to utter the words "I'm gonna get milk and cookie CRUNK right now!"...? Seriously. No other dessert I can think of.

And an easy-to-make version hit my radar recently with an email from Pillsbury featuring several of their easy mash-ups (cannoli doughnuts, crescent bagels, etc). Their version included chocolate chip cookie dough baked in cupcake tins, then lined with chocolate, then filled with milk. Here's their version:

Looks yum, right?

But of course, I didn't want to do EXACTLY what they told me to, so I thought "why don't I do a Millionaire's shortbread spin?".

It was quite easy to do: I used sugar cookie dough instead of chocolate chip, then added a layer of caramel (since I think I'm pretty cool sometimes, I made my own) atop which I added a layer of chocolate. These fat cookie confections held the milk perfectly, and after a minute or two it begins to soak in to the rest of the cookie and soften the caramel. You can either drink the milk then eat the cookie, or break it apart and then let the pieces "soak" in the spilled milk for a while longer.

No matter how you decide to eat it, the unrefutable truth is that these things are delicious. I mean, sugar cookie dough, caramel, chocolate, a touch of salt, and milk too? There is no part of this equation that is wrong or bad. The taste is classic, but the method of presentation and the mode of eating is fun. And isn't that what dessert is about, joy and fun?

Here's the recipe. 

Millionaire's Shortbread Cookie Cups Filled with Milk (printable version here)

You need: a cupcake tin (jumbo or regular, but not mini), parchment paper, spoons and spatulas

Ingredients

• 1 box Pillsbury sugar cookie dough (or one batch of your favorite type), dough prepared per the package instructions but not baked
• 1 bag chocolate morsels (12 ounces)
• 1 cup sugar
• Milk

Procedure

1. Preheat the oven to 375. Generously grease the cupcake tin, sprinkle each cup with confectioners' sugar, and place a sheet of parchment along the bottom (for easy removal later). Why not just use cupcake cups? I didn't want the ridges on the sides. You can use the cups if you don't mind the ridges, though. No judgment. 

2. Grab big fistfulls of dough and press them into each of the cupcake cups. Press a dent in the center. You want the cups to be about half full of dough. My entire batch was sufficient to fill a 6 cup "texas sized" cupcake pan. This is to say, these cups were no mere shot glasses. They were fatties. 

3. Now, bake the cookie cups. Since mine were so thick, they baked for about 25 minutes--longer than the time you'd bake the dough if you were making mere cookies. My advice? Keep an eye on their progress around the suggested cookie bake time, but then keep them in the oven until they are puffy and golden.

4. Once puffy and golden, remove from the oven. They will start to deflate in a matter of minutes. This is actually a good thing for you. 

5. After 5 minutes or so, approach with a spoon and knife. First, use the knife to loosen the edges of each cookie cup to ensure easy removal later. But keep them in the cupcake tin. Now, use the spoon (or go ahead and use your impeccably clean hands) and press the cookies into a more pronounced cup shape. 

6. Let the cookies cool for about 30 minutes in the cups.
7. Now, make your caramel. Simply put the sugar in a dry saucepan, and put it over medium-high heat. Caramelize it per the instructions in this tutorial. Once liquid, pour a little into each cookie cup and spread using a spoon to ensure even coverage inside of the cup.  Let the caramel set for about 30 minutes before proceeding.
8. Now, melt the chocolate in the top of a double boiler. Once melted, pour some on top of the caramel layer in each cup and spread so it covers the inner cup evenly. Don't make it too thick or you won't have anywhere to put your milk.

9. Let the cookie cups set again, this time for 2 hours or so, until the chocolate has become firm. 

10. Once the chocolate is firm, you're ready to serve! Remove the cups from the cupcake tin. Place each serving in a shallow bowl (just nicer in case the milk seeps out). Fill each cup with milk--pour it right in. And serve!

11. It's nicest to let the milk sit for a minute or two before drinking and devouring--this will soften the caramel and chocolate and make it, in my opinion, a more enjoyable experience. But you follow your bliss. 

Enjoy!

Candy Warhol: How to Make a Candy Mosaic

Candy just got more artful. Here's a fantastic tutorial on how to create a candy mosaic inspired by fine art! Mine, of course, is inspired by the work of Andy Warhol...making it, yes, Candy Warhol! Learn how to make this art here.

Baker's Dozen: A Batch of Sweet Links!

Well, yes, this peanut butter ombré cake is a thing.

The absolute cutest collection of canine themed cakes.

Tips for creating beautiful painted illustrations.

Chocolate chip cookie milk shooters. YES!

Life doesn't get much better than my mom's Blueberry Pie recipe.

Tips for arranging flowers...on cakes!

OMG alert: salted caramel ding dong cake.

Let's taco about it: An illustrated guide to tacos.

Think ink: an overview of pen and ink illustrations. If you're thinking about getting into pen and ink, this is a very helpful post I wrote!

Edible cupcake wrappers. I'm so down for this.

If you're interested in illustration, you may also have an interest in this post I did about the best types of paper for illustration.

I'm keen to try these Mississippi Mud cookies.

Book of the week: Marshmallow Madness!: Dozens of Puffalicious Recipes. From the puffy cover to the recipes for creative marshmallows (buttered rum, root beer float), I'm in love with this fantastic offering from Shauna Sever via Quirk Books.

How to Arrange Flowers on Cakes

Image via CraftsyCurious about how to make beautiful flower arrangements on cakes? Here's a wonderful, whimsical and fun guide to flower arranging on cakes. Lots of beautiful inspiration pictures included! Full article here.

Friday I'm In Love...With Cake For Lunch

When was the last time you consciously and lovingly treated yourself to a cake date? 

I did last Friday at lunchtime, like I do every Friday. It's one of my favorite moments of the week: I call it Cake For Lunch Day. I used to refer to it as my "naughty lunch day", but a beautiful reader comment on my facebook page reminded me that no dessert should really be considered naughty. Well, to be completely honest, I don't mind a little naughty in my life--it keeps things interesting. But I can understand how it might be playing into an unhealthy trend to classify dessert as "naughty", so to make it an accessible day for anyone, Cake For Lunch Day it is.

Important note: Friday is not the only day I eat cake or sweets. It's just the official day I have designated for this ritual. I eat something sweet every day!

Cake for lunch is a political act

Frequently, dessert is strongly associated with guilt. All too often, the presentation of a beautiful cake or pie is greeted with a chorus of responses:

"I couldn't", "I shouldn't", "I wouldn't want to spoil my diet!"

So when do we deserve cake? When we reach our "goal" weight? When it's our birthday? When we get the new  job?

Why do we have to wait for "someday"? While it's true that we shouldn't be eating cake all day every day, there is a part of these responses that smacks of sad exclusion: I can't eat cake because I don't deserve it. 

Having suffered from a potpourri of eating disorders in the past, I used to be scared of cake. I still am, sometimes. But this fantastic ritual has given me something sweet that I would like to share. It is a pleasure to eat cake for lunch. But it is also a statement: I deserve pleasure.

The unofficial rules of Cake For Lunch Day

On Friday morning, I eat breakfast as usual. Whatevs. Then I go about my duties for the day.

And then when it's lunch time, I go out on a spying mission for cake. It can be any type of cake I feel like; the only real "rule" is that it has to be made by someone else. Not because I can't bake, but because it's a real treat of a whole different level when someone else makes it. I generally like it to be a nice, fat slice of cake. 

I then come home with my cake, pour a glass of milk, and eat it for lunch. Sometimes I will eat the whole slice, sometimes half and then eat the rest after dinner. Sometmes I will eat 3/4 of it, take a short break, then finish it off with another mini-glass of milk. Usually, I will accompany my cake for lunch with either a beach-type novel or a fresh issue of In Touch Weekly. Is it still a guilty pleasure if I am proudly announcing it?

The positive effects of Cake For Lunch

Some people might be tempted to start in with the naysaying, with statements like "eating cake for lunch isn't healthy!" or "you should really watch carbs during midday" or "is the cake at least gluten-free?". Probably, I am making some nutritionist somewhere scrunch up their nose. Heck, even my formerly anorexic-leaning self wants to start calculating how many calories were in that slice of cake and how little I can eat for the next week to "make up for it".

But I resist all of these voices. Because here's the thing: when the cake is gone, I always have a feeling of supreme happiness. Look at this wonderful thing I just did for myself! Even though the cake is eaten in less than 20 minutes, the experience has ripple effects of happiness that last all day long. These happy ripples make the following happen:

• I am nicer to people and even to my pug.
• I don't feel like it's a hassle to hold a door open for someone or let someone into my lane of traffic.
• I feel calmer, which makes me feel better if I encounter a long line at the post office or see someone pull out a checkbook in the grocery store line.
• I have just enough of a sugar high that makes me want to turn the radio up and do a little dance.

You can't tell me that these things don't contribute to making the world just a little nicer. 

The best thing about Cake For Lunch Day (aside from the cake)

The best part of Cake For Lunch Day isn't the cake itself. It is the fact that I took the time and energy to be sweet to myself. To give myself something that is in the scheme of things unnecessary, and a thing that sometimes society can deem downright devilish. 

But I am not anorexic or bulimic anymore. I don't have to just dream about cake, or deprive myself then binge on it in such a dissociated way that I don't even stop to taste or enjoy.

Breaking free of an eating disorder means that I am free to treat myself to, eat, and enjoy cake. On the one hand that might seem a a gift I've always had the ability to give myself...but now, I'm willing to receive and enjoy it. Maybe you could, too.

Make your own Cake For Lunch Day

I urge you to make room for a dessert date in your life. If you want, it can be Cake For Lunch Day on Friday, just like me--it's a day good enough to share, and I like the thought of virtually being a lady who lunches with you.

It doesn't have to be a slice of cake--it can be a brownie, or a cookie sandwich, or even a slice of pie. What it does have to be, however, is something that gives you pleasure.

So go ahead, I dare you--no, I invite you--make a date with yourself to enjoy cake. Because we all deserve to enjoy something sweet.

How do you treat yourself (cake-related or otherwise)?

How to Draw Unicorns

So you want to learn how to draw unicorns. Well, you've come to the right place. I have been a professional illustrator of unicorns since 2007, and have been an appreciator and collector of these magnificent beasts since long before that. What I'm saying is this: I'm pretty much the best person to teach you how to draw them.

I'm not going to twinkle-toe around it, because I want to get straight to the good stuff. And by that, I mean creating magic with pen and paper. So here we go:

How to draw unicorns

No superior work of art ever resulted from a lackluster state of mind. So before you get started, you have to get inspired. There are a few sure-fire ways: surround yourself with unicorns you love, read this post about hipster unicorns, watch Planet Unicorn on youtube, or rent The Last Unicorn. 

 

Now that you're fired up, grab some supplies. I am demonstrating simply using a sharpie with pink construction paper, but you can feel free to use whatever medium makes you happy. I have yet to discover how a tiny naked baby can assist in the unicorn-drawing process, but I am a believer, so I am sure that one day I will learn.

Oooh, ooh, ooh. Now that we're suited up and insprired, it's time to get drawing!

You'll start with the horn. It's easy, really: a thin, tall triangle with stripes for the ridges of the horn.

Now, add little ears on the sides of the horn. You want your unicorn to be able to hear the clatter of cupcake tins that means you're getting ready to bake, don't you?

Now, extend the face, adding two little "knobs" on the side for nostrils. You want your unicorn to be able to smell it when you bake cookies, don't you?

Now for the biggest and possibly scariest step. Draw a long line which starts at the ear and cascades all the way down in a wave, forming the unicorn's back and the back of its hind leg. Whew!

Now, starting at the bottom of the middle of the unicorn's face, draw another line--this is the front leg.

In the space between, draw a total of 4 legs. Be sure to add hooves at the bottom, otherwise your unicorn's feet will be too sensitive to prance about.

Oh, goody! We've reached what I personally consider the funnest part of drawing a unicorn.

Add a mane, both as a little puff of hair in front of the horn and between the ears, and a nice cascade of hair down the back of the neck.

Add a swingy tail, too!

Add two assertive dots for eyes. Finally, your unicorn can see your pretty smile! Now, add two lighter dots below, for the nostrils.

Be sure to add a heart near the unicorn's butt. This is a spot from which it draws power and magical love energy.

Hooray! Now you have a unicorn to be your friend and companion. What will you name it? What kind of adventures will you share?

Enjoy the magic of unicorn art!

Chocolate Chip Cookie Milk Shooters

Forget Algebra. THIS is a skill which will serve you well for the rest of your life: how to transform chocolate chip cookies into little cups that you can fill with milk. Here's a tutorial and recipe.

Tips for Creating Beautiful Painted Illustrations

When it comes to illustration painting techniques, the sky is the limit. In fact, there are so many ways to tell your story in painted images that it can just about make your head spin. But we can help you manage the creative madness. Get ready to prep, sketch and paint: Here are the must-know techniques for amazing painted illustrations! Check out the full post here.

Baker's Dozen: A Batch of Sweet Links!

Inspired by Jameson FinkLattice entertain you: how to make an easy yet impressive lattice crust.

AMAZING: cinnamon rolls stuffed with chocolate chip cookie dough.

FYI: you don't need an ice cream maker to make ice cream at home.

Who says these limes are only for pie? Key lime white chocolate cookies.

Baltimore versus the Big Apple: look to the cookie(s).

Definitely love this: apple pie tacos.

Ever heard of "Trench Cake"? An old timey wartime treat.

Why drink one color of tea when you can have several in one cup? Thai iced tea. 

Seriously love: German chocolate banana bread. 

Pop-rocks cookies. Perfect for your upcoming 4th of July celebration!

What are cake stamps and impression molds, and how do you make cake decorating magic with them?

Interesting read: what it's like to be the chief baking officer at Magnolia Bakery.

For those who love drawing as well as sweets: Tips for making your pen and ink illustrations super sweet.

Book of the week: The Harvey House Cookbook: Memories of Dining Along the Santa Fe Railroad. Have you ever heard of Harvey Houses? This book details the fascinating story of self-starter Fred Harvey, who literally changed the way the West ate. Many of the recipes from his establishments have remained favorites. This book beautifully melds history with food, which in my opinion is a very winning combination. I can't put it down!

Cool DIY Project: How to Make Permanent Marker Mugs

You probably shouldn't believe everything you read on the internet, but usually I do.

So when I came across a tutorial that told me that I could draw on a plain ceramic mug with permanent marker, pop it in the oven for a spell, and when it came out the ink would be baked in, I believed it enough to grab the closest sharpie. My friend, a unicorn named Creampuff, was eager to jump in and help.

By the way, as an aside, if you're wondering how Creampuff got her name, it had to do with this incident:

But I digress. Back to the mugs. Before, this one was plain and boring.

So together we drew all over the mug, then popped it in the oven for a while.

When it came out, it was too hot to touch, but after a half hour or so it had cooled. Lo and behold, that ink wasn't going anywhere! (For best results, hand wash). So I'm comfortable passing on this sweet trick I learned from the internet, to you, dear readers!

How to DIY Mugs Using a Sharpie and Not Much Else

Supplies

• Plain ceramic mugs (colored or white is fine)
• A baking tray (we used a pie plate)
• Sharpies

Procedure

1. Preheat the oven to 350 degrees F.
2. While the oven preheats, get artistic. I had help from a unicorn, who whispered clever sayings in my ear, but you do the best you can if you don't have a unicorn around. Try not to smear anything--it's somewhat tough on the curved surface!

3. Place the mug in the center of a baking sheet or pie plate and put in the preheated oven.

4. "Bake" for 30 minutes. Remove the tray gently. Even though this looks like a mug that you want to touch, DO NOT. It is very hot. I know this sounds dumb but you just wait. You will be tempted to touch it.
5. Once its' cooled, use as you normally would.So far, mine has proven dishwasher and sink-washing safe. 

UPDATE: After four washings in the dish washer, the pen started to fade off. So for best results, hand wash.

As for the easter paper behind the mug in the pictures? What can I say, the unicorn chose it. They think it should always be jelly bean season. 

Desserts That You Should Try During Your Sharm El Sheikh Vacation

Desserts That You Should Try During Your Sharm El Sheikh Vacation

If you're looking for a vacation where you can relax in perfect weather, while indulging your taste for good food, one place stands out. Sharm El Sheikh holidays are perfect if you like to soak up the sun, relax in a beach setting, enjoy sumptuous meals and delectable desserts, and basically enjoy your summer break. It has everything you could want.

 
Egyptian food includes influences from several countries such as Syria, Turkey, the Lebanon, Greece and France. Some desserts have a lot in common with similar dishes in the Levant, but the Egyptian ones have developed a little differently. They use natural ingredients, but have a high sugar content - but, then, you're on holiday, so why not?

 
Egyptian Sweet Couscous Dessert
 
You're probably familiar with couscous, even if you've never travelled to the Middle East or North Africa, but have you tried it in a dessert? Use this opportunity to get acquainted with the sweet variety. Expect to taste almonds and pistachios, rose water and fruit juice, butter, cinnamon, and of course, sugar. It will come to you garnished with fruit, candy-coated almonds (kufeta) and pomegranate seeds. Drink it with a glass of cold milk, or a small cup of Arabic coffee.
 
Ataif (Arab Filled Pancakes)
 
If you have a fondness for pancakes, try these! Stuffed with sweetened chopped walnuts, flavoured with cinnamon, and soaked in a sweet syrup of rose water and lemon juice, they are delicious hot or cold.
 
Ancient Egyptian Date Candy
 
Don't worry, this isn't a dish that's past its sell-by date, but one that dates from a time when dates, figs,pomegranates and grapes were all that could be grown in the heat - that would have been around 1600 BC. The current recipe was found on an ostraca, or piece of pottery. The sweets are formed from a mixture of dates, cinnamon, kardemon seeds, and ground walnuts. Each one is covered with warm honey and ground almonds.
 
Umm Ali (Egyptian Bread and Butter Pudding)
 
Also spelt as Omm Ali, which means Mother of Ali, this is nothing like the traditional Western version. A concoction of crumbled pastry, cream-enriched custard, chopped nuts, raisins and egg, it's served with more cream, and sprinkled with cinnamon.
 
Egyptian desserts will definitely tickle your taste buds and stimulate your sweet tooth, for this reason you shouldn’t forget to visit the top-notch cafes and restaurants when your Sharm El Sheikh pushes through. This is one of the best things that you can do!