Coachella was last weekend and I don’t really care about it much. Rather, I’m into less is more; I’m into really good quality, small vibrant spaces, meeting with a select few very special people—people who are brilliant, intellectual, creative—not too many of them but enough to have a tangible time together.
Last weekend, I filled my days with M Ward’s new album (which came out several days ago), and I love how the iTunes store describes it in brief: “For his eighth solo affair, Ward strikes a masterful balance between sunny and shadowy songs, reflecting the beautiful range of emotions evoked by life itself.” Such an apt description. They’re the perfect songs to listen to while cooking in the kitchen and spending a weekend with good literature and good food.
On Saturday, I picked up a book I’ve been waiting for from the library—Erin McKenna’s Babycakes cookbook (her first one). My sister had a baby-shower-potluck to attend Sunday, and she asked me to make something for that in addition to what I was going to make. Sure….no probem.
Alright, here are some photos of some yummy treats.
brownies and chocolate chip cookies! both are vegan, gluten free, and from the Babycakes cookbook. After having a bite of a brownie i said “heaven;” they are rich and moist…ultimate chocolate bliss. And the chocolate chip cookies? SO good. I was pleased with how both turned out. 🙂
This is how my sister, Sophie, decorated the brownies and the peanut butter fudge! The latter is a recipe from Sophie Dahl. It’s a simple no-fuss kind of recipe filled with lots of sugar and peanut butter and is always a crowd pleaser. The rose petals are from our garden at home!
And then, while busy running errands on a bright Sunday afternoon, I had to try the carrot pistachio muffin by Cake Monkey from Intelligentsia in Venice. And? It’s the perfect unique combination. The crumbly topping is how all muffins should be. mmm.