So it’s been officially over a year since I’ve posted anything here, which is kind of depressing huh? August 2015. Quick update on major things that have happened since then: we went on our honeymoon to Italy (oh my gosh, I could talk about that for 5 years but that will have to wait for another time), we traveled to New York & Los Angeles from Miami so many times that we’re now Executive Platinum frequent fliers, and oh hey! We moved back to Los Angeles!
I stumbled across this muffin recipe in September of last year and have been slightly obsessed with it ever since. I couldn’t hide this recipe from you all any longer so I’ve come out of blog-hiding to share these love muffins.
The crumb topping on this muffin is HANDS DOWN the best(bold, italic, underlined) I have ever had. I know you are probably like, okay calm down that’s probably not true. No, really, it’s that amazing. The key to this crumb is that the butter is melted and mixed in with the other ingredients, rather than the traditional crumb which incorporates cold butter into the sugar/flour/etc. This way leads to a few more dishes, but it is SO worth it.
Oh oh oh, and then there is the maple brown butter drizzle. You beautiful buttery, pancake smelling, deliciousness. Sigh…
I can’t even eat a muffin from the coffee shops in town anymore because they just feel like an epic let down. That certain-major-coffee-chain’s muffins taste like vending machine muffins now.
Nothing brings a smile to your day quite like a box of homemade muffins surprise delivered to your doorstep.
I know that it is January and so many of you guys are on Whole30 diets, or whatever the fun new diet is that rains all over my muffin parade. Good for you and having that will power. All I am saying is save this recipe for when you’ve come back to real life, and you can thank me later. I’ll be waiting, with a muffin.
It is officially HOT here in Miami. Naïve Californian-Maddy thought it was already hot when we moved here when it was in the high 70’s/low 80’s every day – HA. The weather report has become comical at this point: temps in the high 90s but with humidity it feels over 100 degrees, sunny in the morning and thunderstorms in the afternoon. Every. Single. Day. At this point you could record the same weather report for the morning news and just play it on repeat.
Prior to this move, I hadnever lived outside of the greater Los Angeles area before (aside from a few years in northern California as a kid). I now understand the people who would make fun of me for breaking out the rain boots in LA when a half an inch of rain was expected. The streets are flooded here sometimes and I still don’t see rain boots! So who is allowed to wear rain boots then!?
If you haven’t experienced tropical weather like this before, I don’t necessarily recommend it, because man is it hard to figure out what to wear, but you just won’t understand what I am talking about until you are really in it. I thought I understood tropical weather after experiencing some summer storms in Minnesota, but wow was I so wrong. The phrase “pouring buckets” has never been more true. It’s remarkable how much water is up there. The streets completely flood in minutes and then shortly after, the rain stops, and the water magically disappear in minutes…like it had never happened. Well, not magically, this place is basically built on sand so it just soaks straight into the ground like a sponge. But still…magic.
And that is just the rain! The thunderstorms are so powerful it feels like an earthquake sometimes, which sets off my internal “we’re all going to die!” alarm, but then I have to remind myself that it’s just extra electrical charge in the clouds trying to get a release and making some noise (ha, hey science degree, how you doing?), not the earth moving and separating beneath our feet.
The weather has definitely been something of an adjustment for the two of us, but our dog Butchie can’t quite make that adjustment. We never had any issues like this with him prior to moving but he’s developed a massive fear of thunder, but can you blame him? Poor guy – I wish he could understand me when I try to explain to him it’s just a noise, but unfortunately I think that explanation is more comforting for me than it is for him.
Sorry, I had to include a picture of him. I mean, come on!
With all of this sweaty weather right now, warm drinks and food are typically off the table in my book. And when it comes to dessert, something cool and tart is what I’m craving right now.
Key Lime Pie is the thing for Florida, so I wanted to do a variation of that. First off, Key Limes are SO tiny! To get enough juice for a recipe you’d need a million of those little suckers so I stuck with standard limes. I’d love to say I have a super refined palate but I’m pretty sure you could pass this off as Key Lime Bars and no one would know.
I like desserts that are easy to share, because it’s no fun enjoying something yummy unless someone else gets to enjoy it with you! So pies have never been my favorite unless it’s for a holiday gathering, then it’s a must. So I ditched the pie part and made them into some quick and easy to eat bars.
I am also a firm believer in desserts not looking perfect. Well, not exactly a firm believer but I can’t for the life of me cut bars into perfect squares so I’ve given up trying and let each one have it’s own identity. And you know what, sometimes you want a big piece and sometimes you want a same sized piece but in a slightly different shape…it’s character.
The worst part of this recipe, and many recipes honestly, is the waiting. Oh the waiting! I suggest making these when you’re full so that you don’t feel so sad when you have to put them in the fridge for 4 hours before you can snag a piece.
Stir together graham cracker crumbs, sugar, and butter in a small bowl.
Press evenly onto bottom of an 8-inch square glass baking dish.
Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack.
Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high for 3 minutes to thicken. Reduce speed to medium and add condensed milk in a slow stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low and add lime juice; mix until just combined.
Spread filling over baked crust using a spatula. Bake, rotating dish halfway through, until filling is just set, about 10 minutes. Let cool completely on a wire rack before refrigerating for at least 4 hours.
After the tray is chilled, cut into bars. Put cream in the bowl of an electric mixer fitted with the whisk attachment. Mix on medium-high speed until stiff peaks form. Garnish bars with whipped cream and a little bit of extra lime zest
Recipe slightly adapted from Martha Stewart Holiday Cookies, 2005
Since the last time we were both here I have done a few things. Since it has been over a year I’ll just give the highlights….I got my degree in Geography/Environmental Science from UCLA, got engaged to my amazing boyfriend WB, moved from Los Angeles to Miami for WB’s new job, and will soon be Mrs. WB (51 days…woah). Just one of those things in a year would be plenty, but 2014 decided to be a bigger year then I had expected!
Now that life is completely different then back in 2012 when this blog started, my priorities have shifted back and forth. Don’t worry – there was LOTS of baking that happened this past year…I just either A. Ate it too fast to document or B. Our friends ate it too fast to document.
One of the big changes in the past few months has been that I am now in charge of cooking dinner. In the past, it was an unspoken rule that WB did the cooking and I did the baking. Those days are long gone – but for better! I am getting a lot better a cooking non-sugar enhanced food and it has been really fun! So don’t be surprised if a post pops up without sugar listed in the ingredients!
So here I am, dipping my feet back in the water to see how it goes. What better way to ease back into it then with the almighty decorated sugar cookie…that looks like a donut! Yes.
I started with my favorite sugar cookie dough recipe from Annie’s Eats. I think the key is the almond extract – gets me every time.
We just got these awesome new rolling pin guideline things from Crate & Barrel (wedding registry for the win!) and the most adorable rolling pin from my sugar-supporter Libby. The rolling pin rings come in different increments and will help you roll out your dough to the exact thickness the recipe says. Because honestly who can get their dough to a 1/4″ even thickness. Not me.
It says HELLO THERE! Too cute, too cute.
To get the basic donut circle shape, I used a 3″ biscuit cutter
Then I searched around the kitchen and found a cap that was about an inch in diameter to make the donut hole.
Somehow I magically got exactly 24 donut cookies – beautiful.
For the icing, I use meringue powder instead of egg whites. I find that it is much easier, and yields a better product. Plus, you don’t have to worry about the raw egg element. For this icing, I added a drop of pink food coloring to get a light tint of color. For the design, I start with making an outline with the icing, and then I let it sit for a few minutes to harden up. Then I thin out the remaining icing, put it in a squeeze bottle and fill in the design. Give plenty of time for that to dry before even thinking about stacking these guys on top of each other.
Hello from Butchie!
Donut Sugar Cookies
Donut Sugar Cookies
1 1/2tspalmond extract
1 tspvanilla extract
2tbspmeringue powderfound at Michael's/Sur La Table
Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm; about an hour. Roll to ¼” thickness on well-floured surface. Cut with cookie cutters. Place on Silpat or Parchment paper lined cookie sheets. Bake at 375° for 9 mins. Cookies should not brown. Frost and decorate when cool.
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes). Transfer about a third of the frosting to a separate bowl. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping. Scoop into pastry bag and pipe outline onto cookies.
To fill in icing: Thin out the icing so that it is about the consistency of thick honey. Some people use squeeze bottles, which is the best way of doing it, but if you don’t have any you can just spoon it onto the cookie. Use a toothpick to push the icing into all the spaces. Let sit for a few hours to completely set up. Do not put cookies into air-tight container until frosting is completely hardened.
My boyfriend and I spend quite a bit of time in the kitchen. He’s fantastic at the “real food” thing and figuring out which spices and seasonings work well together, all the while not measuring a thing. On the other hand, I’m such a measurement stickler. I will try and help him make dinner sometimes and he’ll tell me to “throw in a dash of garlic powder” and I will immediately ask well how much is a dash? A teaspoon? A tablespoon? When you’ve spent years learning that if you put in 1/4 instead of 1/2 of a tsp of baking powder, your dessert will turn out completely wrong, a “dash” is not exactly a part of your vocabulary.
So over the past year or two I’ve been watching him, and I think I’m starting to get a little bit better, but I’m still a sucker for my measuring cups and instructions. 🙂
This past weekend we invited a group of friends over and had a fried chicken dinner party. He made the chicken, and I focused on dessert (brownies and ice cream) and cornbread. Lastly, we had each friend bring a side that went along with the chicken, so we ended up with garlic mashed potatoes, charred brussels sprout, swiss chard, and a salad. I think the key to a successful dinner party, when you have a kitchen as small as ours, is to assign an easy dish for each of your guests to bring, that way the kitchen doesn’t explode with dishes and ingredients. Whenever we try and do it all ourselves, we spend half of the time in the kitchen either cooking or cleaning. This way, we can actually enjoy some time with everyone.
I made these super flavorful jalapeño cornbread muffins from The Novice Chef’s blog, that I had been eyeing for a while. I personally am not big into spicy food, purely because my face and mouth get so hot even with such a small amount of spice, but I decided to give these guys a shot.
Throwing together the ingredients was so simple, and I had everything around the house except for the jalapeño and the green onions. I also am a huge fan of dishes that only require 2 dishes, I mean that is just a success in itself.
I used half of a diced up jalapeño in my version, instead of the full that the original recipe called for, just because I didn’t want it to be too spicy. I garnished half of them with a slice of jalapeño, and the other half I left as is.
I use an ice cream scooper any time that I make muffins or cupcakes because it portions out the perfect amount of batter for each tin. Instead of using muffin liners (which are wasteful and unnecessary in this case) I just sprayed the pan with cooking spray.
Since I made these guys a few hours before eating, I popped them in the oven on a baking sheet with the other items that were warming up at about 400˚F for a few minutes right before serving.
This cornbread has so much flavor in it, unlike so many of the store bought boxes. Don’t get me wrong though, sometimes that box of Jiffy is what you crave. But these muffins truly are delicious, and the perfect paring with fried chicken.
The chicken was too good to resist for even just a moment 🙂
Many moons ago I made this Jacques Torres Chocolate Chip Cookie Recipe that I had seen so many bloggers and articles raving about. It was consistently called the “bestchocolate chip cookies you’ll ever have”. I mean, that is a serious thing to say, but it is true, so I felt it was my duty to share these again with you.
Since that post a year and a half ago (woah, let’s not talk about that), I have made this recipe more times than I can count. If we’re being honest, at least once a month and I’m not sick of them.
One of the great things about the recipe is that it makes a lot of dough. For the best results, you’re supposed to let the dough sit in the fridge for at least 24 hours to let the flavors meld. Truthfully speaking, you can bake them straight out of the mixer and they’re pretty darn tasty, but I really shouldn’t tell you this because there definitely is a flavor difference in those 24 hours.
Typically, I will bake a dozen right away, because honestly who can wait? Then I let the rest hang out in the fridge or freezer until Iget a text from my mother saying she’s run out of her secret frozen stock of this cookie dough, and off they go.
The key to the perfect chocolate chip cookies…here it goes…is not using chocolate chips.
Oh, and that sea salt….mmm salt.
To get the gooey, melty, smooth chocolate inside your cookies, you must use a bar of chocolate. Chocolate chips have stabilizers in it that are there to keep it’s perfect little chip shape. So they may be good for some cookies, but if you want a cookie like the one below…buy a big Pound Plus bar of chocolate from Trader Joe’s and get to chopping.
2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
1 1/4 cups light brown sugar, packed
1 cup plus 2 tablespoons granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/3 pounds dark chocolate, cut into chunks (The best deal is to go to Trader Joe’s and get the Pound Plus bar. It’s about $5 and great chocolate!)
sea salt or fleur de sel
In a medium bowl, stir together the cake flour, bread flour, baking soda, baking powder, and salt.
In the bowl of your mixer, cream together your butter and sugars until light and fluffy, about 3-5 minutes. Add in the eggs, one at a time, until combined, scraping down the bowl as needed. Add in the vanilla and mix.
Gradually add in the dry ingredients, until just moistened. Fold in your chocolate until evenly added throughout the dough.
EITHER Press plastic wrap against the dough, making sure it is completely covered, OR scoop into balls. Refrigerate over night (DONT SKIP THIS!) (preferably for at least 24 hours, or as long as 72 hours)
When you are ready to bake, bring the dough to room temperature so that you can scoop it out, and preheat your oven to 350º F. Line baking sheets with silpats or parchment paper. Scoop your dough out onto the sheets (I use a medium sized ice cream scoop. It is inbetween a melon baller and a regular ice cream scoop.) Do not press the dough down. Bake 10-12 minutes for smaller cookies, or 18-20 minutes for larger cookies. (Mine took about 11-13 minutes). As soon as cookies come out of the oven, sprinkle with sea salt or fleur de sel.
Allow the cookies to cool slightly on your baking sheet, then move them to another surface to cool completely.
Everyone has their own opinions on where is the best place to get a great cupcake here in LA. Some people say Sprinkles, others say Magnolia, maybe Susie Cakes, I could keep listing them but you won’t believe where I’ve found a great cupcake. Recently, I caved when I walked past the dessert section of Trader Joe’s and snuck a 4 pack of these Dark Chocolate Cupcakes with a Peanut Butter Filling into the cart. Normally, I do not participate in store bought cookies, cakes, or any dessert for that matter. I know that I will generally still uphold this rule, but I now have a MAJOR exception for these cupcakes.
Trader Joe’s made the best cupcake that I have had in months. I KNOW. It’s absolutely absurd. Totally insane. You’re probably asking yourself how many drinks I had before tasting this cupcake, but no alcohol was involved.
The problem with so many cupcake shops is that the cake is boring and the frosting is overly sweet to try and balance it out.
These cupcakes are the perfect balance of a great cake and instead of a sugary frosting, it has a dark chocolate ganache instead which is so rich and delicious. Oh, and don’t forget this peanut butter filling which is basically slightly sweetened peanut butter, A.K.A Heaven.
Like the rest of the desserts I see in stores, I said to myself “I have to remake this”, and oh did I.
Chocolate Peanut Butter Filled Cupcakes with a Dark Chocolate Ganache
Yield: 24 Cupcakes
3/4 cup plus 2 tablespoons cocoa powder (not Dutch process)
1/2 cup boiling water
1 cup buttermilk
1 3/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 sticks plus 3 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup creamy peanut butter
2/3 cup confectioners' sugar
1 cup heavy cream
8 ounces semisweet chocolate, chopped
Preheat the oven to 350° and position 2 racks in the lower and middle third of the oven. Line 24 muffin cups with paper liners.
Put the cocoa powder in a medium heatproof bowl. Add the boiling water and whisk until a smooth paste forms. Whisk in the buttermilk until combined. In a medium bowl, combine the flour, baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat 1 1/2 sticks of the butter with the granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, then beat in the dry ingredients in 2 batches, alternating with the cocoa mixture. Carefully spoon the cupcake batter into the lined muffin cups, filling them about two-thirds full. Bake for 18-20 minutes, or until the cupcakes are springy. Let the cupcakes cool in the pans for 5 minutes, then transfer them to wire racks to cool completely.
In a medium bowl, beat the peanut butter with the remaining 3 tablespoons of butter until creamy. Sift the confectioners' sugar into the bowl and beat until light and fluffy, about 2 minutes. Spoon all but 3 tablespoons of the peanut butter filling into a pastry bag fitted with a 1/4-inch star tip. Holding a cupcake in your hand, plunge the tip into the top of the cake, pushing it about 3/4 inch deep. Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze; you will feel the cupcake expand slightly as you fill it. Scrape any filling from the top of the cupcake and repeat until all of the cupcakes are filled.
In a small saucepan, bring the heavy cream to a simmer. Off the heat, add the semisweet chocolate to the cream and let stand for 1 minute, then whisk the melted chocolate into the cream until smooth. Let the chocolate icing stand until slightly cooled and thickened, about 5-10 minutes. Dip the tops of the cupcakes into the icing, letting the excess drip back into the pan. Transfer the cupcakes to racks and let stand for 5 minutes. Dip the tops of the cupcakes again and transfer them to racks. Spoon the remaining 3 tablespoons of peanut butter filling into the pastry bag and pipe tiny stars on the tops of the cupcakes.
Alright. I’ve been holding out on you. By you, I am referring to the 5 people that have forgotten that they are still subscribed to this blog. I know, I’m an awful food blogger. Honestly, I have no idea how Annie from Annie’s Eats manages to have a career, two kids, a seemingly perfect marriage AND a ridiculously adorable and scrumptious food blog.
And then there is me. Yeah, sure I have two jobs and I’m in school full time but for some reason I keep putting this thing I truly do love doing on the back burner.
So the quarter has ended for me today, which means no more excuses, for the next two weeks.
I made this beautiful, oreo filled, creamy Cookies and Creams Ice Cream. If you’ve been around since the beginning, you know how weirdly obsessed I am with Oreo’s. They’re processed cookies?! Why do I love them so much!? I don’t even know, just don’t come between us.
Super easy. Damn delicious. Regardless of my toxic addiction, this ice cream is one to add to the books.
Tip: When mixing in the chopped/smashed Oreo’s, add them in after you transfer the ice cream into your container. This way prevents this awful scratching noise of the cookies in your ice cream maker.
Tip 2: Put the finished ice cream in the freezer for about two hours to let it set up a bit. When it comes straight out of the ice cream machine it is too soft to form a scoop. So unless you like your ice cream soupy, freeze it up.
Since this past week in LA has been beautifully warm, you should get on this recipe ASAP. You won’t be disappointed, I assure you.
Combine the milk and cream in a saucepan over medium heat until just before a boil. In a medium bowl, whisk together the egg yolks and sugar until well combined. Slowly add the warm milk mixture to the egg yolk mixture, whisking constantly to prevent curdling.
Pour the mixture back into the saucepan. Cook over medium heat, stirring constantly, about 5 minutes, until the mixture is thickened and coats the back of a spoon. Pour the liquid through a strainer into a bowl. Stir in the vanilla extract. Cover with plastic wrap and chill in the refrigerator until completely chilled. (You can use an ice bath before putting into fridge to try and speed up the process)
Once the mixture is chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions (Usually 20-25 minutes). Once the mixture is softly frozen, transfer half of it to a storage container. Add half of the chopped Oreo pieces and fold in gently with a rubber spatula. Add the remaining ice cream and Oreo pieces to the container, and fold once more until the mixture is evenly combined. Freeze until completely hardened.
Craving brought to you by my stomach. Recipe from Annie's Eats
Every one loves chocolate chip cookies. It’s a fact.
For many years I was like the majority of the world and only knew chocolate chip cookies according to Nestle Tollhouse’s recipe. Don’t get me wrong, sometimes I crave that flash back to my childhood, but they’re really just not the best cookie out there.
When you turn to the internet, or if you’re cool to your cookbooks, you’ll find a thousand different variations on the same cookie. Honestly, it’s a little overwhelming.
Last year I found my favorite chocolate chip cookies which is different from that classic childhood cookie. These are rich with flavor, melty chocolate chunks inside, and fleur de sel on top. The luxury chocolate chip cookie. But these guys take some time to make, and sometimes you just need cookies – now.
So I tested out a soft and chewy classic chocolate chip recipe brought to you by none other than Martha herself. These cookies took 15 minutes, at the most, to whip together, and then another 9 in the oven.
Twenty-four minutes to homemade chocolate chip cookies. Why would you ever by the store bought stuff?
I know it’s crazy, but I got this awesome paddle attachment at Christmas from the man but I this is the first time using it. It’s fantastic! No more scrapping down the sides of the bowl every 30 seconds. What a nice little perk.
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper or silpat.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.
Oh hi there. I’m alive and well! I truly hope you are too, and that you haven’t forgotten about this silly little blog. School and work have been consuming the bulk of my time, but when I do have a tiny little break, I have managed to bake a few things here and there.
Since I’m not able to bake as much as I use to, which really is starting to take a toll on my sanity, I unfortunately can’t share with you anything new today…but I can share with some photos of a delicious little place I went to for lunch today with the man.
I’m going to have to go back for that Salted Caramel Pecan Roll..oh my.
Roasted turkey, cherry mostarda, camembert, arugula, mayo, country bread
Heirloom tomato salad, sherry vinaigrette, burrata
House made potato chips
Chocolate Chip Rye Cookie…the chocolate just oozed everywhere. It was glorious.
If you are ever in the area, I suggest checking this place out, if not to only grab a cappuccino (which is muy bueno by the way) and a little sweet treat. They are only open for breakfast and lunch, but they serve lunch until 5PM!
In my mind, it is still July. So it came as a huge surprise the other day when there was a whole section in the grocery store dedicated to Halloween candy. I tried to resist, I really did… but I was sucked in and ended up buying a bunch of peanut butter cups.
As I unwrapped 16 individually wrapped peanut butter cups, my inner environmentalist was crying a little bit. So. Much. Trash! I try to justify all of that waste by the fact that I buy my flour and sugars in bulk…and that these cookies are pretty delicious.
Peanut butter cookies are already pretty addictive on their own, but adding in the peanut butter cups adds a new texture and makes this a total game changer.
I packed some of these up in a little zip lock bag and headed off to the first UCLA home game of the season against Nebraska! After being raised a Trojan fan all my life, that was my first day where I rooted for UCLA, intentionally. Sorry Dad!
2 cups chopped peanut butter cups (about six 1.6-ounce packages)
In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt in a separate bowl; gradually add to creamed mixture and mix well. Stir in chocolate chips and peanut butter cups by hand.
Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Recipe seen in Taste of Home magazine
Printed with love from Thursday Night Baking
Sidenote: I’m all moved into my new place and bought some butter and eggs, stay tuned for some interesting posts on baking in a tiny kitchen 🙂