Have you ever tried babka? There are a few versions, but the one I most often see and prefer is the Jewish variety. This babka is made from a doubled and twisted length of yeast dough and is typically baked in a high loaf pan. The dough usually contains cinnamon and/or chocolate and is topped with streusel. All good things.
Click on each image to go to the recipe. All photos copyright of their respective sites unless otherwise noted.
Baked the blog is a collaborative site run by seven Canadian food bloggers that celebrates all things sweet. Posting about one recipe a week, each blogger takes a turn sharing one of their delicious creations accompanied by photography that’s sure to make you drool even more.
Brooklyn Supper is the lauded blog of Elizabeth Stark and Brian Campbell, a couple who focus on eating seasonally. The two share simple, straightforward recipes (with a fancy one thrown in here and there) for home cooks at all levels. Some of the best salads you will ever see are right here.
Cookie + Kate is a longtime favorite of mine with a focus on whole foods and vegetarian recipes. Kate’s hallmark is that she believes in recipes being flexible, and practices what she preaches. Several of her recipes are in constant rotation in my kitchen year-round.
Another longtime favorite, How Sweet It Is (aka How Sweet Eats), is the food blog baby of witty Jessica. Healthy recipes, comfort food, and indulgent desserts all have their place here, where Jessica’s banter and realness make you want to hang around and have a cocktail.
Billy Green is one hilarious mofo, and his site Wit & Vinegar is as funny as it is delicious. His graphic design background shines through with beautifully styled photos that will have you Risky Business-sliding into your kitchen ASAP.
This week on Design Crush: Alex Garant, aka The Queen of Double-Eyes, charmed us with her paintings.
Thinking about going back to school and back to the grind with these rad notebooks.
The studies in shadow and light from Kumi Yamashita are brilliant.
You can just fill up my kitchen with Kähler right this instant. Horyon Lee captures powerful yet fetishized women in paint.
Try burgers 10 ways that are sure to be new.
Tiny portraits in unexpected mediums from Elvira Johanna Duives.
Looks like chambray is making a fashion comeback!
Gorgeous geometric murals from Trek Matthews.
My summer seems to be almost revolving around them. Cookouts at my mom and stepdad’s, hanging out with my dad and his girlfriend, and of course plenty of porch time with friends and paper plates balanced on laps. Now if I could only get in gear and have my propane tank refilled I could try these ten recipes that I’ve got bookmarked!
Click on each image to go to the recipe. All photos copyright of their respective sites unless otherwise noted.
01/ Notifly lets you know about a scheduled meeting by blowing a bubble!
02/ Get CallerID for your front door with Peeple‘s wireless camera.
03/ A handy chart sharing how long fresh produce will last once you buy it.
04/ This year’s Serpentine Pavilion honors the London Underground with a secret corridor.
05/ The Mason Watch is like is basically a sculpture for your wrist.
06/ Stefaan De Croock (aka Strook) uses discarded doors to create giant street murals.
07/ Gum, not just chewing these days – check out Maurizio Savini‘s sculptures.
08/ Meet Mr. Head, a vacuum cleaner turned artist.
09/ Jon Alameda throws the tiniest 1-inch scale miniature pottery.
10/ A Philadelphia church was transformed thanks to lots of paracord and Aaron Asis.
I must be a masochist at heart, because my desire to bake strikes at the most inopportune time of year. Summer. What could possibly make me want to turn on the oven when the temperature rises? Only all of the fruit at the farmer’s market. This week I found myself with the burden of two pounds of luscious blueberries that I knew would ripen before I could eat them all. I took a basic upside-down cake recipe and used a full two cups of blueberries, basically putting the fruit to cake ratio at a solid 1:1. (I’ll add my ingredient substitutions in parentheses that helped make this a bit more diabetic friendly.)
Ingredients:
• 3/4 C melted butter, divided
• 1/3 C brown sugar
• 2 C blueberries, fresh or frozen
• 1 Tbsp lemon juice
• 3/4 C granulated sugar (1/4 C + 2 Tbsp Truvia)
• 1 egg
• 1 tsp vanilla
• 1 1/3 C all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 3/4 C milk
Set oven to 350º. In 9-inch square cake pan, combine 1/4 cup melted butter and brown sugar. Distribute over bottom, then spread blueberries evenly over top. Sprinkle with lemon juice.
With a mixer cream remaining butter. Gradually add the sugar and beat until light. Add in egg and vanilla. Sift or mix together flour, baking powder, salt, and cinnamon. Add dry ingredients alternately with milk to creamed mixture. Spread batter evenly over blueberry layer. Bake for 45 to 50 minutes or until toothpick comes out clean. Allow to cool 10 minutes in pan, then turn out cake onto a large flat plate.
Serve warm with fresh whipped cream or vanilla ice cream. Serves 6-9.
