Mixers Quotes

They're professionals at this in Russia, so no matter how many Jell-O shots or Jager shooters you might have downed at college mixers, no matter how good a drinker you might think you are, don't forget that the Russians - any Russian - can drink you under the table.

Every step closer to my soul excites the scornful laughter of my devils, those cowardly ear-whisperers and poison-mixers.

Well. He's a very sensitive boy. He's really never been a terribly good mixer with other boys...' Sensitive. That killed me. That guy Morrow was about as sensitive as a goddamn toilet seat.

You do not overcome the old teaching through doing less, but through doing more. Every step closer to my soul excites the scornful laughter of my devils, those cowardly ear-whisperers and poison-mixers. It was easy for them to laugh, since I had to do strange things.

...the dead are objects that have broken, a television, the radio, the mixer, and the best thing is to remember them as they were when they were working, because the only acceptable tomb is memory.

I had a strong sudden instinct that I must be alone. I didn’t want to see any people at all. I had seen so many people all my life -- I was an average mixer, but more than average in a tendency to identify myself, my ideas, my destiny, with those of all classes that came in contact with. I was always saving or being saved -- in a single morning I would go through the emotions ascribable to Wellington at Waterloo. I lived in a world of inscrutable hostiles and inalienable friends and supporters.

I beseech you, my brothers, remain faithful to the earth, and do not believe those who speak to you of otherworldly hopes! Poison-mixers are they, whether they know it or not. Despisers of life are they, decaying and poisoned themselves, of whom the earth is weary: so let them go. Once the sin against God was the greatest sin; but God died, and these sinners died with him. To sin against the earth is now the most dreadful thing, and to esteem the entrails of the unknowable higher than the meaning of the earth... What is the greatest experience you can have? It is the hour of the great contempt. The hour when your happiness, too, arouses your disgust, and even your reason and your virtue.

And Bram?" Panic punched me in the chest. So far today she'd been willing to touch me, laugh with me, confide in me, and now she was wondering if Chas shouldn't go out with me? Had I misread something somewhere? Chas shook her head and grinned. "Nah. Bram's too busy waiting." "Waiting?" Nora didn't take her eyes from me. Maybe she wanted me to answer. "For the right girl," I said curtly. "And he has very specific physical preferences," Chas said. I grabbed her wrist and squeezed. She'd better not. She did. "For some reason, he is terribly attracted to black hair. Tom's a leg man, himself...attached, unattached, doesn't really mtter. But Bram likes the hair." With all the various methods of Chastity Disposal flying through my imagination-should I just shoot her, or should I open her skull and puree her brains with a motorized mixer, or perhaps set her on fire?-It took me a minute to notice me a very shy smile. I dropped Chas's wrist. I almost dropped my machete. Nora looked away and moved a few steps in front of us, leaping into the grass to flatten it for herself as she went. "I win," Chas whispered. "Smoke all you want," I whispered back.

There’s no point in me going to mixers and getting attached to people when I’m only going to be there nine months. *

Henry's universe was modeled on the highball. It was a mixture in which half a pint of the fizziest philosophical and scientific ideas all but drowned a small jigger of immediate experience, most of it strictly sexual. Broken reeds are seldom good mixers. They're far too busy with their ideas, their sensuality and their psychosomatic complaints to be able to take an interest in other people - even their own wives and children. They live in a state of the most profound voluntary ignorance, not knowing anything about anybody, but abounding in preconceived opinions about everything.

...When our thoughts revolve we are so often deceived into supposing that their violent movement is an indication of their vigorous originality, the upheaval of prejudice and fixed ideas, when all the time it is more likely that the machine which contains them is only an elaborate cement-mixer, and when the thinking is finished, those whirling thoughts are smoothed into the unchanged conventional mould and seeing them set solid enough to dance, to build, to travel upon, we would never dream of their first deceit, of the hope once roused by their apparently violent reorganisation...

Jesus Christ!” A man could only take so much. She yelped as he snatched her up around the waist and sat her on the counter. “Sit there and don’t move. Don’t bat your eyes. Don’t lick your lips. Don’t get on your knees. And for God’s sake, don’t bend over.” He snatched the mixer off the floor. “Where the hell do you want it?

Meantime the Newspaper of Record goes around in a little pleated skirt shaking pompoms, leaping in the air with an idiot grin if so much as a cement mixer passes by.

She looks like a cheery girl, the kind who pledges Kai Beta Bullshit and throws mixers on the weekend with the frat boys at Alpha Kappa Douchebag.

Blodgett and Hobart are named for and oven and a mixer?” Justin asked. “Huh. And all this time I thought they were named for some unfortunate relatives.

Do you feel like you've been through a meat grinder or just tumbled around in a cement mixer?

A cement mixer collided with a prison van on the Kingston Pass. Motorists are asked to be on the lookout for 16 hardened criminals.

While the egg yolks cooled, he directed the beaters at the egg whites, setting the mixer on high speed that sent small bubbles giggling to the side of the bowl, where a few became many until they were a white froth rising up and then lying down again in patters and ridges, leaving an intricate design like the ribs of a leaf in the wake of the beaters

I beseech you, my brothers, remain faithful to the earth, and do not believe those who speak to you of otherworldly hopes! Poison-mixers are they, whether they know it or not. Despisers of life are they, decaying and poisoned themselves, of whom the earth is weary: so let them go.

You still haven't told me what you're up to,’ she said at last. ‘One more minute,’ Tamani said, smiling against her lips. ‘We don't need minutes,’ Laurel said. ‘We have forever.’ Tamani pulled back to look at her, his eyes shining with wonder. ‘Forever,’ he whispered before pulling her into another kiss. ‘So does this make us entwined?’ Laurel asked, a sharp twinge of grief piercing her happiness as she repeated the word Katya had used, so long ago, to describe committed faerie couples. ‘I believe it does,’ Tamani said, beaming. He leaned closer, his nose touching hers. ‘A sentry and a mixer? We shall be quite the scandal.’ Laurel smiled. ‘I love a good scandal.’ ‘I love you,’ Tamani whispered. ‘I love you, too,’ Laurel replied, relishing the words as she said them. And with them, the world was new and bright-- there was hope. There were dreams. But most of all, there was Tamani.’ “ Aprilynne Pike Destined pgs. 284-292.

Who ever heard of a Martian not invading? Who!

B students don’t deserve mixers.

It’s . . . cute, how he gets all worked up about spices. It reminds me of the time he let it slip that his stand mixer was named Ethel.

But you shoutet and you knocked those mixers off the shelf and there was a big crash.

for a boy goes to a Public School precisely to be made a normal, sensible boy—a good mixer—to be taken out of himself; and eccentricity is severely penalized.

La vie est une grande soupe dans un mixer au milieu de laquelle il faut essayer de ne pas finir déchiqueté par les lames qui vous attirent vers le fond.

Directions: 1. In a mixer with a paddle attachment, cream the sugar and butter until fluffy and light, scraping down the sides of the bowl as needed to fully mix 2. Slowly add the eggs,

I beseech you, my brothers, remain faithful to the earth and do not believe those who speak to you of extraterrestrial hopes! They are mixers of poisons whether they know it or not. They

...there were fridges, washing-machines for both clothes and dishes, ordinary stoves as well as microwave ovens, food mixers, juicers, vacuum cleaners, the thousand and one electro-domestic inventions destined to make life easier.

In no time, I'd beaten cream cheese and butter and confectioners' sugar and more vanilla with my electric hand mixer till the icing was real light and fluffy, and when the cakes were cooled a little, I handed Billy Po a serrated knife, showed him how to level the tops, and we both tasted the rich leftover pieces of cake. "Boy, that's delicious," he exclaimed as he nibbled real slow and his eyes got big. "Know what I love?" I said. "All those different textures. The smooth bananas, the stringy pineapple, and crunchy pecans. Nothing like it.

Eventually we crossed a plank over a narrow ditch, made our way across a grassless yard and entered a four-storey building that looked only half-finished. A cement mixer was standing by the stairwell. I was beginning to have my doubts. This was just the place for an ambush.

The sudden noise through the headphones is disconcerting—a massive, evil-sounding slab of guitar, seemingly played with the sole intention of terrifying anyone who hasn’t yet lived through a roughly equivalent sonic experience, such as riding their tricycle under a malfunctioning cement mixer full of dying children.

And what enriched me while reading Adorno, for example, lay not in what I read but in the perception of myself while I was reading. I was someone who read Adorno! And in this heavy, intricate, detailed, precise language whose aim was to elevate thought ever higher, and where every period was set like a mountaineer’s cleat, there was something else, this particular approach to the mood of reality, the shadow of these sentences that could evoke in me a vague desire to use the language with this particular mood on something real, on something living. Not on an argument, but on a lynx, for example, or on a blackbird or a cement mixer.

In order to assimilate the culture of the oppressor and venture into his fold, the colonized subject has to pawn some of his own intellectual possessions. For instance, one of the things he has had to assimilate is the way the colonialist bourgeoisie thinks. This is apparent in the colonized intellectual's inaptitude to engage in dialogue. For he is unable to make himself inessential when confronted with a purpose or idea. On the other hand, when he operates among the people he is constantly awestruck. He is literally disarmed by their good faith and integrity. He is then constantly at risk of becoming a demagogue. He turns into a kind of mimic man who nods his assent to every word by the people, transformed by him into an arbiter of truth. But the fellah, the unemployed and the starving do not lay claim to truth. They do not say they represent the truth because they are the truth in their very being. During this period the intellectual behaves objectively like a vulgar opportunist. His maneuvering, in fact, is still at work. The people would never think of rejecting him or cutting the ground from under his feet. What the people want is for everything to be pooled together. The colonized intellectual's insertion into this human tide will find itself on hold because of his curious obsession with detail. It is not that the people are opposed to analysis. They appreciate clarification, understand the reasoning behind an argument, and like to see where they are going. But at the start of his cohabitation with the people the colonized intellectual gives priority to detail and tends to forget the very purpose of the struggle - the defeat of colonialism. Swept along by the many facets of the struggle, he tends to concentrate on local tasks, undertaken zealously but almost always too pedantically. He does not always see the overall picture. He introduces the notion of disciplines, specialized areas and fields into that awesome mixer and grinder called a people's revolution. Committed to certain frontline issues he tends to lose sight of the unity of the movement and in the event of failure at the local level he succumbs to doubt, even despair. The people, on the other hand, take a global stance from the very start. "Bread and land: how do we go about getting bread and land?" And this stubborn, apparently limited, narrow-minded aspect of the people is finally the most rewarding and effective model.

Good times can still be had by those following the Paleo lifestyle. Cocktails are often synonymous with sugary syrups and artificial mixers, but I enlisted the help of my craft cocktail mixing brother, Joel, to create these specialty real food ‘mocktails’, or ‘fables’ as he calls them. We also see no problem with adding a few splashes of 100% agave Tequila or Mezcal to any of these beverages! (1.5 ounces should do)

I got up and took the cake out from under its cake-shaped cover. I had made it at three o'clock in the morning in a desperate attempt to comfort myself. And it was an enormous comfort, standing alone in the kitchen in my nightgown, sifting fresh ground nutmeg with allspice and cloves by the little light over the sink. I peeled the apples with ridiculous care, taking the skins off in long, even ribbons that spiraled down to the floor without breaking. I didn't think of any of them while I peeled those apples. I didn't work anything out in my mind. I just relaxed into the creaming of butter and sugar, the sweet expansion of every egg. I had hoped the mixer wouldn't wake anyone up.The last thing I had wanted was company. I cut off big, hulking slices and slid them onto dessert plates. The apples were soft and golden, the cake was a rust color.

After Frank came out, Amy would begin a performance at a gig by walking onstage, clapping and chanting, ‘Class-A drugs are for mugs. Class-A drugs are for mugs …’ She’d get the whole audience to join in until they’d all be clapping and chanting as she launched into her first number. Although Amy was smoking cannabis, she had always been totally against class-A drugs. Blake Fielder-Civil changed that. Amy first met him early in 2005 at the Good Mixer pub in Camden. None of Amy’s friends that I’ve spoken to over the years can remember exactly what led to this meeting. But after that encounter she talked about him a lot. ‘When am I going to meet him, darling?’ I asked. Amy was evasive, which was probably, I learned later, because Blake was in a relationship. Amy knew about this, so initially you could say that Amy was ‘the other woman’. And although she knew that he was seeing someone else, it was only about a month after they’d met that she had his name tattooed over her left breast. It was clear that she loved him – that they loved each other – but it was also clear that Blake had his problems. It was a stormy relationship from the start. A few weeks after they’d met, Blake told Amy that he’d finished with the other girl, and Amy, who never did anything by halves, was now fully obsessed with him.

You choose to work». «For us!» «No, Tatiana, for you». «Well, who do you work for? Don’t you work for you?» «No,» said Alexander. «I work for you. I work so that I can build you a house that will please you. I work very hard so you don’t have to, because your life has been hard enough. I work so you can get pregnant; so you can cook and putter and pick Anthony up from school and drive him to baseball and chess club and guitar lessons and let him have a rock band in our new garage with Serge and Mary, and grow desert flowers in our backyard. I work so you can buy yourself whatever you want, all your stiletto heels and clingy clothes and pastry mixers. So you can have Tupperware parties and bake cakes and wear white gloves to lunch with your friends. So you can make bread every day for your family. So you will have nothing to do but cook and make love to your husband. I work so you can have an ice cream life.

You know what you talk like, mister?” she said. “A Communist! Yes, sir, that’s the kinda talk nobody stands for, by gosh. Nothing wrong with our little old system. We was good enough to let you Martians invade, and we never raised even our bitty finger, did we?” “That’s what I’ve been trying to understand,” said Ettil. “Why did you let us?” “Cause we’re bighearted, mister; that’s why! Just remember that, bighearted.” She walked off to look for someone else. (“The Concrete Mixer”)

ETIQUETTE FOR THE GUEST Important things to remember as a guest: • Be punctual, but not early. • Cancel only if there is an emergency. • Offer to help the hostess if help is needed. • Be a good mixer with the other guests. • If there is a theme to the tea, dress according to the theme. It will add a special touch to the event. • Even though you enjoy talking, try not to be the last to leave. • Be sure to say a goodbye to the hostess. • Write a thank you note within 24 hours of the party.

French Toast Cupcake A vanilla cupcake with maple buttercream frosting and chopped bacon sprinkled on top. Vanilla Cupcake 1¾ cups flour 1¼ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1½ sticks butter, unsalted 1 cup sugar 2 teaspoons vanilla extract 3 eggs 1½ tablespoons vegetable oil ⅔ cup milk Preheat oven to 350 degrees. Put paper liners in cupcake pan. In a large bowl, sift flour, baking powder, baking soda, and salt. Set aside. With an electric mixer, cream the butter and sugar until light and fluffy. Add vanilla. Add eggs, one at a time. Add oil and milk. Slowly add the flour mixture and mix until just combined. Fill the cupcake liners about ⅔ full. Bake about 18–22 minutes or until a toothpick inserted in the middle comes out clean. Cool completely before frosting. Maple Buttercream ½ cup shortening ½ cup butter, softened 2 tablespoons real maple syrup 4 cups powdered sugar 2 tablespoons milk Chopped bacon for garnish Cream together ½ cup shortening and ½ cup butter using an electric mixer. Add maple syrup. Gradually add powdered sugar and milk; beat until light and airy. Sprinkle with chopped bacon before frosting sets.

A year before Wenger’s appointment, Leyton Orient manager John Sitton had been the subject of a Channel 4 documentary that recorded him threatening to fight his own players in a famously bizarre dressing-room outburst. ‘When I tell you to do something, do it, and if you come back at me, we’ll have a fucking right sort-out in here,’ he roared at two players. ‘All right? And you can pair up if you like, and you can fucking pick someone else to help you, and you can bring your fucking dinner, ’coz by the time I’ve finished with you, you’ll fucking need it.’ That was the 1990s football manager.

In essence, the message was always the same, “I want one of those mixers of yours like the McDonald brothers have in San Bernardino, California.” I got curiouser and curiouser. Who were these McDonald brothers, and why were customers picking up on the Multimixer from them when I had similar machines in lots of places? (The machine, by this time had five spindles instead of six.) So I did some checking and was astonished to learn that the McDonalds had not one Multimixer, not two or three, but eight! The mental picture of eight Multimixers churning out forty shakes at one time was just too much to be believed. These mixers sold at $150 apiece, mind you, and that was back in 1954.

Molten Chocolate Cakes Makes 4 single-serve cakes Ingredients 1 stick unsalted butter 6 ounces semisweet chocolate chips 2 egg yolks 2 eggs ¼ cup sugar 1 teaspoon vanilla extract 2 tablespoons all-purpose flour Directions 1. Preheat the oven to 450°F. 2. Spray the insides of 4 ramekins with baking spray. Put the ramekins on a baking sheet. 3. Microwave the butter and chocolate chips in a microwave-safe bowl for 1 minute. The butter should be almost all melted. The chocolate won’t be completely melted. 4. Whisk the butter and chocolate mixture until smooth. 5. Separate two egg yolks from their whites: Crack both eggs into a bowl without breaking the yolks. Then take an empty, disposable plastic water bottle, squeeze it, hold the opening to a yolk, and then release to suck the yolk into the bottle. Repeat with the second yolk. Then deposit both yolks into a clean bowl by squeezing the bottle and pouring them out. 6. Beat the egg yolks, eggs, sugar, and vanilla extract in an electric mixer on high or with a whisk until the mixture is thick. 7. Fold the butter and chocolate mixture into the egg mixture. 8. Add the flour to the mixture gradually. Don’t overmix. 9. Divide the batter into the 4 ramekins. 10. Bake the cakes for 8 to 12 minutes or until the cakes have risen over the sides of the ramekins and the tops of the cakes no longer jiggle when the baking sheet is given a little shake. The cake centers should still be soft. 11. Remove the cakes from the oven and let them cool for 1 minute. 12. Cover the cakes with upside-down dessert plates, flip the ramekins over, and remove the ramekins from the cakes. Eat immediately!

That which had made Helmholtz so uncomfortably aware of being himself and all alone was too much ability. What the two men shared was the knowledge that they were individuals. But whereas the physically defective Bernard had suffered all his life from the consciousness of being separate, it was only quite recently that, grown aware of his mental excess, Helmholtz Watson had also become aware of his difference from the people who surrounded him. This Escalator-Squash champion, this indefatigable lover (it was said that he had had six hundred and forty different girls in under four years), this admirable committee man and best mixer had realized quite suddenly that sport, women, communal activities were only, so far as he was concerned, second bests. Really, and at the bottom, he was interested in something else. But in what? In what?

Traditional Bread Dough Baguettes, Boules, et Bâtards Baguettes Makes about 2 pounds of dough, enough to make 4 15-inch baguettes 3½ cups (16 ounces) unbleached all-purpose flour 1½ teaspoons (¼ ounce) salt 4½ teaspoons (½ ounce) instant yeast 1¼ cups (10 ounces) water (90-100°F) Sift the flour and salt together into the bowl of a standing mixer fitted with the dough hook. Sprinkle the yeast over the mixture and mix on medium to low speed, gradually adding the water, until the dough comes away from the bowl, in 5—10 minutes. Remove the dough from the mixing bowl, and set it on the counter to rest for 10 minutes. Return it to the mixing bowl and set on the mixer so that the dough hook plunges into the middle of the dough. Mix on medium speed until the dough is soft and pliable, about 15—20 minutes, or until the dough passes the “windowpane” test.

If one more person tells me that “all gender is performance,” I think I am going to strangle them. Perhaps most annoying about that sound-bite is the somewhat snooty “I-took-a-gender-studies-class-and-youdidn’t” sort of way in which it is most often recited, a magnificent irony given the way that phrase dumbs down gender. It is a crass oversimplification, as ridiculous as saying all gender is genitals, all gender is chromosomes, or all gender is socialization. In reality, gender is all of these things and more. In fact, if there’s one thing that all of us should be able to agree on, it’s that gender is a confusing and complicated mess. It’s like a junior high school mixer, where our bodies and our internal desires awkwardly dance with one another, and with all the external expectations that other people place on us. Sure, I can perform gender: I can curtsy, or throw like a girl, or bat my eyelashes. But performance doesn’t explain why certain behaviors and ways of being come to me more naturally than others. It offers no insight into the countless restless nights I spent as a pre-teen wrestling with the inexplicable feeling that I should be female. It doesn’t capture the very real physical and emotional changes that I experienced when I hormonally transitioned from testosterone to estrogen. Performance doesn’t even begin to address the fact that, during my transition, I acted the same, wore the same T-shirts, jeans, and sneakers that I always had, yet once other people started reading me as female, they began treating me very differently. When we talk about my gender as though it were a performance, we let the audience—with all their expectations, prejudices, and presumptions—completely off the hook.

Southern Pecan Bread Ingredients: 1 1/2 cups light brown sugar 1/2 cup granulated sugar 1 1/4 cup butter, melted 4 eggs, lightly beaten 1 teaspoon vanilla 1/2 teaspoon kosher salt 1 1/2 cups self-rising flour 1 1/2 cups chopped pecans Instructions: Preheat oven to 350°F. Line a 9×13 baking dish with foil or parchment paper. Coat lightly with nonstick spray and set aside. In the bowl of your stand mixer using the paddle attachment combine both the sugars and butter, mixing on low until combined. Add in the eggs, vanilla, and salt and turn mixer up to medium speed and mix for 1 minute until smooth. Turn mixer to low and mix in the flour until just combined. Fold in the pecans. Transfer mixture to your prepared pan and bake for 30-35 minutes, or until the center is just set and the edges are lightly golden. Cool completely in the pan, and then cut into squares.

His worries in the old days had been chiefly about people. The prospect of going to a dance had more than once sent him into a sweat; he had never been a good mixer; no one had asked him to join a fraternity. In the old days, such things were a handicap to a man. Now, he realized, they were actually a great advantage. Because he had sat on the edge of so many social gatherings, not quite able to mingle in the conversation, listening, watching objectively, now he could endure not being able to talk, and again could sit and watch, noting what happened. His weakness had become strength. It was as if there had been a blind man in a world suddenly bereft of light. In that world, those with seeing eyes could only blunder about, but the blind man would be at home, and now instead of being the one who was guided by others, he might be the one to whom the others clung for guidance.

Star Wars introduced a new way for using the five screen speakers [in theaters]. By pushing left and right sound channels to the farthest out speakers the pair just inside those was made available. Lucas' mixers then placed low frequency effects in those speakers, and named it the 'baby boom' channel. Human ears can hear frequencies up to around 20,000 hertz, and down to around 20 Hertz for very low sounds. Below that you don't *hear* the sound, but if the 'volume' is 'loud' enough, you can *feel* the sound. Super-low frequencies affect us emotionally, usually inducing something like fear. We feel them during earthquakes. Lucasfilm put sound effects in the baby boom channel for audiences to feel--for instance, in the opening shot of Star Wars where the little diplomatic ship is running from the Imperial Cruiser. It's no wonder this is one of the most memorable and ominous shots in cinematic history. It was not only cool looking, but cool *sounding*

GRAHAM CRACKER CAKE Preheat oven to 350 degrees F., rack in the middle position. ½ cup salted butter, softened (1 stick, 4 ounces, ¼ pound) ¾ cup white (granulated) sugar 1 teaspoon vanilla extract 2 large eggs 2 teaspoons baking powder ¼ teaspoon salt 2 and ¼ cups graham cracker crumbs 1 cup whole milk 1 cup chopped nuts (measure after chopping—I used walnuts)   8 and ¾ ounce can crushed pineapple WITH juice ¼ cup white (granulated) sugar Hannah’s Note: You can either crush your own graham cracker crumbs by placing graham crackers in a bag and rolling the bag with a rolling pin, crushing them in the food processor by using the steel blade, or you can buy ready-made graham cracker crumbs at the store. Spray a 9-inch square baking pan with Pam or another nonstick cooking spray and sprinkle the inside with flour. Shake out excess flour. You may also use Pam spray for baking, which contains a coating of flour. Both will work well. In an electric mixer, cream the butter and the sugar, adding the sugar gradually with the mixer on MEDIUM speed. Add the vanilla extract and mix it in thoroughly. Beat in the eggs, one at a time, incorporating the first egg before you add the second. Add the baking powder and the salt, beating until they’re thoroughly mixed. Mix in half of the graham cracker crumbs with half of the milk. Beat well. Mix in the other half of the graham cracker crumbs with the remaining half of the milk. Remove the bowl from the mixer and fold in the chopped nuts by hand. Pour the Graham Cracker Cake batter into the prepared pan and smooth the top with a rubber spatula. Bake your cake at 350 degrees F. for 30 minutes. Take your cake out of the oven, turn off the oven, and place the cake on a wire rack to await its topping. In a saucepan on the stovetop, combine the contents of the can of crushed pineapple and juice with the white sugar. Cook the pineapple mixture over MEDIUM HIGH heat, stirring constantly until it boils. Turn the burner down to LOW and cook the pineapple mixture for an additional 10 minutes, stirring frequently. Pour the hot pineapple sauce over the hot cake. Cool in the pan. Serve the Graham Cracker Cake with sweetened whipped cream or vanilla ice cream.

FRIENDSHIP BREAD STARTER 3 cups sugar 3 cups flour 3 cups milk Day 1: In a nonmetal bowl, combine 1 cup sugar, 1 cup flour and 1 cup milk. Stir with wooden or plastic spoon (don’t use metal spoon or electric mixer). Cover bowl loosely with a tea towel. Keep at room temperature, not in fridge. Stir mixture once each day on days 2, 3 and 4. Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk, and stir. Stir mixture once each day on days 6, 7 and 8. Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk. Remove 3 cups of mixture and give 1 cup each to three friends, with instructions. Save remaining starter for yourself. FRIENDSHIP BREAD 1 cup starter 1 cup oil 1 cup sugar 1/2 cup milk 2 teaspoons cinnamon 1/2 teaspoon baking soda 2 cups flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 3 eggs 1 large box instant vanilla pudding mix Combine starter with all the other ingredients, mixing thoroughly. Grease 2 large loaf pans and dust with mixture of cinnamon and sugar. Spoon batter into pans. Coat top of batter with butter and sprinkle with remaining cinnamon/sugar mixture. Bake at 325°F for 50-75 minutes, or until done.

TICKLED PINK LEMONADE COOKIES   Preheat oven to 350 degrees F., rack in the middle position. Hannah’s 1st Note: This recipe is from Lisa’s Aunt Nancy. It’s a real favorite down at The Cookie Jar because the cookies are different, delicious, and very pretty. ½ cup salted, softened butter (1 stick, 4 ounces, ¼ pound) (do not substitute) ½ cup white (granulated) sugar ½ teaspoon baking powder ¼ teaspoon baking soda 1 large egg, beaten cup frozen pink or regular lemonade concentrate, thawed 3 drops of liquid red food coloring (I used ½ teaspoon of Betty Crocker food color gel) 1 and ¾ cups all-purpose flour (pack it down in the cup when you measure it) In the bowl of an electric mixer, beat the softened butter with the sugar until the resulting mixture is light and fluffy. Mix in the baking powder and baking soda. Beat until they’re well-combined. Mix in the beaten egg and the lemonade concentrate. Add 3 drops of red food coloring (or ½ teaspoon of the food color gel, if you used that). Add the flour, a half-cup or so at a time, beating after each addition. (You don’t have to be exact—just don’t put in all the flour at once.) If the resulting cookie dough is too sticky to work with, refrigerate it for an hour or so. (Don’t forget to turn off your oven if you do this. You’ll have to preheat it again once you’re ready to bake.) Drop the cookies by teaspoonful, 2 inches apart, on an UNGREASED cookie sheet. Bake the Tickled Pink Lemonade Cookies at 350 degrees F. for 10 to 12 minutes or until the edges are golden brown. (Mine took 11 minutes.) Let the cookies cool on the cookie sheet for 2 minutes. Then use a metal spatula to remove them to a wire rack to cool completely. FROSTING FOR PINK LEMONADE COOKIES   2 Tablespoons salted butter, softened 2 cups powdered sugar (no need to sift unless it’s got big lumps) 2 teaspoons frozen pink or regular lemonade concentrate, thawed 3 to 4 teaspoons milk (water will also work for a less creamy frosting) 2 drops red food coloring (or enough red food color gel to turn the frosting pink) Beat the butter and the powdered sugar together. Mix in the lemonade concentrate. Beat in the milk, a bit at a time, until the frosting is almost thin enough to spread, but not quite. Mix in the 2 drops of red food coloring. Stir until the color is uniform. If your frosting is too thin, add a bit more powdered sugar. If your frosting is too thick, add a bit more milk or water.

VICTORIAN FUNERAL BISCUITS Adapted from the third edition of Miss Beecher’s Domestic Receipt-Book, published in 1862. ½ c sugar ½ c salted butter, softened 1 c molasses ½ c warm water 2 tbs fresh minced ginger 2 ¼ c flour ½ tsp baking soda In a large bowl, use an electric mixer to beat the sugar and butter together until light and fluffy, about 1 minute. Add the molasses, water, and ginger, and beat until combined. In a separate bowl, whisk together the flour and baking soda. Add flour to molasses mixture and use electric mixer to combine well. Dough will be stiff. Split dough into two balls. Knead each dough ball several times to remove any air bubbles. Form dough into two even logs, approximately 8 inches long. Wrap each log tightly in plastic wrap. Refrigerate for several hours until firm. Preheat oven to 350°F. Line two baking sheets with parchment paper. Slice each log of dough into ¼-inch rounds and place one inch apart on baking sheets. Each dough log makes approximately 25 biscuits. If desired, use a knife or stamp to impress an image onto the biscuits. Bake 20 minutes. Let cool completely (biscuits should be crunchy). Wrap several biscuits in wax paper and secure with a black wax stamp or black string.

And yeah, put out as I can be with Mama 'bout a lotta things, I gotta admit she gets all the credit for getting me interested in cooking when I was just knee-high to a grasshopper. Gladys never seemed to give a damn about it when we were kids, which I guess is why she and that family of hers nourish themselves today mainly on KFC and Whoppers and junk like that. But me, I couldn't keep my eyes off Mama when she'd fix a mess of short ribs, or cut out perfect rounds of buttermilk biscuit dough with a juice glass, or spread a thick, real shiny caramel icing over her 1-2-3-4 cakes. And I can remember like it was yesterday (must have been about 4 years old at the time) when she first let me help her bake cookies, especially the same jelly treats I still make today and could eat by the dozen if I didn't now have better control. "Honey, start opening those jars on the counter," she said while she creamed butter and sugar with her Sunbeam electric hand mixer in the same wide, chipped bowl she used to make for biscuit dough. Strawberry, peach, and mint- the flavors never varied for Mama's jelly treats, and just the idea of making these cookies with anything but jelly and jam she'd put up herself the year before would have been inconceivable to Mama.

From the Waverley Kitchen Journal Fig and Pepper Bread Mary’s Note: Sometimes the two most improbable things make the best combination. Ingredients: 2 cups whole grain spelt flour 2 ½ cups unbleached all purpose flour 1 ½ cups coarsely chopped figs 2 tsp coarse black pepper 2 tsp sea salt 2 tbsp olive oil 1 dry yeast packet 1 ½ cups of warm water Whisk flour, salt, pepper, and yeast until blended, by hand or with whisk attachment of mixer. Add olive oil and warm water. Knead for 10 minutes, or use dough hook attachment of mixer for 5 minutes, until dough is smooth and springy. Oil a large bowl, place dough inside, and cover bowl with a damp hand towel. Let sit in a warm place for approximately 1 hour, or until dough has doubled in size. Softly knead in the chopped figs and evenly distribute throughout the dough (lightly flouring your hands can make handling the dough easier), shape into an oval, then place on a baking sheet. Snip three shallow lines into top of the dough with scissors, then lightly dust the dough with flour. Let rise, uncovered, until dough swells a little more—10–15 mins, or longer if the kitchen isn’t warm. Place tray in 350° oven for 40–45 mins until crust is slightly brown and the loaf sounds hollow when tapped on the underside. Cool on a wire rack.

Even though Jasmine was supposed to try Marcella's Stone Plum Soup tonight, she pulled at her baking cupboard. She wanted chocolate. She wanted oozing, rich, creamy, comforting chocolate. She would throw chops on the grill and toss a salad for dinner. Tonight, she was going to concentrate her efforts on dessert. She pulled out her big bowl and mixer. She took down blocks of chocolate, vanilla, sugar. Poked her head into the refrigerator to count the eggs. Ten. Just enough. Her mouth watered, her tongue repeatedly swallowing the swamp that had become her mouth. Cream? A pint poked from behind the mayonnaise. She smelled it. One day to spare. She padded to the liquor cabinet and examined her choices. Brandy, amaretto, Grand Marnier. Mmm, yes. Grand Marnier, a subtle orange swirl. The chocolate and butter wobbled over the heat of the double boiler. Unctuous and smooth. Jasmine beat the eggs and sugar until lemony light. She poured in the chocolate in a long professional sweep. A few deft turns of the spatula turned the mixture into what she really craved. She stood over the bowl tasting slabs of it from the spatula. A good dash of Grand Marnier. Another taste. And another. She had to discard a number of egg whites to fit with the reduced mixture. She finally tipped the glossy beaten whites into the chocolate.

Eleanor’s Black Cake Recipe Quantities are approximate. Eleanor never did write them down. Ingredients: 12 ounces flour 4 ounces breadcrumbs 1 teaspoon baking powder ½ teaspoon baking soda 1 or ½ teaspoon salt 1 teaspoon mixed spice (cinnamon, nutmeg, cloves) 1 pound dark brown sugar (plus extra for the blacking) 2 teaspoons vanilla 1 pound butter (4 sticks), at room temperature 12 eggs 5 to 6 cups dried fruit (raisins, prunes, currants), soaked at least 4 months in white or dark rum and port to cover. If using, dates and maraschino cherries should only be added at mixing time. Instructions: Preheat the oven to 350°F. Add all the dry ingredients to a bowl and blend. In a separate bowl, rub together the sugar and butter, or use a mixer on low, until smooth and fluffy. Add vanilla. Add 1 egg, mix 1-1 ½ minutes, add 1 ⅓ ounces flour-breadcrumbs mixture. Repeat until all eggs and flour are gone. Mix in the blacking. Make the blacking by melting brown sugar in a saucepan over low heat until it is caramelized. You will need more than you think! Puree half the fruits in a blender. Combine and add to the batter. Grease two cake tins. Cut wax paper circles to line the bottoms of the tins. Pour in the batter until the tins are three-quarters full. To bake: Place the tins on the middle rack of the oven. Place a separate pan filled with tap water on the rack beneath. Bake for 1 to 2 hours, until the cake starts to pull away from the side of the pan and a knife inserted into the middle comes out dry. Depends on oven, tin size, and weather.

Respect but do not fear your own fear. Do not let it come between you and something that might be deeply enjoyable. Remember it is quite normal to be a bit frightened of being alone. Most of us grew up in a social environment that sent out the explicit message that solitude was bad for you: it was bad for your health (especially your mental health) and bad for your 'character' too. Too much of it and you would promptly become weird, psychotic, self-obsessed, very possibly a sexual predator and rather literally a wanker. Mental (and even physical) well-being, along with virtue, depends, in this model, on being a good mixer, a team-player, and having high self-esteem, plus regular, uninhibited, simultaneous orgasms with one partner (at a time). Actually, of course, it is never this straightforward because at the same time as pursuing this 'extrovert ideal', society gives out an opposite - though more subterranean - message. Most people would still rather be described as sensitive, spiritual, reflective, having rich inner lives and being good listeners, than the more extroverted opposites. I think we still admire the life of the intellectual over that of the salesman; of the composer over the performer (which is why pop stars constantly stress that they write their own songs); of the craftsman over the politician; of the solo adventurer over the package tourist. People continue to believe, in the fact of so much evidence - films, for example - that Great Art can only be produced by solitary geniuses. But the kind of unexamined but mixed messages that society offers us in relation to being alone add to the confusion; and confusion strengthens fear.

GERMAN PANCAKES Preheat oven to 375 degrees F., rack in the middle position.   Prepare an 8-inch square pan by spraying it with Pam or another nonstick cooking spray, or coating the inside with butter. Hannah’s 1st Note: You can double this recipe if you like, so that it will serve 8 people. If you double this recipe, it will take approximately 55 minutes to bake. Hannah’s 2nd Note: This dish works best if you use an electric mixer. 6 strips bacon (I used applewood smoked bacon) 4 large eggs 1 cup whole milk (I’ve used heavy cream and that works also) 1 cup flour (Just scoop it up and level it off with a table knife.) 1 teaspoon vanilla extract 1 teaspoon salt 4 ounces cream cheese (half of an 8-ounce package) minced parsley to sprinkle on top (optional) Fry the bacon in a frying pan on the stovetop until it’s crispy. Let it cool to room temperature, and then crumble it into the bottom of your baking pan. In an electric mixer, beat the eggs with half of the milk (that’s ½ cup). Continue to beat until the mixture is light and fluffy. Add vanilla extract and salt. Beat until they’re well combined. Mix in the flour and beat for 40 seconds. Add the second half of the milk (another ½ cup) and beat until everything is light and fluffy. Pour half of the mixture over the bacon crumbles in the 8-inch square pan. Cut the cream cheese into 1-inch-square cubes. Place them evenly over the egg mixture in the pan. Pour the second half of the mixture over the cream cheese. Bake at 375 degrees F. for 45 to 55 minutes, or until it’s golden brown and puffy on top. Hannah’s 3rd Note: This breakfast entree is excellent when served with biscuits or crispy buttered toast.

Cakes: Microwave milk, water, oil, and butter for two minutes. Make certain it is not too hot to touch (90–100 degrees. We don’t want to kill off our little hardworking yeast, do we? No. We are not killers). Crack eggs into liquid. In the mixing bowl of a standing mixer, combine 1 ½ cups of flour, the salt, sugar, and yeast. Add the liquid and stir thoroughly. Add remaining 2 cups of flour one cup at a time, stirring between each addition. With mixer on low and using the bread paddle or hook, mix dough for 4 minutes. If you don’t have a standing mixer for some strange reason, which I cannot fathom because they are the most useful things ever, you can knead it by hand for 8 minutes instead. Scrape dough into a greased and floured mixing bowl. Let rise for one hour in a warm place. (I preheat my oven to 100 degrees and then turn it off before putting the dough inside, covered with a towel. This is a Great Way to Not Kill Your Yeast.) After one hour, remove the dough and place on a floured cutting board. Gently roll it out to a 12 x 20 inch(ish) rectangle. Combine 3 tablespoons melted butter and ¼ teaspoon orange extract for the filling. Spoon the filling to cover the rectangle, then roll it up. It will be . . . slimy. Delicious, but slimy. Use a sharp knife to cut the log into 12 rolls. (They should be swirled like cinnamon rolls.) Place each roll cut side up in a greased muffin tin and let rise for a half hour covered with the towel. Preheat the oven to 400 degrees, then bake rolls (remove the towel first, flames are such a pain in the kitchen) for 14 minutes. Let them cool in the pan for a few minutes, then tip them out onto a large plate for the next step.

Chocolate Cola Cupcakes with Fizzy Cola Frosting Makes approx. 12 large cupcakes 200g flour, sifted 250g superfine sugar 1/2 tsp. baking powder pinch salt 1 large free-range egg 125ml buttermilk 1 tsp. vanilla extract 125g unsalted butter 2 tbsp. cocoa powder 175ml Coca-Cola For the frosting 125g unsalted butter, softened 400g confectioners’ sugar 11/2 tbsp. cola syrup (I used Soda Stream) 40ml whole milk Pop Rocks, to taste fizzy cola bottles, candied lemon slices, striped straws or candy canes to decorate Preheat the oven to 350°F. Line two 6-cup muffin pans with paper liners. In a large bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, beat together the egg, buttermilk and vanilla. Melt the butter, cocoa and Coca-Cola in a saucepan over low heat. Pour this mixture into the dry ingredients, stir well with a wooden spoon, and then add the buttermilk mixture, beating until the batter is well blended. Pour into your prepared pans and bake for 15 minutes, or until risen and a skewer comes out clean. Set aside to cool. To make the frosting, beat together the butter and confectioners’ sugar until no lumps are left—I use a free-standing mixer with the paddle attachment, but you could use a hand-held mixer instead. Stir the cola syrup and milk together in a pitcher, then pour into the butter and sugar mixture while beating slowly. Once incorporated, increase the speed to high and beat until light and fluffy. Carefully stir in your Pop Rocks to taste. It does lose its pop after a while, so the icing is best done just a few hours before eating. Spoon your icing into a piping bag and pipe over your cooled cupcakes. Decorate with fizzy cola bottles or a slice of candied lemon, a stripy straw or candy cane and an extra sprinkling of popping candy.

For years before the Olympic swimmer Michael Phelps won the gold at the 2008 Beijing Olympics, he followed the same routine at every race. He arrived two hours early.1 He stretched and loosened up, according to a precise pattern: eight hundred mixer, fifty freestyle, six hundred kicking with kickboard, four hundred pulling a buoy, and more. After the warm-up he would dry off, put in his earphones, and sit—never lie down—on the massage table. From that moment, he and his coach, Bob Bowman, wouldn’t speak a word to each other until after the race was over. At forty-five minutes before the race he would put on his race suit. At thirty minutes he would get into the warm-up pool and do six hundred to eight hundred meters. With ten minutes to go he would walk to the ready room. He would find a seat alone, never next to anyone. He liked to keep the seats on both sides of him clear for his things: goggles on one side and his towel on the other. When his race was called he would walk to the blocks. There he would do what he always did: two stretches, first a straight-leg stretch and then with a bent knee. Left leg first every time. Then the right earbud would come out. When his name was called, he would take out the left earbud. He would step onto the block—always from the left side. He would dry the block—every time. Then he would stand and flap his arms in such a way that his hands hit his back. Phelps explains: “It’s just a routine. My routine. It’s the routine I’ve gone through my whole life. I’m not going to change it.” And that is that. His coach, Bob Bowman, designed this physical routine with Phelps. But that’s not all. He also gave Phelps a routine for what to think about as he went to sleep and first thing when he awoke. He called it “Watching the Videotape.”2 There was no actual tape, of course. The “tape” was a visualization of the perfect race. In exquisite detail and slow motion Phelps would visualize every moment from his starting position on top of the blocks, through each stroke, until he emerged from the pool, victorious, with water dripping off his face. Phelps didn’t do this mental routine occasionally. He did it every day before he went to bed and every day when he woke up—for years. When Bob wanted to challenge him in practices he would shout, “Put in the videotape!” and Phelps would push beyond his limits. Eventually the mental routine was so deeply ingrained that Bob barely had to whisper the phrase, “Get the videotape ready,” before a race. Phelps was always ready to “hit play.” When asked about the routine, Bowman said: “If you were to ask Michael what’s going on in his head before competition, he would say he’s not really thinking about anything. He’s just following the program. But that’s not right. It’s more like his habits have taken over. When the race arrives, he’s more than halfway through his plan and he’s been victorious at every step. All the stretches went like he planned. The warm-up laps were just like he visualized. His headphones are playing exactly what he expected. The actual race is just another step in a pattern that started earlier that day and has been nothing but victories. Winning is a natural extension.”3 As we all know, Phelps won the record eight gold medals at the 2008 Beijing Olympics. When visiting Beijing, years after Phelps’s breathtaking accomplishment, I couldn’t help but think about how Phelps and the other Olympians make all these feats of amazing athleticism seem so effortless. Of course Olympic athletes arguably practice longer and train harder than any other athletes in the world—but when they get in that pool, or on that track, or onto that rink, they make it look positively easy. It’s more than just a natural extension of their training. It’s a testament to the genius of the right routine.

CAKE whole black peppercorns whole cloves whole cardamom 1 cinnamon stick 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 3 large eggs 1 large egg yolk 1 cup sour cream 1½ sticks (6 ounces) unsalted butter, at room temperature 1 cup sugar 2 large pieces fresh ginger root (¼ cup, tightly packed, when finely grated) zest from 2 to 3 oranges (1½ teaspoons finely grated) Preheat oven to 350°F. Butter and flour a 6-cup Bundt pan. Grind your peppercorns, cloves, and cardamom and measure out ¼ teaspoon of each. (You can use pre-ground spices, but the cake won’t taste as good.) Grind your cinnamon stick and measure out 1 teaspoon. (Again, you can use ground cinnamon if you must.) Whisk the flour with the baking powder, baking soda, spices, and salt in a small bowl. In another small bowl, whisk the eggs and egg yolk into the sour cream. Set aside. Cream the butter and sugar in a stand mixer until the mixture is light, fluffy, and almost white. This should take about 3 minutes. Grate the ginger root—this is a lot of ginger—and the orange zest. Add them to the butter/sugar mixture. Beat the flour mixture and the egg mixture, alternating between the two, into the butter until each addition is incorporated. The batter should be as luxurious as mousse. Spoon batter into the prepared pan and bake for about 40 minutes, until cake is golden and a wooden skewer comes out clean. Remove to a rack and cool in the pan for 10 minutes. SOAK ½ cup bourbon 1½ tablespoons sugar While the cake cools in its pan, simmer the bourbon and the sugar in a small pot for about 4 minutes. It should reduce to about ⅓ cup. While the cake is still in the pan, brush half the bourbon mixture onto its exposed surface (the bottom of the cake) with a pastry brush. Let the syrup soak in for a few minutes, then turn the cake out onto a rack. Gently brush the remaining mixture all over the cake.

against the velvet rope force fields that kept everyone without an invitation at bay. As I walked toward the entrance, the crowd bombarded me with a mix of insults, autograph requests, death threats, and tearful declarations of undying love. I had my body shield activated, but surprisingly, no one took a shot at me. I flashed the cyborg doorman my invitation, then mounted the long crystal staircase leading up into the club. Entering the Distracted Globe was more than a little disorienting. The inside of the giant sphere was completely hollow, and its curved interior surface served as the club’s bar and lounge area. The moment you passed through the entrance, the laws of gravity changed. No matter where you walked, your avatar’s feet always adhered to the interior of the sphere, so you could walk in a straight line, up to the “top” of the club, then back down the other side, ending up right back where you started. The huge open space in the center of the sphere served as the club’s zero-gravity “dance floor.” You reached it simply by jumping off the ground, like Superman taking flight, and then swimming through the air, into the spherical zero-g “groove zone.” As I stepped through the entrance, I glanced up—or in the direction that was currently “up” to me at the moment—and took a long look around. The place was packed. Hundreds of avatars milled around like ants crawling around the inside of a giant balloon. Others were already out on the dance floor—spinning, flying, twisting, and tumbling in time with the music, which thumped out of floating spherical speakers that drifted throughout the club. In the middle of all the dancers, a large clear bubble was suspended in space, at the absolute center of the club. This was the “booth” where the DJ stood, surrounded by turntables, mixers, decks, and dials. At the center of all that gear was the opening DJ, R2-D2, hard at work, using his various robotic arms to work the turntables. I recognized the tune he was playing: the ’88 remix of New Order’s “Blue Monday,” with a lot of Star Wars droid sound samples mixed in. As I made my way to the nearest bar, the avatars I passed all stopped to stare and point in

Vegan Chocolate Cupcake A chocolate cupcake with a soy milk base and organic chocolate frosting. 1 cup soy milk 1 teaspoon apple cider vinegar ⅔ cup agave nectar ⅓ cup canola oil 1 teaspoon vanilla extract ½ teaspoon almond extract 1 cup all-purpose organic flour ⅓ cup cocoa powder, unsweetened ¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt Preheat oven to 350. Whisk together soy milk and vinegar in a large bowl and set aside until it curdles. Add the agave nectar, oil, vanilla extract, and almond extract to the soy milk mixture and beat until foamy. In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add to the wet ingredients and beat until no lumps remain. Pour into cupcake liners until they are ¾ of the way full. Bake 18–20 minutes until a knife inserted comes out clean. Cool on wire racks. Vegan Chocolate Frosting 1 cup cocoa powder, unsweetened ¾ cup organic margarine, softened 1 teaspoon vanilla 1 cup agave nectar In a small bowl, mix together the cocoa powder, margarine, vanilla, and agave nectar. Beat until it is smooth. Spread on top of cupcake with a rubber spatula. Vegan Vanilla Cupcake A vanilla cupcake with a soy milk base and an organic vanilla frosting. 1 cup vanilla soy milk 1 teaspoon apple cider vinegar ⅔ cup agave nectar ⅓ cup canola oil 2 teaspoons vanilla extract 1 cup all-purpose organic flour ¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt Preheat oven to 350. Whisk together soy milk and vinegar in a large bowl and set aside until it curdles. Add the agave nectar, oil, and vanilla extract to the soy milk mixture and beat with an electric mixer until foamy. In another bowl, sift together the flour, baking soda, baking powder, and salt. Add to the wet ingredients and beat until no lumps remain. Pour into cupcake liners until they are ⅔ of the way full. Bake 18–20 minutes until a knife inserted comes out clean. Cool on wire racks. Vegan Vanilla Frosting 6 tablespoons vanilla soy milk 2 tablespoons Trader Joe’s Vanilla Bean Paste ¼ cup organic margarine 1 16-ounce package organic powdered sugar, sifted In a small bowl, mix together soy milk, vanilla bean paste, and margarine. Slowly beat in the sugar until frosting is smooth. Spread on top of cupcake with a rubber spatula.

ELEANOR OLSON’S OATMEAL COOKIES Preheat oven to 350 degrees F., rack in the middle position. 1 cup (2 sticks, 8 ounces, ½ pound) salted butter, softened 1 cup brown sugar (pack it down in the cup when you measure it) 1 cup white (granulated) sugar 2 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 teaspoon salt 1 teaspoon baking soda 1 and ½ cups flour (pack it down in the cup when you measure it) 3 cups quick-cooking oatmeal (I used Quaker Quick 1-Minute) ½ cup chopped nuts (optional) (Eleanor used walnuts) ½ cup raisins or another small, fairly soft sweet treat (optional) Hannah’s 1st Note: The optional fruit or sweet treats are raisins, any dried fruit chopped into pieces, small bites of fruit like pineapple or apple, or small soft candies like M&M’s, Milk Duds, chocolate chips, butterscotch chips, or any other flavored chips. Lisa and I even used Sugar Babies once—they’re chocolate-covered caramel nuggets—and everyone was crazy about them. You can also use larger candies if you push one in the center of each cookie. Here, as in so many recipes, you are only limited by the selection your store has to offer and your own imagination. Hannah’s 2nd Note: These cookies are very quick and easy to make with an electric mixer. Of course you can also mix them by hand. Mix the softened butter, brown sugar, and white sugar in the bowl of an electric mixer. Beat on HIGH speed until they’re light and fluffy. Add the beaten eggs and mix them in on MEDIUM speed. Turn the mixer down to LOW speed and add the vanilla extract, the salt, and the baking soda. Mix well. Add the flour in half-cup increments, beating on MEDIUM speed after each addition. With the mixer on LOW speed, add the oatmeal. Then add the optional nuts, and/or the optional fruit or sweet treat. Scrape down the sides of the bowl, take the bowl out of the mixer, and give the cookie dough a final stir by hand. Let it sit, uncovered, on the counter while you prepare your cookie sheets. Spray your cookie sheets with Pam or another nonstick cooking spray. Alternatively, you can line them with parchment paper and spray that lightly with cooking spray. Get out a tablespoon from your silverware drawer. Wet it under the faucet so that the dough won’t stick to it, and scoop up a rounded Tablespoon of dough. Drop it in mounds on the cookie sheet, 12 mounds to a standard-size sheet. Bake Eleanor Olson’s Oatmeal Cookies at 350 degrees F. for 9 to 11 minutes, or until they’re nice and golden on top. (Mine took 10 minutes.) Yield: Approximately 3 dozen chewy, satisfying oatmeal cookies.

Life sometimes behaves like a mixer-grinder. It takes you through the worst only to get the best out of you.

the use of cheerleaders was short-lived, possibly after concerns from the presenter over their understanding of the offside rule.

Saudi ambassador in 2011. Is this payback? I don’t know. So they can’t be ruled out. But the National Counterterrorism Center is working on the problem as we speak.” “Look, I’m meeting with the Director of National Intelligence. He’ll want some details. He’ll also want to know how this was possible. How could this happen?” “That’s what I intend to find out.” “Then again,” O’Donoghue said, shaking his head, “is it possible there’s a problem in our ranks?” Meyerstein saw where this was going. “I hear what you’re saying.” O’Donoghue shrugged. “Just playing devil’s advocate.” “I agree we can’t discount such a possibility.” The Director leaned back in his seat and stared at her. “I’m intrigued you think a foreign government might be behind this. What’s your rationale?” “Luntz’s area of expertise makes him valuable to any government. But the fact that he specifically asked to speak to the FBI so urgently makes me think something else is afoot—and that’s why they want to silence him.” O’Donoghue nodded. “Taken from right under our noses. Very audacious. And dangerous.” Meyerstein nodded. “Tell me more about Connelly. Was he new?” “Just a few months with us, sir. Was based in Seattle for a couple of years before being posted here.” “Married?” “Young wife, two kids.” O’Donoghue turned and stared out of his window over the Washington skyline. “I want the bastards who did this, Martha. You have whatever resources you want.” “Sir, my team will also be alive to the possibility another story is playing out. I’m of course talking about national security. We can’t rule that out.” Meyerstein got up out of her seat. “Oh, Martha?” he said. “Yes, sir?” “Let’s do this right. And let’s nail those responsible.” “Count on it, sir.” Meyerstein walked out of the office and took the elevator down two floors to where Roy Stamper was standing waiting for her, unsmiling. He was wearing his customary navy suit, white shirt, navy silk tie, and highly polished black leather shoes. He had been with the FBI since he was headhunted after graduating from Duke, coming top of his class at law school. They had both started training at the FBI’s academy at Quantico at the same time. He wasn’t a great mixer. Never had been. He was quiet, but unlike her errant husband, he was a great family man. Her own father, despite being a workaholic like her, was the same, trying to take time out of his punishing schedule to meet her mother for lunch or supper. Her father was devoted to her mother. He liked being with her. He liked being around her. They looked relaxed in each other’s company. Martha could see that. She’d never felt that with her own husband. He’d never wanted to share a glass of wine with her when

225 g butter, at room temperature [16 tablespoons (2 sticks)] 250 g granulated sugar [1¼ cups] 150 g light brown sugar [¼ cup tightly packed] 1 egg 2 g vanilla extract [½ teaspoon] 240 g flour [1½ cups] 2 g baking powder [½ teaspoon] 1.5 g baking soda [¼ teaspoon] 5 g kosher salt [1¼ teaspoons] ¾ recipe Cornflake Crunch [270 g (3 cups)] 125 g mini chocolate chips [¼ cup] 65 g mini marshmallows [1¼ cups] 1. 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 for 7 to 8 minutes. (See notes on this process.) 2. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula. 3. Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they’re incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated. 4. Using a 2¾-ounce ice cream scoop (or a ⅓-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not hold their shape. 5. Heat the oven to 375°F. 6. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be

This cookbook, or what I often refer to as a “cakebook,” has everything you’ll need to build enough cake confidence to jump into your kitchen and bake, stack, and decorate a cake that not only looks delicious, but tastes so good that everyone will think you spent hours in the kitchen perfecting the recipe. I’ve done the work for you, so it’s time to pull out your mixer and cake pans and bake to your heart’s content. I can’t wait for you to follow my cake-decorating tutorial and try these treasured recipes of mine—because after all, you are now the official cake person in your family for these occasions, big or small. With my cookbook, you’ll have more than a handful of sure-fire recipes under your belt to bake and decorate cakes for any celebration, and you’ll have the confidence to be able to do so again and again. So let’s dive right in, shall we?

Buttercream can be stored easily—just wrap the buttercream up by itself in two layers of plastic wrap, then write the name of the buttercream on the outside with a permanent marker. Store up to 2–3 weeks, or maybe just one week if there’s fresh fruit in the buttercream. When you’re ready to use the buttercream, just place on your counter for about 20 minutes, then whip up again in your stand mixer.

Vardy’s rise was truly remarkable. He’d been released by Sheffield Wednesday as a teenager and completely quit football for seven months, before storming up the footballing pyramid in a manner rarely witnessed, starting at eighth-tier Stocksbridge Park Steels, where his wage was £30 a week. Following a conviction for assault, he played for six months with an electronic tag around his ankle and was forced to observe a home curfew from 6 pm every evening, which meant being substituted midway through the second half at away matches and driving home quickly. Then came a move to seventh-tier Halifax Town for £15,000, while he worked full-time at a factory making carbon-fibre splints. Twenty-nine goals in 41 games earned him a transfer to Fleetwood Town, in the fifth tier of English football. He spent just a season there, because 34 goals in 42 matches meant Leicester were prepared to spend £1m to secure his services – a record for a non-league player.

Triple Ginger Cookies About three dozen cookies Ingredients 2 1/2 cups all-purpose flour 1/2 cup minced crystallized ginger 2 teaspoons baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1/2 cup packed golden brown sugar 1/2 cup packed dark brown sugar 1 large egg, room temperature 1/4 cup light, mild-flavored molasses 2 teaspoons finely grated fresh peeled ginger 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/3 cup granulated sugar Preparation Preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk together flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in medium bowl. In a separate large bowl, use an electric mixer, beat butter until creamy. Gradually add both brown sugars and beat on medium-high until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves, and blend well. Add flour mixture in thirds, beating on low speed just to blend between additions. Place 1/3 cup sugar in small bowl. Measure 1 tablespoon dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart. Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes. Cool completely still on the baking sheets. Cookies can be stored in airtight containers at room temperature.

But, Mr. Harrison, did you never consider a career in music or, perhaps, as a visual artist?" the interviewer persisted. "I have a high school diploma. Guys like me, we don't consider careers. We get a job," Corny said. You're asking him the wrong questions. Ask about the sound of granulated sugar being poured into a stainless-steel bowl, the whirring motor of an electric mixer, or his fist punching down bread dough. A flat, B minor, or C sharp? Or did he prefer music made by others when he worked? If yes, then ask what songs and colors moved this man to make the lightest cakes, the chewiest cookies, breads with tender crusts?

Hot Chocolate Cupcakes A combination to die for – hot chocolate AND cupcakes! This recipe makes 14 cupcakes. Ingredients For the chocolate cupcakes: - ½ cup unsweetened natural cocoa powder - ¾ cup all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 2 large eggs at room temperature - ½ cup granulated sugar - ½ cup packed light brown sugar - ⅓ cup vegetable oil - 2 teaspoons pure vanilla extract - ½ cup buttermilk For the frosting: - ½ cup dry hot chocolate mix (with NO marshmallows) - ⅓ cup heavy cream - ¾ cup unsalted butter at room temperature - 3 – 3 ½ cups confectioners’ sugar Instructions Make the cupcakes Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line muffin time with cupcake liners. In a medium bowl, whisk together cocoa powder, flour, baking soda, baking powder and salt. Set aside. Beat together the eggs, sugar, brown sugar, vegetable oil and vanilla extract until combined. Alternate adding the dry ingredients and buttermilk to batter. The batter will be somewhat thin. Pour batter into the prepared cupcake tin. Fill each paper liner halfway. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Cool before frosting. Make the frosting In a small saucepan over medium heat, whisk together the hot cocoa mix and heavy cream. Heat for 5 minutes, stirring often, until warm. Remove from heat and cool for 20 minutes or until at room temperature. Beat the butter until smooth, about 1 minute. Add confectioners’ sugar and beat until combined, about 1 minute. With the mixer on low, slowly pour in hot cocoa mixture. Once combined, increase speed to medium-high and beat for 1 minute. For a thicker frosting, add more confectioners’ sugar. Transfer frosting to a pastry bag fitted with desired tip. Pipe frosting on to cupcakes and garnish with mini marshmallows.

White Chocolate Peppermint Cupcakes Don’t be a hater like Callie! While chocolate white may  not be technically chocolate, it’s still yummy. Makes 28 cupcakes Ingredients For the peppermint cupcakes: - 3 cups cake flour - 1 ¾ cups sugar - 1 tablespoon baking powder - 1 teaspoon salt - 1 cup unsalted butter at room temperature cut into small cubes - 5 egg whites - 1 ¼ cup milk at room temperature - 1 tablespoon peppermint extract - 12 crushed candy canes For the White Chocolate Swirled Buttercream: - 1 cup unsalted butter at room temperature - 1 cup vegetable shortening - 8 cups confectioners’ sugar - 2 tablespoons vanilla extract - ¼ cup milk - 4.4 ounces (125 grams) good quality white chocolate - Red gel paste food color For the white chocolate ganache & decoration: - 6 ounces (170 grams) white chocolate - 2 ounces (57 grams) heavy cream - 28 soft peppermint candy balls Instructions Make the cupcakes Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line muffin tin with cupcake liners. Combine milk and peppermint extract. Set aside. Combine cake flour, sugar, baking powder, and salt in a bowl and mix on low for 2-3 minutes. Add butter a few cubes at a time and mix on low until mixture resembles coarse sand. Add egg whites and beat on medium until combined. Gradually add milk mixture and beat for 1-2 minutes until batter is smooth. Fold in crushed candy canes. Fill cupcake liners ¾ full. Bake for 16-18 minutes, or until toothpick inserted comes out with a few crumbs. Allow cupcakes to cool in the pan for 5 minutes, then remove to wire racks to finish cooling. Make the White Chocolate Buttercream Cream butter, vegetable shortening, and vanilla in bowl and mix on medium speed for 2 minutes until smooth. Reduce mixer speed to low and slowly add confectioners’ sugar 1 cup at a time while mixer is running. Once all the sugar is incorporated, add the milk and mix for 30 seconds. Melt white chocolate in microwave in 30-second intervals, stirring after each turn until melted. Incorporate melted chocolate into buttercream and mix until fluffy. Reserve ¼ cup buttercream and add a small amount of red color get to tint. Prepare a small piping bag with the red buttercream and snip the tip off. Prepare a large piping bag fitted with a large round tip. Streak the inside of the large piping bag with six stripes of red buttercream. Fill the rest of the bag with the White Chocolate Buttercream. Squeeze a swirled dollop of buttercream on top of each cupcake. Place cupcakes in the refrigerator to chill while preparing the ganache. Make the White Chocolate Ganache and Assemble Combine cream and white chocolate in bowl and heat on 30-second intervals, stirring after each turn, for about 1 minute. Stir until chocolate melts, allow to cool and thicken slightly for five minutes. Transfer to a squeeze bottle and drizzle ganache on top of buttercream. Garnish each cupcake with a peppermint candy.

I hadn’t mentioned it to Aaron because he would have rather been shot out of a cannon into a pool of hungry sharks than attend a “survivor’s mixer.

Beat granulated sugar and butter in large bowl with electric mixer until light and fluffy. Add egg and vanilla; mix well. Gradually beat in dry ingredients on low speed until well mixed. Refrigerate dough two hours or overnight until firm. Preheat oven to 375°. Roll out dough on lightly floured surface to 1⁄4-inch thickness. Cut into humanoid shapes with gingerbread-person cookie cutters. Place on parchment-lined baking sheets. Bake 8 to 10 minutes or until lightly browned. Cool completely. For the icing, mix all ingredients except food color. Divide white icing into two small

Within weeks of ownership, I invested in two used industrial mixers and a brand-new stone deck oven, and branched out from bagels to my personal passion: leaven bread. We make the basics like baguettes, ciabatta, pagnotta, whole wheat, rye and sourdough. But I love to experiment. Custom orders for chocolate-cherry pumpernickel and piñon-nut queso blanco con mango whole wheat garnered so many requests they quickly became store staples along with gourmet delights like bittersweet chocolate croissants, bourbon pecan cinnamon rolls and focaccia pizzas. Friends call my creations the haute couture of bread-making.

Later, I sat down drunk on the corner of Carondelet and Canal Streets, listening for the rumble of the streetcar that would take me back uptown to my apartment, watching the evening sun bleed from the streets, the city shifting into night, when it truly became New Orleans: the music, the constant festival, the smell of late evening dinners pouring out, layering the beer-soaked streets, prostitutes, clubs with DJs, rowdy gay bars, dirty strip clubs, the insane out for a walk, college students vomiting in trash cans, daiquiri bars lit up like supermarkets, washing-machine-sized mixers built into the wall spinning every color of daiquiri, lone trumpet players, grown women crying, clawing at men in suits, portrait painters, spangers (spare change beggars), gutter punks with dogs, kids tap-dancing with spinning bike wheels on their heads, the golden cowboy frozen on a milk crate, his golden gun pointed at a child in the crowd, fortune-tellers, psycho preachers, mumblers, fighters, rock-faced college boys out for a date rape, club chicks wearing silver miniskirts, horse-drawn carriages, plastic cups piling against the high curbs of Bourbon Street, jazz music pressing up against rock-and-roll cover bands, murderers, scam artists, hippies selling anything, magic shows and people on unicycles, flying cockroaches the size of pocket rockets, rats without fear, men in drag, business execs wandering drunk in packs, deciding not to tell their wives, sluts sucking dick on open balconies, cops on horseback looking down blouses, cars wading across the river of drunks on Bourbon Street, the people screaming at them, pouring drinks on the hood, putting their asses to the window, whole bars of people laughing, shot girls with test tubes of neon-colored booze, bouncers dragging skinny white boys out by their necks, college girls rubbing each other’s backs after vomiting tequila, T-shirts, drinks sold in a green two-foot tube with a small souvenir grenade in the bottom, people stumbling, tripping, falling, laughing on the sidewalk in the filth, laughing too hard to stand back up, thin rivers of piss leaking out from corners, brides with dirty dresses, men in G-strings, mangy dogs, balloon animals, camcorders, twenty-four-hour 3-4-1, free admission, amateur night, black-eyed strippers, drunk bicyclers, clouds of termites like brown mist surrounding streetlamps, ventriloquists, bikers, people sitting on mailboxes, coffee with chicory, soul singers, the shoeless, the drunks, the blissful, the ignorant, the beaten, the assholes, the cheaters, the douche bags, the comedians, the holy, the broken, the affluent, the beggars, the forgotten, and the soft spring air pregnant with every scent created by such a town.

Debbie’s Delicious Christmas Cookies Cookies – Ingredients List #1: 2-1/2 cups flour 1 cup white sugar ¼ tsp. salt 1 tsp. baking soda 2 tsp. cream of tartar *Mix dry ingredients in large bowl   Cookies – Ingredients List #2: 1 cup butter, softened 2 eggs 1 tsp. vanilla *Mix wet ingredients Directions: Preheat oven to 350 degrees Mix both wet and dry ingredients together. (You can also refrigerate dough so it “firms up.”) Roll cookie dough on floured surface.  Cut with cookie cutters. Place cookies on ungreased cookie sheet. Bake for 6 – 10 minutes (depending on thickness)  *You can add more flour if the mixture seems “doughy” Frosting ½ cup solid vegetable shortening ½ cup softened butter (not melted) 1 tsp. vanilla 4 cups powdered sugar 2 tbsp. milk food coloring Cream butter & shortening Add vanilla Slowly add sugar Add milk Beat on high until fluffy.  (This recipe will test your mixer.  I recommend using a heavy-duty mixer, but it is not required.  Just keep an eye on the mixer so it doesn’t overheat.) *You can also add a little extra milk, a tablespoon at a time. Separate frosting into bowls.  Add drops of food coloring until color desired is achieved. Frost cooled cookies.  Decorate with sprinkles, etc.

Chocolate chip cookies have always held a special place for me. But then again, what honorable American doesn't have a special softness for these classic baked goods that were the result of an accident? An accident! Imagine if Ruth Wakefield, owner of the Toll House Inn in Whitman, Massachusetts, circa 1930, had never knocked the Nestlé chocolate bar into her industrial mixer, as folklore has her doing? Would someone else eventually have had the brilliant idea of adding rich chocolate chunks to smooth and creamy dough? Or would the chocolate chip cookie never have existed? I shudder to think not.

Minnie’s Amazing Fruit Cake Serves 12 Juice of half an orange (about 2 tablespoons) Zest of 1 orange 2 tablespoons brandy (optional) 2¼ cups mixed dried fruit (combination of raisins, currants, and maraschino cherries—any dried fruit you like!) 1½ sticks unsalted butter, softened ½ stick (4 tablespoons) margarine, softened 1 cup packed light brown sugar 4 large free-range eggs, room temperature 1 cup self-rising flour ½ cup ground almonds 1 teaspoon cinnamon 1 teaspoon pumpkin pie spice 1 cup chopped almonds (optional) Combine the orange juice, orange zest, and brandy, if using, in a mixing bowl. Add the dried fruit, cover the bowl, and soak overnight. Line the bottom of a deep 8-inch round cake pan with parchment paper, cut to fit, and lightly butter the bottom of the paper to make it stick, then butter and flour the sides of the cake pan. Preheat the oven to 320F (160C). In a large bowl, beat the butter, margarine, and sugar with an electric mixer at high speed until light and fluffy. Add the eggs one at time and beat after each addition until well combined. Sift together the flour, ground almonds, cinnamon, and pumpkin pie spice. Add the flour mixture to the bowl and fold in until just combined. Add the soaked fruit and chopped almonds, if you are including them. Pour the mixture into the prepared cake pan. Bake for 1 hour and 15 minutes, and test with a toothpick or skewer. When it comes out clean, the cake is done. If not, return to the oven for 10 minutes and repeat. You may need to bake for up to 1 hour and 45 minutes, depending on your oven. If the top starts to burn before the middle is done, loosely cover the cake pan with foil. Enjoy the cake with family or friends, sharing your dreams and ambitions for the year ahead. Where would you like to be eating fruit cake this time next year?

Brownie Bars Brownie Batter: 1 cup butter, softened 2 cups sugar  2 tsp. vanilla  4 eggs  ¾ cup cocoa  1 cup flour  ½ tsp. baking powder  ¼ tsp. salt  1 cup nuts (optional)  Preheat oven to 350 degrees. Grease 9 x 13 x 2-inch baking pan or two 8- or 9-inch square pans.  Place butter in large microwave-safe bowl. Microwave on 50% power for 90 seconds-2 minutes or until melted.  Use hand mixer and beat in sugar and vanilla.  Add eggs. Add remaining dry ingredients and incorporate until well mixed.  Stir in nuts, if desired.  Pour batter into prepared pan or pans. Bake 30-35 minutes for 13 x 9 pan or 20-22 minutes for 8- or 9-inch pans or until brownies begin to pull away from the sides of pan. Cool completely in pan on wire rack. Prepare and frost.  Frost the Brownie: 6 Tbsp. butter, softened  6 Tbsp. cocoa  2 Tbsp. light corn syrup or honey  1 tsp. vanilla  2 cups confectioners’ sugar  2-5 Tbsp. whole milk  Beat butter, cocoa, corn syrup and vanilla in a small bowl until blended.  Add powdered sugar and milk, beat to spreading consistency. Frost brownies and top with 1 cup of milk chocolate chips, if desired.  ENJOY!

Ingredients • 2 cups all-purpose flour • 1/2 cup unsweetened dark cocoa powder • 1 teaspoon baking soda • 1 teaspoon salt • 3/4 stick (6 tablespoons) salted butter, softened • 1 cup granulated sugar • 2 large eggs • 1 1/2 teaspoon peppermint extract • 1 cup semisweet chocolate chips • 1 tablespoon confectioners' sugar optional: • 8 ounces, weight semi-sweet chocolate and/or white chocolate, melted • 1/2 cup crushed finely crushed peppermint or chopped andes mints Instructions 1 Preheat oven to 350-degrees F. Prepare large baking sheet by lining with parchment, baking mat, or with butter and flour. 2 In a bowl whisk together flour, cocoa powder, baking soda, and salt. 3 In a separate bowl, using an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Add peppermint extract and combine well. 4 Stir in flour mixture to form a stiff dough. Mix in chocolate chips until combined.

tsp. vanilla extract 1 c. shredded carrots 1 c. old-fashioned oats ½ c. sweetened coconut flakes ½ c. raisins For the frosting 1 oz. cream cheese at room temperature 1 c. powdered sugar 1 T. milk ¼ tsp. pure almond or vanilla extract Directions 1. Preheat the oven to 350ºF. Line a baking sheet with a Silpat baking mat or parchment paper, and set aside. 2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside. 3. In the bowl of a stand mixer, combine coconut oil and sugars, mix until smooth. Add egg and vanilla extract, and beat until well combined. Next, add the shredded carrots and peach puree. Mix until combined. 4. Slowly add flour mixture until just combined. Stir in oats, coconut, and raisins. 5. Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10–12 minutes or until

I could even tell you what I’d think about as I fell asleep. The same thing I always did: I’d imagine making chocolate chip cookies, each step in soothing detail, from mixing in the butter to adding the vanilla, from cracking in the eggs to stirring in the chips. I’d watch the mixer blades spin, and scrape the sides of the bowl with a rubber spatula, and scoop the dough with little half-sphere tablespoons, dropping them one by soothing one onto the cookie tray in neat, perfectly spaced rows.

Chocolate Peppermint Cupcakes Yield: 12 cupcakes From the cozy mystery novel Peppermint Peril by Molly Maple “I love the look of the crushed candy canes sprinkled on the top of the peppermint frosting. The hot cocoa cupcakes add a dash of happiness to the kitchen as every surface is taken over by baked goods.” -Peppermint Peril Ingredients for the Cupcake: ¾ cups all-purpose flour ½ cup unsweetened cocoa powder 1 tsp baking powder ½ tsp baking soda ½ tsp salt 1/3 cup vegetable oil ½ cup granulated sugar 2 large eggs, room temperature 2 tsp pure vanilla extract ½ cup plain yogurt or vanilla yogurt, room temperature Instructions for the Cupcake: Preheat the oven to 350°F and line a cupcake pan with cupcake liners. In a medium bowl, sift together ¾ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Set flour mix aside. In a large bowl, use a mixer to beat the vegetable oil and sugar on medium speed for three minutes. Beat until shiny, scraping down the sides of the bowl as needed. Add eggs one at a time while the mixer runs on low speed. Add 2 tsp pure vanilla extract. Mix until smooth. With the mixer on low speed, add the flour mixture in thirds, alternating with the yogurt. Mix to incorporate with each addition, scraping down the sides of the bowl as needed. Beat until just combined. Batter should look a bit thin. Divide the batter into your 12-count lined cupcake pan, filling each one 2/3 the way full. Bake for 20-24 minutes at 350°F, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 10 minutes, then transfer to a cooling rack. Cool to room temperature before frosting. Ingredients for the Frosting: 2 sticks unsalted butter, softened 4 cups powdered sugar 2 tsp peppermint extract ¾ cup crushed candy cane pieces Instructions for the Frosting: Place 2 sticks unsalted butter into a stand mixer and beat until well combined. Slowly add powdered sugar one cup at a time, alternating with peppermint extract until combined but not overmixed. Mix in ¼ cup candy cane pieces. Beat until fluffy. After frosting the cooled cupcakes, top with the remaining crushed candy cane pieces.

Chill a large, deep metal bowl (or the bowl of your standing mixer) and the whisk (or whisk attachment) in the freezer for at least 20 minutes before you begin. When the bowl is chilled, prepare the cream with your chosen flavoring as directed below, then add the sugar. I prefer to whip cream by hand because it gives me more control, so I’m less likely to overwhip it and end up with butter. If you’d like to use a mixer, run it at a low speed. Whisk until the first soft peaks appear.

In the “revelation” scene (Who forged the signatures? and do we really see a self-incrimination here?) the clock’s ticking, of course, convinces the naive that what we see has transpired in real time. It probably actually results from Welles’ conspiracy with the sound mixer. You can create a similar “revelation” scene by taking ten or twelve close-ups from half a year of filming, putting in a sound track with a tick-tock clock, and then just using your imagination to make the opening and closing dialogue seem to refer to each other. All the close-ups in between will then appear as reactions to the two lines of dialogue which can come from a scene, or two scenes, having no real link to the spoken words.

I got up from the table and stepped to the cabinet above Mom's mixer, absently brushing off a layer of dust as I reached up. I found the jar I needed, musing that it was probably years old and tasteless---but still worth a try. "What are you doing?" "Hang on a sec." I clenched the jar in my fist and shook the spice into my hand, pinching a bit across his lasagna. "What's that?" "Trust me, it's just what it needs---a touch of earth and sweet to temper the tomato's bite. With fresh tomatoes you need less as summer approaches and they develop their own sugars. Taste it." He took a bite. "It's fantastic. What'd you add?" "Cinnamon." He didn't recognize it? "Amazing. I'll have to tell Mary." "Tell her a touch of milk tempers the acidity as well." "Interesting.

From the Waverley Kitchen Journal Fig and Pepper Bread Mary’s Note: Sometimes the two most improbable things make the best combination. Ingredients: 2 cups whole grain spelt flour 2 ½ cups unbleached all purpose flour 1 ½ cups coarsely chopped figs 2 tsp coarse black pepper 2 tsp sea salt 2 tbsp olive oil 1 dry yeast packet 1 ½ cups of warm water Whisk flour, salt, pepper, and yeast until blended, by hand or with whisk attachment of mixer.

Ingredients 1 1/2 cups roasted hazelnuts 2/3 cup sugar 2 tablespoons white miso paste 2 large egg whites 1/2 teaspoon salt Preheat the oven to 325°F and line a baking sheet with parchment paper. Blend the hazelnuts in a blender with the sugar and miso paste. Using an electric mixer (or whisk if you have the stamina), beat the egg whites and salt in a bowl until the mixture has fluffed up and holds stiff peaks. Gently add the nut-and-sugar mixture and combine. Place spoon-size dollops onto the sheet, making sure to place the cookies far apart, since they do spread and flatten. Bake the cookies until golden, about 12 to 13 minutes. Remove from the oven and allow the cookies to cool.

Ingredients 1 1/2 cups walnuts, divided 2/3 cup dark chocolate chips 3 large eggs 3/4 cup sugar 1/2 cup olive oil 1/3 cup cocoa powder 1 cup all-purpose flour 1/2 teaspoon kosher salt, plus additional 2 teaspoons baking powder Preheat the oven to 350°F and oil a 9-inch cake tin. Chop the walnuts so they’re small but still have texture. Melt the chocolate chips in a microwave, stirring every 30 seconds until smooth. In a large bowl, combine the eggs with the sugar (using a mixer is preferred to fully incorporate). Add the oil, cocoa powder, and melted chocolate. Stir again to combine. Add in the flour, salt, and baking powder and lightly combine. Add in 1 cup of the walnuts

The irrationality of the system is expressed scarcely less clearly in the parasitic psychology of the individual than in his economic fate. Earlier, when something like the maligned bourgeois division between professional and private life still existed - a division whose passing one almost now regrets - anyone who pursued practical aims in the private sphere was eyed mistrustfully as an uncouth interloper. Today it is seen as arrogant, alien and improper to engage in private activity without any evident ulterior motive. Not to be 'after' something is almost suspect: no help to others in the rat-race is acknowledged unless legitimized by counterclaims. Countless people are making, from the aftermath of the liquidation of professions, their profession. They are the nice folk,the good mixers liked by all, the just, humanely excusing all meanness and scrupulously proscribing any non-standardized impulses as sentimental.

You don't need a lot of gadgets or a big kitchen to cook a delicious meal. Consider India, where millions of home cooks still produce miraculously varied and flavorful meals every day with no oven, no countertops, no fancy electrical gizmos, no fridge, and no kitchen sink, never mind an espresso machine or glossy stand mixer costing hundreds of dollars.

Makes about seventy-two 3-inch cookies 16 tablespoons (1 cup) vegetable shortening 2 large eggs, beaten 2 cups sorghum molasses (see Tip) 1 tablespoon ground ginger 1 tablespoon ground allspice 1 tablespoon baking soda ½ teaspoon table salt 6 tablespoons hot water (110°F) 5 to 6 cups all-purpose flour, sifted, plus more for the work surface Beat the shortening in the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand mixer, on medium speed until smooth and creamy. Stop to scrape down the bowl. Add the eggs, sorghum, ginger, allspice, baking soda, and salt, beating on medium speed until well incorporated. Add the hot water and start by adding 4½ cups of flour or more as needed, beating on low speed to form a soft, evenly caramel-colored dough that just pulls away from the sides of the bowl. Cover and refrigerate for at least 1 hour and up to overnight. When you’re ready to bake, move the middle oven rack up one level and preheat the oven to 350°F. Line several baking sheets with parchment paper or silicone mats. Lightly flour a 2-inch cookie cutter or the rim of a small glass, your rolling pin, and a work surface. Turn out half the dough and roll it to an even thickness of ¼ inch. Cut out the cookies, transferring them to the prepared baking sheets, where they should be spaced 1 inch apart. The cookies will spread as they bake. Re-flour the cookie cutter and rolling pin and reroll the dough. Gather up the scraps and reuse them as needed. Bake one sheet at a time on the repositioned rack for 7 to 9 minutes, turning the pan front to back halfway through. The cookies will be lightly golden and soft. Let them sit on the sheet for a few minutes, then transfer the cookies to a wire rack to cool while you repeat rolling, cutting, and baking the remaining dough. tip: Sorghum molasses (syrup) is different from blackstrap or unsulphured molasses. It’s made from the cooked cane of sorghum grasses, and it is sweeter, lighter in color, and thicker than molasses.

Aren’t you just a tiny bit triggered?” her fiancé asked, bewildered. “My triggers are covered in wet sand,” she’d said, “because my head is a giant cement mixer.” “So, you do have feelings,” her fiancé said. “They’re just buried. In cement. Maybe it’s time you start breaking up the cement.