Nantucket Style

July 26, 2010 by Nikki

I’m getting excited for my vacation to Nantucket Island in two weeks. You know I’ll write about the food (like I did last year here and here). But even more than the food, Nantucket has a look, a feel, a comfort that I can’t wait to be surrounded by.

It’s the sea, the salt, the breeze, the light, the fog, the gray, the color….

Only 12 days until I’m relaxing in my favorite place on Earth.

Photos from House Beautiful.

Hearts and Minds

July 22, 2010 by Nikki

“It’s going to sound silly, I know, but I think that what it all comes down to is winning hearts and minds. Underneath everything else, all the plans and goals and hopes, that’s why we get up in the morning, why we believe, why we try, why we bake chocolate cakes. That’s the best we can ever hope to do: to win hearts and minds, to love and be loved.”

- A Homemade Life by Molly Wizenberg

I seriously could write a whole book about how much I loved this book. It meant so much to me at this time in my life. But for now, I’ll just start with one of my favorite passages…which really says so much…so much that I can’t say myself.

Also, I will also post the recipe of the above chocolate cupcakes (which do bring so much joy) soon too.

Don’t You Snicker

July 19, 2010 by Nikki

There’s something about the snickerdoodle.

It’s sweet and simple yet feels a little extra special.

I’m a big fan of snickerdoodles. They’re soft and chewy, not too sweet and or complicated. I love them with a cup of tea before bed, snuck into an afternoon kids movie or shared with co-workers on a Monday morning. Each one brings a little something extra… something special to the occasion. So don’t you sulk or sob or snicker…but eat a snickerdoodle…and smile.

Also the snickerdoodle has a secret… shhh (it’s so easy to make!)

My go-to recipe is of course Martha Stewart’s.

Snicker-free Snickerdoodles

2-3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoons salt
1 cup (2 sticks) unsalted, softened butter
1-1/2 cups plus 2 tablespoons sugar
2 large eggs
2 teaspoons ground cinnamon

Preheat oven to 350°. Sift together flour, baking powder and salt into a small bowl.Put butter and 1-1/2 cups sugar in a large bowl and beat with an electric mixer until pale and fluffy. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into small balls (around 20); roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
Bake cookies, rotative sheets halfway through, until edges are golden, about 12-15 minutes. Let cook on sheets on wire racks.