the cadaver in the kitchen

On the internets I'm known as the cadaver.
This is my virtual kitchen.
classymissmolassy: Rainbow Pinwheel Cookie Recipe. Super cute. My not so little brother requested a nyan cat cake for his birthday next week, I’m thinking he might get some of these to go with it. I’ll be using my go-to sugar cookie recipe (*hint* it’s basically this one) and maybe rolling the edges in some of that extra coloured sugar I have lying around, if I can’t find cat-shaped sprinkles that don’t break the bank.

classymissmolassy:

Rainbow Pinwheel Cookie Recipe.

Super cute. My not so little brother requested a nyan cat cake for his birthday next week, I’m thinking he might get some of these to go with it. I’ll be using my go-to sugar cookie recipe (*hint* it’s basically this one) and maybe rolling the edges in some of that extra coloured sugar I have lying around, if I can’t find cat-shaped sprinkles that don’t break the bank.

How To: Colour Sugar

This is so simple it hardly needs a full post to describe it, but it’s a wonderful addition to baked goods and something I’ll be using in an upcoming recipe post. Grab yourself a plastic zip-lock bag or a plastic container with a lid, and add however much white sugar you’ll need. I used almost a cup of sugar in this batch, but I rarely bother to measure.

Simply add a few drops of food colouring to your sugar, seal the bag or container and shake it up. Keep shaking till it’s fully blended, and voilá! Coloured sugar. Pastel colours are easiest to make as they require less liquid, however if you’re making a stronger colour and the sugar starts to clump with moisture, place the opened bag or container into the microwave and give it 5 second bursts to evaporate the excess water.

Now Baking: Chocolate Cupcakes with Chocolate Cloud Frosting

From Sweetapolita’s recipe for Chocolate Birthday Cupcakes with Nutella Cloud Frosting.

These cupcakes are diviiiine. Think rich chocolate brownie taste in light, fluffy cupcake form. Top that with a swirl of light on the tongue, thick chocolate frosting - almost mousse like. Mhm, and these are the type of cupcakes where just one is just enough, although I find myself eyeing another as we speak.

Most of Sweetapolita’s recipes are perfect as is, however I made a few adjustments just to suit my tastes, such as swapping out the coffee for more buttermilk, passing on the Nutella (not a fan), and halving the frosting because I like a heavier cake to frosting ratio. But these are just excellent, and I think they’re going to be my go-to chocolate cupcakes.

appleinmyheart: H A P P Y   P I L L S Very cute way to package candy gifts.

appleinmyheart:

H A P P Y   P I L L S

Very cute way to package candy gifts.

thecakebar:

Cinnamon Sweet Bread! (tutorial/recipe)

Look at this magical bread. Similar to the cinnamon sugar bread I posted here, although the way this bread is formed just blows me away. So beautiful, and I imagine I’d likely eat it all in one sitting and then feel sad that it was no longer there to look at.

communitymarkets: How to Store Vegetables Without Plastic So you’ve got all these great fruits and vegetables and now we’re going to help you keep them at their freshest with these tips. These tips are from the Berkley Farmer’s Market which is a Zero Waste market! Here is a printable PDF of their original tip sheet. In the works here at Washington’s Green Grocer is a switch from plastic bags (although we use as few as we can get away with, while still keeping your produce from getting battered on it’s way to you) to only recyclable paper and reuseable cloth bags!   How to Store Vegetables without Plastic Artichokes‐ place in an airtight container sealed, with light moisture. Asparagus‐ place them loosely in a glass or bowl upright with water at room temperature. (Will keep for a week outside the fridge) Avocados‐ place in a paper bag at room temp. To speed up their ripening‐ place an apple in the bag with them. Arugula‐ arugula, like lettuce, should not stay wet! Dunk in cold water and spin or lay flat to dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any extra moisture. Basil‐ is difficult to store well. Basil does not like the cold, or to be wet for that matter. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside‐left out on a cool counter. Beans, shelling‐ open container in the fridge, eat ASAP. Some recommend freezing them if not going to eat right away Beets‐ cut the tops off to keep beets firm, (be sure to keep the greens!)by leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness. Beets should be washed and kept in and open container with a wet towel on top. Beet greens‐ place in an airtight container with a little moisture. Broccoli‐ place in an open container in the fridge or wrap in a damp towel before placing in the fridge. Broccoli Rabe‐ left in an open container in the crisper, but best used as soon as possible. Brussels Sprouts‐ If bought on the stalk leave them on that stalk. Put the stalk in the fridge or leave it on a cold place. If they’re bought loose store them in an open container with a damp towel on top. Cabbage‐ left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a week , so, best used as soon as possible. Carrots‐ cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long. Cauliflower‐ will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought. Celery‐ does best when simply places in a cup or bowl of shallow water on the counter. Celery root/Celeriac‐ wrap the root in a damp towel and place in the crisper. Corn‐ leave unhusked in an open container if you must, but corn really is best eaten sooner then later for maximum flavor. Cucumber‐ wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room. Eggplant‐ does fine left out in a cool room. Don’t wash it, eggplant doesn’t like any extra moisture around its leaves. For longer storage‐ place loose, in the crisper. Fava beans‐ place in an air tight container. Fennel‐ if used within a couple days after it’s bought fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days place in the fridge in a closed container with a little water. Garlic‐ store in a cool, dark, place. Green garlic‐an airtight container in the fridge or left out for a day or two is fine, best before dried out. Greens‐ remove any bands, twist ties, etc. most greens must be kept in an air‐tight container with a damp cloth‐ to keep them from drying out. Kale, collards, and chard even do well in a cup of water on the counter or fridge. Green beans‐ they like humidity, but not wetness. A damp cloth draped over an open or loosely closed container. Green Tomatoes‐ store in a cool room away from the sun to keep them green and use quickly or they will begin to color. Herbs- a closed container in the fridge to kept up to a week. Any longer might encourage mold. Lettuce‐ keep damp in an airtight container in the fridge. Leeks‐leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water). Okra‐ doesn’t like humidity. So a dry towel in an airtight container. Doesn’t store that well, best eaten quickly after purchase Onion‐ store in a cool, dark and dry, place‐ good air circulation is best, so don’t stack them. Parsnips‐an open container in the crisper, or, like a carrot, wrapped in a damp cloth in the fridge. Potatoes‐ (like garlic and onions) store in cool, dark and dry place, such as, a box in a dark corner of the pantry; a paper bag also works well. Radicchio‐ place in the fridge in an open container with a damp cloth on top. Radishes‐ remove the greens (store separately) so they don’t draw out excess moisture from the roots and place them in a open container in the fridge with a wet towel placed on top. Rhubarb‐wrap in a damp towel and place in an open container in the refrigerator. Rutabagas‐ in an ideal situation a cool, dark, humid root cellar or a closed container in the crisper to keep their moisture in. Snap peas‐ refrigerate in an open container Spinach‐ store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold. Spring onions‐ Remove any band or tie and place in the crisper. Summer Squash‐ does fine for a few days if left out on a cool counter, even after cut. Sweet peppers‐ Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple a days, place in the crisper if longer storage needed. Sweet Potatoes‐ Store in a cool, dark, well‐ventilated place. Never refrigerate‐‐sweet potatoes don’t like the cold. Tomatoes‐ Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple. Turnips‐ remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth. Winter squash‐store in a cool, dark, well ventilated place. Many growers say winter squashes get sweeter if they’re stored for a week or so before eaten. Zucchini‐ does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage. For big-kids and grown ups who actually have lots of vegetables. I hope to be one of you soon.

communitymarkets:

How to Store Vegetables Without Plastic

So you’ve got all these great fruits and vegetables and now we’re going to help you keep them at their freshest with these tips. These tips are from the Berkley Farmer’s Market which is a Zero Waste market! Here is a printable PDF of their original tip sheet. In the works here at Washington’s Green Grocer is a switch from plastic bags (although we use as few as we can get away with, while still keeping your produce from getting battered on it’s way to you) to only recyclable paper and reuseable cloth bags!  

How to Store Vegetables without Plastic

Artichokes‐ place in an airtight container sealed, with light moisture.

Asparagus‐ place them loosely in a glass or bowl upright with water at room temperature. (Will keep for a week outside the fridge)

Avocados‐ place in a paper bag at room temp. To speed up their ripening‐ place an apple in the bag with them.

Arugula‐ arugula, like lettuce, should not stay wet! Dunk in cold water and spin or lay flat to dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any extra moisture.

Basil‐ is difficult to store well. Basil does not like the cold, or to be wet for that matter. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside‐left out on a cool counter.

Beans, shelling‐ open container in the fridge, eat ASAP. Some recommend freezing them if not going to eat right away

Beets‐ cut the tops off to keep beets firm, (be sure to keep the greens!)by leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness. Beets should be washed and kept in and open container with a wet towel on top.

Beet greens‐ place in an airtight container with a little moisture.

Broccoli‐ place in an open container in the fridge or wrap in a damp towel before placing in the fridge.

Broccoli Rabe‐ left in an open container in the crisper, but best used as soon as possible.

Brussels Sprouts‐ If bought on the stalk leave them on that stalk. Put the stalk in the fridge or leave it on a cold place. If they’re bought loose store them in an open container with a damp towel on top.

Cabbage‐ left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a week , so, best used as soon as possible.

Carrots‐ cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.

Cauliflower‐ will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought.

Celery‐ does best when simply places in a cup or bowl of shallow water on the counter.

Celery root/Celeriac‐ wrap the root in a damp towel and place in the crisper.

Corn‐ leave unhusked in an open container if you must, but corn really is best eaten sooner then later for maximum flavor.

Cucumber‐ wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room.

Eggplant‐ does fine left out in a cool room. Don’t wash it, eggplant doesn’t like any extra moisture around its leaves. For longer storage‐ place loose, in the crisper.

Fava beans‐ place in an air tight container.

Fennel‐ if used within a couple days after it’s bought fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days place in the fridge in a closed container with a little water.

Garlic‐ store in a cool, dark, place.

Green garlic‐an airtight container in the fridge or left out for a day or two is fine, best before dried out.

Greens‐ remove any bands, twist ties, etc. most greens must be kept in an air‐tight container with a damp cloth‐ to keep them from drying out. Kale, collards, and chard even do well in a cup of water on the counter or fridge.

Green beans‐ they like humidity, but not wetness. A damp cloth draped over an open or loosely closed container.

Green Tomatoes‐ store in a cool room away from the sun to keep them green and use quickly or they will begin to color.

Herbs- a closed container in the fridge to kept up to a week. Any longer might encourage mold.

Lettuce‐ keep damp in an airtight container in the fridge.

Leeks‐leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).

Okra‐ doesn’t like humidity. So a dry towel in an airtight container. Doesn’t store that well, best eaten quickly after purchase

Onion‐ store in a cool, dark and dry, place‐ good air circulation is best, so don’t stack them.

Parsnips‐an open container in the crisper, or, like a carrot, wrapped in a damp cloth in the fridge.

Potatoes‐ (like garlic and onions) store in cool, dark and dry place, such as, a box in a dark corner of the pantry; a paper bag also works well.

Radicchio‐ place in the fridge in an open container with a damp cloth on top.

Radishes‐ remove the greens (store separately) so they don’t draw out excess moisture from the roots and place them in a open container in the fridge with a wet towel placed on top.

Rhubarb‐wrap in a damp towel and place in an open container in the refrigerator.

Rutabagas‐ in an ideal situation a cool, dark, humid root cellar or a closed container in the crisper to keep their moisture in.

Snap peas‐ refrigerate in an open container

Spinach‐ store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.

Spring onions‐ Remove any band or tie and place in the crisper.

Summer Squash‐ does fine for a few days if left out on a cool counter, even after cut.

Sweet peppers‐ Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple a days, place in the crisper if longer storage needed.

Sweet Potatoes‐ Store in a cool, dark, well‐ventilated place. Never refrigerate‐‐sweet potatoes don’t like the cold.

Tomatoes‐ Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.

Turnips‐ remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.

Winter squash‐store in a cool, dark, well ventilated place. Many growers say winter squashes get sweeter if they’re stored for a week or so before eaten.

Zucchini‐ does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.

For big-kids and grown ups who actually have lots of vegetables. I hope to be one of you soon.

tinyhousesmallspace: Cool Looking Book! Bowls and measuring cups that all sit inside each other? If they had a set all in red I’d probably kill children for one. …I like red.

tinyhousesmallspace:

Cool Looking Book!

Bowls and measuring cups that all sit inside each other? If they had a set all in red I’d probably kill children for one.

…I like red.

(via fuckyeahdomesticity)

DIY : Create Valentine’s Dishes With Edible Paint

merrybrides:

For a bridal shower or any special dinner, try decorating plain dishes with icing. Designs will be perfectly edible, and if you make a mistake while painting, just lick it off and start over. (Don’t tell anyone your tongue made contact with their plate.)

To make this “paint,” I mixed 3 tablespoons of powdered sugar, 1 teaspoon of water, and 2 drops of liquid food coloring. Apply with a paintbrush. If needed, run your fingernail around any wiggly edges to smooth them out before they dry. 

I’d love to use this to make designs around the edge of a cake platter - get a custom patterned plate for every cake.

(Source: zazzle.com)