I finished my last final last night. The instant relief is something that I will miss once I graduate, as hard as school is that feeling of summer officially being here is unparalleled. I do indeed, have some explaining to do for the reason of being absent, I tend to go on sabbaticals without any warning. But, schools is my priority, as much as I wish this blog could have my 100% attention.
Honestly, this place is like the royalty of chocolate shops in Zurich. And it’s so expensive. I could only afford two truffles and a couple of dark chocolate bars to bring back to friends in the states. My sister and I had every intention of eating lunch in the Sprüngli cafe, but after looking over the menu, it was decided it was just too pricy. I’m sure the cafe is wonderful, but if your working on a little bit of a budget, just grab the best truffle you will ever have from the chocolate chop at Sprüngli.
Last week I attended Macy’s Culinary Council cooking demonstration with Tom Douglas and Nancy Silverton. In the middle of hustling Washington Square Mall, a small crowd watched as these two amazing chefs taught us how to deal with holiday entertaining. Both chefs cooked, and I starred in awe of the grace they had in the kitchen, and flavor complexes they came up with for their dishes.
We were all completely spoiled, besides being in complete raptures over watching the chefs work, everyone in attendance was treated to a sample of the dishes Nancy and Tom created. Everything, and I mean everything I put into my mouth was a symphony of complex flavors.
Seeing these amazing chefs work was a honor. It was so fun to watch the shoppers go by and look and wonder. Some recognized who was cooking, I heared one of the shoppers say as they walked by, “That’s Tom Douglas! He makes our rubs!”. (Incase you didn’t know Tom has a great line of spices and rubs.)
Update: Laurel West is the winner of this giveaway! Thanks for playing!
I’m super excited to be givingaway a beautiful set of mugs from the Etsy shop Carnevale Clay. They hand make the most unique and wonderful clay items for the kitchen.
Carnevale Clay is giving this set of red cafe mugs to one lucky reader! Thanks so much to Carnevale Clay for doing this giveaway with us, it’s so fun. And trust me lucky winner, these mugs are even better in person.
Just visit their store, and leave a comment below!
A winner will be chosen at random Thursday, December 5th at 5:00PM Pacific time.
Set includes two handmade clay mugs.
If anyone is interested in doing a giveaway with madeyedlinblog.com shoot me an email at: email@example.com
I look forward to Thanksgiving mostly because I officially get to bust out the Christmas music the day after. And get to say “merry Christmas!!” to everyone I encounter without getting weird looks. So let’s kick off the season with chocolate! And mint! And merriment!
This is one of those deceiving desserts that looks way way harder then it is. The hardest part is making sure you remember to use pie weights when baking the crust, as I did not remember. And I ended up with a sunken deformed crust. Oh well, It’s beautiful in it’s imperfections. You can probably actually make a crust that looks good, don’t rub it in, one day I will do it too.
Update: Especially Eli was the random winner of this giveaway! Thanks for everyone who entered! It was so fun to hear from all of you. I have some more giveaways in the making so stay tuned!
Guys! I brought you back something from my trip! Chocolate from Switzerland, a classic reindeer cookie cutter from Salzburg as well as a awesome giant wooden spoon from Austria! This is the first giveaway that I have done on the blog and I am so excited to share some sweet stuff from the places I visited.
Here are the details:
Includes, an awesome giant wooden spoon, reindeer cookie cutter (about 3 inches), and two dark chocolate (72% coco) bars!
To enter, just leave a comment! (Keeping it simple this first time around!) Deadline to enter is November 14th by 5pm Pacific time. Winner will be chosen by random.
So excited to share with you!
These are a classic in my family. The card that is always pulled out of the recipe files when biscuits are needed to accompany a dinner. I think I started making these when I was around 10 when I started making these, I cannot believe I am just getting around to blogging them. They always turn out so fluffy and light. I made these for dinner at my parent’s house tonight, we just finished up eating them alongside a beef roast. I’m sitting on the floor of my parent’s kitchen listening to the quibble over the last of the biscuits. I think they have it sorted out now, the adults get two, the kids get one.
Hello. I know it’s been weeks since I last blogged. And for that I’m sorry. I have been working and going to school, and as you can imagine, or know from experience, that takes up most of your waking hours. But, the other day I was able to have a little time to myself and make these bad boys. Yummy bad boys. Baked doughnuts with a cinnamon and sugar topping.
Please make these on a foggy morning and enjoy with a cup of coffee and thoughts on all things beautiful.
P.S. My other doughnut recipe
Butter, of course. And fruit, of course.
I had actually never had the famous combo of strawberry and rhubarb before, and most defiantly have never made anything containing the magical combination. But the other day the stars aligned, and I made strawberry rhubarb pie. I wanted to make one of those classic fold over stand alone tarts, but with a butter pastry. So I did, and it was brilliant. Boom-chicka-boom-boom.
Some fun things to look at:
3 reasons to travel while you’re young. Listen and obey.
I want this dog.
Build your own pizza oven!
I want this kitchen so so so much. And this one too.
What a lovely way to serve eggs.
I made these to go along side my quinoa patties, the combination of the two go quite nicely together. If you’re serving these on their own I strongly suggest making the yogurt sauce to accompany them if you’re not planning on taking them to school or work. Sliced cucumber goes very well layered on top of the fritter and finished with a dollop of yogurt sauce.