Lazy Sunday

I could eat brunch every day and be a happy camper. There's something so relaxed and pleasant about it. On Sunday, the hubs and I went to Art Restaurant for a feast of fresh fruit, thick-cut bacon, waffles, and lighter than air lemon ricotta pancakes, and I could do it all over again right now.

Coffee Keeper

How cute is this carafe? The color and shape would look so perfect on my kitchen counter. Leftover coffee has never been so fun.

HalloWeekend

I'll probably spend the weekend avoiding all the scary movies on tv, while snacking on miniature Reese's peanut butter cups and watching the "Pumpkin Dance" on repeat. What are your Halloween plans?

[Vampire vs. Mummy Checkers: PsAndQs; Max Hat: Instructables; Pumpkins: Country Living; Candy Corn: Flickr; Beehive: Martha Stewart]

Well and Good

I came across an article today that featured natural remedies for your body's little aches and annoyances. My favorites: dark chocolate to curb a cough, olive oil for chapped lips, and a teaspoon of sugar for the hiccups. I wonder what chocolate chip cookies cure.

Puddle Jumper

Today, I wished I owned a pair of these. Morning rain...grrr.

The Inevitable Birthday Cupcakes

First of all, thank you for the sweet birthday wishes. You are all lovely, and you make me so very happy! It was a great weekend, full of good eats, which of course, meant cupcakes. These beautiful babies were moist, fudgy, and the sheen on that ganache just begs you to take a bite.

Chocolate Chip and Mascarpone Cupcakes
Recipe courtesy Giada De Laurentiis and the Food Network

Cupcakes
5 ounces unsweetened chocolate, chopped
1 cup water
1/3 cup mascarpone cheese, at room temperature
2 1/4 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1/2 teaspoon baking powder
1 cup (6 ounces) semisweet chocolate chips

Ganache
1 cup (6 ounces) semisweet chocolate chips
2/3 cup heavy whipping cream
1/2 teaspoon vanilla extract

For the Cupcakes:
Place an oven rack in the center of the oven and preheat to 325 degrees F. Combine the unsweetened chocolate and water in a small saucepan over medium-low heat. Stir constantly until the chocolate is melted, about 2 minutes. Cool for 2 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Beat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds. Stir in the mascarpone mixture. Whisk the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl. Add the dry ingredients to the chocolate mixture. Stir until just blended. Divide the batter among the prepared muffin pans. Bake for 20 to 25 minutes or until a tester inserted into the center of a cupcake comes out with no crumbs attached. Cool the cupcakes completely before dipping, about 1 hour.

For the Ganache:
Place the chocolate chips in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips. Using a fork, gently stir until all the chocolate is melted and the mixture is smooth.

Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Place the dipped cupcakes in the refrigerator to set, about 15 to 20 minutes. Allow cupcakes to return to room temperature before serving.

They Say It's Your Birthday

It's my birthday! So far I've treated myself to a cheery little bouquet of dahlias and this gorgeous plum purse, which is on its way to me. And, I started the day with a yummy bowl of oatmeal and an early morning anthem courtesy of the Beatles -- it's a family tradition. Hope your day is as lovely as mine!