studio has taken over,
as it tends to do,
shocker.

mining away at my soul,
yes, (lame) pun intended,
my studio project is Mining Lake Michigan.

this week will witness another series of all-nighters,
yes, my coffee addiction has re-surged,
because our site survey stuff is due

and our studio is off to Chicago.

so after this past week of schedule adherence,  
and before this week of charrettes begins,
it is time for a break and a SPLURGE.

for the chocolate cupcakes…
12 oreos (preferably double stuffed)
peanut butter 
1 cup all purpose flour
2 tablespoon Cornstarch
1 cup Sugar
½ teaspoon Salt
1 teaspoon Baking Soda 
3 tablespoons Instant Chocolate Pudding Mix
½ cup Coco Powder
1/3 cup Olive Oil
1 tablespoon Vanilla 
1 cup cold water
1 teaspoon white vinegar 

for the chocolate peanut butter frosting…  
1/3 cup milk
2 tbs butter
8 ounces semisweet chocolate
1/3 cup PB 

what TO DO

for the chocolate cupcakes...

in a medium bowl...
shift together flour and cornstarch 
(this makes a homemade cake flour) 
Add sugar, salt, baking soda, pudding & coco powder
(if you do not have pudding mix, that’s okay, 
but the pudding mix makes the cupcakes super moist)

in a large bowl...
whisk together olive oil, water, white vinegar & vanilla 
keep whisking & gradually add in the dry ingredients 

in a cupcake pan...
line with parchment paper 
(cut 5" squares and press into the pan)
twist apart each oreo
generously spread some peanut butter on the stuffed stuff
re-sandwich each oreo  
place an oreo at the bottom of each cupcake holder
fill each cupcake holder with chocolate batter

in the oven...
preheat to 350 F
bake 20 mins

for the chocolate peanut butter frosting…
in a saucepan heat milk and butter
bring to boil
pour over chocholate, whisk
(keep whisking … if the mix is thin, add more chocolate) 
stir in peanut butter
spread on top of cupcakes

take a break from working or studying or whatever bogs you down
and enjoy a few too many of these cupcakes

- Coco

the Castle looms on the horizon 
with the rising sun behind. 
an imperial sight – 
the rook’s stately comportment 
cast in plaster 
as Apollo carts the shadows. 

the Elephant lumbers onward 
with exhaustion in her limbs.
a week’s persistent journey – 
I follow clandestinely behind
with great expectations
of the city that awaits.
             ___

This recipe is my Grandmother’s.  
Given to me on faded paper, typed – with a typewriter.  It is 3-hole-punched and rests in my cookbook.  This recipe is quick & simple.  It is wonderful for catering or simply for an everyday dinner.  Chicken (or Veal) Piccata:

the STUFF

1-1/2 cutlets, pounded thin
Flour
4 cloves garlic
4 Tbs butter
¼ C lemon juice
¼ C white wine
2 Tbs fresh parsley

what TO DO

coat cutlet pieces with flour & shake excess
mince garlic & chop parsley
melt 2 Tbs butter in skillet
add meat & brown 4 minutes each side
add remaining butter
reduce heat
add lemon juice, wine & parsley
cook about 8 minutes 

garnish  with lemon slices & parsley
eat with angel hair pasta

delicious!

I tried describing you.  But descriptions are,                      difficult.  

I could have mentioned your hair.  Or your eyes.  Or your height.   
But these descriptions would not have been enough.

(I could not fully describe how it can be messy, in the most attractive sort of way.  How it curls and reaches out in every direction but down.  And it frizzes from running your calloused fingers forehead to occipital – once, twice, and again.
I could not perfectly describe how they laugh in a quiet kind of manner.  How when your brow furrows in thought, they unfocus and focus at once.  And also at once how they can pierce and warm the same. 
I could not completely explain how your height is tall but not too, relative to me.  How it is just right walking for your hand to swing into mine.  And when sitting, how your broad shoulders welcome my ear. 
But again these descriptions would not have been enough.)

So I described you as a thing.
Not that that’s what you are.

I described you as a stovetop-coffeepot.

The kind that always whistles.  Perhaps a grey metal, tarnished in a lovely way.  Well-designed, of course.  With a black handle.  Your size fills two cups, plus some extra to warm each up later.  And your smell is delightful in the early morning and irresistible nearing midnight.  Dependable and durable, an advertisement could claim.  
The stovetop-coffeepot is a slow revolution humming right in tune.         

coffee &
cinnamon - walnut buns

the STUFF

for the dough…
2-1/4 teaspoons yeast (+ ½ teaspoon sugar + ¼ cup water)
¼ cup sugar
3/4 teaspoon salt
3/4 teaspoon vanilla
1/3 cup cream
1 egg
2-1/2 cup flour
8 tbs butter

for the filling…
4 tbs butter, melted
1 tablespoon cinnamon
½ teaspoon nutmeg
1/3 cup sugar
¼ cup brown sugar
¾ cup walnuts

for the glaze…
2 cup confectioner’s sugar
¼ cup milk

what TO DO

in a bowl…
whisk the yeast with ½ teaspoon sugar and ¼ cup water
let it sit for about 10 mins, until it is frothy
whisk in the sugar, salt & vanilla, mix well
whisk in the cream, mix well
beat in the egg

in a large bowl…
cream flour and butter together
slowly add the wet mixture to the dry mixture
keep mixing, until a large ball of dough is formed
cover the bowl with a dish towel
set in a warm place
let rise for 60 – 90 mins.

later…
combine cinnamon, nutmeg, sugar, brown sugar & walnuts
set aside
(pecans or chocolate chips are excellent substitutions)

on a floured surface…
roll out the dough about 20” x 30”
(you can roll it out half this size if you would like.
the larger the area, the more rolls in the buns,
which means more cinnamon filling!)
brush 2 tbs of melted butter onto the dough
evenly spread all of the filling onto the buttery surface
(finger licking is a requirement)
then, roll!
roll so you have a 12” log
with a sharp knife the log into buns
(about 10 buns)
arrange the buns on a cookie sheet
let them rest in a warm space for another 60 – 90 mins.
(trust me it’s worth the wait, but if you just can’t wait any longer, 
feel free to skip this part – I won’t tell, promise)  

finally…
preheat oven to 350 F
bake for 30 min
remove from oven
stir milk & confectioner’s sugar together
spoon on top of warm buns
eat immediately
preferably with a cup of stovetop-coffee

- Coco

moving day.
excitement tainted with a stroke of anxiousness,
gloomy tones because
summer has slipped away.
flip flops are packed away & boots are racked in my closet.
sunburn fading fast as
the crickets croon a final chorus,

welcome to autumn
the gaslight anthem whispers
into the microphone.

The 4033
my friends’ new apartment
& a kickoff to our final beginning of the year
stories, jamming, laughs & drinks

I’m going to bake for the welcome,
something with the flavors of autumn
& with the celebration of senior year, beer bread: 

the STUFF

for the bread…
1-1/3 cup flour
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon lemon zest
¼ teaspoon all-spice
¼ teaspoon cloves
¼ cup lemon juice
½ stick butter
¼ cup sugar
½ cup dark brown sugar
2 large eggs
½ cup honey
6 ounces pale ale
½ cup chopped pecans

for lemon glaze…
½ cup powdered sugar
¼ cup lemon juice

what TO DO

in a small bowl…
mix flour, baking soda, baking powder & salt

in a large bowl…
cream butter, sugar & spices
(by hand or with a stand mixer)
add eggs, one at a time, mixing well
add lemon juice, mix well
add honey, mix well
add 1/3 of the flour, mix
add 1/3 of the beer, mix
repeat 2 more times
(the batter is very thin)

butter & flour a bread pan
pour in batter
top with chopped pecans

preheat oven to 350 F
bake for 50 min

mix powder sugar & lemon juice
let bread cool
spoon the frosting on top of the cake

enjoy with music, laughs & company
cheers to the beginning of the last!

the STUFF

for the peanut butter balls…
1/3 cup PB
2 TBS butter
¼ tsp vanilla
½ cup sugar
1 teaspoon cinnamon

for the chocolate cupcakes…1 cup all purpose flour
2 tablespoon Cornstarch
1 cup Sugar
½ teaspoon Salt
1 teaspoon Baking Soda 
3 tablespoons Instant Chocolate Pudding Mix
½ cup Coco Powder
1/3 cup Olive Oil
1 tablespoon Vanilla 
1 cup cold water
1 teaspoon white vinegar 

for the chocolate peanut butter frosting…  
1/3 cup milk
2 tbs butter
8 ounces semisweet chocolate
1/3 cup PB 

for the name tag decorations...
acrylic

what TO DO

for the peanut butter balls…
mix peanut butter, butter, vanilla, sugar & cinnamon
form into 12 dough balls
place in freeze to harden for the chocolate cupcakes…


for the chocolate cupcakes...

in a medium bowl...
shift together flour and cornstarch 
(this makes a homemade cake flour) 
Add sugar, salt, baking soda, pudding & coco powder
(if you do not have pudding mix, that’s okay, 
but the pudding mix makes the cupcakes super moist)

in a large bowl...
whisk together olive oil, water, white vinegar & vanilla 
keep whisking & gradually add in the dry ingredients 

in a cupcake pan...
line with parchment paper 
(cut 5" squares and press into the pan)
fill 1/3 of the way with cupcake batter
remove the peanut butter balls from the freeze
place one in each cupcake
fill each cupcake with remaining batter

in the oven...
preheat to 350 F
bake 20 mins

for the chocolate peanut butter frosting…
in a saucepan heat milk and butter
bring to boil
pour over chocholate, whisk
(keep whisking … if the mix is thin, add more chocolate) 
stir in peanut butter
spread on top of cupcakes

for the name tag decorations...
laser cut acrylic
(thanks to Kevin for his design assistance)
or you can be less of a nerd & cut a thick cardboard