I seriously need this

OMFG THIS CAKE IS DELICIOUS. SERIOUSLY, EVERYBODY GO HOME AND BAKE IT NOW

Rosemary Olive Oil Cake from 101 Cookbooks

Olive oil for the pan

Dry ingredients:
3/4 cup / 3 oz / 80g spelt flour
1 1/2 cups / 7.5 oz / 210 g all-purpose flour
3/4 cup / 4 oz / 115g sugar
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt

Wet ingredients:
3 eggs
1 cup / 240 ml olive oil
3/4 cup / 180 ml whole milk

1 1/2 tablespoons fresh rosemary, finely chopped
5 ounces / 140 g bittersweet chocolate (70% cacao), chopped into 1/2-inch pieces
2 tablespoons sugar for top crunch

Preheat the oven to 350F / 175C. Rub a 9 1/2-inch (24 cm) fluted tart pan with olive oil. Alternately, I used a long (4 1/2 x 13 inch) loaf pan, and lined it with parchment paper.

Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside.

In another large bowl, whisk the eggs thoroughly. Add the olive oil, milk and rosemary and whisk again. Using a spatula, fold the wet ingredients into the dry, gently mixing just until combined. Stir in 2/3 of the chocolate. Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit. Sprinkle with the second sugar.

Bake for about 40 minutes, or until the top is domed, golden brown, and a skewer inserted into the center comes out clean. My cake, in the alternate pan, took closer to 50 minutes. Also, just when my cake was nearly finished baking, I decided I wanted a bit more color on top. I finished it under the broiler for a minute - which caramelized the sugar on top as well and gave it a bit of crunch. Don’t walk away from the cake while it is under the broiler.

The cake can be eaten warm or cool from the pan, or cooled, wrapped tightly in plastic, and kept for 2 days.

I used soy milk for mine, because my remaining cow milk smelled sketchy. And because I was lazy to cut my own chocolate chips, I added chocolate shavings. Mine took over an hour to bake. I also skipped the broiling because I have come to learn that handling this pan with only 1 oven mitt is too tricky, and I am scared of it crashing to the ground if I try to get it over the raised lip of that top wire rack. Or out of the oven. Which is why I am sitting here staring at its perfectly risen loveliness, not wanting to break the magic…

ecosavvyrebel:

Ohh lalala

Garden and House by Ryue Nishizawa

Photography by Iwan Baan

via dezeen

Love the squished can idea

ecosavvyrebel:

bottle neck upcycled bracelet bins

(Source: the-life-meaning)

If there is to be an aisle in my life, this is what I’d dream to walk down in

(Source: no1248, via yukinousagi)

My friend Sushi sad I get to set the ground rules at my new place. Here are some, from The Angry Therapist:

In this House

We practice transparency.

Vulnerability is a strength not a weakness.

We try to understand before being understood.

We never walk away during a fight.

We never assassinate one’s character.

We never talk behind one’s back.

There are no labels in this house, only encouragement, support and respect. 

The only time you will look down upon someone is when you’re helping them up.

We always accept one’s truth in this house. Always.

Voices will not be raised, but will be heard

We will make mistakes in this house.

But we take responsibility and learn from them.

This house is a safe container, one that promotes growth

By being in this house, you will contribute to that.

(Source: theangrytherapist, via nicole-dreambook)

And now for something recent! I’m hoping to cook at least one new recipe a week this year, writing each one out in my recipe book as well as here on my blog. 

Today I invited my good highschool friends over and since my apartment gets really hot on sunny days thanks to those big windows, I served up some virgin pina coladas!

I looked up a bunch of recipes online, but in the end just made what I could with what I had:

• 1/2 cup condensed milk
• 1/2 cup vanilla yogourt
• 1/2 cup of coconut milk….though for this one I made sure not to shake the can, and instead scooped out the creamy part that settles at the top, in the hopes of getting closer to cream of coconut based on this explanation about coconut water/milk/cream
• 1 1/3 cups pinneapple juice
• Some ice. I have no idea how much

It made about 5 goblet-fulls, and despite my uncertainty about my recipe, it was actually scrumptious! Would like to try it with real pinneapple chunks or possibly thick cream instead of yogourt to have more consistency

Just a couple pics from my new place! The first from one of the first days here, enjoying the sunshine, the second from the day I lit a match for the first time and enjoyed my mason jar candle idea! I’ve been re-using jars all over the place, instead of tupper-ware, plus I’ve also used cans for my pencil holders!

(Source: isyr, via junin-toiro)

Made these sock snowmen at work today! I’ll post a pic of mine later

ecosavvyrebel:

Point taken

ecosavvyrebel:

Coke bottle turned owl.

(Source: )