About

Me. Living in NY, now finished with my Masters in French Lit. and looking for a job/purpose, but also preoccupied with life, love, art and everything else I happen to be fall upon or under. it's gonna be random because I love Godard, France Gall, goat cheese, creativity, Mad Men, walking barefoot in the grass, pan's flute, 60's music, Nouvelle vague, hand on hand action, blooming period, expressionism, Art deco, the color green, Delta blues on a rainy night, Marianne Faithfull, hogging the covers, random dancing, yelling at the TV, epicurian pleasures, Scotch, Improv, eggplants, Surrealism, feeling like I'm in a Woody Allen movie, experimental cooking, passionate hair-grabbing, passionate air-guitar playing, snowstorms, riping clothes off, pointless arguments, heavy novels, salt-water hair, french yé-yé, Kierkegaard, locking eyes, running, watching paint dry,kissing, Moe from the Simpsons, twirling, the word cahoots, futurism, quoting movies, cartoons of ducks, board games, shoes that ultimately hurt my feet but look Grwahawwwh, not that many TV shows, feet sinking into sand, having cocktails at inappropriate hours, touching suede, Christopher Guest's brain, brushing my teeth but not my hair, dancing in the shower but not singing in it, afternoon delights, zombie movies, glitter art, being too much, artists & muse couples, reading while walking, Shiraz, impromptu musicals, and making collages. So this is my life, collage-style...
and please be forgiving, I'm used to french, english is only my second language...

lilynath at gmail dot com to chat me up and please do I like that.

I'm also spilling over at French-moi for all things à la française...

and I tweet too :twitter.com/lilyna

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Ta-DAH!!! My cupcakes! Ok so they are a little squat - and a little, humm, artisanal looking, but I assure you they are pure pleasure. And they kind of look like Ladurée’s Macarons… I used this recipe if you want to be a copycat ( but I divided by two ) : Preheat Oven: 350 degrees F Cupcake Ingredients 1 cup (2 sticks) unsalted butter, softened. 2 cups sugar 4 large eggs, at room temperature 1 ½ cup self-rising flour 1 ½ cup all-purpose flour 1 cup Whole Milk 1 teaspoon vanilla extract Icing Ingredients 1 cup (2 sticks) unsalted butter, softened 8 cups confectionary sugar (powdered sugar) ½ cup Whole milk 2 teaspoons vanilla extract TIPS: If you have a stand mixer (like a Bosch, or Kitchen Aid) this recipe is much quicker to make. Using whole milk makes the taste of the cupcakes and icing much smoother. I tried using Skim milk and whipping cream just to test it out and whole milk makes a much better flavor. Cupcake Directions 1. Whip butter until very smooth in texture 2. Add sugar 1 cup at a time, beating until smooth in texture 3. Add eggs, 1 at a time, beating very well between each addition 4. In separate bowl, mix the 2 flours together 5. In separate bowl, mix Milk and Vanilla 6. Add flour mixture and milk mixture 1 cup at a time to Butter mixture. Beating very well between each addition. 7. Spoon into lined cupcake pan (approx. ¼ c batter per cupcake) 8. Bake for 20-22 minutes in pre heated over (350 degrees F) Cool cupcakes before frosting (or else the frosting will fall off) You can also make 3 – 9” rounds with cupcake batter. Just make sure you grease and flour each pan. Icing Directions 1. Whip butter until smooth 2. Add ½ of sugar (4 cups), 1 cup at a time. Beating well between each addition. 3. Add Milk, and Vanilla 4. Add remaining sugar, 1 cup at a time. Beating well between each addition. 5. Add a few drops of food coloring to icing 6. Beat icing well, until good spreading consistency. 7. Over-beating is hard to do with this icing. ( from this )

Ta-DAH!!! My cupcakes! Ok so they are a little squat - and a little, humm, artisanal looking, but I assure you they are pure pleasure. And they kind of look like Ladurée’s Macarons…

I used this recipe if you want to be a copycat ( but I divided by two ) :

Preheat Oven: 350 degrees F

Cupcake Ingredients
1 cup (2 sticks) unsalted butter, softened.
2 cups sugar
4 large eggs, at room temperature
1 ½ cup self-rising flour
1 ½ cup all-purpose flour
1 cup Whole Milk
1 teaspoon vanilla extract

Icing Ingredients
1 cup (2 sticks) unsalted butter, softened
8 cups confectionary sugar (powdered sugar)
½ cup Whole milk
2 teaspoons vanilla extract

TIPS: If you have a stand mixer (like a Bosch, or Kitchen Aid) this recipe is much quicker to make.
Using whole milk makes the taste of the cupcakes and icing much smoother. I tried using Skim milk and whipping cream just to test it out and whole milk makes a much better flavor.

Cupcake Directions
1. Whip butter until very smooth in texture
2. Add sugar 1 cup at a time, beating until smooth in texture
3. Add eggs, 1 at a time, beating very well between each addition
4. In separate bowl, mix the 2 flours together
5. In separate bowl, mix Milk and Vanilla
6. Add flour mixture and milk mixture 1 cup at a time to Butter mixture. Beating very well between each addition.
7. Spoon into lined cupcake pan (approx. ¼ c batter per cupcake)
8. Bake for 20-22 minutes in pre heated over (350 degrees F)

Cool cupcakes before frosting (or else the frosting will fall off)
You can also make 3 – 9” rounds with cupcake batter. Just make sure you grease and flour each pan.

Icing Directions
1. Whip butter until smooth
2. Add ½ of sugar (4 cups), 1 cup at a time. Beating well between each addition.
3. Add Milk, and Vanilla
4. Add remaining sugar, 1 cup at a time. Beating well between each addition.
5. Add a few drops of food coloring to icing
6. Beat icing well, until good spreading consistency.
7. Over-beating is hard to do with this icing.

( from this )

2009.11.06  6:12pm  ∞
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