For the donuts: 1 cup all-purpose flour 1 cup whole wheat flour 1/2 cup sugar 2 teaspoons baking powder 1 teaspoon real vanilla extract...
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For Matt’s 30th birthday, I baked him a German Chocolate Cake — his favorite, and my very first layered cake. I only had one cake pan at the t...
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Today is my 28th birthday. It's actually super weird because every time I think about how old I am, I keep wanting to say 23 or 25 or, good God, n...
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When I lived in Italy, I learned three very important things. Don't talk about God. Don't talk about politics. And eat pasta as a first course. I'...
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Back when LiveJournal was the leading blogging platform, I didn't quite understand the concept of being 'found' on the Internet. I wrote, unapologet...
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When you live in California, sometimes you feel hours behind everyone else. Weirdly, we watch a recording of the ball dropping in Times Square on ...
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If there is one thing you need to know about my husband it is that he loves his coffee, dare I say, as much as he loves his music. And because tod...
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I’ve never been a cupcake person. I’m not much for pie, either. But it takes a certain type of cupcake (and a certain type of pie) to win my h...
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Anna has been a lovely reader of Turntable Kitchen for some time, so when she came to us suggesting she pull together a special playlist and recip...
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This recipe is Gluten-Free 6 ounces of very good dark chocolate 1 1/2 cups of hazelnuts 2 tablespoons of brewed coffee, chilled 1 teaspoon of ...
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I know. It’s September 3rd, and here I am posting about watermelon. Late to the party, much? This summer, I’ve found myself picking up a small...
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After dealing with printer issues all weekend while trying to create our packing labels for Pairings Boxes and chasing down the mailman who gracio...