I Want to Live in Your House: 99 Ryerson, Brooklyn

Though now ensconced in vinyl siding, it must have been a lovelier site to behold in the mid-1850’s when Walt Whitman lived at this address. It was here where he wrote perhaps his most famous work, Leaves of Grass, and is the only one of his Brooklyn residences that remains standing. There has been talk of restoring the building but, as of now, it stands unassuming and plain, no plaque or marker in site.

Read more about 99 Ryerson herehere, and here.

Tiny Yellow Cake - Chocolate Ganache - Gold Sanding Sugar

I have been using this Creamy Avocado Everything Dressing on, well, everything lately: salads, cold chicken, stirred into black beans, and slathered on top of burritos, and as a dip for cold veggies, and it couldn’t be any easier to make.

Blitz together 1 ripe avocado, 1 small clove of garlic, the juice of 1 plump lime, 1/2 tsp. salt, 1 tbsp rice wine vinegar, and 2 tbsp water until well-blended. Drizzle and blend in 6 tbsp olive or vegetable oil until the whole lot is creamy and emulsified. I use my hand blender and a large measuring cup, but a blender or food processor will work as well. 

Keeps well in the fridge for a few days.

I Want to Live in Your House: 511 Lafayette Avenue, Brooklyn

I’ve been somewhat obsessed with this place lately. It’s in my new neighborhood, padlocked shut, with an ancient Christmas tree tossed in the front yard, yet the windows are covered with lovely antique lace curtains (a bit difficult to see in the picture above). The cynic in me can’t imagine such lovelies not having been snatched up long ago from an empty Brooklyn house.

Other than its having been built in 1915 and that it is not currently listed for sale, a cursory internet search revealed nothing. All sorts of stories fill my head when I walk past, mostly involving ghosts protective of their linens, and I want to sneak my way in and explore so badly it almost hurts. 

As I am far more wary of squatters than of ghosts, I’ll have to make due with my sidewalk visits … though maybe it’s an old lady squatter who takes great care of the interior and will, one day, sick of seeing me staring at the place, invite me in for a cup of tea. This is NYC—you never know.

Recently …
Icebox Lemon Cheesecake topped with bright yellow sanding sugar. I love how the crystals melt and stain the cake like edible watercolor. Recipe from the timely Bakeless Sweets
A delightful Sunday breakfast of Swedish Pancakes smeared with cream cheese, crushed fresh raspberries, and cherry jam. Recently …
Icebox Lemon Cheesecake topped with bright yellow sanding sugar. I love how the crystals melt and stain the cake like edible watercolor. Recipe from the timely Bakeless Sweets
A delightful Sunday breakfast of Swedish Pancakes smeared with cream cheese, crushed fresh raspberries, and cherry jam. Recently …
Icebox Lemon Cheesecake topped with bright yellow sanding sugar. I love how the crystals melt and stain the cake like edible watercolor. Recipe from the timely Bakeless Sweets
A delightful Sunday breakfast of Swedish Pancakes smeared with cream cheese, crushed fresh raspberries, and cherry jam.

Recently …

Icebox Lemon Cheesecake topped with bright yellow sanding sugar. I love how the crystals melt and stain the cake like edible watercolor. Recipe from the timely Bakeless Sweets

A delightful Sunday breakfast of Swedish Pancakes smeared with cream cheese, crushed fresh raspberries, and cherry jam.

Easily one of my favorite cakes that I’ve ever made: Homage to 'The Birds' (Red Velvet Cake with Pink Swiss Meringue Buttercream).

Apricot Almond Sour Cream Bundt Cake. Recipe to come.

Salted Chocolate Bundt Cake. Recipe from pg. 153 of One Bowl Baking (though I used yogurt instead of sour cream and added the sprinkle of sea salt).

These have become my go-to weeknight (or any night) sweet-craving cookies. Incredibly easy to make, with no refined flour or sugar and packed with protein from the almond butter, they satisfy the desire for chocolate chip cookies while being reasonably healthy. Can easily be doubled and experimented with (peanut butter, honey, various flours. See the inspiration. Bonus: Vegan!)
Weeknight Wooden Spoon Cookies
Adapted from this recipe
In a medium bowl, preferably with a wooden spoon, stir together the following until well blended: 96g/6tbsp Almond Butter, 63g/3tbsp Maple Syrup, 65g/1/2c Whole Wheat Flour, 3g/1/2tsp baking soda, and a splash of vanilla extract. Fold in half a shaved and chipped bar (1.5 oz) of  really good dark, dark chocolate. Scoop out a soup spoon of dough, roll into a ball, place on a prepared baking sheet, and flatten slightly. Repeat.
Bake for about 10 minutes. Makes one dozen. These have become my go-to weeknight (or any night) sweet-craving cookies. Incredibly easy to make, with no refined flour or sugar and packed with protein from the almond butter, they satisfy the desire for chocolate chip cookies while being reasonably healthy. Can easily be doubled and experimented with (peanut butter, honey, various flours. See the inspiration. Bonus: Vegan!)
Weeknight Wooden Spoon Cookies
Adapted from this recipe
In a medium bowl, preferably with a wooden spoon, stir together the following until well blended: 96g/6tbsp Almond Butter, 63g/3tbsp Maple Syrup, 65g/1/2c Whole Wheat Flour, 3g/1/2tsp baking soda, and a splash of vanilla extract. Fold in half a shaved and chipped bar (1.5 oz) of  really good dark, dark chocolate. Scoop out a soup spoon of dough, roll into a ball, place on a prepared baking sheet, and flatten slightly. Repeat.
Bake for about 10 minutes. Makes one dozen.

These have become my go-to weeknight (or any night) sweet-craving cookies. Incredibly easy to make, with no refined flour or sugar and packed with protein from the almond butter, they satisfy the desire for chocolate chip cookies while being reasonably healthy. Can easily be doubled and experimented with (peanut butter, honey, various flours. See the inspiration. Bonus: Vegan!)

Weeknight Wooden Spoon Cookies

Adapted from this recipe

In a medium bowl, preferably with a wooden spoon, stir together the following until well blended: 96g/6tbsp Almond Butter, 63g/3tbsp Maple Syrup, 65g/1/2c Whole Wheat Flour, 3g/1/2tsp baking soda, and a splash of vanilla extract. Fold in half a shaved and chipped bar (1.5 oz) of  really good dark, dark chocolate. Scoop out a soup spoon of dough, roll into a ball, place on a prepared baking sheet, and flatten slightly. Repeat.

Bake for about 10 minutes. Makes one dozen.

At long last, my labor of love is finished! At long last, my labor of love is finished! At long last, my labor of love is finished!

At long last, my labor of love is finished!

Home Part 1 Home Part 1 Home Part 1 Home Part 1 Home Part 1 Home Part 1 Home Part 1

Home Part 1

dandelionwineshop:

Red wine… not just for cooking and drinking anymore… IT’S ALSO FOR BAKING! 
A lovely and wildly talented customer changed my life today when she gifted us this beautiful Chocolate Red Wine Cake made with a bottle of our fave Languedoc sipper, Devois de Perret ($13).  It’s seriously the most delicious cake I’ve ever had: moist, rich, dense (but not heavy), with that fresh Grenache-y fruit shining through the dark chocolate.  It’s absolutely the most perfect antidote for the gloom that I can imagine. It’s a total attitude adjuster! I found a recipe that looks promising here if you wanna try it out this weekend!

NYC may be a huge city, but the neighborhoods are just like small towns. One of the great things about my neighborhood is the local wine shop, Dandelion Wine. Everyone that works there is kind and knowledgable and you can always count on a good purchase.I’ve been talking wine and cakes with the owner, Lily, for years now, and recently (finally!) got around to mixing the two for the shop.I forgot to take any pics before I dropped it off, but the shop happened to take a few and write up the super kind post above!
Recipe via Smitten Kitchen dandelionwineshop:

Red wine… not just for cooking and drinking anymore… IT’S ALSO FOR BAKING! 
A lovely and wildly talented customer changed my life today when she gifted us this beautiful Chocolate Red Wine Cake made with a bottle of our fave Languedoc sipper, Devois de Perret ($13).  It’s seriously the most delicious cake I’ve ever had: moist, rich, dense (but not heavy), with that fresh Grenache-y fruit shining through the dark chocolate.  It’s absolutely the most perfect antidote for the gloom that I can imagine. It’s a total attitude adjuster! I found a recipe that looks promising here if you wanna try it out this weekend!

NYC may be a huge city, but the neighborhoods are just like small towns. One of the great things about my neighborhood is the local wine shop, Dandelion Wine. Everyone that works there is kind and knowledgable and you can always count on a good purchase.I’ve been talking wine and cakes with the owner, Lily, for years now, and recently (finally!) got around to mixing the two for the shop.I forgot to take any pics before I dropped it off, but the shop happened to take a few and write up the super kind post above!
Recipe via Smitten Kitchen

dandelionwineshop:

Red wine… not just for cooking and drinking anymore… IT’S ALSO FOR BAKING! 

A lovely and wildly talented customer changed my life today when she gifted us this beautiful Chocolate Red Wine Cake made with a bottle of our fave Languedoc sipper, Devois de Perret ($13).  It’s seriously the most delicious cake I’ve ever had: moist, rich, dense (but not heavy), with that fresh Grenache-y fruit shining through the dark chocolate.  It’s absolutely the most perfect antidote for the gloom that I can imagine. It’s a total attitude adjuster! I found a recipe that looks promising here if you wanna try it out this weekend!

NYC may be a huge city, but the neighborhoods are just like small towns. One of the great things about my neighborhood is the local wine shop, Dandelion Wine. Everyone that works there is kind and knowledgable and you can always count on a good purchase.
I’ve been talking wine and cakes with the owner, Lily, for years now, and recently (finally!) got around to mixing the two for the shop.
I forgot to take any pics before I dropped it off, but the shop happened to take a few and write up the super kind post above!

Recipe via Smitten Kitchen

Wonderful skull cake inspired by Damien Hirst’s For the Love of God, created for Britain’s Art Fund bake sale. Via Slate and ArtFund.org.

Photo by Maja Smend. Courtesy of Art Fund and Slate.

I Want to Live In Your House: Gilsey House

This beautiful behemoth sits at the corner of Broadway and 29th St., its looming facade a reminder of old NYC.

Opened as a luxurious hotel in 1872 catering to guests such as Oscar Wilde and Mark Twain, the Gilsey House was the first hotel in NY to offer telephone service. Its location provided convenient access to the theaters, brothels, and gambling dens that the populated the area formally known as the Tenderloin.

A cursory NYT archive search turned up a snippit about the opening of the hotel as well as a story about "The Hermit of the Gilsey" and "The Murdered Coachman."

After closing in 1911 due to a legal dispuit, the building fell to ruin until it was purchased in 1980 and converted into co-op apartments.

The 4 bedroom, 4.5 bath corner penthouse is currently up for sale with an asking price of $9,497,000.