You know those mornings when you wake up and not only can't remember what day it is, but where you are, and while you lay there trying to decide if the banging/rumbling noise is thunder or the construction down the street, something with bright, flashing lights drives by and you are completely confused. Was that a snow plow? Did I sleep through Thanksgiving and Christmas? (Horrors).
Ok, good. I was hoping I wasn't the only one.
The best way to get over this confusion is to eat. And the best thing to eat is cake.
I would like to at this time introduce my favorite coffee cake: the Torte. This is a tweaked version of my Grandma's recipe, and its the easiest thing in the world. My family has dinned upon this torte many a Sunday morning, and it has seen many, many variations. We've made it with mulberries, plums(the traditional fruit for this recipe)strawberries, apples, and so on. I think its safe to say that I'm the first to put alcohol in it, though.
Boozy Pear and Blackberry Torte
1/2 c. unsalted butter, softened
2 large eggs
2/3 c. granulated sugar
1/3 c. brown sugar
1 c. plus 2 TBS all-purpose flour
1 teaspoon baking powder
Large pinch of salt
1/2 tsp allspice
1 TBS Brandy
2 bosc pears
1/2 c blackberries
2 teaspoons fresh lemon juice
1 tablespoon cinnamon sugar

Heat over to 350°F. Sift or whisk together flour, baking powder, spice, and salt in a medium bowl. In a larger bowl, cream butter and sugar together with an electric mixer until fluffy and light in color. Add the eggs, one at a time and scraping down the bowl, then the dry ingredients, mixing until just combined. Add the brandy.

Spoon batter into an ungreased 9-inch pan (but if you’re worried, you can always lightly coat it first with butter or a nonstick spray) and smooth the top. Arrange the fruit,  all over the batter, covering it. Sprinkle the top with lemon juice, then cinnamon sugar.

Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter (but of course not plum juice), about 45 to 50 minutes. Cool on rack.

*Cooks note: This freeze really well, too, so make several at once and throw a few in the freezer for a rainy day!

I was snobby about food even as a child. I refused to eat burgers, ketchup, and peanut butter and jelly sandwiches. I don't know what it was about them, maybe the texture.
Years later, I still hate ketchup, and I don't eat PP&J.
I do, however, LOVE Asian peanut sauces.
This is what broke, tired, hungry, culinary students make when they get home from a 12+ hr day and don't feel like cooking(...but somehow still find energy to style and photograph their dinner...? I know, I know)
It was super easy to make, and is best eaten cold or room favorite part.

Thai-Peanut Sauce Noodles + Radish, Celery, Egg

1 Package Thai Kitchen Ginger and Vegetable instant soup
1 c. water
1 tsp Finely grated ginger
1 tsp Garlic Chili Paste
3 TBS smooth peanut butter
1 TBS lime juice

Radish, fine slice
Celery, fine slice
Soft Boiled egg

Bring water to boil in sauce pan, add noddles and simmer 2-3 min until tender - rice noodles are easy to over cook, go easy!
Drain noodles, reserving liquid. Add the ginger, chili paste, spice packet from soup package, peanut butter, lime, and 1/2 c of the reserved water back to pan, whisk smooth. Adjust thickness if needed by adding more of the water. Toss noodles in sauce, top with radish, celery, and egg.
Eat up!
----->Shout Out to my little bro for winning the board that I shot this on for me
I'm a big fan of shortcuts. If I can get something done with the same results in less time, I'm there. Also, if I can get something done with less mess for me to clean up . . . well y'all know me. I'm all over that. Even if it takes me more time to get it done . . . I'm saving time 'cuz there's less cleanup:
project+shortcut/trick=possibly more time spent(but!) - cleanup time
I can do math. Yeah.

That being said, allow me to share an industry trick with y'all:
  • How to Get the Skin Off a Pepper, mess free
Place the pepper directly on the open flames of a gas stove top, or on the grill.
Walk away. Forget it. Let it burn. (I'm extremely good at this part.)
Once it's very chard and smelling amazing, wrap in plastic wrap. Let it hang out in the plastic wrap a good 5-7 min.
With the plastic still on, rub the pepper. You will be able to feel and see the skin coming off. There might be a few little bits here and there, but hey, thats flavor
Ta da!
(First image is by one of my favorite artists, Janet Hill, and can be found here)
Pooh and I, we hung out a lot as kids. That bear had lots of great ideas on life, especially food. Let's be more like him.

It's humble brag time. I'm pretty good at making salads. I'm also pretty good at taking a mess of ingredients and throwing them together . . . it's my profession, after all.
That being said, I came up with this BEAUTIFUL salad yesterday, and wanted to share it with all you lovelies . . . so you could make it for your lovelies.
Blueberry and Grilled Corn Salad

1/2 tsp ranch dressing mix
1 TBS dijon mustard
3/4 c Mayonnaise
2 TBS milk
1/2 TBS fresh Dill
black pepper, to taste
-Mix all to combine. I make this in a mason jar; just toss all the ingredients in and shake away. This is a very thin dressing, don't let it throw you.


Salad Greens (whatever you like, I used a romaine mix here because that's what we happened to have..spring mixes are my favorite, though, with all the color.)
1/2 Cob of  Fresh Corn, tossed on a grill until it gets some color
Chicken (I used a rotisserie chicken. Make life easier.)
Sunflower kernels
Red Onion

Toss everything in a bowl, splash some dressing on, enjoy!


*As far as amounts go, I used about 2-3 TBS to a 1/4 c of everything. This is pretty much a toss what you want in a bowl and chow down salad.
*If you don't have access to a grill, or just don't want to get it out (I hear ya), toss the cob in a hot cast iron pan for a few min, turning often.

Today has been a good day. A day of inspiration and ideas. A day of lots and lots of coffee. The weather has been absolutely gorgeous.

My homework is threatening to take over my life. The papers and projects just keep getting added, and due dates loom in dark corners that are way too close for comfort.
Don't worry, grades are still good, and my sanity is mostly intact.


To combat all this, I do what I think of as extreme studying breaks. I take a long walk, or call someone, blog, or (favorite) I watch a movie, like really watch it. Phone put away, Laptop shut, focusing on the story.
On that note, I am officially a fan of Bette Davis. The lady rocks. I am seriously jealous of how well she pulls of caps. And still looks like a gown-up. Every movie I've seen her in the past few weeks she has a scene or two where she is just skipping around in blouse, riding pants and baseball cap, looking comfortable and so cute. She's not a "classic" beauty but she is beautiful, I think.
Love her hair her. Love love love it.
(Ok fine. I love his too.)
Peacock Sister, I think of you every time I see this picture.
Well, homework calls. Have a lovely weekend. xo




Welcome to the new home of Whisk. I'd say IAITW, but that looks weird, and I mess up acronyms eventually. Just ask my sisters. ATV's turned into MTV.

I thought a lot about moving the blog.
I wanted some change.  I wanted to be able to put a Pinterest button on here, darn-it-all.

So here we are. It seemed perfect timing to start here just about the same time as I moved to my Own Place.
Here, take a peak:
Its pretty whether coming or going.
I have so much counter space it's ridiculous and spoiling me.

I love it. And I love you all.
happy weekend everyone!