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17 Aug 13:42

No-Bake Peanut Butter Bars

by Ree

DSC_0932I made these on a recent episode of my Food Network show, and they’re too tasty for words! They’re a super-simple no-bake bar that uses mostly pantry ingredients, and they’re a great treat to have in the fridge for after-school snacks…or, in my case, after breakfast snacks.

But that’s more my issue than yours.

No-Bake Peanut Butter Bars13First, make the chocolatey peanut buttery topping! Put some chocolate chips in a bowl with some creamy peanut butter…

No-Bake Peanut Butter Bars17Microwave it for a minute or two…

No-Bake Peanut Butter Bars18Then stir it until it’s smooth, silky, and you feel like diving in and going swimming. Set this aside to cool slightly while you whip up the bar mixture!

No-Bake Peanut Butter Bars2Throw a box of vanilla wafers into the bowl of a food processor (or a large ziploc bag)…

No-Bake Peanut Butter Bars3And pulverize them into fine crumbs. When I made them on the show, I kept the crumbs a bit chunky, and that’s delicious, too! Set the crumbs aside for a minute…

No-Bake Peanut Butter Bars4Then throw 2 sticks of nice, soft butter into the bowl of a mixer.

No-Bake Peanut Butter Bars5Add a cup of chunky peanut butter…

No-Bake Peanut Butter Bars6And mix it until it’s smooth.

No-Bake Peanut Butter Bars7Then add powdered sugar…

No-Bake Peanut Butter Bars8Mix it again until smooth…

No-Bake Peanut Butter Bars9Then add the crumbs…

No-Bake Peanut Butter Bars10And a bag of a mini-chocolate chips!

No-Bake Peanut Butter Bars11Then mix it until the crumbs and the chocolate chips just barely come together.

No-Bake Peanut Butter Bars12Butter a 9 x 13-inch dish and dump the mixture right in…

No-Bake Peanut Butter Bars15Then press it with a spoon or spatula…

No-Bake Peanut Butter Bars16Until it’s in a nice, even layer.

No-Bake Peanut Butter Bars19Then, you guessed it, pour the chocolate/peanut butter mixture all over the top…

No-Bake Peanut Butter Bars20And spread it into a thin layer, until it coats every last crumb.

No-Bake Peanut Butter Bars14Crush up some peanuts…(or pretzels!)…

No-Bake Peanut Butter Bars21Then sprinkle them…

No-Bake Peanut Butter Bars22All over the top!

No-Bake Peanut Butter Bars23Oh, yum. Double yum. Triple yum!

But you can’t eat them yet. You have to pop the pan in the fridge to set the chocolate topping as well as the bars themselves. Just an hour or two! Patience is a virtue!

DSC_0930Once they’re set, you can cut them into squares.

DSC_0932And serve them up.

DSC_0937These are so good, friends. Cut ‘em big, cut ‘em small…and enjoy every bite!

Here’s the handy dandy printable.


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No-Bake Peanut Butter Bars

Prep Time:
Cook Time:


  • 2 cups Semi-Sweet Chocolate Chips
  • 1/2 cup Creamy Peanut Butter
  • 2 sticks Butter, Softened, Plus More For Greasing The Pan
  • 1 cup Chunky Peanut Butter
  • 2 cups Powdered Sugar
  • 1 box (12-ounces) Vanilla Wafers
  • 1 bag (12 Ounces) Semi-sweet MINI Chocolate Chips
  • 1/2 cup Chopped Peanuts

Preparation Instructions

For the topping: Using a double boiler or a microwave, melt the chocolate chips and creamy peanut butter. Allow to cool for a couple of minutes while you make the bars.

For the bars: Grease a 9-by-13-inch pan with some butter. Using a stand or electric hand mixer, mix together the butter and chunky peanut butter until smooth. Stir in the powdered sugar a cup at a time.

Add the vanilla wafers to a food processor and process until they are in crumbs. Then add the crumbs and mini chocolate chips to the peanut butter mixture and mix until just combined. Spread it evenly into the buttered pan and set aside.

Pour the topping over the base. Spread it out evenly and sprinkle over the chopped peanuts. Refrigerate for at least 1 hour, then cut into 20 bars.

Keep refrigerated, as the bars and chocolate will soften at room temperature.

Posted by Ree | The Pioneer Woman on

14 Aug 14:00

The Empire Doesn’t Care About Your Stick Figure Family

by Sean Fallon

sw stick figure family

Or, more accurately, they do care about your stick figure family and want to destroy them.

This vinyl decal is available in several different styles. Two of which can be found here and here.

(via Reddit)

11 Aug 13:21

How the ‘Star Wars’ Universe Has Influenced the Film and Television Industries Throughout the Years

by Justin Page


The creatives at Shutterstock recently teamed up with Pop Chart Lab to create a wonderful infographic that explores how the Star Wars universe has influenced the film and television industries throughout the years. They used numerous photos, vectors, and illustrations from the Shutterstock collection to map out how huge of an impact that the galaxy far, far away really had on our beloved entertainment industry.

Star Wars created beloved characters and gave us vast, over-arching storylines that would support an entire franchise. Movies are rarely released these days without a nod or a wink to the fact that there will be more films in the series.

Although it wasn’t the first big film trilogy (lest we forget The Godfather), Star Wars made the trilogy format so successful that it’s helped change how films are now written, produced, and released. (read more)






images via The Shutterstock Blog

10 Aug 18:49

How to Create a ‘Star Wars’ Tauntaun Cookie That Includes Yummy Candy Innards Spilling Out of It

by Justin Page

Tauntaun Cookies

Jenn Fujikawa of justJENN recipes has shared a detailed set of instructions that show how to create a Star Wars-themed Tauntaun cookie that includes yummy candy innards spilling out of its carcass. Jenn‘s wonderful step-by-step guide is available to view on the official Star Wars website.

Imagine you’re stranded on the ice planet Hoth, blinded by snow, surrounded by ice. Alone, afraid, you only have one option to survive and that’s to cut open a tauntaun and eat its candy innards!

Tauntauns aren’t really filled with candy, but it would be amazing if they were. These sugar cookie snow lizards are stacked and filled with candy entrails that will surely save your hunger in a pinch. (read more)

Tauntaun Cookies

Tauntaun Cookies

Tauntaun Cookies

Tauntaun Cookies

Tauntaun Cookies

photos by Jenn Fujikawa

10 Aug 11:00

Ripe for the Picking: Peach Caprese Salad Recipe

by Ashley
Peach Caprese Salad Recipe - Sugar & Cloth

This salad is the definition of simple. By now you know that I, Alex, prefer my summer meals to be fairly humble. I let nature do the heavy lifting so I have more time for soaking up the sun and lounging outside on warm summer nights, and there’s nothing complicated about this peach caprese salad. […]

The post Ripe for the Picking: Peach Caprese Salad Recipe appeared first on Sugar & Cloth.

10 Aug 11:18

Chickpea Curry

by Ree

DSC_0491This is an utterly scrumptious, super-flavorful pantry meal that happens to be one of the fastest ways to satisfy a curry craving that might strike you here or there. I love chickpeas, but I mostly eat them cold, whether whole in salads or pureed in hummus. I forget how delightful they are in soups and sauces. And, unless the rumors are untrue, chickpeas are exceedingly good for you!

Here’s how to make Chickpea Curry, one of my favorite pantry dishes of all time. If you’re a fan of curry, you’ll slurp up every bite.

If you aren’t a fan of curry, this one might just turn you around!

Chickpea CurryHeat a little vegetable oil in a skillet over medium heat and throw in the diced onion and a little salt and pepper. Saute it for a few minutes, stirring it around, until the onions starts to soften and turn golden.

Chickpea CurryThen, get ready for the fragrance! Sprinkle curry powder over the onions! It’ll be the best decision you make all week.

Chickpea CurryBest decision you’ll make all week #2: Add minced garlic at this stage, too.

Thank you for listening.

Chickpea CurryKeep sauteing the onions as they become coated in the curry powder.

Chickpea CurryThe beautiful flavor of the curry will be released and get a little toasty and miraculous in the process.

Note: Your kitchen smells like heaven right about now.

Chickpea CurryAfter a good minute or so, pour in some vegetable broth.

Chickpea CurryStir it all together, then turn up the heat to medium-high and let the mixture start to bubble. Add a little more salt and pepper, then let it cook like this for a good minute or two, until the liquid starts to reduce…

Chickpea CurryThen crack open a can of coconut milk (give it a good shake first!) and pour it in.

Coconut milk. I can’t say enough about it. It’s mysterious, creamy, tasty, and wonderful.

Chickpea CurryStir in the coconut milk, then squeeze in a little honey…

Chickpea CurryAnd, the kicker: Sriracha (or any hot chili paste or sauce.) The sauce really needs a little spice, and Sriracha has a nice flavor and tang to it.

Note: One other ingredient I often like to use with this is lime juice! But it’s difficult to add lime juice to this dish when one is out of limes. But if you have lime juice—use it, use it, use it! It will be the third best decision you make all day.

(Lots of good decisions with this recipe!)

Chickpea CurryNow, the sauce needs to bubble up and cook again—probably two to three more minutes, just to thicken it up slightly.

Chickpea CurryThe chickpeas also need to go in! Two cans. Drained and rinsed.

Chickpea CurryMmmm. Turn the heat to low and let it simmer away!

Chickpea CurryMeanwhile—I forgot to tell you!—I cooked some basmati rice, which is something that pretty much makes my whole day. I love the stuff. Pile it on a plate…

chickpea curryThen spoon on the curry, making sure to get plenty of the sauce along with the chickpeas.

chickpea curryA few cilantro leaves are nice, too. The flavors really go together! And again, if you’re one of those lucky humans that has limes in his/her fridge, serve a couple of wedges on the side.

DSC_0491This is an absolute dream, friends. A dream you’ll never want to wake from!

(Not to be dramatic or anything. Ha.)

Here’s the handy dandy printable. Have a wonderful Monday, friends!


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Chickpea Curry

Prep Time:
Cook Time:


  • 2 cups Basmati Rice
  • 2 Tablespoons Vegetable Oil
  • 1 whole Large Onion, Diced Fine
  • Salt And Pepper, to taste
  • 2 teaspoons Curry Powder, Any Variety
  • 2 cloves Garlic, Minced
  • 1 cup Vegetable Stock
  • 2 cans Chickpeas, Drained And Rinsed
  • 1 can (13.5 Ounce) Coconut Milk
  • 1 Tablespoon Honey, More To Taste
  • 1 Tablespoon Sriracha Or Hot Sauce (more To Taste)
  • Lime Wedges, For Serving (optional)
  • Cilantro Leaves, For Garnish

Preparation Instructions

Cook the basmati rice according to the package instructions.

Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook for a few minutes, until the onions are soft and starting to turn golden. Sprinkle in the curry powder and garlic and stir, cooking for another minute or so. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the coconut milk, honey and a squirt of sriracha. Bring to a boil, add the chickpeas, reduce the heat, and simmer for 10 minutes. Taste and adjust the seasoning, adding more salt, honey, or Sriracha (or lime juice, if using.)

Serve the curry over the rice. Garnish with the cilantro.

Posted by Ree | The Pioneer Woman on

10 Aug 00:51

Malt Ball Layer Cake

by Kristan

This chocolatey Malt Ball Layer Cake is filled with malted whipped cream and covered in silky chocolate malt buttercream.

Malt Ball Layer Cake PictureMy husband and son went on a “man trip” last week.

And the weird thing about being at home alone with a toddler for a whole week is that you lose all sense of time and structure. Toddlers literally have no idea if it’s weird that you’re still wearing pajamas at 4pm or you’re having pinto beans, cheese cubes, and sliced strawberries for dinner. They ask no questions.

It’s quite refreshing, if you really want to know. For an entire week, I was the boss of my very own life. There were no fussy questions like, “Have you seen any of my clean socks lately?” or “What are we having for dinner?” or “You DO realize that a reality show isn’t a healthy way to find true love, don’t you?”

Malt Ball Layer Cake Photo

And for the record, NO. No I don’t know that.

Also? I only had to make half of the bed every day. My husband’s half sat there nice and made because UNLIKE SOME PEOPLE, women don’t need to flop around the entire bed to get to sleep. We just stay on our side of the bed, all nice and tidy with our Kindle and glass of ice water. Gosh, it’s like we have to teach everyone how to live or something.

The other thing I did while the boys were gone, besides eat pinto beans and make half the bed, was bake a massive Chocolate Malt Ball Cake. It just seemed like the thing to do. No knife, no little serving plates, just me, Lucy and a fork. She’ll never remember it. That’s why toddlers are the very best partners in crime.

Chocolate Malt Cake Image

This cake is basically the most marvelous thing that ever happened. Layers of very NOT dry (PLEASE DON’T MAKE ME SAY THE M WORD) chocolate malt cake, tons of light, cool, creamy malt whipped cream, and a layer of silky smooth chocolate malt buttercream. Pour some ganache over that and BAM. Heaven on a plate.

If you’re ever going to be happy in life, you really must make this.

Chocolate Malt Cake Pic

DO IT!!!

Malt Ball Layer Cake

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 15 minutes

Yield: 15 servings


  • Cake:
  • 2 cups granulated sugar
  • 1 2/3 cups all purpose flour
  • 2/3 cup Hershey's Unsweetened Cocoa Powder
  • 2/3 cup chocolate malt powder (like Ovaltine)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Malted Whipped Cream:
  • 3 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 2 cups malt balls, crushed
  • Chocolate Malt Buttercream:
  • 2 sticks salted butter
  • 1/3 cup heavy cream
  • 3 cups powdered sugar
  • 2/3 cup chocolate malt powder
  • 1/4 cup cocoa powder
  • Chocolate Ganache:
  • 1/2 cup chocolate chips
  • 1/4 cup heavy cream
  • 2 Tablespoons light corn syrup or honey


  1. Preheat oven to 350. Butter and flour 3 (8 inch) round cake pans and set aside.
  2. In a large bowl, stir together sugar, flour, cocoa, malt powder, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 minutes. Stir in boiling water. Pour batter into prepared pans.
  3. Bake for 30-35 minutes or until tops spring back when lightly touched in the center. Let cool in pans for 10 minutes before moving to a rack to cool completely.
  4. Prepare malted whipped cream: Place a metal mixing bowl, along with your mixer's whisk attachment in the freezer for 10 minutes. Remove from freezer and add heavy cream and powdered sugar. Beat on high until a stiff whipped cream forms. Fold in crushed malt balls. Transfer to a bowl and cover; place in refrigerator.
  5. Prepare frosting: In the bowl of your mixer, beat butter and heavy cream on medium low speed until combined. With the mixer on low, slowly add powdered sugar, malt powder, and cocoa powder until just barely combined. Increase mixer speed to high and beat for one minute, until fluffy and smooth.
  6. Level cake layers with a serrated knife. Place first layer on cake plate, bottom side facing up. Spread generously with malted whipped cream. Repeat with another layer, finishing with the last cake layer, bottom side facing up. Frost cake with prepared chocolate malt buttercream, then top with a final layer of malted whipped cream. Place in the refrigerator for several hours to chill.
  7. Prepare ganache: In a microwave-safe bowl, heat chocolate chips and cream, stopping every 20 seconds to stir until melted and smooth. Stir in corn syrup, then let cool and thicken just a bit. Remove cake from refrigerator and spoon ganache over the top of the cake, spreading to the edges and letting it drip down the sides.


Cake batter portion adapted from Hershey


Enjoy and have a great day!

The post Malt Ball Layer Cake appeared first on Confessions of a Cookbook Queen.

10 Aug 10:00

Chocolate Cherry Coconut Bars

by Christina Lane

Cherry Chocolate Coconut Bars

It all started with this jar of Morello cherries. I clearly bought them when I was throwing back Bourbon like it was my job (pre-pregnancy). I liked a Bourbon smash with a cherry. I liked a whiskey sour with a cherry. I even like Tres Leches Cakes in jars with a cherry.

But, that’s like 5 cherries total. So, they’ve been sitting in my fridge ever since. They’re great to snack on. They lack the artificial flavor (and dye!) of Maraschinos, and taste just a bit more like fresh sweet cherries that are soft.

Morello cherry dessert

So, depending on how long you’ve been reading my site, you’ll know about the unsung hero recipe around here: my perfect blondies for two. I say ‘unsung’, because they’re an old recipe that not many know about. I call them heroes because once you’ve made them, you instantly become a dessert for two fan and a loyal reader. It’s true. I’ve proven it many times. I even put a pecan blondie recipe in my cookbook based on that recipe. These cherry coconut blondies are based on that recipe, so you know they’re good!

In true small-batch dessert fashion, we’re going to bake these in a bread loaf pan. The standard 9″ one you have in your cabinet. You can cut them in half for two big, fat bakery-sized blondies, or cut them into 4 little blondies. Your choice. Your sweet, sweet choice.

As always, since this recipe uses just an egg yolk, be sure to check out my section on recipes that use the leftover egg white!

4.8 from 4 reviews
Chocolate Cherry Coconut Bars
Prep time
Cook time
Total time
Serves: 2 bars
  • 3 tablespoons unsalted butter, melted
  • ½ cup light brown sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla
  • ¼ teaspoon almond extract
  • pinch of salt
  • ½ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ cup chocolate chips
  • ¼ cup coconut shreds (sweet or unsweet, your choice)
  • ¼ cup diced Morello cherries
  1. Preheat the oven to 350°.
  2. Line a 9” x 5” x 3” loaf pan with enough parchment paper to overhang the sides and make handles for lifting the blondies out.
  3. In a medium bowl, stir together the melted butter and brown sugar with a wooden spoon until well blended.
  4. Stir in the egg yolk, vanilla, almond extract and salt.
  5. Sprinkle the flour and baking powder evenly on top and stir it together.
  6. Finally, stir in the chocolate chips, coconut and cherries.
  7. Bake for 22-24 minutes. Use a toothpick to test for doneness—you don’t want the toothpick to come out dry; some moist crumbs clinging is what you’re looking for. Immediately lift the blondies out of the pan and allow to cool completely on a wire rack before devouring.

07 Aug 22:25

Mom Taxi XLIX (That’s “49” BTW)

by Brinke

Here’s a Mom who was MADE to be a Mom Taxi! This lil’ female Brush-tailed Rock-Wallaby Joey just popped out of Mom’s pouch at Sydney’s Taronga Zoo.

It’ll be another month before the Bebeh Joey starts exploring the world around her. Qouting the zoo site, “She’s still quite shy, but we’re starting to see her little face more and more. (Mom) Mica likes to find a nice spot to rest in the sun and the joey will often pop its head out to look around,” said Keeper, Tony Britt-Lewis.

This joey is one of two to emerge in the past week! Can’t stay indoors forever!

(Buzzfeed/Andrew Y.)

Filed under: Uncategorized Tagged: Mom Taxi, OZ, Wallabies
04 Aug 16:00

Dog Park Wallpaper by Julia Rothman

by Capree Kimball

Dog Park Wallpaper by Julia Rothman

I’ve been a longtime fan of illustrator Julia Rothman‘s line of wallpaper done in collaboration with Hygge & West, but her newest pattern is something to really bark about! The “Dog Park” pattern is available in blue or gray and features THE CUTEST illustrations of, you guessed it, dogs.

Dog Park Wallpaper by Julia Rothman

Dog Park Wallpaper by Julia Rothman

Each 30 foot roll is screen printed by hand with highly durable, fade-resistant inks. The best part, though, is that 100% of the profits from this design will be donated to Copper’s Dream Animal Rescue in San Francisco and Midwest Animal Rescue in Minneapolis. How pawesome is that?!

Dog Park Wallpaper by Julia Rothman

Check out more of Julia Rothman’s delightful work right here. Wallpaper can be ordered from Hygge & West.

[Thanks Beth!]

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© 2015 Dog Milk | Posted by capree in Other | Permalink | 2 comments
06 Aug 12:26

Fire Hose Travel Bowl from PawNosh

by Capree Kimball

Fire Hose Travel Bowl from PawNosh

PawNosh, the makers of ultra-durable recycled glass pet bowls, are keeping the eco-conscious feeding train going with their newest product: the Fire Hose Bowl! These stylish travel bowls are sustainably made from upcycled U.S.-sourced fire hose and non-toxic, food-grade silicone. Handmade in California, the Fire Hose Bowl collapses for easy get-up-and-go adventures and washes up in a snap. With a 32 oz. capacity, this bowl will hold enough for any size dog.

Fire Hose Travel Bowl from PawNosh

Fire Hose Travel Bowl from PawNosh

Currently available in 3 colors from

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© 2015 Dog Milk | Posted by capree in Dining, Travel | Permalink | No comments
26 Jul 21:24

Amazing Baked Goods Made In the Shape of an Adorable Pug, an Elaborate Unicorn and a Cat with a Litter of Kittens

by Lori Dorn

Pug Loaf

Miss Insomnia Tulip of Lou Lou P’s Delights continues her amazing streak of creative baked goods with the brand new Pug Loaf, a loaf of bread shaped just like the wheezy, brachycephalic dog, which she created in answer to a challenge. Miss Insomnia has also created an elaborately decorated unicorn bun with long eyelashes and a colorful tail and mane, in addition to the sumptuous cat loaf that she created in 2013.

Unicorn Bun

Cat Loaf

Cat and Kittens

Sliced Pugloaf

images via Lou Lou P’s Delights

via Foodiggity

26 Jul 06:34


14 Jun 14:55

Grilled Rainbow Peppers with Herb Cream Cheese

by Skinnytaste Gina
Grilled Rainbow Peppers with Herb Cream Cheese – an easy summer appetizer!

These mini peppers are grilled until slightly charred and filled with an herb cream cheese. A great appetizer to make for the summer!

The peppers only take about 2 minutes on each side to cook, and they smell incredible as they begin to char. You can make them ahead and keep them chilled until ready to serve.

The herb cream cheese is so flavorful, with all my favorite garden herbs. You can use any combination you wish. Here I used dill, chives and basil with a little lemon zest to brighten it.

Click Here To See The Full Recipe...
24 Jul 22:38

Car show coming soon to Lakewood Center

The Chamber of Commerce’s summer tradition is nearly here. It's set for Sunday, August 16 at 9:00 a.m. at a new location.

17 Jul 15:16

Black Pepper and Strawberry Jam Doughnuts

by joythebaker

Strawberry Black Pepper Doughnuts (10)

Remember my Summer Bucket List?  (How is your list coming along, BTW?)  

Well… I’m ticking them off.  I’m super close to meeting my running goal of 7 miles AND to celebrate, I’ve decided to cross another goal off my list:  making jelly filled doughnuts!  

To-do lists that include making and eating doughnuts… pretty smart on my part.  Life goals that include making and eating doughnuts… I feel like I’m doing a pretty great job at life.  Get in on this with me.   Strawberry Black Pepper Doughnuts

Doughnuts, luscious and buttery dough from scratch.  Sweet strawberry jam and spicy black pepper for flair.  Why not show off a little?    

Strawberry Black Pepper Doughnuts

We’re making doughnuts!  

I think this recipe is most successfully made with a stand mixer and dough hook.  The dough is soft, wet, and a bit sticky so it’s a little tough to wrestle by hand.  

Into the bowl with flour, very soft butter, egg yolks, a sugar/salt/cinnamon mixture, milk, and yeast mixture.  It may seem strange to just toss it all together, but this is the way of the doughnut.  

Strawberry Black Pepper Doughnuts

I used a spatula to first incorporate the ingredients by hand, just to roughly bring them together.  Once the ingredients form a shaggy ball, I place the bowl on the stand mixer and fit it with the dough hook for many minutes of kneading.  

Strawberry Black Pepper Doughnuts

Doughnut dough is supposed to be soft and loose.  The trick is finding the balance between soft and loosely structured.  I found that I needed to add an additional 1/2 cup of flour to the dough.  It was still soft and stuck to the bowl a bit during kneading, but had enough structure to still relax into a dough ball.  

After about 10 minutes of kneading on the machine, the dough is dusted with flour, the bowl covered in plastic wrap, and left to rest for a few good hours to rise and reflect.  

Strawberry Black Pepper Doughnuts

The risen dough… it really does get big and poofy, in dumped onto a clean counter and kneaded, just slightly, into a taut ball.  

Next:  rolling.  

Well-floured counter.  Well-floured rolling pin.  We’re rolling the dough into a 1/3-inch thickness for slicing and rising.  

Strawberry Black Pepper Doughnuts

A round, about 2-inch, biscuit cutter to make doughnut rounds.  No hole this time around.  We’re going to keep the dough and fill these puppies with jam.  

Strawberry Black Pepper Doughnuts

Deep frying takes some preparation.  We don’t go into this without planning.  

•  Doughnut rounds are placed on a lightly floured, lined baking sheet.  Towel draped over the rounds and left to rest and rise for 30 minutes.  

•  Oil is heated to a hot hot 350 degrees F.  We need a fry/candy thermometer to ensure we’re maintaining 350 degrees.  If the oil is too hot, the doughnuts will brown too quickly and not cook through.  If the oil is not hot enough, the dough will absorb oil as it cooks and that’s pretty gross.  

•  On a rimmed baking sheet we’ll mix our sugar topping:  lots of granulated sugar, a little salt, and a good dose of fresh cracked black pepper.  If you have a pepper grinder, now is the time to use it.  If you don’t have a pepper grinder, you gotta treat yourself.

•  Strawberry jam for filling.  I placed mine in a thick, freezer-safe ziplock bag, cut off a small piece of a corner, and placed a wide pastry top through the small corner hole.  Ready for filling! 

Strawberry Black Pepper Doughnuts

The trick to generously sugar-coated doughnuts?  Straight from the fryer to the pan of sugar.  The hot oil will help the sugar and pepper stick! 

Strawberry Black Pepper Doughnuts

Fresh fried.  Sugar dredged.  Ready for strawberry. 

I used a small knife to make a 1/2-inch slice in the top center of each doughnut.  This is where our jam will go.  Rocket science… I know.  
Strawberry Black Pepper Doughnuts (9)

Get that makeshift, jam-filled plastic bag going and fill these darlings.

Each doughnut will get about 1 heaping tablespoon of jam.  

Strawberry Black Pepper Doughnuts (13)

Sweet and doughy.  I mean… these doughnuts are perfectly doughy.  The egg yolk and butter make for the most luscious, bouncy, delicious doughnut dough.  

The sweetness of strawberry jam is highlighted by the tiny bite-y spice of black pepper.  

They’re doughnut perfection and totally crossed off the list (until the next time I need a doughnut fix… likely Sunday morning).  

Black Pepper and Strawberry Jam Doughnuts
2015-07-16 15:46:28
Write a review
Prep Time
3 hr
Cook Time
2 min
Prep Time
3 hr
Cook Time
2 min
  1. 1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
  2. 2 tablespoons warm water (105–115°F)
  3. pinch of sugar
  4. 3 1/4 to 3 3/4 cups all-purpose flour plus additional for sprinkling and rolling out dough
  5. 1 cup whole milk, at room temperature
  6. 1/2 stick (1/4 cup) unsalted butter, softened
  7. 3 large egg yolks
  8. 3 tablespoons sugar
  9. 1 1/2 teaspoons salt
  10. 1/2 teaspoon cinnamon
  11. About 10 cups vegetable oil for deep frying
For Topping
  1. 2 1/2 cups granulated sugar
  2. large pinch of salt
  3. 1 heaping tablespoons freshly cracked black pepper
  4. 1 cup strawberry jam
  1. Stir together yeast, warm water, and pinch of sugar in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn’t foam, discard and start over with new yeast.)
  2. In the bowl of an electric stand mixer with a dough hook attachment, combie flour (3 1/4 cups), milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture. I like to stir the mixture by hand, with a spatula, to loosely incorporate before transferring to the stand mixer to beat with the dough hook.
  3. Beat at low speed on the mixer with the dough hook until a soft dough forms, about 3 minutes. Add a bit more flour if the dough seems too wet. It will tend to stick to the sides of the bowl a bit, but add flour it it seems overly wet and soft. Increase speed to medium and beat 5 minutes more.
  4. Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with plastic wrap and a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours and make fresh doughnuts in the morning.)
  5. Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a roughly 12-inch round (1/3 inch thick). Cut out as many rounds as possible with 2-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps. They tend to get tough.
  6. While the doughnut rounds rise, prepare your frying ingredients. Begin to heat your oil in a medium saucepan over medium heat. Spread sugar, salt and black pepper onto a rimmed baking sheet and stir together. Place jam in a durable plastic bag, fitted with a thick pastry tip. Have a cooling rack or clean pan ready for the sugar dipped doughnuts.
  7. Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. A thermometer is key for this recipe. You need to know just how hot your oil is before the doughnuts fry. Fry doughnuts, 3 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch (1 minute per side). Transfer the freshly fried, hot doughnuts to the sugar mixture and immediately toss to coat. Coating the doughnuts in sugar works best just out of the fryer so the sugar can stick to the hot oil. Remove from the sugar and allow to rest on a cooling rack before filling.
  8. Return oil to 350°F between batches.
  9. Once the doughnuts are all fried and cooled slightly, use a small knife to cut 1/2-inch slits into the top/center of each doughnut. Use your plastic bag filled with strawberry jam and a pastry tip to squeeze about 1 tablespoon of jam into each doughnut. You can also use a spoon to ad the jam, it just might be a bit messier.
  10. Doughnuts are best enjoy the day they're fried.
By Joy the Baker
Adapted from Gourmet Magazine December 2006
Adapted from Gourmet Magazine December 2006
Joy the Baker
16 Jul 16:20

Sweet Potato Tacos with Lime Crema

by Beth M

Tacos are one of my favorite summer quick fixes. They don’t have to be complicated and they’re not too heavy. Fresh toppings keep the meal light and summery, and allow for personalization. For these tacos I made a quick sweet potato and black bean hash, then topped the tacos with an insanely good lime crema. Okay, so it’s not actually Mexican crema, but it’s a lime flavored sour cream that you can substitute for real crema if your grocery store doesn’t carry a large selection of Hispanic ingredients. At any rate, the lime crema is what really makes these tacos special and I found it so irresistible that I had a hard time not licking it off the spoon. It’s so goooood.

Sweet Potato Tacos with Lime Crema -

5.0 from 7 reviews
Sweet Potato Tacos with Lime Crema
Prep time
Cook time
Total time
Total Cost: $6.86
Cost Per Serving: $1.72
Serves: 8 tacos (2 per serving)
Lime Crema
  • 8oz. tub sour cream or crema $1.59
  • 1 fresh lime $0.33
  • ¼ tsp salt $0.02
  • 1 clove garlic $0.08
  • 1 Tbsp olive oil $0.16
  • 2 cloves garlic $0.32
  • 1.25 lbs. sweet potato $1.59
  • 15oz. can black beans $1.19
  • 1 tsp cumin $0.10
  • Salt and Pepper to taste $0.05
  • 2 green onions $0.19
  • ¼ bunch fresh cilantro (optional) $0.25
  • 8 small (taco sized) tortillas $1.15
  1. Prepare the crema first to allow the flavors time to blend. Mince one clove of garlic and use a zester or small holed cheese grater to scrape the thin layer of green zest from the lime. Add the garlic and about 1 tsp of the zest to the sour cream, along with ¼ tsp salt and about 1 tsp of the lime juice. Stir the ingredients to combine then refrigerate until ready to use.
  2. Peel the sweet potatoes, then cut them into small cubes (about ¼ to ½ inch square). Heat a large skillet over medium flame, then add the olive oil and two cloves of minced garlic. Sauté the garlic for about a minute or just until it becomes fragrant. Add the diced sweet potato and a couple tablespoons of water. Sauté the sweet potato until they become soft and just begin to fall apart. Add another couple tablespoons of water during cooking if the skillet becomes dry.
  3. Meanwhile, drain and rinse the black beans. Once the sweet potatoes are soft, add the black beans to the skillet. Season with the cumin, and salt and pepper to taste. Sauté just until the beans are heated through.
  4. Slice the green onions and pull the cilantro leaves from the stems. Roughly chop the cilantro. Stir the sliced green onions into the skillet. Add the cilantro to the skillet if desired, or use it to top each taco.
  5. Prior to filling each tortilla, heat them in a dry skillet until slightly browned and crisp on each side. Smear a small amount of the lime crema down the center of the tortilla, then top with a scoop of the sweet potato and black bean hash. Add fresh cilantro if desired.

Sweet Potato Tacos with Lime Crema -


Step by Step Photos

Lime CremaMake the lime crema first so the flavors have time to blend. Mince one clove of garlic and use a zester or a small holed cheese grater to remove the thin layer of green zest from the lime. Add 1 tsp of the zest and about 1 tsp of the lime juice to the sour cream, along with the minced garlic and 1/4 tsp salt. Stir the ingredients to combine, then refrigerate the crema until you’re ready to use it.

Whole Sweet Potatoes I used two small sweet potatoes, which weighed about 1.25 lbs. total. You don’t have to get that exact weight, but anything within about 1/4 lb. should be fine.

Diced Sweet PotatoesPeel the sweet potatoes, then dice them into small cubes, about 1/4 to 1/2 inch wide. The small shape helps them cook faster and makes the tacos easier to eat.

Sauté GarlicHeat a large skillet over medium flame, then add 1 Tbsp olive oil and 2 cloves of minced garlic. Sauté for one minute or just until the garlic becomes nice and fragrant.

Sauté Sweet PotatoesAdd the diced sweet potatoes along with a couple tablespoons of water. Sauté the sweet potatoes until they become tender and just begin to fall apart a bit. Add a little water as you go if the skillet becomes dry. The water generates steam, which will help soften the potatoes. You really want to make sure the sweet potatoes are tender at this point because a crunchy sweet potato can kind of kill the taco. So, test a few cubes to make sure. It took me about 6-8 minutes to get them soft.

Add Beans and SeasonWhile the sweet potatoes are cooking, drain and rinse one 15oz. can of black beans. Once the potatoes are soft, add the black beans, 1 tsp of cumin, and salt and pepper to taste. Sauté the skillet for a few minutes more, or just until the beans are heated through.

Green onion and CilantroSlice two green onions and roughly chop 1/4 bunch of cilantro. Fold the green onions into the sweet potato has and sprinkle the cilantro on top, if desired.

Smear Lime CremaWhether you’re using flour or corn tortillas, I find that you get a lot more flavor and strength (to hold all those delicious fillings) if you toast the tortillas in a dry skillet first. Just enough to get a little brown color on each side. Smear a little lime crema down the center of the tortilla.

Fill TacoAdd a little scoop of the sweet potato hash and a sprinkle of the chopped cilantro. 

Sweet Potato Tacos with Lime Crema - BudgetBytes.comThat lime crema is the stuff dreams are made of.

I served these tacos with Cilantro Lime Rice and some fresh Pico de Gallo, which you can either serve on the side or add to the taco itself.

The post Sweet Potato Tacos with Lime Crema appeared first on Budget Bytes.

03 Jul 15:00

LEGO Adds New Female STEM Minifigs To Upcoming Sets

by Geek Girl Diva


Continuing a trend that started with the female scientist set, LEGO is adding more female STEM figures to their sets and branching out into other fields.

Check out some examples after the break…

There are female scientists/aerospace engineers and astronauts in the Space Port sets, which includes a Spaceport, Shuttle, and Space Starter Set.


pit crew 2



New Deep Sea Explorer sets have female figures, including a Deep Sea Submariner.

deep sea 2

deep sea


There’s even a female pit crew member in the McLaren Mercedes Pit Stop

pit crew

Over at the LEGO ideas site, there are more cool projects like the Scientists in History collection that that includes female STEM heroes like Marie Curie, Rosalind Franklin and others.




A Lovelace and Babbage set:


lovelace 3

lovelace and babbage

It’s great to see how many creative ideas are out there. I can’t wait to see more.

(Scientific American via The Mary Sue)

24 Jun 15:00

See What’s Inside Loot Crate’s “Cyber” Box For June 2015 [Review]

by Sean Fallon

cyber 6

The Terminator Genisys release is only days away and Loot Crate’s “Cyber” box for June 2015 definitely taps into the excitement. Let’s see what’s inside shall we?


cyber 4


The Terminator Genisys Endo Skull Replica is a Loot Crate exclusive. It smells like it was painted only hours before being put into the box.

There’s also something interesting that you can do with it, but more on that later.

cyber 2

The Terminator Genisys Brain Chip Keychain is another Loot Crate exclusive.

cyber 5

The Borderlands Zer0 Game Mat is pretty badass and big at 10″ x 12″. There’s also a glow-in-the-dark circuit gadget pouch and a Blade Runner Future Replicant Tyrell Corporation Logo Patch.


A Transformers/TRON-inspired shirt.

cyber 7

What’s this now?

cyber 3

Oooh, Battlestar Galactica Cylon target poster replicas. Perfect for Nerf gun target practice in my office.


As always, the Loot Crate boxes can be transformed into something fun. Using scissors, you can turn it into a display stand for your Endo Skull replica. Clever.


The “Cyber” crate was a winner. I love it when these boxes contain a mix of stuff that’s both useful and fun while touching on several of my favorite fandoms. This month’s crate was definitely well thought out.

If you would like to try out Loot Crate for yourself, signup for a subscription here and save 10% off your order with the code “NERDAPPROVED”.

Check out our past Loot Crate reviews to get a better idea of what a subscription is all about.

And don’t forget that one lucky looter will find an epic Mega Crate on their doorstep!

18 Jun 12:00

Lost Hobbes Stuffed Tiger Goes On An Airport Adventure

by Nicole Wakelin


Little 6-year-old Owen Lake accidentally left behind his Hobbes stuffed animal at Tampa International Airport before a flight to Houston. This might sound like the start to a very sad story, but the airport personnel took Hobbes on a grand adventure while waiting for Owen’s return to the airport. He got back his precious Hobbes, and he also received a photo album showing all all the awesome things Hobbes did while they were apart.

See more pictures after the break.







UPDATE: In case you were wondering, similar Hobbes dolls can be found on Etsy.

(Tampa Airport Facebook via Bored Panda)

22 Jun 02:51

Brownie Caramel Sandwich Cookies

by Bakerella

Brownie Caramel Sandwich Cookies

These brownie sandwich cookies are all kinds of yum.

Brownie Cookie Tops

And so tasty that I could have eaten them just like this.

Wait… I did do that.

I had to stop myself so I would have enough cookies left to take pictures of them doubled up for sweet little sandwiches.

Cookie Halves

That’s right, I decided to pipe circles of vanilla buttercream on half of them…

Caramel Filling

And fill the centers with caramel.

Caramel Flling

Because caramel is the right thing to do.

Piping Cookies

I used my pink decorating bags to pipe the buttercream and love them!

Sandwiching Cookies

Okay, time to make the sandwiches. Gently press the tops on to secure all that deliciousness in place.

Brownie Cookies

They stack up so sweet.

Brownie Cookie

And taste even sweeter with that hidden surprise of caramel inside. Soooo YUM!

Brownie Caramel Sandwich Cookies
Makes 12 sandwich cookies

12 oz dark chocolate (I used Guittard Bittersweet 74% Cacao)
7 tablespoons butter, salted
1/3 cup all purpose flour
1/2 teaspoon baking powder
1 cup sugar
1 1/2 teaspoons vanilla
3 eggs

  • Preheat oven to 350 degrees farenheit and line baking sheets with parchment paper.
  • Place butter and 10 ounces of the chocolate in a heatproof bowl. Position the bowl over a pot of simmering water. Stir occasionally until the chocolate is melted and smooth. Set aside to cool.
  • Chop remaining 2 ounces of chocolate into small pieces and set aside.
  • In a small bowl, whisk together flour and baking powder and set aside.
  • Mix sugar, eggs and vanilla in a stand mixer on medium high for about 8 minutes.
  • Add melted chocolate to the sugar mixture and fold until combined.
  • Then add flour and remaining chopped chocolate and stir until just combined and the flour has disappeared.
  • Let rest for about five minutes and then scoop dough onto prepared baking sheet about three inches apart.
  • Bake for 8 minutes.

Caramel Filling
1 cup sugar
6 tablespoons butter, salted
1/2 cup heavy whipping cream

  • Heat sugar in a medium pot stirring constantly with a wire whisk. The sugar will turn clumpy and then melt before turning into a thick amber-colored liquid. As soon as this happens (Be careful not to allow the sugar to burn) immediately add butter, whisking until completely melted. Remove from heat and slowly add cream. Whisk until combined and smooth. Pour into a glass jar and set aside to cool and thicken. Note: This makes more than you’ll need for the cookies, but you can store in the refrigerator up to two weeks and then reheat to use over ice cream or other treats.

12 tablespoons butter, salted
2 cups confectioner’s sugar
1 teaspoon vanilla
1 teaspoon heavy whipping cream

  • Using a mixer, beat butter until smooth and creamy. Slowly add confectioners’ sugar and continue beating until combined. Add vanilla and heavy cream and mix until combined.
  • Pipe buttercream circles on half of the brownie cookies. Fill the centers with thickened caramel and gently press remaining brownie cookies on top to sandwich.


Brownie Sandwich Cookies

Note: This photo is of a second batch I made where the cookies came out a little more mounded. Just use a 1/2 cup of flour instead of 1/3 and 5 tablespoons of butter instead of 7 in the above recipe. They were good this way too, but the flatter cookies were tastier.

18 Jun 08:30

Veggie Tacos with Roasted Poblano, Zucchini and Corn

by Annie

I had every intention of sharing this recipe yesterday, but a little thing called Orange is the New Black had me thoroughly distracted. However, we have now completed the season so I can move on with my life until next June, and focus on other important things such as extremely excellent veggie tacos. (Feel free to start a spoiler thread in the comments to discuss if you have watched!) My man (in the “I adore his restaurants and wish we were great friends and neighbors” sense) Rick Bayless recently released a new cookbook and you better believe I bought it at the first opportunity. As expected, it is full of many recipes I can’t wait to try but when I saw these tacos there was no question that they would be the first thing we tried.

I have previously discussed my quest for good meatless taco options. These spicy black bean tacos are one of our favorites and they can hardly be beat for speed and convenience. This version is a different take, chock full of veggies including roasted poblanos. The mixture is filling and satisfying but not at all heavy. Topped with some guacamole and crumbled cotija and wrapped in homemade tortillas, these are definitely a new favorite of ours. In fact, we loved them so much that we made twice in three days! The leftovers have also made for numerous great work lunches for me. This recipe will be especially welcome later in the summer when our zucchini plants are flourishing and the farmers markets have a bounty of corn. Enjoy!

16 Jun 21:40

Elegantly Designed Laser-Engraved Embossing Rolling Pins for Adults and Kids

by Lori Dorn

Damask Damask2

Polish designer Zuzia Kozerska, who uses a laser engraver to carve custom designs into wooden embossing rolling pins, has created a number of new elegantly designed pins–including a set specifically made for kids. In addition to these new designs, Kozerska will also create customized pins to order.

These embossing rolling pins are made from solid beech, protected with oil, (have in mind that, being a natural material, it might present some small imperfections like changes in colour, small fissures etc… this however does not affect neither the quality of use nor the beauty of the rolling pins).

FlowersHearts FlowersHearts2

FolkloreTulips FolkloreTulips2

Labrynth Labyrinth2

Honeycomb Honeycomb

Kids Cats

images via Valek Rolling Pins

via Colossal

01 Jun 23:04

Government Office With a ‘Cat Library’ Where Workers Can Check Out Adoptable Felines for an Hour at a Time

by Lori Dorn

Cat Library

Redditor Loocylooo, a government employee somewhere southern New Mexico recently posted that her office has a “cat library” where workers can “check out” adoptable cats for an hour at a time. The project in order to get a little bit of kitty snuggle time during the workday. The system works both ways as stressed out employees can relax with a hour’s worth of kitty snuggle time and the cats get a little face time with different humans, which helps with socialization.

They work closely with the county animal shelter, and some kittens and cats are sent to us because we get so much traffic from the public, hopefully someone will see a kitty and adopt! In the meantime, they can socialize with the employees to get used to humans. So far over 100 cats have been adopted. The animal shelter is also government run. It is paid for through donations and small fundraisers.

image via Loocylooo

via Tastefully Offensive

29 May 21:07

This Little Mermaid Papercutting Lights Up! AND IT'S SO PRETTY.

by Jen
Remember my oh-so-crafty friend Renee, who made me all those resin rose petal gems?


♪ Look at this stuff! Isn't it neat? ♫

♪ Wouldn't you say this papercutting is sweet?

 I'm in awe, you guys.

And did you notice?

Little Epbot!

Not to mention all those fabulous seahorses. Squee!

 It's like she knows me.

Renee is one of the most creative crafters I know, and she's constantly trying new things. In fact, I think this is her first attempt at papercutting, which is just insaaaane.
She drew the art herself (!!), then used 3 different types of paper to achieve the different levels of translucency: watercolor paper, marker, and vellum. She even used a tiny piece of clear plastic to make the hourglass:

 AWE, I say!

Then Renee layered them all up in a shadowbox frame from Michaels:

Finally, she taped in one of those small LED strands (also from Michaels), cutting a square out of the frame's back to accommodate the battery pack:

 (The glittery stuff is glitter duct tape. :D)

Here it is without the lights on:

 Sorry about the glare! The back layer has a blue-gray cast, which is really pretty.

I'm completely in love with it, and now I want to try one of my own! Something simple, of course, like maybe a glowing Bat Symbol over Gotham's skyline? Oooh, or a Songbird silhouette with a light-up eye? SO MANY POSSIBILITIES. And they'd make great nightlights for a kid's room!

Off to brainstorm. Hope this inspires some craftiness out there!


And now, my two winners for May's Art Roundup ARE...

salamanda76, who wins "Tea Time With Wampa"
Jasry, who wins his/her choice from the Pinterest Give-Away Board!

Congrats, guys, and please e-mail me your mailing addresses!
14 May 07:22

Super(Girl) News!

by Jen
You guys, how did I not know there was a new Supergirl series coming out until CBS released the trailer yesterday?? I have failed as a geek girl.

Anyhoo, if you haven't seen it yet, check it out:

Yep, color me excited.

Even better than watching the trailer for myself was seeing John's reactions as he watched it for the first time. I think there was an actual cheer at one point.

In a way I'm glad we saw this in a vacuum, with no fan critiques to color our first impressions. Because, yes, now that I've read some reviews, I guess there are some areas for concern. The bumbling assistant to the Devil Wears Prada-esque boss is pretty cliché - and it *does* smack uncomfortably close to the recent SNL Black Widow sketch

But I'm only gonna let the fan communities rain on this parade so far, you guys, 'cuz let's face it: more female supers on the screen is an amazing thing.

I like to focus on the positive over here, so let's just take a moment to bask in the hope that this will be an amazing show, shall we? One that will inspire and empower a new generation of geek girls, and remind parents that superheroes aren't just "for boys." And hey, maybe it'll even convince toy manufacturers that female supers should get their own actions figures, dangit. (Harumph.)

I did notice a lot of folks calling out the "girly power ballad," which, ok, I actually liked. (WHAT.)  However, John found a fan's re-cut version scored with "real superhero music," and I gotta admit: VERY cool. Take a look - since you know you wanna watch those action sequences again anyway - and see what you think:

1:20 is where the chills start. AW YISS.

Plus, c'mon:

It's not a plane.
It's not a man.
It's Supergirl.


02 May 14:00

These Fantasy Journal Covers Are So Magnificent, There’s No Need To Actually Read What’s Inside

by Geek Girl Diva


These gorgeous journals by Aniko Koleshnikova of Mandarin Duck are created with polymer clay, imagination, and a great deal of talent. They tell a story all by themselves.

See more of her amazing work after the break.


beetle 2


elephant 2

flowers 2


footprint 2



seduction 2





If you’d like to learn more on how these covers are made, Koleshnikova has YouTube tutorials on journal cover design. You can also purchase her pieces on Etsy.

Makes lovely things and teaches others how to make them as well. I like it.

(via Bored Panda)

02 May 15:00

This AT-AT Boom Box Is All About That Base

by Rielly


On off days from shooting down rebel scum, this AT-AT Walker transforms into the AT-BT (All Terrain Beats Transport) Boombox. Etsy shop owner CalebPaullus knows that the dark side has got “phat beats” so he hand makes each boom box to order with tons of customization options.

“Every AT-BT is unique and built to order, you can pick a color, add a bluetooth module and even some LED accent lightning.”

The standard AT-BT comes with 4 speakers, rechargeable lithium battery (lasts 6 to 8 hours), A/C Adapter, AUX 3.5mm input, and 20watt output on AC, 5 on DC.

I think this boom box paired with the R2-D2 Pinball Coffee Table would complete the ultimate Star Wars super-fan living room. It will also totally wipe out your savings, but it might be worth it!

Product Page ($500.00)

21 Apr 16:00

Dog Love Tee from Alison Rose

by Capree Kimball

i want.

Dog Love Tee from Alison Rose

I’m always on the lookout for cool dog-themed clothing and one of these tees from Alison Rose is definitely on my wishlist! The “Dog Love” pattern is available in a unisex t-shirt, slouchy women’s pullover, and even a baby onesie. Heck, the whole family can show off their dog-loving pride.

Dog Love Tee from Alison Rose in for humans

Dog Love Tee from Alison Rose in for humans

Dog Love Tee from Alison Rose in for humans

See more on

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© 2015 Dog Milk | Posted by capree in For Humans | Permalink | 1 comment
21 Apr 20:34

A 10-Piece Set of Stackable Brain Specimen Coasters

by Rollin Bishop

Brain Sections

ThinkGeek has created a nifty set of brain specimen coasters. The 10-coaster set features brain prints that make them each appear like one section of a full brain like those that might be created by a microtome. Each section is labeled, so it shouldn’t be hard to recreate the brain.

In your cerebral cortex right now, there are billions of neurons working like crazy so you exist. And the neat thing about these neurons is how we’ve hijacked a bunch of them into reading these words. Think of all the areas of your brain we are commandeering right now! Poop. We just made you read the word poop. We might also have caused memories and images of poop to plop through your brain. Whew, such power. To celebrate the power of our headiest of organs, we bring you these awesome Brain Specimen Coasters.

Brain Sections

Brain Sections

images via ThinkGeek