Wednesday, May 2, 2012

blackberry financiers

last friday night, i was watching tv and heard this loud bang.
(as many of you know, i live just a block away from the heart of fremont)

a minute later all these sirens go off, as fire trucks rush to the scene.
i obviously weren't sure what actually happened,
but i assumed gun shots or an explosion of sorts.

fast forward a few days...
and as i'm browsing my twitter feed i see @fremontdaily
post a link to this article... basically saying that a high school
football player was killed in fremont on friday night.

in shock, i immediately forward this to a friend,
quoting the part about gunshots at a loud party in fremont on friday night.

an hour later, they say 'what is this?'
i'm like '!!!! gunshots in fremont! friday night! remember????'
they say, this took place in fremont, california.


and that, my friends, is how i figured out that i've been following
a fremont, cali twitter account, thinking it was washington, for like a year.

LOL. i am hilarious.

in other news... i made these petite treats.
i'm convinced almost everything is cuter when it's mini :)


1/2 cup plus 5 tablespoons unsalted butter
1 cup sliced almonds
1/2 cup all-purpose flour
1 1/2 cups plus 2 tablespoons powdered sugar; additional for dusting
5 large egg whites
2 table spoonshoney
nonstick vegetable oil spray
2 cups fresh (or frozen, thawed) blackberries, halved

***you will need a mini-muffin pan***

recipe via bon appetit


1. preheat oven to 375 degrees.

2. melt butter in a medium saucepan over medium heat.
simmer until browned bits begin to form.
continue to simmer, frequently scraping up browned bits at bottom of pan,
until fragrant and dark brown but not burnt, 6–7 minutes.
scrape butter and all browned bits into a medium bowl. let cool for 3–4 minutes.

3. meanwhile, process almonds and flour in a food processor until nuts are finely ground.
transfer to a medium bowl; whisk in 1 1/2 cups plus 2 Tbsp. powdered sugar.
add egg whites; mix until smooth. fold in honey.

4. fold browned butter into batter.

5. arrange a rack in middle of oven
coat muffin cups with nonstick spray.
(i love my pam baking spray with flour)
pour 1 generous Tbsp. batter into each prepared muffin cup.
top with 3–4 blackberry halves.

5. bake until cakes are golden brown and just cooked through, 15–16 minutes.
let cool in pan for 10 minutes. remove cakes from pan.
serve warm or at room temperature. dust with powdered sugar just before serving.

1 comment:

  1. Oh my gosh so funny! I think you got that from me:)


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