Weekend Reading!

Happy Friday! I've been in Tahoe the past couple of days, and I'll be here all weekend! It's nice to get away for awhile, though I wish there was snow. Ice skating in the beautiful sunshine isn't too bad though. 

Enjoy the weekend, and check out these great links!

Learn about the food behind Downton Abbey {link}

Currently brainstorming ways I can reduce my food waste, after this report came out {link}

Back to Downton Abbey and other British-inspired things, how to make a perfect cup of tea {link}

Cannot believe I missed this beautiful public art display on Valentine's Day! {link}

Russian Hill, watch out! Craftsman and Wolves heading your way {link}

Some big BIG news from Blue Bottle Coffee this week {link}

Loving this piece about Philz Coffee and their culture {link}

Cookie Monster can be deep {link}

Easy Potato Dauphinoise

For today's post, I'm throwing it back (who else is a Throwback Thursday fan?) to Thanksgiving.

One of my favorite potato dishes is potato dauphinoise--a delicious layer of potatoes with gruyere cheese, creme fraiche, and nutmeg. It's heavenly but requires a lot of work. You have to peel and slice potatoes, pre-boil the potatoes with garlic and milk, layer them with creme fraiche and cheese, and then bake to a golden brown.

My family used to make this every year at Thanksgiving until we found a recipe that side-stepped all of the potato peeling and pre-boiling!

Though this recipe is a "Thanksgiving" recipe in my family, there's no need to only eat it once a year! It's really sad that I only eat it every November because it is so simple and delicious

. Yes, it's a caloric treat. But with all of this cold weather across the country, it's the exact thing you want to eat on a cozy Saturday night.

Enjoy!

Easy Potato Dauphinoise

From Anne Byrn

1 package 32 ounce frozen hash browns
1 cup grated Gruyere cheese
2 cups heavy cream
Grated nutmeg to taste
Grated pepper to taste
Assorted herbs (Rosemary, thyme)

Heat oven to 400 degrees. 

Put half of potatoes in a glass or ceramic 13 by 9 inch pan. Cover with half of the cheese. Add grated nutmeg and pepper. 

Repeat with the rest of the potatoes, cheese, nutmeg, and pepper. Top with assorted herbs if desired. 

Cover with aluminum foil and bake until potatoes are soft and cream begins to bubble, about 30 to 35 minutes. Take foil off to let spuds brown. Serve!

Favorite Finds: Farmgirl Flowers

I typically try to stick to food-related items here on Hilary Stone Soup, but I have fallen so in love with this company that I decided to share them with you anyways.

I firmly believe in the power of flowers. Flowers can convey so many beautiful messages--love, friendship, empathy. But what happens if you intend to send a beautiful message of love, but you inadvertently send your girlfriend a dozen almost-dying flowers filled with pesticides?!

That's where Farmgirl Flowers comes in. They deliver only the freshest domestic flowers, in a unique bouquet that differs day in and day out. Their aesthetic is always organic and fabulous, but the flowers change depending on what is fresh and available.

Yes, it means you don't get a lot of choices--if you love red roses, this isn't the flower company for you. They sell burlap-wrapped bouquets and deliver them all across California. Bonus points: their flowers typically have 40% less waste than other companies.

For those of you lucky enough in the Bay, they will help you bring beautiful and local flowers to your events and weddings!

Order Farmgirl Flowers here!

FRIDAY FRIDAY FRIDAY

Happy Friday! This week has felt pretty hectic--and this weekend is filling up quickly. Fingers crossed I'll get some time to read and rejuvenate in between all the weekend commitments and chores. If you live in SF, you should check out this cheese event on Saturday.

Have a great weekend!

What a cup of tea looks like in 22 different countries {link}

Have you read "Sandwich Monday"? It's from the geniuses behind Wait, Wait Don't Tell Me {link}

More natural chocolate? I'm all for that! {link}

How many calories are in your favorite Chipotle order? {link}

Philz Coffee, one of my favorite places, just raised a Series B! Can't wait to see what they do next. {link}

Plus, check out their cute video {link}

This has nothing to do with food, but I love Meghan Trainor's cover of "Shake It Off" {link}

Loving this mug I found from a local Bay Area artist {link}

Guide to celebrating the :Lunar New Year in SF {link}

The wine to match your favorite Oscar-nominated film {link}

And leaving you with this beautiful op-ed from the New York Times {link}

Easy Funfetti Cupcakes

Important Question of the Day: Team Cake or Team Cupcake?

To be honest, my allegiance switches back and forth between the two. When I'm out at a restaurant or bakery, I almost always opt for cake. The frosting to cake ratio is slightly higher, which I love. But forget about making a cake at home. Cakes always intimidate me! I'm firmly in Team Cupcake when it comes to baking at home.

One of my friends recently celebrated his birthday with a potluck dinner, and I think no birthday celebration is complete without cake. And the more sprinkles on this cake, the better.

Cupcakes are easy to make at home for a birthday or celebration. They don't take too long to bake, making them even possible on a weeknight. They look great rolled in chopped nuts or sprinkles, so there's no need for the frosting to look perfect.

This funfetti cupcake recipe is perfect for celebrating the birthdays of all the kids (and kids at heart) in your life. These cupcakes appeal to both kids and adults, leaving everyone wanting another.

In case you are looking for an easy chocolate cupcake recipes, check out my other birthday inspired post here.

Easy Funfetti Cupcakes

Inspired by Cook's Country

3 cups plain cake flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon table salt

4 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/3 cups sugar
12 tablespoons butter, melted and slightly cooled
1 1/4 cups buttermilk
3/4 cups sprinkles, chopped

Frosting:
1 1/2 cups butter at room temperature
3 cups confectioners' sugar
2 tablespoons of milk
2 teaspoons vanilla extract
1/8 teaspoon salt
1 1/2 cups rainbow sprinkles

Adjust oven rack to middle position and pre-heat oven to 325 degrees. Line 2 standard muffin tins with paper or foil cupcake liners.

Whisk flour, baking soda, and salt in a medium bowl until combined. Whisk eggs and vanilla in large bowl until well blended.

In steady stream, pour sugar into eggs, whisking constantly. Gradually whisk in melted butter, then add buttermilk. Add one-third of dry ingredients to bowl with wet ingredients. Using whisk, gently combine; a few streaks of flour should remain. 

Repeat twice with remaining dry ingredients. Add sprinkles. Continue to stir gently with whisk until most lumps are gone. Do not overmix. 

Fill cupcake liners about two-thirds full. Bake, with tins side by side on middle rack, until cupcakes just begin to color and toothpick inserted into center comes out clean, 18 to 22 minutes. Cool pans on wire racks for 5 minutes, then remove cupcakes from pans, place back on rack, and cool to room temperature before frosting. 

For Frosting:

Using electric mixer, beat butter in large bowl until fluffy, about 30 seconds. With mixer on low speed, add sugar, 1 cup at a time, and mix to combine. Increase speed to high and beat until pale and fluffy, about 1 minute.

Reduce speed to medium-low and add milk, vanilla, and salt. Increase speed to high and beat until fluffy, about 30 more seconds.

To Frost Cupcakes:

Place sprinkles into a bowl. Spoon a couple of tablespoons of frosting on top of cupcake, and then use an offset spatula (or knife) to smooth out frosting all over cupcake. Roll cupcake in sprinkles.

Repeat for all of the cupcakes!

Sing happy birthday!

Enjoy!