Some people recognize October to be National Breast Cancer Month. Some people recognize Nigella Laweson to be much babelier than Susan G. Komen. Thusly, we here at Kards Unlimited choose to recognize (celebrate) October to be National Baking Month-- it's both more cheery AND delicious. Since the beginning of October I've been spending a lot of my shifts in the cooking corner of the book aisle here in the shop "straightening up." I suspect by the end of the month that the wall across from the front register will become immaculate in a sudden and similiar fashion as I decide which of the weird/cool/gross/adorable silicon ice trays will make nice baking tins. Swing by and we can discuss the merits of cupcake tin alternatives TOGETHER.

Hand-Forged Doughnuts: I don't need to say anything about this. Look at that cover. Look at those doughnuts. LOOK AT THEM. This one gets a very wet, saliva-y vote from yours truly.

 

The Gourmet Cookie Book: A book that is about cookies that are gourmet. I am twenty-two and consider gourmet to be the day of the week that I let myself put some crushed red pepper in my Beef-flavored Cup of Noodles, so I'm not entirely sure what that entails. They all look delicious, and incredibly doable, nevertheless. This one gets a cute little vote from me.

 

Chewy Gooey Crispy Crunchy: This one is just as sexy as Hand-Forged Doughnuts. I'm particularly fond of how the book is organized by cookie texture. I declare myself to have a thumbs up and a watering mouth.

And now, the piece de resistance, the creme de la creme, the belle of the ball, the Kat Dennings of the food aisles: Nigella Lawson. I'm admittedly not the most seasoned employee in the store (first blog post, WUT WUT), but I am already well-known to be a Nigella fan. Total Baberaham Lincoln. If you've ever seen her eponymous program, Nigella Feasts, then you know exactly where I'm going with this. If you haven't, do yourself a favor and check her out. She's charming, a lovely mother, and has a penchant for wine and chocolate. Her entire series of cook books are phenomenal and have the MOST decadent desserts and baking projects that I have ever had the pleasure of attempting to make.

That is, except for my mother's Peach Sweet Pie. Don't tell her I'm posting this here, guys. It's been a deeply-kept family secret since before the Depression-- and was actually reinvented DURING the depression, due to hard times n'at.

-1 Stick Butter    -13x9 inch cake pan -1 large can raggedy peaches (undrained) -1c self-rising flour -1c milk -1tsp vanilla

-Melt the entire stick of butter in a cake pan as oven heats to 350*
-Mix flour, sugar, vanilla, milk together in a largish bowl
-Pour the entire can of peaches (and juice!) into the cake pan overtop the melted butter
-randomly pour/dollop the batter over the peaches BUT DO NOT STIR
-bake for 35-40 minutes or until the top is golden, but not brown
-serve sprinkled with your choices of sugar, cinnamon, brandy, or milk.

Now go get fat yawl.

 

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