Irish Car Bomb Cupcakes

For Saint Patrick's day/co-workers birthday I made what are now named Irish Car Bomb Cupcakes. I am not clever enough to realize this seemingly simple observation (Collin was). Guiness chocolate cupcakes with Bailey's Irish Cream buttercream. It never crossed my mind that this is Irish Car Bomb ingredients, well minus the chocolate cake....and the buttercream. Still, it's the liquor that counts in the end. I used a chocolate stout cake recipe that I've made many many times, usually with Rogue Chocolate Stout or Rogue Shakespeare stout mainly because they are some of the best. Really flavorful and really rich. Makes for a good cake.

I regret to say that I have never been all that impressed with Guinness. Sorry to offend but I think growing up in the Northwest and starting to drink beer at a relatively early age (German family...) I had a greater appreciation for local beers which I still wholeheartedly believe stomp the global competition. Anyways, I was a bit apprehensive on using Guinness, thinking that it just wouldn't be as good as the rich Rogue Stout but I had to keep with the Irish theme and I felt that if I had stuck with my usual stouts some kind of horrible Irish karma would come my way making it on St. Patricks. The batter was pretty much the same so that was a good sign but once they were cooked, man, they were way better than the others I have made. I have no idea why.....perhaps it was some good Irish karma. The universe was pleased with my compliance with tradition and they were fantastic. Also, the Bailey's Irish Cream buttercream didn't hurt either. Instead of using cream and vanilla to bind the frosting, I used Bailey's. Just Bailey's. Amazing.

I highly recommend using liquors for buttercreams. Even if it's just a little bit. So fun to experiment with flavor combinations. Plus, there's a bit of booze in there so it's an added bonus, albeit a small one. I piped on some florets of frosting instead of topping the whole cupcake with it just because it was a bit on the strong side and didn't want to overwhelm my tasters at 11AM (why is group meeting so early?). I was very pleased with the end product and got some good reviews. They were a great take on a classic. Interesting and new, yet familiar (perhaps too familiar...in the Irish car bomb sense). Will be making these again in the future. But perhaps, on a non-Irish holiday I will make it with Frangelico. Yum. Also, next time I think I'll pipe the frosting on the inside of the cupcake so "it's like a real bomb" (Collin Monda). Agreed. And perhaps just do a simple ganache on top. Cute.

P.S. Don't steal my cupcake name, even though I'm sure it's been used a million times over. Whatever.

Pasteis de Nata (Portuguese Custard Tarts)

For Group Meeting this week the presenter requested Pasteis de Nata from his country of origin, Portugal. I was a bit intimidated when he described them to me. I was thinking these sound a lot like Creme Brule and was a bit resistant to the idea mainly because I would have to go find about a dozen more ramekins to house these creme brules. I quickly found out though that these custards are in fact, tarts, which means the custard sits in a puff pastry shell, which also means I can just bake them in a muffin tin. Easy.

You might be thinking I'm going to say "or so I thought..." or "little did I know how hard this was going to be...", but acutally, they were, very, easy. I was nervous to replicate a cherished childhood treat not to mention one that originated so very far away from here. Never the less I was excited after reading the recipes because they were painfully simple. Just cream, eggs, sugar, lemon, vanilla, cornstarch. There was a bit of discrepency about the ingredients once they were tasted. Apparently, they don't have vanilla nor do they have quite so much sugar (there really wasn't much as all and to my American/high threshold for sugar-palate it barely tasted sweet). Also, some think that there is less lemon and some think it was the right amount. I usually pick the self depricating road mainly because I should even if I don't want to because the baked item needs some improving. This time however, I'm not going to do that. They were delicious. Got to say. Sugar, lemon, vanilla, I don't care. They were so good I ate many in one day. It's really hard to stop. I'm not really even that much of custard person, but man these are good. A great breakfast/brunch treat if you want to switch it up from the usual cinnamon rolls or pancakes etc. Yum. Can't wait to make them again.

A couple pieces of advice:
Don't overcook them just to get the burnt spots on top. Yes, the burnt spots are very important, they kind of make the treat, much like the hard shell on creme brule. I really need to get a mini blow torch for this kind of stuff. Would work so well on these.

Buy the puff pastry. God I hate saying that. It's true. To be fair to myself, I didn't actually try because I was scared into submission by EVERY SINGLE RECIPE I found that explicity said DO NOT MAKE THE PUFF PASTRY!! Ok OK!! I wanted to. I really did. But how could I defy such forboding statements? So I went to the store and bought it. It was good. And much easier even though I get really impatient with it and don't let it thaw and just break it and end up having to let it thaw anyways so I can roll it back together and/or mash the seams with my fingers. Stupid sheets.



Anyway, with the puff pastry bought, all you really do is mix everything together and heat it up. Then pour it in to the muffin tins lined with the pastry dough. You just cut out circles with a cup and then mold them to the muffin tin cups.

Here's the recipe. Scroll down to find it. I compared many different recipes and this one had all the elements I liked and seemed well written. I tried to really hard to find one from a person actually from Portugal but never did. Give these a try. They are seriously easy and so worth the minimal amount of time to make them.

http://gourmettraveller88.com/2009/06/02/portuguese-egg-custard-tarts/

Lamingtons to Cupcakes

When searching one day for a delicious home-made udon recipe I discovered the blog of Seattle women who is so good at baking and cooking that she puts me to serious shame (http://notsohumblepie.blogspot.com/) Seriously, who makes cookies that look like Wii remote replicas? That said, I do have a full time job and only have a few precious hours every day to bake, unlike her who as far as I know (she probably won't ever read this....even though I gave her this site....dammit) has all day and all night to fritter away baking. Sorry. I wish I was able to do that, but then again maybe I don't because I think I would be so frustrated and stressed out baking all the time and having no one to eat it but myself and would probably be huge and angry and stressed. Not good. I'll keep my job thank you. Also, she has a kid, so maybe we are square but even still, she definitely schools me in the baking department.

These were and are still my thoughts on the matter, but my baking self-esteem soared to new heights after making these delightful mini coconut cupcakes. Part is borrowed, part is my own, and the sum is f-ing fantastic. Really.

If you are a fan of coconut, which I hesitate to even call myself that because I'm borderline obsessed with it, then you will LOVE these. Or if you like white cakes, or vanilla, or just sweets in general, these are incredible.

So I borrowed the recipe from the Seattle blogger who BORROWED it (HA! she gets recipes for her stuff too! I'm not bitter, no not at all) from Rose's Heavenly Cakes cookbook which I must say is the most amazing cake batter/cake ever. Ever ever ever. So moist and crumbly and so flavorful.

The story begins with me trying to imitate Seattle blogger's (a.k.a. Not So Humble Pie-my title's better no?) lamington recipe from which she used the coconut cake recipe from Rose's cookbook. I tried really hard to do my own thing. Instead of coating the mini cakes (which is really all these "lamingtons" are) in a white chocolate ganache and then dusting them with coconut, I attempted to frost each side of each cake then roll them in coconut. I quit after two. Way too difficult to frost since the cake is super moist and crumbly. Not going to happen. I caved, made some ganache, ended up sopping it up with the cakes on a piece of wax paper (yea...not my finest moment, but it actually worked pretty well) and then rolling them in coconut on a plate. This was so much easier and they actually turned out pretty well, in a sort of chaotic way.

The next day I decided to try again. Why? I'm not sure. But this time I made the batter and turned them in to mini cupcakes. What could be cuter? and whipped up the same frosting which was my standard buttercream with a 1/2 tsp (I think it's safe to add a full tsp. in retrospect) of coconut extract (the most amazing culinary creation ever. How did I live without you before?!). Used a large tip on my pastry bag and piped a big dollap (I love the way it looks, simple and cute). Now, where I start to school Mrs. Not So Humble Pie! (ok maybe not...) I took about a cup of coconut and toasted it in a frying pan on the stove. Then I took a pinch of it and placed it ever so carefully (not really) on the top of each mound of buttercream. Really pretty simple and cute. And I must say so not fussy like the lamingtons. I hate fussy desserts, they just make me angry. The thing is to make it look fussy but only make it if it's not.

Here is the recipe for the best coconut cake ever: (this annoys me because the blogger actually finds the grams useful. Really? This is a little insufferable. So, for the record: 180g = ~5 egg whites and 400g = ~6.3 oz (or a smidge more than 2/3C). See now aren't I nice and helpful? Please, who uses grams? I'm a a scientist and use grams pretty often and this doesn't work at all for me. Again, sorry, God I hope she doesn't read this....I just deleted my comment with my blog website. But dammit, it just says it was deleted but my username is still there. Oh well. Like she's going to check....(?!)

Rose's Heavenly Southern Manhattan Coconut Cake:

from Rose's Heavenly Cakes

180 grams egg whites at room temperature

1 1/3 cup canned coconut milk, divided

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons coconut extract

400 grams all-purpose flour (or cake flour) sifted

400 grams super fine sugar

5 teaspoons baking powder

1 teaspoon salt

16 tablespoons unsalted butter at room temperature

And here is my old friend, the buttercream recipe now turned into coconut buttercream (which I really think would be good on anything you would frost with normal, vanilla buttercream. It's so subtly coconutty. So delicious and really enhanced the vanilla buttercream taste. really).

1/4C softened unsalted butter
2C powdered sugar
~4-6 Tbs heavy cream
1tsp vanilla
1 tsp coconut extract

If you want to make something quite simple but beautiful and cute make these! Love them.

Photos by Collin Monda

Ugh....cheesecake

Sorry for the biased and unpleasant title. But god, I hate cheesecake. I thought, maybe I'll like it this time? Maybe if I make it, it will be different? No. No. No. NO. It was worse. Much, much worse. I could barely stomach the smell while making them let alone force myself to take a bite of that abomination. It could've had something to do with being hungover from the hot cocktail party but regardless, I don't think I would've done well with them even if I was totally well. To be fair, many that tasted them did enjoy them, and even those that don't like cheesecake (perhaps less so than myself) liked them, so that was a triumph. They were quite pretty (thanks to Martha's minions). I can't comment on the taste, only relay to you what criticism I got. I find myself totally betraying the wise words of one of the greatest cooks ever: Julia Child. She always said to never criticize your food when you serve it. Why do I always do this? I guess I just always want it to be the next greatest thing I've ever tasted. But, I am quite honest in saying if something is good or not. At least I'm not the one who came up with the recipe? Not always....

So, yes, they were pretty, and yes, many said they tasted great, but some said that the texture was a bit off. And some some said that they weren't sweet enough. There really wasn't that much sugar, so probably add a lot more. Perhaps double. But, what do I know. I don't even know what cheesecake is supposed to taste like. I do know however, that the technique for the top is something any cheesecake would be glad to adorn itself with. You blend up about a cup of raspberries (or any fruit), strain them so you remove the seeds, add some sugar and put a few drops on each cheesecake and then with a toothpick, swirl it around so it makes, a well, swirly design. What more can I say?

So instead of making one big cheesecake (gross), I made a dozen cupcake sized ones with graham cracker crust. This part, I'm ok with. Crush up some graham crackers, add some melted butter (yum) and press a bit in to the bottom of each cupcake well. Bake for 10 and add your cream cheese mixture (gross). Then top with the raspberry sauce (so good on waffles the next day), swirl, and bake. Word to the wise, I also made tiny cupcakes and cooked the crust for the same amount of time and they burnt completely, so watch them and only bake for like 5 minutes.

Also, if you're like me and have a total aversion to cream cheese and don't understand that it is a dairy and needs to be refrigerated, take this as a lesson learned: refrigerate the cheesecakes after it's cool. Not saying I didn't do that.....

I'll never understand you cheesecake lovers. But I will make it for you. Begrudgingly.

The recipe: http://www.marthastewart.com/article/cheesecake

Hot Cocktail Party Treats

A couple weekends ago we had a hot cocktail party and of course I had to make some desserts. This wasn't one of my better ideas because all the drinks were so overly sweet that not even I could take a single bite of one my sweets. Way too much sugar. They got eaten soon enough though. I went all Martha Stewart on this one. You know, I always think that her stuff is going to be the best because it just seems with all the thousands of minions she has coming up with ideas and taste testing everything, that her recipes would just blow everything else away. I've come to find this is not true....all the time anyway. While she does make some seriously good looking things, I've found that, yes, they are ALWAYS good looking, but not always as good tasting as you expect. Most of the times she comes half way. So it's kind of a toss up. A toss up I'm always willing to make though for some reason. I'm so brainwashed by the gorgeous pictures that I just think, man, this MUST be the best chocolate cupcake recipe there is?! It just has to be. In my case, it was gingerbread cupcakes and chocolate sandwich cookies.

Both recipes were relatively easy to make. Nothing out of the ordinary. My main problems and compliments with each are as follows. The gingerbread cupcakes took some getting used to. If you like not-so-sweet desserts, which many do (weird...) this is a good one. It is intense and SUPER molassesy. I mean, like there is 1 cup of molasses in the batter. If you've ever made anything with molasses, a little goes a long way, so this was a ton. I was shocked. Also, there is a ton of ginger in it too. So mostly, they just tasted like gingery molasses. Maybe not your thing? Not really mine either. I did warm up to them after a couple though. Like I said, they take some getting used to. However, they looked so pretty with a little white buttercream piped on top to look like a snowflake and then dipped in shimmering sugar. You can't go wrong with that. Not to mention, the beautiful display I used that I got for my birthday. So pretty!

Gingerbread cupcake recipe: http://www.marthastewart.com/recipe/gingerbread-cupcakes

The chocolate sandwich cookies turned out different than I expected as well. First, I thought they were going to be more bite-sized like in the picture, which I can only blame on myself because I was the one that distributed the dough. It was fun though because you put little balls of dough on your baking sheet and then press them down into a disk with the bottom of a sugared glass. Makes them sparkly and a little bit sweeter. However, the cookies came out too crunchy and hard for my taste. I didn't over-bake them, quite the opposite. If anything, I under-baked them. So if you like your cookies crunchy, these are good for you. The recipe book I used (Cookies-Martha) is so cool because it divides the recipes into the different cookie textures i.e. crunchy, soft and chewy, crumbly, rich and dense, etc. Pretty good thinking there minions. I can't recall, but if these cookies weren't in the crunchy section, they should've been. The filling surprised me as well because it came out almost exactly like the Oreo filling, which depending on your predilections, could be a good or bad thing. I thought it was a good thing.....mainly because it didn't contain high fructose corn syrup and partially hydrogenated palm oil and was still just as tastey, but that's just me! So, the cookies had the frosting going for them, but they were too crunchy. Too hard to eat. And they were way too big. Especially since they were a sandwich. So not only do you have the too hard chocolate cookie, but you have two! Make them small if you make them. Word to the wise.

Chocolate Cookie Sandwiches: http://www.marthastewart.com/recipe/cream-filled-chocolate-cookie

These weren't my favorite holiday treats by a long shot, but regardless, it's still fun to experiment and have people tell you what they think of them. I didn't even get too many tasters though, I think the cocktails did them (and me) in.

Pumpkin Roulade

I made a pumpkin roulade for Thanksgiving and despite it looking like one of the hardest desserts to make, it was actually one of the simplest....or maybe I just got lucky. You do have to be fearless though, no second guessing yourself on this one!

There really is nothing to it. I used Libby's recipe, a good standby. I like to substitute organic pumpkin instead of Libby's pumpkin, but the rest works great. You just mix everything together, poor the batter in a large (10X15in) jelly-roll (casserole pan is fine) pan, bake for the exact lower range time (not a minute more!) and immediately when you take it out of the oven, carefully flip it onto a dishtowel covered in powdered sugar. Then carefully roll it up slowly from short end to short end, using the towel to help you roll by lifting it up and curling the cake with it. If all went well it rolled up perfectly without cracking or crumbling. Let it cool for a couple hours. When it's completely cool, carefully and slowly unroll it and frost it liberally with a vanilla buttercream. Any flavor would work here though. Cinnamon? Maple? Frangelico? Whatever you think is good with pumpkin. It should be pretty sticky on the inside, like it's slightly underdone. Helps it to roll better. Then roll is back up carefully (I know....it requires a lot of redundancy) and if you like, you can pipe along the swirl to make it look a little prettier and perhaps pipe on the top. Sift on some powdered sugar and it's done! Pretty easy overall as long as you work slowly and carefully. Just go for it and if you mess it up, it still tastes the same right? And hopefully next time it will look a little better. I've never made anything like this before, I wasn't even in my own kitchen, and it went perfectly, so it can be done.

I apologize for the atrocious pictures. Collin wasn't around to take any of his amazing photos. It will have to do.

Endnote: I used organic powdered sugar for the first time in this recipe and I have to say, it was way better than regular sugar. It had this slightly different texture, way more powdery than powdered sugar and had a slight color to it. A richer cream, almost a gray, so pretty. Loved it! Give it a try! So good for the Earth...and you too!!

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Peanut Butter Brownies

So I used to say that I wasn't much of a brownie person. They usually make me a little sick due to their density and chocolatiness. I used to say this until a few weeks ago when I started making brownies like every single week. I'm not sure how this happened but ever since I made them for the AIDS Walk Bake Sale, I've been on a brownie making/eating spree. I have no regrets however. This time though, I got a recipe from my cousin Autumn for Peanut Butter Brownies and I have to say they are amazing! I cooked them exactly according to the recipe which I usually don't do (I like to put a little of myself in to the mix) and they turned out perfectly. I even cooked them for the specified bake time (10 min, turn, then 15 min more) and they were just a little underdone in the center but cooked which is perfect if you ask any brownie lover. I loved that they were peanut butter and not chocolate for a change and they didn't make me ill even though I had a huge chunk.

I do have one bone to pick with the recipe trier/blog writer however and that is with her statement that you should always use Jiff or Skippy when baking and not the all-natural kinds. Are you kidding? Please. I think I can do with a little let high fructose corn syrup in my life. Use the all natural!! If that's what you like. I used a creamy Organic peanut butter and it was amazing. If you like chunky, go for that too. But for your own health, perhaps we can find one way of reducing our corn in-take and this might just be the time. Just saying....

I love making brownies because they are SO easy and these are no exception. Seriously, give them a try. Great for parties or large groups, it makes a ton! A 9x13in pan.

Here's the recipe:

Peanut Butter Brownies

With Love and Butter
Makes 12 huge squares or 24 small ones

You have your choice here of creamy or chunky peanut butter and I used chunky. When baking with peanut butter, you almost always want to use something like Jif or Skippy, not the all-natural kind.

2 eggs
2 cups brown sugar, firmly packed
1 cup peanut butter, at room temperature
1 cup (2 sticks) butter, melted
2 tbsp. molasses
2 tbsp. honey
2 tsp. vanilla extract
1/2 tsp. salt
2 cups flour
2 cups semisweet chocolate chips

Preheat oven to 375°F and move the rack to the middle position. Butter a 9×13-inch pan.

Whip the eggs and brown sugar together with an electric mixer. Add the peanut butter, melted butter, molasses, honey, vanilla, salt, and flour. Mix. Stir in 1 cup of the chocolate chips by hand.

Spread the batter evenly in the pan. Strew the remaining 1 cup of chocolate chips over the surface. Bake 10 minutes, rotate the pan, and bake 15 minutes more or until the brownies turn golden and the center is set. Cool and cut into squares.

http://danatreat.com/2009/09/holly-bs-peanut-butter-brownies/

I forgot to have Collin take photos so the ones here are not mine, but from the blog I got it from.

Enjoy!

Cinnamon Rolls

Everyone's favorite right? Pretty much.

I love making these, they are way too good! The recipe I use says they are like the cinnabon rolls and I have to agree. Delicious and yet they don't contain all the preservatives and chemicals etc. that the cinnabon one's must have in them which is a definite plus. They are also probably the easiest baked good I ever make even though you make them from absolute scratch; starting with yeast, making the dough and letting it rise. Trust me, so so easy.

I like to do things a little different though.

I can't stop myself from wanting to cream the butter and sugar and add the eggs one at a time and then add the flour alternating with the milk/yeast mixture even though they tell me to just throw all the ingredients together. I just can't. It's too engrained in me. However, last time I'm pretty sure by adding the flour stepwise with the milk/yeast it overworked the dough and caused the gluten to break down a bit....that or I over baked them....which I did. Also, don't be tempted by the bread hook for the Kitchen Aid. It didn't work. I fell for it.

In all the times I've made these babies before, I've never overbaked them. I actually tend to underbake most everything because....well, it's just better. A little chewiness goes a long way. It was tricky for me this time though for some reason. Every time I looked in the oven, the rolls looked raw....so i kept baking and kept baking. I took them out probably 5 minutes after the recommended bake time and they looked gorgeous but it's a fine line with dough. Too long in the oven is way too long. It's like an exponential curve. Same is true of batters and well anything else that is baked. So when you bake these, and I highly recommend that you do, bake them for about 10-12 mintues and no longer. I realized a great test for seeing if they are done is keep an eye on the bottom of your baking pan (I like to use a glass caserole dish) and you can see if the butter that you lightly greased the pan with is burning. Also, the rolls tend to bake through first on the bottoms and sides, where they are touching the pan. So instead of checking the tops (like I made the mistake of doing), check the sides and bottom as well. Just a hint that I think works pretty well.

Aside from bake time issues, these are a cinch to make. You just mix everything up. Yes, cream the butter and sugar and add the eggs one at a time and the milk/yeast, but then just as a cup or two of flour, until you can form a lump and transfer it to a bowl. Work in the rest of the flour with your hands. Will make for happy gluten.

Let it rise for an hour. I put a heating pad under the bowl and a towel on top to help it rise. This is especially helpful in the winter when it's not warm enough (at least in my apartment!) for the dough to rise. After it's doubled in size (I'm kind of flexible on this amount) you roll it out to about 21in by 16in. Spread with a huge amount of butter (1/3C) and a ton of cinnamon and sugar and then roll up starting from the short side. Then cut in about 1.5in sections and place them in a baking pan. Then bake for ~10 minutes.

Let cool and frost with my old standby, vanilla buttercream. You can make it as thick or thin as you want depending on preferences. I made my a little thinner this time and I really liked it on the rolls, however, I would say a thick dollop on top is probably more satisfying.

For the buttercream I always use these proportions (yes I have them memorized.....):

1/4C butter

2C powdered sugar

1tsp. vanilla

~3Tbs. heavy cream

Here is the recipe for the rolls: http://www.recipezaar.com/Cinnabon-Cinnamon-Rolls-76864>Cinnamon Rolls

Photos by Collin Monda

Pumpkin Pie (from scratch?)

After a two week long hiatus of the cake club I am back. Several weeks ago I decided to undertake the task of making a pumpkin pie from scratch, as in from a pumpkin. You are supposed to use a pie pumpkin which is a smaller, sweeter pumpkin, primarily if not solely used for making pumpkin pies. I chose to make my pie this week which as you know is the week after Halloween and despite it still be Autumn there are no pie pumpkins to be had. NONE. You would think people would still be enjoying pies the entire season and surely for Thanksgiving?! Do they take the pies away after Halloween and then bring them back again for Thanksgiving? I do not know, all I know is that I had to use a can of already cooked and pureed pumpkin. Fail. Although the rest of the pie is made form scratch, so it's not so much like cheating. I really wanted to make it from a pumpkin though. Oh well. Perhaps in a couple weeks?? Crazy grocery store. 

I made my crust the night before to save on time (great trick, it freezes and refrigerates amazingly well) and rolled it out and filled it the next night. The pie filling is always really strange to me because it's so liquidy. I always think, this is never going to gel and become firm. No way. Somehow it always does. Anyway, I was using a slightly shallower pie pan and didn't want to fill it up to the point of it was spilling all over the place when I moved it from counter to oven so I just put in enough to reach the lip and then used the leftover pie dough to make some little crusts to put in ramekins. I filled the ramekins with my leftover filling and baked the pie and little pies all together. I even had leftover dough after that and made schnittchens (had to). German tradition (or maybe just Schroeter tradition?) of taking the left over scraps of dough (schnittchen means "scrap" in German), rolling it out, spreading some butter over it, sprinkling some cinnamon and sugar, rolling them up and cutting them into little cinnamon rolls if you will. Delicious and a great way to use all of the dough. Plus, it always reminds me of my Grandpa, it's a kind of offering to him. I think he likes it. 

After about thirty minutes of baking I cut out a few leaves and acorns from the leftover leftover dough and placed them on top of my pies. Very cute. It's the little things. 

I read a recipe somewhere to make whipped cream with maple syrup to go with it and I got to say this is the best idea ever. Due to not wanting to bring whipping cream, beaters, and maple syrup to work and whipping it on my desk for group meeting, I decided to not try this delicious add-on but please do, I'm sure it's amazing! 

I would give you a recipe for the pumpkin pie but really, just use the Libby's Famous Pumpkin Pie recipe. It's the best. 

Oh but instead of using Libby's Pumpkin Puree I used an organic pumpkin puree. Just doing my part. Good for you and good for the earth! 

Photos by Collin Monda