6 Tips for Apartment Packing

I am moving out of my first apartment today to move back home for a couple weeks, then come back to a different apartment when school starts again. In the process I've discovered some things that work really well, so here are my tips:

1. Stay organized by keeping lists. I have a cleaning task list, packing-by-room list and, perhaps most important, a what-in-which-box list. Since I'm only packing for a college apartment, I have a lot of random small things that just end up in a larger box: cleaning supplies, laundry soap, lightbulbs, etc. I also advise labeling your boxes with a marker on every side. It's always a pain to open a box only to find it isn't the box you wanted. Which brings me to...

2. Consider bins, instead of boxes, for packing. I probably spend more time struggling with box flaps than I do actually packing (which makes my degrees pursuit seem way too mature). My roommate went the bin route and it looked so nice to just snap a lid on and be done with it. As for labeling, just throw down some masking tape and write on that; you can simply peel it off if you need to pack something else in it later. Grocery or take-out bags are also good for packing pantry items.

3. Keep boxes that come with your purchases. The box for my blender had so much leftover space inside, so in that I packed not only my blender, but also measuring cups and spoons, an ice cream scoop and my large chef knife. All these odds-and-ends kitchen items are now in one place and not taking up space in a separate box. The same happened with my assorted baking pan box, in which I packed three extra pans that didn't come with the set. Packing win!

4. Be smart about finishing perishable food. Perhaps one of the hardest parts about moving out is trying to not waste all the food in your fridge. First, evaluate: save what can be saved (soy sauce is good at room temperature), throw out what is old or unlikely to be used (I'm looking at you, honey mustard). Second: work ahead. I definitely don't want to cook while I'm packing and cleaning, so I cooked meat, hard boiled eggs and waffles in excess at the beginning of the week so meals were quick, easy and ingredient-saving. Third: focus on getting rid of your current food without adding more. That means no take-out and being okay living without milk for a couple days.

5. Pack, clean, rest, repeat. If you're anything like me, packing and cleaning all at once is super stressful. About a week leading up to moving out, I've tackled a couple projects each day. For example, I rarely use the living room and have a few kitchen items I knew I wouldn't need before I moved out, so I cleaned up the living room first and packed up that blender first thing. Doing it in stages like this has kept stress levels down and satisfied my need for organization.

6. Be realistic about trash. Junk is junk. I like to go through my notes at the end of the semester and throw out whatever isn't worth keeping. I also use this practice for clothes: if I haven't worn it (or refashioned it into something else, as I like to say I'll "one day" do) in six months (with an exception for season-specific items, like scarves), it needs to be tossed or donated. Being honest with yourself about what you really need will reduce the amount of stuff you need to pack and give you a fresh start for your new place.

These tips may seem pretty obvious and standard, but they've really helped me stay organized throughout this move. Have any other packing suggestions? Let me know in the comments below!

Apple Crisp

Apple Crisp

From Joy the Baker

Makes 8x8" baking pan or pie dish.

For Filling:

5-6 medium apples, peeled, cored, sliced 1/4 inch

3 tablespoons granulated sugar

1 1/2 teaspoons cinnamon

For Topping:
1 1/3 cups flour
1 1/3 cups brown sugar
1/2 teaspoon cinnamon

1/2 cup butter, softened

1/3 cup oats

Preheat oven to 350 degrees. Prepare desired baking dish with butter.

Mix granulated sugar and cinnamon in small bowl. Layer apples in baking dish with cinnamon-sugar mixture, alternating between apples and cinnamon-sugar until finished.

Combine flour, brown sugar, cinnamon and oats in medium bowl. Add butter and work in with fingertips until coarse crumbs form. Press topping into apples. The apples and topping may rise above dish, but the apples will cook down.

Place baking dish on cookie sheet and bake for 55-60 minutes or until topping is lightly golden and apples are bubbly. Enjoy alone or hot with vanilla bean ice cream.

Lemon Pound Cake

My boyfriend C's and my favorite late night hang out is Starbucks. Since I go to school in a pretty quiet place during the Summer and bar-hopping isn't really my thing, Starbucks trips are a multiple-times-a-week occurrence whenever I'm not closing at work. It's much easier to grab a coffee and a comfy chair and get some work done. In fact, I'm writing this post at a Starbucks right now.

Anyway, on one of these frequent visits, I decided to purchase a slice of lemon pound cake. Now, this isn't a plug for coffee corporations or anything, but C, being a huge fan of anything containing lemon (as previously mentioned), insisted I make some at home.

I looked into my bookmarked recipes and was astounded to find I had no lemon pound cakes ready to go. Fortunately, Joy came to the rescue with a Lemon Drenched Lemon Cake. I halved the recipe below (which makes for some interesting, but very possible, conversions), but the cake is still bursting with lemony flavor. The best part is the lemon syrup poured over the cake after it comes out of the oven. The cake, already full of zest (which is rubbed into the sugar with your fingers: it is one of the most delightful smells in the world), is bathed in a delightfully sweet lemon syrup.

I liked the cake well enough shortly after the syrup was applied while the cake was still warm (let's be honest: I break the rules), but C likes it better after being in the fridge, allowing the lemon syrup to spread throughout the cake and the flavor to intensify.

Lemon Pound Cake

Makes 1 9x5" loaf pan.

For Cake:

1 1/3 cup flour

2 1/4 teaspoons baking powder

pinch of salt

1 1/6 cups sugar

1 teaspoon pure vanilla extract

3 large eggs, room temperature

1/3 cup heavy cream

zest of one lemon

7.5 tablespoons butter, melted and cooled

For Syrup:

1/6 cup water

1/8 cup sugar

juice of one lemon (about 2 tablespoons)

Preheat oven to 350 degrees and prepare (grease and flour) one 9x5" loaf pan. Place pan on baking sheet.

Combine sugar and lemon zest, mixing with fingers until the scent of lemon fills the air (thank me later!). Add eggs one at a time, mixing thoroughly after each addition. Add vanilla.
In separate bowl whisk flour, baking powder and salt. Add to wet ingredients in 3 or 4 additions. Add melted butter in 2 or 3 additions. Mix only until incorporated to keep cake light and fluffy.
Pour batter into pans and smooth over with rubber spatula. Bake 55-60 minutes, or until knife inserted into center comes out clean. Check cake half way through (~30 minutes) to check for color: cover with foil if cake is browning too quickly.

While cake is in oven, make syrup. Combine water and sugar in medium saucepan over medium heat until mixture boils. Remove pan from heat and stir in lemon juice. Let syrup cool in separate bowl.

Let cake cool in pan 5 minutes before removing onto wire rack placed over lined baking sheet. Poke holes in cake with knife or skewer. Brush cake with syrup. Let cake cool to room temperature.

Cookie Butter Cookies

I know.

I know, I know, I know.

But hear me out for a second. Making cookies out of cookie butter isn't going backwards. It's completing a circle. We can get all into Lion King songs right now. That's good, right?

Okay, I'm losing you again. Maybe I should first explain what cookie butter is for those of you who may not know. Cookie butter is a spread made up mostly of Speculoos cookies which are traditionally eaten on Sinterklaas, St. Nicholas's feast in the Netherlands, Belgium and northern France. (Yes, I did a bit of research.) History aside, the butter has the consistency of thick peanut butter and tastes like cinnamon, nutmeg and all things wonderful about late Fall and Christmas baking. (Psst: Check out all my sandwich spreads!)

I could probably eat it by the spoonful, but it is also good on toast, with chocolate and with apples I'm hoping because that will likely be my breakfast tomorrow. To see if it bakes like peanut butter, I incorporated it into some cookies and it really does a lovely job. The warm spices spread throughout the cookies, which can be good on their own, made into sandwich cookies or crumbled over ice cream. Be creative with the cookies or with the butter itself. Just don't be surprised when you find yourself in line at Trader Joe's the next day with half a dozen jars in hand.

Cookie Butter Cookies

Makes 1 1/2 dozen.

1/4 cup butter, softened

1/4 cup cookie butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 teaspoon vanilla

1 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup chocolate chips, if desired

Preheat oven to 350 degrees and prepare baking sheet.
Blend butter, cookie butter, sugar and brown sugar until light and fluffy, about three minutes. Add egg and mix thoroughly. Add vanilla. In separate bowl whisk together flower, baking powder, baking soda and salt. Add dry ingredients to wet and mix until just combined. Mix in chocolate chips by hand if desired.
Roll into walnut sized balls and place on baking sheet about two inches apart. Bake for 18-20 minutes or until lightly golden brown. Remove to cool on a cooling rack.

Candy-coated Chocolate-covered Sunflower Seed + Oatmeal Cookies

One thing I enjoy probably as much as baking is traveling. In the last year and a half I've made my way through a decent number of East coast cities—Philadelphia, New York and Boston to name a few—and am often planning out my next adventures: the West coast, the South, Italy, France, England.... Even a small trip to Chicago accelerates my pulse, which is where the inspiration and possibility of these cookies enter.

A few suburbs out of the city, I stayed with a friend, C. She and I have been friends for years, having gone to grade school together. After a truly delicious breakfast at Egg'lectic Cafe (get the blueberry granola pancakes with raspberry sauce; the sauce is essential and oh so good), we did some shopping at Target and Trader Joe's. It was my first Trader Joe's outing and I was internally going through posts from other bloggers about their favorite things to purchase. Right as I was turning to leave, my eye caught a brightly colored plastic container. Candy coated chocolate covered sunflower seeds. They had to be mine.

While perfectly delicious on their own, I wanted to throw these happy seeds into a baking project. Cookies seemed the most logical choice, so I got to work combining the totally healthy seeds with totally healthy oatmeal. These guys are a healthy breakfast snack, basically.

These cookies are slightly chewy and studded with pastel colored seeds for a little hidden surprise. I found myself eating three in under two minutes, so make sure to share these with friends. Or get ready to eat breakfast all day long. There's no shame in that.

Candy Coated Chocolate Covered Sunflower Seed + Oatmeal Cookies
Makes 1 1/2 dozen.

6 tablespoons butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 teaspoon vanilla

1 cup flour

1 cup oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 cup candy coated chocolate covered sunflower seeds

Preheat oven to 350 degrees and line baking pan.
Blend butter and sugars until light and fluffy, about three minutes. Add egg an vanilla and mix until incorporated. In separate bowl whisk together flour, oats, baking powder, baking soda, salt and cinnamon. Slowly incorporate dry ingredients into wet batter. Stir in sunflower seeds.
Roll out walnut sized balls of dough and place onto baking sheet about 2 inches apart. Bake for 18-20 minutes or until lightly browned. Let cookies cool on cooling rack.

Brown Sugar Biscuits

Failed baking test trials can really mess with your groove. Even if they aren't complete disasters, it can be frustrating for something not to turn out quite as you imagine it will. Especially if it leads to a general lack of inspiration. That's where these biscuits come in.

I know what you're thinking. Inspirational biscuits? Is that even possible?
Yes, absolutely. When you wake up with a hungry stomach loudly making known its need for immediate sustenance, biscuits are the most inspirational thing in the world.

Luckily, these biscuits come together crazy quick and are open to so many add-ins. Bacon pieces, like the original recipe? Slivered almonds, dark chocolate and coconut for an almond joy variation? Raspberries and white chocolate chunks? Chives and cheddar for a savory route? Either way, you'll end up with flaky, buttery, crumbly, melt-on-your-tongue, lightly sweet heaven.

Brown Sugar Biscuits

Adapted from Joy the Baker

3 cups flour

2 tablespoons brown sugar

2 tablespoons granulated sugar

3 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon cracked pepper

1 large egg

3/4 cup buttermilk

3/4 cup butter, cut into pieces

Preheat oven to 350 degrees. Prepare baking sheet by lining with foil or parchment paper.

Whisk together flour, sugars, baking powder, baking soda, salt and pepper. Cut butter into flour mixture, mixing until crumbly.
In separate bowl, whisk buttermilk and egg together. Add to dry mixture and mix until just combined.
Turn out on floured surface, kneading a few times if necessary. Roll out to 1 inch thickness and cut with 2 inch biscuit cutter. Bake 12-15 minutes until golden brown.

These are great on their own, but would also be wonderful with butter, honey, jam or a fried egg and bacon for a breakfast sandwich.

Share them with friends. Otherwise you'll find yourself four biscuits gone and crumbs all over your shirt. Not that this happened to me or anything.

Neapolitan Birthday Cake

For my first birthday away from home (I recently finished my second year of college) I decided to take matters into my own hands where my birthday cake was concerned. If I didn't make it, who would? I spent a few weeks shuffling through my bookmarked recipes—of which I may have too many—and finally asked, "Why do I have to choose one flavor of cake? Why can't I have...three?" Enter Neapolitan, stage left.

My kitchen routinely looks like this, except with three (or four or five) times the mess, while I'm baking. I am not a neat baker: flour is dusted across the counters, possibly in puffy pockets on the floor, possibly under my nails, possibly in my hair...no big deal.


This cake on the other hand...definitely a big deal.

Check out that pink! Strawberry Jell-O and strawberry puree make this batter bright pink and out-of-this-world delicious. I likely could have eaten the batter straight without letting it anywhere near the oven. 

By the way, this cake has six layers. Two strawberry, two chocolate, two vanilla. Did I not mention that? Yeah... It looks like a beast of a cake, but it isn't. Well, it is. But it bakes up quicker than you think and is gorgeous when cut into. Totally worth the work.

Some advice? Clean as you go. Mix, bake, do some dishes, get that flour out of your hair, repeat. Then your kitchen's clean and you can relax with a big slice of "Welcome to your 20s."

Six-Layer Neapolitan Birthday Cake with Pink Frosting

For Strawberry Cake:

From Sweetapolita

2 cups granulated sugar

1 3oz package strawberry Jell-O

1 cup butter, softened

4 eggs, room temperature

2 3/4 cups all-purpose flour

2 1/2 teaspoons baking powder

1 cup whole milk, room temperature

1 tablespoon vanilla extract

1/2 cup strawberry puree (blend frozen strawberries with 1 tablespoon sugar)

Preheat oven to 350 degrees. Prepare two 8" pans with butter (or spray) and flour.

Whisk flour and baking powder together in medium bowl.

In large bowl cream butter, sugar and strawberry Jell-O powder until light and fluffy. Add eggs one at a time, mixing well. Alternate additions of dry ingredients with additions of milk and vanilla, beginning and ending with dry ingredients. Blend in strawberry puree.

Pour batter into prepared pans. Bake for 25 minutes or until knife inserted into center comes out clean. Allow to cool in pans for 20 minutes before removing onto wire rack to continue cooling.

For Vanilla Cake:

Adapted from Sweetapolita

1/3 cup butter

1 1/3 cups granulated sugar

2 1/3 cups all-purpose flour

2/3 teaspoon salt

2 teaspoons baking powder

1 cup ice water

1 teaspoon vanilla

3 egg whites

Preheat oven to 350 degrees. Prepare two 8" pans with butter (or spray) and flour.

Beat egg whites until stiff peaks form. Set aside.

In separate medium bowl whisk together dry ingredients.

In large bowl cream butter and sugar until light and fluffy. Alternate additions of dry ingredients with additions of ice water and vanilla, beginning and ending with dry ingredients. Fold in egg whites with spoon or rubber spatula.

Pour batter into prepared pans. Bake for 30 minutes or until knife inserted into center comes out clean. Allow to cool in pans for 15 minutes before removing onto wire rack to continue cooling.

For Chocolate Cake:

From Joy the Baker

2 1/4 cups all-purpose flour

2 cups granulated sugar

1 cup unsweetened cocoa powder

2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon vanilla extract

2/3 cup oil

2 teaspoons white vinegar

2 cups cold water

Preheat oven to 350 degrees. Prepare two 8" pans with butter (or spray) and flour.

In medium bowl whisk together flour, sugar, cocoa powder, baking soda and salt.

In large bowl blend vanilla, oil, vinegar and water. Slowly add dry ingredients to wet, mixing until just combined. Batter will be thin.

Pour batter into prepared pans. Bake 25 minutes or until knife inserted into center comes out clean. Allow to cool in pans for 20 minutes before removing onto wire rack to continue cooling.

For Frosting:

From Sweetapolita

1 1/4 cup butter, softened

8 cups powdered sugar

120 ml whipping cream

2 tablespoons vanilla extract

1 tablespoon water

pinch salt

1/4 teaspoon rose icing color (I used Wilton)

In stand mixer blend butter and powdered sugar until fully incorporated. Add vanilla, water, whipping cream and salt until smooth. Add color until fully blended. If necessary, add more water, 1 teaspoon at a time, to adjust consistency. Makes enough to frost a monstrous 6 layer 8" cake.

For Assembly:

Assemble on cake stand or other flat surface (eg. cookie sheet) covered in sheet of aluminum foil for easy clean up later. Stack layers in alternating flavors for best aesthetic appeal. Between layers, frost with frosting or spread extra strawberry puree. I figured the cake would be sweet enough without extra frosting, so I simply stacked cake upon cake. This is a personal preference which I think worked very well for myself. Wrap or cover cake well and refrigerate 1 hour.
When frosting, begin at bottoms of sides and work way up. When finished frosting, rinse and lightly dry frosting spatula and sweep over sides and top of cake. This will create a smooth and neat finish.

Tips + Tricks:

Bake layers of cake a day or days ahead. Simply bake, wrap well in plastic wrap and aluminum foil and freeze. Take out to defrost a couple hours before assembly.

If you don't have a cooling rack (I don't always have access to one), do NOT remove warm cake from pan onto a plate or other surface, as it will stick. Instead remove to a piece of plastic wrap which will not stick. This will also help when later assembling cake.

I wanted to leave the cake simple to allow the striking flavors and colors to be the focal point of the cake. However, feel free to further decorate cake with sprinkles, icing borders, candles, the works. It's your birthday: go wild. :)