Chloe N. Clark
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pintsncupcakes.bsky.social
Chloe N. Clark
@pintsncupcakes.bsky.social
5.6K followers 4.2K following 5.1K posts
Multimodal af. Collective Gravities, Patterns of Orbit Escaping the Body, & more
Every Galaxy a Circle forthcoming
Co-EIC of @cottonxenomorph.bsky.social
www.chloenclark.com
Cover image: raspberry danishes
Profile photo: a river heron
Posts Replies Media Videos
pintsncupcakes.bsky.social
Happy Thanksgiving
A thick slice of pumpkin pie on a gray plate
November 28, 2025 at 1:19 AM
pintsncupcakes.bsky.social
When you're the outsider at family Thanksgiving
5 cormorants and one egret sit on a railing. The egret looks uncomfortable and all the cormorants are staring at it.
November 27, 2025 at 8:55 PM
pintsncupcakes.bsky.social
Why are cranberries so beautiful 😍
A metal saucepan filled with glistening red cranberries like jewels
November 27, 2025 at 2:57 PM
pintsncupcakes.bsky.social
Pumpkin scones
A tray of golden scones with glaze
November 27, 2025 at 12:39 AM
pintsncupcakes.bsky.social
We need some sweetness, so please regale me with a description of the best pie you've ever had 🥺

Here's a picture of a lemon pie I once made with salted meringue. It was not the best pie I ever had but it was delicious
A beautiful scorched meringue pie in a red pie plate
November 26, 2025 at 2:09 AM
pintsncupcakes.bsky.social
This absolute beast courtesy of Doughseph Gordon Leavenitt will become Thursday's stuffing
Top view of a golden sourdough From the side: sourdough is large
November 25, 2025 at 9:34 PM
pintsncupcakes.bsky.social
Rice bowl o'clock
A bowl filled with rice, spinach, tofu, carrots, and eggs swirled with chili sauce
November 24, 2025 at 11:43 PM
pintsncupcakes.bsky.social
Interested in interviewing me about my upcoming book, Every Galaxy a Circle? I can talk about writing speculative fiction, why short stories are the best, monsters, baking, outer space, and more. Wow what an interviewer's dream!
The cover of Every Galaxy a Circle by Chloe N Clark. It is in shades of greens and pinks, depicting abstract planets flying through the night sky.
November 24, 2025 at 8:11 PM
pintsncupcakes.bsky.social
Some blondies with almonds, dark chocolate, and sea salt
A tray of square cut cookie bars
November 24, 2025 at 12:44 AM
pintsncupcakes.bsky.social
I love cranberries and I'm sad that most desserts hide the cranberry under strong flavors like chocolate. So here we have my new cranberry focused beauties: light vanilla cake swirled with homemade cranberry sauce.
A container filled with cupcakes A side view of a sliced in half cupcake, cranberry sauce clearly visible
November 21, 2025 at 1:15 AM
pintsncupcakes.bsky.social
My ideal cookie is a thick chocolate chip that is soft but does not taste/feel under baked in any way
A tray of five large chocolate chip cookies
November 20, 2025 at 2:23 AM
pintsncupcakes.bsky.social
Doughseph Gordon Leavenitt's latest and creamy broccoli-white bean soup
A large round loaf A bowl of soup next to a slice of bread
November 18, 2025 at 10:39 PM
pintsncupcakes.bsky.social
Oatmeal craisin cookies
A pile of golden cookies on a large tray
November 18, 2025 at 2:40 AM
pintsncupcakes.bsky.social
Kimbap o clock
A plate of sliced kimbap rolls
November 17, 2025 at 10:36 PM
pintsncupcakes.bsky.social
Delighted to have a creepy story about online dating in the latest issue of fave Supernatural Tales!
The issue has a black cover with an image of a white hourglass. In the hourglass is a skull. Yellow text reads: Supernatural Tales 60 Red text reads: Winter 2025/26 A page from the issue. It reads You Could Be Anyone by Chloe N. Clark Katie Daniels said she designed LoveQuest because she was sick of being judged by her looks. She told an impassioned story about how all the men she dated were superficial. They liked me for my face, not for me. She wanted a site that revolved around love and not appearance. So, pictures stayed locked to viewers until after they'd sent mutual 'LoveTokens'. This enabled users to engage on a mental and emotional level, before bringing in the physical, she said when talking to investors. Imagine finding your soulmate, not just another pretty face. I'd laughed the first time she told me that. We were having coffee and she was wooing me to join the company. We'd been friends in college, roommates our first year, and I trusted Katie to get shit done. The instant she'd asked me, I'd been interested, but I wanted to be sold on the idea of working for a dating site. "Really? That's your motto?" I'd asked. "It needs work, but I think I'm on to something."
November 17, 2025 at 7:00 PM
pintsncupcakes.bsky.social
Veggie burgers on sourdough
A thick burger on thick bread
November 12, 2025 at 11:42 PM
pintsncupcakes.bsky.social
Maple oatmeal scones
A tray of round scones with glaze
November 12, 2025 at 2:53 AM
pintsncupcakes.bsky.social
Did I get the crunchwrap folding right @thecorlew.bsky.social
A homemade crunchwrap
November 10, 2025 at 10:44 PM
pintsncupcakes.bsky.social
Can't wait to read this one by @sheldoncosta.bsky.social
A copy of The Great Work by Sheldon Costa held in front of some plants
November 10, 2025 at 6:00 PM
pintsncupcakes.bsky.social
Spicy tofu and slaw wraps
A sliced wrap filled with slabs of tofu and purple cabbage slaw
November 5, 2025 at 10:19 PM
pintsncupcakes.bsky.social
Chocolate babka rolls
A tray of chocolate rolls with icing The rolls pre icing Closeup of a single roll
November 5, 2025 at 12:53 AM
pintsncupcakes.bsky.social
Yesterday's french onion rolls. Was not a huge fan of these. I think I'm just not a French onion girl? The bake was beautiful though.
A round tin with large rolls
November 4, 2025 at 9:18 PM
pintsncupcakes.bsky.social
Can't wait to read this beauty from @lumchanmfa.bsky.social
The brightly colored cover of Bitter Over Sweet by Melissa Llanes Brownlee
November 4, 2025 at 7:04 PM
pintsncupcakes.bsky.social
Whenever I'm cognizant that I'm being hangry I say Scully's cream cheese line from that episode.
Screenshot of The X-Files with Scully saying: I haven't eaten since 6:00 this morning, and that was was half a cream cheese bagel. It wasn't even real cream cheese, it was light cream cheese!
November 3, 2025 at 9:28 PM
pintsncupcakes.bsky.social
Found it in one of the gourmet collections! It says to use a 15x10 but I've always done a 9x13 and just baked a little longer to great result. I also don't use a stand mixer with no issues.
Rosemary Focaccia ACTIVE TIME: 15 MINUTES START TO FINISH: 32 HOURS MAKES ONE 15-BY-10-BY-1-INCH FLATBREAD (INCLUDES RISING TIME) Focaccia was popular in San Francisco first, but it was only a matter of time before the Genoese flatbread. topped with small pockets of flavorful olive oil and the delicate crunch of sea salt, became a runaway favorite in the rest of the country. This particular focaccia has a very nice crumb, striking just the right balance between chewiness and tenderness, with a golden, crisp outside and a moist inside. It's not hard to make and is ex-tremely versatile. You might serve it as an accompani-ment if you're having a hearty soup or stew for din-ner-it's likely to become the most talked-about part of the meal. It's also thick enough to split in half so you can make sandwiches with it. We strongly recommend using a stand mixer for this recipe. The dough is quite sticky, and a mixer will help you grapple with it. You can knead the dough by hand, but don't be tempted to add more flour than we specify, or the focaccia will be tough and dry. Whichever method you use, focaccia is best eaten on the day it's baked. 12/3 cups warm water (105°-115°F) 1 (1/4-ounce) package (21½ teaspoons) active dry yeast Pinch of sugar 5 cups unbleached all-purpose flour, plus additional for kneading 1/4 cup plus 3 tablespoons extra-virgin olive oil 2½ teaspoons salt 1 tablespoon finely chopped fresh rosemary 1 teaspoon coarse sea salt SPECIAL EQUIPMENT: a heavy-duty stand mixer with paddle attachment and dough hook Stir together warm water, yeast, and sugar in mixer bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Add flour, 1/4 cup oil, and regular salt and beat with paddle attachment at medium speed until a dough forms. Switch to dough hook and knead dough at high speed until soft, smooth, and sticky, 3 to 4 minutes Turn dough out onto a lightly floured surface and knead in 1 to 2 tablespoons more flour. Knead dough for 1 minute longer (it will still be slightly sticky), then transfer to a lightly oiled large bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, 1 to 12 hours. Generously oil a 15-by-10-by-1-inch baking sheet and press dough evenly into pan. Cover completely with oiled plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 hour. Put a rack in middle of oven and preheat oven to 425°F. Stir together rosemary and remaining 3 table-spoons oil in a small bowl or cup. Make shallow in-dentations all over top of dough with your fingertips, then brush with rosemary oil, letting it pool in inden-tations. Sprinkle sea salt evenly over focaccia. Bake focaccia until golden, 20 to 25 minutes. Im-mediately invert a rack over pan and invert focaccia onto rack, then turn right side up. Serve warm or at room temperature. COOK'S NOTE If the grains of your coarse sea salt are very large, you may want to crush them slightly before sprinkling over the focaccia.
November 3, 2025 at 8:31 PM