This was both an amazing and absolutely terrible idea. I’ve had Serious Eats The Best Chocolate Chip Cookie recipe saved on my Pinterest for literally about 3 years. In that recipe, Kenji, who runs the food lab (a science person’s dream baking blog) painstakingly adjusts every ingredient in chocolate chip cookies until he arrives at his ideal. And I finally gave it a try.
Tuesday is my mom’s birthday, and despite the fact that her daughter would like nothing more than to make her a coconut cake, she will only accept Sara Lee Coconut Cake from the grocery store. And by Sara Lee, she actually means Pepperidge Farm, but you only would know that if you’ve spent 15 minutes frantically combing through the freezer section stressing out that you couldn’t find it. Sometimes, there really is no replacement for your childhood favorite. Love you, Mom! Enjoy!
I’m running out of weekends baking at the first location of SMiLes by Meg. There are six more weeks of school, and of those, there are only three weekends where I’ll actually be at my apartment. In fact, there are all sorts of “lasts” going on over the course of the next couple of weeks, which is both exciting and a little sad (but mostly exciting).
Happy Mother’s Day! As is my tradition (if two years can be considered a tradition), I’m dedicating this week’s post to my amazing mom, who also happens to be my best friend. Love you, mom! Yesterday, when I was wondering what to bake, I called her for ideas. Normally, I would go the coconut route, but I feel like I’ve done that a lot recently, and since she won’t actually get to enjoy the treat, it seemed more mean than thoughtful.
I was a little bit miffed with my students this week. They were waxing nostalgic about some brownies I had made for them once, asking when I would make them again. Now, I know that they meant well. They were saying that my brownies were the best brownies they had ever had. And normally, that would make me very happy. But the brownies they were talking about? I made them from a mix.
I had a mildly traumatizing experience this week in the form of food poisoning. I say mildly because in the grand scheme of things, it really isn’t that big of a deal. But as a side effect, there was a period of 4 days where all of the foods I normally love to eat tasted awful to me. For someone that spends much of their time thinking about food, this does qualify as traumatizing.
I love breakfast. It combines everything I like in a single meal. Eggs. Cheese. Bacon. Carbs. Sweets. It can be warm and savory. It can be refreshing and simple. Many things that normally would not necessarily qualify as a meal find their way into breakfast. Smoothies, which are really just glorified frappes, become nutritious at breakfast. French toast, which we should all just admit is a vehicle for syrup and sugar, is a mainstay at any self-respecting breakfast establishment. It really is a surprisingly versatile meal.
It’s sunny! And warm! And not snowy! All of these things are beyond exciting after the winter we had, and even hold true up in Massachusetts, where I just spent a wonderful week at home. I made the most of my time with my bake center, and squeezed in another little project last night while watching the Bruins thoroughly confirm that they had no place in the playoffs this year.
“Pride keeps you warm on Easter.” That’s what my mom said to me as we speed-walked to church this morning in the bitterly cold wind wearing pretty dresses meant for much warmer weather. Being back in Massachusetts for the holiday, it really does seem like winter will never end. There actually is still snow on the ground. And I’m not just talking the snow piles in parking lots at the mall. In my parents’ backyard, there is snow.
I think I figured out how trifle was invented. We’ve all been there. You promise to make a cake for some event. You decide to wait until the day of said event because you obviously don’t want to bring stale cake somewhere. You follow the directions for making the batter to a T. And then you get cocky.