What do you do when your boyfriend asks you to pick up his root vegetable CSA? Google carrot recipes, thinking you’ll be able to get through them quickly, and realize that even carrot-based recipes don’t use enough carrots to make a dent in your bag of produce. Guess that means I’ll have to make carrot cake for Easter! (Also, if you can think of any other carrot recipes, any at all, please send them to me. Doesn’t have to bae a baked good!)
This weekend I decided to bake something exciting. I had the time. I had a book club (which meant it would disappear quickly). I hadn’t made a cake in far too long. Also, Cate made it a couple weeks ago and I got jealous. So I pulled out Ottolenghi’s Sweet cookbook and found the most colorful, interesting looking cake I could: Lemon Berry Stripe Cake.
Finally out of the Christmas cookie posts! And this week, I’ve got a great one, out of Ottolenghi’s new cookbook: Sweet. I have many of his cookbooks, and really have never gone wrong with his recipes. But I never would have known about him if not for my college roommate Cate, who spent the past couple of years in England. When I went out to visit her, she brought me to one of his restaurants, and later got me a cookbook.
The last of the Christmas cookies: candy cane whoopie pies. If you read my blog often, you know that for family events with my mom’s siblings, I try to make something gluten free. Usually, this means flourless cake or haystacks or something of that sort, which on their own don’t have flour, but this year I decided to try to use an ingredient I see pop up a lot in gluten free recipes: xantham gum. This stuff is supposed to help mimic a recipe that would otherwise call for flour, so if you want to make something recognizable as a …
The last of my back up recipes: Pumpkin Cheesecake. I probably had time to bake this weekend, but it was kind of nice to just be lazy instead. We’ve got a long weekend from school, but the rain and general yuckiness stopped us from heading into the mountains as planned. Oh well. Watching High School Musical and exploring the Massachusetts area isn’t a terrible alternative.
I just got back from a camping trip and am due at a birthday dinner in under an hour, so I’ll be keeping this post short and sweet (pun intended). Last week I mentioned that I had so many baking events coming up – this is one of the recipes I made, with the help of Laura, Neha, and Alisa (their hands feature prominently in these pictures). Almost a month into the new school year, and the four of us had yet to be in the same room as one another, so we resorted to the best kind of girls …
I’ve been baking up a storm this week! I’ve already made two recipes, and have another one lined up for Wednesday night. This seems particularly amazing given I’ve also been having a crazy busy week otherwise. I guess its true that the more you do the more you can do.
I’m not really sure why the weather went from full Summer to deep Fall in the last couple of days, but it has definitely helped ease the transition into my last year of law school. Today, with the rainy coldness that is the outdoors, baking warm cupcakes indoors has been an ideal activity. It would have been a great day to make some sourdough bread, but that would have required much more foresight than I had this week.
In my second installment of high altitude baking, I really went for something challenging: a true cake. Cookies bake for a short period of time, meaning that recipes really don’t need to be altered all that much. However, cakes are in the oven longer, and rising is much more important. Though there are plenty of websites online that explain adjustments of various ingredients at altitude, I decided it would be more fun to find an actual cookbook. What I found was a great little spiral bound book called Mountain High Cakes, written right here in Jackson, Wyoming!