A couple weeks ago, for Easter, I made carrot cake. And it was such a cool carrot cake. Very pretty, perfectly “Easter,” the whole deal. But my dad was NOT impressed. “Carrot cake isn’t cake!” He declared. And refused to consume it. So this weekend, when I decided to go out to Duxbury for the night, I wanted to bring him something he’d like. I’ve already made half moons, whoopie pies, and icebox cake, though. And then I remembered I have a donut pan. The obvious answer? Cinnamon donuts! First, in a stand mixer fitted with the paddle attachment, beat …
Guys, I had a WEEKEND. I’m sitting in Duxbury now, but it has been a journey to get this far. On Friday night, Molly and I drove up to Vermont for our annual college mini-reunion trip, which this year turned into a girls’ trip with me, Molly, and Marj. We arrived at the AirBnB, after driving through some pretty harrowing wind/snow conditions, at around midnight. We then proceeded to unload the car and go into the house. Five minutes later, Molly saw some motion out of the corner of her eye, and there was a crash. She then beckoned me …
Last week, I told you’d I’d give you a recipe to use with your leftover fresh cranberries. This week, I’m delivering! These scones are quick, foolproof, and wonderfully crumbly. Eat these fresh from the oven, with coffee, or for dessert with a scoop of ice cream. You really can’t go wrong.
This week, I joined the ranks of employed, productive members of society for the first time in a long time, and, even though I had lots of time this weekend, I decided to post a recipe from my visit down to see Cate in DC! These biscotti are her recipe, and she really took the lead on this/told me what to do. Very anise heavy, nice and crisp, and perfect dunked in a cup of coffee, these are exactly the biscotti you need this fall.
So I know I said I would be making sourdough starter, and I will, but it would be really mean of me not to pass along this recipe to you all first. On Friday night, which was our last night staying with Barb and Randy, Erik and I cooked dinner. Or, more accurately, Erik cooked dinner (Bucatini all’Amatriciana) and I put together an easy, but impressive looking, dessert. Because we were going to be serving a pasta dish, I wanted a lighter, but still Italian, dessert. And, surprisingly, I had never made just a regular tiramisu for the blog.
Yesterday, I got back from a 10-day vacation in Italy with Erik. Last week, I promised a recipe for amaretti cookies, which I thought I’d be making while I was there. We did lots of fun things (biking, hiking, exploring new cities, making pizza dough…), but amaretti baking was not one of those things after all. However, a promise is a promise, and my mom insisted that I should make something with an “Italian flair”, so here’s an amaretti recipe anyways!
Finals is for procrastibaking. In the last 24 hours, I’ve made 3 different Ottolenghi recipes: banana bread, cauliflower cake, and these cookies. It’s important to take some (read: most) time to destress when you’ve got your last final exams ever coming up. I also am determined to get on Ottolenghi’s Instagram account, where he occasionally posts things people have made of his, but I haven’t had any luck so far. My only chance is to keep baking my way through Sweet!
Another week, another of Ottolenghi’s Sweet recipes. This time, in looking for something fittingly sophisticated for a book club meeting, I settled on a cookie that looked rich in spices and like it would pair equally well with tea or red wine, depending on what road the night took. Plus, the contrasting colors make for an impressive display, which never hurts when you’re laying out a spread of food for guests.
Two breakfast posts in a row! Obviously, I’ve been a little selfish lately, making things that I actually end up eating instead of pawning off on my friends. Don’t worry – next week’s Halloween treat is 100% for other people. But until then: Spiced Waffles.
Today was one of those days when it really pays off to be a baker. I saw this recipe on the New York Times Food Instagram account earlier this week and thought it sounded like a good Fall breakfast. When I opened it and looked through the ingredients, I was pleased to find out I wouldn’t even have to go to the store to bake it – everything was in my pantry! When some friends asked what I was baking this weekend and I told them how excited I was that it was a recipe where you’d have everything already …