Finally, another baking adventure out of my own kitchen. I’ve been a baby the past couple of weeks and baked only at my parents’ house, with the promise of central AC. But Neha was up for an afternoon of revelry, so Cambridge baking it was!
Cakes seem like they have it pretty good. Always out on display in bakery windows, drawing people in. Frequently the centerpiece at special occasions. Oohed and ahhed over when they’re particularly well designed. But I’d argue that they actually get the short end of the stick when it comes to baked goods.
When I told some friends, also first year teachers, that I would bake for them if they came over to my apartment to lesson plan, their request was obvious: chocolate. So naturally I immediately thought of brownies. Now, I personally am a huge fan of boxed brownie mix. I think Ghirardelli does a perfectly good job, and, honestly, duncan hines are delicious too. But a blog post about how to add water to chocolate powder wouldn’t be all that exciting, and there was the additional request of chunks, which boxed mix doesn’t do all that well.
To preface this post, Yale Bake Shop Granola is hands down the best granola known to man. It has brown sugar, it has salt, it has raisins, it has large chunks that could pass as granola bars on their own if you take the time to sift through it. If you’ve ever seen me in the Calhoun dining hall, you know that I can eat the stuff by the bucketful. It tastes good in alone, in milk, mixed with milk and peanut butter and small pieces of banana and chocolate sauce… Unfortunately, I graduated already and no longer have access …
In college, my friends all decided that my spirit animal was a baby elephant. I’m not really sure what that says about me, but I do think that elephants are cute, so I decided to embrace it. As my inaugural post to SMiLes by Meg, and my first baking adventure in my new apartment, it only seemed fitting that I would make elephant cookies.