In my third installment of Christmas cookies, I bring you a twist on a classic: candy cane Oreos. I’ve made a similar dessert as a gluten free whoopie pie, but I think these are much better. Crispy cookie, fluffy buttercream, and some chopped candy canes for good measure. These cookies were inspired by Erik, who called me a couple of weeks ago to tell me about the amazing cookies his neighbor had made – fudgy chocolate with chocolate frosting and candy canes on top. For my cookie boxes this year, I wanted at least one sandwich cookie, so I thought …
This week, I baked for the first time in my new kitchen! Spoiler alert: it was awesome. Plenty of counter space. Pretty new toys to play with (read: stainless steel mixing bowls). And a whole new group of people to eat the end product! Plus, central air conditioning, which means turning on the oven was not the horrific experience it could have been in this insanely hot summer we’ve been having.
This week the humidity finally broke, meaning mornings and nights were once again bearable for baking. To take advantage, and because I had promised a friend I’d bring dessert to dinner on Friday (hi, Josh!), I decided to make something from my pre-blog life that I was actually astonished I hadn’t posted before: Ice Cream Cone Cupcakes. These cupcakes were a team dinner staple at the Baran household in high school (hi, Jen!), and I always had at least two. I made them once or twice in college, but college was pre-SMiLes by Meg, and I have no idea why …
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.
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 …
This week, SMiLes by Meg was in Philadelphia! Often, new kitchens can be frustrating to bake in (largely because I firmly believe where I keep things are the only places where those things belong), but this weekend’s kitchen was a dream.
I’ve been at my summer job for two weeks and haven’t brought in any baked goods yet. Last week I was baking for a cookout. The week before I baked for school friends who were still around. This week, I’m finally bringing something into the office: Coconut Cake.
Things that happen when you have a big paper due on Monday morning: you push off your blog post until past 10pm. But I’m yet to skip a Sunday entry since starting law school, and I refused to let a little assignment get in the way.
Full disclosure: this is the earliest I’ve started celebrating Christmas in recent memory. Most years, I have a strict no-Christmas-until-after-Thanksgiving rule, but desperate times and whatnot.
Halloween is a weird holiday. As a kid, you’re all about the fact that you can dress up in costume and go door-to-door taking candy from strangers. Then, in middle school, you go through this stage where you are just way too old/cool for Halloween and you want nothing to do with it. Fast forward to college and you realize how great it is to have an excuse to dress up in costume again – so great that you decide Halloween should really be extended into a multi-day event.