Christmas is a week away and I still haven’t made my cookie tins! Looks like I know what I’ll be doing in my five days post-finals (other than all of the shopping I’ve been neglecting). You can count on the fact that I’ll be making these again for my tins. They were surprisingly easy, and seem to hold up really well when rattling around in a tupperware all day, which means they are perfect cookie tin cookies. Bonus: they look super impressive.
Last week, I told you I’d be doing two weeks of pie posts from Thanksgiving. But then, on Tuesday, I made a recipe that changed everything: Chocolate Mousse out of my Science of Good Cooking Cookbook. You can wait on pumpkin pie – this recipe is an immediate need-to-know. In fact, I think The Science of Good Cooking may be making its way into my regular rotation of cookbooks.
Good thing it’s Daylight Savings Time, or I wouldn’t have gotten this blog post up in time! I was really torn about whether to bake this week, because I made some chocolate cupcakes with butterscotch filling last week, and had been kind of planning on using those. But then I decided that since the base chocolate cupcakes were the same as ones I have made in the past, I couldn’t use a slight variation on them. Instead, at around 6pm today, I asked my roommate for some ideas on desserts I could make quickly, and she recommended Rice Krispie Treats. …
I’m writing this post from my phone, sitting in Jackson Hole, Wyoming, where I decided not to bring my laptop and the house decided not to have super consistent internet. Overall, this is a great feature, because it means I spend much more of my time hiking and biking and reading than looking at a screen. However, when it came time to blog, it did make it a little trickier.
Happy Mother’s Day! This year, we started a new tradition – my cousin Kim and I cooked brunch for all the mothers on my dad’s side of the family – my mom, her mom (hi Gail!), our grandmother, and my godmother (our aunt). Brunch is my favorite meal to cook, but terribly difficult to make dessert for – it’s already pretty sweet, and everyone tends to feast and get full since it’s the first meal of the day.
Get ready for a marathon: croissants may be the most time-intensive (and exciting) thing I have made in a very long time. It’s not often I have a weekend where I can pull this off, but I am so glad that I did.
Vacation baking takes creativity. When you find yourself in a condo that lacks anything that could be construed as useful, you have to improvise.
Scones are an elusive breakfast baked good. I’ve tried to make them in the past, and, despite my extreme attention to detail in recipes, I could never get them to come out right. Either the dough was too crumbly and never held together, or too dense and didn’t have that lightness I associate with scones.
Super Bowl can be a tricky thing to bake for. It’s a day of gluttony, with more warm, cheesy appetizers, heavy sports food, and beer than you actually want to consume in one sitting, but you do anyways because it’s always placed directly in front of the TV you can’t walk away from.
I will never take my electric mixer for granted again. I don’t even feel bad about using a breakfast recipe this week after the feat I undertook to make these pancakes. True dedication to your craft is hand-whisking egg whites until stiff peaks form. I feel like this is a big milestone in my baking career.