Treats for appetites of every size
I’m officially on summer vacation! With a month before I start my last year of school ever, I’m definitely trying to pack a lot in. In a couple of hours, my mom and I will leave for our annual Nantucket trip. Then, two days after we get back, I’ll head out to Montana and Wyoming for a couple weeks of hiking and generally not being in an office. With all of this traveling, baking will be a bit more challenging, but don’t worry – I’m committed.
I learned so many things yesterday. First, baking bread when your kitchen is over 80° is destined to be a disaster. Rather than rise up, the bread spreads out, and then you have flat sourdough, which is really only good to be cut up into crostini. Second, my apron has pockets, which means that when I discovered this and started storing my phone in one, I spent far too much time searching the counter for said phone whenever I needed to take a picture. Finally, there are some recipes that you just know how good the finished product will be …
It feels like forever ago that I made this cake. (It was Thursday.) I brought it to brunch on Friday with some coworkers, but since then I’ve spent two nights up in Vermont with my cousins, making Friday brunch a distant memory. Fortunately, I remember that it got a lot of compliments.
In this week’s baking adventure, I learned two things: (1) A popsicle mold would be a really great investment for the summer. (2) Popsicles are a hard thing to take flattering pictures of. Fortunately, though this may not be my best food photography, the end product is still a refreshing summer treat.
I’m usually pretty wary of gluten free recipes that seem to be making odd substitutions, or just eliminating flour and thinking the baked good will come out the same. If they don’t do that, they require weird ingredients (has anyone ever actually found xanthan gum?) before they’ll reach a kind of close-to-right consistency.
This week, my recipe has a story! At my internship this summer, lunch meetings always have some kind of dessert. Usually it’s cookies and brownies, pretty standard. But one day this week, there were these little slices of chocolate cake with caramel, very much like a Twix, and I instantly decided I needed to make something similar. However, with a cake, you don’t get the same satisfying crunch that the cookie layer in a Twix bar provides.
This was quite the weekend. Yesterday, I baked sourdough bread from scratch for the first time (more on that later). More exciting, I finished knitting my first sock! One more and I’ll have a set! AND my family made an impromptu visit in to have dinner with me (but really for Father’s Day – love you Daddy-o!). This morning I ran a Spartan race. And all afternoon I got to hang out with my best friend from college (hi, Cate!).
I have a new theory in the kitchen: cinnamon belongs in everything. Perhaps controversial, but I’m pretty sold on the stuff. It’s amazing what the addition of some cinnamon does to what would otherwise just be a cakey sugar cookie in this recipe. Literally game changing.
Happy birthday, Mom! Though last weekend we had your surprise party, this Friday was the real deal, so of course, despite our emergency trip for coconut cake, I had to make one more coconut recipe. This week, a Kathy Muncey special: chocolate coconut macaroons.
Happy birthday week, Mom! Yesterday, we kicked off the festivities with a surprise party for her. I think, miraculously, we actually pulled it off, and it was great to see so many people come out to celebrate such an amazing woman. Today, we kept the party going with some coconut baking: Morning Glory Muffins.