Turns out life without homework is pretty… well… boring.
I’m okay with boring, though, most of the time. It’s refreshing to have nothing to do and nowhere to be on a weekend. Suddenly brunch is easier to impulsively make happen, I feel no guilt about going out shopping for hours on end, and I’d be lying if I said there wasn’t a lot of TV I need to catch up on after two years of grad school.
To be honest, I have always been into the stuff that most people find boring. I almost always choose vanilla over chocolate, for example–that age-old indicator of your boringness level when judging ice cream flavors–and I love a good day at home when I don’t have to leave my apartment.
I will say, though, even for my introverted self, those sorts of days have their limits. There’s only so much Call the Midwife or Leftovers a girl can handle in 24 hours (take your pick between too many babies or too many unanswered questions). As I wondered what the heck I was going to do with myself for the holiday weekend that might, perhaps, get me off the couch, I remembered that baking stuff, taking photos of it, and writing odd little posts about them publicly for the whole internet to see is kinda my thing.
So here we are! I was going to make cupcakes. I really was. But I loaned my one cupcake tin to a friend last week (side note: what kind of food blogger only has ONE muffin tin to her name!?). Thus, a full-out cake it was. Well, a cake and two dozen mini cupcakes.
This Whiteout Cake is from one of my all-time favorite cookbooks, Baked: New Frontiers in Baking, and is a sweet, light, subtle vanilla cake with white-chocolate buttercream. The whole thing is quiet and reliable but super delicious.
So rather than celebrating the last day it’s socially acceptable to wear white pants–which admittedly would be a better connection to why I made an all-white cake for no reason this weekend–let’s say instead that this is a cake for celebrating boredom. Because as much as I love a quiet day, I’ll also admit I’m a bit of a workaholic, so spending a day doing nothing does not come easily to me. So here’s to me embracing boredom–what better way to get started than with cake?
In other news, does anyone in the Milwaukee area want a cake? ‘Cause if so, I have a whole one, minus one slice, with your name on it…
It’s annual pie party time!
Every year one of my friends here in Milwaukee holds a pie party. You bring a pie and everyone votes for their favorite. This year, in a new twist, there was both a savory AND a sweet category.
Contests like this remind me that there are times in my life when I get competitive. It’s rare. After all, I purposefully work in a field that is about as un-competitive as you can get (art education!). But when it happens, watch out.
Happily for my baking ego, I won the sweet category with this doozy of a pie! And my pal who for two years running has gotten first place still won, taking the savory category with a cheddar tomato pie (yum). Everyone wins! Well, okay, two of us win. But you get the picture.
I was a little worried that this tart wouldn’t be pie-ish enough for a pie party, so I baked it in a pie pan (that’s not cheating, is it?) and threw caution to the wind. Who could turn down something that combines local honey, almond butter, and chocolate ganache? And on top of that is nearly no-bake? Not this girl, that’s for sure.
Surprisingly, I’m not the biggest pie person (I tend to go only for apple pie, and that’s mainly for the pie dough), and I especially hate mousse-y pies, but this thing… wow. I’m into it.
First, the crust is vanilla shortbread, which is so easy it’s ridiculous (no rolling pan required! Just press it in). Second, the filling is a cream cheese, almond butter, and honey combo…
Which you fold with whipped cream to make it light and fluffy, but still tangy and nutty and sweet. And THEN you top it off with the baking world’s best invention, chocolate ganache.
Throw it all in the fridge and you’re set. It’s a bit ridiculous how easy it is for such an awesome payoff. Easy to make ahead, too!
And, not only is it easy, but now it’s award winning. So the next time you need to win a pie contest, you know what recipe to turn to. You’re welcome!
My birthday was yesterday and so — in keeping with tradition — I made myself a cake!
(Well, two cakes. I love my 6″ cake pans, in part because they leave me with leftovers, like this 3-incher.)
Every year when I tell people I’m baking myself a cake for my birthday at least one person gets kind of sad on my behalf and offers to bake a cake for me instead. Which is, of course, extremely thoughtful. But then I explain that I do in fact like baking for myself on my birthday. It might have started as a perfectionist thing, but now it’s more an excuse to have people over to share the finished product. (And act as hand models for your nerdy food blog. See: final photo of this post.)
I suppose it is a little strange that I like to bake myself a cake on my birthday. If I had a favorite cake spot in Milwaukee, I might consider getting myself a cake from there instead. I do have a favorite bakery here, but I don’t think they really do cakes. (If I was in New York, though, watch out, I might never bake myself a cake again. I’m thinking of this place. Oh man, THIS PLACE. What I wouldn’t give for a cake from there. Close second: thiiiis. Drool. Can you tell I’m in NYC withdrawal since finishing grad school?)
But! I digress. I found this cake on Pinterest last week, and it just looked so simple and pretty from the beautiful photographs on Spoon Fork Bacon that I couldn’t resist! Plus, longtime readers around here know I’m an herb-and-sweets fiend, and it was high time I broke out of my lavender obsession to try something new.
And indeed, this cake is pretty darn good. Since it was my birthday, I adapted this into a two-layer cake (rather than a one-layer as the original recipe suggests), making a slightly stiffer frosting to hold up the heavy layers.
I will admit that I could not detect much of a thyme flavor — I’m not sure if the thyme in my apartment building’s garden was too young, perhaps, or if I should have gone a little heavier handed on my tablespoonsful (let’s be real, I got tired of mincing), but no matter: the lemon-sweet flavor of this cake is STRONG. In fact, if you balk at herbed cakes, you can just leave out the thyme. This recipe really does makes the most lovely, super lemony cake.
So, I’ll leave you with some more pictures of my birthday cake (now half-demolished with remains making their way to work with me tomorrow, along with the baby cake, which is going to my fantastic catsitter as an extra thank you for putting up with my needy cats for pretty much the entire month of June while I was off grad-school-ing).
As I said in my previous post, not sure when I’ll next have the urge to bake, but stay tuned. In the meantime, I’ll be dreaming of my vacation to NYC next month, where I plan to continue my baked-good-fueled-birthday-celebrations…
(Well, maybe. See the last bit of this post!)
Anyway, I finished grad school three weeks ago yesterday (!).
Then I immediately went to Boston for an intense but awesome two-week-long institute related to my job (!!).
So writing-wise, I must admit I’m a little spent (thus the brief nature of this post)…
But luckily, exhaustion of the mind does not have anything to do with baking! So here’s what I made today, on a whim: another favorite chocolate chip cookie recipe (can’t believe it wasn’t on the blog yet!) sprinkled with a treat I bought myself when I was in Massachussetts: Maldon sea salt, which I’ve been trying to find for a long time!
These are delicious: chewy, chocolatey, giant, and the fancy sea salt is the perfect finishing touch to play off the brown sugar and dark chocolate.
My birthday’s coming up, and I do have plans to bake myself a cake, so you’ll see that soon. And who knows, maybe I’ll start baking and blogging again… but for the time being, I am completely reveling in having no reading to do or papers to write, and I don’t want this blog to become a to-do list. So posts may be sporadic, but I hope you’ll enjoy them when they pop up!
I was so lucky last week to bake once more for Anthropologie!
Since I’m on summer break from grad school, it worked out that I could squeeze in some baking time for one of Anthropologie’s summer events series.
I decided to make the baking more interactive this time around: a make-your-own sandwich cookie party!
I made two cookies–sugar cookies and brownie cookies–and two kinds of frosting–rose and chocolate malt. The idea was that you could mix and match either cookie with either of the frostings.
I was also so happy that my new Milwaukee blogger buddy Colleen from Inspired to Share came out to join us, too! (Her blog is awesome–make sure you check it out!)
Many thanks to Lyn, Shannon, and the rest of the Anthropologie team for having me back this summer! It was so much fun!
I’m back for a post with my very first pie!
I made this for a friend’s pie-bake-off party. I wasn’t totally pleased with the result but for a first try pie, it was pretty good. (Plus I did get some compliments, so my baker’s ego isn’t totally ruined! ;) Especially since I handmade the pie dough!)
I would make this again but next time would definitely invest in the crystallized ginger the recipe calls for, since without it the streusel is pretty lame and not zingy enough. I really liked the addition of a quick lemon curd glaze as a prettier topping, though! Also, the pie dough is rolled out rather thick–about 1/4″–but it’s a good choice since the berries have a lot of water in them and the juice will bubble over.
Finally, I’m excited to say that I’m participating in another event at Anthropologie this summer! They’re holding events for local women to talk about something they’re passionate about and I’m reprising my role as baker-in-residence on August 1 at 6 PM. I hope you’ll come join me if you’re local! I’ll be bringing treats for sure.
You guys. I finally bought a doughnut pan.
I couldn’t resist. They’re the only thing I’ve wanted to bake lately. And you can’t make doughnuts without a doughnut pan. (Well, I guess you could, but I’m not into deep frying.)
These are delicious and are super fluffy, so you barely realize you’re eating baked doughnuts instead of fried. They’re going into work with me tomorrow because even I cannot eat six doughnuts in one night. So… two lucky people are going to be getting doughnuts tomorrow.
I know it’s been a while since I’ve posted, but grad school certainly keeps a girl busy. Happily, I can now fuel my studies with doughnuts.
Ingredientsallspice basil blueberries browned butter brown sugar buttermilk caramel cardamom chocolate cinnamon cloves coconut cranberries cream cheese dark chocolate earl grey eggs fancy ingredients fruit ginger gingerbread herbs honey lavender lemon malt powder milk chocolate molasses nutmeg nuts oatmeal pearl sugar peppermint pumpkin raspberry rose water savory sea salt shortbread tasting tuesdays toffee vanilla vanilla bean walnuts white chocolate
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