Posted in Pastries

Strawberry Pancakes: Recipe and TBT

Throwback to that time when I managed to smash a pint of strawberries to a pulp on the walk home. Or more informatively, to that time when I made pancakes with strawberry puree mixed into the batter.

I made these with fresh strawberries in the springtime. I’m sure these’d work well with a puree made from frozen, defrosted strawberries for a cozy, wintertime brunch. In fact that seems to be the best use of frozen strawberries outside of ice cream. Continue reading “Strawberry Pancakes: Recipe and TBT”

Posted in Pastries

Almost Healthy Apple Crumble: Recipe and TBT

I’ve lucked out recently; I’ve gotten some great apples at reasonable prices. Yesterday my luck ran out. I’ve got three granny smith apples that are unbearably tart. What to do? That’s easy: make apple crumble! I haven’t made it yet (I started a new term of classes this week so I haven’t exactly had the time) but I will soon. And when I do, I’ll use this recipe.

So here’s a throwback to throwing things together–no recipe, no fallback ice cream in the freezer–and making a fabulous apple crumble (although, in hindsight, it’s more of an apple crisp) with a fabulous friend. Continue reading “Almost Healthy Apple Crumble: Recipe and TBT”

Posted in Pastries

Faux Fudge: TBT

There’s something about winter that makes me crave candy. Perhaps it’s because I’m more willing to tolerate standing in a hot kitchen stirring tempered chocolate or boiling sugar when the alternative is braving the arctic temperatures of the North East. This winter it’s not actually been very cold. Just today the mercury creeped up into the mid-40s!

Plus my apartment kitchen doesn’t really lend itself to full scale candy making.

I think I might have to settle for making my ‘fake fudge.’ It’s made with condensed milk and lots of chocolate. It solidifies into something very close to fudge when it’s chilled. It’s incredibly easy and really delicious. So while it’s not quite real fudge, maybe it’s better!

That’s why today I’m throwing back to that time that I made this fudge and actually bothered to write down the proportions of everything rather than my usual throw-handfuls-of-chocolate-and-fixin’s-into-the-pot-and-hope-for-the-best method of making my fake fudge. Continue reading “Faux Fudge: TBT”

Posted in Pastries

Triple Chocolate Oatmeal Cookies: Recipe (and TBT)

Oh dear, I’m off from classes (I’ve got a lovely, long winter break) and so have completely lost track of the days of the week! So today for my belated Throwback Thursday–shall we call it Throwback Friday?–I’m giving you a treat.

A simple recipe for triple chocolate oatmeal cookies! It’s winter and we are headed back to work and school after the holiday (some people much later than others); don’t you want to curl up inside with a cup of cocoa and a cookie? Well this can get you there pretty darn fast, no electric mixer involved. Continue reading “Triple Chocolate Oatmeal Cookies: Recipe (and TBT)”

Posted in Pastries

Fudgy Chocolate-Orange Brownies: Recipe

Happy New Year everyone!

2016 was quite the year. Some very good things happened for me personally (I started grad school, for one). But overall, it’s a year I’m quite glad to have behind us. Terrorist attacks across Europe, Aleppo, Brexit, Trump, Carrie Fisher (I met her and Gary, her adorable dog, at my vet a few years ago. She was so kind and friendly as we sat and chatted in the waiting room, just what you’d hope a celebrity would be like.)

So, I thought I’d start 2017 on a high note by sharing the recipe for the Chocolate Orange Brownies I made for the New Year’s party I attended. Enjoy!

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Ingredients:

  • 14 tbsp butter (1 and 3/4 sticks butter)
  • 3/4 cup bittersweet chocolate chips (approx. 5 oz)
  • 1 cup sugar
  • 1/4 cup dark brown sugar
  • pinch salt
  • zest of 1/2 navel orange*
  • 4 eggs
  • 3/4 flour
  • 1 tbsp cocoa powder

Continue reading “Fudgy Chocolate-Orange Brownies: Recipe”

Posted in Pastries

Spring Pea Guacamole: Throwback Thursday (TBT)

Throwback to when everyone panicked about putting peas in guacamole (a post from my old food blog). I just took this photo with my iPhone, but I absolutely love the composition.

A few weeks ago, the Internet, to use a technical term, freaked out over a New York Times recipe for guacamole with green peas in it. Apparently President Obama doesn’t like the prospect of peas in his guacamole–and things spiraled from there. If you’d like to hear the whole story, you can check it out here: http://www.nytimes.com/2015/07/03/dining/defenders-of-peacamole-step-up.html?_r=0. Continue reading “Spring Pea Guacamole: Throwback Thursday (TBT)”

Posted in Pastries

Pasta Three Ways, or Cooking for One

I’ve been living at home so I’m used to cooking for three (often with a bit left over)–and I’ve always baked for an army. I’m going through a bit of an adjustment period cooking for just me.

For example, Friday night I decided to make myself pasta and homemade sauce (pictured above). I only used a small can of diced tomatoes, a bit of tomato paste, some sauteed mushrooms, and some olive oil to make the sauce. But I really wanted it to be light on the pasta, mainly just chunks of tomato, mushrooms, and olive oil, none of this heavy red sauce that I could have just gotten out of a jar. So to get the ratio of sauce to pasta right I decided to make a whole box of pasta. Apparently the fact that a whole box was easily enough for three  with seconds or leftovers for one slipped my mind. I should have just used half a box and half the sauce and frozen the left over sauce.

Hindsight is 20/20 as they say. So I was left with enough pasta to feed a family of 3-4 for just me. I’m on a budget so I didn’t want to wind up tossing the leftovers. On the other hand, I didn’t want to eat the same thing for three (admittedly large and satisfying) meals in a row.

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The first night: shrimp and pine nuts

Continue reading “Pasta Three Ways, or Cooking for One”

Posted in Pastries

Recipe for White Chocolate and Rhubarb Mini Loaves

When I made the rhubarb bars, I had nearly half the bundle of rhubarb left over. I’d owed baked goods to some people and figured I’d use up the rhubarb, because who doesn’t like rhubarb? I always like giving away mini loaf cakes: they are easily transportable, a good size, yummy, and easily modified to work with nearly any flavor combination.

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Continue reading “Recipe for White Chocolate and Rhubarb Mini Loaves”