Archive for the ‘baking’ Category

what weekend? and peach bars!

Tuesday, August 21st, 2012

One particular thing that I forgot about working in a office.

“How was your weekend?”

It’s not that I mind people asking. Even semi-faux interest is a nice gesture when you’re spending serious quality cubicle time with people. It’s more that I immediately lose track of what happened over the weekend the second I walk back into the building. Weekend me disappears and week me, who is a lot like weekend me except without the fun part, gets all up in my frontal lobe.

I did have a good weekend, though!

Photo 1

The girls and I had some weird moments where they enthusiastically sniffed at a fence (that’s in front of another fence) so hard that Maida started snapping at Cloey because she was hogging the sniffing.

Why weird? Because I stuck my nose near the fence too. I wanted to see what all the fuss was about. I didn’t smell anything, but there’s a pretty good chance that I sucked something gross into my nose all the same.

Photo 3

Crockett and I looked at our freezer and realized that some of our favorite tamales from Costco that we don’t eat anymore because one day we accidentally looked at the nutritional information (TERRIBLE IDEA, PEOPLE) were still hiding in there, so steamed ‘em up. There’s taking care of your health, and there’s wasting food. I prefer to do the first and avoid the second, but sometimes the two collide, and you have to have tamales for dinner.

Photo 4

Mine fell apart on it’s way out of the steamer, but it was still so delicious that I swooned. Swooned, I tell you. There’s nothing like a hearty mixture of lard and masa to really bring a Saturday night home.

Also, I made peach-thyme cornmeal crumb bars.

Photo 2

Because my peaches were being stupid and my thyme plant was being awesome. The recipe is at the bottom but I have a LOT of words today ok? Ok.

Sunday was basically more of the same, except with some cooking for the upcoming week and some laundry doing and oh right also less recovering from multiple texas slushes.

Did I mention that Friday night was a big night?

Photo 1

Sunday morning I snacked on some fruit and then ran to the store to get half and half, which I’d forgotten on my big Saturday shopping trip. My local Albertson’s, which is a workhorse of a grocery store that can totally fill in for half and half when needed but isn’t really my go-to for … well, anything fresh, had a small basket of hierloom tomatoes. I don’t know where they came from, and I don’t care. They looked wonderful. (I can no longer accept the regular ones now that I know their color is ruining their flavor! They look pretty and then blerg. I’m over it.) I bought two and three avocados and when I got home I pulled Crockett away from his tree trimming for brunch BLATs.

That was a really long story just to have it end with BLAT, when you could clearly see there was a BLAT right there.

Photo 2

The tomato was so good that I ate it with the leftover aioli (ha – light mayo with additional lemon juice and powdered garlic).

Photo 3

Then, to continue our produce-centric meals, I made a pizza with tomatoes (Pomi), tomatoes (yellow cherry), mozzarella (left over from book club), goat cheese, and two kinds of basil.

It was super tasty.

Photo 5

Cloey really really wanted a bite, but I was too focused on Hell On Wheels to give her more than many minute of doting attention.

Look at her face.


She didn’t get any, though, because her tummy is still upset and also pizza isn’t for dogs!

Peach Thyme Crumb Bars
Based on Smitten Kitchen Blueberry Crumb Bars

1 cup white sugar
2 cups all purpose flour
1 cup yellow cornmeal (not stone ground)
1 teaspoon baking powder
3/4 cup cold butter, cut into slices
1 egg
1/4 cup sour cream (light is fine)
1/4 teaspoon salt
3 tablespoons minced thyme
4 cups sliced peaches (I did not bother peeling them)
1 1/2 tablespoons cornstarch

Heat your oven to 375. Grease a 9 x 13 or 10 x 10 inch pan. (Crockett got me this square nonstick Williams Sonoma cake pan that I worship and I literally bake everything I can in it. I didn’t even grease it.)

Stir together the first four ingredients and the thyme. Scatter the butter over the top and cut it in using either a pastry cutter or the tips of your fingers. When the butter is mostly flat and small, add the egg and the sour cream. Smoosh it together until it’s holding together in small clumps, and pat slightly more than half into the bottom of your pan. You don’t need to  press very hard, just make a flat surface.

Toss the sliced peaches with the cornstarch, and lay them out in a roughly even layer. Sprinkle the rest of the dough over the top, as close to even as you can get.

Bake for 45 minutes. You want the top to be lightly brown and the fruit to be bubbling where it’s visible.

Munch munch munch.

empty handed

Tuesday, July 31st, 2012

I was in training all day today.

Hybrid hard disk drive training.

It was totally interesting! Until like 10 am. And it was pretty tolerable. Until like 2 pm.

My notes from the last three hours of the day include a lot of stick figures.


Photo 1Photo 4

That party we went to? With all the Thai food? I did not show up empty handed. I brought two of my favorite cookies.

Photo 2

Chocolate Whoopie Pies
Very slight adapted from The Good Cookie, i.e. one of the best cookie books ever. Unfortunately, it’s out of print now :(. Sadness.

1 stick room temperature butter, unsalted
1 cup sugar
1 egg, separated
1 1/2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 cup warm water
1/2 cup buttermilk or 1/2 cup minus 1 tablespoon milk with 1 tablespoon lemon juice or white vinegar (I NEVER have buttermilk. The substitution works fine.)
2 cups flour (I’ve substituted whole wheat pastry flour for half with acceptable results, but try to resist the urge.)
1 cup cocoa powder
1/2 tsp kosher salt

2 cups powdered sugar
1/2 stick room temperature butter, unsalted
2 tablespoons cream cheese
1 teaspoon vanilla (Use clear vanilla if you have it, which I only do because a good friend of mine brought it home from me from Mexico. I have no idea how it’s clear.)

Heat the oven to 400 degrees.

Cream together the butter and sugar for at least two full minutes. You want lots of air in there. LOTS. Beat in the egg yolk, reserving the white.

Mix the baking soda into the warm water. Sift the cocoa powder over the butter/sugar/egg mixture, and at least partially incorporate it with a spoon or the beaters. (It will poof everywhere. Embrace it or stir slowly.) Add the hot water mixture and beat to combine. Add one cup of the flour, along with the salt, stir, and add the milk and lemon juice/vinegar (or buttermilk). Beat to combine. Add the final cup of flour and beat until there are very few lumps left.

Line a baking sheet with parchment paper (or butter it). Using a one tablespoon scoop (or just a tablespoon measure), scoop balls onto the baking sheet. Leave 1 1/2 to 2 inches between balls – you can fit 15 on a standard baking sheet.

Bake for 6 minutes, then check. It’s hard to tell since they’re so dark, but the top should be craggy like you see in the picture and shouldn’t squish if you poke it. (It can dent, but it shouldn’t squish.) If you have any doubts, stick em back in for another minute. Overcooked isn’t great but it’s better than under. As soon as they’re done, carefully remove them to a cooling rack.

While you’re baking all the cookies, cream together the butter and cream cheese for the frosting. Add the powdered sugar and beat until crumbly, then add the egg white and vanilla. (You will be eating it raw. If you prefer not to use the egg white, sub 2 tablespoons milk or cream or even water.) Beat until smooth.

Once the cookies are at room temperature, pair them up in appropriate sizes. They should be MOSTLY the same size, but some will definitely fit together better than others.

Spread one to one and a half teaspoons on the inside of one cookie and top with it’s mate. Repeat and put in the fridge until they’re not sliding around anymore.

Store somewhere coolish. They’ll be great for a day, tasty for two or three more, and worth eating for close to a week. (That last part might be just my opinion.)

The other cookies were these almond blueberry bars. Recipe later this week, deal? Deal.

Photo 5

You know what’s almost as good as cookies?

Photo 1

BBQ with my man.

Photo 2

Even if it does rain so hard we can’t play cornhole.

More training tomorrow! And Wednesday! Whoo. Hoo.

what better time

Friday, December 23rd, 2011

It’s a snow day.

It’s Christmas cookie day.

And it’s I-miss-you-guys day.

I know you probably thought I was off hanging out with James Franco at Yale. Or that’s where I was pretending I was, to avoid a nervous breakdown. One of those two things is true.

One semester of grad school to go.

IMG 2787

I did say snow day, right?

IMG 2788

This is the tunnel for the puppies, taken from floor level. After I let the girls out this morning, I told Crockett that the snow was more than a puppy deep, and he laughed, so I said ‘how would you like it if you were in snow over your head?’ And then he told me that that’s a serious fear he faces while snowboarding.

Then I felt bad.

I knew it was cookie day, and we got up pretty late, so our breakfast was both lunchy and not particularly sugary.

IMG 2785

I made tuna fish salad with celery and dried fruit while Crockett shoveled the front walk.

IMG 2780

Tuna is Cloey’s favorite food.

(Don’t worry – I rinsed the lid so she wouldn’t lick it, and that’s where the sharp edges were. Her tongue and gums are intact.)

IMG 2781

Maida’s technique was a little … different.


IMG 2783

This is the face Crockett made when he came in and saw the girls eating tuna out of cans on the floor.

Then? Cookies!!

IMG 2789

And Community.

Did anyone else hear that there was a flash mob in New York today to stop it from being cancelled? I totally would have gone to that.

I have no great reason for making so many cookies. I’m taking dessert to two events – and while I am the official dessert bringer to both, I suspect that others will be all ‘oh well I just brought along some cookies’ too. Six kinds of cookies is too many cookies.

What I’m trying to say is that it’s a cookie world, and we’re just living in it.

IMG 2790

Almond cookies. These are basically just egg whites, sugar and almond paste.

I bought almond paste from Amazon.

I have enough almond paste for everyone.

IMG 2792

Dorie Greenspan’s Salt and Pepper Cocoa Shortbread.

People, these were neither salty nor peppery. I made some orange ganache and turned them into sandwich cookies.

Also, the dating on these cookies is sporadic because apparently when I don’t have to go to school I have no idea what day it is. I genuinely believed tomorrow was Christmas Eve until yesterday.

IMG 2791

Gluten free vanilla bean shortbread. Crockett’s sister in law has a gluten allergy, so I thought I’d bring these to her house on Christmas.

Because even though I’m not in charge of dessert, I thought hey, I’ll just bring some cookies.

I’m one of those.

IMG 2793

A very small batch of coconut macaroons, some with chocolate and some without. These were an afterthought because I ended up with more whites than yolks at the end of the day, and I already had almond cookies.

And also because we used to make these at the bakery I worked at and they were my favorite. I always forgot they were my favorite, but they always were – you know what I mean?

IMG 2794

Eggnog sandwich cookies. They were supposed to be Brandied Eggnog Sandwich cookies, but who the hell has brandy? I have weird drinks – I do. I have sherry. And port. And also Frangelico although I’ve had it for literally a decade which WOW why do I still have it? But I don’t have brandy. Or rum, because, you know – a week of seasickness in the Virgin Islands can create some bad rum associations.

IMG 2795

And my absolute favorite – lemon fennel pretzels, from the book The Good Cookie.

These are the weirdest cookies.

I love them.

And I love you.

Merry Christmas Eve eve eve!

(So totally a thing.)



the heart wants what it wants

Monday, November 7th, 2011

Yesterday morning, my heart wanted a Dutch baby.

Not an actual Dutch baby. I don’t know where I’d get an actual Dutch baby. Hell, I don’t know where I’d get a baby on a Saturday morning. We have friends with new babies, I guess… but they’re not Dutch.


IMG 2728

Dutch Baby (German Pancake)
Based on that badass Alton Brown’s recipe

2 tablespoon unsalted butter
1/2 cup all purpose flour
1/2 teaspoon kosher salt
2 tablespoons granulated sugar
1/2 cup milk
2 eggs

Heat the oven to 375 F.

Find a pan of some kind. I used an 8 inch cake pan – a cast iron pan is more traditional, but it has to be 8 or 10 inches and ours is 12. The bigger one means less puff, and the whole point of a Dutch baby is the puff.

Put the butter in the pan and put the pan in the oven to let the better melt. Don’t forget. Seriously. Brown butter is delicious but is not the point. Do I need to mention again that the puff is the point?

Stir together the dry ingredients, and mix with the wet ingredients in a blender, food processor, or mixing bowl if you have a stick blender. (Stick blenders are awesome). Blend until totally uniform.

Pull the pan out of the oven, and pour about half the butter into the batter. Combine super quick, and pour the batter into the pan, then stick the pan back in the oven.

Bake for 22 – 25 minutes. It will still be soft in the middle, but it will be puffy all across.

Sadly, it will sink.

Still, it will taste puffy.

You can eat with more sugar sprinkled on top, or with syrup, or with lemon wedges as Alton suggests. I, personally, like them plain. Crockett ate his plain because I forgot to tell him he had other options.

Serves 2. Or just me.

IMG 2727

Obviously I ate half before taking the picture – sorry!

After breakfast I went to the gym, and then did something very important.

Photo 1

Took my best friend to the vet.

She has a terrible ear infection.

Don’t worry – we have pills and ointments now, and she’s already on the mend.

Then, I came home and started studying for my Mathematical Stats midterm which is tomorrow at 9 which I should be studying for right now. If anyone has any insights regarding characteristic functions, now would be the time to share :).

Lunch happened like this:


me: Cloey is sleeping
I’m glad I went
I love her so much
she’s my baby
2:04 PM Crockett: I’m sure she’s glad you took her, too.
2:06 PM me: whoops
I just accidentally blocked you
and then unblocked you
could you tell?
was it lke EMMA HATES YOU for a second?
2:07 PM Crockett: ha
no, I didn’t notice
2:09 PM you want a sandwich?
2:10 PM me: from a place or from our fridge?
Crockett: fridge
(that is a place)
me: excellent point
you want proscuitto and manchego paninis?
Crockett: Does anyone deliver sandwiches around here?
me: I have no idea
2:11 PM Crockett: blech
me: blech to proscuitto and manchego paninis or dominos?
Crockett: dominos
OMGYES to that other thing
me: :)


We were across the hall from each other while we had this chat.

That’s just how we roll in our house.

IMG 2733

Whole grain bread brushed with olive oil on the outside, then a thin layer of mustard, then cheese, then slices of pear, then proscuitto. After I grilled them, I pulled them apart and shoved in some arugula.

The bread was a little much, honestly. Very seedy and kind of overpowering – I bought it at Costco awhile ago and stuck in the freezer. I’s good but this sandwich needed something subtler.


I studied for hours and got basically nowhere, which was super fun for me, and then Crockett and I met up with his mom and brother and went out to dinner.

Photo 3

I realize this is not good looking. I swear the chicken wasn’t actually pink in my warm squash and beet salad with chicken, bacon, and maple dressing at The Empire.

It was SO GOOD.

Since Crockett’s mom is only in town for the weekend, we played it big and went out for another drink afterwards.

Photo 5


Photo 4

… in Ale.

I love pumpkin beer, and the Dogfish Head is sort of a cult version. it’s super hard to get, so when I saw they had it dove right in. It was exactly as delicious as I remembered, and I would kill to have some in my fridge right now. Someone remind me next year, ok?

Crockett’s least favorite cookies

Sunday, May 15th, 2011

It’s so sad that he doesn’t like these, don’t you think? I mean, look at how pretty they are.

Of course, the problem lies in those dark nibby lookin’ things.

They ain’t chocolate.

They’re olives.

I know, it sounds weird. I’m probably not a good judge of if it is or isn’t, because olives are in my top ten favorite foods. Top five, even. Ok, lately, top three.

The olives don’t permeate all of the cookie with olive taste. Instead, they’re just surprising little salty briny pockets in what is otherwise a sweet crunchy cookie. They’re good as cookies, but I think they’d be a nice surprise on a cheese and cracker platter too.

Of course, I think olives would be a nice surprise under my pillow or at the bottom of my purse or in my sock drawer or… Basically Crockett and I are Jack Sprat and his lady, where olives are concerned.

Sweet Lemon and Black Olive Wafers
Adapted from Lottie + Doof

  • 1/2 cup granulated sugar, divided in half
  • 1/4 cup butter, very soft
  • 1 egg
  • 1 1/2 cups flour
  • 1/4 teaspoon baking powder
  • 2 tablespoons grated lemon zest
  • generous pinch kosher salt
  • 1/2 cup black olives, coarsely chopped (see note)
  1. Preheat oven to 375 F. Cut a piece of parchment for a baking sheet.
  2. Stir together the butter and the first half of the sugar until entirely combined. (You’re not creaming, necessarily, just making sure they’re mixed.) Add the egg and stir until combined.
  3. Add the flour, baking powder, salt, lemon zest, and olives and stir until it comes together in a cohesive dough. It will be crumbly but you need it to stick together when you press.
  4. Put the other half of the sugar in a small bowl. Pinch of rounded tablespoons of dough and roll them in the extra sugar, then put them on the baking sheet. You can fit about six to a sheet. Once you have all six, cover with another piece of parchment and roll all the cookies until they’re about 1/16th of an inch thick – the edges will be sloppy, but that’s what you want.
  5. Bake 10 to 12 minutes, or until the wafers are brown around the edges. Repeat with the remaining dough.

About the olives – the original recipe called for mild olives, rinsed if they were overly salty. I found them to be almost lost in the lemon flavor, so I recommend using something with a little more punch. The big black olives you can get in olive bars that still have the pits in would be a nice choice, or the teeny French nicoise olives you can find in the same place. Since you don’t need many, pitting them shouldn’t be  a big deal.


To apologize to Crockett for teasing him with cookies he wouldn’t eat in a million years, I tried a salady-salsay thing.

Ok, fine, it was also to cheer myself up. Since Wednesday our lovely summer weather has been supplanted by something that looks like it belongs in Portland.

Not that there’s anything wrong with Portland.

It’s just that this isn’t Portland. If I were in Portland, the rain would be ok. But this is sunny Colorado. We only get 30 – 40 entirely overcast days per year here. I don’t like it when 5 of them come in a row.

Bowl full o’ sunshine.

Sunshine Salad (Mango, Strawberry, and Avocado Salsa)
Adapted from Pink Parsley

  • 1 mango, peeled, pitted, and cut into 1/2 inch pieces (champagne mango, if you can – they’re sort of creamy like avocado and work really well here)
  • 3/4 cup fresh strawberries, cut into 1/2 inch pieces
  • 1 avocado, pitted and cut into 1/2 inch pieces
  • 1 teaspoons agave nectar
  • 1 teaspoons balsamic vinegar
  • 1 teaspoons orange juice
  • 1 teaspoons lime juice
  • pinch cayenne (you will barely taste it in the final product, but it adds a teeny tiny kick that’s worth having)
  • 1 teaspoon kosher salt
  • 1 tablespoon minced fresh mint (this is nice but not a deal breaker – you can substitute cilantro or basil, too)
  1. Mix together everything but the strawberries, mango, and avocado. Whisk well.
  2. In your serving or storage bowl, mix the strawberries, mango, and dressing. It won’t seem like a lot of dressing, but the fruit will start to release liquid and it will get wetter. Allow to sit for 15 minutes.
  3. Add the avocado and stir to mix.
  4. Serve with chips if you’re me, or over fish or chicken if that’s how you roll.




Monday, May 9th, 2011

I love cornbread.

Well, I love THIS cornbread.

Southern cornbread? The salty, crumbly stuff? Not my cup of tea. I mean, it’s good and all, but I want my cornbread to be about two steps away from being cake. Real cake, not cake like ‘man that was cake’.

My ideal cornbread is the one that my dad always made, which is based on a recipe that he got from a newspaper that printed a recipe from a restaurant… I think. It’s gotten sort of mixed up over the years. The restaurant is (or was) called Salmon Run. The cornbread is sweet and delicious. It’s perfect with stew or chili, or baked beans, or milk or buttermilk…. or all by itself. For serious.

  • 2 ½ tablespoons baking powder
  • 10 ounces flour
  • 14 ounces sugar
  • 8.5 ounces cornmeal
  • 2 2/3 cups buttermilk
  • 1 cup butter, melted
  • 1 teaspoon salt
  • 3 eggs

Butter a huge lasagne pan or a normal 9 x 13 and a loaf pan. (A 9 x 13 alone will overflow).
Heat the oven to 350.
Mix together the dry ingredients in a large bowl. Make a well in the center and in it, whisk together the wet ingredients (including eggs and melted butter). Gradually whisk in the dry ingredients from around the edges until thoroughly mixed. Don’t worry about every lump, just most of them.
Smooth in prepared pan(s) and bake for 50 – 55 minutes. (Shorter for the loaf pan, if you used it).


Mmm hmm.

bagel in the morning, bagel in the evening…

Monday, April 11th, 2011

Bagel at suppertime. When a bagel is turned into pizza you can have BAGELS anytime.

Wait, what?

I made bagels.

From this recipe, that The Wednesday Chef adapted from Peter Reinhart’s bagel recipe. I used bread flour and honey, in case you’re wondering.

I made a double batch, which is good, because it’s sort of a hassle. Not a CRAZY hassle, but you’ll have bagel dough kicking around your kitchen for like 18 hours. It will get in the way, it will cover your hands in a weird layer of flour, etc.

This pizza isn’t the first thing I did with my bagels. First I just ate one. And then I ate half another one. And THEN I made a little bagel pizza.

See how crusty and delicious they are on the outside?

They’re super chewy and delicious on the inside.

This is how I ate my breakfast bagel.

With a tomato.

And light cream cheese.

I’m going to run for an hour as soon as I get off the computer.

So I added a smoothie to my breakfast.

You know, to support the hour of running.

It’s the ugliest smoothie ever, I know.

It’s because there are both spinach and cherries in it.

Also? The other night I made this:

Ginger soy mahi-mahi.

It wasn’t very good, but I blame my heavy soy sauce hand more than the recipe. I bet the recipe was good.


Either way, we had fish. Which is brain food. And bagels, which are brain food.

I may have made that second part up.

torta rustica (i.e. meat cake)

Tuesday, March 29th, 2011

Crockett’s papa is visiting, and we’ve been mostly gabbing and drinking wine all weekend. I made him a coffee cake (which I’ll post the recipe for later, because it was pretty tasty and is holding up remarkably well), but I also had signed on as a volunteer recipe tester for the ‘your best recipe with fresh ricotta‘ contest. I have had problems with completing my testing on time before, but I happened to have some fresh ricotta in the fridge, and I couldn’t pass up this recipe.

It’s essentially a savory ricotta cheesecake with romano and salami, baked inside a giant sugar cookie.

See? Giant sugar cookie.

Full of cheese and salami.

I kept going – man, this is weird, and then taking another bite.

And then my piece was all gone.

So I started in on the ones I’d cut for Crockett and his dad.

Apparently I liked it.

Since  I was testing it, I was very faithful to the recipe (except that I cut it in half), so I’m not going to reprint it. It’s here, if you feel like making a sweet meat cake of your very own.

That’s not all I ate yesterday, of course.

I had some muesli, to pre-soak up all the nitrates that were undoubtably in the salami.

And some chicken chili, while doing homework.

Apparently the hanta virus isn’t affecting my appetite.

Or my desire to pose goofy with Crockett.

P.S. I don’t really have the hanta virus (probably). I spent a large part of the weekend cleaning out the garage of my condo, and a lot of mice have – ahem – left their mark there. Now I have a fluey chest cold type thing. Draw your own conclusions. Both Crockett and my girlfriend Star have drawn the conclusion that I’m a hypochondriac – which isn’t completely unfair, so jump on that bandwagon, if you’d like.

the best thing I ever made

Wednesday, March 23rd, 2011

Not according to me.

According to Crockett.

Seriously. He ate one of these scones and he said “these are the best thing you’ve ever made”. I said, “really?” He said, “yeah, definitely.” I said, “what about those BLATs I made that one time?” He gave it some serious thought, but he finally came down on the side of the scones.

These were the inspiration of the genius Joy the Baker. I made a few changes based on what I had on hand. The addition of whole wheat flour makes them a little heartier, and the almond flour makes them both more tender and higher in protein. The man ain’t lying – they’re delish.

Grapefruit Scones
Adapted from Joy the Baker

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt

6 tablespoons cold unsalted butter

1 large grapefruit
4 tablespoons sugar

1/2 cup plain yogurt
2 tablespoons agave nectar

  1. Heat the oven to 400 degrees.
  2. Zest the grapefruit. If your boyfriend somehow misplaced your zester (or you did, but obviously THAT would never happen), you can use a sharp paring knife to cut very thin strips of zest and finely chop the strips. Peel and segment the grapefruit and set the pieces aside. (There are some good pictures on how to do that here if you haven’t tried before.)
  3. Mix the sugar and zest together and rub until the sugar is all moist.
  4. In a large bowl, stir together the dry ingredients and half the sugar from the previous step (with the zest in it). Cut the cold butter into pieces and rub it into the dry ingredients until no butter piece is larger than a pea.
  5. Add the yogurt and nectar and stir. When all the flour has been mixed in, add the grapefruit segments and knead until they’re well spread through the dough.
  6. Plop the dough onto a piece of parchment and shape into a circle about 8 inches in diameter. This is a wet dough, so it will be sticky.
  7. Add the remaining zest/sugar combo to the top of the scone circle and evenly distribute, then pat to make it stick. Cut the circle into eight pieces (like a pizza) and spread  the pieces out.
  8. Bake for 15 minutes.

They keep ok, but don’t stay crunchy. I recommend freezing whatever you won’t eat the first day and defrosting them in the oven when you’re ready (350 for 5-7 minutes).

You can SEE the crunch.

A scone and a blueberry yogurt for lunch?

Ok, fine, twist my damn arm why don’t you.


Mr. Sunshine

Sunday, March 20th, 2011

Yesterday I tried two new things.

Thing one: I made lemon curd in the microwave.

Except that I used half grapefruit juice.

You know, because of the great grapefruit overpurchase of 2011.

I have made a lot of curd in my life. When I was in pastry school, I made it virtually every day. Lemon curd, lime curd, mixed citrus curd, orange curd (this needs lemon in it, if you’re going to try it – orange juice isn’t acidic enough to carry a curd on it’s own).

I will never again make it outside a microwave.

The recipe at the link makes about 2 cups.

If you try it, be aware that you are going to have to strain it. Because you can’t stir it for ever second while it’s cooking, little pieces of eggs will get cooked. They just will.

This morning I put my new curd on my muesli.

The word curd is starting to sound gross.

But it still tastes good.

Because I’ve started eating yogurt with lunch, I thought perhaps I would mix up my muesli by using cottage cheese and walnuts instead of almonds.

It was interesting.

But probably won’t be repeated.

In case you’re wondering, all the dairy I consume is low fat or fat free.

Except cheese.

Because low fat cheese isn’t really cheese.

Crockett went to Paul’s, our local coffee shop that roasts beans on the premises, yesterday.

We’ve been drinking grocery store beans.

I don’t necessarily mind, but Crockett does, and when we make the Paul’s, I can tell the difference.

Mm. Fresh roasted.

The other new thing I tried was suspiciously delicious cabbage, from food52.

I wanted it to be suspiciously delicious, I did.

Perhaps if I’d used heavy cream instead of half and half, I would be able to say that it was.

However, I would say that I ate close to half of a cabbage’s worth myself.

So… delicious, yes. Suspiciously so? Eh.