tag:blogger.com,1999:blog-32326602166974300502024-03-18T05:48:21.843-04:00thebakedbeenSabeenhttp://www.blogger.com/profile/12841221913268017502noreply@blogger.comBlogger124125tag:blogger.com,1999:blog-3232660216697430050.post-43812015737993689582012-05-15T21:20:00.003-04:002012-05-15T21:20:34.437-04:00I've moved!Hello, wonderful readers! I'm sad to say that I will no longer be updating on Blogger, and have moved to a new domain.<br />
<br />
You can now find me at <a href="http://thebakedbeen.wordpress.com./">http://thebakedbeen.wordpress.com.</a><br />
<br />
I will leave this blog up, so all the recipes will still be available. However, all new updates will be made at the new site. I'm sad to be leaving and thank you all for a wonderful journey! If you're still interested in my culinary adventures, be sure to visit my new page.<br />
<br />
Wishing you sunny days and happy meals!Sabeenhttp://www.blogger.com/profile/12841221913268017502noreply@blogger.com83tag:blogger.com,1999:blog-3232660216697430050.post-26701935723337041812012-05-13T21:30:00.002-04:002012-05-13T21:39:49.827-04:00pineapple upside-down cake<i>"A mother is a person who, seeing there are only four pieces of pie for five people, promptly announces she never did care for pie."</i><br />
-Tenneva Jordan<br />
<br />
Mother's Day is always somewhat of a blur; I mean, spending the 2 weeks leading up to the weekend with nothing but caffeine running through one's veins and a mountain of books strewn across every flat surface in an attempt to teach oneself a semester's worth of financial math is enough to leave one feeling exhausted and irritable, let alone in the right state of my mind to remember such an event even happens.<br />
<br />
But this year is this last year my grandmother will be spending with us here in the States, so mom wanted to make it special.<br />
<br />
And, since she's <i>my</i> mum and all, I figured the least I could do was help a bit.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAnbLf7FYXCZGY61D02i08J84r_K4eU098awfOLHz0KPB2hWdn_IGU0v2zhXkiK_1Yh6nm17_UgayvTxQHDn5XzC8Gkf8DxjuqnjfgRqWHzU5GJ7Z-z6z-NWlAATeYOZ56XsFghHiGJco/s1600/pineapple+cake" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAnbLf7FYXCZGY61D02i08J84r_K4eU098awfOLHz0KPB2hWdn_IGU0v2zhXkiK_1Yh6nm17_UgayvTxQHDn5XzC8Gkf8DxjuqnjfgRqWHzU5GJ7Z-z6z-NWlAATeYOZ56XsFghHiGJco/s1600/pineapple+cake" /></a></div>
<br />
It was nothing terribly fancy; just a big brunch at our place with the four of us, and my aunt and uncle and cousins came by as well. Mom did the cooking - some [incredible] Pakistani food she knew my grandmother would enjoy - and I the baking and dessert - a few batches of buttermilk scones, <i>shir berenj</i>, and a simple, classic pineapple upside-down cake.<br />
<br />
Nine people, ten dishes, and a small get-together to celebrate the women in our lives.<br />
<br />
[Plus, a lovely way to get back some of the energy finals drained out of me.]<br />
<b><br /></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxC71f5AtMlZzNpkr8h4JBqikqsSCYVDAbiKoxqiLQVrcn196at6vqcQTiIJoERg1z3M6pOgJxw6M_CHF0QxFcuGwD8wGf5w1bTRMJDKscLmhndoj8BUACvs5e6tftjptUzfSS_AA5OA0/s1600/DSC_0014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxC71f5AtMlZzNpkr8h4JBqikqsSCYVDAbiKoxqiLQVrcn196at6vqcQTiIJoERg1z3M6pOgJxw6M_CHF0QxFcuGwD8wGf5w1bTRMJDKscLmhndoj8BUACvs5e6tftjptUzfSS_AA5OA0/s1600/DSC_0014.jpg" /></a></div>
<b><br /></b><br />
<b>Pineapple Upside-Down Cake</b><br />
Adapted from Thomas Keller's <u><a href="http://www.amazon.com/Ad-Hoc-Home-Thomas-Keller/dp/1579653774/ref=sr_1_1?ie=UTF8&qid=1336104004&sr=8-1">Ad Hoc at Home</a></u>.<br />
<br />
For the pan schmear, you'll need:<br />
<br />
<ul>
<li>1 stick butter, at room temperature</li>
<li>1 1/2 tbsp honey</li>
<li>1 cup packed light brown sugar</li>
<li>1/2 tsp dark rum [substitute with rum extract if desired]</li>
<li>vanilla extract </li>
<li>pinch of salt</li>
</ul>
<div>
<br /></div>
<div>
For the cake, you'll need:</div>
<div>
<ul>
<li>1 pineapple, chopped into equal-sized pieces [alternately, 1 can of pineapple rings will do]</li>
<li>1 1/3 cups cake flour</li>
<li>2 tsp baking powder</li>
<li>1 stick butter, at room temperature</li>
<li>1/2 cup plus 2 tbsp granulated sugar</li>
<li>vanilla extract</li>
<li>2 eggs</li>
<li>1 tbsp plus 1 tsp milk</li>
</ul>
<div>
<br />
<br /></div>
</div>
<div>
Preheat oven to 350F and grease and flour a 9-inch cake pan [<i>not</i> a springform pan].</div>
<div>
<br /></div>
<div>
<i>To prepare the schmear:</i></div>
<div>
Beat the butter, honey, brown sugar, rum, and vanilla on medium speed until smooth and well-blended. Spread 1/3-1/2 cup of the schmear over the bottom of the prepared cake pan, and sprinkle lightly with salt. (The remaining schmear can be refrigerated for up to 2 weeks or frozen up to 1 month).</div>
<div>
<br /></div>
<div>
Slice the pineapple (or drain from the can). Beginning at the perimeter of the pan, make an overlapping ring of pineapple slices with the curved side facing out. Make a second ring inside the first, overlapping the slices in the opposite direction. Work your way toward the center of the pan until bottom of the pan is covered. Set pan aside.</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<i>To prepare the cake:</i></div>
<div>
Sift flour and baking powder and set aside. Beat butter and sugar and mix on low speed to combine, then medium speed for about 3 mins until light and fluffy. Mix in the vanilla. Add eggs, one at a time, scraping down the sides of the bowl between additions. Beat in the milk. Add the flour mixture in three batches, betting until just combined.</div>
<div>
<br /></div>
<div>
Gently pour the batter into the pan and spread over the pineapple. Bake for 15 mins, rotate the pan for an even browning, and bake for another 20-25 mins. Cool the cake in the pan atop a cooling rack for 20-30 mins. Invert the cake on a serving platter and serve warm.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bLz7Ez5KIfHp9nR-sa5kdM6Qssinkmuhv_e0hMnSyejXcjSWgv7E2PWRIHCq-cidE9ehVra2EPquJpmO-ed5I6IJDjwTIkgIk_UG-ASRGdOSLrlq0B3iezgZnS_PsGG4ejhfDs07iTY/s1600/collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bLz7Ez5KIfHp9nR-sa5kdM6Qssinkmuhv_e0hMnSyejXcjSWgv7E2PWRIHCq-cidE9ehVra2EPquJpmO-ed5I6IJDjwTIkgIk_UG-ASRGdOSLrlq0B3iezgZnS_PsGG4ejhfDs07iTY/s1600/collage.jpg" /></a></div>
<br />
The recipe actually comes from Thomas Keller's wonderful <u>Ad Hoc at Home</u>, one of four cookbooks published in the spirit of <i>The French Laundry.</i> I've not yet had the opportunity to dine at <i>TFL </i>myself, but I've been a longtime fan of Mr. Keller and this particular cookbook [it is, needless to say, among the 80 sitting on the shelf]. I typically do not offer recipes that I've used directly from printed books, but this one has been floating about the web for a while now, so I felt it was alright to share with you.<br />
<br />
Which is good news, to be sure, as the cake is wonderful. Light, soft, tangy, and deliciously buttery. The shmear is absolute perfection, and I much prefer it to the typical caramelization required in a pineapple upside-down cake.<br />
<br />
I lack a 9-inch silicone pan and so went with a regular pan, and must include a word of caution: the shmear works better with the silicone. If you are going to be using a normal pan, be generous with buttering it up prior.<br />
<br />
In any case, this one turned out just fine. But why pineapple upside-down cake? Well, easy.<br />
<br />
Mum's favorite.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqeAIStRM4eHDc-ISNReT5dB89yTbXerq1_Ao045RXp0eiAqPHOFHnVBddVUrpFxgyJRRSWqB2zLI8yL8kZMScQfqRivgAv4igyIUdsu40VTllU4GT-Ykqlcruz03P61urJnizfpQpECU/s1600/pineapple+cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqeAIStRM4eHDc-ISNReT5dB89yTbXerq1_Ao045RXp0eiAqPHOFHnVBddVUrpFxgyJRRSWqB2zLI8yL8kZMScQfqRivgAv4igyIUdsu40VTllU4GT-Ykqlcruz03P61urJnizfpQpECU/s1600/pineapple+cake+2.jpg" /></a></div>
<br />
I'm now back at the apartment, having left the 'rents behind earlier this afternoon in order to get a bit of work-time in this week, and am very much enjoying the quiet. It'll be a slow week, particularly since I'm here by myself for the time being, but one that I plan on spending with a few good books and a few good meals.<br />
<br />
Although, I'm not sure any will match up to mum's quality of cooking, but I've got tons of time still for her to teach me. And maybe next year, I'll be the one cooking for Mother's Day.</div>Sabeenhttp://www.blogger.com/profile/12841221913268017502noreply@blogger.com184tag:blogger.com,1999:blog-3232660216697430050.post-21232227216232048102012-04-27T09:05:00.000-04:002012-04-27T09:07:56.881-04:00armenian nutmeg cake [and a breather]It has been an arduously long month, April. I can't deny that I'm happy to see it go, despite the unnerving reminder that the year is flying by whenever it comes time to post another DB challenge. A string of disappointments in regards to missed summer opportunities, though, has left me feeling hollow and inadequate these past few weeks. A terrible quality to have when coupled with particular academic shortcomings dispersed in between. I'm positive I've been quite the debbie-downer to behold for those around me as of late, and thus have spent the majority of my time, while not in class, sitting at home pouring over papers to scrape together decent term paper theses and assuring myself that the spring semester has not, in fact, gone totally to waste.<br />
<br />
Nevertheless, sitting here in the comfort of a cozy coffee shop, warm mug of bottomless French roast in front of me [to which the barista grinned knowingly when I told him, under no uncertain terms, "give me the strongest you've got"], and small stack of philosophy texts by my side, I'm feeling settled. It's not currently the 27th, as is unsurprising since I rarely write these up on post dates, but after sitting in my room, distractedly alternating between John Rawls and Pottermore [unsurprisingly, Pottermore won out], and chancing a glance outside the window, I figured it was high time I got out of the house and back into some semblance of familiarity.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZLN1Lt5TXIqW_5mGRzs_K54JHvJAkT67Y-lTNgKR7hCaOYc3w22Bc1QMQqYqXYpk24dsuxIQmqDsUNBRD3xIqUAhygvXTbz3JyV_9y9c7e1Xg6C6IfojzDfh30yPH2tKxc90fsWEk_E/s1600/DSC_0012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZLN1Lt5TXIqW_5mGRzs_K54JHvJAkT67Y-lTNgKR7hCaOYc3w22Bc1QMQqYqXYpk24dsuxIQmqDsUNBRD3xIqUAhygvXTbz3JyV_9y9c7e1Xg6C6IfojzDfh30yPH2tKxc90fsWEk_E/s1600/DSC_0012.jpg" /></a></div>
<br />
Staying cooped up in the apartment, lovely as it is, can be suffocating. A fact I discovered yesterday when Noosh and I took a drive Downtown to stroll through used bookshops, local boutiques, and cups of gelato [we both still deeply lament not purchasing a pint of goat cheese and fig ice cream while there], returning home feeling the most clear-headed I'd felt in weeks. So when I woke up to overcast skies and spent a few moments watching slow rain patter gently against my window, I realized I needed to get out.<br />
<br />
I'm much less inclined to surf Pottermore in public, after all.<br />
<br />
<br />
My coffee shop excursions were a constant last semester [as a means to get work done away from the distractions of my apartment], since I spent my Saturday mornings volunteering off grounds and easily drove myself to the nearest shop afterward, car on hand. This semester, though, aside from Monday night teaching sessions, my car stays stationed at the apartment and I find myself unnervingly dependent on the shuttle to get me to and from grounds.<br />
<br />
Meaning, no caffeine IVs to help clear my head.<br />
<br />
Today, however, a beautifully melancholy Sunday afternoon seemed the perfect time to take a step back, caffeinate, and make some real progress on work.<br />
<br />
[Though, a small distraction for blog-writing seemed acceptable, particularly now that I've finally finished with Mr Rawls.]<br />
<br />
A little chat with mom is also always enough to turn my mood right around.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5voCKbJgvrs4fBaTS8US1Tb1g7YFPutGKPY_gtFkNhv6rplCmvCjgQ_j9TaY_-cuTa527Mnf9BI60lqbYY19T-OQo7g3p33z5OuO2E4CaUwjsM4X2qeBRzvMDQB1yv-XMf0Nb3okIYq8/s1600/DSC_0005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5voCKbJgvrs4fBaTS8US1Tb1g7YFPutGKPY_gtFkNhv6rplCmvCjgQ_j9TaY_-cuTa527Mnf9BI60lqbYY19T-OQo7g3p33z5OuO2E4CaUwjsM4X2qeBRzvMDQB1yv-XMf0Nb3okIYq8/s1600/DSC_0005.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Armenian Nutmeg Cake</b></div>
Adapted from the April Daring Baker's Challenge<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
You'll need:</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<ul>
<li>1 cup milk</li>
<li>1 tsp baking soda</li>
<li>2 cups AP flour</li>
<li>2 tsp baking powder</li>
<li>2 cups brown sugar</li>
<li>3/4 cup [1 1/2 sticks] butter, cold and cut into cubes</li>
<li>1 - 1 1/2 tsp ground nutmeg</li>
<li>1 egg</li>
<li>1/2 cup walnut pieces, chopped</li>
</ul>
<div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
</div>
<div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Preheat oven to 350F and grease and flour a 9-inch springform pan. In a small bowl, combine milk and baking soda and let sit. In a large bowl, combine flour, baking powder, and brown sugar. Cut in the cold butter, either in a food processor or in a stand mixer fitted with paddle attachment, until mixture comes together as a crumbly dough. Take half the dough and press it on the bottom on the prepared pan.</div>
</div>
<div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
</div>
<div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
In a separate bowl, whisk egg and nutmeg until light and frothy, about 1 min using a stand mixer or 2-3 mins using a hand whisk. Pour in the milk and baking soda mixture and whisk until uniform. Pour wet ingredients into the remaining dough mixture and mix until blended. Pour the remaining batter on top of the base in the pan. Sprinkle the chopped walnuts over the top of the batter.</div>
</div>
<div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
</div>
<div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Bake for 35-40 mins, until a toothpick inserted in the center comes out clean. Allow cake to cool in the pan for 10 mins before removing. Enjoy plain, or serve with fruit jam or sweetened cream.</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKh25TgwCQn8XbY9YfW8naQ_yX-cGD1eymbJ8yNcGv48gVQeH-9jgboQJTymLppMrX31qE7MqEAFwdbrJVPFkSMm-dhgWKaEfMvcCaw7LCCls45hlbTiGYGP-fhjFPtslDHUWwd0RLNtU/s1600/DSC_0017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKh25TgwCQn8XbY9YfW8naQ_yX-cGD1eymbJ8yNcGv48gVQeH-9jgboQJTymLppMrX31qE7MqEAFwdbrJVPFkSMm-dhgWKaEfMvcCaw7LCCls45hlbTiGYGP-fhjFPtslDHUWwd0RLNtU/s1600/DSC_0017.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Being at uni, away from home, living at the apartment and met with familiar sights day in and day out, having adjusted to an unsatisfying routine of classes, part time job #1, and part time job #2...it's easy to forget that there is more to the world than just my limited bubble of activity. I took each rejection in stride, on the surface, though inside felt like each blow was a few steps thrown down an already-delicate ladder of self-worth.<br />
<br />
This isn't meant to be some sob-story, though; it's meant as a reminder to myself that nothing is ever as bad as my often narrow-minded self makes it out to be. A shock when this reminder came, not from me, but from my mother. I had called her up after yet another rejection, weary and exhausted, and all she responded with was along the following:<br />
<br />
<i>"It's alright. Keep applying, keep trying, keep putting yourself out there. And if it doesn't work out, take the summer to relax. Can jams, read, make some money, get some thesis research done, enjoy the time."</i><br />
<br />
Perhaps not verbatim, but the words were laced under her reassurances, under the 'don't worry, it'll be okay, it's the last 'summer break' you'll be having for quite some time, after all, so no need to spend it lamenting over what could have been.' Simple, obvious, startling.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitx4byNSWZsGaqPOBjJB7ncQ3D1uu75dCDeKImC_nCxJlPDQis8bGe4EnieoS0JrrKmrLobdDtfatiPNNtIByqXMSuzEItbSNn8rAs6xU1yLrsQJ-2hDPijRmBPnarpYC2Z686OvcM-Vg/s1600/collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitx4byNSWZsGaqPOBjJB7ncQ3D1uu75dCDeKImC_nCxJlPDQis8bGe4EnieoS0JrrKmrLobdDtfatiPNNtIByqXMSuzEItbSNn8rAs6xU1yLrsQJ-2hDPijRmBPnarpYC2Z686OvcM-Vg/s1600/collage.jpg" /></a></div>
<br />
And yet, true. Things will work out the way they're meant to, after all. It's a motto I've always lived by, though it is, admittedly, hard to remember when you're on the receiving end of life's disappointments.<br />
<br />
Though, I suppose, the disappointments are only as big as you make them out to be, in the end.<br />
<br />
<br />
So I'll take what I've gotten. Write these term papers with calculated efficiency, submit more cover letters, finish up these next two weeks with optimism, power through finals and let go of a stressful semester, cherish small miracles like 21st birthdays [<b>Nora, Liz, Tommy, Nathaniel - my heart goes out to all of you in congratulations and love</b>], look forward to being able to turn to JRR Martin instead of JS Mill, bookmark recipes for blackberry-lemon preserve, <i>and just take a breather.</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA7aZ8luaDzst_Mgc9o43DPOWf03faAcR5ABALo_LSA1QtfMGDBtI7eRnlG6IeCQeb5jMVTCLyKZwvCZrynQxgRSxfrSkh6bxghFjYubRtS_oESjeEPbxYA2HwIeArmTceMSo15XlCxpI/s1600/DSC_0028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA7aZ8luaDzst_Mgc9o43DPOWf03faAcR5ABALo_LSA1QtfMGDBtI7eRnlG6IeCQeb5jMVTCLyKZwvCZrynQxgRSxfrSkh6bxghFjYubRtS_oESjeEPbxYA2HwIeArmTceMSo15XlCxpI/s1600/DSC_0028.jpg" /></a></div>
<br />
Life's too short to linger on the disappointments, after all. There's too much else to look forward to.Sabeenhttp://www.blogger.com/profile/12841221913268017502noreply@blogger.com21tag:blogger.com,1999:blog-3232660216697430050.post-61629337156100503302012-04-26T18:44:00.000-04:002012-04-29T21:25:53.794-04:00momofuku crack pie<i>Holy. Guacamole.</i><br />
<br />
So, I now understand why Momofuku oh-so appropriately dubbed this a 'Crack Pie.' I mean, if I were in need of a serious hit, I'd rather dish out $44 for one of these than the more illegal alternative.<br />
<br />
[Not to mention it's probably the cheapest crack you'll find in the US.]<br />
<br />
Or I could, you know, just bake one of my own for the fraction of the cost, and get it <i>whenever I need it</i>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0EcqvTKIn_loABklIxVI0eEXJ4VujHEYqTKrwW7SbJ-wi48UCRB4KptgInRIu635YDosZbw05JZwW4Y1XpgJd51lk1p9W57W4-8AKQG7fo_WzocLP5_epy-veVDlsLOpzBuyMtwl58Y8/s1600/DSC_0062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0EcqvTKIn_loABklIxVI0eEXJ4VujHEYqTKrwW7SbJ-wi48UCRB4KptgInRIu635YDosZbw05JZwW4Y1XpgJd51lk1p9W57W4-8AKQG7fo_WzocLP5_epy-veVDlsLOpzBuyMtwl58Y8/s1600/DSC_0062.jpg" /></a></div>
<br />
Okay, so, if you read my NYC-rant back in December, you'll know that I am absolutely <i>enamored </i>with Momofuku Milk Bar. We visited the Milk Bar in Midtown about 4 times during our last two days in the city because I could not get enough of their trademarked Cereal Milk Milkshake.<br />
<br />
<b>Momofuku</b> itself is just this radical restaurant chain owned by the glorious <b>David Chang</b>, though I myself have never had the opportunity to visit any of his critically-acclaimed lunch and dinner Bars in person.<br />
<br />
The Milk Bar is more credited to the pastry chef of Momofuku Ssäm, <b>Christina Tosi</b>, who is responsible for not only the Cereal Milk [for which I applaud her for literally being the only woman on the planet with a bigger sweet tooth than me, particularly since her Cereal Milk may be the closest mortal equivalent to ambrosia], but also this absolutely marvelous Crack Pie.<br />
<br />
I mean, it is hard to go wrong when you have a crust that's literally made out of homemade cookies, topped to the brim with a rich, sugary sweet filling. The end result is a gooey, buttery, molasses-y pie that's somewhere between euphoria and sheer nirvana.<br />
<br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
The true way to go about baking this pie is to use crushed cornflakes in the cookie crust. It adds the deliciously buttery, slightly salty flavor that makes the cereal milk so utterly perfect. Nevertheless, if, like me, you don't have cereal on hand, rolled oats can be substituted.</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
And don't worry, it's still astonishingly addicting.</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKrch7Y2R7AjMNfRFDNDJOMEFe9sdYU8y39azEWfxRJk3YMliH1IEoc7ygi9F_Cqg_NARFv16Vnmcqv8nRqK9SYyGNdmYw_7rBZmTzL-m4It9iWgfOt918hlnzgBautjkhGIC1K9UmILI/s1600/DSC_0036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKrch7Y2R7AjMNfRFDNDJOMEFe9sdYU8y39azEWfxRJk3YMliH1IEoc7ygi9F_Cqg_NARFv16Vnmcqv8nRqK9SYyGNdmYw_7rBZmTzL-m4It9iWgfOt918hlnzgBautjkhGIC1K9UmILI/s1600/DSC_0036.jpg" /></a></div>
<br />
<b>Momofuku Crack Pie</b><br />
Adapted from <a href="http://www.latimes.com/features/food/la-fo-crackpierec11-2010feb11,0,5228045.story">LA Times</a> [adapted from <a href="http://www.momofuku.com/restaurants/milk-bar/">Momofuku</a>]<br />
<span class="Apple-style-span" style="font-size: x-small;">Yields two 10-inch pies</span><br />
<br />
For the crumbled cookies, you'll need:<br />
<br />
<ul>
<li>2/3 cup plus 1 tbsp flour</li>
<li>scant 1/8 tsp baking powder</li>
<li>scant 1/8 tsp baking soda</li>
<li>1/4 tsp salt</li>
<li>1/2 cup [1 stick] butter, softened</li>
<li>1/3 cup brown sugar</li>
<li>3 tbsp granulated sugar</li>
<li>1 egg</li>
<li>scant 1 cup cornflake crumbs [substitute with rolled oats, if necessary]</li>
</ul>
<br />
For the crust, you'll need:<br />
<br />
<ul>
<li>crumbled cookies</li>
<li>1/4 cup [1/2 stick] butter, cut into cubes</li>
<li>scant 2 tbsp brown sugar</li>
<li>1/4 tsp salt</li>
</ul>
<br />
For the filling, you'll need:<br />
<br />
<ul>
<li>1 1/2 cup granulated sugar</li>
<li>3/4 cup plus 2 tbsp brown sugar</li>
<li>1 cup milk powder</li>
<li>1/4 tsp salt</li>
<li>1 cup [2 sticks] butter, melted</li>
<li>3/4 cup heavy cream</li>
<li>1 tsp vanilla</li>
<li>8 egg yolks</li>
<li>confectioner's sugar, for dusting</li>
</ul>
<br />
<br />
<i>To prepare the crumbled cookies:</i><br />
Preheat oven to 350F and line and grease a cookie sheet.<br />
<br />
In a medium bowl, sift together flour, baking powder, baking soda, and salt. In a separate bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add egg and beat until incorporated. Reduce speed to low and gradually mix the flour mixture into the sugar. Finally, add the cornflake crumbs.<br />
<br />
Spread the mixture onto the baking sheet and bake for 18-20 mins, until golden brown and set. Allow cookie to cool to room temperature, then crumble it into small pieces. Don't hesitate to get handsy.<br />
<br />
<br />
<i>To prepare the crust:</i><br />
Generously grease and flour two 10-inch pie or tart pans and set aside.<br />
<br />
Combine the crumbled cookie, butter, brown sugar, and salt in a food processor and pulse until mixture is crumbly. [A little of the mixture clumped between your fingers should hold together.]<br />
<br />
Divide the mixture evenly among the two pans, and press the crust to form a thin, even layer on the bottom and sides of the pan. Set the prepared crusts aside while you make the filling.<br />
<br />
<br />
<i>To prepare the filling:</i><br />
Preheat oven to 350F.<br />
<br />
Whisk brown sugar, granulated sugar, milk powder, and salt until well-blended. Slowly pour in the melted butter and whisk until combined. Pour in the heavy cream and whisk until fully incorporated. Add the vanilla and mix, and finally whisk in the egg yolks. Be careful not to add too much air to the mixture.<br />
<br />
Divide the filling among the two pie crusts and smooth with a spatula. Bake for 15 mins, then reduce temperature to 325F and bake for another 10 mins, until golden brown [but should still be slightly jiggly]. Cool pies to room temperature on a wire rack, then chill in the fridge until cold.<br />
<br />
Pie should be served cold, and filling will be gooey. Dust with powdered sugar before serving.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-J9iW0v00DODI3D3OjMUoO13nJh45D3qgX4ewBMvhoCI2IStH4VBI8DfE9P92qmbH17Md8dYe1GoyqY1GOiALEAQ0ZuAR3fi3yMq10qqeMU_Zot5rXxzsqju44bd8_Ar_CKznzOFUdg8/s1600/Untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-J9iW0v00DODI3D3OjMUoO13nJh45D3qgX4ewBMvhoCI2IStH4VBI8DfE9P92qmbH17Md8dYe1GoyqY1GOiALEAQ0ZuAR3fi3yMq10qqeMU_Zot5rXxzsqju44bd8_Ar_CKznzOFUdg8/s1600/Untitled-1.jpg" /></a></div>
<br />
I know what you're thinking and no, I don't think this recipe could be any longer. But it's certainly worth all the time and effort because it's just unbelievable.<br />
<br />
Surprisingly, I do not have two 10-inch pie pans at my disposal, but unsurprisingly, I did have one 9-inch pie and and one 9-inch tart pan and so used those instead. If you're baking it in a smaller pan, be sure to bake it for an additional 3-5 mins (at 325F) to account for the thicker filling.<br />
<br />
Why did I make these, you might ask? Well, for one, I've noticed that Momofuku has been appearing on Tastespotting and Foodgawker with a considerable amount of gusto as of late, and after my visit to the Milk Bar last year, I've been dying to recreate one of these. Unfortunately, I was the world's biggest failure and never actually ordered the Crack Pie while I was there [my full attention was centered solely on the Cereal Milk Milkshake], and so have more or less been salivating every time one pops up on my computer screen.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtsEeZDNufFEvn-NBFMUXuKtpm07l6EuwsrL6ve0_B7JxG7mv08FxAOFjw2k8AJnnUY2tbLp3dC1e9w902505z4yZX7ItquVArvW6KWLnHj4DheC2MoaQtBOLkOScChX0-ww7czJ6YNsQ/s1600/DSC_0020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtsEeZDNufFEvn-NBFMUXuKtpm07l6EuwsrL6ve0_B7JxG7mv08FxAOFjw2k8AJnnUY2tbLp3dC1e9w902505z4yZX7ItquVArvW6KWLnHj4DheC2MoaQtBOLkOScChX0-ww7czJ6YNsQ/s1600/DSC_0020.jpg" /></a></div>
<br />
More importantly, though, I wanted to bake something new and marvelous to gift to my dear friend Tommy, who celebrated his 21st birthday last Friday. I figured my honorary sous baker deserved something rather wonderful, particularly after spending hours of his time helping out with DB challenges and my own birthday cake back in September.<br />
<b><br /></b><br />
<b>So this crack-tastically addicting pie is dedicated to you, darling Tommy, in the hopes that it hasn't immediately thrown you into a diabetic coma.</b><br />
<b><br /></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMljF1Sz1ga2Qat2wmbHqXqSLszdsmqxv_cwtMmNgtBaBuOs2Ia-ThOlpRFom9P7C_4wH48E_fYx3w23J_kOS7FQnKLbyyRtE2yGk-7za1TM-WnFbZmr6CK4XDuKvWxfz3J3HvaUz1kaI/s1600/DSC_0080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMljF1Sz1ga2Qat2wmbHqXqSLszdsmqxv_cwtMmNgtBaBuOs2Ia-ThOlpRFom9P7C_4wH48E_fYx3w23J_kOS7FQnKLbyyRtE2yGk-7za1TM-WnFbZmr6CK4XDuKvWxfz3J3HvaUz1kaI/s1600/DSC_0080.jpg" /></a></div>
<b><br /></b><br />
As for me, I've benefited spectacularly from this two-pie recipe, seeing as how there's still one left over in my apartment. It's going to be a lovely few days.<br />
<br />
Though, I'm not so sure what I'll do once I need another hit...Sabeenhttp://www.blogger.com/profile/12841221913268017502noreply@blogger.com31tag:blogger.com,1999:blog-3232660216697430050.post-6078961619731153702012-04-15T18:26:00.001-04:002012-04-15T18:28:58.230-04:00key lime pie [and unproductivity]I don't take well to being sick. Mostly because illnesses hit me <i>hard. </i>It's been one of those weekends: unprompted illness surfacing yesterday - a common cold blown out of proportion in the drama-queen-esque way aspects of my life are wont to do, most likely - leaving me with a head full of cotton, throat sore and swollen, and achy limbs screaming out in protest of any sort of physical exertion.<br />
<br />
Incidentally, I had set an alarm to get up early enough to hit the Farmer's Market with Noosh. This resulted in me returning home with a cup full of vegan curry and rice and falling into a 4-hour nap that took up the entirety of what could have been a highly productive afternoon. Well, damn it all, I hate losing precious time to silly things like <i>napping</i>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBhsozk7KxXK_wU0T9mP7sQH5nBuFtSjwCBR7Q5ZJ8F0hw9mLXC_0pvIAVkvLNaawJczOCfoVsLwXothr626WrTDmjSOgil7KHze5xfv8eawWKAigHwYh2k_dZX4lwgFI-EXOXXLqA4h8/s1600/DSC_0072.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBhsozk7KxXK_wU0T9mP7sQH5nBuFtSjwCBR7Q5ZJ8F0hw9mLXC_0pvIAVkvLNaawJczOCfoVsLwXothr626WrTDmjSOgil7KHze5xfv8eawWKAigHwYh2k_dZX4lwgFI-EXOXXLqA4h8/s1600/DSC_0072.jpg" /></a></div>
<br />
In any case, I woke up around 4pm and basically didn't want to get out of bed. So I didn't, for about an hour, and then realized that we were supposed to head to the nearest 3D-friendly theater for <i>Titanic</i> in the evening, so threw off the covers and put on some stretchy pants. And as much as part of my soul died contributing to overpriced ticket sales for a movie that came out when I was 6, it was actually quite spectacular.<br />
<br />
Plus, I was actually feeling pretty alright the whole way through - the acquisition of movie theater popcorn [the paradigm of junk food nirvana] kept me more than happy - until the drive back home when my meds decided to wear off. A really bitchy play to pull when my body knew it would be trapped in an iron cage going 70mph down a highway for an hour. I metaphorically rolled my eyes [because doing so literally would likely have contributed to the throbbing albeit rhythmic flamenco going on in my skull], held out until home, and immediately crashed.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Today's been significantly better, though what I've gained back in cognitive lucidity I've lost in terms of any semblance of motivation for academics. Which is kind of a shame, since I've had a pretty fulfilling day in every other area of life. Tidying up some books around my room, a drive down to Whole Foods for a bag full of spring greens, planning out a week's worth of meals, and baking a pie.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85FWD_wrOoUHFDDDClW5q_3fZYuMjQNo6VcynaRsjIPkvGQOOIwsn7iiBl0TkzZ5C_uLwchwmTZgxF_Mhs5veO5GxRJg4A4UmLt-G5ec7moSTu8f0_Gu-q9DbBLWb8srUxgS1vvDInzA/s1600/DSC_0025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85FWD_wrOoUHFDDDClW5q_3fZYuMjQNo6VcynaRsjIPkvGQOOIwsn7iiBl0TkzZ5C_uLwchwmTZgxF_Mhs5veO5GxRJg4A4UmLt-G5ec7moSTu8f0_Gu-q9DbBLWb8srUxgS1vvDInzA/s1600/DSC_0025.jpg" /></a></div>
<br />
<b>Key Lime Pie</b><br />
Yields one 9-inch pie<br />
<br />
For the crust, you'll need:<br />
<br />
<ul>
<li>2 1/2 cups pulverized ginger snap cookies [put enough cookies through a food processor until you have the right amount]</li>
<li>2 heaping tbsp granulated sugar</li>
<li>6 tbsp butter, melted</li>
</ul>
<div>
<br /></div>
<div>
For the filling, you'll need:</div>
<div>
<ul>
<li>4 egg yolks</li>
<li>1 tsp lime zest</li>
<li>1 14-oz can sweetened condensed milk</li>
<li>1/2 - 2/3 cup lime juice, fresh or bottled [to desired tartness]</li>
</ul>
<div>
<br /></div>
</div>
<div>
For the whipped topping, you'll need:</div>
<div>
<ul>
<li>1 1/2 cups cold heavy whipping cream</li>
<li>4 tbsp confectioner's sugar</li>
</ul>
<div>
<br /></div>
</div>
<div>
Preheat oven to 350F and lightly butter a pie plate. Combine all crust ingredients with a fork until the mixture comes together. Press into the base and sides of the pie pan. Bake for 8 minutes and allow crust to cool while you make the filling.</div>
<div>
<br /></div>
<div>
To prepare the filling, beat egg yolks and lime zest on medium-high speed until light. Add condensed milk and beat for about 3 minutes. Slowly pour in the lime juice and beat until fully incorporated. Allow mixture to sit for 5 minutes, to thicken. Pour filling on top of the crust, smooth with a spatula, and bake for 15 minutes. Allow pie to cool to room temperature, then refrigerate. Chill pie for at least 3 hours before topping.</div>
<div>
<br /></div>
<div>
To prepare the whipped topping, whisk heavy cream and sugar on high speed until the mixture forms stiff peaks, 2-3 minutes. Dollop the cream on top of the chilled pie. Garnish with fresh-grated lime zest or sliced limes if desired.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiapcaBxXOsy4Q7eBQ7MSqNCLHLBxR_002peLvSnW0VA4bekHcv_-hOtRtJ1TPJwYNSdpwEs56X259pRZCyZxaipNhPec8wtP7hWxau6vHjwTu22Rxwx-TtYx1rDw-4D52YdIBDrLUIXwI/s1600/DSC_0042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiapcaBxXOsy4Q7eBQ7MSqNCLHLBxR_002peLvSnW0VA4bekHcv_-hOtRtJ1TPJwYNSdpwEs56X259pRZCyZxaipNhPec8wtP7hWxau6vHjwTu22Rxwx-TtYx1rDw-4D52YdIBDrLUIXwI/s1600/DSC_0042.jpg" /></a></div>
<div>
<br /></div>
<div>
Really, though, it's like my mind is doing everything possible <i>not </i>to have to write term papers [of which I have two], start preparing for a 10-minute long presentation [which I have in two days], or sit down and whine my way through financial math problems [which I'm just not even considering a pragmatic use of my time at the moment, mostly because I don't like it]. Perhaps it's some juvenile, melodramatic, psychological form of rebellion against my laziness from yesterday, since I now have the capabilities to actually get things done. I've always been a recalcitrant little snot, as it were.</div>
<div>
<br /></div>
<div>
So instead, I take my meds, sit on the couch with my feet propped up on the table, allow the sudden burst of 85 degree weather to make me unbelievably lazy, and skim through cookbooks. But, I mean, not doing work also resulted in the creation of this pie, so there's a win in there somewhere, right?</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_50YXLUzWtadTbC8hfliog_TfXYbJl3oIfIppLiflPwQEwuRial32WTywfqU2z8V_wk9xMxZCt0QfNH4ziIBISjV3QthAXGk8xLPzJGAM58CItnRCoE64Q0JqH60liy3VCEeh1605ok/s1600/DSC_0058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_50YXLUzWtadTbC8hfliog_TfXYbJl3oIfIppLiflPwQEwuRial32WTywfqU2z8V_wk9xMxZCt0QfNH4ziIBISjV3QthAXGk8xLPzJGAM58CItnRCoE64Q0JqH60liy3VCEeh1605ok/s1600/DSC_0058.jpg" /></a></div>
<div>
<br /></div>
<div>
Speaking of, this pie is glorious. I went with gingersnap instead of the typical graham-cracker crust because (1) it seemed unique, and (2) mom gave me an enormous bag of leftover gingersnap crumbs from her pie-baking endeavors a little while back and I wanted to put them to good use. The motivation was mostly the latter, particularly since the use of gingersnap cookies as a crust for key lime pie isn't quite as unique as you'd think. In any case, I had never realized how damn <i>easy </i>making key lime pie is. [Not that I actually used key limes, because half the juice came from a bottle, but it sounds odd to refer to it simply as a 'lime pie.'] Four ingredients whisked together, poured in a crust, and topped with a fluffy, sweetened cream.</div>
<div>
<br /></div>
<div>
And since this was a very welcome warm day after a bizarre, 50F average week, I figured a little celebration was in order. Even if it means I'll be scrambling to get things done later in the week. But someone once told me that college is the one opportunity to make poor life choices...so I'll go with it.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzd3GCY11AdJTr18qHZr2J3BA3siQQ8-w9ghuiYI4RFJG-GOuLrHJ5lWuC2ny_k2i1-KENpr6in8G74CjYrd6Zm3pRsVxuNhoTx349Anezu8A-s-p8LTIrEW0K-kpzM4gjxw-Djxpvng/s1600/DSC_0095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzd3GCY11AdJTr18qHZr2J3BA3siQQ8-w9ghuiYI4RFJG-GOuLrHJ5lWuC2ny_k2i1-KENpr6in8G74CjYrd6Zm3pRsVxuNhoTx349Anezu8A-s-p8LTIrEW0K-kpzM4gjxw-Djxpvng/s1600/DSC_0095.jpg" /></a></div>
<div>
<br /></div>
<div>
In fact, I may even have pie for dinner.</div>Sabeenhttp://www.blogger.com/profile/12841221913268017502noreply@blogger.com3tag:blogger.com,1999:blog-3232660216697430050.post-92004616251936070172012-04-07T16:43:00.003-04:002012-04-07T20:27:22.206-04:00baked brie with mint-strawberry jamIt has finally reached that point in the semester when my motivation has been almost totally zapped. Not that I've stopped, you know, actually <i>doing </i>work, since that's out of the question.<br />
<br />
But that physical pain that you get right in your gut when you hear your alarm go off in the morning, the unbelievable amount of willpower necessary to swing your legs over the side of the bed, the sheer <i>dread </i>that shakes your core at the thought of removing the covers and having to face the day...<br />
<br />
Oh man, it has hit full force.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiScf7_JJmGU1CRpjYX89thNTTBU_20b9nxrISP2kIKICpMGlcHNQk1ZC7L369GaG5-Q82r8SvMcEXjKSx9dKj-qxm_nPY_Lvj9Y9wH6EoPHtdF5ToMJGxvwpv2jabzROfiCWGbdu90E3w/s1600/DSC_0050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiScf7_JJmGU1CRpjYX89thNTTBU_20b9nxrISP2kIKICpMGlcHNQk1ZC7L369GaG5-Q82r8SvMcEXjKSx9dKj-qxm_nPY_Lvj9Y9wH6EoPHtdF5ToMJGxvwpv2jabzROfiCWGbdu90E3w/s1600/DSC_0050.jpg" /></a></div>
<br />
I think it was that last math exam that finally did me in. [I have learned, though, that the only thing you get out of taking financial mathematics is the unshakable fear that you'll spend your entire life paying off loans, moving from cardboard box to cardboard box, and burning your collection of scarves for warmth.] That, and the fact that the Farmer's Market is officially up and running for the year.<br />
<br />
I run on a food calendar, unsurprisingly, and now that asparagus and rhubarb are ripe for the picking, I can finally enjoy the season.<br />
<br />
[Okay, admittedly, I've never actually seen rhubarb in my life, but it's a mystery I'm planning on unraveling this year!]<br />
<br />
So, it's equally as unsurprising that I want nothing more than to sleep in until close to noon every day, with the sun shining brightly through the shades, spending the afternoon sifting through cookbooks to bookmark recipes I'm unlikely to get around to actually cooking.<br />
<br />
[Like rhubarb and raspberry crostata, but only time will tell. I need to figure out what rhubarb <i>is</i>, first and foremost.]<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaN44qtPx4OzpAhUAvXwiHJiBG1cOvfABB5eMMVHrLcBWGDiOnIgGEXE6uyhyphenhyphenzWdpw0jX7rDrXWQZjZxzCOjQi7QCNlPLR8XGSC8ndJ3msPv0IsR1n4Bs4gh_Vn2xCzNir2t35C3yeVF0/s1600/DSC_0006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaN44qtPx4OzpAhUAvXwiHJiBG1cOvfABB5eMMVHrLcBWGDiOnIgGEXE6uyhyphenhyphenzWdpw0jX7rDrXWQZjZxzCOjQi7QCNlPLR8XGSC8ndJ3msPv0IsR1n4Bs4gh_Vn2xCzNir2t35C3yeVF0/s1600/DSC_0006.jpg" /></a></div>
<br />
In any case, after an excruciatingly long week of future financial terror, I decided to come home for the weekend. Stocking up on groceries with mom's credit card always does wonders for my psyche, after all. That, and the fact that during one of our numerous email exchanges over the week, she informed me that there was a wheel of brie sitting in the fridge, waiting to be put to use.<br />
<br />
Um.<br />
<br />
Brie, you say?<br />
<br />
Right.<br />
<br />
Well.<br />
<br />
Okay.<br />
<br />
<br />
Clearly, the fates were calling on me to make the trek home. It's not every day that there's brie in my life, after all, and I fully intended on taking the utmost advantage of the situation.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDoIxpQK5Od_pyG_6jV1lTqIKDH2bO9JVieQMApEYUdGaI5SQK2z4v5G3xoGCnOGI7fQ4f7lrTaIGqZbO-qXHAxPqHKCvgyBJ0YkNRMC9T0jh6o-CKdtAChF4cffXBSFMPX8v3aAOJpO4/s1600/DSC_0098.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDoIxpQK5Od_pyG_6jV1lTqIKDH2bO9JVieQMApEYUdGaI5SQK2z4v5G3xoGCnOGI7fQ4f7lrTaIGqZbO-qXHAxPqHKCvgyBJ0YkNRMC9T0jh6o-CKdtAChF4cffXBSFMPX8v3aAOJpO4/s1600/DSC_0098.jpg" /></a></div>
<br />
<b>Baked Brie</b><br />
Adapted from any baked brie recipe<br />
<br />
You'll need:<br />
<ul>
<li>1 sheet of puff pastry, thawed</li>
<li>1 round of brie [do not remove the rind]</li>
<li>generous amount of mint-strawberry jam [recipe follows]</li>
<ul>
<li>other fruit jams or preserves can be substituted; apricot is particularly divine</li>
</ul>
<li>one egg, beaten</li>
<li>handful of sugar</li>
</ul>
<br />
<br />
Preheat oven to 350F and line a cookie sheet with parchment paper.<br />
<br />
Lay out the puff pastry dough and place the round of brie in the center. Spread a good amount of cherry preserves on top of the brie, and fold the dough over top. Brush the beaten egg over the top and sides of the pastry and sprinkle with sugar.<br />
<br />
Bake for 25-30 minutes, until pastry is golden-brown. Let cool 10 minutes before slicing. Serve with berries, green apple slices, crackers, jam, and/or honey.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg2d3MVhKIVu84hX6kGRR87vixPW0qrVdmMAnnWfoCCvUI2xYtEb1HK3ATp9_S13stKetWax-8nnARZrKf8XGlxifkw5ge4eZ6nd8PoZsvE7LLGrRO900jQWe7ji0gLM-lCx05Jqi3G5U/s1600/strawberries+and+mint.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg2d3MVhKIVu84hX6kGRR87vixPW0qrVdmMAnnWfoCCvUI2xYtEb1HK3ATp9_S13stKetWax-8nnARZrKf8XGlxifkw5ge4eZ6nd8PoZsvE7LLGrRO900jQWe7ji0gLM-lCx05Jqi3G5U/s1600/strawberries+and+mint.jpg" /></a></div>
<br />
<b>Mint-Strawberry Jam</b><br />
Adapted from <a href="http://www.showfoodchef.com/2010/04/jammin-jam-strawberry-black-pepper-and.html">Showfood Chef</a>.<br />
<span class="Apple-style-span" style="font-size: x-small;">Yields about 1 pint of jam.</span><br />
<br />
You'll need:<br />
<ul>
<li>1 1/2 lbs strawberries, washed, hulled, and chopped</li>
<li>juice and zest of one lemon</li>
<li>scant 2 cups sugar</li>
<li>small handful mint leaves, hand-shredded</li>
<li>6 black peppercorns, freshly ground</li>
</ul>
<br />
<br />
In a large bowl, thoroughly stir together strawberries, lemon juice, zest, and sugar. Cover the top of the bowl with a large plate or loosely with aluminum foil, and let sit for at least 1 hour.<br />
<br />
Heat a medium saucepan over medium flame. Pour strawberries into pan and simmer until sugar has dissolved, about 5 minutes. Run mixture through a sieve to remove strawberries, and reserve syrup to the pan. Over the flame, the pale pink syrup will foam up. Stir syrup gently until a candy thermometer reads 221F. [Lacking a candy thermometer, cook until the color deepens to a strawberry-red color.] Toss strawberries back into the jam and cook for another 5 mins, until fruit has softened. For a more pureed jam, run an immersion blender through the jam. Otherwise, lower heat to very low and let the jam cook until thickened a bit, about 3-4 mins.<br />
<br />
Divide jam into sterilized mason jars. Jam will keep well in the fridge for up to a week and a half.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWP7vhD1BwP_IT5I93VWC9EgBgfx1Y0mp4LPoM4d16-N4s-dX_D-XEen5r5r74Ue8_DpjPQThXutuYZYP8px0Xv1ofdl0Fo8IS5gz_FeyvKfQACvKmIM0V0WE3udlgi9pQDTngU4uyXCQ/s1600/DSC_0074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWP7vhD1BwP_IT5I93VWC9EgBgfx1Y0mp4LPoM4d16-N4s-dX_D-XEen5r5r74Ue8_DpjPQThXutuYZYP8px0Xv1ofdl0Fo8IS5gz_FeyvKfQACvKmIM0V0WE3udlgi9pQDTngU4uyXCQ/s1600/DSC_0074.jpg" /></a></div>
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Oh, brie. How can I begin to describe brie? Brie is one of those cheeses... that you literally have to be dead not to enjoy. I mean, it melts in your mouth, it's divine with fruit or crackers, and you can bake it in a friggin' puff pastry.</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br />
I mean, it's just cheese and carbs. Silky-smooth, gooey cheese wrapped inside a flaky pastry. And it's the easiest thing in the world to make. You just <i>cannot </i>go wrong. </div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Plus, I like puff pastry. Quite a lot, actually. It takes the difficulty out of ensuring that pastry comes out flaky. And anything that makes baking seem fancy without the need for actual skill is a big win in my book.</div>
<br />
<br />
I'm sure you could do a savory version with a topping of sun dried tomatoes or wild mushrooms and pesto, but this makes a really beautiful appetizer or brunch dish. I mean, the colors are just unbelievable. Not to mention that it's friggin' <i>brie</i> with <i>strawberries</i>. I'd never baked with brie before, actually, so this was excitingly experimental.<br />
<br />
As for the jam? I've always liked strawberry and mint together, and finding a recipe that incorporated the two was perfect. Plus the addition of black peppercorn, believe it or not, was sheer brilliance. Underscored some of the sweetness from the sugar in a really lovely way. I shy away from using packaged pectin, frankly because it weirds me out a bit, but lemons have a rather high pectin-content on their own so the jam still thickens up nicely. I didn't actually can these jars, as I've never done so before and wasn't in the mood to burn down the house this morning, but if you're more talented than I, this jam keeps very well.<br />
<br />
In any case, the combination of the jam, brie, and pastry is absolutely divine.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFj85Exvneyoz-sNNnZp6m-9_eAZRvxCssBAk-NABObwy7WixUxZtIkWSrmADxVqRGJUfN6XBSMFmcgVaixAx4DbEJw2LCBZeoYdlgnxgm0EDp45QdIVEhDvjPjxgjhv3xtHVpE0d1nOM/s1600/empty+plates.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFj85Exvneyoz-sNNnZp6m-9_eAZRvxCssBAk-NABObwy7WixUxZtIkWSrmADxVqRGJUfN6XBSMFmcgVaixAx4DbEJw2LCBZeoYdlgnxgm0EDp45QdIVEhDvjPjxgjhv3xtHVpE0d1nOM/s1600/empty+plates.jpg" /></a></div>
<br />
Plus, with the sun shining warmly through now-green trees, mom, Yusra, and I were able to enjoy breakfast with the patio open the first time since moving into the new house. A late-morning breakfast of baked brie, berries, and tea spread out happily on table, wrapped up in sweatshirts against the cool breeze wafting through the screen door, anticipating a day spent reading books and <i>not</i> studying annuity formulas and amortization schedules... the perfect way to rejuvenate after a long week.<br />
<br />
And, I suppose, with mornings like this, I could make it through the rest of the semester.Sabeenhttp://www.blogger.com/profile/12841221913268017502noreply@blogger.com5tag:blogger.com,1999:blog-3232660216697430050.post-58397314132444050762012-03-31T10:43:00.001-04:002012-03-31T12:51:55.910-04:00sticky toffee banana-date pudding with salted caramel sauce [and a bit of self-preservation]First off, I suppose I should acknowledge the fact that I haven't actually blogged anything in over a month. This seems to be a startling turn of events for people who know me well and have commented on the lack of updates, which, I suppose after about a year and a half of near-constant posting, <i>is </i>somewhat alarming.<br />
<br />
In my defense, it's been a busy time!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlI1_4PXBUWCrtue4rA602XXjZN6KHnQK23NBawahJOkZIkV5Y-BflBIJsIert9sj7FUB9ctqA4O16GYzDoIDkNn5TwM575YLHMi5l_W50n3Ju2-X3C1EJrH0gHJt-azICARuPwAVoeII/s1600/DSC_0024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlI1_4PXBUWCrtue4rA602XXjZN6KHnQK23NBawahJOkZIkV5Y-BflBIJsIert9sj7FUB9ctqA4O16GYzDoIDkNn5TwM575YLHMi5l_W50n3Ju2-X3C1EJrH0gHJt-azICARuPwAVoeII/s1600/DSC_0024.jpg" /></a></div>
<br />
Okay, so maybe the acceptance of gluten-sensitivity has a <i>bit </i>to do with it. I mean, when you're more or less avoiding the consumption of flours that lead to the predictable-yet-ever-unexpected onslaught of stomach pain akin to someone stabbing you repeatedly in the abdomen with a blunt knife, there's little reason to bake. Couple that with the fact that there isn't anyone to bake<i> for</i>, these days, as birthday season has taken a bit of a hiatus and I've spent most of my free time on grounds or in coffee shops, enjoying the surprising bouts of gorgeous weather or reading some of the most confusing philosophy I've ever been exposed to, and I really haven't found an opportunity to whip up something sweet.<br />
<br />
It's tragic, mostly.<br />
<br />
But excuses aside, I apologize for the enormous lack of visual sugar-coma these past few weeks. I have, though, been cooking quite a bit. Due to aforementioned acceptance of this gluten problem, I've needed to get my rear in gear and actually start making sure there are things for me to eat for dinner. I also recently wrote an essay on book collecting for a very minor contest on grounds, which resulted in a $25 gift card to a local bookseller but more importantly, recognition of the fact that I own approximately 75 cookbooks.<br />
<br />
75.<br />
<br />
Literally, 75.<br />
<br />
<i><span class="Apple-style-span" style="font-size: large;">Seventy-five cookbooks.</span></i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIA3o1nu1GZa9rLHxzaVTHy8CN0pg5dztbzNrF4t3HOxJhjCUy_IEv9iIFUX-5zsLkgBD2rrXAJnPV5QJRwTY6DVkzxNitlIh3mgy_VMn5bQvij9i4xHppXMJR9TYV3I2bayZPDftvujk/s1600/DSC_0135.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIA3o1nu1GZa9rLHxzaVTHy8CN0pg5dztbzNrF4t3HOxJhjCUy_IEv9iIFUX-5zsLkgBD2rrXAJnPV5QJRwTY6DVkzxNitlIh3mgy_VMn5bQvij9i4xHppXMJR9TYV3I2bayZPDftvujk/s1600/DSC_0135.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at these 5. And add 70 to them.</td></tr>
</tbody></table>
<br />
I don't think most people own 75 <i>books</i>, period, let alone books about <i>food</i>. This also does not include the pile of cut-outs from copies of <i>Bon Appetit </i>magazine that I happily get to sift through once a month, or the handwritten notebook of recipes from family and friends that I've begun to scrawl in the wee hours of the morning.<br />
<br />
[If you didn't think I had a problem before, I'm positive you do now.]<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNTMXAAWxMyc8R2P_uisMyuUAM3gCRVhRRV8kMeML_dUDMPGh63dO7mLoMRiuFu0QwWtaNrvhe76rl0CoYWbu-h3f5acyqayfO405xIDRY0X6XZ0HkrK7rlB5DgKErQu_N1Qe4WcqKPS4/s1600/DSC_0053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNTMXAAWxMyc8R2P_uisMyuUAM3gCRVhRRV8kMeML_dUDMPGh63dO7mLoMRiuFu0QwWtaNrvhe76rl0CoYWbu-h3f5acyqayfO405xIDRY0X6XZ0HkrK7rlB5DgKErQu_N1Qe4WcqKPS4/s1600/DSC_0053.jpg" /></a></div>
<br />
So, I've actually been trying to put those books to use. Most of the recipes I have aren't economically feasible for me at the moment, to be sure [rack of lamb, truffle butter, and grass-fed flank steaks are a <i>bit </i>out of my meager, college-student price-range], or are seasonally irrelevant. But I've begun spending [a bit] less time online shopping for even <i>more </i>cookbooks to <strike>fuel my obsession</strike> add to my collection, and more time perusing Kroger and Whole Foods, loading up a cart with baby spinach, parsnips, and kefir, for parsnip and yellow-foot mushroom soup with toasted hazelnuts [recipe adapted from Nigel Slater's <u>Tender</u>], or chicken breasts tossed in spinach and pecan pesto [mostly trying to use up all the greens before they go off].<br />
<br />
It's been a fun time, really, and I've gotten to try foods I've never had before [parsnips, for one]. So, to continue this period of culinary experimentation, I decided to take a leaf out of my recipe book <span class="Apple-style-span" style="font-size: x-small;">[I'm so punny]</span> and try a recipe I've seen quite a bit of, but never thought to bake myself.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK1lDI8fy1dQXmv9Vtz1539axbAX8ZS3CCoJ9VJe8gMpniG1CNTNl-QApSewZptrEFA2gmj4w55ihlMkKvrl3SXCRkdQQmGjWNKqnJifVy2ZQxuZij9oKgG4znDP7sXb2Z1vCbclRrd6M/s1600/DSC_0041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK1lDI8fy1dQXmv9Vtz1539axbAX8ZS3CCoJ9VJe8gMpniG1CNTNl-QApSewZptrEFA2gmj4w55ihlMkKvrl3SXCRkdQQmGjWNKqnJifVy2ZQxuZij9oKgG4znDP7sXb2Z1vCbclRrd6M/s1600/DSC_0041.jpg" /></a></div>
<br />
<b>Sticky Toffee Banana-Date Pudding with Salted Caramel Sauce</b><br />
Adapted from <i>Bon Appetit </i>magazine.<br />
<span class="Apple-style-span" style="font-size: x-small;">Yields 12 cupcake-sized cakes.</span><br />
<br />
You'll need:<br />
<br />
<ul>
<li>2 cups AP flour</li>
<li>1 1/2 tsp baking powder</li>
<li>3/4 cup [1 1/2 sticks] butter, at room temperature</li>
<li>2/3 cup brown sugar</li>
<li>2 eggs</li>
<li>3 very ripe bananas, mashed</li>
<li>1 tbsp rum [substitute 1 tsp rum extract if desired, or omit completely]</li>
<li>1 1/2 tsp vanilla</li>
<li>1/2 cup medjool dates, chopped</li>
</ul>
<div>
<br /></div>
<ul>
<li>2 cups <a href="http://thebakedbeen.blogspot.com/2011/01/salted-caramel-brownies.html">salted caramel sauce</a>, or other caramel sauce to top</li>
</ul>
<div>
<div>
<br /></div>
</div>
<div>
Preheat oven to 350 degrees F. Grease and flour a 12-cake cupcake tin.</div>
<div>
<br /></div>
<div>
Beat butter and brown sugar until fluffy. Add eggs, one at at time. Add bananas, rum, and vanilla and mix until blended. Slowly mix in flour and baking powder, until just incorporated. Stir in chopped dates. Divide batter equally among cups and bake for 20-22 mins, or until lightly golden on top.</div>
<div>
<br /></div>
<div>
While cakes are baking, prepare caramel sauce.</div>
<div>
<br /></div>
<div>
Once cakes have baked through, remove from the oven. Pour a heaping spoonful of caramel sauce on top of each cake. Return cakes to the oven and bake for another 3 minutes, until sauce is bubbling merrily. Allow cakes to cool 5 mins before removing from the pan. Serve warm or at room temperature, with a heaping scoop of caramel sauce poured on top.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfknhPFuXVoXuDeeKdv7EGLaZhYiLzntrM9jM5_rzxlNBIMWl24GCjm_qlOw-ftl0UzwD0MSWL8YxBnJ-nbKWj5_gnZveuFehFwpTS_9kyn5p-rT6bCujNPKUXYq9gdqAPm_4OlF6OB58/s1600/DSC_0027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfknhPFuXVoXuDeeKdv7EGLaZhYiLzntrM9jM5_rzxlNBIMWl24GCjm_qlOw-ftl0UzwD0MSWL8YxBnJ-nbKWj5_gnZveuFehFwpTS_9kyn5p-rT6bCujNPKUXYq9gdqAPm_4OlF6OB58/s1600/DSC_0027.jpg" /></a></div>
<br />
Okay, yeah, so I used flour. And yeah, maybe it did result in a <i>bit</i> of discomfort after the fact. But these things are just so <i>delicious </i>that I couldn't help it. Plus, after weeks upon weeks without having baked anything, I figured I deserved it.<br />
<br />
Right?<br />
<br />
Right.<br />
<br />
<br />
In any case, these are darling. And as much as I hate cupcakes, the cups make for ideal single-serving portions, I'm thinking. An excellent dinner party dessert served warm. Alternatively, an excellent addition to Sunday brunch served at room temperature. Something to keep tucked in the repertoire.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJWaDwiMQ6aZBcR7W5AYKtnajHobpC5hSJb7IGeP-H0shYDPhphd67XYQbKs3SlkzdjB_O9MO4U0_KC0aetnVujWLrCRnQAWO_Ob41-FTY7Vk5tUXyZMX1VzQXdbEmzBcfenrFkE7gWMk/s1600/Untitled-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJWaDwiMQ6aZBcR7W5AYKtnajHobpC5hSJb7IGeP-H0shYDPhphd67XYQbKs3SlkzdjB_O9MO4U0_KC0aetnVujWLrCRnQAWO_Ob41-FTY7Vk5tUXyZMX1VzQXdbEmzBcfenrFkE7gWMk/s1600/Untitled-2.jpg" /></a></div>
<br />
I would definitely recommend the use of <i>very </i>ripe bananas, though, as the cakes themselves can veer on the side of muffin-y, in terms of sweetness. The dates can be omitted, if that's not your fancy, but traditional sticky toffee pudding [an English classic; also, not a pudding in the traditional sense of the word, if you haven't already gotten that from the cake-like quality of the things] is chock-full of 'em, so I tossed them in for good measure. As for the sauce, anything caramel is gold, here, though butterscotch would likely work as well. You certainly don't have to use my salted caramel sauce recipe, but I love the play on flavors that salted caramel brings to a cake. And who doesn't love salted caramel? <span class="Apple-style-span" style="font-size: large;">Seriously?</span><br />
<br />
Not a damn soul.<br />
<br />
<br />
And you know, it was weird - I never even realized anything was missing in my life until I had these sitting prettily in front of me, plopped on the couch with Noosh, laughing and weeping our way through <i>Ten Inch Hero </i>on Netflix instant [great<b> </b>film, FYI], and accepting the fact that we will never, in any world, manage to look like Danneel Ackles, with [and due to] mouths stuffed full of pudding cake soaked in salted caramel.<br />
<br />
<span class="Apple-style-span" style="font-size: large;">And all of a sudden, something clicked back into place.</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvx50pMgQrF1jCTedQsi9nDl5IOhrOPwRX5A3-r01ayzx2o1waPfMWL3yyQwJHkbfsUPSShtuvGZcsH45IDseUkPpUp4pfJ9YWYcgz6weJXS2FUIq8IDCT1JVZEJsVAxjL3CxOhSPDl8I/s1600/DSC_0076.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvx50pMgQrF1jCTedQsi9nDl5IOhrOPwRX5A3-r01ayzx2o1waPfMWL3yyQwJHkbfsUPSShtuvGZcsH45IDseUkPpUp4pfJ9YWYcgz6weJXS2FUIq8IDCT1JVZEJsVAxjL3CxOhSPDl8I/s1600/DSC_0076.jpg" /></a></div>
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;"><br /></span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;">Desserts are like mistresses; they are bad for you.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;">So if you're having one, you might as well have two.</span></i><br />
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: x-small;">Chef Alain Ducasse</span></div>Sabeenhttp://www.blogger.com/profile/12841221913268017502noreply@blogger.com3tag:blogger.com,1999:blog-3232660216697430050.post-19195497637442042142012-02-19T10:00:00.000-05:002012-02-19T10:00:47.243-05:00white chocolate truffle-trifle"Truffle-trifle" is a bit of a mouthful. The reason is that it should just be "truffle cake." But baking disasters can sometimes lead to unexpected results.<br />
<br />
Or at least, that's what I like to tell myself to retain some shred of self-preservation.<br />
<br />
So, if you've been following this thing at all, you'll know that I have a major problem with layered desserts. Not like typical layered cakes smothered in a frosting of some sort, but mousses, custards, and stacked cakes. I honestly don't know what to do about it, save perhaps get a ring mold, and even then I wouldn't know how to use it adequately. Even worse when the filling itself doesn't work as expected and actually wedges its way <i>beneath </i>the sponge cake you've worked tirelessly to make perfectly and you end up with a half-sunk <i>Titanic </i>situation happening in your springform cake pan, complete with white chocolate filling seeping through the cracks that is nothing if not reminiscent of when the lower decks of the ship begin to flood and consequently fill you with a sense of deep-seated trepidation at the inevitable destruction of a once-great piece of art.<br />
<br />
Or maybe that's just the product of a stressful week full of minor disappointments here and there, with a futile baking project as the metaphorical icing on the why-does-God-have-it-out-for-me-these-days cake.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDuuZ1e2OZw-YcLsSDd4_kpr6BbPRDoXFchqkf_XvMxrmMWaFUOjQXYZEQ2FDUlG_3TJQNROSduDdfUhpQCpa97A49EgQxDxH59PjsfXrenT-Db5WUtVP4OboiYq5nQwPegrzkQg4J4ho/s1600/DSC_0005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDuuZ1e2OZw-YcLsSDd4_kpr6BbPRDoXFchqkf_XvMxrmMWaFUOjQXYZEQ2FDUlG_3TJQNROSduDdfUhpQCpa97A49EgQxDxH59PjsfXrenT-Db5WUtVP4OboiYq5nQwPegrzkQg4J4ho/s1600/DSC_0005.jpg" /></a></div><br />
Nevertheless, as I stood there watching white chocolate dripping solemnly onto the floor, I felt totally at peace. [I think it's because I fully expected something much worse, like a minor house fire or earthquake to swallow my Kitchen Aid whole, but nuances.] I watched it for several seconds, transfixed by the tragic beauty of the thing, before I overturned the truffle cake, salvaging the sponge base and most of the filling. I flipped through mental notes for a minute, scurrying through the kitchen, opening cabinets and muttering to myself [in my head or out loud, I'm not even sure], as Farnoosh glanced up in alarm to watch me buzzing about. She came over to ask if everything was alright and saw the disaster of a truffle cake on the counter. At this point, though, I had an idea ready, and grabbed a few of my prized ramekins from the ceramics basket, slamming them excitedly on the counter and grabbing a knife from my silverware drawer. Sliced the cake up into three small rounds, set them at the base of each ramekin, and poured the filling on top.<br />
<br />
Voila. Truffle cake trifle. Noosh took each and put them in the fridge for me so they'd settle, we cleaned up the counter, and then ate the left over, white chocolate-soaked sponge cake. It ended up being quite a delicious disaster, in the end.<br />
<br />
And perhaps even lovelier than the intended cake, sitting serenely in their ceramic ramekins like debutantes at a ball.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVSTDkYN5Nw7MauRT5SyPMktcCOtxJvpElo0g2KrWUYzNzpDq06Rm3w6rrdJQMzuOdgrEFHZcN66h6VO8QST7uOoYCiszFiN1_Cktm78ZaL72gQHEe_afYsXqLOKRyImZehzdL1PDcg2o/s1600/DSC_0267.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVSTDkYN5Nw7MauRT5SyPMktcCOtxJvpElo0g2KrWUYzNzpDq06Rm3w6rrdJQMzuOdgrEFHZcN66h6VO8QST7uOoYCiszFiN1_Cktm78ZaL72gQHEe_afYsXqLOKRyImZehzdL1PDcg2o/s1600/DSC_0267.jpg" /></a></div><br />
<b>White Chocolate Truffle Trifle</b><br />
Makes 4-6 small ramekins worth of trifle<br />
<br />
For the sponge cake, you'll need:<br />
<br />
<ul><li>2 eggs</li>
<li>4 tbsp sugar</li>
<li>1 oz good-quality white chocolate, melted *</li>
<li>1/3 cup flour</li>
</ul><div>For the white chocolate filling, you'll need:</div><div><ul><li>1 1/4 cup heavy cream</li>
<li>12 oz good-quality white chocolate, chopped</li>
<li>1 cup mascarpone cheese, softened</li>
</ul><div><br />
</div></div><div><i>To prepare the cake:</i></div><div>Preheat oven to 350 degrees Fahrenheit. Line and grease a 9x13-inch pan with parchment paper. In a medium sized bowl, whisk sugar and eggs on high speed until light and frothy, about 10 minutes. Gently fold in flour and white chocolate. Pour filling onto pan and bake for 15-20 mins, until springy. Let cool in pan about 5 mins, then remove cake from pan and let cool completely on a wire rack.</div><div><br />
</div><div><i>To prepare the filling:</i></div><div>In a medium-sized saucepan, heat heavy cream to boiling. Lower the heat and add the chopped chocolate, stirring until the chocolate melts completely. Fold in the mascarpone cheese and stir until mixture is smooth. Allow filling to cool completely, about 1 hour. Stir periodically so the filling doesn't set.</div><div><br />
</div><div><i>To assemble the trifle:</i></div><div>Cut a circle the size of the base of each ramekin out of the sponge cake. Gently press the sliced cakes onto the base of the ramekins. Slowly spoon the cooled filling on top of the sponge cake, smoothing out the top. Refrigerate for at least 2 hours, until completely set. </div><div><br />
<br />
</div><div>*<b>Note</b>: Honestly, do not skimp on the quality of the white chocolate. Cheap chocolate will give the entire dessert an air of artificiality, since cheap chocolate itself tastes like over-sweetened plastic. Splurge on the good stuff - a nice Swiss or Belgian - or this dessert isn't worth the time.</div><div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigNMrn-f_0CWcB1kO-MscPNIXnEo4cETThykhKjIIcXeJdlh5-QYhYG_axJu9nfHfcalwYwp3hxcb1N-CFMOT2ldgiS31mxjfEz8BTXvCAB7hJM3f0tSrFypapn-tB7u0OJPKrH54tVZE/s1600/DSC_0015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigNMrn-f_0CWcB1kO-MscPNIXnEo4cETThykhKjIIcXeJdlh5-QYhYG_axJu9nfHfcalwYwp3hxcb1N-CFMOT2ldgiS31mxjfEz8BTXvCAB7hJM3f0tSrFypapn-tB7u0OJPKrH54tVZE/s1600/DSC_0015.jpg" /></a></div><br />
</div><div>It had been a rather long week, so Noosh, Matt and I decided to wind down with a dinner last night. It was originally intended to be a belated Valentine's Day dessert affair, since there wasn't much time to do any baking during the week [although Farnoosh made Valentine's night absolutely delicious with a silken-tofu chocolate pudding (quite possibly one of my favorite desserts of all time) to go along with our marathon of Supernatural season 2]. But after the week dragged on a bit too much for my happiness, we decided to just do a understated dinner party.</div><div><br />
</div><div>As much as I enjoy baking, there's nothing I love more than cooking. It's much more therapeutic than baking, since it requires less precision and stress and aesthetic disappointments are much less noticeable [okay, maybe I am still a <i>little </i>bitter]. I spent Wednesday and Thursday perfecting my, admittedly meager, menu, and eventually settled on a 3-course affair: toasted mascarpone-stuffed dates and seeded red grapes as hors d'oeuvres, followed by a simple salad of romaine lettuce and sliced tomatoes topped with a drizzle of Spanish olive oil and Portuguese sea salt, and then spaghetti cacio e pepe with freshly grated pecorino romano [hands-down <i>the </i>best pasta recipe you will eat in your entire life] for a relatively light main. And, of course, white chocolate truffle-trifle to round it off.<br />
<br />
The entire affair stretched out over about 2 and a half hours, all the while with plenty of French-inspired acoustic music [my cooking playlist] and pleasant chatter in between. Not gonna lie, it was an impressively sophisticated event.</div><div><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH5WJMd7v994FKUE5AGgqwDyu-nxzGq-1dnT3WCGUXL3jQVeo4lTBCBQ0DjK1l5RryyDPqrsZ_zU9p5cukUNe5GdzbrCUQBmHeUAVgxRwn43yvN4eXbg1-3d1ZJ0jNaPSzUT3IJXqWsHQ/s1600/DSC_0448.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH5WJMd7v994FKUE5AGgqwDyu-nxzGq-1dnT3WCGUXL3jQVeo4lTBCBQ0DjK1l5RryyDPqrsZ_zU9p5cukUNe5GdzbrCUQBmHeUAVgxRwn43yvN4eXbg1-3d1ZJ0jNaPSzUT3IJXqWsHQ/s1600/DSC_0448.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Though, honestly, there is little I can complain about after having seen my favorite band in concert on Friday night, having spent the better part of 3 hours wanting nothing more than to have an intimate relationship with the lead singer's voice.</td></tr>
</tbody></table><div><br />
</div><div>To be fair, by the end of the week, even after the baking adventure [which took place on Friday afternoon], things were looking up. A bit of reading, a new cookbook, an absolutely fantastic Blind Pilot concert, and catching up on schoolwork does wonders for one's psyche. And then a delicious meal with old friends to look forward to, and then you realize that small disappointments are worth bearing because it makes you appreciate the good things even more.</div><div><br />
</div><div><br />
</div><div><b>Particularly when the end result is <i>the</i> <i>most delicious trifle you've ever eaten in your entire life</i>.</b> And I am now metaphorically flipping the bird at conventionality.</div><div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrXZ_3bXX3F55COa6eLnzVBf3BlL0B_wFWApbWiMcFsiyo2vEYDqYzcWfs_kxY9rmXntyN2vzjDgK6NUGREis0FVtfMrQ8xrovAlaakXxkofAIpWQ-uy1fOGVAiT2YjTTE7rgVK-G90s/s1600/DSC_0275.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrXZ_3bXX3F55COa6eLnzVBf3BlL0B_wFWApbWiMcFsiyo2vEYDqYzcWfs_kxY9rmXntyN2vzjDgK6NUGREis0FVtfMrQ8xrovAlaakXxkofAIpWQ-uy1fOGVAiT2YjTTE7rgVK-G90s/s1600/DSC_0275.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="border-collapse: collapse; color: #330000; font-family: georgia, 'bookman old style', 'palatino linotype', 'book antiqua', palatino, 'trebuchet ms', helvetica, garamond, sans-serif, arial, verdana, 'avante garde', 'century gothic', 'comic sans ms', times, 'times new roman', serif;"><i>Strength is the capacity to break a chocolate bar into four pieces with your bare hands</i></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="border-collapse: collapse; color: #330000; font-family: georgia, 'bookman old style', 'palatino linotype', 'book antiqua', palatino, 'trebuchet ms', helvetica, garamond, sans-serif, arial, verdana, 'avante garde', 'century gothic', 'comic sans ms', times, 'times new roman', serif;"><i>- and then eat just one of the pieces. </i></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="border-collapse: collapse; color: #330000; font-family: georgia, 'bookman old style', 'palatino linotype', 'book antiqua', palatino, 'trebuchet ms', helvetica, garamond, sans-serif, arial, verdana, 'avante garde', 'century gothic', 'comic sans ms', times, 'times new roman', serif;">Judith Viorst</span></div></div>Sabeenhttp://www.blogger.com/profile/12841221913268017502noreply@blogger.com3tag:blogger.com,1999:blog-3232660216697430050.post-79188249672761458492012-02-10T18:55:00.006-05:002012-02-11T14:35:41.960-05:00tall, dark, and handsome cake with blackberry preserves [and an ethical 21st birthday]I love sound. It's my favorite sense after taste, I think.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUkYOOiAhW6bKVTX7K6QjEtulPaiWbxOlWOmh6q6KgZnvx29eSEf6fZcCUA-Qx1RJWX92bNi0Gm_2E6ZxsbsYEtJjPAMNiC_KaNJpsbBzJ1v7J3bQbMU_qwjVSFQaLP9W2zNwIH_RaRQ/s1600/DSC_0154.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUkYOOiAhW6bKVTX7K6QjEtulPaiWbxOlWOmh6q6KgZnvx29eSEf6fZcCUA-Qx1RJWX92bNi0Gm_2E6ZxsbsYEtJjPAMNiC_KaNJpsbBzJ1v7J3bQbMU_qwjVSFQaLP9W2zNwIH_RaRQ/s1600/DSC_0154.jpg" /></a></div><br />
I love buzzing chatter. The nice kind, mind you, when you're at a coffee shop with your laptop in the midst of writing a paper for a class with the soft hum of people musing to one another over lattes and biscotti.<br />
<br />
I love laughter. Even irritating, too-loud laughter that kind of makes you want to punch the person after too long, but knowing that they're happy is the only thing keeping you from doing it.<br />
<br />
I love music. Listening to a favorite playlist while speed-walking through grounds on the way to class, too distracted by the lyrics to notice your friends trying to get your attention as you brush past them without sparing a glance.<br />
<div style="text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAFeqrM3zsYNhyLdAXJf7YSbE3tN1pqcg56PsAswGeZC85E957huVVc04V6qleDrYFRcQHGVBadO8GDHqwFof5mQ_Ua0nhfaowcKY8iuWdpThsAZQ67TuO06wG3uqA066tVAnAVAlAoKc/s1600/DSC_0160.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAFeqrM3zsYNhyLdAXJf7YSbE3tN1pqcg56PsAswGeZC85E957huVVc04V6qleDrYFRcQHGVBadO8GDHqwFof5mQ_Ua0nhfaowcKY8iuWdpThsAZQ67TuO06wG3uqA066tVAnAVAlAoKc/s1600/DSC_0160.jpg" /></a></div><div style="text-align: -webkit-auto;"><br />
</div>Lately, I love wiring my laptop up to my speaker system and listening to soundtracks playing in the background as I bustle about the kitchen. For this particular baking endeavor, I alternated between James Vincent McMorrow and the gorgeous soundtrack to <i>Midnight in Paris</i>. It made for a soothing touch as I struggled fruitlessly to keep the layers from toppling over and getting chocolate frosting on absolutely every inch of counter space physically accessible.<br />
<br />
It was real cute, let me tell you.<br />
<br />
But in the end, Cole Porter kept me sane, and I was able to put together a rather homely-looking birthday cake for two wonderful friends.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRd6-1vHpXnV2EIUavzRbuk6EQ2ZkVE-cG8as4RUeyqq87mhQGVslPMAxAWRWZnEFSDYx_OoqaiyK-r_NtOQxuMkFiclum9vMr56KSX1qEQKad9nMp8Mcz4DQwpW5P9tzbLYrlVEPss4/s1600/collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRd6-1vHpXnV2EIUavzRbuk6EQ2ZkVE-cG8as4RUeyqq87mhQGVslPMAxAWRWZnEFSDYx_OoqaiyK-r_NtOQxuMkFiclum9vMr56KSX1qEQKad9nMp8Mcz4DQwpW5P9tzbLYrlVEPss4/s1600/collage.jpg" /></a></div><b><br />
</b><br />
<b>Dark Chocolate and Raspberry Layer Cake with Chocolate Frosting </b><br />
Adapted from <a href="http://www.bellaeats.com/blog/2010/3/29/tall-dark-handsome-and-dreamy.html">bella eats</a> and <a href="http://kblog.lunchboxbunch.com/2009/04/recipe-chocolate-covered-strawberry.html">Healthy. Happy. Life.</a><br />
Yields one 3-layer, 8-inch cake.<br />
<br />
For the cake, you'll need:<br />
<ul><li>3 oz semisweet chocolate</li>
<li>1 1/2 cups hot, brewed coffee</li>
<li>3 cups sugar</li>
<li>2 1/2 cups AP flour</li>
<li>1 1/2 cups unsweetened cocoa powder</li>
<li>2 tsp baking soda</li>
<li>3/4 tsp baking powder</li>
<li>1 1/4 tsp salt</li>
<li>3 large eggs</li>
<li>3/4 cup vegetable oil</li>
<li>1 1/2 cups buttermilk [for dairy free, substitute 1 1/2 cups soy milk plus 1 tbsp cider vinegar, well mixed and set aside ~5 mins to curdle]</li>
<li>3/4 tsp vanilla</li>
<li>your choice preserves, for layers [raspberry, blackberry, or strawberry work best]</li>
</ul><div><br />
For chocolate buttercream, you'll need:</div><div><ul><li>2/3 cup [1 1/2 sticks, 12 tbsp, 6 oz] butter</li>
<li>2/3 cup melted chocolate</li>
<li>4-6 tbsp soy milk</li>
<li>2 tsp vanilla</li>
<li>4 cups confectioner's sugar</li>
</ul><div><br />
</div></div><div><i>To prepare the cake:</i></div><div>Preheat oven to 350 degrees Fahrenheit and grease and flour three 8-inch cake pans. Line bottom of the pans with wax paper and grease.</div><div><br />
</div><div>In a small heat-proof bowl, combine chocolate chips and hot coffee, stirring until the mixture is smooth. In a large bowl, sift flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set both aside.</div><div><br />
</div><div>In another large bowl, beat eggs on medium-high speed until thickened and lemon in color, about 3 minutes. Slowly add oil, buttermilk, vanilla, and melted chocolate mixture. Beat until fully incorporated. Lower speed and gradually add flour mixture, beating until batter is just combined. </div><div><br />
</div><div>Divide batter among the pans and bake for 45-50 minutes, until a toothpick inserted in the center comes out clean. Cool layers in their pans on a cooling rack. Once cooled, run a knife along the edges of the pans and invert the cakes onto the cooling rack. Slowly peel away wax paper and let layers cool completely.</div><div><br />
</div><div><br />
</div><div><i>To prepare the frosting:</i></div><div>On medium-high speed, cream the butter until light and fluffy, about 3 mins. Add melted chocolate and vanilla and beat. Lower mixer speed to low and slowly add in confectioner's sugar, scraping down the sides of the bowl as necessary. Once sugar is added, increase mixer speed to medium. Pour in soy milk until the mixture has the preferred consistency - this will vary, and may need less than 4 tbsp or more than 6 depending on your preference. Beat frosting until light. Refrigerate until using.</div><div><br />
</div><div><br />
</div><div><i>To assemble the cake:</i></div><div>Place one of the cake layers on a serving plate. Spread a generous amount of raspberry preserves [I do about 2/3 cup worth] on top of the layer. Frost the top of the preserves with a bit of the frosting. Place second layer on top and repeat. Place third layer on top and use the remaining frosting to frost the top and sides of the cake. Refrigerate until serving.</div><div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEtPobApH6nxF-4zr3Qm75EVJTZ6YI4u6CWPS9SSK8CGPUccuJH1whjt0bMY98fEOJkI0ZN9k3xzir5PQfBQK9eXIGYYBMgfGLquDk3yilTQzXa5istzl73b30CXe9osxtRYRCMVvCIO8/s1600/collage2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEtPobApH6nxF-4zr3Qm75EVJTZ6YI4u6CWPS9SSK8CGPUccuJH1whjt0bMY98fEOJkI0ZN9k3xzir5PQfBQK9eXIGYYBMgfGLquDk3yilTQzXa5istzl73b30CXe9osxtRYRCMVvCIO8/s1600/collage2.jpg" /></a></div><br />
</div><div>Chelsea and Roods celebrated a joint birthday dinner last night, for which I happily offered to bake the cake. I wanted something quite different from last year's <a href="http://thebakedbeen.blogspot.com/2011/02/coconut-layer-cake-with-laymon-curd.html">coconut layer cake with lemon curd filling</a>, and so opted for chocolate. Ethical, and chocolate. The thought was a bit daunting, which obviously meant I was going to take up the challenge.<br />
<br />
In actuality, the cake was a breeze to make even with the restriction to ethical ingredients. Chelsea provided me with her preferred eggs and butter, and soy milk took care of the rest. In the end, it didn't taste any different from what one would expect from a chocolate cake with chocolate frosting.<br />
<br />
And, ethical fun fact: Ghirardelli's semisweet chocolate chips [you know, the ones they sell next to the Nestle for an extra 60 cents or what have you] are made with soy lecithin. I just love happy coincidences.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcnKeucVLwe-0wI5p9iUKGfXYfy8zqaw1MJS-1hUpFOiuXcYZgkn2xe4S5OLTpWEEknqDtPIg5a4YikiTZWgzKjlqzt3UiZxW4ETVYzSKcg2x4JywUn62-dlXpMOlL80EZedjw0lrPGbg/s1600/DSC_0171.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcnKeucVLwe-0wI5p9iUKGfXYfy8zqaw1MJS-1hUpFOiuXcYZgkn2xe4S5OLTpWEEknqDtPIg5a4YikiTZWgzKjlqzt3UiZxW4ETVYzSKcg2x4JywUn62-dlXpMOlL80EZedjw0lrPGbg/s1600/DSC_0171.jpg" /></a></div><br />
I went with blackberries for this one, as I love the earthy tartness of blackberries against the bitter chocolate. A bit more sophisticated than raspberry, which was quite fitting for a classy little dessert and cocktail/mocktail night. Chelsea even made the world's most adorable [vegan] margarita cupcakes for the occasion. It was all rather precious.<br />
<br />
So, in the end, it was two hours spent with cake, cupcakes, and drinks. All the while with a lovely backdrop of chatter, laughter, and music.<br />
<br />
Because, really, what more do you need for a good night?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTgrwEX1wL7bU-kJmBS6UTUh9qAN9vQ0dcA3rTXGUBy5cgmDRMMYl6i3iWcSqiF6ZkOSWZreST1CzBngoBSpcKJT4u59a0PddlWdjzaiRFXMNemaZKtkPZ-MwowHytCuWLL0vHJ44Zsj8/s1600/DSC_0234.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTgrwEX1wL7bU-kJmBS6UTUh9qAN9vQ0dcA3rTXGUBy5cgmDRMMYl6i3iWcSqiF6ZkOSWZreST1CzBngoBSpcKJT4u59a0PddlWdjzaiRFXMNemaZKtkPZ-MwowHytCuWLL0vHJ44Zsj8/s1600/DSC_0234.jpg" /></a></div><br />
<b>Happy 21st birthdays, my darlings Chelsea and Rudhdi. I hope this next year is filled with pleasant sounds, piquant tastes, and lots of happy memories. Love always.</b></div><div><ul></ul></div>Sabeenhttp://www.blogger.com/profile/12841221913268017502noreply@blogger.com10tag:blogger.com,1999:blog-3232660216697430050.post-13738659244831188262012-01-29T13:52:00.001-05:002012-01-29T13:56:53.144-05:00lemon-blueberry layer cake [with a side of sugar coma]The benefit of living in a city that seems to have totally forgotten that winter is a season, is that it allows one to stroll downtown with old friends on a January afternoon with nothing but a jacket and good conversation for warmth. When that group of friends is comprised of wonderful people you've known for over a decade, it almost feels like summertime.<br />
<br />
I can't actually believe that I've known these people as long as I have. These 'people', of course, meaning Nitya, Hannah, Noosh, Georgia, Matt, and Tommy. Elementary school friends. Fourth grade. All of us weren't particularly close back then, and I don't think any of us would have imagined that an odd-13 years later we would still be in touch, let alone driving down to visit one another for belated birthday parties, shopping trips, and coffee dates. It's amazing, really, when I think about it.<br />
<br />
<br />
Much of my childhood was spent moving from place to place. I was born out of the country and my parents moved to the States when I was two. I grew up in the north; random cities in New York from apartments to townhouses while my parents scraped together enough money for a new life in a country very different from their own. It was a learning experience for them, certainly, though all my memories of frigid winters and breezy summers come primarily from photos and stories. There are the occasional genuine memories of course - I recall living next to an elderly couple whose home I would often visit to see their numerous pets and, on lazy days, plates of cookies and glasses of lemonade. I don't remember their names, but I do remember their kindness.<br />
<br />
When I was about 7 years old, arm in a hot pink cast from a rather ungraceful fall off of a sofa, we moved to Virginia. Leaving yet another group of friends behind - I changed schools about 4 times while in the north as it was - I started the third grade rather alone. A few months went by, turning 8 years old and meeting new people, before we moved yet again to a different city. It was there that my parents decided to finally settle down for good, and it's there that they live to this day (after having moved to a different house this summer, but remaining in the same general location). I started spring of the third grade, yet again on my own, and found myself best friends with the entire third grade faculty. The following year I was transferred to the gifted program, and it's at that moment my life finally settled down. I finally met the people I would keep in my heart for the next 13 years.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb8_nnOBYxUvRouecIYJ3pY2PRVtNJzHXUIcdAjEmZQollXoP9lvG2dCJGoi6GgdMkrgVfn3lrRWzltrixhxZrJibjnRfzp_sMZdXKO5sDneArH3hCeXxg3aKx_7NcfwvEaSGwtOarbps/s1600/DSC_0072.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb8_nnOBYxUvRouecIYJ3pY2PRVtNJzHXUIcdAjEmZQollXoP9lvG2dCJGoi6GgdMkrgVfn3lrRWzltrixhxZrJibjnRfzp_sMZdXKO5sDneArH3hCeXxg3aKx_7NcfwvEaSGwtOarbps/s1600/DSC_0072.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Nitya was, essentially, my first true friend in elementary school. It was sometime at the beginning of fourth grade when we were all in the cafeteria for lunch, my younger sister's class heading back to their room - she was in the first grade at the time - and I caught her eye and gave a reassuring wave.<br />
<br />
"Is that your sister?" Nitya asked me from across the table. I hadn't even realized she was paying any mind.<br />
<br />
"Yes," or at least some derivative of an affirmative. I don't remember much of the details, but from there we got to talking about whatever it is that goes through the minds of two fourth grade girls, and before long we had developed a close friendship.<br />
<br />
A close friendship which, having expanded to the Fab Four and others who I first met that year as the fourth grader who finally found her place, has survived over a decade. It is remarkable, truly.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsH0bPMWxkSIHW4Kk_Qz6VcC9JycG34eQ1jOAPJ0t2AAhK_J8YY9myfZk6wwD3g6mF_tEaep2klpPZrqnFKea3KZMHozHxp-Mu8Ay-1DNhixQHk5BjPwdAzP5CqYnVhYPq1OI4_U2iLJk/s1600/DSC_0052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsH0bPMWxkSIHW4Kk_Qz6VcC9JycG34eQ1jOAPJ0t2AAhK_J8YY9myfZk6wwD3g6mF_tEaep2klpPZrqnFKea3KZMHozHxp-Mu8Ay-1DNhixQHk5BjPwdAzP5CqYnVhYPq1OI4_U2iLJk/s1600/DSC_0052.jpg" /></a></div><br />
<b>Lemon-blueberry Layer Cake with Lemon Cream Cheese Frosting</b><br />
Adapted from <a href="http://sweetapolita.com/2011/02/triple-lemon-blueberry-layer-cake/">Sweetapolita</a>.<br />
Yields one 3-layer, 8-inch cake.<br />
<br />
For the cake, you'll need:<br />
<br />
<ul><li>2 cups plus 6 tbsp flour</li>
<li>2 tsp baking powder</li>
<li>1 tsp salt</li>
<li>3 cups fresh or frozen blueberries, thawed and patted dry</li>
<li>3/4 cup buttermilk</li>
<li>2 tsp vanilla</li>
<li>2 tbsp lemon juice</li>
<li>1 tsp lemon zest</li>
<li>1 cup [2 sticks] butter, softened</li>
<li>1 1/2 cups sugar</li>
<li>4 eggs</li>
</ul><div><ul><li>lemon curd, for layering</li>
</ul></div><div><br />
</div><div>For the lemon cream cheese frosting, you'll need:</div><div><ul><li>2 8-oz packages of cream cheese, softened</li>
<li>3/4 cup [1 1/2 sticks] butter, softened</li>
<li>2 tbsp lemon</li>
<li>1 tsp lemon zest</li>
<li>2 tsp vanilla</li>
<li>4 cups confectioner's sugar</li>
</ul><div><br />
</div></div><div><i>To prepare the cake:</i></div><div>Preheat oven to 350 degrees Fahrenheit and grease and flour three 8-inch cake pans. In a small bowl, toss blueberries with one tablespoon of flour. In a medium-sized bowl, sift flour remaining flour, baking powder, and salt. In another small bowl, whisk buttermilk, lemon juice, lemon zest, and vanilla. Set both bowls aside.</div><div><br />
</div><div>Cream butter and sugar on medium speed until light and fluffy, about 5 mins. Add eggs, one at a time, scraping down the sides of the bowl after each addition. Alternate adding flour mixture and buttermilk mixture, beginning and ending with flour. Gently fold in blueberries by hand. Divide batter among cake pans and bake for 25-30 mins, or until golden brown and set. Remove cakes from the pans and cool to room temperature.</div><div><br />
</div><div><br />
</div><div><i>To prepare the cream cheese frosting:</i></div><div>Cream butter and cream cheese on medium speed until fluffy, about 5 mins. Add lemon juice, lemon zest, and vanilla and mix. Lower speed and gently add in the sugar, and beat until light. Refrigerate until using.</div><div><br />
</div><div><br />
</div><div><i>To assemble the cake:</i></div><div>Place one layer on a serving plate. Frost the top of the layer with a generous amount of lemon curd. Spread a thin layer of the cream cheese frosting on top. Place second layer on top of the base and repeat. Place third layer on top and thinly frost the top and sides of the cake with a crumb coat. Refrigerate both the cake and the frosting for about 30 mins. Remove from the fridge and use remaining frosting to frost the top and sides. Garnish with a frosting border or lemon, if desired.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6SU4HF73petVDyYL2Rxl2OZaX0bqpCAUUAICPrzEAzzHu405Cr9dVd5Pns0RUbfJRPVPXHUbgWyjFFQa_EMMAk19qdhPnHFlVWPoVGCd73ydJXYsSizPOKIecSoCcGgVx1aIbXAF46zs/s1600/DSC_0046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6SU4HF73petVDyYL2Rxl2OZaX0bqpCAUUAICPrzEAzzHu405Cr9dVd5Pns0RUbfJRPVPXHUbgWyjFFQa_EMMAk19qdhPnHFlVWPoVGCd73ydJXYsSizPOKIecSoCcGgVx1aIbXAF46zs/s1600/DSC_0046.jpg" /></a></div><div><br />
</div><div>This weekend, 13 years later, my dear friend drove 4 hours up to the apartment - alongside the Blue Ridge Mountains, so she didn't mind too, too much - to spend the weekend with Noosh and I. Hannah drove down from her university as well, and so we had a wonderful weekend of Fab Four bonding, complete with diet Snapple and trashy magazines, visiting the downtown mall with Matt and Georgia and enjoying dessert with Tommy. </div><div><br />
</div><div>Since Nitya was in Italy for the semester, I was unable to surprise her with a 21st birthday cake as I did for Hannah and Farnoosh. So for her big visit this weekend, she and I worked together on her belated birthday cake. After a lazy afternoon in used bookshops - a rather successful visit if I do say so myself, thanks to a wonderful local book shop owner named Dave - it was a lovely treat to enjoy in the evening. <b>So happy belated birthday, my darling Nitya. I can't believe I've celebrated so many birthdays with you, and hope to celebrate many more in future. Without you, fourth grade would have been an enormous bore. </b></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeFVeJvRXjTyrdIv7q5WwkMbSy8DOwYM2GlbOSK_WBYp_3FmuIJMKKuBV0Kz_Z9QaeMsHDtU-EFwbbGaRQrcqprGXxlXX7mW2os0aRehQJI5-W1oSr_qiZlBdYoeSB-tKNb1IW9dUxj3U/s1600/DSC_0075.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeFVeJvRXjTyrdIv7q5WwkMbSy8DOwYM2GlbOSK_WBYp_3FmuIJMKKuBV0Kz_Z9QaeMsHDtU-EFwbbGaRQrcqprGXxlXX7mW2os0aRehQJI5-W1oSr_qiZlBdYoeSB-tKNb1IW9dUxj3U/s1600/DSC_0075.jpg" /></a></div><div><br />
</div><div>Unfortunately, two days was not nearly enough for the four of us, but we made the most of the time we had with good food and more lovely memories to add to our repertoire. </div><div><br />
</div><div>After all, we have all the time in the world for more.</div>Sabeenhttp://www.blogger.com/profile/12841221913268017502noreply@blogger.com0tag:blogger.com,1999:blog-3232660216697430050.post-74219931002885520222012-01-27T08:43:00.005-05:002012-01-27T08:52:29.420-05:00{DBC} blueberry-lemon sconesI have to admit, I was rather pleased when I read this month's Daring Baker's Challenge recipe. Pleased and also amused, given my anglophilic tendencies as of late, most notably with the release of series 2 of BBC's incredible <i>Sherlock</i>.<br />
<br />
[Of which I have gushed about more than enough in all manners of communication possible to a moderately technologically-inclined college student, so I will say nothing here. Except that it remains the best television series ever produced.]<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRG614UNRUTdF8s_1JAvM99fsnefGNZochfiRgFNt0jr2z303RczXb930UeqZ7PX_zlunTYjM1QIYWcTqIAggvO61HyJ475L-R5E_KUtDKN9YNjJaV0C19DO71NB13a8PqV6GvPXziT0I/s1600/DSC_0195.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRG614UNRUTdF8s_1JAvM99fsnefGNZochfiRgFNt0jr2z303RczXb930UeqZ7PX_zlunTYjM1QIYWcTqIAggvO61HyJ475L-R5E_KUtDKN9YNjJaV0C19DO71NB13a8PqV6GvPXziT0I/s1600/DSC_0195.jpg" /></a></div><br />
It is not actually the 27th at the moment; in fact, it's the 22nd, but I'm amidst a rather lazy Sunday morning and so decided to take a break from Douglas Adams with a bit of blogging.<br />
<br />
As it were, I'm sitting at my desk with headphones humming Rossini and a mug of steaming hot chocolate [a cup of milk heated with a tablespoon of unsweetened cocoa powder, a few bittersweet chocolate chips, a splash of cream, a sprinkle of cinnamon, and a pinch of chili powder if I'm feeling particularly daring (which, today, I was not)], watching the first snow of 2012 drifting unassumingly onto car roofs and tree branches, and the whole image is picturesque in a wonderfully pretentious way. But I figure a bit of faux-class on a Sunday morning after a first week of classes was forgivable.<br />
<br />
Well, first week for most - one day for me. I've lucked out somewhat this term with my schedule, which leaves me with Wednesdays and Fridays off from class. Had I not had a part-time job [which fills my vacant week days], it would be a dream. But given my habit of spending all of my free time on Amazon.com and fiendish bargain-hunting for clothes online, I'll keep the job. Nevertheless, it's not going to be as lax of a semester as I'd have liked, what with a full load of philosophy seminars and history courses in Spanish [and a course in financial mathematics which I am choosing to pretend does not actually exist]. So I've been trying to fit in as much <u>Hitchhiker's Guide</u> as possible before Avicenna, Aristotle, and Nagel become my literary constants.<br />
<br />
<br />
It had been going somewhat well until I became distracted by Tina Fey's <u>Bossypants</u>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg3ek-6xhOW-Bw8CBPw01_l1obC-XlZLB1Hgqy0tWDtK0Ix_UULGOh1JfXSX6V7_9Xep2epUhcvO7ApFyXxpxv8WS7XweMdZvhriN8UuZ_A-Dp_LSgvR25UNHMNo7osUD41lZxozHBMw0/s1600/DSC_0155.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg3ek-6xhOW-Bw8CBPw01_l1obC-XlZLB1Hgqy0tWDtK0Ix_UULGOh1JfXSX6V7_9Xep2epUhcvO7ApFyXxpxv8WS7XweMdZvhriN8UuZ_A-Dp_LSgvR25UNHMNo7osUD41lZxozHBMw0/s1600/DSC_0155.jpg" /></a></div><br />
<b>Blueberry-Lemon Buttermilk Scones</b><br />
Adapted from the January 2012 Daring Baker's Challenge<br />
<span class="Apple-style-span" style="font-size: x-small;">Recipe yields 8-12 scones, depending on the size.</span><br />
<br />
For the scones, you'll need:<br />
<br />
<ul><li>1 1/2 cups all-purpose flour</li>
<li>2 heaping tsp baking powder</li>
<li>1/2 tsp baking soda</li>
<li>1/4 tsp salt</li>
<li>2 tbsp sugar</li>
<li>1/2 tsp lemon zest</li>
<li>8 tbsp butter, cold and cut into cubes</li>
<li>1/2 cup buttermilk</li>
<li>1/4 cup whole milk</li>
<li>1 tbsp lemon juice</li>
<li>1 cup blueberries, either fresh or frozen</li>
</ul><div><br />
</div><div>For the lemon glaze, you'll need:</div><div><ul><li>3/4 cup confectioner's sugar, sifted</li>
<li>2 tbsp lemon juice</li>
</ul></div><div><br />
</div><div><br />
</div><div>Preheat oven to 400 degrees Farhenheit and line a baking sheet with parchment paper. In a large bowl, combine flour, baking powder, baking soda, salt, sugar, and lemon zest and mix thoroughly. Cut in butter with a pastry cutter or your hands [or do the entire thing in an electric mixer fitted with paddle attachment] until crumbly.</div><div><br />
</div><div>In another small bowl, mix milk, buttermilk, and lemon juice until uniform. Make a well in the center of the flour mixture. Slowly pour about three-quarters of the milk mixture in the well, and knead the dough. If the dough is too try, add more of the milk. You may not need to use all of the liquid. Once dough is at the proper texture [it should come together, but should <i>not </i>be too sticky], gently add in the blueberries.</div><div><br />
</div><div>Using your hands, roll out biscuit-sized balls of dough and place on the baking sheet, three inches apart. Bake for 10-12 minutes, until tops are golden-brown. Let cool on the baking sheet for 5 mins before transferring to a serving plate.</div><div><br />
</div><div>To prepare the glaze, stir confectioner's sugar and lemon juice until the mixture is smooth. The consistency should be thin, but not watery. Add more confectioner's sugar or lemon juice as necessary. Pour the glaze on top of the warm scones and serve immediately.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdp8Ej5j3MkprYGJ2hAjMTujlB14onBky64QGE3xNuL21QJbcAFcXT052fsTMrYIzY4si4bbLTlgtYJFjzavcbZS_aUrP0ndPRmR3kCJ7ZCkkqh0po7v_E_NHXNTV_jQ528M1UjeeT-w/s1600/DSC_0169.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdp8Ej5j3MkprYGJ2hAjMTujlB14onBky64QGE3xNuL21QJbcAFcXT052fsTMrYIzY4si4bbLTlgtYJFjzavcbZS_aUrP0ndPRmR3kCJ7ZCkkqh0po7v_E_NHXNTV_jQ528M1UjeeT-w/s1600/DSC_0169.jpg" /></a></div><div><br />
</div><div>The DBC recipe as given was for plain scones/biscuits, but I altered the recipe to allow for buttermilk, lemon, and blueberries, and this is the recipe that I've typed up. The texture of these is <i>unbelievable</i>, and the glaze is such an amazing touch. It helps that I am absolutely enamored with scones - they are, in fact, carbohydrates in their most transcendental form - and so I had quite a lot of fun coming up with, what I hoped would be, a fantastic flavor combination. I also did a buttermilk version of my <a href="http://thebakedbeen.blogspot.com/2011/09/sunday-brunch-and-oatmeal-raisin-scones.html">oatmeal-raisin scones</a> from a few months ago, which we ate with a spread of cherry preserves.</div><div><br />
</div><div>The scones were made yesterday afternoon with the help of my darlings Matt and Kyana, who had come to our apartment for an afternoon of <i>Sherlock</i> series 2, which Matt had not seen in its entirety. It was all very posh and adorable, gathered around the coffee table with a basket of scones, an assortment of teas, some quality conversation and theorizing about Moffat, Gatiss, and Thompson's incredible scripts, and Benedict Cumberbatch's unbelievably provocative voice serenading us with superhuman deductions.</div><div><br />
</div><div>[Did I say I was going to shut up about <i>Sherlock? </i>I should also have mentioned that I am an enormous hypocrite.]</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3y4A0FKk_nWb4Aem3j7KOgghThkfQhx0s176K4hdBNQbtYURlnguQWqparp8wrWsnOfNOT64LP-ShDq-uO19-sEg48bDmpy5r1jUkopsOIdb7GvBU5PYwT4czhyphenhyphenOinxinfzvn1BO23U8/s1600/DSC_0182.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3y4A0FKk_nWb4Aem3j7KOgghThkfQhx0s176K4hdBNQbtYURlnguQWqparp8wrWsnOfNOT64LP-ShDq-uO19-sEg48bDmpy5r1jUkopsOIdb7GvBU5PYwT4czhyphenhyphenOinxinfzvn1BO23U8/s1600/DSC_0182.jpg" /></a></div><div><br />
</div><div>If all goes as planned, the weekend of the 27th should be spent with my darling Nitya, who has graciously decided to make the long trek up to our apartment. I anticipate lots of baking and good food. Perhaps some quality television, even a trek downtown for used books. But the food is a given.</div><div><br />
</div><div>It's been a very fine start to 2012, I have to say.</div>Sabeenhttp://www.blogger.com/profile/12841221913268017502noreply@blogger.com2tag:blogger.com,1999:blog-3232660216697430050.post-48423278392448430342012-01-16T00:38:00.002-05:002012-01-16T10:17:51.812-05:006. russia: russian tea cakes [and a conversation]A few months ago when I was interning with a university Spanish professor, I remember a particular conversation I had with one of my students at the camp. I'm not so sure why I still remember it, but the memory has stuck with me since then, quite vividly. We were practicing Spanish by ourselves, by which I mean I was having her repeat "how old are you?" and "I am but a little munchkin" over and over until she would, somehow, remember the phrases.<br />
<br />
Well, I wasn't quite as successful as I would have hoped. But nevertheless, with some helpful hints in English, she was able to figure out what was going on. The conversation was going pretty smoothly...<br />
<br />
"How old are you?"<br />
"I'm six years old. And you?"<br />
"I'm 19."<br />
<br />
...until I told her how old I was. I remember her eyes going wide as saucers as she gaped at me as though I were something rather unpleasant on the bottom of her shoe.<br />
<br />
<i>"You're 19?!" </i>she asked me in English, leaving the Spanish behind in favor of a language through which she could more easily chastise me.<br />
<br />
"Err...yes." I responded. Admittedly, it came out more like a question, with an oddly placed inflection on the 'yes', but I was a bit taken aback at this point.<br />
<br />
"Oh, but that's so <i>old</i>!"<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWEDIJbYXMzXCOpMYw6ixXWOfGVH3-CeK0fkaKgT8xH7_dduSQZWc9PfxeLgSjzNkVa_QlSuqkIGCWffb4CcTJJWAka0kcRm09HhnZjTsx_yxtCDZXdcAUABNVxzhF7RqlTSM7QlU-JxU/s1600/DSC_0110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWEDIJbYXMzXCOpMYw6ixXWOfGVH3-CeK0fkaKgT8xH7_dduSQZWc9PfxeLgSjzNkVa_QlSuqkIGCWffb4CcTJJWAka0kcRm09HhnZjTsx_yxtCDZXdcAUABNVxzhF7RqlTSM7QlU-JxU/s1600/DSC_0110.jpg" /></a></div><br />
At this I had to stop - <i>"now wait a minute</i>" - though I'm not so sure why I was getting so defensive about my age. I mean, I was 19. A little girl's astonishment at my seeming-decrepitude shouldn't have thrown me as much as it did, seeing as how she herself was only six. But the amount of horror that clouded her vision as she stared at me was unnerving, to say the least.<br />
<br />
"But the other girls are 20 and 21! And senora is way older than we are! Besides, I'm only 13 years older than you."<br />
<br />
"Yes, <i>but it took you so long to get there!</i>"<br />
<br />
<br />
You know how people say that children are the best sources of truth? Well, I understand the sentiment. Having volunteered with kids for years and years now, I have to say, some of the most profound things I've ever heard have come from people much younger than me. Ironic, I think, since it's the adults who are supposed to be giving me valuable life lessons.<br />
<br />
[I've realized that when a 13-year-old girl asks you why you want to be a doctor "because I don't think you'd be very happy as a doctor," you're probably not making the right life choice.]<br />
<br />
But in a way, that little girl was right. Nineteen really isn't that old, at all. But at the same time, that's 19 years of growing up, experiencing new things, meeting new people, and becoming yourself. 19 years of traveling to Pakistan, Canada, Spain, Italy. 19 years of going to school and stressing about grades and classes. 19 years of worrying about the future, and reminiscing about the past.<br />
<br />
And suddenly, 19 seems like the oldest thing in the world.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqeZndQoM4RQ3o5vuQFOJvFUCTYpuox2AbNc_Ft_bKhyphenhyphenIvBRWN2RH94my0qjUZfYfPpwMl-SdMWKk2Fe11IzIsS7p-kb_PwuxmXZCGWClQdSUSK8Law-vXN-vxMuotC3m4s7GI0HJaUQ0/s1600/DSC_0101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqeZndQoM4RQ3o5vuQFOJvFUCTYpuox2AbNc_Ft_bKhyphenhyphenIvBRWN2RH94my0qjUZfYfPpwMl-SdMWKk2Fe11IzIsS7p-kb_PwuxmXZCGWClQdSUSK8Law-vXN-vxMuotC3m4s7GI0HJaUQ0/s1600/DSC_0101.jpg" /></a></div><br />
<b>Russian Tea Cakes</b><br />
Adapted from <a href="http://allrecipes.com/recipe/russian-tea-cakes-i/">Allrecipes</a><br />
<span class="Apple-style-span" style="font-size: x-small;">Yields about 36 cookies</span><br />
<br />
You'll need:<br />
<br />
<ul><li>1 cup [2 sticks] butter, softened</li>
<li>1 tsp vanilla</li>
<li>1/3 cup confectioner's sugar</li>
<li>2 cups flour</li>
<li>1 cup finely chopped nuts [I prefer pecans, but walnuts and pistachios work just as wonderfully]</li>
<li>1/3 cup confectioner's sugar, for coating</li>
</ul><div><br />
</div><div>Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper. In a large bowl, cream butter and vanilla until smooth, 3 minutes. Stir flour and sugar into the butter mixture until just blended. Mix in the nuts.</div><div><br />
</div><div>Roll balls of dough, about 1-inch in diameter, and place them 2 inches apart on the baking sheet. Press the tops of the cookies down very lightly with the back of a spoon to flatten a bit. Bake for 12 minutes and allow cookies to cool completely.</div><div><br />
</div><div>Once cookies are cooled, coat them in confectioner's sugar before serving.</div><div><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghOnr4L-tpn_v3gGYk_N96m0VncqxJn4bl-tePEF3xAoeHcBE8K2e7WKu4fwvlxsEG1UhjqankWQzKULZSk5isomi5JXnEvQ4sdkfYUnOxBvogGqcQ63aWiOeFy1claH8X9gmJUIww7bM/s1600/DSC_0089.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghOnr4L-tpn_v3gGYk_N96m0VncqxJn4bl-tePEF3xAoeHcBE8K2e7WKu4fwvlxsEG1UhjqankWQzKULZSk5isomi5JXnEvQ4sdkfYUnOxBvogGqcQ63aWiOeFy1claH8X9gmJUIww7bM/s1600/DSC_0089.jpg" /></a></div><br />
I'm 20 now, but 19 feels so far away. In a way, it's because it is. I've only been 20 for three and a half months, but I've done so much since then that it feels much longer. Nothing hugely significant or worldly, but that's three and a half months of getting to know myself that I didn't have when I was 19.<br />
<br />
As old as I am, though, I revel in the fact that I'm almost a year younger than most of my peers. [The beauty of starting school young.] My darling friend <b>Kevin</b>, for example, celebrates his 21st birthday today.<br />
<br />
For the occasion, I shipped him a box of goodies, some of which were these little things. <b>Russian tea cakes</b>. They did originate in Russia, I've learned, though also go by the name of "Mexican wedding cookies" here in the States. These cookies appeared in the 18th century as a confection in tea ceremonies, but since the 20th century have been commonly eaten around Christmastime. I love them because they're rather mild in sweetness and have a wonderful melt-in-your mouth quality about them. And as the name suggests, they pair wonderfully with black tea (and a hint of cream) or coffee.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOW3alv8asWBonKvP3hxQqYnASaaLuv5BEkccMypPLfV9xLP60RoNKYbAS0BpFzr9rY-v8NronhmT6WMmtvUwgXBIHW0Pqizby-Ppo45WV38ir8hExNDwUcisjbdaio2gv9CSSlObPwmo/s1600/DSC_0112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOW3alv8asWBonKvP3hxQqYnASaaLuv5BEkccMypPLfV9xLP60RoNKYbAS0BpFzr9rY-v8NronhmT6WMmtvUwgXBIHW0Pqizby-Ppo45WV38ir8hExNDwUcisjbdaio2gv9CSSlObPwmo/s1600/DSC_0112.jpg" /></a></div><br />
As much as that little, 6-year old girl was astonished by my age, I can't imagine being 21 already - eight and a half months of things I haven't experienced yet and the possibilities are endless. But during these next eight and a half months, I hope you, Kevin, fill yours with amazing experiences to look back on when you turn 22. Time flies, after all. <b>Happy birthday, my dear friend.</b>Sabeenhttp://www.blogger.com/profile/12841221913268017502noreply@blogger.com2tag:blogger.com,1999:blog-3232660216697430050.post-30406404958154095492012-01-08T16:22:00.014-05:002012-01-12T13:48:05.020-05:005. canada: nanaimo bars [and a moment of solitude]'Solitude' is a condition that I'm well-acquainted with as of late. I've been back at the apartment since last Sunday and have the place to myself. Not only that, I have more or less all of grounds to myself, save for those poor, overachieving, GPA-boost-seeking souls here for J-term.<br />
<br />
As for me, I'm here working part-time, which is actually getting me nowhere whatsoever since I spend every waking hour that I'm home with my feet propped up on a table laid with half-read books, a carelessly discarded PS3 controller in desperate need of charging, and the Mac open to tabs of Facebook, Tastespotting, and Amazon.com for easy-access online shopping.<br />
<br />
[Needless to say, any money I've made so far has already been spent on the first four novels in <i>A Song of Ice & Fire</i>, two new scarves, and about three cartons of eggs I picked up last week for breakfasts.]<br />
<br />
In any case, "solitude" has never been a word I've found melancholy or deplorable, or one associated with the social status of an elderly cat-lady. In fact, I love being alone. It's a characteristic my mother has found baffling ever since my toddler years, when I was perfectly content to sit by the window in my crib and engage in whatever musings strike a 2-year-old without the need to cry out for mom's attention or caregiving. I'm not sure why, but I just rarely feel lonely, and very much enjoy having hours upon hours to spend doing whatever I want.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2_qzXwNp9y7UnGTbUiEcHT_l1-HAh84wbdhYu427nfgV-V6eubYp4snjwcWrvhZMv_MNXLzeGlTr0_kYrEjT8IK_Ay1H8kuTdbnT0nHtf8weDBnaMpg0Nvll9-nux93bjEIWTCb8szks/s1600/DSC_0080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2_qzXwNp9y7UnGTbUiEcHT_l1-HAh84wbdhYu427nfgV-V6eubYp4snjwcWrvhZMv_MNXLzeGlTr0_kYrEjT8IK_Ay1H8kuTdbnT0nHtf8weDBnaMpg0Nvll9-nux93bjEIWTCb8szks/s1600/DSC_0080.jpg" /></a></div><br />
Lately, that has been books. Now, I'm not one for new year's resolutions. I mean, I make them, in my head of course, with all intention to break them as quickly as possible and save myself the later self-loathing. So, in an effort to keep up tradition, I mentally drew up a list of unachievable resolutions. The list included the usual - lose 20 pounds, will myself to sleep earlier than 3am on weeknights, do a better job of keeping in touch with family, etc. etc. But I also made one serious resolution that I <i>do </i>actually intend on keeping: read more.<br />
<br />
[I figure, if I'm going to be up until 3am anyway, I could at least spend it doing something intellectually stimulating, instead of just lying in bed, staring up at the ceiling, making tragically desperate wishes for TARDISes and a 4.0 gpa.]<br />
<br />
I mean, I realize that it has only been 8 days, but having read literally about 1,000 pages of literature since the start of 2012, I think I'm doing rather well so far. In any case, it's more than I'd read for pleasure during the totality of the 365 days of 2011. Currently I'm in the middle of George R.R. Martin's <u>Game of Thrones</u> and absolutely <i>loving </i>it. I work my 5-hour shifts every morning, come home by 3pm, and spend the remainder of the day alternating between novels and BBC television.<br />
<br />
[Sherlock's back on for series 2 and I've definitely seen the first episode at least 5 times; another feat, seeing as how it was released exactly 7 days ago. Also not very surprising since this is me we're talking about.]<br />
<br />
Today, though, has been a bit lazy. I haven't actually read at all yet, and spent the morning cooking, submitting philosophy papers to random journals, reading up on summer internships, and baking. First time baking in a little while, and so I settled on something I've always wondered about: <b>nanaimo bars</b>.<br />
<br />
Nanaimo bars are a delightful little treat from one of my favorite countries in the world, <i>Canada</i>. I actually did not realize prior to actually making them that they don't actually require any baking. [This was, in fact, so surprising that I felt the need to use the word "actually" thrice in the previous sentence.] Instead, they just chill out, layer by layer, in the fridge until they settle. It's a rather casual baking experience, which was even more welcome since I've tried my very best to move as little as possible today. The end result is a bit sweet for my tastes, but undeniably worth it for the ease of preparation.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimx5XOM6YAXPcjykxUG4RT8FL2ZIzPnpVixZaYyRZlBC8Ox0ppM-NFXD-8MUQtM4uQ9JaizS6laRs0uMgJp_Rgvl1uuvIpxp9igI-C0ScnCJYi9Hsdf_84VkAmlxdpKFCXbu47FIzwaqg/s1600/collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimx5XOM6YAXPcjykxUG4RT8FL2ZIzPnpVixZaYyRZlBC8Ox0ppM-NFXD-8MUQtM4uQ9JaizS6laRs0uMgJp_Rgvl1uuvIpxp9igI-C0ScnCJYi9Hsdf_84VkAmlxdpKFCXbu47FIzwaqg/s1600/collage.jpg" /></a></div><br />
<div style="border: 0.5px solid black; padding: 1px;"><b>Nanaimo Bars</b><br />
Adapted from <a href="http://bakedbree.com/nanaimo-bars-week-9-of-12-weeks-of-christmas">bakedbree</a><br />
<span class="Apple-style-span" style="font-size: x-small;">Yields 16 squares</span><br />
<br />
For the crust, you'll need:<br />
<br />
<ul><li>1/2 cup [1 stick] butter</li>
<li>1/4 cup brown sugar</li>
<li>3 tbsp cocoa powder</li>
<li>1 egg, lightly beaten</li>
<li>2 cups graham cracker crumbs</li>
<li>1/2 cup walnuts, chopped</li>
<li>1 cup coconut flakes</li>
</ul><div>For the middle layer, you'll need: </div><div><ul><li>1/4 cup [1/2 stick] butter, softened</li>
<li>2 cups powdered sugar</li>
<li>2 tbsp vanilla custard powder</li>
<li>1/4 cup heavy cream</li>
</ul><div>For the chocolate layer, you'll need:</div></div><div><ul><li>1/4 cup [1/2 stick] butter</li>
<li>4 oz semisweet chocolate</li>
</ul><div><br />
</div></div><div><i>To prepare the crust:</i></div><div>Line an 8x8-inch square pan with aluminum foil, but do not grease. In a medium, heat-proof bowl, melt butter, brown sugar, and cocoa over a double-broiler [or microwave]. While the mixture is hot, whisk constantly while slowly pouring in the beaten egg. Be vigilant about whisking as to avoid scrambling the egg. Switch to a wooden spoon, add in graham cracker crumbs, walnuts, and coconut, and mix until the mixture comes together in a sort-of dough. Dump the dough onto the base of the pan and press it evenly along the base. Stick the pan in the fridge for 45-60 minutes.</div><div><br />
</div><div><i>To prepare the middle layer: </i></div><div>Cream the butter, powdered sugar, and custard powder in a bowl. Slowly pour in the heavy cream and beat on medium speed until light and fluffy, about 5 minutes. Pour filling onto the chilled crust and spread evenly with a spatula Stick the pan back into the fridge for another 45-60 minutes.</div><div><br />
</div><div><i>To prepare the chocolate layer:</i></div><div>Melt the chocolate chips and butter in a heat-proof bowl until the mixture is smooth and shiny. Once the middle layer has firmed up, pour the chocolate on top and spread it evenly with a spatula. Chill the bars in the fridge for at least 60 minutes before removing from the pan and slicing. Cut into 16 squares and serve. Bars can be refrigerated for up to 5 days.</div></div><div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_9StEiX4P1JY32jGNPfcr-4ytalKgfY9-97zJTDkRTvtfJ1Bx621SIvT30XNrE3hjWo-DMZIoN6kOYUppN_as0DBajbVtselvcVEjHMfbs8ViX6KrBJxjaam1ISNt5Z9mPJPzrvLtSZ8/s1600/DSC_0045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_9StEiX4P1JY32jGNPfcr-4ytalKgfY9-97zJTDkRTvtfJ1Bx621SIvT30XNrE3hjWo-DMZIoN6kOYUppN_as0DBajbVtselvcVEjHMfbs8ViX6KrBJxjaam1ISNt5Z9mPJPzrvLtSZ8/s1600/DSC_0045.jpg" /></a></div><br />
</div><div>Yes, I realize that geographically, it makes no sense to move from Afghanistan to Canada, and that I hadn't actually planned on hitting Canada in my gastronomic journey around the world for quite some time, but I like spontaneity. [And many of the Asian desserts that I have on my list require fruit that is not currently in season, so I figured that jumping around from country to country keeps things interesting and prevents me from going against nature.] </div><div><br />
</div><div>As for the bars themselves, I love the crust on these; it has everything I love about an unhealthy food item. Graham crackers, nuts, coconut, butter, and brown sugar. I mean, it really just doesn't get any better. The middle layer I'm less keen on, but it's more a fault of my personal character [I don't like the taste or texture that accompanies custard powder] than the actual bars. But sandwiched between such a delightful crust and a guaranteed-to-be-delicious ganache layer, I couldn't stop myself from nibbling on the bars as I sliced them up. </div><div><br />
</div><div>A fine dessert, over all.</div><div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKYSfgCc0Gk05dXO6SDYmj06-mEZ7zOTAusZTJ5O2YLM9gtLsXyYAl2iBx13__xnzF1I2-IfdIA7dIdbekN4bTtKtKGqNjLMDL2ly5Y5VY6dL_ZGKrQ8f3o6ATVPuL6dqw1rZaFGAip1Q/s1600/DSC_0079.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKYSfgCc0Gk05dXO6SDYmj06-mEZ7zOTAusZTJ5O2YLM9gtLsXyYAl2iBx13__xnzF1I2-IfdIA7dIdbekN4bTtKtKGqNjLMDL2ly5Y5VY6dL_ZGKrQ8f3o6ATVPuL6dqw1rZaFGAip1Q/s1600/DSC_0079.jpg" /></a></div><br />
</div><div>As I said before, I have no problem with solitude. I rarely feel lonely and am perfectly content being able to sit like a log on my sofa in PJs for the entirety of the day with nothing but my books, my BBC Sherlock, and my David Tennant to keep me company. But when one has the house to herself, one also runs into the problem of having all of one's dessert to herself. This may not seem like a bad thing to those not in the house who may actually want to partake in said dessert, but for the one all alone in the house, it is a bad news bears situation. Consequently, I've layered the bars up in some tupperware, stuck them in the freezer, and plan on taking them home with me when I head back next weekend to share with the family.<br />
<br />
Of course, that's not to say that I've kept a couple in the fridge for some dessert after tonight's dinner, but no one has to know about that.</div>Sabeenhttp://www.blogger.com/profile/12841221913268017502noreply@blogger.com2tag:blogger.com,1999:blog-3232660216697430050.post-55173369408580755492011-12-30T18:57:00.002-05:002011-12-30T19:01:38.947-05:00sachertorte, a new york christmas, and a 2012Two days to 2012. Unbelievable how fast this year's flown by.<br />
<div><br />
</div><div>More importantly, two days to Sherlock season 2. As fast as the year has passed, I've been waiting 6 damn months for this damn season to get here, and the level of excitement and hysteria I have been fruitlessly trying to contain is inordinately high.</div><div><br />
</div><div>[Though, to be quite honest, it's not nearly as bad as it would have been had I watched it when it first aired in the US last October, but if that were the case, the BBC would have received quite a lot of strongly-worded emails at this point.]</div><div><br />
</div><div>Still, being home the past two weeks has done well for my impatience. Meaning, catching up with family and taking a trip up north with Yusra and the cousins has kept me busy.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs8dzfkSElW6IAEEz7aQYxcNnJzHSEYf4EfhgOpCG9p7nxj_U-xfihodK7CUxrrPuH_f1z8wwGB1G_Vt6EwbChDIzHxVAx8sXOCcC_kqN1l3kRo2XixotLW9hanE8Wfl9ZEpx_7WC5otk/s1600/NYC+collage3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs8dzfkSElW6IAEEz7aQYxcNnJzHSEYf4EfhgOpCG9p7nxj_U-xfihodK7CUxrrPuH_f1z8wwGB1G_Vt6EwbChDIzHxVAx8sXOCcC_kqN1l3kRo2XixotLW9hanE8Wfl9ZEpx_7WC5otk/s1600/NYC+collage3.jpg" /></a></div><div><br />
</div><div>New York is always a pleasure to visit, particularly this time of year. Understandably so, of course, since it's just lovely nowadays, bustling with shoppers lined up on every corner, bright and towering Christmas displays around Rockefeller Center, cafes and bakeries full to the brim with pumpkin pies and spicy lattes wafting through open doors and windows, sax and cello players circling Central Park and bringing melodies of Christmas carols against the breezy chill of winter weather. </div><div><br />
</div><div>And even after Christmas, the excitement of a New Year and bright lights keeps the city in full swing.</div><div><br />
</div><div><br />
</div><div>We took our leave the day after Christmas, and after four full days down the street from Times Square, I figured it was enough for one trip. </div><div><br />
</div><div>We visited my favorites, of course, which was a non-issue, but also discovered some new ones. <b>Magnolia Bakery</b> and <b>Momofuku Milk Bar</b>, in particular, were two that I was most excited about finally visiting in person. </div><div><br />
</div><div>I've had Magnolia's recipe book in my Amazon wish list for months now, but have been holding off on purchasing it. After seeing the bakery and ordering a pumpkin spice cake with caramel cream cheese frosting, though, I'm thinking it's about time I dish out the money and get it shipped to my place. It's an absolutely darling bakery, stuffed to capacity full of people shoulder-to-shoulder ordering cupcakes and cookies, glass cases stacked with colorful lemon bars and mini cheesecakes, and cake stands holding some of the tallest and most beautiful cakes I've ever seen. And it was, quite predictably, unmatched in deliciousness. Yusra ordered a mini pumpkin spice cheesecake with one of the most satisfyingly creamy textures I've ever tasted, and the cake I ordered was unbelievably good, hitting a perfect balance of sweet and spicy. </div><div><br />
</div><div>Such perfection in such adorableness. Unfair. </div><div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioTVvOP-YypdOShfRRLNqVh6l3TTKgDW8B1WrK0YP3hqowB1NECpwjWh-6PJScy_7VojnsmxGcxXTxdKwsWz0NDg-T8qH2P1IKj_0wn6S5ax0emloWiXlKNWaR_Wj1f6HM_2T5Wo2sPIo/s1600/NYC+collage2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioTVvOP-YypdOShfRRLNqVh6l3TTKgDW8B1WrK0YP3hqowB1NECpwjWh-6PJScy_7VojnsmxGcxXTxdKwsWz0NDg-T8qH2P1IKj_0wn6S5ax0emloWiXlKNWaR_Wj1f6HM_2T5Wo2sPIo/s1600/NYC+collage2.jpg" /></a></div><br />
<span id="goog_1950756517"></span><span id="goog_1950756518"></span></div><div>Momofuku was another story entirely. Not in a negative way or anything; on the contrary, it was one of the most unique culinary experiences of my life, and if I could have it my way, I'd make a pitstop there every morning on my way to class from now until the day I die. It's not quite as diverse in its selection of treats as an ordinary bakery would be, but it's also not an ordinary bakery. We visited the Milk Bar on 56th (conveniently located two blocks from our hotel), and they had perhaps 3 types of beverage options and a small handful of bakery treats for sale. The treats themselves were nothing special; delicious, yes, but not anything extraordinary.<br />
<br />
No, the real gem is their trademarked Cereal Milk, which I had in milkshake form, on about three occasions in two days. And it would have been more had we come upon it earlier in our trip.</div><div><br />
<br />
</div><div>You know when you pour yourself a bowl of utterly unhealthy and exceptionally sugary cereal? And the milk absorbs all the sugary goodness, so that once you've eaten everything out of the bowl, all you have left to do is very classily bring the bowl to your lips and drink up that leftover, liquid heaven? </div><div><br />
</div><div>You know what I'm talking about. Those last few seconds of perfection before the bowl is empty. The cereal milk.<br />
<br />
Well, Momofuku has totally taken that flavor and run with it. And it is <i>absolutely brilliant.</i></div><div><br />
</div><div>I cannot even describe this milkshake to you. I mean, I am so in love. It has this buttery quality about it, which I assume comes from the cornflakes, with which they steep the milk before whisking in a bit of brown sugar for just the <i>perfect </i>flavor imaginable. </div><div><br />
</div><div>I just. Ugh. I can't. I'll just shut up. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4IwEtMF7YcwNBMTmvbXJJOVDpQSc204Ju_a1usUYHG9s07fSAq7aRIAktojHKJ8ooS0JdSWEanjHuYbWEkXI6gAOeUd0kZGY8wdLygEpV-UKYkWkvSlHk4Oi80vaj8LIAMS5QmEDfeU/s1600/sachertorte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4IwEtMF7YcwNBMTmvbXJJOVDpQSc204Ju_a1usUYHG9s07fSAq7aRIAktojHKJ8ooS0JdSWEanjHuYbWEkXI6gAOeUd0kZGY8wdLygEpV-UKYkWkvSlHk4Oi80vaj8LIAMS5QmEDfeU/s1600/sachertorte.jpg" /></a></div><div><br />
</div><div>In any case, that was the bulk of my trip: eating good foods. Finally visited <b>Junior's Cheesecake</b> bakery, which was kind of a surreal experience since I've been baking out of their cookbook for three years now. Surreal, and delicious. Also watched <i>The Book of Mormon,</i> which is quite possibly the funniest musical I have ever seen before in my life [and made me <i>rather </i>happy that the parental units did not come on this particular trip], and have had the soundtrack playing on loop in my head for the past three days.<br />
<br />
Did all the tourist-y things that I've never done in the past, even when I still lived in Queens: Rockefeller Center Christmas tree and peering out at the city lights from the 86th floor of the Empire State building on Christmas night. It was, in some ways, kind of surreal: being in a city I've lived in, visited with frequency since moving, and yet, I saw it from a place I've never been before, and what I saw was something I'd never seen before. I'd walked those streets, but I never really <i>looked</i> at them until then. It was like a reminder that even the most ordinary things can be extraordinary, if you see them just a bit differently.<br />
<br />
I don't know. It was a strange moment, but a nice one. Maybe something to keep in mind for 2012.<br />
<br />
Other than that, just strolling through Times Square, doing a bit of shopping, and enjoying another trip to one of my favorite cities. </div><div><br />
</div><div>We spent all of Monday on the road, quite literally, as all of the post-Christmas traffic was backed up for hours and hours. For a lot of the drive back I alternated between reading <i>Jonathan Strange and Mr Norrell </i>and thinking about what I would bake Hannah, whose 21st birthday was, incidentally, that same day. I knew it would have to be chocolate, of course, but didn't know <i>what</i>. Something different from last year's cheesecake, but nothing too extravagant.<br />
<br />
And then I realized that during our visit to <b>Max Brenner</b>, I picked up their dessert recipe book. And as soon as I got home, I flipped through it and decided on his Sachertorte. </div><div><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4E1D-2KfYp6Cd5Z37nVprHPGLabnRAxhwxL21z-XFBWIbE7RPXE36sQc05n9AuqOChXMwQWqOBgiHC7zqjgpjqx74O3w34d-Y9YoYo64uSlgN7gfNtF2zI_THwDQiHQS0A7bzB7qz2hg/s1600/NYC+collage1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4E1D-2KfYp6Cd5Z37nVprHPGLabnRAxhwxL21z-XFBWIbE7RPXE36sQc05n9AuqOChXMwQWqOBgiHC7zqjgpjqx74O3w34d-Y9YoYo64uSlgN7gfNtF2zI_THwDQiHQS0A7bzB7qz2hg/s1600/NYC+collage1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Max Brenner is, after al, the god of all things chocolate.</td></tr>
</tbody></table><div><br />
</div><div>I'm not actually going to divulge the recipe for the cake, since I followed it straight from his cookbook, but I can assure you that it is delicious. Paradoxically airy and dense, bittersweet chocolate offset by a layer of black raspberry jam, encased in a layer of fluffy, bittersweet chocolate frosting. </div><div><br />
</div><div>I suppose that doesn't actually make you feel better about not having a recipe, but perhaps will inspire you to look him up. He really is fantastic, and his recipe book is a delight.</div><div><br />
</div><div><b>Happy [belated] 21st birthday, Hannah-banana! I do hope Max Brenner's recipe was up to your standards of chocolate heaven. Love always.</b></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj7Evp3J-izJjs9iipYQAojd3Tz_djK78dnVGZbeJ2P4Z_TqlgmzswkliFU3HomiUXUwuoF24LMmTna-9e5u8BjKHvy0f078ns9bfBJmJy0BY8bB_UdQyW2jWsJsb6B-UJuQCwzWrKd0g/s1600/DSC_0021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj7Evp3J-izJjs9iipYQAojd3Tz_djK78dnVGZbeJ2P4Z_TqlgmzswkliFU3HomiUXUwuoF24LMmTna-9e5u8BjKHvy0f078ns9bfBJmJy0BY8bB_UdQyW2jWsJsb6B-UJuQCwzWrKd0g/s1600/DSC_0021.jpg" /></a></div><div><br />
</div><div>So I suppose it's time I bid adieu to 2011. It's been an incredible year, upon reflection. Lots of traveling and spending time with good friends. Attending some fantastic concerts and watching some of the most quality television ever created. Reading some beautiful books and eating some incredible foods. Memorable experiences and exceptional memories. And a lot of smiles and laughter. </div><div><br />
</div><div>Still uncertain about quite a lot of things, but a new year means a year of opportunities to figure them out. I anticipate more quality television, coffee dates, memorable experiences, and laughs in the future.</div><div><br />
</div><div><br />
</div><div>And I hope the same goes for you. </div>Sabeenhttp://www.blogger.com/profile/12841221913268017502noreply@blogger.com3tag:blogger.com,1999:blog-3232660216697430050.post-44218598649186546612011-12-18T00:15:00.006-05:002011-12-18T02:04:57.268-05:00apple pie cheesecake bars [and holiday nights with old friends]<i>Cranberry-cinnamon tea. </i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhexfOhNx0Gf3SzMkOwLU8z1DuJFmfYtUq5ZhIuJZEbYD1Fgp580JJBvXY-QeRxkpqgAoXCoU-ZfZGQeKYBLZYcAiCEZaQuNAjMvOWkkI_D-8VervfIISDjclhsUBZ_8CsBHXJ4dHkjISI/s1600/apple+cheesecake+bars+039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhexfOhNx0Gf3SzMkOwLU8z1DuJFmfYtUq5ZhIuJZEbYD1Fgp580JJBvXY-QeRxkpqgAoXCoU-ZfZGQeKYBLZYcAiCEZaQuNAjMvOWkkI_D-8VervfIISDjclhsUBZ_8CsBHXJ4dHkjISI/s1600/apple+cheesecake+bars+039.jpg" /></a></div><br />
I arrived home yesterday evening to an empty house, parents both out and about and Yusra off with friends. I didn't expect anything different, really, and so took my suitcase and backpack upstairs to a room that's been vacant for weeks, freshly cleaned for my arrival. After gracelessly dropping my things haphazardly in the space next to my bedside table, I put my hands on my hips and looked around, letting the breeze wafting in through the half-open window chill my bare arms, still adjusting to the new house. A deep sigh, closing my eyes for just a moment to let everything sink in, breathing out the stresses from a semester of constant work, and then back downstairs for a glass of water and, perhaps, a piece of fruit.<br />
<br />
And it was then that I noticed that almost every inch of counter space was covered in gift baskets and fruit bowls, obligatory gifts from drug reps and secretaries at my father's office. [It's Christmas season, after all.]<br />
<br />
And then I grinned.<br />
<br />
<br />
As mundane and predictable as most of them are, full to the brim with boxes of stale pretzels and commercially-cloned milk chocolate truffles, the odd basket or two is full of delightful surprises. A small bottle of olive oil, caramels wrapped in colorful foil [the ones that only seem to make an appearance this time of year and virtually disappear from existence for the remaining eleven months], a wheel of chevre, a tin of cranberry-cinnamon tea.<br />
<br />
I horde all of these for myself, naturally, as the rest of my family is content with the chocolate and crackers [which, admittedly, I enjoy quite a lot as well] and have little interest in odd teas and cheeses. It's bizarre, but it's the little things from gift baskets that really solidify this time of year. The end of a semester. A break from academics. A time to spend the day away in pajamas and a sweatshirt, lounged upon the sofa with a book, iPod plugged into Aine Minogue and Dean Martin, perhaps a mug of cranberry-cinnamon tea at hand.<br />
<br />
And occasionally, a Christmas party or two.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhatfROz5KNo69hvQfEe7Tcxgr58H3PO6joLdu_nLqt726diQ8U90tDrsjTG3KDDqPn479s6k041D8oBXrPt35ctmJQKV2Gc7tNRnGHC6nhKFVyh1fXvQVZLLNGLKJmYtNrFe-KGyTdaLc/s1600/apple+cheesecake+bars+006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhatfROz5KNo69hvQfEe7Tcxgr58H3PO6joLdu_nLqt726diQ8U90tDrsjTG3KDDqPn479s6k041D8oBXrPt35ctmJQKV2Gc7tNRnGHC6nhKFVyh1fXvQVZLLNGLKJmYtNrFe-KGyTdaLc/s1600/apple+cheesecake+bars+006.jpg" /></a></div><br />
Matt's parents graciously invited me to their home this evening for a small party, which was in and of itself one of the most delicious events I have ever attended. There is never a shortage of incredible food whenever Matt's family is involved, particularly when smoked brisket, turkey and cranberry, and the most diverse selection of homemade cookies are at one's fingertips. <br />
<br />
When I was first told of the party, I immediately jumped at the opportunity to bake something as a thank-you, to which Matt's parents happily accepted. And so, for days I pondered about what would be worthy enough for individuals which such impeccable taste, and eventually decided on these: apple pie cheesecake bars, which I dedicate utterly and unconditionally to Matt's incredible family.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7s9jIClkly29fx6YBzio2ezLRVJQ7g8luDjNgYdd8CpnQoOCgT9CDgrymwYQyjgKzOBz5Oes8zaXQgwldtiQCdZRCTND52A0QBWzWLikZ-L2t8Ac-IVYQwmQZE2f28D525q-Lb3JI0eo/s1600/apple+cheesecake+bars+016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7s9jIClkly29fx6YBzio2ezLRVJQ7g8luDjNgYdd8CpnQoOCgT9CDgrymwYQyjgKzOBz5Oes8zaXQgwldtiQCdZRCTND52A0QBWzWLikZ-L2t8Ac-IVYQwmQZE2f28D525q-Lb3JI0eo/s1600/apple+cheesecake+bars+016.jpg" /></a></div><br />
<div style="border: 0.5px solid black; padding: 1px;"><b>Apple Pie Cheesecake Bars</b><br />
Adapted from <a href="http://www.the-girl-who-ate-everything.com/2010/09/caramel-apple-cheesecake-bars.html">The Girl Who Ate Everything</a>.<br />
<span style="font-size: x-small;">Makes 24-32 bars.</span><br />
<br />
For the crust, you'll need:<br />
<ul><li>2 cups flour</li>
<li>1/2 cup firmly packed brown sugar</li>
<li>2 sticks butter, softened and cut into cubes</li>
</ul>For the cheesecake layer, you'll need:<br />
<ul><li>3 8-oz packages cream cheese, softened</li>
<li>3/4 cup sugar</li>
<li>3 eggs</li>
<li>1 tsp vanilla</li>
</ul>For the apple layer, you'll need:<br />
<ul><li>3 large apples, peeled, cored, and cut into small cubes [Grannysmith, Gala, and Golden Delicious are ideal, or any combination of the three]</li>
<li>2 tbsp sugar</li>
<li>1/2 tsp cinnamon</li>
<li>1/4 tsp nutmeg, or a few pinches of freshly grated nutmeg</li>
</ul>For the streusel topping, you'll need:<br />
<ul><li>1 cup flour</li>
<li>1 cup brown sugar</li>
<li>1/2 cup rolled oats </li>
<li>1 stick butter, softened</li>
</ul>For the caramel, you'll need:<br />
<ul><li>3/4 cup sugar</li>
<li>3/4 cup water</li>
<li>1/2 cup heavy cream</li>
</ul><br />
<i>To prepare the bars</i>:<br />
Preheat oven to 350 degrees Fahrenheit and line a 9x13-inch pan with aluminum foil. Grease the bottom and sides of the foil. In the bowl of a food processor, combine flour and brown sugar. Add in butter and pulse until dough has the consistency of bread crumbs. Pour dough onto bottom of the pan and press evenly. Bake for 15 minutes, until golden brown. Do not turn off the oven.<br />
<br />
While the crust is baking, prepare the cheesecake layer by beating cream cheese and 1 cup sugar on medium-high speed until light and fluffy, 3-5 minutes. Add eggs, one at a time, until incorporated, scraping down the sides of the bowl as necessary. Add vanilla. Pour the cheesecake filling onto the baked crust, spreading evenly with a spatula.<br />
<br />
Toss the apples, 2 tbsp sugar, cinnamon, and nutmeg together in a bowl. Spoon the apples evenly over top of the cheesecake filling.<br />
<br />
In a large bowl, combine the flour, brown sugar, and oats and mix until well-blended. Using a pastry cutter or your hand, mix the butter into the flour mixture until crumbly. Sprinkle the streusel evenly on top of the apples. Bake the bars for 40-45 minutes, until cheesecake is set. Let bars cool to room temperature, and then refrigerate for at least 2 hours.<br />
<br />
<br />
<i>To prepare the caramel: </i><br />
In a medium saucepan over medium flame, whisk together sugar and water.<i> </i>Allow syrup to come to a boil, and then reduce to a simmer until the syrup reaches an amber color, 7-12 minutes. Watch the syrup closely as it will quickly burn after it has started to color. Once syrup reaches the correct color, slowly pour in the heavy cream, whisking constantly while doing so. The syrup will sizzle and foam up spectacularly, but will calm down soon after. Remove saucepan from the heat and continue whisking until mixture has reached the consistency of smooth caramel. Let caramel cool 15-20 minutes before using on the bars.<br />
<br />
<br />
Once dessert has refrigerated for at least 2 hours, slice them into bars and arrange on a serving tray. Right before serving, drizzle a generous amount of caramel on top of the bars.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw2h6URJLJEboozLmaOF4ie2YmGJNXiczuSznDVyKPOdFKaHyKuLk1_UNqhbrYC4_ysfMvMk392wOgHDp25Z70WmHSSXZEgLavgNnKeFqh51suv7uEkkrLxizU7ZWs9RQCq6vsSEcmB-8/s1600/apple+cheesecake+bars+019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw2h6URJLJEboozLmaOF4ie2YmGJNXiczuSznDVyKPOdFKaHyKuLk1_UNqhbrYC4_ysfMvMk392wOgHDp25Z70WmHSSXZEgLavgNnKeFqh51suv7uEkkrLxizU7ZWs9RQCq6vsSEcmB-8/s1600/apple+cheesecake+bars+019.jpg" /></a></div><br />
There's really nothing pie-like about these, save that I made them with apples and it's currently autumn, but the name has a rather nice ring to it. Plus, with his face muffled in my shoulder in an enormous, snuggly hug, Matt mumbled that they tasted like apple pie wrapped in a cheesecake. The contented grin on his face when he pulled away and dove into his second bite was inspiration enough for the title. <br />
<br />
Matt's mother was thrilled, Matt's father thought they were delicious, the other guests loved them, and my heart soared. More than anything, I wanted to give back a small bit of the kindness Matt and his family have shown me for over a decade.<br />
<br />
Hopefully this was a little victory, but above all, a big thank you.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgojr_7ziGBcPILLGUaRH5b5UJxI688hUrTweOM-N9xTxZEDQOOo2eu23QEx7bgijhoqOgX570GxlpsrgEulkT256zpTDjRajYAgq2BfSC9sAsj9auo2rR3JuGZTwdUVXLqBHL4c41ryFc/s1600/apple+cheesecake+bars+025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgojr_7ziGBcPILLGUaRH5b5UJxI688hUrTweOM-N9xTxZEDQOOo2eu23QEx7bgijhoqOgX570GxlpsrgEulkT256zpTDjRajYAgq2BfSC9sAsj9auo2rR3JuGZTwdUVXLqBHL4c41ryFc/s1600/apple+cheesecake+bars+025.jpg" /></a></div><br />
<i>"Dining with one’s friends and beloved family is certainly one of life’s primal and most innocent delights, one that is both soul-satisfying and eternal"</i><br />
Julia ChildSabeenhttp://www.blogger.com/profile/12841221913268017502noreply@blogger.com20tag:blogger.com,1999:blog-3232660216697430050.post-4584071616398184002011-12-11T21:37:00.015-05:002011-12-11T22:50:53.777-05:006 [layers] x 4 [hungry people] - 3 [feet tall] = 21 [years old]Ah, birthday season.<br />
<br />
<b>It has begun.</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7_FnhR_hV8cDRXmlMQk9uxUpEAk3VlG0PdnRRde-hkeE6ViI2R4C2z5YaBwGsOPsZcrTbF9uMJvH44mSeUaDg85QSSthhBP8Q9vGbJpQTiagTJO_Di0tAQtuyzK4z2zAdyw3I65Q3nnw/s1600/Noosh%2527s+Birthday+067.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7_FnhR_hV8cDRXmlMQk9uxUpEAk3VlG0PdnRRde-hkeE6ViI2R4C2z5YaBwGsOPsZcrTbF9uMJvH44mSeUaDg85QSSthhBP8Q9vGbJpQTiagTJO_Di0tAQtuyzK4z2zAdyw3I65Q3nnw/s1600/Noosh%2527s+Birthday+067.jpg" /></a></div><br />
Naturally, the start of birthday season always coincides splendidly with finals, which is both hideously inconvenient and a wonderful break from studying.<br />
<br />
But since it's Noosh's birthday, the break is always, <i>always </i>welcome.<br />
<br />
Though, I suppose that after spending the vast majority of our Saturday night writing and editing term papers <strike>along with <i>Big Bang Theory</i> and <i>How I Met Your Mother</i> breaks every thirty or so minutes, but it's okay since I started and finished a rather decently executed 8-page political theory essay in a grand total of 6 hours</strike>, I think today's lunch and subsequent sugar coma were well-deserved.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jAM9RjbVwi2vcEyyYzlsAnJvs3nQAYB_-ljGnX0cJIGoaAUHyWLdQJTiQOysZXrV3k7n8NzMWh7PjenBJSQbPoC4qsfhq6eDirtKn-BJRHW_6LAzCHOqUjSu7JDUs0IFeYog0X2dDAY/s1600/Noosh%2527s+Birthday+059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jAM9RjbVwi2vcEyyYzlsAnJvs3nQAYB_-ljGnX0cJIGoaAUHyWLdQJTiQOysZXrV3k7n8NzMWh7PjenBJSQbPoC4qsfhq6eDirtKn-BJRHW_6LAzCHOqUjSu7JDUs0IFeYog0X2dDAY/s1600/Noosh%2527s+Birthday+059.jpg" /></a></div><br />
Noosh's rents came up today and took us out for a fantastic lunch at Outback, which was quite literally the first time in weeks that she and I had a meal that didn't involve items of questionable edibleness haphazardly thrown together in an attempt to fashion what few would call any semblance of a plate of food, so I was pretty damn pleased. I mean, salmon on rice pilaf with broccoli? It was like a holiday miracle, I kid you not. <br />
<br />
I feel unbelievably rejuvenated now and have this delusion that I possess the strength necessary to stare down my metaphysics term paper with the utmost confidence. <strike>By that I mean I may not actually pass out from sheer terror anymore.</strike><br />
<br />
Anyway, lunch was great [the whole 'real food' thing], and then we came back to the apartment for merriment and cake.<br />
<br />
<br />
And so we ate. And ate. And ate some more.<br />
<br />
And I'm still reeling from all the sugar. [What else is new.]<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXF42Tve2gAIKQ3JzJtPYjTK12QScsO-GkrUwH9aJeF6qLLT54KKAT2mIn3-ScmIKZWdZ_RUipEK9TTom90psOnPfHEa6-KHBHq0CSV7XLsCoAa6M5iL2AFsyTczSSsU5Sm0UYM6xZKdk/s1600/Noosh%2527s+Birthday+071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXF42Tve2gAIKQ3JzJtPYjTK12QScsO-GkrUwH9aJeF6qLLT54KKAT2mIn3-ScmIKZWdZ_RUipEK9TTom90psOnPfHEa6-KHBHq0CSV7XLsCoAa6M5iL2AFsyTczSSsU5Sm0UYM6xZKdk/s1600/Noosh%2527s+Birthday+071.jpg" /></a></div><br />
<div style="border: 0.5px solid black; padding: 1px;"><b>Fall Hummingbird Cake</b><br />
Adapted from <a href="http://sweetapolita.com/2010/10/sky-high-hummingbird-cake/">Sweetapolita</a> and <a href="http://forfood.rezimo.com/2010/11/fall-hummingbird-cake/">For the Love of Food</a>. <br />
Makes one three-layer 9-inch cake.<b> </b><br />
<br />
For the cake, you'll need:<br />
<ul><li>3 cups flour</li>
<li>2 cups light brown sugar</li>
<li>1 tsp baking soda</li>
<li>1 tsp cinnamon</li>
<li>1/2 tsp nutmeg</li>
<li>1/4 tsp cloves</li>
<li>1/2 tsp salt</li>
<li>1 cup chopped pecans</li>
<li>3 eggs </li>
<li>1 cup vegetable oil</li>
<li>1 cup pumpkin</li>
<li>3 ripe bananas, mashed</li>
<li>1 8-oz can crushed pineapple, with juice</li>
</ul>For the maple cream cheese frosting, you'll need:<br />
<ul><li>2 8-oz packages cream cheese, at room temperature and cut into cubes</li>
<li>1 stick unsalted butter, at room temperature</li>
<li>1/3 cup maple syrup</li>
<li>1 tbsp vanilla </li>
<li>5 cups powdered sugar</li>
</ul><br />
<i>To prepare the hummingbird cake:</i><br />
Preheat oven to 350 degrees Fahrenheit and grease and flour three 9-inch cake pans. In the bowl of an electric mixer fitted with paddle attachment, beat eggs and oil on medium speed until frothy, about a minute. Add in pumpkin, bananas, and pineapple and mix until well-blended, 3-4 minutes. Remove the bowl from the stand.<i></i> In a separate bowl, sift flour, sugar, spices, salt, and baking soda. Dump flour mixture into the pumpkin mixture and stir with a wooden spoon until barely incorporated. Stir in pecans and mix until just combined.<br />
<br />
Divide batter among the three pans. Bake for 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow cakes to cool completely before frosting.<br />
<br />
<br />
<i>To prepare the maple cream cheese frosting:</i><br />
In the bowl of an electric mixer fitted with paddle attachment, beat butter, maple syrup, and vanilla on medium speed until well-mixed. Reduce speed to low and gradually add in powdered sugar. Beat until the frosting fluffs up a bit, about 3 minutes. Add in the cream cheese all at once, increase speed to medium-high, and beat until the frosting is light and fluffy, about 5 minutes. Refrigerate frosting until using.<br />
<br />
<br />
<i>To assemble the cake:</i><br />
Place one of the three layers on the serving plate. Frost top of the layer with a generous amount of frosting. Repeat with the second and third layers, and use remaining frosting to frost the sides of the cake. Refrigerate cake until serving. Garnish with chopped pecans, if desired.</div><i> </i><br />
<i> </i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8OMfFk04NY85erqmaKS-V5U9gblP85KzJl4fEF34tbDK5NiQkUcw2Y8V0TYtLsWbMc1pB48TXlgtozUUCBXh0YNwSMerTnkKbOxBkCXvgC30CHH0G6zFTEX0tgIzPCs9fnvsCi9iW4I0/s1600/Untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8OMfFk04NY85erqmaKS-V5U9gblP85KzJl4fEF34tbDK5NiQkUcw2Y8V0TYtLsWbMc1pB48TXlgtozUUCBXh0YNwSMerTnkKbOxBkCXvgC30CHH0G6zFTEX0tgIzPCs9fnvsCi9iW4I0/s1600/Untitled-1.jpg" /></a></div><br />
Alright, so my cake was the approximate size of a small child. And was also 6 layers tall. And it could probably feed a small country. With leftovers remaining.<br />
<br />
What I did was bake the cake twice over - used the same three pans for the second round of batter, and I was left with six, rather sizable, layers of hummingbird cake. I let them cool completely, and then got to frosting, the recipe for which I increased by 50% [I'll let you do the math on this one].<br />
<br />
Now, a word of caution: if you're going to make a 6-layer cake, you can not assemble the entire thing all at once. I initially did all 6 layers, and the mess was teetering over worse than the tower of Pisa. I almost had a mental breakdown, and then decided to just remove two layers. Instead of throwing them away, I stuck them on a plate and figured I'd just have two cakes [of two awkwardly-different heights]. The cake with four layers was pretty stable, so I went ahead and frosted it completely. Then I decided that, <i>no, I am not going to sit here and allow physics to destroy all of my dreams and happiness</i>, so I stuck the four-layered cake in the freezer for about an hour and a half [stuck the other two in the fridge during this time], then placed the two refrigerated layers on top, refrosted the top two layers, and stuck it back into the freezer to firm up completely.<br />
<br />
So, if <i>you</i>, dear reader, hope to make a 6-layered cake, I would do the following:<br />
<ol><li>assemble and frost four layers, sides and all </li>
<li>wrap remaining two layers in clingwrap and allow them to mellow out on the counter </li>
<li>place frosted cake in freezer for 1.5 hours</li>
<li>frost and add final two layers to frozen cake [note that frosting blends seamlessly with what has been done prior]</li>
<li>place 6-layer, frosted cake in freezer for another 2 hours</li>
<li>transfer frozen cake to the fridge for at least 4 hours before serving, so that it has a chance to thaw and isn't an unpleasant experience to eat</li>
</ol>Yes, it is a time-consuming process, as all layer cakes are loathe to be, so make sure to keep in mind the time you'll need to set aside to make it happen.<br />
<br />
You could also always just go with the three-layer, but the six-layer is far more enjoyable to slice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7unUpGnVlos-YthdDCUSMAPuu0LS0f_h4TlHE9UcaBQoetn_1PJAMmsQ-vm11dC24C9lOykYrgjU5BH3fdNdxzObQPyHa_F0CT9RApxP6w_mHN9QZmXRMA_9viqm3QRkFmw05WdUoia4/s1600/cake+slicing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7unUpGnVlos-YthdDCUSMAPuu0LS0f_h4TlHE9UcaBQoetn_1PJAMmsQ-vm11dC24C9lOykYrgjU5BH3fdNdxzObQPyHa_F0CT9RApxP6w_mHN9QZmXRMA_9viqm3QRkFmw05WdUoia4/s1600/cake+slicing.jpg" /></a></div><br />
As for decoration, I just purchased some fake flowers from <i>Michaels</i>, trimmed them off of the stalk, and arranged them on top. Chopped up some walnuts for some sort of aesthetic flair - rocks maybe? I'm really not quite sure - and it ended up looking more like a wedding cake than a birthday cake. But the addition of candles toned down the exuberant amounts of class radiating off of the cake, so it was all good.<br />
<br />
#sarcasm <br />
<br />
Anyway, Noosh and her famfam loved it, so I figured it was a success in the end.<br />
<br />
<b>And finally, my darling Farnoosh, most amazing roommate and best friend one could wish for in the most epic bromance that ever was, I hope you had an absolutely wonderful 21st birthday [despite the fact that you are sitting next to me working on an ethics term paper], and I'm warning you now that once you turn it in, we are in for a night of a <i>How I Met Your Mother</i> marathon. Prepare yourself.</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKngP85x3HOfApaUvuGtwUIvrBGtke4CiJdo1eru2jN0NImo9UMWNjK1vRi2_w94s13TkCvUCs1rUjxYNl46mTMoK8ILwAB0dbNMEcTurkHebTAL5t9eHbGbna9PQFd1W7ngILJ9IsyJY/s1600/Noosh%2527s+Birthday+183.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKngP85x3HOfApaUvuGtwUIvrBGtke4CiJdo1eru2jN0NImo9UMWNjK1vRi2_w94s13TkCvUCs1rUjxYNl46mTMoK8ILwAB0dbNMEcTurkHebTAL5t9eHbGbna9PQFd1W7ngILJ9IsyJY/s1600/Noosh%2527s+Birthday+183.jpg" /></a></div><br />
As for later this week, I'll be at the apartment until Friday when I'm finally off for break. I have this vague notion that the cousins and I are heading to NYC next week, but I'm fuzzy on <strike>some</strike> all of the details. But at least I have a few weeks to spend with the family before I'm back here for intercession.<br />
<br />
And sometime in between there are about 3 more birthdays needing to be celebrated, so at least there's weight-gain to look forward to.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSAmHyqnSZ0yVL7xFiq647pKiHAXEP3Y0kBZQQkm9A_YpgBpBcCKNV1fNySHqWIL0bFhz-gG-sz6SqluoGrdwtArBGtO0ScB4Tr3EWPu1E3LENymzEfYLZjNTGWlPfrWYP1zF2yAssi2w/s1600/Noosh%2527s+Birthday+135.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSAmHyqnSZ0yVL7xFiq647pKiHAXEP3Y0kBZQQkm9A_YpgBpBcCKNV1fNySHqWIL0bFhz-gG-sz6SqluoGrdwtArBGtO0ScB4Tr3EWPu1E3LENymzEfYLZjNTGWlPfrWYP1zF2yAssi2w/s1600/Noosh%2527s+Birthday+135.jpg" /></a></div>Sabeenhttp://www.blogger.com/profile/12841221913268017502noreply@blogger.com3tag:blogger.com,1999:blog-3232660216697430050.post-83284060255687237632011-12-02T23:48:00.002-05:002011-12-03T11:31:45.598-05:00pumpkin bars with maple cream cheese frostingThanksgiving feels like it was ages ago, though it was just last week that I was huddled around our dining table, 14 unnervingly-cheerful family members by my side, reaching for my second [or was it third?] helping of turkey and Butterbeer.<br />
<br />
What I wouldn't do to have some leftover turkey here at the apartment so as to stop chewing on my own hand whenever I get hungry. The lack of quality food and utter depression that accompanies it can only mean one thing: we've approached finals season.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJQ6JutuqousNUE6cvUVFDcW0SU19eDGRYEtnSa8y9ZsY98P2iFuxDXvWIJ_NZwoBv9Mdb3eOi-oylXDIHeURVah6iltDOEfWdx0fcoN01473LK6-_8o6IAKA-F7_K7B35ipg87N6UOQ/s1600/Pumpkin+Bars+034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJQ6JutuqousNUE6cvUVFDcW0SU19eDGRYEtnSa8y9ZsY98P2iFuxDXvWIJ_NZwoBv9Mdb3eOi-oylXDIHeURVah6iltDOEfWdx0fcoN01473LK6-_8o6IAKA-F7_K7B35ipg87N6UOQ/s1600/Pumpkin+Bars+034.jpg" /></a></div><br />
Presumably, I spend most of my days holed up in my room or at a coffee shop, frantically reading hundreds of pages of Spanish literature and philosophy that I shirked during the semester, writing the best-quality term paper[s] I can a week before the due date, and waking up every morning praying that I'm back in my fluffy bed at home, having left all final exams and papers behind me. <br />
<br />
Okay, admittedly, it's not that tragic. Mostly it's been painful not being able to play PS3 when <i>AC:R </i>sits next to my television remote forlornly, abandoned and neglected, wondering how it got stuck with a good-for-nothing college student who really should have read that 200-page Spanish novel 2 weeks ago when it was assigned rather than spending hours doing so yesterday in order to write a paper due next week.<br />
<br />
<br />
...not that I'm, you know, bitter or anything.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IsqImwFpEe94pnTm0bcfWqWlAJ_tE8Q4jze6-WWjNoCwTniw6gSwD_5rTT1s99j5iJbXapufrrWZU52BTRfwVuI9_QGhCkx8qkRPa8qi4gIh7G-VyvDoZsAuqgvY6Kgl51V5hMBYMNE/s1600/bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IsqImwFpEe94pnTm0bcfWqWlAJ_tE8Q4jze6-WWjNoCwTniw6gSwD_5rTT1s99j5iJbXapufrrWZU52BTRfwVuI9_QGhCkx8qkRPa8qi4gIh7G-VyvDoZsAuqgvY6Kgl51V5hMBYMNE/s1600/bars.jpg" /></a></div><br />
<div style="border: 0.5px solid black; padding: 1px;"><b>Pumpkin Bars with Maple Cream Cheese Frosting</b><br />
A bakedbeen original<br />
<b> </b><span style="font-size: x-small;">Makes 18-24 bars</span><br />
<br />
For the pumpkin bars, you'll need:<br />
<ul><li>4 eggs</li>
<li>1 cup vegetable oil</li>
<li>1 1/2 cups light brown sugar</li>
<li>1 15-oz can pumpkin [<i>not </i>pumpkin pie filling]</li>
<li>2 cups flour</li>
<li>2 tsp baking powder</li>
<li>1 tsp baking soda</li>
<li>2 heaping tsp cinnamon</li>
<li>1/2 tsp nutmeg</li>
<li>a few shakes of cloves</li>
<li>1 tsp salt </li>
<li>2/3 cup crushed pecans</li>
<li>1/4 cup raisins</li>
</ul>For the maple cream cheese frosting, you'll need:<br />
<ul><li>8 oz cream cheese, softened</li>
<li>4 tbsp butter, softened</li>
<li>1 1/2 cups powdered sugar</li>
<li>1/3 cup maple syrup</li>
<li>1 tsp vanilla</li>
</ul><br />
<i>To prepare the pumpkin bars:</i><br />
Preheat oven to 350 degrees Fahrenheit and line and grease a 9x13-inch baking pan. In a large bowl, beat eggs, oil, brown sugar, and pumpkin until fluffy, 4-5 minutes. In a separate bowl, sift flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. <i></i>Using a wooden spoon, hand-mix the dry ingredients into the wet ingredients. Be careful not to over-mix. Once mixed, toss in the pecans and raisins and give the batter another turn. Pour the batter into the prepared pan for 25-30 minutes, until set. Let cool completely before frosting.<br />
<br />
<br />
<i>To prepare the maple cream cheese frosting</i>:<br />
In the bowl of an electric mixer fitted with paddle attachment, beat butter and cream cheese on medium-high speed until light and fluffy, about 5 minutes. Lower mixer speed to low and slowly add in powdered sugar. Mix until combined. Add maple syrup and vanilla. Increase mixer speed to medium-high and beat for another 3-5 minutes, until fluffy. Refrigerate until frosting reaches spreading consistency, about 30 minutes.<i> </i><br />
<i> </i><br />
Once bars are cool, spread the cream cheese frosting evenly over top. Garnish with whole or crushed pecans, if desired. Refrigerate at least 45 minutes before slicing. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsILbszU6HYHBGnBRK-XRxH4mq1K9CuSxAjFTEt1tqgLobEO6weNSxM6SOR82zdE_WS10t26n30Zn4noxjnttE8o7bk9eQAMOy-sU8q75zSTXUzkshl-A-fH5KE5C77F11AXpSdQAAoi0/s1600/Pumpkin+Bars+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsILbszU6HYHBGnBRK-XRxH4mq1K9CuSxAjFTEt1tqgLobEO6weNSxM6SOR82zdE_WS10t26n30Zn4noxjnttE8o7bk9eQAMOy-sU8q75zSTXUzkshl-A-fH5KE5C77F11AXpSdQAAoi0/s1600/Pumpkin+Bars+008.jpg" /></a></div><br />
Luckily, after a week of unprecedented amounts of catch-up and studying, Noosh and I got to spend the afternoon and evening out, shopping in pleasantly nippy, chilly weather and meeting up with good friends for an extraordinarily entertaining little dinner party.<br />
<br />
For the occasion, I decided to bake. I felt as though I hadn't baked in years, although I made about 4 desserts for our Thanksgiving dinner last week. I'll blame it on finals-prep having drained the life and joy out of me.<br />
<br />
But I digress: baking. Pumpkin bars with maple cream cheese frosting, to be precise. For some reason I have this delusion that baking with pumpkin after Christmas is just blasphemous, since pumpkin is the epitome of fall deliciousness and happiness, and the only thing I want to do when winter rolls around is stuff a pillow over my head and hibernate for 3 months. So I figured: I only have two more weeks at the apartment, I have a can of pumpkin in my pantry, and it would be going against nature for me to use it after I'm back for intercession; might as well put it to delicious use.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCR_eC0sy4_E2DETJg7oBCqXYqy9lpx4p3k9k5pEdGB9B9AP9V7CEpYpvmMzCYdGoisgUgHBkUpTOc6DbC9KdpYP6vflVvwU8TFACrumh0GPbd5-DRB8Q3ttz74-nVytD7J9J2B1pSqaA/s1600/Pumpkin+Bars+028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCR_eC0sy4_E2DETJg7oBCqXYqy9lpx4p3k9k5pEdGB9B9AP9V7CEpYpvmMzCYdGoisgUgHBkUpTOc6DbC9KdpYP6vflVvwU8TFACrumh0GPbd5-DRB8Q3ttz74-nVytD7J9J2B1pSqaA/s1600/Pumpkin+Bars+028.jpg" /></a></div><br />
I always view pumpkin in the same light I do carrots, when it comes to baking. They both have a sort of mild, dense, earthy quality about them which pairs wonderfully with spices, nuts, and dried fruits. Pumpkin bars I've had in the past are typically made with just pumpkin and spices, and have a really pleasant cake-y quality to them. But I like my pumpkin bars heartier, so always add ground nuts [what's more fitting than pecans?] and raisins to give them some body and a sort of rustic, cold-weather touch. Maple added to the frosting to tie it all together, and you're left with a beautiful fall dessert.<br />
<br />
Simple, but comforting. As is spending an evening after a stressful week with good friends and good food. <br />
<br />
And with a happy belly and residual smile from a wonderful night, the next two weeks don't seem quite so daunting.Sabeenhttp://www.blogger.com/profile/12841221913268017502noreply@blogger.com1tag:blogger.com,1999:blog-3232660216697430050.post-32879707203319550262011-11-27T10:54:00.000-05:002011-11-27T10:54:03.670-05:00{DBC} sans rivalI feel like it's been months since I've done a DBC. Which is, well, true, since I've missed the last two. I just did not have the copious amounts of time necessary to spend baking croissants and breads.<br />
<br />
Not that November has been any less busy, but now that papers, end-of-term assignments, and thesis proposals are established and underway, a large part of my mind has been freed up for things totally unrelated to academics.<br />
<br />
[Things aside from BBC television, anyway, which, as it were, I've finished all of save for <i>Merlin</i>, and even then weekly airings keep me from spending hours upon hours in front of the TV. I've even had time to read actual literature and finally got around to finishing <u>The Things They Carried</u> (a four-year long endeavor, not because my capabilities of reading a 200-page novel are deficient, but because I've never just sat down and read it all the way through), which is a feat in and of itself and quite possibly my biggest intellectual accomplishment of the semester. Some might say I lead a sad existence. They would probably be right.]<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4aTkczSHrfu6hTfBCTxKHjssByrpJcGxQVnD2G4YfSQpOCbpC8c-WOY_1sar93xITzSnSn8mRuNqQ8kFaDYRN6Ht2FitoXP2gC61md1NMD5tMMz7adgkVkJL7_FEIzFwFHn7Fc0xGK4Y/s1600/Filipino+cake+046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4aTkczSHrfu6hTfBCTxKHjssByrpJcGxQVnD2G4YfSQpOCbpC8c-WOY_1sar93xITzSnSn8mRuNqQ8kFaDYRN6Ht2FitoXP2gC61md1NMD5tMMz7adgkVkJL7_FEIzFwFHn7Fc0xGK4Y/s1600/Filipino+cake+046.jpg" /></a></div><br />
But I saw this month's challenge and knew I had to participate. Not only was it something that <i>didn't </i>have yeast or gelatin in it, but was something I could finish up in one afternoon and looked gorgeous to boot.<br />
<br />
Filipino Sans Rival, originally a French dessert comprised of layers of dacquoise and a rich buttercream frosting. Admittedly, Tommy and my version is pretty much the farthest thing from the traditional as you can get while still cheating your way by calling it a "Sans Rival," but it made for a really delicious dessert.<br />
<br />
I'll give you the recipe for ours, but if you want to go the traditional route, omit the cocoa in the cake and chocolate in the buttercream, and use cashews instead of almonds.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9N5oqxvg3bj8VxPLTK6bpK94ot82b-ozAcLyGRSF71KH5ybV6_wvE3ZaoBj9PxNuqdszrgV4-DIqKoeDAQZrflzuj0meFWBSljPReZ9f0_nwEnvI0JNFAdKcDqMwbyj8CWzCpmtsgULo/s1600/Filipino+cake+013.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9N5oqxvg3bj8VxPLTK6bpK94ot82b-ozAcLyGRSF71KH5ybV6_wvE3ZaoBj9PxNuqdszrgV4-DIqKoeDAQZrflzuj0meFWBSljPReZ9f0_nwEnvI0JNFAdKcDqMwbyj8CWzCpmtsgULo/s1600/Filipino+cake+013.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baking and Super Smash Bros seems to be the established norm whenever Tommy comes over for DBC. It makes we wish DBCs were a weekly occurrence, if it wouldn't mean that I would probably end up having to drop out of university.</td></tr>
</tbody></table><br />
<div style="border: 0.5px solid black; padding: 1px;"><b>Filipino "Sans Rival"</b><br />
Adapted from the November Daring Baker's Challenge<br />
<br />
For the dacquoise, you'll need:<br />
<ul><li>10 egg whites, at room temperature</li>
<li>1 tsp cream of tartar</li>
<li>1 cup sugar</li>
<li>1/4 cup cocoa powder</li>
<li>2 cups almonds, finely ground</li>
</ul>For the French buttercream, you'll need:<br />
<ul><li>5 egg yolks, at room temperature</li>
<li>1 cup sugar</li>
<li>1/4 cup water</li>
<li>2 1/2 sticks [20 tbsp] butter, softened and cut into cubes </li>
<li>2 oz bittersweet chocolate, melted</li>
</ul><br />
<i>To prepare the cake:</i><br />
Preheat oven to 325 degrees Fahrenheit and grease and flour four 9-inch pans (or two 9-inch pans, keeping in mind that you'll have to bake an additional two batches). Make sure you grease and flour them <i>very </i>well, as the dacquoise becomes quite sticky. Set aside.<br />
<br />
In a clean and dry stainless steel bowl, whisk the egg whites on high speed until frothy, about two minutes. Sprinkle with cream of tartar. Gradually add sugar and cocoa powder, a couple of tablespoons at a time, until stiff peaks form, 7-10 minutes. Fold in 1 3/4 cups of the ground almonds, reserving about 1/4 cup to garnish. Divide the batter equally among the four pans (or divide half of the batter equally among the two pans, reserving the other half of the batter for when the first two cakes are done). Bake for 25-30 minutes, until set. Now is a good time to make the buttercream. Once cakes are down, allow the them to cool for a couple of minutes in the pan, but then overturn quite soon onto cooling racks.<br />
<br />
<br />
<i>To prepare the frosting:</i><br />
Whisk the egg yolks on high speed in a large bowl until they've turned a pale yellow and have doubled in volume. In a medium saucepan, whisk the water and sugar over medium flame until a syrup has formed. The sugar should be a very pale amber color, but make sure to remove from the heat before it caramelizes. With the whisk still running on high speed, very carefully pour the syrup down the sides of the bowl. Continue beating on high until the mixture comes to room temperature, about 15 minutes. Still on high speed, add butter, one tablespoon at a time, until fully incorporated. Add in melted chocolate and whisk for another 30-60 minutes, until uniform. Refrigerate the buttercream for at least one hour before using, and whip it smooth before frosting.<br />
<br />
<br />
<i>To assemble the cake:</i><br />
Place one layer of dacquoise on a serving plate. Frost the top with about 2 heaping tablespoons of the buttercream. Place a second layer on top and frost. Repeat with the remaining two layers. Using the remaining buttercream, frost the top and sides of the cake. Press the reserved ground almonds along the sides or top of the cake. Garnish with whole almonds, if desired.</div><i> </i><br />
<i> </i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPtSaNkooxKdpBJlD3BWFIW_NCf36iW4pGqd8dKcBzId_74xL8D3ohd-Xi4gmuz3M02PDGDHPd_kpCznzuRqY_xs7dWlsoK4kJ32F2xHnU-FN63ZzTBWP2ucRdP41OR4jeo3nFg7N54Qc/s1600/collage2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPtSaNkooxKdpBJlD3BWFIW_NCf36iW4pGqd8dKcBzId_74xL8D3ohd-Xi4gmuz3M02PDGDHPd_kpCznzuRqY_xs7dWlsoK4kJ32F2xHnU-FN63ZzTBWP2ucRdP41OR4jeo3nFg7N54Qc/s1600/collage2.jpg" /></a></div><br />
I very much loved the look of this cake. Images flashed before my eyes bringing back memories, visions of small patisseries in Italy, with layers of homemade cakes piled high with thick, creamy frostings, imperfect in their presentation but beautiful in their simplicity, rustic in a very comforting, understated way.<br />
<br />
Those are always the cakes that taste the best, after all.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5SJ9diEvVHsDbd-ula3qa-9xw6kwrkeVDzUhn1U0rIZkd_XgoKtc2IVv5FA1x8CAKRBa8U-XlQKUt2tetAQYcb-LhXp8UK9GodbKCtOgXQKggx9VXO-5fXA7z2j0K74am5R2Jvh-i7yM/s1600/collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5SJ9diEvVHsDbd-ula3qa-9xw6kwrkeVDzUhn1U0rIZkd_XgoKtc2IVv5FA1x8CAKRBa8U-XlQKUt2tetAQYcb-LhXp8UK9GodbKCtOgXQKggx9VXO-5fXA7z2j0K74am5R2Jvh-i7yM/s1600/collage.jpg" /></a></div><br />
I myself am not partial to meringue, for the most part, and really detest buttercream frostings, so I didn't have very high expectations for this cake. Not that I doubted it would be tasty; rather, I didn't expect to like it as much as Tommy or Noosh might. I was gravely [fortunately?] mistaken, and really just had to drive the thing over to Shea to give to Matt for fear that I would spend the rest of the afternoon and evening with my head in the fridge, cutting slices and eating them with a fork straight off of the serving plate.<br />
<br />
It was tantalizingly good.<br />
<br />
In fact, I so loved the soft, chewiness of the dacqouise that it was the inspiration for one of my Thanksgiving desserts [and a huge hit with the fam, so clearly dacquoise is the ticket].<br />
<br />
<br />
And now, another month is gone, and there's only December standing between me and 2012. It's the point in the semester where I'm so, dangerously close to being done that making myself study for finals and finish up term papers is actually physically painful.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHk_Nqek4JlF3-OG2ICosEezf0usp4MvQDcvpyyHC0oWQvXdQ5dXTTuPxWU9Ug1bnP5bPWcGjESwFbbe9P8get_P4HILcCIboThju9NpqGFdGh9AiGDipQeFxqUwGssgqtxH21ZbXp3Ek/s1600/Filipino+cake+051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHk_Nqek4JlF3-OG2ICosEezf0usp4MvQDcvpyyHC0oWQvXdQ5dXTTuPxWU9Ug1bnP5bPWcGjESwFbbe9P8get_P4HILcCIboThju9NpqGFdGh9AiGDipQeFxqUwGssgqtxH21ZbXp3Ek/s1600/Filipino+cake+051.jpg" /></a></div><br />
I just want to be home, snuggled up under covers, finishing up <i>Assassins Creed: Revelations</i>, and eating enough home-cooked meals to rival a bear preparing for hibernation. Is that too much to ask?Sabeenhttp://www.blogger.com/profile/12841221913268017502noreply@blogger.com8tag:blogger.com,1999:blog-3232660216697430050.post-78265140835472614452011-11-10T22:29:00.004-05:002011-11-11T09:55:30.336-05:00[churros and orange juice] cinnamon cake with dulce de leche frosting and salted caramel shardsI am just realizing that 11/11/11 is happening tomorrow. I am also realizing that this was a Facebook group I joined at least two years ago, thinking "oh, that's so far away, I have forever to think up the most epic wish I can conceive." <br />
<br />
Yet, an odd-two years later, I don't know what to wish for. Two years ago I thought I'd be more mature, with a concrete path laid out for my life, knowing exactly what I'd want to do and how long it'd take me to do it. Two years ago I thought that being in my 20s meant I'd be an independent adult, fully-functioning social paradigm of grace and poise, with a repertoire of meritorious experiences under my belt.<br />
<br />
*snort*<br />
<br />
All I've learned since then is that I'm likely not at all capable of surviving even a week in the real world without parental guidance, financial support, or an academic counselor telling me what I should do with my life. Perhaps I should wish for some direction. Or coming up with an adequate thesis topic before Thanksgiving break. Or being proposed to by a handsome prince with loads of cash.<br />
<br />
I kid, of course. <strike>Okay, perhaps not so much about the rich prince, but as for the rest,</strike> I'm not concerned. Still growing up, after all. And learning, and experiencing, and all that important stuff. <br />
<br />
All that's more useful than wishing, anyway. Where will wishing get you, save for crushing disappointment when laziness trumps pro-activity? Not that I'll stop being lazy, of course, but best not to put all your eggs in one basket. Particularly when that basket is just a socially constructed label of "epicness" for one of the [admittedly] coolest numerical dates in existence. <br />
<br />
But I digress. This post isn't about wishes. It is about a date, though, and an important one, at that. Specifically, my dear friend Zach's birthday. Which was yesterday, but whatever.<br />
<br />
[Also my father's, incidentally, but that celebration is for another day when I'm actually at home. Nevertheless, all my love and best wishes, dad!]<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvRZPT0B_IjF52FIrzF2Gysem2NgZusXXuGLmDjTNPRvQCuM6r1lKGG1RLef7Av125Db-p3KJNe4llN4jkQwtewAdCrVIYz87forVgCTzPn5Nn4tvtZ6ME2n-U1APwL_D5LjxvfaRRnJw/s1600/Zach%2527s+cake+020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvRZPT0B_IjF52FIrzF2Gysem2NgZusXXuGLmDjTNPRvQCuM6r1lKGG1RLef7Av125Db-p3KJNe4llN4jkQwtewAdCrVIYz87forVgCTzPn5Nn4tvtZ6ME2n-U1APwL_D5LjxvfaRRnJw/s1600/Zach%2527s+cake+020.jpg" /></a></div><br />
Zach loves dessert. I know this because he and Jerm often serve as my human garbage disposals for leftover baked goods. But when I bake for Zach, it has always been with peanut butter. It's a safe bet, since the only thing Zach loves more than dessert is peanut butter. But I'm tired of peanut butter and predictability. I wanted to do something unique, and different, and special, and totally and utterly <i>for </i>Zach.<br />
<br />
So I decided on churros.<br />
<br />
<br />
...okay, so, not <i>really </i>churros. But a cake totally and utterly churro-inspired. I had been pondering for a while earlier in the week about what I could do outside of the realm of legume butters, and suddenly it struck me. And I couldn't believe I hadn't thought of it earlier.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrAvDdzRGqd_ndyLCx7JZCeg877EfZVz_HwdFI_Ndti2gAQRzgxH0NtI3fy3y8UMeia7t1gLnFdbdPm-6ZSW-cktY3LdWx1aen2jP0m10_Pvm7-Kzm2og-Sd8soBY6nFGIhCNq6fHeEBo/s1600/Zach%2527s+cake+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrAvDdzRGqd_ndyLCx7JZCeg877EfZVz_HwdFI_Ndti2gAQRzgxH0NtI3fy3y8UMeia7t1gLnFdbdPm-6ZSW-cktY3LdWx1aen2jP0m10_Pvm7-Kzm2og-Sd8soBY6nFGIhCNq6fHeEBo/s1600/Zach%2527s+cake+003.jpg" /></a></div><br />
<div style="border: 0.5px solid black; padding: 1px;"><b>Cinnamon Cake with Dulce de Leche Frosting and Salted Caramel Shards</b> <br />
A bakedbeen original. <br />
<span style="font-size: x-small;">Yields one 9-inch cake.</span><br />
<br />
For the cinnamon cake, you'll need:<br />
<ul><li>4 eggs</li>
<li>scant 1 cup sugar</li>
<li>5 tbsp whole milk</li>
<li>2 tsps vanilla </li>
<li>2 1/2 cups flour </li>
<li>1 tbsp cinnamon</li>
<li>1/2 tsp salt</li>
<li>1 tbsp baking powder</li>
</ul><br />
For the dulce de leche frosting, you'll need:<br />
<ul><li>11 oz cream cheese, softened</li>
<li>3 tbsp butter, softened </li>
<li>1 14-oz can dulce de leche</li>
<li>2 cups powdered sugar</li>
<li>1 tsp vanilla </li>
</ul><br />
For the salted caramel shards, you'll need:<br />
<ul><li>1 cup sugar</li>
<li>1/4 cup water</li>
<li>1 tsp fleur de sel</li>
</ul><br />
<i>To prepare the cinnamon cake:</i><br />
Preheat oven to 350 degrees Fahrenheit and grease and flour two 9-inch cake pans. In a large mixing bowl fitted with the paddle attachment, mix eggs and sugar on medium speed until blended. Add in milk and vanilla and incorporate. Lower speed and add flour, cinnamon, salt, and baking powder. Mix until just blended. Divide batter equally among both pans and smooth with a spatula. Bake for 35-40 minutes, until golden brown and a toothpick comes out clean when poked in the center. Let cool in the pan for 10 minutes, then invert cakes onto wire racks and let cool completely.<br />
<br />
<br />
<i>To prepare the dulce de leche frosting: </i><br />
In a large mixing bowl fitted with the paddle attachment, cream butter and cream cheese until fluffy. Add dulce de leche and mix on medium speed for about 3 minutes, until fully blended. <i> </i>Lower speed to low and slowly add in powdered sugar. Gradually raise speed to medium-high and beat for 5 minutes, until light and fluffy. Add vanilla and beat another 30 seconds. Frosting can be prepared up to a day ahead and kept refrigerated until using.<br />
<br />
<br />
<i>To prepare the salted caramel shards:</i><br />
Line a baking sheet with aluminum foil and set aside. In a medium-sized saucepan over medium-high flame, whisk sugar and water until sugar dissolves. Once the syrup starts to bubble, stop whisking. Allow syrup to heat, undisturbed, until the mixture turns a deep amber color.<i> </i>Quickly remove the pan from the heat and slowly pour the syrup onto the aluminum foil, allowing it to spread out into a thin layer. Sprinkle fleur de sel evenly over the sugar. Let sugar harden, about 30 minutes. Peel sugar off of the aluminum foil and, with your hands, break it apart into shards. Set aside and cover loosely with cling-wrap until using.<br />
<br />
<br />
<i>To assemble the cake:</i><br />
Place one of the cake layers on a serving plate. Spread a generous layer of the frosting on top of the cake. Sprinkle some of the shards on top of the frosting. If the shards are large, break them into small pieces [but be sure to reserve a few large shards to decorate]. Place the second layer on top. Frost the top and sides of the cake with the remaining frosting. Refrigerate until serving.<br />
<br />
Right before serving the cake, pierce the remaining large shards around the center of the cake.</div><i> </i><br />
<i> </i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyPFauVU30Oth0Is7iw-0Qr0fHxUhVKnI4IJpDJbDMJG4IBEm76fesLSsrP0FHmqFBTPOft4xBziy7YGdH-BXC81JKmcibQna6JiMhuASj0BmJa84zcBDcBQa2dOpnfGHOPcKhkhnJypI/s1600/Zach%2527s+cake+024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyPFauVU30Oth0Is7iw-0Qr0fHxUhVKnI4IJpDJbDMJG4IBEm76fesLSsrP0FHmqFBTPOft4xBziy7YGdH-BXC81JKmcibQna6JiMhuASj0BmJa84zcBDcBQa2dOpnfGHOPcKhkhnJypI/s1600/Zach%2527s+cake+024.jpg" /></a></div><br />
Zach and I spent 4.5 weeks in Spain earlier this summer, which, if you know me at all, are familiar with in excruciating detail. We had a marvelous time, of course, from exploring Valencia to trying new foods to visiting Granada to actually being able to converse with the locals. One of my fondest memories, though, is on one of our walks back from university.<br />
<br />
It was a nice walk, about 2.5 miles, strolling past familiar old bookshops, banks, and boutiques, chatting about anything and everything. Zach had been telling me, since day one, that he wanted nothing more than to eat some good, Spanish churros, but we had yet to have done so. So we decided, probably about halfway into our trip, after having come to that startling realization, to stop at one of the unassuming cafes by our apartments to <i>eat some flipping churros</i>.<br />
<br />
And they were delicious. Fresh and crispy, still hot and leaving traces of cinnamon sugar on our fingers, a mug full of warm chocolate sauce for dipping, and a tall glass of Valencian orange juice for patriotism. A perfect 15 minutes of sitting in the center of the plaza with nothing on our minds save for realization that we were actually in Spain, sitting in the center of the plaza, eating churros.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUIUFz3qe3w-1GFIfPUAQPJEb1eu4IVKsTePuoWM0NCFUsD3Ky6rfi_EHEw1YQXBjK7phHQM_gLNZf3nq3DMdW7NVDHN_KLbu8Pj-bYgMZOSITbhNbDEpozH-IB-QOMu_sIlg42CWIR0/s1600/Zach%2527s+cake+054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUIUFz3qe3w-1GFIfPUAQPJEb1eu4IVKsTePuoWM0NCFUsD3Ky6rfi_EHEw1YQXBjK7phHQM_gLNZf3nq3DMdW7NVDHN_KLbu8Pj-bYgMZOSITbhNbDEpozH-IB-QOMu_sIlg42CWIR0/s1600/Zach%2527s+cake+054.jpg" /></a></div><br />
And so it was a no-brainer that I wanted to give some of that perfection back to Zach for his 21st birthday. Not exactly churros, but a cake unequivocally inspired by that afternoon. Perhaps not the answer to his epic wish for Friday, but intended to remind him of something meaningful.<br />
<br />
Unparalleled deliciousness was only a bonus, really.<br />
<br />
[But seriously. One of the best cakes I've ever made. Not to toot my own horn or anything, but seriously.]<br />
<br />
<br />
Though I think I'm settling with the rich prince wish for 11/11/11. No harm in trying, right?<br />
<br />
<strike>Only crushing disappointment can come out of this, after all.</strike>Sabeenhttp://www.blogger.com/profile/12841221913268017502noreply@blogger.com4tag:blogger.com,1999:blog-3232660216697430050.post-73139136061240098412011-10-29T11:35:00.004-04:002011-11-03T11:45:19.582-04:00fish custard [and a wibbly-wobbly halloween]Friday morning began with a much-needed lie-in until 10am, and still I didn't feel like getting up. Buried under comforters on a bed of pillows on an overcast, autumn morning... all I really wanted was a steaming mug of tea and a cookbook to read. <br />
<br />
But, you know, on the day of a wibbly-wobbly Halloween get-together, you force yourself out of bed, do a bit of cleaning and laundering, turn some Madeleine Peyroux on the stereo, and simmer up some salted caramel. <br />
<br />
Chelsea and Liz have had a few dinner parties already this semester, so Noosh and I decided it was our turn to host...something.<br />
<br />
[Something old, something new, something borrowed, something blue.]<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYugFvbvmTKExCjKlz7SooKzCjgHeg1sLDXQFqXspE7rUvDjkHCr87uLKM45Owy2kPc4oF-DYgrRWM9Ye1p2H6Zuy79X8jDS_vfNWsfMbnW0oecnXgSzq2cE3fB1NfbqvowUhn5cAmQfM/s1600/Halloween+Party+076.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYugFvbvmTKExCjKlz7SooKzCjgHeg1sLDXQFqXspE7rUvDjkHCr87uLKM45Owy2kPc4oF-DYgrRWM9Ye1p2H6Zuy79X8jDS_vfNWsfMbnW0oecnXgSzq2cE3fB1NfbqvowUhn5cAmQfM/s1600/Halloween+Party+076.jpg" /></a></div><br />
But really, Halloween weekend called for one thing and one thing only: a Doctor-Who themed party.<br />
<br />
Not that, you know, all of my friends are fans. In fact, the vast majority haven't watched. So really, it was more of an excuse for me to wear a bow-tie and cook up some fish custard.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLJ_UUhj6OSoFobRfFn7KFXNSuAYAfREmlbioQ2_4FLvt-kHhq99Ilg9MYeVHoDEv5E_KerNGsjqDhlDy-HhifWL9ncHJMBqJ8iVclwPCL8Ci0iE6qRtKSgoeqbpwcAvQXZ3IrEs66WQ/s1600/collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLJ_UUhj6OSoFobRfFn7KFXNSuAYAfREmlbioQ2_4FLvt-kHhq99Ilg9MYeVHoDEv5E_KerNGsjqDhlDy-HhifWL9ncHJMBqJ8iVclwPCL8Ci0iE6qRtKSgoeqbpwcAvQXZ3IrEs66WQ/s1600/collage.jpg" /></a></div><br />
<div style="border: 0.5px solid black; padding: 1px;"><b>"Fish Fingers" and Custard</b><br />
Adapted from The Comfort of Cooking and Bakingdom<br />
<b> </b>Yields 4-6 servings custard, about 2 dozen fish fingers<br />
<br />
For the salted caramel custard, you'll need:<br />
<ul><li>4 cups whole milk</li>
<li>6 tbsp cornstarch </li>
<li>1 tsp vanilla</li>
<li>1 cup sugar</li>
<li>2/3 cup water</li>
<li>1 tsp salt</li>
</ul>For the fish fingers, you'll need:<br />
<ul><li>1 1/3 cup flour</li>
<li>1/2 tsp baking powder</li>
<li>1/2 tsp salt</li>
<li>1/2 cup [1 stick] butter, at room temperature</li>
<li>1/2 cup plus 2 tbsp confectioner's sugar</li>
<li>1 egg</li>
<li>1/2 tsp vanilla</li>
<li>5 graham cracker sheets</li>
<li>2 tbsp butter, melted</li>
<li>1 tbsp sugar</li>
</ul><br />
<i>To prepare the custard:</i><br />
In a medium-sized bowl, whisk 1/2 cup of the milk, the cornstarch, and vanilla until blended. In a large saucepan, heat water and sugar on medium-high heat until boiling. Don't stir, but swirl the pan around to mix. Once boiling, lower the heat so that the syrup is at a simmer. Simmer until the caramel turns an amber color, add in salt, and swirl until incorporated, 8-10 minutes.<br />
<br />
Remove the pan from the heat<i> </i>and slowly pour in the remaining 3 1/2 cups milk, whisking constantly, until combined. The sugar may clump up spectacularly, but that is okay. Return the pan to the flame and heat on medium-high heat until just boiling, and then reduce heat to a simmer. Whisk the mixture until the caramel dissolves and the mixture thickens a bit, about 10 minutes. Add in the cornstarch mixture and whisk on medium flame until the mixture thickens, about 5 minutes. Pour the custard into a large glass dish or other heat proof dish. Allow the custard to cool, at least 30 minutes, then cover with plastic wrap and refrigerate for 2-3 hours, until the custard has thickened fully and set.<br />
<br />
<br />
<i>To prepare the fish fingers: </i><br />
In a medium bowl, combine flour, baking powder, and salt. In the bowl of an electric mixer, cream the butter and sugar on low speed, then increase to medium speed until light and fluffy, about 5 minutes. Add in egg and vanilla and mix, scraping down the sides of the bowl when necessary. Lower the speed and gradually add in flour mixture, mixing until just combined. Cover the top of the bowl in plastic wrap and refrigerate for at least 30 minutes.<br />
<br />
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. In a food processor, pulse the graham crackers, butter, and sugar until the mixture is crumbly and sticks together. Once cookie dough is chilled, roll into "fish fingers," about 2 inches long and 1/2 inch wide. The smaller the better, as they will expand quite a bit while baking. Roll the "fish finger" in the graham cracker mixture to "coat" and place on the baking sheet. Repeat with remaining dough, allowing about an inch space between cookies on the sheet. Bake for 14-16 minutes until golden brown. Allow cookies to cool on the sheet for about 5 minutes, then transfer cookies to a wire rack and let cool completely.<br />
<br />
Serve "fish fingers" with custard. They taste splendid when eaten together, or either can be enjoyed separately. Allons-y!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNqxkAz8rPKR5oIWIEcxt1fPD4WzFjoCHoXnsWqIISMqC3MAIgSoIy_bJILe8bzXsL9zold7FBlnj8u5ua2vJ2XnIjYy1qONozYS7ZxwWrPwDjpB9jXoEyyzB3IqsjGMqs-GEwASAheL4/s1600/collage2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNqxkAz8rPKR5oIWIEcxt1fPD4WzFjoCHoXnsWqIISMqC3MAIgSoIy_bJILe8bzXsL9zold7FBlnj8u5ua2vJ2XnIjYy1qONozYS7ZxwWrPwDjpB9jXoEyyzB3IqsjGMqs-GEwASAheL4/s1600/collage2.jpg" /></a></div><br />
Noosh and I first stumbled upon this recipe a few months ago, and immediately I fell in <i>love</i>. The graham cracker "coating" is absolutely <b>brilliant</b>, and give the cookies the appearance of honest-to-God fish fingers. Words cannot describe how enamored I am with these things. They taste fantastic as well, which is only a plus, really.<br />
<br />
So after about 9 hours of cooking custard, baking fish fingers and jammie dodgers, listening to everything from Louis Armstrong to Don Omar with Noosh preparing the TARDIS door, our apartment was full of the sounds of laughter, chatter, music, The Green Lantern, Hello Kitty, and Freida Kalho, a rather disturbing-looking cockroach, unnamed doctors and Sabeen's-apartment-occupiers, hilarious and somewhat horrifying Bollywood dancing, and happy mouths munching on good food. A success in all senses of the word, over all.<br />
<br />
And by the time we were done cleaning up by around 1:30, I promptly passed out and slept for about 9 hours straight.<br />
<br />
And I've spent the vast majority of the hour and a half I've been up uploading photographs and listening to <i>Cabin Pressure </i>on Youtube [quite the brilliant<i> </i>radio show, sent to me by a sweet friend who knows of my utter obsession with Benedict Cumberbatch's brilliant theatrical timing and jaguar-hiding-in-a-cello voice], not really wanting to get out of my comfortable bed.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRGkef6h6h8v9J1kc4pmU6wZbDR2j7dvZiX7tyk6_q1EoZh7UmEEXulQGm6VzQQc6RxqcXcXYT-clYl2X6vdIYlSZmB9rYsAh11cFZVKbOla3TxmPie2m_ARiV-HjXoHNPoVRhhBh3aM/s1600/Halloween+Party+047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRGkef6h6h8v9J1kc4pmU6wZbDR2j7dvZiX7tyk6_q1EoZh7UmEEXulQGm6VzQQc6RxqcXcXYT-clYl2X6vdIYlSZmB9rYsAh11cFZVKbOla3TxmPie2m_ARiV-HjXoHNPoVRhhBh3aM/s1600/Halloween+Party+047.jpg" /></a></div><br />
Having discarded the suit-jacket, the bow-tie, and the formal button-down, though, I must say it's nice not to have a career that requires me to dress up like a flamboyant British gentleman on a daily basis. Fun as it was, I'll leave it to the professionals.<br />
<br />
I much prefer watching them from the comfort of my living room sofa.<br />
<br />
<br />
Preferably with a bowl of fish custard in hand.Sabeenhttp://www.blogger.com/profile/12841221913268017502noreply@blogger.com6tag:blogger.com,1999:blog-3232660216697430050.post-30884181995075233432011-10-23T22:48:00.003-04:002011-10-23T23:00:44.254-04:00caramel apple pie<div class="MsoNormal">I’m quite sure that pretty soon, my iPod will only have the ability to play the same 20-odd songs, as I’ve been listening to nothing but Cole Porter, Margaret Whiting, and Radical Face on loop for the past few weeks. Not that I would complain if this were to become reality soon, since the three are perfect to listen to while strolling outside under falling leaves and welcomed sunshine. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzhFHiFhI8eGy0SaYaoXWJt8ecMWAlzqUpKNEV_WvOA8yAN4jJhyMv5-Znt9oIw_dSxb4Z-MvYmdk5fyQ4XSD6PWkB3iLTxSo47xq7B_mFAEyxijun1Guu5cDp7tlrhM4JB0DOn2KA_k0/s1600/Apple+Pie+020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzhFHiFhI8eGy0SaYaoXWJt8ecMWAlzqUpKNEV_WvOA8yAN4jJhyMv5-Znt9oIw_dSxb4Z-MvYmdk5fyQ4XSD6PWkB3iLTxSo47xq7B_mFAEyxijun1Guu5cDp7tlrhM4JB0DOn2KA_k0/s1600/Apple+Pie+020.jpg" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Yesterday was spent primarily with MattMatt, as the two of us rarely get to see each other one-on-one, and it was hugely pleasant. Pumpkin pancakes and peach cake for brunch at Tommy’s, as well seeing an old friend from high school who came down for the weekend. A spontaneous drive out to the downtown mall soon followed, which made for a lovely afternoon sipping coffees, browsing dusty bookshelves in used bookshops, and searching for the perfect menswear blazer at Urban Outfitters. Though I came home empty-handed in the department of androgynous outerwear, a purse heavy with new (used) books and some quality conversation in the living room with David Tennant staring us down with a raised eyebrow was more than enough. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Now my only wish is that I had enough time to just sit on piles of pillows and blankets and read the day away. And also that my apartment had a fireplace crackling with warm flames, filling the living room with the smells of earthy cocoa and roasted walnuts.</div><div class="MsoNormal"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSM1RZEE6DM_PaIULb-O9yLlXZK6YJQFtAfa2tLD_tN_qafT1xtKg2dVQ1O3L6BPB-_W0GD9_ZTeHv_0oSqxIRjiryvowq3XfbTRjscgHKXCNT87Tljcs5wwpE7YkucGs1-CZbdhexc-E/s1600/collage+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSM1RZEE6DM_PaIULb-O9yLlXZK6YJQFtAfa2tLD_tN_qafT1xtKg2dVQ1O3L6BPB-_W0GD9_ZTeHv_0oSqxIRjiryvowq3XfbTRjscgHKXCNT87Tljcs5wwpE7YkucGs1-CZbdhexc-E/s1600/collage+2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perhaps my next investment will be a bigger bookshelf.</td></tr>
</tbody></table><div class="MsoNormal"><br />
</div><div class="MsoNormal">I love strolling downtown at this time of year; early fall, before the leaves have had the chance to wither away and it’s still just warm enough to eat lunch outside wearing a wool scarf and sweater.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Nevertheless, today was a day to spend inside, curled up on the couch in an oversized sweatshirt catching up on work and oodles and oodles of Merlin. </div><div class="MsoNormal"><br />
<br />
</div><div class="MsoNormal">And, of course, at the end of a perfect weekend, it’s only appropriate to put a basket of mountain-fresh apples to good use. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV_ke9kVWVUTlLd0AHroXlq6KxwL8ZXkxxxRgaJM-sgRFpMSxiuZn20Or24dAVIHA50oyI0BobO0kBZlt1QjZ-0pk62Wi-PPoCRh14u7InUlR2aeUd9nP5qsu2gagJOZAyoQ8508v0PwI/s1600/Apple+Pie+038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV_ke9kVWVUTlLd0AHroXlq6KxwL8ZXkxxxRgaJM-sgRFpMSxiuZn20Or24dAVIHA50oyI0BobO0kBZlt1QjZ-0pk62Wi-PPoCRh14u7InUlR2aeUd9nP5qsu2gagJOZAyoQ8508v0PwI/s1600/Apple+Pie+038.jpg" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div style="border: 0.5px solid black; padding: 1px;"><b>Caramel Apple Pie</b><br />
Adapted from <a href="http://www.giveagirlacookie.com/2010/05/caramel-apple-pie.html">If You Give a Girl a Cookie</a> and <u>Tartine</u><br />
<u><br />
</u><br />
For the crust, you'll need:<br />
<ul><li>3 cups plus 2 tbsp flour</li>
<li>2 sticks butter, cold and cut into cubes</li>
<li>1 tsp salt</li>
<li>2/3 cup cold water</li>
</ul>For the filling, you'll need:<br />
<ul><li>5 cups of baking apples [about 6 medium or 5 large; Golden Delicious, Jonagold, or Winesaps work splendidly, or any combination thereof], cored and sliced</li>
<li>1 stick butter</li>
<li>1 cup brown sugar</li>
<li>1 1/2 tbsp flour</li>
<li>1 tsp cinnamon</li>
<li>a few shakes of nutmeg</li>
</ul><br />
<i>To prepare the filling:</i> <br />
In a large saucepan, melt butter and brown sugar over medium-low flame. Add in sliced apples, increase heat to medium-high, and cook the apples in the sauce until softened, about 15 minutes. Remove the pan from the heat, sprinkle flour and spices over the apples, and turn them over to coat until the flour dissolves. Let cool while preparing the pie crust.<br />
<br />
<br />
<i>To prepare the crust:</i><br />
In a food processor, pulse the flour, butter, and salt the consistency is that of peas. Slowly pour in the water until the dough comes together [you may not need to use all of the water]. Divide the dough in half, cover in plastic wrap, and refrigerate for at least 30 minutes. <br />
<br />
<br />
<i>To assemble the pie:</i><br />
Preheat oven to 400 degrees Fahrenheit. Grease a 9-inch pie pan. Roll each ball of dough out wide enough to cover the base of pan. Place one on the base. Using a fork, poke holes into the bottom and sides of the crust. Gently scoop the apples and caramel sauce into the pan and spread evenly. Lay the second sheet of dough on top of the apples, pinching the top and bottom crusts to seal. Make a slit or two on the top crust. <br />
<br />
Bake pie for about 25 minutes. Lower oven temperature to 350 degrees and bake for an additional 25-30 minutes. Allow pie to cool for at least 30 minutes before slicing. Serve with sweetened cream or vanilla ice cream. </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6_95J4sXmzpK6B3C6BQrn-gM9TkqSYt-tGraM1AiB0v0R9aqHk81TCsK5Ah5FrvbA7lVI7SMZeCAINpFdMbydAZNv_sV8NB42IW2RG9w1hx6J7l-NnHN-hYvb7YwV3nqbMmnaPnVmWhk/s1600/collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6_95J4sXmzpK6B3C6BQrn-gM9TkqSYt-tGraM1AiB0v0R9aqHk81TCsK5Ah5FrvbA7lVI7SMZeCAINpFdMbydAZNv_sV8NB42IW2RG9w1hx6J7l-NnHN-hYvb7YwV3nqbMmnaPnVmWhk/s1600/collage.jpg" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I’d like to make a confession: I’m really not that keen on apple pie. At all, really. I know, I know, as if it’s bad enough I’ve forgone all non-BBC television, I’ve now basically rejected all of the basic tenets of our great country. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">But this one is pretty good. I mean, it’s no cherry Bakewell tart, but Noosh and Tommy loved it, and the flaky crust is to die for. The apples really benefit from bathing in brown sugar and butter, as obviously expected, and cooking them beforehand prevents the crust from becoming soggy. The end result is a beautifully golden, crunchy, autumn-y pie. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Would have been divine with a scoop of vanilla ice cream, but good company and quality television will make do just as well.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn0nJ6kIPUVZT9uS2M3j3qYbc0rc0V6ggRUOuGjSy28XXJRkVS_t2QCsbpZpDAz7FRwnBaMdkFzK2SQuDy6rdMRmAgQkwmZpMMdkMam3Yfhtk6eVBm2hfBMfLoLLhfJKYDCytuhjdoj_s/s1600/Apple+Pie+063.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn0nJ6kIPUVZT9uS2M3j3qYbc0rc0V6ggRUOuGjSy28XXJRkVS_t2QCsbpZpDAz7FRwnBaMdkFzK2SQuDy6rdMRmAgQkwmZpMMdkMam3Yfhtk6eVBm2hfBMfLoLLhfJKYDCytuhjdoj_s/s1600/Apple+Pie+063.jpg" /></a></div><div class="MsoNormal"><br />
<div style="text-align: right;"><i>Then I'll pretend it is my bed<br />
I'll jump in very quick<br />
And pile their leaves up over me<br />
For covers soft and thick</i></div></div></div>Sabeenhttp://www.blogger.com/profile/12841221913268017502noreply@blogger.com2tag:blogger.com,1999:blog-3232660216697430050.post-88292166528952958752011-10-21T16:02:00.002-04:002011-10-21T16:06:06.170-04:00lemon, blackberry, and ginger cake [and a happy 21st]Wednesday evening was spent attempting to familiarize myself with absolutist and utilitarian philosophy, emailing professors about tentative spring courses [oh yes, I'm a dork, and unbelievably excited about class offerings], rubbing my eyes and consequently smudging all the eyeliner around to give me the appearance of a lopsided raccoon, and putting away clean dishes without having realized the smudgy state of my fingers and consequently getting black stains all over the bowls and having to rewash them.<br />
<br />
[As a side note, I've discovered that all of my current obsessions are manifested in some of the cookbooks that I own. <u>King Arthur Flour Cookbook</u> (purchased 2009), <u>The Unofficial Harry Potter Cookbook</u> (purchased approximately January 2011), <u>Dining with Sherlock Holmes: A Baker Street Cookbook</u> (purchased approximately 1 week ago [not a problem]). The amount that I was ecstatic when I made the realization was unprecedented and startling.]<br />
<br />
And yet, it was a rather perfect evening, as soon after rewashing dishes, the house was filled with the smells of ginger and lemon zest, and the sounds of unbelievably irritating whistles at a conference meeting during an episode of <i>Arrested Development</i>.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE_oxDJhcKfMM22ACvZmn2XEC3-o5hW8-FdcWt8shYP1b5lj8D8Br-T1q3GdiPGZNbClMGqXuZqfEF17eWK3Jhy9ClotMbjnsQhgxSSPA-YlNMnJwy5VCM5yzlpTgwAE0w1CWIQbWWqp4/s1600/Matt+%2526+Rhea+21+032.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE_oxDJhcKfMM22ACvZmn2XEC3-o5hW8-FdcWt8shYP1b5lj8D8Br-T1q3GdiPGZNbClMGqXuZqfEF17eWK3Jhy9ClotMbjnsQhgxSSPA-YlNMnJwy5VCM5yzlpTgwAE0w1CWIQbWWqp4/s1600/Matt+%2526+Rhea+21+032.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">As a note of self-preservation, all shots taken for this particular dessert were done in the absolute worst lighting imaginable. It seems that cloudy mornings and artificial, dinner-table lighting made for oddly colored images. Blast lamplight and clouded sun rays.</td></tr>
</tbody></table><br />
It was nice, though, to be baking a cake. I haven't done so in ages, as I haven't had the need, but yesterday happened to be the 21st birthday of one of my dearest, closest, sweetest friends: <b>Matt</b> (and, incidentally, <b>Rhea</b>'s as well!). I knew I would be baking something, but I wanted it to be something spectacular. Something new. Something exotic.<br />
<br />
And so I asked him what he'd want.<br />
<br />
And all he said was "lemon curd."<br />
<br />
And that was all I needed.<br />
<br />
<br />
[Admittedly, he also said "blackberries, preferably," but I'll keep that little tidbit to myself as not to diminish the above drama.]<br />
<br />
I have quite some experience with lemon curd, as it's a foolproof way of making a <i>fantastic </i>cake, but for the most part it's always accompanied either a basic vanilla or angel food cake. Seeing as how it's fall and it's Matt, I wanted to try something unexpected.<br />
<br />
So, clearly, the fates were calling on me to bake a lemon-ginger cake, layered with blackberry preserves and lemon curd, covered with a lemon-cream cheese frosting.<br />
<br />
And you know what, the fates did good this week.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoAD1NAmwPGXiKmtV85Qz4nIds-rE00swJmta8fi9fEgc3Pd72MY_wJun-qtZd1SDXIzutjxMSuKgzr1l3wiiAbUmLSlmLbP0X3XUJK7V44vFSfKzGG6VbhZ-rjH0yVvWFG-BlWxD2s3U/s1600/Matt+%2526+Rhea+21+019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoAD1NAmwPGXiKmtV85Qz4nIds-rE00swJmta8fi9fEgc3Pd72MY_wJun-qtZd1SDXIzutjxMSuKgzr1l3wiiAbUmLSlmLbP0X3XUJK7V44vFSfKzGG6VbhZ-rjH0yVvWFG-BlWxD2s3U/s1600/Matt+%2526+Rhea+21+019.jpg" /></a></div><br />
<div style="border: 0.5px solid black; padding: 1px;"><b>Lemon, Blackberry, and Ginger Cake</b><br />
Adapted from <a href="http://www.epicurious.com/recipes/food/views/Lemon-Ginger-Cake-with-Lemon-Cream-Cheese-Frosting-448">epicurious</a> and my own tastes.<b> </b><br />
<br />
For the cake, you'll need:<br />
<ul><li>2 cups of sugar</li>
<li>1 1/2 sticks butter, at room temperature</li>
<li>4 eggs</li>
<li>3 tbsp lemon juice</li>
<li>1 tsp lemon zest </li>
<li>1 tsp vanilla</li>
<li>3 cups cake flour</li>
<li>1 tbsp ground ginger</li>
<li>1 tsp cinnamon</li>
<li>1 tsp baking powder</li>
<li>1 tsp baking soda</li>
<li>1/2 tsp salt</li>
<li>1 1/2 cups buttermilk</li>
</ul>For the lemon cream cheese frosting, you'll need:<br />
<ul><li>12 oz cream cheese, at room temperature</li>
<li>2 sticks butter, at room temperature</li>
<li>1/4 cup lemon juice</li>
<li>2 tsp lemon zest</li>
<li>1 tsp vanilla</li>
<li>4 cups powdered sugar, sifted</li>
</ul><ul><li>blackberry or other fruit preserves, to layer</li>
<li>lemon curd, to layer</li>
</ul><br />
<i>To prepare the cake:</i><br />
Preheat oven to 350 degrees Fahrenheit and line and grease three 9-inch cake pans. In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter on medium speed until light and fluffy. Add eggs, one at a time, followed by lemon juice, lemon zest, and vanilla. In a separate bowl, sift flour, ginger, cinnamon, baking powder, baking soda, and salt. Add flour mixture into the wet ingredients, alternating with the buttermilk, in three batches, beginning and ending with the flour. Divide the batter evenly among the three pans. Bake for 30-35 minutes, until set. Turn cakes out onto cooling racks and cool to room temperature before assembling.<br />
<br />
<br />
<i>To prepare the frosting:</i><br />
In the bowl of an electric mixer fitted with paddle attachment, beat cream cheese and butter on medium speed until smooth, 3-4 minutes. Add in lemon juice, zest, and vanilla. Lower speed and gradually add in powdered sugar. Increase speed to medium-high and beat until fluffy, at least 5 minutes. Refrigerate frosting until using.<br />
<br />
[Note: frosting can be prepared <i> </i>a day in advance.]<br />
<br />
<br />
<i>To assemble the cake:</i><br />
Place on of the cake layers on a serving plate. Spread a thin layer of the cream cheese frosting over the top as a crumb coating. Spread about 3 tbsp of fruit preserves over the crumb coating, about 1/2 inch from the edges of the cake. Spread about 4 tbsp of lemon curd over the preserves, about 1/2 inch from the edges of the cake. Repeat with the second and third layers. Frost the top and sides of the cake with the rest of the cream cheese frosting. Refrigerate cake until serving, but allow cake to sit for 15-20 minutes before cutting.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirMhCLrCUrm9OTAjsttnDxOkFOZwf0Y5VwuhpBPhsOlLj7HPcUSz3j_luE7NabK8z97C-ybO2K7-1yxK3lXZuQKzx7G3g_HkAlgxwlIavx5VEN_Oyz5RwdkErI8ZxCGhSSo7JT1CkTxCE/s1600/Matt+%2526+Rhea+21+057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirMhCLrCUrm9OTAjsttnDxOkFOZwf0Y5VwuhpBPhsOlLj7HPcUSz3j_luE7NabK8z97C-ybO2K7-1yxK3lXZuQKzx7G3g_HkAlgxwlIavx5VEN_Oyz5RwdkErI8ZxCGhSSo7JT1CkTxCE/s1600/Matt+%2526+Rhea+21+057.jpg" /></a></div><br />
Delicious is the only word that comes to mind. <strike>I also have a limited vocabulary.</strike> But really. The ginger is very understated, but enough to make you realize that there's something more to the cake than what you'd get from a simple vanilla. Which is exactly what I was hoping for.<br />
<br />
And then, you can never go wrong with lemon curd.<br />
<br />
Like, ever.<br />
<br />
So, <b>happy 21st birthday, MattMatt and Rhea! </b>I do hope it was all to your liking :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHuyv4E3AALg8dp-fcVEKsaqa05WTMpLoeM-EbZ2X12xqcgNNl3uNl4zf1GEpHbAeLbpj7xi-UNDGZyV8QGkS53_XmXcpYIvx0XMheGP_S-KAtEdtLbHdN6O2UH-9lxau8P63oFPT3IHg/s1600/collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHuyv4E3AALg8dp-fcVEKsaqa05WTMpLoeM-EbZ2X12xqcgNNl3uNl4zf1GEpHbAeLbpj7xi-UNDGZyV8QGkS53_XmXcpYIvx0XMheGP_S-KAtEdtLbHdN6O2UH-9lxau8P63oFPT3IHg/s1600/collage.jpg" /></a></div><br />
In other news, today I find myself settled quite cozily in a little corner of Panera, laptop on the table, empty cappuccino mug to my right, and a stack of Greek mythology and philosophy texts on my lap. All of this is hugely unsurprising, as this is seems to be my default state of existence, but I'm somewhat unnerved at how much colder it is inside this place than it is outside. Unnerved and also slightly uncomfortable. Particularly since it's pretty chilly outside as it is.<br />
<br />
But I finally managed to find an empty socket for my laptop cord, so there's no way in hell that I am leaving.<br />
<br />
Besides, I like the padded booths.<br />
<br />
Even if it means having my scarf wrapped twice around my neck and my sleeves pulled down to my fingertips.<br />
<br />
Maybe it's time for a second [third] cup of coffee...<br />
<br />
<br />
I love autumn.Sabeenhttp://www.blogger.com/profile/12841221913268017502noreply@blogger.com3tag:blogger.com,1999:blog-3232660216697430050.post-1494406612870862972011-10-11T18:20:00.007-04:002011-10-11T22:02:08.213-04:00classic [but better] pumpkin pieAside from the odd bout of 80-degree weather this weekend, fall is in full swing. Obviously, in such fashion, long weekends spent at home mean Downton Abbey marathons with your mother, modeling men's suit-jackets in front of your male relatives, reading quality detective fiction novels, putting off all semblances of academic work, and ordering mountains upon mountains of chai lattes and pumpkin-spiced coffees.<br />
<br />
At least, that's primarily how I spent my long weekend.<br />
<br />
<br />
Fall break always seems to line up perfectly with Yusra's birthday, and this year was no different. My baby sister turned 17 yesterday, and for the occasion had me bake her a birthday pie. Yes, pie<i>. </i>Of the pumpkin variety, too, to be precise. Last year, I baked a rather delicious pumpkin pie for Thanksgiving, and Yusra told me then and there that for her 17th birthday, she wanted another one. Of course, I promised, thinking at the time that she'd forget about it and I'd end up baking a carrot cake or something of the sort [leaving my 16-layer-cake days behind me for now].<br />
<br />
And yet, eleven months later, she hadn't forgotten, and on Saturday I found myself waking up to a countertop covered in allspice, cinnamon, and ginger powders, fresh nutmeg, a box of flour, cold sticks of butter, and a stand-mixer waiting to be put to use.<br />
<br />
This year's pumpkin pie is a variation on last year's epic success, combined with a tantalizing recipe for pumpkin-streusel pie found at <i>Go Lightly Gourmet</i>. The end result is a tall, creamy, subtly-spiced pumpkin filling in a flaky crust, topped with a pecan and brown sugar streusel topping. <br />
<br />
Yusra was pretty satisfied.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoo9qM_Pu7gzh9veaV9cPUJem5jAhAHzrs3Mxa1P-aJN2t9qMV3wd7xQpTMaROPiUHlU2mEVjttyBpHXQbGpO-o4AU8fe9r207rZ4k9_jv4aPfd5RJ9YfBZfR5ZokoTDBnddAiB4aYGvA/s1600/Pumpkin+Pie+020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoo9qM_Pu7gzh9veaV9cPUJem5jAhAHzrs3Mxa1P-aJN2t9qMV3wd7xQpTMaROPiUHlU2mEVjttyBpHXQbGpO-o4AU8fe9r207rZ4k9_jv4aPfd5RJ9YfBZfR5ZokoTDBnddAiB4aYGvA/s1600/Pumpkin+Pie+020.jpg" /></a></div><br />
<div style="border: 0.5px solid black; padding: 1px;"><b>Pumpkin Pie with Streusel</b><br />
Adapted from <i><a href="http://danazia.wordpress.com/2010/11/17/pumpkin-pie-socks/">Go Lightly Gourmet</a>,</i> old pumpkin pie recipes, and <a href="http://www.amazon.com/Tartine-Elisabeth-Prueitt/dp/0811851508/ref=sr_1_2?ie=UTF8&qid=1318371903&sr=8-2"><u>Tartine</u></a>.<br />
<br />
For the crust, you'll need:<br />
<ul><li>1 1/2 cup flour</li>
<li>1 tsp salt </li>
<li>2 tbsp sugar</li>
<li>1 tsp ground ginger</li>
<li>1 stick cold butter, cut into cubes</li>
<li>2 tbsp cold water, more or less depending </li>
</ul>For the filling, you'll need:<br />
<ul><li>1 15-oz can of pumpkin </li>
<li>1 8-oz package of cream cheese, at room temperature</li>
<li>1/2 cup heavy cream</li>
<li>1/2 cup brown sugar</li>
<li>3 eggs</li>
<li>2 heaping tbsp honey</li>
<li>2 tsp cinnamon</li>
<li>1 tsp ground ginger</li>
<li>1 tsp nutmeg</li>
<li>1 tsp cloves</li>
<li>1/2 tsp allspice </li>
<li>1/2 tsp salt</li>
</ul> For the streusel topping, you'll need:<br />
<ul><li>1/2 cup flour</li>
<li>1/4 cup brown sugar</li>
<li>1/2 cup chopped pecans</li>
<li>1 tsp cinnamon</li>
<li>1/4 tsp nutmeg</li>
<li>1/4 tsp cloves</li>
<li>1/2 stick cold butter, cut into cubes</li>
</ul><br />
<br />
<i>To prepare the pie crust:</i><br />
Preheat oven to 350 degrees Fahrenheit and grease a 9-inch pie plate. Using a food processor, pulse flour, ginger, sugar, salt, and butter until the mixture has the consistency of breadcrumbs. Slowly add in enough cold water for the mixture to come together and form a dough. Press the pie dough on the bottom and sides of the pie plate, crimping the edges. Stick the plate in the freezer for 15-20 minutes, until dough is sufficiently cold. Prick the bottom and sides with a fork and bake for 10-12 minutes, until golden brown. Let the pie cool while you prepare the filling, but keep the oven on.<br />
<br />
<i>To prepare the filling:</i><br />
Cream the pumpkin and cream cheese on medium speed until smooth. Pour in the remaining filling ingredients and beat until thoroughly blended. Pour the filling on top of the pie crust and smooth the top with a spatula. Bake for about 50 minutes, until the edges of the pie are set but the center is still jiggly. Prepare the streusel while the pie is in the oven.<br />
<br />
<i>To prepare the streusel:</i><br />
In a medium-sized bowl, combine the flour, brown sugar, and spices until blended. Using a pastry cutter or your hands, cut the butter into the flour mixture until incorporated and crumbly. Add in the chopped pecans and mix until blended. Your hands can be used for all of this.<br />
<br />
Once the pie has baked for 50 minutes, remove it from the oven and sprinkle the streusel evenly over the top. Place pie back into the oven and bake for another 10-15 minutes, until set. Let pie cool to room temperature before slicing. Serve with sweetened cream or vanilla ice cream, if desired. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR1334d64Drnnl3tsMknDxWVp4eldA3SdLesrO9Kg0A9zWWMXiJ84JHlGWzcCsat9f4IVz091qRHRXEwrTcs1wBjCqFfZF8IkR48-Rltj_RDluAUNQe74Z9SdcqZ7mrOqfSHR5JHBr6jE/s1600/Pumpkin+Pie+070+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR1334d64Drnnl3tsMknDxWVp4eldA3SdLesrO9Kg0A9zWWMXiJ84JHlGWzcCsat9f4IVz091qRHRXEwrTcs1wBjCqFfZF8IkR48-Rltj_RDluAUNQe74Z9SdcqZ7mrOqfSHR5JHBr6jE/s1600/Pumpkin+Pie+070+copy.jpg" /></a></div><br />
I always very much love baking pies, though I'm not quite as keen on pumpkin pies as Yusra is. Of course, I enjoy them for their seasonal perfection and spiciness, but I'm not in love with them or anything. Nevertheless, I found myself reaching for a second slice even before I was done with the one on my plate when it came to this one. The cream cheese in the filling gives it a beautiful texture, and the streusel on top is a perfect addition. Strange that it doesn't make an appearance on many pumpkin pies...<br />
<br />
As for me, I'm back at the apartment for my lat day of break. Four days at home was <i>lovely </i>after a week of midterms and paper-writing, but alas, back into the fray. So, naturally, I've spent my day reading more fiction novels, cooking stew, and thinking about working on a looming philosophy paper.<br />
<br />
I mean, it's the thought that counts, right? Right. I'm going to go with it. Academic productivity at its finest.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT2d1af9ER23_XlKLgrCMkftld8a830UEBkNzN1305opC8erKTA3q9htO6cWoOz4EONiERiFVpMct7v7lgw-DiE5NTrNjOSsi1c5fSLl_QEisXMaPJIbHvXTRoxFwcqWbMEu-eCgXCn5Y/s1600/collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT2d1af9ER23_XlKLgrCMkftld8a830UEBkNzN1305opC8erKTA3q9htO6cWoOz4EONiERiFVpMct7v7lgw-DiE5NTrNjOSsi1c5fSLl_QEisXMaPJIbHvXTRoxFwcqWbMEu-eCgXCn5Y/s1600/collage.jpg" /></a></div><br />
In other news, I hear that MattMatt has baked me a belated pumpkin and cream cheese birthday cake. I have to say, though pumpkin pie isn't high on my list of saliva-inducing desserts, Matt's cake certainly is. I anticipate a rather delicious evening.<br />
<br />
Who ever said twentieth birthdays couldn't stretch on for two weeks? ...and involve four separate cakes?<br />
<br />
I confidently stand by the sentiment that birthday calories do not count.<br />
<br />
<br />
...I mean, I have to maintain the integrity of my voracity.Sabeenhttp://www.blogger.com/profile/12841221913268017502noreply@blogger.com3tag:blogger.com,1999:blog-3232660216697430050.post-5152852216892891852011-10-03T19:07:00.002-04:002011-10-03T19:11:09.754-04:00salted dulce de leche browniesIt's that time of year again. The time of year when I wake up not wanting to get out of bed; to stay bundled up in layers of blankets against the chill of the morning. When kitchens smell like pie crust and nutmeg. When I can wrap myself up in a thick pashmina and tuck my jeans into sturdy boots. When I want nothing more than to curl up on the sofa in an oversized sweatshirt with a mug of tea. Pea coats and wool hats. Apple-picking and pumpkin patches. Cinnamon latte mornings and lentil stew evenings.<br />
<br />
It's also the start of birthday season. My own was last week, and just four days later my dear friend <b>Beth </b>turned 20 as well. She has a rather large sweet tooth and appreciation for delicious things, so we get along swimmingly. Though we don't have a chance to chat very often [we live far apart and have hugely different schedules, despite attending the same school], a lunch-date of iced coffee and Thai curry is always enough to catch-up.<br />
<br />
And, of course, I knew I'd be baking her something for the occasion.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicD5JtVWugWDGDhhZSRJiDkyeMFzri1Hc18QLW9hZfx91GcLHqD4aatZiuMicjbUQOWzVYLA2r58TtEWLkFBCnxvZXo8IjpHW-9RsjhqszsejR8JdAbkf1lRAemyffuYTm24cei4n2bkc/s1600/collage2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicD5JtVWugWDGDhhZSRJiDkyeMFzri1Hc18QLW9hZfx91GcLHqD4aatZiuMicjbUQOWzVYLA2r58TtEWLkFBCnxvZXo8IjpHW-9RsjhqszsejR8JdAbkf1lRAemyffuYTm24cei4n2bkc/s1600/collage2.jpg" /></a></div><br />
I also haven't baked anything in quite a while [all the Middle-Eastern desserts lean more toward the stove-top cooking end of the spectrum], so I wanted to make sure it would be quite good. I settled on two of the greatest things in the world: dulce de leche and brownies. Salted, of course.<br />
<br />
[Autumn just sings salted caramel, don't you think?]<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDqUzw_OOP19AM4rUaRb9chuAFkMdfNWFsiaKJOgluDjUuNjfUe2je8-J0RGU3JMSrXXPhtwud3Y98BGtAXeLGFgLLH6UCzq8OFkWs7gW9ceTshW1kMUqID7MT6XmeoG215RbUSGR2xWY/s1600/collage+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDqUzw_OOP19AM4rUaRb9chuAFkMdfNWFsiaKJOgluDjUuNjfUe2je8-J0RGU3JMSrXXPhtwud3Y98BGtAXeLGFgLLH6UCzq8OFkWs7gW9ceTshW1kMUqID7MT6XmeoG215RbUSGR2xWY/s1600/collage+copy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I think I can confidently say that I own more cookbooks than any college student in history. Possibly also most housewives. Also, nothing makes me happier than Pashminas. Also, yes, that is a Sherlock mug.</td></tr>
</tbody></table><br />
<div style="border: 0.5px solid black; padding: 1px;"><b>Salted Dulce-de-Leche Brownies</b><br />
Adapted from <a href="http://apt2bbakingco.blogspot.com/2011/05/baked-sweet-and-salty-brownies.html">Apt. 2B Baking Co.</a><b> </b><br />
<br />
For the brownies, you'll need:<br />
<ul><li>1 1/4 cup flour</li>
<li>2 tbsp cocoa powder</li>
<li>pinch of salt</li>
<li>11 oz bittersweet chocolate</li>
<li>1 cup [2 sticks] unsalted butter, cut into cubes</li>
<li>1 cup granulated sugar</li>
<li>2/3 cup light brown sugar</li>
<li>5 large eggs, at room temperature</li>
<li>2 tsp vanilla</li>
</ul>For the filling, you'll need <br />
<ul><li>1 14-oz can dulce de leche</li>
<li>1 tsp salt </li>
<li>1 tsp fleur de sel, to top</li>
</ul><br />
Preheat the oven to 350 degrees Fahrenheit and line and grease a 9x13-inch pan.<br />
<br />
Put the chocolate and butter in the bowl of a double boiler set over simmering water and stir occasionally until chocolate and butter are melted. Pour the melted chocolate into the bowl of an electric mixer. Add in the eggs and whisk on medium speed until incorporated. Add in both sugars and vanilla. Gradually add in flour and salt and mix until just combined.<br />
<br />
In a separate bowl, mix dulce de leche and 1 tsp salt until thoroughly combined. <br />
<br />
Pour about 2/3 of the batter into the prepared pan and spread evenly with a spatula. Gently spread the salted dulce de leche on top of the batter. Pour the remaining batter on top of the dulce de leche and spread evenly. Bake for 25-30 minutes, until set. Sprinkle fleur de sel on top of the baked brownies. Let brownies cool completely before cutting.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmJJ6Nrv4n5EIv4Q-WxpY0-6XwhbZS3GM9QvyLfrT89FV0rwkg67Yl36gc6gW1ok_gveXvyHL94j9kQSfztBrwt0jC9_R7csZxbeHMxxCsoaZE3SMvLUkUIGcTLlZmdsr2z5Oe29s3qDc/s1600/Salted+dulce+de+leche+brownies+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmJJ6Nrv4n5EIv4Q-WxpY0-6XwhbZS3GM9QvyLfrT89FV0rwkg67Yl36gc6gW1ok_gveXvyHL94j9kQSfztBrwt0jC9_R7csZxbeHMxxCsoaZE3SMvLUkUIGcTLlZmdsr2z5Oe29s3qDc/s1600/Salted+dulce+de+leche+brownies+005.jpg" /></a></div><br />
These are fan-flipping-tastic<i>. </i>I <i>love </i>the cake-y texture, which is odd since I typically prefer the fudgier variety. The salted dulce de leche offsets the sweetness of the brownies perfectly. A good, chocolate-y, fall dessert, <strike>and a nice source of comfort after the anti-climactic resolution that was the series 6 finale of Doctor Who</strike>.<br />
<br />
Though I think pumpkin will need to make an appearance in my kitchen quite soon.<br />
<br />
Yes. Definitely pumpkin. Pumpkin and ginger. I think that's a rather comforting combination. It'll be a nice addition to a week spent <strike>watching Merlin on Netflix</strike> studying for midterms.Sabeenhttp://www.blogger.com/profile/12841221913268017502noreply@blogger.com56tag:blogger.com,1999:blog-3232660216697430050.post-59335607546608826232011-09-25T19:49:00.004-04:002011-09-27T01:32:45.637-04:004. afghanistan: shir berenj [and turning twenty]Time never ceases to amaze me. Sometimes fleeting, sometimes unending, never enough, and so many names. Seconds, minutes, hours. Days, weeks, months. Years. Decades. Centuries. Millennium. Clocks, wristwatches, pocket watches, timers. Calendars, planners, schedules. Deadlines. <br />
<br />
Wibbly-wobbly, really.<br />
<br />
It's been, what, two weeks since my last post? A while, comparatively speaking. A lot can happen in two weeks. Attending a concert [Mat Kearney], writing a few papers [political theory and Spanish], reading a few books [class assignments], finishing another season of television [Torchwood], a trip out of town to attend another concert [Fleet Foxes in DC], starting a new job [tutoring], volunteering [soup kitchen], screaming with joy when a favorite screenwriter gets nominated for an Emmy [Steve Moffat for Sherlock, obviously], turning twenty.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcGB12Fh5IAxNbZk4buPrBV9dfqum5zqCP6bqX-viTQN99BN1SWSP6c6CxfYGRG6-p90tH5WJS4r1TxegWrMDFeVtHKkwEZzRZxwhh3dJSE7U85NfLo0bFiQV-if1m_UX1lo5TCQdGGYo/s1600/Birthday+152.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcGB12Fh5IAxNbZk4buPrBV9dfqum5zqCP6bqX-viTQN99BN1SWSP6c6CxfYGRG6-p90tH5WJS4r1TxegWrMDFeVtHKkwEZzRZxwhh3dJSE7U85NfLo0bFiQV-if1m_UX1lo5TCQdGGYo/s1600/Birthday+152.jpg" /></a></div><br />
Twenty years old. It's a strange feeling. I mean, I started school early so I'm the last among friends and peers to turn twenty. Many of them are already twenty-one, if not much older as is [taking a course with grad students makes one feel rather little, particularly when one is invited to go out for drinks with course professor and said students]. But still. One-fifth of a century. Two decades. Twenty years. 1,040 weeks. 7,280 days. 175,316<b> </b>hours.10,518,975 minutes. 10,483,200 minutes. 631,138,519 seconds.<br />
<br />
A lot can happen in twenty years.<br />
<br />
But this isn't the time to reminisce about it.<br />
<br />
I am, though, fortunate. Extremely so. For knowing the people that I've met, having the friends that I do, and a family that is always there. I sometimes forget it, but I'm always reminded. Particularly when I'm confronted with three different birthday cakes in the span of two days, an all-expenses paid dinner [parents are indispensable when you're in college], some meaningful gifts, and a load of well-wishes. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoRMzobk5ED8ms4wSQFuj-8CBuUnnzIyKOhtnm21mqQSEhFrq_H9vEJO7TbJvXQIK_XIQ2NNJ-Xlg8q69KKk3eNvZfub3JdFF6A7OeCPTKq2ARCK6IAf7EFvtZg4nzFDKy-zPBO2587UE/s1600/birthday+collage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoRMzobk5ED8ms4wSQFuj-8CBuUnnzIyKOhtnm21mqQSEhFrq_H9vEJO7TbJvXQIK_XIQ2NNJ-Xlg8q69KKk3eNvZfub3JdFF6A7OeCPTKq2ARCK6IAf7EFvtZg4nzFDKy-zPBO2587UE/s1600/birthday+collage.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cake from mother? Check. Cake from friends? Check. <strike>Life-size cardboard cut-out of</strike> the Tenth Doctor? Check.</td></tr>
</tbody></table><br />
You know, I'm pretty damn happy.<br />
<br />
Birthday weekend started out like all great weekends should: a phenomenal dinner cooked by Mr. Sparta [I still dream about those mascarpone-stuffed dates...] and spectacular birthday carrot cake by Mrs. Sparta [orange-zested cream cheese frosting is such a revelation!]. I spent the beginning of the weekend in DC with Chelsea's family, Matt, Rudhdi, and Liz for a Fleet Foxes concert, and Chelsea's family graciously offered to prepare a birthday meal beforehand. The dinner was absolutely amazing, the concert was <i>incredible</i>, and there was tons of hilarious conversation on top of it all.<br />
<br />
What did I say before about being blessed to have the friends that I do?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjffKrvTuFjB7bVsMSOMvqHWRDWgz-wHgDoCbGnSIyf9DZzGqQPTvakJLI17vZo3V0uX5fysRVLdWdfFOcQyaV5sNQnjve3KRMRkXY-m2MVdbmNYGrohJ7BVxYQsYdWfPRVUSH9SSKtJ_c/s1600/Birthday+141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjffKrvTuFjB7bVsMSOMvqHWRDWgz-wHgDoCbGnSIyf9DZzGqQPTvakJLI17vZo3V0uX5fysRVLdWdfFOcQyaV5sNQnjve3KRMRkXY-m2MVdbmNYGrohJ7BVxYQsYdWfPRVUSH9SSKtJ_c/s1600/Birthday+141.jpg" /></a></div><br />
Came home Saturday afternoon, during which Farnoosh refused to let me open the fridge, as she and Tommy spent Friday afternoon baking a birthday cake for me. So I was forced to keep to the couch, having all fridge-items brought to me by Noosh, until going out for a delicious Thai dinner with Zack and Jerm in tow. Once we got home, Tommy came over and I finally got to see the dessert: an absolutely <i>gorgeous </i>chai cake with honey-ginger cream cheese frosting. It was beautifully constructed and tasted phenomenal in its complexity and similarity to a chai tea latte. And thus day two of the birthday weekend ended, yet again, in tummies full of sugar.<br />
<br />
As for today, the 'rents drove in for the afternoon [as they always do] to take us out for a lunch of kebabs [as they always do]. I love the familiarity, especially since it means that mom has prepared a rich, dark chocolate torte to celebrate [as she always does]. They stayed for a while, we caught up since I hadn't seen them in over a month, enjoyed some of the cake from yesterday, and then cut into another one. And now, lying on the couch with a knit blanket, best friend by my side, flicking through channels on the new television [present courtesy of my father], and plates of cakes just eaten skewed across the coffee table, I can safely say that I am in a good place.<br />
<br />
Twenty years old, and in a good place. A surreal feeling, but one that I think I will enjoy getting used to.<br />
<br />
<br />
As for this dessert [because God knows that after three cakes I really just need another pound of sugar to throw me into a coma], I cooked it up earlier today before my parents arrived, and after a breakfast of leftover chai cake with milk. In the style of Middle Eastern puddings, which I love dearly, <i>shir berenj</i> is a Persian rice pudding. This one I've made in honor of Afghanistan, with a quite a bit of help from Noosh as well.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyHr_qz-XtI6RytMNm75HHAq_3cku4gtcZvH0A1L2TADPwcibkPAmTauD8EHhHf7QaKKumSrRSdtFJ83NCfLMU5MbUfZbwZyvDftpmp0dkIeAlZuqQT9Lpas2xn4YuAH9nY5vXR7hmZE/s1600/shir+berenj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyHr_qz-XtI6RytMNm75HHAq_3cku4gtcZvH0A1L2TADPwcibkPAmTauD8EHhHf7QaKKumSrRSdtFJ83NCfLMU5MbUfZbwZyvDftpmp0dkIeAlZuqQT9Lpas2xn4YuAH9nY5vXR7hmZE/s1600/shir+berenj.jpg" /></a></div><br />
<div style="border: 0.5px solid black; padding: 1px;"><b>Shir Berenj</b><br />
Adapted from <a href="http://turmericsaffron.blogspot.com/2009/12/persian-milk-rice-pudding-shir-berenj.html">Turmeric and Saffron</a>, alongside some of Noosh's expertise.<br />
<br />
You'll need:<br />
<ul><li>1 cup basmati rice, rinsed and soaked in 2 cups water</li>
<li>1 cup water</li>
<li>5 cups milk [whole milk preferred, though 2% will do as well]</li>
<li>cinnamon, to garnish</li>
<li>honey, if desired</li>
<li>fruit preserves, if desired</li>
</ul><br />
Rinse and soak the rice in cool water for at least two hours (preferably overnight). Then, rinse water and pour the rice into a deep, nonstick pot. Add the water and heat over medium flame until the water comes to a boil. Reduce heat to a gentle simmer, and stir occasionally until the rice absorbs all of the water, 10-15 minutes. Slowly pour in the milk and continue stirring over low flame until the rice has soaked up the milk, 30-40 minutes. Be sure to stir occasionally as to prevent the milk from burning.<br />
<br />
Once pudding has cooked [the rice will be soft, but shouldn't break apart], remove the pan from the heat and let the pudding cool for 10-15 minutes. Pour the pudding into serving dishes and flatten the tops using a spoon. Sprinkle cinnamon over top of the pudding. Serve immediately with honey or fruit preserves to sweeten, or cover the tops with clingwrap and refrigerate until serving. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2UZyuyd4lByFS_YSZHpHnF_WuWPepEoSSG754YrfqguQieouEym7_hqjDD-B44CsodrKhDXiKbgEhYN9jEijcoz1aIzzuN8HDMdMj3OjRgWLGrQvYY4-GWwsS1Cdwya16UypzujGAz0Q/s1600/Birthday+146.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2UZyuyd4lByFS_YSZHpHnF_WuWPepEoSSG754YrfqguQieouEym7_hqjDD-B44CsodrKhDXiKbgEhYN9jEijcoz1aIzzuN8HDMdMj3OjRgWLGrQvYY4-GWwsS1Cdwya16UypzujGAz0Q/s1600/Birthday+146.jpg" /></a></div><br />
It's an easy dessert, really. Cooks for a while over stovetop, similar to seviyan, and the end result is a thick and creamy custard. Milk-based puddings are, for the most part, all made in this way: slow-cooked over a low flame for the milk to thicken to sweet, melt-in-your-mouth goodness. In other words, delicious.<br />
<br />
<br />
You know, turning twenty has made me think about how quickly time goes by, and how much can happen in just a few years [if not two weeks]. But perhaps it's time to stop thinking about time. Time means that these cakes won't last forever. And that means that I'll have to stuff my face now and savor each moment.Sabeenhttp://www.blogger.com/profile/12841221913268017502noreply@blogger.com7