Dough

Blueberry Sour Cream Scones

I wish I could say I had a good reason for not posting anything new for months now. I mean, I have several little reasons. Things like exams and newspaper duties. Things like a new job for the summer (administrative duties). And then another job.

I know what you’re thinking. Why on earth would you pick up another job when you’re already exhausted every day after your first job?

Because the new job… is as a pastry assistant.

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Oatmeal Craisin Chocolate Chip Cookies

Oatmeal Craisin Chocolate Chip Cookies

I’m on vacation. Thank goodness for vacation.

So far, on our roadtrip, we’ve hit Boston (+Cambridge), Providence, and now we’re in New Haven. It’s so weird to be in all these college towns after applying to and attending college. I feel like I’m three years late to my college campus tour. But these campuses have all been super gorgeous and Ben and I have been eating so much great food. Definitely going to need to cut back a little when we get home…

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Spiced Honey Sticky Buns

The human body has this really cool way of having multiple solutions for any given problem that might get thrown at it. For instance, if you experience a drop in blood pressure, not only do your baroreceptors activate to send information through your ninth and tenth cranial nerve to the Nucleus Tractus Solitarus in your hypothalamus, which through its nonadrenergic receptors sends information to the magnocellular neurons. This is all to increase your levels of vasopressin, but if that doesn’t work, your angiotensin levels also increase, which go to the subfornical organ of your hypothalamus to also send info to your magnocelluar neurons.

This all is to say two things:

1. The human body is wicked crafty.

2. I am slowly but surely losing my mind in my attempts to study for my midterms.

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Sesame and Poppy Seed Bagels

I’ve officially caught that bug. No, not the winter cold or a seasonal flu—the bug that makes you want to make everything from scratch. Chicken stock, sandwich bread, hummus… and now bagels.

When I played volleyball in high school, we’d always have dozens of bagels from Panera at our tournaments, and I could polish off two of those things in one day. Hey. I was a hungry athlete. Or that’s what I told myself, anyway. Those cinnamon crunch bagels were just too delicious to pass up.

But an oldie but goodie flavor I’ve always loved were poppy seed—and adding sesame seeds to the mix only seemed logical at this point! And all those myths about bagels being difficult to make? Gone!

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Braiding Bread: Easy Challah

It was eleven p.m. last night and I had already baked a batch of alfajores (not shortbread-y enough—due for another attempt soon), I knew I wanted to sleep in a hour or so, and my schoolwork-related productivity for the day had been painfully low. But I was itching to bake. Again.

Unfortunately, the thing about that nagging feeling in the back of your brain insisting on taking on another baking venture is that it doesn’t tend to go away. Believe me, I’ve tried to dispel it. It’s not easy.

So in my own twisted logic, I figured I’d set up some dough to rise overnight and then bake the next day. That totally rationalizes my decision, right? That totally doesn’t count as baking twice in one day, right?

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Homemade Pizza Night: Pizza Dough For One

I have a severe addiction to pizza. Those who know me actually like to stretch the pizza-obsession joke as wide and thin as possible (or as a ball of pizza dough…) People send me links to photos of pizza. Of t-shirts that say things like “I’d rather be eating pizza”. To those sardonic e-cards that say “I just like pizza so much  more than people”.

I would protest but I actually find it kind of funny. Besides… pizza

Yeah, that’s the extent of that argument. People could just end arguments with “but…pizza” and they’d probably come out on top. Just saying.

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