In the case of the Giant Jam Cookie, I'm tempted once again to quote Leslie Knope.
One could [make] that. But should one?
On the other hand, there's no compelling reason not to make a giant jam filled butter cookie. It's easy to do, you can play with acorn shaped cookie cutters, and jam is delicious.
I made this cookie a few weeks ago, and since then my brain has been melted and re-formed by some of the best that New York theater can offer -- see here for more, I haven't fully processed yet and may never be through.
Despite my best intentions, I wound up eating the entire thing. First I took it to work, but forgot to offer it to anyone. Then, I took it up to MA, but my parents weren't eating sugar. What can a girl do?
Make cookies. Be alive. Forgive. Refuse to forgive (thank you, Taylor). Lie down. Get up. New Year. L'Shanah Tovah. May it be sweet. And bitter. And tough. And new.
Tuesday, October 11, 2016
Tuesday, September 6, 2016
Catching up on Alpha Baking with some very simple, very delicious coconut butter cookies. Essentially a sable/sugar cookie with some flaked coconut thrown in, these would also make great sandwich cookies. 'Excellent!' said my taster, taking one bite, and then accused me of trying to buy my co-workers' love. Whatever it takes.
The dough can be refrigerated for a few days--I baked mine after 24 hours.
Sunday, September 4, 2016
Hot stuff. Serious hot mousse stuff here. When my friend J said 'surprise me' regarding her choice of birthday cake, I am pretty darn sure that this Heavenly Chocolate Mousse Cake was not what she was expecting.
I mean, who would think 'Gee, I bet she'll surprise me with a thin layer of sponge wrapped loaf-like around soft spongy chocolate mousse.' Honestly, no one. But why not? Sponge cake is great stuff, and chocolate mousse is amazing, and loafing it all up makes it super fancy! I ran out of cream while making the mousse so I subbed a small amount of coconut milk (the tetra-pak kind, not the just milked-from-the-coconut kind), which didn't seem to have a strong effect. I also didn't exactly make the recommended template to size the sponge casing, but just held the cake against the loaf pan and approximated.
It was a great birthday dessert, even though it hadn't entirely set up when I served it, and it was even better for breakfast two days later.
Saturday, August 27, 2016
When is a muffin a cupcake? When is a cake breakfast? These are existential dilemmas that expand beyond the range of your average Saturday morning blog post, and are thus out of my purview, but let it be known that when you put coffee cake in muffin tins and slip in a bit of apple, you have successfully effected the transformation to muffin. Here they are! They were delicious.
Sunday, August 7, 2016
Few things look as cool as a gooseberry. The veined, translucent globules have fascinated me since they were only a name in British novels, and I've made several memorable gooseberry tarts over the last ten years. When it comes to crisp, though, the gooseberries really fell down. Maybe the culprit was the currants!
I made the gooseberry crisp with a mixture of green gooseberries (underripe = more pectin, no?) and red and white currants (a present from my parents). With all that beautiful fruit, I wanted more from the final effort, which was uninspiring. Oversweet, too buttery, and gooey, this crisp just wasn't the finest expression of gooseberry potential. I'm going back to stone fruits and apples for my crisps, and back to featuring gooseberries in custard tarts.
Tuesday, July 12, 2016
Nothing to see here, really. Cream cheese butter cake is more for eating than looking at. I went simple, frosting it in the pan (but with luscious lemon cream, my favorite), and serving it with forks. This dense, rich, pound-cake style sheet cake got no complaints. Even after sitting in the refrigerator for a few days, it was chosen over the blueberry pie sitting next to it by everyone at the table. That's the power of cake.