Archive for the ‘Baking’ Category

Cheddar and Chive Scones

April 22, 2013

These reminded me of the cheddar bay scones at Red Lobster, but home made and a lot less fattening and greasy.

I was on a scone making tear last night. I started out thinking only in terms of sweet–I have a go-to recipe on that is so easy to customize. This night I decided to make raisin and lemon scones and lavender and lemon scones. This was mostly because this was what was available in my pantry. But spring has arrived here in Baltimore, and I some of my herbs from last season have made a comeback. The one that has thrived the best so far were my chives, and so looking into my fridge, I got an idea–how about some savory scones? Get all the ingredients out and just knock three types out while the oven is literally hot?



Super Bowl Sunday Menu

February 6, 2011

My team, the Green Bay Packers, play in today’s Super Bowl.

And I’m a little beside myself with the excitement/nerves. So, what does one do with all that nervous energy? Make ginormous amounts of food, that’s what

Here are some of the recipes I’m preparing today while I watch 12 some hours of football coverage:

And I’m going to attempt to fry cheese curds. Wish me luck. Wish the Packers luck (unless you’re a Steeler’s fan, in which case, you are dead to me).

Lemon Lavender Poundcake

June 30, 2010

If you know me you know that I’m obsessed with lavender. I love the flowers, the scent, I even love it in my food. So when given the opportunity I try every recipe I can that says, “add culinary lavender.” For those of you think lavender makes everything taste like soap? Well, I say this to you: Haters to the left!

Go overboard and serve this with lemonade infused with lavender syrup.

For this recipe though, you can skip the lavender if you so choose, but a hint of it really gives the lemon poundcake an extra something. It’s lemon and dense and moist and sweet, a nice summer treat to be served with coffee or tea, or a big cold glass of lemonade.


Strawberry Rhubarb Pie

May 31, 2010

Oh, hi! I made pie! And crust. And it was all quite easy, really!

Farmer's market fresh strawberries and rhubarb go into this homemade pie.

Strawberries are still wonderfully in season so my household has been getting two ripe quarts a week. I personally hate the idea of eating fresh fruit in any other way other than fresh and unadulterated, but sometimes ripe means really ripe, and that’s what happened with the strawberries the week I made this pie.


Whoopie Pies

February 26, 2010

Are whoopie pies the new cupcake? Is the cupcake soo the “aughts” and the whoopie pie the “it dessert” just waiting in the wings to break out in the teens?

The Baltimore Sun thinks, maybe so.

It was a funny coincidence then that I read this article about a week after I had made a batch of whoopie pies for my birthday. Apparently my subconscious is more on-trend that I am.

Whenever my birthday rolls around I get it in my head to make treats for my classmates/friends/coworkers. Since I’ve been binge baking since Thanksgiving, though, when February rolled around I  was running out of novel ideas for treats. What’s a girl to do? I had just baked a batch of red velvet cupcakes. A platter of lemon bars. More blueberry panna cotta than is probably wise.

Whoopie pies with a cream cheese frosting instead of the usual marshmallow fluff.

When I was in elementary school my favorite treat to bring in back then were these mini “hamburger” cookies. The “meat” patty would be a thin mint, and the bun would consist of two vanilla wafers. I’d “glue” the cookies together with red, green, and yellow frosting for the ketchup, lettuce, and mustard respectively, and to literally top it off, I’d smear a little corn syrup on the top wafer and sprinkle on sesame seeds.

And while the child in me still loves the little burger cookies, because they are so cute, I’m 29 years old now. I’m barreling toward my thirties. Sometimes my knee I hurt in rec soccer in college feels funny when it rains. All this said, I need something that’s a little more adult that still appeals to the kid in me. Like whoopie pies. But let’s do this right. Let’s get rid of the shrink wrap, the preservatives. Let’s make these suckers from scratch. Impress your friends. Take a bite. Savor. Let your eyeballs roll into the back of your head. Feel the surge of pleasure tingle all the way down to your toes.


Speculoos (Belgian spice cookies)

February 6, 2010

I get excited about cookies on flights. Yes, I admit it. I can pack all the snacks I want at home for my flight, but the novelty of airline food intrigues me, even when it’s not good. But these airline cookies I’m about to talk about? These cookies are gangbusters.

I’m talking here about the Biscoff cookie. If you had it, you might just remember it, too, ’cause these cookies are no peanuts, no pretzels in difficult-to-open packs. They are these delicious, crispy, spicy, sweet Biscoff cookies, (aka speculoos or Belgian spice cookies). Friends and enemies, since this post is turning out to be confession time, let me say this: I am obsessed with these cookies.

Biscoff cookies are available on Delta flights, or, you can find them at or at Cost World Plus. OR, you could try your hand at making your own.

They dramatically increase my mood (read: blood sugar) when I’m on a flight that seems in danger of never ending. I can only pretend to sleep so long, and no, I will not watch your free episode of Two and a Half Men. The first time I ate them I was shocked at how tasty they were, and then sad that I had scarfed them down. Next time I got one, I was a little better in my savoring skills. And the third time? I saved the package because I had to look up these cookies, I had to dissect them, find how I could approximate the recipe for myself at home.

A clone army of the Biscoff Belgian spice cookie!

Yes, I want to dissect these cookies and reassemble them, in the manner of one Dr. Frankenstein, into a delicious, crisp spice cookie man. What’s it to you?


Apple Crumble with Oatmeal Struesel

January 6, 2010

I sometimes make new year’s resolutions, but if I do it’s not so much that I break them so much as forget them. Hey, life gets busy when you’re blogging about food and getting all googily-eyed over the copy of Julia Child’s Mastering the Art of French Cooking that your dapper and charming boyfriend got you for Christmas. But I view resolutions in the way I view diets—they’re ephemeral and not always effective, especially when compared to lifestyle changes, and usually in this case, lifestyle changes that are steps and not drastic 180s into world where—gasp!—you might cut out say, desserts!

Because you shouldn’t deprive yourself, especially of dessert, because you’ll just drive yourself mad. What you can do, though, is attempt to make “healthier” versions of desserts and eat them only in moderation (especially after the cookie-binge that is December).

Serve with a little vanilla ice cream in a wine glass, and you’re party-ready.

So to start the new year, here is my attempt at a health(ier) dessert. While it’s not prime apple season anymore (should I make another resolution—erm—lifesetyle change, to actually post these recipes when they’re in peak season and when I say I will? I’ll make a mental note).

Pumpkin Cheesecake Brownies

November 23, 2009

Every October and November I’m moved to make baked goods out of pumpkin. But hey, cold weather makes me want to bake more in general (I made an apple pie this evening, and tomorrow even more pies will be made because Tuesday at work? Is a pie party. Yes, a party with just pies. I’m making a raspberry tart with chocolate ganache and a tomato and corn pie). But back to the pumpkin . . .

Ooey, gooey, cheesey, easy(ish), peasy.

This year I made some pumpkin butterscotch bars with oatmeal topping and my annual pumpkin roll. But after that I wanted something different. After some browsing I saw pumpkin cheesecake or pumpkin brownies, but where were the pumpkin cheesecake brownies? Apparently, in my head. So I played around and came up with this recipe.


Rosemary and Lavender Shortbread Cookies

November 17, 2009

While walking across the street to my car I saw a empty, discarded box of Walker’s shortbread cookies. And the craving hit me. Like that. Inspired by garbage!

I went home, threw some butter on the counter, and then realizing it was getting pretty late had to throw the butter back into the fridge. Attempt two occurred the next day, this time with buttery success.

Rosemary and lavender are two of my favorite scents and flavors. Combined in the right balance in a buttery cookie? Oh. My.

I’ve tried to grow lavender in the past. Sadly and unsurprisingly, it either never grew, or grown plants would wither away and die. So, next best thing, culinary lavender bought in bulk from the local natural food store. My rosemary is a different story. It’s the one plant that has survived my black thumb, bless it’s fragrant, piney, herby heart. And it always forgives me a little bit of pruning, especially in a good cause such as the incorporation into cookies.


Pastel de tres leches (tres leches cake)

October 26, 2009

Today is my boyfriend’s birthday. We celebrated this weekend with a good deal of good food, too. On Saturday we went to Woodberry Kitchen and had an all-around wonderful meal, simply wonderful (review and pictures to come). I can’t say too many good things about it. I had tuna seared with Moroccan spies; he had braised leg of lamb with lamb sausage and eggplant and other good things. I could go on, but I’ll save that for another time.

We continued the food good times Sunday night with steamed crabs covered in salty, delicious Old Bay seasoning. At the end of the meal, the proprieters were so good to let me bring in the cake I had baked for his birthday.

This cake, in fact:

Tres leches cake made with a rum milk syrup.

Tres leches cake made with a rum milk syrup.