Treats for appetites of every size
Last week, I told you I’d be doing two weeks of pie posts from Thanksgiving. But then, on Tuesday, I made a recipe that changed everything: Chocolate Mousse out of my Science of Good Cooking Cookbook. You can wait on pumpkin pie – this recipe is an immediate need-to-know. In fact, I think The Science of Good Cooking may be making its way into my regular rotation of cookbooks.
Good thing it’s Daylight Savings Time, or I wouldn’t have gotten this blog post up in time! I was really torn about whether to bake this week, because I made some chocolate cupcakes with butterscotch filling last week, and had been kind of planning on using those. But then I decided that since the base chocolate cupcakes were the same as ones I have made in the past, I couldn’t use a slight variation on them. Instead, at around 6pm today, I asked my roommate for some ideas on desserts I could make quickly, and she recommended Rice Krispie Treats. …
I just got back from a camping trip and am due at a birthday dinner in under an hour, so I’ll be keeping this post short and sweet (pun intended). Last week I mentioned that I had so many baking events coming up – this is one of the recipes I made, with the help of Laura, Neha, and Alisa (their hands feature prominently in these pictures). Almost a month into the new school year, and the four of us had yet to be in the same room as one another, so we resorted to the best kind of girls …
Amid a whirlwind weekend full of family, tacos, and probably too little reading, I needed to find a quick recipe that would also be a crowd pleaser. I’ve had this before around Christmas, and generally am not able to step away from a plate of it. Turns out it also makes for a great cookout dessert for a lot of people in very little time.
I’m usually pretty wary of gluten free recipes that seem to be making odd substitutions, or just eliminating flour and thinking the baked good will come out the same. If they don’t do that, they require weird ingredients (has anyone ever actually found xanthan gum?) before they’ll reach a kind of close-to-right consistency.
Happy birthday, Mom! Though last weekend we had your surprise party, this Friday was the real deal, so of course, despite our emergency trip for coconut cake, I had to make one more coconut recipe. This week, a Kathy Muncey special: chocolate coconut macaroons.
I think this is the first time I’ve been home in Duxbury without a deadline in a very long time. I’ve got two weeks until my summer internship starts, and literally nothing required of me between now and then. I plan on reading, playing through all of my TSwift piano books, and, of course, baking delicious things in my mom’s nice big kitchen.
Get ready, guys. I’m about to let you in on a secret: my most frequently made recipe.
I have been on a big yeasted bread kick this year, which is really quite a step forward in my baking life. I used to be terrified of recipes that included yeast. You invest so much time up front in making the dough, that the fear of it not rising often scared me off from starting at all.
Fact: baking with friends makes Saturday afternoons infinitely more fun. Shout out to the wonderful Laura Bakst for indulging me in my last minute plea for company while I was pretending not to have real responsibilities.