Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Friday, April 22, 2011

Work Desk Scenes


Leisurely morning at work: a modified mocha with a shot of strong coffee, half a packet of hot chocolate powder, topped off with hot water, apricot jam sandwich cookie left over from yesterday afternoon's celebration (yes, the 1.5 billionaire was there. And so was I).


Work yet to do: departmental propaganda, institutional propaganda, filled calendar, list of materials for upcoming experiments, scientific literature to peruse, today's to-do list.

Happy long weekend to those who are not at work today.

Wednesday, March 2, 2011

The Land of Greek Yogurt and Honey



My favorite snack these days is a small bowl of plain Greek yogurt with a spoonful of honey, bananas and blueberries, and a handful of dried fruit and nut-filled granola. It is so simple and seriously, seriously delicious. I'll have this for a lazy weekend breakfast, or a post-work-out boost (I KNOW. Unbelievable.  Me? Working out?), a snack to tide me over to my next meal, or a late-night dessert....

Ok, wow. Now that I actually see that pretty much everything results in another serving, I guess I shouldn't be surprised that I've gone through 3 pints of this stuff in the past 2 weeks. Foodzilla strikes again.

Thursday, December 23, 2010

Peppermint Hot Chocolate Drop Cookies

These Chocolate Drop Cookies look so cute and low maintenance so I thought they'd contrast nicely with the rather refined Jam Thumbprint cookies. Though perfectly adequate as they were, I thought they'd be more celebratory of the season with the addition of peppermint to make them like a peppermint hot chocolate. While I myself do not enjoy peppermint and am still haunted by vivid memories of gagging my way through every toothbrushing, this was the perfect opportunity to make them because I gave them all away.

Peppermint Hot Chocolate Drop Cookies (adapted from Ashleigh)



1 1/2 cups flour
3/4 tsp baking powder
1/2 tsp salt
1 cup unsalted butter
3/4 cup sugar
1 large egg
1 tsp peppermint extract
6 oz melted bittersweet or semisweet chocolate (of course the only things I had on hand was 4 oz milk chocolate and 2 oz dark chocolate)
1/3 cup milk

one. Sift and whisk together the flour, baking powder, and salt.

two. Cream together butter, sugar, egg, peppermint extract. Fold in melted chocolate.

three. Alternately mix the dry ingredients and milk into the wet ingredients, ending with milk. Dough will look like a delicious chocolate mousse, if you're into that kind of thing.

four. Drop 1 tsp of dough and bake at a preheated 350 degrees for 10 minutes. Centers should still look soft and edges are just set.



(Photo by Ashleigh, via Mara - again, mine weren't so pretty)

Ina's Jam Thumbprint Cookies

First up on my list are these cookies. I'm a fan of the substitution of fruit for the typical chocolate (I'm not a big chocolate lover), although I will admit these are also really delicious with Nutella instead of jam. Plus, these look so beautiful with their jeweled jam centers. Ina Garten is fabulous, as always, but I added in almond extract to the dough because I love all things almond-flavored (for those who haven't yet, you MUST try almond bubble milk tea!).

Jam Thumbprint Cookies (adapted from Ina)

3 sticks unsalted butter at room temperature
1 cup sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
3 1/2 cups flour
1/4 teaspoon salt
1-2 tbsp water, if dough is too crumbly
1 egg beaten with 1 tbsp water, for egg wash
7 ounces sweetened flaked coconut
a few favorite fruit jams and/or Nutella (I used plum and peach preserves)

one. Sift and mix together flour and salt.
two. Cream together butter, sugar, vanilla and almond extract until just combined.
three. Add flour and salt to wet ingredients until the dough is just starting to come together. Add in water if the dough is still too crumbly.
four. On a floured surface, shape the dough into a disk, wrap tightly in plastic, and freeze for at least 30 minutes.
five. Roll the dough into little balls (around an inch in diameter) and with your thumb, form an indentation. You can make the indentation bigger so that it will hold more jam. The dough will also flatten so that it looks like a red blood cell.
six. Dip into the egg wash and roll in coconut. Drop about 1/2 tsp of jam or any amount that won't overflow from the center. Jam will melt and run slightly during baking so don't over-do it. Yes, I speak from experience.
seven. Bake for 20-25 minutes at preheated 350 degrees, until the coconut is golden.

Also for my third item, I decided on Pumpkin Spice Cake.

(photo by the Tea Kettle Corner - mine were tasty, but no where near as pretty)

Sunday, December 19, 2010

Holiday Baking Frenzy



The Holiday Goodie-bag of 2010 Menu List:
  • Jam thumbprint cookies
  • Peppermint hot chocolate drop cookies
  • A yet undecided cake or bread, or brownies - any suggestions?
This treat bag will be my Christmas gift to my coworkers. I've made and frozen the dough for the two cookies which I'll bake later this week along with the cake, bread, or brownies, when I finally decide. I'll also share the recipes when I get around to the actual baking part. I did actually bake this banana bread for my parents' dinner party tonight. It was served warm with vanilla ice cream and boy, this recipe is a keeper! Maybe it will be banana bread for my coworkers...

(photo via mary ruffle)

Wednesday, September 8, 2010

Subway Car Reflections



Very often, I don't feel like my 20-something years at all. In line with the quarter-life crisis or the increasingly popular theory of delayed adulthood, I find in lieu of actually taking much action, I think elaborate thoughts of "I would do X, if Y" and I daydream plans of "if A, then I would do B". Hiding behind many insignificant, self-imposed constraints, I definitely forget how great it is to be a young adult.


For a single day over this Labor Day weekend, I met up with Helen and D in Manhattan. Expertly guided by city-savvy H, we made our way through NYC neighborhoods and places I had only read about in glossy magazines or saw on TV. Through the day, I found myself incredulous at certain moments: I was slightly amazed when our names were called for our lunch reservations at a Zagat-rated hot-spot. I felt deliciously indulgent, when, after lunch, we carelessly gorged ourselves on cup cakes and brownies, then fresh figs all afternoon long as we lounged in the trendiest park just because we felt like it. I caught myself marveling when we grocery shopped and then enjoyed a Debbie-directed dinner of goat-cheese, arugula, and shitaki mushroon pasta paired with a fancy salad and a deep glass of a merlot malbec blend in an impressively clean Williamsburg apartment just because we were ironically too lazy to go out to eat. I still paused in wonderment as we buzzed up boys, no, men, into this apartment late at night for an evening of catching up on life since high school just because we wanted to.


When I left and was making my way back to my family in Queens, the night had picked up a capricious wind that relentlessly threatened to blow up my dress. Hopping the L to the 4 to the 7 train, my thoughts meandered smoothly, unperturbed by the jolts, lights, and noises of the subway cars I sat in. I was serene and content, feeling a strong affection for these friends from high school - all of whom are such well-adjusted individuals doing powerful, meaningful, important work. But perhaps the greatest surprise of the night was that I was feeling this same affection for myself, for joining, maybe just temporarily, but joining nonetheless, the ranks of adults who have successfully attempted this transition before me.

As I sat alone, physically worn out but spiritually renewed, I felt like for a day, I had left the lost and dreary 20-something culture and was part of an altogether different zeitgeist: the one in which young adults claim and celebrate their youth by dabbling in the world of modern sophistication and all the charming adult-ish trappings that come with it. I have a feeling that before long, these will become the stories of the rest of my life.

(photos by the lovely Helen and Debbie)

Friday, August 27, 2010

Blueberry Crumb Bars


I made these blueberry crumb bars yesterday. From the always and ever extraordinary Smitten Kitchen. I did halve the recipe because 36 bars is a lot. Ok, no. It's because I only had 1 pint of blueberries. Who are we kidding; when have I ever approached food with any moderation?


Blueberry Crumb Bars (adapted from Smitten Kitchen)
1/2 cup white sugar
1/2 teaspoon baking powder
1 1/2 cups flour
zest of 1 lemon
1 egg
8 oz (or 1 stick) of cold salted butter, cubed
2 and a little extra cups (or 1 pint) blueberries
1/2 cup white sugar
juice of half a lemon (about 2 tablespoons)
2 teaspoons corn starch

one. Mix sugar, baking powder, flour and lemon zest in a bowl. Cut and blend in cold butter cubes and egg with a fork. It'll be crumbly.

two. In a separate bowl, toss blueberries with sugar, lemon juice, and cornstarch.

three. Layer half of the flour mixture into a greased 10 x 6 pan. Repeat with all of the blueberries; careful you don't dump the excess liquid too. Layer the remaining flour mixture on top.

four. Bake for 50 minutes until golden and bubbly.

Cool completely before you cut if you want bars. I'd imagine that this would also make a fantastic hot blueberry cobbler of course requiring a generous scoop of vanilla ice cream.