The Sweet Beat

My new blog!

2009-10-30T20:42:00.000-07:00

Please visit peaceloveagave.com, and thanks for reading!

Coming Soon - Peace Love Agave

2009-10-09T12:04:00.000-07:00

My new blog, Peace Love Agave, will be up and running soon. It will, of course, be a continuation of my celebration of baking, and will center around healthful and delicious desserts. I'm thinking this will be up around the beginning of November. See you soon!

End of the Sweet Beat era

2009-09-26T19:04:00.000-07:00

I cannot fully remember the first time I made a batch of chocolate chip cookies, or the first mixing bowl I ever used in the kitchen, but I do know that I've been baking for at least half of my life. I've felt that every step of the way has been a learning experience, which was the impetus for creating this record of recipes and stories, and over the two years, I've made massive leaps as a baker.

We all eat Gluten-Free Mint Chocolate Cookies

2009-09-17T13:01:00.000-07:00

A friend of mine is gluten-sensitive, and although she has been able to eat certain forms of gluten with minimal side effects, on a trial-and-error basis, she explains that she feels her best when she goes off gluten altogether. Though to do so requires a larger amount of diligence on her part, and despite the fact that some wheat-based foods don't sit too badly with her system, she explains that

Autumn's Apple and Raisin Crisp

2009-09-07T19:34:00.000-07:00

I know that I will miss the warm summer days and the sweet fruits that were in such abundance over the course of the past few months, but autumn has begun here in the Pacific Northwest, and I could not be happier. This Labor Day weekend was chilly, blustery, overcast, and slightly damp, but I, along with many others I asked, could not be happier with the change of season. The days here have been

Free Cookies at the Islands Village Faire

2009-08-31T19:48:00.001-07:00

As I've mentioned many times, a major goal of my baking endeavors is to share what I make with as many people as possible. This weekend, I was given the perfect venue for such promotion of my personal baking brand, and it was amazing.Not far from Seattle is a set of secluded islands called the San Juans. I've been fortunate enough to spend a good deal of my Pacific Northwest time exploring San

Figs and Honey

2009-08-26T08:07:00.000-07:00

Not long ago my boyfriend and I were invited to dinner at a friend's house, and as was expected, the feast that we enjoyed was full of fresh, local, flavorful ingredients. Our hosts are remarkable gourmets, and so I was not surprised when, as we were chatting before the meal, the dessert was casually explained as “a grilled fig dish with thyme and Gorgonzola that we've been dying to try.” I

Cinnamon Sugar Plum Cake

2009-08-21T11:20:00.000-07:00

There are time when I see a recipe that, for some reason, grabs my attention and will not let go until I finally just make it. This is only troublesome when I do not have any occasion to make something like a pie or a cake, since I'm not sure what I would do with a whole dessert sitting on my counter top (other than eat the whole thing myself, of course). So I decided that my co-workers would get

Chocolate and Cherries, Sans Gluten

2009-08-18T21:17:00.000-07:00

There are many mix-ins that one can add to a drop cookie recipe: chocolate chips are the first to come to mind, in a variety of cacao levels, then there are raisins and coconut and peanut butter chips and small candies and toffee bits and dried cranberry. Yet, I had not come across any recipes (that come to mind, at least) that called for dried cherries. Then I found this one, and I was initially

Baking To-Dos

2009-08-12T08:54:00.000-07:00

I have a bit of a problem with to-do lists. The issue is not that I am forgetting important tasks or appointments, or that I never know what needs to be done around the apartment or picked up from the store. It is hardly that my life is not managed; the problem lies on the opposite spectrum, in that I feel, at times, that my life is micro-managed. I have task lists for absolutely everything,

Spicy Blueberry Streusel Bars

2009-08-02T21:51:00.000-07:00

On a warm summer night, at a backyard party or barbeque, sometimes the least appealing thing on which to end the evening is a dessert that is dripping with chocolate or butter, heavy enough to capsize a rowboat. For these occasions, I find fruit desserts much more appealing; although I can never get enough of cobblers and crisps, I wanted to try something a bit different (and slightly more

Fresh-from-the-Oven Millet Blueberry Muffins

2009-07-29T08:05:00.000-07:00

Despite the rising heat here in Seattle, my baking has also been on the upswing; with a few new cookbooks on my shelf – The New Laurel's Kitchen, Bob's Red Mill Baking Book – and some new ideas about my baking philosophy (don't laugh – like anything else, baking can have a philosophy. And I've been working on mine), I've found it impossible not to be in the kitchen, trying something new out. I'm

Fresh Raspberry Quick Bread

2009-07-24T07:38:00.000-07:00

After the explosion of fresh, fragrant, utterly perfect strawberries last month, I had nearly (but not quite, of course) exhausted myself of eating them. But now that raspberries are the crop du jour, I find myself replacing the strawberries in my diet with these berries, and the result is just as lovely and yummy.At the market, I'm able to buy raspberries by the half-flat, and I've been busy

Chewy Honey Cookies

2009-07-16T08:59:00.000-07:00

When I saw this recipe for Honey Cookies in my Complete Cookie cookbook, I knew I would want to try it. Under the description, it was stated that these cookies are ideal for making ice cream sandwiches, and although that is not what I personally did, after tasting these, I agree that these would make for one super swell ice cream sandwich. I could see these pairing well with a creamy French

Dessert Night Oatmeal Cake

2009-07-13T18:27:00.000-07:00

Whenever I'm given an invitation to a party, my mind quickly wanders to the possibilities of the type of food I can bring; if it is a dinner party, then what dessert can I make? If it is a brunch, then what dessert can I make? If I'm going to a child's birthday party, then what dessert can I make?Although, like anyone else, I love a nourishing, filling, and delicious meal, I generally am more

Sage Biscuits with Ancient Grain

2009-07-11T13:29:00.000-07:00

I've become quite a fan of Amaranth flour. Amaranth is an ancient Aztec grain that comes from an annual related to spinach and swiss chard, high starch content, and rich in protein, iron, and calcium. It works best when combined with other flours, as it can have an overly grainy texture on its own; I discovered this while experimenting with Amaranth pancakes.I thought that this would be the

Alternative Baking with Blueberry Rhubarb Crisp

2009-07-07T08:30:00.000-07:00

I don't think I would have necessarily sought out a variety of gluten-free recipes on my own; after all, my body and my diet are both very gluten-friendly. But when I was given a gift of flours for my birthday, I realized what a wide world of baking there is beyond the “unbleached white” or even “whole-wheat pastry flour.” Using alternative grains is an absolute art in baking, and a very

More Muffins: Carrot Raisin

2009-07-04T17:31:00.000-07:00

I recently mentioned how my muffin baking is sparse and slightly erratic, but after my fantastic strawberry muffin success, I'm falling more in love with muffins. What I especially like about homemade muffins is the amount of control I have over the ingredients, and therefore, the taste and health quotient. I'm not a fan of the jumbo bakery muffins, loaded with butter or oil, and I've never

Happy Chocolate Cake-with-Vanilla-Buttercream-and-Strawberries Birthday to Me!

2009-07-01T07:44:00.000-07:00

This past Sunday was my birthday, and I celebrated in one of the most joyful ways I know how: I baked, and then shared my dessert with good friends.Most people want to enjoy their favorite cake on their birthday, whether it be a basic vanilla with vanilla icing, a complex Italian specialty, a festive ice cream cake, and any other cake one can imagine. No matter what kind of bakery you frequent,

June's Sweet Bounty: Strawberry Muffins

2009-06-26T09:56:00.000-07:00

I have one particular go-to muffin recipe that I discovered about a year ago and have subsequently enjoyed through all months of the year. They're blueberry muffins, calling for frozen blueberries, which are available at the store whenever the mood to purchase them strikes my fancy. Because I don't bake muffins very often, I've never been inspired to find a recipe that takes advantage of fresh

Summer Solstice Rhubarb Bread Pudding

2009-06-21T07:48:00.000-07:00

It will take an exorbitant, inhuman amount of rhubarb this summer for me to tire of the wondrous desserts that utilize this tart, delicious seasonal vegetable. Already, I've sampled several crumbles and crisps and cobblers whose defining ingredient is the rhubarb, and with each taste, I only grow hungrier for it. However, I knew that there must be something out there for rhubarb besides the

Farmer's Market Rhubarb-Strawberry Pie

2009-06-09T08:36:00.000-07:00

There's definitely something to be said about basing one's meals around what is in stock at the nearby Farmer's Market. This is, of course, how one eats the most flavorful foods, the most nutritious produce, and the most local ingredients that the community currently offers. Thanks to this form of food shopping, I'm now a big fan of the delicious combination of rhubarb and strawberry. Rhubarb is

Pie-in-the-Sky Marshmallow Clouds

2009-06-04T10:17:00.000-07:00

The S'more season is just about upon us, and in preparation, the grocery stores have erected their massive displays of marshmallows, graham crackers, and chocolate bars, all in bright packaging and delightful towers that just scream "summertime snacks!". It's difficult not to walk by and not be tempted by the nostalgic bags of jet-puffed sugar that were an ever-present element of summer camp-outs

Apple Oatmeal Bars

2009-06-01T09:45:00.000-07:00

Like any respectable quaint New England town, mine had an apple orchard nearby: the pick-your-own kind that boasted acres of fields that were filled with meticulously lined apple trees of every variety. There was a large converted barn that became the orchard store, selling apples by the bushel, homemade apple pies, and sticks of red and green rock candy. Signs were posted with charts and

Afternoon Tea Lavender Cookies

2009-05-26T20:43:00.000-07:00

In our country, every day, we practice what multitudes of workers call “coffee breaks,” where highly caffeinated drinks are often accompanied with sugary pastries such as doughnuts and croissants. Generally, these are short social breaks in between working hours, dressed up with a substantial amount of ritual. Being neither a coffee drinker nor a lover of fried dough, I've never been much for the

Construction For Change Almond Meringue Cookies

2009-05-20T08:14:00.000-07:00

Baking for an audience is one of my favorite things; I enjoy the opportunity to create something that others will (hopefully) take pleasure in tasting. And I also feel it's important to support causes that resonate with me personally, so when a friend asked me to help her with a dessert menu for her charity event, I was eager to offer my talent. She works for a wonderful Seattle-based non-profit

Rich Chocolate Cookies

2009-05-18T10:58:00.000-07:00

Last week I was playing around, as I so often do, with chocolate chip cookie recipes, and I decided to blend the elements of three of my favorite recipes together into one cookie. What I got in the end was a dark, rich cookie that was cakey and not too sugary – exactly how I enjoy my chocolate chip cookies. Normally, I use semi-sweet chips in my cookies, but given the addition of unsweetened

The Sweet Summer Berries to Come

2009-05-11T19:59:00.000-07:00

The abundance of Spring produce that entices us with their fresh, sustaining scents and flavors fills me with unlimited gratitude, especially now that I am able to spend so much of my time on an organic farm here in the Pacific Northwest. Never have I felt so close to the food that I eat: the fresh spinach I had for lunch, my breakfast eggs that had been plucked from the hen house only a day

Peanut Butter Oatmeal Cookies

2009-05-05T06:41:00.000-07:00

As is common knowledge, I have quite the soft spot for cookies; it doesn't matter if they are the most traditional of traditional, the same chocolate chip cookies that have been made since the dawn of Hershey's, or if they are strange, adventurous recipes that mix unlikely partners in a surprisingly tasty and offbeat snack.Peanut Butter cookies are on my list of classic cookies that adorn every

Birthday Banana Cake

2009-04-28T07:15:00.001-07:00

Like so many bakers, one of the greatest joys I get from baking is creating something that I can give to another person, offering them a present that comes not only from my heart, but from my hands. Artists and carpenters, potters and knitters, poets and farmers all can relate to this feeling, I'm sure. And while I enjoy picking up presents for my loved ones as I may find them in various shops

Not-So-Bad Lemon Bars

2009-04-27T21:19:00.004-07:00

Once upon a time, there was a magical recipe for the most luscious lemon bars in all the land, and I had access to this brilliant recipe card, and the treasure that could be created from its contents. These lemon bars were foolproof, they were creamy and sweet and tart and a joy to consume. Of course, I have no idea where that recipe has disappeared to, but I've intermittently spent the rest of

Stress-free Lemon Coconut Chiffon Cake

2009-04-22T20:52:00.003-07:00

In the past, the idea of throwing a “dinner party” has, for me, usually brought on an emotional combination of excitement and anxiety. The thought of having a house full of friends is very appealing, but the anxiety surfaced when I got caught up in overthinking the menu,the pre-party cleaning, the necessary amount of plates and silverware. I had always made dinner parties into hefty affairs,

A Green Space of One's Own

2009-04-20T19:42:00.003-07:00

Over the years, whether I was living in a college dorm, at home with family, or alone, I have consistently agreed with Virginia Woolf's assertion that a woman (or a man – an individual, in my opinion) must have a space of one's own. This, ideally, is a quiet space that is set apart from where the routine of day-to-day life takes place. It cannot be a kitchen or a bedroom, because in these places

Healthy(ish) Fudge Brownies

2009-04-14T22:17:00.007-07:00

When I was younger, to make brownies meant a few simple tools, one or two supplementary ingredients, and the always-available red box of Betty Crocker brownie mix. Although I've long since become disillusioned with any dessert that comes from a box, there still is one brownie mix that I thoroughly enjoy: the low-fat No Pudge Fudge Brownie brownies. It's not due to obsessive calorie counting, or

Easter Bunny Carrot Cookies

2009-04-10T10:10:00.003-07:00

With Easter arriving this coming Sunday, all of the cooking shows, websites, and blogs are focusing on egg-and-bunny themed desserts. I've seen cakes, brownies, cookies, trifles, and cupcakes that have been coated in pastel colors and shaped to form various Spring creatures. I, of course, find all of these treats adorable. I think that as a new Easter tradition, instead of simply coloring eggs,

Chocolate Toffee Pie

2009-04-06T08:52:00.002-07:00

I first made this Chocolate Toffee Pie when I was fifteen years old, as a final project for my high school elective culinary arts class. I know I have made the pie once or twice since then, but I can't remember the last time I did, so it must have been some time ago. The recipe is one of the double-starred ones in a Mrs. Field's cookie cookbook that I've had, obviously, for years. The book has

The Joy of Cooking with Kids

2009-04-02T22:19:00.010-07:00

At a previous job as a bookseller in the children's department of a large bookstore, I learned quite a bit about literature for little ones. Day after day, I was overwhelmed with both nostalgia upon seeing the titles that I had immersed myself in as a kid (one day, I spent my break eating a sandwich and reading “Sideways Stories From Wayside School”) and fascination with all of the new trends

Not-So-Warm-Weather Lemon Cornmeal Cookies

2009-03-28T07:21:00.006-07:00

Normally around this time of year, I like to start bringing out the Springtime recipes: those that involve citrus flavors, light whips, and creamy textures. Though it's still a bit early for the various fresh fruit cakes and cobblers and pies, there are other culinary ways to invite Spring into my kitchen. However, despite the fact that the first day of Spring was about one week ago, I'm having

Moving Forward with Apple Crumble

2009-03-23T21:21:00.006-07:00

After working on this blog – and my cooking skills – for approximately one year, and for doing a substantial amount of baking before that, I feel that I've reached a high point of confidence in my tastes, my techniques, and my skills as a baker. I feel like a different baker than I did a year ago, and with each session I spend in the kitchen, I see myself growing a little more. Now, I rely much

Peanut Butter Ball Perfection

2009-03-18T22:45:00.002-07:00

As is evidenced repeatedly throughout my blog, I'm quite a fan of the pairing of chocolate and peanut butter. And why not? The sweet creamy chocolate and the salty creamy peanut butter work so well together, I would prefer the saying “They go together like peanut butter and chocolate” rather than “They match up like peanut butter and jelly.” Perhaps I'll start saying that to people, just to get a

Crunchy Granola

2009-03-12T20:47:00.002-07:00

I think that Seattle has officially had its full effect on me: this weekend I made granola bars from scratch, and I have been hard pressed to think of a food that goes so well with what I have seen of Seattle: something wholesome, something that brings together a whole host of ingredients, something that one would be happy to sell at the local Farmer's Market. I think that these granola bars

Potluck Chocolate Fudge

2009-03-08T15:30:00.002-07:00

Although I know of many people who don't necessarily consider chocolate to be a part of a balanced diet, I have had a difficult time over the years finding anyone who does not like chocolate fudge. I'm sure these individuals do exist, but the fact that they seem to be few and far between is why, in my opinion, fudge has traditionally been such a go-to dessert. It's made in massive quantities and

Chocolate Shortbread for a GNI

2009-02-28T08:23:00.014-08:00

Thanks to the television show The Office, I can no longer hear the term “Girls' Night Out” without thinking of one particular episode of the show and one of the more memorable (in my mind) Office quotes. One of the women in the office is getting married, and the female employees throw her a worktime bridal shower, which is joked about as their “Girls' Night Out.” Of course, a lunchtime party with

Luscious Chocolate Mousse Cake

2009-02-25T08:04:00.004-08:00

Although my baking habits generally err on the side of healthy (my desserts do not normally boast the butter or sugar content of, say, Paula Deen), I still savor the opportunity to make a fully no-holds-barred dessert that equally tickles the palate of those who swear by sweets and also of those who instead appreciate one spectacular piece of chocolate a month. This really only happens when I'm

For the Love of Lavender

2009-02-16T16:48:00.003-08:00

My new found love of culinary lavender is quite well-known amongst my friends by now; it seems that whenever I talk about food lately, I'm describing the latest lavender Earl Grey tea I've tried (Revolution Tea has a blissful blend that is strong and aromatic), or the dark chocolate with lavender I ate (for this, Dagoba Organic chocolate), or the lavender-iced cupcake I enjoyed not too long ago.

Cozy and Contented Chocolate Spice Cookies

2009-02-13T09:43:00.001-08:00

There are desserts for lazy days, for overwhelming days, for nerve-wracking days, for disappointing days, and for birthdays, but my favorite desserts are the ones that I make after a gratifying, happy-go-lucky day: these are celebratory desserts, in the vein of tiny pats on the back and warm smiles, as opposed to over-the-top parties and long-winded speeches of triumph. So, to use food-speak: a

Banana Bread for All

2009-02-10T20:48:00.005-08:00

Truth be told, I'm not a big fan of banana bread. This is only because of my aversion to bananas, which is not entirely uncommon, as I've found many people with the same dislike. But still, I do enjoy the smell of bananas in the same way that I love the aroma of coffee, but I find the drink itself slightly revolting. Following this logic, it makes little to no sense as to why I would bake a loaf

Heavenly Pairings: Honey and Lavender

2009-01-31T14:01:00.007-08:00

Like most chefs, I sporadically become obsessed with certain ingredients and spend hours searching for recipes that call for them in the hope that I can spend lots of time building a mini-repertoire of baked goods that will fall under a single category. At the moment, I am in love with honey, thanks to my initiation into beekeeping, and lavender, thanks to its glorious fragrance. Actually, I am

A joint effort: Sweet Potato and Gruyère Soufflè

2009-01-26T22:46:00.007-08:00

There are some activities that I prefer to do alone: I like to travel solo, I don't mind going to the movies by myself, and I most certainly bake alone. It's the product of my time spent in the kitchen that I enjoy sharing with others, but the act of baking, for me, has become a private quiet time when I allow myself to disengage from the world and focus entirely on the task at hand: the

“I'll pass on that sugar-filled morsel of heaven.”

2009-01-26T11:25:00.004-08:00

Maybe most people who don't have the sweet tooth that I have don't use that precise phrase when turning down a dessert I've made, but that's what I hear when I encounter that bizzare type of person with the taste buds that I simply do not understand. I've heard it all before: “I'm not a big fan of desserts;” “Thanks, but sugar doesn't really do it for me;” “Sorry, but I'm not much for chocolate.”

Celebrating with Sea Salt Caramel Brownies

2009-01-20T08:59:00.003-08:00

It was my intention, with writing this blog, to stay away from opinions on all matters excluding those that are baking related, including politics. I feel that those who know me are aware of my political leanings, and I'm hardly the type to grab a soapbox to stand upon, shouting out my views on the state of the world. That being said, I am quite excited to celebrate Inauguration Day. And how does

Honey quick bread for any occasion

2009-01-12T21:07:00.004-08:00

With the non-traditional, non-9-5 work schedule I have going on at the moment, I find it difficult to get into a regular routine where I can say “I know I will be waking up on Tuesday at 7:00 a.m.” or “Thursday evenings I will go for a jog.” However, I don't necessarily consider this to be a bad thing. As long as I have everything written down on my calendar, keeping track of where I am supposed

The Seattle Chocolate Scene: I am SO there

2008-12-30T22:18:00.004-08:00

We all know that there's a pretty happening music scene in Seattle. There's also a huge following for green and natural living. And some of the best seafood in the country can be found in this region. What I was unaware of, until recently, was just how big chocolate is becoming out here. And not just fancy creations at top restaurants and bakeries, but the entire process of making delicious

Wait, one more cookie recipe!

2008-12-10T13:25:00.002-08:00

Okay, so I lied a little. I presumed that I would be so wrapped up in preparing for my move that I would have no time to put aside to do any baking whatsoever. Well, given my tendency to over-plan, I should have realized early on that I would, in fact, have a few minutes between the packing and organizing and cleaning to relax in the company of a warm oven. More than a few minutes, of course. So

On hiatus for the big move

2008-12-06T16:51:00.007-08:00

December is normally my favorite baking month, for all the obvious reasons: Christmas tortes, Christmas fudge, Christmas cakes, Christmas candy, Christmas cheesecake...and of course, Christmas cookies. Every year, I spread my own variety of buttery, chocolatey holiday cheer with an assortment of confections, many of which are old favorites that have already built a following amongst my friends. I

Chocolate Chip Cookies like the Bakeries Do Them

2008-11-21T06:33:00.002-08:00

There’s something extra special about walking into a bakery or a café and seeing an array of clear plastic jars lining the counter, all filled with different varieties of extra-large cookies: the kind that one’s mother seldom, if ever, would bake in her kitchen. These are exceptional, in their size and in their taste, and no matter the quality of other homemade chocolate chip cookies, the

Potato Chips and Cookies, Together at Last

2008-11-19T15:57:00.003-08:00

When it comes to food, I try my best to be adventurous. I see nothing wrong in sampling a dish that has a strange description or a smattering of unusually paired ingredients, if for no other reason than to say that I tried it. This was the case when I bought a Vosges Bacon Chocolate Bar or when I ordered Egg Cream gelato at Grom in Greenwich Village. So maybe I'm mainly exploratory when it comes

Dessert Cornucopia: A Good-bye Feast

2008-11-10T16:31:00.007-08:00

While the rain passed through Brooklyn this weekend, I spent most of Saturday in my kitchen creating a buffet of baked goods for a party on Sunday: the three recipes below, and one of my favorites, the Chocolate Crinkle cookies which I wrote about in March. The mini cupcakes were the real winner out of all the choices; everyone enjoyed the hint of sweetness in the cakes paired with the

Dessert Cornucopia: Valrhona Chocolate Brownies

2008-11-10T16:26:00.003-08:00

Valrhona Double Chocolate BrowniesIngredients:1 stick unsalted butter½ cup all-purpose flour½ cup good quality unsweetened cocoa powder, such as Valrhona1 cup sugar1 tsp. salt2 large eggs, beaten1 tsp. vanilla extract½ cup coarsely chopped semi-sweet chocolate Directions:1. Preheat the oven to 350°. Grease a 9 x 9 inch baking dish.2. Melt the butter in the microwave (about 45 seconds, but watch

Dessert Cornucopia: Baby Cakes

2008-11-10T16:21:00.002-08:00

Baby CakesYield: About 48Adapted from The Food NetworkIngredients:Cakes:1 ½ cups all-purpose flour1 ½ tsp. baking powder¼ tsp. fine salt2 large eggs, room temperature2/3 cup sugar¾ cup unsalted butter, melted2 tsp. pure vanilla extract½ cup milkIcing:1 ½ cup confectioners' sugar¼ tsp. vanilla extract2 to 3 tablespoons milkDirections:1. Preheat the oven to 350°. Line the muffin tin with mini

Dessert Cornucopia: Gingerbread

2008-11-10T16:15:00.002-08:00

GingerbreadFrom Cooking LightIngredients:1/3 cup granulated sugar¼ cup stick margarine or butter, softened1/3 cup molasses1 large egg1 ½ cups all-purpose flour1 tsp. ground ginger½ tsp. baking soda¼ teaspoon ground nutmeg1/8 tsp. salt1/8 tsp. ground cloves2/3 cup 1% low-fat milkCooking spray2 tsp. powdered sugarDirections:1. Preheat oven to 350°.2. Beat granulated sugar and

Candy, candy, candy!

2008-10-31T13:49:00.002-07:00

One of my favorite blogs, Jezebel, has posted the inevitable post about candy on this lovely Halloween day. I'm linking to it for a few reasons: I am a Jezebel addict, I am also an M&M addict, and the post focuses on candy; and further, who hates candy?

Happy Halloween!

2008-10-31T04:10:00.002-07:00

Have a great Halloween, all! So last night I found myself with a bag of Halloween M&Ms and, of course, all of the regular chocolate chip cookie ingredients. While I watched "The Halloween Tree" on my computer, I stood in my kitchen baking up these cookies (by the way, this show is surely the greatest Halloween special out there. Ray Bradbury is an amazing storyteller). It's my plan to bring them

Mm, Mm, Molasses

2008-10-27T16:40:00.005-07:00

I came across The Only Bake Sale Cookbook You'll Ever Need the other day when I was in the library perusing cookbooks (I swear, I went in for a real book, but I somehow found myself in this section; the fiction books are directly across from cookbooks, and so if I'm in there picking up a copy of The Road, then why shouldn't I make a quick detour?). Right now, I really don't need any Bake Sale

Honey Wheat Bread that did not turn out so sweet

2008-10-19T13:53:00.002-07:00

I like to call this time of year the beginning of hibernation season. Already, my slippers have replaced the flip-flops sitting by my front door, the giant fleecy blanket has taken up residence on my futon, and my jar of hot-chocolate mix is sitting on my counter top. I know that we're only awaiting even colder weather, of course, but I'm trying to ease into it. And this weekend has truly been a

Halloween Cookies: Oreos, M&Ms, Chocolate Chips

2008-10-13T15:32:00.000-07:00

I have a strange predilection for Halloween Oreos. I occasionally enjoy regular black and white Oreos, and I tend to shy away from the Winter (red creme), Spring (purple creme), and Golden varieties. The Halloween Oreos however, with their unnaturally orange creme, I can't seem to get enough of. Perhaps the recipe they use is ever-so-slightly different, or there is some ingredient in the orange

The Cream of the New York Crop

2008-10-10T07:36:00.002-07:00

We all have a certain bakery or café that we know makes the absolute best chocolate chip cookie or brownie or cheesecake; these are our “go to” places where we bring friends from out of town and where we head when we have a craving not just for something sweet, but for that very specific recipe that we’ve tried over and over again.I have my short list of places, many of which have been mentioned

Yes, Life is Sweet

2008-10-05T04:38:00.003-07:00

One thing I adore about living in New York is that there is a seemingly endless selection of bakeries, pastry shops, candy stores, and gourmet marketplaces. There are the places that I've stopped in once or twice, either by whim or recommendation, and there are the locales that I find myself visiting by default when I'm looking for a good brownie, a British Cadbury bar, or a block of artisan

Super Easy Cinnamon Raisin Quickbread

2008-10-02T17:19:00.003-07:00

As I was sitting in my apartment this evening, looking out at the gray September sky, I began to wonder what would be good to pair with a warm cup of tea. As any tea lover can confirm, there are countless options, ally varying based on the flavor of the tea, the time of day, even the weather. I mentally ran through the recipes that I could recall that produced perfect light cookies, delightful

Back to School with Peanut Butter Cookies

2008-09-28T18:54:00.007-07:00

I may be slightly tardy on the whole “back to school” thing (it’s been a few years now since I’ve been “back to school”), but I don’t think it matters how long you have been out of the classroom. When September comes around, the blustery days arrive, and shiny red apples are numerously displayed on every grocery cart, and that feeling of a new start comes rushing back. There is some seriousness

Cheesecake filled Thumbprints

2008-09-21T17:02:00.009-07:00

I've written about The Cake Shop in the Lower East Side before, when I sampled their vegan cupcakes. I've been patronizing the place with increased frequency over the past few months, and incidentally, it is a little too adorable, I think, to be writing a blog post for your dessert blog in a place with this name (while, yes, eating a cupcake). Though now I suppose I'm one of those irritating 20-

Chocolate Coconut Oatmeal Cookies

2008-09-17T11:58:00.002-07:00

There's nothing like a hearty, autumn oatmeal cookie. As a previous post attests, I have a weakness for oatmeal cookies, but this recipe is quite different from the other. There is coconut, and even though the amount used is not much, it really has an impact on the overall taste. Additionally, dark chocolate is used as opposed to milk, which takes away a bit of the sweetness. And, there is no

Chocolate Cake unlike the 13x9" variety

2008-09-07T10:33:00.004-07:00

Every week I volunteer at a wonderful used book store in SoHo, Housing Works Bookstore Cafe. I spend my evening shelving books, talking with customers, and socializing with the other volunteers, who have become good friends. For a bibliophile like me, I find myself in a state of utter bliss, being surrounded by books: obscure titles from decades past, new releases, covers for which to judge. I

Cran Apple Cider Cupcakes

2008-09-03T20:13:00.006-07:00

Yesterday at the office there was an overflow of baked goods: we had waffles, chocolate sauce, cookies. No one was complaining, exactly, but when there are so many options, how does one make the choice of what to sample? A small taste of everything? Mindless munching while walking through the cube space? One deliberate dessert to last the day?Unfortunately, I made the decision even more difficult

Seven Layers Never Tasted So Good

2008-08-25T18:16:00.006-07:00

I'm amazed to find that the parallel between my baking and my moments of joy are so close. I know I am repeating myself, and for that I apologize, but when I am creating a dessert, I feel immensely happy: as if I am on the right path for me.That was how I felt tonight, when my blue mood forced me to make a decision: watch episodes of The Simpsons online, or get in the kitchen and do something

No Salt, Just Sweet

2008-08-23T07:58:00.006-07:00

Sunny days are the worst when you have a gray cloud over your head.Most other times, I would decide that a helping of my oatmeal raisin chocolate chip cookies would help, but I know that no amount of sugar is going to chase this rainstorm away, so why bother?Aside from the gloom, I am pleased, actually, that I’ve reached a point in my baking where I realize that it’s not just the final product

My Award-Winning Cupcake, now a Specialty Flavor at Tribeca Treats!

2008-08-22T09:28:00.004-07:00

Like any respectable office building, mine has an amazing bakery within walking distance, Tribeca Treats. To top it off, the bakery is only a mere block away from a favorite lunch destination, The New York Hot Dog Company. Many a lunch with my co-workers has consisted of a hot dog and cupcake, or at the very least, a hot dog and a brief interlude inside the bakery, if only to look at its creative

You Really Can Doodle a Snicker

2008-08-14T19:13:00.005-07:00

There aren't too many cookies with names as adorable as "Snickerdoodle." This alone would be enough for me to try a cookie ("How cute! It must be as yummy as it sounds"), or a cake, or bakery. For example, I knew I would love the Sugar Sweet Sunshine Bakery before I stepped foot into the small space continually permeated with the smell of buttercream. I also figured that the grocery store Peas N'

Almost as easy as pie

2008-08-10T16:21:00.005-07:00

My experience with baking pies has only gone as far as a Cool Whip and Jello mixture spooned into a store-bought graham cracker crust. While there's nothing at all wrong with these delicious pies, I felt that I really should be stretching myself as a baker and move away from the 3-step baking recipes that I have gone to by default for years. As I browsed through pie recipes, I became overwhelmed

Bites of chocolate peanut butter bliss

2008-07-29T15:50:00.005-07:00

Although I truly relish the opportunity to flex my culinary muscles and try something new, there's something about the simple and familiar that has recently been more tempting to me…breaded chicken and a touch of seasoning, sautéed spinach with garlic, chocolate peanut butter chip cookies. Now, these cookies are not to be confused with an earlier recipe, peanut butter chocolate chip. The cookie

Berry Strata

2008-07-22T18:30:00.004-07:00

To say that the heat of New York City was unbearable this past weekend hardly gives a full impression of just how hot the sun was, how heavy the air was, how the temperature reached unhealthy levels and forced many into the artificial air conditioning of whatever store or café was nearest. It was horribly, disgustingly hot, and the mere act of breathing was an unpleasant chore.These are the

Rice Krispies Tiffins

2008-07-01T17:40:00.005-07:00

When I was in Ireland a few weeks ago, I fell in love about a dozen times over the course of the trip — with the landscape, with books, with one or two of the Irish boys I met. Of course, I also fell in love with a dessert: specifically, the simple, delectable Tiffin slice: a baked bar of shortbread, caramel, and chocolate. I tasted several of these while I was there, and though they may be on

Lemon Spice Chocolate Chip Cookies

2008-06-25T15:36:00.003-07:00

It wasn't until this batch of cookies was riding with me on the subway to work did I realize that I hadn't taken any pictures to showcase the final product of my Sunday afternoon baking. I figured that asking around the cubicles for a camera in order to take a photo of the tupperware container might have seemed a little crazy, so I wasn't able to capture any photographic proof of these Lemon

WTF at our advertising

2008-06-15T15:19:00.012-07:00

When I was a junior in college I took a Communications class with a professor named Robin Andersen.There are certain teachers who one will have the pleasure of encountering over the course of a lifetime, whether it’s the third grade teacher with long brown hair and a taste for gold pins attached to her lapel, or the woman whose lecture you sincerely anticipated, despite the start time of 10:00

Delicious Ireland

2008-06-14T09:21:00.010-07:00

I have discovered that arriving at JFK airport is something similar to having physical torture inflicted upon you; I could easily get more graphic, concerning long customs lines and aggravating people who decide to drop their 14-pound Louis Vuitton carry on onto ones (admittedly stupidly) sandaled foot, but since this blog is about food and eating, I think that it would be best not to. Anyway, I

Early Summer Fun: Double Chocolate Cupcakes

2008-06-01T16:32:00.004-07:00

This Saturday was a strange and lovely day for me; it began, as most days do, with a plan and the expectation that nothing unexpected would really occur. Much later, at around 7:00, the day had progressed to find me riding my newly acquired used bike through Prospect Park, past the lake, with the wind blowing through my hair and the sun preparing to set, and – I kid you not – a tin of homemade

Irish bread for the Ireland-bound

2008-05-28T18:18:00.006-07:00

Obviously I’m a few months late with the ubiquitous Irish Soda Bread post that every food blogger wrote during March in honor of St. Patrick’s Day. And I did celebrate my heritage (I’m indeed a part-Irish lass) then by eating a few slices of the traditional quick bread. But now, I’m baking it myself in honor of my impending trip to the Emerald Isle. In less than two weeks, I’ll be on a plane to

Chocolate tortes are a year-round dessert (as the strawberries prove)

2008-05-25T18:08:00.004-07:00

This weekend was the first in recent memory that was absolutely glorious, Friday through Sunday: finally, a real Spring weekend! And now that tomorrow is Memorial Day, summer will “officially” begin for me and for most of the city. The farmer’s markets are overflowing and the distinctive jingle of ice cream trucks are heard well into the evening (Side note: last week I was walking to my apartment

Cheesecake Brownies

2008-05-20T20:07:00.006-07:00

There is a serious hole in my world of baking, and I feel that it's about time I filled it (with chocolate, of course). I've made cakes and cookies from scratch, but for some reason, whenever I think of brownies, I always head to the baked goods aisle of the grocery store, where a line up of boxed mixes stare me in the face, tempting me with beautiful photographs of the desserts I could be making

What's the deal with Nutella?

2008-05-18T10:45:00.008-07:00

My first encounter with Nutella was in Rome while visiting my friend, Michelle. By the time I arrived, Michelle was nearing the end of her study abroad experience in Italy, and she had made a point to assimilate herself with the Italians as thoroughly as possible. Apparently one crucial means of doing so was to become obsessed with Nutella, incorporating it into

Peanut Butter Chocolate Chip Cookies

2008-05-15T17:07:00.004-07:00

It’s been my experience that at some point, almost every Monday, I will hear the following exchange: “How’s it going?”“You know: Monday.”“Yup, I hear ya.” Very rarely this short dialogue takes place on the subway or at the gym, but more often than not, I hear it around the hallways of my office, or in the communal kitchen, or the restroom, or the elevator during lunchtime…there have been

Double-Fudge Chip Cake: Happy Birthday, indeed!

2008-05-13T19:21:00.013-07:00

I realized today that May is a very birthday-heavy month as far as personal acquaintances go, and that before the month is out, I probably should check around just to make sure that I’m not missing anyone. As I was thinking of all the birthdays popping up this month, I couldn’t help but wonder how each person would be celebrating. Sure, I know about the parties and the presents, but what I

Compassionate Cupcakes

2008-05-11T09:45:00.004-07:00

I would be a terrible vegan.I’m sure I could commit to the lifestyle for perhaps the morning, or for a period of time between lunch and dinner (unless I have a cup of afternoon tea), but anything surpassing a few hours would truly be pushing it. That being said, I have a great amount of respect for vegans, and how closely they live according to their beliefs. I appreciate their general sincerity

PB&J at Play

2008-05-08T04:45:00.008-07:00

Perhaps it’s the long sunny days we’ve been enjoying, or it could be all the Yeats poetry I’ve been reading, but lately I’ve been overcome with a playfulness that I think has also been advanced by the rows of pink tulips that I see every morning at the bodega near my apartment. Earlier this week, I realized that I needed, as soon as possible, to find a recipe that’s positively dripping of whimsy,

Sweet nectar

2008-05-03T06:47:00.005-07:00

Did you know that there are beekeepers in Brooklyn? This was news to me. I had always thought of beekeepers as a rustic group of quirky hobbyists, and perhaps that is true to an extent, but it seems that there are beekeepers dotting the rooftops of Brooklyn, bringing its residents all natural and very local honey during its prime season. One well-known local beekeeper, John Howe, has his own

Better than delivery

2008-05-01T19:31:00.005-07:00

Like most universities, mine was within walking distance of an incredible, crowded, all-night delivery, extra-cheese-with-everything pizzeria. The place was called Pugsley’s and the pies were substantial and doughy and about as delicious as any variation I have tried over the years. As a bonus, it was also located in the Little Italy section of the Bronx. I like to think that meant that the

Courting Myself at Sweet Melissa

2008-04-27T19:40:00.004-07:00

It’s been awhile since I’ve had a non-work related assignment to complete, and generally I’m quite grateful for that. Earlier this month, though, I was reading through one of my favorite blogs (Pink of Perfection) and the author, Sarah, had posted an enticing open project for completion. The assignment at pinkofperfection.com was to take yourself out on a date and then write about it in your

The sweetness of whole(some) foods

2008-04-19T20:02:00.004-07:00

Today I took a ride on the little-frequented (by me) Q train, which has a stop relatively close to my apartment. The distance is short enough that I have no problem walking to and from the station, but far enough that I wouldn’t want the Q to be my every day commuter train (that honor goes to the lovely F train). So when I took the leisurely stroll from the Q station, I noticed something very

Brooklyn Flea and Red Velvet

2008-04-06T17:23:00.013-07:00

Brooklyn Flea and red velvet cupcakes: these are my two favorite things of the weekend. Firstly, Brooklyn Flea. This is an incredible artisan market in Fort Greene, and if you live in Brooklyn (or Queens, Manhattan, the Bronx, …) then you really must put aside a Sunday afternoon in the near future to stop by. It’s part antiquing and part local shopping with a very strong Brooklyn flavor. Today

Oatmeal Chocolate Chip Deliciousness

2008-04-01T19:25:00.009-07:00

To me, the term “comfort food” indeed invokes visions of rich chocolate cake, cheesy pizza, and thick slices of homemade bread slathered with jam. However, I’ve come to learn over the past few years that not everything that soothes my soul must eventually settle around my waist. It’s actually true: although a part of me lives for sugar-laden delicacies, I do try to eat as healthfully as possible,