August 17th, 2011

almond and jam dinosaur sandwich cookies.

almond and jam dinosaur sandwich cookies. almond and jam dinosaur sandwich cookies.

I know, it’s been shameful, this long, inexcusable silence. You see, this law school thing is just as time- and life-consuming as everyone says it is (it’s also, incidentally, awesome, but that’s another story altogether). And, in the midst of going to class and reading books and writing exams and trying not to freak out all the time and doing my summer job, I managed to let this blog thing go by the wayside for… well… far too long. I hope you can somehow find it in your hearts to forgive me.

get in the forgiving frame of mind and bake some cookies, over this way.

June 27th, 2010

raspberry rhubarb pie.

raspberry rhubarb pie. raspberry rhubarb pie.

rhubarb stalks

Oh, rhubarb. You ubiquitous late spring presence, you vegetable of desserts. I can never resist you when I see you at the farmer’s market, all brightly colored and stalky and tempting. I’ve done rhubarb pie before on this ‘blog, but I was thinking it might be delicious to do something slightly different than the standard combination of strawberry and rhubarb. Don’t get me wrong; I adore strawberry rhubarb pie, but decided to mix raspberries with my rhubarb instead, just to mix things up a bit. I know, it’s crazy, but everything turned out all right in the end, I promise. Won’t you come along for the ride?

Ride on, soldiers, at

May 31st, 2010

lemon-poppy seed cake with raspberry-cherry glaze

lemon-poppy seed cake with raspberry-cherry glaze lemon-poppy seed cake with raspberry-cherry glaze

bundt pan

When I was about 12 years old, I had what might have been deemed an unhealthy obsession with the mini lemon-poppy seed bundt cakes at one of our local bakeries. I would eat them whenever I could, relishing especially the crispy, buttery bottom sides of the little things. They were moist and delicate and wonderful, but I think the thing I was most enamored with was the shape: the treats had the form of full-sized bundt cakes, molding and all, but were about the size of a standard muffin. I forgot about my erstwhile gustatory preoccupation at some point while I was growing up and getting old and boring and less willing to eat cake for breakfast. But thankfully, a little while ago I happened upon a recipe for lemon cake in Maida Heatter‘s Book of Great Desserts. For some reason, although the recipe made no mention of poppy seeds, I was reminded of my childhood obsession, and thought it would be fun to tweak Maida’s probably already stellar recipe and perhaps approximate the glory of the mini bundt cakes of my youth. The 12-year-old in me squealed with joy and anticipation.

come squeal with me, beyond the horizon.

March 18th, 2010

fig newtons.

fig newtons. fig newtons.


When I was a kid, I loved me some fig newtons. I remember them being moist and chewy and just the right size for sneaking out of the kitchen. Plus, they had actual fruit (or rather, “fruit”) in them, so they didn’t quite count as “real” cookies. Having eaten a few of these guys as an adult, however, I’ve been disappointed by the chalky, gristly quality of the dough and the over-sweetness of the filling. So I was really excited when I came across an organic, planet-friendly, small-bakery type of fig newton at Urban Rustic a few weekends ago. And they were really quite good; they were flavorful and chewy and not nearly as gristly as the packaged kind. But they were still a little bland, and I started thinking to myself, “you know what? I can probably make these cookies myself, and make them better.” So I set out to do exactly that.

get your filling of figs, below the fold.

March 12th, 2010

apple strudel.

apple strudel. apple strudel.

strudel filling

It’s a trip to Germany this week at afternoons in tablespoons. Last weekend, Kenan and I planned to head over to Chris and Jodi‘s place to catch up on Lost and do some hanging out. Chris is part German, spent some time in Berlin last year and seems to have a general delight for all things Deutschland. So when I was scheming about things to make for the gathering, I immediately decided strudel would be sufficiently delicious and German-themed. I’d never tried it before, so I thought it’d be fun to give it a whirl.

Teutonic delights, below the fold.