It's the Yeast I Can Do

It's the Yeast I Can Do

Clementine cream cheese pound cake, 04.01.14

I inherited a boatload of clementines from a bachelorette party this weekend, as well as the rest of the things you’d need for a night of hearty margaritas, some questionable beer, and two bags of chips. From that, I made this cake.

The recipe calls for the juice of 12 clementines, but, uh, 24 wound up going in. Low yield, I suppose.

Via Zestuous

Root beer bundt cake, 03.31.14
The latest installment in the Your Poor Boyfriend Has Never Tried series: delectably moist cake with a salted root beer fudge frosting. This one’s going to his office, because shit, that’s the last thing we need lying around.
Via Baked

Root beer bundt cake, 03.31.14

The latest installment in the Your Poor Boyfriend Has Never Tried series: delectably moist cake with a salted root beer fudge frosting. This one’s going to his office, because shit, that’s the last thing we need lying around.

Via Baked

Raspberry jam crumb cake, 03.22.14
You’d make a cake for Richard too if you’d assigned him half the shit I did in March. Cake is moist, streusel topping has a great crumb, and it’s problematically easy to make; look for this one to reappear as breakfast soon.
Via Crepes of Wrath

Raspberry jam crumb cake, 03.22.14

You’d make a cake for Richard too if you’d assigned him half the shit I did in March. Cake is moist, streusel topping has a great crumb, and it’s problematically easy to make; look for this one to reappear as breakfast soon.

Via Crepes of Wrath

Zucchini fritters, 03.21.14
They didn’t get as crispy as I would’ve liked, but hey, I cooked and ate a thing that was primarily vegetable.
Via Smitten Kitchen

Zucchini fritters, 03.21.14

They didn’t get as crispy as I would’ve liked, but hey, I cooked and ate a thing that was primarily vegetable.

Via Smitten Kitchen

French onion soup, 03.16.14

OK, I found something less appetizing in process shots than pumpkin pie, but I needed to post something. Pictured above in crummy phone-photo form: 1.5 pounds chopped onion, caramelizing process, Abnar’s impatience, Elementary to keep me occupied while I stirred, post-stock, and bread.

Mostly I’m just mad that it started being 80 degrees again as soon as I had a whole pot full of soup in my fridge.

Recipe via Smitten Kitchen

Lemon macarons, 03.14.14

So yesterday was Pi Day, right? And by miracle of miracles, I was able to get a chunk of work done at home so I had the afternoon to bake. And I wanted to bake off the rest of my chocolate chip cookie dough to give to proofing and production, but also I thought, “Gee, it’s Pi Day, I should do something with that.”

But after sitting in the parking lot of the grocery store flipping through recipes on my phone for 15 minutes and remembering I had nine eggs I wanted to kill, I went inside and came back out with two packages of almond meal, two jars of lemon curd, and a giant bag of rawhides (take it up with the Hound). Apparently I made it from pie to lemon tart to lemon meringue pie to lemon meringues in one seamless logical leap.

So here, I made these things for Pi Day. #doingitwrong

Portal cake, 03.04.14
This was a triumph. I’m making a note here: huge success.
That said, the cake is still a teeny bit of a lie, seeing as I decided to forgo fish-shaped solid waste, pull-and-peel licorice, and geosynthetic membranes in favor of chocolate, chocolate, and more chocolate.
Cake via Smitten Kitchen/frosting via Baked Bree

Portal cake, 03.04.14

This was a triumph. I’m making a note here: huge success.

That said, the cake is still a teeny bit of a lie, seeing as I decided to forgo fish-shaped solid waste, pull-and-peel licorice, and geosynthetic membranes in favor of chocolate, chocolate, and more chocolate.

Cake via Smitten Kitchen/frosting via Baked Bree

Rosemary focaccia, 02.21.14
steamchef was in town this past weekend, and Ozz and I plotted his whole trip as a culinary tour of all our favorite foodie spots. But hands down the best meal I had all weekend was of his creation on Friday night: handmade fettucini with mushrooms, zucchini, spinach, and cream sauce; lamb in a hearty tomato sauce; roasted asparagus with a sunny-side-up egg; and tomato gratin. Astounding flavors, delightful textures, and full of love in every bite.
My tiny, fluffy contribution to the whole marvelous meal (which I’ve been enjoying as leftovers for the past two days and which makes me want to find Aaron and hug him every time I take a bite) was a pan of focaccia — full of rosemary clipped from my neighborhood and set out to proof while he and I went grocery shopping.
tl;dr: Happiness is a warm meal.
Recipe via The Bread Baker’s Apprentice

Rosemary focaccia, 02.21.14

steamchef was in town this past weekend, and Ozz and I plotted his whole trip as a culinary tour of all our favorite foodie spots. But hands down the best meal I had all weekend was of his creation on Friday night: handmade fettucini with mushrooms, zucchini, spinach, and cream sauce; lamb in a hearty tomato sauce; roasted asparagus with a sunny-side-up egg; and tomato gratin. Astounding flavors, delightful textures, and full of love in every bite.

My tiny, fluffy contribution to the whole marvelous meal (which I’ve been enjoying as leftovers for the past two days and which makes me want to find Aaron and hug him every time I take a bite) was a pan of focaccia — full of rosemary clipped from my neighborhood and set out to proof while he and I went grocery shopping.

tl;dr: Happiness is a warm meal.

Recipe via The Bread Baker’s Apprentice