It's the Yeast I Can Do

It's the Yeast I Can Do

Dios torte, 08.06.14

Happy birthday, Ozz! I’d been planning for, oh, the last 10 months or so to make a Shaun das Schöephfsz cake for his birthday, but he submitted a request late last month that I make a dios torte instead. Challenge accepted!

For those unfamiliar, a dios torte is a Hungarian creature that involves two dozen eggs and a couple tablespoons of whiskey, held together by some ground walnuts, a single tablespoon of flour, and a little cocoa. It’s one of the most absurdly unhealthy things I think I’ve ever made, and that’s saying something coming from a gal with homemade Twix bars and this insanity in her back catalogue.

I’m told it was a success, thanks in part to my not having left any ingredients out (which is his grandmother’s tradition, whether she knows it or not) and giving it nice, thick layers of frosting between the (slightly charred but nothing a little bread knife can’t fix) “cake” layers.

Now if only I could learn to exercise a little restraint on the decorations.

Via Grandma Mathia (no pressure, right?)

Strawberry jam, 08.04.14

I’m wretched at produce math — How many carrots is two cups grated? How many strawberries fit in a pie? How many servings of fruit can I round this Pop Tart up to? etc. — so I found myself with an extra couple pounds of strawberries after the pie.

I managed to not entirely follow the instructions on a three-ingredient recipe, so mine turned out a bit more like chunky preserves than actual jam, but it’s still delicious spooned atop muffins and yogurt and the like.

Via Ina Garten

Strawberry rhubarb pie, 08.02.14

This is quickly becoming one of my favorite pies; it’s a shame that the ingredients are only available fresh for a couple months out of the year. I caved and bought frozen rhubarb for this one because I had my heart set on it for dinner with Kevin and Jess, but I confess the fresh version back in June had just a little more crunch to it — plus, it’s more fun to prep.

Via the drone-obsessed Martha Stewart

Honey sesame chicken wings, 07.29.14

Hands down, the easiest weeknight dinner recipe I’ve ever tried. If they were all this painless, I might actually (gasp) cook more often.

Via Smitten Kitchen

Creamsicle tart, 07.27.14

Anything that begins with a reduction of freshly squeezed orange juice and orange soda is bound to be good in my book, but this one’s also got orange zest in the crust and orange soda in the whipped topping. Episode VII of the YPBHNT series.

Via Baked Explorations

Brownie ice cream sandwiches, 07.13.14
Best summertime dessert decision ever, made four times easier and tastier by the fact that I still had a quart of leftover homemade buttermilk ice cream in the freezer. Next time: double the ice cream I used here, in part because homemade melts too easily.
(Baker problems, amirite?)
Via Smitten Kitchen
Brownie ice cream sandwiches, 07.13.14
Best summertime dessert decision ever, made four times easier and tastier by the fact that I still had a quart of leftover homemade buttermilk ice cream in the freezer. Next time: double the ice cream I used here, in part because homemade melts too easily.
(Baker problems, amirite?)
Via Smitten Kitchen

Brownie ice cream sandwiches, 07.13.14

Best summertime dessert decision ever, made four times easier and tastier by the fact that I still had a quart of leftover homemade buttermilk ice cream in the freezer. Next time: double the ice cream I used here, in part because homemade melts too easily.

(Baker problems, amirite?)

Via Smitten Kitchen

Cinnamon rolls, 07.09.14

I decided to make another batch of these and take them to a work retreat, so I was that girl who showed up with two duffel bags: one full of clothes, computer, chargers, shoes, and toiletries, and the other with eight pans of cinnamon rolls.

I think everyone knows my name now.

Via Pioneer Woman

Spicy sausage pasta, 07.03.14
Sometimes I make real food.
Via Kevin and Amanda
Spicy sausage pasta, 07.03.14
Sometimes I make real food.
Via Kevin and Amanda

Spicy sausage pasta, 07.03.14

Sometimes I make real food.

Via Kevin and Amanda

Italian bread, 06.29.14

Three years later, I finally get some more bread up on this blog. This tastes great, but I wish we hadn’t transferred it right before baking; I think it lost some of its gas in the process and could’ve been fluffier.

Keep an eye out for French bread, coming soon.

Via The Bread Baker’s Apprentice, which, holy crap, if you want to know everything there is to know about the science of bread, you need to own

It’s the Yeast I Can Do turned 3 today!
I mean, I’ve been baking for longer than that, but apparently on this day three years ago, I got bored enough at work to port over all my photos from Facebook to Tumblr and start going big.
This merits cake, right?
It’s the Yeast I Can Do turned 3 today!
I mean, I’ve been baking for longer than that, but apparently on this day three years ago, I got bored enough at work to port over all my photos from Facebook to Tumblr and start going big.
This merits cake, right?

It’s the Yeast I Can Do turned 3 today!

I mean, I’ve been baking for longer than that, but apparently on this day three years ago, I got bored enough at work to port over all my photos from Facebook to Tumblr and start going big.

This merits cake, right?