It's the Yeast I Can Do

It's the Yeast I Can Do

Farm feast, 09.06.14

"Look, I’m not a religious person, but I feel like this is the kind of meal that deserves to get prayed over." Top to bottom, left to right: Grilled beef tenderloin with caramelized onions (not pictured: house-made horseradish); farm-fresh heirloom tomato tart; mixed greens salad with raspberries, blueberries, and roasted pecans; squash, eggplant, etc. ratatouille; onion tart; roasted red potatoes; cheesy pepper bread; peach shortbread; strawberry cake with vanilla buttercream; and cornmeal pear cake with rosemary simple syrup.

As you might’ve guessed, I was responsible for those last three.

Recipes here, here, and here (with my usual frosting overrule)

Raspberry-topped lemon buttermilk muffins, 08.31.14
Happy birthday, Maaah! Went for something a little lighter this year — a totally easy recipe, and one that could use just a touch more lemon, if I’m being honest. Still, good enough that we had to eat, like, four each, just to be sure.
Via Smitten Kitchen
Raspberry-topped lemon buttermilk muffins, 08.31.14
Happy birthday, Maaah! Went for something a little lighter this year — a totally easy recipe, and one that could use just a touch more lemon, if I’m being honest. Still, good enough that we had to eat, like, four each, just to be sure.
Via Smitten Kitchen

Raspberry-topped lemon buttermilk muffins, 08.31.14

Happy birthday, Maaah! Went for something a little lighter this year — a totally easy recipe, and one that could use just a touch more lemon, if I’m being honest. Still, good enough that we had to eat, like, four each, just to be sure.

Via Smitten Kitchen

Cheddar mustard beer pull-apart bread, 08.24.14
YPBHNT, Vol. VIII. Note: Also serves as a delicious breakfast with some scrambled eggs, but it’s really best fresh.
Via Smitten Kitchen
Cheddar mustard beer pull-apart bread, 08.24.14
YPBHNT, Vol. VIII. Note: Also serves as a delicious breakfast with some scrambled eggs, but it’s really best fresh.
Via Smitten Kitchen

Cheddar mustard beer pull-apart bread, 08.24.14

YPBHNT, Vol. VIII. Note: Also serves as a delicious breakfast with some scrambled eggs, but it’s really best fresh.

Via Smitten Kitchen

Angel food cake, 08.22.14

Sometimes you have too many leftover egg whites from another cake and decide that MOAR CAKE is the only appropriate solution to your problem.

(“Problem.”)

And sometimes you decide that spooning a little homemade strawberry preserves over the top of a slice is really the only choice for a good photo opportunity. And then you just have to eat that giant slice with the homemade preserves for breakfast because your camera died and you were running late for work and couldn’t possibly find the time to wrap up that piece of cake and instead opted to waltz into your home office with a plate and a fork and a Cheshire cat grin.

If this sounds familiar, please be in touch because I think we might be the same human.

Via David Lebovitz

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