I love pies – I love making them, I love being able to try new ones and enjoy old favorites. So when I think of summer I often think in terms of pies, specifically fresh berry pies. I’ll be the first to admit that I’m a bit of a traditionalist when it comes to these pies – I like them with two standard crusts, as many berries and you can fit between them, sweetened with a bit of sugar and livened up with a splash of lemon juice. They are always great (even if I can’t get them to set up for the life of me). So when my boyfriend asked for a sourcream pie, I was skeptical. Turns out, it may replace traditional blackberry as my new favorite blackberry pie. (more…)
A few months ago I was lucky enough to be able to visit New Zealand for two weeks with my boyfriend and two of his friends who are living and working there. It was amazing and I was lucky enough to get to visit one fabric store during the trip where they had an amazing array of items, and a live baby alpaca with huge brown eyes that was being introduced to people, sweet and soft to pet. I had to leave a week before the others due to not enough leave hours at work, but got spoiled when Dan returned. He brought me fabric. (more…)
Campfire Cinnamon Rolls June 27, 2014
Yes, you read that right. I don’t just go camping, I go camping with style, and make cinnamon rolls on Sunday mornings when I’m out in the woods. Okay that’s not quite true, this is the first time I’ve tried these. I’m trying to be good about doing the daring baker’s challenge each month, and this month the Daring Bakers kept our creativity rolling with cinnamon bun inspired treats. Shelley from C Mom Cook dared us to create our own dough and fill it with any filling we wanted to craft tasty rolled treats, cinnamon not required!
Snow in Seattle, All Year Round May 30, 2014
A couple of years ago I discovered the beautiful art of multistranded knitting – knitting with different colors of yarns to create intricate patterns. This can create some of the most beautiful patterns, the kind of stuff that you see in norwegian or scandanavian patterns. I started experimenting with this technique on mittens. And it is awesome. (more…)
Your New Favorite, Easy as Heck, Cheesy Puff Bread May 29, 2014
I’ve been a bit busy as of late – gallivanting around the globe reaching Ireland, England, and New Zealand. So I’ve been very bad and ignored posting on here and partaking in the Daring Kitchen challenges only on whims. But, life should calm down shortly so I’m back and bringing you a lovely new recipe from the heart of Brazil – Pao de Queso.
Twisted Loaves – Art You Can Eat February 27, 2014
Beauty surrounded the Daring Bakers this month as our host, Sawsan, of chef in disguise, challenged us to make beautiful, filled breads. Who knew breads could look as great as they taste? Well, really anyone who has ever had the great joy of playing with breads – risen loaves that look like little animals, croissants achieving their destined golden hue, french baguettes with their long parallel slices jutting across the surface. All bread is beautiful. But I’ll admit, this bread is a thing unto itself, layers separated by different colored fillings, twisted into patterns and spirals.
Truffles, Not Trifles – Valentine’s Day Gifts From the Heart February 14, 2014
Oh my goodness it’s Valentines Day. Now, I’ve been single for most of the valentine’s day’s in my life, and I know from the bottom of my heart that it is a commercialist holiday hyped to sell sugar and sappy cards. That being said, I still buy into it every year (don’t believe me? Check out what I made my coworkers last year. ). And this year, I have someone who I really wanted to give something special to which made it all the more fun. My only real problem: he doesn’t really eat sweets.
These truffles are based off a drink that Dan really likes called a Kamikaze. The basic ingredients for the drink are lime juice, vodka, and triple sec. Which are a lot of ingredients that don’t necessarily reduce well, and which don’t necessarily combine with chocolate very well. But I was determined to make these ingredients into a dessert, which I managed (see below), but which definitely needs to be refined – don’t worry, there’ll be an update at some point with another variation that I hope will be closer to the actual drink.
Spanakopita – The Only Excuse For Spinach February 13, 2014
It’s no secret to those who know me, I hate spinach. I’m actually not fond of many veggies, but I really don’t see the point of spinach. However, there is one use for it outside of Popeye cartoons – spanakopita. If you’re like my friends and have been unfortunate enough to never hear of this dish, it’s an amazing concoction of spinach, cheese and phyllo dough that you should either go buy ingredients for now or find your nearest greek restaurant and order some. NOW.
Layer by Layer….by Layer by Layer by Layer February 10, 2014
I’ll admit it freely, I’m not getting any better at posting anything on time here. Sorry about that. Last month’s baking challenge for The Daring Baker’s was actually a recipe that I have heard referenced in Japanese culture, but which originally stems from Germany or near there: baumkuchen. This beautiful little cake is made in painstakingly thin layers, one layer at a time until there are dozens of them, one on top of the other. Each layer is baked individually, so it browns on top and when you cut into the cake you can see each layer, tan against the lighter yellow of the cake, and since it is normally baked on a spit (which makes the resulting cake round), it got the name “tree cake”.