With those Meyer lemons ticking away in my fridge, I knew it was time to finally make these. I found this recipe last week, but have been too tired/lazy to do any cooking (though I did make more peanut butter filled Darth Vader’s last night!). I found this recipe on the Los Angeles Times website. After a quick nap on the sofa after work, I got started on these. It’s a pretty easy and standard muffin recipe. The only different thing is that you pulverize the lemons and put them in the batter pulp and all. I’m guessing the skin will be sweet kind of like an orange, so pulverizing will make them taste nice and lemony. Maybe finally I’ll be able to get that intense in your face lemon flavor I’ve been craving all this time. Continue reading
I bookmarked this recipe way back in January. I can’t quite remember how I found it, but I think it was googling that Deer Valley turkey chilli recipe since the blog is from High Altitude Cooking who is based in Park City. I’m always looking for good filling breakfasty things. I get paranoid about not being able to eat at work, so I try to eat what protein I can to last me through. These I can grab on the way to work or munch one quickly when I need a pick me up.
I know, I know. Christmas cookies in March? But I promised myself I’d make this. It took me this long to get around to it. The backstory for this is that I brought Mom’s cookie press back with me after Thanksgiving with the intention of making assorted Christmas cookies to give out to everybody. My mom never makes spritz cookies because she hates using the press, so this was no loss to her. She gets together with her friend every year to make Christmas cookies and lets her friend make the spritz. Usually wreaths and Christmas trees. They’re my second favorite after pecan puffs. So I made some for a Christmas party using the recipe provided by Williams Sonoma. I didn’t like it very much, so I asked Mom for Aunt Donna’s. But because the recipe made so many cookies and I’d gotten frustrated with the press, I decided to just make pecan puffs. Those are amazing, and I can make them in my sleep. So the spritz never got made. Until today! It’s my mom’s birthday, so I figured it’d be an appropriate thing to make.
Fear not, dear reader. I have not abandoned you or my quest. I’ve just been living off of spaghetti and meatballs and TJ’s five layer dip (plus a trip home and other things), so there hasn’t been anything meaningful to post. I was at Trader Joe’s yesterday standing in front of their new products shelf, and this box mix called out to me. I figured it would be a good way to ease myself back into things. I wish all baking was as easy as mixing it with water and putting it on a cookie sheet.
Day two in the chronicles of Let’s Make Something Out of Whatever Is In My Fridge. When I bought lemons for fondue and hummus crusted chicken, they had a four for two dollars deal. One got used for the fondue, but as you know the hummus crusted chicken has yet to be made. So I had two lemons just hanging out. What to make? Shortbread! I made the first recipe that came up on Google from Pinch My Salt. Super easy recipe. I like it. I halved it since there’s no possible way I can eat five dozen shortbread cookies (though I probably would try). I went ahead and used all of the zest from two lemons as everything lemony I make seems to lack true lemon flavor. I won’t be bothered if I over do it.
So far the batter tastes good, but I really think it’s impossible to mess up butter, sugar, and flour. I did have to add extra butter though to the halved recipe. The batter wouldn’t come together. It stayed crumbly. I added three tablespoons of melted butter and then it obliged me by forming into a ball. Smells good. I cut my slices a little bit thinner, so the cooking time was a few minutes shorter. They are good. Buttery and crunchy. But again that lemon flavor I crave so badly escapes me. Maybe it’s just me and my taste buds wanting everything lemony to taste like lemon curd. They are pretty lemony though. And good with tea!
Cooking Movie: Pride and Prejudice
I finally finished rereading Emma yesterday. Anyone who has ever read it will know that Miss Bates goes on and on for pages about apples and Mr. Woodhouse’s insistance that the best way to eat them is baked. I even did a presentation about food in Emma where my partner and I baked apples for the class (And we only got a B. What kind of impossibly high standards?). I’ve finally gotten my appetite back and got the urge to cook something. There were two apples in the back of my fridge needing to get eaten, so apples it was! I found this Emma inspired recipe on the PBS website. I’m afraid I’ll disappoint Mr. Woodhouse by not baking them three times. Just 30 minutes. I also have no nuts (which is astonishing. I always have nuts! Time to replenish my stores) and no raisins (ick). My apples are just stuffed with cinnamon, nutmeg, and brown sugar. Tastes just like a baked apple. Definitely not as good as Mr. Knightley’s apples, but it’ll do. I have a feeling I’ll try my hand at this again in the future, so next time I’ll get the proper fillings. And ice cream!
This was just right for an impromptu nudge back into cooking. I also like the idea of literary influenced dishes. Part of my problem is that I’m floundering to come up with good things to make every week. Maybe that would be a good direction. Maybe at least one literary inspired thing a week? Unlike Miss Bates, I don’t see salted hindquarter of pork in my future. And my literary pursuits are going to be fairly 18th century focused for quite some time. I’ve vowed to get through Udolpho. I want to reread Clarissa. Finally read Cecelia. And on and on. I just need the time!
Cooking Movie: Persuasion (Only suffering through it for Ciaran Hinds. My heart is aching for Anne)
I first made this the other night when I had this intense craving for chocolate. I had seen these cake in a mug recipes circling the internet, but never could muster up the interest to make them. Though I did go through a period where I’d cook eggs in mugs in the microwave. Some of those mugs still haven’t forgiven me. I found this recipe on FoodGakwer from Jillianstasia. I now know why she put a scoop of ice cream over her cake. It’s a disguise. The batter looks almost the same as the finished project. But it’s good molteny chocolate goodness. It tastes microwaved, but it’ll do in a pinch. Tonight I paired mine with milk. I looked like Joey from Friends trying to open it. Those cardboard cartons hate me. I used butter instead of vegetable oil which might account for it’s consistency. I never used vegetable oil, so I stopped buying it. I also used less sugar this time. Four tablespoons seemed excessive for so small a cake. I really didn’t notice much of a difference. Two tablespoons also seems like a lot of chocolate. But I don’t think there could ever be such a thing as too much chocolate.