With everything that has been going on lately—the tragedy in Las Vegas, fires in Napa/Sonoma County area and everywhere else in California and the loss of a dear chef/colleague, I think it is time to take things slow and make cookies.Read More
This is the result of Sunday's craving for a combination of apples, cinnamon and fluffy yeasted bread.
I woke up last Sunday knowing I wanted to make something of that combination but the options were endless. And off went my brain. Should it be another kuchen? Or should I do this bakealong with King Arthur Flour? Should it be a loaf? A braid? A round? Should I attempt kouign-amann (someday, soon)? Apples sliced or diced? (tbh, I didn't do the KAF version because it looked a little dry and I didn't find myself with potato flour or instant mashed potatoes on hand.)
Finally, I forced myself to decide because if I didn't, I wouldn't have enough time to photograph and go to hapkido (both are very important things). And this is how this beautiful roll came about. And why waver from something both simple and easy if you know it works? So I went back to this kuchen dough from last week.Read More
And thus I resume my adventures into more German food making.
Last year I made this German Apple Pancake. And prior to that there is of course spaetzle which Popo would make for Kristen and I when we were kids so it has a special place in my heart. We were obsessed with it but of course ate it in the least German way possible with marinara sauce and parmesan cheese. I can feel my friend Mark cringing and cringing. But we will talk about spaetzle on another day.
This plfaumenkuchen which I have pronounced again and again in my head and got kind of freaked out when hearing this pronunciation, is something that I stumbled across by accident. Well not completely since I religiously read Molly's blog. It got me researching more about plfaumenkuchen and it sounded fascinating. Why would you not top bread dough with fruit and streusel? It basically combines all of the things that I like. And since it was finally gloriously cool enough to make bread, I decided to tackle this thing that I had known nothing about only days before.Read More
I made these for my coworker, Lydia, whose father passed away last week.
As is the nature of my office, we all decided to do something for her when she returned to work. The first thing was decorating her desk with a forest of flowers. Since Lydia loves Zelda, anything Triforce-related and dessert, it was almost too good to pass up combining the three of those things into one. The birth of these cookies came to me in a moment of pure joy and excitement and I knew I just had to make them come to life. I think it's actually pretty perfect that Lydia was born the year the first Legend of Zelda game was released and that her dad knew that game through and through. Kind of crazy how the universe is like that sometimes.Read More
I have something embarrassing/silly to admit.
I still have not upgraded my camera lens and it has been almost two years since I upgraded my camera body. I am so indecisive when it comes to larger monetary purchases. I remember the first time I purchased my first DSLR (a Sony a390)—that was huge. I loved the heck out of that camera. I took my first photography classes with it and produced some really amazing projects that I was so proud of in school. The originals still grace the wall in front of my desk and are a constant reminder of the tug I felt towards the combination of food, photography and design.Read More
I've been holding out on this cake for way too long—since May.
This was not on purpose, though. I just got distracted by other seasonal summer things like my beloved stone fruit. See this pie and this yogurt. In summer my blogging tends to be slow. It's either too hot to make things or I'm away on weekends which is generally the best time to photograph or binging on some TV show.Read More
After the workshop a few weeks ago, I was super eager to make pie again.
If you've been following this blog, you know that I love stone fruit and love pie so putting them together, especially since it is summer, was an obvious choice. Plus, I had way too much that I needed to use up. From top to bottom, there is a yellow nectarine, a red plum, white peaches, a yellow peach, a white nectarine and a black plum. I have to say, I'm not really digging plums this year unless they are a hybrid of plum-cherries or plum-nectarines so was happy to put them in a baked application.
The best part of this pie is that when all the fruit is cooked together, it doesn't really matter what stone fruit you put in it or how ugly or blemished they are in the end. I actually much prefer just ripe, blemished and imperfect stone fruit than having to choose among perfect unripe stone fruit that seems to ripen in odd ways or way too slowly and then you end up with a hard piece of stone fruit that's basically an apple. That was a long run-on sentence but let's just say I am very particular about my fruit.Read More
Wow, two years since having this blog and this is the first frozen treat I've made!
And I only realized this because this does not fall under the category of kneading, baking or cooking. Hmm, I sense a flaw in my recipes section. But, I'll figure that out at another point in time.
Looking back, this is actually the second frozen treat on this blog. Technically, I made these ice cream sandwiches two years ago but the bulk of the recipe was baking and the ice cream was of the store bought variety.
Frozen yogurt brings back memories of high school in Hawaii and going to Yogurtland after school with friends. It was such a treat. I, of course would go the all chocolate route. Chocolate froyo with Heath bar bits, chocolate chips, malt balls and M&Ms all hopefully at an appropriate weight of pure goodness. You would rarely ever find fruit in one of my frozen yogurt concoctions.Read More