Category Archives: Baked Goods

Blueberry Cream Scones

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Oh hey there blogosphere.

Apparently, I decided to take an extended vacation from blogging. The sad thing is that I don’t really have an excuse. Posting kept being pushed back with another, “I’ll do that next week,” or, “I’m too tired to write tonight,” or, perhaps even worse, “That’s not blog-worthy.” Fail, Rosemary, fail.

The other sad thing is that it’s not like I haven’t been cooking. I have so many pictures of food it’s unhealthy. I’m totally that hipster who only takes pictures of food–but I don’t post them to Instagram or a tumblr. I’m like the not-cool, cool kid. Whoops.

So today marks my return to blogging. And I bring you some blueberry scones as a peace offering. These were absolutely delicious. I LOVE scones. Love them. They take about ten minutes to put together, fifteen minutes to bake, and the reward is amazing. These scones are a good mix of flaky and fluffy (is that weird?), and they taste great the next day. I personally like them slightly warm so the berry juice gets flowing, but they taste just as good at room temperature.

Happy Eating!

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Mexican Wedding Cookies

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2L classes have finally come to an end. It’s amazing how quickly this semester has flown by. In honor of the last day of class, I made some cookies for my clinic seminar on Monday. I made oatmeal chocolate chip cookies (I swear by the Williams-Sonoma recipe) and, one of my personal favorites, Mexican Wedding Cookies (also known as polvorones).

I’ve been making variations of these cookies since I was in high school. Personally, I like the traditional version, but know that you can easily switch things up and satisfy even the pickiest of eaters. By making some substitutions, these can be transformed into a nut-free and/or dairy-free treat. I’ve tried many a recipe, but these have definitely become my favorite. They are soft and easy to make, plus no fancy equipment required (alway a win in my book).

My fellow tastetester, Jocelyn!

Also, Happy Birthday to my dear friend Jocelyn who puts up with my crazy shenanigans, accompanies me on random restaurant outings, humors (and tastes) my cooking experiments, listens to my life rants, helped me fight mice in my last apartment, willingly subjects herself to appearances on this blog, and is just a lovely person all around. Happy Birthday, Joss!! <3s you!

Happy eating!

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Recipe Rescue: Sugar-Crusted Citrus Loaf

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Today’s recipe was borne from a lapse in thinking.

I had been craving lemon bars for the better part of a week when this loaf was made. I bought some Meyer lemons from Whole Foods and came home intent on making a tray to bring in to school. I juiced six lemons and a blood orange that I had lying around. The butter was perfectly softened, and I was ready to make some dessert.

Until I read the recipe wrong.

Somewhere between juicing those lemons and creaming that butter, I got it into my head that the recipe called for 1¾ cups of sugar in the crust.

It does not. That goes in the filling.

But of course that didn’t occur to me until I had successfully combined all of the butter with all of the sugar. So then I had to brainstorm ways to save those ingredients that I basically ruined. The end result was a sweet, dense pound cake, studded with lemon zest with the underlying tang of Meyer lemons and blood orange. The best part might actually be that the extra sugar crusted on top, making for a great crunch. Paired with a citrus-y glaze, this is one screw-up that didn’t turn out half bad!

I’m going to go ahead and call this recipe a success. Sure, I cannot read may be losing my mind, but at least I avoided a major baking flop!

Happy eating!

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Chocolate Panettone Bread Pudding

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Hi friends!

I haven’t forgotten about you. I swear. Things are a bit backed up here–partially because of my schedule and partially because my camera’s having uploading issues. Hopefully, all will be resolved this weekend. Til then, here’s a quick recipe for a chocolate-studded panettone bread pudding. Sorry for the lack of pictures–these are the only ones that would load!

Happy eating!

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Buttermilk Chicken Biscuits

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It was FREEZING yesterday.

For those of you living outside of the U.S./not obsessed with American politics, yesterday was kind of a big day. First of all, it was Martin Luther King Jr. Day, which is always a wonderful reminder of how far our country has come and the incredible efforts of people like Dr. King to get us where we are today. On top of that, it was the Inauguration–a.k.a. the one day every four years that D.C. shuts down and really celebrates. There are serious benefits to living in this city.

First of all, the Obamas are awesome. Second of all, Michelle's bangs looked fantastic.

First of all, the Obamas are awesome. Second of all, Michelle’s bangs looked fantastic.

Also, I love Joe. And Jill's boots blew my mind. Total props to her for wearing and walking in those.

Also, I love Joe. And Jill’s boots blew my mind. Total props to her for wearing and walking in those.

I was lucky enough to get tickets to the Inaugural Parade from a good friend of mine, so my friends Travis, Christina, Andrew, and I made the quick walk to the White House from the law school around 7.30am in the hopes of getting good seats. Which we did. We also proceeded to freeze for the next 8 hours until the parade finally got underway. What we discovered was that (a) the presence of direct sunlight can instantly improve one’s body temperature, (b) we all need to invest in thicker socks, and (c) the chicken and waffles truck may be the greatest invention known to man. That truck was actually a lifesaver, and it just goes to show how fried chicken can really hit the spot sometimes.

We were super cold. This, however, was before I lost sensation in my toes.

A rare moment of sunshine! This, however, was before Travis and I lost sensation in our toes and wandered off to find the waffle truck.

This past weekend, I made a mini appetizer involving fried chicken for a dinner that I attended. It was a “mini foods” themed potluck, with everyone contributing their favorite bite size foods. There were taquitos, taco-filled pastries, pigs in a blanket, bacon-wrapped poppers, toasty sandwiches, lil smokies, and my little biscuits. While these may seem highly involved, they were actually very easy to make. The marinade is simple and keeps the chicken incredibly tender. Using buttermilk as your base, add your preferred herb (I like thyme) and some spices (in my case, cayenne and garlic). I bet this would taste delicious with a cajun-inspired blend or even with some Mexican seasoning thrown in!

Happy eating!

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Chocolate Cranberry Pecan Granola

Dear Future Exam-Taking Self:

While I appreciate that you had grand plans to start outlining this weekend, you really made a wise decision by visiting Union and Eastern Markets with friend and foodie Amanda, doing laundry, getting ahead on reading, and, you know, choosing to make granola instead of opening those pesky class notes. While you may not actually understand the rules of evidence as well as you should, keep in mind how delicious procrastination was. One day, you may make those granola-crusted nuts that inspired you on Smitten Kitchen. But, until then, just remember to breathe and to take a bite of your latest creation. While it may not give you the answer as to what constitutes a Fourth Amendment violation, it will provide endless comfort in the form of mildly sweetened oats, chocolate, pecans, and cranberries. You. Are. Welcome.

All the best,

Present Outline-Avoiding Self

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Apple Tart

Well, there is nothing like a hurricane to give you an incentive to cook something. For those of you who have somehow not heard, the East Coast is experiencing a bit of bad weather. Many students across the Northeast are rejoicing tonight as schools and universities have announced closures for the second day in a row. Since most of my friends and I have strategically avoided Friday classes, this has given us a much-need five day weekend to catch up on sleep and homework–or, in my case, cooking. I just really hope this clears up so kids can go trick-or-treating on Halloween!

About a week ago, I went apple and pumpkin picking with my friends West and Amanda.

Surveying our options

I love pretty much everything about fall, but the one thing I love most is escaping the city for a day and going apple and/or pumpkin picking. This is incredibly ironic as the thought of camping gives me hives. But picking my own produce? Totally down with that. West grew up on a farm, and I like to think that Amanda and I amused him with our extreme excitement at all things nature-related. Like most city-folk who venture to a farm, Amanda and I came home with roughly 6½-lbs of apples each. I haven’t had a chance to make anything with them until now, however, as assignments have kept me out of the kitchen. Nothing like a hurricane to return one’s cooking-mojo.

This is my go-to apple galette/tart recipe. I’ve been making it for nearly eight years, and no other recipe has been able to trump it. The crust is flaky and quickly assembled. The filling is easily adaptable to what one has on hand. The tart itself is not very sweet–making it the perfect vehicle for some coffee or vanilla ice cream. So, if you still have power and are stuck indoors during a hurricane with a ton of apples, I suggest betaking your stir-crazy self to the kitchen. Happy eating, and I hope everyone in the Northeast stays safe and dry!

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Cinnamon Apple Banana Bread

They say necessity is the mother of invention, and this recipe is proof of that statement’s veracity. I always have fruit, and I most definitely always have bananas. It’s one of those habits that I picked up from my mother. Actually, that last bit is more the result of my father’s insistence on making sure we all got our “daily dose of potassium,” but the point is that I always have fruit. One person can only eat so much fruit, however, and I constantly wind up with a couple of pieces that I cannot consume before they get too ripe to eat.

Having too much fruit, however, isn’t necessarily a bad thing. It gives me ample excuse to make fruit-filled pancakes, smoothies, and desserts. My favorite way to use up ripe fruit, however, is by making banana bread. I use my mother’s recipe and have wonderful memories of making loaves of banana bread with her when my dad bought way too many bananas.

When I realized that I had two very ripe bananas earlier this week, my instinct was to make some banana bread. Here’s the problem: my mom’s recipe calls for three bananas. Solution? Add an apple. I didn’t want to lose the banana flavor, however, so I decided to roast my bananas to intensify it. I also cooked the apple pieces for a few minutes so that they wouldn’t release too much water while baking and create a soggy loaf. Working off of my mother’s recipe, I noticed that the substitution of the apple for a banana made the batter a bit too thick. Solution? Add Greek yogurt. The result was an incredibly moist (Horrid word. I know. Apologies) treat that made for a pretty awesome breakfast solution this week.

Maybe it’s not such a bad thing to lack ingredients after all. Happy eating!

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Sweet Potato Biscuits

I know this is a terribly timed post as it is still 90 degrees out, but I woke up wishing it was fall.

Maybe I was too warm this morning. Maybe it’s the fact that school starts in a few days. Who knows? What I do know, however, is that, when I was scouring my mother’s kitchen for something “fall-like” for breakfast, I happened across some sweet potatoes.

And then this happened.

Enjoy!

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Cherry Pie Crumble Bars

It’s often said that when life gives you lemons, make lemonade. Well, here’s a new one for you: when the grocery store offers you cherries at $1.99/lb, buy a LOT of cherries. If you are part of my family, this means roughly 7 lbs of cherries. We’re in cherry heaven over here. Between Rainier cherries (my favorites) to the more common Bing variety, we’ve been eating cherries pretty much nonstop for the past few weeks.

Which means that, ultimately, one needs to come up with a way to use some of these cherries–especially when one has plans for a picnic on Roosevelt Island. Having never been much of a jam/preserve person, I quickly crossed that possibility off my list. What I really wanted to make was a pie. Pies, however, are difficult to transport, especially on the unforgiving and overcrowded D.C. Metro. Solution? Pie bars! I’ve been eying this recipe for a couple of weeks and, with my sudden bounty of cherries, the time was right to take a crack at this recipe.

The bars come together pretty quickly. I’m sure they’d come together even more quickly if you’ve been blessed with a cherry pitter. I, however, am not so fortunate (yay law student budget!). It’s pretty simple to halve the cherries and gently squeeze out the pit, but it is time-consuming, so leave yourself ample time to do that. The result, however, is well worth the cherry-stained fingers (and shirts and aprons). You get incredibly juicy cherries, sandwiched between two layers of flaky shortbread with just a hint of cinnamon and (in my version) of Chambord. Drooling yet? I thought so.

So here’s to cherry season and to picnics! Now go forth and make some pie. Happy eating!

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