August 13, 2014 § 4 Comments
Slowly, very slowly, I am realizing that going to college is indeed a real life event. Suddenly there are only eleven days left until move-in and way too many goodbyes to be said, dorm things to buy, people to see, and parental concerns to be dismissed…”Are you going to get fat your freshman year?” (hopefully not) “Do you know how to make friends?” (debatable) “Should we buy a farm in Charlottesville and come visit you every weekend?” (please refrain).
I’m having such a hard time coming to grips with it. It’s happening!! College is happening and I am terrified and exhilarated and completely unsure of what to expect, but I wouldn’t have it any other way.
So that has been a brief update on the college front. There is really no appropriate transition I can think of, but…here are some scones I made. They were fabulous.
Gauging from some people’s reactions, scones have gotten a bad rap for being too dry and crumbly for most peoples’ tastes. This recipe is nothing of the sort! The texture is more reminiscent of a buttery Popeye’s biscuit, with the perfect amount of sweet and tart from the berries. Crunchy outside, soft and steamy inside, so easy, SO GOOD. I would make them again in a heartbeat.
Adapted from The Flourishing Foodie
2 cups all purpose flour
1/4 cup granulated sugar
1 Tbsp baking powder
1/2 tsp salt
5 Tbsp unsalted butter, cold
1/2 cup + 2 Tbsp heavy cream (and some more for brushing on top)
1 cup fresh blueberries
raw sugar for sprinkling
Preheat the oven to 425ºF.
In a large bowl, combine the flour, sugar, baking powder, and salt.
Grate the butter with a cheese grater. Stir into the flour.
Stir in 1/2 cup of heavy cream. At this point the dough should be only slightly moist, while remaining still pretty dry and crumbly.
Add the blueberries and combine. Continue to add heavy cream until the dough becomes more cohesive and less crumbly.
Dump the dough onto the counter and knead into a ball. Shape into a round 7 inch circle, a little over 1 inch high. Cut the dough into 6 wedges like a pizza. Brush the scones with more heavy cream, and then sprinkle generously with raw sugar.
Places the scones onto a baking sheet lined with parchment paper. Bake for 12 – 14 minutes, or until golden brown. Remove from the oven and let cool for ten minutes. Serve warm. They can be stored in the fridge for a couple of days, but they taste best when warm so be sure to heat them up in the microwave before eating!
August 1, 2014 § 9 Comments
OH MY LORD it has been two months since my last post…
Nobody’s really been banging on my door demanding new recipes and an explanation for my absence, but I’ll give you both anyways. First -
Where Have I Been??
- pretending not to be an Asian tourist in Europe
- reuniting with my Mexican family in the Yucatan peninsula
- enduring a marathon of icebreakers at freshman orientation
- back home, where I have spent my days attempting calligraphy, figuring out college things, and making mediocre art
Can’t believe I just summarized my trips to Europe and Mexico in two bullet points, but there is just too much to say so I’ll let the stories and photos leak out slowly in the coming weeks. This is completely cliché but I feel like I’ve been learning so much about myself, as often happens during these months away from school/constant company, and I love it.
In terms of baking, sadly I am feeling pretty rusty. But! I absorbed plenty of pastry inspiration from the patisseries in France, snagged a recipe for Black Forest cake from Germany, as well as discovered some insanely good Mexican pan recipe I have yet to track down, so I’ll be back at full speed for the rest of the summer!
I thought I’d warm up with a classic summer recipe, some sort of flaky pie with a sweet berry filling. I settled on a strawberry cherry pie.
This might prompt you to question my credentials as a baker, but due to an unrelenting pie-crust-phobia this has been my first-ever pie from scratch. Also, on an unrelated note, my first-ever cherry recipe! Hooray for firsts.
My sister and I stained our fingers bright red while pitting dozens of cherries by hand and it was worth it. Sweet and tart, this pie tastes like summer and feels like a warm welcome after weeks away from home. Enjoy with whipped cream, or a la mode if you’re feeling fancy.
Strawberry Cherry Pie
Adapted from The Smitten Kitchen
1 recipe pie crust (recipe found here)
3 and 1/2 cups chopped strawberries
3 cups halved and pitted cherries
1 Tbsp lemon juice
1/2 cup white sugar
1/4 cup brown sugar
1/4 cup sweet rice flour (or tapioca flour, or cornstarch, though cornstarch will create a thinner filling)
pinch of salt
2 Tbsp unsalted butter cut into small pieces
heavy cream for brushing
raw sugar for sprinkling
Preheat oven to 400 degrees F. In a large bowl, combine strawberries, cherries, lemon juice, both sugars, sweet rice flour, and salt. Stir together well.
On a well-floured surface, roll out one half of the pie crust into a 10-12 inch circle (keep the other half refrigerated). The crust should be about 1/4 inch thick. Using a rolling pin, transfer the dough to a 9-inch pie dish. Pour filling on top, and dot with butter pieces.
Take out the other half of the pie crust and roll out into a second 10-12 inch circle. Cut into strips for a lattice top, or keep it simple. Place top crust over the filling, seal the edges, and make some fancy decorative edges (the fork technique has never failed me). Cut out designs from the top using a small knife, or just poke holes with a fork to let the steam escape.
Brush over the entire top of the pie with heavy cream and sprinkle with coarse sugar. Bake at 400 degrees for 20 minutes, then lower temperature to 350 and bake for another 25 minutes, or until golden brown.
Let the pie cool for several hours before cutting. You can also bake this the night before and eat the next day.
June 4, 2014 § 6 Comments
I lived eighteen years without ever trying a Twinkie. That was, until I saw these cupcakes floating around the Internet and decided they were perfect for my friend Ashley’s birthday.
Just kidding, I didn’t even try one when I made these…I actually just went to my pantry right now and ate half a leftover Twinkie for the sake of legitimacy. Don’t think I’m a fan, but if you love them I will not judge you.
Regardless of your feelings toward Twinkies, you have to admit these cupcakes are pretty cute and I would be lying if I said I wasn’t a teeeny bit proud of them.
They’re fairly easy too! You can watch this video tutorial or follow these simple steps:
- Make your favorite cupcakes
- Frost them with your favorite frosting, dyed blue with food coloring
- Take your Twinkies and cut them in half
- Use black frosting to draw goggles and a face
- Press on two white Smarties for eyes and use the black frosting to draw pupils
- Stick in a few brown or black sprinkles for hair
- Attach minion to the cupcake!
And here are my tips and tricks for achieving minion perfection:
- Use blue cupcake liners if you want to match the minion’s overalls
- Heap on a generous dollop of frosting so the Twinkies stay in place. Mine kind of dried out so I put a thin outline of frosting “glue” around them. In terms of aesthetics, my frosting job was regrettable but at least the minions stayed put.
- Develop a love of Smarties candy. I could only find a huge pack and just needed a few of the white ones for the eyes, so now I have at least 50 rolls of Smarties sitting around. If anyone from school who likes Smarties is reading this, please comment below…
- Listen to this song for inspiration
By the end I took a step back and realized I had raised up an army of minions…it was a powerful feeling.
Not sure if that’s weird or not, but either way I recommend making these cupcakes for the Despicable Me lover in your life!
June 2, 2014 § Leave a comment
I usually try to keep my composure on this blog, but…..AHHH LIFE IS MOVING SO QUICKLY THESE DAYS.
No worries, not about to ramble off another sentimental spiel. But seriously, this past weekend has just been one milestone after another. In the course of 48 hours I have experienced senior prom, my last ever piano recital, and our youth group’s senior banquet – all of which I’ve been anticipating since I was a wee little girl (or maybe since last year, but still).
I was sitting in Spanish class today when someone mentioned that we have only ten days left of high school. Somehow I just cannot wrap my mind around that. I feel like all the seniors have had this mentality of having one foot out the door since the first day of senior year, yet I still feel caught off-guard.
Anyways, some of you are probably just wondering where the food at. Don’t worry, getting there. Three of my favorite people in the world had birthdays this past week – my dad and two of my closest friends, Ashley and Ji Whae! Ji Whae requested these cupcakes and I’ll cover Ashley’s birthday in the next post, so we’ll start with my dad.
So what exactly does a 50-something year-old Korean man request for his birthday dessert?
A rainbow cake, because “that is how I want our future to be.” (Had to ask him to clarify that one…I think he meant full of hope. Very cute, dad.) Not surprisingly, this is the second time he has requested a rainbow cake for his birthday. The first instance was several years back and was a mild failure. It split down the middle like the Grand Canyon and resulted in a crying Caitlin and one-fourth of a cake. Not too shabby.
Consequently, from that day on I have learned to always level my cake layers. I am no cake professional, but my cakes stay intact. Thank the Lord.
To achieve rainbow cake redemption, this year I resolved to go all out with my first-ever ice cream cake! The process was actually much easier than I had anticipated. I attribute this to…
(a) laziness, meaning cake layers were made Betty Crocker style (a.k.a. with a cake mix)
(b) the wonders of Cool Whip frosting, and
(c) it’s actually just a pretty simple process.
So yes, nothing was from scratch but it tasted like a party in my mouth and my dad was ecstatic, which was all that really mattered in the end. The only thing I would do differently is to eat less of the ice cream out of the carton and save it for the ice cream layer.
Here’s a link to the video tutorial I used! Feel free to use whatever cake/ice cream combination your heart desires.
May 21, 2014 § 1 Comment
Apparently we have beautiful scenery around here.
I spent this past weekend volunteering as a counselor for a 4th and 5th grade retreat, during which I met some awesome kids and got to hang out around this view all day. Not a bad way to spend a weekend.
I’m actually kind of embarrassed to admit I probably enjoyed myself too much when I was supposed to be taking care of the kids. One afternoon, my friend Kyle and I just sat by the lake and painted for an hour or so. The sensation was odd…art used to be my thaang back when I was a young’un, but it got shoved it aside as I grew up. It felt blissfully nostalgic to sit there with a paintbrush in hand, remembering how it feels to mix the perfect shade of paint and swirl it onto the canvas. Maybe I should start this up again??
In other news, yesterday was senior skip day, which was literally just a continuation of the laziness I’ve been feeling for the past God-knows-how-long. SOS….I’m serious….But I’d like to think I’ve been filling my days with activities I would categorize as “Life-Productive,” which basically includes anything that lacks academic or practical value, but just makes life better!
Lately I’ve been passing the hours playing lots of piano, messing around on my mom’s guitar, formulating ambitious and mildly masochistic pre-prom diet plans, pretending to be a runner, and of course, baking.
Yesterday I was lucky enough to snag those last overripe bananas and turn them into banana bread before they disappeared. I don’t know what it is, but banana bread is just so homey and comforting, like a feather pillow but with lots more carbs. Life-Productivity at its finest.
This particular recipe is so simple that you can have a loaf of warm, speckled goodness ready for you with barely any effort at all. I can’t tell if mine turned out dark on the outside because it was slightly burnt, or because of all the cinnamon I sprinkled on top. Either way, it has managed to vanish in the last 24 hours. You can ignore anything I said earlier about a pre-prom diet.
Julia’s Banana Bread
Recipe from Bon Appetit
Nonstick vegetable oil spray
1¾ cups all-purpose flour
1½ teaspoon baking soda
¾ teaspoon kosher salt
3 large eggs
1½ cups sugar
1 cup mashed ripe bananas (about 2 large)
¾ cup vegetable oil
Preheat oven to 350°. Coat a 9x5x3” loaf pan with nonstick spray. Whisk flour, baking soda, and salt in a medium bowl. Whisk eggs, sugar, bananas, and oil in a large bowl until smooth. Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared pan and smooth top.
Bake until a tester inserted into the center of bread comes out clean, 60–70 minutes. Transfer to a wire rack; let bread cool in pan for 15 minutes. Run a knife around inside of pan to release the bread. Turn out onto rack and let cool completely.
Banana bread can be made 3 days ahead and stored in an airtight container at room temperature.