All posts tagged: baking

Fun with Squash

Tis the season for all things squash and gourd-like, namely it’s pumpkin season, or rather, it’s pumpkin-spice flavored season. I typically rail against the flood of pumpkin flavored things this time of year because there’s literally zero pumpkin in the majority of the things marketed, and most of it is supremely over processed. However, I usually do go and buy a pumpkin, bake it, and make some type of pumpkin dessert. And by the way when I say dessert I’m NOT talking about pumpkin pie; I’m pretty strictly anti-pumpkin pie given how close it comes to tasting like sweet potato pie without quite making it. This year I doubled down on the squash family: I bought a sugar pumpkin and then I saw a strange looking squash on sale and decided to buy it–a buttercup squash. The past few years I’ve made flan with the pumpkin puree I baked, but this year I didn’t feel like putting in that much effort or eating so much dairy. So this year, upon scouring recipes for the buttercup squash, since I’ve …

In the words of Ice Cube, Today was a good day…

Life has become complicated lately. A frustrating congregation of stressful events and one infuriatingly stagnant process. But today was a good day. A GREAT day. It started off with that gross feeling of not getting enough peaceful sleep–that achey, sore-eyed feeling that not even 2 cups of coffee can fix. It progressed into being somewhat productive: I learned how to hem clothing, and I shortened the pant legs of a new jumpsuit I haven’t been able to wear yet since it was dragging all over the ground. I also baked a two-layer fresh-strawberry cake frosted with strawberry puree buttercream. But the climax of the day was receiving the news I (we) had been waiting on for 6 MONTHS: that long awaited email from USCIS with the 2nd Notice of Action (NOA2). For anyone who knows how painstaking and exasperating the immigration process is, that text/email from USCIS with the NOA2 is THE best feeling, only surpassed by the final receipt of that prized visa in hand. So with regards to that, I think (I hope) …

4×3 – New Recipes: Black Bean Brownies

I’ve seen this recipe pop up multiple times over the past 3 years, always meaning to try it but never taking the time. It had gone out of my mind completely until a friend of a friend mentioned that she had just made a batch. So I looked up a recipe, realized I already had all the ingredients, and went for it. While I was making the batter, I thought it looked delicious. But when I tasted it, I thought, this is going to taste like a nasty chocolate health cake. I had some difficulty in melting the chocolate chips, which sounds crazy, but they refused to melt, they just burned. I stirred in an extra 1/4 cup of chocolate chips to make up for the meltdown fiasco, and then threw some more on top after I tasted the batter and thought it was nasty. It finally got in the oven, baked per the instructions, and cooled per the instructions. As I cut into it, I just shook my head, because as a picky baked …

4 x 1–New Recipes: Fig & Pecan Tart

On number 4 of ‘Project 5×5’ I’ve completed one of the five new recipes challenge; four to go. Yesterday I got my Hollygrove Market Box, which for you non-New Orleans residents is a $25 box of produce you can buy with a predetermined list of fruits and veggies that are obtained from nearby farms. There’s a weekday box and a weekend box, and in my weekend box, among other things, I got a pint of figs and a bag of pecans. Now I’m not a big fig person, even though they looked beautiful, but a friend of mine suggested I make a tart with the figs and pecans, so I did. I googled some recipes and found I liked this one the best, with a few modifications. Ironically, this recipe is originally from Dickie Brennan & Co. of New Orleans, which was written at the bottom of the recipe and I didn’t notice until just now. Local ingredients for a local recipe: INGREDIENTS Fig Compote: 1 pound fresh figs 1/2 cup sugar 2 tablespoons port or madeira (I used Apricot Brandy …

GF Blood Orange Cake

Gluten-free Blood Orange cake (adapted from elana’s pantry) Ingredients 2 oranges 4 eggs 3/4 c honey 2 cups blanched almond flour 1/2 tsp salt 1 tsp baking soda Instructions wash the oranges and boil them whole (skin and all) until soft place oranges (skin and all) in a food processor and blend until smooth [note: I did halve them and take the seeds out] process in the rest of the ingredients until smooth pour into a 9 inch cake pan (I used a bundt pan) bake at 375 for 45-50 minutes until a a toothpick comes out clean cool & serve