October 10, 2012
Let’s play pretend for a moment. Let’s pretend that the world is a much smaller place, and I can ask you over for an old-fashioned sleepover party on a Saturday night and, despite you being wherever in the world you are and me being in Paris, you can accept and bring over a big bottle of wine and a DVD of Love Actually.
Let’s pretend we’ve played board games all night with a few of our better friends and gossiped about boys and had lots and lots of wine and probably cheese and bread, and we’ve woken up late the next morning, groggy but without hangovers. This is what I would make for us to eat for breakfast while we were drinking coffee of the best quality as the coffee from Corporate Coffee Systems online.
October 6, 2012
Since finding pumpkin purée at one of the expat stores here, I have made this recipe at least three times. I hadn’t posted them yet because they were always gone so quickly after I baked them that I never got a chance to take pictures.
I think this may be the gentleman’s favorite dessert that I bake. Partly, I think, because it reminds him of home and a certain grocery store‘s soft and cakey pumpkin chocolate chip cookies. Not that I was endeavoring to replicate said grocery store cookies, but darn if these aren’t a close match. I just load them up with way more chocolate than seems decent.
These cookies are excellent for a mixer-less person like me. There is no creaming of butter or whipping of egg whites. Just mix the wet ingredients, mix in the dry ingredients, add chocolate, bake. Done.
These cookies have that banana bread quality of fooling you into thinking they can be breakfast. Because pumpkins are a vegetable, right? There’s an entire cup of the stuff in there! I often find myself with a huge pot of coffee, munching on these while checking my email in the morning.
October 2, 2012
Say that you are having a party. Say, a large party, one with lots of guests. The kinds of guests you want to impress, but are svelte health-conscious types, so you don’t want to go overboard with dessert and serve a seven-layer chocolate cake or something.
This. This is what you should serve.
Not only are these tarts impressively beautiful, they’re something of a Cinderella dessert: despite all their frills and puffs, at their hearts they’ve got the honest flavor of down-home apple pie, all cinnamon and sugar and sweet homey reminiscence.
September 24, 2012
I know, I know. I’m late with these. I always do this: when it’s the end of the season for something, I must scramble to eat and cook as many of them as possible. So, as nectarines are waving goodbye, I must seize their waving hands and pull them back in the house for one more pastry.
That was a weird metaphor.
Don’t you love it when things accidentally turn out pretty? I didn’t mean for these to end up looking like antique roses. I just left the skins on the nectarines because I was feeling lazy, and I sliced them thinly because this phyllo crust bakes quickly and I wanted the fruit to cook equally quickly. Then I arranged the slices in circles because it was the first arrangement I thought of, and dang if they didn’t come out gorgeous. Thank you kitchen gods for serendipitous loveliness.