I hope everyone’s Thanksgivings were restful and flavorful!
I took advantage of the short break to use sugar in as many ways as possible
First, an admission. I somehow miscalculated last week’s total. We weren’t at 508 ounces just yet. My apologies.
Let’s back up. Last week, we’d made it to 323 ounces, or about 20 pounds.
But THIS week: 560 ounces
and only one burned finger as casualty.
As of 11/25/13 we’re up to 508 ounces of sugar.
That’s 31.75 pounds.
Or, two large Kitchen Gods plus all but the ears of a small Kitchen God.
Inspiration for this recipe came on what turned out to be the only coolish October day we had in Los Angeles this year. I was day dreaming about a particular butternut squash lasagna that we never seem to get around to making (probably because it feeds about 20 while exactly 2 people live in our house).
One thing lead to another which had me thinking about taking advantage of the unique shape of the butternut squash; specifically the long, solid neck. …
Amber is our only entrant, so she automatically wins the sugar contest. Since we’ve got about three weeks of baking left, I thought it would be fun to shift the focus to how close Amber gets.
3 big Kitchen Gods plus 2 little Kitchen Gods or 925 ounces.
Here is the current recipe tally:
12 batches of assorted shortbread and sable doughs (that’s what all those paper towels rolls are)
3X triple batches of curiously strong brownies (cut in half and stored stacked)
It’s been two weeks to the day since Halloween. Do you still have candy at your house?
Sadly, we did.
This Halloween marked the seventh spooky holiday we’ve been in our house. And during this time how many trick-or-treaters have we had? Exactly zero. None. Zilch. Our little building is on a busy street and it’s gated–so, I don’t blame the kids for passing us up. But, it makes me sad. And I still buy candy each year hoping someone will find …
This year, the ceremonial holiday baking honey badger did not see his shadow on November 1st, signaling an early start to the baking season.
My excel workbook has been developed and the calendar is populated. I don’t know about you, but I had so much fun with last year’s guess the butter contest that I thought I’d bring back a similar challenge this year.
Only with sugar.
Sugar sources include granulated (I use superfine), brown (packed) and confectioner’s. It does not include …
I ran across this recipe on Sunday morning while perusing Dorie Greenspan’s Around My French Table.
Simple and rustic, the batter in this recipe serves only to keep the apples together. Dorie suggests using a variety of apples and, so I did, throwing in a granny smith, fuji, braeburn and even a honey crisp.
The only spring form pan I have is fit for a giant at about 10 inches. For a deeper cake, I’d reccommend going with an eight-inch pan.
Perfect with …
And so it begins my friends. We’ll kick off this party for reals on Tuesday with a new holiday baking contest and more frequent posts. Yes, I did hide the actual names of the treats. And yes, I did map out what they will look like so that the array is aesthetically pleasing. Pshah!
Before that, I thought I’d share what the next five weeks looks like around here.
Pumpkin it seems, is all the rage this fall. So much so that I’m surprised Pinterest hasn’t added it as a category. The funny thing is that I kind of think it’s actually the spice profile people love about pumpkin and not the actual gourd itself. Of course, I’m basing this off of the fact that Starbucks’ pumpkin spice latter doesn’t actually have any pumpkin in it. Or maybe it’s my well documented ”not love” for all things squash coloring …
You know, like those old Yahoo commercials.
It also works if you try saying it in the same tone as Joey from Friends’ “How you doin’?”
And just like that, it’s time to start testing holiday recipes.
I’m planning a couple of new tricks this year in addition to some old favorites. Dorie Greenspan’s speculoos buttons may just make the cut. This recipe graced the cover of Bon Appetit during the holiday season 2012. However, it’s taken me nearly a year to get …