In a crunch

When you've just barely gotten back from an 11-day trip to Asia...
When your internal clock is operating somewhere between Pacific and Taiwan/Hong Kong time...
When you've slept 12 hours and feel like you could sleep 12 more...
When you need a little not-too-sweet, buttery breakfast treat and are already late for work...

Then this is the thing to bake.



I've been running on fumes for the last 48 hours. 58 if you count the flight back to Los Angeles, and you should because getting a crick in your neck as you sleep upright really isn't sleep at all, and 82 if you count the minimal slumber from the night before as we tried to make our last night in Hong Kong count (and staying out until 5 or 6am is normal there). Surprisingly, I haven't been suffering from being wide awake at 4am like I would always be when I was younger. In fact, I've been sleeping way too much -- exhibit A being today's sudden realization that it was 9:17am, I should be at work at 9:45, but I still had to make this week's Tuesday's With Dorie pick by Lindsay of A Little Something...Sweet!

But these Maple Cornmeal Biscuits require none of the room-temperature eggs/milk/butter fuss that other baking recipes do. I simply rolled out of bed, preheated the oven, measured out the flour, cornmeal, baking powder, salt, and baking soda, waited for the oven to come to 425 degrees, and did that last minute cutting-in of the cold butter and incorporating of the milk and maple syrup before plopping the dough on a cookie sheet. It really was the simplest recipe.

By the time the biscuits emerged from the oven, I was ready to go, and threw them in towel-lined basket as Dorie suggested they be eaten hot anyway. I got to work with the craggy, golden mounds still warm to the touch. With a quarter cup of maple syrup being the only sweetener in the recipe, the biscuits went perfectly with a bit of jam, though not at all necessary either. The cornmeal provided a wonderful texture and was another kick in the head as to its amazing properties in baked goods. Those lingering grains in the finish of a bite get me every time.

Butter love.

My family grew up with margarine. Imperial margarine to be specific. No -- there was one memory I have of Australian butter from a round, yellow, vintage-looking tin, but that was a very rare instance and more often than not it was a large, plastic tub with the crown emblem in the fridge. My parents were convinced that butter was devil spread (like so many other families in the 80s), so I adopted the same belief and was none the wiser probably until I started baking. Sure, there were pats of real butter wrapped in metallic foil when we went out to dinner, or at the continental breakfasts during our family trip to Europe in 4th grade, but still used sparingly lest we drop dead.

When I started this baking hobby, so many cookbooks and recipes would emphasize the importance of using real butter instead of margarine, and being such a new hand at baking, I had to get it right and pressured my parents into springing for the forbidden nectar of dairy cows. Having it around the house now, I would steal a swipe of butter for my toast instead of Imperial (and even Brummel & Brown for awhile) -- that was the beginning of the end.
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Butter enthusiasm grew exponentially and arrived at its current level during my last trip to Paris. Of course, Paris, right?? There are few populations that take their butter more seriously than the French, and if we had Pascal Beillevaire or Bordier stateside, I'm sure we'd be fanatical too.

Shortbread has always been a favorite of mine because of the gloriously pronounced flavor of butter. There may be no better way to showcase a butter than with shortbread, in fact, and this recipe that Valerie of Une Gamine dans la Cuisine chose for this week's Tuesdays with Dorie assignment, did just that. Along with the zest of a lemon and especially with the addition of cornmeal, these cookies had an amazing texture and very addictive quality. I had included rosemary polenta cookies from Frances (one of my favorite restaurants in San Francisco) in my holiday assortment so I was already familiar with the magic that ground corn can work and knew that though such a simple recipe, it had amazing possibilities. Incorporating just a handful of ingredients, make sure you use a good quality butter (I used Plugra) and it will effortlessly render the shortbread astounding -- you won't be disappointed

Double my pleasure.

Strawberry and Rhubarb. A common pairing, seemingly age-old even, but not for me. Like so many other treats steeped in Americana, those of the strawberry-rhubarb variety never made it inside my home growing up. Our sandwiches were made with Oroweat Masters' Best seeded and nutty breads and always made a bee-line for the soda fountain when we stopped in to the family restaurant because we weren't allowed to keep it in the home. Instead, my mother encouraged the consumption of a new-fangled just-add-water-to-powder concoction at the time - Barleygreen, or a fermenting, yeasty drink whose curds would be recycled for the week until I don't even know when. On very rare occasions, Thrity Butter Pecan ice cream, Sara Lee cheesecake, or a Twinkie would appear, but as far as goods from an actual bakery went, unless it was a mango mousse cake from Sheng Kee (just sweet enough), I knew nothing of it.

Along comes my friend, or, rather, along goes my friend. My dear friend Liz decided a couple years ago to leave the sunny skies and congested streets of Los Angeles for green pastures (greener pastures being Sacramento), and as a farewell gesture, made her one of her favorites -- strawberry rhubarb pie. It was my first attempt with this flavor combination, not quite sure what it should taste like, and I never got to know it any better as off she went with the lattice-topped thing of beauty. Digging in to desserts before gifting them just isn't my thing, though time and time again, I wish it was.

This week's Tuesdays With Dorie pick by Sarah of teapots and cake stands could be considered my first official foray into strawberry-rhubarb desserts (because we all wonder, if a tree falls in the woods and no one is there, does it make a sound?), and having tasted it, I can vouch that it really did happen. And I loved it.

Crisps are magical things to begin with, and that this was a double crisp?? I'm going to have to change all my crisp recipes into double crisps now, because as much as I love naturally sweet, seasonal fruit, the oat-flour-butter-nut-spice amalgamation is my favorite part of a crisp, and I know I'm not alone. A top and bottom layer of crisp?! This may just be better than pie!! The crystallized ginger also added an unexpected perk that would go well with plums, pears, peach -- it has to be my new favorite dessert addition (and Dorie's trick of steaming aged, hardened ginger over simmering water is genius)!!

I'll see my incomparably hilarious, wonderfully self-deprecating, and now, amazingly happy friend soon, and when I do, this is the winner I'll be toting.

A new spin.

When does one decide on their preferred type of brownie?? As with chocolate chip cookies, most everyone has a certain standard for the best brownie ever, but there are innumerable riffs on the basic brownie that have become almost standard in themselves over the years. Fudgey, cakey, dense, light-as-a-feather, chocolate chips, nuts, chipotle, cinnamon, peanut butter swirls, peppermint, toffee bits, butterscotch chips, espresso, brown sugar, browned butter, and now -- what's this?! -- honey?? With all these possibilities, people have their favorites, but I can't see anyone ever denying a brownie because, after all, isn't it really all about the strong hit of chocolate?

Suzy of Suzy Homemaker chose Honey Nut Brownies for this week's Tuesday's With Dorie recipe, and in all honestly, the name had no appeal to me initially. Is this going to be like chocolatey Honey Nut Cheerios?, I wondered. What's the deal with honey in a brownie?? I was proven wrong.


Though I'm more a fan of brownies on the dense side, I still cannot stay away from a cakey brownie, especially not a good one, and with the substitution of whole wheat pastry flour, I didn't have to. The flour switch may have made the brownies a little too cake-like, but the flavor was definitely marvelous. Anyone passing by the kitchen at work had to steal a sliver even after they had already polished off two pieces because the smell was so intoxicating. It must have been the honey (or Lyle's Golden Syrup as I didn't quite have enough honey so I made another little substitution) because I don't believe I've ever made a brownie whose smell permeated through rooms and minds like that one did.

Needless to say, that brownie had a pretty short lifespan. Most of the office couldn't resist its charms and they made quick work of it. Though the brownie didn't linger, I'll have to re-use the honey trick on another recipe and see what results that yields. A chewy, nut-studded, honey-scented chocolatey square...ohhh, the rapture!

Sacrifice and substitutions.

I'm by no means a religious person, but befriending and surrounding myself with primarily Catholics in high school, and having required instruction in Catholic traditions too, I know my way around Lent a little bit. I'm fairly certain that when my friends were giving up Diet Coke or red meat during the period between Ash Wednesday and Easter Sunday, I was happily enjoying both, but in recent years, I've come to adopt a sacrifice or two just for the sake of seeing if I have the will power and follow through for it. I don't care to deprive myself ever (which is not to say I have fried chicken and doughnuts everyday), but every now and again, it's nice to have a heightened mindfulness about what I'm putting into my body.

This year I'm giving up white carbs and cheese. As a member of Tuesdays With Dorie, I am a pastry and baked goods fiend as I'm confident most everyone else is the group is. Fresh baguettes, pie crusts, layer cakes, tea cakes, flaky croissants, rich rugelach, not to mention cheesy, whites pies, Chinese boiled dumplings, and spaghetti carbonara -- I love it all, and I'm going to miss them for the 41 remaining days. Luckily, I love whole wheat products. A whole wheat bagel with peanut butter is something I crave as much as buttered rye toast, so I'm not completely deprived, but I'm not going to gorge on whole wheat carbohydrates either.

This week's TWD assignment of Citrus-Currant Sunshine Muffins by Lauren of Bella Baker was an easy job for a whole wheat pastry flour substitution -- that, and I ran out of all-purpose flour (what luck!), so the temptation wasn't even there. I also didn't have as much orange juice as the recipe called for, but buttermilk was readily available to step in. The batter came together in no time at all and what yielded probably did not have the tender crumb that all-purpose flour would have made, but the muffin was nevertheless delicious. It really did taste like Spring in your mouth. I'd love to try adding a topping of streusel next time to make it an orange coffee cake muffin, but the possibilities are endless to this muffin base.

Ahhh, with whole wheat pastry flour, these next 40 days will be a lot easier to handle.

Morning perfection.

Scones are just about my favorite breakfast pastry. I would maybe say a flaky, buttery, warm croissant, but if I'm looking for something to really tide me over until lunch and not just a singular perfect bite (that is rarely all that perfect anyway), I'll pick the scone. And then for afternoon tea!! If a scone-only tea is offered, I will happily just order that, as good as the sandwiches and petit fours may be. With a smear of raspberry jam and a dollop of clotted cream, I am in heaven.

And there are so many kinds of scones! There are the dense, craggy ones, tender, biscuit-like ones that break off into layers, the crumbly store-bought variety that are best bitten straight into rather than broken off into pieces (lest you enjoy sweeping crumbs in your mouth), glazed, dried or fresh fruit-embedded, enhanced with chocolate. My idea of perfection is the biscuity kind with a firm shell that behooves breaking the scone off into pieces, pieces that break off almost layer-like, and that go from hand to mouth with ease. Butteriness is a given. This week's Tuesday's With Dorie pick by Mike of Living Out West was it.

Another super simple recipe, I was excited to whip these together before work yesterday morning. Perhaps freshly ground almonds would have been more fragrant, but I decided to give my roommates a break and didn't run the food processor at 7am when I had Trader Joe's almond meal on hand. For anything not particularly refined, I love using their almond meal for the flecks of skin and not-too-fine grind that I prefer against the tongue. Whisk together the dry ingredients, cut in the cold butter with your hands, toss together with the wet ingredients, shape, and off into the oven they went. These were the perfect size, too. They puffed up beautifully, held their form nicely, had a lovely golden tan, and just seeing the almond flecks throughout made me smile. Paired with Tiptree strawberry jam they were so good, and with sharp cheddar cheese, even better!

Scones allow for endless variations so walnuts, pecans, pistachios, along with dried apricots, figs, sour cherries, and spices might all be experimented with soon! As long as the texture maintains, I can do no wrong.

To each their own.

Caroline and Claire of Bake With Us chose this week's Tuesday's With Dorie selection of Chocolate Oatmeal Drops. This was one of those no-appliance-necessary recipes that we can all appreciate, and minimal bowl usage used too! It brought me back to those early baking days when the only recipes I would attempt required a bowl and a wooden spoon or whisk, sometimes they were from a box, and they more often than not turned out well! Techniques have gotten a little more complicated since then, and bowls, spatulas, measuring cups, sieves, cutting boards, and serrated knives really add to the dish load, so every once in awhile it's a breath of fresh air to throw everything in a bowl and stir.

This recipe was so simple and straightforward, and Dorie's warning that the butter would separate from the other melted ingredients when the mixture got too hot was absolutely necessary. I simply took the bowl off the heat for a little bit, continued stirring, and the parts became one once more.

The final batter was quite soft after just being mixed, but when scooping each subsequent batch, the batter got firmer and firmer. I feel like the firmer batter made for a cookie that held its shape better in the oven even if the actual composition of the cookie was no different from the softer batter. My drops didn't spread in the oven like those of other bakers in the P&Q link, and though delicate, the individual cookies were actually pretty easy to transfer to a rack straight out of the oven. I can only assume this was due to having the batter sit out longer before baking.

The finished product was not as thrilling as I had hoped. Normally, I love the addition of rolled oats to cookies, but the oats just seemed to make for an undesirable texture this time. Too much chewing for a crumbly, brownie-type cookie. I enjoyed the deep chocolate flavor and hint of cinnamon though. The cookies do taste better with age. It's been two days and I think it's a tastier cookie than when I first took it out of the oven (which is often the case with chocolate desserts, don't you think??) Other people are loving this cookie, so I'm not quite sure why it doesn't have the same allure for me, but to each their own. I'll go hang out with Dorie's rugelach!