Oh hey guys, what up? Thought I left yah hanging with no post last week huh? Well I’m back! And with a vengeance, making bagels for TWD. Sure I missed all last month with TWD but hey, why not come back in style with some serious yeast dough action.
Chitlins! Can you believe it’s been almost a month since I did a TWD? I know, it’s blasphemy. I’m so sorry.
But this week I bring you popovers! Yay! They’re so easy, and bonus: you don’t even need a popover pan. Yeah, I know right? I was totally stoked on that too.
Chitlins, do you have any idea how hard it is to photograph biscotti to make them look as delicious as they taste? I’ll tell you it’s harder than I was willing to put the effort into last week, and I’m sorry for that. There were a number of melancholy events that didn’t exactly put me in the mood for really puttering over how to photograph some silly cookies (when you looked at the grand scheme of life).
Oh dear Chitlins. My kitchen is staging a mutiny against me again. I hope to wrangle it into submission soon, but in the meantime…
It’s Tuesday With Dorie! Yay! I was really excited for this recipe because I had just finished reading My Life in France and this is a FRENCH strawberry cake, c’est parfait! But then this past weekend I was putting together a cupcake order for Coach and half the wrappers peeled off my cupcakes so I didn’t fill the order all the way and sent The BF to work with some sad half-wrapped cupcakes (covered in sprinkles as a distraction).
So I’m only like a million years late with this (or two days, whatever) but I was able to bake up the TWD naan post for this past Tuesday. Hallelujah! This stuff is pretty awesome, guys. If you have like 2 1/2 hours to spare on a weekend, go make them. But only if you’re a carboholic like I am, because you will inhale at least two once you give them a half a second to cool.
Chitlins, I was so super excited for this recipe for TWD because my dad adores sticky buns. I had really, really high hopes for these. I grew up on sticky buns from State College, from The Diner to be specific. You can buy them to go from the Creamery and we always had a box of them when we were visiting. Lately my dad’s taken to grilling them slightly before serving at the tailgates in the fall. There really is nothing better than a slightly caramelized, gooey, piping hot sticky bun. So I was totally gungho for this. And then I read the recipe.
Oh boy Chitlins! Summer packed an early wollop on the city Monday and now it seems she’s going to slink back to her hidey-hole for another little bit. I will never understand the weather this year. I guess I should stop trying. So it’s another Tuesdays with Dorie week and this week we have an awesome lemon loaf, perfect for summer, whether or not she’s fully blossomed in your area.
Chitlins, I proudly present to you a literal Pizza Pie! How freakin’ cool is that? The first recipe this month for Tuesdays with Dorie: Baking with Julia edition (TWD/BWJ if you will) is pizza rustica. I was kind of exorbitantly excited about making this recipe because I adore pizza but I don’t eat it often, which is sad because I live in NYC and am practically surrounded by pizza (and bagels, and annoying tourists but I digress). And then, I read the recipe and my heart sank. Pizza rustica is made with pie crust. My arch-nemesis. [dun dun DUUUNNNN!]
Chitlins I can’t even tell you how excited I am to be joining Tuesday’s with Dorie (TWD). Here’s a quick rundown: a group of bloggers picked out one cookbook by Dorie Greenspan and then slowly cooked their way through the whole thing (kinda like that book-turned-movie Julie and Julia). Now it’s a huge thing and I’m so excited to be joining, mostly because I adore Dorie and the book this go around is Baking with Julia, and I wrote all sorts of really important (ha!) papers on her while in Grad school. Here’s the site if you want a little more history.