baked goods


Lemon Berry Scones

Right before our wedding, Nathan and I were invited to brunch at our friends Amar and Aliza’s house. Amar’s parents were in town and Auntie likes to treat us kids to dosas whenever she’s around. After (not) much consideration, we decided that even with a list of wedding to-dos staring at us, we of course could not resist the call of homemade dosas. I mean, a wedding is serious stuff but so are homemade dosas! So off we went … with a plate of scones in hand.

I love making scones. I love them not only because they’re tasty and delicious, but also because they’re easy, fast, way better when fresh and warm from the oven, and most importantly, the perfect baking project for us lazy people. Why? Because you actually want to mix as little as possible to ensure light, flaky, and tender scones. Oh, and they’re also the perfect thing to bring to parties because honestly, you don’t want a whole batch of them sitting at your house tempting you with their buttery goodness.

I’ve tried this recipe twice now and it’s worked out well both times. The first time was in the middle of blueberry season so I used fresh blueberries. This time, no blueberries were in sight at the store, so I experimented with chopped-up fresh strawberries and it still worked out quite well. Frozen berries should also work splendidly. I think in the winter, I might try this recipe again with dried berries to see if this is a recipe for all seasons.

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Cranberry Harvest Muffins

When I was in college, I never really ate breakfast. But nowadays, I can’t even leave the house until I munch on something, even if it’s something little. I have no idea when this change happened or why, but I think in general, I like it because I like breakfast foods. Honestly, how can anyone not like eggs and bacon and sausage?

However, most weekdays, I don’t really have time to make any sort of fancy eggy dishes before rushing off to work. So I like to make sure the house is stocked with a few easy and quick breakfast options. Muffins are great for this purpose – you spend a little time baking a batch on a weekend or weekday evening, let them cool for a bit, then throw them in a freezer bag. Then, whenever you feel the urge for a quick breakfast, you pop them in the microwave for a minute or so. Ding! And you’ve got a steamy-warm muffin, almost as if they just came out of the oven.

Since winter is not exactly the season of delicious fruits and we’re good little consumers who eat with the seasons, let’s turn to our favorite contessa, the Barefoot Contessa. On one of her shows, she gave a recipe for Harvest Muffins, loaded with tart cranberries and gooey dried figs. Mine’s basically the same, except I said no to hazelnuts and replaced them with almonds instead.

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spitzbuebe

The other day, Nathan and I finally watched the movie ‘Hot Fuzz,’ a British comedy/parody of Hollywood-blockbuster-style buddy-cop flicks. e.g. ‘Bad Boys’, ‘Point Break’. The movie started out a bit slow but then ended up being one of the funniest movies I’ve seen.

How does this relate at all to Christmas cookies? It doesn’t really, except that Spitzbuebe means ‘bad boys’, so I would have that stupid ‘Bad boys bad boys, whatcha gonna do …’ song in my head when I make these. Hopefully, that won’t happen to you. Anyway, Spitzbuebe are light and buttery shortbread cookies sandwiching a layer of raspberry jam and dusted with confectioners’ sugar. The only downside to them is that these delicate little things get stale relatively easily, so you can’t really keep them around for the whole holiday season. But this makes them the perfect cookies to bring to holiday parties and dinners!

Spitzbuebe cookies are a bit labor- and time-intensive to make at home, because you need to keep dough relatively cold or it becomes really difficult (read: sticky) to work with. What this means is that you can only work with a little bit of dough at a time, forcing you to bake in multiple small batches versus a few big batches.

One trick I’ve found to keep the dough cold, especially if you have a warm kitchen, is to stick a rimless cookie sheet in the freezer and use that as your work surface when rolling out the dough. Whenever you put another batch of cookies in the oven and are waiting for them to bake (~12 min), put the cookie sheet back in the freezer to rechill it for the next round of dough work.

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