Posts filed under ‘Cookies’
I’ve missed this. I’m sitting on a Greyhound bus, long after sundown, and all I can hear is the quiet murmurings of other passengers and the soft clicks as I tap my keys. For the holidays, I’m heading to New York City, and then Pennsylvania, where my uncle and aunt and cousin live. It’s the first time in weeks I’ve had some quiet time to myself, without an assignment or shift or appointment. I’ve missed being able to sit alone with my thoughts and write.
Classes ended this afternoon, and it was unusually quiet on the floor today. Everyone was packing up, unplugging their lamps and emptying their fridges, stopping at every room down the hallway to say goodbye. We’re spreading out from California to Maine, retreating back to where we came from. It’s Thanksgiving break, and even though I’m not flying back to Seattle, it’s got me thinking about home.
I haven’t been in a bus or car in a long time. Back home I used to love, love, love driving alone at night – the way every turn of the car feels smooth and controlled, the open silence on the road, and the glittering pairs of lights in every direction, like cat eyes. Right now, in the dark, it’s easy to imagine I’m in Seattle. I look out the window and realize we’re on I-90, and that if we just kept driving west on this freeway until we hit the opposite coast, I’d be back.
It’s not that I’m homesick, because I’m truly not. There’s a soft spot in my heart for Seattle, but at the same time, home is in people, not places. Home is my mom, drinking jasmine tea on our patio. It’s my dad, who’s flying to Pennsylvania for Thanksgiving. And it’s the people on my floor. I can feel myself falling for the incredible people I’ve met here, and as everyone moves out, I can feel bits of my home scattering across the country. I’m reluctant to leave them, even for a week.
But I see the details of my old life everywhere. It’s begun to rain in Boston, a damp downpour that feels like hot breath on your neck. It makes me think of how green the air smelled and how dark the pavement became in Seattle. Sometimes, in line at Starbucks, I forget where I am. Then I step outside and suddenly realize I’m far away… watching the trees exhale burnt orange and crimson, the kind of seasonal change I always said I wanted to experience.
The other night at the restaurant, I decided to make small talk with one of my tables. They said they were just visiting Boston, and that they’d flown in from – Seattle. We talked a little longer and discovered that we live in the same region. In fact, their daughter goes to my old middle school, is in my gifted program, and is learning from my old teachers. I’d have never known, if they hadn’t sat at this restaurant, at this time, in my section.
I’m excited to spend time with my family, especially since I don’t frequently see my relatives on the east coast. I can’t begin to describe how excited I am to eat some real food. My college has been hosting Thanksgiving themed dinners, and somehow their canned cranberry jelly and paper-dry turkeys don’t do my favorite holiday justice.
And I’m ecstatic about getting some baking done.
Even though I have all my tools and supplies, and even an oven if I walk to another dorm, I haven’t had time to buy ingredients or spend time in a kitchen. It’s strange that people here are getting to know me without baking being a huge factor in my life. Maybe at the end of this weekend, I can bring a box of sweets back to my floor.
I’m thinking whoopie pies. I’ve met plenty of New Englanders here who are dead serious about the whoopie pie. Every time I hear someone get defensive about the dessert’s origin or characteristics, I can’t help but smile.
There aren’t a lot of whoopie pies on the west coast. Plenty of people don’t know what they are – just two soft cake-like cookies with some sort of filling sandwiched in between. While I’ve never had a “real” whoopie pie, I can tell you that these ones taste pretty incredible. Especially after a chill in the fridge, with a tall glass of cool milk, a scattering of crisp leaves at your feet and a friend at your side.
I made these pumpkin whoopie pies with chocolate cream cheese filling before I left for college, and they strike such a great balance of richness and spice. The pumpkin cookies are soft and tender, dense, dark with spices, like autumn in your mouth. As for the chocolate, I just can’t get enough, and the cream cheese filling adds a bittersweet tang to complement the cookie.
If I make these again this week, it’ll probably remind me like crazy of Seattle. I’m not sure yet if that’s a good or bad thing. Whatever the case, it’ll cheer up my floormates, and bring a little bit of one home to another.
Yesterday, for the briefest moments, it started to feel like June for the first time.
It’s the last weekend before I’m done with high school classes forever, but rain has drizzled coolly for the past week. The temperature has dipped into the fifties, the wind has blown pine needles all over our damp cement patio, and the moss is drenched with icy water that seeps into your socks. It’s June, and I’ve worn my red rubber rain boots to school twice.
But yesterday the sun was bright enough to warm up our garden bench, nestled between the spindly apple tree and the velvet plum-purple irises. The sky was the kind of blue that makes you crazy – “turn up the radio” blue, “now pull over and dance” blue. Thin clouds stretched out like ferns, and it made you see the sky’s overwhelming vastness, a rarity in hilly Seattle.
On paper, my Saturday certainly wasn’t memorable. I woke up and drove to a friend’s house to work on our environmental science project. Then I drove home, had lunch, took some photos, and lounged outside all day. Somehow, though, it was one of the most perfect days I’ve had in a long time.
I drove home with music swirling inside the car like a snow globe of sound. I even honked at a cute boy on the sidewalk, and he winked at me as the light turned green. At home, my parents were working on the yard. My dad was up on the ladder, trimming the trees that tower throughout our backyard. My mom brushed up leaves and debris – under her watch, the yard is cleaner than my bedroom. I settled onto the bench and tried to write this post.
But it was so hard to be with a computer screen. I thought about everything but the checkerboard cookies. Like the lunch we’d had. Mom had made avocado and sundried tomato egg rolls, creamy and chewy and crisp. Dad came up with a cool Sriracha dipping sauce. I made a strawberry salad with home-grown chocolate-mint, lemon, and dark chocolate shavings. It’s a meal I’ll remember someday in college when I’m longing for home, with nothing to eat but a bruised apple.
I almost began to write something for 17 and Baking, but then the laptop died. And I could have moved inside, plugged it in, and typed it up at the dinner room table. But I closed the screen and pulled out my macro lens instead. I photographed the spidery veins of leaves, the peachy curve of a lily, and the tattoo of woodpecker drills circling up a tree. I stayed outside with my skin as sun-warmed as our garden bench until twilight fell.
This morning I woke up to the sound of splashing raindrops on our roof. I poured myself some cereal and looked outside – our stone path was dark mahogany and black, in the way that wet rock always looks richer. All of our plants were slick and alive. They stood up taller, leaves fanned out and saturated with color, quenched. When I opened the door and took a quick walk outside, it smelled green. Somehow, the rain didn’t seem so bad.
Now I’m bundled in a fleece blanket, curled on the rocking chair, typing this. It’s been too long since my last post, I know. But there is too much beauty in my life right now, in my family, in the garden, even in the moments of silence. These are the times I don’t want to forget, down to the last drop. Even now, though the sky is like white paint and the house is cold as a carton of milk, life is perfect. I didn’t do much this weekend, but the little things are making it extraordinary. The little things are essential to remember.
I’ve made these checkerboard cookies a total of four times – they’re that good. The first time I made them, the checkerboard pattern wasn’t quite even, but the taste! Buttery, a little crisp, a little chewy, and an indescribable flavor that came together like magic. I photographed the cookies, but I didn’t like them. I made them again a month later, but the texture wasn’t right. I’d somehow messed up. A third time, and they were still off. I’d messed up somewhere, and the wheels didn’t all align.
But today, all the little things came together. My butter was at just the right temperature, soft enough to yield to a fingertip but cold enough to keep its shape. I used a ruler to form the checkerboard pattern and though it isn’t perfect, I almost like the imperfection. And the photographs? The lighting was off the first three times. Yesterday I used the dragonfly-wing light on our kitchen counter and it was just right.
It’s rare for me to make a recipe multiple times, but I know I’ll make these cookies again before summer finishes. As simple as they are, they’re unforgettable.
[PS: I know it’s been a while since my last post. The last week of school, and it’s catching up to me with finals and projects. Won’t happen again over the summer!
Also, since I’m getting a lot of questions about it, I wanted to talk about college. Unfortunately, I can’t reveal which school I’m going to (at least at this time.) It’s simply an issue of privacy. Here’s what I can say, though – it’s a great school for communications in BOSTON! and I’ll study to become a print journalist and writer, just like I always dreamed. In August, I’ll move into my dorm and 17 and Baking will continue like always, from the City on a Hill. I’m starting to miss Seattle already, but I can barely contain my excitement about this next big step in my life. Thanks for sticking with me!]
My friend A- once said to me, “You know you’re in love when you know all the little quirks about someone, and you wouldn’t change a thing.” Somewhere between whipping my first egg whites and preheating my new oven, I realized that phrase rang truest for my kitchen.
I know exactly where to set chilled sticks of butter, since I’ve discovered my kitchen’s one warm spot (between the KitchenAid and the sink.) I could organize the knife drawer in the dark. I love this room, even though the shelves are all breaking and the paint is peeling and half of the lights have burned out.
It’s the little things. It’s the way the refrigerator door swings open with a sigh and gently refuses to shut. It’s the way the silver knobs on the cabinets sparkle when 10 AM light shines through. It’s the way the walls creak when the heater turns on, the way the dishwasher churns, the way each drawer has a distinct sound when rolled open. My kitchen has a life of its own.
Only the kitchen has this magic. Our living room, painted sage-green and brightened with daffodil-yellow couches, is rarely touched. The office is simply a storage room for photocopied recipes in manila folders and staggering stacks of cookbooks. And my little blue bedroom is merely the place where I sleep, dreaming of Tahitian vanilla.
As an only child, I spend a great deal of time home alone. I get out of school before noon and my mother doesn’t get off work until six. I finish homework, I answer emails, I bake shortbread cookies and listen to This American Life. I like to throw open all the curtains and drink chocolate soymilk all by myself in our tiny house.
It could be lonely, but it isn’t. I like the peaceful stillness and quiet, and I like getting to know the place I call home.
In the past, I might have been scared. I was the child who didn’t ride roller coasters, screamed at the sight of spiders, and needed a nightlight and soft background noise to sleep. I was frequently teased by my braver friends for preferring Shirley Temple to Goosebumps.
I’m getting better. I’ll ride a coaster if it doesn’t go upside down. I take half an hour to trap spiders and set them free (can’t bear to kill them.) And I’ve tried watching scary movies. But I always spend the entire film with my hands over my face, pressing into the people beside me, whispering, “Is it over?” After sitting through them, I can barely muster the courage to stand up and turn on the lights.
I don’t know what I was thinking one afternoon earlier this week, when I sat on the bed home alone and decided to watch a horror movie.
It was free on our cable. I had just put a tray of biscotti dough in the oven, the timer set to half an hour. I watched the movie with the covers drawn up to my nose and both feet on the bed (you never know what’s lurking beneath the mattress.) The lights were off in the bedroom and the hallway, so the entrancing glow of the TV was all I could see.
The main character was about to be slaughtered. I could tell by the music and the lengthening shadows, the lamb-like expression of panic and horror on the heroine’s face. I began to sweat. I didn’t want to watch, but I couldn’t stick my arm out to grasp for the remote. The music swelled, her mouth stretched into a scream, and I was paralyzed, I – BEEP! BEEP! BEEP!
The oven timer went off on the other side of the house and I nearly fell off the bed.
But when I thought about the biscotti in the oven and the lovely scent of almond wafting through the walls, all terror faded. I didn’t linger on my fear or imagine monsters in the shadows. I leapt from the bed, ran down the unlit hallway and into the kitchen without a second thought.
The almond-orange biscotti needed to bake three times, and then get dipped in dark chocolate. That meant I had to get up and cross the cold, dusky hallway four times during the course of the movie. It was a mistake to watch that film, frightening enough to give me nightmares. But it was nowhere near as scary as the possibility of burning those light, crisp biscotti.
The things you do for love. Oh, how I adore that kitchen.
[PS: It’s been a week since I was rejected from my dream school. It still hurts, but I can’t tell you how many times I read through all 90+ comments on my last post and felt a little lighter. Thanks for your stories of rejection, heartbreak, success and hope. Every one of them helped.]
Despite the chilly breeze and overcast skies, I can’t help but see the promise of summer everywhere.
At Seastar Restaurant, I’ve been watching the glow of the sunset linger just a little longer each night, reflecting lilac and copper and gold across the downtown skyscrapers. Daffodils have sprung up beside every mailbox and lamppost. Cherry blossoms have burgeoned forth all across our neighborhoods, veiling the trees in the faintest blush-pink lace. Sometimes light breaks through the midafternoon clouds, diffusing through the classroom windows between spurts of rain, and I lean my head on my hand and dream of sunshine.
My urgency for summer began sometime in late January. Frost no longer edged the tips of our front lawn in the mornings the way it had all winter. One day I saw that the grass had grown thick and lush, the kind of grass that makes you think of summer camp and daisy chains and tie dyed tank tops. It was the kind of grass that makes you want to do cartwheels, just for that brief moment when your fingertips pass through that soft fringe of green.
It made me want to make ice cream.
It was still too cold to legitimately make a frozen dessert, so I waited all through January and February. And although earlier this week the sky dropped a few forlorn flakes of snow, I couldn’t hold back any longer. I wanted ice cream, real ice cream that didn’t skimp on the cream and positively melted on your spoon between leaving the freezer and reaching your tongue.
Besides the freedom and the yellow plastic sunglasses and the short-sleeved walks into the evening, what I am looking forward to most about summer is the fruit. Peaches bursting out of their soft skins, handfuls and handfuls of glossy cherries, the hollow sound when you make the first cut through a watermelon. But with nothing but citrus really in season, I tried to think of another flavor that would satisfy.
I’ll be honest and tell you that I have never been a vanilla fan. A steadfast chocoholic, I don’t think I ever bought vanilla ice cream or asked for white cake. It’s only been recently that I’ve begun to see vanilla as something special. I have a stash of Nielsen-Massey vanilla, beans and extracts that I only save for the most classic and important desserts where it will “really count,” and I thought vanilla ice cream was the perfect way to make the beans shine.
After two months of waiting, I couldn’t do it any longer. At 10 PM on a school night I turned on all the lights down the hallway to the kitchen and started to make the ice cream base. I picked a David Lebovitz recipe – there is nobody I trust more with ice cream – which was straightforward and simple enough. As I scraped the vanilla bean with my knife, the tiny seeds collecting like glittery black jewels, the smell of vanilla drifted into my clothes.
I didn’t waste a single seed, and the custard came together beautifully. Before putting it in the refrigerator to chill overnight, I tried a spoonful. Although the ice cream hadn’t been churned and was essentially soup, I was immediately floored. I had never had vanilla so intense, creamy and floral, somehow exotic. How could I have ever thought vanilla plain?
The next morning I was in the kitchen to pour myself a bowl of cereal when I decided I couldn’t wait until after school to finish. I poured the chilled ice cream custard into the ice cream maker to churn while I showered and got dressed. The custard had been good enough to drink, but after it was churned? It had the consistency of soft-serve, not yet firmed up, but it was so incredible. I even beckoned my friend C-, who I carpool with, into my house so that he could try a spoonful for himself before we rushed to first period.
Even though my favorite ice cream flavor has been basil since I first made it two summers ago, I need to tell you all that this is without a doubt the best ice cream I’ve ever made. It might even be the best ice cream I’ve ever tried at all.
It’s unbelievably thick and creamy, smooth as marble and speckled with constellations of vanilla bean seeds. It has the texture of frozen custard – somehow “ice cream” doesn’t convey how soft and rich and gorgeous this ice cream is. If that weren’t enough, the vanilla itself seems to fill the inside of your mouth like a perfume, not just in the ice cream but in the very air around it. This ice cream will convert a chocoholic into a person who dreams in vanilla.
Wanting to give you more than just ice cream, I also baked some raspberry cocoa cookies that I’ve made a few times now. They’re little, gone in two bites, chewy in the center and crisp-edged. Made with a half cup of jam, they taste like thin brownie-cookies topped with raspberries. Ever since the first time I made them, I knew they would make a good ice cream sandwich.
The sandwiches are delicious, but I have to admit, I prefer the ice cream purely as is. I can’t help it… I’m a vanilla person. :)
[On non-food related note, I feel the need to mention the new “(c) 17 and baking” text appearing on this week’s photos. I hate having to put watermarks on my photos. I think it’s ugly and distracting. I think food photography should be about food and the way food makes you feel, and the text seems so awkward. But my photos have been stolen and used without my permission twice in the last month, and I have reluctantly concluded that a watermark might reduce theft.
Photo stealers, this is disappointing for me. Boo on you.]