Posts tagged ‘bars’

Frozen Watermelon Basil-Lime Bars

Frozen Watermelon Basil-Lime Bars

We don’t spend hours in the kitchen every evening.

Sometimes, I just pop a bowl of cold fried rice into the microwave for a quicker than quick dinner. On Tuesdays my mother and I steam broccoli, chop watermelon into chunks, sit down to watch Chopped and call it a night. I’ve even leaned against the fridge and eaten cold chicken salad straight out of the tupperware. Our kitchen is always stocked with enough leftovers to make us low-maintenance weeknight diners.

Weekends, though… That’s an entirely different matter. Sometimes the whole day revolves our food. My mother often wakes up before me to brush her bread with an egg glaze, and we juggle the oven so I can bake biscuits. She’s the queen of scrambled eggs and freshly squeezed juice, and I can press any berry into a special maple syrup.

My parents and I frequently head to the farmer’s market right after breakfast to shop for dinner, usually without a meal plan in mind. We pick whatever’s fresh and seasonal and bright, whatever inspires hunger even though we just ate. My family has been known to spend an afternoon rolling out pasta directly on our dinner table, marinating fish, picking through sun-warmed herbs. Then, we feast.

Frozen Watermelon Basil-Lime Bars

Don’t be fooled, though. There are plenty of awful mistakes, pain in the rear ingredients, and even the occasional temper. Our kitchen is what my dad likes to call a “two-butt work area.” The three of us barely fit inside it, and with the two dogs brushing against our ankles, it’s a very tight squeeze.

Usually, it’s chaotic frustration. As the sky darkens, my dad works from both the stove and the cutting board, on opposite ends of the kitchen. My mother can’t help but clean dishes in real time, sometimes whisking bowls off into the sink before we’re through with them. And me? I’m just trying to get to the oven, which is between the two of them. Add Tilly, who begs at your feet until you step on her, and Otis, who grunts whenever you drop a scrap – it’s an experience.

Yet once we carry plates to the table, settling down in our usual chairs, it’s calm. It’s relaxed. It’s all about passing plates and trying a bit of everything. It’s the subdued “Mmm!” at first bite. Cooking together is hectic, but it’s always worth it. There is something intangible about a meal created with your family… an hour of satisfaction, and a lifetime of memories.

Frozen Watermelon Basil-Lime Bars

Usually when I’m in the kitchen, I’m alone. Sometimes I’m even the only one in the entire house, especially now in the summer. I love baking in the serene calm of morning, with light streaming from the window above the sink and the French doors. It’s quiet, except for blue jays rustling in the backyard pines and the faint rhythm of my breath. It’s silent enough for me to sense the song of the kitchen in my ears and in my soul.

When I’m baking by myself, the kitchen is perfect for one person – spacious, even. I can’t help but feel that there’s no better way to spend life than alone with my thoughts and my Kitchen Aid. That is, until the weekend rolls around again. Then I’m weaving between my parents, half laughing and half exasperated, five minutes away from “dinner’s ready.” And at that moment, there’s no other place I’d rather be.

They’re opposite situations, and I like that. I like the contrast, and the fact that such distinct experiences can occur in the same room. The differences make each experience memorable and sweet, even if they don’t seem to complement each other at first glance.

Frozen Watermelon Basil-Lime Bars

I love juxtaposed differences, in life and in food. Sweet with salty, hot with cool, creamy with crunchy… Enter these watermelon bars, the perfect example of just that.

The bottom layer is the simplest watermelon sorbet, a snap to whirl together. It freezes somewhat hard and icy, but it’s utterly refreshing. The sorbet is spread with a basil-lime semifreddo, which is one of the most delicious things I’ve ever made. The semifreddo makes up for all the richness the sorbet lacks, whisked with sweetened condensed milk and lightened with whipped cream. It’s so thick and creamy, it should be illegal. The zing of lime and smooth, floral aroma of basil pair gorgeously with melon.

It could be a clash of flavors and textures, but I think they make a beautifully balanced combination. Together, they pack the epitome of summer in every melting bite.

Frozen Watermelon Basil-Lime Bars

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August 4, 2010 at 10:06 pm 49 comments

Blackberry Jam Almond Bars

Blackberry Jam Almond Bars

I was almost fooled by the week of sunny weather Seattle’s seen, but the rain has finally begun to pour.

Just last week, the cherry blossom trees stretched over my head in airy, arching bloom, but these days I have to duck to avoid the low branches laden with water. Rain streaks down the windows, bathing everything in a steely blue glow. Umbrellas pop open like strange flowers when I walk outside. In the mornings I wear red rain boots to class, and in the evenings I fall asleep with the sound of rain in my hair.

I usually like this kind of weather, but right now, I can’t stand it. I’m impatient for summer. Impatient for dusty sidewalk chalk and melting Creamsicles, but mostly for everything summer represents – freedom, relaxation. No stress. There are only two months to go, but I don’t think I can make myself wait.

I am tired of being patient.

Blackberry Jam Almond Bars

I was patient all through Christmas break, through the slush of February and the bitter chill of March. Four months to go until college letters… now two months… one month to go… Every day I switched between cheery confidence and desperate doubt. It was like picking petals off a daisy – they’ll accept me, they’ll accept me not

After months of waiting, I finally received the last of my college decisions yesterday. Of the eight schools I applied to, I was accepted at five. I was waitlisted at two very good universities. But the only school I really wanted to go to, the only school that could stir any passion in me at all, was the last one to send out decisions.

The whole day was simply killing time. I came home early and found that I had nothing to do. I ate a banana. I checked the mailbox (it was empty.) I read a book of short stories without understanding any of them. When the decision was available online, my brain staggered. I fumbled my way to the website and watched the page load with agonizing slowness.

Blackberry Jam Almond Bars

I skimmed the first line and immediately knew. The letter was brief, polite, encouraging. It was brutal.

I read it, read it again, read it a third time with burning eyes. Emotions passed through me like images on a strip of film – horror, confusion, anger, pain, exhaustion, heartache, sorrow – until I couldn’t feel anything and laid face down on my bed, overwhelmed. Then I cried until my skin was as taut and my body was as hollow as a drum.

Have you ever felt like you’ve been waiting patiently your whole life for something? Something to validate all the work you’ve done? That’s how I felt. I’m just so disappointed in myself and I can’t help but feel wounded and unsure. I curse the thought that my only outright rejection is the only one I can’t take. I keep thinking about what I could have done, how I could have been better. I know it’s useless, but you aren’t rational when your heart is breaking.

Blackberry Jam Almond Bars

I wish I could tell you that I’ve moved on, that the rain has cleared and I can smell summer around the bend and life is good. Not yet. It hasn’t hit me, but I know it will.

I didn’t break down today, as miserable as I felt every time I had to answer with that sad little smile, “Yep… rejected.” When I came home I wanted to be in the kitchen. And more than anything, I wanted to write. Typing out this post has been as good as Tylenol so far.

So much of my future is a mystery, but there are some things I can be certain of. Family, good food, and good company. I can be sure of ice cold lemonade in the summer to come and spiced pumpkin pie in the autumn to follow. I can be sure that luck will be with me wherever I go, though it may not always seem like luck at first, and that I will always have the patience to weather the wait.

Blackberry Jam Almond Bars

These bars come together and bake in no time at all. Instant gratification, no patience required. For now, I can be grateful for that.

[PS: Happy birthday Grandma. Love you.]

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April 2, 2010 at 3:41 pm 108 comments

Maple and Walnut Nanaimo Bars (Daring Bakers)

nanaimo3wm

Lately, I’ve been in a writing rut.

I’ve been in food ruts where I made the same types of desserts over and over, and I’ve had weeks where inspiration simply escaped me. I’ve had photography ruts, too, where every post would somehow have the same style of photographs. I think every food blogger has those moments where you long to shoot images of vintage cars, textured bark or copper kettles, anything but another cookie.

These days, I haven’t had any recent baking disasters and my photography can only improve. But I’ve never experienced a writing rut before, and even stringing those two words together makes my heart ache like a bruised peach. I can’t describe how stifling and disheartening it feels to have nothing to say. I have never felt speechless before, and it makes me feel cloudless and empty.

nanaimo6wm

I tried to pinpoint where it started, and I think I know. Last month the blog received more attention than usual and got some national exposure. I was out of town the week that it happened, and when I came home, I was startled by the sudden spike in subscriptions and Facebook friend requests. All my numbers had gone up, thirty times my usual number of hits, and more comments than I could read in an hour.

At first, I was exhilarated. I couldn’t wait to post again, and I was so touched that 17 and Baking meant something to so many new people. But as I started sifting through the comments, I encountered something I’d never expected to read on my site – wisps of negativity that deflated any of my short-lived joy.

I’ve never received disparaging comments before. I mean, it’s one thing when a recipe doesn’t work out for somebody or when I’ve made a silly mistake on my post. But amongst the flood of new comments were little pebbles of cruelty, a silt of snide comments and offhand criticisms. I knew those people shouldn’t matter. I knew nobody with a dream or a zest for life would write “Who cares?” on a 17 year old’s blog.

But honestly? I’m not kidding anyone, especially not myself. Those comments did matter to me.

nanaimo5wm

I remember for the first time, dreading my next post. Although only a tiny percentage of comments from the recent exposure had been discouraging, the damage was done. I considered writing about my hesitations and reservations, or about how I found the strength to move on. But nothing I wrote rang true, and ultimately, I didn’t want to display my disappointment and tarnished confidence to the world. That isn’t the kind of person I am.

I wrote a lighthearted post instead, and kept my feelings to myself for once. And somehow, inexplicably, I lost my voice for a few weeks. I was unsatisfied with everything I wrote, and I finally had the last straw when I rewrote last week’s post four times before posting, and still was unhappy with the result. I wanted to find my passion again.

Passion, not flour or sugar, is the life of this blog. I refuse to let it wilt, because this blog has truly had a tangible impact on my life. I can feel it stirring in the back of my mind when I’m home alone, making hot chocolate and trying to find matching socks. I feel it pulsing through my veins when I walk to class, wet leaves still clinging to my boots. And I feel it most of all in my heart when I read your comments and emails, because nothing makes me as happy and enriches my life as much as your words.

nanaimowm

Last week I discovered that I was nominated in the category of “Best Weblog By a Teen” in the 10th annual Weblog Awards, and it lifted my spirits in an unbelievable way. I felt like I was made out of thin air, or quite possibly liquid sunshine. I’m so honored and thrilled to be part of this year’s nominations!

Browsing this year’s nominees has also shown me plenty of great sites I wouldn’t have found on my own. None of the other teen nominees are specifically food bloggers, but their interests range from current issues to fashion to daily ponderings. I definitely encourage you to check out this year’s weblogs and maybe even vote for 17 and Baking! [2/28/10 Update: You might like to know that I won. :) ]

I finally feel like I have found my voice again with this post. The words came out easily once more, like the dusk I’ve been swept in has finally dissipated. When I finished writing this post and read it over in a final edit, I felt a deep satisfaction that I’d nearly forgotten.

nanaimo4wm

I don’t know if it’s the nomination, the passing of time, or the fact that this month’s Daring Bakers challenge was pleasantly easy. All I know is that I am bursting with metaphors and adjectives, I have so much that I want to say and so much I want to learn. I’m so lucky to know where my passions are and to have the means to pursue them with everything I have, and I can’t help but look forward to February with a considerably lighter heart.

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and http://www.nanaimo.ca.

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January 27, 2010 at 2:17 pm 134 comments

Bacon + Chocolate = World Peace?

When I was in 5th grade, my class went on an overnight trip to a pioneer farm. We took a tour of the farm, learned about the equipment and tools, and slept that evening in a real pioneer cabin. The next morning after breakfast, we were given our authentic pioneer chores. Mine was cleaning up after the farm’s pig, Susan Bacon Anthony. I was not amused.

While some of my friends pressed apples into cider, and other classmates tried out the tools at the blacksmith house, I trudged through the mud towards the barn. Susan Bacon Anthony was a huge pig, bright pink and vivacious. My mood lightened considerably even as I raked out her pen, and by the end of the morning, I was in love. I considered the possibilities of owning a pet pig.

By the time my parents arrived to pick me up, I had an announcement to make – I was becoming a vegetarian so that I never had to eat a Susan Bacon Anthony, or any of her friends, ever again.

My parents seemed complacent enough throughout the drive home. When they started on breakfast, though, my dad asked casually, “This means no bacon for you, right?”

As a child I was passionate about bacon. I couldn’t get enough of its smokiness, its crisp and chewy texture, its salty goodness. But at ten years old I stood my ground and agreed – no bacon. I told myself it was a sacrifice I’d have to make, and I pictured Susan Bacon Anthony’s corkscrew tail and thin, floppy ears.

As the pan sizzled and the house filled with the smell of bacon, I ended up going outside. I clutched a glass of orange juice and sipped it fervently, trying not to give in. Ten minutes into our breakfast, I caved, and took a piece of bacon from the center plate. We all knew the two hour vegetarianism had only been a half-hearted attempt at best, and I haven’t tried to play the vegetarian card since.

I’m not fooling anybody.

When faced with bacon brownies, I think many people are divided. Some might have seen the unusual combination of bacon and chocolate before in fancy restaurants or among foodie circles. But more commonly, I think most people think the idea of bacon and chocolate together sounds disgusting. You are not alone, but you might want to give it a fair chance.

My friend M- is very conservative about food. Once, when I was just starting to bake, I brought a cake with me to a friend’s house. We had cut the cake, transferred the slices to plates, and passed around the forks. My friends had the first bite halfway to their mouths when M- casually asked, “So what is this exactly?”

I answered truthfully and replied, “It’s a chocolate cake with a chocolate-sour cream frosting.” I looked up and saw that M- had put his fork right back down onto the plate, and my other friends followed his lead. “Sour cream?” He just couldn’t wrap his mind around sour cream in dessert, despite my protests, and not a single bite of the cake was even tried. Frustrated, I had to transfer all the slices back to the cake carrier and bring the untouched cake home.

The following day, I made a sour cream banana pound cake with sour cream frosting and brought it to my friends. With an entire cup of sour cream in the cake alone, they were truly about to eat their words. When the cake was fully consumed, M- having had his second slice, I told them the truth. Sour cream is delicious, and you’d like it if you gave it a chance.

After I made these brownies, M- happened to stop by. Since I began baking he’s become more adventurous, and he agreed to try one of the brownies even though he was repulsed by the combination of bacon and chocolate. He accepted the piece, examined it carefully, and then took a small bite. He proclaimed it “pretty good.”

Chocolate and bacon actually make a natural combination. The brownies are dense and fudgy, and the crumbled bits of bacon add a bit of texture and a hint of smokiness. In the same way that coffee provides a solid foundation for chocolate, bacon adds something special and elevates a simple brownie to something more.

And I can’t help but think that if maybe everyone gave Bacon Brownies a chance, we could all stand together on something, despite our differences. Bacon and chocolate = world peace.

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December 29, 2009 at 1:47 pm 55 comments

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Elissa Bernstein



I'm Elissa: a 17 (now 21) year old baker in Seattle Boston juggling creative nonfiction workshops, subway maps, and my passions for writing, baking, and photography. Photo above © Michelle Moore

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