School, Seattle, The Northwest… The World?
October 9, 2009 at 10:40 am 1,595 comments
I think the first time it happened was near the end of April last year.
I was standing in line for lunch, feeling bored and hungry and a little irritated, when someone tapped me on the shoulder. I turned around and faced a girl I didn’t recognize, whom I’d never met before. She looked a little nervous and said, “Sorry, I just had to ask – are you the girl with the food blog? My mom and I really like your photography.”
It was such a strange feeling and such an unexpected moment, to be recognized. It didn’t feel like fame, but I had no idea how else to put it. I thanked her, gave a real smile because I was grateful and honored, and went on with my day in a much better mood. But it’s happened over and over again since then.
On Facebook, I have an album called “Food Photography.” It has around 250 comments and is “liked” by 40 people, many of whom I never talked to until they complimented me on my baking. I’ll be sitting in environmental science when someone will quietly complain, “I’m so hungry!” and give me a meaningful look. The sophomores who ride my bus smile at me and ask if I’ve made anything neat recently. And teachers stop me in the hallway to say they’ve heard about my blog, and could I please write down the address for them?
Even though I’m a senior and my high school is relatively small, I’m not well known. I have classes with the same people over and over, and I’ve never been much of a social butterfly. And I know I’ve said this before, but it’s true – when I first created 17 and Baking I didn’t tell anyone about it because I thought it was embarrassing. I didn’t think it would be cool to have a food blog. I thought people would think I was weird. So I kept it to myself and tried to hide it from the world.
I only showed it to one of my friends when I’d written about him, and I thought he would get a kick out of seeing it. To my surprise he ended up making a blog of his own (suited to his own interests) and linked to mine. Unlike me, though, he wasn’t shy about sharing, and soon many of my classmates had seen his blog – and through it, mine. (If you are interested, he has a great economics blog called the Marginalist.)
To my surprise, people didn’t think it was uncool or strange. Food is universal. Food brings people together. Because really, when it comes down to it, who can resist anything warm and fresh from the oven, whether a sweet chocolatey cookie or a soft chive-studded cream cheese biscuit?
As I began to write this post this morning, I received a message on Facebook from an old friend I haven’t talked to in four years, N-. “Hi Elissa,” she wrote. “I don’t know if I’ve told you this before, but my big sister goes to Berkeley and she loves to bake, and she likes your blog.” N- continued on to tell me that her sister decided to have a bake off with her new roommates. One of them suggested a certain cookie recipe from “this blog… seventeen something…” to which N-‘s sister (whom I’ve never met) exclaimed, “That’s Elissa!”
It was one of the most incredible things I’ve ever heard, to have spread not only through school and the food blogging world but to college students in California simply having a bake-off. It lifts me off my feet and makes the sun shine out of my heart. Thank you for reading my blog – thank you, thank you, thank you!
Normally I wouldn’t, but I’ve got to ask – if you’re reading this, please leave a comment! Whether it’s your first time visiting or I’m welcoming you back, I’d really appreciate it if you left your location. I’m just curious to know where my readers are. I’ll start… Seattle, WA!
I don’t often opt for savory over sweet, but breakfast is one of those things where I crave salt over sugar. I’d had my eye on these Chive Biscuits for a while when I decided to make them. Part of the appeal was the inclusion of buttermilk and cream cheese. More than anything, that made me think of soft, flaky, and savory biscuits. They didn’t get as tall as I expected, but with chives from our own backyard and a squiggle of clover honey, they felt like home.
Cream Cheese and Chive Biscuits
From Martha Stewart’s Baking Handbook
Makes 12 biscuits
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons salt
1 tablespoon granulated sugar
1/4 cup finely chopped fresh chives
1 stick (1/2 cup) unsalted butter, cold, cut into small pieces
4 ounces cream cheese, cold, cut into small pieces
1 1/4 cup buttermilk
Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and chives. Using a pastry blender, cut in the butter and cream cheese until the mixture resembles coarse crumbs with a few larger clumps remaining.
Pour in the buttermilk; using a fork, mix in buttermilk until incorporated and the dough just comes together. The dough will be slightly sticky; do not overmix.
Turn dough out onto a lightly floured work surface. With floured fingers, gently knead about four times, until all the crumbs are incorporated and the dough is smooth. With a lightly floured rolling pin, gently roll the dough to a 8-b-11-inch rectangle, about 1 inch thick. Using a bench scraper or long offset spatula to lift the ends of the dough, fold the rectangle into thirds (like a business letter). Give the dough a quarter turn. Roll out the dough again (to the same dimensions), and repeat the folding process. Wrap in plastic, and refrigerate for 30 minutes.
Return the dough to the work surface. Roll out as before, and repeat the folding process. Give the dough another quarter turn; roll out dough one more time, again into a rectangle about 1 inch thick. Using a sharp knife, divide the rectangle into 12 equal squares or rectangles. Place on prepared sheet about 1 1/2 inches apart. Refrigerate for 1 hour.
Preheat the oven to 425 degrees F. Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown spots, 15 to 18 minutes. Transfer the biscuits to a wire rack to cool.
Printer Friendly Version – Cream Cheese and Chive Biscuits
Entry filed under: Breakfast/Brunch. Tags: breakfast, chives, cream cheese, herbs, savory.
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17 and Baking 
1. Makey-Cakey | October 20, 2009 at 6:14 am
Edinburgh, Scotland, UK
Love the pictures – I’ve been baking since I was a kid too, but it’s only been recently (I’m now 27) that I’ve felt confident enough to share it with the ‘world’ – well done!
2. stephanie | October 20, 2009 at 8:15 am
Current: Portland OR
Moved from: Boston, MA
Originally from: Houston/Austin, TX
just read about your blog in the Oregonian this morning. you are a special young woman with great talent.
i totally cried reading your dad’s sweet words.
keep up the great work and living life to the fullest!
3. mary beth | October 20, 2009 at 10:47 am
I just saw a little blurb on the back page of the Oregonian about you today and here I am checking it out.
Very nice job on this blog –
You have lovely writing talent! The photgraphy is just as lovely!Very nice job!
4. linda | October 20, 2009 at 2:42 pm
uc irvine, california! found your blog awhile ago through foodgawker and i’ve been coming back ever since to see what new amazing creations you’ve come up with. :]
5. aJenniferOriginal | October 20, 2009 at 3:23 pm
I am in Nashville, TN. and I LOVE your blog. Your internship at Seastar sounds AWESOME. Your writing is excellent, you transported me back to my restaurant work days, which was almost 20 years ago. I could feel the throbbing of my feet when I finally sat down after a long night.
6. Leebot | October 20, 2009 at 4:34 pm
Portland, Oregon — saw the mention in the Oregonian.
7. ejacob | October 21, 2009 at 10:55 am
Portland, OR; I also read about you in the Oregonian, first timer and beginner at-home chef ;)
8. Deanna | October 21, 2009 at 3:02 pm
Elissa, you are so sweet and genuine. Congratulations with all your success with 17 and Baking. I discovered you through Adopt a Bloger and have been hooked ever since. Your posts always put a smile on my face and your photography is beautiful. Keep it up!
Walnut Creek, CA (SF Bay Area)
9. Nicole | October 21, 2009 at 4:21 pm
Elissa — I love this blog. Your hard work (and beautiful photos!) have been incredibly inspiring especially at your age, and I hope you’re enjoying your new internship!
Oh, and… Philadelphia, PA! Originally from Vancouver, BC. :)
10. Lori | October 21, 2009 at 6:26 pm
These biscuits look amazing.
I am looking for the day when YOU are a top chef!
11. Noelle | October 24, 2009 at 7:23 am
Vancouver, BC. Canada. (but am currently commenting from Hong Kong)
I found you on Tastespotting, through your delicious lemon thyme shortbread hearts! Made them for my friend’s going away to college party (shortbread is his favourite) and i think he ate just about the whole batch to himself! hahaha.
12. Fatima | October 26, 2009 at 4:19 am
Johannesburg, South Africa!
13. Kimberly | October 26, 2009 at 10:01 am
Heidelberg, Germany :)
14. David | October 27, 2009 at 6:00 am
From your cousin and family here in Austin, TX and Houston, TX with love. You’ve got my girlfriend trying your reading your blog religiously and cooking me tasty treats now. I’m going to have to thank you double for that!
15. Joanne | October 27, 2009 at 10:41 am
Deer Park, NY! Love your blog…and your photography. :)
16. peiyun | October 28, 2009 at 7:12 am
Singapore! (: (Originally, Kuala Lumpur, Malaysia.)
I love your blog, and the first time I read your bio, I went, ‘okay, so i /can/ start applying myself more at school /and/ handle a consuming hobby!’ And when I think that school work (I’m a freshman) gets to be too much, and there are too many expectations to live up to, I think of that girl in Seattle who is a honors senior with one of the prettiest baking blogs on wordpress.
(: all the best in your college apps!
(P.S. no pressure was meant to be applied by citing all your perceived awesomeness! :D)
17. Gen Guadalupe | October 29, 2009 at 9:59 am
Manila, Philippines
I love your cookies!
love chocolates and cheese..ill try this one!
18. Sarah | October 31, 2009 at 7:15 pm
Long Island, NY
I love your blog, your stories, your recipes and your stunning photography!! Thanks for all of your excellent work!
19. Andrea Meyers | November 2, 2009 at 9:18 am
I also like savory foods for breakfast, and your biscuits look like perfect comfort food. Thanks for sharing them with Grow Your Own.
20. 2frugalfoodies | November 4, 2009 at 8:02 am
Williamsburg, VA!
I just found this blog today through FoodBlogs… I can’t believe you’re 17 and juggling a food blog on top of all of the other things 17 year olds are up to! wow! We’ll add your blog to our blogroll so that our readers can see your great recipes!
Thanks!
21. Nithya | November 4, 2009 at 7:07 pm
Mumbai, India :)
22. Marian Cimato | November 6, 2009 at 4:43 pm
Wow, you are wonderful! I am so impressed, not only with your baking skills, but in your writing skills, and if you took the pictures, (I think you did), excellent. I love baking, am alwas puttering around the kitchen, and love the smell of fresh baked goods, and the warm feeling I get when people love what I do. Keep up the good work, and you have a fan in me!
23. hipkip | November 8, 2009 at 2:57 pm
Just down the road in Portland.
24. Nancy | November 9, 2009 at 4:19 pm
You’re amazing, I say, from my desk in Edmonds, WA.
25. Teo | November 14, 2009 at 4:08 pm
Cluj-Napoca, Romania :)
love your blog :) I revisit often :)
26. Joanne | November 16, 2009 at 10:47 am
Canfield, Ohio.
Your blog is wonderful and you are an amazing 17 year old!!
27. Angela | November 17, 2009 at 10:42 am
Bellevue, WA
I just found your blog through Nancy Leson on the Seattle Times. Keep following your dreams. The possibilities for your future are endless.
28. SeattleDee | November 17, 2009 at 10:58 am
(Another reader via Nancy Leson’s post on All You Can Eat) Your blog is such a joy to read! and now it’s going to be a joy to follow your adventures and to try out some of the recipes. More savory items, please.
29. kim | November 17, 2009 at 12:05 pm
(Also from Nancy Leson’s article in the Times). You, young lady, are delightful … and so are your recipes. Can’t wait to try Cream Cheese and Chive Biscuits. Keep ’em coming!
Also: Seattle, of course :)
30. Nathalie | November 17, 2009 at 12:31 pm
Orange, Calif. (but Bellevue, Wash., is my hometown)
I absolutely love your blog. You’re quite talented and you’re always making me hungry!
31. Catherine | November 17, 2009 at 1:47 pm
Renton, WA
Omg I work down the street from Seastar. I came across your blog from Seattletimes.com and your blog is very inspiring for people in the culinary industry. To be so young, still in high school and having such great talent…its amazing =]
I work at this little bakery/cafe in Lake City Way called Sugar Shack. They serve scones, cookies, cakes, muffins and other baked goods. Should come check it out sometimes =] but I’m sure your cooking is more awesome =]
32. Kathryn Lambert | November 17, 2009 at 3:28 pm
I just found your blog today (thanks to Nancy Lesson at the Seattle Times — I enjoy her blog, All You Can Eat)
Your photographs are beautiful! I’m enjoying tooling around your website. Good luck with the college applications.
I live in Peoria IL and grew up in Washington, DC. I’m married and have an 11-year-old son who likes to cook and smell spices in the kitchen.
33. brian grant evans | November 18, 2009 at 6:16 am
found you, thanks to Nancy Leason. from Seattle, but have lived in Minnesota for the past 10 years. went to le cordon bleu in mn for culinary, and am back there now for a baking/pastry degree. doing cakes- made a boston cream pie, pineapple upside down cake and tarragon scented chocolate cakes. (fridge is full!!!!) great blog!! thanks
34. Lynn | November 18, 2009 at 11:19 am
Seattle
35. mammalfish | November 18, 2009 at 9:35 pm
I’m in Massachusetts, 19 and I collect food blogs like trading cards (they keep me distracted from work). I just found your blog. Out of the twenty or so I have bookmarked it’s probably my favorite (no joke), and I am infinitely delighted to have found someone our age who’s a competent, passionate, intriguing food photographer and writer. Please keep doing what you’re doing <3
36. Corrie | November 19, 2009 at 6:44 am
I’m from Mainz, Germany.
Your cookies look so good, I want to run to my kitchen and bake.
37. Leif | November 19, 2009 at 6:46 am
Very nice website. Congrats, Elissa!
Leif
Lake Forest, CA.
38. Anna Goren | November 19, 2009 at 10:36 am
Elissa–
I’m from Seattle, my little brother goes to Interlake.
Living in Montreal, a gastronomicly fabulous city, I still miss home and love reading little bits from people there—
Reading your blog, I’m thinking how much I love food, and people who put this kind of passion into their food really make it all that much more wonderful for the rest of us. Keep doing your thing, maybe well see you on Top Chef soon?
Anna
39. Amy | November 19, 2009 at 3:00 pm
Campbell, CA – your photos and baking are awesome!
40. Mary of Michigan | November 19, 2009 at 8:46 pm
What an enterprising and interesting young woman you are!
I’m a former English and Math teacher. I admire your use of the English language. Although, feel Math is important also.
I love baking also, so I’m interested in following your blog. I was visiting Kenmore, Wa. and read an
article that mentioned your blog.
41. Jen | November 20, 2009 at 11:55 am
Washington DC
I’ve been reading your blog for months and I love it!
42. Ben Lines | November 28, 2009 at 5:15 am
Brighton, England (UK)
43. Malika | November 30, 2009 at 12:33 pm
I just started reading your blog, and I love it! I’m sure you’ve already realized by now but your photos and writing are amazing. I’m 16 and I love writing, (food) photography, and baking- basically everything your blog is about. I aspire to be like you, but I feel I just wouldn’t be good about keeping a blog up to date and writing every day.
Oh, and:
Dubai, UAE (though I used to live in Boston and still consider that home)
44. Karen | December 1, 2009 at 4:00 pm
You are a very talented young lady!! I admire your gifts of baking, photography, and writing. I love to bake and take pictures, but I have no where near the talent you have. You have such a bright future ahead of you! I was turned on to your blog by a former high school classmate that lives in Washington.(we graduated over 30 yrs ago) She posted a comment about it on facebook a few months ago and I have been a faithful reader ever since. I look forward to each new post, anxious for you to dazzle me again with your tasty recipes, superb pictures, and heart filled stories. I’m glad your Dad posts comments too. He must be bursting with pride :) Keep up the good work. You bring joy to many!
45. Sunny | December 3, 2009 at 8:38 pm
I love, love, love your blog. I’ve stumbled upon it a few months ago on Tastespotting. I’m a 18 year old in college, and dreams of going to culinary school one day (once tuitions cuts down). Any who, I’m from Brooklyn, New York but currently in long island. Keep doing what you’re doing, you have amazing talent.
46. Patricia Bertola | December 4, 2009 at 7:26 am
São Paulo, Brazil :)
47. elise | December 4, 2009 at 8:35 am
New York, NY
Elissa, I stumbled across your blog because I have been baking since I was a teen a couple decdades ago. Recipes were less innovative and great ingredients and equipment harder to come by, and I’m thrilled to live vicariously through your efforts. I’ve really enjoyed your writing, too, and wonder if you’d like to check out inkpop.com, a new teen writing community. I’m involved in it, but I didn’t show up here to plug it. Seeing your interest in writing, though, I think it might be something you’d like to know about. And I’m hoping to try your peppermint meringues with my niece tomorrow!
48. Yumiko | December 4, 2009 at 12:15 pm
New York, NY
49. bambi | December 4, 2009 at 12:40 pm
Los Angeles! Woo!
You’re so talented! Are you planning to bake for a living? Because you can come work at my restaurant/bakery if you are! You know, when I open it..
50. Avvy | December 4, 2009 at 1:13 pm
Im in Mobile,Alabama.
I love your recipes! I bake too and later I’m going to try and make the Rainbow Pride cake.Hopefully it will turn out as well as yours did.