Archive for April, 2011

Citrus Thyme Biscuits

2C all-purpose flour
1/2C sugar
1/2 tbsp baking powder
1 tsp cream of tartar
2 tbsp thyme (fresh or dried)
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp turmeric

zest of one lemon
zest of one orange
1 egg
1C Greek yoghurt (for sweeter biscuits, go for vanilla-flavored)
5 tbsp unsalted butter

First thing’s first. Before you start reading this, take the butter out. It doesn’t have to be softened, but it helps since you’re using a fork instead of a mixer. OK, now to the important questions in life: why the heck is Greek yoghurt fat-free? Fat-free yoghurt seems ridiculous. (Admittedly, I never eat yoghurt, so any ideas I have about it are fuzzy and half-formed at best.) I heard all the hubbub about Greek yoghurt so I decided to make something with it, only to be horribly surprised when I arrived at the grocery store and realized what I was up against. It’s OK, though, because there’s still butter in the world. So I went with it, and the results were tangy, not-dried-out biscuits that I was perfectly happy with.

Anyway, yoghurt. Is that how you spell it? I’m pretty sure that’s the way Germans spell it, so I guess I’m going with that. Just like everything else I make, this recipe was born of an inkling to wing it. I was already in the grocery store, and I decided to make biscuits, so I bought some citrus and some yoghurt and did just that. (more…)


Read Full Post »

No Salt Added

I know what you’re thinking. Salt. Americans love it. By which I mean, LOVE it. The recommended amount of sodium per adult per day is 2300mg, which is probably about the amount in one cup of French onion soup, or two slices of pizza with no toppings. Looking back in my (admittedly quite brief) time cooking for myself on this earth, I can barely comprehend how much salt I unwittingly consumed. My kidneys were probably on the verge of striking.

The problem with salt is that, well, you need it. I mean, you really need it just to exist. Without sodium (one of two components of sodium chloride, or table salt), your neurons wouldn’t be able to fire, your cells would all shrivel up, your tears would be, well, unsalty. Everything in your body would be a complete mess. (more…)

Read Full Post »

M’Mom’s Blueberry Muffins

2 1/4 C flour
1 C sugar
1/3 tsp ground nutmeg
1/2 tsp cinnamon
2 tsp cream of tartar
1 tsp baking soda
1/2 C butter
1 tbsp canola oil
1 egg
1 tsp vanilla
2 C blueberries

In order to counteract the previous springtime posting of a pumpkin-based recipe, I am going to relate to you all a summertime fruit-based recipe that brought my childhood many, many happy moments. Right now, unless you live in California, blueberries are merely twinkles in their mother-bush’s eye. And while it is possible that this recipe could work with frozen blueberries… fresh ones are just SO GOOD!

Anyway, if you’re feeling guilt about your carbon footprint for buying things from across the country, research indicates there’s virtually no difference at this point in time. (Do NOT interpret this as a sign that I don’t prefer local goods over any other variety, even if they’re a bit more expensive. I’m just saying, there are no blueberries growing in the Midwest right now.) If you can pick your own blueberries, I guess I would suggest that. If you live in the Midwest, either wait to try this recipe, or suck it up and buy California fruit. (more…)

Read Full Post »

Pumpkin Biscuits

1/2 cup butter (slightly softened)
1/2 can 100% pumpkin
2 tsp sugar (any kind should suffice)
1 tbsp (raw) honey
1 egg
1 tsp vanilla* (*see below)
1/2 tsp ginger*
1/4 tsp salt*
1/2 tsp nutmeg*
1 tsp ground coriander*
1 tsp baking soda*
1 cup self-rising flour
1 1/4 cups flour

Pumpkins… are not in season. In fact, given how badly I’ve been hoping for spring to arrive, I could make the argument that pumpkins are decidedly out of season. But y’know what’s always in season? Canned pumpkin. Probably costs more during the summer, but can always be considered “in style” for the sake of this post. At least, this is what I’m proposing to validate my pumpkin experiment the other night. (more…)

Read Full Post »

It’s begun

Alright, I concede. As if I needed yet another hobby. I have decided to take my baking escapades and ideas to the Internet, in the hopes that at least one person who thinks they’re a poor cook/baker can realize that they are a potentially fabulous cook/baker.

Through the course of the following (likely sporadic) entries, I also hope to convince even the most experienced and snooty of you that all one really needs is, well, a fork and a bowl. Judge me as you like, but PLEASE use correct grammar and spelling in your criticisms (and, if it ever comes to that, your praise). We’ll see how it goes.


Read Full Post »