Quince-poppy seed cake

February 28, 2012 § 14 Comments

Every year I look forward to my birthday: it’s an excuse to bake. Granted, I really don’t need much of a reason beyond “I just read the coolest recipe, must try that!” or “Maybe I should use up some of that whole wheat pastry flour,” but it is nice to celebrate sliding into my next quarter-century with a dessert tailored exactly to what I want.

For this year’s birthday, my latest obsession, quinces, came to fruition as quince-poppyseed cake, from the charming cookbook Super Natural Every Day.

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Corn cookies

February 21, 2012 § 6 Comments

It’s taken me entirely way too long to share a recipe from Momofuku Milk Bar, but finally I can present — with necessary squeals of excitement — corn cookies!

Back in October my friend Stephen took me on a brief culinary tour of midtown Manhattan, which included a stop at Momofuku Milk Bar’s cookie stand so I could finally sample their sweets after having waxed on about how much I liked the previous cookbook. It became clear on our tour that Stephen relishes the culinary opportunities afforded by Manhattan, and arguably their cookies are his number one reason for never wanting to leave the island (ok, I may be projecting a bit; his research would keep him there for certain).

However, occasionally he can be spotted in the wilderness of America, most recently last weekend when he traveled down to Philadelphia, where I’d organized a whirlwind trip to see some of our other friends who live there, with a touch of sightseeing and squelching in the rain/snow/sleet besides.

As Stephen was staying with me at my sister and her now-fiancé’s apartment, he very kindly brought a selection of Momofuku Milk Bar cookies to thank them for their hospitality (I brought chocolates and homemade banana bread, not surprisingly slightly less exciting). Among Stephen’s precious bounty were a few of the famous corn cookies.

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February 5, 2012 § 10 Comments

Peanut butter and jelly; Oreos and milk; pita and hummus: it seems that snacks go well in pairs, and to this list I would add oatcakes and honey — and not just because I never make peanut butter and jelly sandwiches, and I dislike oreos.

Oats and honey are a classic pairing, featured in such famous foods as oatmeal, flapjacks (the British kind), granola, granola bars, and muesli, so naturally when faced with an enticing pan of oatcakes I reached right for the clover honey and, well, drowned my oatcake. I then made a beeline (ha!) to my computer to share the recipe with you.

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