February 26, 2009
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, separated
1 tablespoon sugar
1/4 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1 cup milk
non-stick cooking spray
1. See a blog post about craving waffles around 3pm. Begin craving waffles in the worst way.
2. Go to eye appointment, happy that your foresight to not bring in your glasses means that you don't get your eyes dilated. Get concerned when you can't even see the assistant's fingers when you have your contacts out, then realize that she's holding her hand sideways and it all looks like one big blur.
3. Once home, announce that you really don't want to make spaghetti squash as originally planned, and you don't want to go to IHOP. Once Steve determines he isn't feeling well enough for any kind of food, skip to the kitchen to make your damn waffles already.
4. Pull out the Belgian waffle iron and realize you haven't used it in years. Plug it in to preheat, slightly amazed that it still works. In a medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine.
5. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix, some lumps are good. Pull out a third bowl and wonder when you will ever live in a place with a dishwasher. Beat the egg whites with an electric mixer until soft peaks form, about 1 minute.
6. Gently fold the egg whites into the waffle batter. DO NOT OVER MIX FOR THE LOVE OF GOD. Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Ask Steve if he wants one while stuffing your face full of fluffy waffle.
February 22, 2009
2 cups warm water (100°F to 110°F)
1 tablespoon + 2 tablespoons sugar
1 packet active dry yeast
5 to 6 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 teaspoons canola or other neutral oil
1/4 cup baking soda
1 large egg
Coarse or pretzel salt
In a bowl, combine water and 1 tablespoon sugar, stirring to dissolve sugar. Sprinkle with yeast and let sit 10 minutes until it looks foamy and your boyfriend comments how much he loves that yeast smell. Wait until he clarifies that he loves it in the kitchen, not so much on people.
Add 1 cup flour and mix with a wooden spoon until combined. Add salt and 4 cups flour and mix until combined. Put your spoon away and wash your hands because you were just rubbing Olive for being such a good widdle doggie. Stick your hands right into the bowl and put some of your love into the dough. Add 1/2 cup flour and knead unil fully combined, getting flour all over your orange shirt. Drop onto a lightly floured board and knead until smooth.
Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel and leave in a warm spot for 1 hour, or until dough has doubled in size.
Line two baking sheets with parchment paper and set aside. Punch down dough to remove bubbles and transfer to your lightly floured counter. Knead once or twice, divide into 16 pieces, and wrap in plastic.
Roll one piece of dough at a time into an 18-inch-long strip. Yell at the dog who is barking at you for not paying attention to her, unable to do anything because your hands are covered in dough. Thank Steve for blocking her out of the kitchen. Twist into pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Let pretzels rest until they rise slightly, about 15 minutes.
Meanwhile, heat oven to 450°F. Fill a large, shallow pot with 2 inches of water. Bring to a boil. Poke head into living room to find Olive pouting on the couch while staring into the kitchen, and a pile of toys as peace offerings at the door to the kitchen. Add baking soda and remaining 2 tablespoons sugar to boiling water. Reduce to a simmer; transfer pretzels to water a few at a time. Poach 1 minute on each side. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.
Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack, or eat warm. Bask in all of the praise your boyfriend heaps on you, because they are fantastic and you are magic.
Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days. Do not store in a covered container or they will become soggy. And soggy pretzels make the baby Jesus cry.
February 10, 2009
...studying for my accounting class, a subject that is so full of anti-logic it makes my brain hurt.
...baking midnight cakes.
...wearing real silk stockings.
...celebrating Nutella, because Nutella deserves to be celebrated.
...watching 3D movies.
...keeping an eye on the volcano and quickly getting bored.
...making new recipes.
...willing hockey players to start fights.
...teaching my mother how to send text messages: