life as an aspiring amateur
I was looking through my drive the other day and came across this photo. How the ha-eck did I edit this? I forgot, and now I’m frustrated because I want to edit all my photos this way. It’s dreamy.
But hey, I guess this makes it, like, true art, or something? I can’t ever go back and recreate it. It is inimitable. Original.
I just keep saying words, sorry. Enjoy these flowers.
L
Pavlova. Pavlooooooova. Named for Anna Pavlova, the famed Russian ballet dancer, after her tour to New Zealand in the 1920s. I learned this from Wikipedia.
The world’s largest pavlova, named ‘Pavkong,’ was made by some New Zealand students in 2005. Prior to this, the record for the largest pavlova was held by New Zealand’s national museum. It was named ‘Pavzilla.’
I didn’t go for the world record of largest pavlova (the most original names had already been taken), but I did create a mini version in addition to a regular-sized one to show you the technique of filling the meringue. And by “technique,” I mean “plopping some instant pudding and blueberries on top of a cookie.”
Sounds simple (it is), but the end result is a beautifully rustic dessert, that ends ups being really light. The fillings and flavors are endless. If you wanted something lighter, you could go with whipped cream and fresh fruit as a filling, which is a bit more classic.
This dessert is a celebration of eggs, clearly. They are the main ingredient, and with that yellow pudding thrown on top, it looks just like a deviled egg. Luckily, it doesn’t taste like a deviled egg. I mean, deviled eggs are scrumptious, don’t get me wrong; it’s just that if you tell someone, “Hey, try this blueberry lemon almond pavlova,” they will probably be expecting a flavor profile somewhere on the sweeter side of things. You don’t want to be accused of false advertising now, do you?
I thought blueberry and almond would be a nice complement to the lemon pudding, so I tried my hand at making a blueberry sauce. The sauce is akin to the blueberry syrup stuff you get at Perkins, uber-sweet, but alright for its function as pancake-dresser. I’ll go with fresh blueberries next time to balance the sweetness.
Makin’ records,
L
Blueberry Lemon Almond Pavlova
An LH original
For the pavlova:
6 egg whites, at room temperature
1 1/2 cups white sugar or caster sugar
pinch cream of tartar
1/4 teaspoon salt
1 tablespoon cornstarch
scant 1/4 teaspoon almond oil or 1/4 teaspoon almond extract, to taste
Preheat the oven to 250 degrees F. Line a large baking sheet with parchment, and draw a circle about a foot in diameter on the parchment.
Whip the egg whites and cream of tartar until foamy, then gradually add the sugar. GRADUALLY. Let the mixture beat for 30 seconds to a minute after each tablespoon. Beat until stiff, glossy peaks form. Beat in the cornstarch and salt, then fold in the almond oil.
Mound the meringue in the middle of the baking sheet, keeping inside the drawn circle. Smooth it out however you want; the meringue won’t spread out or change shape.
Bake for 1 1/2 hours, checking at 1 hour. The pavlova is done when it moves easily on the baking sheet. (Mine didn’t exactly), but I took it out anyway. It was fine. Remove from the oven and let cool on the baking sheet. Transfer to a serving plate.
For the lemon pudding:
Dig a box of off-brand instant lemon pudding out of your cupboard. Follow package directions and refrigerate. You’ll need 2 cups of milk.
For the blueberry sauce:
2 cups blueberries
1/2 cup water
1/4 cup white sugar
2 tablespoons cornstarch
1/4 teaspoon almond extract, to taste
Bring the blueberries, water and sugar to a boil in a small saucepan. Meanwhile, mix the cornstarch with a couple tablespoons of water. Add the cornstarch to the blueberries and cook until the sauce is thickened and coats the back of a spoon. Remove from the heat and stir in the almond extract. Let cool, then refrigerate.
For the candied almond garnish:
Chuck 2 ounces sliced almonds, 1/4 cup water and 2 tablespoons of sugar in a small frying pan. Boil until the water is gone and the almonds look shiny. Transfer to a sheet of waxed paper or parchment, breaking up the pieces. Let cool.
Note: I didn’t like this method; the almonds were chewy instead of crunchy. Try something else. Just Google it. There are way better ways to candy almonds.
To assemble the pavlova:
Move the pavlova from the baking sheet to a serving platter. Top first with the lemon pudding, then with the blueberry sauce, letting the sauce run down the sides of the pavlova. Garnish with candied almonds. To serve, dig in. There is no clean way to do this.
I couldn’t help it. I threw everything in my heart and cupboard into these cookies, and then I underbaked these by a mile. And I would do so again in an instant without regret. Because they were so happily fattily satisfying. Happily fattily, happily fattily. New favorite phrase. Just try it. You’ll like it. It reminds me of this song. Caroling, caroling.
If I did these again, I would have included more coconut and oats, which got lost, texturally-speaking. You could try doubling the amounts below on them. I also used Ghiradelli milk chocolate chips. Normally, I don’t fuss about using high quality chocolate, but oh my, these chips are fat and taste so much better than cheap chips. Cheap chips, cheap chips.
Since I’m clearly into word-smithing today, I spent a few minutes rooting around for a baking-inspired poem to share with you, but, as with many poems I have read, I was too gagged-out by all the waxing on about failed relationships, so I couldn’t find anything really profound or great. Who knew that the search term “poems about baking” would yield such sappy drivel? A total misuse of all baking words ever.
Instead, I give you this short piece about cookies. Pay particular attention to the end of the first stanza. “Homemade is boss.” A great thinker of our time?
Happily fattily,
L
Coconut Oat Chocolate Chip Cookies
Inspired by averie cooks
Makes about 18 cookies
1 cup brown sugar, packed
1/2 cup coconut oil, softened in the microwave for 8 seconds
1 egg
1 tablespoon vanilla
1 1/2 cups flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup quick oats
1/2 cup flaked coconut
1/2 cup milk chocolate chips
Cream together the sugar, oil and egg in a stand mixer for about three minutes. Scrape down the bowl, then beat in the vanilla. Add the flour, cornstarch, baking soda and salt, and mix until just combined, then stir in the oats, coconut and chocolate chips.
Preheat the oven to 350 degrees F. Form the dough into a ball, wrap in cling film and stick in the freezer while the oven preheats. Using a medium cookie scoop, scoop out 18 cookies, baking about 9 at a time on a parchment lined sheet. Bake for 7-10 minutes (I left mine on the softer side at 7.). Remove from the oven and let cool on the sheets for a few minutes, then transfer to a rack to cool completely. Best served in rhyme.
It’s almost time for endless flowers and insects. Today is such a good day! Just think about it!
L
Psalm 103
Bless the Lord, O my soul,
and all that is within me,
bless his holy name!
2 Bless the Lord, O my soul,
and forget not all his benefits,
3 who forgives all your iniquity,
who heals all your diseases,
4 who redeems your life from the pit,
who crowns you with steadfast love and mercy,
5 who satisfies you with good
so that your youth is renewed like the eagle’s.
6 The Lord works righteousness
and justice for all who are oppressed.
7 He made known his ways to Moses,
his acts to the people of Israel.
8 The Lord is merciful and gracious,
slow to anger and abounding in steadfast love.
9 He will not always chide,
nor will he keep his anger forever.
10 He does not deal with us according to our sins,
nor repay us according to our iniquities.
11 For as high as the heavens are above the earth,
so great is his steadfast love toward those who fear him;
12 as far as the east is from the west,
so far does he remove our transgressions from us.
13 As a father shows compassion to his children,
so the Lord shows compassion to those who fear him.
14 For he knows our frame;
he remembers that we are dust.
15 As for man, his days are like grass;
he flourishes like a flower of the field;
16 for the wind passes over it, and it is gone,
and its place knows it no more.
17 But the steadfast love of the Lord is from everlasting to everlasting on those who fear him,
and his righteousness to children’s children,
18 to those who keep his covenant
and remember to do his commandments.
19 The Lord has established his throne in the heavens,
and his kingdom rules over all.
When life hands you lemons, make rocky road bars. Because life is a rocky road, not an afternoon lemonade stand.
A short list of other coping mechanisms:
First off, chocolate, in the form of brownies. Second off, marshmallows and white chocolate. Third off, pecans. Best life. If you’re looking to pair these with red wine or lemonade, don’t. These are best off with milk.
One note and an opinion: I would cover the top of the pan with foil for a little while–the Ghiradelli chips I used got a little burnt. I’ve decided that I hate Ghiradelli white chocolate chips. Strong phrase, I know. But they don’t taste like the Ghiradelli bars, and they don’t temper the same way either. They SCORCH. And it is annoying. I would use the Nestle kind next time. Or break up a bar of Ghiradelli, if you are feeling fancy.
Gone in two seconds,
L
Rocky Road Brownies
Adapted from Eating Well
1 cup less 1 tablespoon all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
4 1/2 tablespoons unsalted butter
1/2 cup plus 1 tablespoon unsweetened cocoa powder, preferably natural
1 1/4 cups sugar
1 large egg
2 large egg whites
2 teaspoons vanilla extract
10 regular-size marshmallows
2/3 cup coarsely chopped walnuts or pecans
1/3 cup white chocolate chips
Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil coated with cooking spray.
Whisk flour, baking powder and salt in a small bowl.
Melt the butter in a medium saucepan until it bubbles. Remove from the heat and stir in the cocoa, then the sugar. Add egg, egg whites and vanilla. Stir briskly until smooth and glossy. Stir in the flour mixture until just incorporated. Then stir briskly for about 50 strokes. Scrape the batter into the prepared pan and spread it evenly. The batter will be very shallow in the pan. Refrigerate the covered batter for 2-12 hours to bring out the flavor of the cocoa. Thirty minutes before you bake the brownies, preheat oven to 350°F and take the brownies out of the fridge.
Quarter the marshmallows with a pair of kitchen shears or a knife. Distribute the pieces over the batter, pressing them in, then sprinkle the nuts and chocolate chips around the marshmallows. You may want to cover the pan with foil for half the baking time so your nuts and chips don’t burn.
Bake the brownies until the marshmallows are golden brown, 25 to 35 minutes. A toothpick inserted in the center should come out with a bit of batter clinging to it. Let the brownies cool completely in the pan on a wire rack for about 2 hours, then cut into bars.
This is a baby face. Omword the lashes and the cheeks. Do you like baby faces?
GoodNIGHT,
L
In -depth layer cakes are for Saturdays. A girl’s gotta commit to something. Unless it is a no-commitment weekend. My dear friend suggested this recipe to me, and I couldn’t resist. SALTED CARAMEL CREAM CHEESE FROSTING. Say that again.
Plus, I’ve been meaning to try Ina’s chocolate cake recipe for two years. It’s an internet standard, straight up chocolate cake. About this cake: it comes together in a cinch, and it’s really tasty. A little less dense than the super moist chocolate cake I’ve raved about before, but a little more flavorful than this one-bowl chocolate cake. Try it, you’ll like it.
I will say. I did try and make my own caramel for the salted caramel frosting (which is why this recipe counts as “in-depth.”)
It wasn’t ultra-successful. The original recipe wasn’t super clear about the cooking time, which I realized, but I was just too lazy to look up a more detailed recipe. I decided to try and feel my way through it, but given my track record with caramel, this was an unwise decision. Will I never learn?
The caramel lacked flavor; I didn’t cook until it reached a “deep caramel color.” In my defense, look at the above picture. Would you call that a “deep caramel color?” What is a “deep caramel color?” I’m making caramel. I knew I was sunk after the heavy cream I added didn’t foam up either, instead pooling like so many tributaries. But the end result, even though not as toasty as I would have liked, was still yummy. I mean, if you poured it all over my ice cream and/or quesadillas, I would still eat it.
P.S. When is the last time you had a quesadilla? Seriously, it has probably been, like, 11 years.
The caramel frosting is also the reason I didn’t spend too much time dressing this cake up, except for the retro almond crusting. By the time I was finished slogging through the emotional highs and lows of failing caramel once again, I was in no mood to toast almonds and meticulously smooth out every crack and crevice like a plastic surgeon. Plastic surgery and cake should never go together. They are like the two positive ends of a cow stomach magnet. That is, they are not attracted to one another.
(What, you didn’t play with cow stomach magnets as a kid? You are so strange. I am easily amused, apparently.)
Hoo-ee this has been a post for the analogies. Sorry.
I was also clearly not in the mood to wait until the cake was cool/the frosting firmed up before slicing into this baby. No regrets on this point.
Impatient always,
L
Chocolate Cake
Adapted from Ina Garten
1/4 cup canola oil
1 cup granulated sugar
1 large egg, at room temperature
1 teaspoons pure vanilla extract
1/2 cup buttermilk, shaken, at room temperature
1/4 cup sour cream, at room temperature
1/2 cup hot, strong coffee
1 1/3 cups flour
2/3 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Preheat the oven to 350 degrees F. Line two 8″ cake pans with parchment. Grease the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, whisk together the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir until just combined, scraping the bottom of the bowl with a rubber spatula a few times to make sure that everything is well-incorporated.
Divide the batter into the two pans and bake for 25 to 35 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Salted Caramel
Adapted from life on blackberry farm
1/4 cup white sugar
1/4 cup brown sugar
1 tablespoons water
1 tablespoon light corn syrup
1/4 cup heavy cream
1 tablespoons butter
1/4 teaspoon lemon juice
1/4 teaspoon kosher
Combine the sugar, water, and the corn syrup in a medium saucepan and stir with a wooden spoon over medium heat until sugar is dissolved. Increase the heat to medium-high, and bring to a boil, swirling (not stirring!) the mixture until the caramel turns amber-colored. Note: I’m not sure how long this should take (maybe 5 minutes?). I didn’t do mine long enough, and the caramel flavor wasn’t strong, but at least I didn’t make crunchy candy caramel.
Remove from the heat and let stand for 30 seconds. Pour the heavy cream into the mixture. Stir the mixture, then add the butter, lemon juice, and salt. Stir until combined.
Pour 1/2 cup of the caramel into a measuring cup cup and allow to cool until just warm, maybe 20 minutes.
Salted Caramel Frosting
Adapted from life on blackberry farm
1 stick butter, at room temperature
4 ounces cream cheese, at room temperature
3 1/2 cups sifted powdered sugar
1/2 cup salted caramel
Beat the butter and cream cheese at medium speed until creamy. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine, then add 1/2 cup of the salted caramel and beat to combine. Add additional powdered sugar until the frosting is the correct consistency. If you find that the frosting is still too soft, you can set it up in the fridge for a few minutes.
To assemble to the cake, frost as desired and decorate with about 2 ounces of sliced almonds, toasted if you want.
