Batter Licker

January 12, 2012

we do

Filed under: bars,cake,candy,cookies,dessert,non-food — Tags: , , , — Kristen @ 1:43 pm

On October 14, 2011 …

… Jay and I prepared to exchange rings and formalize what we had already felt in our hearts since moving to San Francisco together in 2005.

… we arrived at the Julia Morgan Ballroom quite early, and spent a few hours snooping around while everything got set up; ordering two insanely large platters of Mediterranean salads, hummus, falafel, gyros, and shawarma wraps for friends and family who intended to stop by; running around downtown San Francisco in search of pita bread once we realized it had been omitted from our order by mistake; and spending a wonderfully private lunchtime together.

… I kicked Jay out once my mom arrived with my dress in tow, and sent him back to his parents and grandmother at the Omni Hotel across the street.

320_select_0097 320_select_0460

… the scene was set with flickering candlelight, plush couches, roaring fireplaces, and a colorful assortment of fall elements, ranging from purple and green artichokes to fiery calla lilies to Brussels sprouts, gourds, squashes, chili peppers, pumpkins, and berries.

Yes, those are artichokes in my bouquet; it was utterly fabulous. (more…)

October 5, 2011

project wedding dessert bar: part 5 (curried cashews)

This whole baking-a-lot-by-myself-in-my-kitchen thing is starting to make me go a little nuts. Not because I don’t enjoy it, but just because it’s a lot of time spent measuring, mixing, scooping, and waiting.

So I’ve been trying to find ways to keep the redundant work at least moderately amusing, which largely seems to entail inner – and occasionally outer – dialogue, mostly baking related, mostly looking deeper into things that I’ve always found odd about one baking ingredient (why is “evaporated” milk not called regular condensed milk?), or fascinating about another (how is baking soda so uplifting?).

In other words, I’ve embraced the nuttiness. Speaking of which, spiced nuts are some of the easiest and most delicious treats to make for any affair, and multiple internet sources tell me that they hold well for weeks. They’re also ridiculously easy to store and transport, so welcome to my nut house.

I started with cashews, a nut that I can eat raw, roasted, plain, salted, whole, and in pieces. But curried? Somehow, I had never gone down that road, and as a curry lover, it was about time. Gotta jazz it up for the wedding, right? (more…)

October 3, 2011

project wedding dessert bar: part 4 (soft ginger molasses cookies)

After the fudge-making session, it’s time to get baking again! And now, it’s ginger molasses cookie time. Even though it’s been quite a few years since I first made these cookies, I’m still obsessed and can polish off a dozen in one sitting without a second thought.

But what I’m dying to know this time around is why is there sugar already spilled all over my counter when I haven’t started baking yet?!?!?

Let’s just say that next time I’ve finished a few hours’ worth of baking and think I hear the sound of sugar spilling, instead of quickly glancing over and, not seeing any spills, dismissing it as sugar shifting inside a bag I had recently moved, I’ll be sure to look a little closer and investigate a little further.

Anyway, like any baking project worth sharing, this one starts with an iconic Leaning Tower of Butter. (more…)

Powered by WordPress