19 November, 2008
Two weekends ago The Whit’s office got a new coat of paint… or paints. We painted most of the room a beige called “Westward Ho” and used “Red Velvet Cake” as our accent color for one and one-third or so of another wall. Needless to say, the rich velvety red inspired me to bake after I got over the shock of seeing it all over my shoes.
I meant to bake these cupcakes last week, to up the already tangible WOW factor in the office and treat the newspaper’s staff. The November slump has hit them too, and I’m hoping the baked goods will be a pick me up. Unfortunately, my work load was not conducive to a leisurely Tuesday afternoon in the kitchen last week. Luckily, this afternoon was. Photos aplenty, along with the recipe, await you after the jump! Read the rest of this entry »
7 November, 2008
This hungry student has hit the usual mid-semester slump. The end still isn’t in sight. Projects and tests seem to be cropping up everywhere.
What’s that mean for my kitchen? Unfortunately, it’s meant some neglect. I had to perform one of these on the refrigerator yesterday. Ingredients I purchased with the best of intentions found their way to the back of shelves and weren’t looking to pretty. Read the rest of this entry »
26 October, 2008
I made another babka yesterday and took lots of photos to make up for my initial lack of them. I even borrowed my roommate’s camera to get better photos than usual.
Due to a temporary lack of a real camera, most of the photos on here – save the apple cake ones – have been taken with my cell phone.
I’m supposed to be getting one of these for my birthday on Nov. 3 (hint, hint), which is what I took the apple cake photo with. Expect lots of food porn in November.
By the way, the actual recipe I followed is in the previous post.
Now, without further adieu, a babka tale through photos! Read the rest of this entry »
24 October, 2008
My Polish grandmother’s kitchen was always warm and aromatic. She churned out baked goods regularly and always had a chewy slice of babka with a little jelly spread on top ready for me.
Babkas come with various fillings. My grandmother’s were usually filled with golden raisins and other dried fruits. I couldn’t identify them then, and still can’t now. All I knew was that they were tasty.
Anyway, you’re probably wondering where my photograph is.
There is none.
I made SUCH a delicious Cinnamon Bun Babka a few days ago that it lasted less than 24 hours in the house. I came down to a cookie sheet covered with crumbs and glaze remnants. It’s that good. Read the rest of this entry »