AW SHOOT! I’m food blogging again! It’s been almost FIVE
months. Despite not being able to post this semester, I have been able to bake
A LOT. Not so much for pleasure, but out of DEMAND. Okay, I’m being a bit
melodramatic, but I’m in a giddy mood (food blogging for me is kind of like
pulling out that old sweatshirt from a storage box that you bought as a kid that’s
actually horrendous, but seeing it brings back all those fuzzy memories). This
blog reminds me of my love of food! I had to bake a lot this semester because
of my short film, Sugar. I spent half of
my semester slaving over it and every weekend I had to bake one to two apple
pies from scratch because my film called for it (and yes, I wrote my own script
so the person to blame for late night apple peeling is me). I suppose I will
post pictures and the recipe for the apple pie (it was delicious and looked
fabulous, but I feel like there’s better recipe out there and I intend to find
it), but that’s not what this entry is about! (Also, I’m being a bit lazy and
already assembled all my images for this post and don’t feel like reopening my
sluggish Photoshop CS2.)
‘Tis the season! I’m awfully jolly because I only have one
project left and am basically done with my film class (I need to help my
partner here and there, but my main roles as cinematographer and picture editor
are done). As a result… I BAKE! I got to spend this Thanksgiving break with my
wonderful friend Emilee and her family. I decided to contribute to the massive
Thanksgiving spread with a pumpkin roll cake. Nom nom nom. It has cream cheese
frosting in the center. I found the rolling bit hard (you need to wait for the
cake to fully cool or it’ll break in the rolling process). Emilee says it’s one
of her most favorite things I’ve baked (that and the cookie dough cheese cake
bars).
And then we have these improv pumpkin spice cookies. I had
left over pumpkin spice from the roll cake and needed to make something for
Cru’s Christmas Party, so I decided to combine the spice with sugar cookies.
They’re cute and simple (super cute ‘cause they’re all in little heart shapes)
and the spice isn’t strong at all. I tried dipping some in honey and cinnamon
sugar, but I was told that they were just fine plain.
Do you remember Cristin? Well, she’s the awesome girl in my
post about cakes. She helped me bake a red velvet cake for my dear friend
Samantha. Anywho, her birthday was a few days ago and I made an Italian Cream Cake (I got the recipe from Pioneer Woman). I didn’t get to taste the cake
myself, but there was plenty of left over frosting and that was yummy (I’ve
been eating spoonfuls of icing for the last couple of days…). Cristin has been
helping me get in shape lately (girl is fit and I admire her tenacity and
energy to work out) and I’ve actually lost some weight. Hopefully this cake
won’t put too many pounds on her (she actually could probably run this cake off
in a week. She can run for hours. It’s kind of scary). This cake does have a
lot of coconut in it and walnuts in the frosting.
Lastly, toffee squares. I just made them this morning and
they are quite nice. Not too sweet despite all the brown sugar it requires. The
sad thing about these toffee squares is that I’m giving them away to my beloved
Seniors. Since I’m studying abroad in London next semester, I won’t be able to
go to graduation and say good bye to my wonderful friends, so this next week
and a half I’ll be having A LOT of lunch/dinner/coffee dates. As excited as I
am to be going to a country I’ve dreamed about for the last ten years (no
joke), I’m really crushed that I have to say goodbye now. I love you Class of
2013.
