Cranberry Oat Scones

They say a picture’s worth a thousand words.  These scones, alas, are worth but eighteen: ”Sorry you had a terrible weekend and sorry I made it worse by laughing uproariously at your misfortune.”

Peanut Butter Blossoms

Early last week I picked up red and green Christmas kisses at the discount grocery with an eye towards making these cookies.  A few days later, I was prompting a friend for his favorite baked good, and after some thought, he answered, “Peanut butter blossoms.”  So, clearly, the universe decided that peanut butter blossoms needed to come out of my kitchen this weekend.  And you can’t fight the universe.  Especially when the universe is apparently so pro-cookie.

Blueberry Bran Muffins

I’ve had this recipe printed out and stuffed in the binder for a long time, and I finally got around to making it.  I’m giving them to Anion, and I’m going to try to present her with a full dozen muffins for once.  We’ll see how this stacks up to previous blueberry muffin endeavors.

Peanut Butter Cup Cookies

My general policy for baking for the department is this:  the first time, and on your birthday, I’ll make anything you want.  Any other nibbles are at my discretion.  (Though I’m not totally heartless; I will consider polite requests.  Especially if they come from someone cute.)  One of the second-years asked for these cookies with a description that went something like, “My stepmom makes them.  They have Reese’s cups in them.”  I consulted the internet and found a number of recipes that match this description–the second half of it, at any rate.  I went for the one from Joy of Baking because that site hasn’t let me down yet.  Here’s hoping these cookies don’t let Josh down either…I sense a “this isn’t what I wanted” loophole in the you-call-it scheme.

Coconut Macaroons

Coconut macaroons are a feat I have attempted twice and never quite mastered.  I can’t quite put my finger on why not; something about mine is just not as scrumptious as others I’ve tasted.  But what is failure if not a challenge?  These took forever to make because of the mixing-chilling-baking-cooling-melting-cooling process, so the intended recipient is getting them anyway.  Maybe he can tell me what to improve.

Whole Wheat Blueberry Muffins (again)

I wasn’t going to make muffins yesterday, but it felt weird to not be making muffins on Sunday night.  This is probably the third or fourth time I’ve made this recipe, and I’ve always been charmed.  The batter is very thick, which makes it tricky to fold in the blueberries, but it supports the fruit so it doesn’t sink during baking.  May I take a moment to express my appreciation for the Joy of Baking website?  Everything I’ve made from there has turned out wonderfully, and each recipe includes little blurbs about the cultural or historical context for the treat in question.  Best of all, the ingredients are given by weight as well as volume, which means I don’t have to work out the cups-to-grams conversions in my head.  (I started weighing out all my ingredients, liquid and solid, and I’m hooked.  I haven’t dirtied a measuring cup in weeks.)

Hot Cross Buns

I couldn’t help myself; I made hot cross buns after all (recipe).  I have a strange fondness for occasion-specific baking (cf. the profusion of gingerbread cookies I turned out around Christmas).  Also, I’ve been getting away from yeasted breads lately, and I miss making them.  The dough went together really nicely, though the glaze turned out a little too watery.  I used all raisins instead of the raisins/currants/candied peel mix in the recipe, for reasons of economy and availability.

Chocolate Hazelnut Biscotti

Today is probably my last idyllic Sunday until after comps, and I am determined to enjoy it fully.  First up today: biscotti.  What’s not to love about a food that starts from gastronomical magnificence (chocolate–good; hazelnuts–divine) and is then dunked in coffee?  A good portion of this batch is destined for my running buddy, who gave up sweets for Lent.  The rest will be divided up among my coffee-drinking friends, because biscotti shouldn’t be wasted on people who won’t enjoy it properly.

Whole Wheat Blueberry Muffins

Anion’s parents are coming down for the weekend, so last night I made surprise muffins for them to snack on between taking us out for free meals.  These people have opened up their home to me; it makes me so happy to give them something back, even if it’s only breakfast.  (Sometimes my cheesy side surfaces.  I’m going soft in my old age.)  The recipe, from one of my favorite websites, indulges my love of buttermilk.  Fresh oranges in the fridge means I don’t skip the orange zest, either.