baking powder – The Kitchen Illiterate

Saturday Morning, Coconut Muffins

I know that I’m emerging from whatever dark lull I’ve been sunk in when I wake up on a Saturday morning with an urge to bake. Before I even finish my coffee I’m pulling bins of flour and sugar out of cupboards and scattering mixing bowls and measuring spoons over the counters. Sean ambles out of bed and marvels at the mess I’ve been able to make before 9 am. I’m mixing and stirring and whisking and happily anticipating a warm, sweet breakfast. There’s something wonderful about early morning baking: The feeling of productivity first thing in the morning, sipping coffee in between breaking eggs, and watching the room become lighter as the sun rises higher in the sky.
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Winter Vegetable Stew with Rosemary Biscuits

My kitchen has been a bit quiet lately. I’ve been feeling a little down, and often when that happens, I start to rely on those culinary staples that are simple, and basic, and designed to make sadness feel a little lighter: minestrone, pizza, big pots of lentils. Macaroni and cheese is right around the corner, I can feel it.

This root vegetable stew is just right for sad, grey winter days. It’s warming and hearty, and fluffy biscuits are the very definition of comfort food. Plus, it’s easy, and allows for plenty of time to sit on the couch watching re-runs of your favorite television shows while it burbles away on the stove.
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Chicken and Dumplings

While a California winter isn’t as wintry as New England, or even Walla Walla, we’ve been getting our fair share of damp chill lately. But unlike the onset of winter in Boston, the Bay Area winter doesn’t fill me with dread. I’m actually loving it: the damp and the fog, the drizzly rain, and the grey chill that suggests a coat, but doesn’t require ankle-length wool overcoats, scarves, and hats. I think it’s just perfect. The best part is that it’s just cool enough to make me crazy cozy winter foods, like chicken and dumplings.
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Vegan Chocolate Cinnamon Rolls

The holiday season hectic-ness has set in around here. On top of the standard holiday stress of present-buying and event-attending, we’re pressing ever onward toward a critical deadline at work. Then I decided to spend two days at an intensive leadership workshop, and Sean and I thought it would be fun to throw a holiday chili party. And as usual when I get busy, this blog has been a little neglected. I did, though, find time to make these awesome vegan cinnamon rolls, and they were so good I knew I had to find time to share them with you.
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Bacon and Aged Gouda Scones

Update! Doh, I forgot that I added mustard powder to the recipe, as well. Subtle, but a nice touch.

I woke up last Saturday morning several hours later than my usual rising time with a serious hunger. Unfortunately, we had no bread in the house, and I don’t consider breakfast at all satisfying without bread. So I turned to Mr. X and asked, “Should I bake English muffins or scones for breakfast?” And he did the only thing he could do: He laughed at me. My Saturday morning proposal pretty much encapsulates me at my most ridiculous: Rather than settling for a sub-par breakfast, I will gladly satiate my hunger pangs temporarily with a small handful of chips while I embark on an elaborate cooking project.

As you can see, I decided on the scones. And these aren’t just any scones. These are light, flaky scones made with thick cut bacon and aged Gouda cheese. And they were totally worth the wait.
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Homemade Cheese Crackers

I have a serious weakness for Cheez-its. Even if I managed to cut all other processed foods out of my diet, I could never give up Cheez-its. I once ate an entire box by myself in one sitting. I probably shouldn’t admit that, huh? Anyway, when I saw a recipe for homemade cheese crackers on the King Arthur Flour Baker’s Banter blog I knew I had to make them. I immediately went online and bought their Vermont Cheese Powder and when I finally had some free time I headed straight to the kitchen to bake up some (perhaps a little bit healthier) cheese crackers.
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