Monthly Archives: November 2012

So it’s the last week before December and I’m in baking limbo. I always felt like Thanksgiving signaled the beginning of the holiday season, but it came early this year and threw everything out of whack. It’s still November, so do I continue baking with pumpkin? But Thanksgiving’s over, so do I move on to peppermint? These are the things that keep me up at night.

Enter the mighty ginger cookie. It’s probably technically more associated with Christmas, what with gingerbread and all, but I think it’s a pretty good transition cookie, with cinnamon and nutmeg for fall and ginger and cloves for winter.

I’ve never made a gluten-free cookie before, mainly because I always thought gluten was crucial for soft and chewy cookies. But these cookies totally sink that theory – they’re lighter-than-air soft, and most importantly, they stay that way. And with a plate of these cookies, limbo doesn’t seem so bad.

Gluten-Free Ginger Cookies

Gluten-free, but you’d never know it

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Thanksgiving 2012

A small-scale Thanksgiving feast

With just three of us, the holidays were never such huge occasions for my family. Growing up, we already saw each other all the time, so it wasn’t like we were waiting all year to be together again. But since I’ve moved out and only go home once or twice a year, the holidays have become much more meaningful as it’s one of the few times a year I get to spend time with my parents.

This year, my parents came to visit me here in New York, their first visit since they helped me move into my apartment in May 2011. As a thank you to them, I decided to go all out and plan and cook the entire menu myself, and even arranged a pretty legit-looking centerpiece.

Thanksgiving Centerpiece

The best centerpiece is an edible one

I’m a vegetarian and my parents aren’t huge fans of turkey anyways, so the star of the meal was a nut-stuffed squash that magically tasted similar enough to sausage to satisfy even my father’s carnivorous appetite. The menu went like this:

And that’s how you do Thanksgiving for three people.

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What muffin would be appropriate for Thanksgiving week? Nothing less than a Turducken inspired one, of course! If you haven’t heard, the turducken has become a new Thanksgiving showstopper – it’s a chicken stuffed into a duck stuffed into a turkey.

For my muffins, I went the sweet route and chose cranberry, orange, and chocolate for my three layers of flavor. Cranberry is the inner most flavor because it’s tangy and sour, then comes chocolate, and finally, a refreshing citrus note with orange.

Cranberry Chocolate Orange Muffins

Much like the Turducken, it looks pretty normal on the outside

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It’s Thanksgiving week! Probably one of my favorite weeks of the year. To kick it off and finally use the bag of cranberries I’d been saving in my freezer, I made these super easy pate de fruits, basically fruit jellies.

These aren’t anything like the canned stuff you’ll find in the supermarket – they’re vibrant, light, and full of that great tangy cranberry flavor. Cut these up into cute shapes and they’d make a great palate cleanser before dessert.

Cranberry Pate de Fruits

Delicious jellies with a beautiful glossy, fuchsia color

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After the week of terrible eating that came with Hurricane/Frankenstorm Sandy (I ate Halloween candy for dinner on more than one occasion), some healthy muffins are in order. And these are just what the doctor ordered. Sweet potatoes are nutrient-rich as it is, but baked into a muffin, they’re a great way to start your day off right. And if you eat these for breakfast, you might even be able to get away with eating chocolate for dinner. No you won’t, but you might fool yourself into thinking so.

Ginger Sweet Potato Muffins

A great, guilt-free morning muffin

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It’s about halfway through November, which means I clearly have no idea how time works, because I’m pretty positive that it was just Labor Day.

Not that I’m complaining,  because fall and winter are really the best seasons for baking, between apples and cranberries and pumpkins and cinnamon and nutmeg and ginger and the endless ways to combine all of them.

One of the most timeless combinations is apple and cinnamon, of course. And these lighter-than-air marshmallows are the perfect way to get your fix.

Apple Cinnamon Marshmallows

When the sun rises in the west and sets in the east, then I’ll stop eating these marshmallows

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I first got into baking because of a book. It’s not a cookbook. There are no recipes, no lush photographs of frosting or chocolate or perfectly glazed fruits. Nor is it nonfiction. A manifesto about how to eat or why we eat, it most certainly is not.

It’s a children’s book, The Worldwide Dessert Contest by Dan Elish, and it’s my favorite book of all time.

The Worldwide Dessert Contest

It has one of the greatest covers of all time

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