what an honor to receive a homemade chocolate cupcake donut pancake cake!
“we only have so long to play in the dirt and ask questions of rivers.”
have you ever asked yourself,
“will today be the day I combine my love of baking with my love of arts and crafts?”
if this is the day, here’s what can help
the brand new disco, glitter, chocolate chips
this hit all the sweet spots for me
a holy trinity of sins.
“you know, your clothes may say disco, but your eyes say rock and roll.”
image credit: nestle’s
“happiness isn’t a fortune in a cookie. it’s deeper, wider, funnier, and more transporting than that.”
NATIONAL COOKIE DAY – December 4
The English word “cookie” is derived from the Dutch word koekie, meaning “little cake.”
Hard cookie-like wafers have existed for as long as baking has been documented. Not surprisingly, they traveled well, too, though were usually not sweet enough to be considered cookies by modern-day standards.
The origin of the cookie appears to begin in Persia in the 7th century, soon after the use of sugar became common in the region. They then spread to Europe through the Muslim conquest of Spain. Cookies were common at all levels of society throughout Europe by the 14th century, from the royal cuisine to the street vendors.
Cookies arrived in America in the 17th century. Macaroons and gingerbread cookies were among the popular early American cookies. In most English-speaking countries outside of North America, the most common word for cookie is “biscuit.” In some regions, both terms, cookies, and biscuits are used.
HOW TO OBSERVE NationalCookieDay
Pick up some cookies at your local bakery and remember to share them with family and friends. Or – make a list of your favorite cookies to bake and enjoy. Organize your baking tools and start your assembly line. Taste as you go.
NATIONAL COOKIE DAY HISTORY
In 1976, Sesame Street included National Cookie Day on its calendar for the first time. Cookie Monster also proclaimed his own National Cookie Day in the 1980 book The Sesame Street Dictionary. Then in 1987, Matt Nader of the Blue Chip Cookie Company created Cookie Day, celebrating it on December 4th.
shared a kitchen and an online live cooking class
with one of my grandies today
a fast-working sur la table pastry chef
equipment, ingredients, and time
we both worked hard for 2 hours
improvised along the way
scrambled to find things
as the chef added in a few surprises
like making two royal icings
of different consistencies
white chocolate melted
dark chocolate melted
coloring the icings
buttering and chilling the pan
after many, many steps
we had pretty much trashed the entire kitchen
but in the end
we had created
wonderful french madelines – vanilla bean halloween style
more tiny cakes than cookies.
“cooking is at once child’s play and adult joy. and cooking done with care is an act of love.”
on this day in 1964
a perennial favorite of children
“mary poppins,” premiered.
julie andrews as mary, sang and danced her way through this happy film
her famous ‘just a spoonful of sugar’ song danced through my head
as i continued my foray into bread making with my latest project
cinnamon swirl donut bread
i think mary would have been quite impressed/horrified by all the sugar involved in this one
is was not only a sweet donut loaf
but was swirled with cinnamon, sugar, and molasses
and in the final stages
the entire loaf
still warm from the oven
was dipped in melted butter
then rolled in a mix of brown sugar, white sugar, and cinnamon
that melted together
creating an outer crust
this was not a loaf for the feint of heart
nor amateur sugar-eater
a little went a long way, but pretty tasty, all in all.
next up – beer bread
i wonder what movie from my past that experience will trigger.
“if god hadn’t meant for us to eat sugar, he wouldn’t have invented dentists.”
image credit: walt disney pictures
‘i love cinnamon and baking with my mom.’ – h
class bakery day
the children worked
over the last few weeks
how sharing bread is a way to welcome others
every culture makes and eats and shares bread
listened to books about bread and baking
practiced ‘baking’ with play-dough
baked real lemon bread at school
baked breads at home
bought breads at the store
made signs and decorated tables
learned about buying and selling using pennies
gave other classes pennies
that they had to ‘earn’ by working in their rooms
invited other classes, faculty, staff, and families
to come to our room for a big bakery event
said they would give pennies or free bread
to anyone who had no money or food
families supported their efforts
making this day so special
everyone went home
very full, very tired, very happy.
the bakery in full swing
“anyone who gives you a cinnamon roll fresh out of the oven is a friend for life.”
the recipe said it was easy
only 4 ingredients
they did not say
not to wear a white sweater with bell sleeves when melting chocolate
don’t forget that you have to individually unwrap each caramel
while chocolate is still warm and not solidifying
that the peanut butter chips won’t actually drizzle
that the caramel will come out in blobs
that the chocolate on the bottom won’t easily come off of the foil
that the slab will not actually break in the right way
that the 4 ingredients will re-solidify in the disposal
that the whole thing will not resemble the picture
that it will still taste good if people are daring enough to try it
that this will be a one-time recipe for me.
‘just because you make a good plan, doesn’t mean that’s what’s gonna happen.’
the master-chef sisters of hungarian strudel
“You need an egg, two spoonfuls of lard, and a pinch of salt, followed by flour, a dash of vinegar, and just enough warm water to create a dough with a dumpling-like consistency.” This is part of the traditional Hungarian strudel recipe that Ilona and Erzsébet, elderly sisters and lifelong baking partners, learned from their late mother. In their small village of Tura, an hour outside of Budapest, the sisters regularly bake the delicate pastry for up to 500 people for weddings and community events.
In the short documentary Strudel Sisters, directed by Peter Hegedus and Jaina Kalifa, Ilona and Erzsébet share how a family tradition evolved into a livelihood. Their quirky rapport may as well be part of the recipe—no strudel-making session is complete without bouts of bickering and singing.
“I loved the sisters from the first time I met them,” Kalifa told me, “and I knew straight away that we had to make a film about them. They are really special people with big hearts and a great sense of humor and just have this warm, grandmotherly feel, which instantly resonated with me.”
Authentic strudel-making is a dying art. It requires a certain moxie: the dough must be worked vigorously in order to activate the gluten, after which it acquires a threshold of elasticity, allowing the baker to stretch it until it’s tissue-thin and nearly translucent. Then, the filling—most commonly grated apple, brown sugar, lemon, and cinnamon—is added intermittently between the pastry layers.
While making the film, Kalifa and Hegedus were lucky enough to taste five different types of the sisters’ strudel. “My personal favorite was the cheese strudel,” said Kalifa. “Strudel is part of their DNA. They’ve been making strudel all their lives, and you can tell.”
“first bake the strudel, then sit down and ponder.”
A showcase of cinematic short documentary films, curated by The Atlantic.