One of my goals for 2013 was to try making quiche. I love quiche; in all honesty, I love savory pies of any form. I have a deep weakness for pie crust or flaky puff pastry, and I actually prefer savory to sweet (I know, this sounds like sacrilege).
While Jess was home over break, we did a lot of indulgent cooking, especially recipes that resulted in leftovers so that we wouldn’t have to cook every night. We made this quiche right before she left, so I got the lion’s share of the leftovers, and I ate a slice for lunch for the better part of a week. Needless to say, my co-workers were really sad about their sandwiches when I trotted out a warm, yummy quiche slice at lunchtime.
At this point in our baking odyssey, Alison and I pretty much do not bake unless we have an event or person on which to unload our finished product. It is not that we are opposed to eating–we obviously need to taste test multiple times to make sure we are on track! But to avoid overdoing it, we make arrangements to send our cookies, cakes, and other items on their merry way.
But last week I wanted to bake something for myself. No consideration of mailing sturdiness or audience. Just something I wanted to bake and eat. So that’s what I did. I have been thinking about making this strawberry rhubarb crumble for years. It’s from my favorite food blog, Five O’clock Food, which unfortunately seems to be on an extended (or maybe permanent) hiatus. We have loved all the recipes we have tried on this site, savory and sweet alike. The strawberry rhubarb crumble was no exception.
Hello, friends. We here in twophdsbaking-land apologize for the tardiness of our posts. As you probably know, we also have day jobs, so we tend to bake on the weekends, but these past few weeks/ weekends have been filled with lovely, wonderful things that have taken us away from the kitchen, like baby showers and out-of-town guests. By the end of this month, we’ll have attended 3 baby showers– we just finished 2 of 3. Needless to say, we’ve been spending more time playing baby shower games and eating cupcakes than baking. We are so thrilled for all of our friends and relatives who are expecting– this is a really exciting time for all of them, so we’re happy to have a respite from our oven.
However, that makes for infrequent posting. I have been percolating some ideas about peanut butter cookies, and maybe– just maybe, I will get to some soon. But I digress.
What we make in our test kitchen, we often send out to friends who are willing to eat treats. That usually means we make cookies, but I also enjoy a good cake or tart recipe, and I never get to make them because I have no reason to. Maybe I need to make more friends in our new city so that we can have them over for dinner and then they can eat copious cakes and tarts.
My work had an end-of-school year party at my boss’ house, so I decided I would try a fruit tart recipe, since our grocery stores had suddenly exploded in summer fruit. We also wanted an excuse to buy a tart pan. I love fresh apricots, so I settled on David Lebovitz’s Apricot Marzipan tart, from his book, Ready for Dessert. He said raspberries made for a good add-in, so I added them both for a little tartness and color.
Delightful, right? Yum. Continue reading