peach raspberry squares

Posted on May 20, 2013 by Madey Edlin under Baked, Fruit

Morning, friends.

How are all of my lovely readers? Anything crazy happen recently? I have been running around like crazy, adjusting to a new lifestyle. Figuring out a new normal. And mostly living out of my car. The classic college kid lifestyle going on over here.

But, I made these today. It was a great terrible decision. The pan is almost gone, they probably won’t last the evening. They feature a shortbread crust, moist berries and peaches, and finished with almost a custard top.

So indulge, and transition into new seasons.

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coffee picnic (w. yeasted coffee cake)

Posted on May 10, 2013 by Madey Edlin under Baked, Cake

Why can’t coffee be a picnic? After all it is the best meal of the day. Pack a basket, and hit the hills with a yeasted coffee cake.

I just heard about yeasted cakes from SK, this is my first ever attempt with the concept. So far so good. I love the shape the bunt pan makes with this cake, it’s sturdy and would travel well.

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Some yummy links for you:

Coffee understands

Puppy Cake!

Don’t underestimate the amount of time it takes to ice a cake

NY Times Spring cooking Pinterest board

Feel free to buy me this flatware set in black

I have always loved Not Without Salt, follow her!

James Beard Foundation recipes

Jello recipe! (Lemon & basil, YUM!)

Duh.

B.e.a.u.t.i.f.u.l.

Portland: Macaron class on May 11th!

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deconstructed strawberry rhubarb pie

Posted on May 4, 2013 by Madey Edlin under Baked, Fruit

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Butter, of course. And fruit, of course.

I had actually never had the famous combo of strawberry and rhubarb before, and most defiantly have never made anything containing the magical combination. But the other day the stars aligned, and I made strawberry rhubarb pie. I wanted to make one of those classic fold over stand alone tarts, but with a butter pastry. So I did, and it was brilliant. Boom-chicka-boom-boom.

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Some fun things to look at:

3 reasons to travel while you’re young. Listen and obey.

I want this dog.

Build your own pizza oven!

Paris.

Lightbulb.

I want this kitchen so so so much. And this one too.

What a lovely way to serve eggs.

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cocoanut carrot cake with cinnamon frosting

Posted on April 8, 2013 by Madey Edlin under Baked, Cake

Ok, I thought I didn’t like carrot cake, UM, WRONG! This little missy loves carrot cake. We got some carrot cake cupcakes for my little brother’s birthday from Trader Joe’s. So I went on this carrot cake kick, yeah, yeah. It’s like I can’t eat anything without trying to make a better version at home. It’s a mental illness.

So here’s the jist. We have a spicy cinnamon cake with a superb moist crumb, and flakes of carrot and cocoanut though out. As if that wasn’t enough we have a buttercream that was taken to the next level with a couple teaspoons of cinnamon. And there you have it, your new best friend.

Do you ever have those mornings when you spend over a half hour looking for the attachment for your mixer when you really should be doing homework? Oh, funny you don’t? I do, well I did this morning anyway. Ah! School! Why do you have to be so time consuming? I just want to cook.

Alas, at this time I must juggle both cooking and {gurrr} school.

Oh, this is totally random. But if you’re interested, you can follow me on Instagram. I post a lot of behind the scene pictures, and other life stuff.

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sticky toffee pudding & things i love

Posted on April 5, 2013 by Madey Edlin under Travel, Baked

If you’ve been reading the blog for a while you know about my infatuation with England. My 2 trips to there are testimony to that. Though my sister gets the honor of being stopped in airpots asking if she has any relation to Kate Middleton, I like to remind her that Kate is not a princess. She’s still just a Duchess. Though when Pippa (Kate’s little sister) released her book based on food and entertaining, I thought maybe we really are leading parreal lives with the Middletons. Oh how I wish that were true. Wouldn’t that mean I end up with Harry?

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That whole rant on the Royal Family is to say: sticky toffee pudding is a classic British dessert. I had it several times when I was in England, and the moist cake with a great carmen sauce is divine. This turned out pretty darn good if I do say so. Though I probably would have enjoyed it better with a view of Big Ben, or possibly tucked in a small cafe in Oxford.

Also, I have to admit, this recipe is tweaked from “Kate’s favorite sticky toffee pudding recipe“

Here are a few of the things that give beauty to my everyday life:

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My avocado plant that I started from a seed nearly 3 years ago + some store bought flowers that got a wild makeover from a few roadside weeds.

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My littlest brother mid-nap. (Some photos of him at 24 hours old)

Some broken sunglasses from Paris that now grace my bookshelf (Ruhlman’s Twenty and Sprouted Kitchen shown) . Currently reading Les Miserables.

Some British & foodie links:

Loving the blog: a la mode

Another lovely photog blog

The Queen & Kate on the Tube in London

honey & jam, a wonderful food blog

Of course, Pippa Middleton’s book

A whole food and vegetarian blog, Cookie + Kate

The Mayflower Pub is where I had my last British Sticky Toffee Pudding.

Love this blog name: The Crepes of Wrath (!)

A guide to dim sum

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blackberry cream puffs

Posted on April 1, 2013 by Madey Edlin under Baked, Fruit

Eggy shells with sugary-crunchy top, filled with whipped cream what has been spiked with blackberry jam. Um, yes, you did just read that sentence right. I love putting a little kick of something unexpected in the ordinary. Just by looking you would think that those are just normal innocent cream puffed guys. But no! Those are infused with my mother’s homemade blackberry jam. Giving you a chic little number that is sure to impress.

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I remember making cream puffs with my grandma when I was little. Every time I make a choux now, I always think of that time in her kitchen: We had just added the flour to the hot milk, and the directions said to cook it until there was a film on the bottom of the pot, and that should take about 3 minutes. Well, ours had a film within a minute. My grandma, leaning over my shoulder and giving the mixture a good stir said, “well aren’t we just ahead of the class”. I don’t know why that one memory stuck in my head above all the other cooking adventures my grandma and I had. So if your choux dough is done before 3 minters, remember you are just ahead of the class.

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swaddled pears with cream, maple, and walnuts

Posted on March 27, 2013 by Madey Edlin under Baked, Fruit

Sometimes I have good ideas. Wrapping pears in pastry was one of my good ideas. It’s further proof that you really can wrap anything in pastry and turn it into one of those, “oh my, why is this so amazing?”, kind of dishes. I got the idea from this cafe, though what I actually ended up doing was far, far from the original idea. It’s basic, yet has a showy quality about it. Just a basic pastry wrapped around a half of a pear, baked until golden, then topped with the luscious combination of whipped cream and maple syrup, to add a crunch I tossed on some walnuts.

Oh how they got their name. I was making them, and my mom said, “Oh, I didn’t think you would be swaddling the pears. How cute.” Hence swaddled pears, I think it’s quite an appropriate name. (My mother is kind of a all things baby nerd)

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chocolate & almond cake finished with whipped gnash

Posted on March 25, 2013 by Madey Edlin under Baked, Chocolate

I turned 19 on Saturday. And of course, I made my own cake, don’t be silly why wouldn’t I? The recipe if from Julia, Child, Julia Child that is. My brother gave me Mastering the Art of French Cooking a couple of Christmas’ ago. Honestly, I hardly ever cook from it, but every time I use it I wonder why I go so long with out cracking the pages of this marvel of a book.

A life lesson on my 19th birthday: cook from Julia as often as possible.

I would say this is a closer relative to a torte then a cake. Think thick, creamy, cake with a layer of incredibly fluffy frosting that when it’s sliced though, it leaves a layer of chocolate smudge of your fork. I (of course) had a second slice for Sunday afternoon coffee, and it was just as good if not better the second day. The flavors had time to intertwine, and the texture turned to a pudding-cake cross.

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Madey Edlin

Category Archives: Baked

peach raspberry squares

coffee picnic (w. yeasted coffee cake)

deconstructed strawberry rhubarb pie

cocoanut carrot cake with cinnamon frosting

sticky toffee pudding & things i love

blackberry cream puffs

swaddled pears with cream, maple, and walnuts

chocolate & almond cake finished with whipped gnash

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