a sparkle party

The last few weeks have been a whirlwind: work, life, things, stuff. To cope and decompress, I’ve taken to baking. It all started with one midnight baking sesh, which became a second and then a third. Then it transitioned to a 6AM thing for a few mornings, and has since found its way back to midnight. Some may call it a “spiraling addiction,” maybe even “doomed obsession,” but I say nay to the nay-sayers. Nay.

It’s my happy place and I’m sticking to it.

My roommates initially warmly embraced these goodies greeting them in the morning, but have slowly begun declining. Something about waistlines and tight pants. So I have found a new market for my treats - New York.

Nothing like sending a care package across the country to say, “I’m a bake-a-holic.”

Flourless Peanut Butter Chocolate Chunk Cookies

makes 24

1 cup peanut butter (creamy or crunchy)

1/2 cup brown sugar

1 tsp vanilla extract

1 egg, lightly beaten

1/2 cup dark chocolate chips

Step 1. Preheat oven to 350°F

Step 2. Mix peanut butter and sugar in a bowl with a fork until well combined (a lot of scraping and mashing)

Step 3. Mix in the egg, vanilla, and chocolate

Step 4. Roll dough into 1-inch balls and place on a foil-lined cookie sheet

Step 5. Flatten with the tines of a fork with a crosshatch pattern

Step 6. Bake for 10 minutes until golden

Step 7. Enjoy with milk (or send to friends)!

I can still remember the days of high school angst where my mom just didn’t get it. It was like she went out of her way to embarrass me in every way possible. Chaperon to high school dances? Check. Sharing mortifying stories with anyone with ears? Check.

But over the last couple of years, something inexplicable has happened. Similar to changing seasons, I can’t pinpoint the exact moment it happened, but I know it has. She’s no longer just my mom, my mother, one of my parents, but really has become of my best friends.

So, here’s to you, bestie.

A very happy mother’s day. (And to all the other besties out there).

I have fallen into a create-something-every-day groove. Whether it’s something as simple as scrambling eggs or as complex as capturing the perfect Instagram shot (yes, I’m completely addicted - and yes, that’s completely understated), I’ve found that it’s a good release from life’s -ness.

Lately, I’ve been obsessed with oatmeal. Having had it for the first time just a couple months ago (I know, late to the game), I can emphatically declare it was love at first bite. The beauty of rolled oats has manifested itself into things like blueberry crumb bars and oatmeal M&M cookies. However, my absolute favorite use? Overnight oats.

Please see below.

Overnight Oats

1 part nonfat yogurt

1 part rolled oats

Step 1. Combine yogurt w/oats

Step 2. Refrigerate overnight

Step 3. Wake up and enjoy the most glorious breakfast ever

Variations:

• Mixing in frozen blueberries
• Topping with honey and pepitas
• Enjoying with granola and strawberries
• …it goes on…

Gloomy, drizzly days make me long for the likes of home.

I went back to LA for a weekend earlier this month to hang with the family and soak up some of that SoCal sun. Whenever I go home, I am so well taken care of, it’s hard to pry myself out of bed Monday mornings to hop on a plane back to reality.

One of my favorite smells is that of my grandma’s chocolate pancakes in the morning. Unlike traditional American pancakes, this variety is thin, crispy, crunchy, yet somehow incredibly soft and pillowy all at the same time. 

Grandma’s and their pancakes, you really can’t find anything like it.

A one picture summary of what it meant:

Chinese Chocolate Pancakes

1 1/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tbsp granulated sugar
1/4 tsp salt
2 eggs
1 1/4 cup nonfat milk
2 tbsp vegetable oil

Step 1. Whisk flour, cocoa powder, sugar, and salt together

Step 2. Beat eggs and milk together in a separate bowl, then add vegetable oil

Step 3. Mix the egg mixture into the dry ingredients until just combined

Step 4. Heat a lightly-oiled skillet over medium heat

Step 5. Pour 1/4 cup of the pancake batter into the heated skillet until the top starts to form bubbles, about 2-3 minutes

Step 6. Flip and cook the other side for another 1-2 minutes until crispy and browned

Step 7. Dust with powdered sugar, top with pecans, and serve with fresh fruit and coffee

Step 8. Grab a grandma & enjoy!

*Not sure that said pancakes actually exist in Chinese cuisine… but go with it.

Gathering with friends has come to be defined as sharing food, drinking wine, and being merry. The perfect amalgamation of these three activities can be rooted in one word. Enter: potluck.

However, as an American in America with primarily American friends who enjoy partaking in American activities, I oft forget that our culture is a strange one. In organizing said potluck, our email thread was punctuated by a one-liner, “What’s a potluck?” by our British love. We defined it for her and were able to share a few giggles over this (apparently there is no known English equivalent).

Another weird American thing: roly polies (apparently the Japanese find our fascination with the friendly bug concerning).

Now that my neurons have successfully led me astray, blueberry crumb bars.

{meet peanut, the kitchen timer}

{pre-emptive}

{the only time I’ve ever used my potato masher}

{I touched them…sorry friends}

{touched that too…}

{potluck-ready}

Blueberry Crumb Bars

Crust & crumb:

1 1/2 cups all-purpose flour
1/2 cup dark brown sugar
1 1/2 cups old-fashioned oats
1 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 stick cold unsalted butter, diced
4 tbsp vegetable oil 

Blueberry filling:

3 tbsp brown sugar
2 tbsp grated lemon zest
1 tsp cinnamon
2 tbsp all-purpose flour
3 cups blueberries
1/3 cup fresh lemon juice
2 tbsp unsalted butter, melted and cooled

Step 1. Preheat the oven to 350°F.

Step 2. Combine flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a mixing bowl.

Step 3. If you have a small food processor like moi, pulse the flour mixture with butter and oil in batches in short bursts until combined and loose and crumbly

Step 4. Reserve 1 1/2 cups of the crumb mixture

Step 5. Line a 9x13 baking sheet with parchment paper, give it a spritz of cooking spray, and pour in the remaining flour crumb mixture. I used a potato masher to really pack it in, but your hands can get the job done too.

Step 6. Bake the crust for 12-15 min until it is a light golden color and allow it to cool slightly.

Step 7. While the crust bakes, make the blueberry filling by first whisking together the dry ingredients: sugar, zest, cinnamon, and flour. Then add the blueberries, lemon juice, and butter - using your hands to gently toss and evenly coat.

Step 8. Once the crust has cooled, spread the blueberry mixture evenly on top, mine made a neat, single layer of blueberries. Top the blueberry filling with the reserved crumb mixture, sprinkling evenly.

Step 9. Bake for 40-45 minutes, until the top is golden brown and the filling is a little bubbly. 

Step 10. Allow adequate time to cool. I was completely late and shoved the baking dish into the freezer… anyway, once cool, cut into squares and serve!

Step 11. Enjoy with friends at a potluck :)