#doriegreenspan

After spending a week baking babka and rugelach from Dorie Greenspan’s new cookbook, “Baking With Dorie,” I  spoke with the five-time James Beard Award-winning cookbook author over the phone. I told her I’d never made either babka or rugelach before, but it turned out to be easy, because she was in my head the whole time. Her recipes are approachable and completely foolproof. 

We discovered a hidden gem when we went into DC for a little day-trip this afternoon: The Museum of the Americas. I saw the sculpture garden from across the street, not far from the Washington Monument, pretty blues and golds and stone and copper. I love outdoor sculpture. I noticed a sign on the outside of the building advertising an exhibit mid-March, 2020, that now infamous month. Like so many other things, it probably never happened. But I was so glad for that moment of beauty. It was good for all of us to get away from the house and do a bit of exploring, get in some fresh air and cumulus clouds.

These Double Chocolate Cookies were on the agenda for this afternoon. I enjoyed making this dough so much this morning, after my coffee. I wanted to get it in the fridge so I could follow the directions to leave in there for several hours. These are so rich; I am glad I cut the recipe in half.  We don’t need 40 of these. They are from Dorie Greenspan’s cookbook Baking with Julia, one I’ve had for many years. I think I made these cookies about 15 years ago. This time I added the instant coffee, as called for. But even though I like coffee, I think I prefer them without. 

Our family movie tonight - with pizza take-out - was “Christopher Robin,” with Ewen McGregor. Kind of delightful. Good with a cookie.

It’s cold, it’s gray. Feeling more and more like Groundhog day around here. Before my teaching began today, round about noon, I decided I needed - I mean needed - to make a cake. The urge was strong. Browsing on NY Times Cooking, I searched for a simple cake, and this Lemon-Spice Visiting Cake popped up. My bakers-high kicked in when I realized I had enough eggs, the lemons, and exactly enough cream (I’d been wondering what to do with that) to make this cake. I got it in the oven just in time. Teaching began shortly after. 

As I made the marmalade glaze, I reminded Billy why I never throw anything out: I had just enough left in the jar (that he almost threw out the other day) to make this glaze. 

I enjoyed this cake so much with my afternoon tea today, and so did the family. There’s half of it left for tomorrow, too. It snowed this evening. Wouldn’t it be nice if there were more snow tomorrow, and sun, too? Fingers crossed.