The Perfect Cheesecake, Part II

Ladies and gentlemen, I think I've found my new standby.

A while back, I talked (okay, rambled) about my ideal cheesecake. Since I'd already found my ultimate restaurant slice, the only obstacle left in my cheesecake conquest was the ideal homemade cake.

I called that post "Part I," anticipating that "Part II" would follow very closely behind it. I was preparing to make Dorie Greenspan's Tall and Creamy Cheesecake, which sounded absolutely wonderful to me, because, well, it's... tall and creamy. I love tall and creamy. (I also love tall, dark, and handsome, but that's another story.) Unfortunately, the recipe that I followed was incredibly flawed. It was missing a vital step and I ended up underbaking the cheesecake. Don't get me wrong, the cheesecake was still delicious enough to eat, but it was underbaked.

Wednesday is my dad's birthday and he requested a simple menu of "sausages, kraut, and cheesecake." Since I'm home for fall break, I decided it was time to give Dorie's recipe another go, this time with accurate instructions.
The final result was, thanks to an extra 90 minutes of baking time, perfectly baked. It definitely lives up to its namesake qualities. The gingersnap crust that I used once again added a much needed spicy element. The cake itself is just sweet enough and ethereally creamy.
However, it's just not as dense as I like. I really wasn't expecting it to be, though. All I was hoping for was a modest (and moderately prepared) recipe that I could come back to whenever I needed to make a cheesecake. Until I summon the courage to use 5+ blocks of cream cheese and half a dozen eggs, I'll continue to use this recipe. Only in my world would this recent series of events feel like a weight lifted off my shoulders. One culinary obstacle down, infinitely more to go.

(Next mission: master pie crust. Stay tuned on that front.)

Tall and Creamy Cheesecake
Adapted from Dorie Greenspan

This cheesecake is a great base recipe for any plain cheesecake, and the quantities are painfully easy to remember for such a wonderful end product. That said, I took a few liberties with the ingredients. The crust is gingersnap because that's my favorite, but you could certainly substitute graham crackers or vanilla or chocolate wafers. Also feel free to add sugar (up to 3 tablespoons) or spices to the crust to your taste (I prefer a less sweet crust). You can also add more butter if you want a sturdier crust. I used low-fat cream cheese and sour cream, but full-fat would work just as well. And I also added half a vanilla bean because... well, it was there. Upon serving the cake, I was frustrated that some of the crust stuck to the sides of the springform pan. For aesthetic reasons, take the extra five seconds and spray the pan with nonstick spray to ensure an easy release. You'll thank me later.

Yield: 12 to 16 servings

For the crust:
About 7 ounces gingersnap cookies
1/4 teaspoon tables salt
2 tablespoons unsalted butter, melted

For the cheesecake:
4 (8-ounce) packages Neufchatel cream cheese, at room temperature
1 1/3 cups sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
4 large eggs, at room temperature
1 1/3 cups l0w-fat sour cream
1/2 vanilla bean
Position a rack in the center of the oven and preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick spray and wrap it in a double layer of aluminum foil. In the bowl of a food processor, pulse the gingersnaps and salt together until the cookies are ground into crumbs. Add butter and pulse until the crumbs have begin to clump together and have taken on the appearance of wet sand.

Pour the buttered crumbs into the springform pan. Using the bottom and sides of a measuring cup, press the crumbs onto the bottom and up the sides of the pan. Bake for 10 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325 degrees F.

Meanwhile, prepare the cheesecake batter. In the bowl of an electric mixer fitted with the paddle attachment (you could also use a hand mixer), beat the cream cheese on medium speed until soft and creamy-looking, about 4 minutes. Add the sugar and salt and beat until well-blended, about 3 minutes. Using a rubber spatula, scrape the sides and bottom of the bowl to make sure the batter is well-blended. Add the vanilla and mix until well-blended. Beat in the eggs, one by one, mixing well after each addition and scraping the sides of the bowl if necessary. Reduce the mixer speed to low and slowly add in the sour cream, again scraping the sides and bottom of the bowl. Scrape the beans from half a vanilla bean (or a whole one if you have it) and add to the batter. One last time, use a rubber spatula to make sure the batter is entirely incorporated and smooth.

Put a kettle of water on to boil. Pour the cheesecake batter into the prepared crust and place the springform pan in a roasting pan (I use the bottom of broiler pan because we don't have a roasting pan). Quickly (but carefully!) place the roasting pan on the center rack of the oven. Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan.
Bake the cheesecake for 1 hour and 30 minutes. It will rise just above the top of the pan, but it will be beautiful, lightly golden, and crack-free (that's because of the water bath). Turn off the oven and crack the oven door open with a wooden spoon. Allow the cheesecake to "rest" for an hour in the turned-off oven.

After an hour, pull the cheesecake out of the oven. Take the springform pan out of the roasting pan and set it on a paper-towel lined plate (to absorb any water from the roasting pan and to reduce slippage). Let it come to room temperature. Transfer the cooled cheesecake to the refrigerator; chill at least 4 hours, but preferably overnight.

To serve, run a knife around the circumference of the cake and remove the sides of the springform pan. The easiest way to cut the cheesecake is with a long, sharp knife that has been dipped in warm water in between slices.

The cheesecake will keep in the refrigerator, wrapped well, for up to a week, or up to 2 months in the freezer. Defrost the frozen but still wrapped cheesecake in the refrigerator before serving.

That Strawberry Sauce You See

Yield: about 1 cup of sauce, enough for 4-6 servings

About 8 medium strawberries (I used frozen)
Water
1 teaspoon sugar

Put the strawberries in a small saucepan over medium-high heat. Add enough water to come about halfway up the sides of the strawberries. (This is all very approximate because I just made this up as I went along, but I'd guess I added about 1/4 to 1/3 cup of water.) Cook, stirring occasionally, until the strawberries begin to break down. Add the sugar. Use a potato masher or fork to mash the strawberries. The strawberries will never become completely smooth but you want to make sure there are no huge chunks of strawberries. Reduce the heat to medium-low and cook the mixture until it is reduced and syrupy. Cool and serve alongside cheesecake or pound cake, on top of ice cream, or straight off the spoon! Yum....

Help Wanted

I have a problem.

Okay, I'll be more specific. I'm positively bewildered at what to make for dessert this Thanksgiving. Any and all help and guidance will be very much appreciated. Thank you.

Okay, I'll be a bit more more specific. Allow me to provide you with some background information....

You see, my absolute favorite holiday is Thanksgiving. There's really no comparison in my book. How can you compare any other day to this great American tradition? As such, I regard it as my own sort of "culinary Olympics." If there is ever a time to bust out your best game, it's the fourth Thursday of November. Excess and indulgence are practically encouraged. In particular, as the self-proclaimed maker of all desserts, I regard each and every Thanksgiving as my opportunity to break out of my comfort zone, try something new, and perhaps satisfy my culinary curiosities.

Ever since I began making the desserts (going on four years, I think), I've always tried to switch the lineup. Usually we have at least six people for dessert, which gives me the excuse to make three or more treats. Because I so adore classic fall flavors, I go for one pumpkin dessert, one apple, and one cranberry. Usually pears and/or nuts also make an appearance. Additionally, I try not to make more than one of the same dish. That means there is only one cake, pie, cheesecake, bread pudding, crumble, etc. (My justification for this is that I like to have a variety, to be challenged, and not to get bored making three different kinds of pies.)

If my memory serves me correctly, here are the desserts we've served at the past three Thanksgivings, along with my tasting notes.

Thanksgiving 2007:
Pumpkin Cheesecake with Gingersnap Crust: Oh, yes. I believe this was the first time we made the pumpkin cheesecake. We found the recipe on Epicurious and adapted it a bit for our own tastes (adding more/less spices, making more of the crust, etc.). Put simply, this is the best cheesecake (aside from my all-time favorite, that is) I've ever tasted. It's also one of the best cheesecakes I've ever made. Bonus points for the requirement that it must be made ahead of time (perfect for Thanksgiving, then!)
Pecan Pie: We make my grandma's recipe for pecan pie, which, as my mom aptly puts it, is foolproof. It doesn't contain any corn syrup, like about 99% of other pecan pie recipes, just a combination of sugars. I'm not a huge fan of pecan pie (too sweet), but my grandparents almost always come over for Thanksgiving dessert, and it's my grandpa's favorite, so it's usually on the menu.
Apple Crumble (or Crisp): We probably used Ina's recipe, which is to die for and loaded with tons of crumble topping. Again, bonus points for being able to prepare it ahead of time (just rewarm it in the oven before serving). (There may have been cranberries in this one. Agh. Can't. Remember.)

Thanksgiving 2008 - better known in the Rogovin household as "The One with The Germans"
Pumpkin Bread Pudding: After discovering that Katie doesn't really the divine pumpkin cheesecake (I believe my exact reaction was something like "Whaaaaa?!"), I somewhat grudgingly agreed to go down a separate pumpkin path. Enter Martha Stewart and her recipe for pumpkin bread pudding. Holy. Cow. This was absolutely divine. We used a Raisin Challah that we had bought and froze around Rosh Hashanah and it was perfect. The best part, though, aside from the wonderful variation in textures (crispy bread bites and creamy, warm/spicy custard), was the rum raisins. I heart rum raisins.
German Apple Cake: This was an underdog dish that really shone through. I think the reason I decided to make it was because it "German" and we had Germans coming for dinner, so.... Anyway, it was very good - moist, but not spongy, and relatively light for a Thanksgiving dessert.
Pecan Pie: See above.
Pear and Cranberry Crumble: I adapted this recipe from one in Bon Appetit, using the idea for a pear and cranberry filling and then adding Ina's normal fruit crumble topping. It was very good; the only problem was that it was too soupy. I think the original recipe may have used apples instead of pears, but since I have my crazy rules, I decided to substitute pears. I've since learned that apples and pears are not interchangeable in recipes. The pears give off too much moisture. After a day, the juices had thickened very nicely, but I was nevertheless a bit annoyed by the outcome. Live and learn.
Thanksgiving 2009: or the Thanksgiving when there were almost as many desserts as people
Pumpkin Cheesecake: That's right, I brought it back. It's too good to pass over two consecutive years. As a more experienced baker, I again made some more adjustments, which I can't remember now but likely involved using less butter and sugar in the crust, baking in a water bath (always do it!), etc.
Apple Pie: My sister made a delicious apple pie. We struggled with the pretty (but impractical) Williams-Sonoma pie crust cutters. Also with making pie crust. Turned out beautifully in the end, though.
Pear-Cranberry Almond Cake: This was the true surprise of the year. It was my "challenge" recipe so to speak, as it was something I had never made before and I had been dying to try almond paste in a recipe. It's like baby steps toward frangipane and classic pastry. I absolutely loved this.
Rum Raisin Ice Cream: Have I mentioned how much I love rum raisins? Finally in possession of an ice cream maker, we just had to make a batch for Thanksgiving. Yes, we were required.
Pecan Pie: Last minute addition, as we felt as if three desserts and an ice cream weren't enough for six people. It's a testament to how easy this recipe is that we could decide at the very last minute to prepare it.

So that leads me to 2010. The head count is not entirely confirmed for dessert, but we have at least four. I'm planning on four desserts, but that could easily change as the big day draws closer. Luckily, ice cream is already covered. I'm going with an autumn-spiced (think cinnamon, cloves, nutmeg, etc.) ice cream that I discovered a few weeks ago.

Next up is apples. I've really had my heart set on an apple frangipane tart, but most recipes are either for miniature tartlets or use the more traditional pear instead. I think it'd be a nice take off of apple pie, which we had last year.

Cranberries are also a conundrum. I have a tendency to shy away from making them the star of a dessert because their tartness can be dominating if not treated properly. Plus, we usually have three or more types of cranberry preparations to go with the main meal. However, I've been eyeing a Martha Stewart cranberry almond tart recipe for a few years. However, that would knock out the apple frangipane tart (two tarts, two almond desserts).

Pears are not usually a main priority at Thanksgiving for me, but I'm always open to recipes that feature them either in a star or supporting role. I'm particularly fascinated by this apple pear brioche cobbler. Part of me is dying to try out this enticing combination, while another part of me thinks it might just be too much work for the feel I try to create through my cooking. What exactly is that feel? I like to think of it as comforting, yet classy. Yeast doughs may just be too fussy.

Pumpkin poses a somewhat different challenge. While I do want to stretch myself and expand my baking horizons, a Thanksgiving without pumpkin cheesecake just doesn't seem right. I've toyed with the idea of adding a crumb topping to cheesecake, but a part of me feels that the cake is likely better unadorned. Often the simplest things are the tastiest. Nevertheless, I've seen so many delicious-looking pumpkin recipes in the past few weeks that the possibilities almost seem too good to pass up.

So this is where you all come in. Thoughts? Ideas? Suggestions? What are you planning on for your Thanksgiving dessert? I'm ready and willing to listen. (And trust me, this won't be the last time I discuss this topic over here.) Until then, I'll continue ruminating over the relative merits of meringue topping versus cranberry balsamic glaze....

Hello, Fall!

Today is September 22nd, the first day of fall. Did you know that? Goodbye summer, hello fall!

If you don't know me really well, you probably don't know that fall is my favorite time of the year. I don't really understand how people can like any other season more. Winter? Too cold, and Christmas is slightly overrated. Spring? It's much more fun to see the leaves fall off the trees than grow back, and pastels are certainly not my fave (I'm more of a dark purple type of girl). Summer? Sure, if you like heat and humidity and frizzy hair!

But fall... there is something to be said for fall. I don't have any recipes for you all today, but I do have my top ten favorite things about fall....

10. Foliage. At my high school, there were a group of trees out by the tennis courts that turned the most insanely vivid shades of red, orange, and yellow. Actually, those standard colors really don't do these trees justice. If these leaves were OPI nail polish colors, they would be "Yucatan If U Want," "Chop-sticking to My Story," and "The 'It' Color." I love seeing the leaves turn from green to these bright shades, and I really love seeing these leaves litter streets and yards and the "crunch-crunch" they make when you happen to step on them.

9. Sweaters and cardigans. Wow, I just realized how elderly this makes me seem. Last week I wore jeans and a cardigan twice, in hopes of willing the gods to make it just a little bit cooler. While mornings have been really nice here, by noon it's once again unbearably hot. Fall weather is just cool enough that you can wear jeans and a sweater and be comfortable for the entire day. I'm eager to return to my tried and true favorites this year.

8. Birthdays Birthday cakes. We have three fall birthdays in my family (my mom and dad, plus me), which means that in the past there has always been lots of birthday cake-eating. Thankfully these three birthdays are spaced almost exactly every two weeks, so you 1) are allowed enough time to eat the cake from the previous birthday and 2) forget how much of the birthday cake you ate from the previous birthday, so you are free to start the whole process over again. Cheesecake is of course my all-time favorite birthday cake, but the Million Dollar Cake I had last year comes pretty close.

In case you're wondering: a layer of flourless chocolate cake, a layer of cheesecake, and a layer of chocolate mousse, all topped with ganache and surrounded by cake.

7. The transition to winter. I know, I know, I shouldn't start babbling about winter when it's only just become fall. However, my family is unique in that we begin preparing for winter during fall. Really, once Thanksgiving is over, we kick into Christmas mode right away. And by right away, I mean the very next day. Also, the December editions of all our food magazines arrive about a week before Thanksgiving, so that's just their fault for making us think Christmas thoughts too early.

6. The new television season. In the past, when I watched multiple TV shows, I loved this time of year because it meant that all the new seasons were premiering. I now have only enough time and emotional energy for one show at a time, and it happens to be Grey's Anatomy. The premiere is tomorrow. I am so excited. I can't wait to see what happens with Derek and Meredith, especially after the shooting and the miscarriage, and I really hope Mark and Lexie get back together because Lexie certainly doesn't love Alex, who by the way is still in love in Izzie, and Cristina...

Sorry. I lost you there, didn't I? (P.S. I still miss George.)

5. College football. Hello, I live in the South. I go to college. I think I'm required to love college football. I'm trying to limit emotional involvement this season... we'll see how that goes. On a related note, I was walking today and heard Kenny Chesney's "The Boys of Fall" from a car radio. First of all, the fact that I even know the artist and song title is pretty amazing. Second, I didn't totally hate it. I actually kind of enjoyed it. I think I have been converted into a country music listener. Taylor Swift is my new guilty pleasure. Third, I wish I just hadn't admitted that.

4. Fall produce. Now it can be hard to tell what traditionally "fall" produce - apples, butternut squash, and Brussels sprouts, for example - really is, since most of these items are available year-round in grocery stores. Nevertheless, no one really wants to eat roasted butternut squash in the summer, do they (well, I do, but I'll eat roasted vegetables any time)? And there is no denying that these foods (sweet potatoes and cranberries are some of my other favorites) just taste better this time of year. They're more likely local and you can eat them at their peak of deliciousness. My favorite way to enjoy fall produce is simple (or boring, you decide): Take a Honeycrisp apple, a sweet/tart and crisp variety, and slice it very thinly. Savor.

3. Being able to turn the oven on without feeling guilty. Really needs no explanation, except that being able to bake and roast foods not only becomes acceptable during these next few months but also completely welcome, since it makes the house (or residence hall floor) smell so good!

2. The return of my favorite fall dishes (plus the arrival of a few new ones). Among the best are Ina Garten's split pea soup, a savory saffron chickpea soup with rosemary walnut biscotti, pumpkin cheesecake, carrot ring, homemade applesauce (or pearsauce - try it some time!), toasted cheese sandwiches, roasted Brussels sprouts and all kinds of root vegetables, pumpkin scones at Starbucks, and butternut squash risotto. I'm eager to see what this year will bring in terms of new recipes.

One of my all-time favorite Thanksgiving desserts: pumpkin bread pudding with rum raisins.

1. Thanksgiving. So much eating. So much baking. All day (and in days prior). Watching the Macy's Thanksgiving Day Parade. Watching Friends, or maybe Gilmore Girls (another thing that reminds me of fall). Getting dressed up for dinner at home. Taking a walk in the park before cooking. Saying what you're thankful for. Stealing one more bite of stuffing (and/or pumpkin cheesecake) before bed.

But enough about me. What are your favorite things about fall?

Getting Organized and Peanut Butter Chocolate Bars

This whole college thing is pretty demanding.

I probably sound surprised at this fact. ("What? I actually have to work harder now than in high school?!") However, I assure you that I was fully aware that Georgia Tech would challenge me more than I've ever been challenged before. Four weeks in, I can safely say that I've been tested in more ways than I originally thought: academically, socially, mentally, and physically. A lot's happened, and I won't bore you with the specifics, but rest assured that I am comfortably settling in. It (and by "it" I mean "everything") is an adjustment, but every day is easier, even if the calculus seems to be getting harder.

One of the things I've had to change has been my organizational habits. In high school, I didn't keep an agenda or calendar, unless you count the one in my head. My assignments and activities never became so overwhelming that I lost track, but last week I gave in and bought an agenda.

It's so official. Anyway, it's been very helpful keeping everything in line: tests, papers, studying, weekend stuff, you name it. An extra perk: it gives me peace of mind. Somehow writing all this stuff down makes the long list of things to do seem less imposing and stressful.

Nevertheless, this upcoming week is a busy one. On the agenda:

Monday: My first newspaper article due to the Entertainment Editor of the Technique. Stay tuned for news on that front.
Wednesday: My first Calculus test of the semester. I'd really appreciate it if you could some good vibes my way during the 9 am hour.
Thursday: Grey's returns!!!!!!!!!!! Note my excitement, as I rarely use more than one exclamation point.

But onto the food. You certainly didn't expect anything less, right? I know these posts are becoming few and far between, but my opportunities to cook have also been infrequent. Of course, that means that my "foodgawking" (or "photograzing" or "tastespotting") has been going into overdrive. In non-foodie speak, that would translate to "I've been stalking food blogs more intensely than ever before." In fact, I finally succumbed (again) and began a formal bookmarking system for all my recipes. These bookmarks have been steadily accumulating for about two weeks, and I'm so excited to share them with anyone willing to listen (you all, perhaps?).

The largest (and my personal favorite) folder in the bunch is the "Thanksgiving and Christmas" folder. It's only September 18, and I'm already thinking about the desserts I'll make this Thanksgiving. It seems crazy to be thinking about Thanksgiving now (or even a few months ago, when I actually started to), especially when it regularly hits 85 degrees here, but I can't help myself. I can't wait to see this campus during the fall, when everything looks beautiful. But, until then, I'll leave you with a recipe for a treat our floor cooked up last night.

A few of us while we baked last night (left to right): Me, Chen, Audrey, Mercedes, Sarah

Once again, the recipe was a bit unorganized, but it ended turning out really great. I've adapted it a bit here to reflect our changes (and ones that I would make in the future), but in the end these are totally foolproof and absolutely delicious.

No-Bake Peanut Butter and Chocolate Bars

When we made these last night, we melted the chocolate along with the butter, instead of adding the butter to the crust mixture. It ended up being perfectly fine; we just added more peanut butter to the graham crackers and powdered sugar to moisten it. The original amount of butter was actually 9 tablespoons, but that extra tablespoon seems pretty useless to me, so I've omitted it here. Honestly, you could probably halve the butter and these would still be wonderful (you just may need to add some more peanut butter). You can melt the chocolate chips either in the microwave or in a double boiler.

Yield: About 50 1 1/2-inch squares

2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter
8 tablespoons (1 stick) unsalted butter, melted
1 (12-ounce) bag semisweet chocolate chips

In a medium bowl, combine the graham cracker crumbs, powdered sugar, peanut butter, and melted butter. Using a hand-mixer (or old-fashioned elbow grease), beat until the mixture forms moist clumps. Press the crust mixture into two square 8-inch pans (using your fingers or the bottom of a measuring cup).

Meanwhile, melt the chocolate chips. If you opt to use the microwave, microwave in 30-second bursts at 50% power, stirring throughout. To use the double boiler method, bring a saucepan of water to a simmer and place the chocolate in a glass bowl set on top of the saucepan. Make sure the bottom of the glass bowl doesn't touch the water. Stir often until the chocolate melts.

Once the chocolate is melted, divide it evenly among the two pans, pouring it over the crust. Refrigerate until the chocolate is hardened. Cut into squares (about 25 per pan).

As you can tell, we all really liked them.

My First College Baking Experience

I don't want to brag or anything, but I would consider myself a pretty accomplished baker and cook. I read a lot about cooking and food, I do my research before making something for the first time, and I understand the science behind kitchen chemistry. While this knowledge can be a good thing (say, when suggesting recipes or substitutions), it can also get you called a food snob. I admit it: I'm kind of a food snob. Much of my snobbery is warranted, though. I wholeheartedly believe in my right to scowl at the horror that is Sandra Lee (God help us). But I'll also admit that I have some preconceived notions about cooking. For instance, I generally abhor the use of packaged cake mixes and the like. I won't say it directly to your face, but I'm usually judging on the inside. I'll admit it: I'm a food snob when it comes to certain things.

But today I have been humbled.

Today was my first experience baking in a dorm kitchen. Surprisingly, this opportunity was rather unplanned. After being locked out (unintentionally) by one of my roommates, I found myself with nowhere to go and nothing to do. Seriously, you need an ID or money to do just about anything on this campus (and my iPhone, wonder of wonders when you have time to kill, was locked in my room, too). But then someone came on our floor to bake, just as she does every Wednesday afternoon. I offered to help, seeing as I had nothing else to do, and quickly went to task preparing this week's treat.

We were making "monster" cookies, or a cutesy name for a hodgepodge of sugar, butter, peanut butter, M&Ms, and chocolate chips, all bound together with oats (not flour). My inner food snob surfaced as I read through the "recipe." Of course, I use this term lightly as it was basically a listing of all the ingredients, along with some general guidelines for how to combine them and bake the cookies. Everything was very approximate ("bake for 8 to 10 minutes, I think"), so already I wasn't so sure about these cookies. (Food Snob Alert #1: Recipes for baking need to be precise and thorough. You can't mess with science.)

And seeing as how we had no real baking tools, I set to work creaming the butter and sugars by hand in a large soup pot, as it was the only vessel large enough for our doubled recipe. It was the first time I can ever remember creaming a cookie batter by hand, and it was actually kind of fun, save for the abundance of lumps in the brown sugar. (Food Snob Alert #2: Keep your brown sugar in an airtight bag to avoid getting lumps in it. Proper storage of dry goods used for baking is essential.)

As I was laboring away at the butter and sugar, I also couldn't help but notice the wayward measuring techniques of my baking companion, as she poured dry ingredients into a liquid measuring cup. (Food Snob Alert #3: Measure dry ingredients in a dry measuring cup and wet ingredients in a liquid measuring cup. There are two different types of cups for a reason!) And I was also judging the other person in the kitchen who was making some kind of boxed Reese's no-bake concoction thing. (Food Snob Alert #4: Make it from scratch.)

But I kept on mixing away anyway. The cookie batter actually looked pretty tasty, and it smelled incredible, too. Really, I don't think there's a finer smell than peanut butter, melted butter, vanilla, and brown sugar. That's an intoxicating combination right there.

As I was mixing, I told everyone how much I loved to bake. People were asking me what kinds of things I liked to bake, how you would make this or that, and I truthfully loved getting to spread my knowledge. Everyone was interested in my dream of opening up a bakery. (Food Snob Alert #5: I love talking all about food and baking and Bon Appetit and Clinton St. Baking Company's pancakes and food blogs, but I'll always try to do so discreetly, gauging your true interest so as not to completely bore you to death.)

After mixing the dough, it was time to portion the batter out and bake the cookies. We had three cookie sheets so inevitably our first batch baked up unevenly. The cookies didn't even spread (Food Snob Alert #6: Use baking soda in conjunction with acidic ingredients, not just for no good reason), and the candy coating on the outside of the M&M's burned on the cookie sheet, sending a smoky aroma throughout the hall. But the second and third sheets of the first batch seemed to fly out of the kitchen, and everyone on our hall enjoyed them. (Food Snob Alert #7: Let your baked goods cool before devouring. Also, have the patience to wait until the particular item is finished baking before eating it. The finished product will be so much better than raw cookie dough. I promise.)

I had a few crumbs of a cookie, and I'll admit, it was actually pretty good, but how can something with peanut butter, brown sugar, chocolate, and butter not be tasty? I'm used to more refined recipes and a more refined kitchen. I'm also used to the compliments I receive when I bake different things in the kitchen, as well as overwhelmingly consistent end results (not cookies with burned bottoms). Cooking in college will take some getting used to (I can still mix up a delicious jello, though, so there's that), but until then, there are lots of opportunities to practice.

Tomorrow there is a cook-off/bake-off between a few of the dorms and next Wednesday we've already planned to make red velvet cupcakes. I said I'd provide the recipe, and I'm thinking about this one. What about you? Do you have food snob tendencies? Or did I just totally offend you?

Alive and well...

It's official: I am a college girl. Better yet, I'm a soulful college girl. Culinary memoirs are hard to come by during your first week of college. However, as I'm sure you are so curious, here's the low-down on my current "adventures" in food.

Depending on whether it's a Monday/Wednesday (MW) or Tuesday/Thursday (TR), I wake up at either 8 or 8:30, as my Calculus 2 class starts at 9 and 9:30 on MW and TR, respectively. Having woken up at 6 for the past four years, this is absolutely awesome. I find that a solid hour is enough to get ready for class, get dressed, check Facebook and email, etc. I'm looking forward to Friday, though, when my first (and only) class isn't until noon.

As for food, I have so far been grabbing an apple and crackers or a granola bar. I'll eat the granola bar on the way to class (or during it) and save the apple for after. I'm usually a pretty light breakfast eater anyway, but I must have some sort of fuel to get me through Calc. As far as caffeinated beverages go, I successfully set up the coffee maker today and brewed my first pot. Those who know my coffee-drinking habits can testify that I actually prefer coffee that's been sitting around for a while (up to a day, really), so it had that fresh-brewed taste that's not exactly my fave. But you have to start with something, right?

After my Calculus class is over (either 10 or 11), I enjoy my apple. Today I went back to my dorm and ate it there, but yesterday I enjoyed it on the way to and back from the bookstore to buy textbooks.

Lunch so far has been at around the 12 and 1 o'clock hours, which is very early for me, as I've been a lady who lunches around 4 for the past few months. I'm sure everyone is dying to know how the dining hall food is. My answer: I haven't really been straying too far from the salad and sandwich stations.

Georgia Tech actually has very healthy options in its dining halls and food courts. There's ample fruits and vegetables and the salad bar is always set up. They also have two soups daily that I've been meaning to try but haven't (It's just so hot here!). Mostly I've been making a tomato sandwich and a salad, supplemented with a piece of fruit. The fruits can be either hit or miss. Today, there were lots of peaches and nectarines (not exactly ripe, but I didn't mind), some kiwis, plums, pluots, and starfruit. I think I might have been the only person in the whole dining hall who knew that they had starfruits there. ("What a strange-looking garnish," they must have thought.) The pluot I had yesterday was excellent, but, again, I bet I was the only person who knew what the hybrid fruit was.

Of course, there are other options available at the dining hall, too. One of the stations rotates between a nacho and burrito bar, where you can pick and choose your toppings or fillings. There is a Southern-type cuisine station, which has actually featured a wide array of dishes. There have been sweet potato fries, fried okra, steamed broccoli, buffalo chicken legs, and pasta bakes, but I've yet to sample any of the offerings.

Another station is a pasta bar, where you can also select the sauce and add-ins that you want in your pasta, and the cook prepares it right in front of you. My friends have tried it and really liked it, so I think I may go that route eventually.

Finally, the "encore" bar has some special dish. Today it was meatball subs, but there have been hot dogs and hamburgers before, too. I've steered clear of it so far. The cereals are also always open. They have dozens of different kinds, so the possibilities are truly endless. I haven't yet been in the mood for cereal at lunch or dinner, but many have said that it's necessary to switch things up or else you get bored with the food. Somehow I don't think this should be a problem since I've been known to eat oatmeal for breakfast, lunch, and dinner in the past.

And there are tons (tons!) of drink options, everything from sodas and sweet tea (which I heard was awful, but I don't care for it anyway) to milk, coffee, and slushees. There are also fruit smoothies every day and those are really popular.

The desserts are always enticing, but I've only satisfied my sweet tooth once, when they had the most gorgeous little cupcakes the first day the dining hall was open. The red velvet was delicious, although I would have preferred cream cheese frosting over the buttercream. (I was at a loss to describe the flavor of red velvet cupcakes to one of my friends sitting at the table: "It tastes... I don't know... red?" How does one accurately describe the flavor of red velvet? Saying it tastes like a vanilla cupcake is a little off-base, but it certainly does not have cocoa notes (ahem, mom).) The desserts rotate on a daily basis as well, from cakes and pies to cookies and other pastry goodies.

But I think one of the most popular features of the dining hall is the soft-serve station. Everyone loves a good sugar cone, and there is even a freezer case full of ice cream novelty treats like cookie cones and ice cream sandwiches.

Like I said, though, I've mostly been keeping to my salad/sandwich/fruit combo. The sandwich offerings are really diverse. They have many types of bread, a few cold cut options, lettuce, tomato, pasta/chicken/tuna salad, and some sort of vegetable salad (today it was a marinated cucumber and red onion salad that was really tasty and not "whoa, onion!" at all). The salad bar is also stocked with various toppings (shredded carrots, garbanzo beans, cucumbers, even diced tofu), but I stick to cherry tomatoes, cucumbers, and broccoli for the most part. I top it with some salsa for a bit of heat.

The other day I was happy to discover that there is an entirely different sandwich station that is more breakfast-focused. There are bagels and cinnamon swirl bread, plus cream cheese, peanut butter and jelly, honey, butter, and what I assume is margarine. Of course, there are no labels, so it's nearly impossible to distinguish the butter from the margarine, but I saw one guy take a taste today, which is definitely more efficient than just guessing.

One thing I definitely cannot leave out about the dining hall is likely its most appealing characteristic: the all-you-can-eat feature. Both guys and girls seem to be utilizing it equally, but then again the girls usually take smaller beginning plates while the guys will start with two hamburgers and french fries and later go back for seconds, a bowl of cereal, and a slushee.

I've only had dinner at the dining hall once, but I think the offerings are pretty much the same. I'm looking forward to heading to the Student Center for dinner tonight, where they have retail options like Einstein's Bagels, among others (Taco Bell, Chick-fil-A, and cafes featuring cuisines as far-ranging as Mexican, Indian, and American Southern).

My dinner so far has been very diverse. Last night I met up with Katie's friends and had dinner with them (a very tasty meal of grilled chicken, salad with plums and balsamic vinaigrette, and garlic bread). Other nights I had dinner at fraternity houses or not at all. One dinner consisted of the very diverse spread of lime jello, lemonade, apple, peanut butter crackers, and almonds. Ah, the life of a college student.

Hopefully as I get more settled into life here at Tech I will be able to actually cook more, but the beauty of this blog is that the memoirs are anything food-related. My dorm has a respectably-equipped kitchen, and the PLs (peer leaders, or the GT version of an RA) on my floor have encouraged us to bake or cook if we please. All that late-night studying can really get you hungry.

The one thing I haven't eaten yet? Ramen or boxed macaroni and cheese. But I'm not making any promises, because I have an unexplainable weakness for Velveeta shells....

Strawberry Basil Frozen Yogurt with Lemon Nut Biscotti

Okay, I admit it. I spend way too much time online. Like, I should be packing (for college, you know) or doing laundry or researching the books I need for class or doing any number of more productive things than refreshing Facebook and ogling Photograzing and Tastespotting.

Haven't heard of these websites (hopefully you've heard of Facebook, if not then, well...)? Photograzing and Tastespotting are the best thing that ever happened to the Internet.

Since that's not a very great description of the service that these sites offer, let me paint you a little picture. Imagine all the best photographers in one place. Now imagine these photographers are also bloggers. Then imagine that they are food bloggers, not to mention really great cooks. And these really great photographers who are also really great cooks take lots of photos of the delicious things they make and then post the pictures for you to see, with links to their blogs where you can gawk at more yummy meals they've made. Essentially, this is Photograzing and Tastespotting. While Tastespotting is larger than Photograzing (an entity of Serious Eats), they both showcase fabulous food that is appealing to the eyes and, more importantly, the taste buds.

And that is where I found both of these recipes. For my sister's final meal before moving clear across the country, I had to come up with something seriously delicious for dessert. Enter Strawberry Basil Frozen Yogurt and Lemon Biscotti.

Both of these recipes were wonderful. The frozen yogurt has a strong (but not overwhelming) basil flavor that is complemented perfectly by the sweet berries. And the yogurt adds a nice tang to balance out the flavors. My favorite part about the recipe was the ease of its preparation. I'm a huge fan of Philadelphia-style ice creams and frozen yogurts that don't require that fussiness of a French-style custard ice cream.

As for the biscotti, this may be my new favorite biscotti recipe. It was the first biscotti dough I'd ever tried that did not include butter but only eggs. Traditional Italian recipes actually don't include butter at all, and I may begin to do the same. These biscotti are minimalist, save for some lemon zest and chopped nuts, but they have a wonderful sweetness to them with hints of vanilla, citrus, and almond. Alongside the tart yogurt, these are a perfect match and a fun, dressed-up version of cookies and ice cream.

Strawberry Basil Frozen Yogurt
From Dishing Up Delights

This recipe has balsamic vinegar in it, but to be honest I could not detect any sort of balsamic flavor in the final product. However, I love the taste of balsamic with strawberries and basil. I might try a balsamic syrup to pour over the yogurt the next time I make this by combining 2 parts balsamic vinegar and 1 part sugar in a saucepan til it gets nice and drizzly and syrupy. Yum.

Yield: about 1 quart

1 1/2 cups nonfat Greek yogurt
6 tablespoons sugar
3/4 teaspoon vanilla extract
1 1/2 teaspoons balsamic vinegar
8 ounces strawberries, washed and roughly chopped
1/2 cup loosely packed fresh basil leaves

In a large bowl, mix the Greek yogurt, sugar, vanilla, and balsamic vinegar until well combined.

In a food processor, pulse the strawberries until pureed. Add the basil and pulse until the basil is chopped but not entirely pureed. You should still see bits of green in the mixture. Add the strawberries to the yogurt mixture and refrigerate for at least an hour until chilled.

Transfer the mixture to the ice cream maker and freeze according to the manufacturer's instructions. Transfer to a container and freeze for another 2 to 4 hours. Before serving, remove the frozen yogurt from the freezer and let it sit at room temperature for about 15 minutes or until it is scoopable.

Lemon Nut Biscotti
Adapted from The Ivory Hut

The original recipe used orange instead of lemon, but I thought the lemon flavor would work better with the strawberries and basil than the orange. Nevertheless, this is an extremely adaptable biscotti recipe. You could easily switch up the zest flavor and nut combination. Dried fruits like cranberries or cherries could also be added; other mix-ins like chocolate chips or crystallized ginger would also be delicious. Be creative! On a more technical note, this dough is very sticky. It will inevitably stick to your hands. I baked these on a Silpat baking mat and I suggest you do the same (or invest in some because they are awesome). The original recipe also called for a "scant" cup of sugar. While I really dislike measurements like that ("heaping" is another pet peeve), I ended up using probably what amounted to 1 cup minus 2 tablespoons, or 7/8 of a cup.

Yield: about 24 to 30 cookies, depending on how thickly you slice them.
3 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon (about 3 to 4 teaspoons)
2 cups all-purpose flour
1 scant cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup combined almonds and pecans, toasted and chopped

Adjust an oven rack to the middle position and preheat the oven to 300 degrees F. Line a half-sheet pan with a silicone baking mat (or with greased parchment paper).

In a small bowl, mix the eggs, vanilla, and lemon zest. In a larger bowl, mix the flour, sugar, baking powder, and salt. Stir the wet mixture into the dry, using a spoon first and then using your hands. The dough will be very sticky and tacky. Stir in the nuts.
Transfer half of the dough to the baking sheet and shape into a log approximately 12 inches by 4 inches. Repeat with the other half of the dough, spacing the two logs about 4 inches apart (the logs will spread as they bake so make sure they have room to do so).

Bake for about 50 minutes, until golden brown. Transfer the logs (still on the silicone mat or parchment paper) to a cooling rack and cool for about 5 minutes. Lower the oven temperature to 275 degrees.

Transfer the logs back to the baking sheet. Use a serrated knife to slice the logs into about 1-inch thick slices. Turn the slices onto their side (cut-side down) and bake for another 12 to 15 minutes. Remove from the oven and (carefully) flip over the biscotti onto their other side. Bake for another 12 to 15 minutes. The biscotti will be crisp and golden brown when they are done.

Let the biscotti cool to room temperature. Store in an airtight container.