Reservations About Resolutions.
New year's resolutions. We all make them, but do we ever actually adhere to them? Things like lose ten pounds or volunteer in the community seem to get pushed aside to make room for more interesting goals like dig for the bottom of that jar of Nutella or sit through that Star Trek marathon.
Maybe it's time for some more realistic resolutions. Here are a few of my highlights.
Resolution #115: Redecorate my kitchen because it's time the love was reciprocated.
Resolution #223: Bake my own bread instead of buying sliced loaves like a sucker.
Resolution #52: Get a haircut. You hippie.
Resolution #175: Actually finish writing the first chapter of my book. It's time to stop procrastinating.
Resolution #333: Finally attempt macarons. They're cookies, not the boogeyman.
Resolution #24: Master the extreme difficulty on Tap Tap Revenge because repeated rhythmic tapping is an important life skill.
Resolution #32: Cultivate an intimate relationship with my new macro lens. We make such a cute couple.
Resolution #517: Try more interesting flavour combinations because you just know that peanut butter and jelly was an accident.
That's where these cookies come in. Double Chocolate Cinnamon Cookies. They're filled with deep dark chocolate flavour that's intensified by the the exotic taste of fresh ground cinnamon. Not your average combination, but one I am so glad I tried. Sometimes you have to try something a little wacky to to discover new favourites. This one is definitely one of mine now. Maybe it could be one of yours too.
When Good Bananas Go Bad…
...Make banana bread.
Then make bread pudding.
Dress it up with whipped cream and dust it with cinnamon.
And I don't think I need to tell you what to do with all that...
...But I will.
Eat it. Eat it all. And fast. Before I do.
I'm a picky banana eater. I like them yellow and only yellow. No green and no brown specks. As soon as there's brown present I don't want anything to do with them. That's a very narrow window in which to enjoy banana goodness.
But rest assured I have not thrown out brown bananas in years. It just doesn't happen. Because, as I'm sure you know, they are soft, sweet and begging to baked up in something special.
Like this Banana Cinnamon Bread Pudding. I have never eaten and most definitely never baked bread pudding before. I have to be honest I put it off for a few weeks. I think it was the custard. If you know me at all you know the long history I have with custard.
Oh yeah, me and custard go way back. Trials and tribulations.
I think it's time custard and I set the past aside and become friends. Maybe even best friends. I mean when a dish full of freshly grated cinnamon, sweet bananas and toasted walnuts extends that hand of friendship you don't say no.
I say yes. Heck yes!
Warming Up To Winter.
On a cold Winter's day such as this one what's better than warming your kitchen and your heart with soft, chewy fresh from the oven Oatmeal Cookies? And not just any Oatmeal Cookies. Maple Cinnamon Oatmeal Cookies!
It's been particularly chilly here in Edmonton, which normally wouldn't come as a surprise at this time of year and in this part of the country. I guess I was enjoying Autumn so much I didn't realize Winter was already upon us.
I miss all the pretty colours. I miss walking out the door in just jeans and a sweater. I miss the sun. I even miss the rain.
Despite all this, each time the seasons change I decide on a new favourite season. It doesn't matter that I can't feel my feet, or that my nose turns an embarrassing shade of red, or that I get an electric shock from everything I touch, or that the zipper on my favourite coat is broken.
The ground looks like it's made of diamonds. The trees are glass. Breath hangs in suspended animation. Footsteps are forever.
Looks like I might be warming up to Winter. Pun intended.
As the seasons shift I thought it was a perfect time to change up a few things here at Hot Polka Dot. Time to mature. Time to grow up. Time for big bold photos. I'll miss the polaroids, but change is good.
Silver Lining.
When I discovered that I would not advance in Project Food Blog my mind reeled with a series of thoughts. The first of which I won't repeat here. But the second thing that came to mind was, well I guess I don't have to make those Cinnamon Buns anymore.
But really, why wouldn't I? I bought the pumpkin, pecans and maple syrup. I do still have a food blog right? Oh yeah, that didn't cease to exist when I got eliminated.
Sure maybe for a moment there I wanted to drown my sorrows in a vat of chocolate or order a fleet of pizzas for dinner. But I didn't. Instead I made the most delicious Maple Pecan Pumpkin Cinnamon Buns. Let me tell you, it's hard to feel sorry for yourself with a mouthful of one of these lovelies.
So this would have been my eighth challenge entry to Project Food Blog. I probably would have said something a little more eloquent.
But at least now I don't have to feel so bad about using canned pumpkin instead of fresh.
A few of my new friends from Project Food Blog decided to share our pumpkin posts despite our recent exclusion from the contest. They've concocted some amazing pumpkin recipes. You should visit and remind them that they are all winners.
Asha from Fork Spoon Knife
Heena from Tiffin Tales
Josie from Daydreamer Desserts
Liren from Kitchen Confidante
Winnie from Healthy Green Kitchen
The Spirit.
As the first snowflakes of the season flutter to the frozen ground I find my thoughts drifting to childhood memories of this time of year. Crackling fires, snowman sentinels, cozy socks and silver sprinkles. Momentary snow blindness after an exciting snowball fight. Mismatched pairs of shoes piled in the front hall. The soft glow of peeling glass light bulbs hidden in a snowbank outside the window. The smell of damp mittens slowly drying over an intermittent floor register. All the while A Charlie Brown Christmas soundtrack lilting in the background.
Over the coming weeks I'll be showing you a few of my favourite recipes to get you in the holiday spirit. Catch-yourself-humming-Jingle-Bells-eat-too-much-fruit-cake-dance-in-your-reindeer-jammies kind of spirit.
Starting with this one. Speculaas Cookies. Think of them as gingerbread cookies with a kick. A seven spice kick. These thin little cookies pack a wallop.
I don't want to be cocky, but I think that my gingerbread cookies could kick your gingerbread cookies butt. Any day of the week. Just saying.
You're probably still thinking, what the heck are Speculaas Cookies? Scooch closer. I'll tell you.
Closer...
They're these crispy buttery Dutch spice cookies and crazy tasty. You'll love them. Did I mention they were tasty? You might recognize them better if they lacked almonds are were shaped like intricate windmills instead. That's the traditional shape, but apparently it's super difficult to get your hands on century old hand carved cookie forms. Who knew? My Mom has diligently perfected this recipe in a effort to duplicate the taste and texture she remembers from her childhood trips to Holland in between care packages from family.
So this holiday season when you're hauling out your clattering collection of cookie cutters consider making these beauties instead. Sure they're not shaped like trees or snowmen or stars, but they are encrusted with toasted almonds. And remember boys and girls, things encrusted with toasted almonds are your friend.
We Interrupt Your Regularly Scheduled Program.
First let me just say thank you to everyone who voted and encouraged me so far. I couldn't be here without you! I'm nervous, excited and, above all, grateful. Thank you all from the bottom of my heart!
“Channel your inner Julia Child and put one of your favorite recipes on film. Pick a recipe from your blog archives and make it come to life on video by showing readers the perfect way to poach an egg or just how passionate you are about seasonal ingredients. Keep your video under 5 minutes for maximum impact.”
I did my hair up all pretty. I made sure my eyelashes were expertly curled. I sported my cute new pink polka dot apron. I spent two days scrubbing every inch of my kitchen. I practiced my smile in the mirror.
Sure I might say “so” a few too many times. I might prattle on about my love of demerara sugar. I might have neglected to peel the sticker off the back of my cake pan even after using it twenty some odd times. I might not have a fancy kitchen island and used my deep freezer covered in a tablecloth instead. I might be wearing glass pearls instead of the real thing.
As Julia Child would say, no excuses, no apologies. This is me. Unadulterated Lindsey.
Oh and there's cake. We can't forget the cake!
Last But Not Least.
These Apple Chips are possibly the easiest thing I've ever baked. Four ingredients. That's all you need to make your own chips. It would be interesting to play around with the seasoning to create savoury or sweet combinations. I may keep that in mind for the future. This may not be the last time you see these crispy things.
And they're baked, not fried, so you don't have to feel guilty about stuffing your face. Which is good because they're insanely addictive. As long as you have cinnamon, sugar and a little time to waste you'll be rewarded with the most delicious snack.
If you're lazy, as I am sometimes, you could always buy Apple Chips but, be warned, they're pretty pricy for a tiny little bag. Plus if you buy them you won't be able to perfume your house with the amazing scent of apple and cinnamon. Possibly the greatest smell in the world.
Last, but certainly not least, here is the appetizer recipe from my Autumn Dinner Party. These Apple Chips are perhaps the most anticipated item on the menu so I hope I didn't leave you in suspense for too long.
Autumn in a Bite.
Autumn has officially arrived. There was resistance at first. You better believe it.
I didn't want to relinquish my iron grip on Summer with it's melting popsicles, hot breezes and sunny afternoons. I'd have to say goodbye to sun tanning, BBQs and picnics. Don't even mention all the flowers, beaches and campfires I'd be missing.
Then the leaves started changing and I realized I could wear jeans without roasting to death. I do love pretty colours. I'm also pretty fond of my jeans.
So you won me over Autumn. You hear that? You just might be my favourite season, ok? Are you happy now?
So I made cookies for Autumn to smooth over our awkward new relationship. They have apple. They have cinnamon. They have caramel. They're pretty much Autumn in a bite.
Project Food Blog #2: The Classics.
“Ready to tackle a classic dish from another culture? Pick an ethnic classic that is outside your comfort zone or are not as familiar with. You should include how you arrived at this decision in your post. Do your research then try to pull off successfully creating this challenge. Try to keep the dish as authentic as the real deal, and document your experience through a compelling post.”
I represent a diverse combination of cultures from around the world. On my dad's side there's Irish, Scottish and possibly a little Native Canadian mixed in there somewhere, but we're not too sure. On my mom's side there's Dutch and Indonesian.
I could have chosen to make any classic dish from any culture, but that wouldn't be as meaningful. Sure it would probably be delicious and I'd learn a lot about it, but I'd prefer to learn a bit about my own culture and, in turn, learn something about myself.
I'm pretty familiar with Scottish, Irish and Dutch food so I opted for something a little outside my comfort zone and also very challenging. Though I am part Indonesian I've never tried any Indonesian desserts like this Kue Lapis Legit (Indonesian) a.k.a. Spekkoek (Dutch) a.k.a. Thousand Layer Cake.
Through my research I found out that this cake was born out of the colonial period in Indonesia when Dutch settlers were melding with the native people. Both cultures influenced each other and out of the diverse sharing of traditions came this cake. Dutch baking methods collided with Indonesian spices.
The symbolism of the layers is poetic. Two cultures, both unique and beautiful, both contributing equally to make something sweet. Everyone has their layers and we would be lucky if they were made of sugar and spice and everything nice.
I like to picture my beautiful Indonesian great great grandmother baking this cake with her loving Dutch husband. It's a sweltering morning on the island of Sumatra and the lazy breeze sends the scent of this new cake whirling through the settlement past banana trees and around mischievous monkeys. She hums a curious tune to herself as she adds the final layer to the cake while he puts another log in the oven.
Pretty Pictures.
There are a fair number of people out there that turn their noses up at food blogging. I know! Crazy right? They criticize food photography and food staging for being contrived.
But it is...
I'm not going to show you pictures of what I actually did with this rack of cookies or this plate of cake. That would be weird. Who really wants to see pictures of me stuffing my face messily, repeatedly and, dare I say, uncontrollably?
When you make something yummy your first thought isn't to place it artistically yet casually next to some perfect strawberries or pair it with a jug of milk that you'd never really drink from. And, admit it, some things we make aren't even that pretty.
This is why I spend hours in the kitchen just to bake a simple batch of cookies. 90% of this time is spent making sure my cookies don't look like junk and the other 10% is spent actually baking them.
Food photography can be a tricky business. There are tripods, expensive lenses, reflector panels, all the digital editing and cropping and let's not forget how hard it is to find photo-worthy dishes and utensils.
So yeah, it's contrived. But it's pretty. I'm all about making things pretty. Food bloggers go through a lot of trouble to bring you pictures worthy of mouth watering and stomach grumbling.
These pancakes are pretty. I didn't even need to do much to them. For reals. I just slapped them on a pretty plate, dusted them with powdered sugar, dropped a handful of raspberries on them and slathered them in syrup. Some things are just naturally beautiful.
And after turning off my camera I inhaled them, natural beauty and all. Can you blame me?
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