vanessa.vichitvadakan's Profile

Bowls of all kinds. Pyrex dishes and bakeware. Specialty bakeware like bundt pans and madeleine pans. I am seriously running out of room, though.

Carpano Antica is one of my favorites. It's so good on its own, but it makes for a great Negroni, too.

I'm in a cookie-icing marathon, making 200+ for a friends' wedding. There are, at the bride's request, airplanes, airmail envelopes, initials, and lots of hearts. The catch: I'm in California, and the wedding is in New York, so I'm crossing all my appendages hoping the cookies make the flight intact.

Use a bench scraper to cut and remove the bars. After I cut the bars (also with the bench scraper-- it's so much easier than with a knife), I wedge the scraper along the sides to loosen and lift the pieces out. I can get right under the bars and pull them up with more ease than with a spatula.

Also, chilling the pan makes it harder to remove the bars; a slightly warm pan will make it easier to get them out, even if it means popping the pan back in the oven for 5 minutes to warm it slightly.

I totally remember this! And as an adult, I can now fully appreciate how awesome the directions are: "With fork, squash butter and sugar together until they are blended." Nice!

Okinawan sweet potato pie with haupia. I just made one a couple of weeks ago, and it went over really well.

A google search will show you some recipes to work with, but this is what I ended up doing.

I used this recipe as a base for the filling:

http://joythebaker.com/2009/11/dads-perfect-sweet-potato-pie/

I used the purple Japanese sweet potatoes instead of regular, and I subbed a mix of cream and milk for the evaporated (because they were on hand), and I changed the spices to just a tiny bit of nutmeg and about a teaspoon of ground ginger. The crust is a basic graham cracker crust. I used a 9"x13" pan, and overall pretty easy and really tasty!

I happened to have had a package of haupia mix from a recent trip to Hawai'i, so I used that, but it's easy enough to make from scratch.

If you feel like deep frying something, make malasadas! They're my favorite kind of doughnut.

I first started following her in her column on Serious Eats. Her recipes are some of the most delicious and practical gluten-free recipes I've come across. Her multi-grain pancakes are my very favorite-- gluten-free or not. I'm so glad to hear she's got the book out now!

Sweet! I wonder how this would work with a less toxic substance. Maybe lemon juice and hydrogen peroxide and some sunshine?

I love doing this, especially in summer when I roast trays of eggplant, peppers, tomatoes, onions, and zucchini. I use them in sandwiches, pastas, grain salads, as a part of antipasti platters.

I got an early start and pumped out two batches of my favorite brownies today (the King Arthur Flour's fudgy ones). I took one plate to my former workplace, another plate is going to a birthday party, and a few (but only a few) are staying home.