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Oct 27, 2016
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Posts Tagged ‘Baking’

Baked: Chocolate Chip-Orange Muffins

Wednesday, October 5th, 2016



I never know what to do with an abundance of buttermilk. I can’t stomach drinking it straight – it tastes too much like spoiled milk to me. But when added to baked goods, buttermilk produces the most delectable crumb, making it perfect for morning muffins. This chocolate chip-orange version is heavenly: light and moist with plenty of chocolate and orange zest to go around. They’re big, puffy and delicate, and they pair perfectly with tea or coffee.


Chocolate Chip-Orange Muffins
Adapted from a recipe at Little Sweet Baker 
14 servings

2½ cups all-purpose flour
1 Tbsp. baking powder
1 tsp. baking soda
½ tsp. kosher salt
1 cup buttermilk
1 cup granulated sugar
2 large eggs
1 Tbsp. orange zest
2 tsp. vanilla extract
½ cup (1 stick) unsalted butter, melted
1 cup chocolate chips
3 Tbsp. turbinado sugar (or any coarse sugar)

• Preheat the oven to 425 degrees and line 2 muffin pans with paper liners.
• In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir in the buttermilk, granulated sugar, eggs, orange zest and vanilla until combined.
• Use a spatula to gently fold in the melted butter, then fold in the chocolate chips until just combined, scraping from the bottom to make sure there are no streaks of flour in the batter.
• Divide the batter evenly between the muffin cups, then sprinkle the turbiando sugar over the tops of each muffin.
• Bake 5 minutes, then reduce the oven temperature to 375 degrees. Bake 12 to 15 minutes, until the tops begin to brown and bounce back when touched. Let cool 10 minutes before serving.

Baked: Chai-Chocolate Chip Scones

Thursday, September 22nd, 2016



Chai and chocolate is an underrated combination. Aromatic spices like cinnamon, cardamom and clove enhance chocolate’s rich flavor. These scones have a crusty, crispy edge and a soft, delicate crumb inside, with a hint of spice at the end of every bite. They’re best on a Sunday morning for family or friends visiting. It’s hard to eat just one.


Chai-Chocolate Chip Scones
Adapted from a recipe at Sally’s Baking Addiction 
6 scones

2 cups (250 g.) all-purpose flour*, plus more for dusting
2½ tsp. baking powder
½ tsp. kosher salt
½ cup (1 stick) cold butter, grated or cubed
½ cup plus 1 Tbsp. buttermilk, divided
½ cup (100 g.) granulated sugar
1 large egg
1 tsp. vanilla extract
1 tsp. chai spice mix (recipe follows)
1¼ cups semisweet chocolate chips
2 Tbsp. coarse sugar

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat.
• In a large bowl, combine the flour, baking powder and salt. Add the butter, then use your fingers to rub the butter into the ingredients until the mixture is coarsely combined.
• Add ½ cup buttermilk, sugar, egg, chai spice mix and vanilla extract, then use a spatula or your hand to almost bring the mixture together. Add the chocolate chips and gently mix to combine, taking care not to overwork the dough.
• Sprinkle a clean work surface with flour and turn the dough out on it. Use your hands to forma 6-inch disk, then use a sharp knife to divide into 6 equal wedges.
• Place scones on the baking sheet with room between them to spread. Brush the scones with the remaining 1 tablespoon buttermilk and sprinkle with the coarse sugar.
• Bake 20 to 25 minutes, until lightly golden and cooked through. Let cool about 10 minutes before serving.

*For the best texture, I recommend weighing the flour. 


Chai Spice Mix

In a small bowl, combine ½ tablespoon ground cinnamon, 1¼ teaspoons ground cardamom, ¾ teaspoon ground ginger, ½ teaspoon ground allspice, ½ teaspoon ground cloves and ¼ teaspoon ground nutmeg. Store covered in an airtight container.


Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings

Baked: Oatmeal-Flaxseed Chocolate Chip Cookies

Wednesday, September 14th, 2016



It’s hard to make a chocolate chip cookie healthy, but this recipe comes close. I stumbled across versions of this while searching for a lactation cookie recipe for a friend. Lactation cookies are meant to help nursing mothers increase milk production through the addition of brewer’s yeast. This chocolate chip cookie recipe omits the yeast, but it does add old-fashioned oats and flaxseed, providing a healthy dose of fiber for anyone. If you do add brewer’s yeast, you’ll find provides a slightly bitter, umami note that pairs well with chocolate. With or without yeast, it’s difficult for anyone to stop eating these chewy sweet treats. Enjoy and happy baking!


Oatmeal-Flaxseed Chocolate Chip Cookies
About 2 dozen

¾ cup (1½ sticks) room-temperature butter
4 Tbsp. coconut oil
1¼ cups sugar
1 large egg
1 large egg yolk
1½ tsp. vanilla extract
3 cups old-fashioned rolled oats
1½ cups all-purpose flour
3 Tbsp. ground flaxseed
½ tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
¼ tsp. kosher salt
1¼ cups chocolate chips

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat mat.
• In a large mixing bowl, use an electric mixer to beat the butter, coconut oil and sugar on high speed until the mixture is fluffy and light, about 5 minutes, scraping down the sides of the bowl as needed. Add the egg, egg yolk and vanilla and beat on medium speed until combined.
• Use a rubber spatula to mix in the oats, flour, flaxseed, baking powder, baking soda, cinnamon and salt until there are no streaks of flour left and a thick dough forms. Fold in the chocolate chips.
• Use a spoon or your hands to scoop about 2 tablespoons dough. Roll into a ball and place on the baking sheet. Repeat until all dough is used, leaving some space between the dough in case the cookies spread.
• Bake 12 to 14 minutes, until the edges are golden. Let cool completely before removing them from the pan.

*To make lactation cookies, add 1/3 cup brewer’s yeast when mixing in the dry ingredients.

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings

Baked: Beef and Cheddar Hand Pies

Tuesday, August 30th, 2016



I made these hand pies for fun one day, when I wanted to bring something tasty to a picnic but without the fuss of plates and utensils. Working with pie dough can sometimes be frustrating, it’s worth it. The end result is a buttery, flaky crust with a savory, meaty filling on the inside. Since the filling is precooked, you can sample and adjust it to your preferences. Enjoy and happy baking!


Beef and Cheddar Hand Pies
Adapted from a recipe by Martha Stewart
4 servings

½ lb. 80-20 ground beef
½ white onion, thinly sliced
½ Tbsp. minced garlic
1 Tbsp. Worcestershire sauce
1 tsp. Dijon mustard
Salt and pepper or red chili flakes to taste
1½ cups shredded cheddar
1 batch pie dough, thawed (Recipe here.)
Flour, for dusting
1 large egg, lightly beaten

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• In a large skillet over medium heat, saute the beef with onions and garlic, breaking up the meat until it begins to brown and the onion soften, 7 to 10 minutes. Drain some of the fat from the skillet.
• Stir in the Worcestershire, mustard, salt and pepper. Remove from heat, stir in the cheese and set aside.
• Sprinkle a large flat work surface with flour and roll out the pie dough to ¼-inch thick. Use a 4½-inch round cookie cutter to cut 16 circles from the dough, rolling the dough out as needed.
• Place 8 dough circles onto the baking sheet. Place 1½ tablespoons beef filling in the middle of the circles, leaving a ½ inch of dough clear around the edges. Cover each with the remaining 8 dough circles, pressing around the edges of each with a fork to seal. Use the fork to poke a few holes in the top of each hand pie to vent.
• Brush the beaten egg over the tops of each hand pie.
• Bake 12 to 15 minutes, until the edges are browned. Let cool a few minutes before eating.

By the Book: Theo Chocolate by Debra Music and Joe Whinney

Wednesday, August 24th, 2016



I have fond memories of baking cookies with my mother and my grandmother when I was a little girl. We made the basics: oatmeal raisin, peanut butter and chocolate chip – all excellent cookies, but sometimes I want something more decadent. Gooey Double-Chocolate Mocha cookies from Theo Chocolate: Recipes and Sweet Secrets from Seattle’s Favorite Chocolate Maker seemed to fit the bill.

I’m gluten-intolerant, and since these only called for cup flour, I thought I could safely use a gluten-free flour blend. I wanted a pure chocolate cookie, so I left out the ground coffee, which the introduction declared optional. While the cookies were deeply chocolaty, they also spread into thin, flat disks during baking. The recipe said they would be “very fragile,” but the accompanying photo showed thick, fudgy cookies, not the delicate wafers I created.

While the cookie were rich, they were not enough to win this round. I’ll definitely try this recipe again, though, altering my gluten-free flour ratio to try and make them more substantial.

Skill level: More advanced techniques require an intermediate ability in the kitchen.
This book is for: Chocolate lovers, of course
Other recipes to try: Preston Hill Bakery chocolate bread, almond-olive oil sable cookies with chocolate, Chocolate (Factory) Eton Mess, Tallulah’s warm chocolate pudding cake
The Verdict: The pie bars from Sweeter off the Vine came together better than my deflated chocolate cookies.




Gooey Double-Chocolate Mocha Cookies
2 dozen cookies

10 oz. Theo 70-percent dark chocolate, chopped, divided
¼ cup (½ stick) unsalted butter
⅓ cup (1½ oz.) all-purpose flour
¼ tsp. kosher salt
¼ tsp. baking powder
1 Tbsp. finely ground Fair Trade coffee beans
2 eggs, at room temperature
¾ cup (5½ oz.) sugar
1 tsp. vanilla extract
1 cup chopped walnuts, toasted (optional)

• Preheat the over to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
• Melt 7 ounces of the chocolate with the butter in a double boiler (see instructions below) and set aside to cool slightly.
• Sift the flour, salt and baking powder together in a small bowl, stir in the coffee and set the bowl aside.
• In the bowl of a stand mixer fitted with the whisk attachment (or in a bowl with a whisk by hand), whip the eggs and sugar together on medium speed until very thick and pale, 3 to 4 minutes (about 8 minutes by hand). Add the vanilla and mix well. Fold in the cooled chocolate mixture, then the dry ingredients, and finally the remaining 3 ounce chopped chocolate and the walnuts.
• Use 2 spoons or a small cookie scoop to drop rounded tablespoons of batter 2 inches apart onto the prepared baking sheets. Bake the cookies, one sheet at a time, until they’re puffed, shiny and cracked, 8 to 10 minutes. Let the cookies cool completely on the baking sheet. They will be very fragile.

Melting Chocolate in a Double Boiler
• Heat a couple inches of water in a saucepan over low heat. Put the chopped chocolate in a stainless steel or glass bowl large enough to sit securely in the saucepan without touching the water. When the water comes to a simmer, turn off the heat and let the chocolate begin to melt. Stir the chocolate often, and when about two-thirds of it has melted, remove the bowl from the saucepan and dry the bottom of the bowl very well. Continue to stir the chocolate until it has melted completely.

Reprinted with permission from Sasquatch Books


By the Book: Sweeter Off the Vine by Yossi Arefi

Thursday, August 11th, 2016



Sweeter Off the Vine: Fruit Desserts for Every Season won me over with its meticulous organization and moody, saturated glamour shots of fruit. It seemed like the perfect choice for this time of year, when it’s possible to mark the weeks off a calendar by what’s available at the farmers market.

Unfortunately, I didn’t make it to the farmers market for this recipe. Timing didn’t allow, so instead I started with disappointing peaches (for which there is no excuse this time of year), the wrong brown sugar, whole-wheat pastry flour instead of whole-wheat flour and a pantry unexpectedly devoid of rolled oats, requiring a last-minute grocery run. What’s the opposite of mise en place? Don’t answer that.

With such a preamble, it’s no surprise I wasn’t thrilled with these pie bars. The crisp topping needed significantly more butter to hold it together, and the filling could have done with more fruit. However, I’m wary to blame this all on the recipe since I estimated my fruit weights and eyeballed the required ½ cup butter. The whole idea is great – as someone who likes piecrust more than filling, this hits my dessert sweet spot – and there’s a potential here that made me want to try again. Though my version leaned toward dull, this should have complex flavors (warm baking spices, sweet fruit and nutty brown butter and oats) and textures (chewy crust, giving fruit and crunchy topping). On the other hand, with two different crusts and double bake times, next time, maybe I’ll just simplify and make a cobbler.

Difficulty: Intermediate. Nothing is technically difficult, but there are a lot of steps to keep track of.
This book is for: Fruit lovers and farmers market shoppers
Other recipes to try: Caramelized apple fritters, apricot and berry galette with saffron sugar, cherry and rhubarb slab pie
Verdict: Despite not entirely living up to their potential, these pie bars were still more interesting than the Home Baked brownies from last week.




Nectarine and Blackberry Pie Bars
Makes about 24 bars

Whole Wheat Crisp Topping (see recipe below)

¾ cup (170 g.) unsalted butter
1 cup (125 g.) all purpose flour
1 cup (130 g.) whole wheat flour
⅓ cup (60 g.) firmly packed light brown sugar
¾ tsp. salt

1¼ lb. (560 g.) nectarines (about 4 medium)
½ vanilla bean, or 1 tsp. vanilla extract
¼ cup (50 g.) sugar (less if the fruit is particularly sweet)
½ tsp. lemon zest
½ tsp. ground cinnamon
¼ tsp. freshly grated nutmeg
2 Tbsp. all purpose flour
Pinch salt
1¼ cup (200 g.) blackberries

• Position a rack in the center of the oven and preheat to 350 degrees. Line a 9-by-13-inch baking pan or a quarter-sheet pan with aluminum foil. Lightly grease the foil.
• To make the crust: Melt the butter in a light-colored saucepan over medium heat, stirring occasionally, until the foam subsides, the milk solids turn light brown, and the butter has a warm and nutty fragrance, about five minutes. Remove the butter to a heat-safe container and let it cool to room temperature.
• In a large bowl, combine the flours, sugar and salt. Pour in the cooled butter and stir gently until a ball forms. Pat the dough evenly into the prepared pan. Bake the crust until light golden brown, about 20 minutes. Set aside to cool while you prepare the filling.
• To make the filling: Pit and coarsely chop the nectarines. Use the tip of a knife to slice the vanilla bean lengthwise and scrape out the seeds; reserve the pod for another use. Add the sugar, vanilla seeds and lemon zest to a large bowl and use your fingers to rub the vanilla seeds and zest into the sugar. Stir in the spices, flour and salt. Add the nectarines and blackberries to the sugar mixture and toss gently to combine. Pour over the partially cooled crust. Sprinkle the crisp topping evenly over the top.
• Bake the bars until the topping is golden brown and the fruit begins to release its juices, 30 to 40 minutes. Cool completely before slicing.

Whole Wheat Crisp Topping
Makes about 3½ cups (390 g.), enough for one large crisp or two pies

½ cup (65 g.) whole wheat or rye flour
½ cup (62.5 g.) all purpose flour
½ cup (45 g.) old-fashioned oats
½ cup (100 g.) firmly packed light brown sugar
½ tsp. salt
¼ tsp. baking powder
½ cup (115 g.) unsalted butter, softened but cool

• Combine all of the ingredients except for the butter in a medium bowl and give a quick stir to combine, making sure to break up any lumps of brown sugar. Add the butter and use your fingertips to mix everything together until crumbs form. Use the mixture immediately, or store in a ziptop bag in the freezer for up to 1 month. You can use the crisp topping straight from the freezer; just add a couple of extra minutes to the baking time of your crisp or pie.

Reprinted with permission from 10 Speed Press

Baked: Ginger Peach Tarte Tatin

Wednesday, August 10th, 2016



The Song household is still peach crazy. Today, I opted for a simple tarte Tatin, swapping apples for peaches. A classic tarte Tatin covers caramelized apples with puff pastry. It is baked and then flipped onto a serving dish to reveal a wonderfully simple and delicious dessert akin to a pie but even easier to put together.

In this version, buttery, flaky pastry cushions warm peaches punched up with fresh ginger for a zippy finish. I used a heavenly European-style cultured salted butter I found at Trader Joe’s that tempered the sweetness and added a lovely tang. Serve a slice of this decadent treat plain or with whipped cream or ice cream. Either way, it’ll disappear in a day. Enjoy and happy baking!


Ginger Peach Tarte Tatin
Adapted from a recipe at Port and Fin
1 9-inch tarte

3 large peaches, peeled and pitted
1/3 cup cultured salted butter (or regular salted butter)
¼ cup plus 2 Tbsp. sugar
½ Tbsp. freshly grated ginger
1 sheet frozen puff pastry, thawed
Fresh whipped cream or ice cream for serving

• Cut each peach into 6 wedges and set aside.
• In a medium saucepan, melt the butter over high heat. Reduce the heat to medium-low and add the sugar, swirling the pan every so often until the sugar caramelizes to a light brown, 12 to 15 minutes.
• Remove from heat and add the ginger, then the peaches in a tight, even layer, making sure each wedge touches the bottom of the pan.
• Return the pan to the stove over medium-low and cook, stirring occasionally, 20 to 25 minutes, until the peaches have softened and the caramel is thick and syrupy.
• Preheat the oven to 375 degrees. Spray a 9-inch round cake pan or pie pan with nonstick spray.
• Pour the peaches into the pan and spread into an even layer. Cover with the puff pastry, then use a sharp knife to trim any overhanging dough so it fits inside the pan. Cut several small slits in the top to release moisture during baking. Bake 25 to 30 minutes, until puffed and golden brown.
• Let cool 10 minutes. Use a sharp knife to run it along the edge of the pastry so nothing sticks. Place the serving dish on top of the tarte, then quickly invert the cake pan, flipping the tart onto the serving dish. (Tap a bit if the tart sticks.) Slice and serve warm with ice cream or whipped cream.

By the Book: Home Baked by Yvette Van Boven

Friday, August 5th, 2016



I love Yvette van Boven’s summer salad from her first book, Home Made. I first made it for another By the Book column years ago, and I still make it, regardless of the season. So I had high hopes for her newest book, Home Baked, which contains some of my favorite things: breads, cookies, cakes and beautiful photos and illustrations.

I chose to make her Triple-Chocolate Chunky Brownies, which she declared “by far the most delicious recipe from this book.” The brownie was packed with dark chocolate, white chocolate and cocoa powder, as well as walnuts. It was simply to make and worth the minimal effort, especially when served warm with a melting scoop of ice cream. But most delicious? I have had a better brownie – and I’ve made better, too.

Skill level: Easy. There are some more time-consuming recipes, like in the bread section, but nothing seems too difficult for a home cook.
This book is for: Baked-good addicts
Other recipes to try: Super-Duper Choco Cake with Beets and Hazelnut Filling; Chocolate, Espresso, and Dark Beer Cake with Chocolate-Hazelnut Frosting
Verdict: Check back next week when Home Baked takes on the next challenger.




Triple-Chocolate Chunky Brownies
24 pieces

7 oz. dark chocolate, chopped
3 Tbsp. butter, cubed, plus extra for the pan
½ cup plus 1 Tbsp. packed light brown sugar
1 tsp. vanilla extract
½ cup all-purpose flour
1 tsp. baking powder
1 tsp. unsweetened cocoa powder
Pinch of salt
1½ oz. white chocolate, chopped
½ cup walnuts, coarsely chopped
2 eggs beaten

• Preheat the oven to 350 degrees. Grease a 7-by-11 inch baking pan and line the bottom with parchment paper that extends over two edges of the pan. Grease the parchment paper, too.
• Melt 3½ oz. of the chocolate with the butter au bain marie. Turn off the heat when it’s nearly completely melted and let stand for a bit while you prepare the rest.
• In a bowl, mix the brown sugar with the vanilla, flour, baking powder, cocoa powder, and salt into an even-colored powder.
• Stir in the remaining dark chocolate, the white chocolate, and the walnuts.
• Pour the beaten eggs into the slightly cooled chocolate-butter mixture. Add the dry ingredients, mix well with a spatula, and spoon the mixture into the prepared pan. Spread the batter with a spatula so that it reaches all corners.
• Bake the brownies for 20 to 25 minutes, until just firm and a toothpick inserted in the center comes out with wet crumbs attached.
• Let cool in the pan for 5 minutes, then lift the brownies out of the pan, and let cool until the brownies have firmed up a bit before cutting into squares. Eat when still warm, as that’s when the chocolate chunks are still a bit melty.

Reprinted with permission from Stewart, Tabori & Chang

Baked: Pistachio Raspberry Muffins

Thursday, July 7th, 2016



I was devastated when my doctor recently informed me that I must switch to a gluten-free diet, likely for the rest of my life. While I no longer partake of flour-based goodies (I do still bake them for my job and for friends.), I’m learning to adapt and develop naturally gluten-free treats that don’t use highly processed gluten-free flour blends.

I was craving one of my pistachio raspberry muffins, so I swapped the traditional all-purpose flour for nut flours instead. Finely ground almonds can do wonders as a replacement for AP flour, and rice flour just adds a bit more texture. Finally, pistachios and raspberries balance each other with tartness and nuttiness. Enjoy and happy baking!


Gluten-free Pistachio Raspberry Muffins
Adapted from a recipe in The Afternoon Tea Collection by Pamela Clark
1 dozen

4 oz. (½ stick) butter, softened
¾ cup granulated sugar
1 tsp. vanilla extract
4 eggs
2 cups almond flour*
½ cup pistachio flour*
½ cup rice flour
1 tsp. baking soda
Pinch of kosher salt
1 cup raspberries
2 Tbsp. coarse sugar

• Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
• In a large mixing bowl, use an electric hand mixer on high speed, beat the butter and granulated sugar together until soft and fluffy, about 5 minutes. Reduce the speed to medium-low and add the vanilla and the eggs 1 at a time until combined.
• And the almond flour, pistachio flour, rice flour, baking soda and salt. Use a spatula to combine, than gently fold almost all the raspberries, reserving a few to top the muffins.
• Evenly divide the batter among the muffin cups. Top each with the remaining raspberries and sprinkle with the coarse sugar.
• Bake 20 to 25 minutes, until a cake tester inserted in the center comes out with a few crumbs attached. Let cool completely before eating.

*Almond flour and pistachio flour are available at Trader Joe’s or Whole Foods.

Meals That Changed My Life: Christy Augustin

Monday, June 6th, 2016



Like a free dessert on your birthday, meals sometimes come with an unexpected extra. Pint Size Bakery co-owner Christy Augustin’s most memorable dining experiences came with a complimentary side of “Aha!” From staring down sprinkle cookies in Granite City to wiggling her toes in the warm Key West sand, here are the meals that changed her life.


Mrs. Siebold’s Bakery, Wood River, childhood
“The sprinkle cookies were (what) I had to have, always. Every time we’d go in, I’d stare at the case, eye-level with the cookies, and I had to have one. They were the one thing I knew we had to have at Pint Size. That memory of the smell of the bakery and the enjoyment and excitement – I love that. Mrs. Siebold’s is gone now, but I see it as part of Pint Size’s mission to carry on the old-fashioned bakery that welcomes children and makes things for kids or the kid in you.”

Chez Panisse Café, Berkeley, California, 1999
“It is the first time I remember being awakened by flavor. At that time, California cuisine was still getting out there in the world. (My husband Matt and I) had a lasagna that was just sliced tomatoes, pesto and cheese with fresh pasta, and the dessert was an apple or pear lightly cooked with a light syrup. Before I just ate to feed myself, not really for the enjoyment. And I had never thought much about where my food comes from, but here it was part of the conversation, and was even printed on the menus. It completely changed my perspective.”

Blue Heaven, Key West, Florida, 2002
“My husband and I eloped on a sailboat in Key West, and we went that night to a restaurant called Blue Heaven. It wasn’t anything fancy, but there was a swing in a tree and my feet were in the sand and we ate shrimp and crab and Key lime pie. That meal was the start of my life moving forward instead of being a kid and just doing whatever pleased me. I don’t remember much about the food, but it was making a conscious decision that my life was going to mean something.”

Home, New Orleans, Louisiana, 2004
“When Julia Child died, (my friends and I) did an homage to her. We were trying to cook this elaborate meal in her honor using what was seasonal. We made this torte with layers of ham and cheese and peppers and spinach wrapped in puff pastry. We made coq au vin and green beans amandine. Somebody brought profiteroles and we had chocolate mousse and a savory crab soufflé. We thought we were all so fancy. It was the pinnacle of our friendship.”


-illustration by Vidhya Nagarajan

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