Fatty Dumpling

A piece of cake does not exist until someone eats it.

Category: Breads

Cream Biscuits

1 cream biscuits

You know what is nice?

2 cream biscuits

It’s sometimes nice to eat with other people.

Dumbbutt fatty dumpling. Of course it’s nice to eat with other people. But hear me out first.

In Guelph, I often bake and cook alone; and thus eat alone. I also make food and eat with other people…but there are times when I want to be enveloped in the soft glow of my kitchen by myself as I knead a soft pile of bread dough. Sometimes, the kitchen is silent except for the sound of my hands quietly immersing themselves in flour. Sometimes, if roommates were around, they can hear my high thin voice warbling along to the loud music playing in my ears.

The oven has been spitting out more baked goods lately because making food calms my nerves and I have been feeling pretty stressed lately.

3 cream biscuits

I was alone when I pulled these biscuits out of the belly of my oven. I was alone when I bit into these fragrant little dough balls. I was alone when I realized, it would be nice if someone else was beside me, tasting these too.

4 cream biscuits

I must start seeking people out. We’re all busy, but we must also make time for each other.

A few years ago, there was one day when I was hanging out with two buddies. We were all students together so I asked them about their workload. Both boys said they had labs due the next day.

Did you already finish them?
-Nope.
WHAT. What are you doing here with me then?! You should be working on your assignments!
-Don’t worry. We’ll get to them.

I was worried for their academic career, but also touched that they chose to spend time with me. They might also just e stoopid boys. Stoopid, stoopid boys.

5 cream biscuits

Cream Biscuits
recipe by Smitten Kitchen

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Yogurt Rolls

Who are you? What do you look like? How do you live your life?

Like some other bloggers, I’ve chosen to blog anonymously. The most that you’ve seen of me so far are finger tips and a few chance reflections off of glass. My name is unknown (for the most part) and my age is vague as well (not really). I’ve shared little details about myself like where I am located, you could probably guess my gender, and there’s a handful of stories from my involvement in friendships, families, school, and work. There’s not much of me out there in the internet, but you can piece together bits and bobs together from this blog. How do you see me?

Funny enough, whenever I fall upon a new blog, I immediately look for the about page. I want to visualize the reader—what does their smile look like? (Do they smile?) Why write? Are they defensive on the get-go about their beliefs? Do they like to peacock themselves around? Do they have a significant other? Are there pictures? Show me the love stories!

My own about page, on the other hand, is just an anecdote. Not sure why. Anyone out there hungry for information about the author (like I would be) might feel let down by that. Perhaps the anecdote will get a chuckle out of them first.

The regulars who read this consist of my sister (hi buddy! She’s the one who sent me the cards and letters in these pictures), a friend who’ll pack herself into my suitcase if I ever leave the country (…hi buddy…), and dear other bloggers (hiiibuddies). There’s also those other fiends that I know in life that may drop in now and then (yo, buds). But than there’s the others, the unknown.

Really, I don’t get many visits here. And I think most of them drop in accidentally from Google searches. But who are you? That goes for my fellow bloggers, family, and friends as well—who are you?

If anyone were to ask me that on the street, I’d probably reply with what people call me, ie. a name. However, if you, dear reader, told me your name, I would not know what to do with it. That doesn’t give much info with what’s happened to you so far or how you see yourself. Unless you’re someone like Chloë Moretz. Then, I’d say, “No way,” and drop in a dead faint. But, you know, you’re special too, readers.

If you could leave me with something that’d tell me who you are, what can you say? How did you find me? What is there to say?

Anyways, I appreciate you.

SO. I made some yogurt rolls with a chocolate and jam fillings. They turned out amazing. The recipe is originally vegan and included ingredients that I did not have (like bread machine yeast) so I was worried, but it worked out fine. The bun is fluffy and tasty and I would make it again—just the bread part and nom on that for a meal.

Yogurt Rolls (with Jam and Chocolate Filling)
Recipe adjusted only slightly from Have Cake, Will Travel. The original recipe isn’t on Celine’s blog anymore. It’s Celine’s almost exact wording too, except for the bits I’ve changed. Copycat!

Recipe adjusted only slightly from Have Cake Will Travel. It’s Celine’s almost exact wording too, except for the bits I’ve changed. Copycat!

¾ cup peach or any flavor yogurt
1/2 cup water
1 1/2 tablespoons butter/margarine
1 tablespoon sugar

Place in small saucepan, heat slowly on medium until lukewarm. Set aside.

2.5 tsp active dry yeast

When the yogurt mixture has reach a lukewarm temperature, evenly sprinkle the active dry yeast over the mixture. Jiggle your saucepan so the yeast can mix with the yogurt mixture. Leave alone for 10-15 minutes until the mixture has gone all foamy.

3/4 cup whole wheat flour
1 3/4 cups all-purpose flour
1 teaspoon fine sea salt
1/4 teaspoon baking soda

Combine ww flour with only 3/4 cup ap flour, salt, and soda. Add yogurt mixture and stir until moistened and combined. Continue adding ap flour until the dough is smooth, elastic, and not overly sticky.
Knead for about 10 minutes, then place in a lightly oiled bowl, cover with plastic wrap and let rise until doubled in size, between 60-90 minutes, in a warm, draft-free place.

Preheat your oven to 350F. Lightly coat an 8in square pan with non-stick cooking spray.

Punch down dough and divide into 6 equal parts. Flatten them down.

the filling amounts are per roll, so make it x 6:

1 generous teaspoon fruit spread
1 scant tablespoon semisweet chocolate chips

Place in the center of each flattened roll and wrap the dough around the filling.

1 tablespoon melted margarine/butter
about 1 tablespoon sugar.

Brush margarine on top of roll, sprinkle sugar on top.

Bake for 27 minutes, remove from pan after a few minutes to place on a cooling rack, and let cool completely before storing.

Yield: 6 rolls

Raspberry Yogurt Muffins

You people-watch too, right?

No, not creepy behind-the-bushes-with-binoculars-people-watching, goodness, no.  I mean basic observation. Everyone does it: noticing bits and pieces of people. Funny anecdotes can be had if you observe long enough. Maybe sadly hilarious stories of girls who had unknowingly tucked her skirt in her leggings—which hopefully ends with you acting as a good Samaritan and running after her to tell her about her unfortunate clothing mishaps. Unless she had purposefully tucked her skirt into her leggings. You never know with fashion nowadays. People will walk down the street naked soon enough with the way things are going.

My university is medium sized and it’s definitely a sight to see when the bell tolls and thousands of students spill out of class and into their next ones. The students always seem to be so busy. They walk quickly, eyes forward, determined to get to their destinations. I’m one of them.

When I slow down and start looking…I realize that no one’s looking back at me. With a bit more confidence, I start watching and realize…everyone’s so beautiful in the world. No, truly, I do. Granted, everyone going to university is at the prime of their life, but even outside of universities, everyone is so gorgeous.

There’s a male senior downtown that I always see. He’s also always yelling in Italian. He usually sounds angry. At first glance, I’d probably look away and hope to Buddha that he doesn’t notice me. On second thought, maybe someone should find out what he’s upset about, if he is, and if no one has already. At a second glance, he’s really interesting to behold and neat to observe for a while…

Of course, I don’t really know how well everyone’s external beauty reveals how they truly are and how they treat others. They might be mean son of a ducks. But, you know, give them a chance, eh?

HOHOHOHO, I’m not too sure why I got into that little speel, but I made some raspberry yogurt muffins. I saw this variety of muffin for sale on campus and seriously had an urge to try making them. (This was a few months back when raspberries were still in season.) And, evidently, I did.

When I think of ‘raspberry yogurt’, I think of a delight of a treat, soft and sweet. My muffins came out just like that, but I also wanted creaminess…if that flavour could have come out in a muffin. Sour plain yogurt and fresh raspberries did not result in creaminess—but perhaps heaps of sugar and raspberry-flavoured yogurt will justify creaminess next time.

Are these muffins pretty at first glance? Or do they look like mini boulders? Well, like I wrote above, give ‘em a chance. Spread the love. Joy. Happyhappyhappy.

Raspberry Yogurt Muffins
shoot…..where did I put that recipe…

Spelt Bread

Do you see it?

Do you see the bite mark in the butter? The butter was spread so thickly and luxuriously that I left teeth marks when I bit into the bread. The butter was not scraped on, but slathered as I would with buttercream frosting on cake. O, joy! Such creamy lusciousness.

The bread, on the other hand…was different. The bread was made with spelt flour and I can’t tell whether it’s the flour or the recipe but…it tasted like dirt. Dirt! Food’s not supposed to taste like dirt! Unless you have dirt on it. After chewing some more, I made peace with the taste (perhaps instead of dirt, the bread, in fact, tastes more like….grains. It tasted like wholesome grains) but then picked on the rest of the bread. I came up with a heavy, dry loaf that was hard to swallow. Maybe it’s me. The colour’s quite gorgeous at least.

Anywho, just look at the butter. Look at the teeth mark in the butter…

Spelt Bread
I used the recipe by allrecipes.com

Pretzel Rolls

I have relocated yet again to another city. Coincidentally, although I have moved for a new co-op job, I’ve ended up in my ol’ university city of Guelph. Ho, cows! Ho, hippies! Ho, friends!

I’m going to have a blast here.

I was lucky to find a home to live in within a day of being in Guelph. My apartment is pretty sweet and includes a pretty sweet roommate in the package as well. We both hopped gleefully together when we decided that I’d move in with her—you can’t go wrong with two gleeful people living together, right?

So, a few days later, my friend Helen of Mind Fuck Daily came over to play and we made some pretzel rolls, recipe courtesy of Fossil Foods.

O, yum! O, deliciousness! O, party in my mouth!

It might have just been the salt topping the buns, but they’re like soft pretzels. In taste and texture: a crisp crust gives way to a soft and chewy centre. Great with butter. And it’s also a great beginning to baking and cooking in Guelph. (The good company is probably a great beginning to life in Guelph too.)