Monthly Archives: March 2010

Peanut butter & bacon cookies

Made to, uh, commemorate Inga and I completing the first year of our PhDs (yeah, the neuroscience research fields of attentional control and pharmacology/physiology of executive function don’t know what hit ‘em).

You can feel your arteries hardening as you eat these cookies but it’s entirely worth it.

Magdalenas

Made from the recipe in Dan’s MoVida Rustica (which is suspiciously similar to all the magdalena recipes I’ve found online). Magdalenas aren’t anything like madeleines, despite the etymology of the names, and although magdalenas do have their charm, I’m loyal to my beloved madeleines. Sorry, lovely magdalenas.

Pain de mie

Pain de mie pandemonium!

Chris, being the bread expert extraordinaire, made this pain de mie using a slight variation of the recipe from The Bread Bible by Rose Levy Beranbaum. It’s pretty much the best bread ever. It’s like a bread that verges on tasting like brioche while still being savoury. It has an amazing texture. It smells like croissants (i.e. awesome butteriness) when you toast it. It has… really sharp right-angle edges from being baked in a special sealed pan (you know you want geometric bread). It is, quite simply, the emperor of breads.

Black truffle & vanilla cupcakes with science bee honey icing

Tash challenged me to include truffles in a cupcake recipe, and because I’m always up for a baking challenge, here it is. As far as I know, there is no other sweet recipe in existence (well, nothing acknowledged on the internet) that uses truffles, apart from a truffle ice cream made by Dr Yukio Hattori on Iron Chef, when for some reason he decided to challenge Iron Chef Michiba (madness! — of course Hattori lost). I searched the internet long and hard to find information about what sweet ingredients go well with black truffles, to little avail. So as a testament to all the stupid search results I got that were about chocolate truffles, these cupcakes are also topped with hand-made honey chocolate truffles.

When I say “science bee honey” I mean that this is the honey collected from the bees used by the visual & sensory neuroscience research groups at the QBI. If you don’t have access to science bee honey because for some strange reason you’re not a researcher at an institute that has a honeybee lab, I suppose you can use non-science bee honey, but you will diminish the novelty and awesomeness of these cupcakes significantly.

Recipe after the cut.