Coconut Nutmeg Pudding

Coconut Nutmeg Pudding

Coconut Nutmeg Pudding

The apartment lifestyle is peculiar. I'm surrounded by people, dozens of people, but we all are strangers to one another. On the rare occasion we pass in the hallway on our way to here or there, a nod of acknowledgment is often given, but seldom a word is spoken. It astounds me how it's possible to share a wall with another person for months without quite knowing who lives on the other side.

If anything, I'd like to apologize to the person who has to listen to me watch Game of Thrones well into the night hours.

Coconut Nutmeg Pudding

My windows overlook the balconies of another apartment building. Though I may not know my own neighbors, I feel I've gotten to know a little bit about my neighbors across the way—a small peek into their lives from the view on the balcony. On the third floor, there is a tall man who steps out for a smoke each morning, mug of coffee in hand. Leaning against the railing, he blows his cigarette smoke into the wind, curiously never taking a sip of the drink he brought with him.

A man on the second floor leaves his blinds open late into the evening. Though I've never seen his face, I can see the twinkling of his television through the window as he settles into another night of watching ESPN.

A woman on the first floor fills her balcony with plants. Green leaves dangle from the ceiling, just touching the bright, beautiful flowers spilling out of planters on the floor. Each morning before the heat of the day swells in, she can be found with a watering can in hand, tending to her plants. Her garden is a lovely sight to behold. I wonder if she ever wishes her garden could grow larger, sprawling out on the apartment lawn. I know I would welcome it.

Coconut Nutmeg Pudding

The last woman is a quiet, tender soul. With a scarf wrapped around her head, she sits outside on a blue beach chair with a book in her hands. She reads for hours, as the sun streaks across the sky, occasionally reaching for the bowl of mixed nuts that rests beside her chair. Periodically I'll join her by sitting out on my own balcony and reading. I wonder what type of books she likes to read. I wonder if she has any to recommend.

Of all of my neighbors, I feel a connection with her the most. Perhaps that's what is most important when you're living in an apartment building, surrounded by people, but living alone. Connection. Though I may never meet these people or shake their hands, the small peak into their lives makes me feel attached to them, bringing me just a little bit closer to the new place I've chosen to call home.

Coconut Nutmeg Pudding

This Coconut Nutmeg Pudding is simple, but elegant. Made with coconut milk and thickened with cornstarch, the pudding has a silky smooth texture. A hint of nutmeg truly rounds out the coconut flavor in an unexpected, delightful manner with a topping of toasted coconut to finish off the pudding. Served warm or chilled, this pudding is comfort food at its finest.

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Toffee Chocolate Chip Cookies

Toffee Chocolate Chip Cookies

Toffee Chocolate Chip Cookies

For the month of June, I've decided to go vegan. It's more of a personal challenge to myself than a moral or ethical decision. Growing up in meat and potatoes country, I've never struck issue with eating meat. Both sets of my grandparents were farmers and ranchers, raising crops and cattle and working off the land. The farm was my second home when I was younger. Rooting around the big red barn and watching cattle through barbed wire fences was a regular pastime. I was raised on meat from my uncle's farm. He made a homemade sausage so good that my family would freeze it so we could enjoy it every month of the year.

You could say, in a way, that farm life is in my blood—that meat is in my blood.

Toffee Chocolate Chip Cookies

Even so, I've always been curious about veganism. It's intimidating to me, honestly. I rely so heavily on dairy and egg products in my everyday life, typically grabbing a yogurt and an egg sandwich for a meal. Part of the reason I wanted to challenge myself with a month of veganism was to force myself to explore new foods, eat more fruits and vegetables, and get cooking in the kitchen. I wonder how my body will feel after a month without consuming any animal products. I fear I will have a hard time eating enough protein.

A year and a half ago, I was a vegetarian for a few months. It wasn't necessarily a conscious decision so much as it was a necessary one. Living in Montreal, Quebec, was expensive and I simply couldn't afford the high price of meat as a poor college student. However, becoming a vegetarian in a big city was almost effortless. Becoming a vegan in North Dakota, where grocery stores only hold three packages (not brands or types) of tofu will be an entirely different story. Vegans are few and far between in meat and potatoes country. I'll certainly be out of my element, but that is just another difficult part of the challenge.

Toffee Chocolate Chip Cookies

Over the last week I've slowly been emptying my cupboards of "forbidden foods." I've finished the milk, eaten the yogurt, consumed the cans of soups, and said my goodbyes to my dear friend, butter. Despite my best efforts to clean out the cupboards, I still had a shelf of soon-to-be banned baking supplies. These cookies were born out of the last of the forbidden foods, featuring toffee pieces and chocolate chips.

As I experiment with this new lifestyle over the next month, I have a promise I want to make to you. I am going to do my best to continue to keep my foods approachable, delicious, and to use familiar, everyday ingredients you already have in your kitchen. My baking and recipes may be vegan, but they don't need to shout it from the rooftops. I'll keep you updated on this journey of mine—I can only wonder how it will play out.

Toffee Chocolate Chip Cookies

These toffee chocolate chip cookies are an "everything but the kitchen sink" cookie, featuring a little bit of this and that. Oatmeal, chocolate chips, toffee pieces, and chopped almonds come together to create a crunchy, hearty cookie that just begs to be dunked in a glass of milk. These cookies are dangerous when lying around the house. You might find yourself sneaking three or four in a day's time.

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Vanilla Cupcakes

Vanilla Cupcakes

Vanilla Cupcakes

Today marks my 24th year of life. Twenty-four seems like one of those unusual ages that's neither here nor there. I'm not old (though some days I may feel it), but I'm not so young anymore either. I have a bit of that sneaky thing called life experience that only career changes, extensive traveling, and a familiarity with the "real world" can bring. Even so, every year when my special day rolls around, I'm not sure whether I feel old enough to embrace that extra number.

Happy birthday to me.

Vanilla Cupcakes Vanilla Cupcakes

Since becoming a baker, I've grown acquainted with a phenomenon known as The Baker's Dilemma. The dilemma poses a simple, but curious question: should a baker be expected to make his or her own birthday cake? It's true that a baker may bake a better cake than a friend or family member. It's also true that if they do make the cake themselves, they can have precisely the flavor they would like, elaborate or otherwise. I've debated this question back and forth with friends and fellow bakers alike.

Family and friends tend to agree that it is not only okay for a baker to make his or her own cake, but it's encouraged. I've heard confessions ranging everywhere from "I want to eat good cake, not my cake" to whispered fears that their own cakes wouldn't live up to a baker's expectations ("It's too much pressure to bake for a baker").

Vanilla Cupcakes

On the other hand, professional bakers seem to come to the opposite conclusion. After making a thousand cakes, baking a cake is no longer a novelty. It's work (with the added pressure to meet everyone else's expectations of what a baker's birthday cake should be). To a baker, it's the thought that counts, not the taste. It doesn't matter whether the cake is homemade or a boxed mix with canned frosting—both are loved and equally appreciated.

This year my mother and sister got together to make me my favorite cake, strawberry shortcake. It's a cake I've requested on my birthday a dozen times in my life and I couldn't be more excited to take a fork after it.

Vanilla Cupcakes

It took me two years to find this reliable, light, and moist vanilla cupcake recipe, but it is definitely a keeper. The cupcakes have a delicate crumb, but are tough enough to frost or fill with whatever delights that may strike your fancy. This is a true vanilla cupcake, made with pure vanilla extract (though if you are lucky enough to have vanilla beans on hand, a bean can certainly be used in place of one tablespoon of the extract). Watch the oven closely around 12 minutes; these cupcakes can over-bake rather quickly.

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