Dinner, by Anna and Amanda

Muhammara-inspired deviled eggs, quinoa-stuffed mushrooms, and a lovely gateau au citron, with honey lavender creme.


I bought a little muhammara at Berkeley Bowl, and spread some on boiled eggs on most days during finals. So I realized, why not make things a bit more complicated by reattempting my favorite dish from middle school days. (I only made deviled eggs and pinwheel sandwiches)

These babies are stuffed with a mixture of yolk, pomegranate molasses, chopped walnuts, quinoa, roasted red peppers, and paprika.


Mmmm. Amanda's brilliance! I wonder what she put in here..


More cakes should be viewed from the bottom. This glaze-soaked, fork-marked floor of cake, for your enjoyment!

We did try to whip the cream, but unfortunately we are not as skilled with a whisk as real women should be. Fortunately, no one cares!

http://lauriebot.com/2010/05/15/gateau-au-citron-avec-la-creme-lavande/

Sweetening the Studies

Inspiration is like hunger. Have a nibble, suddenly you're ravenous. The trick is, it's harder to motivate myself to take a bite of a book than a cookie. Studying also doesn't have quite the same level of stress-relieving ability as baking does. So during finals I found a sugar cookie recipe to love and adore, and my cookies were a lot less unappetizing than my prior salty, rock-hard, or completely melted attempts.



For the above cookie, I followed the recipe for lavender lemon cookies, and made a little lavender flower trail for appeal.

http://52kitchenadventures.wordpress.com/2010/05/09/week-19-lavender/

For the cookie down below, I used chai tea spices on the same sugar cookie recipe to make cookies that were basically snickerdoodles.