Pam and I developed a hankering for cheesecake. It’s surprisingly straightforward to make. The crust is just graham crackers, butter, and a little bit of sugar: And the filling consists of cream cheese (~2 pounds of it), eggs (6), vanilla, and a bit of lemon. It turned out great.


Harboring both a desire to consume a chocolate baked good and to test my mettle in the crucible of small-kitchen pastry-baking, I decided to prepare an eclair. I particularly enjoy the eclairs offered at the Hopkins Street Bakery, on Hopkins and Monterey in Berkeley, CA. My first attempt at making eclairs was, generously, disastrous. When… Continue reading Eclair

Blueberry Muffins with Streusel Topping

As mentioned in another post, I’ve recently become fascinated with baking. In fact, I sometimes feel in moments of existential uncertainty that I’d be happiest working in a bakery. I baked 12 blueberry muffins. Some ended up better than others. The muffin below was quite photogenic. I based my recipe on the one provided in… Continue reading Blueberry Muffins with Streusel Topping