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China

China was 3000x more fun than I could have wished!

I want to have Chinese food around me always. Also, I got to talk to people in Chinese, which was sort of fun. It was pretty there.

I couldn’t post pictures here while I was away since this website was blocked, so I’ll share just a few with you all now.

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Brownies

I’m super excited to say that I’m leaving for China at the end of this week!

I’ll be visiting some relatives on my mom’s side of the family while sightseeing and eating Chinese food! I’m really looking forward to the food part, if you didn’t already know.

I probably won’t be able to bake in China (sadly), so I won’t be posting recipes. However, I will share photos of my trip with you readers.

Before that happens, I’m eating a lot of classic American food, like burgers, pasta, and, of course, brownies, so I don’t miss it too much during the 3 weeks that I’m gone.

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More Brioche

Remember this recipe for Flour’s sticky buns, and how it only needed one half of the dough it made? This is what I did with the other half of the dough.

I mentioned in my previous post that I got to try Flour’s sticky buns at one of its bakeries in Boston. Well, the second thing I tried was the sugar brioche buns. Simple, sweet, perfection.

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Flour’s Sticky Sticky Buns

Introducing my favorite recipe book: Flour by Joanne Chang.

Other than the amazing, diverse recipes the book contains, there’s a distinguishing feature that brings it to the top of my list. Joanne Chang knows what she’s talking about, and she shares the knowledge she has accumulated from experience with all of her readers.

I love how she explains the science behind her techniques, like how creaming together butter and sugar creates millions of air pockets that expand in the heat of the oven, helping cookies and cakes to rise.

Which brings me to the science of these sticky buns. The bread part of the famous bun is Chang’s recipe for buttery, eggy brioche. It sounds fancy, it tastes heavenly, and, it can be a tiny bit difficult to make. With all the butter in the dough, it’s hard for the gluten to form bonds that give the dough elasticity, because the butter coats the gluten molecules in the flour. This elasticity is crucial, because it keeps the air bubbles from the yeast inside the bread, so that the end result is fluffy.

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Zucchini Crust Pizza

We grow zucchini at our house, and during the summer I’m always looking for ways to use it besides the typical zucchini bread.

When I found this recipe on one of my favorite blogs, melskitchencafe.com , I had to try it.

My family liked it a lot, even my little brother who won’t eat anything with green, even zucchini bread. I tricked him by cutting off the crust’s edge, so he couldn’t see the green—just the red of the sauce and yellow of the cheese. He asked me if it was made of meatballs, because I guess the cheese in the crust gave it a sort of meaty texture/flavor and the herbs reminded him of meatballs.

Besides the cheese, the herbs give the crust a nice flavor, and you can’t taste the zucchini at all. The veggie’s just there for the vitamins and fiber.

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Memory Box Cookies

These cookies will make you reminiscent of elementary school. At least for me, they transported me to the green fields behind the school that I ran around on during recess and the colorful classrooms where we read stories and grew bean plants.

So many memories (food memories, at the least) are tied to these cookies, so I decided to call them “memory box cookies,” after the shoe boxes that I store some mementos in (for example: an old coupon from a frozen yogurt place that’s now closed, birthday cards, and rubber wrist bands that I got for free at some event).

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Corn Strawberry Shortcakes

How do you eat corn?

Do you boil, steam, or grill it?

Do you sink your teeth into the cob, saw off the kernels and eat them with a spoon, or twist the kernels off with a fork?

Do you drench it in butter, or sprinkle it with salt?

Whichever way you’re used to, these scones are sure to conjure up memories of digging into that American gold.

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