Because let’s face it, we all need a respite from CNN, daily press conferences, and ever-growing statistics on this pandemic that’s remade the world as we knew it.
What we need is pancakes. Because pancakes have had the uncanny power to put a smile on our faces as far back as, well, the invention of pancakes. When you start the day with pancakes, you know it’s going to be a good day. And we can all surely use more of those kind of days right now.
And apparently, from the looks of social media, I’m not the only one. Peppering the updates of so many of my friends lately are photos and confessions of baking to ease the mind or merely distract from the news of late.
I readily admit that I sometimes fall victim to procrastibaking — ignoring writing deadlines only to bake a batch of cookies instead. Stress baking is merely its close cousin.
Psychologists have explained that those who hoard toilet paper or empty grocery shelves in a panic are only trying to exercise control in a world that now seems very much out of our hands. We can’t guarantee we won’t catch a deadly coronavirus. But darned if we can’t make sure our pantries and cupboards are filled to capacity.
And so, I bake. Because if I’m going down, I’m doing so fighting — and with a ready-steady supply of buttery sweet treats.
The book is by Emilie Holmes, an avowed non-coffee drinker in the United Kingdom, who started her own company, Good & Proper Tea, to source and sell top-notch whole-leaf teas. With crowd-funding resources, she first started an adorable mobile tea bar out of a converted 1974 Citroen in 2012 before opening a brick-and-mortar tea shop and cafe in 2019.
Dare I tell you how much butter there is in these innocent looking “Pear-Rosemary Muffin Tin Pies’?
There are 3 1/4 sticks total.
That’s 26 tablespoons of butter for 10 itty-bitty pies.
(Math majors can be more precise, but that’s a little more than 2 1/2 tablespoons of butter per muffin-tin pie. Although, darn it, when you break it down like that, it doesn’t seem quite so bad. Well, maybe…)
Regardless, I am here to tell you that it is worth the calories and cholesterol to make these beauties.
We are talking some seriously flaky, supremely buttery, and moan-inducing, swoon-worthy crusts. They are filled with tender chunks of pears that take on an unexpected perfume from fresh rosemary. The finishing touch is a brown-butter, brown-sugar, walnut streusel top.
Inside, you will find all manner of pies made with all manner of crusts such as “Classic Pie Dough” (made with butter and shortening), “Vegan Pie Dough” (made with coconut oil), and “Gluten-Free Pie Dough” (made with gluten-free flour blend, sour cream, rice vinegar and a little xanthan gum).