This, of course, means that it's time to up the baking ante and turn on that oven. I mean, it's not hot enough outside, clearly.
After spending a year as a pastry chef, I still return to baking as a retreat from daily stress. Somehow all that measuring, worrying if the butter is properly creamed, whipping meringue—all that concentrating on perfection is a great way to get out of your head and into the season. Turn on some Vince Guaraldi and Natalie Cole and get baking.
My first cookies—these beautiful little meringues from my "friends" at "the largest food magazine in the world" (whose name starts with a Cooking and ends with a Light). Their magazine might be falling into unpopularity, but the recipes are top-notch.
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