I can’t pinpoint the moment when my chocolate brown Birkenstock Boston clogs became my dedicated baking shoes, but sometime between their arrival at my apartment in 2016 and the time they conformed to my deeply messed up feet, they became my constant companion in the kitchen. When I slide them on in the morning, a little signal goes from my toes to my brain that says “it’s time to bake.” I affectionately refer to them as my “Indoor Birks” because I can count on one hand the number of times they’ve experienced sunlight since they’ve been in my possession. They aren’t my first Birkenstocks and they certainly won’t be my last (I have three other pairs), but they are definitely the hardest-working and my favorites.

I am not exaggerating when I say that these clogs are the most important piece of baking equipment I own. Over the last eight years, I have amassed all the baking paraphernalia a modern American home baker could possibly need (tart pan and ice cream machine excepted). I have three mixers (two stand, one hand, all Kitchen Aid). I have four sets of measuring cups and so, so, so many measuring spoons. I have a whisk, two blenders, a food processor, a waffle iron, a scale, and silicone spatulas in every color, shape and size. I have two favorite brands of pans. I have a drawer for sprinkles, a cabinet for cookie mix-ins, and a mini-fridge that is only for butter! But I’m here to tell you that these shoes are the real MVPs.
This blog doesn’t happen if I’m not wearing my Indoor Birks. They are the thing that delineates my working from home from my just being at home. They have no known magical or mind controlling powers, but they do seem to get a Pavlovian response from my ADHD brain. I put them on the moment I roll out of bed most days, and from that point, I am baking or blogging or both. I don’t bother to get dressed or even put on a bra for these activities, but the Birks are non-negotiable. Though they have seemingly never been captured on camera (probably because of the aforementioned pajamas and bralessness), they have become my official-unofficial work uniform.

My Indoor Birks have been to Texas, Maine, Massachusetts, San Francisco and Washington DC. I’ve worn them to make countless birthday cakes, a wedding cake, dinner for hundreds, and many meals for my nearest and dearest. They’ve seen me develop more than 500 recipes. At various times, their leather tops and cork soles have been covered in flour, dairy products, hot oil, boiling water, molten sugar, beaten egg, dishwater and god knows what else. They’ve protected my toes from broken glass and more than one falling knife. They’ve never failed me.

About six months ago, I started to really see the wear and tear on my beloved clogs. They continued to be comfortable and provide support to my (seriously screwed up) feet, no matter what I threw, splashed or dropped their way, but there was no denying they were dirty and busted. Their sheen had long since disappeared. Their tread had smoothed to a probably-dangerous point. They squeaked so loudly that for months they announced my presence to my roommate’s dog long before I arrived in his sight line. I went on the Birkenstock website in search of a new pair, but my fellow Birk enthusiasts had cleaned out the stock, so I waited. Even when the supply was replenished, I waited. After five years, and having given in and bought a pair of interim floral “Indoor Crocs,” I just wasn’t ready to let go.

Luckily, I didn’t have to, because if there’s a niche job to be done, New York City has people that will do it. Enter the magicians at Vince’s Village Cobbler, who not only asked about the history of my shoes upon arrival (and really seemed to care), but also did a full refurbish. In the span of a week, they cleaned them, returned the leather to close to its original quality (but kept the character), and replaced the soles and tread, all for much less than a new pair would have cost. I can’t begin to say how delighted I am with the makeover my Indoor Birks received, not least because it means I might get another half-decade of baking out of the deal.
This not an ad for Birkenstock and I understand that not everyone needs or can afford dedicated baking shoes (though you really should cover up your toes in the kitchen). I just wanted to acknowledge the silent (occasionally squeaky) partners in E2 Bakes, that support my arches and keep me standing even when I have to test something 27 times and probably should lie down. My relationship with these shoes has been longer than that of any of my ex-boyfriends. They’ve sustained more trauma than I anticipated, but they’re still there by my bedside whenever my baking inspiration (or my iPhone alarm clock) strikes.
If you’ve ever had a fresh pair of Birkenstocks, you know they take time to conform to your feet, but once they do, they’re yours and yours alone. Nobody can comfortably borrow them for any length of time because they’ve molded to the contours of your feet. I haven’t quite reached that point with these fresh soles—they’ve only been home four days—but I know someday soon I’ll forget all about having them refurbished and they’ll just be my Indoor Birks again, covered in something but carrying on nonetheless, one recipe at a time.




Cake with frosting seems like it’s almost not allowed right now, but this is not just any cake and this is not just any day. Coronavirus be damned.
If you’re scratching your head wondering what today is…well, it’s Earth Day, and that is important. But there’s also something that I don’t talk about much on here because it seems mostly irrelevant to the daily operation of a food blog…but it’s actually completely relevant because there would be no E2 Bakes without it. Today marks seven years since I took a drink or a drug. Yep, I’m that sober home-baking food blogger that nobody warned you about.
Quitting drinking and putting mind-altering substances in my body is the kindest thing I’ve ever done for myself and the people I love. I’ve gained so much more from that one decision (and many moments of grace and a lot of trudging) than I will ever be able to adequately express, least of all the ambition to run a baking blog. And, well, now you know why there is never liquor in my bakes or wine in my sauces–I can’t post something I can’t test.
Layer cakes are out for now and flour is difficult to find, but chocolate and frosting (and sprinkles!) are always welcome in my kitchen. Today’s cake is one of the best chocolate cakes I have ever had—so tender and chocolaty! If I weren’t telling you right now, I bet you’d never guess that it’s made with a cup of cooked quinoa instead of flour. For real.
The batter—which includes cocoa powder, a hint of coffee, eggs and milk—is made in a blender to eliminate any whole pieces of quinoa. I wouldn’t recommend making most cake batters in a blender, but since this cake is naturally gluten-free, there’s no need to worry about overmixing or tough cake. Score!

Chocolate Quinoa Cake bakes up in 30 minutes and is thin enough that it cools within an hour. I topped it off with a small batch of chocolate buttercream and dug into my stash of rainbow sprinkles for the occasion.
Oh yeah, that’s the stuff.
As for quarantine substitutions:
Whew! Okay. Now that you’re armed with everything you need to make a kickass gluten-free chocolate cake, go find something to celebrate. I promise you will. 



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I’ve gone to a lot of Broadway shows this year and it has been a ball! You don’t need me to tell you to see Hamilton (but like, it lives up to the hype) or The Book of Mormon (also great—saw it twice), and you certainly didn’t ask for my theatre recs, but this is my blog and you’re getting them anyway.
I love baseball and try to make at least one game a year (ideally when the Texas Rangers play the New York Yankees). I use 


Go to the 
Walk the Brooklyn Heights Promenade and/or the Brooklyn Bridge.
Get some soft-serve from a
Go to the
Go take pictures at the Oculus.
Walk into
Take advantage of summer street fairs.
As you can see, there is literally no excuse to be bored here. That’s why I have to go to 
If you’ve never heard of
So, why did I agree when Angela suggested we do this? Well…I blame January and the “New Year, New Me” mentality that I love to hate. That, and feeling a little burnt out and blocked from two solid months of holiday baking. Creating content for this blog is one of the great joys of my life, but even doing the things you love can be exhausting. I needed to get back to basics and The Artist’s Way seemed like a good way to attempt that.
The basic format is that you will read a chapter a week for twelve weeks, complete as few or as many tasks as you are able, and then meet up with your fellow creatives to share your feelings and results. All the while, you will complete daily Morning Pages and weekly solo Artist Dates. It seems like a lot, but it comes down to about 15-30 minutes a day, with the exception of the day you read the chapter and the day you do the meet-up.
Some of my favorite tasks were making simple lists of things that make me happy, remembering what I was like when I was 8/imagining what I will be like when I am 80 (hint: I want to be in 

For the Art Squad, meet-ups were on a weeknight at one of our apartments so that we could include Lulu and Dottie, Arnab and Angela’s respective perfect dogs. The usual format was to spend an hour going through the list of tasks for that week, pointing out any insights we had on the chapter, and sharing our Artist Dates and the number of days we did our Morning Pages. We are all in different fields and have different artistic pursuits—Angela is an art director and Arnab is a photographer—so while we did The Artist’s Way as a group, our experiences were all different.
While it was a bit of a pain to fit an extra commitment into the week, the meet-ups didn’t take much time and they had the benefits of friends, dogs, and creative progress, so I can’t complain. We have discussed keeping these up on a monthly basis, but we shall see. Either way, we celebrated finishing Week 12 by sharing a slice of 

For those of you who are not morning people 🙋♀️, you can write these any time of day. Julia Cameron recommends the morning simply because your brain is usually less cluttered by the outside world first thing after waking up, but I have benefited from writing Morning Pages at many times of day, including an hour before bed. The point is to write them, period. Inevitably, you will miss some days (I have missed three since I started on 1/13/2019), but forgive yourself and go back when you remember. It’s worth it.
Julia Cameron recommends addressing “blurts,” aka negative statements about yourself, as they come up in your daily writing. One that I noticed is that I write that I will “maybe” do things a lot. I have made an effort to write in more decisive statements because this is my life and my creative journey and I deserve to have decisive feelings about it all.
One of my pre-The Artist’s Way goals for 2019 was to see more live performances, so that has played a major role in my Artist Dates. I have seen eight Broadway and Off-Broadway shows so far this year, and five of them were a direct result of The Artist’s Way giving me permission. For those of you thinking I am made of money, know that I am *very* not. I buy only the cheapest tickets and frequently sit last row-center, but I am thrilled to be in the room. I have seen more theatre this year than any other I’ve been in New York, and it’s only May!
I also took myself to see Elton John on a whim—I bought shockingly cheap resale tickets the day of his last show at Madison Square Garden. I never would have done that without encouragement from this program, and I am so incredibly glad that I took the chance. I will never regret spending that money or having that experience.
A slightly-less-pricey way I have incorporated Artist Dates? I have started watching the
The last and probably most obvious way I do Artist Dates is by allowing myself to play in the kitchen. Baking just because I like to and I can, not because I need a new blog post or because someone wants a birthday cake. This practice has resulted in some of my favorite recipes so far this year: 
I also feel like the weekly meet-ups really helped to deepen friendships that I already valued. I knew Arnab and Angela before we began The Artist’s Way, but working (and complaining) through this together has been so much more important to me than I had imagined.
Positive results of The Artist’s Way:
Negative results of The Artist’s Way:
So, yes, The Artist’s Way gets two thumbs up from this baker/blogger/recipe developer! If you are looking for a way to access your own creativity, I can’t recommend this method enough. I look forward to doing it again in the not-so-distant future and seeing how much further I can go as a self-avowed artist…er, creative type.

Like wading into the fuh-reezing Atlantic Ocean with three of the most fabulous women I know.
And picking blackberries with my sister.
But, I mean, we still have to eat. We might as well do it in style.
Meals here on Swan’s Island are meticulously planned. Four years in though, we sort of know what we’re doing.
If it sounds like work to vacation here, that’s because it is. Fortunately for me, it’s the sort of work I love most. I mean, what’s to complain about when there’s daily
And don’t forget
It’s impossible to be grouchy in the morning when VJ makes you gluten-free vegan waffles…
…and blueberry muffins. The bacon was my contribution.
There were Migas, too…


…and the
And cantaloupe. (Can you tell I am in love with the white prep table?)
Lunches have been less curated, but this chickpea-centric spin on my favorite Jacques Pepin
And don’t forget extra-toasty grilled cheeses.
Dinner is an event though. We’ve had a
There was vegan
And Eliot made my crowd-favorite
Last night was taco night. Hooray for using up leftovers!
Dessert has been plentiful. I mean, I’m here.
I made a batch of
so naturally, there were s’mores.
There have also been also S’moreos.
And just straight-up toasted marshmallows.
Also, lots and lots and lots of coffee. Arnab finally learned how to use the French press we bought him for Christmas. #adulting
So, as you can see, we have not starved. We have some produce to finish and a few things we’ll divvy up on our way back to New York, but we have, by and large, used everything we brought.
I’m planning to do some last day of vacation baking today (all those
The day is young.