There is little that is more satisfying than having a project come out right. And it’s even more satisfying when you can eat the results!
I was having some friends over for dinner and I decided I had to make coconut sorbet. I’d had some out and I’ve been wanted to use my ice cream maker; sorbet is easier to make than ice cream (no custard) so it seemed like a good opportunity. It was, and the coconut sorbet was amazing! Although I had a little issue with the coconut fat solidifying too early in the ice cream maker. It clumped up so the texture of the sorbet was still perfect, but I don’t think that should have happened. (I used organic canned coconut milk–perhaps non-organic has emulsifier in it…)
As I mentioned, I’m currently upstate with my parents. The old house they live in is on a “farm-ette,” as it’s apparently called. It’s something like 5 acres and it was used as a horse farm before they got it. My mom’s been trying her hand at gardening–she’s got those raised table beds so it’s really easy to “farm.”
When I brought the Coconut Cashew & White Chocolate Cookies in to class, I also made a quick batch of white chocolate coconut macaroons because one of my classmates has celiac. I’m not sure she liked them–I got in the habit of keeping them rather under-sweetened because my cousin who is celiac is diabetic as well–but I liked the leftovers (and one of my other classmates ‘stole’ a few and she loved them) so I’m not too worried!
I do like plain scones, they are so versatile. But sometimes you just want chocolate. These chocolate scones don’t disappoint. They are still a nice, light, flakey scone without too strong of a flavor. It’s just that the mild flavor is mildly chocolate. They are delicious alone. Or with berries and cream, sort of shortcake style. Or with jam and clotted cream. Or–have I mentioned?–plain, perhaps with strong tea or coffee.
It’s been a while (my birthday is in April!), but here it finally is! I made a white confetti cake from Baked Celebrations (it’s their ultimate birthday cake cake). I did 1.5 times the recipe and made three 9in rounds rather than three 8in rounds, since I don’t have three 8in cake pans. Plus extra cake! It worked brilliantly.
Folding sprinkles into the batter
Slicing the tops off the cake
I filled and topped it with chocolate buttercream based off a Martha Stewart recipe and then covered the whole thing with a ton more sprinkles!
Last Tuesday was March 14th, or for those of us who live in regions that write the date Month/Day (rather than the much more sensible, Day/Month), Pi Day! So, obviously, Pi Day calls for pie. Pear and Blackberry Crumble Pie to be exact.
Throwback to that time when I managed to smash a pint of strawberries to a pulp on the walk home. Or more informatively, to that time when I made pancakes with strawberry puree mixed into the batter.
I made these with fresh strawberries in the springtime. I’m sure these’d work well with a puree made from frozen, defrosted strawberries for a cozy, wintertime brunch. In fact that seems to be the best use of frozen strawberries outside of ice cream. Continue reading “Strawberry Pancakes: Recipe and TBT”→
I’ve lucked out recently; I’ve gotten some great apples at reasonable prices. Yesterday my luck ran out. I’ve got three granny smith apples that are unbearably tart. What to do? That’s easy: make apple crumble! I haven’t made it yet (I started a new term of classes this week so I haven’t exactly had the time) but I will soon. And when I do, I’ll use this recipe.