Favourite Sweet Things Right from the Oven
Always a time for a snatched sweet treat!
Photo Elizabeth Ranger
And while admittedly I’m revelling in brown rice, legume soups, fresh vegetables, kashi-krakkling 7-oat health snacks and yes (always) the occasionally hunk of HEALTHY dark chocolate (mmm), there is always a place and a time for a snatched sweet treat. All the better if homemade, and not because it’s always necessarily more delicious at home – although it often is – but because making a batch of something means you get tons and tons of sweets to share with your friends instead of one luscious bakery-gotten bite. Maybe not metric tons and tons, but that “swimming in cookies” feeling, haha, you know what I mean…
Moving backwards in time, because that makes sense to me, just last night I rolled a bushel of tiny PB & J thumbprint cookies with short sandy texture and bellies full of button-bright apricot-cognac jam. Almost grown up but you can’t ever go wrong with peanuts and jam together, and I’m not sure why kid-ish is bad or necessarily unrefined. No, they’re pretty refined actually, and take longer than I thought they would take (ie: slower than chocolate chip cookies, slightly):
Make batter, roll 4 dozen cookies, chop peanuts, dredge cookieballs in peanuts, bake, fill with heatened up jamjam, EAT. Then eat more cause they’re SUPER good. And worth a bit of respect and care and time. I kinda wanted to a try a tahini and thai marmalade version, too. Or almond and orange. Cashew and blueberry? COCONUT CHOCOLATE CARAMEL CRISPY FUN? Oh wait. That’s a samoa. Moving on…
Photo Elizabeth Ranger
In other recent news I made a kind of thyme & chocolate cake that was pretty good but I wanted it to be even more drenched in thyme syrup, and with a more velvetty cream, and maybe with a third/fourth layer… you know, like a MMM MELTING HERBAL MOUSSE & FUDGE kinda sensation, totally over the top. That being said, it was devoured in a few hours (gone gone gone without a crumb), so yes, it was good anyway. I DID appreciate that it wasn’t very sweet, yet deeply chocolatey, light (surprisingly) in texture and fairly grownup-ish. Also, sliced like a freaking dream – perfect layers. Easy to make, too.
Moving back, back back in time, to a place where insanely buttery crusts house tea-poached pears and frangipane…. and then get draped with drizzles of crème anglaise like it’s the most natural thing in the world. My kitchen!
Continue reading this blog post on Bubble tea for dinner
Photo Elizabeth Ranger
Cookies with jam
Photo Elizabeth Ranger
Thyme & chocolate cake
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