This is Kavi’s absolute favorite dessert in all the world.
Took ten minutes to make dessert; apples and sultanas sautéed in butter with cinnamon and jaggery, served over ice cream.
Finishing up the summer peach ice cream with some warm chai-spiced apple bread.
Heh. People ask how I get so much done; my family helps, is part of it. Kevin made two double-batches of my chai-spiced apple bread for me yesterday, but amusingly, he did something differently between the two batches, and is not sure what.
One is a little more cake-like, the other a little more bread-like. Maybe he forgot to double the butter? I’m pretty sure that’s it, but luckily, both batches are delicious, so it doesn’t really matter. There’s also more active swirling on the second batch, which results in more of the sugar-spice mix caramelizing on the top.
Recipe is here (if you want it more bread-like, you might try cutting the amount of butter in half — no guarantees, though!): https://serendibkitchen.com/…/09/chai-spiced-apple-bread/
And yes, I have a Nordicware molded pan problem, I know. I know!
No recipe yet, because I wasn’t entirely happy with the results — need to tweak. But I do like the little pie cutters — it took a little while to figure out how to use them, and it’s definitely fiddly and time-consuming to do this way, but the end result is so cute, I forgive it.
If anyone local wants to borrow these Sur La Table cutters for a weekend, let me know; I’ll feel better about buying them if they get more use!
(the last photo is the mangled pie that I made with the last bits of piecrust trimmings — it looks like a spooky face to me)
When you’ve had a long day, and you realize you have homemade peach ice cream, and slightly over-ripe peaches, and leftover pancakes, and that’s basically a fabulous impromptu cake.
I really am going to stop making sweets for the Patreon boxes soon. I’m almost done. Tomorrow. I’m going to stop tomorrow.
We’re planning to pack & ship on Friday, fingers crossed.
These are violet & vanilla marshmallows, embedded in bittersweet chocolate, with a ruby drizzle.
No recipe from me, because I basically just followed this one:
And when I say “I”, I mean Kavi, because I texted her the recipe and asked her to make them. I did collect the peaches from our tree and cut them up for her, though.
These scones don’t keep more than a day or two at room temperature, so eat fast, or freeze for later enjoyment.
Another one for the Patreon boxes!
(30 minutes, makes 30 bars)
What’s summer without s’mores? You can make these with brown sugar, of course, but jaggery adds an extra dimension of yumminess. They are very gooey, in the best way.
1 c. butter, melted
2 c. jaggery (or dark brown sugar), packed
2 T. vanilla extract
1 1/2 c. flour
4 c. graham crackers, broken into small pieces
2 heaping c. mini marshmallows
2 c. bittersweet or semi-sweet chocolate chips
1. Preheat oven to 350F; butter and flour a 9×12 baking dish.
2. In a large bowl, whisk together melted butter (cooled slightly) with egg, brown sugar, and vanilla.
3. Add flour and stir until just combined.
4. Add graham crackers, marshmallows, and chocolate chips; fold until blended.
5. Pour batter into prepared baking dish, smoothing out as needed.
6. Bake 22-25 minutes, until edges are set and lightly browned, with the center of the pan relatively firm.
7. Cool bars in pan for 30 minutes, before attempting to slice. Slice and serve. Can be frozen for long-term storage.
Variation: Try mixing in some salty pretzels!
Finishing up the Patreon baking. For the fairy theme, I thought it’d be fun to do a spin on classic fairy bread, which is bread and butter with sprinkles, popular in Australia and New Zealand.
I did sugar cookies instead of bread, spread with a rose & vanilla buttercream and covered in sprinkles. The end result is quite sweet, but I gather fairies are very fond of nectar, so it does seem appropriate.
The Spruce Eats had some fun notes on fairy bread:
“The exact origin of fairy bread is not known, but some say it may come from the poem “Fairy Bread” by Robert Louis Stevenson in his anthology A Child’s Garden of Verses published in 1885. The poem is as follows:
Come up here, O dusty feet!
Here is fairy bread to eat.
Here in my retiring room,
Children, you may dine
On the golden smell of broom
And the shade of pine;
And when you have eaten well,
Fairy stories hear and tell.
For a variation on fairy bread, try topping buttered bread with chocolate sprinkles instead. This treat is popular in the Netherlands, where it is called “hagelslag,” which quaintly translates to “hailstorm.””