Category: Dessert

One last photo of our trifle, in its pristine state. It’s now been thoroughly demolished — I’ll have the last serving for breakfast tomorrow, unless Kevin eats it while I’m sleeping (entirely possible, even likely). Which will be fine, if so — I love him enough that I willingly give him the last serving of trifle…

Kavi and her friend Rose cut out cookies for me a few days ago, and I baked them, cooled, refrigerated for a few days — just got around to icing them now.

For these, I use my super-lazy way of icing — make the icing a little runnier than usual, put it in a wide bowl, and dip the tops of the cookies, lightly scraping off any excess. (They’ll usually drip a bit while drying, but that’s fine — you can put parchment paper underneath the drying rack to minimize clean-up.)

And then have an assortment of silver and gold sprinkles on hand — I do each shape of snowflakes, stars, trees, etc. in a slightly different set of sprinkles, and it makes for a very easy but also nicely classy finished set of cookies. They look a lot more work than they actually are.

Making mango fluff; having lunch today with Kelly Robson, AM Dellamonica, Alec Nevala-Lee, Emmanuel Henderson, and Roshani Anandappa. Science fictional / fantastic lunch.

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.