Treats for appetites of every size
My only complaint about blog-life is that I feel like I can never repeat recipes. When I’m going to bake something new every week, there doesn’t seem to be time. And when I know that my dad’s favorite thing I’ve made is Lemon Meringue Pie, but I need to make something new, it’s kind of frustrating to have to say no.
I apologize that you won’t be able to make this. Because there is no way you also have the following box tucked away, unused, in a random drawer of your kitchen:
I’ve been at my summer job for two weeks and haven’t brought in any baked goods yet. Last week I was baking for a cookout. The week before I baked for school friends who were still around. This week, I’m finally bringing something into the office: Coconut Cake.
Yesterday was hot. The kind of hot where you either need to be at the beach in close proximity to the ocean or inside in the AC – no other options. And we were having a cookout.
Remember last week when I was saying some weeks I have loads of free time and don’t want to bake? This week I was the opposite – I had a free morning and decided why not make some cookies! Of course, I had a recipe in mind, and usually that means I can’t not make it, so it wasn’t that difficult of a decision.
Sometimes, I have my first free weekend in literally months and all I want to do is bake a super time-intensive, beautiful-to-look-at, I-have-to-go-back-for-fourths treat. That was not this weekend.
Cakes seem like they have it pretty good. Always out on display in bakery windows, drawing people in. Frequently the centerpiece at special occasions. Oohed and ahhed over when they’re particularly well designed. But I’d argue that they actually get the short end of the stick when it comes to baked goods.
If I could have any kitchen appliance added to my collection, it would be a food processor. I talk a big game about wanting the Breville ice cream maker, but in terms of versatility, it’s no match for a Cuisinart food processor. I could make pie dough. And lots of other stuff that I can’t think of right now that always tells me I need a food processor.
I’m always surprised by how much of ice cream making is done over a stovetop. It’s a frozen dessert – I feel like at most I should be mixing the batter at room temperature, and then freezing it. But no, it’s like 20 minutes of stirring over low or medium heat and then using an ice bath after the fact to cool it down. Seems counterintuitive.
I cannot believe first year law classes end in one week. And, patting myself on my own back, that I’ve kept up my blog throughout the whole year. I didn’t miss a single post! (Knock on wood.)