I did something exceedingly stupid the other day: I purchased food products at Williams Sonoma. Not spices or sprinkles, mind you, which I could easily play off as “necessary” or “practical,” oh no. Instead, I walked out of that hallowed place with two things I had no need for: a box of Bouchon Chocolate Chip Cookie Mix and some Vanilla Wafer Butter. I’ve turned the former into an experiment which we’ll be discussing today; the latter I refuse to discuss at all. Still ashamed.Pin It
All posts tagged dessert
Have you noticed I almost never do pie recipes? Do you know why? Pie fear; it’s as simple as that. I’m forever afraid of a flimsy, uncooked pie crust (or worse, a burned one), a soggy center, undercooked fruit, too much thickener, and so on. And I love a good pie. It’s a silly thing to be afraid of, so I thought I would work out my fears here for a little bit. Smart, considering it’s the end of summer, and I missed almost all opportunities in the summer fruit department.
Except, perhaps for this one: consider it my farewell to summer/transition to fall pie, because it uses some of my favorite mid- and late-summer fruits and pairs them with a hint of spice befitting of autumn’s fast approach. Continue reading →Pin It
Somehow, with all the food and food learning this blog has produced, my favorite thing has been learning how to copycat things that one could normally buy at the store. It’s like a specialized hobby within the more general hobby of baking and cooking. Maybe it’s lazy, because I’m taking someone else’s idea and just trying to figure out the details, but the end result is the same: I get to make my favorite things at home, which means I get to eat them at the peak of freshness. Continue reading →Pin It
Some of you may remember this from Facebook, but I made this pavlova a few months ago. And then I never wrote about it on the blog. Like, ever. Some of you may have wondered, “Where did that wee pavlova go? Did it not work out? Why is Shannon holding out on us like this?” Friends, I would never hold out on you unless it was for good reason. Truth: those tiny individual pavlovas were not meant for this blog; they were meant for my first-ever semi-regular freelance food writing job. What? We have several great food magazines in St. Louis, and one of them was just insane enough (in a good way) to ask me to write for them. Continue reading →Pin It
It’s time for the individual galettes recipe! Big things going on around here, and sometimes when I’m in the midst of getting my near-future life organized, my present-day life takes a hit. I should (but I won’t) hesitate to call these “individual” desserts; they are, in truth, made out of a regular-sized galette dough cut into fourths. A normal galette allegedly yields you eight servings, so technically my individual galettes would serve two; anyone who eats these would argue, while holding their plate as far away from interlopers as possible, that they only serve one.
And so they shall be called individual galettes. Which are the size of salad plates. Continue reading →Pin It
Shavuot, congratulations: you are the first Jewish holiday I am on time for! I was late for Purim and Passover, but you; you I managed to not be tardy for. I think it’s because you’re about dairy; all sorts of dairy, evidently, so it’s easy to both love you as a holiday and also find you easy to make food for. I can see why people look forward to celebrating you. Continue reading →Pin It
Admittedly, this is not my best photo. Simple cakes get a raw deal in that they are so elegant and beautiful in real life, but often difficult (for me) to capture on film. I promise you, it is gorgeous in real life.
In my quest to learn more about Jewish holidays and the foods associated with them, I committed myself to making something for each (major? I’m a non-Jewish person, so I don’t know how to classify these) holiday. Since I am new to this, all of my offerings have been after the actual holiday has occurred. First, there was the great hamantaschen experiment for Purim; I got so caught up in oil-based versus butter-based hamantaschen and homemade jam fillings that those didn’t show up until the week after Purim. Now, here we are at my contribution for Passover, which has come and gone, and evidently we’re just days away from the holiday which falls 7 weeks after Passover, so it’s safe to say that I’m tardy in posting this one too. Please forgive me: I’ve decided to expand my Jewish food exploration to two years in the hopes that next year I’ll be ahead of schedule. Continue reading →Pin It