People will probably have a number of complaints about this post. For example, you may be thinking, “Meg, you just made a Blueberry Rhubarb Galette. You can’t repeat flavor combinations so quickly.” If you have that complaint, you obviously aren’t in Alaska right now. When I arrived in Alaska last week, Erik had acquired, no joke, an entire trash bag full of rhubarb, cut out of a friend’s yard: And then, while I was there, another friend, Nate, brought over a full Tupperware of blueberries he had picked himself along a trail somewhere. When you have access to rhubarb and …
The best-tasting treats are not necessarily the prettiest things I make, even if that rainbow cake was pretty delicious. No, they’re the dump-everything-into-a-bowl-and-hold-it-together-with-chocolate recipes. They’re quick to make, clean out your pantry, and give you just the right amount a sweet and crunchy. Take this Mint Chocolate Pistachio Fridge Cake. Maybe you have chili chocolate, or salted chocolate in your kitchen. That’s fine – use that instead! Or maybe pistachios aren’t your thing, but you’ve got pecans and walnuts. Perfect! And maybe you’re someone that just doesn’t like rum-soaked raisins (I can’t imagine why). Try whiskey-soaked dried cherries. This recipe …
Ever look over at your fruit bowl and realize your bananas have turned almost completely brown before you even had a chance to eat one? Looking for a quick recipe when you don’t necessarily have all of the ingredients on hand for the best banana bread ever? Good news: if you bake (from scratch) ever, you definitely have everything to make these muffins and feel like you didn’t waste food after all.
I’m officially on summer vacation! With a month before I start my last year of school ever, I’m definitely trying to pack a lot in. In a couple of hours, my mom and I will leave for our annual Nantucket trip. Then, two days after we get back, I’ll head out to Montana and Wyoming for a couple weeks of hiking and generally not being in an office. With all of this traveling, baking will be a bit more challenging, but don’t worry – I’m committed.
This week, my recipe has a story! At my internship this summer, lunch meetings always have some kind of dessert. Usually it’s cookies and brownies, pretty standard. But one day this week, there were these little slices of chocolate cake with caramel, very much like a Twix, and I instantly decided I needed to make something similar. However, with a cake, you don’t get the same satisfying crunch that the cookie layer in a Twix bar provides.
Vacation baking takes creativity. When you find yourself in a condo that lacks anything that could be construed as useful, you have to improvise.
Happy 3rd of July! Really the superior of the summer holidays, in my opinion. Nothing beats a day at the beach followed by a night of fireworks and bonfires. And, of course, cookout food.
First day of Spring, and we’re due for a snow storm tonight. If that doesn’t perfectly capture New England weather, I don’t know what does. But that’s not going to stop me from moving forward with my lighter, more summery desserts – a week in sunny Florida definitely has me in the desserts-I-can-eat-with-a-spoon mood.