You're just so congested your ears are popping every time you swallow. The softest, fluffiest lotion lined tissues still feel like sand paper when you're blowing your nose every five minutes. And as if that isn't bad enough you're favourite batch of cookies taste like dust in your mouth.
Because I'm sick and I need to bake me up some medicine, because I'm afraid I might become permanently anosmic and ageusic, because I've spent way too much time feeling sorry for myself and because the kind people at California Walnuts sent me a generous sample of delicious walnuts. What better way to jump start your taste buds than with some of the most potent flavours? Chocolate, caramel and toasty walnuts.
Who needs chicken noodle soup when there's Walrus Bars?
Oh hi. Hey you remember me. I'm that mildly funny blogger that bakes cookies and writes letters to both inanimate objects and weirdos.
No? I'm that perfectionist in the kitchen that obsesses over custard and cowers at the sight of yeast. Yeah I basically cry over spilled milk. Literally.
Nothing? I also have an unusually high attraction to all things with polka dots. I own not one, not two, but three polka dot aprons. With ruffles. And bows.
Oh yeah. You remember now.
I apologize for my absence. I have a good excuse though. I really do. Are you ready? Like really ready?
I've been busy knitting. No really. I knit. Now you know the awful truth. I am in fact a 50s housewife that vacuums in pearls, darns socks and spends the day in the kitchen with perfectly applied lipstick.
Ok maybe my pearls are fake and I can't stand lipstick, but I do spend blissfully happy days in the kitchen and I can knit up a storm. Well maybe just a scarf. And not those fancy cable knit scarves. Maybe next year.
To make up for my knitting induced neglect I made you some traditional Dutch Boterkoek. It's like shortbread only better. You just have to trust me on this one. It's dense, moist and chock full of almond goodness. You're going to love it.
I'd like to thank everyone who helped me get this far in Project Food Blog. I appreciate all your support in all its forms! Thank you!
“For this challenge, you're tasked with creating a delicious meal that will travel well and still look great. From picnics and school lunches to bento boxes, or any other meal on the go, you need to whip up an entree, side, drink, and dessert to enjoy after hitting the road. Be sure that your meal fits inside the Project Food Blog Road Trip Cooler.”
Have you ever wistfully watched a sunset stained with roses and violets while sipping a glass of wine? Have you ever savoured a simple chocolate bar on the waterfront, salty breeze in your hair and sand beneath your feet? Have you ever bitten into an apple and let the juices run down your chin on a lazy afternoon absentmindedly swaying on a creaking porch swing?
Twitterpated birds are the best dinner companions. Fresh air is the sweetest spice to add to any meal. A park bench is the perfect table setting. The fading glow of the sun rivals any candlelit dinner. Food is best enjoyed in the presence of nature, humbling and beautiful.
The picnic is the traditional way to bring the inside out and eat at nature's table. There's nothing traditional about this picnic. I've expanded on simple picnic food to elevate your experience. The plain sandwich has been spiced up and transformed into the Curried Egg Salad Sandwich. Chips and dip have been revamped into sweet and spicy Peach Salsa with baked Pita Chips. The simple glass of juice has been stirred into a bubbly frenzy and become Sparkling White Grape Peach Juice. The average Rice Krispies square has been reinvented into a nutty and flavourful Brown Butter Maple Pecan Crispy Treat.
Nature is in a constant state of flux and I've pulled my inspiration for this meal from that fact. Nature's ever changing landscape offers a unique and beautiful tablescape. Go outside and enjoy the fresh air. I think you'll find your food tastes a little bit sweeter, a little more satisfying.
So there I was in my kitchen, my mouth hanging open in a frozen gasp and my eyes popping out of my head. It was one of those eureka moments. You know the one. Brownies not made of dark or milk chocolate but white chocolate. I'm clearly a genius.
Then I was left with the difficult task of naming my brain child. Whities was a bad choice for obvious reasons. Plus they wouldn't really be white. It's kind of difficult to bake white food. So beigies? No, that's just lame and rather hard to pronounce.
Naturally I couldn't get it out of my head. So I googled it like a good obsessive compulsive person and, to my great disappointment, I not only found a name for them but also found they already existed. Blondies. There's not much left in the world that someone hasn't already thought of. Silly me. I never would have thought of that.
Blueberries were on sale. I like blueberries. Blueberries and white chocolate go together nicely. So there you have it. Sometimes it's best you don't over think dessert.
I have been inspired lately with all these lovely photos of Cherry Clafoutis floating around on the interwebs. I was originally tempted to try one out myself, but I was in the mood for something a little different. Something rich. Something decadent.
Behold the Cherry Brownie Clafoutis!
I had envisioned cooling these little personal brownies then turning them upside down to have them pop out effortlessly into these squiggly cubes of chocolate cherry bliss.
That didn't happened.
Instead I pounded on the bottom of one ramekin until the heel of my hand hurt. I then proceeded to turn it right side up, grab my spoon and just dig in. That works too. Plus they do look pretty irresistibly darling in these adorable square ramekins.