In honor of June being Dairy Month, I decided to kick things off with summer’s first batch of ice cream from scratch. I sacrificed a waffle maker in the process. While I was standing on a chair above my pantry this morning, I moved our behemoth bread machine to the side and inadvertently knocked my thousand year old waffle maker to its (timely?) death on the kitchen floor. It was quite a scene, let me tell you. All in the name of homemade vanilla bean. Oh well … what’s that phrase? If you wanna make an omelet, you gotta break a few waffle makers.
I had to take on a baking project today because 1) you know I can’t stand an empty cake plate and 2) I’ve single-handedly demolished every last Milk Dud in the house and had to have something else to move on to. Besides (and I know this is bizarre), about six months ago I decided on a freak impulse to hoard canned pumpkin (don’t ask), and now I’m doing my best to make a dent in my stash. So far I’ve made pumpkin bread, pumpkin bars, and most recently, this perfect layer cake. It’s gorgeous to look at and filled with warm, autumnal spices that will make your house smell amazing and bring a smile to everyone you serve it to. And I have no reservations in making such bold promises.
I’ve had a slight issue of late with my ice cream maker. And the issue is that I cannot seem to stop finding excuses to use it. In the past oh, about ten days or so, I’ve made four different flavors: chocolate gelato (both milk and dark; milk was better), cookies and cream (a great use for those stale Oreos I had thanks to people in my house who cannot seem to figure out how to properly seal packaging), and a fantastic mint chocolate chip. Mint chocolate chip was the absolute, hands down, bombdigity. I’m not even that big of a sweets fan, but I swear, I could not tear myself away from that stuff. Amazing.
By now you know that I’m not much for baking due to the fact that I pretty much stink at the whole process. So you might think that I paid someone off to make the fruit tart I’m discussing today, but that would be wrong. In fact, the tart pictured above was made by me, myself and I with very little fuss or muss. And believe it or not, I even managed to keep the use of questionable language in check.
I don’t talk about baked goods all that often here because I just don’t really bake all that much. This is because while I love to have a recipe in front of me when I cook, I’m a bit of a fly-by-the-seat-of-my-pants kinda girl when it comes to actually following a recipe to the letter. Like, I don’t really measure stuff half the time. This laziness can be quite problematic when it comes to cakes and cookies and biscuits and scones and the actual science of baking. However, every now and then, I feel the crazy need to prove to myself that when push comes to shove, I am able to knuckle down, measure accurately, and create a fabulous cookie or cake or scone or what have you.
No, you’re not having deja vu …. if this dish looks familiar to you it’s because I first posted it here last July and I still remember the day quite clearly: I ate the photo shoot for breakfast and made no apologies.
Even though I love trying new recipes, I’m bringing this crisp back out today. It’s the perfect time to make it – blueberries and peaches are on sale, it tastes like summer, and it’s easy like Sunday morning! I can’t think of a more perfect dessert for weekend entertaining.
Did anyone catch June’s issue of BonAppetit — the one that featured a cover photo of the stunning Gwyneth Paltrow, aka Mrs. Chris Martin? Did it strike anyone odd that the uber-buff GP would be square on the cover of a foodie magazine? ‘Cause I thought it was weird, m’self. I figured the new editor at BA must have some pretty low standards, kissing up to a superstar by giving her the cover shot. And then I started reading. And it turns out the model/singer/actress is also a pretty amazing homecook. Huh.
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