I think I’ve determined that the perfect picnic dessert is a bar cookie. Usually quick and easy to prepare, they slice up into conveniently-square-shaped bars that fit nicely into packing containers, plus they are generally sturdy and don’t need refrigeration, plates, or forks. So when I had a picnic to attend recently, I eyed my stash of frozen rhubarb and decided to make strawberry-rhubarb bars to bring along!
I admit that I made a few tweaks (both intentional and unintentional) to the recipe I found online, but I think they worked out just fine.
Like many of the recipe reviewers, I doubled the recipe and par-baked the crust for 10 minutes just to ensure that the bottoms of the bars were firm and sliceable– those were the intentional changes. Unintentionally, however, I put in 2 tablespoons of cornstarch instead of 2 teaspoons, which I worried would make the filling too chewy but which turned out fine. The bars held together well even when not refrigerated, and were really delicious.
I had a bunch of egg whites left over from my almond cake adventures, so rather than let them go to waste I decided to make a batch of macarons. After considering a few flavor options based on my pantry contents, I settled on coffee– partly because I had instant espresso powder on hand, and partly because I also had all the ingredients for a basic buttercream filling, which would lend itself well to the flavor profile (as opposed to needing specialty fruit preserves or making a caramel sauce from scratch).
Luckily for me, my local Target recently started carrying King Arthur Flour almond meal at a very reasonable price, so I didn’t have to settle for the Trader Joe’s stuff (which isn’t blanched and so has tiny bits of almond skin in it) or go searching for sliced blanched almonds to pulverize on my own. Despite the rainy weather, my tried-and-true macaron recipe didn’t fail me and I didn’t get cracked tops or misshapen macarons– I love this recipe.
While the shells were cooling I whipped up a coffee-flavored buttercream, but decided at the last minute to beat in some melted semisweet chocolate, both for flavor and for a slightly firmer texture. To finish off the macarons in style, I dusted cocoa over the tops, covering half of the macaron with a sheet of paper to get a nice sharp line. The cocoa mostly stayed put, though I had to be careful not to stack the macarons and mess up the design. They looked very impressive when I was done.
The result was delicious, and this recipe will definitely go into my “save” box at home!
Recently I was enjoying a lazy Sunday afternoon with my daughter and mentally scrolling through the contents of our refrigerator, planning her lunches for the upcoming week, when it occurred to me that I hadn’t made her anything particularly cute for lunch in a while. Since she had just put on her little apron for a session in her play kitchen, I thought she might want to help me with this project– and of course then I knew that it had to feature cats in some way.
Remembering my previous piggy bun project, I thought I might try a variation on it and make “kitty buns.” Since I didn’t have any savory fillings ready I decided to use my currant bun recipe for the dough. All was going well– the dough mixed up just fine, rose nicely– and then it was time shape the kitties.
I love rice krispie treats. Just love them. There’s something about the nice firm chew when you first bite into them that makes them addictively delicious. But I rarely make them, mostly because I get distracted by other, more exotic recipes. Also because my husband isn’t a huge fan and I’d end up eating the entire pan myself. (that was certainly the case with the leftover rice krispie treat towers from the birthday castle cake).
But when I found myself with a leftover bag of mini marshmallows and half a box of rice krispies that would never get eaten as breakfast, I knew that I’d be finding an excuse to make these delicious snacks soon. A gathering of friends provided the perfect occasion, and a newly-doctored jar of salted caramel sauce provided the inspiration for a delicious variation. I stirred a healthy dollop of caramel sauce into the melted marshmallow/butter mixture before mixing in the cereal, drizzled extra caramel on top of the finished treats, and topped it all off with a sprinkling of salt.