I was in a hurry and knew it was risky but did it anyway. What happened? Grainy ganache. The cardinal sin of frosting!
Would the brownies taste good without the frosting? Sure. Would they be decadent and delicious? Perhaps. But they certainly wouldn’t be quite as luxuriously self-indulgent.
Could I throw out an entire batch of ganache? Hell no.
Could it be saved? Maybe.
Quick and easy might also describe how fast this cake disappeared in my house!
Yesterday was Michelle’s birthday and after the excess of Easter, including a decadent three-layer carrot cake, she claimed she didn’t want any cake on her birthday. There was no way I was going to let that stand. Life is too short not to eat cake on your birthday.
But I could see her point, too. I definitely like my desserts, almost as much as the kids, but sometimes a little can go a long way. Thank you, Dessert for Two for introducing me to the world of mini cakes last year.
For a family of four, a mini cake is the perfect thing for a mid-week celebration where prep time might be short or for keeping that celebratory pomp and circumstance but without being left with an entire cake to eat.
My youngest, Allison, like most young kids, has a pretty narrow palette on what she likes to eat. We’re lucky because that range includes a few fruits and vegetables. She doesn’t eat widely, but she doesn’t eat that unhealthy, either. Her one exception? Dessert. She is a connoisseur of sweet treats. That girl has a sweet tooth that is going to lead to some major dental bills.
In an effort to provide a (slightly) more healthy treat option than the ubiquitous box mixes, I tried this quick, easy, no-bake brownie recipe loaded with nuts and dates, but still full of fudgy, chocolate flavor that would satisfy a kid’s dessert demands.
Would you think less of me if I told we ate the entire first loaf in less than six hours? In our defense, we were mostly stuck inside with all the snow, but that first loaf of warm soda bread and salty butter in early March always tastes so good, it’s hard to stop with just one (or two, ok, three) pieces. I’d say it tastes almost like spring but given the two feet of snow outside that would be a big fat lie. But it still tastes really good like a leprechaun’s smile.
I made our favorite classic recipe with the girls, but I also tried a new recipe this year for whiskey soda bread. Despite, ample trials and evidence, every few years I start to wonder, “Maybe this isn’t the best recipe? Maybe I should try something else.” Nope. It is. And I shouldn’t. But can you blame me for wanting to try a recipe with the title Irish Whiskey Soda Bread? C’mon?!
Some days the pizza craving comes on strong and fast. Too fast to think ahead and have dough prepped. Too strong to put off another day. You need the pizza and you need it tonight. If you find yourself suffering from pizza fever, for the love of god, don’t settle for mediocre (or worse) takeout pizza. Making pizza at home isn’t a big undertaking and the results (maybe with a little practice, but not much) are far, far superior to your average suburban pizza shop.
Dinners you know and trust. Everyone has them. They are time-tested and family-approved. The recipes or meals that you can pencil in on the weekly plan or pickup the ingredients without thinking while strolling the aisles during the weekly shopping and you know people will eat, or at least not grumble out too much when placed on the table.
For us, quick fish dinners, tacos or burgers, rank high in our easy, repeat dinner rotation. It’s something that I know I can get on the table quickly, will be nutritious and filling, and the girls won’t complain. Mostly because we’ve given up on Ally for the moment, she gets beans and rice, but still easy!
With just a little bit of forethought, you can dress up fish tacos, or burgers, with only a little additional effort. Sort of like putting the occasional bow tie on your dog.
My plan to work through a lot of the recipes in Shalane Flanagan’s Run Fast. Eat Slow. during marathon training last fall never happened because I was injured before I even started the plan. Turns out I might never run a marathon again with the arthritis in my knee. It took awhile but I’ve come to grips with that and I’m finding a happy medium with running in my life again.
I also cracked open that cookbook again and was reminded, runner or not, there are some really good and healthy recipes in here. I especially like their view on using fats in cooking. Looking at the big bag of sweet potatoes I needed to use, I tried the wild salmon sweet potato cakes recipe for a weeknight protein topper on a big salad.