The main summer season CSA is winding down to its final weeks and while we made it through the dense thicket of zucchini, we now find ourselves awash in many different varieties of squash. We’ve roasted most of that squash into submission but it still persists.
What to do? How to get the kids to eat it?
Make cookies, of course.
It sounds French and fancy but there might not be anything simpler or more versatile to make than chocolate ganache. It should be a staple in every baker’s kitchen. You can use it for dipping, drizzling, icing, frosting, glazing, even making truffles. Chocolate ganache is simply chocolate and cream blended together. It’s almost foolproof and with just those two ingredients you can have it mostly made in the time it takes to hard boil an egg. If it is so easy and foolproof than why do so many people struggle with making this delectable treat?
It’s coming up on prime berry season here in New England and this past weekend we went out and picked a whole bunch of fresh blueberries. I’ll be honest, we’ve mostly just been eating them right from a bowl on the kitchen counter but I did want to give another recipe which stars fresh berries from my favorite cookbook, Run Fast. Eat Slow, a try.
Sometimes old school is the best way. The NY Times might have revived it a few years ago, but this recipe dates back to the 30’s or 40’s. If you need a quick, easy, and reliable cake for a dinner party or birthday this is the recipe to use. It all gets ‘dumped’ into one bowl, poured into the pan, baked, and frosted.
You need to allow for cooling time but the hands on-time is less than an hour to have a sweet, moist, chocolaty cake sure to please just about anyone you’ve invited to your party. Or just your family. Or, okay, just you.
I mean, you could eat this all be yourself, but let me warn you even my dessert crazy 9 year old begged off when she could have kept going. This cast iron cookie is one serious indulgence and best served sliced up in decadent wedges for a party or eaten with at least eight spoons around a communal family table. The family that eats dessert together can solve anything!
This dessert is quick and easy to make and can handle almost endless number of add-ins to customize it to your own personal tastes. This recipe is just a guide.
I like a cookie I can eat for breakfast. I mean, I can eat a cookie just about anytime during the day, but a rich, chocolate cookie with coffee in the morning leaves me a feeling a little overly indulgent. But a soft, moist, fat, and fluffy molasses cookie? You can make a solid argument that breakfast is the best time to enjoy it. And after making this simple and foolproof recipe with just a handful of ingredients from the pantry, that is just what I did.
My girls are dessert fiends. They eat their share of cookies and brownies, but I’m always on the lookout for quick, easy desserts that satisfy that post-meal craving, but don’t load up on the sugar and empty calories. There’s a time for a big ice cream sundae or warm chocolate chip cookie as big as your face, but it’s not after every meal.
Truth be told, I definitely have a sweet tooth, too. My perfect dessert is something that satisfies, tastes great, feels like an indulegnce, but also might be sneakily healthy. This chia pudding hits a lot of those marks. It’s fast to make. Takes only one bowl. Tastes rich and satisfying. Can be almost endless customized with add-ins. And the kids love it.