Packing up treat boxes today, though there are a few more things I’d like to make — tamarind, fig & chocolate scones for the medium and large boxes, I think, assuming they come out well. Fingers crossed. Kevin is kindly cutting in the butter for me, which is the tedious part of making scones. Everyone needs […]
Everyone Needs a Sous Chef! Read More »
Hey, local friends — would anyone like this Easter-themed mold? I used it this week for making some chocolates for the treat boxes I’m shipping out tomorrow, but it’s not quite my aesthetic, and I’d be pleased to pass it on to a happy home. I used it for making chocolates (ruby chocolate with cranberry
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Packed up the small sweets for this weekend’s flash sale treat boxes (going out Monday). We have, this time around: dark chocolate with pink peppercorn, dragonfruit nebulae, dragonfruit marshmallow, chili chocolate, and salted blueberry.
Small Sweets for Flash Sale Read More »
I was clearing out my phone photos, and realized that I never posted these photos, which I’d hoped to use to advertise upcoming book launch events at these Bay Area stores, sigh. That was such a nice day, walking around with Jed and having lunch and talking to bookstore people. (And later Alex in Sausalito…) All three of these
Clearing Out Photos Read More »
I got sort of obsessed by the idea of making a springtime cake with mango curd and passionfruit buttercream frosting, decorated with fresh mango and edible forsythias, the sort of thing one might serve for Easter. Forsythias don’t actually taste like much, like most edible flowers, but v. pretty! I usually do a lemon daffodil
I’ve mostly been pretty chill about pandemic cooking, since we were lucky enough to start out with a well-stocked chest freezer, pantry, etc., but then I ran out of coconut milk a week ago, and boom! I immediately went and placed an order to have 24 cans shipped to us. A relief when they arrived;
Restocking on Coconut Milk Read More »
Started harvesting daffodils from the cutting garden for the house, which makes me happy, but I clearly need to bake more scones…
Harvesting Daffodils Read More »
Roasted curry powder = pretty. Also delicious.
Roasted Curry Powder Read More »
Passionfruit & Vanilla Ice Cream, with Rubies. Do you remember those ruby chocolates with passionfruit cream centers that completely failed to set, a few months back? I threw them in the freezer, because I’m frugal that way, figuring I’d come up with something to do with them eventually. Last night, I pulled half of them
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Passionfruit and Ginger Shortbread (45 minutes + optional 15 minutes chilling time) I have to note that if you’re making these, you’d better cut the passionfruit really small (ideally a little smaller than I did in these photos), because dried passionfruit is quite chewy — the consistency is similar to a new stick of gum
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