How strange that with more time on my hands than ever – no commutes, no getting dressed, no going out, no seeing friends – it feels like I haven’t actually gained any. I guess I am cooking more regularly during the week than I normally would, and it’s true that I’ve been reading slightly more than usual. But there’s a whole slew of things on the to-do list that I just never seem to get to. This blog being one of them.
I feel pretty strongly that it’s important to have in your culinary repertoire at least a handful of simple cakes that you could easily pull together at a moment’s notice. Cakes requiring about an hour to create and containing pantry ingredients, maybe some citrus, maybe some nuts, maybe a fruit you have on hand like an apple. I can’t really remember the last time I baked a layer cake or anything that involved (maybe it was this red velvet?) but I make these “snacking cakes” pretty often (as a way to really just challenge my own self-discipline, almost always to my detriment)- bundt cakes, pound cakes, olive oil cakes, etc. This is one is tart, nutty and buttery – and one of my favorite takes.
There’s something really magical about baking with yeast. Every time I bake bread, or rolls or buns, I’m equally shocked that the dough has risen! Twice! Pulling back the dish towel on a bowl of proofing dough hasn’t lost its luster, even after all this time.
Now that summer is definitely, officially over, it’s time for me to share with you an ice cream recipe that I’ve been sitting on since approximately May.
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