Better late than never, right?
Here's some real talk.
When we decided to put our house on the market this spring, I figured it would be a minor inconvenience and then once we had a contract things would ease up and we could do some packing and life would go on as normal.
Clearly, I am an idiot.
The month of April was filled with major purging, putting a bunch of stuff in storage (and more purging), painting, cleaning, painting and fixing all the things that have been nagging us for the past nine years that we just never got around to fixing.
The month of May was consumed with keeping a house show ready at all times. Now, I don't consider myself a particularly messy person; but knowing that strangers would be walking through my house at any moment definitely is a lifestyle changer. I don't think my kitchen has ever seen so little use. Do you have any idea how much of a mess cooking and baking make? Even when you try to be neat? (Of course, your do).
Every spatter from a frying egg seemed magnified. Each toast crumb seemed to multiply into thousands of crumbs. The mop, cleaner and a roll of paper towels were never far away.
And then came June - with work travel, the formalities of dealing with house contracts and hunting for a new place to live. Helping a sister pack up for an out of state move. Apartment hunting for my youngest child. And all that life stuff.
It's all good, but it has certainly re calibrated my sense of what is normal.
So, in no particular order, let's catch up.
Strawberry shortcake, Franco-American style. Shortcake with a twist. Instead of angel food cake or biscuits or pound cake, ladyfinger disks formed the base of this tasty treat.
My AHA! moment came with portioning out the batter. Instead of piping the dough out of a pastry bag, I used my muffin scooper to dish out the batter onto the parchment. I found this deflated the batter much less than piping and I was able to form consistently sized cake-lets.
The other twist in this recipe was the addition of balsamic roasted strawberries. Macerated fresh strawberries and whipped cream brought this dessert back into the realm of familiar.
Two thumbs up.
Upside down brown sugar-rhubarb cake was just the thing to use up some of my freezer stash of rhubarb.
When there's fruit involved, it's totally okay to eat cake for breakfast.
Last, but not least are the chocolate cherry brownies.Soaking dried cherries in port for a long period of time and throwing them into a batch of homemade brownies is a very, very good idea. This is one of those recipes where you want to break out the good chocolate. Oh, and the hardest part of making these was chopping up the chocolate bars.
Fudgy brownie perfection.
So, that makes me all caught up for now. After reliving all these desserts, I am not sure if I am hungry or need to go for a long walk.
This post participates in Tuesdays with Dorie.