Krista Ettles - Dessert Can Save The World
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Joy trails. That’s just it, isn’t it? Every time you make and/or share food it has the possibility to leave a trail. To make the ordinary more magical and meaningful. Connecting us deeper. And when we reach for that, when we start from there, the world is instantly a better place. Desserts are usually connected with celebrations, right? What if we just celebrate life more? Find the joy in every moment we can, even (maybe even especially) the small ones. Make excuses to do it - even go a little overboard and make your family blowtorch the s’mores cake for their birthday because it’s more fun and you can bet they’ll remember it years from now. Celebrate the really good moments. Even the crappy ones. Because nothing has more potential to shift your day than a home cooked meal or freshly baked cookies. Just do it and see what happens. Share food with someone. Cook yourself a meal and say good job. Celebrate the success of making something new or even just getting through the day. It all matters. What’s cooking this week: 3 Desserts to help you leave some joy trails of your ownI couldn’t pick just one so you’re getting three this week. The s’mores pie is fun to make right now if you have anyone with a birthday coming up. And it’s worth the investment of the mini blowtorch (if you don’t have one) just for the look one peoples faces when you get them to torch the top. The blueberry lemon pudding cake is an easy one to throw together and it’s a great make ahead option. The local blueberries just hit my markets so I’ll be making this one a few times over the next month. Last is the raspberry hibiscus sorbet. I can’t tell you how much joy and calm it brings me to watch it thicken up in the ice cream maker. Something about it is so soothing - and that colour! Sorbet is also a great way to use up any overripe fruit. S’mores Chocolate Pie For the pudding pie:
For the marshmallow meringue:
For the crust:
For the Pudding Pie:
To make the Marshmallow Meringue:
To Assemble Pie:
Blueberry Lemon Pudding Cake Raspberry & Hibiscus Sorbet
Place the hibiscus flowers and 1 cup of water in a small saucepan; bring to a boil over high heat. Turn off the heat and let steep for 30 minutes. Strain with a fine mesh stainer and discard the flowers. Add 1 cup of sugar to the liquid and stir until dissolved. Set aside. While the hibiscus mixture steeps, stir together the raspberries and 1/2 cup sugar in a medium saucepan and let macerate about 10 minutes. Cook over medium heat until the sugar has completely dissolved, about 3-4 minutes. Remove from the heat and let cool until room temperature. Transfer raspberry mixture to a blender and blend until smooth. Pour through a mesh strainer and discard solids. Add the hibiscus syrup and corn syrup. Cover and refrigerate until cold, at least 2 hours, up to 12. Pour the mixture into a frozen freezer bowl of an ice cream maker and proceed according to the specific instructions. Serve immediately if you like soft serve consistently, otherwise place into a freezer safe container and freeze until firm, up to 2 hours. Want more with me?Become a paid subscriber to access our community threads, months round ups, more recipes and live hangouts, and more! Ready to learn the pleasure and the principles of cooking well? Let’s Cook with Intention Sourdough 101 - master the magic of sourdough bread - this is the place if you want to learn all things sourdough. :) You’re a free subscriber to Nourished . For the full experience, become a paid subscriber. |
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