Hey guys, remember me? The crazy lady who likes to bake foods based on Marvel movies and is a little bit obsessed with the Great British Baking Show? I’m back! Long time no see! I’ve been a bit consumed with life stuff lately, so I haven’t had much time or inclination to write. I’m not going to get into that right now, but I will at least say that things are finally starting to settle down and I’m starting to get back into the mood to do what I love: bake!
The Marvel Cinematic Universe (MCU) baking series is trucking right along, even in the face of a minor setback. This week’s post was originally supposed to be based on Iron Man 2, but I’ve decided to delay that recipe due to the seasonal availability of the fruit I plan to use. To make up for it, I’ve jumped ahead to my one of my favorite superheroes: Thor!
For the next installment of Comfort Food February, we’re switching gears to dessert. One of my husband’s (and my own) favorite things about winter is a warm mug of hot chocolate topped with mini marshmallows and served with a rolled wafer cookie. How do you preserve the warming comfort of a mug of hot chocolate outside of the (maybe) half hour it takes to get cold? Turn it into a cupcake!
Some days, you just need a cookie. To me, the ultimate bad day cookie is rich, chocolatey, soft in the middle, enormous, and fresh out of the oven. On a recent bad day, I set out to design a cookie that checked all those boxes, and boy, did the result deliver. 😉 Here’s a cookie that’s sure to brighten those terrible, horrible, no good, very bad days.
Last weekend, I decided that it had been far too long since I made a pie, so I resolved to remedy that situation by making two. The first was a quick and dirty apple pie made with some Jonagold apple pie filling I had canned last fall (yes, it still tastes delicious almost a year later). The second, which you see here today, was my idea of a chocolate chip cannoli pie. Even while I play fridge tetris with the two pie plates currently taking up much of my fridge space, I have no regrets.
Hoo boy, it’s been a busy baking weekend! I just finished the last cupcake job, so now I finally have a little time to devote to writing about my recent creations. I’ve spent most of my waking moments over the past 5 days thinking about cake, things to put on cake, and ways to eat cake. Welcome to the madness!
Normally, when I want a baked good, I prefer to just make it myself rather than buy it. That said, every once in awhile, I don’t mind letting someone else do the work for me. Josh and I made the pilgrimage to Cleveland’s Little Italy last Friday to indulge in some fancy desserts from Presti’s. Josh chose a chocolate-coated raspberry mousse, and I was just barely able to limit myself to a chocolate cannoli and a turtle shortbread cookie (sorry, no pictures because I am a human vacuum when it comes to dessert). The turtle cookie seemed like such a clever idea that I couldn’t get it out of my head all weekend. I came up with the idea for this recipe while driving to the grocery store the next day (good timing).
My first wedding anniversary is right around the corner, so naturally this calls for pie! This is a recipe that my husband and I developed together while we were dating. It’s been through several revisions since then, but the version I’m presenting today is the one we served at our wedding (along with six other varieties of pie, of course). It’s just the right mixture of strawberry and chocolate, as well as crunchy and smooth.