Last weekend my friend and I cooked an Indian feast for 15 people. All I can say is: so much food. My friend was especially worried that we wouldn’t have enough to feed everyone, so on top of the coconut chai ice cream I made (basically just a frozen version of this with coconut milk instead of almond milk), I decided I would make some cardamom ginger brownies. On her way out the door though, she asked if I would make a pistachio cardamom cake with her one day. It’s one of her favourite treats. That sounded a lot more exciting to me than brownies so I quickly looked up a recipe, checked my pantry and got to work.
When I think of certain foods, I marvel at human ingenuity to be able to transform the raw products into some of our most beloved foods. Chocolate is a great example. How did people look at a pod on a tree and decide to ferment, dry, roast, and liquify it into chocolate? How did people think that fermenting cabbage in a clay pot and burying it underground for months would be delicious? But alas, Kimchi proves us wrong. On the other hand, ice cream and it’s whole family, which includes frozen yogurt and sorbet, I understand. As I sit in my apartment, baking in the stifling heat, I understand why we figured out a way to freeze dairy, churning it until it is silky smooth and flavouring it with a countless number of delicious, fresh, vibrant flavors to enjoy during these hot summer months. I have been waiting for this type of weather for a long time now to try out this raspberry cardamom frozen yogurt.
I’m in granola heaven. I don’t know why it’s taken me so long to try and track down this recipe. I have been reading the blog A Sweet Spoonful for quite some time now and the author has branched out and started a granola company called Marge, so I always suspected her granola is quite good (she does sell it after all!). Luckily, she recently came out with a book and recipes from the book are littered around the blogosphere. While a number of them look very appetizing, the first thing that I tracked down was this granola recipe, it was a long time coming. I am very pleased that I did because my home has been noticeably granola-lacking the past few months. I don’t know why I haven’t made it in so long, I think I have just been sticking with granola bars as handy lunch-time snacks as opposed to granola, which is more of a delicious, breakfast add-in.
I went to stay at someone’s cabin this weekend and my first thought was that it was the perfect opportunity to bake a cake. I haven’t had very many social situations lately where it would make sense to bring baked goods, so I thought this would be a pretty good excuse to whip something up. Unlike cookies or loaves I never think of freezing cake, so I am always waiting for an opportunity to share the goodness with others (a.k.a. not eat the entire thing by myself within 3 days). I am generally drawn to slightly sweetened, moist cakes topped with fruit (or chocolate- never discriminate against chocolate).