I am a fruit fiend at this time of the year. One of my favourite weekly rituals is to go the farmer’s market and choose the best-looking produce that I can find. Obviously, this includes a variety of fruit, straight from the Okanagan Valley. I tend to go for berries, which are beautiful, juicy jewels that make my oatmeal and yogurt so much better and stone fruit, which I love eating on their own, as a snack. Despite the fact that stone fruit are far less reliable than berries- is there anything worse than a mealy peach? – they are my absolute favourite. I typically don’t cook or bake with my summer fruit because they are so delicious raw but when I was faced with making a light dessert for a BBQ last week, I couldn’t think of anything more delicious than a stone fruit, hibiscus fruit salad.
As I mentioned in my last post, I have been trying to get through all of my food before we move. I had almost a full jar of tahini leftover and so it was high on my priority list of things to use up. I was also invited to a potluck BBQ. As soon as I put two and two together, I knew what I had to make. I had spotted this recipe for tahini chocolate chip cookies on Molly Yeh’s website a little while ago. I knew I wanted to make them but I also knew that they were a very dangerous snack to have around the apartment. The type of snack that I would eat until I felt vaguely ill (but deeply content) and that was best shared with others. And so, I used my last stick of butter, my last bit of sugar, and my final cups of flour to make these cookies. And I am happy to report that I don’t think I could have used the last of all of my baking ingredients in a better way.
It’s birthday time! Every year since I started this blog, I’ve posted the sweet treat that I make for my partner’s birthday (apparently I also use the exact same candle in the photos every year). He’s not into traditional birthday cake, so I always try to make something different, especially delicious and a little over the top. It needs to be special. Normally, I make something that has a nostalgic feel to it. Two years ago it was a bienenstich cake that harkened back to his days working at a German bakery and last year I made chocolate babka, which was something that we both loved growing up. This year, I decided to go with ice cream. Without a doubt, it is his favourite sweet food. Of course, since I was making it from scratch, everything was possible in terms of the flavours and add-ins. I decided to play around with chocolate and hazelnut and ended up with this triple hazelnut ice cream.
I acknowledge that this is the second loaf cake that I have posted here in less than a month. The last one, a pear and dark chocolate gem, is perfect as a special occasion treat. While it might look understated, it is a knockout filled with chunks of dark chocolate nestled in a brown butter cake batter. This blackberry apple cake, on the other hand, is for snacking. It’s amazing how two cakes that look so similar can be made up of such different ingredients. While I certainly love making indulgent desserts every once in a while, it’s way more essential for me to have somewhat healthy, homemade snacks that I can eat throughout the day. Every day between meals, I may eat some pickles, nuts, or squares of dark chocolate (sometimes all within the same snacking session). But, the best weeks are when I have prepared something like this blackberry apple snacking cake. It’s a perfect sweet treat that feels extra special and indulgent but that I know is actually made up of pretty great ingredients.