This past week, I got married. It was last minute and unceremonious but I wanted to mark the day with some cake. Many years ago, when my partner worked at a German bakery, he loved a pear and chocolate cake that they made. For someone who claims not to like cake, this is a big deal. So, when I saw this recipe on Smitten Kitchen (probably 5 years ago), I thought it looked very promising. I think at the time, I couldn’t make it right away because it is one of those recipes that really requires an electronic mixer, so I was patient, and came back to it after I finally got a handheld electric whisk. All of these years later, it’s one of the most delicious cakes that I have made. So, when I saw that I had some overripe pears, I knew immediately what cake I wanted to make.
I have had a revelation. If you add cocoa powder AND chunks of chocolate to baked goods, you can make anything double chocolate! This may sound ridiculous to all of you experienced bakers but it never occurred to me to add cocoa powder to things, even though I never forget to add chocolate chunks. The impetus of this revelation was a combination of two amazing recipes. First, this chocolate granola, and second, this chocolate banana bread. For any chocolate lovers out there, both of these recipes are a must. Now, so are these scones.
I discovered songza. It’s amazing. Have you ever wondered what it would sound like if your life had a soundtrack? I think that this is as close as it gets to that. You choose your playlists based on your moods, what you’re doing, the time of day and off it goes. Playing in the background, always. It’s especially soundtrack-y for me since I am pretty much always in my apartment, with my computer whirring away. Now that winter has set in, there are highs of -20 and I feel like I am stuck in a strange box, filled with lovely music. It’s not too bad.
I’m having a big brunch get together at our place today. Of course, these Montreal bagels are going to be the stars of the show but I’ve got some friends who are avoiding gluten at the moment, so those aren’t the best for them. In trying to come up with something to make, I realized that I have very few gluten-free recipes in my repertoire. Actually, I find it very intimidating to say that anything is gluten-free up here because, in the end, I just don’t know what is gluten-free and what isn’t. I find it very confusing, especially when I am trying to make something that resembles something that is traditionally full of gluten.