You know, I’m not a baker.
I’ve always argued that it’s because I don’t care for the precision baking requires – I’ve never liked math, and baking seems to require too much of it for my tastes.
So there’s that.
But the other thing is that I just don’t have much of a sweet tooth – give me crunchy or salty or cheesy any day over dessert.
If I’m going to have dessert at all, I’ll go for a scoop of sorbet.
And the rare time I order something sweet and rich, I either share it or I’m perfectly happy eating only three bites. So, all that said, I still love looking at baking cookbooks and dogearing the desserts in all my cookbooks. And that goes for blogs lately, as well. Becks and Posh made some lovely, delicate “Jasmine Dragon Pearl Tea Cookies” that look divine. This is a dessert I can get on board with: crisp, light, subtle, only moderately sweet. I’m sooo tempted to make them. But can I use some other tea? I’ve got English Breakfast, San Francisco Spice (lots of cinnamon and cloves – it has a surprising amount of heat), some sort of peach tea, and lots of vanilla tea. As it is, Becks and Posh say that the original recipe calls for Earl Grey but they went with the Jasmine Dragon Pearl that they had on hand. Which really makes this the ideal baking recipe for someone like me: clearly, I can add any kind of tea I have on hand and see what happens. You can add something richer for winter, and I think my peach tea would be wonderful in the spring. Perhaps even lemon tea with some lemon zest too? So I’m adding this recipe to my already burgeoning list of dessert recipes I have squirreled away. And let’s hope I actually give this one a go. Thanks to Becks and Posh for the photo, recipe, and post. Likewise, Cream Puffs in Venice is having a whole month of chocolate-themed posts so there’s just endless amounts of mouth-watering and eye candy on display over there. I will readily admit, though, that I’ll most likely never make this recipe – I would never make chocolate for myself when I get the most pleasure out of a small square of Dagoba Organic (have you not tried Dagoba? Shame on you. Do so the first chance you get - or go to the link and buy some online). Siiiiiigh. Nevertheless, I still love looking at beautiful pictures of chocolate desserts so feast your eyes on this:
The recipe is from Maxine Clark's Chocolate: Deliciously Indulgent Recipes for Lovers. Thanks to Cream Puffs in Venice. Like I said, it ain't my bag but I'm guessing some of you are just swooning in front of your computer screens right now.
I've got more tidbits to share, but the husband is golfing in NC right now so it's just the kiddo and me all weekend (who declared about the chocolate mousse picture: "Wow! Let's make that!"). Which means she's challenging me to a game of Uno as I type this. Gotta go show her who's the champion.
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