i baked our wedding cake today and it was a disaster. it was funfetti cake, the recipe i spent three entire months of this year on! wtf!!!!!!!!!! it could have been worse. it tastes how i want it to taste and with a fat coat of frosting and our little wooden eggs on top, its face will be saved. but basically i tried to get away with using the wrong size cake pans and i'm pretty sure the oven was too hot, so the middles really sank and the edges are crumbly. maybe this cake will be a metaphor for the life that eggboy and i will lead: a little shaggy and rustic on the outside, but happy and colorful on the inside. eh? ehh? i don't know.
luckily when i was searching for a recipe that would use up all of my leftover yolks (since the sprinkle cake uses a bunch of whites) i discovered that crack pie calls for the exact amount! so in addition to the zillions of cakes that i have already made and the zillions of pies that mum and i are about to make, we will now have crack pie bars on the dessert table. the newly found upper midwesterner in me can now sleep well at night knowing that we will have bars.
here's another hot chocolate recipe! consider this hot chocolate week. this is actually the hot chocolate recipe from hemsley + hemsley that inspired my tahini hot chocolate from a few days ago. the first time i made this was about a month ago, when the first snow flurries came down. eggboy requested hot chocolate and we listened to christmas chipmunks on his record player and it was so gleeful, and it only added to the glee that i felt like i had just discovered a hot chocolate secret in this recipe. it's just so rich and creamy without being too sweet.
the recipe comes from the hemsleys' new book, the art of eating well full. it's a really gorgeous and colorful book and it makes me want to eat all healthy and stuff. i'm even excited about their salads! there's a bone marrow and watercress salad and a cabbage, bacon, and apple salad... yum. but back to the sweet stuff, here's some hot chocolate!
mexican hot chocolate
slightly adapted from hemsley + hemsley's the art of eating well
makes 2-4 servings
1 can coconut milk or 1 1/2 c almond milk
3 tb cocoa powder
1 1/2 tsp vanilla extract
1 1/2 tb maple syrup, to taste, or raw honey
a pinch of sea salt
1 tsp or more of ground cinnamon
a tiny pinch of cayenne pepper
for hot chocolate: whisk everything together (using coconut milk) and warm gently in a saucepan before serving.
for cold chocolate: whisk everything together (using almond milk and raw honey) and serve.