dusted by Flickr user seven spoons * tara
I can’t even remember if I baked anything this week. It’s been that kind of week.
In My Kitchen
I did, however, fire up the ice cream maker.
Sorbet is the only dessert I can think about lately because of Scream Sorbet. Their tagline is “Amazing sorbet at a Bay Area farmers’ market near you!” and man, are they right. Though a bit pricey ($8-$10 for a pint), their sorbet is to die for. Or, at least, it’s on 7×7’s list of 100 things to try before you die.
Every week at the farmers’ market, I taste the flavors and question what goes into them. Want killer coffee hazelnut sorbet? 1 part blue bottle coffee, 2 parts hazelnut butter, and three parts water.
Around the Web
Maybe I was just craving something sweet, but desserts were the only blog posts I saved in this week. Here’s the highlights:
- Did you know that Greeks have their own version of rice pudding? Michael Procopio got a first rate education from a darling old Greek woman.
- As if the salted caramel craze wasn’t enough, David Lebovitz brings us salted butter chocolate chip cookies.
- Stephanie at Wasabimon unveils the Holy Grail of frosting recipes, courtesy of Garrett McCord.
- Homemade blueberry donuts. Not enough for you? Pillow-like texture, sugar-y glaze, and sugar dusting. Check them out at seven spoons.
- Free form tarts, or galettes, are like cheaters tarts. No worrying about perfectly rolled dough, pans, or pre-baking. As always, Helene from Tartelette delivers a beautiful, appetizing and original creation.
Oldies but Goodies
B-e-a-utiful! (As Jim Carrey would say) That’s the only way to describe Mowie Kay’s photography. But a recipe for polenta whoopie pies? That is genius. In the best mad scientist way possible.
Financiers (a moist, chewy French tea cookie) are only of those delectable French treats that I have never dared to make. Dorie Greenspan’s recipe, however, makes them seem achievable, if not easy.
Emily @ The Happy Home
yum. all summer, i have been putting fruit that’s about to meet its end through the blender, then churning it into a sorbet. it is a great way to save those slightly mushy strawberries and wrinkly plums!