I think the worst part about planning a wedding is waiting for the RSVP’s to come back in. Whenever I receive a wedding invitation, I usually send it back within the first week after receiving it. Well, mine have been out for over three weeks and I only have 50% of them back! The longer it takes, I’m sure the more likely they’ve been forgotten about.
I’m not one to stress about wedding details, but I think I’ve just become more impatient than anything. I still have to put together the seating arrangements! So far, this whole wedding this has actually been quite laid back. We’re more focused on the bar than anything. The countdown to the bar is only two weeks!
While my DF is studying, I’m baking. I’m in the kitchen all day trying to figure out what to make with the new ingredients that come in the mail. This time, I was sent some goji berries from Oh Nuts! This was the first time I’ve ever had goji berries and I was a bit caught off guard with the taste.
You’d think that since they were berries, they’d be sweet like strawberries, blackberries, and blueberries. Nope! They’re actually quite bitter and have a strong aftertaste. They start out okay, but then have such a strong taste afterward that leaves you feeling tricked.
I threw them into some cookies to see if the the dough and white chocolate chip could help with the goji flavor. No such luck. Baking them in the oven in cookie dough doesn’t change or mute the berry taste at all.
Let’s just say goji berries are an acquired taste, kind of like pickles and mustard. You have to enjoy eating goji berries alone in order to like these cookies. Otherwise, it’s a lost cause.
The cookie itself, however, is wonderful. Sub the goji berries with craisins, raisins, nuts, or just about anything else and you’ve got one solid cookie.
Recipe adapted from Averie Cooks. The only thing I did differently was sub the cranberries for goji berries. Stick with the cranberries.
Have you ever had a blooper while baking? Perhaps you forgot to add the eggs or put in baking powder instead of baking soda? Well, this recipe was one of my cases. The cake was fine, I just messed up the topping.
It actually didn’t turn out so bad. The top of this blueberry buckle just came out a little more… unique looking than normal. It had pillowy craters and bubbled a bit. Can you guess what I forgot to add?
I forgot to add the flour. Rookie mistake!
Because of that, the topping batter wasn’t as crumbly. The butter basically took over and boiled in the oven on top of the cake. I’m not complaining, butter’s on my list of deliciousness!
Preheat oven to 375 degrees F. Grease an 8x8 baking pan with butter or olive oil.
Cream together 1/4 cup of the butter, granulated sugar, and vanilla. Beat in the egg.
Add in 2 cups of cake flour, baking powder, and salt. With the mixer on low, add in the almond milk until just moist.
Gently fold in the blueberries and pour the batter into prepared pan.
Now, make the topping: Using a fork, press together the remaining 1/4 cup butter, 1/3 cup cake flour, brown sugar and cinnamon until well combined and crumbly. Sprinkle crumble on top of cake batter. Bake 35-40 minutes or until well risen and golden brown. A toothpick inserted into cake should come out with moist crumbs attached.
Living back in LA, baking is sometimes the last thing on my mind. It’s just gets so hot down here in the summer! My kitchen is so small that once the oven is on, the whole house is cooking. Literally.
I try to keep my baking in the early morning or late night so it’s a little cooler, but my sweet tooth can’t tell time. Silly tooth.
That’s where this no bake s’mores cheesecake comes in. There’s no oven or heat involved. You simply beat some ingredients together and eat it with a spoon. Now you can have dessert any time you want it!
This fluff is quite dreamy, folks. It’s like eating a pillowy cloud that tastes just like cheesecake, without the heaviness of the real dessert. It’s cool temperature is also refreshing.
I used Sanders Extra Dark Chocolate Hot Fudge that I got from SweetXO, per the recommendation of Angelo (the manager over at SweetXO in Agoura Hills). He was spot on! Even though the name “extra dark chocolate” would normally scare some people off, Angelo assured us that it wasn’t THAT dark. My DF and I both tried 90+ percent dark chocolate in Japan and let me tell you, I wasn’t a fan. It’s so bitter! Don’t worry, Sanders extra dark is still sweet.