Beignets! It’s been awhile since a capital-P Project has landed on this blog. Since the advent of our little guy, I’ve been more tempted to fill my Saturday mornings with alphabet books and trips to the playground and the occasional quick and easy food experiment than making extended messes in the kitchen. But then a few weeks ago, while daydreaming about the upcoming Mid-Autumn Festival and all the mooncakes that it heralds, the idea of these salted yolk and lotus paste beignets popped fully-formed into my head. My very favorite flavor of mooncake, silky, fragrant lotus paste and punchy orange yolk, but dispersed throughout an airy, tender beignet instead of in a dense mooncake? They were, at that moment, as good as made.
Believe it or not, these pretty little buttercream roses were piped by yours truly. For someone who is all thumbs and, at best, has a passing knowledge of how to decorate a cake, this is a feat indeed–and it’s all thanks to a dynamo of a friend and her marvelous book, Coco Cake Land, which is coming out today! I truly cannot be more excited.
Hi! In less than three days, we’re jumping on (or, more accurately, “squeezing a toddler and many bags and a stroller and a car seat onto”) a plane and heading to Hawaii for the first time since our two-bowl household became a three-bowl one. There are aunties and uncles and cousins for Luke to meet for the first time, beaches to explore, galbi to chew on, and to say we–and even more, his grandparents–are excited would be an understatement. Our fellow passengers are probably less excited, though they don’t know it yet. (If you have any tips for entertaining a 14-month old in an enclosed space for five hours, I welcome them and our seatmates will thank you.)
I’ve been meaning to make some form of sticky toffee pudding for at least a few years, ever since a friend of mine first waxed lyrical about one she’d had at a pub near our offices called the Shakespeare. At that point, I’d never had sticky toffee pudding or, possibly, even heard of it, but her description alone had me sold–of a sticky, soft, eat-it-with-a-spoon cake, gooey with dates and draped in an abundance of caramel sauce, served warm and ideally with ice cream on top (which, in and of itself, is enough to get me on board with anything).
If you’d told me a few years ago that I’d enjoy anything about fall other than, say, eating pumpkin-y things and, nominally, wearing fluffy slippers, there’s not a chance I would have believed you. (This is how deep my fear of the cold runs.) But then we moved to a quixotic land where my Michelin Man puffer jackets are happily useless, so I no longer had the cold to dread; and shortly thereafter a very important fall birthday was added to our calendars that B2 and I are way more excited about celebrating than we’ve ever been about our own. A year later, here I am: recovering SAD-sufferer and cautious fall enthusiast.