An impromptu Memorial Day BBQ + it being rhubarb season = these little gems. Made on a whim. Really easy to make. Nothing much more to say [grin].
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Desserts
Time for Blueberry Thyme Pie. I’ve had a few sleepless nights in the last few days. Lots of worries on my the brain and emotions are running high. This does not bode well for my already light sleep, so I tossed and turned until 1 AM, stared mindlessness through the extra innings of a West Coast Red Sox game and then managed a few hours of actual sleep from 2-4. Then I decided to make pie. Baking always makes me feel better and the bonus of insomnibaking is that one gets to eat pie for breakfast. The herbiness of the thyme balances nicely in this. If you have lemon thyme, that would be even better.
All of a sudden, it seems to be spring. After this winter here in Boston, I never thought that we’d be saying “Gosh, it’s hot!” again, but here we are on May 7 … and it’s downright hot. So, in celebration thereof, I made this here cake. I actually have a bit of a philosophy that I have broken with this cake — which is that I think that a cake should look like a cake, not like something else — but eh, rules are meant to be broken sometimes and I ended up with this cutsie little cake. It’s just a chocolate cake with raspberry filling, chocolate butter cream frosting and lots of mini-M&Ms.
In a couple of days, the Kentucky Derby will be run for 2015. I’ve been seeing a lot of photos out there for Mint Juleps and such, but thought I would go in another direction with my homage to the the Running of the Roses: Pie. No surprise there, eh? I’ve been this type of pie been called Chocolate Chip Pie, but with my addition of Pecans and Bourbon, it almost seemed more appropriate to rename it as Kentucky Derby Pie. Southern, and all that. It is ooey and gooey on the inside, perfect for pairing with vanilla iced cream.
Desserts, Sweet Snacks
Lemon, Poppy Seed and Almond Cake, with Blueberries and Sweetened Greek Yogurt (GF, but not dairy free)
The other day, a friend of mine mentioned that she had a craving for lemon poppy seed “something” … muffins, pound cake, etc. I saw this recipe online, modified it a bit and had a go. It is Gluten Free and just uses almond meal instead of flour. If it were to make it again, I would cut down on the almond meal and make it half with regular wheat flour (seeing I have no real reason to be eating gluten free). Also, I think that a great improvement would be to use wild blueberries, instead of the cultivated ones, as they just don’t have enough flavor. But alas, it isn’t blueberry season until a few months from now, so I used what I had.