I have a tendency to make chocolates or fudge around holidays. It’s often completely impromptu — like I didn’t plan on making these two types until this morning, and had I not had the ingredients in the pantry, I wouldn’t have made them at all. I am very pleased that I did have the ingredients though, especially for the white chocolate coconut fudge as it is incredibly decadent!
Sometimes, a photo turns out just right — and for some reason, I find these photos just lovely. I have baked literally tens of thousands of linzer cookies in my days and for some reason, the way that I photographed this batch makes me very happy. Sometimes it is all about the visuals — though these do taste pretty fantastic as well!
As you all know, I love Meyer Lemons. I can across a larger batch of them the last time that I was at Whole Foods, and decided to buy up the whole bunch that they had. I’ve already made standard Meyer Lemon Curd, so this time, I poured in some ginger syrup that I had, which game is quite a lovely twist. Sunshine in a jar!
It’s pie week here on the Cup of Sugar :: Pinch of Salt Self-Isolation Bake-a-long, so I checked the freezer and lo-and-behld there were still wild Maine Blueberries from last summer. I’ve been having a craving for blueberry pie anyway, so here you have it — Traditional Maine Blueberry Pie, with a touch of maple sweetness. I wove the lattice-top a little too tightly but other than that, it came out pretty nice, I’d say.
As promised, I am baking along to my own bake-a-long, so here is my first treat: Raspberry Almond Crumble Coffee Cake. They are crumble *bars* only in a round shape, so sort of coffee cake like. But it is the same recipe as my bars, and equally as easy to make. Delicious! You still have time to participate until Monday on the crumble bar bake-a-long; see the previous post for details!