Okay, so if you were around last week you may have found this downer of a post. Well, I’m happy to report I have successfully shaken off the funk and am back to my version of normal. If you have no idea what I’m talking about, let’s keep it that way and focus on these Midnight Blue Tarts. Pretty pretty right?
Berry season is winding down, but my grocery store is still flooded with glistening pints of blueberries and blackberries. I think berries maybe some of the most beautiful food on the planet. They really do look like little jewels and their minute curls and creases never fail to capture my attention. This should give you an idea of how fun it is to shop with me.
Today’s Black Forest Floats are not just a recipe, they are a part of a larger movement to make floats cool again. I used to love floats. They were my go-to at the restaurant my neighbors owned while I was growing up and my faithful order at the Dairy Bar on way home from the family cottage. I loved them, I drank them, I lived them. And then floats pretty much disappeared.
I get it! Floats are not good for you – they are sugar bombs. I think it’s great that we, as a society, have decided to pay more attention to what we eat. But on the other hand, why do I have to live in a world where Nacho Cheese flavored taco shells are a thing, but putting soda on ice cream is just too much? Well, the short answer is I don’t when I can make my own floats and sneer at evil taco shells.
Today’s recipe is a bit of a departure for me because it’s anything but honest. If you’re scratching your head thinking “Wut?”, allow me to explain. There is not one but two vegetables hiding in this cake; a zucchini and THREE avocados. Yes, I know avocado is technically a fruit, but it doesn’t make any of this less shocking. I don’t believe in concealing vegetables in anything. If you’re going to eat a vegetable you should have to look it in the face first. I’m just kidding, veggies don’t have faces. But in all seriousness, I don’t believe in the futile exercise of making vegetables more palatable through deception. So, in some ways, I feel like today’s Zucchini Sheet Cake with Chocolate Avocado Frosting goes against the very ideals I hold dear. On the other hand, the cake’s freaking delicious so I find it hard to care.
Hello, and welcome to the easiest dessert you’ll make all summer long. Yes, today’s Cherry Apricot Clafoutis requires little more than a strong wrist (or, more realistically, a food processor) and somewhat undivided attention. I suppose you have to have a slight amount of patience to pit the cherries, but really, put on a decent podcast (may I suggest The Sporkful’s current series “Your Mom’s Food”?) and the mind-numbing repetition will promptly fade into the background.
You may have noticed, I also gave this sweet little number the picnic seal of approval. That’s because I actually tested it out and it was perfectly excellent. I’m usually wary of traveling with dairy products, but this Cherry Apricot Clafoutis stood up so well that I felt it was a worthy addition to the Summer Picnic Series.