Do you enjoy nuts? I wasn’t a big fan of them growing up, but find myself warming up to them in my adult years. 19-23: Nuts is another entry from Simply Delicious’Cooking School, and it outlines a lot of different types of nuts, ranging from the more common to some less frequently used kinds. Nuts are found in all types of cuisines, and are a good source of protein and other healthy stuff.
We’re barely into spring, so what better way to celebrate that than to jump ahead to summer with 16-19: Midsummer Cake? We’ll call it being super proactive–you’re already thinking ahead for summer. Like when you go shopping for spring clothes and the summer stuff is already on the shelves. Look at you being so productive. Such a trendsetter!
There’s no rule saying you HAVE to make this in summer–it could be a great spring dessert as well. In fact, strawberries are generally considered more of a “spring fruit” more so than a summer one (depending on where you live), so maybe we should update this to be a “Spring Cake”? I can’t go with “Mid-Spring Cake” because that sounds like something you make in the middle of a jump.
I had mentioned in 16-24: French Chocolate Cake that it was one of two desserts that I made for a recent baby shower I attended: 16-39: Apricot Tart was the second dessert. I’ve been meaning to make this thing since near the start of this project, and it only took me a few years to finally get around to it. There’s something about this recipe and procrastination, though–this entry’s been sitting in my writing queue half-finished for over a month.
For the length of time that it took me to make it (and to write about it), I never even got to try it–I ended up leaving this and 16-24: French Chocolate Cake still wrapped up on the table at the party. We’ll just assume that both of them were delicious and everyone ate every last crumb of them.
Here’s another good cookie press recipe. It’s a long way away from the holiday season, and cookie cutters/presses tend to get a bit dusty during the spring & summer months. I had a bunch of shapes for the press that weren’t holiday-related, so I decided to get creative with some colors & flavor extracts and use 17-55: Scottish Shortbread to play with the press.
Theirs look really thick–mine came out thinner since I used the press. These would probably work well with differently-shaped cookie cutters too, not just rounds. As I learned, they also work well with food coloring and flavor extracts.
I ended up using these for Mother’s Day gifts, and made a mix of three colors/shapes to bag up and mail/hand out. ?