I had picked out 15-4: Fruit Salad with Chocolate Sauce specifically because I didn’t think I’d have a ton of time to cook last week, since we took Memorial Day week off to work on some home improvement projects.
I even took EVERY shortcut I could think of to shrink that time commitment down even further (plus, my kitchen was out of commission most of the week), so this will be…we’ll call it truncated. You’ll see what I mean after the jump.
Finishing out what I have for Group 19 with 19-9: Coffee, Tea, and Chocolate II, the sequel to 19-8: Coffee, Tea, and Chocolate I. The first one is all about coffee, while this one features the tea and chocolate.
Here’s some reading about tea–I don’t have a lot of tea-related recipes for you, so jump behind the cut for what we’re all really here for: the chocolate.
Late spring/early summer means the start of cherry time around here, so it’s finally time to make 16-36: Fresh Cherry Pie.
We watched Twin Peaks (all three seasons and the movie) a few months ago, and ever since, I’ve been craving a slice of damn fine cherry pie. Talk about synergy.
However, this is not quite Norma’s cherry pie…this is Simply Delicious’ cherry pie, so it of course has to include almond paste in some way. If you’re looking for Norma’s cherry pie (which is much closer to typical “cherry pie”), go here. Pour yourself a cup of coffee and watch some Twin Peaks while you’re at it–it’s awesome.
Funnily enough, Twin Peaks and Simply Delicious both exist as excellent representations of the late 1980s-early 1990s. There’s that synergy thing again.
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This one has intrigued me for years…when you’re a kid, it looks absolutely magical. Almost like Ice Cream Mountain, if you know that reference.
As an adult, 15-6: Royal Court Dessert just looks like a sugary headache. Turns out, it’s a little bit of both.
They’re right that this is a pretty quick and easy dessert to make. The hardest part (for me) was actually finding the meringues themselves. I guess I could have made them myself, but that is neither quick nor easy.
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On the heels of 19-8: Coffee, Tea, & Chocolate I, I happened to recently make a somewhat-related recipe, 15-22: Cappuccino Ice Cream. I love coffee ice cream, and so does my mom. However, this recipe is NOT what you (or I, or she) would have expected by that title.
I bring my mom up also since it’s just about Mother’s Day (or might already be by the time you read this)–maybe don’t make this one for your mom though, unless she likes coffee slushies. Again, even that sounds better than this actually is.
Finally finishing up Group 19 with the last two cards I have for it–this one, 19-8: Coffee, Tea, and Chocolate I and its partner, 19-9: Coffee, Tea, and Chocolate II.
Even though it claims to be about coffee, tea, and chocolate, this card is actually only about coffee. You’ll have to refer to Part II for the rest of it.
As promised, I did keep up at least for another week–here’s this week’s dessert, 14-1: Chocolate Fondue.
Alas, there was no party to serve it at–it was a random Thursday (tonight actually) and just the two of us. But with a mini electric fondue pot and a pre-prepared fruit bowl from the market, any day can be fondue day. This, my friends, is the future.
We’re closing in on the 11th anniversary of this project, and if I ever have hopes of finishing it (which I still do), I need to figure out a strategy. I’ve spent enough time in my real life learning how to “professionally” manage projects, so I’ll apply some of that here and aim to knock out at least one recipe a week until I finish everything non-meat-related. Then I might just dump the rest online and call it a day.
You don’t care about any of this–you’re here to read about 15-46: Mousse Casablanca, right? Everyone wants to “jump to the recipe” already.
Blah blah something about how this is fancy and 80s.
Here’s the thing with this recipe–it seems too “kiddy” to be an adult dessert recipe, but is also something you most likely wouldn’t serve to kids (unless you grew up as a quasi-adult like I did). I’m not sure who this is supposed to be for?
Editor’s Note: This is part of remediating the backlog–turns out we both had some “spring cleaning” to do.
I know it’s been a while and don’t expect to hear much more. 3-12: Springtime Vegetable Soup was the last recipe I had prepared for this blog project. I took the photos and had them sitting on a hard drive for years. Because we don’t leave fallen soldiers, I’m proud to present this formerly LOST recipe.
I’m as big a fan of vegetable soup as the next guy. Radishes, asparagus, and cauliflower aren’t my favorite, but they all work well together when combined.
In an attempt to finish off last year’s Christmas dishes (XMAS 23) before this year’s Christmas gets here, here’s 16-22: Apricot Swirl Cheesecake. Probably more of a summer recipe, but whatever, cheesecake is good any time of year. I made this together with 16-20: Chocolate Mousse Cake, because you need both a chocolate dessert AND a fruit dessert.
Fun fact: this may look okay-ish in the picture, but trust me, this does not go well. Jump behind the cut for the details (and mistakes).