A version of this article was originally published in Best Version Media’s Spring Hill Living and Historic Midtown Living October 2017 magazines.
One of my favorite things to do with my kids (5 and 2) is bake. I’m a sucker for any sort of dessert, and my children, unfortunately, have inherited my sweet tooth. On the plus side, they’re always willing to help out in the kitchen, as long as they get to “sample” the finished product. Because Halloween is almost upon us, I thought it would be a great time to share a favorite spooky treat of ours. Yes, including children in a project involving sprinkles and frosting is most likely to end up in a mess (and the end result might not be stunning) but the smiles on their sticky faces are totally worth it.
On the fourth day of Christmas, there was peppermint + chocolate, a match made in the North Pole. When I say I love chocolate and peppermint together, that means that I can easily eat an entire tin of Williams-Sonoma peppermint bark by myself. That’s $40 well spent, my friend. Now, I’m pretty sure at one point you’d have never been able to convince me that there was anything better than that combination. Once Bon Appetit added shortbread to the equation, however, I was hooked. I say the word “shortbread” the way Garfield says “lasagna.”
Growing up, it was well-known among my friends that I loved to bake. It’s actually in my blood (but I’m saving that story for another post). Two of my best friends in high school, Julie and Vanessa, used to request meringues from me on almost a daily basis. I’ve even shipped them (although I wouldn’t recommend this, given their delicate nature.) Meringue is just egg whites and sugar whipped until desired, but it has many iterations. It can appear as the fluffy topping on a lemon pie or banana pudding, or baked into a crackly cookie with a chewy, marshmallowy interior, studded with mini chocolate chips (Vanessa and Julie’s favorite). While whipping egg whites can be intimidating, (Firm? Glossy? Stiff? Soft?) it just takes a bit of practice. I’ve got some tips below to help. When I spied some very late-season rhubarb in the store the other day, I knew exactly the dessert I wanted to make. Continue Reading