Cocktails, Sweet Treats

Can't even.
Can’t even.

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

Sweet Treats

Rhubarb Anytime Cake

I named this next recipe “Rhubarb Anytime Cake” because in my research of recipes for something using rhubarb and yogurt, I came across rhubarb “snack cakes,” “breakfast cakes,” and of course, just “cakes”, but this beauty is one heck of a multitasker. Inspired by smitten kitchen‘s “snacking cake,” it’s perfect for breakfast, an afternoon pick-me-up, or some post-dinner sweetness. It’s pretty simple to put together, too. You just macerate the rhubarb (only, please don’t be tempted to add strawberries) with a little sugar and lemon for a few minutes while the batter whips up, then top with the fruit and a little crumble topping. Oh, and it has the most beautiful nooks and crannies. You just want to get up in there and crawl around in it. Continue Reading