Moelleux au Chocolat…oh Yeah

Can anyone really sleep on airplanes? If you can, please tell me your secret (but if it’s nyquil I want none of it; that’s just been descension into further airplane purgatory with every swig). My present plan-of-attack is to watch four movies and hope to Jesus there is some earth beneath those wheels soon after. I must admit, however, the proceeding hours of looking and acting much like an alert meerkat are not worth the aerial ones spent with Jason Segel and Emily Blunt (oh my gosh, though, were they FUNNY).

One revision I can speak of with certainty (and dignity, might I add) is to bring moelleux au chocolat with me. What’s that, you say? Oh, just a light, moist muffin-like creation of heaven with a French accent. And a mustache.

No beret, though.

Coconut Cashew Cream Tart with Strawberries

We’ve got a good-news, bad-news situation here.

Bad news: this is our first post of May, which means we are slackin’ food bloggers that’ve been eating their creations instead of sharing them (incidentally, our food-sharing might be more fulfilling to we, the bloggers, than to ye, the blog readers…but that is beside the point).

Good news: this is one g.d. tasty tart, and it is completely worth our worthlessness. I hope.

Double Chocolate Chip Cookies

40 days and 40 nights. “Cheese? Never heard of it. Eggs? What the eff are those? They come out of what?”

This has been my mindset for the past month and a half-ish. Well, in addition to: “I’ll just eat some chocolate”. There have been highs and lows of this vegan endeavor (an example of the latter being water and cereal…I ate every bite). But the pinnacle would undoubtedly be these Double Chocolate Chip Cookies. That’s right, those words are capitalized. In fact, it’s Dr. Double Chocolate Chip Cookies, and Ph.D. on dates.

Gets that milk every time.

Educational Blackberry Peach Galette

I, Bette Jane, am Krislaless. She is off to California for something about ‘Ellen Degeneres’ and ‘boyfriend’. Whatevs. So, at a loss, I threw myself into a baking mess. This became the biggest journey my kitchen and I have been through. But that is totally unavoidable, so do not flee! There was just a great need for me to make mistakes and get fruit filling all over myself. Apparently.

Nobody should be without a Krisla.

P.S. It’s super end-of-summer tasty and even better when you’ve learned something!

Crème Brûlée Time

Everyone needs to get fancy sometimes. Pearls can be fancy, or a sharp lookin’ tie, or an ice cream maker…I don’t have an ice cream maker – it’s fancy. And food can be very fancy, especially French food that require accents over vowels and lots of eggs.

Does something come to mind? Is it…could it be…crème brûlée?!

 

It is, folks. It is.