You’re probably thinking, “SAY WUT?! A vegetable in a cake?!”
What is it about those open-minded desserts, the ones that integrate vegetables with sweet muff and fluff? With savory, tart squelchy toppings?
Maybe ‘squelchy’ doesn’t set the right mood. Borders on ‘queef’.
Carrot cake brings it right back.
Oh, July. You were my busiest, most gratifying month yet. Let’s recap:
By day, I dominated a park, leading and teaching a group of young kids at a summer day camp. By night, I played student taking an MCAT prep course and a hospice volunteer training class. On weekends, I caught up with mis amigos, diddle-daddling through the streets of Seattle. Oh, July.
One of the wonderful Christmas presents I received this year was the Unofficial Harry Potter Cookbook from my dear friend Hanna. For those of you that are Harry Potter fans (it’s gotta be, what, 80% of the fortunate literate population?), you know what kind of a gift this is. And this delicious jam cake is just one of many magical recipes!
If I may quote the overly quoted quote of Ron Weasley: “Wicked”.
It’s Tet Time! Tet is the Vietnamese Lunar New Year. Every year, my entire extended family gathers at my grandparents house for food and distribution of the red envelopes with money. Instant. Cash. It’s one of my favorite family holidays because the food we have is extra special compared to the other holidays. There are boxes of candied ginger, coconut, and dried fruits, sticky rice filled with mung bean and pork, and sometimes moon cakes. For the party, my mom made a Vietnamese cake called bánh bò nướng. The literal translation is cow cake. I don’t really know why that is. According to Wikipedia, it’s because the texture resembles beef liver. I hope that doesn’t deter you guys from making it. Because it sure doesn’t taste like beef liver.