All posts tagged: dessert

fat goose craft fair

My pal Jessica and I have been meeting periodically for the past month or so to develop a menu for the Fat Goose Craft Fair. This was the collective’s 7th year running the craft show, and the displays were as incredible as ever. The collective aims to provide a space for local crafters to sell their work, while fostering a community for artists and creating access to high quality, locally made goods. Jessica and I both love to feed people as a gesture of love (I’m terribly untalented on every other artistic front, so this is about all I can do). We are excited about the ways that food can build community through CSAs (community supported agriculture), farmers markets, community gardens, and engaging with other bakers/cooks/gardeners/friends. As both of us face some food intolerance, we understand the feeling of going somewhere and knowing we can’t eat anything. Our approach for Fat Goose was to be accessible by providing options for people with various dietary restrictions or choices, so our menu was primarily vegan and gluten free, with a …

buckwheat banana bread

I like to think that I am an organized person: I love making lists, I hate tardiness, and I love my day planner. The reality is not that I’m disorganized, but rather that I like to do way too much at once and have a lot of unfinished projects. The kitchen is often a mess with dishes from my baking experiments, laundry is on the floor instead of hanging up, there’s yarn and knitting needles on the table (they’ve been there since March…), and I have at least 3 books on the go all the time. My multiple to-do lists get lost in my purse among the trillion useless receipts, and I have one two different notebooks containing my food scribbles so I am often flipping back and forth between the two to find the notes I’m looking for. This is progress though, compared to my previous habit of writing on loose pieces of paper and leaving them all over my apartment. Part of this doing-too-much mentality is that I sometimes let it sway my cooking/baking projects in …

s’more cookies

S’MORES. Except rearranged into a neat little cookie so that you don’t have to go through the arduous process that is making a s’more. toasting a marshmallow, squishing it between graham crackers with a piece of chocolate, getting melty chocolate and marshmallow goo all over your hands (I know I know, total nightmare….). Okay so s’mores are actually the bomb dot com and I’ve been known to stuff my face with them around a bonfire at the cottage, washed down with a grapefruit Woody’s cooler (this was a different time in my life, gimme a break). These cookies came together coincidentally: I was buying groceries recently, and the (astronomically expensive) vegetarian marshmallows were on sale. Just as I was browsing the shelves of the fridge at the back of the store, the graham crackers crumbs caught my eye. We went camping a few weeks after this particular grocery trip, and since we wouldn’t have a fire at our site, I thought I’d find an easier to way to enjoy s’mores while we were there.     …

shrub-arb pie

The idea for this pie came about after seeing this cocktail on Twitter one day. I love rhubarb in all of its manifestations, whether sweet or savoury. I also love a good balsamic, so when I saw that cocktail I knew I had to combine the two in another format. This is a bit less sweet than your average pie, as I wanted the tartness of both the rhubarb and balsamic vinegar to stand out and not be overpowered by the sugar. We also had basil coming up in the garden when making this pie, and the subtle savoury/herb-y note works really well here. Normally I use my 9″ pie pan, but I had a couple of these smaller aluminum pie pans around so I could practice making pie dough on a smaller scale. This recipe is for a 7″ pie, but you can scale up to whatever size pie you feel like. shrub-arb pie (vegetarian, vegan) serves 6-8 pie dough 2 1/2 c. flour 1 tsp salt 2 tsp sugar 1 c. earth balance or butter, cubed 3/4 c. water …