works of wanderlust

Category: sweets

  • uncooked

    It’s December and for me that means it is “blog every day month” an effort for which I have long since concocted a list of blog-able reflective topics called my December-ish posts each of which should do little more than offer a leaping off point for some rambling writing to fill up my daily blogging quota.

    Today that topic is…

    What is your best winter treat recipe this year?

    I have been somewhat remiss in my kitchen efforts this whole year, falling back on a routine of regular home cooked meals, sure, but flopping spectacularly when it comes to anything more adventurous or creative. In fact, the Kid has almost entirely taken over on the holiday baking this year. As I wrote this she had just finished two more batches of cookies and they were cooling on the counter.

    That said, I have been pondering making candy over the holidays.

    We watch so many of those cooking channels on YouTube and eventually they all delve into the curiosities and challenges of cooking sugar into its various delicious states of charm. I would actually say that if I had one food-based resolution for the winter it would be to expand my candy-making efforts.

    But other than that… I’m mostly just eating the treats, not so much making them this year.

    *sigh*

  • Ten Sweet Desserts Made Sweeter By Cast Iron

    If your Easter weekend was anything like mine, it involved a lot of food.

    And like many holidays it also happened to involve a lot of sweet desserts. Here’s hoping you got your fill of flavourful delights this year. And for next time, here is some inspiration for how to get you holiday sugar rush with help from your cast iron pans.

    1. Cobbler. Almost any fruit will do, but peach or apple slices baked with a crumbly sweet streusel topping can be scooped right from the oven to waiting dessert dishes.

    2. Apple Pie. With a flaky pastry crust, a cast iron pan makes for a natural pie pan.

    3. Dutch Baby. Call it popover or German pancake, or maybe even a Bismarck, this puffed pastry dish in a cast iron pan is delicate and tasty.

    4. Ollie Bolen. My Oma’s recipe for these small, sweet apple fritters was passed down through the generations and we deep fry in our Dutch Oven for New Years every year.

    5. Funnel Cakes. Fried in a few centimeters of oil, swirly sweet funnel cakes topped with powdered sugar remind me of being a kid at the summer carnival.

    6. Coffee Cake. A standard cake doesn’t do great in cast iron, but the dense, crumbly consistency of a traditional coffee cake works just great.

    7. Brownies. Thick and chewy bars of chocolate baked right in a big old skillet. No excuse required.

    8. Cinnamon Rolls. Sweeten your sourdough bread recipe and then roll it with butter, cinnamon and sugar. Baked up golden and caramelized are great plain or drizzled with cream cheese frosting.

    9. S’mores. No campfire required, a graham cracker, chocolate and marshmallow open faced sandwich toasted under the broiler on a cast iron skillet is a close second to the camping version.

    10. Skillet Cookie. A big lump of cookie dough smashed into a small 6 or 7 inch cast iron pan, served hot from the oven and topped with whipped cream and drizzled with chocolate syrup and sprinkles is a sharable hit for kids of any age.