Some things are just meant to be together.
Four years ago I gave up sugar** and caffeine. Everyone knew that around 3pm I had an ice cold Coca Cola, preferably in a can, but never from a fountain. For someone who doesn’t smoke or drink, it provided me with a vice. The decision to give it up was a complex one. Most of the time I don’t miss it. But there are certain situations that call for a Coca Cola. Like when I’m eating a juicy burger. Or pizza. A Coke seems like the most obvious companion.
That’s how I feel about cake and frosting. The two were destined for one another. Like star-crossed lovers they seem incomplete without the other. Finding an acceptable companion for our lonely little cakes in a jar has proven to be a challenge. In order to properly “can” the cakes, the lids have to be put on before they cool completely. Put frosting on a hot cake and it melts. I was hoping marshmallow would satisfy my need, but as the marshmallow cooled it also deflated.
So I decided to try something new: a cake that could exist independent of the frosting. What I came up with was comparable to an old-fashioned Toll House pie. Rich with butter and eggs, and gooey with warm chocolate chips it provided me with everything I needed to feel satisfied.
Additional jars have been delivered to three willing taste-testers, so we’ll see if they find it as enjoyable as I did.
** I managed to stay sugar free (even resisting pregnancy cravings) until Easter, when one Cadbury caramel eggs pushed me overboard. After that, all bets were off.
I think I need to work on my presentation.
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