There are a few kinds of treats that I've never managed to make, and I'm wondering whether they're worth it, in part because I'm not sure if I'll actually want to eat the results.
- Cake Pops. Starbucks has been serving these. They are, so far as I can tell, made of cake blended with frosting, formed on a stick, and then frosted some more. I've seen adorable ones, like these Easter Egg Cake Pops. But I'm still afraid that most of the work is in the decorating and not the preparation...
- Whoopie Pies. I love the idea. Two, light-cake-like cookies sandwiching a yummy filling. Folks are making them in every possible flavor combination: Chocolate, Oatmeal, Zucchini??? I have to do more investigation on the cookie part. My cookie recipes are all heavily butter-based and come out dense and chewy. Yummy, but definitely not cake-like. Even my Amaretto Cookies the other day (made with an actual cake mix!) were not whoopie pie material.
- Gluten Free anything. Well, I suppose I have made treats that are gluten-free naturally (Do they add wheat-based ingredients to Rice Crispies?). I've never tried a traditionally flour-based treat as gluten-free. I kind of wonder what the point would be (as my family and I have no problem with gluten). But then I see recipes like this Chocolate Almond Cake and wonder if I'm missing out on a new baking technique.
- Homemade Pasta. Oops, non-sequitur. Pasta isn't exactly a sweet treat. But I've never made it and I've kind of wanted to try doing it, and yet I use boxed pasta as a super-quick dinner option. Is fresh really enough better to turn a 10-minute dinner into a huge to-do?
3 comments:
Great list. The homemade pasta really caught my attention. I've made it about 3-4 times. It's too bad it takes long to make, but I really think it's one of those things that you have to have made at least once in your life. It made me swoon during eating. It's just so wonderful, melt-in-your-mouth tender (by that, I don't mean mushy). The recipe I use says to use all AP flour but I use 1/2 fine semolina flour and 1/2 AP flour which worked for me. It also has eggs, and if I remember right, no additional liquid. If you'd like me to send you the exact recipe, just email me :o)
Thanks, Hanaa, I'll let you know. Every time I see handmade pasta on a cooking show, I think it looks like fun. Guess I need to pick a Sunday afternoon and just try it :)
OMG Cake pops are divine. Had them at RT in LA. They aren't quite finished throughout and very nommy.
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