It’s no secret that I have a monster of a sweet tooth.
That said, I’m not going to waste my dessert cash and calories on just anything — I’m kind of a dessert elitist. Most days, I don’t even eat dessert. But if it’s a special occasion or there’s a dessert I can’t pass up (such as German chocolate cheesecake with chocolate cookie crust and coconut topping), I will surely indulge. I’m a strictly dark chocolate girl, will always choose chocolate over vanilla, and salted caramel anything trumps both of the former flavors. Hershey’s chocolate tastes like plastic to me, and I’m not one to buy a candy bar in the grocery store. Sour patch kids? Dots? Sour belts? Gross. Give me tiramisu or butterscotch pudding and then we have a deal.
Because I love them so much, I usually give sweets up for Lent. Logical, I know. I like a good challenge every once in a while, and 40 days and 40 nights is a perfect length of time to cleanse my system of sugar and focus on some other things. Also, Lent usually starts a few weeks after my birthday, so it’s a good time to detox from copious amounts of cake and champagne I undoubtedly consumed during my birthday week.
While 40 days of Lent isn’t unbearably long, it’s just long enough induce vivid dreams of brightly-colored, candy-covered trees and chocolate rivers a-la-Willy Wonka. And by the time Easter comes around, I need to bake. It’s as simple as that.
Last year, I tried my hand at my very first tiramisu courtesy of Bon App’s Italy issue. To sweeten the deal, it was CHOCOLATE tiramisu, which is a totally non-traditional take on the classic Italian dessert. Perhaps next time I’ll try my hand at salted caramel tiramisu. Although I’m not sure how well those flavors would work together.
This year, I drew inspiration from my blogger friends Rachel and Joy and made an Almond Joy Cake. I saw the recipe on Rachel’s site a few weeks into Lent, and knew immediately that I was going to make that for Easter Sunday brunch. I decided to do a yellow almond cake and chocolate frosting, so used Joy’s best chocolate buttercream frosting recipe from her new cookbook. And she was right — it’s the best chocolate buttercream frosting ever.
I also dove into the Momofuku Milk Bar cookbook and made Christina Tosi’s cornflake-chocolate chip-marshmallow cookies (which Rachel also made). They were unreal. Bonkers. Cray. You get the picture. My favorite part of the cookies was the cornflake crunch, which consists of toasty crushed cornflakes, sugar, milk powder, and melted butter to make sweet and crunchy additive for the cookies. After incorporating the cornflake crunch into the cookies, I had some left over and miiiiiight have overdosed on the stuff. But Lent was over so it’s fine.
Happy Tuesday. Here’s some I’m-super-happy-Lent-is-over food porn for your viewing pleasure.