I turned 41 years old this year. FORTY ONE. It is time to start lying about my age. Shhh....don't tell anyone how old I really am. I'm going to start telling people I'm 36. I'll be like, hey, I'm 36! Do you believe me?
Now before you go wishing me a happy birthday, please let me say that I celebrated my birthday in January, the month that I was born (36 years ago, EXACTLY). So, this post is a little, ahem, late for the party. But I have to tell you about this cake because culinary resolutions list.
Number #13. Make a chocolate cake with peanut butter frosting.
After I posted my list I realized that I didn't really want to make a chocolate cake with peanut butter frosting, per se, I really just wanted to eat one. So I did what any brilliant person would do, I waited until my birthday and then told my husband he had to make it for me. FROM SCRATCH, I said.
Last week I invited some of my neighbors over for brunch. I wanted to serve something sweet along side eggs, bacon, and biscuits, but I'm not much of a baker. The day before the brunch, Marcus, Josie, my friend Olga, and I, hit up the District Flea, the tastiest flea market I've ever snacked at (more on that later). At the flea we ran into a Whisked table, a local bakery that sells at farmer's markets around DC. I've eaten Jenna's treats before so I knew they would be perfect for my brunch and save me the trouble of turning on my oven.
Here's my attempt at preserving the last of the strawberries and rhubarb before moving onto peaches, which are starting to show up at the market. Adding the rhubarb to the jam makes it a little more tart than sweet, which I like. I followed this recipe. (This post is sponsored by brevity).
It seems that popsicles are all the rage these days. Not the freeze pops I slurped in my youth - ones with unusual ingredients and cosmo-popsicle sounding names. Would you like a blue freeze pop or a blueberry pancake popsicle? Um, that's a no brainer. How about something called paletas? Ooooh a paleta, please.
Paletas are Mexican popsicles made with chunks of fresh fruit. I made my paletas with watermelon and pickled jalapeño. I started with a half of watermelon, leftover from a cookout. I didn't want it to go to waste so I thought why not give my popsicle molds a whirl?
Make plain jane popsicles? Noooo. I needed something to add to the molds. Something exciting. I opened my fridge and looked around. Parmesan and watermelon popsicles? No thank you. Mustard and watermelon popsicles? Trying to quit, so, no thanks. Capers and watermelon? Closer, but not really.
Then I came across a half eaten jar of pickled jalapeños! Perfect.
These paletas are sweet, with occasional bursts of tart, spicy fireworks. Just enough pow! to make them interesting. Clearly these are not intended for children. The opposite, in fact. There are quite a few left in my fridge and I'm considering turning them into vodka based drinks the next time I have company.
This year, instead of making my husband a rhubarb pie for his birthday we made him jelly doughnuts. Rhubarb and strawberry jelly doughnuts. Ok, the truth is, they made the doughnuts. I watched while holding this one. First, they made a quick strawberry and rhubarb freezer jam. Next, they followed this recipe for the doughnut.