Categories
Easy Baking Fancy Pantsy Grown Up People Desserts Jams and Jellies No-Bake Recipes Sort of Healthy Strange and Yummy Stuff Your Parents Would Like

Champagne Problems On A Jello Shots Budget

I’m sitting at home along writing this post on a Monday evening, eating Cookie Butter out of a jar, reminiscing about the days when I was single, living alone, and eating various combinations of bad-for-me-and-definitely-not-meal-worthy “snacks” for dinner. As soon as I walked into my apartment from work, I’d wash my hands furiously (this is the one part of my night that has not changed and will not change as long as New York City remains the glorious petri dish of filth that it is), turn on the television, and start dinner– usually a bowl of cereal or something else equally pitiful. I’d zone out in front of a cooking show or a crappy procedural drama, barely paying attention, and then I’d go to sleep at a pathetically decent hour. My life was not that bad, but it was also not that great.
Those are the lame ol’ days that I try to remember when I go through rough periods now. As much as I sometimes miss living alone, I would never trade that for the guy and the life that I very fortunately have now. I’ve got a best buddy who has turned so many of my horrible days around with tiny surprises and giant hugs. I know how sappy I sound, believe me, and I hate me too for it, and believe me when I say that I do realize it could all go away tomorrow. But since my last post, I have had the blues in the absolute worst way for more reasons than I can count– I’ve had a nasty cough for what has felt like forever, I’ve had a million mini-crises related to my professional life, I’ve seen people I love get very hurt, and I’ve had people I love suddenly just sort of disappear from my life without explanation. Writing out what the past was like compared to the present helps sort it all out in my mind. A lot has changed, but things aren’t worse, they’re just different. In some ways (Hi Jimmy!), they’re better.

One of the many tiny surprises.
One of the many tiny surprises.

So, with that in mind, I’m going to hearken back to an earlier post and once again talk about celebration. As rough as life’s been, I’ve been fortunate to still have some things to celebrate, be grateful for, be happy about as of late (see: above Troll, which I will treasure forever, and no, you may not make fun of me for being so dorky about this. Ok, yes, yes you can). For this reason, I believe it is time to pop the bubbly.

Around Christmas, my parents came over to our apartment and very kindly gave my boyfriend and me a bottle of champagne (I guess the correct term would be “sparkling wine” because geography and whatnot, but I’m just going to be comfortable being wrong for the rest of this post, so purists, deal, please). My mom emphasized that we should always remember to celebrate, which was really touching, given that my parents have come to support and champion us even when we haven’t felt the same love elsewhere. I always kept those words in the back of my mind, and we mutually decided to save the bottle for a special occasion.

Then, after realizing that there was no way we’d be able to kill a bottle of Brut in a night, and that neither of us really drinks champagne all that much, and that there are only so many sort-of-mimosas one could make and imbibe, I decided to get creative. CHAMPAGNE. JELLIES.

Champagne Jelly Shots (makes about 18 1-ounce shots) 

2 envelopes of unflavored gelatin

1 cup of boiling water + 2 tablespoons of sugar, more if you’d like this sweeter

1  1/2 cups of champagne/sparkling wine/you know what I mean (Note: if you’d like to keep this booze-free, substitute some sparkling cider)

Raspberries or berries of your choice, if you please

Pour boiling water into a large, heatproof bowl. Sprinkle gelatin over water, and let cool slightly. Pour champagne or whatever bubbly drink you choose over the mixture, then stir gently to incorporate any clumps of gelatin that may have formed. Pour into mold of choice (I used a mini-muffin pan), and place a raspberry or berry of your choosing in the middle of each mixture. Refrigerate for at least an hour, until the jellies have set.

The following is a series of “artistic” photos that we took of these shots, because they’re friggin’ gorgeous looking.

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I feel like the photos don’t even do these justice, but let me tell you, these came out looking magical. The bubbles stayed put, giving these shots a sparkly, glowing look. Oh, so how’d they taste?

Um, AMAZING. The shots were bubbly, only very slightly sweet, and way more fun than just a regular ol’ glass of bubbly. But, uh, just slow your roll a bit with these, or you’ll end up downing five in the span of a minute and then waking up in the middle of the night with a faint recollection of drunk-dialing your parents. Not that that happened. Just saying it could.

Categories
Easy Baking Fancy Pantsy Grown Up People Desserts Jams and Jellies No-Bake Recipes Sort of Healthy Strange and Yummy Stuff Your Parents Would Like

Champagne Problems On A Jello Shots Budget

I’m sitting at home along writing this post on a Monday evening, eating Cookie Butter out of a jar, reminiscing about the days when I was single, living alone, and eating various combinations of bad-for-me-and-definitely-not-meal-worthy “snacks” for dinner. As soon as I walked into my apartment from work, I’d wash my hands furiously (this is the one part of my night that has not changed and will not change as long as New York City remains the glorious petri dish of filth that it is), turn on the television, and start dinner– usually a bowl of cereal or something else equally pitiful. I’d zone out in front of a cooking show or a crappy procedural drama, barely paying attention, and then I’d go to sleep at a pathetically decent hour. My life was not that bad, but it was also not that great.

Those are the lame ol’ days that I try to remember when I go through rough periods now. As much as I sometimes miss living alone, I would never trade that for the guy and the life that I very fortunately have now. I’ve got a best buddy who has turned so many of my horrible days around with tiny surprises and giant hugs. I know how sappy I sound, believe me, and I hate me too for it, and believe me when I say that I do realize it could all go away tomorrow. But since my last post, I have had the blues in the absolute worst way for more reasons than I can count– I’ve had a nasty cough for what has felt like forever, I’ve had a million mini-crises related to my professional life, I’ve seen people I love get very hurt, and I’ve had people I love suddenly just sort of disappear from my life without explanation. Writing out what the past was like compared to the present helps sort it all out in my mind. A lot has changed, but things aren’t worse, they’re just different. In some ways (Hi Jimmy!), they’re better.

 

One of the many tiny surprises.
One of the many tiny surprises.

 

So, with that in mind, I’m going to hearken back to an earlier post and once again talk about celebration. As rough as life’s been, I’ve been fortunate to still have some things to celebrate, be grateful for, be happy about as of late (see: above Troll, which I will treasure forever, and no, you may not make fun of me for being so dorky about this. Ok, yes, yes you can). For this reason, I believe it is time to pop the bubbly.

Around Christmas, my parents came over to our apartment and very kindly gave my boyfriend and me a bottle of champagne (I guess the correct term would be “sparkling wine” because geography and whatnot, but I’m just going to be comfortable being wrong for the rest of this post, so purists, deal, please). My mom emphasized that we should always remember to celebrate, which was really touching, given that my parents have come to support and champion us even when we haven’t felt the same love elsewhere. I always kept those words in the back of my mind, and we mutually decided to save the bottle for a special occasion.

Then, after realizing that there was no way we’d be able to kill a bottle of Brut in a night, and that neither of us really drinks champagne all that much, and that there are only so many sort-of-mimosas one could make and imbibe, I decided to get creative. CHAMPAGNE. JELLIES.

Champagne Jelly Shots (makes about 18 1-ounce shots) 

2 envelopes of unflavored gelatin

1 cup of boiling water + 2 tablespoons of sugar, more if you’d like this sweeter

1  1/2 cups of champagne/sparkling wine/you know what I mean (Note: if you’d like to keep this booze-free, substitute some sparkling cider)

Raspberries or berries of your choice, if you please

Pour boiling water into a large, heatproof bowl. Sprinkle gelatin over water, and let cool slightly. Pour champagne or whatever bubbly drink you choose over the mixture, then stir gently to incorporate any clumps of gelatin that may have formed. Pour into mold of choice (I used a mini-muffin pan), and place a raspberry or berry of your choosing in the middle of each mixture. Refrigerate for at least an hour, until the jellies have set.

The following is a series of “artistic” photos that we took of these shots, because they’re friggin’ gorgeous looking.

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(We kinda ran out of raspberries.)

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I feel like the photos don’t even do these justice, but let me tell you, these came out looking magical. The bubbles stayed put, giving these shots a sparkly, glowing look. Oh, so how’d they taste?

Um, AMAZING. The shots were bubbly, only very slightly sweet, and way more fun than just a regular ol’ glass of bubbly. But, uh, just slow your roll a bit with these, or you’ll end up downing five in the span of a minute and then waking up in the middle of the night with a faint recollection of drunk-dialing your parents. Not that that happened. Just saying it could.

Categories
Cakes Strange and Yummy

Sad Shibow And The Controversial Confection (I Guess?). Also, we’re A HUNDRED!

Maybe it’s only controversial if you’re my mom, who’s like, wayyyy Catholic and isn’t totally sold yet on my “Go Jesus! It’s Your Birthday!” Christmas t-shirt. Otherwise, this is probably just Sunday for a lot of you, but Sunday with oddly colorful hard-boiled eggs and a disgusting amount of rabbit-shaped chocolate… and maybe a Mass or two (or what feels like three) thrown in there, if you’re into it. Who did Lent this year? Which one of you champs gave up meat? So how much bacon are you sucking on as you read this right now, you dirty being, you? Don’t fret, I don’t blame you. I gave up zero things and I am still currently happily munching away on a “special occasion” (read: uh… Sunday) homemade bacon-and-cheddar waffle taco. No shame = that game.

So yeah, for those of us who celebrate: Happy Easter! And Happy Passover to those who celebrate it. And Happy Record Store Day, which was yesterday, for those of us who make a special point to celebrate that (this year I scored a Nas album!).

lent-sin-party-celebrate-easter-ecards-someecards

Ok, so I know I said I’d be posting once a week, and I actually thought I’d be getting away with straight up just ignoring my own challenge, until a friend of mine scolded me for not following through. Thanks, you, for noticing. I swear it was not a cry for attention. I basically either got really super sick or really super hit with allergies, and I didn’t really want to be making cough sandwiches for the blog, feel me? I’m still a little under the weather, but I could wait no more, because:

1. THIS IS SAD SHIBOW’S 100TH POST!!!!!!!! WHAAAAAAAT?! How the hell did that even happen? I cannot believe my electricity bill isn’t higher, given how much I have abused my oven in the name of this blog. Cheers to us, guys!

2. It’s Easter, which is a pretty decent dessert holiday around these parts. Given that this is a special post, though, (did I mention that I’ve written here A HUNDRED TIMES?) I thought I’d do something pretty wacky this time around.

3. I’m a little pissy. I feel like some people tend to use special occasions to just be total, hypocritical rats. Like, oh, let’s celebrate (choose any one here) the: birth of Jesus/fight of our forefathers/death and then rise from the dead and then rise into the sky of Jesus/Record Store Day by just being total losers. Let’s hurt people! Punish them for nonsense reasons! Let’s just be everything that’s the total opposite of good, and let’s use our belief systems to justify being that way!

I couldn’t hold any of that in any longer. Whew. Ho-kay. So, I’ve been trying to experiment more outside of my baking comfort zone, and finally came around to the idea of using modeling chocolate in my desserts. Most of the reason I’d never wanted to use it before is I am a HORRIFIC artist, which you’ll see below in pictures. My Play-Doh projects basically all looked like variations on the same amoeba. I never truly developed as an artist, and I’ve accepted that I probably never truly will. Still, I thought it would be fun to try, especially given how easy modeling chocolate is to make. Also, unlike fondant, which is very delicate and difficult to manipulate, modeling chocolate is incredibly flexible and easy to work with, as it doesn’t dry out and can be worked and reworked to your heart’s desire. It also tastes like chocolate, because it is chocolate! Huzzah! Lastly, I decided to use a butter cake because originally I was planning to shape this cake into something that resembled something vaguely holiday-related, and butter cake is one of the sturdier types of cake there is. Once I was done with the modeling chocolate portion, though, I decided to just sort of cut my losses and move on to bigger and better things in life. Let’s just get to work on this thing.

Jesus Hatched From a T-Rex Egg That The Easter Bunny Delivered To Easter Island Butter Cake (makes one 8-inch round WTF SHIBOW layer cake)

For the modeling chocolate

Note: this is the most helpful video you will find on the subject. 

1 pound of white chocolate chips, melted and cooled slightly

1/2 cup of light corn syrup

Various food colorings, if you desire

For the butter cake

Adapted from Betty Crocker Cookbook

2 1/4 cups of all-purpose flour

1 1/2 cups granulated sugar

3 1/2 teaspoons of baking powder

1 teaspoon of salt

1/2 cup of butter, softened

1 1/4 cups of milk

1 teaspoon of vanilla

3 eggs, beaten

For the Vanilla Frosting

3 cups of powdered sugar

1/3 cup of butter, softened

1 1/2 teaspoons of vanilla

2 to 3 tablespoons of milk

(If you’d like to make this cocoa frosting, add in 3 tablespoons of cocoa powder)

Let’s start with our modeling chocolate.

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Basically, pour the corn syrup into your bowl of melted white chocolate, then fold the syrup into the chocolate with a rubber spatula, mixing it fully. You’ll want every bit of chocolate to have been touched by the syrup. Keep folding until the mixture forms a ball and pulls away from the bowl– it should be really tough to mix at this point.

Immediately wrap modeling chocolate tightly in saran wrap, then let sit overnight at room temperature. When ready to use, unwrap the chocolate, pull apart pieces, and then knead to workable consistency.

This is a face. It will eventually become the face of Jesus. I'm just trying to show you what "workable consistency" means. Sorry for creeping you out.
This is a face. It will eventually become the face of Jesus. I’m just trying to show you what “workable consistency” means. Sorry for creeping you out.

To dye your modeling chocolate, make sure to use gel food coloring. Squeeze a couple of droplets onto your desired piece, then knead the chocolate to spread the color around. I’ve also found that rolling the chocolate in cocoa powder works very well to turn it brown, in case you happen to be making a brown-haired religious icon for your dessert, too. If you’re worried about the mixture becoming too slick and sticky in your hands, set it down for a few minutes to return it to room temperature.

I know what you're going to say: Shibow, you're being modest. You're an amazing artist. Well, my boyfriend made this one. So now you know why I took so few pictures of this process.
I know what you’re going to say: Shibow, you’re being modest. You’re an amazing artist. Well, my boyfriend made this guy. So now you know why I took so few pictures of this process.

If you’d like, you can create your various shapes, then place them on a plate and refrigerate to harden while you work on your cake. The cake’s actually pretty easy– just dump all of the ingredients in a large bowl and beat together with an electric mixer on high, stopping often to scrape the bowl with a spatula. Preheat your oven to 350ºF, and spread the batter between two 9-inch pans or three 8-inch pans that have been buttered and lightly floured.

If using 9-inch pans, bake the cakes or 25 to 30 minutes. If using 8-inch pans, bake for 30 to 35 minutes. I’m a dingaling, so I baked this in a springform pan and had to bake it for WAY longer. Don’t be me. Cool the rounds for 10 minutes in the pan, then remove and cool on racks completely for an hour.

While the cakes cool, work on your frosting. Beat the butter and sugar together on low speed until blended. Slowly add in milk, one tablespoon at a time, until frosting reaches desired consistency. Refrigerate until ready to use.

Note: If you plan on cutting these cakes into crazy shapes, wrap them tightly and completely in plastic wrap and freeze them. This will make it easier to eventually cut into them without worrying about them crumbling before your eyes. As I mentioned, my dingaling-ness prevented me from being that bold. I kept my cake as round as I could. Maybe next time, kids.

Ok, so, I guess the best way to explain this cake is by showing it to you, and then breaking down the various components. Don’t laugh. I never claimed to be a master baker (damn it! I said DON’T LAUGH! Ok, I guess I walked into that one), so this is going to seem pretty ridiculously bad to a lot of you.

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Um… yeah. So… here it is. We dyed parts of Jesus, the egg he…uh…hatched from, the bunny’s eyes and nose, and the whole damn T-Rex. Oh, also, everyone who’s about to compliment me on the awesome T-Rex: boyfriend made that one too. One of us studied at the School of Visual Arts, and the other of us is me.

Maybe it’s better to see these in close-up. Whew. Here goes.

This is Jesus. Someone mistook him for "Holy Super Mario," which I'll accept.
This is Jesus. Someone mistook him for “Holy Super Mario,” which I’ll accept.
Easter Island Dudes. One is legit, the other is a poser.
Easter Island Dudes. One is legit, the other is a poser.
This is the T-Rex. He is my absolute favorite.
This is the T-Rex. He is my absolute favorite.
This is the Easter Bunny. I wanted him to look joyful. I can see that he looks more like "My presence is present enough, kiss my cottontail."
This is the Easter Bunny. I wanted him to look joyful. I can see that he looks more like “My presence is present enough, kiss my cottontail.”

 

So yeah. That’s pretty much the whole shebang right there. I can tell you, though, that while this cake may LOOK like a hot mess, it TASTES like a hell yes. I get that that’s weird to say about a Jesus cake, but the butter cake is what’s up. Seriously, this cake tastes so good that it might prevent my mom from seeing what’s on top of it. Maybe? Who knows. If not, it’s been a good run kids. Thanks for sticking with me for a century of posts! Wait…

 

Categories
Cakes

Polenta Cakes, I’ve Got the Shakes… Something Something Bakes

I held off on posting anything yesterday (no one noticed, #sads) because…YOU GUYS! Today’s my three-year blogaversary! Isn’t that…weird? I think the only hobbies I’ve committed to longer were ballet class (6 years) and drumming (going on 15, and I am still no good, #alsosads). The former I was semi-forced into, the latter because…DRUMS! So, thanks. Thanks for getting me here and sticking with me through all the bluest of blue times. I have never not appreciated the kindness I’ve received thanks to this sometimes depressing, always sugar-filled press. Blog bless you all. ❤ polenta The above is a picture of my very first brush with polenta. At least that is what it was referred to as at the sometimes-sketchy diner I often frequented in my home-hood. My buddy and I decided to play dress-up with it instead of, you know, attempting to consume this spongy monstrosity and having it expand inside of one of our persons. Yes, I do have recurring nightmares about such occurrences. No, I have not yet consulted a licensed professional. More on the polenta-part of this party later…. …Because lets deal with the sads first, guys! Where did you think you were, a Reading Rainbow fansite? Silly you.

So yes, I am, duh, once again down in the dumps. I think I know why this time: I’m just finding out that maybe I’ve always been a little bit of a weirdo, and maybe I’ll always be a little bit of a weirdo. Fortunately I have a good little group of people who both tolerate and love the strange bird that I am, but I think I have to come to terms with the fact that not everyone will. I’ve always had trouble really connecting to people in meaningful ways– that’s a gift that I’ve always envied in my loved ones and always coveted for myself. I’m slowly finding that the number of groups I feel like I could be a member of is getting smaller and smaller the older I get. What’s the old Groucho Marx saying? “Who wants to be in a club that would have me as a member?” Indeed, sir. Indeed. I know that sounds dark and strange, but I’m actually starting to feel okay with it. Starting to. I’ve always thought of myself as an introvert anyway, and I think now I’m realizing why that is. Developing lasting, meaningful relationships is difficult enough in life for normal people, and I think I’m very lucky to have held on to the ones that I have.

All of this is my very long-winded way of saying thank you for putting up with the nutjob that I am, friends and loves!

Hoo-kay, now on to the sweet stuff, friends! So, I’ve been wanting to erase the horrible memory of My First Polenta– *shudder*– for years now. I’d finally decided to give the corn-y grain another shot at love when I happened upon a small shop in Brooklyn that sold mini-polenta cakes. Aaaand many stars, rainbows, and professions of unhealthy affection later, I decided to try my hand at baking these myself. The below confections were developed after a LOT of semi-annoying, mostly-delicious testing. Please enjoy.

Raspberry-Lemon Polenta Cakes (makes one dozen mini-cakes)

1 cup of all-purpose flour

3/4 cup of ground polenta

1 tablespoon of baking powder

1 tablespoon of lemon zest

3/4 cup of sugar

1 stick of salted butter, melted and cooled

1/4 cup of extra virgin olive oil

2 eggs, beaten

Juice of one lemon

1 teaspoon vanilla

12 Raspberries, fresh or frozen (if frozen, do not thaw)

Preheat your oven to 350ºF, and line a 12-cup muffin tin with paper liners. In a large bowl, sift together flour, polenta, baking powder, lemon zest and sugar. Stir in butter, olive oil and eggs until batter is smooth. Whisk in lemon juice and vanilla. SONY DSC

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So…stir more than this.

Pour batter evenly into muffin cups (I find that an ice cream scoop helps in this situation). Nestle a raspberry into the middle of each cup until it’s comfy. Yes, seriously. SONY DSC Bake for 35 minutes, rotating the pan halfway, until the cakes have plumped up slightly and take on a golden sheen. Let cool in pan for ten minutes, then remove and let cool completely on wire racks. SONY DSC So these may not look terribly pretty, but BOY did they taste pretty… awesome. My boyfriend ate about three of them in one sitting two days ago, and then when I came home last night there was one left and…MATH! This is not a math blog either. But we loved them. The texture was gritty, crumbly and just purely amazing. Warm and butter them for a breakfast treat that is both not great for you health-wise (probably?) and very great for you emotion-wise (if you’re me?).

Boyfriend's third cake, mid-bite.
Boyfriend’s third cake, mid-bite.

 

Categories
Classic Favorites No-Bake Recipes Uncategorized

Triflin’ Away The Sad Winter Days. Like, With An Actual Trifle.

HOOOOO BOY am I exhausted.

I realize this is a champagne problem, but I am so damn bored with life. The perpetually gray skies, the bitter cold, the same too-loud conductor on the same too-loud F train, the same mind-numbingly awful sounds of Kenny G coming from some mysterious black hole in my office that, try as I might, I cannot seem to find or drown out with the soothing sounds of ANYTHING ELSE. I just can’t anymore.

I keep telling myself that I’m going to try to do something different and out of character every day. Some of you may remember “I Dare You Shibow,” a [very insane] blog post on a long-gone but beloved online magazine that a friend of mine ran, in which I basically dared people to dare me to do things that I’d eventually completely punk out on. I think the one dare I actually accepted required me to drink tequila nonstop for an entire day. That little experiment found me clumsily exiting my apartment, wandering into a  massive dollar store, and then suddenly finding myself smack in the middle of in said dollar store’s weirdly GIGANTIC porn section. After that day, I just pretty much straightened up, got a job, and never drank tequila again.*

*Almost all of this sentence has been exaggerated. Surprisingly, exactly none of the sentence about the dollar store has been embellished at all.

So I guess that was my long-winded way of telling you all to please not dare me to do anything creepy or crazy or dangerous or alcohol-related (mostly because I’ll probably just accept a booze-related challenge). Instead, I’d love some suggestions on how to not feel so…blah.

I’m sure the never-ending winter is a huge contributor to my blues, which is why I’ve started trying to psych myself out with spring-like desserts. Enter the trifle: an easy, delicious confection that, if done correctly, can look like the most delicious cross-section of the earth’s core that could possible exist. Basically, it’s a dessert that consists of even layers of every dessert thing you love so much. This time around, I took it easy and went with a simple lemon curd trifle, but just. you. wait. for what I’m planning.

Lemon Curd & Coconut Trifle (makes one pint)

For the lemon curd layer

1/3 cup + two tablespoons of sugar

1 tablespoon of lemon zest

Juice of 1 lemon

1 tablespoon of cold butter, cut into pieces

1 egg, beaten

For the whipped cream layer

1/2 cup of heavy cream

3 tablespoons of sugar, more if you like your whipped cream sweeter

1/2 teaspoon of vanilla extract

Plus, 1/4 cup of toasted coconut (spread shredded coconut in a thin layer on a baking sheet; toast in a 350ºF oven for five minutes, stirring from time to time, until lightly browned)

Let’s start with the curd. In a medium-sized saucepan, whisk together sugar, lemon zest and lemon juice. Stir in your butter and egg, and place over medium heat. Stir the mixture frequently until it thickens and coats the back of a spoon.

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Immediately pour curd into an airtight container and refrigerate until cool.

For the whipped cream, pour heavy cream and sugar into a clean bowl. With mixer on high, beat cream until peaks begin to form. Add vanilla and whip until completely mixed in. Refrigerate until it’s time to build this thing.

And now…to build this thing. Guys, it’s really kind of difficult to master layering curd and cream in a pint jar. Basically, that means that I didn’t even come close to mastering it. The idea is to layer cream on top of curd, starting with your lemon curd at the bottom of the jar. In between each layer, I sprinkled toasted coconut, then topped it all off with a very, very healthy dollop of whipped cream and even more coconut.

 

My boyfriend specifically requested that the Moscow Mule mug I got him for Christmas be prominently displayed in this picture, Also...homemade pizza!
My boyfriend specifically requested that the Moscow Mule mug I got him for Christmas be featured in this picture. Also…homemade pizza!

 

So, after about a minute of trying to gracefully dip into this thing with our spoons, my boyfriend and I mutually decided to screw being dainty and mixed this monster right up. The verdict? DUDES, it’s like the best cake filling ever. It’s like the kind of cake filling you ditch the cake part for. SO. WORTH. EVERYTHING.

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Someone start a Tumblr for “Desserts that Look Like the Lead Singer of Flock of Seagulls”