so, i researched, developed, and (might i add) perfected this deep-dish rhubarb pie recipe kind of a while ago in blog years (ie: two weeks ago). and although i was extremely pleased with how it turned out (it’s totally delicious and i love the way it looks – i’m a sucker for pies that reject the constrains of a pie plate) and with the praise it garnered from my dinner party guests, i have had the hardest time sitting down to write about it. not sure what the writer’s block is about. it might be my resistance to jumping on the slightly precious “i only bake seasonally” bandwagon (rhubarb is such a predictable ingredient right now) or my preoccupation with the recipe for chocolate banana-bread bread pudding that i am in the process of developing, or the freelance job i’ve had these last weeks, proofreading a gorgeous, but mammoth, manuscript for a recently translated baking cookbook. not sure. but the truth is, this rhubarb pie recipe is simple to make, produces the tastiest of treats, and is oh, so spring-y (hello, seasonal police) and i’m finally ready to tell you about it, so here goes.
first things first: these french toast dark chocolate ganache sandwiches are spectacular. they are crusty, yet custardy, deeply chocolate-y, without being too sweet, and super easy and fast to assemble and cook. they make a great, kind of unique, dessert . . . or breakfast . . . or lunch . . . or midnight snack. i’m not going to tell you they’ll keep indefinitely, cause that would be a lie, but, you know, they are not half bad at room temp (two of my testers were at work (aka: elementary school) when i made these one morning, and hours later when they ate them, i was rewarded with much praise, and heard nary a complaint).
so, something kind of unprecedented happened in the writing/developing of this blog post, and although i want to share it with you, i am not sure if it will endear me to you, or kind of freak you out. but here goes: i consumed almost an entire pan (ie: 8 buns) of still-warm-from-the-oven, slightly gooey cinnamon buns, with a cinnamon buttermilk glaze, just prior to sitting down at my desk to begin writing this post. now, i say this was unprecedented not because it was the first time i ate just a wee bit/way too much of a treat i developed and intended to blog about. but instead, because the treat i was eating too much of was spectacular. like over-the-top delicious and perfect. and you see, in the past, when i have consumed too much of a still-in-development sweet, it is because something about it is not over-the-top delicious and spectacular. therefore, in order to determine what said un-perfect sweet needs, i keep nibbling and nibbling and nibbling.
okay, so here’s the thing: i did not set out to develop a recipe for caramel popcorn, despite the fact that it is one of my most beloved treats. and it is not because i had already developed one (although, that is indeed the case). no. the reason i was steering clear of caramel popcorn, is that i wanted to try my hand at “pop corn candy” (see below). as i mentioned a few weeks back, i’m kind of preoccupied with (and newly inspired by) my collection of vintage recipe pamphlets. and so, once or twice each month i intend to revamp a recipe from one of my pamphlets and post it here. pop corn candy (from the below jolly time pop corn pamphlet) preoccupied and inspired me in just the right way. that is, until i actually made it . . .