so, my friend anna is coming to visit me and although i am totes excited to hang out with her (i’ve known her since high school, so i think it only appropriate to use tweeny expressions like “totes,” when talking about her), i am already stressing about the selection of sweet treats and baked goods i hope to make for her. you see, anna is an amazing cook in that totally natural, easy, everything-she-makes-is-delicious kind of way. and so when i make sweets for her, i feel kind of a lot of pressure to make sure they’re really special.
before i can even begin to regale you with stories about how spectacular this jam is, i need to make one thing perfectly clear: no, i was not born yesterday, and, yes, i totally realize currants are no longer in season and that for many – if not all of you – the fact that i am posting a recipe for something you’ll have to wait til next year to make, is confusing, if not annoying. so, apologies in advance. but here’s the thing: i’m basically obsessed with this jam (yes, i eat it straight out of the jar, by the spoonful, double dipping on occasion, with a side of peanut butter, if you must know) and because i’ve got pounds of frozen currants in my freezer, i’ve been making kind of a lot of it, which is – of course – contributing to the difficulty i’m having containing my excitement. long story short: i just can’t wait til next year to write about all this deliciousness. i’ve got to tell you now.
okay. i am going to try and keep this short and sweet, which shouldn’t be super hard, as the name of this ice cream says it all: fresh peaches (with the skin on) are roasted in a high oven with brown sugar and butter, pureed (with a bit of peach jam, if your peaches are not the most flavorful), and chilled. a brown sugar custard is made, the two are combined and poured into your ice cream maker and – voila: roasted peach ice cream. so good and, yes, so easy.
coconut layer cake may be just about my all time favorite cake. like ALL-time. yes, i love a chocolate cake with a vanilla buttercream, and a vanilla cake with a chocolate buttercream, but i truly adore a coconut cake. and making the coconut layer cake of my dreams (intense coconut flavor in both the cake layers and the frosting, super moist cake, layered with super light and creamy frosting) has been on my bucket list for a good while. yes, i have dabbled in developing coconut cakes of the non-layer variety, such as a coconut sheet cake for matt and nato and a coconut cake with meringue and coconut cake bars (aka coconut flavored lamingtons) for this here blog. but this is my first attempt at creating a coconut layer cake and, at the risk of being a little braggy, it’s sort of, kind of, totally amazing.