I finally get to dig into the latest book from my baking hero, Claire Saffitz! “Asking ‘what’s for dessert?’ is more than a nightly routine, it’s a personal exercise.” No truer words have been written. I’ve made several of Claire’s recipes in the past (which you can see here and here) and she’s never let me down! With her new book, Claire says she was inspired to explore desserts beyond our normal scope.
“This collection of desserts feels classic to me. That sense is a reflection of my family history, my childhood growing up in the Midwest, my culinary education in Paris, and my time living in New York City. Though what constitutes a “classic” differs for everyone according to age, geography, and life experience, I think you’ll find desserts here that give you a taste of the comforting and familiar, too.”
March Cookbook: What’s for Dessert: Simple Recipes for Dessert People by Claire Saffitz
I picked up these small tapioca balls on a whim one day becuase I thought they looked cool. I figured I could recreate the tapioca pudding I used to get from my Whole Foods back home. (It was seriously the best!) After flipping through the book, the tapioca pudding with saffron and pomegranate (pg. 90) jumped out as a perfect opportunity to give those little pearls a try.
I was actually surprised how simple this pudding was to make. (And yes, I’m aware that it looks like scrambled eggs in a glass.) I would have never considered using saffron in a pudding, but it worked really well! I especially enjoyed the contrasting tartness of the pomegranate.
For a weekend treat, I made the seedy whole wheat chocolate chip skillet cookie (pg. 190). This skillet cookie is great if you’re looking for instant gratification. The batter is assembled and baked in the skillet and the whole thing takes less than an hour. The whole wheat flour and various seeds make you feel less guilty when you eat several slices.
Thanks for reading, sweeties! 🍎