I don’t know how I missed it, but this weekend is a three day weekend and I.HAVE.NOTHING.PLANNED! Until today. Normally, my baking/cooking is relegated to the end of the day after work when natural lighting is not an option and my pictures turn out dingy and dull. I also don’t have the energy to do anything with too many steps or ingredients (hence the 3 ingredient shortbread I made last night.)
However, when I found out that I would have THREE whole days to cook and bake until my heart’s content, I decided to climb some never before attempted culinary mountains. And, I hope that by writing them down here, I will actually do it.
I felt like I needed to counteract the sweets with some savory items (so my husband doesn’t tell me to stop blogging due to his mass consumption of my baked goods), but they just aren’t as much fun to make or eat. I did have one idea of how to bring the savory into it by attempting homemade pasta in the form of Butternut Squash Ravioli with some kind of sauce. I can’t decide between a whiskey cream sauce and an orange/balsamic sauce. Suggestions?
Also, I am tackling the french macaroon by making Pistachio Cocoa Nib Macaroons with Bourbon Buttercream. Apparently, if you can master the french macaroon, anything is possible.
My final item will be either a Burnt Sugar Bundt Cake or a layered Crepe Cake. The first involves crackling hard burnt sugar shards and if anyone knows me and my history with hot liquid sugar, you are right to be concerned. The latter cake would teach me how to make crepes – it is a beautifully layered cake made of 20 crepes and delicious pastry cream.
Of those options, which would you choose to make if you had three days to cook and bake whatever you chose?