It’s a bird, it’s a plane, it’s SUMMER 2012! Flying by in the blink of an eye. Not what you expected there, right? Seriously though, where has this summer gone? Between work at Boxwood, time spent in the mountains and training for my half marathon, I kinda forgot about my blog. I mean in all seriousness, it’s probably just that I have preferred to plop my butt in front of the TV and watch the Olympics instead. But who really needs to know those details? And now I really have to get my fix considering that they end tomorrow. What am I going to do with my life? I can feel the withdrawal and subsequent depression coming on already.
Which means I will have to compensate by cooking lots of delicious things. I made these wicked cinnamon buns last weekend oozing with caramel and slathered in vanilla bean cream cheese icing. But they all got eaten before I could intervene with the camera. Oops. Did I mention that they were also filled with chunks of apple? I decided that since Harvest is much too unreliable, I will just make my own instead. And make them better. I should sell them and call them “I can’t believe they’re not Harvest”. Aha.
One place that has received more of my business lately is Manuel Latruwe Belgian Patisserie. They won me over with their Nutella icecream so last week I decided to surprise the family with dessert. Tip day – an excellent excuse to spend extra cash on delicious, fattening treats.
|Nutella inspired chocolate hazelnut cake for Addi.|
|Black forest for Dad.|
|Exotic coconut cake with tropical fruit for mom.|
|And a gluten free chocolate/caramel/praline cake for me.|
At first I thought the texture of mine might have been a bit lacking. But then I got to the centre which was filled with a combo of chocolate mousse and crunchy praline. A sweet surprise, no pun intended. Overall I think I can speak for everyone and say that we were extremely impressed with the presentation, freshness, taste and general quality of the desserts. Some might say that at $7.50 each, they’re a bit over priced but I will be the first one to disagree. Knowing firsthand the time and effort that goes into such a creation, they would be losing money to sell it for any less. When you think about it, it’s probably even better than what you would get at most restaurants for dessert so it’s really not bad at all. All in all, it’s just dangerous that I work so close to such temptations.