Barefoot in the kitchen
I’m back! Reporting from the kitchen just in time to catch the sweltering Los Angeles summer heat. It’s the time of year where turning on the oven is literally painful, but I just can’t stay away. I’ve missed creating desserts and recipes for the past month. Despite the fact that I did bake two cakes, a dozen cupcakes and a full Thanksgiving dinner to go into our film, it just wasn’t the same. Rushing to complete things, instead of lingering in creative process didn’t satisfy my kitchen addiction. So just having barely recovered from complete exhaustion, I already have a few projects cooking (quite literally).
In an attempt to stay away from the oven, I was thinking of some alternative summer desserts. Ice cream? Slushies? Fresh fruit salad? How about Jello? I finally had the chance to try the raspberry jel dessert from Natrual Desserts. I have a tendency to snack on chocolate chips when I have a craving for something sweet (or when watching a movie, or whenever I look in the fridge) but they’re just not working out in the heat. Melted chocolate hands just aren’t attractive. I haven’t made Jello since I was probably 10 years old, and had been planning to use the package in conjunction with something else, but thought the cool fruit treat would be a perfect summer sweet.
I won’t lie, having a big blob of giggly jello was super exciting. I’ve tasted some other vegan jel desserts and they’ve been a lot more like jelly which is extremely disappointing. On top of that, the raspberry was delicately sweet with a real raspberry flavor, not an artificial blast of sugar. Of course, the best part is that there’s no gelatin, which is something that I can’t believe people consume willingly, vegan or not.
This past month Shawn’s brother, Kyle, has been staying with us, working on Brainwashed Love for the summer. He turned 18 the day after we finished filming so I promised him any cake he wanted, which happened to be coconut. Here is the part where I confess I’ve never made a coconut cake before. I knew that I could, if asked, but I can’t stand eating coconut so it never happened just for fun. Kyle and Shawn devoured the entire cake themselves in less than 24 hours (Shawn even claimed it was the best coconut cake he’d ever had) so I suppose it was a success. There are a few common baking ingredients that I don’t like personally, so I’m very lucky to have a very reliable tester to try all the things I can’t bear to eat myself. There was something very exciting about making this cake as it has so many different coconut ingredients, it was very different than my usual cakes. I can only imagine it was decadently rich. I did learn some very important lessons about decorating coconut cakes though…
1. Do not try to write on top of shredded coconut. It will look like a drunken baker wrote it even if your hand is steady.
2. Make sure any coconut you put on top is firmly pressed into the frosting, especially for birthday cakes with candles. Otherwise you will end up with coconut shreds everywhere.
That’s it for today, I’ll have many more posts on the way as I have a bit more free time on my hands. Ah to be lost in the kitchen all summer long…
