I’m going to keep this post short, because my mind is still buried in pickles and my forthcoming cookbook. You’ve been hearing about it vaguely for months, and official announcements, giveaways, launch party invites, and more are on their way to newsletter subscribers and blog followers in the coming weeks. (But since you’re reading this, you may want to check out the preorder page on Amazon.) And next month, I’ll be sharing recipes directly from the book.
In the meantime, I thought a break from pickles might be good for me—and you. So this month, I’ll be sharing some sweeter recipes that use what’s in season and in your pantry.
I’m the first to admit that I don’t really have a sweet tooth—unlike some other members of my family. Of the umami tastes, sweetness is at the bottom of my list. But I still appreciate it from time to time. And if you’re taste buds beg for sweet flavors, there are many Twice as Tasty options.
When I want something sweet, it’s generally baked. It’s also often for breakfast: sweet crepes, pancakes, Dutch Babies, Sourdough Cinnamon Rolls, and scones are among my morning confections. But I always bake cookies for sailing excursions and easy yet impressive desserts for special occasions. These are some of my favorites:
- Apple Crumble Pie
- Layered Chocolate Pudding Cake with Chocolate Ganache
- Pumpkin–Chocolate Cookies
- Triple Ginger Cake with Fresh Caramel Sauce
When I plan a sweet-making session in the kitchen, it usually involves canning. Many fruits are acidic enough that they can be canned safely without needing to worry whether a specific recipe adds enough vinegar or other acid. They also carry enough natural sweetness that you don’t need to go overboard on the sugar. These canned goods then become my go-to staples when I need a sweet breakfast fix or snack: poured over homemade yogurt, stirred into scratch-made granola, blended into improv smoothies, or spread on freshly baked sourdough bread. I make space for these in my pantry every season:
- Grandma Tiny’s Chunky Applesauce
- Roasted Raspberry Syrup
- Tart Berry Jam
- Tart Cherry Butter with Chai Spices
My typical “dessert,” sweet or not, comes in a glass. I’m much more about an evening sip of scotch than a post-dinner bowl of ice cream. When I want a little sugar on the rocks, I mix in homemade libations and garnishes:
- Bourbon-Infused Smoked Cherries
- Homemade Orange Liqueur (Triple Sec)
- Hot Buttered Rum
- Mega-Mint Mojitos
- Rhubarb–Rosemary Rum
Twice as Tasty
This month, I’ll be sharing some new easy sweets that, in true Twice as Tasty style, focus more on flavor than sugar. Some recipes are readily made from your pantry or freezer any time of year; others use late summer and fall fruits.
If you make any recipes in this week’s post or other Twice as Tasty recipes, be sure to share them on Facebook or Instagram: Just tag your photos @twiceastastyblog and #twiceastastyblog so that I can check them out and include your creations in the Twice as Tasty Challenge. And make sure you’re subscribed to the Twice as Tasty newsletter to get in on all of the upcoming pickling cookbook activities and recipes. Click here to sign up.