I have spent many Sundays weaving my way through and working on Joy Wilson’s recipes from her first cookbook, “100 Simple and Comforting Recipes.” This recipe is our last Sundays with Joy recipe from that book. Do you know something? It was hard for me to make this recipe. We have finished the final chapter in the cookbook. I have been on this virtual journey, connected with other virtual people who have a passion to try out recipes as well, for quite a few years. “I am working on a Joy recipe/ post” I would tell whomever was near, as I escaped to the kitchen or desk to get the words, experiences and pictures out into the great big wide world.
This recipe will not be the last one by any means! “Homemade Decadence” has hit the bookshelves and I cannot wait to get my hands on it! But this is the last recipe from this book, making it with these people and it is sad to see this chapter close. I paired this cream cheese pound cake with two of my favorite things: blueberries because they will forever and always remind me of my wedding and ginger because it will forever and always remind me of being pregnant! Somehow, in my mind, this was the perfect pairing for this moment in time. Come on, let me show you what a snap this was to prepare!
The title of this post should have the word fail in it but somehow I could not bring myself to go there. Maybe not the complete word, but a capital letter f. But not just a capital letter f in black and white print, no. Instead, a capital letter f written with a fine tipped red marker, or a red ink Papermate, which would make it stand out. I am here to share the not-so-good recipe I tried in an attempt to not lead you down this path. Sharing. Sharing is caring.
One of our Sundays with Joy recipes to make was Chewy Coconut Almond Raisin Granola Bars. With a title like that one thing was certain – these granola bars would be tasty! I improvised on this recipe a little bit – it was what I had on hand and you will see why a simple and straightforward recipe took me hours. Yes, hours!
Eggplant and I never really saw eye to eye when I was growing up. I am certain my young self thought it was a foreign and exotic vegetable. The few times I had it as a kid, I deemed it as a soggy, mushy mess with no taste. Move over kid memory….it is time to grow up! Sliced eggplant gets baked (yes, BAKED) and turned into a quick eggplant parmesan? Oh heck, yes! Read on….