You see, SIMPLY FROM SCRATCH involves a baking contest. During copyediting, my wise editor suggested I include an original recipe as an epilogue. So I set about inventing a baked good that was not merely edible, but delicious.
Those few poor souls who years ago sampled my ill-fated vegan corn muffins, or my chocolate cake the time I forgot to add baking soda, might say inventing a dessert would be an insurmountable challenge for me. But thankfully I’ve made great baking strides since those long-ago days; the mini red velvet cupcakes I whipped up for Quick family Christmas a few years ago were a huge hit. (I also make a pretty awesome grapefruit sorbet, if I do say so myself!)
To perfect the epilogue recipe, I spent hours in the kitchen experimental baking while channeling the spirit of my fearless yet somewhat clueless narrator. (My mom was indispensable during this process. More than once I emailed her the not-quite-right recipe with the subject line, “don’t ask, just bake,” and she did, and gave me feedback — not enough pepper, lime instead of lemon, and so on.)
I’m proud to report that the end result — the epilogue recipe — is delectable, idiot-proof, and lends itself to variations.
A few weeks ago I had the pleasure of meeting my editor and her colleagues in person. Another excellent suggestion was made: why not post really inviting, tempting photographs of the dessert on my website?
As luck would have it, my friend Dave Tavani is an amazing photographer. Because Dave is also a teacher, he has this week off, thanks to spring break. He and I agreed that April Fools Day is as good a day as any to have a food photo shoot.
So tonight I’ll bake the SIMPLY FROM SCRATCH recipe, and tomorrow I’ll set my kitchen counter as prettily as I can, with fresh flowers and a new tablecloth.
I’m not sure just when or how the photographs will be debuted, but … stay tuned to find out.
PS: For more on experimental baking, click here.