The heat has been a bit intense this week. Suddenly temperatures went from mild 70s to 90 and humid. Caught off guard, we found ourselves installing our bedroom window AC at 10pm at night on a weekday just to survive the night. Needless to say, intense cooking was not high on my list. When I was assigned to Rainstorms and Love Notes for this month’s Secret Recipe Club, I was looking for simplicity, tastiness and minimal heat.
I am obsessed by one lunch spot by my office: Dishes. It’s one of these catch-all deli joints with salads to order, sandwiches, soups, baked goods and a hot/cold salad bar by the pound. Except it’s super elevated. Think couscous almond cranberry salad instead of fried rice. Crispy coconut shrimp instead of soggy mystery meat. But it’s not the pay-by-the-pound bar counter or even the baked goods I go for, it’s the prepared dessert.
I dare you to come up with something better than coming home after a long day of work and horrible commute to find cookies on your doorstep. This may be the season of giving, but I equally enjoy the giving AND getting part of the Great Food Blogger Cookie Swap. This brilliant (global!) blogger party is hosted by Love & Olive Oil and The Little Kitchen. Each blogger is assigned three recipients to send cookies to (no communication pre-cookies! Bake a dozen and send them off then one day in the not so far future–*BAM!* cookies on your doorstep. I was super excited to participate in my 2nd cookie swap, though this year was a bit different as it was my first time baking gluten-free.
What’s better than dessert? Individual desserts! No need to compromise or share plus less guilt from the miniaturized treat. I’ve always been a huge fan of cupcakes. You can bring a variety to a party and everyone can enjoy their favorite flavor. How could any other mini dessert not be as amazing?