And of course, I couldn’t resist and had to make something for you guys, which of course, I don’t mind at all… because I get to eat this glorious dessert. So, what is it? Well, it’s a hybrid creation. A cross between a cobbler, and a cake. A cobbler cake. Full of cranberries that ‘I just don’t knowwww what to doooo with ma’seeeelffff…’ You’re welcome. And it’s exactly what I wanted. My gift to you…
I accidentally on purpose fell over and spiked it with some bourbon — sweetened it with maple syrup AND brown sugar for extra caramel-y fudginess — and topped it with some frozen vanilla bean yoghurt. Coz that’s how I roll on Thanksgiving…
The tartness of the cranberries, with the sweetness of the maple syrup, and the hit of bourbon….well, it was a combinational hybrid of pure ‘R’ rated joy: ‘R’ stands for RAD of course.
I have another confession to make. (I seem to do these often. I needa priest). I never in my life tried Cranberries. I know! The shame!
I was born over in the U.S, in NY City… and never tried a freaking cranberry. Well. It was about time. And in a cake was HELLO.
And I couldn’t stop picking at them. Especially drenched in Bourbon. The ultimate of dessert recipes on this entire blog is this cake.
In less than 50 minutes: from start to finish, I had this on the table with the frozen yoghurt running all over and absorbing through the cake to make it even more Cranberry-luscious than it already was. The first time I tried this was with whisky. I had no bourbon. It was still good, but the Bourbon takes the cake, so to speak. The warm aromas had me feeling like breaking out into a dance. On the tables. With a disco ball. Because really, is there any.other.way.to.partay? No.
So my fellow U.S party people! Happy Thanksgiving and make-this-cake!
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