This week was such a mish mash of things that I couldn’t help but share them with you. There was just too much cohesive thought pervading this blog, and that is an issue that must be rectified immediately. So, let the rambling commence!
This week…
I finished one Korean soap opera and started watching another. It’s fabulous and makes me want to eat kimchi and bibimbap, both of which I’ve never tried but have heard marvy things about.
This week…
Blog readers, I am in denial. Deep, deep, denial. I’m so in denial that I won’t even admit to being in denial.
The fact of the matter is, that after quite a nice string of culinary successes, I have experienced another kitchen disaster. Taking the form of an innocent coffee cake, this month’s Daring Bakers’ Challenge threw me for a loop. The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake. Before you raise your eyebrows and make a really funny-looking face of confusion—much like I did when first reading the name of this recipe—take a look at the picture above. Nothing too crazy, right?
Wrong.
In theory, making a bready, yeasty coffee cake is a relatively simple task. Even adding some shiny meringue in the middle does not come across as rocket science. My downfall in this challenge came in the same form that brought down the heroes of tragedies past—pride. After creating a few successful, yummy recipes on my own, I assumed that I could easily modify this coffee cake into something really cool and wonderfully unique. Branching away from the regular ol’ cinnamon/sugar route (a crucial error), I opted for dark chocolate chips, dried cherries, and orange sugar.
