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All posts in desserts

First Anniversary + Basil Shortbread Cookies (gluten-free, grain-free)

us | FoodLovesWriting.com

When you first get married, it’s wonderful and it’s strange. Part of you has this sense that becoming a new family only makes sense, like it’s the way things were always supposed to be, like, thank God, this person you love so much is now joined to you the way you’ve longed for him to be. Yet right alongside that joy, simultaneously, even as you know those things, another part of you has to constantly catch herself, realizing, oh, there’s another person who needs to be consulted before I make any big decisions or changes or future plans; all of your struggles become our struggles and his pain, our pain; one or both of you faces illness or discouragement or deep hurt and brings it into us; you, together, hit points where you don’t know what to do; sometimes, even, you fight.

dinner | FoodLovesWriting.com

Because, being straight-up honest with you, there are days when marriage is so over-the-moon easy that you find yourself saying things like you think your heart could burst, even when beforehand you would’ve said those expressions were cheesy and ridiculous. But, there are also days of painful conversations or long fights or moments when you look at each other, in tears, arguing about something that feels so important you’re willing to push each other away. Sometimes those days are the same days.

knoxville | foodloveswriting.com
downtown knoxville | foodloveswriting.com
smokies | foodloveswriting.com

Tim and I talked about these things, about marriage, the last two days in Knoxville, celebrating our first full year of being husband and wife, constantly recalling the one-year-ago memories of a rehearsal dinner and wedding speeches and a table of cookies and a too-good-to-be-true honeymoon. Either one of us would tell you that we still look at each other and think, genuinely, that we can’t believe the other one exists, that we fit each other so well it makes us marvel, kind of like looking at the mountains or a star-studded night sky. We feel so overwhelmingly thankful for each other and yet, still, we’re prone to take each other for granted, in the same way that we’re prone to go days without thinking twice about our health or our families or jobs we’ve been given that put money in the bank account and food in the fridge.

fall | foodloveswriitng.com
leaves | foodloveswriting.com
Basil Shortbread | FoodLovesWriting.com

The honest truth is that thinking about this scares me. Intentionality in relationships—marriage, parents, roommates, siblings, friends—doesn’t happen naturally for long. Just one year into marriage, I already see how much easier it is to be lazy with Tim than it is to put thought into knowing him, and that because of this, sometimes, being lazy is exactly what I pick.

Taking Photos in the Smokies

But while we got away this weekend, just him and me, walking through streets of old Knoxville architecture, driving through golden leaves in the Smoky Mountains, sitting next to each other and asking hard questions and doing the work of relationship, of long talks and clarification and trying to explain thoughts and feelings, I tasted that real joy that comes from learning what it means to love, and I thought, again, how relationships are the hardest but best parts of living.

golden leaves | foodloveswriting.com

I taste it in marriage, I taste it in friendship, I taste it in the inward struggle I feel when someone does me evil and I try to return good. It makes me think of what C.S.Lewis wrote when he said:

“To love at all is to be vulnerable. Love anything and your heart will be wrung and possibly broken. If you want to make sure of keeping it intact you must give it to no one, not even an animal. Wrap it carefully round with hobbies and little luxuries; avoid all entanglements. Lock it up safe in the casket or coffin of your selfishness. But in that casket, safe, dark, motionless, airless, it will change. It will not be broken; it will become unbreakable, impenetrable, irredeemable. To love is to be vulnerable.”

I think there’s this constant struggle in human nature, although we each face it in different ways, of whether or not to let people in and to work to know them and be known. “To love at all is to be vulnerable,” Lewis says, and to be vulnerable is to open yourself up to hurt. But the thing is, even though that’s true, to love is always better, always. Because only in letting yourself be vulnerable do you let yourself experience the best parts of life—in marriage, in friendship, with strangers you’re getting to know.

sitting at the park | foodloveswriting.com

And of all the things marriage is teaching me, this is one of the best.

(More Knoxville photos in our Facebook album here.)
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Pumpkin Cake + Pumpkin Trifle

Exactly one year ago today, Tim and I were up in the Chicago suburbs, driving out to the DuPage County courthouse to lift up our hands and solemnly swear that we were who we said we were and get the nice lady in the sea of cubicles to hand us our marriage license, our marriage license! I remember walking out of that building, into the crowded parking lot, hand in hand with Tim and thinking, our marriage license! It’s official now! Not just in terms of a giant dress in the closet and a chalkboard seating chart, but, as in, according to the government, we’re actually about to do this thing. Three days from now, we’re getting hitched!

day before wedding | foodloveswriting.com

I know I’ve said this here before, but, seriously, there are so many more details involved with planning a wedding than I ever would have imagined, and, when you plan your wedding fast, like we did in six months, you learn to scrap a lot of those details in the name of staying sane—like a wedding cake maybe. We had pretty much ruled it out, thinking that there’d already be a full meal and a full spread of a cookie table, so who needed a cake?

My mom, that’s who.

Listen, she’d been a champ about a lot of wedding things she’d originally seen a different way: my not having a veil, my seeing Tim before the wedding, no little boxes of Jordan almonds. But the one thing she violently disagreed on was not having a wedding cake. Cake is tradition. Cake tastes good. Plus, and this is where she hit my soft spot, cakes are the thing my grandma used to make for weddings as a caterer. We have these amazing black-and-white photos of her tall, tiered versions, usually with one of those vintage bride-and-groom sets on top, and oh, you guys, I can’t tell you how much I wish she could have still been alive to make mine last October.

Caroline

So we talked about it and we talked about it, and we agreed: the next best thing to having your grandma, the one who taught you how to bake and love food, make your wedding cake is having your mom, who fed you before you knew she was feeding you, do it, especially when your mom is the kind of person who takes such intense pleasure in being the one to provide a meal.

It would be my gift to her to have one, her gift to me to make it, and, in the process, everyone would have some cake.

Pumpkin | FoodLovesWriting.com

So months beforehand, Mom tested pumpkin cake recipes, almost giving up the idea once or twice. Turns out there are several truly bad cake recipes out there in the world and, not every recipe translates into three or four tiers.

But come our wedding day, her work was a thing of beauty. And that afternoon, she let the caterers transport the tall, dark, spiced cake topped with homemade cream cheese frosting down to the tent. It was simple, like us, no frills or iced flowers, and it was sweet and, honestly, I liked it quite a lot—partly because it tasted good, mostly because she made it for me.

Last week, remembering that cake and the work Mom put into it, I emailed her and asked for the recipe.

cake topper | FoodLovesWriting.com

She sent ingredients.

Do you have directions, too? I wrote back.

She said cream the wet with sugar; mix the dry; combine it all.

Baking times? I wrote back. Size of pan? Oven temp?

And then the correspondence became a confusing, winding email chain of 9X13 pans and guessing on oven temperatures and the promise of a different, much better pumpkin cake recipe, which, if she had it to do over again, is the one she would have used for the wedding last year.

pumpkin trifle | foodloveswriting.com

She had me laughing, and frustrated, and aware that when I talk to her I am looking at my future, and so an hour or two later, there I was, mixing ingredients in the kitchen like my mother’s daughter who was her mother’s daughter, according to a recipe she got from a Chicago news reporter or a lady at her old church or somewhere else, it’s still unclear, pouring it all into a greased and floured rectangle pan, letting the warm and autumn smell of it fill our kitchen.

Pumpkin Trifle | FoodLovesWriting.com

I may not have wanted a wedding cake, but I’m glad we had one anyway, and I’m glad I made a version of it last week—moist and pumpkiny and wonderful layered with homemade whipped cream and nuts—so that when I looked at it, like I looked at my mom’s in a big white tent, I could think, heart full, that more than anything else?

pumpkin trifle | foodloveswriting.com

my grandma would have loved this.

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Tennessee Apple Picking + Rustic Apple Tartlets (+ Einkorn Flour!)

Shanna Holding an Apple | FoodLovesWriting.com

It’s Saturday. I’m awake too early, still in bed but eyes wide open, staring at the ceiling, too excited to go back to sleep. Today we’re going apple-picking, which, for the joy it gives me, may as well be cookie-eating or treasure-finding, and right now, the sound of Tim’s breathing next to me, all I can think about are the bright blue skies, warm golden sunshine and endless apples that await us when we do.

Apple | FoodLovesWriting.com

What can I say about apple-picking that hasn’t already been said? That there’s something wonderful about standing amongst rows of trees, many of them heavy with fruit, the yeasty smell of fallen, fermenting apples in the air? That trekking out with your friends or family to an orchard, a basket slung over your arm, feels like a celebration, just like carving a turkey or chopping down a Christmas tree? Or maybe that picking apples, to me, is one of those activities that’s so quintessentially autumn, so like pumpkin carving or sipping cider, that when you go out and do it, with your roommate or your husband or your friend and her kids, you can count on finding yourself, surrounded by harvest and clutching your cardigan, thinking, this, this!, is why there’s just no time like fall.

Tennessee Orchard | FoodLovesWriting.com

It’s easy to sleep in on winter weekends, but on a late-September Saturday with apple-picking ahead, it only makes sense to get up early, pack a few snacks, log a few hours of work nearby and then call a few orchards so you can be on the road. That’s why, a little past noon had us eastbound on the interstate, me in my new Goodwill cardigan, Tim in his thick rugby shirt, and within 30 minutes we were at Breeden’s, 631 Beckwith, Mount Juliet, a modest orchard outside Nashville, past sloping hills and winding roads and thick clusters of trees.

Pick an Apple | FoodLovesWriting.com
Tim and Shanna Apple Picking | FoodLovesWriting.com
basket of apples | FoodLovesWriting.com

Yellow apples were the only ones available for picking, and there weren’t a ton left, but at $1/pound, the whole situation was still pretty hard to beat. We strolled up sun-kissed aisles and filled our basket, taking seven or so pounds back home with us, along with fruit-sweetened blueberry jam purchased in the adjacent country store.

Freshly Washed Apples | FoodLovesWriting.com

Back in our kitchen, we washed the apples a little more aggressively than normal, in a vinegar solution, since they were grown conventionally, and went ahead and peeled them, too. The first several became the topping for a dozen rustic apple tartlets, inspired by a photo I saw on Pinterest a while ago.

Making Tarts | FoodLovesWriting.com

The dough we made with einkorn flour, a new pantry staple we’ve introduced into our regular routine recently, and which I’ve been looking forward to sharing with you here. Einkorn is, essentially, one of the most ancient forms of wheat. (One of the biggest issues with today’s traditional wheat flours is that they’ve been so highly hybridized and hence hard on your body, but einkorn takes us back to the original form. It is considered easier to digest even than spelt, and for that reason, it may soon become the flour we use most often in our kitchen. For more information, see these posts from Nourished Kitchen and Healthy Home Economist)

So far what I’ve seen from einkorn—baking cookies, making pizza dough and turning it into the bottom of tartlets—is that it behaves similarly to spelt except that it absorbs a little more liquid, meaning recipe adjustments might require adjusting proportions slightly.

Apple Tarts | FoodLovesWriting.com

Anyway, whether you use einkorn or not, the idea for these tartlets isn’t hard to mimic: make a pastry dough and roll it out nice and thin; use a biscuit cutter to slice out 12 rounds, then top them with sliced apples in a pinwheel pattern, drizzling honey and fresh thyme and cinnamon atop that. Bake. Drizzle with honey as a sort of glaze and sprinkle toasted hazelnuts.

Apple Tarts | FoodLovesWriting.com

By Saturday evening, before sharing dinner with friends, Tim and I were popping these pretty tartlets, heating up leftovers, looking at all the apples in our fridge and feeling pretty thankful for this glorious season that is fall. Oh, apple-picking, you know how to do.

Psst — Do you already go apple-picking? What other ways do you embrace fall? And hey, to find an orchard near you, check out PickYourOwn.org and Orange Pippin.

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