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Hey, Harper! What's Cookin'?

A little bit o' this and a little bit o' that. What about you? Today the sun is shining and I have time to experiment with new recipes. Just like the rest of the world, I am susceptible to marketing. Quite susceptible! I make hundreds of screenshots of recipes I would like to try, and the ones that make it to the top of my "to-do" list usually read, " UNBELIEVABLE!

This recipe from Cooks Illustrated (WARNING: Members only website...) for Pistachio Financiers read, "The recipe is perfect. The flavour was out of this world! UNBELIEVABLE!". Uhm....what I can't believe is that someone wrote that. I made these in the traditional shape today, representing a gold bar and giving these

tea cakes their name. In the interest of fairness, I like sweets, sweet. A little less sweet than my teenage self did, but still...sweet.

Also of note, I did feel they improved upon fully cooling. The sugar and egg white that creates a financier's chewy, crispy crust was fully noticeable, and the pistachio flavour became more pronounced. In fact, at one point the flavour reminded me of pistachio paste: lovely! (Sold at Boutique Marguerite, Cheticamp)

Next up on my spring fever to-do list? Something rhubarb & cream! Any suggestions?

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