My craving for pizza has not been satiated since the disappointing pizza I brought home last week. A few days ago I mixed up a batch of no-knead bread dough with the intention of making a pizza. Yesterday, when the dough had already been sitting patiently on the counter for 24 hours when it became apparent that I wouldn’t be able to use it, I put it in the fridge – this slows the yeast-rising process, so it was fine to use today and hadn’t morphed into some form of sourdough. I sauteed some mushrooms and wilted some spinach, and turned out our usual big rectangular pizza on one of my rimmed cookie sheets.
Happily, I did need to test a recipe for an article on honey I’m working on for City Palate, so we made Chocolate-Honey Cupcakes with Honey Ganache. They turned out incredibly well; not overly sweet despite their name, with a fine, dense texture. Although I’ve never been one to turn down a Crave cupcake, it was refreshing to have one that wasn’t top-heavy with a swirl of fatty frosting. The ganache is easy to make and even easier to apply; the result elegant even when the chocolate escapes in a glob down the side. I scattered a few with multicolored sprinkles and popped them in the freezer for Ben and Emily’s next visit on Monday. Next time I’ll have some fresh raspberries and stick one upright in the middle of each cupcake before the ganache has a chance to set. Maybe for W’s third birthday. I do love ganache.
Except that I remember why I never make it: most of it makes its way into my mouth, instead of onto the cakes.