I’m conducting my own war on Christmas via the Bon Appetit Christmas issue, or holiday issue, or as Mr. A likes to call it, “the dare.” I take the most effed-up looking thing with the most complicated recipe and longest list of ingredients, and I try to make that bitch in my tiny home kitchen with my hand mixer that sounds like a lawn mower and my oven that’s always off by 20 degrees or so and still smells like that one time I set a yam on fire. This afternoon it was theChocolate Peppermint Meringue Cake, which in the magazine looks like this:
My version is somewhat flatter, and simpler, since I didn’t want to put fresh raspberries on there only to have them spoil if we didn’t eat the whole cake TONIGHT, plus I had this leftover meringue and more frosting than I knew what to do with:
It was a monumental pain, but it tastes good. And this was just a dry run: I can make a prettier version now that I know exactly how much time it takes (about three hours prep, about five hours including baking time) and how tasty the result will be.
A.