I was cruising around the Web the other day, following the endless trail of food blogs when an accident happened.
I had attempted Blueberry Fool from a on recipe NPR’s Kitchen Window site a few days earlier. (I bet you didn’t know NPR posted recipes every Wednesday.) Blueberry Fool looked promising to me because it comes recommend by a chef, her kid likes it, and it involves a lot of whipped cream. This seemed like the perfect use for the blueberry pints that are multiplying in my fridge.
I tried to the halve the recipe and ended up with something very, very purple, and – I can’t believe I am admitting this – way too creamy. I was good after about two bites. So I was stuck with two glass of this stuff.
But then – a kind of “your peanut butter is in my chocolate!” happening.
Scrutinizing the ingredients I realized I could use my abandoned Blueberry Fool to build the layers. In theory, this was pure brilliance. Unfortunately, I do not possess pastry skills. At all. I do not know how to dribble chocolate in pretty ways. And purple cake? Not exactly appealing to those over the age 7.
I’m sorry you had to see this.
But you know what? I ate every last bite. Who knew? Blueberries and dark chocolate = yum.