Little S and I were alone for dinner last night, and so we ate, umm…these. (OK– we also had carrots, broccoli and hummus. But still. We lived wild.) This was a great idea that I picked up on a stroll through Pinterest, and comes from a post last year by Lina at Hip2Save. (I could have been making these for a whole year and didn’t know it!) Such a s’mores upgrade– since it’s in a cone, you can fit in more stuff without worrying that it will fall out the sides. It is as easy as it looks.
Seriously! The creation of this recipe required three attempts. Since I am my own taste tester (someone has to do it!) I can tell you that it was pretty fun to eat all three (different days– don’t worry.) The little French custards that are Pots de Crème have been famous at the Small Table basically forever. But how do you make just one Pot de Crème? Allow me to introduce you to a dangerous recipe– and an excellent use for just one egg yolk. (Use the white here.)
Oh, the glories of a small cake! It’s perfectly sized for one person with some left over for the rest of the weekend. Or, if you are feeling very generous, you can share small pieces with up to three of your most deserving friends. They’d better be deserving, though, because the cakes in this series are only the best. Today’s cake is a downsized version of one of my best-selling cakes from the Farmers Market: the Dense Fudge Cake with Dulce de Leche Icing. Glorious.