Book Journal: It's Too Hot To Bake

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Yesterday was supposed to be the kick-off to another five-days-straight of baking. Except that it was 87° F in the kitchen. If I knew the book would be heavily marketed in tropical regions, maybe I would've given it a go, but given the size of my pregnant belly, and the fact that I no longer breathe the way I used to thanks to the baby hanging out on my lungs, I decided to wait until the night to cook.

And cook I did. I tested Macaroon Brownie Bars and Spiced Sugar Tartlets, and made two extra batches of tart dough, now on retreat in the fridge. Results were mixed. The brownie bars weren't sweet enough. I'm finding I get really conservative with sugar (impending motherhood?), and often have dry, even bitter results. I'll retest that one with another egg for moisture, a little more sugar, and a little less cocoa powder.

The tartlets were great; very simple, but delicious given a nice dollop of crème fraîche.

Today, a little more prepared with ingredients, recipes, and juice frozen into some of my ice-cube trays, I'm shooting for four recipes. I'll let you know tomorrow.

Recipes Tested: 2, late last night!
Average Per Day: 3

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.

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