Played host to dear friends-from-away and intimated thered be…’confections.’
And then I ran out of time and didn’t have any gummies or chocolates. What I did have was a third-cup of lifted MCT oil, a half quart of frozen creme anglaise, and a cake mixin the pantry.
Perfect! Simple and direct – chocolate cake with vanila dessert sauce.
I was pleasantly surprised how well the sauce retained its integrity. It didn’t break when reheated (I did use a gentle heat and a double boiler), and the astringency of the herb had blended and mellowed with the vanilla phenols. But while I am a passable saucier, I am no baker. The instant cake mixes, particularly the chocolate ones, have two big advantages for me – they are easy and convenient, and they are a near perfect vehicle for MCT oil