Maple Syrup Mousse in an Edible Container (Daring Bakers)
This one’s going to be a short one. And perhaps a bit morbid. Apologies in advance. I’m feeling particularly de-motivated this week.
Although I’ve taken the past five days off work for the Easter weekend, I haven’t spent the time in the kitchen. Oh, I wanted to at first. That was before the milk tart debacle.
You don’t even want to know.
A few flops, doubt creeps in, and you lose your mojo.
At this very instant I’m standing at the kitchen counter typing this to stall the Malva Pudding I have to make for my sister A’s house-warming. I don’t want to be in here. I don’t want to trust myself with these ingredients right now. *sigh*
What does this have to do with Daring Bakers? Well, trying to take a photo of this completely stumped me for some reason. And that started this all.
Any advice on getting motivated after a run of flops? My pride is sufficiently bruised.
Go check out the Daring Kitchen for the rest of the daring baker’s entries and the recipe. I know for a fact that a lot of them are more motivated than me at this point. There are some amazing entries. And there are prizes. So vote!
The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com!
We’ll chat about the chocolate savoiardi in a separate post.
PS. They turned out amazing.
PPS. That was also before the milk tart debacle. Go figure.