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Hello friends! I’m taking a little family vacation this week so in lieu of my absence I have a few very special guests lined to keep you all entertained. Today, Jody from the hobby room is getting us in the mood for April Fools with this delicious recipe that I can’t wait to try! Seriously, doesn’t it look amazing?!
Hi, my name is Jody and I’m the blogger behind the hobby room. If you haven’t stopped by before, the hobby room is all about making crafts and delicious food and inspiring others with ideas and tutorials. Like Taryn, I’m a mom and wife and I spend my days taking care of my family and doing endless numbers of projects. I met Taryn through the Seattle Bloggers Unite! facebook page (yay for Seattle bloggers!) and couldn’t be more excited to be guest posting for her today.
Have you ever noticed that no one decorates cute cookies or cupcakes for April Fool’s Day? No one does a special April Fool’s mantle or April Fool’s printable. It’s sad.
Okay, not really. What it is though, is an underdeveloped opportunity for making themed things. Sure, there are the cheap-o plastic gag items (jumbo thumb anyone?) that get handed out and the cruel-joke foods that get gleefully served to unsuspecting diners. I mean, who hasn’t frosted a cupcake with shaving cream or cooked a piece of paper into a pancake? Wait, you haven’t? Okay, go get the pranky stuff out of your system, then come on back for a better idea.
The dessert we’re making today is a fruit fool. Not familiar? You’re not alone. All the people I kindly shoved samples in front of said, “Huh? A what?” Fruit fools are originally a British dessert and I think this is perfect dessert to head your list of traditional April Fool’s Day foods. And by traditional foods, I mean foods that have the words April, fool or day in the name.
Joking aside, here’s the best thing about making a fruit fool: it’s dead simple. There are generally only three ingredients: fruit, sugar and cream. And fools look and taste fantastic. It’s a triple-win. Following is a recipe for a blackberry fool that I added a little zing to with some lemon curd. You can certainly buy some lemon curd, but I highly recommend you make your own, it’s not that difficult. Go here to see my recent tutorials for both traditional lemon curd and a vegan lemon curd that is healthier and just as delicious. I know Taryn can’t eat eggs and it seems pretty mean to wave something in front of her face that she can’t have, so that’s why I tried the vegan lemon curd, but to be honest I think it’s the one I really prefer.
You can click on the recipe image above to download a printer-friendly copy of the recipe.
Thanks so much Taryn for letting me guest post today! And I’m so glad I got the chance to share with all you fabulous readers. Stop by the hobby room sometime and say “hi,” I’d love to have you over!