#CoSoBakes, I am torn.
Tuesday I'm dropping by the office for a last meeting with my podcast editor.
Part of me wants to try making macarons for the first time (dulce de leche), but I don't have almond flour, so I'd be using coconut flour for my first go. Too challenging? High risk of failure?
Alternately, I could make a very nice three-layer banana and dulce de leche cake, no issues save needing to slip out for a couple ingredients.
Play it safe for the thank-you bake? Or try something new?
@MLClark I like to make a big batch of dulce de Leche and serve it straight up from the jar with a side of thin ginger cookies. Always a big hit.
@Amyfb I live in Colombia, where dulce de leche is *everywhere* - no need to whip up a batch. But that sounds lovely! :) The trick here is to find novel presentations of it, for folks swimming in the flavour wherever they go. (It's as common here as, say, caramel in North America.)
It's my editor's favourite flavour, but he's also a bit of a foodie like me, so he enjoys more elaborate bakes. I know he'll be chuffed no matter what, though.