This week’s dessert is, strangely enough, inspired by King Arthur Flour’s Instagram account. I have a bad habit of liking food photos more than photos with my friends in them, and this summer, I started following more food accounts than ever before. Yes, food has been on my mind, and this week’s dessert is arguably my least sweet since I began writing this column. Perhaps I am still recovering from the sweetness of my “Sangria” shake, I’m not sure. But as I was scrolling through my food-saturated Instagram newsfeed I stumbled across a photo from King Arthur Flour of a piece of rye bread with peanut butter and cinnamon — yes, cinnamon — on it. What?!
I went to FoCo almost immediately to try the combo, but I couldn’t find any cinnamon. So instead, I have made a KAF-inspired concoction this week that takes me back to my middle school days, when my mom would sometimes make me an afternoon snack that consisted of peanut butter spread on a celery stick with raisins on top — affectionately called “ants on a log.” My new spin on the dessert, which I am calling “ants on a raft,” uses whole… Read more »