325 Degrees of Edible Success

That’s gingerbread fresh from my oven made from Emily Dickinson’s recipe.

These cookies are glazed with egg yolk and a piece of candied ginger.

For a few days I’ve been testing Emily Dickinson’s recipes for gingerbread, rice cake, and coconut cake.

Today I’ve declared the baking a divinely edible success —

I’ll be leading a baking workshop with these recipes in July for an Emily-themed weekend in Amherst, Massachusetts, the poet’s hometown.

“Would you like Summer? Taste of ours-“ takes place July 17-19, 2015 and celebrates Emily Dickinson’s passions as poet, gardener and baker.

The weekend will be height of summer & hands-on:

We’ll make gingerbread cookies from Emily’s recipe and her coconut cake which is — if today’s test in my kitchen is any indication —  like eating a sweet cloud. For the 8″ cakes, pictured, I grated about half a fresh coconut. The top is dusted with more coconut and decorating sugar.

Horticulturist extraordinaire Marta McDowell will be leading the gardening and flower aspects of what promises to be a wonderful weekend. If I wasn’t in it, I’d sign up for it!

If you’d like to taste summer Emily-style, join us!

By the way, are you wondering if the poet could bake as well as she wrote? Her father insisted on her bread and the family and neighbors perhaps knew her better as a baker than a writer!

But writing was never far away for she kept paper and pencil by her pastry board. There are poems written on the reverse of her recipes (or vice versa). Nothing like having your hands busy to free up your mind for that “naturally occurring wisdom.”

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