Imagine, for a moment: you are me. Your unborn child is currently the size of a mini watermelon. It is January: no quality watermelon to be found. Your husband’s birthday is on Wednesday and will most likely be severely overshadowed by your baby’s birth; also, your husband is a weirdo freak who doesn’t like watermelon (WHO doesn’t like watermelon?!!) and you need to make a birthday dessert for him. You are a frugal gal who refuses to pay top dollar for out-of-season, subpar produce. WHAT ARE YOUR OPTIONS?!!!!!!!!
Don’t answer that, unless your answer is: make something that doesn’t actually involve any watermelon at all! Which is what I chose to do.
BABYWATCH 2016!! Lentil is officially a garnet baby (not that boys usually care much about their birthstone). Here’s the current bump:
Getting lumpier by the day!
Difficulty: Lots of chopping, but a simple recipe. Difficult to get it to look as gorgeous as the one online; I’m calling a #moderatePinterestfail
Taste: Not surprisingly…SCRUMPTIOUS. Strawberries are obviously not in season either but, when combined with cream cheese frosting and cookie dough, somehow I don’t care.
Modifications: All I really kept from this recipe was the visual; I used Pillsbury ready-made sugar cookie dough because it tastes like my childhood, along with my mom’s recipe for fruit pizza cream cheese frosting (cream cheese, 1/2 cup confectioner’s sugar, 2 teaspoons vanilla extract, 1-2 tablespoons milk). Perfection!
For next summer’s watermelon bounty:
Watermelon Rind Candy (for the Laura Ingalls Wilder in all of us)