Wisdomkeepers, Plus The Best Chocolate Chip Cookie Recipe On The Internet

I dare you to make these and then argue with the title of this blog.

If you are just here for the cookie (and I don’t blame you), you can find the recipe on Smitten Kitchen. Everyone knows the best chocolate chip cookies are crispy and chewy, and that’s exactly what I searched for and exactly what I got.

Of course, these use my gluten-free flour blend, and I used a mix of regular and mini semisweet chips. Also, because I am sheltering in place on my own, I baked half of the batch only. The rest I scooped into individual cookies with an ice cream scoop and am freezing. Pop a cookie onto a baking sheet and bake it up whenever.

For those of you who are here for cookies and the rest of the blog, keep going.

Prompted by our reading of Michael Pollan’s book, I have started re-reading a book by William Powers called 12 x 12: A One-Room Cabin Off The Grid And Beyond The American Dream. It starts with this quote by Franz Kafka:

“You need not leave your room. Remain sitting at your table and listen. You need not even listen, simply wait. You need not even wait, just learn to become quiet and still, and solitary. The world will freely offer itself to you unmasked. It has no choice; it will roll in ecstasy at your feet.”

Followed by this from Paul Éluard: “There is another world, but it is in this one.”

If ever there were a book for our time, it is this one.

We are all (most) of us, sitting, and some of us (like me, now) solitary. I am waiting, I guess, not exactly solitary, and there might be the problem. With our shithead of a president failing to lead (or demonstrate his ability to be anything but the inept moron and terrible person he is), infections and deaths rising in what I believe are falsely deflated numbers, and people feeling the sting of isolation for two weeks (official two weeks isn’t even close here in Maryland – we have only been under stay-at-home orders since March 30), we are still filling up our time and mental space with what we used to do, only now it’s online.

Certainly, we mourn the freedom of movement we used to have, but whenever you get too down in the mouth about that, imagine you are in prison right now, and your prison has just been issued stay-at-home orders for two weeks, and your home is an 8×10 cell that you share with another person who is not of your choosing.

But I digress.

The point is (and for the chocolate chip cookie people who stayed, I know. Sometimes it takes a minute to get to the point. But I usually make it there eventually), once we come out of this, if we have not gotten quiet, and still, and solitary, what will we come out to?

I think one positive part of this (if one could spin anything to be positive) is that the terrible, anti-functional parts of life in the U.S. have been laid bare. Too many people are one paycheck away from disaster.

Consider the fact that many major companies have just decided to stop paying their rent but very few landlords will voluntarily allow tenants to stop paying rent. Sure, eviction proceedings have been banned in some cities, but that doesn’t mean a landlord cannot report this to your creditors, and evictions are not banned for many small businesses.

Consider also the fact that the nation’s public school system had no real plan for educating the nearly 51 million kids they serve outside of the brick-and-mortar building, an estimated 14% of whom require special education services.

Our hospitals are not equipped for large-scale disasters. Our healthcare system essentially ensures that the poor and the brown among us will die from lack of care or be destitute following the minimal care they receive.

The entire country feels this lack – witness, among other things, the rabid clearing of all toilet paper from stores and the hoarding of everything from masks to hand sanitizer to, of all things, flour and yeast. It is a true thing that when our survival is threatened, grasping for things we can hold (e.g., toilet paper) provides us with a feeling of stability.

Someone on Instagram wrote that they thought rationing (as in World War II) would be better because then at least you would be guaranteed your carton of eggs.

We have no guidance, no leadership, no calls for coming together at the federal level (including the laughable federal “stimulus” package that bails out the few large businesses at the expense of the small and of individuals. And the people who pick our vegetables and toil in the fields? They are fucked.). In Baltimore, and in my neighborhood, there are community resources being made available for those who are suffering, and I have seen beautiful examples of people helping each other.

But on the national level, Congress and the Shithead-in-Chief are pointing fingers and worrying about whose fault it is, still propping up big corporations that can absorb the shock better than the little guy, and probably scanning the globe for a war that might pull us out of what looks to be headed in the direction of the Great Depression, part deux.

If we think we can emerge from this pandemic the same as we went in, we are mistaken. We cannot compare this pandemic to the flu in the sense that most of the world had no idea the rest of the world had the flu, too. The name “Spanish flu” was coined by Spain because they thought they were the only ones who had it. With the internet, we are so globally intertwined that it is impossible to ignore the shuddering halt to which we have come and the consequences. I don’t think as many people in the U.S. have ever thought about the term “supply chain” as much in the history of this country.

I don’t want to be the same. I want our whole country to not just stop and be quiet but to listen and be still, to evaluate which parts of the old system are good and valuable and which parts we can discard like so much rubbish.

I think it’s obvious that we have reached late-stage capitalism and that center cannot hold. Note: if you click no other links in this post, click the late-stage capitalism one. Jesus.

I think it’s also obvious that our healthcare system is unutterably broken. We have been looking at this pandemic not as a public health issue with the potential to ravage the country but instead as a drain on resources, the same drain that occurs when uninsured people are forced to avoid going to the doctor until they end up in the emergency room. Healthcare is the privilege of the wealthy; this was clearly illustrated for me when Idris Elba reported receiving a COVID test in the earliest days of the pandemic because he had been in contact with a person who tested positive.

Should he have gotten a test? Of course. But so should every other person who needs one and who does not have access to one. If you are a skeptic, read this story about West Virginia keeping their numbers at zero.

It’s obvious, too, that we are currently functioning better as individual states than as a country “governed” by a president who believes that states should bid against each other for medical supplies and COVID tests. Don’t worry, though: he fucks models. Phew.

Pause here to give props to Larry Hogan, the Republican governor of Maryland (I am a raging liberal Democrat who did not vote for him) who saw this coming in January and took some steps to get ready. Not enough, but more than the federal government who knew for sure it was coming and ignored it.

WE CANNOT BE THE SAME COUNTRY COMING OUT OF THIS.

We cannot allow the same inequity to persist. We cannot choose corporations over people. We cannot allow our elected representatives on both sides of the aisle to get away with lip service and pandering this election year.

Personally, I think the changes we need to make to emerge better from this pandemic are too sweeping and too hard for the small-minded people in power to comprehend. States seem to be doing a better job on their own (most of them, except for these nine states, plus Georgia).

I despair of any resolution to this. We are too big to not fail, it seems.

As I write this, I hear a peal of laughter from my neighbors down the street. They do still get together outside but no longer huddle in a close circle with their children ranging ’round. The chairs are there, the kids are out, but they are a studied six feet apart.

The wisdomkeepers might say that things are unfolding as they must – that this is part of the revelation (which, as my book points out, has a curious Latin root word that means “to veil.”

I feel like the world is actually rolling freely, unmasked, at our feet, if not in ecstasy but then certainly with wild abandon. If there is another world in this one, now is the time it will reveal itself, I think. Perhaps we are not quiet or still enough to notice yet. Perhaps we never will be.

Men Behaving Badly, Subtitled: A Day That Ends In “y”

A sheer slope of peanut buttery excellence.

Sigh.

For your edification, shock, and awe, a few links today. Take what you need, want, or like, and leave all the rest.

Start with the execrable Ernest Hemingway who spent a quarantined summer with his wife, his mistress, a sick toddler, and a nanny.

Take a break with Pale Horse, Pale Rider, Katherine Anne Porter’s novel about the 1918 Spanish flu.

Keep going with Luy Irvine’s memoir Castaway (here’s just a sample) or E.M Forster’s short story “The Machine Stops” about a society where people live underground in individual cells and communicate only by screens. Written in 1909.

Console yourself with this one-bowl chocolate sheet cake with fluffy peanut butter frosting (pictured above). CAUTION: This cake requires more than a 9″ x 13″ pan. It overflowed my entire oven and required many minutes of frantic fanning to avoid setting off the smoke detector. The dip in the middle indicates this interrupted baking time (you cannot open the oven mid-bake without consequences), but we are none of us perfect.

But it was, in the end, slathered with frosting and FUCKING DELICIOUS. I made changes, of course. I used my gluten-free flour blend, and the frosting was one stick of butter (really soft), 1/2 cup of peanut butter, a splash of vanilla, some salt, and enough powdered sugar, added a cup at a time. Really, you could use any cake and just add the frosting. Jesus. So good.

And also, before you go, listen to this lovely little song: “I Wish You Love.” The singer might surprise you.

Anyway. Today is Friday, in a long string of what have now become meaningless name markers of days.

What was interesting, infuriating, or rather lovely about your week?

Apropos Of Nothing (With Brownies)

A chocolate nut brownie sits on a marble countertop in front of a cut glass bowl and a brick wall.
The end pieces are the best pieces. #FightMe

Apropos of nothing, I have come across the following proverb from William Blake: “The cut worm forgives the plow.”

I don’t feel the need to belabor the point, but it got me thinking. Who is the plow in my life?

Also, remember the World’s Best Brownies that I crowed about (linked for your convenience)?

Well, throw that recipe out, because I just made the basic brownie recipe from The Joy of Cooking, 1997 edition, and I believe, firmly, that this is the best recipe for brownies ever. I made it with my gluten-free flour blend, reduced the sugar by a smidge because I used bittersweet chocolate, and needed to bake it for much longer than the recipe time, but good lord. These are the best brownies I have ever eaten. Crispy, shiny top, deep chocolate flavor, and the best mouthfeel/chew of any brownie I have perhaps ever had.

Turns out, more sugar + real chocolate = amazing brownies.

Also, kudos to Austin Kleon, an artist/writer I have recently started following again after a dust-up on Twitter caused me to block him in a fury many years ago (the internet makes me sensitive). There is still something about him that rubs me the wrong way, but I am enjoying his lists and (nearly) daily blog. So maybe more of that in this year – short missives instead of a once-monthly tome.

Who is the plow in your life?

Living The Creative Life: Smith Island Cake

sunlight shining from behind a tree and a bright blue sky.
Ceci n’est pas une piéce de gateau. Desolée.

This is about a delicious cake, and the creative life, and how they are intertwined with each other.

It has been almost exactly a month since my last blog in this space, and I think that might just be my rhythm now. I never wanted this blog to be a space where I felt obligated to post – where’s the fun in that?

Such irregular posting does violate the cardinal rules of Building An Audience, though. I also don’t stuff my posts with keywords (long-tail or otherwise) or have ads on my site. I have only just within the last year or so started putting the recipe in the title, but my titles still won’t win any awards (or drive much traffic, if I am honest, which I always try to be).

But here’s the thing: this blog, and the recipes I make and share IRL and in this space, reflect my creative practice as it evolves.

This year has been a bit of a revelation for me in terms of seeing myself, finally, as an artist. Part of that is due to a supportive partner who is, himself, an artist. I have not had a romantic partner who has ever seen me in that way. It would be easy to say that they were to blame, or they were unsupportive, but that’s not it.

It was me.

In the last couple years I have been feeling something beneath the surface, like there was this Thing That Was About To Happen. I thought it might be some breakthrough in this blog, or some incredible opportunity or travel experience. Although I have traveled and made some incredible food and had opportunities arise, that wasn’t it.

You know that feeling when someone keeps telling you something about yourself, and you sort of nod and smile, thinking you are agreeing when you actually are only taking it in on the surface, and the largest part of you isn’t all there, agreeing, even as you nod and smile?

That was me when Khristian referred to me as an artist or a creative.

That was me even when I told people I was a writer.

This year, the switch flipped.

I ended 2018 writing a lot for other people. Last year, I wrote the equivalent of five full-length novels for other people (and one novel for myself). This was valuable and good in that it financed some incredible things last year (trips to Amsterdam and Canada, plus a writing retreat and a piece of property in Canada), but at the end of the year, I was tired of writing for other people.

So I cut back, starting in February, and have been working on my own work, my own creative life, since then.

I attended an incredible workshop called Making Your Life As An Artist, set some goals as a result of that workshop, and have been steadily working at them since the workshop.*

I have been working on a real artist mission statement.

I am exploring new media, moving into the visual arts and seeing how that fits with my writing life.

I am submitting to publications, residencies, retreats, and galleries.

I am committing to spending more time IRL with people I care about or want to get to know better, and less time on social media (which sort of screws the whole driving-traffic-to-your-site thing, too, but that’s ok).

I am committing to my work, even as I make less money for other people’s work (but stay open to opportunities there, too).

And good lord. What a difference it has made. I feel energized by my practice and have been pushing past doubt and insecurity. I am still plagued by Imposter Syndrome, but it is a low hum on occasion instead of a daily shout. I find myself trying to figure out a better way to keep track of ideas, and I am exploring how I truly work best (spoiler alert: I am not particularly disciplined).

But let’s be honest (which we should all always try to be). I can still procrastinate like nobody’s business. I still have days when the Call of the Bed is mightier than the Muse. When the roar in my head and the worthless feeling and the anxiety start to creep in the darkness around the edges of my vision, clouding my ability to create much of anything.

Enter procrastibaking (not my word, but apt).

In the last ten days I have felt a bit listless, a bit unsettled. A massive anxiety attack, the first in months, left me feeling wobbly. Even as the visual aspect of my creative practice exploded, my writing has begun to flail a bit.

My simple solution? Bake cakes.

Bake cakes, and give them to people.

Bake cakes, and eat them for breakfast.

Take a long walk with the dog, by the water, then come home and have some cake.

I have made three cakes in the last ten days: a carrot cake, a lemon bundt, and this glorious bastard: the Smith Island cake.

Smith Island cake is Maryland’s state dessert. I blogged about it once on this site but was not impressed by the results of my baking and did not post them (just a blog with some links). Even the person who claims to be THE Smith Island cake master USES A BOXED CAKE MIX (which makes me sick. REALLY? Just makes Maryland bakers look like a bunch of amateurs. But I digress.).

But I was definitely casting about for something to take my mind off of my creative work. And this cake is a good bet. Consisting of eight layers with a nearly-pourable, ganache-like chocolate frosting, it requires, at the very least, a system for baking (unless you happen to have eight, 9-inch layer cake pans. I have two.). You need to time your cakes precisely, and you need to have a little something to occupy your mind in eight-minute intervals while you perform the oven dance of shifting cakes and cooling cakes and lining cake tins. I worked on my artist statement in fits and starts that didn’t allow me to think too deeply about what I was creating (a good thing).

IT IS WORTH IT. This cake was absolutely incredible.

The recipe that inspired it is from Saveur, with some changes. The cake is, as ever, gluten-free, and I swapped out the milk (mostly because I did not have milk and didn’t want to leave the house). Their method seemed ridiculous to me, so I changed that around a bit, too. Read all the way through before you start, then follow the instructions for best results.

Better yet: if you are local, I am now selling a limited number of cakes every month. Made to order and good for at least 12 servings, so you don’t even have to get your hands dirty. Get in touch early in each month, even if you don’t need it until the end, to reserve your spot. More details here.

Otherwise, here’s the recipe for Smith Island cake that will inspire swoons. #Trust

Smith Island Cake

Ingredients

Cake
3 sticks butter, melted and cooled
3 1⁄2 cups all-purpose gluten-free flour
1/4 cup baking powder
1 1⁄2 teaspoons kosher salt
2 1⁄4 cups sugar
Milk: 1/2 cup evaporated milk and 1 1/2 cups oat milk (or just 2 cups whole milk, see Recipe Note)
1 tablespoon vanilla extract
6 eggs

For the Icing
2 ounces unsweetened chocolate
2 ounces semisweet chocolate (I used chips. Hey now.)
2 cups sugar
1 cup evaporated milk
6 tablespoons butter
2 teaspoons vanilla extract

Super helpful special tools: parchment paper, baking scale, cake turntable, offset spatula

Method
Get ready: Get out two 9-inch cake pans and trace their bottoms on parchment paper. Cut out eight parchment paper circles and set aside. Preheat oven to 350°.

In a large bowl, combine flour, baking powder, and salt. In another large bowl, combine cooled butter, sugar, milks, vanilla, and eggs. Whisk to combine all wet ingredients well.

Add dry ingredients to the wet ingredients and use a whisk to get most of the lumps out of the flour (some will remain).

IMPORTANT: If you use regular flour (not gluten-free, do not overmix. You will develop your gluten, and the cakes will be tough and awful. Whisk until just combined, no more, than proceed).

Allow batter to sit and collect its thoughts for 15 minutes. While it sits, spray your pans with cooking spray, line the bottom with parchment, and spray again. Alternately, you could butter and flour but WHAT A PAIN IN THE ASS.

Stir batter until smooth.

Here’s where it gets technical. I used a baking scale to accurately measure the total weight of the batter and then divided it by eight. This makes your layers even and ensures you actually have eight layers (fewer than that and it’s technically not a Smith Island cake). If you don’t have a scale, each layer has a little over one cup of batter.

Move each cake pan around so the batter spreads evenly over the bottom. Bake for eight minutes, then swap pan position in the oven (left moves right; right moves to the left), and bake for another seven minutes (or until the cake is lightly browned).

Remove from oven and place in the freezer for 10 minutes. Remove cake from pan, and place on a wire rack to cool completely. Re-spray and re-line cake pans, then re-peat for remaining batter. I gave my cake tins a wash and dry after the second layer in each.

Let the layers cool completely before frosting. I started my frosting as I started my 7th layer.

Make the icing: Place chocolates, sugar, evaporated milk (should be the remainder of the can), butter, and vanilla in a high-sided, heavy-bottomed saucepan. Bring to a boil, stirring often and watching carefully.

I sort of forgot mine a little and neglected the stirring, but that forgetfulness was brief. I used a whisk to beat until it was smooth and shiny. Remove from heat and cool. I did not find this frosting to thicken much at all, which was absolutely fine. Don’t expect a buttercream texture, but it should be thicker than a glaze.

Cake assembly: Use a cake turntable if you have one. Place one layer on the turntable and top with 1/4 cup of frosting. Use an offset spatula to spread all the way to the edges – the layer of frosting will be thin. Repeat with all layers but leave the top bare (for now).

Place cake in ‘fridge for about 15 minutes, then finish icing. If the icing has gotten too thick to pour, heat slightly, then pour over the top of the cake and use your offset spatula to smooth the sides. The icing on the sides will be thin, but that’s ok. #Trust

Chill cake completely before serving. Serves 12.

Recipe Notes

  1. I am a big fan of using what you have and avoiding excessive trips to the store. I had oat milk and used it rather than buy milk I would not drink. I have not tested this recipe with other milks.
  2. I did not test this recipe with regular flour. As long as you are careful with the mixing, you should be fine.

*Making Your Life As An Artist is a part of ArtistU, and I encourage any creative people out there to take advantage of the class if it rolls into town. Even if you don’t go, they offer their materials for free – a free book and a free workbook. Check them out.

Fondant Fancies, Or How To Get Back On The Horse

This recipe inspired by the Great Canadian Baking Show.

I just watched The. Dumbest. Movie. about unicorns on Netflix.

Call it boredom. Call it curiosity. Call it straight-up avoidance, but I clicked “play” and watched the whole thing. There goes 90 minutes of my life I will never get back.

Part of my clicking “play” on a really stupid movie is me floundering about a little, trying to figure out whatthefuck is next. After a month off of social media and with a few important deadlines looming, deadlines that have nothing to do with mercenary writing and everything to do with my own personal creative practice, my brain and body just don’t really know which end is up. It’s like riding a horse backwards, a little. Possible, but ill-advised.

Adding to the mental fog, this week has been a wild ride in other important ways.

Started off by putting my stressed out kid on a plane to Paris for a month.

Then I picked up my dog’s ashes and pawprint, which sent me back into grief, not just for the loss of the dog but also for every bit of loss from the past decade and a half – a long series of just having something or someone I love ripped away on a regular basis. In no particular order: A baby. A houseful of belongings. A parent. A house. A school. A husband. A horse. More belongings. A dog.

It’s a lot to deal with on a random Tuesday.

So I baked some things. It doesn’t really matter why or how, but a month ago I committed to donating four dozen sweet things to a writing conference my friend organized for Baltimore City College, and the due date for those sweet things was this week.

Two of the four dozen were Fondant Fancies, fiddly little things that required several hours of baking and fussing over. In conjunction with the other two dozen sweet things (individual Chocolate Covered Cherry Cream Pies), this baking occupied enough time and mental space to get me to the end of the Tuesday of Loss Remembrance.

And then after I delivered them on Wednesday morning, I took the remaining dog for a five-mile walk. As we got back to the car, sweaty and thirsty, I felt an overwhelming sweep of gratitude, even among all of the Lost Things, that I could bake all day for a friend, and then go out on the first truly beautiful spring day and walk through the woods with my dog. It’s a privilege and a blessing that I do not take for granted.

If you are feeling the need for making something special or avoiding something or just want to distract yourself with something other than a really, really dumb movie, give these a try. I didn’t find them too technically challenging – just time and patience-intensive.

p.s. If you want the recipe for Chocolate Covered Cherry Cream Pies, comment below the recipe.

p.p.s. Oh, and hey, if you like what you read, think about subscribing to this blog. You get one email when I post – that’s it. No ads, nothing more.

Fondant Fancies(makes 25 pieces)

Ingredients

Cake

2 sticks very soft butter

225 grams sugar (about 1 cup)

4 room-temperature eggs

225 grams gluten-free all-purpose flour (about 1 1/2 cups)

2 teaspoons baking powder

1/2 teaspoon salt

grated rind of one lemon

Buttercream and topping

1 stick very soft butter

3/4 cup powdered sugar

1 teaspoon vanilla extract

1 jar seedless jam (your choice, but I used raspberry and you won’t use it all in this recipe, so get something you like)

1 tube marzipan paste (see Recipe Notes)

Powdered sugar for rolling

Two bags Wilton candy melts (see Recipe Notes)

1/2 cup coconut oil

Dark chocolate, chopped (optional, for decoration)

Equipment: parchment paper, 8″ square cake pan, cooling rack, rolling pin, ruler, two rimmed cookie sheets, piping bag, squeeze bottle.

Method

For the cake: Preheat the oven to 350 degrees. Butter an 8″ square cake pan and line with parchment paper, then butter the paper, too. Set aside.

Place butter and sugar in a stand mixer and cream with a paddle (this paddle is the best – not a sponsored post!) until light and fluffy. Add eggs one at a time, mixing to combine thoroughly after each egg.

Combine flour, baking powder, salt, and grated lemon rind in a bowl and mix to combine. Add to butter mixture and mix to combine, scraping down the side of the bowl. Batter will be pretty thick – this is ok.

Tip batter into prepared tin and level the surface with an offset spatula.

Bake for 30-40 minutes or until the top is light brown and springy and a toothpick inserted in the center comes out clean. Do not open the oven while it’s baking or it will sink in the middle.

Cool in the pan for ten minutes and then cool completely on a rack. You can make the buttercream while you wait.

For the buttercream: Add softened butter, powdered sugar, and vanilla extract to the clean bowl of your stand mixer. Use the whip attachment to beat until light and fluffy. You want frosting that is completely smooth and easy to spread. If it seems stiff, add some milk, just a teaspoon at a time, and whip thoroughly in between additions.

When the cake is completely cool, cut it into two horizontal layers. Spread a thin layer of raspberry jam evenly on the bottom layer, then place the top layer back.

Spread an even layer of buttercream on the top of the cake only and place in the ‘fridge.

Note: You will have leftover buttercream. Place it between graham crackers. Eat all the time.

Dust the clean counter liberally with powdered sugar and roll your marzipan paste to an 8″ square that is 1 /16″ thick (or thereabouts).

Place the marzipan on top of the buttercream and press down very lightly, then chill for another ten to 15 minutes. Have a coffee. Check your email.

Once chilled, remove the cake and, using a ruler, cut squares that are 1 1/2″ by 1 1/2″. Try to keep your cuts straight and neat, and remove any stray crumbs to keep the sides clean.

Set on a cooling rack over a rimmed cookie sheet (like a jellyroll pan). Place in ‘fridge while you prepare the candy melts.

Melt the candy melts in and coconut oil in a saucepan (or in the microwave if you have one – I do not), then transfer to a squeeze bottle with a wide opening (I cut mine wider).

Remove the cakes from the ‘fridge, and carefully coat each square with candy melt mixture. Periodically transfer the cakes to another pan and scrape the candy melt mixture that has dribbled off into the pan under the cakes and put it back in the squeeze bottle (use a funnel).

Make sure each square is fully coated.

If you’d like, allow the candy melt mixture to set (not in the ‘fridge – on the counter is fine) before melting some dark chocolate, placing it in a piping bag with a tiny opening, and drizzling all fancy-like over the squares.

Pro-tip: You can make this cake over several days, and finished squares are delicious for about a week (although the cake is not as springy).

Recipe Notes

Marzipan paste can be homemade, but I wanted to control some of the variables and so used pre-made paste. It can be found in the baking aisle. I have made my own in the past, and it’s worth the effort if the marzipan is the star.

Technically, fondant fancies use something called pâte à glacer as a coating. This is very, very similar to Wilton candy melts, and candy melts are widely available and much, much cheaper. I used vibrant green candy melts, but I also experimented with Mary Berry’s suggestion to use powdered sugar thinned with milk and tinted with food coloring. MISTAKE. Thin, too sweet, and flavorless. The coconut oil added to the candy melts makes the glaze more supple and adds a delicious flavor that complements the lemon, raspberry, and vanilla. If you want a neutral flavor (no coconut) you could use vegetable oil instead of coconut.