Random Hershey’s cookbook cake recipe–using mini muffin pans, it made three dozen. (Note to self: fancy schmancy Williams Sonoma one? The pan looks artsy, the results, not so much. Go for plain and round only next time, like the ones shown here.) Bake 13 minutes.
Ganache: 1 1/4 to 1 1/3 c heavy cream, ~17 oz good dark chocolate (one Trader Joe’s Pound Plus Bittersweet bar.) Break chocolate by smashing bar (still wrapped!) to the floor repeatedly. Thwack. Melt chocolate in cream, stir; will semi-set fairly quickly.
Raspberries: rinsed, then carefully individually dried off.
Three of my neighbors in this square block work at Stanford Hospital. One is about to start a new job in a different department; I told her the names of my favorite nurses she’d be working with and to tell them hello for me.
I didn’t mention that the last time before this month that I finished a pair of socks, it was six years ago, done as a thank you to the highly empathetic B. for being willing to walk in his patients’ shoes. Earlier this year, I found myself saying to someone at the nurses’ station, “I’d know the back of that head anywhere!” and he turned and we had a delighted reunion, IV pole and all.