A question came to mind reading this... Is it possible to coat the huckleberries in a syrup then let the coating set before folding them in to keep them whole and round? That could reduce the added sugar for the recipe and keep the shape nicely. But I'm probably thinking too much on this and there is a way easier method...
Congrats on turning this page in your life and I bet it was a challenging but right fun time at the park. I hope you got to see the instant satisfaction/relishing/devouring reactions on peoples' faces as they ingested your culinary masterpieces, the best baker fuel there is.
I missed the bit about your yurt... We were planning on a yurt originally and still desire one so I've become very curious.
Ooh, a very good question indeed! Syrup is added moisture, so you would probably have to adjust the dry ingredients to compensate, plus it would bleed and dye the heck out of your batter, but I think an experiment would be fun. Usually, when you want add ins to retain shape, you coat them in flour before folding them into the batter, but I'm all for giving things a try.
And you are so right about ingestion happiness reactions being baker fuel lol! Today, as I put my last batch of cinnamon bread in the warmer, one of the front coffee employees told me about her first time eating the bread and how she ate the entire loaf (An incredible feat!). It made me happy to go out today with a smile.
A couple years ago, friends of ours bought a place that had a yurt bed and breakfast and didn't want the yurts, asked us if we wanted one, we said sure! We helped dismantle all of them, and ours has been sitting in the equipment shed the last couple years. It was quite a chore putting it up, but boy is the thing awesome! I'll do a follow up post here in a bit with the the post set-up deets.
!PIZZA