This super sexy fall pie is half pumpkin pie and half chocolate ganache tart. Graham cracker crust, spicy pumpkin filling, and rich chocolate ganache, all topped with real chocolate leaves. This pumpkin pie with chocolate ganache is “the one.”
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Cranberry curd tarts have been all the rage since a recipe was posted on NYT Cooking last fall. I wanted to try the curd for my Thanksgiving dessert this year but didn’t want to eat an entire tart full of curd. That just seems like overkill for Thanksgiving.
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I know I said that the Mexican Hot Chocolate Cookies were my baby. But now I have a new baby and it’s these Chewy Molasses Cookies. At first I was worried that I wouldn’t love the Mexican Hot Chocolate Cookies as much once I posted these, but it turns out there’s enough love in my heart for both. My heart grew, as did my waistline. Continue reading “Chewy Molasses Cookies”
Every year I try to make something really special with the first spring violets. For the last few years I have attempted to make a violet curd but it always failed, losing its amethyst color and turning gray when I heated it. And since there are a limited number of violets in my yard/neighborhood, I really only get one shot at it a year!
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I’m always trying to think of new ways to serve up the gorgeous amethyst color of spring violets. This creamy violet sorbet is gorgeous. It looks gorgeous and it tastes gorgeous. This is technically a sherbet (a sorbet with added dairy) but since I can never figure out how to pronounce the word sherbet, I’ve decided it’s a creamy sorbet. It’s just the right amount of tart and sweet with a little floral kick of rosewater. Just like the violet lemonade and violet jelly, it’s the color here that makes it so special.
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These realistic rock cookies are so fun and surprisingly straightforward and forgiving to create! Once your cookies are baked and dipped in royal icing, you dilute food gel dye in vodka and just sweep, dot and stripe the cookies willy nilly. The surface of the icing is eaten away by the vodka, roughening the surface. These would be a great gift for the rockhounds in your life, or people you secretly think should eat rocks. Win-win!
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I love to forage in my urban neighborhood for yummy things I can bake up into an elegant dessert. I’ve foraged violets, spruce, dandelions, and maple leaves in an area of just a few blocks of my home. My mom, who lives on a wonderful piece of land with oodles of amazing edible plants, had some red currants growing and offered some to me. I made them into this simple jam used it to cover a foolproof chocolate tart. Topped with a just-right layer of stabilized whipped cream and dusted with cocoa, this Chocolate Ganache and Red Currant Tart has lovely visual appeal and tastes incredible. I shared with the neighbors and received several texts that simply said, “Grooooaaannnnn” and “Good Lord!” I think that means they liked it.
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Crisp at the edges and chewy orange-gingerbread cookies with orange extract and white pepper. These store and ship well, so they’re perfect for gifting!
Sometimes I really want gingerbread but I don’t feel like roll-out cookies or cake. I was pondering this (super serious) problem and decided to try adapting my classic chewy molasses cookies. After all, they both have ginger, molasses, cinnamon and cloves. In fact the only big difference is the nutmeg. I also use orange extract and white pepper in my gingerbread, so I threw that in there too. The result are these chewy orange gingerbread cookies and they are THE BOMB.
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What is better than a melt-in-your-mouth square of shortbread? So simple and indulgent. Answer: These Chocolate Rye Shortbread. All the amazing texture and buttery flavor of traditional shortbread, plus nutty whole-grain and deep chocolate. These are the complex and interesting cousin of regular shortbread who moved away from home right after high school and came back all cool and worldly.
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Click here for directions on making the chocolate maple leaves. I’ll be circling back with baking directions soon!
Continue reading “Maple Apple Cake with White Chocolate Leaves”
