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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I totally fan-girled last week when I realized my pastry chef crush David Lebovitz had pinned my Earl Grey Lavender Lemon Tart. To celebrate, I wanted to create a fresh take on the cream-topped tart. You know those amazing dreams you have when you can fly? This Dark Chocolate Tart with Espresso Whipped Cream is what your morning coffee dreams it can do. A chocolate crust, not-too-sweet dark chocolate filling topped with luscious swirls of deep espresso flavored whipped cream. It’s rich and it’s elegant. In my house, it’s also breakfast. Continue reading “Dark Chocolate Tart with Espresso Whipped Cream”
Pawpaw is the super-yummy native fruit most people have never heard of. It is the largest fruit native to North America and grows abundantly in midwestern forests. It’s the only fruit in its family that grows in our temperate climate. The rest, like the custard apple, are tropical. And the best, most delicious way to enjoy pawpaw is Pawpaw Ice Cream.
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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My quest for the perfect Thanksgiving pie is over. This Bourbon Butterscotch Pie with Molasses Whipped Cream is going to make you a dessert table hero. Rich and buttery with deep butterscotch flavor, the brown sugar and molasses help cut the sweetness and a crust sturdy enough to resist sogginess. If you’re looking for a non-pie Thanksgiving dessert check out this Cranberry Curd Tart with White Chocolate Mousse, but if you want pie, this is your new best friend.
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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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I made this Dark Chocolate Peppermint Mousse Tart last night and have already had so many requests for the recipe, so I’m fast-tracking this post! This tart has a chocolate graham crust, a layer of feather-light and minty white chocolate-peppermint mouse, and a velvet-y dark chocolate glaze on top. My husband, who is a notoriously tough customer, said it was “incredible”.
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I normally write up a big long description, especially for foraging posts so that folks who are new to foraging will feel confident to give it a try. But when I posted pictures of this tart on a wild edibles Facebook page, I had so many requests for the recipe I decided to just get the recipe part up and circle back to fancy pictures and a detailed explanation later. Hope you give this a try, I’ve gotten rave reviews from my family and neighbors!
Continue reading “Mulberry Matcha Tart”
I love homemade peanut butter cookies with the little fork marks on top. And those puffy ones with the hershey kiss plopped in the center. Those are the best honestly. But when I bake I’m always looking for ways to make classic flavors and recipes conform to my rather strict visual standards. I like things to have a consistent, clean shape and tidy edges. I especially like to make things one level fancier than is necessary. These yummy peanut butter sandwich cookies do just that. Continue reading “Peanut Butter and Chocolate Sandwich Cookies”
