Ingredient: powdered sugar

Dark Chocolate Tart with Espresso Whipped Cream

Dark Chocolate Tart with Espresso Whipped Cream

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” →

cranberry curd white chocolate mousse

Cranberry Curd Tart with White Chocolate Mousse and Biscoff Cookie Crust

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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Bourbon Butterscotch Pie with Molasses Whipped Cream

Bourbon Butterscotch Pie with Molasses Whipped Cream

Thanksgiving Pie Perfection

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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Red Currant Tart

Chocolate Ganache and Red Currant Tart

Fancy Foraging

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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Dandelion Lemon Bars

Dandelion Lemon Bars

I have been very impatient for spring this year. It’s been exceptionally cold in Chicago and everything has just been talking for-ev-er to come up.  So when I saw the first bursts of yellow dotting the yards of the lazy I got super excited!  I could almost hear Oprah announcing her next guest.  Please welcome, Spriiiiinnnnnggg!   Continue reading “Dandelion Lemon Bars” →

Glazed Gingerbread Cookies

Glazed Gingerbread Cookies

Glazing your gingerbread cookies is a deceptively simple way to create delicate and impressive patterns on your gingerbread cookies. The textured dough, once baked, gets brushed with a simple powdered sugar glaze and allowed to dry and crystallize.

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Dark Chocolate Peppermint Mousse Tart

Dark Chocolate Peppermint Mousse Tart

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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Cabin Fever Brownies

Cabin Fever Brownies

Less Is More.

I’ve heard through the grapevine that when you’re looking for a recipe, it’s aggravating to have to read through an entire epic description and wade through umpteen photos. Because there’s a pandemic and I don’t want to further irritate you, I am presenting this Cabin Fever Brownies recipe without much commentary. Also, I am homeschooling, working, wife-ing and generally losing my mind so I don’t have time to inspire you with the fancy words.

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Mulberry Matcha Tart

Mulberry Matcha Tart

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!

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Brownie with Chocolate Goat Cheese Frosting and Candied Walnuts

Chocolate Brownie with Chocolate Goat Cheese Frosting and Candied Walnuts

I wasted about a week making a string of disastrous sheet cakes.  A vanilla rhubarb cake that was tough and spongey with weeping, semi-curdled frosting.  An earl grey-lemon one that was simultaneously bitter and bland.  The last bright idea I had was a lemon-thyme cake with a goat cheese frosting.  But I just couldn’t face another failure so I skipped it.  But I had already bought the goat cheese.  So I gave it a hard think and in the spirit of Reckless Experimentation decided to make a Chocolate Brownie with a Chocolate Goat Cheese Frosting and Candied Walnuts. Continue reading “Chocolate Brownie with Chocolate Goat Cheese Frosting and Candied Walnuts” →