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.
Continue reading “Bourbon Butterscotch Pie with Molasses Whipped 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.
Continue reading “Cranberry Curd Tart with White Chocolate Mousse and Biscoff Cookie Crust” →
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 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” →
These simple and beautiful Easter egg cookies are dipped in royal icing and speckled with edible metallic paint. The pussy willow design is made by piping tiny chocolate branches and sprinkling little drops of white icing with sparkling sugar. They look all fuzzy!
Man do I hate making royal icing. I hardly ever do. Most of the cookies I make, I just work the designs around what colors are available in Betty Crocker cookie icing. But a friend of mine whose family ran a bakery posted some pics of cookies she had dipped in icing and they looked so lovely I thought I’d give it another try. Royal icing is a simple mix of egg whites, powdered sugar and extract or lemon juice. No big deal, right? Am I not the Master Of All Baked Goods? Do I not bleed icing?
Continue reading “Easter Egg Cookies-Pussy Willows and Speckled Eggs” →
Chocolate Zero to Chocolate Hero:
I accidentally made the best little chocolate bird nests! Last week I was trying to make some chocolate curls with butterscotch chips to decorate the top of a chocolate and salted caramel cake. I usually make chocolate curls by spreading melted chocolate onto the back of a cookie sheet and freezing it for about 1 minute. Then I take it out and scrape it off with a wide spatula to create big lovely curls. Sorta like this. But because I’m always trying to do too many things at once (As I write this I am making a phone cake and eating lunch) I forgot about them in the freezer and when I took out the cookie sheet, the butterscotch mixture was frozen solid. Because I am an optimist, I thought I’d try to make curls anyway. This is what happened: Continue reading “Easy Chocolate Bird Nests” →
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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