Peanut Butter Torte

I love peanut butter. As a child, any treat that had peanut butter in it was good in my book. I just couldn’t have enough. Given this though, it was kind of surprising looking through everything I’ve posted here, that not once have I made a peanut butter dessert! 😮 To address this clear emergency: a peanut butter torte.

This treat was largely inspired by Susan’s beautiful peanut butter torte which had me drooling for peanut butter like Pavlov’s dog. I wanted this dessert to be absolutely sinful to eat, so from bottom to top: a graham cracker crust, an inner chocolate ganache crust, peanut butter mousse with spiced nuts and chocolate, a top layer of chocolate ganache, drizzles of caramel, toasted peanuts, and creme chantilly. Whew!

So did it deliver? Oh did it ever. This is definitely a dessert for the peanut butter lover. Crunchy,… click to read more…

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Graham Cracker Pie Crust

I always avoided pies/cakes that called for graham cracker crusts. Something just seemed not right about buying graham crackers, mushing them up, and pressing it into a pie pan. Sort of like how I don’t like to buy pre-made pie crusts (maybe I’m neurotic?). So imagine my delight when happened upon a better way to make a graham cracker batter (and crust) from scratch!

The common mush-up-the-store-bought-graham-cracker method is pretty tough to compete with when it comes to difficulty, but this is also quite easy (much easier than a pâte brisée, so breathe easy!) and need I say that it tastes better? Plus, if you have leftover batter after you line your pie pans, you can just roll it out and make graham crackers! Its a piece of cake…er, easy as pie…crust. Yea, onto the recipe.

  • 1 cup (2 sticks) butter

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Caramel Rippled Apricot Ice Cream

Who doesn’t love apricots? Honestly though, I’m only a recent convert myself–I always used to think they were sour and the peach’s short, ugly cousin. Turns out, I’d only tried not-quite-ripe apricots–the really ripe ones are tender, ready to burst, and lusciously sweet and velvetty. Sounds perfect for an ice cream, right?

Now that apricots are in season and surprisingly cheap, its a great time to try this sexy little fruit in its fresh rather than the much more familiar dried form. The only tough thing is managing them–I’ll buy a bunch that are just shy of being ripe, wait for them to ripen just right, and they almost always all are ready at the same time, at which point, you have a very small window before they go bad. Frustrating, but all the more reason to gobble them up in a hurry and get more, right?

So for this ice cream, you start with a bunch of these… click to read more…

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You Scream, I Scream, We All Scream for Frozen Desserts: A call for posts!

After the big success of Strawberry Seduction a few months back, I’ve been eager to put together another food blog event. I was floored by the enthusiasm, creativity, and mouth-watering dishes that you all sent in. So I decided it was finally time to host another seasonally appropriate event: You Scream, I Scream, We All Scream for Frozen Desserts!

Regular readers of my blog know I’m a big fan of ice cream. I was happily the odd one out there making ice creams in the dead of winter. But now with the heat of summer finally bearing down on many of us, there won’t be quite so many raised eye brows over ice cream. So I’m calling on you, fellow food bloggers, to put your creativity towards cooling off with something sweet this summer. Create some delicious, summery frozen desserts–whetherclick to read more…

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Mango Nutella Crêpes

Once I conquered my fear of making crepes and realized I could quite easily make these at home rather than reserving them as a treat best left to the hands of someone more experienced, they found their way into my weekend breakfast repertoire. Pancakes, waffles, bagels, and omelettes are all great Saturday morning breakfast food, but there’s no reason not to include some delicious Mango Nutella Crêpes in your routine as well.

After having made my first batch of crêpes, I still had a ton of nutella in the pantry, and nutella just screams crêpes to me (and in unison, my belly was also screaming crêpes, so it was decided). So while local strawberries have come and gone, it was onto another favorite fruit that has been looking pretty darn good on the store shelves these days: mangoes! Yes, this isn’t tremendously different from the prior crêpes, but… click to read more…

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Cardamom Honey Baklava Ice Cream in Phyllo Cups

This was really delicious. I must confess, when I made baklava, I didn’t make it just for the baklava–I made it for this dessert. This isn’t to say baklava by itself isn’t amazing (which it most definitely is), but why settle for one amazing thing when you can have two? Yes, I made baklava so that I could use it as an additive to cardamom honey ice cream.

The cardamom-honey ice cream custard-base really stole the show–it was intense, just the right creamy texture, sweet, and just out of the ordinary. Cardamom is one of my favorite spices that really is beyond my ability to describe–it works so well in savory and sweet applications, kind of like cinnamon–and in this case, it really gave the ice cream an incredible flavor backbone.

Combined with chunks of baklava, you had a great contrast visually, texturally, and flavorally (go, made up words, go!)–crunchy, cinnamon spiced… click to read more…

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