This post is dedicated to our fellow food blogger Jennifer Perillo, of In Jennie’s Kitchen, who has inspired us with her lovely website, generous spirit and fantastic recipes. Her husband died suddenly and Jennie’s request of the world was to make a peanut butter pie to give to someone you love. Peanut Butter Pie was Mikey’s favorite and in his honor I created this version to share with all of you. I hope you will make it, enjoy it with someone you love and hold Jennifer and her family in your hearts.
Continue Reading Milk Chocolate Peanut Butter Pie
Since I was a little girl living in Vermont, my father has been a beekeeper. As a result I have always had a fondness for them and the delicious nectar they produce. We ate their precious honey on everything from homemade granola to freshly baked bread. This cake is a tribute to both the elegance and ingenuity of honeybees. The shape of the cake is based on an ancient beehive called a skep, which was made of a coiled basket. Under the hovering marzipan bees are layers of banana cake, pecans and honey-scented buttercream.
Continue Reading Beehive Cake
I always make a big batch of vanilla ice cream and then mash other ingredients into it to create new flavors. This way I can tailor the ice cream to the dessert I am serving or the mood I am in. I start with a really great custard base, which is lusciously smooth, dense and has a silky texture. The flavor should be rich, but not too buttery (greasy) and I always start my “French custard” ice cream base with vanilla bean — there really isn’t a flavor that it doesn’t complement.
Continue Reading One Ice Cream Base, Endless Flavor Combinations
Recently I discovered a new ingredient that has me all excited: Peanut flour. Maybe you already know about this richly flavored, silky smooth, gluten-free, low-fat, protein packed ingredient? Well, it’s new to me and I love it.
Unlike other nut flour, this one is defatted, which means they remove a portion of the oils so the peanuts can be milled to a soft powder. The result is a velvety texture with lots of healthy protein and fewer calories. I first tested the peanut flour with these cookies. I wasn’t expecting the flavor to be enhanced as much as I was looking for a gluten-free alternative to the classic. Boy was I wrong, as the flavor is all about the roasted peanuts and the texture is divine.
The trick to their success is slightly under baking the cookies so the outside is crisp and the center stays creamy. Add the chocolate chunks and you have a sophisticated take on the ever loved peanut butter cup.
Continue Reading Chocolate Chunk-Peanut Butter Cookies