Did you know that chocolate meringues are low in fat? They also can be easily converted into a sugar-free treat perfect for those on a low sugar lifestyle or concerned about refined sugars. They are also an exceptional gluten-free treat (even with the Nutella)!
Molasses ginger cookies have always been one of my favorite cookies. I love the crispy edges, soft center and intense flavor. The rich intense flavor of molasses is the perfect complement to ground ginger and our natural ginger flavor. You can find molasses cookies in abundance during the holiday season. It seems as though everyone has their own version for this spicy and flavorful cookie. They tend to disappear, much like the elusive Peep or chocolate covered cherry, until the same time next year. Why not make them all year round? One type of this cookie I have consumed over the years is the classic boxed ginger cookie, hard and, well... hard! These are useful for making crusts on cheesecakes and that’s about it. The second type I have had is the cake cookie...puffy and light, but yet not quite there in the texture category for me. I prefer my molasses ginger cookies to be crunchy on the edges, but soft and chewy in the center. The addition of coarse sugar adds that crunch and texture every cookie needs! If you’re like me, this is the perfect cookie recipe for you!
Many people have special recipes that are passed down from generation to generation. They are coveted for their sentimental value, ties to family tradition and heritage. I have been blessed to have a few of these, in addition to family keepsakes from my husband’s side of the family.
My husband’s mother has made pecan pie for special occasions for as long as he can remember. When he was grown and out on his own he asked for the recipe to carry on a family tradition…. The conversation went something like this…. "Mom, can I have the Herman recipe for pecan pie?" Her response… "Go get a pen and paper, and I will read it to you. Are you ready? Go to the store, pick up the Karo syrup and turn it around. The recipe is on the back!" I have never laughed so hard! Over the years I have come to realize why she used that recipe. It works! Actually, it works really well! I continue to use a variation of the recipe to this day, for both pies and bars.
Lemons are such a versatile fruit! They can easily transition between savory and sweet applications, are perfect for a classic roasted lemon chicken or a sweet lemon pound cake. Our lemon glazed pound cake incorporates both fresh lemon juice and our delicious lemon extract.
I visit the Beanilla distribution warehouse from time to time to discuss posts, pick up product and just to say hello to fellow employees. The moment you step into the building the intoxicating aroma of vanilla hits you. It is absolutely delicious! During a recent visit I asked my fellow teammates if they had any requests for posts. Natalie, our warehouse manager, was more than eager to provide me with suggestions. One of the most delicious and trendy requests was for a caramel bar. Smooth and creamy homemade caramel sits on top a layer of salty and crunchy coconut base, and the entire bar is then slathered with delicious high quality dark chocolate. These bars are rich, decadent and highly addictive. I hope you enjoy them, Natalie!
The sun is out, the birds are chirping and the temperature is slowly climbing above freezing. I look out my office window and see the neighbor kids playing basketball in short sleeves, couples walking their dogs and others slowly emerging from winter hibernation. Spring seems to have finally found us! In celebration of green grass, fresh flowers and bountiful farmers markets to come, I have decided to celebrate with a bright and tangy tart -- a Meyer lemon and orange tart to be precise. Meyer lemons are a specialty lemon that is a cross between a lemon and a mandarin orange. They are typically sweeter and less acidic than traditional lemons making them a perfect choice for desserts and pastries.
My child's school counselor called me a few weeks back, and my first instinct was, "Oh, no! What did she do?" The counselor laughed and reassured me that my daughter is a model student and they were actually calling for me. "Oh, no. What did I do?" Luckily, it was a friendly call to request my presence at the middle school career day. After a brief conversation of what would be required of me, I politely accepted the offer and went about my day.
One of my very first jobs was working as a barista for a small coffee company. I really enjoyed working with the coffee and the customers, and the aroma of the shop was delicious. The only drawback of working with coffee was the fact that I did not drink coffee. I had no idea what it tasted like, nor could I tell the customers the difference between a dark espresso roast and a Sumatra (I can’t imagine surviving the mornings without at least one cup nowadays!) I was able, however, to trade the leftover coffee at night for pastries at the bakery next door. One of the most decadent trades was their peanut butter dream bar.
Did you ever have a time in your life where you ate so much of one particular food item that you can’t stand the smell, taste or look of that item any longer? For me, it is the peanut butter cookie. I know you are thinking, “How could you not like peanut butter cookies?” I have one very good reason...my father! My father is a wonderful man that I truly enjoy spending time with, but when he becomes fixated on a certain food item, it tends to make an appearance many, many times! A good example is peanut butter cookies. He decided that homemade peanut butter cookies would be a thoughtful and delicious addition to our school lunches… and they were… for the first week. After a month of peanut butter cookies making a daily appearance, we began to tire of them. At two months, we kindly asked him to please refrain from putting them in the lunches (I’m pretty sure it wasn’t so eloquently asked, but I think he finally got the point). We were wrong. The peanut butter cookies continued to make an appearance, but this time they were topped with a Hershey kiss. This did not improve upon them! Thankfully, he finally grew tired of them himself, and one glorious day, they were no longer gracing the top of our lunches, halleluja! This was over 25 years ago and, until recently, I would not make any peanut butter cookies, often blaming food allergies for their lack of appearance in our home.
Chocolate cake makes me weak in the knees. It's not just, "That dessert looks good. I think I will throw all inclinations of eating healthy today out the window," but, "I want to sit down and eat a giant slice cold from the fridge at six in the morning with a big glass of cold milk."
Luckily, I was able to do just that this morning! I recently posted a recipe for drunken cherries on the Beanilla blog. As I sat down to plan out my posts for the week, I remembered a previous post for drunken cherries. I grabbed them out of the fridge and pried off the lid. The most amazing aroma greeted me; hints of almond, beautiful vanilla beans from Beanilla, and cherries. I knew that those cherries were crying out to be paired with rich chocolate cake. So, I made one, and guess what? It was amazing! My son begged for a piece, my husband (who doesn't eat dessert) ate an entire slice and me, well... I had two! I know you're thinking, "You're a pastry chef. You probably eat sweets all the time". But that is simply not the case......