Getting my Valentine’s Day on with homemade chocolate-covered strawberries! This cost about $6 to make vs $24 for the pre-packaged ones from Von’s (seriously, wtf?).
And it only take about 15 mins. Oh yeaaaaahhhh
Protip: Sprinkle them with a little gray sel de fleur or other fine-grained sea salt while the chocolate sets. The salt will heighten the berry’s sweetness and the chocolate’s depth.
Toss everything into a blender, starting with 1/2 cup of milk. Blend together, 30-60 seconds. Taste and adjust: thin it with more milk; make it sweeter with more dates, etc.
Make extra, because this tastes like a dark chocolate and strawberry truffle. Meaning, you’ll want to chug it.
Some anonymous office genius brought in a batch of homemade brownies with fucking peppermint patties in the middle. Total husband/wife material.
Have you tried a piece of pie from Rachel’s Pies yet?
No? Do yourself a favor and swing by her stand @ the Brooklyn Flea!
I’m going to a dinner party tonight and I’m bringing dessert. Hoping this banana cream pudding topped with a puffed rice brittle will satisfy the masses.
Red Velvet Cake for Valentine’s Day
We’re back, guys. And yes…I do mean we.
Full disclosure: as you can see, our cake came out more brown than red. We recommend you add more of the homemade food coloring to achieve a more patently red cake.
We’ve also had some technical difficulties getting this episode online, so the audio in the 2nd half may be screwed up. Never fear; here’s a downloadable PDF of the recipe so you can make the cake for someone special tomorrow.
Some last minute advice for tonight’s festivities:
“Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.”
Nick Charles, my hero.
Merry Christmas! What are you all making for dessert this year?
Thanksgiving Dessert: Perfect Pumpkin Pie & Adorable Pumpkin Whoopie Pies
We can all agree that dessert is the best part of Thanksgiving, right? Here are two different takes on that traditional Thanksgiving dessert star, pumpkin.
Brendan’s pie crust recipe is truly the perfect pie crust: buttery and flaky, it crackles like a finely-layered croissant, but holds up to a deep-dish pumpkin custard filling. With the filling heavy on the spices, it’s a rich and decadent dessert without being overly sweet. And the whole thing comes together in a flash.
The pumpkin whoopie pies are great to take to a Thanksgiving dinner: they’re adorable stacked tall on a plate and a casual, hand-sized treat. Kick up the ginger in the cookies to really contrast the silky-smooth cream cheese frosting, and don’t over-sugar the frosting; a little of that cream cheese tartness goes really well with the dense, fluffy cookies.
Happy Thanksgiving! Let me know what you’re making this year.