Thursday, February 25, 2016

Long time no see... Peanut Butter Mousse

Hello! I want to keep blogging about food and other adventures. The posts have dwindled and it's been several days (1,144 to be exact)! My friend, Lani is in town. She has inspired me to get back in the kitchen. She introduced me to this Peanut Butter Mousse and now I want to eat it with everything, especially on a spoon, by itself. I also made a Blueberry Chia jam from Super Healthy Kids. For some reason I have several pounds of blueberries in the freezer and want to make some room for the upcoming meat delivery. I'm on a mission to waste less food and use up the staples we have in the house.

Peanut Butter Mousse with white sugar on the left and coconut sugar on the right.

Peanut Butter Mousse with Salted Caramel and a coffee cream with a tiny sprinkle of turbinado sugar.
 Blueberry Chia Jam: Not too sweet and delicious on buttery toast.

Monday, January 7, 2013

A little catch up...

Life is moving faster than I am. Which means I cannot keep up with this blog. I aspire to have a beautiful blog, but for now, I'll post what I can.  The holidays were busy and there was a lot of baking. This is a post of things I've done in the past few months, but haven't had a chance to talk about.

Rainbow cake for a sweet birthday girl. I can't look at a rainbow and not smile. There is just something about the vibrant colors. The outside was covered in white buttercream and decorated with hot pink sprinkles.

Thanksgiving brought Pumpkin Chiffon Pie, Pecan Pie, Bourbon Chocolate Pecan Pie and this beautiful sweet and nutty caramel bourbon banana cream pie. The crust starts with fresh made peanut butter. The bourbon caramel is sweet with a kick. This could be my new favorite pie. 

I love kids! This castle floor cake was for Finn! I can't believe he's 7. The cake is a dark decadent chocolate cake with a unbeatable European Chocolate Buttercream. I liked making this cake and happy with how it turned out. I think Finn was too.

French Macaroons. What else can I say? It's hard to beat the grainy texture of the chocolate shell with the smooth chocolate ganache filling. I love the grit of the almonds ground into flour. 

A cake fit for anyone. This is definitely the tallest cake I've made (besides a wedding cake). Five high layers; dark chocolate, German chocolate, yellow cake, Madagascar vanilla bean cake and a perfect white cake. Each layer sweet, interesting and separated by vanilla buttercream.

Who doesn't love Candyland? I could wait to make this cake. A candy feast fit for any birthday party. The piles of candy out for the kids would make a dentist drool. Lyla is sweet just like her cake. I love baking for this family.

Tuesday, June 12, 2012

Congratulations Stephanie and Josh...

This past month has been very busy and last weekend was the busiest. I had the pleasure of making a wedding cake and cupcakes for my friends Steph and Josh. Everything turned out beautiful and the happy couple is now sunning in Cabo. If only we could have joined them. Enjoy!

Thursday, May 3, 2012

cake and pie

Things have been really busy in the kitchen. Pie, cake, cake and pie. I wanted to post a some pictures of the latest treats! When I get a minute, I'll update with more, but for now, you'll have to drool over the pictures.

This summer The Dessert Kitchen will be hosting a bake sale, joining the Food Network in joining Great American Bake Sale. Money raised for this bake sale goes to feeding hungry children. More details to come. It's going to be big and I would love to have you involved in anyway you can!

Monday, April 16, 2012

just another monday evening

As you know (or maybe you don't) I offer a pie a month. You get a beautiful homemade pie each month. Choose from pretty much anything you can imagine.

In addition to baking a Lemon Meringue pie tonight I made a fruit crisp. I use whatever is left on the counter and needs to be eaten. Pears, apples, plums anything. This is my favorite way to use up fruit, besides a pie. I have a weak spot for the crumbly, buttery topping that gets crispy and caramelized when the juices from the fruit meld.

Thursday, April 12, 2012

late Easter post...

Last weekend, as you know, was Easter. It was also a beautiful Spring weekend in Seattle. We get rain all the time, but as my brother pointed out, it's not as much as other areas. I've been supplying Frankly Sweets of Seattle with cookies and cupcakes. Below are some shots of the treats delivered. I would love to know what you would like to see from The Dessert Kitchen at Frankly Sweets? What are your favorite flavors of cookies and cake?

Monday, March 19, 2012

chocolate chip cookies

I've been meaning to bake chocolate chip cookies for my son Grant. He doesn't get to eat much of what I bake. It's usually for an order or something he doesn't really care for. He's a chocolate or lemon kind of kid.

With no orders to be delivered for two days, tonight I decided to bake him some cookies. I baked David Lebovitz's Salted Chocolate Chips Cookies with some changes.

I doubled the batch and used 1/2 dark brown sugar and 1/2 light brown sugar and also 1/2 salted butter and 1/2 unsalted butter. I used a dark chocolate. I prefer chopped chocolate over chocolate chips. The chopped chocolate and the chocolate dust get everywhere in the cookie. You won't have a bit without chocolate.

In addition, once I incorporated everything up to the chocolate I split the batch in half. I put toasted walnuts in one half. My son does not eat nuts and he's allergic to just about every legume.

David's recipe recommends letting the dough rest for awhile in the refrigerator or overnight, but that's not going to happen with a 10 year old waiting!

I baked off 4 cookies. Two with nuts and two without. The rest of the dough is resting. Which is best anyway. This should guarantee the cookies lasting a little longer than one night.