Newsletter
These little pumpkin cupcakes scream fall. They are moist, sweet and covered in a glaze that is generously spiced with cinnamon. I add pumpkin seeds for a little crunch and a festive flourish. Use your farmer owned ingredients, make some for your fall gathering and watch them disappear!
Don’t let this cake fool you. It is rustic in looks but elegant in taste. Alternating layers of deeply dark chocolate cake and my stracciatella inspired shortcut mousse come together to create a dessert that is lighter than air but rich and decadent as well. Whip up this cake and keep in the freezer for a dessert that is ready anytime and perfect for dinner parties or a personal indulgence.
The history of the Monster Cookie is tough to track. While some argue the name “monster” comes simply from the size of the cookie, I have always assumed it was inspired by Frankenstein’s monster, a creature made up of many parts stitched together.
There is no dessert that captures the fall season quite like apple pie. It’s warm and gooey, spiced perfectly and makes the most out of the seasonal produce. However, one thing pie isn’t, is easily portable. I was asked to make apple pie for a recent birthday picnic out in the countryside. I fretted over what pan to bake it in, what knife to bring to slice it and
Classic Key Lime Pie is one of my all time favorite desserts. It’s sweet, it’s tangy and it makes a memorable end to any summer get together. My Key Lime Bars have all the great flavor of the classic pie but are even better because they are portable.
I lovingly refer to this cake as the “cupboard cake” because it is made of ingredients I always have stocked in my kitchen. In addition to flour, sugar and other cake basics, I always seem to have some applesauce on hand as a quick and healthy snack.
Every Valentine’s Day I try to up my gift game. There isn’t anything wrong with a box of chocolates or a dozen roses; but as a pastry chef, I feel the heat to create something truly decadent for this indulgent and romantic holiday.
The Buche de Noel, or Yule Log, always fascinated and intimidated me. I assumed such a beautiful cake had to be impossible to make. Even after receiving a culinary school degree and working as a pastry chef in New York, the Buche de Noel seemed to haunt me. But finally, I grit my teeth and decided to make one.
As a kid, the hardest part of Halloween was deciding what costume to wear. Should I be cute or scary, daring or simple? While my more creative friends would dye their hair, dabble in the application of fake blood or construct elaborate outfits from scratch, I was always searching for a costume that took minimal effort but was fun. I take the same approach with my Halloween treats.
Recently, my mom was asked to host a bridal shower for a family friend. I immediately volunteered to make desserts. To the outsider’s eye, it may have looked like a kind gesture, a generous offer; but really, I just wanted an excuse to bake something. I knew I wanted to do cupcakes.
Proudly featuring America's farmer owned products and brands. From family farmers to your family.
