There’s something about an ice cream sandwich that makes me smile. It must have something to do with the fact that it’s completely acceptable to eat one in place of a meal because it’s summer, and it’s just so hot that you can’t bring yourself to have anything else. Maybe it’s how after a few bites it begins to melt, and before you know it it’s all over you and you’re one sticky hot mess. What makes this whole situation even better is when that ice cream sandwich consists of boozy ice cream sandwiched between soft baked nutella cookies and then rolled in Callebaut dark chocolate. Seriously, there are no words.
You never forget your first, right? Today’s dessert will always be a special one because it was my first makeover. I’d been working in a restaurant in Boston for about a year when the chef gave me the opportunity to become Pastry Chef. My test was to come up with a menu that would “wow” both the chefs and the owners. I immediately got to work, and my kicked up strawberry shortcake got me the job!
I’m so excited to share this cupcake tree with all of you! I love cupcakes and I really love Christmas, so creating a Christmas tree out of cupcakes is almost too much for me to handle! Mini cupcakes decorated with buttercream, gumdrops, and of course a bit of sparkle, give the tree a really fun look. It is a great project for all skill levels, and also makes a fabulous centerpiece for holiday parties.
Walnut kiss cookies are definitely one of my all time favorite holiday cookies. These little tea cakes have many names, but I always call them kiss cookies because they’re light, nutty, and full of flavor. They can definitely be made year round, but there’s something about dredging them in powdered sugar that makes me think of snow and holidays. As soon as Thanksgiving is over, and I start to pull out all the Christmas decorations, I head straight into the kitchen and whip up my first batch of the season.
Pecan Pie has always been one of my favorite Thanksgiving desserts. It’s one of those classics that everyone loves, so I didn’t want to change the whole thing, I just wanted to make it better. I took everything I love about pecan pie, and turned it into a pecan pie napoleon. Can you say upgrade?! I also really love this dessert because you get three recipes in one. My melt in your mouth butter cookies and salted almond & coconut dark chocolate bark are staples in my kitchen. They are each fabulous on their own, but combined in this dessert, equal pure bliss. I would also like to share some big news with you guys! I have been featured in a national news story! I want to give a big thank you to Raycom Media and talented reporter Joseph Neese for featuring me. It’s all very exciting and I am beyond grateful. You can see the story here.
For some reason muffins remind me of lazy Sundays, slowing down, and taking a break. I also love them because they give me an excuse to eat dessert for breakfast! I think right now it’s really important to remember to slow down. With the holidays upon us it’s easy to get caught up in the craziness and miss what’s happening right now. I’ve been a bit caught up in the madness lately myself. When someone asked me what projects and desserts I had planned for Spring, I almost collapsed. My list of projects I want to make for the holidays is daunting enough, please let me get through that first! Anyway, these muffins are a good way to decompress. A few bites and all the stress melts away, for a little while anyway!
Croutons and beer in a dessert? Yup! I like to think of this as an ice cream sundae all grown up. It contains everything I want in a fall dessert in a shot glass. The pumpkin ice cream is silky, and all the spices add a warmth to it. The addition of bourbon adds a nice little kick giving the ice cream another layer of flavor that leaves you wanting more. It is divine all on its own, but why would I stop there?