Wednesday, May 25, 2011
The delicious union of chocolate and peanut butter is, dare I say, "Two great tastes that taste great together." I made my own version and topped them with a pinch of fleur de sel, which enhances the peanutty goodness packed inside these little cups. A combination of milk and dark Callebaut chocolate enrobe these peanut butter gems to give this sweet, childhood favorite a grown up flavor.
Meringues, they are light, chewy and melt in your mouth. These mushroom-shaped meringues are a delight! I piped the meringue into two shapes - button tops and stems and then baked them to perfection; almost like a marshmallow but with a crispy outer shell. After the meringues were cooled, I dipped the button tops into a chocolate-orange champagne ganache and attached the stems, followed by a dusting of cocoa. Mmmm, meringues.
Pan Dulce is a Mexican morning sweet bread with a wonderful taste and texture. My mom makes this treat around Easter time and it's one of my favorites. I always eat the topping off of the bread first before enjoying the second half.
The bread is slightly sweet and the topping is a crunchy, cookie-like confection. Usually shaped into a seashell pattern, I used cookie cutters to make the untraditional toppers for my first attempt at pan dulce. I will definitely try this again, next time with cocoa topping instead of pink-vanilla.
Sunday, May 15, 2011
What a treat it was to meet and chat with Food Network star and pastry chef, Anne Thornton from the show Dessert First today at Share Our Strength's Great American Bake Sale. Anne is just as lovely in person as she is on TV!
Read more about Share Our Strength's Great American Bake Sale: