Hi lovely readers. Boy, am I ever glad it’s August! I sure have one heck of a month lined up!
First, this little book I am writing is almost done. The final manuscript is due at the end of this month and I couldn’t be more giddy about it! I honestly don’t think I’ve been this excited since I discovered New Kids on the Block when I was like 9 years old. For real, I am that pumped.
Also! Because I am always up for a challenge and work best under pressure (sarcasm, indeed), this month my family and I are buttoning up a big move that will be taking us 500 miles east of Ohio. Yep, we are finally making the long anticipated trek to Philadelphia; we’ll be residents by the 1st of September! That’s so soon! I can’t even express to you all how genuinely excited we are about this relocation.
If any of you Philly readers have some tips to dole out for great places to eat, shop, or just plain be… I would love to hear from you. I mean, we know the city is chock full of awesome–that’s why we’re moving there–but getting some direct recommendations from you guys would be super swell. :D
So, to keep things short, sweet, and to the point (as well as provide a little extra time for writing, shooting photos, and packing) I whipped up this simple, but friggin’ stupendous parfait. I had mine for breakfast, but I’m pretty sure this would make an even better dessert.
I woke up this morning determined to create something wonderful with this little acorn squash that had been rolling around on my counter-top for the past few days.
After mixing up all of the ingredients, I had no idea that I had just created my new favorite Autumn treat. I’m serious! This dessert tastes remarkably like a chocolate pumpkin pie, or a pot de créme, or simply what it is: an awesome baked custard (no eggs or cream needed). And it’s so easy to make!
Creamy, rich, and chocolatey, I dare you to eat just one bite.
Today, in my part of the world, the weather is rainy. Which means:
A) a great photo opportunity (because the lighting is ridiculously perfect for shooting food)
B) a good reason to eat a lot of chocolate.
And so, I came up with this chocolate brownie mousse.
This dessert is not for someone looking for a light dessert to satisfy a chocolate craving. Noooo no no. This mousse is over-the-top loaded down with sweet chocolatey goodness.
It is best savored in small dishes that have been chilled along with the mousse.
Devour at your own risk.
One of my favorite flavor combinations ever is peanut butter and jelly. Since gluten is off limits for me, it is difficult to satiate my craving with a simple sandwich. So, I have resorted to eating pb&j straight from a giant spoon every now and again.
Okay, I do it a lot.
The inspiration for this parfait is obvious. Getting my peanut butter and jelly fix this way assures no odd looks from my husband, and it’s a bit less barbaric. Perhaps even fancy.
If you are craving sweet, sour and a little bit salty all at once, this pudding will deliver. It is pretty fast and easy to make… but it does seem to take forever to set up in the fridge. It is worth the wait though. The taste kind of reminds me of an Orange Julius… which makes me want to make one of those really badly.
If you cannot get your hands on any Meyer lemons (I couldn’t find any until I moved closer to a Whole Foods) try combining the juice of one lemon and one orange along with the orange’s zest. I’m guessing that would taste pretty awesome too.
This date pudding is a very rich treat that is fabulous as breakfast, a snack, or dessert. Unlike some date puddings I have encountered, it does not rise much. But it certainly has boatloads of taste, density, and stickiness- especially if you stack them like pancakes. Even though it seems like a lot of steps to arrive at this pudding, it is not a difficult recipe. I made it for breakfast, before having my usual pot of coffee… and it still turned out miraculously well. A great start to a chilly day.