Whether it’s cheesecake, ice cream, or the loaf from Starbucks (I want the recipe!), pumpkin is one of my favorite ingredients in the fall and winter seasons. This year, I decided to try something different and serve up creme brûlée in mini pumpkins. I’m a sucker for individual presentation and these couldn’t be any cuter!
I spent 3 hours making pasta last night and had the brilliant idea of making a tart this morning, before work. Looking back, I think I needed the pastry fix because pasta was way out of my comfort zone. It was truly the first time I’ve done it from scratch and while fun, I definitely need more practice. This recipe is my ode to yellow peaches. I prefer them over white because I love the tartness. To finish, I whipped up one of my go-to topping, mascarpone cream.
Let’s all sing together now shall we? “Do you wanna build a snowman…” or perhaps just the faces in this case. I was inspired to make these snowman marshmallows after seeing a set at Williams Sonoma during the Christmas holiday. I used my favorite recipe, Vanilla Marshmallows, from the Bouchon Bakery cookbook. For the lovable faces, I melted chocolate and whipped up a batch of royal icing.
Happy Holidays! I told myself I’d keep things simple this season and make just one shortbread recipe for all my gifts, bake sales, cookie swaps and parties. I saw the gorgeous shortbread wreath cookies on the December cover of Bon Appetit Magazine and I HAD to make them. See my how-to video.
