What do you make for your Valentine who doesn’t like chocolate? Mini fruit pies on sticks, of course! These adorable heart-shaped pie pops were the perfect edible gift and they were pretty easy to make too.
All you need is a good homemade pie dough, a heart shaped cookie cutter, a jar of your favorite jam and a pack of oven-safe lollipop sticks. I rolled the dough out to about an 1/8 of an inch and then cut an even number of hearts.
It’s a bit of a challenge to get a decent dollop of jam in the center since the top dough heart will inevitably press some of the jam out the sides, but it’s still pie crust and jam, so no one’s complaining. A sprinkling of turbinado sugar over the egg wash before baking added some crunch and a little extra sweetness. They’re basically fancy Pop Tarts on sticks and they do an excellent job of brightening up a snowy winter day.
Just look at these gorgeous golden bars studded with dark and white chocolate and toasted walnuts…they’re a sight to be seen. The secret to their supreme deliciousness (or so I’m told, by the brilliant folks at Food 52) is the added boost of vanilla. This recipe calls for 4 teaspoons — about twice as much as a typical blondie recipe. The result is an ooey gooey cookie bar with an extreme depth of flavor.
Of course, the a scoop of vanilla frozen custard doesn’t hurt when it comes to amping up the flavor. It’s like eating an ice cream sandwich in a cup. And who wouldn’t love that?
To quote…something I read on the internet…”January is the Monday of the year.” I am officially over it and fortunately, it is just about officially over. To show this frigid, awful month who’s boss, I made these killer Sweet and Salty Brownies from a favorite Brooklyn dessert cookbook.
They’re dense, fudge-like brownies with a layer of homemade caramel in the middle and a sprinkling of flaky sea salt and coarse sugar on top.
Take that, January.
This Chocolate Caramel Tart was the perfect end to Christmas Dinner this year. It was rich, decadent, and ideal for celebrating. And speaking of celebrations, I didn’t even screw up the caramel!
The crust is a simple chocolate dough that you press into a removable bottom tart pan — everyone should have one of these because it makes even the simplest desserts look extra fancy and complicated…it’s kind of like smudging flour on your nose…people think you did more work than you actually did.
The caramel is pretty basic and as long as you pay attention to the sugar while it’s cooking, you’ll have a smooth, golden filling to go into the tart shell. Slathered on top of the caramel? Chocolate ganache. I know, it’s ridiculous. A sprinkling of sea salt seals the deal.
But more important than this delectable dessert is the camera I used to take these pictures. That’s right, I am now the proud new owner of a Canon EOS Rebel camera thanks to my amazing cousin/sister/friend Hallie and her equally-amazing husband Matt. Just look at the quality of these photos! I’m obsessed.