All posts filed under: Desserts

Moscow Mule Cake // Peanut Butter & Dill Pickles Blog

Moscow Mule Cake

Kiddie cocktails to Moscow mules. Sippy cups to copper mugs. My transition in beverages has gone from sickly sweet to minty and tart.  Moscow mules are one of my favorite cocktails of all time.  Mint and lime might be the quintessential summer pairing and the spiciness of ginger beer make this cocktail a robust refresher. The cocktail is best served in a copper mug to keep the drink frosty cold.  One time I ordered  Moscow mule at a bar and it came in a standard pint glass.  It wasn’t the same.  Something about the chilled copper puts you in the mule mood and makes the cocktail just taste better. You know what’s just as good as a frosty mug? A sticky, sweet slice of cake. Mint, lime, and ginger also come together to make a pretty spectacular cake.  Reminiscent of a tart lemon cake, this one has flecks of lime zest, is soaked in a mint and ginger syrup, and served with a big dollop of fresh whipped lime cream. Cheers to that! PrintMoscow Mule …






Sticky Toffee Bread Pudding // Peanut Butter & Dill Pickles Blog

Merry to You (and a slice of sticky toffee bread pudding)

Merry to you. This was the subject line of a simple email my mom received from her father two years ago.  2011 was the first time in over 50 years that my mother would not be spending Christmas with her father. My parents were living in London that year and had flown my sister, her boyfriend, and my husband and I across the pond to spend the holidays with them. Three days before Christmas, with a simple “ping” sound, “Merry to you” appeared in her inbox.  After reading it, she forwarded it to me and I silently cried in my cubicle during my last day at work before we flew out of Chicago. The email was a collection of thoughts and memories of their relationship and holidays shared over many decades and how 2011 would be the first Christmas apart.  One small paragraph really struck a cord with me that day.  Enough so that I printed the email to forever keep it: Then as I usually do, I’ll play the last of the Christmas music – by myself – …






Gingerbread Cookie Cups with Marmalade, Cranberries, & Pecans // Peanut Butter & Dill Pickles Blog

Gingerbread Cookie Cups with Orange Marmalade & Cointreau Spiked Cranberries

Last week I posted my favorite new Christmas cookie.  Today is another version…kinda like her twin sister with a spicy, citrus twist. I can’t emphasize how easy cookie cups are and the filling possibilities are endless.  These gingerbread cups with orange marmalade, cranberries, and pecans are like a little bite of Christmas in your mouth. PrintGingerbread Cookie Cups with Orange Marmalade, Cranberries, & Pecans Ingredients1 pkg gingerbread cookie dough, prepared to package instructions 1/3 c. dried cranberries, diced 1/4 c. chopped pecans 1/4 c. orange liqueur (Cointreau) 1 tbsp. brown sugar 1/4 tsp. cinnamon Pinch of kosher salt 1/2 c. orange marmaladeInstructionsPreheat the oven to 375° and spray a 24 cup mini muffin tray with nonstick spray. Prepare cookie dough per package instructions and roll into 24 balls. Place a ball of cookie dough into each muffin cup and bake for 10-11 minutes or until the edges are set. While the cookie cups are baking, combine the next 6 ingredients (cranberries through salt) in a small saucepan and cook over medium heat. Simmer the mixture …






Ginger Curd Cookie Cups with Macerated Pears & Sugared Hazelnuts

I wish I had something witty to say today or a great story behind this cookie. I don’t. This cookie sounded good in my head, I tested it out over the weekend, and I’ve been chewing ever since. This might just be my new favorite Christmas cookie.  Don’t be scared by the ginger curd.  It may be hard to track down but it’s so worth it.  I’ve seen it in a few specialty stores including  The Fresh Market and it is available online too. Next week I’ll share the recipe for her twin sister in gingerbread form.  Clearly they’re fraternal. PrintGinger Curd Cookie Cups with Macerated Pears & Sugared Hazelnuts Serves 24 cookie cups Ingredients1 pkg refrigerated sugar cookie dough (24 dough squares) 1/3 c. diced dried pears 1/4 c. chopped hazelnuts 1/4 c. apple juice or cider 1 tbsp. brown sugar 1/4 tsp. cinnamon Pinch of kosher salt 1/2 c. ginger curd (available in specialty markets and online)InstructionsPreheat the oven to 375° and spray a 24 cup mini muffin tray with nonstick spray. Place a …






Della's Caramel Soaked Apple and Walnut Cake//Peanut Butter & Dill Pickles Blog

Thanksgiving Dessert: Della’s Caramel Soaked Apple and Walnut Cake

While searching for inspiration and a fix for my sweet tooth, I dug through my recipe box and found a card I’d scribbled on years ago when I had my first panic attack. At the age of 16, out of the blue, it occurred to me that if our house were to ever burn down, my mother’s recipe box and all the familial culinary lore kept inside would be lost to the embers.  I spent that summer break watching soap operas on rainy days and copying over recipes of significance onto new cards for my own box.  Never mind the fact that a scanner printer was 20 feet from me at the time. I now held the same card in my hand for Della’s Apple Cake.  I’d never eaten this cake before but I knew Della.  She’s my great grand aunt and at the time I hadn’t seen her since I was six years old but I grew up hearing her name with the words “amazing” and “cake” along with phrases like, “Boy, can she …






Bourbon Pecan Pie//Peanut Butter & Dill Pickles Blog

Thanksgiving Dessert: Bourbon Pecan Pie

When it comes to Thanksgiving pies, I tend to stick to two camps; apple and pecan. I’ve never met a pecan pie that I didn’t like…and I’m quite certain there’s never been a pecan pie that didn’t like me. This particular one is loaded with the family bourbon.  Consider it the perfect dessert and nightcap in one. I’m no stranger to pouring bourbon in my desserts.  Earlier this year, I spiked ice cream and bread pudding with the good stuff and it came out heavenly; bourbon, boozy, heavenly. In fact, if you really wanted to go over the top, serve this pie with a scoop of bourbon ice cream.  Now there’s an idea! It’s quite possible that this pie will also help ease the stress/anxiety of large family gatherings, drama, and differing opinions that are often associated with the holidays. Drink Eat up! Come back next Monday for an homage to the apple dessert! PrintBourbon Pecan Pie One 9″ Pie Ingredients3 eggs 1/2 c. brown sugar 1/2 c. granulated sugar 1 tbsp. sorghum 1/4 c. …






Chickens

A Slice of Heaven in Hohenwald, Tennessee

One of the most special stops on our trip was to Hohenwald, Tennessee to visit my great grand aunt.  The last time I’d seen her I was six years old.  She was married to my great grand uncle who left us in 1994, two years after our visit.  She is definitely a back country, Tennessee woman! She butchers her own chickens, grows tomatoes, hunts and fishes, and is a dead eye with a gun.  Just ask the mountain lion that roamed too close to her chicken coop and dog. My favorite memory of our first trip was when I found out that animal whisperers really do exist.  My great grand aunt asked my sister and I if we wanted to see something really special.  She had us stay inside the house and wait by her screen door.  We had our noses pressed into the mesh so hard I’m sure it left a mark for a few hours.  She walked outside with an old, rusty Folgers can filled with dried corn and began to sprinkle it …






Grilled Angel Food Cake with Mojito Berries and Lime Scented Whipped Cream

Grilled Angel Food Cake with Mojito Berries and Lime Scented Whipped Cream

Today’s recipe is all about double duty.  If you are firing up the grill for dinner, keep it going and prepare to get your socks knocked off by one of the lightest, easiest, simplest dessert out there. I’m about to tell you to grill cake. Are you ready? Grill cake. Something magical happens when sugary angel food cake gets lightly toasted and charred on the grill.  All of the sugars caramelize and it gets this sticky, crunchy exterior that is so good. So good. The other thing I’m about to do is tell your strawberries to get drunk. Get drunk, strawberries. My go to drink of the summer is a mojito.  Lime and mint were meant to be together.  Rum is always a good sidekick too. I can’t imagine a happier bunch of berries than those swimming in fresh lime juice, rum, and lots of chopped mint. The beauty of this recipe is you can make the berries and whipped cream while the angel food cake grills so it’s pretty effortless and easy to throw …






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Bourbon Apple Bread Pudding & Vanilla Bourbon Ice Cream

I’d like to introduce you to the newest member of my family. Isn’t she pretty?  Such a doll.  We’re related.  No really.  Here’s how I found her: Early this year I got inspired to uncover our ancestry after my husband’s uncle was able to trace back their family tree to the 800’s.  No, I didn’t forget a ‘1’ there.  I really meant 800. After joining an ancestry website and doing some digging, I discovered my great great great grandfather was a man by the name of Charles Nelson. Charles Nelson Charles immigrated to the United States from Germany with his family.  His father was a wealthy soap and candle factory owner who converted the family fortune into gold bars and had them sown into his clothing for safekeeping during the passage.  One night during a terrible storm, Charles’ father was thrown overboard and the weight of the family’s wealth took him straight to the bottom of the ocean.  So they say. Charles’ daughter, Louise holding my great grandmother Sarah. With a mother and siblings to …






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Cranberry Frozen Greek Yogurt Sundae

Do you have a sweet tooth the size of Texas?  I do. My all time favorite calorie splurge is ice cream.  If that wasn’t evident from my 30 day ice cream marathon back in June, I don’t know what is. Given the push to enter the new year in a healthier way, I came up with a sundae that’s been filling the sweet cravings lately. My new favorite find is frozen Greek yogurt.  I’ve been eating Greek yogurt for breakfast for awhile now so any other excuse to nosh on it is good in my book. This sundae takes a grand total of 2 minutes to put together.  Toss a scoop or two of frozen yogurt in a bowl, warm a few tablespoons of fruit butter in the microwave, pour over the yogurt, and top with some dried fruit and nuts. For this version, I used cranberry apple butter from Trader Joes, dried cranberries, chopped pecans, and a sprinkle of cinnamon. The options really are limited by what you have in your fridge and pantry. …