Walking through the farmer’s market last weekend, I came across some gorgeous golden beets. I didn’t know what I was going to do with them, but they were calling me towards them so I splurged and spent my pretty penny on them.
My cousin and I were born about 3 months apart and we share most things in common, except for his love of anything with chocolate and peanut butter. For whatever reason, I’ve never been one to order peanut butter flavored anything on the dessert menu. I seem to be a rarity as I find myself surrounded by many friends who like to eat the stuff straight from the jar. Don’t get me wrong– I love a good PB&J sandwich, but I don’t reach for the spoon when a jar of Jif is around. The cake pictured above that I made for my cousin’s 28th birthday, however, has possibly made me a convert.
Growing up, my mom always made incredible rugelach for Hanukkah, but I’ve never attempted the traditional dessert myself. Our extended family invited us to a holiday lunch this weekend and my parents just so happened to be in town from Miami, so we were all able to be together for the first time in quite a while. Since this was a special occasion and my mom was here to taste test, I decided to attempt the delicious dessert that I grew up with — but with my own little twist. After all, mom’s approval is the one that counts.
I know I just went on and on about how great Van Leeuwen is in my previous post, and they are! But when it comes down to my all-time favorite ice cream flavor — the kind you run to the bodega for in the wee hours of the night when you’re having a craving — Ben & Jerry’s Half Baked takes the cake. The beauty of Half Baked is the brownie and cookie dough swirled in with the chocolate and vanilla ice cream. So, when I decided to make cupcakes this weekend, I drew inspiration from my favorite flavor.