A newsy letter all about Tahini Chocolate Bars, a tart-sized Homemade Reese’s PB Cup, and an Icebox Cake with a Sweetened Condensed Milk Whipped Cream, among other tasty tidbits . . .
Hello, peeps. I’m back at it with a few recipes – a couple from my new cookbook, Snackable Bakes, and one that lives elsewhere (both on my site and also over on Leite’s Culinaria). In fact, I have a few recipes over on David Leite’s site, if you’d like to check them out, and I just recorded a super fun podcast episode with David and his co-host, Amy Traverso. You can listen here if you’d like. We chatted about my book, natch, as well as about a bunch of other “sweet” topics. And David chose to advertise the podcast with the below photo from my book. It’s me peeps, with two of my favorite things: champagne and Rice Kripsies treats.
But you know what else is one of my faves? Reese’s Peanut Butter Cups. And so you know what I did? I created a ginormous one, in a 9-inch fluted tart pan, and I put the recipe smack-dab in the middle of Snackable Bakes. And because I am just about the nicest (maybe?) pep around, the recipe is available for you over on Leite’s Culinaria.
And on the off chance you are more of a tahini and chocolate person, than a peanut butter and chocolate person, feel free to whip up a batch of my tahini chocolate oat bars – a riff on an Oh, Henry Bar . . . chewy, salty, sweet, easy – in other words: perfect.
Finally, if chocolate in the form of bars and candy is not your jam, check out my recipe for a chocolate wafer cookie icebox cake with a sweetened condensed milk whipped cream. It is beyond perfect for the toasty temps that many of us have been enduring, as it does not require an oven. Instead, the cake “bakes” in the refrigerator, where some straight-up magic occurs, as the wafers absorb the cream, turning downright cakey and nothing short of extraordinary. Moreover, sweetened condensed milk is my favorite ingredient (watch here if you don’t believe me) and so the whipped cream in this cake is literally to die for.
And although recipes are great and all, if you’d like to see me actually demo one, check out my July 4th segment over on CA Live. I had so much fun (as I always do since I just dig a TV spot) making my rainbow sprinkle snacking cake, as well as talking about a few other “snackable bakes,” that are great for summer holidays, weekends, or really any day when a craving for something easy and sweet hits.