Happy March!! This is a month I’ve been looking forward to for nearly a year…. the month my cookbook, Glorious Layered Desserts, is officially available to purchase!!
What an adventure it was to complete this book…. so many recipe notes, so much chocolate, so much cream, and a lot of love!
Each and every recipe in the book was tested and re-tested several times…. by me, in a pretty modest sized kitchen. Several days during the recipe testing I showed up at my daughter’s school with jars of pudding, fudge sauce, caramel sauce… it was pretty funny! I mean, when in your life have you ever walked up to a friend and said… ”here, would you like a jar of pudding, I just made 7 batches of it!”
Every recipe in the book has a full page image. I enlisted the help of a talented photographer friend, Gene Chutka. We had a lot of fun working together. He brought all of his photography equipment to my house and I would have a line up of desserts ready to go. I would set up a photo shoot, making sure there was just the right amount of crumbs, or drizzle, and then he would take the photo. We’d look at the photos together on his computer, make little adjustments to the set up, and then move to the next recipe. I’m sure it would have been funny to be a little mouse in the corner and hear our conversations… “Do you think there should be a few more sprinkles on that dessert?” ”Are there a few too many crumbs on the right side of that plate?” Gene was very patient with me, and his eye for detail was a perfect fit with mine!
The images in the collage above will give you just a little idea of the recipes in the book. There are over 60 luscious recipes… from Chocolate Nutella Cream Dessert to Raspberry Blackberry Cheesecake Mousse, to Pumpkin Banana Caramel Trifle… I really think you’ll find something for everyone!
In addition to the recipes themselves, I’ve included notes on ingredients, techniques, where to buy supplies, and recipe shortcuts.
This book represents a lot of love, hard work, and a few tears! I am very proud of the final results. I am so looking forward to hearing reports from friends, family and all of you sweet readers, as you try the recipes and share them with the people you love.
There are lots of ways to get your hands on a copy of Glorious Layered Desserts…
To purchase a signed copy directly from me you can find all the details HERE.
Glorious Layered Desserts is available on-line from Amazon, and Barnes & Noble
I will be doing a bit of travel with the book as well, including Folsom-CA, Salt Lake City-UT, Topeka-KS. You can find a bit more details on those signings HERE.
Thanks so much to each of you who follow this site, leave sweet comments and have already purchased the book! Your encouragement has meant the world to me!
As much as I love fancy desserts, there is something extra comforting about a thick, delicious cookie bar! These Oatmeal Peanut Butter Bars are rich, flavorful and always a hit!
I recently took a plate of these to my girls school and dropped it off in the teachers lounge… by the end of the day I had 3 requests for the recipe!
I’m sharing the recipe over on the Challenge Butter site, so head on over to grab the recipe… then make sure you have milk on hand to enjoy with these yummy bars!
Love bar desserts? Here’s a link to all of my Brownies & Bars.
This is the way my dinning table looks right now. I suppose it’s the way my dinning table looks quite often.
I’m not sure how frank I can be here… but if you have ever thought of my life as glamorous in any way, please let that go (and read this).
The cookie “mess” you see pictured here is a set of cookies I’m working on for my Grandmother’s 90th birthday. I’ll be packing these cookies up tonight (yes, that means I’d better hurry and finish them!) and driving with my family way up the Northern California coast.
I love this blog, I love the relationships I have developed with amazing people because of this site, I love making pretty treats… but right now I’m just tired.
I guess everyone needs a “mental health day” every now and then… and I think I’m ready for a week.
I’m going to enjoy our drive up the coast, enjoy my girls (who will be off of school this week) and mostly take the week off.
My new/first/only cookbook is due out early next month and I’m looking forward to sharing lots of details about the book, a (local) book launch party, and some travel.
Certainly, if you’re looking for a recipe, cupcake or cookie decorating idea I have several hundred on this site to keep you busy!
Have a great week!
I’m a bit in love with the pink/brown combo of this Chocolate Raspberry Cake!! I made this pretty treat recently to share over on My Baking Addiction while Jamie is spending time with her new baby girl! I love how dramatic and beautiful the cake is, and yet it’s quite simple to create! Start with your favorite chocolate cake recipe, then add layers of delicious raspberry buttercream and fresh raspberries. This cake is perfect for Valentine’s Day and would also be beautiful for most any occasion!
Hop on over to My Baking Addiction for the recipes and all the details!
These cute, delicious little Strawberry Cream Puffs are a perfect Valentine’s treat or anytime treat!
The recipe starts with Pepperidge Farms Puff Pastry Cups… quickly becoming one of my “go to” easy recipe options! These little pastry cups can be filled with savory foods (as I did recently with these Buffalo Chicken Pastry Bites), or sweet fillings.
The filling is simply my Strawberry Cheesecake Mousse, and it’s just the perfect combo of sweet, rich and fluffy.
These Strawberry Cream Puffs are such pretty little treats and would be great little bite sized desserts for parties.
Strawberry Cream Puffs
Delicious Strawberry Cream Cheese filling pairs with puff pastry cups for a simple, elegant dessert.
1 box Pepperidge Farm Puff Pastry Cups (24 cups)
powdered sugar (for sprinkling on baked pastry)
1/2 cup strawberry puree (made from about 1 cup fresh or frozen whole strawberries)
1/2 cup heavy whipping cream
2 tablespoons powdered sugar
1 (8oz) block cream cheese
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
4-5 fresh strawberries, for garnish
Bake pastry cups according to directions on box (check after 15 minutes of baking).
Once baked, cool pastries and use a small knife to remove the centers of the cups.
If desired, sprinkle pastry cup with powdered sugar.
Make strawberry puree-
In a food processor, or blender, chop/blend fresh or frozen (and slightly thawed) strawberries. Process until the berries are chopped, juicy, and no piece is larger than a pea.
Make whipped cream-
In the bowl of an electric mixer (or with a hand mixer), whip heavy cream until it begins to thicken. Add powdered sugar, and continue to whip until thick and holds stiff peaks. Move whipped cream to a separate bowl (if using bowl of electric mixer).
Make cheesecake mixture-
In the bowl of an electric mixer (or with a hand mixer), beat cream cheese until smooth. Add powdered sugar, and continue to beat. Add vanilla, then add strawberry puree, a little at a time. Continue mixing, and beat until fully incorporated.
Fold cheesecake mixture into the whipped cream, and stir gently until fully combined. Taste to check for sweetness. If needed, add an additional tablespoon or so of powdered sugar, and fold in gently.
Add prepared filling to a large ziplock bag, and cut off about 1/2 inch from one corner. Use this to squeeze the filling into the baked pastry cups.
Top with a few pieces of finely chopped strawberry.
Serve immediately, or keep in the fridge up to 1 hour.
Recipe Source - Glorious Treats
The filling may be made up to 1 full day ahead of time kept (covered) in the fridge until ready to use.
Using the full recipe listed above you will be able to fill 24 mini pastry cups and you may have some filling left over. Feel free to make just half of the filling recipe if you're baking less than the full package of pastry cups.
Once baked, sprinkle the puff pastry cups with powdered sugar, then fill with strawberry cream cheese filling (using recipe above). Garnish with some additional diced strawberries.
I created this recipe as part of my ongoing work for Pepperidge Farm Puff Pastry as a member of their “Puff is Spark” panel.
Last month I shared these Buffalo Chicken Pastry Bites and asked you to share your ideas for using Puff Pastry. Over the next couple months I’ll be bringing you delicious and creative recipes using Puff Pastry and choosing my “top pick” from your suggestions from the previous month.
In the spring, I will chose my favorite from the highlighted “top picks” and that reader will win a grand prize trip to travel to the Pepperidge Farm Headquarters!
My top pick from last month’s suggestions is from Bethany G who said… “My favorite (and my kiddos fav) is puff pastry with custard and fresh berries! My girls especially love it topped with a bit of fresh whipped cream. It’s a simple, light dessert.”
So here’s your opportunity to chime in and share your original ideas for using Puff Pastry. Please share your ideas in the comment section of this blog post.