Earlier this month, my favorite recipe that I have inherited from my mom was featured on Self.com for Mother’s Day!  These Strawberry Rhubarb Custard Tart is always the dessert that signifies spring’s arrival for me.  What a fun way to honor my mom for Mother’s Day by showing off her recipe.  After all, she is the reason I have such a love of baking. Strawberry Rhubarb Custard Tart {satisfymysweettooth.com}

This Strawberry Rhubarb Custard Tart is the most perfect shortbread-like crust topped with light and airy, sweet, yet slightly tart custard and it is perfect served alone or with a dollop of whipped cream.

Strawberry Rhubarb Custard Tart {satisfymysweettooth.com} My mom was always baking and so there was seldom a lunch or dinner that wasn’t followed by dessert.  If there wasn’t a tray of cookies or a loaf of banana bread still warm from the oven, I could always find a batch of brownies or bars wrapped up in the freezer.  There are pictures of me kneeling on a stool in a teddy bear apron helping my mom make Christmas cookies when I was barely old enough to hold a spoon.  As I grew older, I was always her official taste tester in the kitchen and to this day, when we are together, we can usually be found together in the kitchen.

Strawberry Rhubarb Custard Tart {satisfymysweettooth.com}

I will be making this favorite family recipe for Memorial Day weekend and sharing it with friends and family at the lake cabin.   CLICK HERE FOR THE RECIPE for Strawberry Rhubarb Custard Tart.  Have a wonderful long weekend!

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Where I've been....
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My husband and I travelled to Washington D.C. last weekend for the first time.  I have always known about how much there is to do in D.C. and heard that it is one of the top restaurant cities in the country, and the city did not disappoint me on those fronts.  While I did not spot Olivia Pope (boo), I thoroughly enjoyed our visit.  We went to multiple museums (I still can’t believe the they are free!), walked and biked around the mall to see each of the monuments, and dined at incredibly delicious restaurants and bakeries.

DC

Neither my husband nor I could believe how CLEAN Washington D.C. is!  Even their metro was pretty spotless, and for such a bustling city, we were impressed!

One of my favorite restaurants we ate at was Graffiato by Mike Isabella. The restaurant served small Italian plates and each dish was more surprisingly delicious than the last.  One of my favorite dishes we had there that I must try to recreate at home is the broccolini with red pepper relish, walnut and feta.  Words cannot describe how perfect the combination of flavors in this dish were.

I also found a cocktail that I will be pining for all summer.  The Mexican Mule at MXDC Cocina Mexicana by Todd English was dangerously refreshing.  Something tells me my sister and I will spend many summer nights trying to recreate this little devil.

Mule

I had to visit my absolute favorite cupcake shop, Crumbs Bakeshop while I was in the big city.  The Samoas Girl Scout Cookie Cupcake was literally the lightest cupcake I have ever tasted.  The cake seemed to just dissolve in my mouth.  The caramel filling, chocolate cream cheese frosting and toasted coconut didn’t hurt either.

Crumbs Bakeshop

Finally, we stayed at the Hotel George, a Kimpton Hotel located just a few short blocks from the capitol building and it was such a nice stay.  The front desk staff were endlessly helpful and accommodating.  I love when front desk staff seem to really understand what you’re looking for and give you great personalized recommendations which was exactly what I got when I was looking for a good lunch/shopping area.

Hotel George

I love to stay at Kimpton Hotels when I can because they have so many nice features.  Not only are the hotels usually quaint boutique hotels, but they have a complimentarily nightly happy for guests every night.  Who wouldn’t love a glass of wine on the house while you get ready for your evening?  The Hotel George also had complimentary bike rentals so on our last day, my husband and I were able to cruise around D.C. and see the final sights that were on our list.

As cheesy as it sounds, my visit to our great nations capital, made me truly proud to be an American.  It was so humbling to see and learn more about how much has been sacrificed by others so that we can know freedom.  I can’t wait to return someday.

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I regret that these bad boys missed making their debut in time for the Kentucky Derby, because for some reason, Bourbon Pecan Brownies seem like the perfect thing to eat while watching a horse race wearing a pretty dress and huge hat.  I can’t say I have ever been terribly excited about the event, but any excuse to get dressed up, sip sophisticated cocktails and bet on animals based on their funny names is just fine by me.

Bourbon Pecan Brownies {satisfymysweettooth.com}

Don’t worry, I’m sure you can think of plenty of other occasions to serve these Bourbon Pecan Brownies.  These brownies begin with a fairly traditional batter that gets chopped pecans mixed in.  The real magic begins when you pull these babies out of the oven.  The hot brownies are then bathed in bourbon that soaks into the warm surface and infuses every inch of the cakey, tender brownies.  Once the drunken brownies have cooled, they are topped with even more decadence when you smooth a bourbon-infused buttercream frosting over them.  And if that is not enough intoxicated brownie debauchery for you, I drizzled the top of the Bourbon Pecan Brownies with melted semisweet chocolate and decorated them with more pecan pieces.

Bourbon Pecan Brownies {satisfymysweettooth.com}

Bourbon Pecan Brownies

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 16-20 brownies (depending on what size you cut)

Bourbon Pecan Brownies are pure chocolate decadence basted in whisky and topped with bourbon-infused cream and melted chocolate

Ingredients

    For the brownies:
  • 1/2 cup sugar
  • 1/3 cup (5 1/2 Tbsp) unsalted butter, room temperature
  • 2 Tbsp water
  • 1 cup semisweet chocolate chips
  • 2 large eggs
  • 1 tsp vanilla
  • 3/4 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chopped pecans
  • 2 Tbsp bourbon
  • For the bourbon frosting and topping:
  • 3 Tbsp unsalted butter, room temperature
  • 1 1/2 cups powdered sugar
  • 1 Tbsp bourbon
  • 1/2 tsp vanilla
  • 1/3 cup semisweet chocolate chips
  • extra pecans for garnish

Instructions

    For the brownies:
  1. Preheat oven to 350 degrees.
  2. Line an 8X8" pan with foil allowing the foil to overhang the edges slightly. Grease foil with nonstick cooking spray.
  3. In a small saucepan, over medium heat, cook sugar, butter and water until boiling, stirring occasionally.
  4. Remove pan from heat and stir in chocolate chips. Stir until melted and smooth.
  5. Crack eggs into a separate small bowl and mix in vanilla.
  6. Add eggs and vanilla to chocolate mixture while whisking constantly so that the eggs don't curdle.
  7. Finally, stir in flour, baking soda, salt and chopped pecans until just combined.
  8. Pour batter into prepared pan and smooth to even out the batter.
  9. Bake 20-24 minutes or until a toothpick inserted into the center of the brownies comes out with only a few crumbs on it.
  10. Immediately brush or gently pour the bourbon over the hot brownies and allow to cool completely before frosting.
  11. For the bourbon frosting and topping:
  12. In a medium bowl, using an electric mixer, beat the butter until smooth and creamy. Add powdered sugar, bourbon and vanilla and blend slowly until smooth.
  13. Use a spatula or the back of a spoon to spread the frosting onto the cooled brownies evenly.
  14. In a small, microwave-safe bowl, microwave remaining 1/3 cup semisweet chocolate chips in 30 second increments until melted and smooth.
  15. Spread melted chocolate over frosted brownies.
  16. Gently press additional pecans into the warm chocolate for decoration.
  17. Recipe adapted from Better Homes and Gardens Baking

Bourbon Pecan Brownies {satisfymysweettooth.com}

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Just in time to celebrate that special mom of yours, or maybe to celebrate what a great mom you are, I am teaming up with Magimix by Robot-Coupe to giveaway their incredible Vision Toaster!

Not only is this toaster just fun because you get to watch your toast turn perfectly golden brown, but it has a dial that allows you to perfect your toastiness!  There is also a defrost feature so that if you have banana bread that you baked and put in the freezer for a later date, for example, the Magimix Vision Toaster will perfectly defrost then lightly toast your bread.

I did a full review of the toaster awhile back so if you’d like to read all of the other reasons I love my toaster, CLICK HERE.

One lucky winner will win this beautiful Ivory Magimix by Robot-Coupe Vision Toaster.  Please use the Rafflecopter entry from below to enter.
a Rafflecopter giveaway

 

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There are few desserts my husband loves more than Classic Tiramisu.  Anytime we go out to dinner and it is on the dessert menu, it is a no-brainer that he will order it for us to share.  I can’t say that I complain when this happens.  Who doesn’t love the spongy ladyfingers soaked in espresso and enveloped in rich, silky pastry cream?

Classic Tiramisu {satisfymysweettooth.com}

Classic Tiramisu is a great dessert to make for an occasion because can make it ahead of time and it actually becomes better if you leave it in the refrigerator overnight.  Dressed up with a bit of shaved chocolate, you’ll have your guests thinking you must have bought dessert from a fancy bakery.

Classic Tiramisu {satisfymysweettooth.com}

There are several steps involved with making Classic Tiramisu, but none of them is difficult.  First, you make the thick cream which is basically like making homemade pudding or custard.  Then you make a syrup by combining the espresso with sugar.  Now comes the fun part when you dip each ladyfinger in the espresso syrup and layer them between the pastry cream.  Top Classic Tiramisu by dusting with cocoa powder and chocolate shavings.

Classic Tiramisu

Yield: serves 12

Classic Tiramisu that is easy to make yet perfect enough to impress your guests

Ingredients

    For the pastry cream:
  • 2 cups milk, divided (I used skim milk)
  • 3/4 cup sugar, divided
  • 1/4 cup flour
  • 6 large egg yolks
  • 1 Tbsp vanilla
  • 1/4 cup (4 Tbsp) unsalted butter, room temperature, cut into cubes
  • 1 cup mascarpone cheese, room temperature
  • For the coffee syrup:
  • 1 1/2 cups brewed strong coffee or espresso
  • 1/4 cup sugar
  • To assemble and garnish:
  • about 30 ladyfingers
  • 1 Tbsp cocoa powder
  • 3 Tbsp shaved chocolate

Instructions

    For the pastry cream:
  1. In a medium saucepan, combine 1 3/4 cup milk and 1/2 cup sugar. Heat over medium heat until the mixture comes to a boil, stirring occasionally. Remove from heat.
  2. In a medium bowl, combine remaining 1/4 cup milk, 1/4 cup sugar, flour and egg yolks with a whisk until well combined.
  3. Using a ladle, add some of the warm milk mixture to the egg mixture while whisking constantly. This will warm the egg mixture (temper the eggs) slowly so that you don't end up with scrambled eggs. Add another ladleful of the warm milk mixture to the egg mixture still whisking. Pour the rest of the warm milk mixture into the egg mixture and whisk until well combined.
  4. Return the mixture to the saucepan and heat over medium heat while stirring until the mixture boils. Boil while stirring for a few minutes until the mixture has thickened.
  5. Place a fine mesh strainer over a large, heatproof bowl and pour the cream mixture through the strainer to remove any lumps.
  6. Finally, whisk the vanilla and butter in to the cream mixture until combined.
  7. Press plastic wrap directly onto the surface of the pastry cream and refrigerate until chilled, about 2 hours.
  8. Once chilled, mix the room temperature mascarpone cheese into the cream mixture until smooth and combined.
  9. For the coffee syrup:
  10. In a medium shallow bowl, combine the coffee (or espresso) and sugar and mix to combine.
  11. To assemble and garnish:
  12. Ready your ladyfingers, pastry cream and coffee syrup.
  13. Line a standard-size loaf pan with plastic wrap allowing the wrap to hang liberally over the edges of the pan.
  14. Dip one ladyfinger at a time into the coffee syrup and place in a single layer onto the bottom of the prepared loaf pan (should be about 8 ladyfingers).
  15. Top with 1/3 of the pastry cream and smooth top evenly.
  16. Continue by dipping ladyfingers and again, layering in a single layer over the 1st layer of pastry cream.
  17. Top with 1/2 of remaining cream.
  18. Add another layer of dipped ladyfingers.
  19. Top with remaining cream.
  20. End with a final layer of dipped ladyfingers.
  21. Cover the tiramisu with plastic wrap and refrigerate at 6-8 hours, ideally overnight.
  22. Unwrap tiramisu. Invert your serving platter on the top of the loaf pan and gently, but quickly flip the tiramisu over onto the platter. Remove pan and plastic wrap.
  23. Dust the top of the tiramisu with the cocoa powder.
  24. Garnish with shaved chocolate and serve.
  25. Recipe adapted from joyofbaking.com

Classic Tiramisu {satisfymysweettooth.com}

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