Eat Dessert First

Strawberry Mirror Cake from Desserts Magazine

 For those among us who “eat dessert first,” the spring issue of Desserts Magazine can’t be missed. Some tantalizing recipe highlights are:  Rose Panna Cotta with Rose Syrup, Lemon Chiffon Cupcakes with Violet Buttercream and Meyer Lemon Cake Roll. There’s an excellent feature on honey too and pages of recipes. Register on their site to have an electronic copy of this lush 4-color glossy emailed to you when it comes out.

Old time favorites.

We flipped through the pages of our family cookbook to come up with two old time recipes this month. A seasonal pie celebrates the arrival of rhubarb in the garden. And its almond-scented crumble adds flavor and texture to a pie that is good enough to serve Mom. And the humble ice box cake gets a lift with hazelnut paste. Who can resist a simple yet delicious party dessert?

FROM OUR RECIPE BOX – Strawberry Rhubarb Pie with Almond Streusel Topping

Strawberry Rhubarb Pie with Almond Streusel

 Along with tulips and daffodils, rhubarb is the first thing to pop in many spring gardens. And rhubarb means pie. The classic combination of strawberries and rhubarb makes our mouths water. Our pie sports a crunchy topping with distinct almond notes.

We recommend a mealy piecrust for the bottom of this juicy pie. Mealy crust is made by cutting the fat into the dough until it resembles cornmeal. This crust resists getting soggy as would a crust made from flaky pie dough. The topping is a variation of one we use for fruit crumble or crisp. In fact, you could make this without a bottom crust to be scooped and served in a bowl with ice cream on top.

For the Strawberry Rhubarb Pie with Almond Streusel Topping Recipe, click HERE

 FROM OUR RECIPE BOX – Chocolate Mocha Hazelnut Icebox Cake

Chocolate Mocha Hazelnut Icebox Cake

Did your Mom make icebox cake, the kind made with Nabisco Chocolate Wafers and lots of whipped cream? The dark cocoa wafers soften overnight. When sliced, the cake reveals zany striped layers.

If you’re feeling nostalgic and looking for a simple way to use some Love’n Bake Hazelnut Praline, this cake is for you. First you spread a small amount of Hazelnut Praline on each cookie before coating it with the whipped cream. Use as much or as little Hazelnut Praline as you like. A spike of chilled espresso coffee tints the cream giving it a sophisticated mocha flavor. We love the combination of hazelnuts, chocolate and coffee but we think that Love’n Bake Pistachio Paste would work if you sandwich the wafers with plain whipped cream.

For the Chocolate Mocha Hazelnut Icebox Cake recipe, click HERE