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
-It’s cold outside but warm in our kitchens. We’re thinking of – what else – chocolate for Valentine’s Day. This month we’ve put a gooey heart of chocolate into a warm coffee-scented chocolate cake. And for those celebrating Mardi Gras or looking for a delicious brunch option, plump crêpes filled with a classic combination of almond, ricotta and raspberries.
Laissez les bons temps roulés.
FROM OUR RECIPE BOX – Individual Chocolate Mocha Lava Cakes
Individual Chocolate Mocha Lava Cakes
What better way to celebrate a special birthday, anniversary or Valentine’s Day than with a warm, dense chocolate dessert. Inspired by molten lava cakes that have been so popular recently, we created an easy chocolate batter flavored with coffee. All of the ingredients are mixed into a batter that is beaten in a mixer until it resembles fluffy marshmallow. The batter can be mixed ahead and kept for several days in the refrigerator to be baked to order. (Fill the individual ramekins in which you plan to bake the batter ahead of time then bake them right before serving.) A gooey center of Love’n Bake Chocolate Schmear doubles the chocolate punch, retaining its moistness after baking.
For the Chocolate Mocha Lava Cake Recipe, Click HERE.
FROM OUR RECIPE BOX – Raspberry Almond Ricotta Crêpes
- Raspberry Almond Ricotta Crêpes
A world of tradition surrounds Fat Tuesday, (Mardi Gras, Shrove Tuesday) the Christian celebration of the start of Lenten fasting. Crêpes and pancakes figure into many Mardi Gras celebrations as a simple way to use up any butter or eggs before a period without.
We’ve paired the intense flavor of our Almond Schmear with creamy ricotta as a plump filling for warm crêpes. The tartness of raspberries contrasts nicely with the ricotta although blueberries would work well too. Crêpes can be made ahead and kept frozen making this a perfect dish to serve at brunch. As the season’s change, sautéed fresh fruit such as pears or peaches would make an excellent accompaniment. (And for those with a real sweet tooth, try our Chocolate Schmear in this recipe in place of the Almond Schmear.)
For the Raspberry Almond Crepe Recipe, click HERE.