Bleeding Hearts: Brie-Chocolate-Raspberry Hand Pies

February 13, 20146 Comments

I started out wanting to do another cutesy Valentine’s Day treat, but then I remembered that Valentine’s Day is a totally made up holiday (as all holidays are, I suppose). And really, some people hate it. I can’t say that’s the case for me, but I know for many, there is heart break and sorrow that goes along with this Hallmark holiday. And you know what? They deserve a treat too.

So this Valentine’s Day, if you want to stick it to the man, make yourself these hand pies.

It’s basically like saying F-you to sprinkles and red roses. So go for it. And just to warn you, I’m saying F-you to the idea of having a full recipe on a blog today. This is sort of a wing-it-non-recipe recipe. Be brave. Try it.

Brie-Chocolate-Raspberry Hand Pies

Pie Crust of your choosing (like the one here)
Brie (a few ounces)
Raspberries (a small container will do)
Chocolate Chips

Preheat oven to 375F.

Roll out your favorite pie crust a little on the thin side (because the whole point is for the dough to crack so raspberry can seep out). Using heart shaped cookie cutters, cut out heart shapes (or any shape you want really, if you have duckie cookie cutters, you’re awesome and you should use those).

Spread about 1 tsp of brie (not the rind, just the center creamy part) onto the center of a heart. The top with a few chocolate chips (maybe 6? or go crazy fit as many in there as possible), and 1 raspberry cut in half. Obviously, how much you fit in there is going to depend on the size of your cookie cutter. Mine was about 3 inches at the wides part of the heart.

Place another heart on top of the brie/choco/raspberry goodness. Use a fork and press down the edges to bind. It’s ok if the dough cracks and breaks. That’s kind of the point and exactly how you get the bleeding heart look. So if your hand pies fall apart then you’re winning. Put those bad boys in the oven and bake 20-25 minutes or until golden all around. Allow to cool and serve. With one double pie crust recipe (or a box of frozen pie crust from the store), you’ll probably get about a 2-3 dozen hand pies depending on the size of the cookie cutter. This means you’ll need a few ounces of brie and a small pack of raspberries, in case you’re trying to estimate how much you need from my non-recipe.

Oh and if you’re going to tell me brie + chocolate sounds like a gross combo, keep the haterade to yourself.

Happy Valentine’s Day!

Easy Marshmallow Frosting

February 11, 2014February 11, 201432 Comments

I’m going to ask you to brace yourself, because I can already tell that what I recently discovered is going to cause a whirlwind over here at Foodologie.

Marshmallow Frosting

Why hadn’t I tried making this before? Oh I know why… it seemed too complicated and not worth my time.

Well, let me just tell you. It’s totally worth it and not nearly as difficult or time consuming as I thought it would be. All the recipes I read required 8-10 egg whites, too much cracking… corn syrup, um no. But finally I found one without corn syrup that was easily to scale down and gave it a try. Thank you, Martha Stewart, for introducing me to marshmallow frosting.

Easy Marshmallow Frosting

from Martha Stewart

2 egg whites
1/4 cup sugar
1/4 tsp vanilla extract
1 big pinch of cream of tartar*
1 pinch of salt

Place a glass bowl over a sauce pan that has about 1 inch of water in it, make sure the water is not touching the bottom of the bowl (aka build a double boiler). Add egg whites, sugar, vanilla extract, cream of tartar and salt. Mix together. Heat, stirring constantly until the sugar dissolves and the egg whites are warm when you touch them.

Transfer egg white mixture to a stand mixer and attach whisk attachment. Stir on low and turn up the speed every 15 seconds or so until it’s on high speed. Beat 5-7 minutes or until glossy, stiff peaks form.

Frost cupcakes and serve! Refrigerate if you’re not using it right away. This recipe will make enough to frost about 8-10 cupcakes using a lot of frosting per cupcake (as I did in this photo), or 1 small 6 inch cake. I would probably double the recipe if you are doing a larger cake or 2 dozen cupcakes. *Note: the original recipe called for 8 egg whites, 2 cups sugar, 1/2 tsp of cream of tartar, so when I scaled it down I just did a big pinch. If you double this recipe, use 1/4 tsp cream of tartar.

I’m seriously amazed at how delicious and easy it was to make this marshmallow frosting. I already have a million ideas for variations on this type of frosting. What I really loved about it is that it’s super light and NOT sickeningly sweet like other frostings I’ve had. I almost want to say I’d add more sugar next time, but I think this would be the perfect frosting for an already sweet cake.

So be prepared for lots of cupcakes to come!

What’s your favorite type of frosting? I usually love chocolate ganache or just plain whipped cream, but this marshmallow frosting is going to be on the top of my list now.

P.S. Two days left to enter the Peanut Butter & Co. Dark Chocolate Dreams Giveaway! Head over to Facebook to enter! Click the Giveaway tab! Make sure to tell your friends and get extra entries daily by tweeting about the giveaway.

Lemon-Rosemary Cut Out Cookies

February 8, 2014February 8, 20148 Comments

I don’t know about you, but sometimes I find holidays exhausting, and I can’t deal with the over-the-top decorations. Pinterest is currently reeking of Valentine’s Day. Everything is red and pink, dipped in chocolate and covered in bright sprinkles. That’s fun, but sometimes it’s overwhelming.

For me, Valentine’s Day should be unique to you and your special someone. This Valentine’s Day, skip the red velvet dark chocolate dipped strawberries covered in pink, red and white (<— not an actual thing), and give these a try.

They’re different, interesting and tasty. I don’t know about you but I love rosemary and lemon together. Perfect for Valentine’s Day, in my opinion.

And let me just go ahead and say… If you have a tea party, because every once in a while we need to relive our childhood and have full blown tea parties, I’m going to request that you make these cookies.

Lemon-Rosemary Cut Out Cookies

adapted from AllRecipes

1/2 cup butter, room temperature
1/4 cup vegetable shortening, room temperature
1 cup sugar
2 eggs
zest of 1 lemon
1 tbsp finely chopped fresh rosemary
2 1/2 cups whole wheat pastry flour (or all purpose)
1 tsp baking powder
1/2 tsp salt
white chocolate chip, sprinkles, royal icing, etc. for decorating

Beat together butter and shortening until fluffy, about a minute. Add sugar and beat for another 2 minutes. Add egg and beat another minute. Add lemon zest and rosemary and beat for 1 minute. Add flour, baking powder and salt. Beat until combined. Wrap dough in plastic wrap and refrigerate until firm (about 1-2 hours).

Pre-heat oven to 350F. Roll out dough on a clean floured surface. Cut to desired shapes. I used small hearts and medium sized hearts, to keep with the Valentine’s day theme, but you can use whatever shape you like. Lay on a parchment paper lined baking sheet and bake 8-10 minutes or until lightly golden on edges. The baking time will vary depending on the size of the cookie. Transfer to a cooling rack and allow to cool completely.

Once the cookies have cooled, you can serve them as is, or decorate them. I chose to dip mine in white chocolate and cover them in white sparkling sprinkles. If you do, just microwave some white chocolate chips, add a bit of oil to get it runnier, then dip and place on parchment paper to harden for a few hours. Alternatively, you can get your royal icing skillz on and decorate that way. I gave that a whirl too, but still not pleased with my decorating skills so no pictures of that.

You might be thinking: Rosemary in a cookie? Are you nuts? But it works. I promise. Go ahead, take a chance and make these for Valentine’s Day or a tea party.

How do you feel about putting herbs in your sweets? I’m a big fan of raspberry and sage together!

P.S. Don’t forget to enter the Dark Chocolate Dreams Giveaway. Head over to Facebook and enter by clicking the “Giveaway” tab on my page.

Dark Chocolate Dreams Flourless Chocolate Cake + A Giveaway!

February 5, 2014February 5, 201447 Comments

I love peanut butter. We all know this. I eat it by the spoonful. It’s a problem I’m working on.

Last year, Allison and I threw a Peanut Butter Throwdown (aka an awesome party where we made crazy peanut butter sandwiches sponsored by Peanut Butter & Co.). So to say I’m a fan of Peanut Butter & Co. is kind of an understatement. A few weeks ago, they sent me and a few bloggers their new 31 Days of Dark Chocolate Dream cookbook, full of recipes featuring Dark Chocolate Dreams.

So after having the cookbook for a few weeks, eating spoonfuls of Dark Chocolate Dreams and mulling over which recipe to make, I finally decided on the flourless chocolate cake.

Valentine’s Day is right around the corner and this is the perfect treat for you special peanut-butter-loving someone.

Dark Chocolate Dreams Flourless Chocolate Cake

from 31 Days of Dark Chocolate Dream

Nonstick Cooking Spray
Unsweetened Cocoa Powder, for dusting
1 cup (2 sticks) unsalted butter
2 cups Dark Chocolate Dreams Peanut Butter
1/4 tsp salt 1 (12 oz) bag Semisweet Chocolate Chips
8 large eggs, at room temperature

Pre-heat oven to 350F. Generously spray 10 inch round cake pan with nonstick cooking spray and dust with unsweetened cocoa powder.

Make a double boiled by filling a medium-sized saucepan half way with water and placing a large glass bowl on the top of the pan. Bring the water to ta boil and add the butter, peanut butter, and salt to the bowl. Mix until well incorporated and turn off the heat. Add chocolate chips and stir until the chocolate is completely melted. Remove the glass bowl from the double boiler.

Use an electric mixer to whisk eggs for 3-5 minutes or until the volume doubles. Fold 1/3 of whipped eggs into the chocolate-peanut butter mixture and gradually add the rest of the eggs until mixture is well combined.

Pour mixture into the prepared cake pan and bake for 20-25 minutes, or until the edges of the cake separate from the pan and the center is springy. Cut and serve immediately with vanilla ice cream.

So in real life, I halved this recipe and put it in a 6 inch cake pan. I still baked it for 20 minutes, and it turned out perfect. I topped it with whipped cream and a cherry, because cherries make everything a little more special. So if you’re looking to downsize this recipe, that’s a great option!

Ok so are you ready to try this now?

Peanut Butter and Co. is being super awesome and giving away a 31 Days of Dark Chocolate Dreams Cookbook and a 28oz Jar of Dark Chocolate Dreams to a Foodologie reader!

To enter, head over to Facebook and enter the giveaway on my Facebook page click the Giveaway tab at the top. The giveaway is open to US Residents and will end on February 14th at midnight!

You can enter by:

Liking my page on Facebook
Follow me on Twitter
Tweeting about the giveaway
Leaving a comment on this blog post
Liking Peanut Butter & Co on Facebook

You know you want some free peanut butter, especially to make this cake, because it’s delicious. Head over to Facebook now and enter. You’ve got nothing to lose 🙂

First Birthday Cake

January 22, 201411 Comments

Today is my nephew’s first birthday! I can’t believe it’s been a whole year since he was born. The kid just keeps getting cuter.

This past week I’ve been agonizing over the fact that I was going to make him a birthday cake. I started feeling extremely guilty that I was going to make a 1 year old a mini birthday cake full of sugar and fat, because at this point he’s too little to actually know he wants it. Earlier this week, my guilt got the best of me and I decided I was going to make a (refined) sugar-free cake.

I tried out a recipe, and it was a flop. The next day I discussed it with the baby-daddy (aka my brother-in-law) and he made a good point: It’s his birthday. He’s NEVER eaten cake. He probably won’t again until his next birthday. It’s ok for him to have cake on his birthday.

That’s when I decided to make a regular cake. Despite the fact that I felt like I was killing his little insides and firing up a sugar addiction, the reality is, that’s probably not true.

Graham is getting this cake.

It’s the Little Banana Cake with some whipped cream as filling and icing. I made this a few months ago, but this time even littler. I think it’s kinda cute and I can’t wait to see him dig into it.

What do you think? Should we give One-Year-Olds a regular cake or a lower sugar version?

P.S. Obviously I don’t have kids and am not an expert. I’m just a loving aunt who doesn’t want her nephew to develop a sugar addiction. So feel free to comment regardless of whether or not you have kids.

P.P.S. HAPPY BIRTHDAY GRAHAM!

Salted Almond Joy Bark

December 21, 20135 Comments

With Christmas and the New Year on the horizon, I have two goals for today:

1. Clean out my closet/dresser of unwanted garments

I have too much stuff. I have clothing I don’t wear and even more that doesn’t fit. One of the fantastic things about lifting weights is that my body shrank. It’s great! But it means that I don’t own any pants that fit me. So I want to clear out the stuff that doesn’t fit me any more, because there’s no room in my shoebox of an apartment for clothing that is too big or old.
2. Bake Christmas Cookies for gifts

I love baking and Christmas is the perfect time to bake treats and give them away. So today and tomorrow will consist of Christmas baking. I had my recipes all planned out, but then yesterday when I arrived to Crossfit, Allison told me she had something for me. She handed me a lovely tin filled with homemade salted chocolate coconut almond bark.

At this point it was nearly 6am and not an appropriate time to eat chocolate. So I put it in my car, got my butt kicked during the WOD and went to work. I have this rule during the holidays (since there are so many treats floating around) that I’m allowed to have a sweet treat AFTER lunch.

This means waiting til I have a nutritious (or semi-nutritious because yesterday my boss took us to Umami Burger for lunch and that’s clearly NOT nutritious) before enjoying goodies and also cutting down on how much I eat. I have a hard time stopping once I start, so I found it’s better for me to just start later. But anyway…

So I waited until after lunch and had a piece of Allison’s delicious bark.

OMG

OMG

OMG

It was awesome. Let me just tell you, I gave some to co-workers and to Jesse, but the reality is I ate it mostly myself. Today, as of 2pm… the bark is gone. As in, I finished it all after lunch today.

Because this bark was so amazing I wanted to try to make it on my own and give it to my loved ones. I’ve decided to rename it Salted Almond Joy Bark, because that’s sort of what it reminded me of.

Salted Almond Joy Bark

from Sweet Potato Bites

10 oz semi-sweet chocolate chips (or chocolate chunks)
1/2 cup roasted, unsalted almonds
1/2 cup Roasted Coconut Chips*
Coarse Sea Salt

First, prepare your pan by lining a cookie sheet with parchment. Set aside.

Next, pour chocolate into a microwave safe bowl.

Microwave 30 seconds then stir. Microwave another 30 seconds and stir, repeat until chocolate is melted and smooth. You can also do this in a pan or double boiler, but I’ll be honest, the microwave is a million times easier. It’s also idiot-proof. I can’t tell you how many times I’ve had my chocolate seize when using a double boiler, because water in chocolate (steam included!) might cause it to seize.

Because of this, I take the easy route and use the microwave. Once your chocolate is melted and smooth, pour about 3/4 of the chocolate into the parchment paper-lined baking sheet. Using a spatula, smooth until it’s a tiny bit thick (if you like your bark thicker, leave it thicker, if you want it thinner, spread it more). It doesn’t have to be perfect because you’re going to cover it with stuff anyway…

Sprinkle chocolate with coconut and almonds. Take the remaining chocolate and drizzle it overs the coconut and almonds.

Sprinkle with sea salt (be generous! That’s seriously the best part!) and refrigerate or freeze until firm.

Once the chocolate is completely hardened (it took about an hour for me, if not it’ll start to melt when you touch it), break the bark into pieces.

Store in an air tight container in a cool spot for up to a week.

*I used Trader Joe’s Roasted Coconut Chips, but if there’s no Trader Joe’s near you, you can just use toasted coconut.

This stuff was seriously amazing. The salt really takes this from normal tasty chocolate bark to something out of this world. Everyone that tried it loved it. I’m really excited to share this with others along with Orange-Pistachio Biscotti, Molasses Cookies, Chocolate Mint Cookies and maybe another cookie or two. Any suggestions?

Are you giving Christmas Cookies this season? If so, what are your top cookies or treats to gift?

My Ideal Christmas Dinner

December 18, 2013December 18, 201313 Comments

We’ve reached a critical time in the year. Christmas is one week away and Christmas dinner needs to be planned.

For us Latinos, we’re in an even bigger pickle because we do Christmas Eve (Noche Buena) dinner. So that means we have 6 days left to plan a feast.

This time of year is always particularly frustrating for me, because my family doesn’t like anything. No really, they don’t. An hour ago, I was walking around Sprouts talking to my sister about how I wanted to give up on Christmas dinner. She pumped me up a bit about it.

We decided on some random menu:

-Chicken with Lemon-Caper sauce
-Ham
-Spinach Salad
-Yucca
-Mashed Potatoes
-Roasted Brussels Sprouts

We’ll see how that goes. I always have grand plans for Christmas dinner, but it never happens because the things I like are 1. too expensive to make for a crowd or 2. generally disliked by my family. Last year, I got close. I made awesome short ribs braised in red wine (they were a hit) served with mashed potatoes, as well as coq au vin. Guys, I got fancy. This year… it’s not looking that way…

So today, in the spirit of dreaming, I’m going to plan my ideal Christmas Dinner. I’ll probably never make it but let’s just pretend.

Of course, in my ideal world, I would have a beautiful, hipster-chic table setting

Photo Source: Style-Files

Because of course, I’ll have enough logs for everyone to sit on!

We’d start the evening with appetizers and drinks.

Prosciutto-Wrapped Persimmons

Photo Source: Food and Wine

Along with Cheese, Crackers, Nuts and Dried Fruit. To drink, wine, beer and a fun Prosecco cocktail for those who are so inclined:

Photo Source: Rue Mag

Then for dinner:

Roast Leg of Lamb on a Bed of Potatoes and Wilted Greens

Photo Source: Epicurious

Served with Roasted Maple Bacon Brussels Sprouts

Photo Source: Henry Happened

and Mashed Potatoes

Photo Source: Foodista

And for dessert… My favorite Bourbon Banana Pie

(which I’m actually planning to make for Christmas!)

and because you can never have enough dessert…

Photo Source: Smitten Kitchen

Gingerbread Apple Upside-down Cake

That’s it. Pretty much my perfect Christmas dinner. Mine won’t be that perfect, but it’ll still be great.

I’m being totally dramatic about Christmas Dinner. I’ll be honest, I really don’t care what we eat. I’m more excited to spend time with my family than anything else. We could eat KFC or Chinese Takeout, and I’d be happy. That said, day dreaming about fancy dinners is what foodies do.

What’s on your Christmas menu? Share your menus so I can get more inspiration!

Gingerbread Cookies

December 15, 2013December 12, 20139 Comments

Let’s let the cookie obsession continue with Gingerbread Cookies!

As a kid, Christmas cookies weren’t really a tradition during the holidays for us. I think I remember my sister setting out cookies for Santa with me once, but I might be making that up in my head. I know Christmas cookie decorating is a normal thing in most households, but it didn’t really happen in mine. That’s what happens when you have immigrant parents, I guess?

But this year, since cookies are all the rage in my world, I decided to go all out and make Gingerbread cookies.

Allison from Sweet Potato Bites had a cookie party at her house, so I thought that would be the perfect opportunity to make them for.

I baked them in advance and made royal icing at her house for decorating.

I spent a long time researching Gingerbread recipes, but I found this one from All Recipes to be best. As usual, I made a few changes to the recipe, so here’s my version:

Gingerbread Cookies

adapted from All Recipes

3 1/4 cup flour
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp mace
1/2 tsp salt
1 tsp baking soda
1/2 cup butter, room temperature
1/2 cup brown sugar
1/2 cup molasses
1/4 cup maple syrup
1/4 cup almond milk (or water)

In a medium bowl, combine flour, spices, baking soda and salt. In a large bowl (or in a stand mixer bowl), cream together butter and brown sugar until fluffy. Beat in some of the dry ingredients and then some molasses, maple syrup and almond milk, alternating wet and dry ingredients until all combined. Chill the dough for a few hours (I made this a day in advance and chilled the dough over night).

Once you’re ready to make cookies, pre-heat oven to 350F. On a lightly floured surface roll out the dough to about 1/4 inch thick. Using your cookie butters of choice, cut out desired shape and place on a parchment paper lined baking dish. Place a few inches apart on the sheet as they cookies expand a tiny bit when they bake.

Bake 8-10 minutes (this will vary depending on the type of cookie cutter you use and the size.) Once they’re golden on the edges, they’re ready. Don’t overbake them or they’ll be hard. Allow to cool completely, then decorate with royal icing.

I had never decorated cookies with Royal Icing before. I’m going to try it a few more times, really perfect it then do a blog post on it.

That means I’ll be making these cookies again. I really liked these cookies because they weren’t hard. The ones in an air tight container stayed soft for over 5 days. However, if you like crunch gingerbread cookies, just leave these out a little longer to harden and you’ll get crunch cookies!

I have some ideas for the next Christmas cookies to make, but if you have a great recipe to share, please share it in the comments!

Molasses Cranberry Cookies

December 12, 2013December 12, 20139 Comments

Christmas season is in full swing! Normally, I’m not that into holidays. But I’m not sure what’s wrong with me this year, all I want is a living room with a Christmas tree. If you remember back when I told you about where Foodologie happens, you’ll remember that I live in a studio that is teeny-tiny. That means I have zero room for a Christmas tree. So because I can’t be festive in my living space, I have to find other ways to make the most of the holiday season.

First, I bought a Christmas dress. A new dress for Christmas is a tradition in my family for as long as I can remember. Anyone else do that?

I’m thoroughly excited about it. I also bought myself another dress, because… well…

Christmas present to myself? (P.S. When will I get over sending my friends pics of outfits I’m thinking of buying?)

In addition to my Christmas dress, I’ve also been thoroughly excited about cookies. So cookie making has been happening, starting with these:

I don’t know about you, but I love chewy molasses cookies with lots of ginger. They’re pretty much the best, as are these cookies.

Molasses Cranberry Cookies

adapted from Blue Ribbon Cookies

1 stick of butter + 2 tbsp (10 tbsp total)1 cup sugar (plus extra for rolling)
1 egg
1/4 cup molasses
2 1/4 cup flour
2 tsp baking soda
1/2 tsp salt
1 tbsp ground ginger
1/2 tsp cinnamon
1/4 tsp mace
1 cup dried cranberries

Cream together butter and sugar until fluffy. Beat in molasses and egg until fluffy. In a bowl, combine flour, baking soda, salt and spices. Add dry ingredients to wet ingredients. Just before ingredients are combine, fold in cranberries.

Chill dough for a few hours.

Once you’re ready to bake, preheat your oven to 350F.

Form dough into 1 inch balls and roll in granulated sugar. Place on a parchment paper lined baking sheet. Bake 8-10 minutes. Allow to cool and serve! Makes about 4 dozen cookies.

I took these to work, shared with friends and a boyfriend. They were gone pretty quickly. I’ll definitely be including these in my Christmas Cookie Gift Tins. I have a few other awesome cookie recipes coming up, because seriously… I’m obsessed with cookies right now.

What about you? How are you preparing for Christmas? Do you have a Christmas dress yet?

Persimmon Crumb Cake

November 19, 2013November 13, 20132 Comments

Hi Everyone! I’m in Peru probably avoiding altitude sickness is Cusco and on my way to Machu Picchu, but before I left, I made something to share with you.

I have some pretty awesome co-workers. Once brought me a bag with 15 persimmons. Isn’t that amazing? I love persimmons but $$$ and let’s be honest… the rent is too damn high to be eating persimmons all the time.

First, I used the persimmons for pancake topping.

But sadly, he gave me persimmons just before I left for Peru so I figured a great way to give back (and use up the persimmons) was to make a delicious treat with them. If you’re looking for a wonderful afternoon tea fall crumb cake… this is the one.

Simple and delicious. And I have to confess, that I ate two pieces of this when I brought it to work. It was great with a cup of coffee in the afternoon.

Persimmon Crumb Cake

adapted from Real Simple Sandi Rose’s Blackberry Crumb Cake

Crumb Topping:

1/2 cup oats
1/4 cup flour
1 tbsp molasses
1/4 cup (heaping) sugar
2 tbsp butter

For Cake:

1/2 cup vegetable oil
1 cup sugar
2 eggs
1 tsp vanilla extract
2 cups cake flour
2 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp salt
1 cup milk
4-5 persimmons, chopped

Pre-heat oven to 350F.

Make crumble topping by combining all ingredients. Use your fingers to work it together til it becomes the texture of coarse crumbs. Set aside.

Next make the cake batter. Beat together oil and sugar. Continue to beat and add eggs one at a time, beating 1 minute after each egg. Add dry ingredients as you’re beating in the dry ingredients, stir in the milk.

Pour batter into a 9inch square pan (I actually used a 9inch deep pie dish, because that’s all I had). Sprinkle with chopped persimmons then the crumble topping. Note: some of the persimmons might sink because the batter is pretty watery, but that’s ok!

Bake 50-60 minutes or until golden brown and cooked through. Allow to cool completely, dust with powdered sugar (optional). Slice and serve!

Definitely a winner. Perfect for afternoon tea or when you have guests. And the best part, if you don’t have persimmons you can pretty much sub out any fruit: apples, pears, peaches, berries, even probably bananas?

Either way, make this and have it with a large cup of coffee or tea. I did. It was amazing. Do it.

So while I’m in Peru, I don’t have time to share all this goodness with the social media world. Do me a favor. Tweet it. Pin it. Facebook it. Tell the world about the magic of persimmon cake! In the meantime, I’m going to hike a mountain and eat some guinea pig (well… we’ll see)…

Also don’t forget The Refugee Auction is ending soon! Don’t miss out on your chance to bid on some Foodologie treats just for you! Check it out here!

Foodologie

A Blog about Balancing Health with a Constant Desire to Eat Cake

Tag: Dessert

Bleeding Hearts: Brie-Chocolate-Raspberry Hand Pies

Brie-Chocolate-Raspberry Hand Pies

Easy Marshmallow Frosting

Marshmallow Frosting

Easy Marshmallow Frosting

Lemon-Rosemary Cut Out Cookies

Lemon-Rosemary Cut Out Cookies

Dark Chocolate Dreams Flourless Chocolate Cake + A Giveaway!

Dark Chocolate Dreams Flourless Chocolate Cake

First Birthday Cake

Salted Almond Joy Bark

OMG

Salted Almond Joy Bark

My Ideal Christmas Dinner

Persimmon Crumb Cake

Persimmon Crumb Cake