There’s Always Room for Something Sweet

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There’s Always Room for Something Sweet

There’s always room for something sweet, according to Miriam Pascal, food blogger and author of a new cookbook, Something Sweet: Desserts, Baked Goods, and Treats for Every Occasion. As you plan your holiday dinners, add a bit of sweetness with one of these recipes.

Neapolitan Trifles
Yield: 12-14 (6 oz.) trifles
Chocolate Crumbs
1 cup flour
1/2 cup unsweetened cocoa powder
2/3 cup brown sugar
1/3 cup oil
Strawberry Mousse
1 cup heavy whipping cream or nondairy whipping cream
1 cup strawberry pie filling, pureed
8 oz. cream cheese or soy cream cheese
1/2 cup sour cream or soy sour cream
1 tsp. vanilla extract
1 cup powdered sugar
Vanilla Cream
1 cup heaving whipping cream or nondairy whipping cream
1/3 cup powdered sugar
Prepare the chocolate crumbs: Preheat oven to 375°F. Line a baking sheet with parchment paper, set aside. Combine all crumb ingredients in a bowl. Mix until combined and the texture of course crumbs (may be easiest to mix with fingers). Spread the crumbs in a single layer on prepared baking sheet; bake for 8 minutes. Remove from oven; cool completely before assembling the trifles.
Prepare the strawberry mousse: In the bowl of an electric mixer fitted with the whisk attachment, on high speed, beat whipping cream until still peaks form. Remove whipped cream to another bowl. There’s no need to wash the bowl before continuing. Add pie filling, cream cheese, sour cream and vanilla to mixer bowl. Beat on medium speed until combined and smooth. Add powdered sugar and beat until incorporated. Using a rubber spatula, gently fold the whipped cream into the strawberry mixture until combined. Set aside
Prepare the vanilla cream: In the bowl of an electric mixer fitted with the whisk attachment, on high speed, beat whipping cream until stiff peaks form. Reduce mixer speed to low. Gradually beat in powdered sugar until combined.
Assembly: Place crumbs in the bottom of a 6 oz. car or cup, filling it about a quarter full. Spoon or pipe strawberry mousse over crumbs, filling container a little more than three quarters full. Pipe on vanilla cream, filling container almost to the top. Repeat with remaining jars.

Chocolate Chip Peanut Pie
Yield: 10-12 servings
3/4 cup dark corn syrup
3/4 cup creamy peanut butter
3/4 cup sugar
2 eggs
1 tsp. vanilla extract
1 cup roasted, salted peanuts, coarsely chopped
1 cup chocolate chips
1 graham cracker crust, preferably chocolate
Optional: chopped peanuts, chocolate sauce, and whipped cream for garnish.
Preheat oven to 350°F. In a small bowl, whisk together corn syrup, peanut butter, sugar, eggs, and vanilla until smooth.
Add peanuts and chocolate chips and stir until evenly distributed. Pour mixture into graham cracker crust.
Bake for 45 minutes. Filling may be slightly soft in the center, but it will firm as it cools. Serve at room temperature. Garnish with chopped peanuts, chocolate sauce, and whipped cream, if desired.

Hot Gooey Caramel Pie
Yield: 2 pies, 8-10 servings each
2 sticks (1 cup) butter or trans-far-free margarine
8 oz. cream cheese or soy cream cheese
1 1/2 cups brown sugar
1/4 cup light corn syrup
2 eggs
1 tsp. baking soda
2 tsp. vanilla extract
1 1/2 cups flour
1 cup caramel chips
1 graham cracker crusts
Optional: vanilla ice cream, caramel sauce
Heat oven to 350°F. In the bowl of an electric mixer, on medium speed, cream together butter and cream cheese until smooth. Add brown sugar and corn syrup; beat until smooth and creamy. Add eggs, baking soda, and vanilla, beating to combine after each addition. Reduce mixer speed to low; add flour. Beat until combined. Stir in caramel chips. Divide batter between pie crusts. Bake for 30-35 minutes, until the center is just set (it will still be jiggly). Serve warm with ice cream and caramel sauce.

Something Sweet
In Miriam Pascal’s first cookbook she shares her passion for delectable desserts accompanied by user-friendly features such plan-ahead and freezer instructions, helpful variations and substitutions, and a comprehensive holiday guide. The author also includes dairy-free recipes, health- and allergy-conscious recipes, recipes using easy-to-find ingredients, and recipes that are quick and easy to create. You can follow the “queen of kosher desserts” on her blog
For more recipes visit

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