When I saw this cake on Pinterest, I knew that I had to make it for my mother-in-law’s birthday. And I did! According to Pinterest, I pinned the recipe 41 weeks ago. My MIL’s birthday was less than two weeks ago.
After an unintentional three-year hiatus from spending any significant time in NYC, husband and I had an adventurous Memorial Day weekend in which we spent one day in Orange County, half a day in Westchester County and 2.5 days in the city.
We ate such an incredible amount of food during that time that I have decided to split it into three separate blog posts, because otherwise it would be far too long. This is part one – the dessert tour.
I think you can guess what PB&C stands for, but just in case – it’s a chocolate cupcake with peanut butter frosting. Oh, and there are Reese’s Pieces in the cake!
Long time, no write! Not long time no bake, though. I was having some website issues but they have been solved (for now).
The first thing I made after the Passover cupcakes was a recipe partially of my own creation, but I have dubbed them Version 1, so I’m not sharing them yet. However, Version 1 did land me my second paying job! I’m going to make Version 2 before the for-pay cupcakes need to be done, so we’ll see if the payee likes my improvements.
Have I mentioned how much I love my Martha Stewart cupcake book? This chocolate cupcake is not specifically a Passover dessert, but it only has four ingredients! Sugar, chocolate, eggs and butter are all kosher for Passover, so it was a go for the seder at my parents’ house.
I have a love/hate relationship with Passover. On the one hand, seders are fun and involve delicious food. On the other hand, all my favorite foods are taboo for a week!
In the olden times (like when I was a kid), there was no such thing as a good Passover dessert, besides macaroons. Passover cakes and cookies were always dry and tasted weird. But that is no longer true, and these cookies, snagged from The Shiksa in the Kitchen, prove it!