Love at First Bite

Peanut Butter Tart 3Let me introduce you to one of my new favorite desserts: Peanut Butter Mousse Tart with Chocolate Ganache. When I first made this, I didn’t take a single photo assuming it wouldn’t be a blog-worthy recipe. I’d originally hoped to make this heavenly cheesecake…but my springform pan had just broken and I didn’t feel like shelling out $40 to get a new one. So I improvised, and created a tart that was loosely inspired by said cheesecake. It was love at first bite – my colleagues were begging for seconds, and I used the second opportunity to capture photos of this devilish dessert. It’s a dessert that is difficult to turn down – my coworker Emilio put it best: “I pity the fool who tries this, it’s more addictive than crack cocaine.”
Peanut Butter Tart 2While it is an extremely rich tart, it is is incredibly easy to make – the ganache is created from a simple mixture of peanut butter and chocolate chips (a combination that rarely disappoints). My go-to method for making ganache is to pour heated cream over the chocolate in a glass bowl. It avoids the risk of burning the ganache over a stovetop or in a microwave, and guarantees a glossy finish. You are certainly welcome to use one of the other two methods, but just be mindful of the heat level (keep it low) and the timing. The ganache is by far what sends this recipe over the top (this is ABSOLUTELY a licking-the-bowl-clean moment once you’re done).
Peanut Butter Tart 1The tart’s “shell” is a simple graham cracker crust, topped with the silky layer of ganache and then followed by a light and creamy mouse. It is one of those “best-the-next-day” desserts, since its flavor will deepen with time. I highly recommend giving this tart a try, whether it be for a potluck or for self-enjoyment. It’s a dessert that practically anyone will love (those with allergies or an aversion to peanuts being the obvious exception). Though I still am hoping to make the aforementioned cheesecake, this simple beauty has thankfully become a go-to in my cooking repertoire. Click HERE to see the recipe for this delicious dessert!  
Peanut Butter Tart 4The appeal of this tart casts a wide net, making a fan out of almost anyone who gives it a taste. A parallel in classical music can be drawn to “showstoppers” – pieces that are performed time and time again, and yet never “grow old” in enjoyment or intrigue. Their admiration is often universal, and can appeal to a diversity of listeners (regardless of age or background). A prime example of such a piece is, without question, Johann Halvorsen’s Passacaglia in G minor for violin and viola. Similar to this dessert, Halvorsen found inspiration in a former masterpiece: the final movement of Handel’s Harpsichord Suite in G minor, HWV 432. The work is thus constructed as a “theme and variations”, transforming a single motif within a medley of ideas and styles. The piece itself is quite challenging for the performers involved, and is often played as an encore given the exigent mastery of technique and virtuosity. Though originally written for violin and viola, Passacaglia was eventually transcribed for violin and cello, and has become the more popular performance setting. To honor both, I’ve shared two editions of the piece below: the first showcasing the original instrumentation – featuring Itzhak Perlman (violin) and Pinchas Zukerman (viola) – and the second with the more popular duo setting – featuring Julia Fischer (violin) and Daniel Müller-Schott (cello). Enjoy!

Sources Cited:
Bromberger, Eric. “Interpreti Veneziani – Passacaglia for Violin, Cello, and Strings,” La Jolla Music Society

The Treats of Travel

After what has felt like nonstop traveling, I am BACK in Boston 😀 It was an awesome three months do doubt, though it’s nice to finally have a moment to relax and enjoy my own apartment. I feel like I haven’t blogged in forever! Of course, the traveling has meant little to no chance for foodie adventures and photography…thankfully, I had photographed some sugary treats a while back that had yet to be featured on this blog!
Truffles1Chocolate Truffles are perhaps one of the most luxurious sweets, and yet they are so easy to make! My recommendation: use THE best chocolate that money can buy – Ghirardelli, Godiva, Scharffen Berger, Green & Black’s, etc. It’s the main ingredient, and will make all the difference in the world (especially if you don’t plan on using any added flavors). Adding a flavor is where the fun really begins – peppermint, pecans, bourbon, cinnamon, Grand Marnier, espresso (I could go on…). Just be sure to stick with ingredients that won’t entirely overwhelm the taste of the chocolate (after all, these are chocolate truffles).
Truffles2From there, you can roll them in any coating (that’s edible) – we went for a combination of sprinkles, chopped nuts, powdered sugar, and even coconut! Some other ideas might be crushed cereal, decorative sugar, pretzels (but don’t get crazy!) The result was is quite stunning, and so rich! They can be a little messy, but I was recently given a trick: coat your hands in cocoa powder, then roll them into balls – so simple! Have several bowls set out with your desired coatings, and I would quickly washing your hands in between coatings, unless you want a truffle that is covered in every one…which is OK! Click HERE to read more about these bite-sized treats.
CinnamonRollCookiedThese Cinnamon Bun Cookies were such beautiful cookies! At first I was skeptical, and not really convinced that they would work. It can be a little tricky slicing the rounds, so be sure to use a good, sharp knife. I rolled the dough as tightly as I could, then placed it in the freezer overnight. The next morning, I carefully sliced the logs using a chef’s knife. I also would recommend making a touch more of filling than you need (just in case!)
CinnamonRollCookies2The original recipe calls for icing, yet I felt these already have the perfect balance of sugar and spice. For fans of a sweeter cookie, then you would love the icing – and it would also bring these even closer to their pastry inspiration. If you are bringing these to a party and want to box them up, I would recommend icing the cookies once you arrive. Just make sure your guests don’t steal any while you’re working – I can guarantee they will be tempted to try. Click HERE to read more about these beautiful cookies.
PBThumbprintsAll I can say about these Peanut Butter & Fudge Oatmeal Cookies is that they are dangerous – once you’ve had one, you’ll want at least 3 (or 12) more. They are actually gluten-free, which is a great option if you or a friend is sensitive to gluten products. Everything else about them is pure indulgence: peanut butter, chocolate fudge…they are just really good. I could talk more about them, but wouldn’t want you to accidentally drool on your keyboard – click HERE to read more about these chocolatey bites.
PBThumbprints2Since this large chunk of  tours that was practically taking me across the country, I felt like a bit of storyteller with friends and colleagues by sharing “tales of distant places” (heck, even the middle of nowhere Ohio can feel like a fairy tale…) Needless to say, this thought inspired my musical pairing for this blog – Aleksandr Glazunov’s Chant du ménestrel, Op. 71 pour Violoncelle et Orchestre. This is a piece I only recently heard performed, and have ultimately fallen in love with. A minstrel was a medieval bard whose songs of faraway lands and heroic feats were highly sought by Europe’s high society. The minstrel tradition was eventually replaced by court composers and musicians, which led many of these bards to travel for work – hence the “wandering minstrels”. The picture of a traveling performer is a romantic ideal (and, in a small way, define my own work in the arts world!) A number of artists have drawn inspiration from this ideal, including poets…

O for the gentleness of old Romance, the simple planning of a minstrel’s song! (John Keats) 


Consort! what, dost thou make us minstrels? an
thou make minstrels of us, look to hear nothing but
discords: here’s my fiddlestick; here’s that shall
make you dance. ‘Zounds, consort!
(Romeo and Juliet: Act 3, Scene 1 – Shakespeare)

And painters…(to name a few!)


So where is the connection to these cookies? Cookies in and of themselves are edible stories – each has its own history, whether it be your mother’s beloved chocolate chip recipe or from a holiday cookie swap at your office that was a lot fun. The original below recording is with cellist Yuli Turovsky and the chamber orchestra I Musici de Montréal – enjoy!

Sources Cited:
“John Keats quotes”,
“Romeo and Juliet”
“Supper With The Minstrel And His Lute,” Gerrit Van Honthorst: The Complete Works

Taking a Breather

As you probably assumed given my month-long blogging hiatus, the month of October was an excessively busy one. But even through all the chaos, music and cooking were still very much a part of my world. The only problem? I had neither the time nor the energy to photograph any of my creations (and when I actually did, the lighting was atrocious). It’s worth noting that the “top hits” of the month will eventually make it to the blog…as soon as I get my act together and remember to bring a camera. In the meantime, here is a fun, delicious meal to brighten up any stressful day: Spicy Soba Noodles with Chicken in Peanut Sauce.
Poaching is a highly unappreciated method for cooking chicken. Sure, it won’t give you the beautiful crust that searing achieves or the depth of flavor that roasting manages – but it is a quick and healthy way to cook chicken, and the result is almost always perfectly tender. In this method, you actually allow the chicken to sit for an additional 20 minutes after it’s done cooking. Poached chicken works beautifully in a number of dishes, and especially shines in noodles salads…which leads to my favorite part of this dish…
Soba Noodles rock – there’s little else to say. The variety that I use (and love) is inaka soba – they are made from buckwheat that has been milled with the hulls, giving the noodles a darker hue than the more popular gozen soba. Both varieties can be served hot or cold, in salads or soups, etc. For this beautiful recipe, they are served in a peanut-ginger dressing that is to DIE for! You can find the recipe for this beautiful dish HERE. I couldn’t just have this dish with no side, could I? So I threw together a quick Miso Cabbage Slaw that practically stole the show (miso = a chef’s best friend). Click HERE to see that recipe!
For this pairing, I wanted a piece that could touch the soul – October was a crazy month, and I was drawn to relaxing and gentle music in the days following. Guitar has always been reminiscent of my childhood (my dad listened to classical guitar ALL the time), and I find myself tuning into this classical niche whenever I am stressed. That led me to the master of classical guitar, Christopher Parkening – his performance of Capricho Árabe, by Francisco Tárrega, was perfect. Tárrega was more intrigued by intimate performances than concert hall settings, giving his music a soulful edge. It pairs nicely with this dish in that its beauty lies in its subtlety – the perfect musical conclusion to a month of craziness. Enjoy the piece, and feel free to relax with a glass of wine and some lovely soba 😉

Sources Cited:
“Soba: Traditional Japanese Noodles,” Kikkoman Food Forum
“Francisco Tárrega,”

An Unexpected Masterpiece

You might recall my insane task of baking 120 cupcakes for a wedding a few weeks back, but the result was awesome and totally worth it…yet it’s worth mentioning that I had also volunteered to bake cakes for the office’s birthday celebration three days later! Oops…I of course forgot about it, and had to resort to a crazy brainstorm session: ‘how about cookies? No, those won’t work…I can bring in cookies any old time…but wait, why not cookies…in cake form!” Following a mad dash of altering cookie recipes and finding a ridiculous amount of butter I was able to create two last-minute beauties: Chocolate Chip Cookie Cake with Peanut Butter Frosting and Chocolate Brownie Cake with Coconut-Almond Frosting.
This cake is proof that freezers are necessary to our survival. You completely forget you are having friends over (or in my case, bringing in treats to the office)…yet suddenly remember that cookie batter you froze a few weeks back! It will need to thaw, but luckily I placed the dough into my fridge (to make space for ALL of those cupcakes). It’s one of the BEST chocolate chip cookie doughs I have found to date, and the peanut butter frosting was a no-brainer. Anyone who doesn’t love a chocolate and peanut butter pairing should not be trusted (unless they are allergic to peanuts…they can still be trusted) Click HERE to see the secret behind this amazing cake!
This next recipe was inspired by an “I-need-to-use-very-soon” bag of shredded coconut sitting in my pantry. I wanted something similar to an Almond Joy, mostly because I was secretly craving the actually candy…and somehow I decided on a brownie cake. I modified the recipe that I just featured on this blog, trusting the result would be delicious. The topping is what makes this a winner, hands-down – it’s a spin on the frosting for German Chocolate Cake, only with almonds in place of pecans. The finished cake definitely reached my candy-craving standards. Get your Almond Joy fix by clicking HERE.
I loved the idea of pairing these cakes with a work that was similarly “last-minute” in origin. As a flutist, I immediately thought of the perfect piece – Mozart’s Flute Concerto No. 2 in D Major. A bit of history: flutist Ferdinand De Jean had commissioned Mozart to compose four flute quartets and three concerti…yet Mozart was the living representation of procrastination. So it was no surprise that only three quartets and two concerti were presented to De Jean for the commission. Yet like these cakes, Mozart pulled a work from his own “stock” of repertoire to complete it: the Oboe Concerto in C Major. He reworked the piece to fit the flute more appropriately, but basically transcribed the whole thing to D Major and handed it over to De Jean as a “flute concerto.” De Jean wasn’t fooled, and never paid for it. That being said, it has become vital to the flute repertoire and is undeniably beautiful. Sometimes, last-minute creations can be far greater than anything you could have planned (yet while this often worked for Mozart, I wouldn’t recommend it as a life practice…) The recording below is of the first movement with flutist James Galway – enjoy!

Sources Cited:
“Oboe Concerto (Mozart),”

When Decadence meets Elegance

There are very few who will say no to a peanut butter/chocolate combination (I’ve stressed the draw of this “super couple” a number of times on this site). That being said, I can’t quite say there’s been a cake as dangerously addictive as this one – the perfect balance of a rich, dark chocolate cake with a light, heavenly peanut butter frosting. I had volunteered (again) to be the baker for our office’s January birthdays celebration – it’s a busy time of year, so I wanted to bring in an extra-special treat. This Dark Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Ganache DEFINITELY was just that.
There is dark chocolate, then there is this cake – I decided to give Hershey’s Special Dark cocoa a shot for this cake. The result was a cake that was nearly black. It was a rich cake, no doubt, but my fear that the chocolate flavor would be WAY too intense was unfounded. I’ve discovered that chocolate cakes made with boiling water = amazing. Though it makes the batter appear more like chocolate soup, its function is helping dissolve the cocoa butter fats into the batter, resulting in a smooth, rich finish. It also means that the cakes will be that much more difficult to remove from your pans, so be prepared with parchment (or grease and flour the pan).
The frosting was the winner of this cake – despite having nearly 3 cups of peanut butter, the result was a “light, airy” frosting with just the right amount of sweet and salty. In fact, it might just be one of the best frostings I’ve made yet. I had originally thought about decorating it with Reese’s Peanut Butter Cups, but chose to make my own chocolate-peanut butter ganache – people were practically licking this stuff off their plates (it was also a gorgeous alternative). All-in-all, this was a fabulous cake that had all the right elements. I highly recommend making this…asap – click HERE to see the recipe for this showstopping dessert.
To complement the “darkness” of this cake, I thought a piece that has a bit of a dark side would be appropriate. At the same time, it needed to be a work with a certain elegance to mimic the balance of this beautiful cake. This led me to the Czech composer ‪Leoš Janáček‬, whose music is known for both its volatilities and subtleties. The piece I felt would be perfect for this pairing is his String Quartet No. 1. Composed when ‪Janáček‬ was 69, the piece is based on Tolstoy’s novella, “The Kreuzter Sonata” – a dramatic tale of marital distrust, fury and ultimate despair. The piece itself is highly evocative, filled with powerful harmonies that are countered by delicate refrains; a beautiful balance. The recording below is with the Alban Berg Quartet – enjoy!

Sources Cited:
“Janáček, String Quartet No. 1, ‘Kreutzer Sonata,’” Earsense Blog

Crooning for Christmas Cookies

I should start this post by saying Merry Christmas!!! There really is no such thing as too many cookies, especially during the holiday season. Everyone from children to Santa Claus relish these seasonal treats, and Christmas morning just wouldn’t be the same without the smell of freshly baked goods lingering in the air. As you can glean from my previous posts, my baking skills have been amped to the max for the past several weeks. While cutouts are a staple of the season, Thus, the cookie chronicles continue with a pair of recipes that are out-of-this-world amazing – boozy Rum Balls and irresistible Peanut Butter Balls (or Buckeyes).
Considering these are no-bake cookies, many assume that rum balls will knock you off your feet after just a few bites. Though it’s true that the rum isn’t “baked out”, it’s highly unlikely that you will feel the effects of the alcohol. That being said, I do add a “touch” more to mine (including a splash of Kahlua for added depth). The two must-have ingredients for rum balls are chocolate and rum (naturally), while the remaining add-ins can vary. Most recipes call for crushed biscuits, ground nuts, and a binding ingredient of some kind (jam, corn syrup, etc). Though many imagine these cookies as an American tradition, they are enjoyed across the globe: from Australia to Canada to Denmark! I can guarantee that you’ll love these boozy treats – click HERE to make these treats a holiday tradition in your home!
The combination of peanut butter and chocolate will rarely disappoint – you will be disappointed, though, to discover that these will be the first cookies to disappear from your holiday spread. These mouthwateringly delicious treats are, according to my coworker David, practically gourmet versions of Reese’s Peanut Butter Cups. They are SO easy to make, yet the chilling time does require a labored patience while waiting to eat one. The state of Ohio calls these “Buckeyes,” leaving the tops without chocolate to resemble the nut of the Buckeye tree (Ohio’s state tree). They have naturally become a football tradition for the Ohio State Buckeyes. If you love Reese’s, then I promise these are for you – click HERE to discover the easiest, most delicious holiday cookie you’ll ever find!
As you have read, both of these recipes create cookies that are irresistibly delicious – despite their bite-sized form, they are both rich, decadent cookies. Last night I attended a Christmas Eve service and discovered the perfect pairing – Poulenc’s O Magnum Mysterium (O Great Mystery), from his Quatre Motets pour le Temps de Noël. The text is a responsorial chant from the nocturnal Matins of Christmas – the prayer service that is celebrated at midnight on Christmas Eve. The work is sung a cappella, yet is filled with rich, touching harmonies that reach right into your soul. I’ve included a recording of the Robert Shaw Festival Singers – I hope you enjoy it, and Happy Holidays everyone!!!

Sources Cited:
“Rum Ball,”
“Peanut Butter Balls,” Joy of Baking

A Heavenly Slice of Tradition

A Thanksgiving dinner is never complete without pie; they are practically as revered as the main turkey itself! The promise of these desserts at the end of the big meal compels guests to find their second (or fourth) wind before satiety kicks in. I chose to take full advantage of this tradition, and made not one, not two, but three pies! If you recall from my previous post, I had 15 friends over for dinner, so my ambition to bake this many wasn’t too far-fetched. So for this post, It is only all too appropriate to start with a classic: Maple Pumpkin Pie.
Pumpkins, native to North America, were central to the lifestyles of the Native Americans, providing both nutritional sustenance as well as raw materials for everyday items (hollowed vessels, floor mats, etc). When the colonists first arrived, they quickly adopted this readily available squash to their own diets. Over time, they began to add milk and honey in an effort to enhance its flavor (a precedent to the beloved classic). Yet it was French chef Francoise Pierre la Varrene (once pumpkin began to be exported abroad) who created the first pumpkin custard with a pastry crust. The recipe was then sent to England, and subsequently back to the Americas.
This pie uses a fresh pumpkin rather than the canned variety. Though the latter is easily substituted, I highly recommend sticking with fresh – it gives the custard a pure taste that adds a new depth to this classic. It also uses maple syrup as a sweetener, giving this pie a more authentic sweet (rather than using an absurd amount of processed sugar). The funny thing with this pie (and the pie below) was that I accidentally purchased whole wheat pastry flour (a lighter alternative to whole wheat flour) for the crusts. It gave these pies more of a “harvest” appeal, yet still managed to create a beautifully flaky crust. That being said, I’d probably go for the plain ol’ pastry flour next time – click HERE to see the recipe for this Thanksgiving classic!
This second pie we all know and love – the beloved Pecan Pie. Though rumor holds this pie as a creation of French settlers introduced to the pecan by Native Americans while in New Orleans, the earliest record of this pie only dates back to the (very) late 19th century.  Karo® Syrup, founded in 1902, popularized the recipe in an effort to promote its product. Almost all recipes in practice today rely on the syrup (preferably Karo), with some establishments in the South even naming this dish the “Karo Pie.”
This recipe definitely makes one heck of a pie – it is from the Pioneer Woman, and she claims it is a “Pie that Will Make You Cry.” Fortunately, none of my guests were in tears while eating this, but there was a wave of silence during the dessert course (a good sign, I take it). Most pies use halved pecans, but this recipe calls for chopped nuts. I now prefer this method as it creates a beautifully even topping that still looks stunning, without all the hassle. Click HERE to see how to make this fabulous holiday pie!
I’ve saved the best for last (yet pictured it first as a teaser) – Black-Bottom Peanut Butter Mousse Pie. Granted, this is not a “Thanksgiving tradition,” but this is an extraordinary pie! A buttery graham cracker crust filled with a creamy, peanut butter mousse atop a rich layer of dark chocolate ganache – just typing that makes my mouth water. The combination of the dark chocolate with the whipped peanut butter results in a decadent yet refreshing taste that is all-too irresistible (my friend TJ swears it tasted like mint, hence the inclusion of “refreshing” – even though there is NO mint in this recipe, I’ll let you be the judge on this).  I can guarantee this pie will quickly become a Thanksgiving tradition for you and your family – click HERE to see how to make this mouth-watering pie!
For the musical pairing, I thought it only appropriate to go with an American composer: Charles Ives. As I’ve shared before on this blog, his music was the first of American composers to achieve international renown. Wanting a work that was ambitious yet not overly so, I chose his Symphony No. 2. Though his music is filled with experimental techniques, such as polytonality and tone clusters, he weaves recognizable themes throughout his works as musical quotations. His most discernible quotations are famous American folk songs, taking inspiration from his father’s work as an Army bandleader. I thought this work would especially be appropriate given its diversity of cultural quotations: Dvorak, Tchaikovsky, and Brahms are all cited along with folk melodies. These pies, though arguably an American tradition, find origins in a number of cultures, from Native American staples to French pâtisseries. It’s also worth mentioning I performed this work with my roomie sitting next to me as first oboe! – enjoy!

Sources Cited:
“This History of Thanksgiving and Pumpkin Pie.”
“Pie & Pastry,”
“Symphony No. 2: Notes,” A Charles Ives Website

A Match Made in Heaven

Peanut Butter…Chocolate…has their ever been a more perfect pair? The brilliance of combining the two borders on genius, and has captivated dessert lovers for generations. I’ve made these particular cookies several times, and they are always foolproof (and disappear in a matter of minutes). I can’t say enough about these mouthwatering cookies, and can guarantee that almost everyone will love these Peanut Butter Cookie Cups.
It’s thanks to Harry Burnett Reese for making “two great tastes that taste great together” a reality. Reese, a dairyman and shipping foreman for Milton S. Hershey (yup, this guy) invented the Reese’s® Peanut Butter Cup in 1928. He went on to create his own company as the addicting candy became more and more successful; Hershey®’s purchased rights to the brand years later.* Fun Fact: For those of you who can’t get enough of this perfect pairing, Reese’s® apparently creates enough peanut butter cups to provide every person living in the United States, Japan, Europe, Australia, China, Africa, and India with one cup per year!**  It should be noted that while Reese’s Peanut Butter Cups are ideal, other brands can be used (I, for one, used the Trader Joe’s brand – shown in the photo above).
These cookies are fairly simple to make, though timing is everything – it’s absolutely crucial to have the candies unwrapped and chilled in the freezer for at least 30 minutes prior to baking the cookies. Otherwise you will have nothing more than a melted mess of Reese’s (despite how delicious melted Reese’s may seem, you don’t want to be cleaning that off your kitchen counters – this is from experience). Though you will hate the wait, allowing the cookies to cool for the appropriate amount of time is very important as well. So stop debating about whether or not to bake these – click HERE to get started on these awesome cookies!
The idea that peanut butter and chocolate are a “match made in heaven” evoked, for me, the romance of Robert and Clara Schumann. Schumann was a 19th century German composer, best known for his piano works and lieder, or songs for voice and piano. Clara inspired much of Robert’s writing, who said the following on his inspirations: “You write to become immortal, or because the piano happens to be open, or you’ve looked into a pair of beautiful eyes.”^ Robert fell in love with the piano virtuoso when she was only 15, and they were married 6 years later. Their love still stands as one of the greats in classical music history. For this pairing (thanks to Tim Wilfong!), I chose the song Widmung from Myrthen – a collection of songs dedicated to Clara. This recording is by coloratura soprano Diana Damrau, and is a beautiful interpretation – enjoy!

Sources Cited:
* “Reese’s Peanut Butter Cups” 
** Reese’s Website 
^ “Robert Schumann: A Romantic Hero.” 
# “Robert Schumann”