It’s been a minute since I posted a dessert. I don’t tend to bake all that much in January. Too burnt out from the holiday baking season, I suppose. But now that it’s February, my least favorite month of the year, I am in need of something sweet. It’s cold, it still gets dark before 5:30pm, and regardless of what the groundhogs had to say on the subject we still have a heck of a lot of winter left to go. So yeah, I feel like we could all use a sweet little lift. And today’s Banana Crème Caramel is just the dessert to do it. So let’s get started.
Peach Cobbler – Overthinking Classics
When I started the Overthinking Classics series a little over a year ago, it was with dishes like today’s Peach Cobbler in mind. Like any professional(ish) food person, I like to experiment with my chosen medium. But the experimental dishes aren’t the foods that got me into cooking and baking in the first place. Pies and cobblers were some of the first recipes my grandmother taught me. These are the dishes that got me addicted to the act of making food and feeding people. And while it’s fun to fiddle with nostalgic treats and turn them into something unexpected. Sometimes you just want the classic, straight-up and unadorned. And that’s what today’s Peach Cobbler recipe is. Easy, approachable, and incredibly delicious.
PB and Honey Donuts with Honey Roasted Peanuts
Today’s PB and Honey Donuts are a love letter to the first sandwich I ever learned how to make myself – peanut butter and honey. My mom was always keen on independence, so I started making my own school lunches fairly early on. But because my repertoire was limited, whenever I brown-bagged it to school chances were there was a PB and honey sandwich in that bag. And yes, I am old enough to remember a time when peanut butter was allowed in schools. You’d think after years of eating the same sandwich I’d be sick of it but I’m not. I still love the combo to this day, so much so that I saw fit to immortalize it in donut form. And the result was pretty spectacular if I do say so myself. So let’s dive in!
Rhubarb Cream Tart with Strawberry Meringue
Today’s Rhubarb Cream Tart with Strawberry Meringue takes the stars of the classic pie filling combo and has a little fun with them. There are few pie flavors that are as beloved as strawberry rhubarb, so I know I’m playing with fire here. But how can you say no to a beauty like this? This is one of those effortlessly beautiful desserts. No fussy piping or decoration is required. The second you pop that strawberry meringue on top, you’ve got a showstopper on your hands. The final floral flourish of lilac blossoms is nice but completely optional. You’ll have a fairyland-worthy dessert with or without the blooms. So let’s get started.