If you are looking for a fantastic dessert cookbook to add to your collection, we strongly suggest you check out Something Sweet, by Miriam Pascal. We are lucky to say we have met Miriam in person. Sweet, talented and super focused, she works a full time job by day and runs a successful food blog by night, Overtime Cook . As you will notice right away, her photography is absolutely beautiful and every single recipe that appears in her book was photographed and styled by her.
Something Sweet starts with a baking guide where Miriam writes about baking ingredients, equipment, ingredient substitutions and baking tips. The mouthwatering recipes follow and believe us, just by looking at Miriam’s magnificent pictures you’ll want to reach into the page and grab one of her sweet treats!
The recipes are organized in 8 chapters:
- Cookies and Bars
- Cakes and Cupcakes
- Muffins and Pastries
- Pies and Tarts
- Desserts and Party Treat
- Candy and Chocolate
- Drinks and Frozen Treats
- Frostings and Toppings
Each recipe is clearly labeled dairy or parve (dairy free), offers tips on variations and how to plan ahead, and every single one of them has a picture that shows what the final product is supposed to look like ( one of the things we appreciate the most!).
Something Sweet is a great baking cookbook for the home cook, with easy to find ingredients, substitution tips and notes that will guarantee every recipe will be a success. We especially appreciated the tips on how to freeze these recipes, so they can be made ahead and defrost when needed. The instructions are clear and are easy to follow and as we mentioned before, every single one of them includes a picture. Looking at this book, it is very clear why Miriam has been labeled the Kosher Dessert Queen.
As most of you know, baking isn’t really my thing. However, over the past 3 months I’ve been trying some recipes here and there, with surprising success. I asked my son to pick a few recipes from Something Sweet that I could try making for him as a treat, and after MUCH deliberation, he chose these:
- Chocolate Peanut Butter Sandwich Cookies
- Hot Gooey Caramel Pie
- Chocolate Chip Peanut Pie
- Pomegranate Cupcakes
- Pumpkin Ice Cream Pie
So far I made the Pumpkin Ice Cream Pie for him and it was delicious, super fast and easy to make and no ice cream maker needed! I can’t wait to try the other recipes he selected.
Here’s a small sample of what Something Sweet has to offer. A decadent Chocolate Chip Peanut Pie and luscious Pomegranate Cupcakes. You also get a chance to enter a Giveaway for a chance to win a free copy of Something Sweet. Enjoy!!!
- ¾ cup dark corn syrup
- ¾ cup creamy peanut butter
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup roasted salted peanuts, coarsely chopped
- 1 cup chocolate chips
- 1 ready-made graham cracker crust, preferably chocolate
- chopped peanuts, chocolate sauce, and whipped cream, optional, 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; 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 up as it cools. Serve at room temperature. Garnish with chopped peanuts, chocolate sauce, and whipped cream, if desired.
- Note You might think this would be even more delicious when served warm, but trust me — it’s best served at room temperature, when you’ll get the optimal texture and maximum flavor. This dessert is very rich, so don’t be tempted to cut big slices.
Reproduced from Something Sweet by Miriam Pascal, with permission from the copyright holders, ArtScroll/Mesorah Publications
- ½ cup oil
- ¾ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 eggs
- 1½ cups flour
- ½ cup pomegranate juice
- Pomegranate Glaze
- 1½ cups powdered sugar
- 2–3 Tablespoons pomegranate juice, divided
- pomegranate seeds, for garnish, optional
- Preheat oven to 350°F. Line a standard (12-cup) cupcake pan with paper liners; set aside.
- In the bowl of an electric mixer, on medium speed, beat together oil and sugar until smooth and creamy.
- Add vanilla, salt, baking soda, baking powder, and eggs. Beat until combined.
- Alternately add half the flour and half the pomegranate juice, beating after each addition until incorporated.
- Spoon batter into prepared pan, filling each cup about three-quarters full.
- Bake for 16-18 minutes, until the tops are set. Remove from oven; cool completely before glazing.
- Prepare the glaze: In a small bowl, combine powdered sugar with 2 tablespoons pomegranate juice; mix until smooth. Gradually add an additional 1-3 teaspoons juice if needed to form a thick but spreadable glaze.
- Dip the tops of the cooled cupcakes into the glaze, allowing excess to drip back into the bowl. Garnish with pomegranate seeds, if desired.
Reproduced from Something Sweet by Miriam Pascal, with permission from the copyright holders, ArtScroll/Mesorah Publications.