"mascarpone" news and stories

When I was a Junior Girl Scout, the other girls sold box after box of Thin Mints, Do-si-Dos, and even those boring Trefoils, and received backpacks and beach towels and stuffed animals for their efforts.

...I sold twenty boxes and got a lousy iron-on patch.

Okay, so I'll never be an entrepreneur. That's okay. Doesn't mean I can't still enjoy the cookies, like the Samoas in Susan's unbelievably decadent recipe on her Sticky, Gooey, Creamy, Chewy blog.

Susan made some adjustments to her Chocolate Mascarpone Cheese Pie and came up with what she calls her Thank Heaven For Little Girl (Scout)s Samoa Cheese Tart, which sounds absolutely divine.

Susan's so nice, she buys cookies from all of the Scouts, but you technically only need one box of the Samoas, plus a few other things...

The Amateur Gourmet is one of my favorite food blogs. There's always something interesting there, and it's extremely well written. Where else can you find cool posts like How To Start A Food Blog, Janet Jackson Breast Cupcake, and Thursday Night Dinner Songs?

Today they have a nice step-by-step recipe for Easy Tiramisu. Like Adam, it's a dessert that I've only had in restaurants. But this makes me want to try it at home. Full recipe after the jump.

Personally, I like both the cake and the frosting when I have a cupcake because the two elements balance each other when eaten together. For others, the cupcake experience is all about the frosting, which they feel should be sweet, indulgent and in huge, billowy piles. They could take or leave the cake part. While the cake part of the cupcakes featured above is probably tasty, the thick frosting is one that should send thrills of joy through the hearts of frosting-lovers.

This is a Peach Cupcake with Martha Stewart's Mascarpone Frosting, made by the Cupcake Queen at 52 Cupcakes. The frosting is a combination of mascarpone, whipped cream and a little confectioners' sugar that is beaten at high speed until it is light as a cloud and richer than just about any other frosting you're likely to come across. With the peach cupcake, the frosting makes the dessert taste like peaches and cream, but it would work well on a chocolate or vanilla cake, too.

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An easy recipe that is elegant enough for entertaining is difficult to come by. Factor in taste and time and your options will narrow significantly. Fortunately, bruschetta is one of the simplest appetizers possible. Also going under the name of “crostini,” they are tasty, quick and subject to a nearly infinite number of variations. A blithe palate served up an ideal springtime variation on bruschetta with strawberries, basil, mascarpone and honey. The topping is layered on cinnamon raisin bread, making this dish ideal for a brunch get-together. The “bruschetta” would also make a delicious and original after-lunch dessert.

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I drooled when I saw this photo. And then I read a little more closely and saw this odd word. It started with a "p" and then went on with a "r," a "u," ... could it be, "prunes?"

Yep. Josh Friedland has done the barely possible and converted a "prunophobe" (his wife) with a delicious-looking dish of prunes simmered in port, then served over mascarpone. Sounds like something that should be put in a slow cooker. Hmmm...

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