Because We’re Friends {Chocolate Sorbet}

I’d like to think that we’re friends.  You know, the kind of friends that tell each other about stuff.  Like, you might call me and tell me about a promotion at work or about the terrible day that you had yesterday.  And I might email you or text you when I hear some juicy gossip or when there’s a sale at Victoria’s Secret.

Okay.  Maybe we’re not those kinds of friends.  But we might be after I tell you about this super simple, impossibly rich and creamy chocolate sorbet recipe.  You might just decide that I’m your best friend.  You might drop all of your other friends just to spend time with me.  It’s that good.

Just to be clear – it’s not my recipe.  I’m just passing along a link I saw on Facebook the other day.  And maybe you saw it too – in all likelihood you did.  But the question is – did you try it?  Because if you didn’t?  You’re totally missing out.

Food52’s Kristen Miglore does a weekly feature on recipes she considers to be “genius.”  This past Wednesday, it was David Lebovitz’s Chocolate Sorbet from his 2007 cookbook The Perfect Scoop.  When I saw the ridiculously short ingredient list, I was skeptical.

Cocoa, water, sugar, bittersweet chocolate, vanilla and salt.

That’s all.  Really.  And it comes together in all of 5 minutes.  The longest and hardest part of the recipe is waiting for the chocolate mixture to cool enough to put it in the ice cream freezer.  It’s really dumb how easy it is.

I’m not going to reproduce the recipe here, since I followed it to the letter.  I will tell you that Food52 says this is a vegan recipe, but I used Ghirardelli 60% bittersweet chocolate and it contains milk solids – so if you’re looking for a truly vegan version, this ain’t it.  I urge you to try this – especially if you’re a chocolate lover.  It’s creamy, smooth and deeply chocolatey.  This is chocolate ice-cream’s grown-up alter ego.  It forgoes the extra trappings of eggs and cream, leaving you with the true essence of chocolate.

And, because we’re friends (and we really are now, aren’t we?), I’ll leave you with this little tip.  Pour some of this banana liquer over top that chocolate sorbet, and your life will never be the same.  Bananas not your thing?  Try some Grand Marnier or Franjelico.  Whatever you do?  Make this sorbet.  You’ll thank me (your BFF).

David Lebovitz’s Chocolate Sorbet on Food52

In Celebration of a Life: Peanut Butter Pie

There’s this strange and wonderful thing called the internet.  On it, you can read the news, catch up with friends, share your thoughts on the day, and find up to the minute tidbits about just about anyone.  It’s really a marvelous and scary place sometimes.The other day, I was doing a little bit of all those things.  I found myself on Twitter, which I use infrequently at best, and this tweet came across my screen.  It was from a fellow blogger – many of you probably saw the same tweet, in fact.  It was from Jennifer Perillo, she of In Jennie’s Kitchen, and it read “He’s gone.  And my heart is shattered in a million pieces.”

I don’t know Jennifer.  I’ve never met her.  I’ve followed her on Twitter for a while now, and I read her blog.  I know that she and I are about the same age, we both have two small children, and we both love our husbands dearly.  I know that she works hard to feed her family healthfully and sustainably.  That’s about all, though.  We’re not friends in even the remotest sense of the word.  But when that tweet rolled across my screen, my heart broke for her.  I didn’t even know what it meant at the time, but I knew it must have been something terrible.

Later that day, or maybe early the next, I learned that Jennie’s husband had died suddenly of a heart attack.  And I watched as a virtual community gathered to show their support.  And I marveled at the strength of a woman who could take time during mourning to post this video, and then this beautiful tribute, in memory of her husband.In the second post, Jennie asked that everyone reading make a peanut butter pie, her husband’s favorite, in celebration of his life.  It’s a fitting exercise for a community who came together through food, and a it’s amazing to see the number of people who’ve signed up to participate on the facebook event page.  I’m sure most of them are like me – we don’t know Jennie, but we want her to know that she and her girls are thought of and supported during this difficult time. And that the memory of her husband, and the love they shared, will not be forgotten.

The night that first tweet came across my screen, I was struck to my core by the tenuous nature of life.  I hugged my boys extra long when I put them to bed, and I made it a point to tell my husband how much I loved him before we said good night.  The truth is, we never know what tomorrow, or even later today, may bring.

Peanut butter and chocolate is also my husband’s favorite flavor combination.  He could eat an entire bag of Reese’s peanut butter cups in one sitting if I’d let him.  We’re headed to an end-of-summer pool/dinner party with some friends tonight, so I thought it only appropriate that I make these little peanut butter pies in mason jars to share with everyone.  They were made, after all, in celebration of life.

Peanut Butter Pie for Mikey

yields: 12 servings


  • 8 oz. chocolate wafer cookies
  • 4 oz. butter, melted
  • 4 oz. semi-sweet chocolate chips
  • 1/4 cup chopped peanuts
  • 1 cup natural peanut butter
  • 8 oz. mascarpone cheese
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream, whipped to stiff peaks
  1. Place the cookies in the bowl of a food processor and pulse to create crumbs.
  2. Turn the food processor on and pour the melted butter through the feed tube
  3. Spoon three heaping teaspoons of the crumb mixture into 4-oz. mason jars – there should be enough crumbs to do 12 small jars.
  4. Press the crumb mixture int the bottom of the jar with your thumb.  Refrigerate to set.
  5. Melt the chocolate in the microwave.
  6. Once crust has set, spoon a teaspoon of melted chocolate into each jar and sprinkle chopped peanuts on top.  Refrigerate to set.
  7. Combine the peanut butter and mascarpone cheese in the bowl of an electric mixer fitted with a whisk attachment.  Whisk on medium-high to combine.
  8. Slowly add the powdered sugar.
  9. Stir in half the whipped cream, just to loosen the peanut butter mixture.  Carefully fold in the remaining cream, creating a mousse-like filling.
  10. Place the filling in a zip-top bag fitted with a 1-inch star piping tip.  Pipe the mousse into the mason jars.
  11. Sprinkle with chocolate chips to garnish.
  12. Enjoy!

Hug your families, and tell them that you love them every day.

Thank you, Jennifer Perillo, for inviting us to celebrate with you.




Mother.  Mutti. Maman. Mum. Mom. Mama. Madre. Mommy. Mutter.

A female parent.

A woman in authority.

The source or origin.

Something that is an extreme or ultimate example of its kind.

To give birth to.

To give rise to.

To care for or protect.

What does the word “mother” mean to you?

In my mind, the word mother connotes strength, creation, tenacity, versatility, nurturing, warmth, intelligence, patience, and, most of all, LOVE.

My own mother embodies all of these words and more.  She has been my biggest champion and my staunchest supporter through the years.  Even now, she continues to do all that she can to make sure that I’m okay – that I’m healthy and happy.  And she cares for my children as though they’re her own.

Throughout this last month or so, I’ve been torn in a million different directions.  Between my professional life and my home life, I’ve struggled to find a balance that works for me.  I’ve found myself spread too thin and coming close to missing deadlines for very important things (like a Mother’s Day celebration at my son’s school).  At every turn, I’ve been fortunate that my own mother has been there to help me through.  She jumps in and helps where she can, and she offers perspective when I really need it.

Continue reading “Mother”