Sweet Bites

Jarfait: S’more Peanut Butter Please!

1 Comment 16 September 2010

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Jarfaits: Portable Parfaits featured in Issue No. 3

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Perfect. That’s the English translation for the French word “parfait,” and the term used in the late 1800s to describe a frozen, layered dessert. Perfection. It’s the word that describes Chef Lea’s new play on parfaits: the Jarfait—combinations of flavors layered in a mason jar for a portable, make-ahead-of-time treat! “I have been daydreaming about fun combinations,” says Lea. “Really, the possibilities are endless.”

Issue No. 3 highlights all kinds of cool combos. Here is the recipe for one of Lea’s favorites!

S’more Peanut Butter Please! Jarfait
Serves: 6

Ingredients:
8 ounces cream cheese, at room temperature
3/4 cup creamy peanut butter, at room temperature
3/4 cup powdered sugar
1 cup heavy whipping cream
1 (5.9 oz) package chocolate fudge instant pudding
3 cups milk, 2% or whole
2 cups mini marshmallows
1 cup honey graham crackers, coarsely crumbled
6 half pint (8 oz) glass jars with lids

Directions:
(1) In a large bowl, using a standing or handheld electric mixer, beat the cream cheese,
peanut butter, and powdered sugar until smooth. Add whipping cream; continue to
beat mixture until whipped, smooth, and creamy. Set peanut butter cream aside for
assembly.
(2) In a medium bowl, whisk chocolate pudding mix and milk together for two minutes.
Set pudding aside for assembly.
(3) Layer each glass jar with ¼ cup chocolate pudding, 2 tablespoons peanut butter
cream, 1 tablespoon marshmallows, 1 tablespoon graham cracker crumbles, ¼ cup
chocolate pudding, and 2 tablespoons peanut butter cream. Serve immediately or
cover with lid and refrigerate up to 2 days.
*Optional: Before serving, cover top with additional mini marshmallows; use a
kitchen blowtorch to lightly toast marshmallows.

Photography By Natalie Wi

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Sweet Bites

BaklaPops: Crunchy, Nutty, Sweet Bites

Comments Off 14 September 2010

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Read Full Feature in Nesting Newbies Magazine, 2010 Issue No.4

BaklaPops: A new spin on a favorite phyllo pastry.

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It’s unanimous…we have dubbed Chef Lea McIntosh with the title “Sultana of Sweets” for her clever invention of BaklaPops—crunchy, nutty, cinnamony, sugary bites of heaven. Pure culinary treasure!

Traditional baklava is a Middle Eastern nut-filled phyllo-dough pastry, made in sheets that are cut and served brownie-style. “I think that people want to enjoy pastries and desserts without over doing it,” says Lea. “BaklaPops are perfect, one-bite indulgences! And what doesn’t look cute on a stick?”

Find out how to make these sweet treats in Issue No. 4. Chef Lea’s step-by-step video instruction will guide you through the process.

Rio Costantini Photography

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