Hi, I'm a 23 year old Long Island raised lady who became a grown adult (aka: 6 years for undergrad and grad schooling) in Philly, home of squished pretzels and 'brotherly' love. I'm on the brink of finishing my degree in Physical Therapy and have traveled to the midwest for my final internship - a new, uncharted territory for me! I'm known to geek over anything anatomy or adaptive sports. You’ll find me stopping to pick flowers for my hair, living waist deep in my studies or spending the weekend cooking up a storm. My favorites are fruit, artsy things, wearing aprons and sprawling down on the ground instead of actual chairs.
This is my place of inspirations, thoughts, and daily occurences. Enjoy.
The other morning I slept in and came downstairs to see my oldest daughter, Lily, put a pan of something into the freezer. I asked her what she made and she responded: “frozen coconut banana cream bars.” We all enjoyed them as a treat throughout the day. Then later I saw her on the computer (which rarely ever happens) and asked her what she was doing. “Oh, I’m just typing up a recipe for a blog post” she responded. So what you see written below, including all of the photos, is by my 11-year daughter.
Dacquoise = a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream. It takes its name from the feminine form of the French word dacquois, meaning ‘of Dax’, a town in southwestern France.
The crunchy, nutty meringue layered with bittersweet chocolate ganache and coffee buttercream was delicious!
Want a slice?
(This was a bit of stressful work on both christmas eve and day because it had to be follow to wordy, fine details - but overall, the decadence was worth it!)
I don’t know what to call these yet. I concocted them in attempts to recreate one of our family’s traditional crescent butter cookies..but these? They have a very unique, light meringue taste. Add a little glaze and it is like floating on cloud 9.