Delicious Dishes by Debbie: Sweet CHIC is my new favorite "treat" cookbook!

Sunday, August 28, 2011

Sweet CHIC is my new favorite "treat" cookbook!

Have you ever just gotten a cookbook that you couldn't put down? Or one that you wanted to make almost every recipe in it? I just received a cookbook that is just that. It's called Sweet CHIC Stylish Treats to Dress Up For Any Occasion and I absolutely adore it. It is a book about stylish treats to dress up for any occasion and was written by Rachel Schifter Thebault. Don't know if you've heard of her, but trust me on this one.

Rachel Schifter Thebault, author of Sweet Chic: Stylish Treats to Dress Up for Any Occasion, is the founder of Tribeca Treats, and spent seven years as an investment banker before transforming her side hobby of making truffles for friends into a full-time career in confections. A graduate of the Institute of Culinary Education, she opened Tribeca Treats in 2007. The bakery has won honors from American Express OPEN and entrepreneur organizations, and is a pillar of the Tribeca community. A sought-after speaker and panelist, she has also taught cooking and baking to children. She currently lives in Tribeca (and travels the globe) with her husband and their two daughters.

This wonderful book will help you to transform a regular dessert into a masterpiece without all the hard work that you would usually have to do. Rachel has already done the hard work and has given you the keys to looking like a professional chef from home. Rachel begins with the basics and takes you all the way to being a polished baker.

There are three sections of this cookbook. Section one is all about cookies, section two is about cakes and my favorite is section three, confections. I especially enjoyed the recipe for Ballpark Bark. It combines sweet and salty, crunchy and soft and will make you wonder why you haven't had some of this all of your life. Simple yet delicious, this recipe will become one of your holiday staples for sure.
Rachel even tells you how to store and how long to store this wonderful dessert. It can be kept fresh for 4 weeks. Wouldn't this be great to give as a Christmas gift??? Something to think about with the holidays coming. So please, run right out and pick up this book or order from her web site
http://rachelthebault.com/index.php.

The illustrations are beautiful and you will love this book. I encourage you to order one for yourself and your favorite friend.

For more information please visit http://rachelthebault.com and Amazon.com, and follow the author on Facebook and Twitter
I was not paid for this review of the cookbook.

2 comments:

NannSeptember 9, 2011 at 9:06 PM
What a beautiful book Debbie. Thanks for telling us about it!!!
ReplyDelete
Replies
CarolOctober 15, 2011 at 6:32 AM
Good Morning Debbie,

You have a wonderful blog.

I am visiting all my favorite featured blogs today. God Bless...
ReplyDelete
Replies

Add comment

Strawberry Heaven

“The “Debbie” recipe – the recipe that is authentically me.
My absolute favorite dessert recipe.”
All I ever talk about loving is strawberries. I am to strawberries as Paula Deen is to potatoes and butter.
When thinking about my absolute favorite dessert, it had to combine cheesecake, strawberries, and chocolate. Chocolate covered strawberries to be exact!!! So I developed a pie that features all my weaknesses. I love a regular pie crust instead of graham cracker so I have used pie crust, topped with a luscious layer of Kraft Philadelphia Ready-to-Eat Cheesecake Filling, followed by 1 pound of ripe, juicy strawberries enveloped in strawberry glaze topped with creamy, dreamy Cool Whip, and followed by 6 GIANT chocolate covered strawberries. This pie would be a strawberry lovers’ most decadent dream. It is mine…now you know what I dream about.

Strawberry Heaven
Prep time: 50 minutes Cook time: 9 minutes
Serves 6 - 8
1 refrigerated pie crust
1 ½ c. Kraft Philadelphia Ready-to-Eat Cheesecake Filling
2 lbs. of strawberries
14 oz. strawberry pie glaze
8 oz Cool Whip
¾ c. semi-sweet chocolate chips

Directions:
1. Preheat oven to 450 degrees.
2. Place pie crust in pie pan and flute edges. Bake at 450 degrees for 9 minutes.
3. Cool pie crust at room temperature for 10 minutes and follow in freezer for 10 minutes to cool quickly.
4. While pie crust is cooking and cooling, prepare other ingredients beginning with strawberries. Wash strawberries, core, and slice in half. Save 6 LARGE strawberries for top of pie. Eat a few and enjoy them while you are working so hard. Save enough for the pie.
5. Melt chocolate chips in microwave for approximately 1 minute stirring every 20 seconds. Dip 6 large strawberries in chocolate about ¾ of the way up the strawberry. Place a piece of parchment paper on a plate and cool the strawberries on the paper in the freezer.
6. After the pie crust comes out of the freezer, spread the cheesecake filling directly on top of crust.
7. Place strawberries directly on top of cheesecake and pour strawberry glaze over strawberries.
8. Pipe Cool Whip over strawberries and glaze and top with chocolate covered strawberries. Place in freezer for approximately 15 minutes and serve. Refrigerate any leftovers.