Happy Peanut Butter Day

Hey, hey it's national Peanut Butter Day...and you know I have an obsession with all things peanut butter. I only stumbled upon this "holiday" when sending a birthday card from www.123greetings.com, but it will forever be a holiday on my calendar.

Last week, my friend and I made peanut butter, banana, honey, marshmallow fluff and bacon sandwiches (Elvis' favorite)and, still on an Elvis kick, I was inspired to create a marshmallow that captured all of the requisite flavors as a celebration for today. From my previous marshmallow experiments (I've also attempted some other flavors), I knew that I could easily substitute a portion of the water for fruit puree, and honey for the corn syrup. Basically, it's a banana and honey flavored marshmallow with peanut butter swirled throughout. While I didn't use the exact recipe from the Champagne marshmallows, it is similar, but I still want to work out some kinks before posting.

Anyhow, here are my Elvis marshmallows....

ok I was having way too much fun photographing my marshmallows.

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On another note (not to mention, positively perfect end to a great day) -- I got to meet one of my pastry chef idols today! Elizabeth Faulkner, the innovative artist/chef/owner of the wildly successful Citizen Cake in San Francisco, came in to the restaurant to dine with a few friends (the talented Pichet Ong included). My coworker and I were so estactic that we just had to meet her. But, of course, only after sending a few of our Pastry Chef's favorite and most daring desserts.

Spiced Molasses Cake

sherry poached fruit, sherry ice cream

Chocolate Curry Banana Tart

curry caramelized bananas, coconut tapioca, coconut ice cream

Tangerine Ice Cream Cake

candied beets and hazelnuts, beet sorbet, warm tangerine sauce

Several months ago, I emailed Elizabeth just to let her know how much I admire her work and inquire about her path to dessert success. Much to my delight, she remembered. That made my night and the fact that she would remember someone with whom she'd exchanged just a few e-mails is a testament to her wonderful personality. Now that I've finally met Elizabeth and she is as spirited and kind as I've imagined, I've come away only more excited to visit her restaurant/patisserie and hopefully one day learn a few of her tricks.

See more of the Pastry Princess' dessert recipes!

gilded fork, dessert, recipe, pastry, princess, Monica Glass, chef