We walked into the orthodontist's office last week to two pieces of good news:
1. The 11YO gets his braces off in three weeks; and
2. I have a pie on the cover of Fine Cooking magazine!
The issue was sitting on a table with a bunch of other magazines in the waiting room, and I thought to myself, that pie looks familiar. I didn't know the editors decided to put it on the cover. I had to resist waving the magazine in everyone's face as I walked by (Pie! Wanna see my pie??). Instead, I made a nuisance out of myself by co-opting a corner of the room so I could take photos of each page of my article multiple times. Orthodontic lighting is not flattering, as it turns out (nor is orthodontic carpeting.)
The piece is about no-bake, make-ahead, retro summer desserts to keep you calm, cool, and collected. It includes three recipes. The pie is adapted from the chocolate mousse recipe in my book WINTERSWEET. It's the best chocolate mousse pie ever and cannot be confined to a single season, hence its appearance here as a summer dessert. There's also a recipe for peach almond icebox cake and a blackberry-lime frozen terrine with pockets of dulce de leche tucked inside. I love the bracing tartness against the sweet caramel. It's my new favorite frozen treat.
Fine Cooking subscribers should see a copy in their mailboxes shortly, if not already. The rest of us will have to wait another month or so before it hits newsstands. It's the August/September issue. Keep an eye out!