Sugar, Spice and Everything Nice! Something Perplexed To Try!

I love the Powerpuff girls, I'm Buttercup (My sisters Cowe is Blossom and Bebeng is Bubbles) . Now, back on the dessert-given blog. :) I have learned to play with few spices, which are all commonly used for savories..into desserts. Some people call it "Perplexed Desserts" which means the fusion of savory ingredient into desserts, may it be the main flavor or main component. 

So something Perplexed but not so scary to eat? I have a handful. :)
My first Perplexed dessert creation is a Chocolate Chili Creme Brulee Tartlet.However, since it was one of my "firsts" recipes, I have to find time to look for that in my recipe trunk.:) will post it as soon as I find it. Basically, the tiny red Labuyo chilis was infused into the cream and tempered into the egg yolks. I prefer it bite size than serving it as an individual dessert.

Chocolate Chili Creme Brulee Tartlet (Left)

To create something Perplexed, one must be adventurous and experimental. Spices are best incorporated after roasting; the process somehow makes the oil present in the powdered/grounded spice active producing a nice aroma and flavor.

You may try Herbs that are store bought or home grown. Some herbs are better incorporated when dried as per Rosemary, Tarragon and Thyme. Some are better for infusions while fresh like Spear Mint, Pepper Mint, Lemongrass, Basil and Dill.

There are now more pantry ingredients that had become my dessert staples; Bacon, Salted Egg,Bleu Cheese, Black Olives, Sun Dried Tomato,Olive Oil,Parmesan Cheese, Balsamic Vinegar, Black Sessame, Polenta, Soft Tofu, Zucchini, and much much more.

As you read on, you will be entitled to my handful Perplexed desserts inspirations. I will post the recipes on my next features..

Chocolate Truffles and Pralines

Milk Chocolate & Peppercorn Or the "Poivre"

My favorites are Cayenne with Salt on Milk Chocolate.. I also like freshly cracked Black Peppercorn on Milk Chocolate. Then Black Olives on White Chocolate. I don't like it so much but some people appreciate Curry and Dark Chocolate. 

Milk Chocolate Bacon

Milk Chocolate Grand Marnier & Thyme

Breads and Quick Breads

I love the combination of Cinnamon and Nutmeg in Croissant Bread Pudding. I also like Cinnamon and All Spice together in the traditional Hot Cross Buns and for making Streusel to finish my Blueberry Muffin and Baked Apple Betty.

Cakes & Cold Desserts

I like Chili Bacon Creamcheese Frosting on Chocolate Cupcakes. Freshly shaved Ginger and Milk Chocolate for Ice Cream and also for frozen Mousse.And recently I have this infatuation with Danish Bleu Cheese and fresh Pear slices. I also like Bleu Cheese on Ice Cream and the only one I personally love was by a very good friend RJ Bernabe.  I'm not a fan of Green Tea but I kind of appreciated it together with Lemongrass for Mousse. 

Green Tea & Lemon Grass Mousse (Right)

Olive Oil & Rosemary Cake

I also tried Olive Oil on Cake with Rosemary. Then Tarragon instead of Rosemary in my Lemon Curd Meringue Tart.

Macaron

Black Peppercorn Macaron

For Macaron shells, I tried finishing the top with Black Peppercorn, also with Pink Peppercorn. Dried Black Olives,Then the Salted Caramel whom everybody love. I also have the Salted Coffee which surprisingly became the best seller at Cheri. 

Salted Coffee Macaron

Chocolate & Black Olive Macaron

New dessert ideas kept on coming. Gastronomically and  Scientifically, Desserts now are modern, sexy but still palatable, as per the diners who are now more adventurous., Home bakers who are more experimental and Pastry Chefs who are up to more challenge. What's your something Perplexed?:)

Happy Baking!

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