If you take a glance at this chapter’s recipe list, you may feel that you’ve traveled back in time. While many chefs promote cutting-edge desserts, I am happiest when my dessert reminds me of a childhood favorite, especially if it has been elevated for a more refined, adult palate. Put an ice cream sundae with loads of peanut butter (here) in front of me, and I am in heaven. I could say the same for a slice of devil’s food cake (with ultra-creamy mascarpone filling—here), a “Twinkie” (take your choice of peanut-butter-and-jelly or red-velvet versions here and here), or decadent butterscotch pudding (with a bottom layer of chocolate—here). Cheesecake, blondies, chocolate chip cookies—all of the American classics are here, Santos style.
Devil’s Food Cake with Vanilla Mascarpone Filling
WARM STOUT CAKES with Toffee Sauce
Pumpkin Pie Cheesecake with Gingersnap Crust
APPLE TART with Cheddar Streusel
Peanut Butter and Jelly “Twinkies”
RED VELVET “Twinkies” with Crème Fraîche Filling
WHITE CHOCOLATE Blondies with Semisweet Chips
Reverse CHOCOLATE CHIP COOKIES
Black-Bottomed Butterscotch Pots de Crème
LIME AND BLACKBERRY Semifreddo
PEANUT BUTTER Ice Cream Sundaes with Hot Fudge and Peanut Brittle