Having the opportunity to go to the last BlogHer Food Conference in Atlanta last year had to be one of the best things to happen to me blog wise…and friend wise as well. SO many amazing, talented and generous people were involved in it. I made friendships I couldn’t have imagined. One of my new amazing friends is Christina Arpante of Mele Cotte. Her blog is always delicious and she is so sweet and funny and just a BLAST to be around.  I really wish we lived closer. Hopefully I can see her at the next BlogHer Food.  Fingers crossed! She is my second guest on Fields of Cake and I KNOW you will love this one.  It is SO easy and yet so versatile and fancy all at the same time.  Just Delicious!  ENJOY!

I am honored to have this opportunity to guest post on Fields of Cake.  Like Betsy, I didn’t need any convincing when Carrie put out the call. It was just last year that Carrie and I met, when she came here, to Atlanta, for the BlogHer Food conference.  We had a little time to hang out at the conference, but we were really able to chat like school girls at dinner, and shop as if it was going out of style at HomeGoods. Although the weekend went with a blink of an eye, when all was said and done, it was obvious. Carrie needs to move closer to me!

The girls in ATL (LtoR) Shari, Carrie, Susan, Julie, Brandi

(LtoR) Shari, Carrie, Susan, Julie, Brandi

One thing I learned about Carrie was that she is a genuine person with an awe-inspiring talent.  As one who a decorated a cake or two, I have an idea of the patience, organization, and ingenuity needed to pull off her stunning displays of edible art. Extraordinary attention to detail and clean lines are what it’s about and she’s got it. But, what’s crazy?  Not only does she make it look easy, but Carrie creates breathtaking pieces with three kids at home! What?!? Yeah, incredible, right?

As I mentally brainstormed what to make and photograph for this post, I initially thought of fondant cake of some sort.  It would be fitting, right? Something small? Maybe a few flowers? A detailed border? The thing it, I don’t decorate like I once did.  And, truth be told, time escaped me.  Even so, I wanted to make sure I kept her artfully done cakes in mind as I was in the kitchen.

Although I cannot decorate 24-7, as I might prefer, I do get a fix in every weekend by working for Nicholas Lodge.  So often, I wish Carrie could be with me as Chef and his guest instructors share tips and tidbits about their craft. Since I haven’t been able to get her back to Atlanta for a class…yet, I am sharing an adaptation of a recipe I learned while working the recent ISAC Holiday Open House during the chocolate demonstration.

Thanks for having me, Carrie!  Hope to see you soon!

~Chris

(You can find me on at the Blog, Twitter or on Facebook!  See you there!)

Chocolate Pumpkin Ganache
adapted from Joe, GM of ISAC

14 oz 60% high quality bittersweet chocolate
3 Tbsp. unsalted butter, cut chunks
¼ cup heavy whipping cream
¼ cup pumpkin purée
1 tsp pumpkin pie spice

Place the chocolate and butter in a large bowl; set aside.

In a small saucepan, bring cream to a simmer. Remove from heat and pour over the chocolate and butter.  Let stand for 1 minute. Whisk in until the butter is melted and the mixture is smooth and silky. Add pumpkin and spice. Continue to whisk until fully incorporated and smooth. Transfer ganache to a bowl, cover and chill at least about 4 hours. (If ganache becomes too thick for using, let stand at room temperature until slightly softened, or microwave for 10-1 seconds.)

This recipe can be poured, as a glaze, rolled as a truffle, or, when at room temperature, the ganache can be whipped/creamed to become a more frosting-like texture for piping (as seen here).  Yields about 3 cups.

***It’s me again, Carrie. SEE??!  What did I tell you??!  AMAZINGLY delicious! You guys are so lucky and the hits just keep coming.  There’s even more deliciousness to come both on my blog AND on Christina’s!  YAY!