Vanilla Persimmon Cupcakes with Candied Persimmons + Persimmon Buttercream

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I first discovered persimmons back in college and have been obsessed with them ever since. While summer is the season best known for fruits {berries, mangos, passion fruit}, I’ve always had an equal passion for winter’s version of nature’s candy, such as pomegranates and the aforementioned persimmons. I recently decided to combine my two favorite aspects of winter – baking on chilly mornings & the fresh, seasonal produce – to create these vanilla persimmon cupcakes. Using a vanilla cake recipe with one cup persimmons + a fresh vanilla bean, it made for a buttery cake with just the subtlest hint of fruit. And to add to the fruit flavor, I cored the cupcakes and filled them with candied persimmons before topping them off with a persimmon buttercream. The end result was something sweet, fruity, and the perfect indulgence on the coldest of days.

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Candied Persimmons
Ingredients
1 Persimmon, chopped
3 Tablespoons Granulated Brown Sugar
1 Tablespoons Butter

Recipe
1. Over a low flame, melt the butter.
2. Next, add the chopped persimmons and mix it into the butter until it fruit softens.
3. Finally, add in the brown sugar and coat it over the fruit.
4. Allow the fruit to simmer in the butter and sugar for five minutes, or until it’s softened and golden in color.
5. Enjoy!

Persimmon Buttercream
Ingredients
1 Cup Butter, room temperature
1 Cup Powdered Sugar
1 Persimmon, chopped
1 Vanilla Bean

Recipe
1. Blend the butter, sugar, vanilla bean, and persimmons on high until whipped into a frosting.
2. Top over cupcakes.
3. Enjoy!

x Paris

Butternut Squash Triangoli with Brown Butter Sage & Crumbled Gruyere

The other day I discovered butternut squash triangoli at the store. I instantly grabbed the fresh pasta, eager to figure out how best to serve it. After boiling the pasta, I browned sweet butter – along with fresh sage leaves – that were then poured over the triangoli. And to top it off, I crumbled gruyere, which melted ever so slightly in the warmth of the hot meal. The sweetness of the butternut squash paired perfectly with the buttery sauce, the crisped sage leaves, and the flavorful cheese. It felt like such an indulgent way to enjoy a robust and decadent lunch, and felt perfectly appropriate to enjoy while listening to the rain and wind outside.

Ingredients:
Butternut Squash Triangoli
Butter
Sage
Gruyere

Recipe:
1. Boil the pasta. On a separate stove, heat some butter along with fresh sage leaves.
2. Once the butter has browned and the sage leaves have become crispy, pour it on top of the pasta.
3. Finally, grate or crumble gruyere cheese over the pasta.
4. Enjoy!

x Paris