Vanilla Persimmon Cupcakes with Candied Persimmons + Persimmon Buttercream


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.














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

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

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

x Paris

Southern Style Bourbon Chocolate Pecan Pie

I was a teenager when I first tried pecan pie {which, in my opinion, was far too long a wait} and it instantly became our autumn dessert of choice. I fell in love with the warm, buttery flavor, the rich crunch of the pecans, and I always topped it off with vanilla ice cream or heavy whipping cream to make the already indulgent dish even more decadent. The other night I decided to try my hand at making the rich dessert, but made it just a little sweeter by adding in milk chocolate chips. I used this recipe {sticking with a pie pan v. the cast iron skillet they suggested, and substituting the granulated sugar for more brown sugar, adding in 1.5 teaspoons bourbon + 1/2 a teaspoon vanilla extract, and a 1/2 cup of chocolate chips into the the batter as well as on top of the pecans} and I could not be happier with the results {especially since it surprised me and I was able to make enough for two pies}. It took awhile to make {approximately four hours}, so naturally it took all my willpower not to sneak in a taste early; but it was exactly what we needed after work the other night to make the end of the day just a little sweeter. And indulging in pie for breakfast the next morning made the day just that much better.
x Paris