Sugar Plum Blog

Sweet Potato & Pumpkin Spice Pie

Sweet Potato & Pumpkin Spice Pie

Thanksgiving is just a few short days away- and we can't believe it either!

Not prepared?

Well, we've got the perfect Sweet Potato & Pumpkin Spice Pie recipe for you to try this holiday season that'll have your family thanking you until the New Year!

The best part? You can easily adapt this recipe to add your own special mark or twist to it.

We made miniature pies with this recipe, but if you only have a large pie pan you can still make use of this. The instructions are written for one 9 inch pie. If you have mini pie pans and also want to try a cute alternative to a large pie, all you have to do is split up the recipe into the smaller pans.

Any excess filling can be baked separately with no crust for a gluten-free option!


  • 1 9" Pie crust, store bought or your favorite recipe
  • 2 cups of sweet potato puree*
  • 2 eggs
  • 1/2 cup of yogurt, milk or cream
  • 1/2 cup brown sugar
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  1. Preheat oven to 350 degrees. Line your pie pan and refrigerate it to keep it cold until you're ready for baking!
  2. Combine sweet potato, eggs, yogurt, vanilla, sugar, syrup, salt and spices in a blender or food processor. You want a very smooth mixture for the best texture.
  3. Pour the mixture into the prepared pie pan, and bake for approximately one hour. To test: stick a knife in the center of the pie. If it comes out clean, your pie is done!
  4. Cool completely before slicing. Top with a dollop of whipped cream!
*Sweet potato puree: you can boil or bake two sweet potatoes in the skin and puree them yourself. It takes about one hour.

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Sriracha Pot de Cremes

Sriracha Pot de Cremes

Did you know that stressed spelled backwards is desserts?

After a long workweek sometimes all we need is a little bit of chocolate, or a brownie, or anything else sweet we can find. This week, we're making Pot de Cremes for 2! It's a super easy recipe (and can easily be doubled to make 4 or more).

What is a Pot de Creme? A Pot de Creme is a French dessert, and it's basically a chocolate custard that isn't fully "set," so it's still a little bit jiggly. This means it stays softer than if you were to cook it all the way through. It's somewhat similar to a mousse, while not quite as airy. The name literally means "pot of cream."

All you need is a few basic ingredients and two small ramekins for pouring the custards into! For a fun spicy twist, we've crushed up our Sriracha Peanuts to give it a bit of a kick and crunch! When making Pot de Cremes, you really want to use the highest quality chocolate that you can. The chocolate is the star of the show in this dish, so make sure you use something like our Dark Chocolate Sriracha bars.

For 2 Servings


  • 3 ounces high quality dark chocolate, like our Dark Chocolate Sriracha bars
  • 1 cup of heavy cream
  • 1/4 cup of sugar
  • 3 egg yolks
  • 1 teaspoon of salt

Preheat your oven to 300 degrees. Have a deep, square baking dish with your ramekins inside nearby. I used a long loaf pan. Any pan works as long as the dish sits inside evenly and you can fill it with water.

Chop up your chocolate as well as your Sugar Plum Sriracha Peanuts very finely. This will help the chocolate melt quicker and evenly, and the peanuts will incorporate into the fine texture better. You could even pulse them in the food processor or blender a few quick times. Set the peanuts aside until later. In a small to medium sized heat proof bowl, whisk your egg yolks, salt and sugar. Set aside.

Simmer the cream on low heat - don't burn it! Once it starts bubbling, turn off the heat. Pour only the chocolate over the top of the cream and begin whisking. It should all melt down rather quickly, but if it doesn't you can throw it back on a very low flame for a few seconds until that chocolate is completely melted.

Very carefully, pour a bit of the melted chocolate mixture into the egg yolks and whisk immediately. This is called "tempering." You temper about 1/4 - 1/2 of the chocolate into the egg yolk while whisking, then pour it back into the pot with the rest of the melted chocolate and cream. The reason you do this is because if you added the eggs directly to the melted chocolate, they would scramble from the heat!

A very important step for texture purposes is to now strain your egg and chocolate mixture through a fine sieve. This removes any impurities and allows for the finest of textures. After straining, fold the crushed nuts into the chocolate and pour into your prepared ramekins. Fill the baking dish with water until it reaches halfway up the sides of the ramekins. This is a water bath and prevents fast changes of temperature that may burn the chocolate. Bake the Pot de Cremes on 300 degrees for about 25 minutes, or until the outer edge is set and the middle is still wiggling. Cool and refrigerate after baking. Garnish with a bit of whipped cream and some more of our Sriracha Peanuts! Bon appétit!

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Molten Chocolate Cake

Molten Chocolate Cake

Mmm...warm, melted chocolate cake! This cake is perfect with a scoop of cold vanilla ice cream. It's a lot like souffle, and the light texture isn't too heavy to enjoy after a nice dinner. This recipe will serve 4, but is easily scaled up if you need more!

Ingredients (serves 4):

¾ stick of butter

3.5oz chocolate (dark or milk), chopped finely

½ cup of white sugar

½ cup all purpose flour

3 eggs

¼ teaspoon salt

  1. Butter 4 medium sized ramekins or bowls (oven safe) very well.
  2. In the microwave, heat chocolate with butter until just barely melted. Stir together to melt completely.
  3. In a separate bowl, whisk together eggs, sugar, and salt until color visibly lightens to a pale yellow.
  4. With a spatula, fold the flour into the egg mixture, followed by the chocolate. Don't mix too much – just enough to bring it together.
  5. Bake for 8-12 minutes in a 350F oven. The centers should still jiggle a bit, so the inside will be nice and melted! Cool for a few minutes before serving.

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