gingersnaps & jam

if you happen to be looking for a very easy, nice & light dessert to whip up using ingredients that you probably have on hand any given day, then look no further. this is a recipe my mom made several years ago from an old issue of martha stewart and i immediately fell in love. there are endless flavor options from substituting different kinds of cookies and jam but some reason i can't get past gingersnaps and raspberry jam.

we also have a few random tidbits to mention today. be sure to check out the apr/may issue of Fine Cooking to see a great noodle article i styled along with the cover! we just picked up a bag of these amazing caramels at Marlow & Daughters and they sure didn't last long. also, if you twitter, look for us @picturenpancake - we don't tweet often but are trying to more & more. lastly, check out this fabulous article in the ny times about the coffee scene in new york - a perfect read as we sipped new orleans iced coffees from the newly opened blue bottle in brooklyn. have a great weekend!

Gingersnap & Jam Parfait
makes 4

3/4 cup raspberry jam
3 tbs lemon juice
1/2 cup sour cream
3/4 cup heavy whipping cream
1/4 cup sugar
3/4 tsp vanilla
1/4 tsp ground cardamom
1/4 tsp ground ginger
8 gingersnaps, crushed
whisk together jam and lemon juice and set aside. beat sour cream, cream, sugar, vanilla, cardamom and ginger until stiff peaks form. layer about 1 tablespoon whipped cream mixture, 1 tablespoons crushed gingersnaps and 1 tablespoon of jam. repeat and top with a dollop of whipped cream. enjoy!


Sprout said...

These are too cute to eat!

Thanks for sharing.

Susan said...

What a great idea and with strawberries coming in season soon, this will be a great little dessert. Thank you.

Melissa said...

dessert looks great- and so do the noodles in Fine Cooking ; )

Ash said...

simple and just plain good! love it!

Willa said...

WHERE is this gold flatware from? Could it be Crate & Barrel a few years ago? I've been searching for some and I just adore that spoon!