Pastry guru Justin Burke-Samson says he spent the last year feeling “like a kid in a candy store.” Party of Two, the tarts-and-doughnuts concept he launched with Top Chef alum Stephanie Cmar, has amassed a cult following with local pop-ups and a cross-country road trip. A brick-and-mortar restaurant is planned for this year, and pop-ups previewing the menu are slated to start in February. (Follow him at @JTBSamson for more info.) But in the meantime, his catering work has him whipping up a Super Bowl-themed selection of sweets that elevate standard party snacks. Order via partyoftwoboston.com by Jan. 30, or up your own game in the kitchen with one of his recipes. Touchdown!
1/2 cup unsalted butter
1/3 cup light brown sugar
1 teaspoon vanilla
8 ounces cream cheese
1/2 cup powdered sugar
1/4 cup semi-sweet chocolate chips, pulsed in a food processor
1/4 cup semi-sweet chocolate chips, whole
Optional: You can add candy-coated pieces, nuts, raisins—or whatever you want. Go nuts!
In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until it dissolves. Remove from heat and mix in the vanilla. Set aside and let it cool completely.
With an electric mixer, combine the cream cheese and powdered sugar on medium speed for about 5 minutes until the mixture is light and fluffy.
Add the cooled butter-brown sugar mixture. Start on low and gradually increase speed to medium for about 1 minute until the mixture is fully incorporated and the color of cookie dough. Add the pulsed and whole chocolate chips (and any additions) and mix.
Refrigerate for at least 30 minutes. Remove the dip from the refrigerator and let it soften for 15 minutes. Transfer it to a serving bowl or cookie bowl*. Top it with sprinkles and serve with pretzels, fruit, graham crackers or potato chips. The dip can be stored in the refrigerator for up to 4 days.
*To create a cookie bowl, make your favorite cookie dough recipe and chill dough for 30 minutes. Roll into a large circle about a quarter-inch thick (or a couple of mini circles). Using an inverted Bundt pan or muffin pan, place each circle over the pan “dome” and form the dough around the “domes” to make a bowl. Bake for the directed time or until golden brown. Remove from oven and let cool on a wire rack until firm. Flip the cookie bowl and fill with dip.
Super Sweet
By Scott Kearnan | Photo Credit: Holly Rike | Jan. 23, 2015
Pastry guru Justin Burke-Samson says he spent the last year feeling “like a kid in a candy store.” Party of Two, the tarts-and-doughnuts concept he launched with Top Chef alum Stephanie Cmar, has amassed a cult following with local pop-ups and a cross-country road trip. A brick-and-mortar restaurant is planned for this year, and pop-ups previewing the menu are slated to start in February. (Follow him at @JTBSamson for more info.) But in the meantime, his catering work has him whipping up a Super Bowl-themed selection of sweets that elevate standard party snacks. Order via partyoftwoboston.com by Jan. 30, or up your own game in the kitchen with one of his recipes. Touchdown!
Cookie Dough Dip
1/2 cup unsalted butter
1/3 cup light brown sugar
1 teaspoon vanilla
8 ounces cream cheese
1/2 cup powdered sugar
1/4 cup semi-sweet chocolate chips, pulsed in a food processor
1/4 cup semi-sweet chocolate chips, whole
Optional: You can add candy-coated pieces, nuts, raisins—or whatever you want. Go nuts!
In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until it dissolves. Remove from heat and mix in the vanilla. Set aside and let it cool completely.
With an electric mixer, combine the cream cheese and powdered sugar on medium speed for about 5 minutes until the mixture is light and fluffy.
Add the cooled butter-brown sugar mixture. Start on low and gradually increase speed to medium for about 1 minute until the mixture is fully incorporated and the color of cookie dough. Add the pulsed and whole chocolate chips (and any additions) and mix.
Refrigerate for at least 30 minutes. Remove the dip from the refrigerator and let it soften for 15 minutes. Transfer it to a serving bowl or cookie bowl*. Top it with sprinkles and serve with pretzels, fruit, graham crackers or potato chips. The dip can be stored in the refrigerator for up to 4 days.
*To create a cookie bowl, make your favorite cookie dough recipe and chill dough for 30 minutes. Roll into a large circle about a quarter-inch thick (or a couple of mini circles). Using an inverted Bundt pan or muffin pan, place each circle over the pan “dome” and form the dough around the “domes” to make a bowl. Bake for the directed time or until golden brown. Remove from oven and let cool on a wire rack until firm. Flip the cookie bowl and fill with dip.
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