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No-Bake Chocolate Cheesecake Mousse with Summertime Sprinkles via Jackie Alpers’ blog

Hey there Quirk cookbook fans!

Next week we’re releasing Jackie Alper’s debut cookbook, Sprinkles! Recipes & Ideas for Rainbowlicious Desserts. It’s an adorable book that teaches you all about everyone’s favorite confectionary, and dishes out a number of recipes, projects, and even crafts that use these tasty little pieces of sugar.

To celebrate, we’ve put together a fun Rainbow Sprinkles Blog Tour with a number of great bloggers. Starting next week and running through November, bloggers will be experimenting with Sprinkles, and sharing their color specific recipes. One week, we’ve got red. Another week, we’ve got orange. Then yellow, green, blue, purple… hitting all the colors of the sprinkles rainbow. At the end of the tour, we’ll roundup all the recipes and photos.

Wow! 

So Jackie Alpers' Sprinkles! is coming out next week, and bloggers have already started posting about the book. Last week, Amy Tong over at uTry.it posted her take on Jackie's Party Spoons recipe, giving it a clever Halloween spin, and we just loved it so much here at the Quirk HQ, that I had to repost it. 

Check out the photos below, and head on over to Amy's site to scope out the recipe. Nicely done, Amy! 

It’s possible your childhood wasn’t complete without treasured books such as Matilda, Charlie and the Chocolate Factory, and James and the Giant Peach. The master behind these slightly twisted tales, Roald Dahl, would have been a whopping 97 years old on September 13th, and who wouldn’t love a delectable cookie on their birthday?

In honor of Dahl and his dark side (Curious? Dahl didn’t just turn Violet Beauregarde into a giant blueberry … check out My Uncle Oswald) here are boozy bourbon peach cookies, perfect for nibbling along with your afternoon tea, just the way Dahl may have done on his birthday.

BREAKFAST FOR DINNER by Lindsay Landis and Taylor Hackbarth ($3.99)

AMAZON / BARNES & NOBLE / IBOOKSTORE (ENHANCED EDITION!) / INDIEBOUND

Once apple picking season starts, you’ll want to go off to the orchards to fill the cart with all the fresh fruit you can find. When you get back home, get work on one of the easiest baking projects ever, and whip up these crisp wonton cups that cradle sweet, cinnamon laced apple cubes.

I promise you’ll fall in love with this fall dessert. Serve it alongside a bowl of ice cream, and it’ll be quite a treat.

It’s National Ice Cream Month! It’s also July, and it’s also very, very hot. And while we love all the regular kinds of ice cream just fine (you can pry Chubby Hubby from our still-warm, heatstroke-dead hands), we wondered what would happen if worlds collided and books became ice cream (not literally, though, because that would be gross). Get your hybrid freezer/bookshelves ready, because here are six tasty samples!