“Midnight Kiss” Amaretto Parfaits, plus a Few Hopes and a Prayer

"Midnight Kiss" Amaretto Parfait

I feel like I’ve only just gotten used to writing “2013” in the blank line next to the word “date” on any given paper requiring one.

Where has the year gone?

I have a mixed bag of emotions on this, as on one hand, I look at the upcoming year as a completely blank slate, ready and willing to receive me and whatever new growth will accompany; yet on the other hand, if I’m to be honest, I feel like I haven’t even begun to scratch the surface of where I was hoping to be, what I was hoping to be doing, etc., etc., in regards to this almost-over year at hand.

Forgive me for sounding a little melancholy; I really don’t mean to be. While my heart is excited at the prospects that the upcoming year holds, it also mourns that the story is over for this one, and it’s taking a sweet second for the introspection to turn into optimistic wishes for the new year that is just about at hand.

But the wishes are there.

And though in a way I feel like I’m bidding adieu to those things that I had seemingly just gotten familiar with in 2013, as if some death has occurred, 2014 will be the perfect space in which to continue to cultivate my hunger for a continuously renewed life—a life that is conducive to gaining wisdom, a life full of vulnerability, and one of exploration of who I was meant to grow into one day.

And that is the meaning of what it is to live, and so I open my eyes widely and look ahead.

"Midnight Kiss" Amaretto Parfait

"Midnight Kiss" Amaretto Parfait

Courage is the quality that I am most hopeful for in the new year.

It is at the bases of everything that any of us do of any real meaning; it is the foundational core of any connection, or any display of compassion—of any sharing—that any of us chose to endeavor upon.

I also long to be more vulnerable, more honest, to share what is happening in the moment, and to find a way to communicate that even more clearly.

Another of my desires is to continue learning what it means to be a good “guest” at this table of life and let God be the host.

Life is a banquet after all, isn’t it?

We must take the bitter dishes with the sweet.

And finally, I hope to continue to strive to become the person that I, myself, admire, and to be a contributor to the light that gives life.

Those are my desires for this next year. A tall order that I suspect I’ll only begin to scratch the surface of in this upcoming year, once again, with some divine luck.

"Midnight Kiss" Amaretto Parfait

"Midnight Kiss" Amaretto Parfait

May you have a wonderful, reflective and growth-filled new year in 2014, dear reader.

May you look inward to what you already have within you, and strengthen that before looking outward to what is fleeting and short-lived.

May you enjoy being a receptive guest, yourself, and be brave enough to taste what is put on the plate in front of you — sweet, savory, bitter or even bland.

And may we all have that quiet desire in our heart for the courage to be vulnerable, to share our stories with one another, and to care even when it is difficult to.

For when we finally arrive at the realization that we actually can’t do any of those things on our own, then perhaps we’ll develop a prayer in our heart for help.

And only then can we really begin.

See you in the New Year, friends… Hugs and kisses.

Taste what’s good and pass it on.


{ 13 comments… add one }

  • bobbi December 30, 2013, 8:43 am

    What a lovley post. I feel the same way about 2013 and am hopeful for 2014. :)
    this recipe sounds yumm-o

  • Dina December 30, 2013, 1:09 pm

    it looks wonderful!

  • Adrienne December 31, 2013, 9:11 am

    I understand how you feel. For me, this year was all about transitions, and as someone with very little patience, that was very difficult. Excruciatingly difficult. Things that I would normally prefer to do in a clean break, had to be slowly phased out. I also was not in the Christmas spirit this year and it’s usually the time I look forward to the most. We had a snowstorm in early December that halted everything for four days and after that I was just done, emotionally and physically. I wanted to put the decorations away after that. So I am looking forward to 2014 just to get 2013 over with and start fresh, even knowing that I fell far short of my goals in 2013. Cheers to you and yours in the New Year!

    • The Cozy Apron December 31, 2013, 9:58 am

      Adrienne, thank you so much for having the heart to share all of that – you answered my silent prayer that perhaps others will have something to add to what I wrote, so that I can get a feel for where people are right now. What you spoke of seems to be the “theme” for the holidays this year – interesting. I think we get brought to a place where we feel very uncomfortable and quite opposite to what we “should” be feeling, for the reason that it causes us to look at what we’re doing, or NOT doing, whatever the case may be; and it’s that discomfort that brings us to action. I’m hoping that 2014 will be both inspiring and surprising, in all of the ways that will keep us moving forward. May you continue to question and continue to search, because the answers will be there, as they are for each of us – we just need open eyes and ears, and willing spirits. Cheers to you in 2014!

  • Food to Fitness January 1, 2014, 9:00 pm

    So delicious! Thanks for the amazing recipe.

  • Maggie March 21, 2014, 10:30 pm

    This sounds delicious! For the chocolate ganache sauce can you tell me what measure to use for the cocoa powder? It says 1/2 but not sure if it’s a cup. Thanks.

  • The Cozy Apron March 23, 2014, 8:07 am

    Yes, that would be “cup” – sorry for that, Maggie!

  • Malka April 10, 2014, 7:08 am

    Hi this looks like a wonderful recipe. is there something I can use in place of agave nectar? also could i use a coffee or chocolate liquor instead of Amaretto?

    • The Cozy Apron April 11, 2014, 1:48 pm

      Hi Malka, great questions! You can use honey instead of the agave, but it will probably give you a little more of that “caramel-y” flavor, which should be just fine. And absolutely—use whatever type of sweet liqueur that you prefer—make to your taste! Enjoy!

  • carolyn December 14, 2014, 10:09 am

    Would a regular ganache recipe of chocolate and heavy cream work for this or too thick?

    • The Cozy Apron December 14, 2014, 11:18 am

      Hi Carolyn, thanks for your question! That was the exact line of thought I was on when thinking of the chocolate aspect of this dessert, as I didn’t want a thick sauce that wouldn’t be easily drizzle-able or pourable. Yes, I personally believe that a more tradition ganache would end up being much thicker than desired, so these extra ingredients in the ganache “sauce” kept it nice and silky. Hope you enjoy!

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