Today’s post is a collaboration between my friend, Tina Kemps and me. Tina is a talented artist and will from time to time lend her artistry to my recipes. I am super excited to share this space with her. Please let me introduce you to her,
Tina Kemps is a highly regarded local artist with a strong presence in South Jersey and Philadelphia. I will let Tina tell you more about herself: ” My passion for painting was ignited during my formative years in high school. Although my life’s path initially shifted towards nursing school and subsequently working with disabled children and young adults, I maintained my connection to the art world by pursuing various art classes.
However, during my retirement, I found my way back to my true calling in painting. I am truly fortunate to have had the opportunity to pursue not one but two fulfilling careers that never felt like work. Over the years, I have worked with various mediums and techniques, but watercolor and acrylics have captured my heart and guided my creative expression.
Today, I am thrilled to embark on a collaborative journey with my dear friend of over four decades, Bernadette Laganella. Together, we aim to merge the realms of food and art, creating a harmonious celebration of the Art of the Brush and the Art of the Spoon. ” You can contact Tina at Tinakemps781@gmail.com for more information about her art.
I created this dessert with the idea of shaking up some Thanksgiving standards. The idea behind this recipe is to replace your regular pumpkin pie. It is the marriage of a brownie and pumpkin cheesecake. I hope you try it and enjoy it. Even my pumpkin hating family members went back for another slice.
Here are pictures of the tart before and after baking –
Thank you, Tina, for joining me on the collaboration of the art of the brush and the art of the spoon. I know many of you may like to contact Tina to inquire about purchasing her art. Tina can be reached at: Tinakemps781@gmail.com.