Entries tagged with 'desserts'
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[Flickr: yusheng] Shaved ice + red beans + sweetened condensed milk + flan = hong dou bing, or red bean shaved ice, a typical Taiwanese dessert. Oh, glistening suspension of red beans in thick condensed milk topped with wobbly pudding mass—how I love you. For those who live in Taipei, Yusheng says he got this shaved ice at Gāoxióng Pópóbīng. Related How to Make Patbingsu (Korean Shaved Ice) Sugar Rush: Mango Special Shaved Ice at the Flushing Mall Snapshots from Asia: Will the Real Shaved Ice Please Stand Up? Top Ten Taiwanese Snacks...
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"Both versions were much better than any prepared pudding I've eaten." One night when I was about seven years old, I broke out in an inexplicable rash. As I sat soaking my itchy skin in the tub, my mother made me go over—in painstaking detail—everything I had eaten that day, from the bowl of Cherrios for breakfast to the bologna and cheese sandwich for lunch. The only thing even remotely out of the ordinary I had that day was chocolate pudding, which my mother had prepared as a special treat. Please, I remember thinking, don't let me be allergic to chocolate pudding. We never did figure out what caused that mild rash but I'm happy to report that it wasn't...
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Chicago is a great food city, one of my top three in the world, but it's a lousy ice cream and frozen custard 'burg. Until fairly recently you had to go to neighboring Wisconsin for standout frozen custard. But everything I tried at
Scooter's, a six-year-old, seasonally open mom-and-pop frozen custard shop, was killer.
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For many of us, Labor Day weekend means travel. Whether you are headed to a country lake, a seaside resort town, or a friend's pool house, you're not packing a pantry's worth of ingredients and equipment. But just because you won't have your trusty rolling pin or Tahitian vanilla beans handy doesn't mean you have to rely on uninspired store-bought desserts. Grilled pound cake is a luscious, unfussy option that couldn't be easier to prepare—especially when you use a boxed mix. Betty Crocker's Pound Cake Mix ($2.89) calls for nothing more than 3/4 cup of water or milk and two eggs. Simply beat everything together with an electric mixer (or by hand) and bake in a 9x5-inch loaf pan...
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[Flickr: missginsu] An obvious dessert for a weekend of grilling are s'mores. but when the weather's hot, you're going to want a cool treat. And thus the Ice Cream Smore'wich was born! Miss Ginsu shows you how to make it by sharing two recipes: an easy one that uses pre-made graham crackers, chocolate fudge sauce, vanilla ice cream, and marshmallows; and, for the more culinarily skilled, a more time-consuming one involving homemade graham crackers, fudge sauce, and toasted marshmallow swirl ice cream. Related How to Make S'meeps: S'mores Plus Peeps How to Make a Mini S'mores Grill Smorpak: S'mores on a Stick...
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Here's a familiar scenario: You are sitting at a restaurant with a group of friends just finishing a satisfying meal. Your entrees have all been cleared and the waiter approaches with dessert menus. Panic strikes, eyes dart around the table, everyone is full but dessert is appealing. It's no longer a matter of hunger—it's purely dessert curiosity. Clearly everyone at the table is dying to read the dessert menu but nobody wants to ask. Then the inevitable conversation starts: "I don't know, I'm pretty full...I really shouldn't." But then, hopefully, someone chirps up, "Well, I guess we'll take a look." As waiter and a diner, I've realized that once the menu exchanges hands, dessert is always ordered. Pastry chef Carole...
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[Stephen Shull from The Eaten Path] Imagine a croissant, but made with pork fat instead of butter and topped with something sweet like powdered sugar, custard, or apricots. Apparently that's what an ensaïmade is like, a common pastry found in the Spanish island of Majorca. Stephen Shull fondly describes the pastry on The Eaten Path, specifically the one from Can Joan de s’Aigo, the oldest operating café and pastry shop in Palma. That's going on my list of "Pastries to Eat Before I Die."...
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"Next came the fun part. I squeezed four wide lines of peanut buttery goo over the batter." Raise your hand if Reese's Peanut Butter Cups are you favorite candy. How about Snickers bars? Or Baby Ruth? Whatever sweet treat you hold closest to your heart, there is no denying that chocolate and peanut butter make a slam dunk combination. Why, then, is it so difficult to find a decent recipe for peanut butter brownies? Ones with a dense fudgy base and rivers of nutty swirls? Most of the recipes I've come across either mix the peanut butter directly into the batter (no swirls), or are more like a peanut butter blondie with chocolate chips. Still others involve copious amounts of...
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Serious Eats contributor Jessie Oleson shows you how to make a popular 1880s dessert, Hermits, on her blog, CakeSpy. She says that these cookies—flavored with coffee, cinnamon, and nutmeg—are rich, cakey, moist, and satisfying....
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Photo from Make and Bake via Photograzing Continuing on today's theme of treats labeled "I want to make that at home!" are these homemade Mallomars from Jess at Make and Bake. Her version have a cinnamon-laced cookie base with globs of homemade marshmallow and a thin chocolate glaze. Recipe and photos on her site—and, as an added bonus, homemade Milanos, too....
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