Entries tagged with 'desserts'
Page 5 of 11
Xanthe Clay of Telegraph tries to recreate the legendary brownies—"as close as I've found to perfection"—from London cafe Ottolenghi. After searching for the ingredient that gives the brownie its "divine praline flavor" and the baking technique that results in the perfect ganache-like center with a crispy top, she comes up with a final recipe that involves praline chocolate bars and an ice water bath. Related New Del Posto Pastry Chef Makes the Best Brownie Ever—And It's Gluten-Free Brownies Worth Waiting For Baking with Dorie: Les Brownies, from America to France and Back Again Here's My Favorite Brownie Recipe—What's Yours?...
Continue reading »
I have always thought of marshmallows as a sort of "magic" food, like Pop Rocks or bubble tea. How, exactly, are they made? Sugar is obviously a major ingredient, but what else goes into them?
Continue reading »
Chocolate pasta, anyone? While it may not be everyone's cup of tea, Garrett of Garrett's Table deserves credit for his creativity. His Chocolate Pasta is served with a raspberry coulis and a grating of white chocolate as the "cheese." Certainly interesting, but I'm not sure that I'd eat this over a crème brûlée. Has anyone made or eaten anything like this before? Yea or nay?...
Continue reading »
I was never a fan of whoopie pies as a kid. There was usually an icky, blobby filling I couldn't stomach that was sandwiched by bland, vaguely chocolate-tasting rounds. Jennifer, of Foodess, bakes a delicious adult version of the whoopie pie of my youth. How can anyone deny something filled with salted-caramel buttercream? Bookended by chocolate that is "thicker than cake, but lighter than cookie," these are indulgent treats for your inner child....
Continue reading »
Despite recent budget-trimming at Google, the Bay Area's main campus still stocks It's-Its. Like the name, the institutional San Francisco dessert isn't complicated—just two chocolate-dipped oatmeal cookies sandwiching your choice of ice cream (strawberry, vanilla, chocolate, and mint). Kayoko of Umami Mart appreciated the cafeteria's Indian and sushi bars but knows where it's really at....
Continue reading »
More chocolate mousses should have a swirly-wirly spiral shape like the gumball machine slides. Friends of the bloggers at LUNCH made this, and we can't stop staring at it....
Continue reading »
This week I learned that boxed cookie mixes are good for more than just baking cookies. I've had a package of Betty Crocker oatmeal chocolate chip cookie mix ($2.39) in my pantry for ages, but I've never been inspired to make them. They just seemed a little, well, plain. And besides, when I get a craving for warm, chewy oatmeal cookies I have a favorite recipe—filled with raisins and sprinkled with cinnamon—that I've been using for years. A few days ago, however, I noticed a little recipe tucked away on the back of the package for oatmeal-caramel bars. I was intrigued. I'm a sucker for desserts in general, and anything with caramel in particular. All I needed to add...
Continue reading »
Alicia, of The Cupcake Forest, has one cool grandma. She always uses a heart-shaped cake pan when making this feather sponge cake. It's a little embarrassing, but I've been lusting after heart-shaped cookware for as long as I can remember. I mean, the more love the better, no? (I like to think I'm a less crazy version of Carla from Top Chef.) Don't worry, Alicia makes a normal round cake, which turns out looking like a cloud from the best dream ever. Thank goodness this cake has plenty of love to share. It's filled with buttercream, crushed pineapple, and coconut. Frost with freshly whipped cream, dust with some more coconut, and you're set! If you have time to make...
Continue reading »
Photographs by Marianna F. If you're in the mood for a sugar coma, read Paris-based blogger Marianna's latest posts at Swirl and Scramble about her recent trip to Syria and Lebanon. I'm currently obsessing over her photos of éma, a kind of Syrian ice cream, from famed ice cream parlor Bakdash in the Souk al-Hamidiyeh. Marianna says that the ice cream—made of whole milk, mastica (which gives the ice cream its chewy texture), and rose water—is a specialty of Syria not easily found in other Middle Eastern countries. The ice cream is manually churned, scooped into cups and cones, and given a generous coating of pistachios before your eyes. Marianna calls it a must see and a must taste...
Continue reading »
1. Measure Carefully Any sugar cookie recipe is a delicate proportional balance of fat, sugar and flour, so be sure to measure your ingredients carefully in order to get the desired finished texture (crisp, chewy, delicate, melting, etc). 2. Mind Your Butter! A key step in making sugar cookies is the creaming of butter and sugar. If the butter is too soft, your cookies will be greasy, and if it is too cold, they'll seem like lead weights. It is important to start with evenly softened butter, and the only way to do this properly is to take it out of the refrigerator and, uh, wait. Always soften butter in a temperate environment until it yields gently to pressure;...
Continue reading »
