Avocado's role here is to add body the shake. Drinking this reminded me of a thick and creamy chocolate milkshake, but the overall effect felt lighter.
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Entries tagged with 'serious sweets'
The flavors of deep, toasty, caramel melt into tart green apples that are sautéed in brown butter, sugar, and syrup then perched on top of moist, buttery, and maple-laden cake.
Even if you won't be rapping your knuckles on stranger's doors on behalf of your calaverita, this is a festive and curious bread that's worth trying.
I hope my version will be a Sunday favorite: I brush the cake with some fig syrup so it soaks up the sweetness, top it with a less rigid custard, and of course, crown the torte with a generous amount of figs.
This cocada is gooey and even custardy, with a caramelized, chewy surface and bottom and the unmistakable fleshy crunch of coconut.
Crumbly, thick, and full of little peanut bits, these cookies are deeply satisfying.
A Chilean friend says she finds calzones rotos a bit dry, but I politely disagree. More than doughnuts or funnel cake, they're really fried cookies. She probably just takes them for granted. Plus, they're served warm and dusted with confectioners' sugar.
Good flan should have slight jiggle, but more along the lines of a trainer-tightened posterior than a waterbed. Good flan is minimalist and sleek, like an expensive silk blouse.
The cookie is crumbly and tender, and the dulce de leche intense and sticky. Milk might be tempted to have a new favorite cookie.
I was delighted to discover that this recipe was not only super easy, but also a tasty way to enjoy coffee in pudding form. With instant-tapioca, this pudding thickens readily and you may be tempted to eat it straight from the pan, but have patience—it's worth waiting for it to chill completely. Top with whipped cream for a sweet ending to a hot summer night.
I adapted the recipe from the town of Marblehead's official site and tweaked the seasoning to make a truly bold cookie, one with sea legs.
In the 1920s while on a world tour, Russian ballerina Anna Pavlova visited Australia and New Zealand. She inspired audiences and kitchens alike—it was during this trip that the pavlova, a meringue topped with whipped cream and fruit, was introduced.
The crust is shortbread crumbs and ground almonds, which are complemented by a sweet almond liqueur-flavored mascarpone filling. The crowning touch: an Amaretto and cherry glaze that lightly coats a generous pile of fresh cherries.
Notes: Riesling is a German white wine ranging from dry to very sweet. I like a medium to sweet variety in this recipe. Haloumi is a Cypriot cheese made with goat's and/or sheep's milk. It is rather salty and has...
For easier prep, pulse pistachios in food processor until finely chopped. The cake can also be baked in a 2 1/4-quart tube pan and in mini-loaf pans as seen in photo....
Notes: Please note that you will need 6 egg yolks for the cake component of this recipe, but only 4 egg whites for the meringue component. Discard the additional 2 egg whites or reserve them for another use. I used...
Notes: Pineapple jam can be made up to three days in advance; cool completely and refrigerate in a covered container. I prefer goat's milk dulce de leche, such as Coronado, but any variety of store-bought dulce de leche will do....