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Cook the Book: 'Pure Dessert'
Chocolate mousse with a sliced red wind-poached pear.
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Recent Comments | Response to Comments
To GMO, or Not to GMO?
I'm all for GM foods, and as a scientist I understand the techniques and consequences of those techniques. Foods have been genetically modified for thousands of years, except now we can modify more specifically and with fewer negative consequences. There will be no long term health consequences to adding an additional protein into a tomato. It's a protein that will be broken down into its basic components and used by your body as would a regular tomato. Yet the tomato will receive the benefit of ripening faster or staying fresh longer, depending on the specific change.
I don't believe the issue is better labeling for products, it's better education for the general population. The long-term studies that have been done need to be better publicized, but unfortunately, it's isn't exciting news to report that nothing negative happens to people that eat the foods we've been eating for years.
Cook the Book: 'Pure Dessert'
Chocolate mousse with a sliced red wind-poached pear.
Cook the Book: 'Pure Dessert'
Thanks to everyone for commenting! This week's winners are: gregsmom, kwatz, m0pngl0w, jpark107, hungrykat, Marilyn, rudolfrassen, happybites, lily314, pfibiger.
Cook the Book: 'Pure Dessert'
Cobbler with a cookie dough topping. It's a bit crunchy-it's like a warm sugar cookie. I love to make it with a combo of peaches and raspberries, or blackberries when I get the chance to pick them fresh.
Cook the Book: 'Pure Dessert'
Chocolate eclairs - need I say more???
Cook the Book: 'Pure Dessert'
I love making cream puffs. Dressed down, there's a nostalgic sweetness to cream puffs. Dressed up and called a profiterole they become an elegant dessert. There's an art to making the perfect golden brown cream puff.
Cook the Book: 'Pure Dessert'
I like experimenting, and still have a long list of things to try, so I don't go back and make things more than once unless I have a reason to. I think I've made Alton Brown's The Chewy the most, so far.
Cook the Book: 'Pure Dessert'
My favourite dessert is a pear and walnut upside down ginger cake.
Simply delicious with custard or cream.
Cook the Book: 'Pure Dessert'
Homemade Vanilla ice cream on top of warm homemade apple crisp.
Cook the Book: 'Pure Dessert'
I bake a lot. I like trying new cookie recipes, and finding interesting things to do with cupcakes. Lately I've been trying to improve my pastry skills.
Cook the Book: 'Pure Dessert'
I love making an Apple Pie. After I take it out of the oven, I gaze lovingly at it as it it were a favorite child. I even take photographs of my pies and show them when other people are passing around shots of their grandkids.
Cook the Book: 'Pure Dessert'
I love making the flourless dark chocolate tort from the Whole Foods cookbook - Any dessert that requires 12 oz of dark chocolate has to be good!
Cook the Book: 'Pure Dessert'
funny enough i'm with Inaya - a recipe i have for the "best" brownies and also chocolate pudding because it's so easy to make!
Cook the Book: 'Pure Dessert'
Spicy Chocolate Brownies, Spicy Chocolate Pudding...Anything with chocolate and Spiciness!!
Cook the Book: 'Pure Dessert'
Birthday cakes for the office! No store-bought cakes with icky fake buttercream here.
Cook the Book: 'Pure Dessert'
Cookies cookies cookies!!! We love to make them and we love to eat them. While it isn't very original, I love Chocolate Chip cookies. Its fun to be creative with them. I've tried different types of chips (milk, semi-sweet, chunks), nuts (pecans, hazelnuts), and other misc ingredients (m&m's, cocoa pebbles or krispies). Winter months are also the perfect time for making snicker doodles to have with hot cocoa.
Cook the Book: 'Pure Dessert'
Creme Brulee or Crepes. I loove the french traditonals.
Cook the Book: 'Pure Dessert'
Hello! I would love to win this :)
Our favorite in our house is raisin bread in the bread machine and also sugar cookies w/sprinkles on them :)
Cook the Book: 'Pure Dessert'
Tapioca pudding---eating the first serving warm.
Cook the Book: 'Pure Dessert'
bread bread bread! I know its not a dessert - but if you slather on Nutella it is.
Cook the Book: 'Pure Dessert'
I love making those dark chocolate tortes that are as easy as brownies but oh so chocolatey and delicious. Add raspberries for extra fun!
Cook the Book: 'Pure Dessert'
Homemade oreos, because everyone from work likes them!
Cook the Book: 'Pure Dessert'
Apple or hazelnut anything. Pies, tarts, apple coffee cake - I have just written up about a spanish apple cake i just made with Calvados. Baked apples or apple butter. I was thinking about trying to make an apple/cardamom flavored creme brulee or an apple sorbet, even though the weather is turning for the colder.
Cook the Book: 'Pure Dessert'
I love so many desserts, it's hard to choose between homemade turtles, with dark choc. of course, homemade truffles, or something else. (I have all of Alice Medrich's truffle recipes!) But the one that gives me a truly Rosy-the-Rivetter satisfaction is creme brulee caramelized with a Home Depot blow torch. I just flex my muscles for company and--whoosh---the crackly, caramelly crust is secure on those individual creamy desserts. I don't care if it's retro or even a total cliche--most people don't know how to do it right. With an industrial-strength blow torch, I'm unstoppable.
Cook the Book: 'Pure Dessert'
Lately I've been enjoying making berry trifles...tis the season, after all. My absolute favorite dessert is chocolate mousse made from the recipe I learned when I lived in France -- no cream! Cream is cheating.
Cook the Book: 'Pure Dessert'
cupcakes from scratch designed very pretty on top!
Cook the Book: 'Pure Dessert'
Chocolate trifle is the most fun to make, I think, because it looks snazzy and I get to build it.
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I'm all for GM foods, and as a scientist I understand the techniques and consequences of those techniques. Foods have been genetically modified for thousands of years, except now we can modify more specifically and with fewer negative consequences. There will be no long term health consequences to adding an additional protein into a tomato. It's a protein that will be broken down into its basic components and used by your body as would a regular tomato. Yet the tomato will receive the benefit of ripening faster or staying fresh longer, depending on the specific change.
I don't believe the issue is better labeling for products, it's better education for the general population. The long-term studies that have been done need to be better publicized, but unfortunately, it's isn't exciting news to report that nothing negative happens to people that eat the foods we've been eating for years.