Gluten-Free
Because I’m obsessed with food, my digestive system, and more specifically how food affects my (usually pissed-off) digestive system, I’m always fooling around with a new diet. Could there be a way of eating that doesn’t leave me feeling (or looking) 18 weeks pregnant? (If being 18 weeks pregnant feels like a bloated stomach and heartburn […]
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Oh, chai. Sigh. Everyone loves you, it seems. Oh, Paleo diet. Every other person loves you, too. So why not marry the chai lovers with the people eating perfectly-Paleo, with a capital P (really- Paleo has earned its own capital P)? Done. I stumbled across this recipe because I’ve been wondering about eating a bit […]
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I know these cookies sound gross. (Unless you’re the type who loves avocados, and if that’s the case, this is your fantasy sit-on-the-couch-binge-food. So pull up a blanket and get ready for your guilt-free cookie feeding.) This recipe is so healthy that it deserves to taste like a combination of prison mush and cardboard (that might […]
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Wow. Imagine a fluffy and light cookie, full of rich chocolate flavor, that’s somehow chewy and dense, too. It’s a contradiction. It’s seemingly impossible. And it’s happening folks, right here and now. Your gluten free friends will finally like you. Your belly will probably like you better too. There’s no downside to these, so stop arguing […]
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You need time to bake these, so don’t make them if you’re a diabetic and need a hit of sugar to sustain your life. If, however, you have a couple of hours, you really should make these. Here’s what you need to know about this dessert: Meringue cookies are light and airy. So while they […]
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Wondering what hokey pokey is? Oh, you’re going to want to know. It’s a lot more than a goofy song that we all know and love (to hate)… (but really- Urban Dictionary online actually defines Hokey Pokey as “a satanic ritual which requires one to put the right foot in and then the right foot […]
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I heard a rumor that it’s spring, and since I’m an eternal optimist I am inherently forced to believe it. The date says it’s spring, but Mother Nature must have one hell of a hangover because she’s still in massive hibernation mode. It’s okay though, because I’ve found the remedy for winter weather: spring desserts. […]
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You know when they say “don’t mess with a good thing”? Well sometimes the “they” people are stupid. A macaroon cookie is a beautiful thing, and has the oomph to stand on its own. But it’s kind of like The World’s Greatest Fudge Brownie in that it can also act as a base for you […]
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I am really very excited about this new concoction, and I think you will be too. A) They are totally easy to make (although they do require you to pull out the food processor, so sorry about that). B) They are natural and healthy and energy-packed (which admittedly means caloric, but in a good “have […]
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Just say “yes” to bacon. And while you’re add it, invite cheese to the party, because cheese should be welcome at any party (even the strange party known as the Apple Oatmeal Swiss Cheese Muffin). (But really: bacon. The Husband and I went to Baconfest a couple of years ago and indulged in like 50 […]
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“Mocharoons”… get it? Coconut macaroon + mocha (which everyone worth their weight in sugar knows is chocolate and coffee joined together in harmonious union)= Mocharoons. More, please! But really… this cookie is dedicated to the sweets-obsessed me as a kid. I wish my Mom, who bestowed important but healthy recipes such as banana bread upon me, had […]
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I have been holding this recipe out on you. But I think you deserve to know about it now. It’s one of my Top 10 Desserts Ever- and trust me when I tell you it’s a long, long, long list that I’ve carefully selected the Top 10 from. It might even make my Top 5, […]
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This is devastatingly easy to make, and looks fun when served on a half-decent-looking platter at a dinner party. (I say “devastatingly” because there is clear and present danger that you might make these massive cookies for yourself, often. All things considered, they aren’t totally evil since they don’t have fat going on in the […]
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This is the caffeinated elixir that will become your go-to on a hot day. It’s so good that it might become your go-to on a cool fall day, too, and quite possibly on a blustery cold winter day. The best part about it is that it’s SO easy (yes, SO in caps), so you don’t have any excuses here… none of this “I don’t feel like baking because it’s so hot, but I’m in the midst of a massive sweet craving”, or “I’m too lazy so don’t feel like making anything even though I have a horrendous sweet tooth”. Here’s your answer. And the caffeine will kick you out of lazy mode- hidden benefit.
There are two options in terms of how you prepare your coffee for this drink… one is Super Fast (hot brewed like normal, and a bit of a corner-cutter), and the other option is Fast But Not As Fast As Super Fast (cold brewed and legit- it’ll take at least 12 hours to steep and develop its’ concentrated goodness, but then you’ll have it on hand for future drinks). Starbucks who? Cheers!
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This stuff melts in your mouth, and that’s wonderful but also sad- because who wants a wonderful thing to melt away?
The reality is that some ingredients are just meant to be combined- and it’s undeniable that toffee covered with a slathering layer of milk chocolate and then sprinkled with toasted chopped almonds is a match made in sinful dessert heaven.
Toffee is easier to make than you might think, even though it involves a candy thermometer (if you don’t have one, well, get one- even a $20 model will do the trick). When people eat it they think you’re some kind of baking superstar, even though it’s not that complex… but don’t tell them that. Just wipe your brow and thank them for their undying admiration.
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When your Dad comes into town, and one of his favorite desserts ever (besides a Classic Carrot Cake with Cream Cheese Frosting) is rice pudding, you wipe aside the memory of a horrible version you made in 2004 and try again. (The memory is blurred around the edges, but it involves something like a tasteless block of rice- kind of like a bar. A barfy rice bar.)
But that was then and this is now, and this recipe was a hit… especially with a little bit of cream poured over the top right before serving (Dad’s way of doing it).
(Note- I think rice pudding is gross, but when it comes to dessert, it’s not all about me.)
There are some “not unhealthy” recipes I make where people are generally “pleased” with the outcome, and then there are some where people go all ape-poo. These cookies have caused quite a stir, because they’re just really, really good. Despite being really, really not bad for you.
Consider these to be a cross between a cookie and a brownie… like you made a brownie batter and then decided you absolutely had to have cookies instead. (Hm- I just thought of making these as brownies next time. We’ll see how that goes. I’ll keep you informed.) These have an intense chocolate hit (no issue there, I know) because both bittersweet chocolate and cocoa powder make an appearance. And as discussed, these are health-ified by taking out added fats (like butter or oil), using egg whites, and replacing processed white sugar (the evil yet deliciously addictive crack-cocaine of the kitchen) with Sucanat and a teeny bit of brown sugar (because these are cookies, after all).
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I was made aware of some profoundly disturbing news the other day through a one-liner email from my friend Sharon:
“Did you hear about the world wide vanilla shortage?”
I swallowed hard. I hadn’t heard the news.
As a baker who goes through a significant amount of vanilla (the good vanilla, the Nielsen-Massey Madagascar Bourbon vanilla bought by the quart), this was not a happy, smiley-face-emoticon kind of email to read. So what’s a girl with a penchant for the good stuff to do, when it’s on the brink of extinction? You do what they did during the days of prohibition- you go hogwild. You make the most special vanilla recipe you have, and celebrate every last tiny bean before the pasty chefs start bootlegging vanilla into the country (and carrying guns).
So- what special dessert to choose? Crème brûlée is special, and not just because it has three different accents in its title.
No, this dessert tops the favorite list for many (other than raging chocoholics) for many delectable reasons:
* It’s one part creamy, one part crunchy. This stunning juxtaposition of textures makes for some serious cravings.
* It’s fun. Breaking through the caramelized sugar crust with a spoon is unexplainably entertaining. (It helps that the custard waiting for you underneath the crunchy roof oozes a bit through the sugar shards that are left behind.)
* It tastes freaking amazing. That might be the only reason that matters, folks.
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