Archive for ‘Desserts’

February 1, 2011

Recipes: “Snowy” Desserts in Honor of Chicago’s SnowMagedon

Coeur a La Creme Photo

By Todd Coleman, saveur.com

If you’re in the midwest and your power doesn’t go out, consider celebrating your snow day with one of these 11 Snowy Desserts by Saveur. What else are you going to do with all that time on your hands, no better way to enjoy some down time than baking! Put on some sweats, hunker down, make some hot chocolate, dust of your measuring cups and fire up your oven. Or if you’re watching the news of the Midwest’s SnowMagedon from a comfortable and warm distance, consider recognizing our weather woes with a little sugary goodness of your own. It doesn’t have to be snowing outside to enjoy snowy baked treats.

Alternatively, like me, you can turn up your electric blanket and write about making delicious snowy treats – desperately wishing that you could actually try out a recipe or two. If only the grocery delivery hadn’t been canceled due to blizzarding.

Recipe for Coeur a La Creme from Saveur.com after the jump.

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August 29, 2010

Caffeine Fiend: Combining Chocolate and Coffee

Although I love chocolate, I am a coffee fiend. Combining my two loves? Outside the obvious, a cafe mocha, I have not really experimented with recipes combining my two favorites. Thanks to seriouseats I’m open to seeking out more possibilities like these “5 ways to Combine Chocolate and Coffee”. Some of their chocolate, coffee suggestions:

1. Pour chocolate syrup into coffee, or a packet of swiss miss instant hot chocolate (Ok, I’ve tried these)
2. Cocao Nib Tea
3. Chocolate Coffee Almond Milkshake
4. Smitten Kitchen’s Coffee Toffee

August 29, 2010

Kids In the Kitchen: Easy, Healthy Snacks?

I recently joined a volunteer committee where we organize educational cooking events for children. Obviously, recipes must be kid-friendly and nutritional. My natural tendency is to seek out chocolatey, cheesy, sugary recipes. Unfortunately for me, the goal is to show kids and parents how to incorporate healthy ingredients into easy meals. So my strategy is to find recipes that I like and that kids will have a good time making and then try to morph them into a healthier version of the original.

For our first event, we will be preparing easy, healthy recipes in a trade show like environment. So – no baking and no cooking. Here is what I came up with.

No-Bake Cinnamon Rolls (healthy modifications/substitutions)
Ingredients

  • 2 slices white bread, crusts removed (whole wheat wonder bread)
  • 2 tablespoons butter (almond butter or apple butter)
  • 2 tablespoons cinnamon sugar
  • 2 tablespoons confectioners’ sugar
  • 1/8 teaspoon water, or as needed
  • (Add sliced, toasted almonds)

Directions
1.
Roll the bread slices until very flat. Butter the bread, and sprinkle with cinnamon sugar (and toasted almonds). Starting on one side, roll up the bread slice until tight. Repeat with the second bread slice. Cut the bread rolls into 1 inch slices.
2. Mix the confectioners’ sugar with the water in a small bowl to make a thin frosting. Drizzle frosting over the bread slices, and serve.

Banana Pops
Instructions: Peel a banana, dip it into melted chocolate or low fat yogurt, roll in crushed nuts and freeze.

Healthy No-Bake Cookies
Recipe adapted from Eating Well
Ingredients:
8 whole-wheat graham cracker squares, finely ground
1/4 cup raisins
1/4 cup smooth natural peanut butter or other nut butter
2 tablespoons plus 2 teaspoons honey
4 teaspoons shredded unsweetened coconut

Preparation:
Combine ground whole-wheat graham crackers, raisins, peanut butter and honey in a small bowl. Pat into 8 cookies and press lightly in coconut.

August 29, 2010

Trendy Bits: Black Rice

Courtesy of Epicurious.com

White or brown rice? White, please. White or wheat bread? White, of course. Ice cream or sorbet? Ice cream, always. I am definitely not a health nut. And I don’t even aspire to change my ways.  Still the recent number of black rice related articles had me wondering – So what’s the deal? Why is black rice being dubbed the “new super food?”

I’ve heard of black rice once or twice before on some episode of Top Chef or on the Food Network maybe. At the time, I probably just as casually dismissed it as I would the possibility of adding whole grain pasta to my repertoire. But now, I’ve seen black rice headlines twice this week and I decided there might be something to this trend.

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