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Thai sticky rice

Thai Sticky Rice with Mango

Rice for dessert (or breakfast)? Of course! If you have only had the European style rice puddings you are in for a treat. The extra stickiness of Thai sticky rice lends an incomparable textural quality and is worth seeking out. The recipe is from Amazing Grains by Ghillie James as are the Chocolate Dipped Chewy […]

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Richard Sax Rhubarb Strawberry crisp

Rhubarb-Strawberry Crisp with Cinnamon-Walnut Topping

Choosing one recipe from Richard Sax’s Classic Home Desserts was not easy. The subtitle, A Treasury of Heirloom and Contemporary Recipes truly says it perfectly. This Throwback Thursday book is one that I refer to again and again – and believe me, with the 2000 cookbooks I own that is saying something. The book was […]

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Rose Water and Pistachio Pavlova with Strawberries

Rose Water and Pistachio Pavlova with Strawberries

Pavlovas are light by definition, created from cloud-like meringue, fruit and whipped cream. The vinegar adds a slight chew to the otherwise crisp meringue shell. A lovely summer dessert from Amber Rose. Make sure to use unsprayed roses. This is definitely a firm favorite of mine and, for me, scattering rose petals on top is […]

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snake.pastry_2

Snake Pastry with Fig, Almond Paste and Lemon

The yearly conference of the International Association of Culinary Professionals (IACP) draws everyone from home economists, restaurant chefs, culinary teachers, cookbook authors, cheese makers and chocolate specialists to magazine and book editors and publishers. We gather for four days of eating and drinking and talking about eating and drinking. I have met many of my […]

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chocolate almond milk pudding

Chocolate Almond Milk Pudding

I eat very little dairy on a daily basis and was an early converter to soy milk. Almond milk has been a newfound ingredient for me and I have learned many things about using it in the kitchen. First of all, read labels! I prefer Almond Breeze Unsweetened. Many almond milks are filled with sugar and […]

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Raspberry-petit four

Raspberry Petits Fours

If you have always wanted to make picture-perfect petits fours at home, now you can, thanks to Brooks Coulson Nguyen. Chances are you have seen her gorgeous work in magazines such as Martha Stewart Wedding, Elegant Bride and others. Each tiny cake so pristine, so beautiful – and best of all – really delicious. The […]

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Glazed-mini-ring-doughnuts

Glazed Mini Ring Doughnuts

These doughnuts have an iconic cartoon cuteness about them. To make them ring-shaped, you need a special doughnut pan, but there’s no proving or frying involved, so they’re really easy. Have fun dipping them in different colour glazes, and get out your sprinkles collection for colourful decoration. Alternatively, skip the glaze and dip them in […]

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two-ingredient-chocolate-mousse

Two-Ingredient Chocolate Mousse

When I think about Passover desserts, I don’t like to think about what must be excluded, partially because it gets confusing. Some observant Jews say the leavening that must be avoided is through fermentation, therefore the chemical leaveners baking soda and baking powder should be fine. Other Jewish bakers would scoff at the idea of […]

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salted butter caramel choc mousse_2

Salted Butter Caramel-Chocolate Mousse

David Lebovitz always brings us recipe that are powerhouses of flavor. His years at Chez Panisse and now his decade-long residency in Paris have further honed his natural appreciation for simple ingredients combined in profound ways. We dare you to take a bite of this mousse and not swoon. Read more about him in our […]

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rice-pudding-parfait

Rice Pudding Parfait with Whipped Cream and Applesauce

Rice pudding is very versatile. It is creamy and mild with a pleasant chew, and while you may have never thought about using it to create a fancy layered dessert, this comfort food can be transformed into something striking and interesting enough for a dinner party. Here we have combined the rice pudding with applesauce […]

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chocolate-pot-de-creme

Chocolate Pots de Crème

This is my favorite way to eat chocolate in a creamy state. Chocolate crème brûlée is more about the cream. Chocolate pudding has cornstarch as a thickener, which dulls the chocolate flavor and yields a comfort-food texture. Chocolate panna cotta, with its high proportion of milk, is thinner in texture and feels like diet food […]

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STRAWBERRY BREAD PUDDING_2

Strawberries & Cream Bread Pudding

Isa Chandra Moskowitz is a fabulous vegan cookbook author. All of her recipes are easy and fun and have a joyous quality about them. This recipe from her book, Isa Does It, puts coconut milk and almond milk to good use. You won’t miss the dairy at all. In fact, the lighter quality of this bread pudding […]

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Crepe Cake_2

Crêpe Cake

Edd Kimber is known through his blog The Boy Who Bakes as well as as a winner of the The Great British Bake Off contest. Read our interview with this fabulous self-taught baker. The following is an excerpt from his book, Say It With Cake. Sometimes you don’t want a layered cake, but something different and lighter. This crêpe cake […]

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Cannoli-Siciliani

Cannoli Siciliani

Rosetta Costantino gives the best directions for making cannoli at home that we have ever come across. Every step is explained in detail ensuring excellent results. We know you will have success with this recipe from Southern Italian Desserts and a whole lot of fun, too. Cannoli are found all over Sicily, but my favorite are […]

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sticky toffee pudding

Sticky Toffee Pudding

This toffee-flavored dessert features dates, the classic base for sticky toffee pudding that provide sweetness, flavor and moistness. This is not a pudding of the creamy, cornstarch-thickened variety, but rather like a traditional English dessert. The batter is cake-like, but the dessert is formed in individual ramekins and then steamed for an ultra-moist result. These […]

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Jellied-oranges_2

Jellied Orange Slices

These might look like slices of a fresh orange – but look more closely. Thats a sweet orange jelly formed inside a real orange! All you need is two ingredients. From Bakeless Sweets by Faith Durand. Photography by Stacy Newgent. Print Jellied Orange Slices Author: Faith Durand Makes: 4 to 6   Ingredients 6 tangerines, navel oranges, or blood […]

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winter-shortcakes

Winter Shortcakes with Maple Crème Fraîche

Shortcakes aren’t just for summer strawberries. Lots of fruits pair well with cake and cream, including dried fruits like cherries, apricots, prunes and pears, which require little in the way of added sugar. The result: intense fruit flavors and lots of luxurious juices perfect for soaking into biscuits. It’s a great use for leftover buttermilk […]

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red-velvet-cake-balls

Red Velvet Cake Balls

Many people mistakenly think that red velvet cake is a chocolate cake when it actually has very little cocoa in the batter. Its deep brownish-red color is due to the combination of cocoa and a hefty dose of red food coloring. My version has more cocoa than most and about half the red dye. Feel […]

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