February 27, 2013 • Cookbook: Desserts
Have you already stumbled when it comes to your New Years resolutions?Maybe stubbed your toe a bit?That’s ok. I’ve learned that with any goal, you can start over and get right back on track the second after you stumble.Well, I’ve been working really hard (for three days or so, but hey, baby steps) on sticking to the diet plain my trainer outlined for me. But in my mind, I’m already zoned in on when I’ll have some sweet relief. Literally, sweet relief. Like, I can hardly wait for the next two weeks to fly by because then I get to go to my wedding cake tasting! Yes! Cake!Despite dreaming about drop kicking my high-protein, low-carb diet, I think about ways to make resolutions a little easier on you. I’m so sweet, right?So, I’ve made this cake for you! It’s amazing. It’s sweet but not too sweet. It’s hearty and delicious and would go perfect with a cup of hot coffee (or a tall glass of milk, which is what my fiancé requested when he was shoveling it into his mouth).I was inspired by a recent decadent pound cake that was dropped off where I work during the Christmas season. The cake was rich and sweet, swirled with raspberry jam and scented with almond. I knew I could make it healthier and make it more socially acceptable for a post-New Year brunch or easy grab-and-go breakfast (or heck, dessert!).With a few healthy swaps, you’ll be digging into a treat that you don’t have to feel so guilty about. You’re welcome!
February 12, 2013 • Cookbook: Desserts, Cookbook: General
Chocolate. One of the most beloved flavors in the world. It is wonderful on its own but when the time comes for desserts to become more complex and combinations start to fill the minds of chocolatiers, there is one companion which tops all others.
Its name is mint.
October 18, 2012 • Cookbook: Baking, Cookbook: Desserts, Cookbook: Snacks, Fiction: MG & YA
For those that love words and those that love food, the combination is heaven. I first learned how literary food could make my mouth water and tongue slurp like Wile E. Coyote through Dr. Seuss. Green Eggs and Ham, man. Then, I remember reading how Edmund couldn’t resist Turkish Delights and loved how an author could make a sugary treat sound so tempting. I don’t need that much convincing, but it’s always pleasant to experience lovely language mixed with food. Preview: Dainty slapjacks garnished with honey and puddings made of delightful creaminess.In short I became very ravenous, especially for pudding, figuring out which literary recipes to present. You might too.1. Turkish Delight (The Lion, the Witch and the Wardrobe): In The Lion, the Witch and the Wardrobe, Edmund inhaled the Snow Queen’s Turkish Delight (pictured above!) and betrayed his siblings! Then, he had the gall to ask for more. Sheesh.Turkish Delight is comprised of sugar, gelatin, water, and cornstarch, and it is commonly flavored with rosewater, lemon or mint. History says a Turkish man named Bekir Effendi, who opened up a confectionary shop in Istanbul in 1776, unveiled the delicacy in his sweet boutique. Legend has it that an Englishman stumbled upon the treat and began shipping cases back to Britain calling it “Turkish Delight.”Soon, it became a ritual among socialites to exchange Turkish Delights wrapped in silk handkerchiefs as gifts. [Recipe]2. Pickled Limes (Little Women): The youngest sister, Amy, in Louis May Alcott’s Little Women was crazy for pickled limes. Pickles limes were the iPhones of today, the Tamagotchis and Pogs of the nineties."Why, you see, the girls are always buying them, and unless you want to be thought mean, you must do it too. It's nothing but limes now, for everyone is sucking them in their desks in schooltime, and trading them off for pencils, bead rings, paper dolls, or something else, at recess. If one girl likes another, she gives her a lime. If she's mad with her, she eats one before her face, and doesn't offer even a suck."So, you see, anyone who is anyone eats pickled limes. [Recipe]
October 12, 2012 • Cookbook: Desserts
If you can make pancakes, then you can certainly cook crepes. These are thinner and lighter, but with the same flavor and texture as flapjacks. And these egg crepes aptly honor the egg in celebration of World Egg Day.
This is sheer egg on egg. A rich, elegant open-faced egg crepe which softly cradles a fabulous filling of plump apple slices cooked in butter, brown sugar and cinnamon, fresh strawberry slices, on a base of dulce de leche caramel. Layer upon layer of this decadence is finally crowned by huge dollops of whipped cream. Cook the crepes ahead or make them on the spot for a warm dessert. Enjoy them with a cup of tea or coffee.
It’s simply egg-cellent!