Category: Desserts

Chocolate-Peppermint Stick Ice Cream

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I made this fantastic ice cream after reading David Lebovitz’s fantastic article, “Scooped” (an interactive online version can be found here)  in the June/July 2009 issue of Fine Cooking (it had been tucked away in my files for a while.) It is a “Create Your Own Ice Cream” guide and gives a basic custard recipe, with several possible variations and additions. I added some high quality melted dark chocolate and cocoa and crushed candy canes (leftover from our Christmas tree.) This was delicious stuff and is definitely something I will be making again.

Pumpkin Walnut Cranberry Quickbread

Recipe here.

This was a fantastic recipe.  It makes two loaves, so we nibbled on one for a couple of days and then sliced and froze the other, so that we could pull it out, as needed.  I wrapped the frozen slices individually, so that they kids could pull them out and take them to school (they thaw by snacktime.)

I used pecans, instead, because we prefer them to walnuts.

I’ll definitely be making this again.

Steamed Butternut Squash Puddings with Vanilla Jack Sabayon

Recipe here.

These were a surprising hit with everyone.  The puddings have an interesting texture that is somehow dense, yet fluffy at the same time.  The flavor is outstanding and the sabayon is divine.  I was worried that a dessert with squash in it might not go over well with the kids, but they loved it!  We had a little sabayon left over, which was fantastic over fresh raspberries.  Mmmm…

Peanut Butter Cup and Pretzel Terrine

“Recipe” here.

So, I feel guilty even calling this a “recipe,” because it is so simple, but it was delicious and was a fantastic way to use up some leftover Halloween candy.  It’s a kind of make-your-own Chubby Hubby.  This was quite good and would be fancy enough to serve for a casual dinner party with friends, but takes mere minutes to compose (although it must sit in the freezer for a while afterward.)

Best Damn Meyer Lemon Cake

Recipe here.

OK, so there are  very few recipes that would actually live up to a promise like that, but this is one of them.  This was moist and light and VERY flavorful.  Quite tasty.  The Meyer lemons are a fun novelty, if you can find them, but this would also be fantastic if you made it with plain old regular lemons.

I have a long, narrow loaf pan that I bought from The Baker’s Catalogue that I used for this and it made lovely little dainty-sized slices.  It’s ceramic, rather than the metal recommended in the recipe, but it still worked fine.

FYI – Meyer Lemons are a little darker in color and sweeter in flavor than regular lemons.

Ginger Creme Brulee

Recipe here.

YUM!  I made this as part of a Tropical-themed dinner to be served while viewing the PBS broadcast of “South Pacific,” which I DVR’d a couple of weeks ago.

I made “Younger Than Spring (time) Rolls”  and this tropical dessert.  I love having a “theme” when planning a menu.  It’s corny, but it’s just so fun!

I’ve attempted a ginger creme brulee before, but like the flavor of the recipe better, and it was easier to prepare.  The sliced mango on top was a delicious touch, and I highly recommend not omitting it, if you can get your hands on a perfectly ripe one.

Cream Cheese Fruit Dip

Recipe here.

This dip is really tasty and extremely kid-friendly.  It’s basically just cream cheese frosting, made with brown sugar, so it’s quite sweet and a little bit goes a long way, but whenever I’ve made this for Boy or Girl’s friends, or to take in to school for a class party, it has been INHALED.  Just make sure that folks know what it is, because I made the version pictured above with half dark brown sugar and it turned out so much darker than usual that some of the girls at Girl’s birthday party last night thought that it was peanut butter.