All posts in desserts

dark chocolate-cornflake marshmallow treats.

chocolate-dipped cornflake marshmallow treats.

You guys, Easter is upon us. I don’t know about you, but I’m bound by some age-old, preschool-centric law which requires me to fill easter eggs with something and hide them strategically around my home. If I don’t? who knows what could happen. Continue reading →

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just [tiny] vanilla donut cakes.

just [tiny] vanilla donut cakes.

Because sometimes you just need cake.

And sometimes you need that cake needs to be small, because you’re intent on devouring whatever it is you’re making. Also, that cake needs to look like a fancy donut, to satisfy the donut craving lurking in the back of your mind. Continue reading →

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sticky bun ice cream with cinnamon-pecan swirl and a new series; the Jeni’s Spinalong!

pecan sticky bun ice cream and a new series

It’s March! Which I’m greeting with equal parts “yay!” and “wait, what?” because it truly feels like January and February flew by.

I had time to make you ice cream though! And so did Natalie at Wee Eats. We decided to do a little joint venture this year: a quarterly post where we decide on a theme, pick a Jeni’s ice cream as a starting point, and use our individual dessert superpowers to come up with an ice cream befitting the theme we have chosen. We call it The Jeni’s Spinalong with – quite obviously – Natalie and Shannon. Continue reading →

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valentine [or anytime] vanilla sandwich cookies.

valentine [or anytime] vanilla sandwich cookies.

I still remember how I spent last Valentine’s day. Okay, not really, but I clearly remember what I did leading up to that most sacred *cough gag* of days: throwing a ton of effort into a cake I thought I’d be stoked about, and having it be way less than what I was expecting.

That’s lame.

Continue reading →

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mochi cake.

mochi cake.

You guys: 9 people died over the new year in Japan, with 13 more people in serious condition due to mochi cake. Last year? 4 deaths, with 2 deaths the previous year. Seems as though mochi cake is so dense, so chewy, and so delicious that people consume it en masse this time of year, and sometimes too fast, which can lead to accidental choking.

Here’s the thing: I can see how choking could happen, but if you live in Japan and eat it all the time, I don’t know…be careful with your mochi, people, because it’s a dangerous and uncertain world out there. Japanese authorities recommend you chew it a bunch prior to swallowing, cut it into bite-size pieces before giving it to little kids or the elderly, and  – perhaps most importantly – never be alone with your mochi. Continue reading →

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italian tricolor [rainbow] cookies.

italian tricolor / rainbow cookies.

Okay, so Tricolor / Rainbow cookies – you knew these had to show up this week, right? It’s the quintessential Italian-American bakery treat: those colors aren’t supposed to denote christmas, people, those colors are to celebrate the Italian flag. And they look a little tricky to make, so obviously…here I am, like a moth to a flame. And I brought charts.

italian tricolor [rainbow] cookies.

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baci di dama (gluten-free chocolate-filled hazelnut cookies.)

baci di dama [chocolate-filled hazelnut cookies].

Baci di Dama: Italian for “disturbingly tedious cookie balls.” Even for me, who relishes a difficult task. And not just part of the process, either: every single step is rife with things which can and will irritate you. Easy to make? Nope. Fun? Not in the slightest; no one is going to throw any Baci di Dama cooking-making parties anytime soon, at least not around here. If you’re interested, hazelphiles (and I know some of you are), this one’s for you. Hopefully my little tutorial will eliminate some aggravation, and you can get right to the best part: popping them in your mouth, one by one, ad nauseum. Continue reading →

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pignoli [pine nut] cookies.

pignoli [pine nut] cookies.

Imagine for a moment that it’s the holiday season, and you have an Italian Nonna in town for a visit.

Now imagine I am that visiting Nonna. Let’s talk cookies.

Blame it on Bravo, or the Real Housewives of New Jersey, but I’ve had an obsession with Italian-American holiday cookies ever since Theresa berated Melissa for bringing sprinkle cookies instead of pignoli cookies to Christmas Eve. I relate to these women for many reasons: there are aspects of my personality which, in another life, would have made me a spectacular Jersey-born Italian-American. I’m emotional and passionate…about everything. I talk with my hands, I’m independent, I have lots of opinions – some founded, some completely crazy – which I will defend to the death, and I relish a healthy argument every now and again. Most importantly, I believe in honoring history and carrying on old school traditions, and I think Italian-Americans in particular do this extremely well. Continue reading →

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feast magazine, december 2014: vietnamese cinnamon + goat cheese individual soufflés with vanilla bean crème anglaise.

feast magazine, december 2014: cinnamon goat cheese souffles with vanilla creme anglaise.

In which I demystify an ingredient that isn’t so mysterious. Vietnamese cinnamon: you probably have it in your spice cabinet. You may be using it right now. It’s not uncommon: Penzey’s sells it by its full name as part of their line of fancy cinnamons (you’ll note that Penzey’s declares the Vietnamese variety “extra fancy,” and I would agree), but it’s available all over, in almost any brand, discreetly named “cinnamon.” Sneaky. Continue reading →

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chocolate-covered cherry, apricot, + walnut biscotti.

chocolate-covered cherry, apricot, + walnut biscotti.

It’s American Thanksgiving week, friends! Are you hosting this year? Are you stoked about your menus? Have you thought about what you’ll do with the leftovers yet? Of course you have, because that’s what food-centric individuals do this year: focus 100% of their efforts on the prepping, pre- and post-game, and general food merry-go-round which revolves around the main event happening this Thursday. Hooray for Thanksgiving, I say. Continue reading →