View all posts filed under 'Recipes (Sweet)'

My On-Again, Off-Again, On-Again Love Affair with Coconut

Wednesday, 30. April 2014 5:25

Coconut banana macadamia nut -- a taste of Hawaii in your own home.

Coconut banana macadamia nut — a taste of Hawaii in your own home.

 

As a teen, I fell for coconut.

Hard.

I’d bake sticky coconut macaroons, shower vanilla frosted cakes liberally with the snowy shards, and stir in as much shredded coconut as humanly possible into the batter for my favorite Morning Glory muffins.

But in my 20s, all of that stopped. I turned my back on coconut.

Maybe it was my young adult self trying to assert a more grown-up palate. Or the reaction to way too many Mound’s bars or supermarket German chocolate cakes early on, both of which had the nasty habit of rendering coconut nearly sickly sweet.

In any event, coconut and I parted ways. For a long, long time. I went out of my way to avoid the stuff, picking around the lone coconut bonbon in the See’s candy box or turning up my nose at any dessert that dared include it.

But a few years ago, ever so slowly, that flame for coconut was rekindled.

Koloa Coconut Rum mini bottles -- a souvenir from my recent trip to Kauai.

Koloa Coconut Rum mini bottles — a souvenir from my recent trip to Kauai.

Maybe it started when I succumbed to a sublime wedge of coconut cake at the cute-as-a-button Hominy Grill in Charleston. Because if you’re in Charleston, how can you not eat coconut cake?

Or all my recent trips to Hawaii, where coconut something or another can be found on every menu around.

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Category:General, Recipes (Sweet), Spirits/Cocktails/Beer | Comments (8) | Author:

Pumpkin Spice Mini Cakes That Are Maxi Moist

Wednesday, 18. December 2013 5:25

Pumpkin and eggnog in one moist little treat.

Pumpkin and eggnog in one moist little treat.

These cute little cakes combine two of the holiday season’s most beloved ingredients: pumpkin and eggnog.

“Pumpkin Spice Minis” is from the cookbook, “Cake Simple” (Chronicle Books) by cookbook writer Christie Matheson, of which I received  a review copy.

I took the liberty of swapping out the buttermilk in the cake recipe and the milk in the glaze recipe for eggnog instead.

Eggnog’s inherent richness is even too much for me at times just gulped straight. So, I prefer baking with it instead.

Organic Valley eggnog for the holidays.

Organic Valley eggnog for the holidays.

That’s just what I did when I recently received a sample of Organic Valley eggnog. Made with organic eggs and milk, plus fair trade sugar, vanilla and nutmeg, this is a decadent tasting eggnog. A quart is $3.49 at most Whole Foods stores.

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Category:General, Recipes (Sweet) | Comments (10) | Author:

A Chocolate Cookie That’s Almost ALL Chocolate

Wednesday, 11. December 2013 5:26

You won't believe how much chocolate is in these cookies.

You won’t believe how much chocolate is in these cookies.

 

Are you looking for a can’t-miss chocolate cookie to bake this holiday season?

Look no further than this beaut.

This is one of the most chocolatey cookies I’ve ever had.

Consider: There are 1 3/4 pounds of chocolate in them — and only 1/2 cup flour.

Leave it to Pastry Chef Belinda Leong of San Francisco’s incredible B. Patisserie to come up with these decadent delights.

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Category:Bakeries, Chefs, Chocolate, General, Recipes (Sweet) | Comments (12) | Author:

For Thanksgiving: A Pie That’s Not What You Think It Is

Friday, 22. November 2013 5:25

Something a little different for dessert on Thanksgiving.

Something a little different for dessert on Thanksgiving.

 

Nope, it’s not pumpkin pie.

Not sweet potato, either.

Use your 20-20 vision and you’ll realize it’s actually carrot tart.

Those of you who have followed me long enough know that I am not a pumpkin pie fan. I love almost everything else that’s pumpkin, though, if that makes any sense. So, every Thanksgiving, I try to offer up something that is decidedly not pumpkin pie.

“Vanilla Carrot Cream Tart” fills the bill perfectly. It’s from the new “The Chefs Collaborative Cookbook: Local, Sustainable, Delicious Recipes from America’s Great Chefs” (Taunton Press), of which I received a review copy. It’s written by Portland, Ore.-pastry chef turned food writer, Ellen Jackson, and members of the Chefs Collaborative.

ChefsCollaborativeCookbook

The non-profit organization was founded in 1993 by a few visionary chefs, including John Ash, Rick Bayless, Susan Feniger, Nora Pouillon, Michael Romano and Alice Waters. Their goal was to encourage employees, diners and other chefs to join the food revolution promoting sustainable, organic, local and smart eating choices.

The cookbook includes 115 recipes from member chefs, including Jesse Cool, Dan Barber, Vital Paley and Hugh Acheson. There are handy sections explaining meat labels, the raw milk debate, and GMOs.

The carrot tart recipe is from Phoebe Lawless of Scratch Baking in Durham, NC.

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Category:Chefs, General, Recipes (Sweet) | Comments (13) | Author:

Cozy Up To These Pumpkin Rolls

Wednesday, 30. October 2013 5:25

The orange tint of these rolls comes from -- what else -- pumpkin.

The orange tint of these rolls comes from — what else — pumpkin.

 

These are called “Pumpkin Cozy Rolls” for a reason.

The dough is so downright pillowy to the touch, you’ll be hard pressed not to lay your head on it to take a nap.

The recipe is from the new “Choosing Sides” (Andrews McMeel), of which I received a review copy. Food writer Tara Mataraza Desmond has crafted this cleverly named cookbook that’s perfect for this time of year — when you’re scratching your head for new side dishes to add pizazz to your holiday table.

The book includes 130 recipes for breads, salads, veggie dishes, grains and stuffings. The directions are detailed and even include suggestions for main courses to pair each side with.

ChoosingSides

With Halloween here tomorrow, I couldn’t help but be thinking of pumpkins.

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Category:General, Recipes (Sweet) | Comments (20) | Author: