View all posts filed under 'Recipes (Sweet)'

Can’t Beat Peanut Butter and Chocolate for the Long Holiday Weekend

Friday, 30. August 2013 5:25

An ice cream sandwich that you don't need an ice cream machine to make.

An ice cream sandwich that you don’t need an ice cream machine to make.

 

As a native San Franciscan, I’m proud to say that my first encounter with an ice cream sandwich was with the It’s It, the iconic treat invented here way back in 1928.

In our freezer at home, my Dad would often stash a few of those big-fisted oatmeal cookie sandwiches filled with vanilla ice cream and dunked in chocolate. As a kid, I couldn’t even eat an entire one at one sitting.

I’ve been a sucker for ice cream sandwiches ever since.

So when a review copy of “Ice Cream Sandwiches” (Ten Speed Press) landed in my mailbox recently, I leafed through it with the utmost nostalgia. The book is by Donna Egan, founder of the Buttercup Cake Shop, London’s first cupcake bakery. After opening in 2006, the bakery added ice cream sandwiches to its repertoire five years later and has never looked back.

The book features 65 recipes for all manner of ice cream sandwiches. The “Peanut Butter Dream” caught my eye because, well, who doesn’t love chocolate and peanut butter together?

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Category:Chocolate, Favorite Cookie Recipes, General, New Products, Recipes (Sweet) | Comments (9) | Author:

Musings on Peach-Nectarine Buttermilk Ice Cream

Wednesday, 24. July 2013 5:25

Buttermilk ice cream with chunks of peaches and nectarines.

Buttermilk ice cream with chunks of peaches and nectarines.

I have done a very dangerous thing.

I have taken the plunge to buy an ice cream machine.

My freezer’s not going to know what hit it.

For years, I contemplated buying an ice cream machine because, well, who doesn’t love ice cream? But each time the temptation hit, I pushed it aside, fearing I’d be making ice cream all the time if it was that convenient. And well, eating ice cream all the time does have its consequences.

But as I started work on my first cookbook, “San Francisco Chef’s Table” (Lyons Press), which will publish in November, I realized I would need to test the ice cream recipes from the chefs contributing to the book.

I could no longer say “no” to the Cuisinart ice cream maker that I’d coveted.

I did the deed a couple weeks ago. And I’ve already used the dang thing three times. God, help me.

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Category:Fruit, General, Recipes (Sweet) | Comments (15) | Author:

Buttermilk Coconut Blondies From the Farm That Supplies the French Laundry with Butter

Wednesday, 12. June 2013 5:25

Moist from buttermilk and shredded coconut, these blondies won't even make you miss the chocolate.

Moist from buttermilk and shredded coconut, these blondies won’t even make you miss the chocolate.

 

When my Dad was still alive, he loved nothing more than embarking on cruises with my Mom.

He’d return from sailing around places like the Hawaiian islands with a scrapbook full of photos.

Of their room on the ship. Of the breakfast buffet on the ship. Of the fancy dinners on the ship. And of the midnight snacks on the ship.

I used to laugh, wondering if they’d ever stepped foot off the ship at all.

That’s why if he were still alive this Father’s Day, I’d bake him a batch of “Buttermilk Coconut Blondies.”

These oh-so chewy-good bars taste of the tropics, what with its generous load of shredded coconut. I couldn’t help but add a heap of macadamia nuts to the original recipe, too.

The blondies are from the new cookbook, “The Animal Farm Buttermilk Cookbook” (Andrews McMeel), of which I received a review copy.  The book has quite the pedigree, too. It’s by Diane St. Clair who started supplying the French Laundry with its ultra-rich butter when she had all of two cows.  Her Animal Farm in Vermont continues to do so today — with eight cows.

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Category:Chefs, General, Recipes (Sweet), Thomas Keller/French Laundry/Et Al | Comments (9) | Author:

Joanne Chang’s Brown Sugar-Oat Cherry Muffins

Friday, 31. May 2013 5:25

Cherries and oats galore in these hearty muffins by Pastry Chef Joanne Chang.

Cherries and oats galore in these hearty muffins by Pastry Chef Joanne Chang.

 

These muffins are loaded. With oats, cherries and a whole lot of goodness.

They fill the pan with an avalanche of batter, rising up with bountiful domes.

Joanne Chang, the Harvard grad-turned-baker extraordinare with four Flour bakeries and the Myers + Chang diner, all in Massachusetts, has done it again. If you loved her first cookbook, “Flour” (Chronicle Books), you’re sure to treasure its follow-up, “Flour, Too” “Flour, Too” (Chronicle Books). The second cookbook, of which I received a review copy, includes 100 recipes, not just for sweets, but savories, as well, including apple-wood smoked BLT, “Mama Chang’s Hot and Sour Soup,” and mushroom and leek lasagna.

Of course, having the sweet tooth that I do, I couldn’t resist zeroing in on the pastries first.

FlourTooBook. jpg

“Brown Sugar-Oat Cherry Muffin” is like a nourishing bowl of morning oatmeal — only in muffin form. Which means it’s just a little naughty, as a result.

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

Greek Yogurt Cake

Wednesday, 15. May 2013 5:25

My idea of health food.

My idea of health food.

Yogurt does a body good.

This cake has plenty of yogurt in it.

Ergo, this cake is bona fide health food.

OK, maybe not. But can you blame me for trying? Especially when this “Greek Yogurt Cake” is so moist and tender, with a wonderful tang to it?

The recipe is from the new cookbook, “Mad Hungry Cravings” (Artisan) of which I received a review copy. Lucinda Scala Quinn, executive food editor of Martha Stewart Living Omnimedia and mother of three, has created comforting dishes sure to appeal to families — everything from chicken chive burgers to “Eggplant Parm Stacks” to banana chocolate chip cookies.

For this cake, I used Nancy’s Organic Greek Yogurt, of which I recently received a sample. The nonfat version is so thick and creamy that it’s hard to believe it’s made with skim milk. What’s more, the company says that each serving contains more than 56 billion active probiotic cultures, which are thought to aid digestion and strengthen the immune system. See, yogurt cake is good for  you. (wink, wink)

Thick and creamy Greek yogurt.

Thick and creamy Greek yogurt.

The yogurt, available in 6-ounce ($2.29) and 24-ounce ($6.69) containers is sold at Albertson’s, Safeway, Whole Foods, Raley’s, Andronico’s, Rainbow Grocery, Real Food, and Mollie Stone’s stores.

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Category:General, Health/Nutrition, New Products, Recipes (Sweet) | Comments (19) | Author: