View all posts filed under 'Recipes (Sweet)'

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.


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.


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

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

A Cake That Spans Two Seasons

Wednesday, 9. October 2013 5:25

A little bit of both summer and autumn in one cake.

A little bit of both summer and autumn in one cake.


I am in deep denial.

That it’s October.

That somehow more than three-quarters of the year is now gone — whoosh — just like that.

Fortunately, though, I can turn to cake to make that transition from summer to autumn a little easier to swallow. Cake makes everything better, doesn’t it?

Especially one that combines the flavor of summer peaches with fall apples.

This simple cake is from “One Bowl Baking” (Running Press), of which I received a review copy. The new cookbook is by Yvonne Ruperti, a former recipe developer and writer for Cook’s Illustrated magazine. As the name implies, the book is filled with recipes for cakes, cookies, tarts, and biscuits that take only one bowl to whip up.

The original name of this particular cake is: “Super Moist Applesauce Quick Bread.” But I changed it to: “Super Moist Apple-Peach Sauce Cake” with the quick swap out of regular applesauce for Santa Cruz Organic Apple Peach Sauce, of which I also recently received a sample.

A blend of organic apples, peaches and apple juice concentrate, it comes in a six-pack of individual 4-ounce cups for about $4.99. It’s naturally fat-free with no additional sugar added. One container (one serving) has 70 calories.

Santa Cruz Organic Apple Peach Sauce.

Santa Cruz Organic Apple Peach Sauce.

The flavor is a nice change of pace from just standard apple because of the tang and complexity that the peach adds. The consistency is runny, almost slurp-able, actually. In fact, you could almost drizzle a little on a plate with the cake for a ready-made coulis.

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Category:General, Recipes (Sweet) | Comments (14) | Author:

Fall for An Apple Pumpkin Galette and a Food Gal Giveaway

Monday, 23. September 2013 5:25

A taste of autumn with apples and pumpkin.

A taste of autumn with apples and pumpkin.


I admit I do mourn the end of summer’s sweet berries and peaches.

But the start of fall is definitely easier to swallow with a bounty of fresh apples to bake with.

“Apple Pumpkin Galette” caught my attention because of the addition of the autumn hard squash in it. The recipe is from the new “Sunset Cook Taste Savor” (Oxmoor House) of which I received a review copy.

The cookbook spotlights recipes for 16 ingredients including artichokes, avocados, chicken, cheese and apples.


The straightforward dough recipe for the galette makes enough for two of these free-form tarts, but you can just freeze half the batch to use at another time.

The dough is rolled out into a circle. You fill the center with slices of apples and pumpkin — or kabocha squash, as I used as recommended by the cookbook — that have been tossed with cinnamon, nutmeg, cloves, a dash of bourbon and sugar. Then, fold the edges of the dough over, before baking.

With Sunset’s meticulous testing, I was taken aback by the amount of sugar called for in the filling, which seemed like way too much. The recipe originally called for 1/3 cup brown sugar plus 1 1/2 cups granulated sugar for three apples and 1 1/2 pounds of squash (about half of a small pumpkin or kabocha). So, I decided to cut the amount of granulated sugar back to 3/4 cup, which turned out to be plenty. But feel free to add more if you have a big sweet tooth.

The pastry bakes up flaky with a hearty filling. My husband was not too keen on the addition of the squash. He would have preferred an unadulterated apple tart instead. Me? I kind of liked how the kabocha made this tart unique. It gave it a slightly savory quality and added a twist.

One of fall's earliest apples: the SweeTango.

One of fall’s earliest apples: the SweeTango.

The original recipe calls for Granny Smith apples, but I used SweeTango ones instead, of which I had received a sample. The SweeTango is a cross between a Honeycrisp and a Zestar! apple. It’s got a great crunch and wine-y, spicy flavor.

SweeTango apples are an early season variety. They’re available at Walmart through the end of September, and at Mollie Stone’s and Safeway stores hrough October.

CONTEST: Three lucky Food Gal readers will each win a couple of pounds of SweeTango apples, an apple timer, a cutting board, a T-shirt, and a reusable grocery bag. Entries are limited to those in the continental United States, as well as Alaska and Hawaii. Entries will be accepted through midnight PST Sept. 28. Winners will be announced Sept. 30.

How to win?

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