Tag Archives: Desserts

Ice Cream Sandwich Cookbook Gets Summer Off to A Frosty Start

ice cream sandwich pic Muy Yum

Photo: Muy Yum via Flickr.

By Laura B. Weiss

Of all the ice cream treats out there, ice cream sandwiches are my favorite. I only touched on them in my book, Ice Cream: A Global History, but Jennie Schacht the Bay Area cookbook author, gives the iconic treat its due in her new book, I Scream Sandwich!.

ice cream sandwich

Lavishly (and deliciously) illustrated with color photos, Ice Cream Sandwich! is chock full of recipes I can’t wait to try. Two that top my list are the Better-Than-It, patterned after the San Francisco-based It’s-It company’s classic ice cream sandwich. In Schacht’s rendition, that means two oatmeal cookies dipped in chocolate, sandwiching vanilla bean frozen custard. The other is Good ‘n Nutty, toasted almond ice cream on Almond wafers. It just so happens that the Good Humor toasted almond bar was one of my childhood favorites.

For those with fear of ice-cream making, Schacht suggests that in many recipes you can substitute store-bought brands for making your own. Plus, her reassuring tone (you can’t mess these up!) and copious step-by-step instructions mean even the baking-averse can try these recipes.

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Recipe: Indian Pudding for Thanksgiving

Indian Pudding may be the ugliest dessert every created. But it’s also one of the most delicious–especially if you top it with a big scoop of vanilla ice cream!

Concocted from corn meal, molasses, eggs and spices, Indian Pudding has long been a Thanksgiving staple. Read my story on Saveur.com about how this baked pudding came to be and click her for a recipe by Ed Brown, chef-owner of Ed’s Chowder House in Manhattan.

Photo: Saveur.com.

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Pastry Chefs Vie for Top Honors in NYC Desserts Faceoff

Paco Torreblanca puts olive oil to use in lieu of butter. Photo: StarChefs.com.

How sweet it is. The winner of the The 3rd Annual StarChefs.com International Pastry Competition taking place now in New York will walk away with a $5,000 cash prize. But first, the 20 chefs vying for top honors in the annual pastry contest have to get through two elimination rounds in order to make it to the finals Oct. 2.

A host of pastry luminaries have been tapped to judge the flour faceoff. “Top Chef Just Desserts” star Johnny Iuzzini will lead a team that includes Alex StupakJeffrey SteingartenElizabeth FalknerStephane Treand, and Michael Laiskonis.

I’ll be live-tweeting the final round Oct. 2, which pits two pastry chefs against each other. Follow me at @Foodandthings.

Click here for daily updates.

Here’s a brief summary of each day’s events:

Pre-competition, September 29: Pastry training and prep for Round 1.

Round 1, September 30: Pre-dessert competition–20 chefs compete for 10 spots to advance to Round 2.

Round 2, October 1: Plated dessert competition–10 chefs compete for three finalist spots and prizes and advance to the final round.

Round 3, October 2: Finalists create three corresponding desserts, each showcasing a different technique–1 pastry chef wins the grand prize.

 

 

 

 

 

 

 

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Desserts in Jars: A Winning Cookbook

 

When Desserts in Jars: 50 Sweet Treats that Shine by blogger Shaina Olmanson landed in my mailbox, my first reaction, quite frankly, was to roll my eyes. Come on. Can’t we make really good desserts without relying on gimmicks like cakes on sticks and pies in jars?

But after sitting down with this new cookbook, I’m pretty much wowed. Published by the highly regarded Harvard Common Press, Desserts in Jars boasts gorgeous photos, and clearly written text. The recipes for cupcakes, frozen treat, pies and the like are straightforward and easy to follow. Read more on Huffington Post.

 

 

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Kermit’s Key Lime Pie On a Stick is Bliss

Every time I’m in Key West, I make a beeline for Kermit’s for a slice of key lime pie that’s head and shoulders above the competition.

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But though I adore the delectably tangy pie, I often wind up bypassing it. Instead, I head straight for the freezer case, open up the top, reach inside, and snag one of Kermit’s chocolate covered frozen key lime pies on a stick. Yes, it’s the pie, complete with graham cracker crust, just frozen.

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Is Kermit’s frozen bar as good as a classic chocolate covered ice cream bar? Well, I devoured half of the key lime delight before remembering to take a picture….

If you’re not going to be in Key West or near Kermit’s other Florida locale, you can buy the bars as well as Key Line BBQ sauces, cookies and the like online.

Kermit’s Key Lime Pie Shoppe
200A Elizabeth Street
Key West, FL 33040
Open Daily 9:00 AM to 9:00 PM

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