Dessert Posts
Cranberry Almond Trail Mix Cookies
The recipe is my version of a super-yummy cookie that Whole Foods sells. They’re a real treat, but at almost $7 for a handful of cookies, I wanted to see if I could noodle out a similar recipe at home, based on one of my oatmeal cookie doughs. These come pretty close—and cost a lot less!
Blackberry Sorbet
One of my favorite ways to enjoy summer berries is to make sorbet. If you’ve never made sorbet, you may be surprised by how easy it is to do at home. You can’t beat the flavor. Nothing in the supermarket even comes close.
Boston Cream Pie
When our friend Foroct Fralion celebrated a rather auspicious birthday a few weeks ago, it only seemed proper to make him a Boston Cream Pie, one of his favorite treats. Here are step-by-step instructions for how to make one at home.
Maple Sugar Candied Bacon
I know. Here I am again, going on about bacon. (I can admit it. I might have a problem.) Ever since I made candied bacon with a chili and peach jam glaze a few weeks ago, I can’t get the stuff of my mind. This time, I wanted to try a different method. (All in the name of science, you understand.)
Orange Melba Sauce
Escoffier’s original sauce is a heady mixture of raspberries, current jelly, sugar, and cornstarch. In this version, I’ve done away with the current jelly and the cornstarch (a generous amount of sugar helps thicken the sauce as it reduces), and added a little orange juice. It’s my favorite thing to drizzle over cheesecake. I’m also totally guilty of eating it straight, with a spoon.
French Cheesecake
This French Cheesecake is my favorite Secret Weapon Dessert. Easy to make. Easy on the eyes. Practically guaranteed to stun everyone—including your best friend’s chatty new girlfriend—at your dinner party into blissful, dessert-nibbling silence.
Classic Whoopie Pies
This recipe makes the quintessential whoopie pie. The cake is moist, chocolate-y, and dense. The filling is creamy, fluffy, and decadently sweet. If our friend D. Bunnyhunter hadn’t stopped by and taken it when he did, The Angry Chef and I may have come to blows over the last one. (Phew! Thanks, man!)
Port Wine Macerated Strawberries & A Trip To Wilhelm Farmstand
Granby, CT is a sleepy little farm town with a handful of hidden culinary gems. Wilhelm Farm’s roadside stand is one of them. When we passed by, we knew had to stop and sniff around a little. Here’s a peek at the farmstand—plus a quick recipe for strawberries macerated in port wine.
Best Ever Chocolate Chunk Cookies
Dotted with relatively colossal chunks of chocolate, these cookies are soft, chewy, just a wee bit cakey—and wickedly addictive. Among other ingredients, half a pound of butter + a pound of chocolate = pure bliss, in baked form.
Joyce’s Butterscotch Refrigerator Cookies
I love refrigerator cookies because they’re so convenient. I mean, talk about having fresh cookies on command. Just make the dough, roll it up in wax paper, toss it in the fridge, then slice and bake as the mood strikes you!
