Desserts - - Page 11

by BS

Cooking with Booze: Bourbon Bananas Foster

It’s never too early to start planning Valentine’s Day! And single folks, it’s definitely never too early to start planning a mid-winter, anti-romantic gorge fest, right? We’re thinking a weekend staying in Vegas, ordering up ridiculously lavish steaks and tracking down various booze-soaked desserts like the ridiculously good banana’s foster at Hugo’s Cellar in Four Queens Hotel and Casino Las Vegas. It’s prepared tableside, bananas served up over vanilla ice cream and then set on fire! Who’s with us?

Or you know, either way you could just stay home and cook up your own lavish mid-winter feast. Chef Nisa Burns of Kitchenability.com and author of the new book Kitchenability 101: The College Student’s Guide to Easy, Healthy, and Delicious Food, shares a sweet, spiked dessert. This bananas foster is made with bourbon rather than rum (we like), and is actually quite easy to make.

Easy Bananas Foster with Ice Cream

by hungry monster

Peanut Butter Toast Crunch Cereal Cake for One

I know this looks weird. It”s not exactly what you would think of when I say super rich and decadent peanut butter cake. But that”s what it is, I swear.

Ever since my resolution, I have not been buying sweets. It”s a sad time, folks. Well, it was a sad time. Until I rediscovered my love for microwave cakes.

I have two secrets I”m gonna let you in on. This cake took me 1 minute to cook and like one more minute of prep time. Also, it ended up being less than 120 calories (Obviously it depends on the ingredients you use; Mine was 112 calories–score!).

Oh, also. You know how cereal is awesome? I”m sure you know. I may have bought three boxes of this goodness (I”m a weak human, folks, it”s true).

Here”s the method to my madness.

Peanut Butter Toast Crunch Cereal Cake for One

in Desserts / Recipe 1 comments

by unsightly

Gluten-Free, Failure-Free: Red Currant Thyme Cake

I’ve been experimenting with gluten-free baking for a few months now and have had quite a few failures. I would say maybe one in every ten gluten-free experiments actually turns out to be worth making again. This is one of those experiments, which was enjoyed immensely by both gluten eaters and gluten avoiders.

Red Currant Thyme Cake

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by BS

The Runaway Cupcake

OK, so we all now know I am the world’s worst cupcake froster, but the rustic look was actually all good because the party we went to this weekend was “hobohemian” themed (yes, my life is basically one extended episode of Portlandia.)

Anyway, the gf had a genius idea for saving our hobo cupcakes (which, by the way, were The Toasted Sprinkle’s delicious bourbon vanilla cupcakes with chocolate buttercream). We decorated each one with a bindle, so that the cupcakes itself could look like an old-school hobo (or a would-be runaway child). They’re easy to make.

1) Break a kebab stick into thirds

2) Cut out square pieces off your most hobo-esque scrap fabric

3) Wrap each one around one or two mini marshmallows

4) Cut some string and wrap up yo’ bindle.

No actual hobos were harmed in the making of this cupcake.

in Desserts / Trends 0 comments

by BS

Friday Fuck-Up: Cupcake Turds

Ya’ll know I am bakingly challenged, but I decided to give it a go this week and help in making cupcakes for a friend’s birthday. I must have been watching too much Food Network lately or something, because I thought I was cool enough to get fancy and try that thing where you pipe the frosting out of a plastic bag.

This is what happened. How the eff do you do this properly?!?

Also, did you guys know that frosting is just butter and sugar?!? OMG that is NOT healthy!

in Desserts 3 comments

by Emily

Healthiest Chocolate Bar Ever?

In my neverending quest to find weird, wacky candies, I unearthed something surprisingly healthy last weekend: a quinoa chocolate bar!

Weird, right? They had it in the artisan chocolate section at my Central Market (which is basically the Texas local version of Whole Foods). I just had to buy it ($4.29) because I love quinoa, but also because I knew it would enrage the resident ES quinoa haters. In your face, haters! Made by Alter Eco Foods, this candy bar is objectively good. Seriously, if you didn’t know the crispy bits were quinoa, you’d just think it was a dark chocolate Krackel bar or something.

In all honesty, you’re probably not reaping more benefits from this bar than you would from any other dark chocolate (it has 2g of protein per serving, I don’t think that’s shockingly beneficial), but whatever—I like to pretend I’m being super healthy and responsible when munching on this bad boy. Plus it’s organic! What more do you need? Basically I just lost 5 pounds, lowered my cholesterol, and got my week’s worth of fiber by trying this new candy.*

*No, I didn’t, but whatever.

in Desserts / Trends 3 comments

by Twin Tastes

Post-Holiday Cocktails: Candy Cane Affogato

While taking down our window wreath, putting away Frank Sinatra’s Christmas album and downing our last bit of eggnog, we were left with an abundance of candy canes. While there are only so many sheets of peppermint bark you can make and cookies to bake, we started brainstorming ways to use the red and white spiraled confections in a sweet and soothing dessert.

While traveling through Italy, we remember sitting at a café on the bank of the Arno River in Florence in the mood for an indulgent afternoon sweet. Our charming waiter suggested affogato (“drowned in coffee”) which traditionally is a scoop of gelato with a shot of hot espresso poured on top. The espresso cooled slightly when it hit the cold gelato and created a melted medley of swirled flavors.

Back in our cozy Boston apartment, we decide to crush our collection of candy canes and sprinkle the flurried bits atop our version of affogato. To add a kick, we top the overflowing liquid with a bit of peppermint schnapps, so we could spoon and sip our nightcap and dessert all in one.

Peppermint Affogato

in Desserts / Drinks 0 comments

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