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Archive for Desserts

TIP OF THE DAY: Olive Oil Ice Cream, Cheese Ice Cream

Celebrate National Ice Cream Month with something new and exciting, like the ice cream recipes below. They may sound unusual, but they’re absolutely delicious.

  • Blue Cheese Ice Cream (recipe)
  • Cheddar Ice Cream (recipe)
  • Cream Cheese Ice Cream (recipe)
  • Goat Cheese Ice Cream (recipe)
  • Olive Oil Ice Cream With Shaved Parmesan (recipe)
  • Parmesan Ice Cream Sandwiches With Parmesan Tuiles (recipe)
  • Stilton Ice Cream (recipe)

    Cheddar ice cream with grilled pineapple and balsamic reduction. Photo courtesy WMMB.


    Goat cheese ice cream. Photo courtesy
    Charlie Trotter | Chicago.



    Most of these ice creams don’t pair with caramel, chocolate or berry sauces. Instead:

  • Drizzleg a good, fruity olive oil over olive oil ice cream.
  • Add a pinch of sea salt, especially pink or red salts (Alaea Hawaiian salt, Himalayan or Peruvian salt).
  • Use a balsamic vinegar reduction for a tart-and-sweet sauce.
  • Make a tart fruit puree by adding balsamic vinegar to raspberry purée.




    FOOD HOLIDAY: National Chocolate Pudding Day & Best Chocolate Pudding Recipe

    From-scratch chocolate pudding. Photo by
    Bonchan | IST.


    June 26th is National Chocolate Pudding Day. If you don’t already make chocolate pudding from scratch, it’s the day to discover this intense, creamy chocolate delight.

    Sure, instant pudding is tasty. But imagine how much better it is made from scratch, with quality chocolate.

    Here‘s the recipe our Nana lovingly made for us, every week. We’d try to get there twice a week, we loved it so much. (It wasn’t just the pudding; we loved Nana, too.)

    We got to scrape the pot and eat the hot pudding remnants from a spatula: It is equally delicious hot/warm or chilled.

    Remember: The better the chocolate. the better the pudding. Look for 100% cacao (i.e., unsweetened) chocolate in stores that sell gourmet chocolate.

    You can substitute higher-cacao sweetened chocolate (75% or higher) and cut out a teaspoon or two of the sugar in the recipe.


    Ingredients For 4 Servings

  • 2 cups milk
  • 2 ounces unsweetened chocolate
  • 3 tablespoons cornstarch
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup cold whole milk
  • 1 teaspoon pure vanilla extract
  • Optional for a richer pudding: 1/2 cup heavy cream
  • Optional garnish: crème fraîche, mascarpone, shaved chocolate curls, whipped cream,

    1. SCALD 2 cups milk with chocolate in the top of a double boiler or a glass bowl set over a saucepan of lightly simmering water (the water should not touch the bottom of the top pan or glass bowl). Beat until smooth.

    2. COMBINE cornstarch, sugar and salt. Stir in cold milk. Add to scalded milk and cook 15 minutes in double boiler. Stir constantly until mixture thickens; then stir occasionally.

    3. COOL slightly and add vanilla. Fold in optional heavy cream.

    4. SERVE warm or chilled.



    If you’re vegan or lactose intolerant, you can still enjoy a delicious chocolate pudding—dairy free! This budino, the Italian word for pudding, was created by Debi Mazar and Gabriele Corcos, stars of Cooking Channel’s show, Extra Virgin. They used House Foods’ premium soft (silken) tofu.


    Ingredients For 4 Servings

  • 3/4 cup light brown sugar
  • 2/3 cup water
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons pure vanilla extract
  • 8 ounces good quality bittersweet chocolate (70% cacao or
    higher), chopped
  • 1 package (14 ounces) soft/silken tofu

    Dairy-free chocolate pudding. Photo courtesy House Foods.


    1. COMBINE sugar, water and cocoa in a medium sized saucepan. Bring to a boil, and stir until sugar is dissolved. Simmer for 5 minutes. Turn off heat and cool slightly. Stir in vanilla.

    2. MELT chocolate in a double boiler or a glass bowl set over a saucepan of lightly simmering water.

    3. ADD both mixtures plus tofu into a blender or food processor; purée until completely smooth.

    4. DIVIDE the chocolate mixture among ramekins and place in the refrigerator for 2 hours or up to overnight.


    Conquistadors brought “chocolatl” (the Aztec spelling, pronounced cho-co-LAH-tay) from Mexico to Spain in 1528. Originally a bitter drink mixed with cornmeal and spices, it was up to Spanish chefs to find different ways to make chocolate more palatable. For starters, they sweetened it.

    About this heavily taxed import, one official of the time commented, “None but the rich and noble could afford to drink chocolatl as it was literally drinking money. Cocoa passed currency as money among all nations; thus a rabbit in Nicaragua sold for 10 cocoa nibs, and 100 of these seeds could buy a tolerably good slave.”

    Over time, this costly ingredient was used to flavor custards and other puddings. Solid chocolate was not “invented” until 1847, in England (here’s the history of chocolate timeline).

    “Pudding” means different things in different countries. There are two basic types:

  • The recipe is boiled then chilled, essentially a custard set with starch. This is the style commonly eaten in the U.S., Canada, Sweden, and East/Southeast Asia.
  • The recipe is steamed or baked into a texture similar to cake. This is the style in the British Commonwealth. If you order pudding of any kind in the U.K., Australia or New Zealand, expect cake instead of a creamy pudding.


  • Comments

    TIP OF THE DAY: Things To Do With Overripe Bananas

    Dolce de bananas becomes a banana toffee
    pie. Here’s the recipe. Photo courtesy


    We went overboard at Trader Joe’s, buying too many bananas with the thought that we’d eat one or two each day. You can guess the outcome: a lot of overripe bananas.

    So we headed to our mental archive of delicious things to make with overripe bananas:

  • Banana bread/banana cake/banana muffins
  • Banana cream pie
  • Banana daiquiris
  • Banana ice cream
  • Banana pancakes
  • Banana pudding
  • Banana smoothies

    Dolce de bananas (in Italian) or dulce de bananas (in Spanish) is a type of banana pudding. Some recipes are “wet”—the consistency of American chocolate pudding—or “dry,” like a bread pudding.


    Here’s a basic “wet” pudding recipe from Dole, which slow-cooks the overripe bananas into a pudding consistency. Unlike American puddings, it uses no dairy. The recipe makes 4 servings. Prep time 15 minutes, cook time: 3 hours.



  • 5 very ripe medium bananas or 2 large bananas, peeled and cut in half
  • 1 cup sugar
  • 2 cinnamon sticks
  • 6 whole cloves
  • 2 cups water
  • Optinal garnish: chopped nuts, crème fraîche, ice cream, mascarpone, mini chocolate chips, sour cream, toffee bits, whipped cream


    1. COMBINE all ingredients in a saucepan.

    2. COOK slowly over low heat for 3 hours. If the mixture becomes too thick, thin with a little water.

    3. COOL for 10 minutes. Garnish as desired; serve.

    Dolce De Bananas Pie. Blogger Kate from fills a chocolate cookie pie crust with her own recipe for dolce de bananas, using sweetened condensed milk and cream, plus brown sugar, cream cheese and toffee chocolate bars. She calls it a “naughty, naughty pie that should only be eaten once a year.”


    Pretty ripe but not really overripe (those bananas aren’t as pretty). Photo courtesy BakingLibrary.Blogspot.


    But you can throw caution to the wind and have it more frequently. Here‘s the recipe.

    Banana Chocolate Cake.
    This recipe, from, turns those overripe bananas into a delicious cake.

    Bananas & Sour Cream. One of our favorite childhood treats with ripe—but not overripe—bananas: Top them with sour cream and brown sugar. We still love this in adulthood. Try it for dessert or a snack.
    No time to bake right now?

    Mash the bananas and freeze them in cup or half-cup portions, in airtight containers. You can add the frozen bananas into a milkshake or smoothie when the mood strikes.

    Or, blend in some sweetener and freeze the mashed banana in ice pop molds.



    TIP OF THE DAY: Homemade Banana Pudding For Father’s Day

    From-scratch banana pudding is so superior
    to the quick-recipe variations. Photo by M.
    Sheldrake | IST. Here’s the recipe.


    Two years ago we published a recipe for a truly delicious banana pudding that we had at Virgil’s Real Barbecue in New york City (there’s an outpost in Atlantic City).

    It’s a complex recipe, layering from-scratch banana pudding, pastry cream and banana caramel—with Nilla Wafers, of course.

    Here‘s the banana pudding recipe, a delicious choice for Father’s Day (we’re making a double batch of it next week).

    If you don’t have the time or energy to create the entire recipe, there are shortcuts. The end result is not as glorious as the from-scratch Virgil’s recipe; but if you haven’t had the original, you won’t know that.

    Unfortunately, the “quick and easy” banana pudding recipes all use Cool Whip (made with HFCS and other ingredients we don’t like*). So we’re providing the easy option, but are lobbying for the from-scratch recipe.



  • 2 cups cold milk
  • 2 boxes (1-3/4 ounces) instant banana pudding mix
  • 30 vanilla wafers
  • 8 ounces frozen whipped topping (e.g. Cool Whip)
  • 3 large rips bananas
  • Optional garnish: sliced bananas

    1. ADD milk to large bowl; whisk in pudding mix for 2 minutes or until well blended. Let stand 5 minutes.

    2. LAYER half of the wafers on the bottom and up the sides of a 2-quart serving bowl Add a layer of pudding topped with a layer of banana slices. Repeat layering, beginning with wafers.

    3. REFRIGERATE 3 hours or overnight to soften cookies. To serve…

    4. SPREAD whipped topping over pudding. Garnish with additional banana slices.
    *WHAT IS COOL WHIP? Cool Whip Original imitation whipped cream is made from water, hydrogenated vegetable oil (including coconut and palm oils), high fructose corn syrup, corn syrup, skim milk, light cream, and less than 2% sodium caseinate, natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, and beta carotene (as a coloring). Hmmm.



    TIP OF THE DAY: Waffle Bar

    Hold the maple syrup: This Mexican Sunrise
    Waffle is topped with a fried egg and salsa.
    Photo courtesy Peach Valley Cafe.


    Father’s Day excitement: Turn brunch into a design-your-own waffle bar.

    We adapted this idea from Peach Valley Cafe, which has a variety of tasty waffles on the menu.

    Make your favorite waffles (we go for whole grain) and decide on your toppings, sweet or savory:


  • Chopped fresh herbs (basil, chives, dill, parsley)
  • Chopped green onions (scallions)
  • Grilled vegetable strips
  • Hot sauce
  • Salsa
  • Sautéed cherry tomatoes
  • Sour cream, Greek yogurt or crème fraîche


  • Bacon
  • Cheese: crumbled blue cheese or goat cheese, shredded Cheddar or mozzarella
  • Chicken/turkey
  • Chili
  • Eggs: fried, hard cooked/sliced, poached, scrambled
  • Grilled shrimp
  • Ham


  • Candies: chocolate chips, mini marshmallows, M&Ms, Reese’s Pieces, toffee bits
  • Cottage cheese flavored with cinnamon sugar
  • Crème fraîche, mascarpone, whipped cream
  • Crumbled Oreos or chocolate wafer cookies
  • Cooked fruit: cinnamon apple slices, peaches, chopped oranges
  • Dried fruit: blueberries, cherries, cranberries
  • Fresh fruit: berries
  • Ice cream
  • Marinated fruit: fresh or dried fruit marinated in Grand Marnier or other orange liqueur
  • Nuts: almonds, pecans, pistachios, walnuts

    OMG: an Oreo waffle. Dad may pass on it, but kids will love it. Photo courtesy Peach Valley Cafe.


  • Brown sugar
  • Caramel and/or chocolate sauce
  • Chutney
  • Maple syrup and/or fruit syrup
  • Preserves
    Of course, you need to make a selection from all of these options. But if you have more to add to the list, let us know!



    TIP OF THE DAY: Ingredients For Dazzling Desserts

    Dessert lovers: This one’s for you. Today’s tip is adapted from an article by Ann Pietrangel on To get recipes attached to the tips, see the original article.

    Pietrangel interviewed Chicago-based pastry chef and restauranteur Malika Ameen, a Top Chef Just Desserts contestant and proprietor of By M Desserts.

    Ameen recommends five ingredients that she always has on hand to give her desserts that extra something special. They happen to be popular with us as well:

    1. Candied Citrus Peel

    Candied citrus peel—grapefruit, lemon, lime, orange—adds brightness, freshness and texture to cakes and cookies. The peel of the fruit is julienned and boiled in sugar syrup, which preserves it. Here’s a recipe (along with a delicious lemon chiffon cake).

  • Chop and mix candied peel into baked goods: muffins, sweet breads, cakes, sugar cookie dough, shortbread, etc.

    Candied red grapefruit peel, served with a mascarpone dip. Photo courtesy Wisconsin Milk Marketing Board.

  • Garnish sorbet, ice cream, lemon meringue pie, even chocolate mousse and chocolate tarts.
  • Garnish citrus-based cocktails.
  • For a simple yet elegant dessert or tea-time treat, serve the peel with a chocolate dip or some lightly sweetened mascarpone (see photo above).
  • As the finale to a fine dinner, serve candied peel with coffee or tea.
    2. Dried Lavender

    “Used sparingly, dried lavender enhances food with a mysterious and distinctive flavor,” says Ameen. She steeps it in cream to pair with berries, makes lavender-infused simple syrup syrup for lemonade and iced tea, and combines it with a crunchy sanding sugar to garnish cookies and pound cake. Here’s our recipe for lavender whipped cream.

    If you’re buying lavender outside of a food store (at a farmers market or general merchandise store, for example), be sure that it is organic. Lavender that is grown for ornamental display or potpourri can be coated with chemical pesticides. You want culinary lavender.


    A vanilla-cardamom-filled whoopie pie.
    Here’s the recipe. Photo courtesy


    3. Ground Cardamom

    This aromatic and slightly sweet spice, a relative of ginger, is one of Ameen’s favorites. While it is known for its use in Indian cooking, it is a popular addition to Scandinavian breads and breakfast pastries, as well as to Middle Eastern desserts.

    Cardamom pairs beautifully with chocolate: Use it to accent anything from chocolate pudding to brownie batter; add a dash or two to a chocolate milkshake. You can use cardamom pods to brew a delicious cardamom tea.

    Cardamom plants grow wild in the monsoon forests of southern India. They had been gathered and traded for 1,000 years until the British began to cultivate it in the 19th century. Cardamom was called the Queen of Spices. Black pepper, also Indian in origin, was the King of Spices.

    4. Vanilla Sugar

    Vanilla beans are expensive, but they have a second life. Used vanilla beans can (and should) be used to make vanilla sugar.

    Use vanilla sugar instead of plain table sugar to add a lift of flavor as an ingredient or a topping. Try it with baked goods, berries, beverages, cereal and grapefruit, for example.

    To repurpose vanilla beans, simply place one in a sealed pound canister of granulated sugar for at least week. It can remain there infinitely; just shake the jar occasionally. You can add more used pods and can give containers of your artisan vanilla sugar as gifts.

    If you don’t use vanilla pods, you can buy ready-made vanilla sugar as a gift for your favorite baker.

    NOTE: Vanilla powder is not the same as vanilla sugar. Vanilla powder is a combination of sugar and ground vanilla that is used in recipes where a dry ingredient is preferred, instead of vanilla extract. More about the different types of vanilla.

    5. Fleur De Sel

    Sweet and salty has emerged as a flavor hit (although everything old is new again). Salt helps to lift the flavor of other ingredients. That’s why cookies, cakes and other sweets all have a pinch of salt in the recipe.

    Fleur de sel (“flower of the sea”), a fine French sea salt is simply delicious with chocolate. That’s why there are so many artisan brownies, chocolate bars and chocolate chip cookies garnished with it.

    Sprinkle a few crystals of fleur de sel sprinkled over any chocolate dessert to add a burst of flavor and crunchy texture.

    Here’s more about fleur de sel in our Artisan Salts Glossary. Who knew there were so many wonderful salts?



    TIP OF THE DAY: Chili + Chocolate Fondue

    Celebrate Cinco de Mayo with chili-accented
    chocolate fondue. Photo courtesy


    Chili and chocolate are an ancient combination. The Mayas and Aztecs, who did not have solid chocolate but consumed cacao as a beverage, flavored it with chiles. (See the history of chocolate.)

    Today, chocolatiers combine the two flavors in delicious “Mexican chocolate bars,” also called spicy chocolate bars and chili chocolate bars.

    In between chocolate beverages and chocolate bars, there’s fondue, just waiting to be spiced with chiles as a Cinco de Mayo treat. Try this recipe from Fairytale Brownies, which makes 6 servings:



  • 12 ounce package of semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 3 tablespoons sweetened condensed milk
  • 2 tablespoons butter
  • 1 tablespoon sugar
  • 1 teaspoon ground ancho chili
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • Fondue dippers (40 chocolate fondue dippers)


    1. MELT all ingredients except the vanilla in a double boiler.

    2. REMOVE from heat and stir in the vanilla. Transfer to a fondue pot and set over a small flame to keep warm.

    3. SERVE with dippers including fresh fruit (banana chunks, grapes, orange segments, strawberries), plain cookies, pretzels, cubed brownies or pound cake, and other favorites.


  • Spicy Chocolate Fondue with allspice, cardamom, cinnamon, curry, ginger and nutmeg
  • Chocolate & White Chocolate Fondue


    TIP OF THE DAY: A Goat Cheese Crottin For Dessert

    Sophisticated diners don’t indulge in sweet desserts on a daily basis. Instead, they finish the evening meal with cheese; perhaps with some fruit, but often just with a knife and fork. While we love all cheeses, a mild, creamy goat cheese is always a perfect choice for us.

    The next time you’re near a cheese store or the cheese department of your market, pick up a crottin, a small goat cheese (often two inches in diameter) shaped like a drum (it’s the signature goat cheese shape of France’s Loire Valley).

    Crottins are typically served with a mesclun salad (mixed baby greens), lightly dressed in vinaigrette, as a way to end the meal. It can be divided between two people or eaten as a single portion.

    Use whatever greens you have on hand. We prefer to serve goat cheese with with a Champagne, sherry or white vinegarette and good olive oil or an olive oil/nut oil mix (hazelnut oil and walnut oil are absolutely delicious). Other special salad mixes to serve with crottin or other goat cheese:

  • Arugula, sliced apple or pear and pistachio nuts

    Crottins are generous individual portions. If you just want a bite of cheese, split a crottin in two. Photo of aged crottin by Elvira Kalviste | THE NIBBLE.

  • Baby spinach, orange segments and grape tomatoes
  • Endive, radicchio and toasted walnuts
    There’s no need to serve bread or crackers with the cheese. But if you want to, consider raisin, raisin-walnut or semolina, lightly toasted.


    A fresh crottin drizzled with honey and
    topped with chopped walnuts. We’d like to
    add some dried cherries! Photo courtesy Vermont Creamery.



    If you want more of a dessert, simply dress up the crottin. You can use individual crottins or slice a goat cheese log or round to create a dessert that’s essentially a deconstructed cheesecake.

  • Sauce. Drizzle honey, maple sugar or maple syrup over the top of the cheese. You can also use a fruit syrup, melted jelly or a dab of preserves,
  • Nuts. Sprinkle with chopped almonds walnuts, pecans or pistachios. Toasting the nuts adds a dimension of flavor (how to toast nuts).
  • Fruit. You can add a fruit element—dried blueberries or cherries, chopped apricots or dates, or a small dice of fresh strawberries, one blackberry or raspberry, melon or anything you have at hand.
  • Fresh herbs. Use ‘em if you’ve got ‘em: a rosemary plume, a chiffonade of basil or a scattering of anything minced to add color to the plate.
  • Bread. For an optional finishing touch, head to the bread group: graham crackers; toasted raisin, semolina or walnut bread; wheatmeal biscuits or other crackers. Almondina biscuits and biscotti also work for us. Assembling a lovely dish is often a function of looking through the fridge and cupboard to see what’s waiting for you.
    Find more delicious recipes with goat cheese at, a spectacular producer of irresistible goat cheeses. They’ve been a NIBBLE Top Pick Of The Week (here‘s the original review), and continue to delight us with wonderful new products. Look for them at the store: You’ll be delighted with anything you buy.

    Brush up on the different types of cheeses in our Cheese Glossary.

    Find more of our favorite cheeses in our Gourmet Cheese Section.



    TIP OF THE DAY: Use Champagne Flutes For Appetizers & Desserts

    Use your Champagne flutes for more than
    Champagne. Photo courtesy Filicori Zecchini.


    Since today is a holiday that features a fancy dinner, today’s tip is about fancy presentation of food.

    When you create a snazzy presentation for a good recipe, you invariably have a hit.

    If you’re not using your Champagne flutes, tulips or coupes for drinking, use them for appetizers or desserts.

    What goes into a Champagne flute? Anything that can be spooned out of it.


  • A dip or spread garnished with a tall bread stick and served with a side of crackers, crostini or toasts
  • Gourmet mac & cheese; take a look at these gourmet mac and cheese recipes
  • Guacamole with a caviar or shrimp garnish and a side of gourmet tortilla chips
  • Savory yogurt parfait: seasoned plain Greek yogurt (mix in dill and lemon zest) layered with diced cucumbers and red bell peppers
  • Soup, preferably a thick vegetable purée

  • Ice cream, frozen yogurt or sorbet
  • Pudding or mousse
    There are many other spoonable recipes, of course. Send us your favorites.



    TIP OF THE DAY: Chocolate Whipped Cream

    Chocolate whipped cream is a delicious
    change of pace. Photo courtesy


    Today’s tip is for chocolate lovers: Make chocolate whipped cream. It takes an extra step, but the novelty—and the delectable flavor—are worth it.

    Use chocolate whipped cream to garnish a cake or pie, frost a cake or cupcakes or use as a filling for cream puffs and other pastry. Top other desserts, hot chocolate or coffee.

    This recipe can be made up to 2 days in advance and kept, tightly covered, in the refrigerator. The recipe makes about 1-1/2 cups of whipped cream.



  • 4 ounces bittersweet chocolate, chopped
  • 1 cup whipping cream
  • 2 tablespoons confectioners’sugar

    1. PLACE chopped chocolate in a medium bowl.

    2. COMBINE cream and sugar in a small saucepan. Bring to a boil over medium heat

    3. POUR boiling cream over the chocolate; stir until smooth and the chocolate is melted. Cover and refrigerate for 4 hours, until thoroughly chilled.

    4. TRANSFER to a large bowl. Beat until the mixture develops soft peaks, or to the desired consistency for spreading or filling. Refrigerate for at least 1 hour before using.

    Try these flavored whipped cream recipes, including Bourbon Whipped Cream, Five Spice Whipped Cream, Lavender Whipped Cream, Holiday Spice Whipped Cream, Salted Caramel Whipped Cream and Savory Whipped Cream.



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