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One of the easiest yet most impressive desserts you can make is an ice cream pie. In its quickest form, you buy a cookie crumb pie crust, a quart of ice cream, and a jar of dessert sauce. Press the softened ice cream into the crust, freeze, garnish, and serve. Have a few extra minutes?…
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[1] Patriotic ice pops for July 4th (photo © Zulka minimally processed sugars). [2] If you’re buying new molds, we prefer “groovy” ones like this style, from Tovolo. The pop is bluebery-yogurt; hence, a lighter color than the pure, puréed berries in photo #1. [3] No molds? Use a loaf plan and slice the pops!…
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Every week new products arrive at THE NIBBLE. Most are good if not noteworthy. Some are so good that they become part of our personal shopping list. In alphabetical order, here are five favorites of the last few weeks: 1. CAVA GRILL MEDITERRAEAN DIPS & SPREADS Cava Grill, a casual Mediterranean restaurant chain with locations…
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[1] Devil’s food cake and mint chip ice cream (photo Jennifer Davick | Southern Living). [2] Andes Mints (photo courtesy Sweet Factory). [3] After Eight Mints (photo courtesy After Eight | UK). We’ve been saving this recipe from Southern Living for our St. Patrick’s Day lead-up, when our recipes wear a tinge o’ the…
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Like ice cream? Get ready for a [relatively] new variation: ice cream mochi (MO-chee). Mochidoki is a delightful ice cream treat—a sophisticated re-envisioning of a classic Japanese sweet made from rice dough: a dough of pounded, glutinous (but gluten-free) sweet rice flour that is steamed and kneaded until it becomes delightfully chewy and supple, with…
Continue reading “TOP PICK OF THE WEEK: Mochidoki, Ice Cream-Stuffed Mochi”
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