Category: Dessert

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Bouchon’s Chocolate Mousse

And we have mousse!

This is our third recipe for chocolate mousse, and a fair question would be, why? Well, let us explain. Our first Chocolate Mousse recipe is probably the easiest mousse recipe you’ll find. It makes a pretty tasty mousse, but it has two drawbacks: one, it doesn’t hold well, meaning you need to eat it soon after making (okay, maybe that’s not a real drawback), and two, it contains raw eggs, which might concern some people. The second Dark Chocolate Mousse recipe …

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Chocolate Raspberry Cheesecake Bites

chocolate raspberry cheesecake bites
chocolate raspberry cheesecake bites
Four dozen cheesecakes in less than 45 minutes!

We buy cream cheese when it’s on sale, but, then we have to use it. That’s harder than it seems, as we don’t spread cream cheese on bagels or anything like that. We tend to prefer the harder cheeses for eating. So, after a while, we look in the dairy drawer in the refrigerator, see the block of cream cheese, and figure we need to use it somehow, and then make something up. This time, we made small cheesecake bites. Mainly because this is the easiest thing ever to make.

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Snickerdoodles

snickerdoodles
snickerdoodles
Done, and soon to be packed.

Near the end of the month, we put together something for a coffee/social hour at church. It varies in terms of complexity, but, lately, we’ve been tending toward cookies. Not so much because they’re really easy to make, but because they’re easy to serve, easy to handle when you’re standing, and not very messy. All good things. But, we do try to vary the type of cookies from month to month, so, this month, we thought we’d try snickerdoodles.

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Crispy and Chewy Double Chocolate Chip Cookies

crispy chewy chocolate chip cookies
crispy chewy chocolate chip cookies
Two kinds of chocolate! Crispy and chewy!

Are you a crunchy cookie fan? Or, do you prefer chewy cookies? Well, with this recipe, you can have both crunchy and chewy in the same cookie.

Like dark bittersweet chocolate? Or semi-sweet chocolate? Again, you get both in the same cookie. And, lots of chocolate too, which, we think, everyone prefers.

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Pecan Macaroons

pecan macaroons
pecan macaroons
Crispy outside, chewy inside.

Sometimes we just have to try something new. Change out one ingredient for something similar and see what happens. Who knows when we’ll hit upon the next big thing?

So, this is really nothing more than a variation on our Almond Macaroon recipe. A simple swap out of almonds for pecans. But, there are a few things you might want to watch out for, as we’ll see in a bit.

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Thomas Keller’s Caramel Ice Cream

making ice cream

making ice cream
Any ice cream churn will do.

Sometimes we make a bunch of things that require only egg whites, and we’re left with a lot of egg yolks. Egg yolks are more difficult to deal with: they don’t freeze as well as the whites, and it seems as if there are fewer recipes available, so, we generally just make ice cream. We know, we know, but we suffer through, just for our fellow scratchers. This time we decided to test out the Caramel Ice Cream recipe from Thomas Keller’s cookbook, Ad Hoc at Home.

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Thomas Keller’s Pineapple Upside-Down Cake

Thomas Keller's Pineapple Upside-Down Cake

Thomas Keller's Pineapple Upside-Down Cake
Quite a nice-looking cake. It’s tasty, too!

Wow! We haven’t had Pineapple Upside-Down Cake in years. The last one was made in a skillet, partly on the stove and partly in the oven, and was quite good, but it required a good bit of work. So, when we picked up a pineapple and thought once again about making this all-American cake, we turned to Thomas Keller’s Ad Hoc at Home. We just love his recipes: they’re very detailed, always work, and are delicious.

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