Cooking from Scratch
What’s that we hear? A quizzical response to the idea of a sorbet made with chocolate. Yes, us too. We always think of chocolate ice cream, or at least something creamy with the chocolate. This really is a sorbet, having no dairy whatsoever. We have to admit that we’re still a bit skeptical, but, we figure that, since it’s chocolate, if it doesn’t turn out, we’ll probably still eat it. Okay, you can omit the word “probably” in the previous sentence.
Continue reading “Chocolate Sorbet”
Yes, we did have a post awhile back on brownies, using our standard recipe, so why another recipe?
Well, we’ve wanted to try this particular recipe for over a year, and, for one reason or another, we didn’t get to it. Until today. (We actually made them yesterday, but who’s keeping track?) This particular recipe comes from Thomas Keller’s book, Ad Hoc at Home, which is full of great recipes based on dishes that he serves at his restaurant Ad Hoc in California. What’s not to like?
Continue reading “Ad Hoc Brownies”
Hmm, are you wondering what will be the main ingredient in this batch of ice cream? Nah, we thought not.
As we’d remarked when we made a batch of Grapefruit Sorbet, we got an ice cream maker for Christmas so that we can make all kinds of yummy frozen treats, including, yep, ice cream. We have a real fondness for ice cream, by which we mean good ice cream (we still reminisce about our favorite ice cream stand in New England, and we haven’t lived there for nearly 17 years; ah, that Kimball Farms ice cream was the best, and they had a hose, a hose, as big as a garden hose that hung from the ceiling that dispensed whipped cream. For a dime. See what we mean?). Continue reading “Chocolate Chocolate Chocolate Ice Cream”
Happy Fourth of July! And, to celebrate, we’re providing you with the recipe that Martha used for George’s snack while he was crossing the Delaware. Okay, you caught us, that’s not true. In fact, we really don’t know the history of brownies, at all. For all we know, these are an ancient Aztec dish perfected in Mesoamerica. We do know that brownies are just plain tasty and that this is about the best recipe we’ve tried.
Continue reading “Brownies, that All-American Treat”
Yesterday when we were putting together dinner — of Mushroom Pea Tartlets with a side of carrot sticks, if you’re asking — we were thinking we’d like a dessert. We had planned to make Buttermilk Sweet Potato Pie, but, like the best laid plans this one went awry all because of bread. See, we made bread dough yesterday morning, which meant we had leftover starter, and that means we’ll make sourdough pancakes, which used up the buttermilk, so we had to make more, but that won’t be done for 24 hours, which means no Buttermilk Sweet Potato Pie last night.
Continue reading “Chocolate Almond Torte”
We’re visiting relatives, and one of the things we really like to do is to bring something as a little treat. We think it really helps if it is something that is home-scratched, and something they wouldn’t necessarily make themselves. Oh, and it also has to travel well, be a little snacky, and, if that’s not enough, it doesn’t hurt if it’s a little sweet. So what fills the bill? We’re thinking toffee. Continue reading “Macadamia Nut Toffee”
Volcanoes, lava, meteorites, moon mud, and tasty – this cake has it all!
This is a great cake when you’re thinking that you’d like to have a dessert, but you want it to be quick. It takes just a few minutes to put together, it’s fun, and your kids can help, too.
Last night when we’d finished dinner, we wanted just that little something for an after- dinner treat, so we immediately thought of this cake. Once you’ve made it, it’ll be your go-to cake for snacking, too. We got the original recipe from The Joy of Chocolate, by Judith Olney, and have only changed up the meteorites. Continue reading “Craters of the Moon Cake”