Yearly Archives: 2019

Toasted Almond Gelato

What’s the difference between gelato and ice cream? Gelato tends to be smoother and silkier. It contains more milk than cream, if any, and doesn’t contain egg yolks.  It’s also creamier and more dense as the dasher spins at a slower speed, thus creating less air. I’ve read that if you have the patience  you should […]
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Chocolate Cookie Ice Cream Sandwich

The cake-like chocolate cookie for this ice cream sandwich was inspired by a recipe from Cook’s Illustrated, except I didn’t want to use the canned chocolate syrup they suggested so I manipulated the recipe to prevent that need. Also, baking one time their recipe didn’t produce a thick enough cookie for my taste. The next […]
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No-churn Toasted Coconut Ice Cream

I love coconut in any form and was craving toasted coconut ice cream. I think it was because I chose the salted caramel ice cream at the local ice cream shoppe recently instead of the coconut. I also wanted to avoid using coconut extract; even if it was pure. I went about toasting unsweetend coconut […]
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Homemade Bagels

I’m among the ranks of bagel lovers that lament over the difficulty of finding one that is chewy on the outside yet has a soft, substantial crumb. Therefore, on a recent trip to a friend’s cabin I lugged Chef Peter Reinhart’s book The Bread Baker’s Apprentice with me to see if I could master them myself.Between […]
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Chocolate Banana Bread

This time of year I pretend that I’ll eat bananas fast enough but it rarely happens. When they are past their “add to yogurt prime”, I end up freezing them for banana bread or banana crème brûlée. Previous banana bread recipes I’ve made called for about a cup of mashed bananas. This time I had […]
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Strawberry-Rhubarb Pâte de Fruit

I was first introduced to these delightful gems many years ago in a Paris confiserie. Then a while back I tested a couple of recipes from my friend Zoë. It’s been 10 years since I’ve made a batch and I thought it was high time to make them again since the rhubarb in my yard […]
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Rhubarb Custard Cake

Rhubarb is one of the first vegetables to poke its stalks out of the ground every spring. It’s quite tart and you never want to eat the leaves but as long as you keep harvesting, it will bring you joy all summer long. Two plants will also give you and your friends a steady supply. […]
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Ricotta Cheesecake with Toasted Almond Praline

I’ve been researching various techniques and making a lot of ricotta. Consequently, I have copious amounts of this delightful cheese. Big brother knows too, for what you are searching which is why this recipe from  epicurious.com showed up in my In-Box. Their ingredient list was scaled by volume as well as using the metric system. It […]
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