Coconut Ice Cream with Roasted Pineapple

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On our not-so-recent Hawaiian vacation (I still miss the islands!) my daughter spied an ice cream shop selling Pineapple-Coconut ice cream and was instantly drooling at the thought. We bought some, and it was decadently creamy and coconut-y, but there was next to no pineapple, which made it somewhat disappointing given that “pineapple” was the first word in the name. I vowed then and there to make my own version, though as you’ll see below I didn’t technically keep that vow…

The coconut ice cream was simple– while I’ve made custard-based ice creams before, for this recipe I decided to go with an eggless base to ensure that the eggy richness of custard didn’t overpower the coconut flavor. It totally worked– the finished ice cream was creamy and coconut-y, and (unlike many homemade ice creams) scooped smoothly and easily right out of the freezer. I toasted half of the coconut to add an extra dimension of flavor and some texture, and really liked the result. All in all, an excellent ice cream.

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Black Bean Brownies

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I admit to being skeptical about “healthy” desserts using alternative ingredients– they never taste quite right, and you end up eating more of them anyway because you’ve been lulled into a false sense of security by the “healthy” moniker. So it took me a while before trying this brownie recipe, which uses black beans as a base and which is also gluten-free. But since I was trying to avoid flour this month (my usual diet is way too starchy) I thought this might be a tasty dessert option.

Reviews of similar recipes have been mixed– some people rave over them, others claim that the texture is off-putting and the bean flavor is too obvious. Personally, I fall somewhere in the middle. These brownies are nice and chocolate-y, with no hint of bean flavor, even as an aftertaste. However, the texture is definitely not that of a regular brownie– they’re not chewy at all, nor are they gooey enough to be considered fudge-y. They’re soft, but not cakey– they’re kind of like a dry soufflĂ©, in that they melt away easily in the mouth. And they’re not dense but I wouldn’t call them light either. In short, the texture is difficult to define, but not unpleasant.

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Dark Chocolate Bread Pudding

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During a recent visit to the King Arthur Flour bakery in Vermont I purchased a loaf of challah, fully intending to pull pieces off of it for the next several hours and devour most of the loaf that way. Isn’t that the best way to eat fresh bread? Sadly, I ended up getting distracted and by the time I got back to my loaf it was partly stale and didn’t lend itself well to nibbling on.

However, stale bread is still good for plenty of things– not least of which is bread pudding. Not just any bread pudding– chocolate bread pudding. DARK chocolate bread pudding, which makes it that much more decadent. I pulled this recipe from King Arthur Flour’s own website and have been eating the results for breakfast for the past week. Superb.

Dark Chocolate Bread Pudding (from King Arthur Flour)

  • 6 1/2 cups bread cubes from a 1-lb loaf of challah or brioche
  • 1 1/2 cups dark chocolate, chopped or in chips
  • 1 cup sugar
  • 1/2 cup cocoa
  • 3 cups milk or half & half
  • 6 large eggs
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract

1. In a lightly buttered 9×13″ pan, combine bread cubes with 1 cup of the chopped chocolate.

2. In a small saucepan, combine remaining chocolate with sugar, cocoa, and 1 1/2 cups of the milk or half and half. Cook over low heat until chocolate is melted and mixture is smooth.

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3. Remove from heat and add remaining dairy. Then whisk in eggs, salt, and vanilla.

4. Pour the mixture over the bread cubes and let it soak in for about 30 minutes.

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5. In the meantime, preheat oven to 325 degrees F.

6. When the custard has soaked in, bake for 45-50 minutes. Remove from oven and let it cool for about 10 minutes before serving.

 

Honey-Cardamom Pear Tartlets

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Recently, I was trying to figure out what dessert to bring to a Lunar New Year party. More specifically, I was trying to figure out what dessert to bring that was not red bean cream puffs, because I didn’t want to go to the trouble of making the craquelin topping and I still needed something bite-sized and tasty. I was going through my old recipes when I came across my post about honey-cornflake crunchies and it occurred to me that they might make a neat base for a different kind of dessert combining honey with some other flavor components.

I decided to flavor my filling with cardamom, since it’s often paired with honey. I’d originally planned to make a simple stabilized whipped cream filling, but concluded that it would be too light in comparison to the crunchy base and opted instead to give it a richer mouthfeel by combining two concepts– stabilized whipped cream and cooked-flour frosting. Both involve beating a thickened pudding-like mixture into the dairy– it’s just that the frosting uses butter instead of liquid cream. My experimental recipe worked beautifully, and I’ll definitely be using it in the future.

Of course, once I’d settled on cream-filled tartlets, I felt that they needed something more, for texture, and flavor. After a false start (persimmons apparently just went out of season, boo!) I settled on pears and pistachios, both classic pairings with cardamom.

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Egg Yolk Sponge Cake with Lemon Filling

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After making a double batch of white cake for my daughter’s Rainbow Galaxy birthday cake, I had eight egg yolks left over, plus a bunch of zested lemons, a block of cream cheese, and most of a can of sweetened condensed milk left from other party treats. Always loath to waste things, I decided to use the leftovers to make a dessert the following weekend. Fortuitously, the ingredients all worked out reasonably well.

The tough part was the egg yolks– ordinarily I’d consider a creme brulĂ©e, but I wanted something more portable and shareable, so I managed to find a sponge cake recipe that calls for all yolks rather than all whites. I was skeptical, but it came out okay. A little dry, I thought, though I don’t believe it was overbaked– I think a little oil or butter would’ve helped it retain more moisture. However, it had a nice flavor, a lovely golden color due to all the yolks, and it split easily after cooling to make two layers.

To use up the lemons, cream cheese, and sweetened condensed milk, it was easy to find a recipe for lemon icebox pie using those ingredients. I figured that if I made the filling and let it thicken most of the way before spreading it between my cake layers, it would work out. Oddly enough, it stayed pretty loose– more like regular pudding than like a firmer pie filling– but it tasted good. Not very lemony (likely due to the lack of lemon zest) but good. More like a cheesecake with a hint of lemon.

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Marbled Cake Pops

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So after baking up the six layers of my galaxy rainbow cake (and seeing how short they were) I was unaccountably struck with the fear that there might not be enough cake for all of the guests. (Spoiler: there was tons of cake left over) I decided to make some extra treats for the party, just in case– cake pops. I hadn’t made them in a while, but a little internet research turned up some new techniques for making them look fantastic, so I thought I’d give them a shot, using an extra box of cake mix and some leftover buttercream, plus candy melts.

Step 1: making perfectly smooth, round balls for dipping.

In the past I’ve crumbled up my cake and mixed it with cream cheese or frosting by hand, just because it was easier. However, the results have been somewhat lumpy, probably because the crumbs weren’t quite fine enough and the mixing was uneven. I think I’ve been trying to avoid making the mixture too gooey from overmixing, but it really wasn’t a problem. Solution: use the stand mixer to completely mix the cake and frosting into a smooth, homogenous dough. Add frosting sparingly to avoid your mixture being too soft.

Once you’ve got the dough set, portion it into balls and hand-roll them to a generally round shape. If you want them to be even more perfectly round, you can do this:

 

(though 14 seconds is way longer than you need)

When they’re shaped, stick them in the freezer for a few minutes while you prep your candy melts.

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Galaxy-Glazed Rainbow Cake

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For my daughter’s seventh birthday she declared that she wanted a Parry Gripp-themed party. Who is Parry Gripp? Try typing it in as a search term on YouTube and go down the rabbit hole of playlists…

The short answer is that he writes weird songs, most of which appear to be aimed at kids, with accompanying bizarre animated music videos. Current favorites in this house include “Neon Pegasus,” “Space Unicorn,” and “Pancake Robot.” There are actually a ton of food-related songs, which we used as inspiration for our party menu, but one thing my kid was adamant about was that she wanted a galaxy-mirror-glazed cake, which would relate to both Neon Pegasus and Space Unicorn. I’m not sure where she even found out about mirror-glazed cakes, but hey, the apple doesn’t fall far from the tree!

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