My grandsons were asking my daughter for stories about her childhood and she told them about the box freezer her grandparents kept in their basement filled with ice cream. Wide eyed, they wanted to know what her favorite flavor was. She told them Tin Roof Sundae. Despite it’s popular surge in the early 80’s, Tin Roof Sundae has since declined both in popularity and availability, but when the boys heard it was made with peanuts, chocolate sauce and vanilla ice cream they knew they had to try it.
It feels like a cardinal sin to post a decadent chocolate recipe in a blog during the first week of the new year (2013).
By Alice Medrich (Artisan Books, 2012)
Dessert: Who doesn’t love it? Even those of us who have sworn off of sugar or beg-off to hold at-bay another pound, secretly have illicit thoughts of a rich, warm morsel from the oven in deep winter, or an icy granita or a cone filled with buttery, creamy ice cream on a blistering day.
Okay, maybe I’m projecting a little too much. Truth is, I love dessert! Years ago I had a conversation with a five-year-old boy, and we admitted to each other that we didn’t have a sweet tooth; we had sweet teeth – a mouth full of them! My grandsons would agree that they too would walk a mile in the snow for something chocolate.
Courtesy of Alice Medrich, Sinfully Easy Delicious Desserts
This is a selection from Alice’s book that directs readers to different recipes she has in the book. You will need to read the book for the recipes that are highlighted, but this will give you good ideas for adorning vanilla — or other– ice creams. And, for starts, how about the recipe for Vanilla Ice Cream? or Mexican Vanilla Ice Cream?
Courtesy of Alice Medrich, Sinfully Easy Delicious Desserts
This is a selection from Alice’s book that directs readers to different recipes she has in the book. You will need to read the book for the recipes that are highlighted, but this will give you good ideas for adorning vanilla — or other– ice creams. First, how about a recipe for Vanilla Ice Cream? And if you’re not up for making your own, buy the best quality vanilla ice cream you can afford as many don’t actually contain pure vanilla extract!
I found this recipe in the food section of our local newspaper and couldn’t resist sharing it. It sounds so completely, deliciously, sinful !!
What a strange winter this has been. I live in Santa Cruz, not far from the beach. We’re used to having occasional sunny interludes between winter storms but this year we’ve had an occasional stormy interlude between sunny, warm days. When I say warm days I mean as warm as 70 degrees in December and January, our chilliest months of the year!
Even stranger, we had the foggiest summer in decades. The kind of damp weather that gets to your bones. And we had no spring whatsoever as it rained right up until the end of June when the fog started. Weird.
If there is a gene that predisposes us to love dessert, I have it. For the last several days I have been eating
myself into heavenly oblivion. The Christmas pie I made that’s so good it makes you want to cry. Biscotti from Bob Benish’s Bakery. Divinely smooth fudge made by a friend. The leftover Italian cookies from a market demo. And, always chocolate.
I’m not sure which came first for me — discovering a love of dessert through baking or baking because I love dessert. While the answer might appear obvious, we didn’t have daily dessert when I was a child nor did my brother or I have access to stores on our own as we lived several miles from town.
For anyone who is allergic to wheat, most Passover desserts are a great find. Amonds, potato or tapioca starch and eggs are the “glue” that hold the tortes, cakes and cookies together.
Have you noticed that prices for cocoa powder and chocolate have gone up recently? One of the members of the Baker’s Dozen, San Francisco group was shocked when he priced a 4-1/2 pound pail of cacao recently.
Sticker shock should be no surprise. There’s a horrendous political standoff in Cote d’Ivoire (Ivory Coast) that began with elections in November, but that doesn’t appear to be getting any closer to resolution. Electricity and water were cut off to half the country recently and food shortages loom.
An article posted by Jaelith Judy in Care2.com explains part of
My last three blogs addressed some of the current concerns and dangers in our food supply as well as about Vandana Shiva, who is actively pushing back against genetically modified seed crops in India. Important information, but given that it’s the last day of November I think it’s time to celebrate the upcoming holiday season, so let’s talk once more about chocolate.
Anyone know where I can buy or barter extra hours? Working at both New Leaf and The Vanilla Company has left me short on time. For the past three weeks I’ve been dreaming about writing about chocolate but actually doing it has been a challenge.
Courtesy of Susie Norris, author of Chocolate Bliss
Susie says, This is my favorite fudge cake. It is light, but also buttery, chocolaty, soft, and moist. Its texture is strong enough to hold up to butter cream, which can drag a lesser cake down. This cake works well with Sweet Bittersweet Ganache (recipe below.)
Makes 2 (8-inch) cake layers
This is killer, no way around it. And it’s worth every bite! I don’t like corn syrup so I use honey or agave as a substitute. It works just fine. If you do use corn syrup, you may want to add a little more sugar to the recipe as agave is sweeter than sugar.
This is the ideal recipe for extreme milk chocolate truffles or borderline semisweet chocolate. By extreme milk chocolate, I mean chocolate that has a minimum of 30% cocoa butter. Tahitian vanilla works well with milk chocolate because of its fruity, floral flavor.
I may be the Queen of vanilla, but chocolate rules my life. Whether dreaming of it, cooking with it, or allowing it to slowly melt on my tongue, savoring the sensations as it moves dreamily from one set of taste buds to the next, I’m surprised when a day passes and I haven’t eaten or drunk something chocolate. (Okay, I only use chocolate with real vanilla in it. Better?)
Courtesy of Lauren Groveman
Courtesy of Stephany Zonis
My mother made a variation of this baked pancake for Sunday morning breakfasts. There really isn’t much to it, but it somehow manages to rise dramatically as it bakes. I have improved the original recipe by adding a little sugar and lemon zest–and, of course, vanilla!