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Entries Tagged as 'Dessert'

Portrait of a donut

March 3rd, 2008 · Comments Off

Chocolate raised donut. Bennison’s Bakery, Evanston. 
 
donut

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Tags: Dessert

Pat’s Pizza

January 7th, 2008 · Comments Off

Here’s a cappuccino from Pat’s Pizza.patscappu.jpg

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Tags: Dessert

Doughnut Cupcake

July 15th, 2006 · Comments Off

I should mention as a disclaimer that the Celtic Knot Pub is a client but I’d be derelict in my duty as a food blogger if I didn’t mention Debbie’s Cupcake of the Month. It’s a jelly doughnut cupcake – baked then deep fried just like a real doughnut, than filled with apricot jam. Truly a masterpiece of cupcakeness.

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Tags: Dessert

Gale Gand’s Biscuits

February 10th, 2006 · Comments Off

Several years ago a publicist sent me Gale Gand’s Short and Sweet, a dessert cookbook with quick and easy recipes with 8 ingredients or less. As easy as that sounds, most of the recipes demand much more time than the 15, 30 or 45 minutes that the book is arranged by. And the ingredient lists sound simple, but I don’t know too many people who wouldn’t have to go shopping to gather most of these ingredients.

One example is the chocolate croissant bread pudding I made once (first time I’m posting it). It was easy enough, but who has 2 cups of cream and 2 cups of half and half in their frig?

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This stuff is awesome by the way, just realize you might wind up eating 6 croissiants, 4 cups of cream and half and half, a cup of sugar, 6 eggs and almost a half pound of chocolate in one sitting. We won’t even mention the ice cream.

Over the years I’ve attempted to make the Killer Buttermilk Biscuits from the book. But I’m an idiot and never follow the recipe so I wind up with flat lifeless biscuits. I substitute milk, I throw other stuff in or I don’t follow the procedure. But (probably for the first time ever) I had some buttermilk in my frig, so I followed the recipe to the letter. They turned out very good. Here they are with some spicy gravy which I’ve done before.

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Then I made them a few days later and they were awesome, I didn’t even wait to photograph them.

What was the difference? The first time I made them too small- instead of filling one 9 inch pie pan, they filled one and a half pans. And the glass pie plate didn’t brown the bottoms as well as I’d like. The second time a made big biscuits that all fit in a metal pie plate and they became beautifully golden, tall and fluffy. I’m sorry I didn’t take a picture, because they would have been prettier than the ones in the book but I have a feeling I’ll make these again, since I’ve perfected them.

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Tags: Dessert

Prickly Pear Ice Cream

December 3rd, 2005 · Comments Off

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On one of my Arizona driving adventures, we stopped at Tortilla Flat, and old stagecoach stop, turned tourist stop. There is a restaurant there, but the prickly pear ice cream is what I was there for. Prickly pear tastes like watermelon with touches of pear and berry.

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Tags: Dessert

Carmelized apple and ricotta crepes

October 11th, 2005 · Comments Off

applecrepe1.jpgHere’s a fairly simple recipe that doesn’t take much more effort than making pancakes, but appears much fancier. I used this recipe for basic crepes which uses an egg and an egg yolk. I’m not sure what the difference would be between this and a whole egg crepe recipe, but these turned out soft and fluffy. Two cored apples were cut in chunks and sauteed in about 3 tablespoons of butter, a tablespoon of sugar, a shake of ginger and cinnamon, a teaspoon of molasses and a teaspoon of apple brandy. Fill the crepes with a couple of spoons of ricotta and apples and roll up.

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Tags: Dessert

Belgian Waffles

May 10th, 2005 · Comments Off

A friend brought over a Belgian Waffle maker, so of course we had to make some. We used this waffle recipe, with the addition of a teaspoon of baking powder for some rise. I would never have attempted this sort of thing without my new Cuisinart hand mixer (thanks Mom!). Beating egg whites into peaks and egg yolks for 5 minutes by hand is just not something I do in the morning. The pink stuff is pureed and strained raspberries mixed with cream.

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The recipe made a lot of waffles, maybe a dozen (or two dozen pairs if they’re counted that way). Thankfully we didn’t use any of these recipes which call for as much as a pound of flour.

POSTSCRIPT: I just found Heidi’s recipe for power waffles, which is more like what we were looking for – yeast waffle with some substance. We’ll have to try these.

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Tags: Dessert

Scones

April 23rd, 2005 · Comments Off

Last week a restaurant client of mine needed an emergency ad done. As I put one together on her bar with my laptop, she remarked how ‘clever’ I was that I could do so . Then she asked “but can you make a scone?” as she bit into one she had made for her High Tea service. I answered “sure I can”. But then realized I really didn’t know if I could or not.

This morning I saw Pro Bono Baker’s Sage, Pine Nut, and Pecornino Scone recipe and was pretty confident I could improvise a few ingredients and get some nice looking scones to feature here and prove I could do it. I had rosemary and ginger, and subsituted them for the sage and Pecorino. I threw in a couple of extra tablespoons of butter, since I wanted them moist, not crumbly-dry like a lot of scones.

A few minutes into it when I got to the part that read “Combine all into a sticky dough, do not over mix. When just coming together knead a few times with lightly floured hands” There was no way I was going to put my hands into the soupy goo I had just made. You just can’t knead soup.

Something had gone horribly wrong and I couldn’t figure out what it was, maybe my measurements were off, maybe the extra butter messed it up, maybe last nights rain saturated my flour, maybe the honey I used instead of the pesto did something weird.

I tried to repair it by adding more flour. And more flour, and more flour. There was no way I was going to be able to cut, shape or form the sticky mess I wound up with. I made a couple of triangles, spooned the rest onto a baking sheet in balls and put it in the oven, expecting the overbeaten mess to fossilize as I washed the ooze off most of the surfaces of my kitchen.

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Surprisingly, they turned out really good, they rose, they’re nice and moist, and the rosemary-ginger combo worked out nicely. I was tempted to start over, to try to make nicer ones, and since I’m still not sure I can make them.

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Tags: Dessert

Nutella filled cardamom crepes

January 29th, 2005 · Comments Off

crepe_nutella.jpg Here’s a pretty quick, but special breakfast. I ground the cardamom seed in my coffee grinder. I don’t mind a little of that in my coffee later.

2/3 cup flour
2 eggs
1 cup milk
3 T butter, room temperature
1/4 tsp salt
1 tsp baking powder
1 tsp cardamon, ground

Whip the eggs, butter and milk together to get some air into the batter, then add the dry ingredients. Mix well and let sit for a minute.

A crepe pan would be perfect for this, but you could just swirl it around in a good non-stick pan so it’s thin enough. Fill with nutella and roll up. If you are really energetic in the morning, you could make your own, but I just bought mine.

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Tags: Dessert

Cheesesteak

November 12th, 2004 · Comments Off

Speaking of cheesesteak, by some amazing stroke of fortune, I had a couple of them fall in my lap last night. These were the real thing, delivered directly from Philly. There was no way I was stopping to take pictures.

Hey, I like Philly’s Best, they’re the closest thing you can get here and they deliver to me (they make a mean stromboli too, another rare thing in the midwest), but there’s something about the thinness of the meat, and just the right amount of saltiness that they can’t duplicate, even though they claim to import their meat from Philly.

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Tags: Dessert

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