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Archives for dessert

chocolate mousse

Recipe: Double Chocolate Vanilla Mousse

by Jane Wangersky February 4th, 2016| Recipes, Simple Solutions
Chocolate mousse is one of those French dishes that are really pretty simple once you get over any fear of starting from scratch, and it’s perfect for Valentine’s Day. Yes, you can make it from a mix, but I think it’s better homemade.

You may have second thoughts if you’ve never
molasses candy pudding

Recipe: Molasses Candy Pudding

by Jane Wangersky October 21st, 2015| Recipes, Simple Solutions
Halloween is our theme this time, and it occurred to me that there was more to Halloween cooking than treats (which everyone buys ready-wrapped anyway) and party food. There’s the candy your kids don’t like. What to do with that? I bought some cheap molasses candy and started experimenting.

At
caramel pear (400x400)

Recipe: Grilled Brown Sugar-Ginger Pears

by Jane Wangersky September 30th, 2015| Recipes, Simple Solutions
Once again the produce people are delivering three-pound bags of pears to us, often before I’ve finished using the last bag. Just this week I baked a double batch of Butter-Oat-Pear Crisp. At first glance this didn’t fit in with our food focus: grilled food. But with
strawberry cream (400x400)

Strawberry Cream with Gingered Honey

by Jane Wangersky May 28th, 2015| Recipes, Simple Solutions
Since my recipe last week was so loaded with sugar, I challenged myself to make this week’s without any. Strawberries on their own don’t really need any sweetening, but since I had also decided to use sour cream I knew I’d need something to sweeten the mix. Mānuka honey
cranchocpears (400x400)

Chocolate-Cranberry Pears

by Jane Wangersky February 26th, 2015| Desserts, Recipes, Simple Solutions
We’re still working our way through a large delivery of pears here, and I’ve made pear crisp more than once. Well, now it’s time for another pear dessert, good in a different way, and even easier to make.

The inspiration for this came from several different sources, including my go-to
sugar (400x400)

There’s Nothing Like Sugar, and That’s Okay

by Jane Wangersky February 20th, 2015| Cooking Basics
As you begin to cook and bake more from scratch, you also begin to get a feeling for how much sugar goes into our culture’s typical desserts. And that can be a little shocking. After all, we know that sugar, at the very least, is full of empty calories,
pear crisp (400x400)

Butter-Oat-Pear Crisp: Simple and Good

by Jane Wangersky February 19th, 2015| Recipes, Simple Solutions
The fruit-and-vegetable people brought us a lot more pears than I’d expected (should’ve read the list more carefully), and I needed to create a simple dessert, so guess what’s the main ingredient this week? I thought about honey roasted pears, pears poached in cheap red wine, baked pears (like
orange melon (400x400)

Orange-Melon Gelatin

by Jane Wangersky February 12th, 2015| Desserts, Recipes, Simple Solutions
I nearly called this Melon Marmalade Gelatin, but after thinking about it I decided that wouldn’t be right, since it doesn’t contain any marmalade. However, if you like the taste of marmalade, you’ll like this dessert. Using undiluted orange juice concentrate gives it a strong flavor similar to what
rasp pudding (400x400)

Raspberry White Chocolate Pudding

by Jane Wangersky February 5th, 2015| Desserts, Recipes, Simple Solutions
Whenever a recipe or set of directions says to add water, I begin thinking the dish would probably taste better if I used some liquid with actual flavor. Of course, it can be overdone -- you’ll notice, this time, I did actually use half the water the directions recommend
spinach pinwheels (400x400)

Thanksgiving Improv: Spinach Pinwheels

by Jane Wangersky November 27th, 2014| Recipes, Simple Solutions
Happy Thanksgiving! Though if you’re reading this on Thanksgiving Day itself, you probably have some last-minute gap in your holiday dinner. Not to worry -- so did I, and I’ll tell you what I did.

Here in Canada, Thanksgiving comes in October. This year, unfortunately, it also came just after
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Plenty of Ways to Cook Peaches

by Elizabeth Skipper September 24th, 2014| Ask the Chef
I tried grilling peaches as part of our dinner.  I liked that we had warm, more tender peaches. However, I wasn’t crazy about the smoky flavor. To get the same results (minus the smokiness) would it be better to sauté or broil the peaches?

Ah, peaches – one of summer's
cherry crunch

Mix-in-the-Pan Cherry Crunch

by Jane Wangersky August 7th, 2014| Recipes, Simple Solutions
It’s cherry season around here right now, and I got a good deal on them the other day at the produce store, since I was willing to overlook a few bruised ones. I ate a couple of the unbruised cherries, then stopped, because the inside of my mouth was
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