Posts Tagged ‘dessert’

Cantuccini

Tuesday, April 15th, 2014
Cantuccini

Cantuccini

TWD – Tuesdays with Dorie


Cantuccini

These little Italian biscotti are super easy to make, and relatively quick.  Cantuccini are a specific type of biscotti, usually dipped in a sweet Tuscan Italian wine called Vin Santo.  When I was in Italy I was served this after dinner, and it’s delightful.  Vin Santo brings out the flavor of the almonds, and dipping the Cantuccini softens it.
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Mocha Brownie Cake

Tuesday, March 18th, 2014

 

Slice of Mocha Brownie Cake

Slice of Mocha Brownie Cake

TWD – Tuesdays with Dorie


Mocha Brownie Cake

I decided to make a third of the recipe to fit in my 4½-inch spring form pan.  After all, there’s just two of us, so we don’t need a chocolate cake for 12 people.  It was just the perfect amount for the pan too.  It rose into a dome quite a bit, but that just left me with some extra cake to taste as I assembled.
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Avocado Honey Pudding Pops

Thursday, March 13th, 2014
Avocado Honey Pop

Avocado Honey Pop

Avocado Honey Pudding Pops

I first made avocado ice cream back in 2010, when I had an abundance of avocadoes going ripe very quickly.  What better way to stop the ripening process then freeze them in the form of ice cream?  I used Alton Brown’s Avocado Ice Cream recipe, and it was delicious.  It reminded me a lot of green tea ice cream.  It is a bit on the grassy side, so we topped the ice cream with drizzles of honey, and it was a perfect match.

Here is an adaptation of avocado ice cream, but in the form of an ice pop.  I used honey as a sweetener, since it helps turn the savory avocado into a delicious dessert.
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Buttermilk Scones

Tuesday, March 4th, 2014
Orange Buttermilk Scones and Milk

Orange Buttermilk Scones and Milk

TWD – Tuesdays with Dorie


Buttermilk Scones

We enjoyed these scones quite a bit.  I used orange zest and cranberries.  I think I mixed mine a bit too much.  They were ever so slightly tough, but still good.  I usually gather my scone dough, and then put it in the refrigerator for about 30 minutes to hydrate a bit, just like when making a pie dough.  This helps the dough come together with less kneading.  I should have followed my usual procedure.  Ah, well.
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Beet Cake

Friday, February 28th, 2014
Beet Cake with Orange Poppy Seed Glaze

Beet Cake with Orange Poppy Seed Glaze

Beet Cake

This beet cake is a bit like a carrot cake or zucchini bread, but made with beets.  The glaze, made with crème fraîche and orange adds a tang and brightness to the sweet cake.
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