This was sent in by an old friend of the family, Ann. I haven’t had the opportunity to make this recipe yet, but I vividly remember Ann’s food being the the kind of delicious, “sophisticated simple” which is almost impossible to get anywhere but in someone’s home.
I love these! I like to eat them frozen.
N’s Auntie Indira served this to us when I first met her. It is the best damn chocolate cake I’ve ever had; so often, the cake part of chocolate cake is just…unimpressive. This, on the other hand, is amazing. I begged for the recipe and she was kind enough to share.
This was originally an oatmeal-raisin cookie recipe. Raisin, schmaisin. These are damn good if you make them with dried cranberries and white chocolate chips. For breakfast, especially, not that I’d know. Buttery, crispy at the edges, soft & chewy in the middle, so much good stuff in them they tend to fall apart. And yeah, you can make them with raisins. If you must. But they’d be better for you, and who needs that?
How many cookies this makes depends on how big you make your cookies, natch.
This is one of the usual suspects on my Thanksgiving menus. Through the years, I’ve cut back more and more on the chocolate bits of the recipe. I like to use a tablespoon of sweetened coffee (that condensed stuff you find at asian groceries works great) with the bourbon. The harvest crunch is a pain to make, if only because I usually eat it all before the tiramisu even makes it to the table.
This is by far one of my favorite desserts to make, if only for the shock factor. It’s incredibly difficult to believe that sweet potatoes could be made so airy, so light, so fluffy, so…exquisite. If you can, serve each piece with a dollop of butter mixed with a little brown sugar and cinnamon or nutmeg.
This is from the New York Times Cookbook.
Créme brulèe snobs will try and make you believe that “polluting the custard” with something as potent as espresso is a crime against humanity, but I’ve always thought that Créme brulèe snobs are among the most offensive ideologues. Just make it. If you make sure to add the mint, I’m sure you’ll love it.
I don’t remember where I got this recipe, but I’ve modified it enough over the years to consider it mine.
This is a super-easy recipe with no crust to bother with.
One can never have too much coffee, as far as I’m concerned. This recipe calls for grated coffee beans, which I’ve always thought absurd…use a very fine ground espresso bean (turkish coffee ground size, if your grinder can handle it). Also, don’t use a broiler unless you have a very good gas one, such as those which are found in Amana ranges. A bad broiler won’t melt/burn the sugar fast enough, and the custard will melt. If you don’t have a good broiler, use a blowtorch (that’s what I do). Lastly, don’t leave out the mint, and make sure it’s fresh.
I’m a big fan of tiramisu that isn’t to cake-y. I like tiramisu wet with an almost pudding like consistency. You can vary the cake-i-ness of this dish by either soaking the ladyfingers longer or by making the marscapone mixture wetter (by either adding more liquor (!@#$!) or more pumpkin, which is wetter than the marscapone). Use more triple sec, obviously, if you’d like this to taste as orange as it looks. I garnish this with lots of mint leaves.
This page lists all 10 entries filed under the Dessert category in Mandible. Entries are listed in reverse-chronological order.