Tag Archives: dessert

Sponsored Post: Cheese and Chocolate Are BFFs

April 8, 2014 | By Adam Roberts | 15 Comments

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You and me, we have a lot of history together, a history that covers a lot of cheese and a lot of chocolate. There was the time I made a cheese plate for Craig’s birthday dessert and the time I had a Gourmet Grilled Cheese Night. Chocolate-wise, where do we even begin? There’s a whole category of my site devoted to the stuff. And yet never before, until today, have I brought these two beloved worlds together on one plate: cheese and chocolate? Together? Have I lost my marbles? No, not at all. Turns out, they make a terrific pairing.

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Nancy Silverton’s Chocolate Chip Cookies

December 9, 2013 | By Adam Roberts | 8 Comments

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Cookies, cookies everywhere and not a chocolate chip cookie in sight. Look, let’s be honest about Christmas cookies: they’re fun to look at but are they really fun to eat? Most of them taste like cardboard with over-sweetened frosting slathered on. While everyone tries to reproduce the cover of Bon Appetit (which is, admittedly, pretty stunning), why don’t you do what I’d do and make a batch of these comforting, hot from the oven chocolate chip cookies from one of America’s greatest bakers? As someone who makes a lot of chocolate chip cookies (Martha’s, whole wheat, Eric Wolitzky’s, ones with cranberries and oats) these may be the most wholesome and comforting I’ve yet made, partially because they’re packed with walnuts.

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Chocolate Pumpkin Cheesecake

November 25, 2013 | By Adam Roberts | 13 Comments

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Now let’s get to the serious business at hand: Thanksgiving dessert.

Oh, I know what you’re going to tell me, that this is a pie holiday and that offering up a cake at Thanksgiving is like offering up a latke at Christmas. Well you’re speaking to a latke person at Christmas, so of course I’m going to steer you in a cake-direction—especially after that discussion in one of my podcasts where we determined that Christians are pie people and Jews are cake people. And if there’s one cake that Jews do better than anyone else, it’s cheesecake. And this one, with its combination of a pumpkin and chocolate is a whopper of a Thanksgiving dessert. It’s so good, your guests will actually be excited to eat it, which is more than I can say for pumpkin pie.

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Sponsored Post: Amarula Rice Pudding with Toasted Almonds

November 19, 2013 | By Adam Roberts | 3 Comments

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When it comes to food, the holidays–and by holidays, I mean the big three: Thanksgiving, Hanukkah and Christmas–are like rides at Disneyland: you almost always know what you’re going to get. That’s what makes them so comfortingly familiar. Alter the turkey, sub out the latke, or cancel the Christmas cookies and you’re looking for a world of trouble. So accept this holiday dessert despite whatever resistance you might feel; it’s my humble creation based on a bottle of Amarula, a cream liquer from South Africa, that I was sent in the mail. I took one sip and thought: “Rice pudding…with toasted almonds!”

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Arkansas Black Apple Cobbler

October 29, 2013 | By Adam Roberts | 6 Comments

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When Chef Diep Tran sang the praises of Arkansas Black apples on L.A. Weekly’s Squid Ink blog, there was no lack of enthusiasm: “The Arkansas Black’s siren song starts out bright and tart, then blooms with notes of nutmeg, coriander, vanilla and anise the longer it sits in cellar.” She points out that the apple is called the “Snow White” apple because of its “white flesh and ebony skin.” By the time I finished reading her post, I knew that if I ever saw Arkansas Black apples I would have to buy them. And sure enough, a week or two later, at the Atwater Village Farmer’s Market, I found them in a bin. I felt like I won the lottery.

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Chocolate Malteds

October 1, 2013 | By Adam Roberts | 4 Comments

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Most people who buy malt powder do so to make malteds, not homemade everything bagels. But days after making those bagels, I found myself with a perfectly good carton of malt powder and, having made a chickpea stew for dinner, I figured: “Hey, we deserve some chocolate malteds.” Here’s the thing about chocolate malteds: you don’t make them with chocolate ice cream. You make them with vanilla ice cream and chocolate syrup.

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Reasons To Make A Crumb Cake This Weekend

September 27, 2013 | By Adam Roberts | 12 Comments

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1. Because it’s the weekend and you can eat whatever you want and not get fat.

2. Because crumb cake works equally well as breakfast, as an afternoon snack, a post-dinner dessert or a late night treat.

3. You have four sticks of butter in your refrigerator and you don’t know what to do with them.

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Let’s Make Profiteroles

September 4, 2013 | By Adam Roberts | 7 Comments

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What does it profit a man to make profiteroles? Turns out: it profits a man a great deal. A woman too.

Profiteroles are happy little puffs that you slice in half, fill with ice cream and then drizzle with chocolate sauce. Sort of like little ice cream sandwiches, except they’re not sandwiches; they’re more like buns filled with ice cream. And making those buns (or puffs, really) is such a cinch, I could probably make a batch in the time it takes to write this post. And once you have them, all you need is ice cream and chocolate sauce and you’re ready to serve up an elegant dessert.

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