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posts tagged ‘dessert’

Savor Summer with Apricot Rice Pudding Pops

Saturday, June 14, 2014 at 05:06 PM - Posted by Megan - (0) comments

Who doesn’t love a good popsicle? Summer’s ultimate frozen treat that’s fun to eat, easy to make, and reminds us of scorching hot days when we were young—probably with the melting sugary pops running down our faces. Happy as can be.

apricot-rice-pudding-pops-6461
For a grown up twist on everyone’s favorite childhood chiller, try these creamy Apricot Rice Pudding Pops. And find more mouthwatering recipes for ice pops, paletas, and popsicles in boozy, bold, and fresh fruit flavors at BonAppetit.com.
Apricot Rice Pudding Pops
Recipe adapted from Bon Appétit

  • 1 cup whole milk
  • 3/4 cup plus 2 Tbsp. canned unsweetened coconut milk
  • 1/4 cup heavy cream
  • 1 lemongrass stalk, tough outer layer removed, thinly sliced
  • 1 tablespoon minced peeled ginger
  • 1/8 teaspoon nutmeg
  • 1/2 vanilla bean, split lengthwise
  • 3 tablespoons short-grain rice (such as arborio)
  • 1/4 cup quartered pieces of dried apricots
  • 1/4 cup sugar
  • Combine milk, coconut milk, cream, lemongrass, ginger, nutmeg and 1/2 cup water in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil; remove from heat, cover, and let steep for 15 minutes. Meanwhile, place rice and 1/2 cup water in a small bowl; let stand for 10 minutes (to soften and release some starch). Drain.

    Strain coconut-milk mixture through a fine-mesh sieve into a medium saucepan. Add rice; bring to a boil. Reduce heat to low, cover, and simmer (do not stir or rice will become too starchy) until rice is very tender, 30-35 minutes. Let cool slightly.

    Stir in apricots and sugar. Divide mixture among ice-pop molds. Freeze until beginning to set, 30-45 minutes. Insert a stick into each pop. Freeze until firm, about 1 hour longer. DO AHEAD: Pops can be made 2 weeks ahead. Keep frozen. Image courtesy of Bon Appétit.

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    Salon at Per Se Debuts Five-Course Dessert Menu

    Monday, April 23, 2012 at 08:04 AM - Posted by Megan - (1) comment

    Sweets lovers rejoice! It’s time to skip dinner and head straight to dessert. One of NYC’s most sensational restaurants, Thomas Keller’s Salon at Per Se, just introduced a five-course dessert-only tasting menu.

     
    Some may say that the $65 pre-fixe price tag (service included) is a bit much to spend on sweets, but the succession of inventive, expertly crafted confections from one of the country’s greatest culinary teams is far from your typical desserts tasting.

    The menu lineup from celebrated pastry chef Elwyn Boyles will change daily, and includes inspired dishes such as popcorn-cola with sundried raisins and buttered popcorn sherbet, poached meringue with coconut, Champagne mango and toasted coriander ice cream, and chef Keller’s signature cinnamon-sugared brioche doughnuts with silky cappuccino semifreddo. If you’re not pining for an entire sugar-filled series, the Salon also offers five à la carte desserts each night. How sweet it is.

    Check out Eater for additional coverage and a sample menu.

    Image courtesy of ZagatBuzz

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    Irish Cream Brownies

    Wednesday, March 14, 2012 at 03:03 PM - Posted by Megan - (2) comments

    This March 17th, you won’t need the luck o’ the Irish to find a perfect St. Patrick’s Day dessert recipe. Get the shenanigans started with easy-to-bake, homemade chocolate brownies spiked with luscious Irish Cream. These flavorful, fudgy treats are surprisingly light, so you can indulge and still have room for all that green beer. Cheers!


    Irish Cream Brownies (makes approx. 16 brownies)
    Recipe from Cooking Light

  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 1/2 cup unsweetened cocoa
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup semisweet chocolate chips
  • 1/4 cup butter
  • 1 cup sugar
  • 1/2 cup egg substitute
  • 1/4 cup Irish Cream (Baileys or Carolans)
  • 1 teaspoon vanilla extract
  • Cooking spray
  • Preheat oven to 350°.

    Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a small bowl, stirring with a whisk.

    Place the chocolate chips and the butter in a large microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until the chocolate chips and butter melt, stirring every 30 seconds. Cool slightly. Add sugar and next 3 ingredients (through vanilla extract), stirring well with a whisk. Microwave at HIGH 1 minute or until sugar dissolves, stirring every 30 seconds. Fold in the flour mixture, stirring just until moist. Spread batter in a thin layer into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

    Note: For truly fudgy treats, be sure to cook the brownies until a wooden pick inserted in the center comes out almost clean. If you wait until the pick is clean, the brownies will be overcooked. Garnish with a sprig of mint.