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Sara Moulton’s Creamsicle Pudding Cake

"This recipe is a mash-up of two of my all-time favorite desserts" wrote Sara Moulton in her latest cookbook "Home Cooking 101."  ...The Creamsicle (that unbeatable combo of vanilla ice cream and orange sherbet on a stick) and the pudding cake (the utterly seductive, if unlikely, concoction that is, as advertised, a pudding on the bottom and a cake on top). I wanted a cake in which both the orange and vanilla flavors were booming. For the orange, both the juice and the zest are added. For the vanilla, I used a whole vanilla bean and scraped out its seeds. Yes, vanilla beans are expensive, but nothing else delivers such [...]

By | December 19th, 2016|Endings, Recipes|0 Comments

Strawberry Cannoli Calzones from Sara Moulton’s Home Cooking 101

These easy-to-make calzones are from Sara Moulton's Home Cooking 101. She also offers a chocolate-hazelnut version where you mound 1/2 tablespoon of both Nutella and chopped bittersweet chocolate instead of the strawberry mixture. Sara wrote, "I've taken this French snack on a detour to Italy by stuffing pizza dough (very similar to baguette dough) with sweet fillings." - bonnie BonnieBOTB Follow @BonnieBOTB     STRAWBERRY CANNOLI CALZONES 1/4 cup plus 1 tablespoon finely chopped strawberries 1 teaspoon sugar 3 ounces Neufchâtel (1/3-less-fat cream cheese) 1 teaspoon freshly grated orange zest 1 1/2 ounces dark chocolate, finely chopped 12 (1 1/2-ounce) balls 10-Minute Pizza Dough made with vegetable oil or store-bought [...]

By | June 17th, 2016|Endings, Recipes|0 Comments

Almond Gnommés from Payard Cookies by Francois Payard

We interviewed François Payard on the eve of the publication of "Payard Cookies," which included this gluten-free, Passover acceptable recipe. - bonnie BonnieBOTB   Follow @BonnieBOTB The following is an excerpt from the book: Gommés earned their names because they were traditionally made with gum arabic, which gave them their chewiness. I remember my father making them that way when I was young and working at his pastry shop in France. Nowadays, I use almond flour instead, but I still like using the name, especially since they still have a chewy texture. I make a lot of these around Passover since they don’t contain any flour and, because they keep for [...]

By | December 11th, 2015|Endings, Recipes|0 Comments

Coconut Financiers from Payard Cookies by François Payard

In our interview with François Payard last month, he offered this recipe from his newly released "Payard Cookies" for the holidays, Passover and for friends how require gluten-free treats. - bonnie BonnieBOTB Follow @BonnieBOTB This is a different type of financier, which doesn’t include almond flour or even all-purpose flour. Instead, it is made with unsweetened coconut and comes closer to a macaroon. You will need to spoon the batter into the financier molds or mini muffin pans, since the coconut would get stuck in the tip of a piping bag. Be careful that no coconut flakes stick up from the mold or they will darken much faster than the [...]

By | November 17th, 2015|Endings, Recipes|0 Comments

Coconut Macaroons from Gluten-Free Baking

Gluten-Free Baking (Weldon Owen) — Kristine Kidd's just published eighth cookbook — features 80 tempting and tasty naturally gluten-free goodies, including these chocolate dipped coconut macaroons. In addition to the recipes and 125 mouth-watering photos, Kristine's new book details how to set up a gluten-free pantry, and contains an ingredient primer and her baking tips! Serve these delectable flourless morsels at your upcoming Passover Seder or Easter meal. Coconut Macaroons ¼ cup (2 oz/60g) unsalted butter, at room temperature Pinch of kosher salt 6 tablespoons (3 oz/90 g) sugar ¼ teaspoon pure vanilla extract ¼ teaspoon almond extract 1 egg plus 1 egg white, at room temperature 12 oz (375 [...]

By | March 23rd, 2015|Endings, Recipes|1 Comment

Jacques Torres’ Chocolate Chip Cookies

I got to sample these irresistible chocolate chip cookies recently at a press event showcasing the new United Airlines Terminal C at Newark Liberty International Airport and the new world-class dining from more than 20 renowned chefs, including Jacques Torres. I requested the recipe to share with you!  Check back early February to read our interview with Jacques Torres, as  he'll be our Guest Foodie. BTW, bakers use weights not volume when measuring - hence both numbers .   - bonnie Follow @BonnieBOTB   Chocolate Chip Cookies from Jacques Torres 2 cups minus 2 tablespoons (8 ½ ounces) cake flour 1 2/3 cups (8 ½ ounces) bread flour 1 ¼ teaspoons [...]

By | January 17th, 2015|Endings, Recipes|0 Comments

Laurent’s Slow-Roasted Spiced Pineapple

When interviewing Dorie Greenspan for our Guest Foodie, she kept mentioning Laurent’s Slow-Roasted Spiced Pineapple from her newly published Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere. I was intrigued. "It's great for dinner parties with cookies or ice cream. It's good for holidays, when you put fruit dessert on table. Good for weekends. Good for brunch as well as dinner. Good to just nibble at it all the time. This recipe doesn't take long to prep, the time is in the 2-hour baking and basting, resulting in tender almost candied pineapple. Sssshhh. Don't tell Dorie, but when I tested it - I took a couple [...]

By | October 25th, 2014|Endings, Recipes|0 Comments

Michy’s Bread Pudding

After learning that Guest Foodie Lee Brian Schrager had been making Miami chef Michelle Bernstein’s chocolate bread pudding for dessert for as long as he remembers, I had to reach out to her for this recipe. Michy’s Bread Pudding ½ cup raisins Grated zest of 1 orange 1 cup brandy 2 cups heavy cream 1 cup half-and-half 6 large egg yolks, at room temperature ¾ cup sugar 1 tablespoon vanilla extract 4 cups diced (1/2-inch) soft crustless challah, brioche or white bread 4 ounces semisweet chocolate, coarsely chopped Vanilla ice cream or whipped cream, for serving Put the raisins and orange zest in a small bowl, add the brandy and [...]

By | June 22nd, 2014|Endings, Recipes|0 Comments

Pumpkin Ravioli with Salted Caramel Whipped Cream Won A Million Bucks

Christina Verrelli's Pumpkin Ravioli with Salted Caramel Whipped Cream was the winner of a million dollars at the Pillsbury Bakeoff last month in Orlando. Martha Stewart announced all the winners live on her television show broadcast from the Bakeoff. Martha first awarded the four category winners of which Christina was won in the Sweet Treats category. The other winners included Maria Vasseur from Valencia CA won Breakfast and Brunches for her Sausage-Pomodoro Brunch Bake; Terri Sherman from Palos Heights, IL won Entertaining Appetizers with her Asparagus, Artichoke and Red Pepper Pizza and Donna Wolfe of Hamilton, NJ won Dinner Made Easy for her Chicken Empanada Cones. For recipes and photographs [...]

By | April 2nd, 2012|Endings, Other happenings, Recipes, xyz misc|0 Comments

Woman’s World Wild Strawberry Cake

Millie Lambert requested, " Hi,I made a cake from the front of woman's world back in May(I think) I loaned the mag.to someone and didn’t get it back.I wonder if someone has the recipe it was a lemon cake and the picture was on the cover." Our BiteoftheBest.com team contacted Woman's World and got the recipe for her. Here it is:

By | September 5th, 2011|Endings, Recipes, xyz misc|0 Comments

Royal Wedding Cake

Prince William selected this Chocolate Biscuit Cake for the cake for his upcoming royal wedding on April 29. The recipe for this appears in Royal Chef Darren McGrady's "Eating Royally" as it is William's grandmothers favorite cake. According to the McGrady, "Her Majesty the Queens favorite afternoon tea cake by far. This cake is probably the only one that is sent into the Royal dining room again and again until it has all gone." Chocolate Biscuit Cake Butter for greasing the ring plus 1 stick butter, softened 1/2 cup granulated sugar 4 ounces dark chocolate, melted 1 egg 8 ounces Rich tea biscuits, broken into almond-size pieces 8 ounces dark [...]

By | April 20th, 2011|Endings, Recipes|0 Comments

Blueberry Bliss

Violet, you're turning voilet! What is bite-sized, bright blue, round and sweet? Give up? Probably not, as there are few items on earth that match this description. You've guessed it, it's a smurf. Well, maybe not, but other than smurfs, could there be a more perfect treat for kids than fresh blueberries? Put your greasy hand down Chester Cheetah. Nobody wants your orange filth. Blueberries are delicious, in fact you can probably fool little kids into thinking they're candy (well, almost). Who cares what they think anyhow, you're the parent! Get in there and raise healthy kids. Blueberries are powerful little packets of nutrition. As well as being a rich [...]

By | March 18th, 2011|Endings, Food & Drinks, Recipes, xyz misc|0 Comments

Easy-to-Make Banana Chocolate Chip “Bread”

A delicious use for those overripe bananas! Easy-to-Make Banana Chocolate Chip “Bread” Place 3 overripe bananas, 1 T fresh lemon juice, 1 c sugar, 4 ounces (1/2 cup) butter and 2 eggs in the bowl of a food processor fitted with the steel blade; process until the mixture is well blended. Add 2 c all-purpose flour, 1 1/2 t baking powder, 1/2 t baking soda and a pinch of salt; pulse just until the flour’s mixed in. Scrape the sides of the bowl with a rubber spatula; pulse once more. Add 1 c (or 1 1/2 c if you like it extra chocolatey) semi-sweet chocolate chips or chunks; pulse once [...]

By | March 7th, 2011|Endings, Food & Drinks, Recipes, xyz misc|1 Comment

Chocolate Mint Mania Bars

This recipe comes from my book "365 Great Cookies and Brownies." In a previous bite, I told the story of how I came to make these treats. They're a family favorite. To make Chocolate Mint Mania Bars, melt 4 ounces unsweetened chocolate and 1 1/2 sticks (6 ounces) butter. Stir in 2 cups sugar, 4 eggs (one at a time), 2 teaspoons vanilla and 1/2 teaspoon peppermint extract. Mix in 1 cup flour, 1 teaspoon baking powder and 1/2 teaspoon salt. Stir in 2 cups chocolate chips. Bake in a greased 9×13 pan in a 350-degree F. oven for 20 to 25 minutes. - bonnie

By | November 29th, 2010|Endings, Recipes|2 Comments

Food Network’s Newest Star

Anne Thornton is the latest 'chef' to join Food Network’s TV roster.   Her show, “Dessert First with Anne Thornton” is set to premiere in October but you can get a sneak peek at one of her tasty desserts right now! Check out Anne’s highly acclaimed Salted Caramel Banana Pudding Pie. Crust 1 box Nilla Wafers (85 cookies) 6 tablespoons butter, melted Preheat oven to 350° F. Finely crush 65 vanilla wafers in a plastic bag with a rolling pin or use a food processor. Reserve about ¼ cup of the crumbs to top the pie. Mix together crushed vanilla wafers and melted butter until blended. Firmly press on the bottom, [...]

Fresh Berry and Orange Crepes

Luscious fresh berries provide a tasty topping for golden light crepes in this simple but elegant recipe for brunch or dessert. Whether using bright red raspberries or strawberries, or juicy ripe blueberries or all three, the layers of berries transform crepes into a masterpiece that tastes as good as it looks. Plus with the antioxidant activity of blueberries, this treat is good for your health.Fresh Berry and Orange Crepes 8 crepes (use your favorite recipe or store bought) 3 T butter 2 c mixed fresh berries: blueberries, blackberries, raspberries, strawberries 2 oranges, zested and sectioned 1/ 4 c sugar Vanilla yogurt or whipped cream, optional Stack crepes on a plate [...]

By | May 7th, 2010|Endings, Recipes, Starters, xyz misc|0 Comments

Kitchen Challenge: Baked Alaska

There are certain dishes that I've just never gone near. It's not that I won't eat them (I'll eat anything), it's that I'm not going to try and make it myself. Blowfish, for example.. if cut incorrectly, can kill you... so I'll leave dishes with that ingredient to the trained chefs. My home kitchen is a place for many experiments, but some creations just seem either to dangerous or like too much work! For me, desserts in general always seem a daunting task. There's so much mixing and measuring, kneading and rolling, crimping and icing. It can be such a tiring endeavor, that I often leave it to a restaurant's [...]

By | February 23rd, 2010|Endings, Recipes, USA Restaurants, xyz misc|2 Comments

Bespoke’s Arturo Franco-Camacho’s Milk Chocolate Banana Terrine

During the Global Tastes Restaurant Tour as part of Sneak Peek Week in New Haven, Arturo Franco-Camacho demonstrated this incredibly easy Banana Terrine. Seriously -- you can make the actual terrine in a few minutes with melted chocolate, heavy cream, overripe bananas and a blender or food processor. To do so, melt 1 pound of milk chocolate in the top of a double boiler set over boiling water. Bring 5 ounces of heavy cream to a boil in a heavy saucepan over medium heat.  Blend the melted chocolate, the hot cream and 3 peeled overrripe bananas in a blender or food processor until smooth. Pour the mixture into a Saran [...]

Substitute Nuts for Fat in Baking

At the recent American Dietetic Association’s Food & Nutrition Conference in Chicago, I picked up this recipe and tip from the International Tree Nut Council Nutrition Research & Education Foundation : Use ground nuts instead of the other fats in a baking recipe for an equally tasty and healthier treat. For those needing specific amounts  try this Macadamia Shortbread recipe. Preheat oven to 375 degrees F. Line a baking tray with parchment, or lightly oil.  Process 1 c macadamia nuts, 1 c flour, 1/4 c cornstarch or rice flour, 1/2 cup sugar and 1 T ginger in a food processor until a fine powder. Add 1 egg and 1/2 t [...]

By | November 3rd, 2008|Endings, Recipes, xyz misc|0 Comments

The $250 Neiman Marcus Cookie Story

Some of the girls in my office were recently chatting about chocolate chip cookies, not any cookies though... outrageously priced Neiman Marcus cookies. My colleague forwarded me the email she had just received (displayed below). I had not heard the cookie story before, but was very interested and had to research it. It appears the email's claim is more 'urban legend' than culinary spite, but I just love how people have kept this recipe alive; the story is actually an adaptation of a 1940's myth about Red Velvet cake from the Waldorf-Astoria (read more at Wikipedia). Submitted here for your reading... the infamous Cookie Story, and a pretty good cookie [...]

By | July 27th, 2008|Endings, Recipes, xyz misc|3 Comments