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Of all the desserts I’ve ever made, this one is the simplest. It involves only two ingredients (or three, if you count the optional one) and even its name sounds prosaic: grilled bananas.
The best meals I’ve had are the ones where you don’t really know what to expect—but which turn out to be winners, from appetizer all the way to dessert.
It is almost Chinese New Year but many of us still feel the spirit of Christmas. Surely there are still gifts that remain unopened, food baskets untouched and cakes that were delivered in time for the Feast of the Three Kings, but which we failed to partake of because of the guilt instilled by overeating during Christmas.
Her recipes will surely not disappear the way the legendary Food for the Gods of a dear departed friend did, never to be tasted again in its unrecorded original
‘Tis the season to be jolly and extra sweet! So, make your holidays doubly sweet with our 2012 list of Best Desserts. From refreshing gelato treats and homemade ganache chocolate cakes to brandy-infused prune cakes and super suman with a twist—all these are guaranteed to whet your sweet appetite. Enjoy!
Cupcakes have become very popular these days, with bakeshops doing brisk business selling various flavored cupcakes—from mocha to peanut butter, from light lemon to dark chocolate.
Served with chocolate-striped barquillos and a thin chocolate cone, the Tsoknut gelato tasted as if one was eating bits of the iconic candy, this time infused with cream. The taste brings back childhood memories of simple pleasures.
It is not a household name—yet, but in the blogosphere and among the lucky few who have tasted it, Carmen’s Best ice cream is living up to its name. In at least three taste challenges, the ice cream has bested its competitors, including non-dairy products.
Magnum has always been one of my favorite ice cream treats, an indulgence I usually enjoy during trips abroad.
The black light was turned on, making the chefs’ white uniforms glisten. Then to operatic songs they did mysterious paintings on a round table dressed in plastic. Toward the end of the performance, three big brown balls were raised then let go to crash on the table. That signaled the chefs to leave and the lights to go on.
