Tag: desserts

Irish Cream Cream Puffs

Irish Cream Cream Puffs

| March 15, 2013 | 2 Comments

A St. Paddy’s Day treat fit for a classy leprechaun. Green for good luck. Stuffed with Irish Cream Cream for deliciousness.

Continue Reading

Apple Crumb Cake: A Naughty Version of the Nice

Apple Crumb Cake: A Naughty Version of the Nice

| December 23, 2012 | 0 Comments

This is officially my new favorite coffee/breakfast/snack/anytime cake. It has a comforting heft to it. It will remind you of apple picking and old fashioned donut shops. The cake on its own is wonderful, but the crumb topping makes it swoon-worthy. You will eat every last crumb. Promise.

Continue Reading

Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce

Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce

| December 1, 2010 | 0 Comments

A pretty Southern belle of a pie, with little flair: classic golden graham cracker crust coated with dark chocolate ganache, sweet bananas, thick vanilla-specked pastry cream, and pillows of soft whipped cream swirled with salted caramel.

Continue Reading

Butterscotch Pot de Creme

Butterscotch Pot de Creme

| October 5, 2010 | 2 Comments

A remake of Town Hall’s decadent Pot de Creme — silky smooth butterscotch pudding with fresh whipped cream, chocolate shavings, and a Tahini shortbread cookie on top.

Continue Reading

Berries n’ Cream with Meringue and Pistachios

Berries n’ Cream with Meringue and Pistachios

| August 4, 2010 | 0 Comments

Fresh fruit, whipped cream, who doesn’t love that? Add some crunchy pistachios for a little salty nuttiness, and a surprising crumble of airy meringues, and you’ve got one winning dessert.

Continue Reading

Chocolate Irish Whiskey Cake

Chocolate Irish Whiskey Cake

Now, I like to sip a fine measure of Irish whiskey, for sure, but when you need to make a whole tableful of people happy with just one glass, nothing beats this Chocolate Whiskey Cake. Serving it at a recent birthday potluck, the question everyone asked after one bite was, “How much whiskey is in this??” Only a cup’s worth for the entire generously-sized cake, but a liberal sprinkling after baking gives a potent warmth to every forkful.

Continue Reading

State of Pastry in SF

State of Pastry in SF

Now that you can’t swing a puggle in this town without landing it face-first in someone’s salted-caramel-gingerbread-bacon cupcake, what’s the future of dessert? Four of the city’s most innovative confectionaries got together last week to discuss the current State of Pastry in SF.

Continue Reading

Key Lime Coconut Cheesecake

Key Lime Coconut Cheesecake

| September 16, 2009 | 2 Comments

This decadent treat is like the tropical love child of a refreshing, tart, key lime pie and a rich cheesecake…with a coconut cream pie floozie thrown into the mix.

Continue Reading

Summer Trifle

Summer Trifle

| July 20, 2009 | 1 Comment

The best summer desserts are simple to make, portable for picnics, and highlight the season’s sweet, luscious fruit. Trifle would be at the top of my own list.

Continue Reading

Banana Boats

Banana Boats

| May 27, 2009 | 5 Comments

The season of BBQs is officially upon us. At your next open grill fest, whip up this ooey gooey, no-fuss dessert, and polish off your barbecue on a sweet note.

Continue Reading

Comeback: Little Sheba

Comeback: Little Sheba

| February 13, 2009 | 4 Comments

I’ve been spending entirely too much time watching episodes of The French Chef with Julia Child that my friend Craig gave me.

I find Mrs. Child oddly hypnotic. There is something about her uniquely-accented voice and the not-entirely graceful movement of her formerly 6′ 2″ body that compels me to watch her.

And watch her I do. Over and over again.

This week, I’ve been enjoying an early, black and white episode wherein she gives a champagne and coffee party in honor of:

“…the Queen of Sheba, which turns out to be this dark beauty, made of chocolate, and almonds, and rum, and butter!”

She then invites us into her kitchen where she promises we’ll make:

“the best chocolate cake you ever put in your mouth.”

That’s one heavy promise, but I love her enthusiasm.

I decided to put my money where Mrs. Child’s mouth is and examine this cake and the woman behind it, however superficially.

Continue Reading