Dessert Recipes

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Chocolate Ganache Tart (Halloween Ghost Dessert) Recipe

The girls have reached the end of the first quarter, so their school gave them a day off. With Halloween just around the corner, I thought it would be fun for all of us to work on ideas for spooky desserts that they'll be able to share with their friends. It didn't take a lot of arm twisting to convince them!

I decided that we should make a simple chocolate tart and decorate it with ghosts. The tart shell is a shortbread crust that I topped with a semi-sweet chocolate ganache. To enhance the flavor of the chocolate, I added a little coffee. I let the girls pipe the top with vanilla buttercream frosting and create faces using chocolate sprinkles. As an added bonus, this dessert is egg and nut-free. We'll make smaller versions at the end of the month for when they share them with friends.


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Halloween Dessert: Strawberry Brownie Pudding Recipe Recipe

The girls absolutely love Pocky Sticks. If you’re not familiar with them, they're a popular Asian snack consisting of long, thin crackers dipped in icing. I received several packs of strawberry-flavored Pocky Sticks from Asian Food Grocer, and instead of just letting the girls devour them, I thought it would be fun to use them in a dish.

I adapted one of Ina Garten's brownie pudding recipes and made it look pink to match the Pocky Sticks. I used mini marshmallows to create teeth and Godiva chocolate pearls for the eyes. The Pocky Sticks serve as the hair. I’m thinking of serving these happy-looking treats to the kids for Halloween in a couple of weeks. Last year, I made witch-looking finger cookies that looked so realistic, children in my little munchkin’s class refused to eat them! 



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Walnut Nectarine Tart Recipe Recipe

Walnut Nectarine Tart Recipe

10.06.11 by Jackie

I stopped by Costco this week and found that nectarines were still on sale. Our family has been enjoying juicy, sweet stone fruit all summer and I was hoping this case of them would live up to our recent experiences. Alas, these nectarines weren't nearly as flavorful as the ones from earlier in the summer. Instead of letting them rot in our fruit basket ignominiously, I decided to give them a new and much more delicious life by baking them in a frangipane fruit tart.

For this version, I pre-baked store-bought puff pastry that I layered with walnut buttercream and nectarines. Making the nut butter cream for the tart has become one of my specialties; I could make this dessert with my eyes closed. It's very simple, and if you do this as much as I have, it will become second nature for you as well. Finally, I gave the product a professional look by glazing the tart with nectarine jam. The result was absolutely delectable!


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French Toast Recipe (Pain Perdu) Recipe

I had some gata bread that had been going stale on the kitchen counter this weekend. In case you don’t know, gata bread is a soft, chewy, Armenian sweet bread that pairs wonderfully with coffee. Given my aversion to waste, I immediately thought it would make the perfect breakfast if I soaked it in a little egg-sugar-milk mixture. It's called pain perdu, which literally translates to "lost bread” ("French toast" in English).

To accompany the French toast, I made a compote de figues, simply "fig sauce". I placed the bread on a bed of crème anglaise and topped it with freshly whipped cream and a dusting of cocoa powder.

You’ll like this so much you’ll find yourself purposely letting bread get a little dry. And it’s not just great at breakfast; French toast also makes a tasty after-school snack for children (goûter in French).


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Baklavash (Baklava Recipe) Recipe

Baklavash (Baklava Recipe)

09.30.11 by Jackie

After receiving flatbread from California Lavash, I've experimented with a lot of savory dishes, making pinwheel appetizers, sandwich wraps, chicken soup and a goat cheese tart. I decided it was time to also satisfy my family's sweet tooth. I made a baklava-style dessert using lavash bread, hence the name "baklavash"! The preparation is similar to making baklava (also spelled baclava or baklawa), except phyllo dough is replaced with the lavash, which makes the task a lot easier. When working with phyllo, you have to be sure to assemble the dessert pretty fast and keep the unused portion covered with a wet towel at all times as phyllo tends to dry out quickly. With lavash, you can take your time and not worry about this problem.

I filled the layers of lavash with ghee (Indian-style clarified butter), ground cinnamon, blossom honey, walnuts and pistachios (my favorite nut). It’s a stress-free, easy dessert, and I love the convenience of it!

 


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