Sweets Recipes

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Earl Grey Ice Cream Sandwich Recipe Recipe

I made Earl Grey ice cream sandwiches today with homemade Earl Grey tea ice cream. One member in my family is allergic to eggs, so this recipe suits her perfectly, as no eggs are involved in this dessert. I used chocolate chip Walkers shortbread cookies, which are eggless as well. At the same time, I thought I'd experiment a bit in advance of my little munchkin's big birthday party at the end of the month. She's been such a good girl, helping me out all week long since she's on vacation. I thought this would be the perfect treat to reward her because the sandwiches are perfect for little hands and fingers!

I absolutely adore the flavor combination; the bergamot in Earl Grey tea has a truly distinctive flavor which, -interestingly- tastes almost like Fruit Loops cereal when mixed in ice cream batter. For convenience, and because they taste great, I made ice cream sandwiches using packs of Walkers chocolate chip cookies. If you have time, you could also make homemade chocolate chip cookies for the sandwiches.


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How To Make Vietnamese Yogurt (Homemade Yogurt Recipe) Recipe

The weather is getting so much warmer in the Bay Area that I thought we all could use a cool treat. Of course, I pulled out the ice cream machine, but since we’ve been exercising lately, I decided a healthy alternative was in order. So that’s why I pulled out my yogurt jars and made our family's favorite: Vietnamese yogurt. In Vietnamese, it's called sữa chua, which literally translates to "sour milk". It's also often referred to as da ua, which is the pidgin French term for "yaourt" (Vietnamese language swallows the consonant sounds from the French term).

Making Vietnamese yogurt is very easy and doesn’t even require a yogurt maker. The main ingredient is of course milk (sữa bò); to this are added condensed milk (hộp sữa đặc), warm water (nước sôi) and a ready-made-made yogurt (starter) to start the fermentation. You can find this starter, called hủ da ua cái, in Asian stores for $1.50 to $2.00 a jar.

Vietnamese yogurt is soft and tastes sour, sweet and a little tart. Once you try it, you'll be just as addicted as my family is! 


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Carrot Halwa Cheesecake Recipe Recipe

Carrot Halwa Cheesecake Recipe

06.01.10 by Jackie

I just received a huge package of Walkers shortbread cookies (thanks so much Iza), and before my little munchkin goes through the entire package (she's already had 24 individual packets!), I wanted to prepare a sweet treat with them. I also had leftover carrot (gajar) halwa from a batch I made over Memorial Day weekend, so it made sense to combine the two items. After much deliberation, I decided to make an Indian-inspired cheesecake using the shortbread rounds. I mixed the halwa with cream cheese and cardamom syrup, then softened it with whipped cream and used the mixture as the filling. For the crust, I crushed several shortbread cookies and mixed them with butter.

The Indian flavors weren't overpowering at all. In fact they were actually quite subtle, and paired perfectly with the buttery flavor and mild sweetness of the shortbread crust. The dessert was a big hit,and has inspired me to try using both Indian sweets and shortbread in creative ways. Stay tuned!


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Coffee Cardamom Creme Anglaise Recipe Recipe

As a child, I remember being so crazy about crème anglaise that I would lick the plate clean whenever I drizzled the sauce over a quatre-quart ("pound cake" in French). When I first met my husband Lulu, I knew from the very beginning that he had a sweet tooth but I was shocked when he told me he found crème anglaise to be too eggy to his taste. I was determined to prove him wrong. To do this, I dressed it up with strong flavors; I made Vietnamese-style coffee using condensed milk and cardamom-flavored cream. I poured the sauce over salted caramel swirl ice cream.

Lulu loved it, unsurprisingly. Seriously, who can resist anything with half and half and condensed milk in it?


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Meyer Lemon Sorbet Recipe Recipe

Meyer Lemon Sorbet Recipe

04.23.10 by Jackie

Sorbet is a very easy sweet treat to make. All you need is the right equipment to create the frozen dessert. I gathered the last crop of Meyer lemons from the garden and thought it would be nice to make a gourmet sorbet, adding ginger. Because it doesn't contain any fat or custard, sorbet takes a lot longer to churn and it tends to melt very easily. Often alcohol is added to the mix because it lowers the freezing point and keeps the product softer. I wanted to make the dessert kid-friendly, so after experimenting with stabilizers in my new eggless ranch dressing recipe, I decided to use the same combination of xanthan gum and lecithin in the sorbet. The result is an incredibly velvety texture that coats your tongue in a way that ice by itself just can't.

To add a contrast of color and texture to the sorbet, I paired it with blueberries sweetened with agave nectar. This is a tasty, yet healthy way to end any meal. Enjoy!


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