Posted Nov 25th 2009 1:15PM by Alexa Weibel (RSS feed)
Filed under: Dessert, Holidays, Food News
Vanilla Bean Lemon Verbena Parfait. Photo: Dessert First, Flickr.
Happy National Parfait Day!
Although I'm not proud to admit my initial exposure to any food was at a fast-food chain, my first memory of the parfait involves those creamy -- though perhaps closer to pasty than luscious -- plastic-cupped "
Little Bucket Parfaits" at the Colonel's KFC. My childhood self was delighted by the layered varieties, gleeful with the prospect of crumbled cookies awaiting at the bottom. (It runs in the family: My father is so notorious for his love for the British trifle -- which is differentiated by its inclusion of ladyfingers -- that, at my sister's wedding in the British countryside, her husband's mother presented my father with a bowl of it as an edible good-natured gesture.)
And, given my affinity for the elegant pudding, I was tantalized by Flickr user Dessert First's elegant
Vanilla Bean and Lemon Verbena Parfait with Summer Raspberries. Check out their recipe or peruse our
selection for a treat to celebrate today!
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Posted Nov 16th 2009 4:00PM by Slashfood Editor (RSS feed)
Filed under: Dessert, Comfort Food, Food News
Photo: William Fernando Martine, AP
Talk about an after-dinner pick me up.
Students at the Colombia's Quindio cooking school have created a dessert made with
Viagra for a food fair in Bogota, the
Associated Press reports.
The dessert is a pudding garnished with whipped cream and chocolate. Students said the recipe tells you how to use the "little blue pill" as an ingredient.
What do you think of the Viagra dessert? Let us know in the comments below.Posted Nov 9th 2009 1:00PM by Jennifer Iserloh (RSS feed)
Filed under: Dessert, Recipes, Baking, The Skinny Chef
Raspberry Zinger Cake. Photo: Jennifer Iserloh.
Is it the flavor profile or the fat that makes us so enamored with baked goods?
Either way, you can still enjoy a lower-sugar treat that's made with real ingredients like coconut and jam without having to worry about getting a trans-fat and preservative overload. Sugar, water and high-fructose corn syrup are usually the first and most prevalent ingredients used in store-bought baked goods, not to mention artificial coloring and a whole host of other unpronounceable things you didn't bargain for.
Here's a comparison of nutritional stats between store-bought and homemade raspberry zinger cake:
One store-bought portion:
Calories 160, total fat 7g, sat fat 3g, sodium 100 mg, total carbohydrate 24g, protein 1g
One comparable home-made portion:
Calories 127, total fat 5g, sat fat 1g, sodium 100 mg, total carbohydrate 19g, protein 2g
Find the Skinny Chef's recipe for Raspberry Zinger Cake after the jump.Continue reading Raspberry Zinger Cake
Posted Oct 20th 2009 10:00AM by Emily Farris (RSS feed)
Filed under: Dessert, Chocolate, Baking, Feast Your Eyes
Whether they're packed with walnuts, shaped like ghosts and goblins or infused with bacon and bourbon, brownies rarely fail to satisfy. Maybe it's the fact that their texture is somewhere between cake and cookie (when done properly), or just that they're always packed full of chocolate. Even a simple brownie -- with no bells, whistles or bourbon -- can be absolute perfection. Just ask Flickr user little miss amanda, who made these using a recipe from the New York City bakery Baked.
On her blog, Slow Like Honey, Amanda admits that while they're actually her second favorite brownies, they'll still "render you senseless" and are -- like any brownies worth their weight in chocolate should be -- better the next day.
Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.
Posted Oct 19th 2009 4:00PM by Sara Bonisteel (RSS feed)
Filed under: Dessert, Restaurants, Newspapers, How To
Cheese with that pie? It might taste good, but it's definitely not required by law in the Dairy State.
The
Wisconsin State Journal debunked the myth that Wisconsin requires apple pie to be served with cheese at restaurants in the state. The paper asked Connie Von Der Heide at the Wisconsin State Law Library whether or not state law required cheese to accompany the pie after a reader inquired about it.
"It certainly sounds plausible since after all this is the Dairy State, but the answer is no," she said. "The 1935 Laws of Wis., ch. 106 came close; it required serving a small amount of cheese and butter with meals in restaurants (effective from June 1935 to March 1937)."
What crazy food laws have you heard of? Let us know in the comments below.
Posted Oct 15th 2009 10:00AM by Emily Farris (RSS feed)
Filed under: Dessert, Feast Your Eyes
Photo: Brown-Eyed Baker, Flickr.
As the weather turns cold (and occasionally dreary), we'll take little bursts of sunshine wherever we can get them -- especially if they're soft and sweet like these lemon-loaded cookies from
Brown-Eyed Baker.
Lemon is often the perfect companion for
butter,
poppy seeds and, of course, vodka.
Made with lemon cake mix, lemon zest, lemon juice and lemon extract (as well as a few of the usual cookie suspects, like egg and confectioner's sugar), these "lemon burst cookies" are, like the Brown-Eyed Baker herself
said, literally "bursting at the seams with bright lemon flavor."
Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.Posted Oct 9th 2009 1:00PM by Jennifer Iserloh (RSS feed)
Filed under: Dessert, Recipes, How To, The Skinny Chef
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Photo: Jennifer Iserloh
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Dulce de Leche, a sweet found in Argentine, Uruguayan and Chilean cuisine, is prepared by cooking sweetened condensed milk to create a sumptuous sauce that tastes like melted milk caramels.
I will warn you -– it is dangerous. I could eat it out of the container with a spoon, but it can also be extremely versatile when used sparingly as a topping for healthier ingredients to make hundreds of fast desserts.
Continue reading Dulce De Leche - An Easy Dessert Enhancer
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