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TIRAMISU

AS YOU LIKE IT… a Daring Baker’s Challenge I’ve made it pink and girlie , all dressed up in berries and frivolity, drenched in exotic red fruit Nantillais and ready for summer fun. I’ve made it rich and movie-star chic , adorned in sweet, tangy cherries, tender, perfumed chocolate ladyfingers nestled deeply in a luxurious cloak of cool, creamy sophistication. And son goes the oh-so traditional route . But, then again, it’s traditional for a very good reason, isn’t it? He blends and stirs with care and love, eggs cracking, beater whizzing, coffee steeping and the kitchen starts to smell like an old-world café where gentlemen dressed in elegantly tailored suits sip their caffè coretto , deep, dark espresso splashed with the tiniest hint of Amaretto, adding just a touch of mystery and warmth. And then she walks in, long, delicate, cloudlike biscuits bathed in the dark, bitter potion and wrapped in lush, smooth mascarpone, whipped up into ethereal lightness, soft and pale like alabaster skin, lightly kissed by more earthy Amaretto and aromatic vanilla and draped in a velvety blanket of bitter cocoa and then chilled until as cool and deep as the cold, dark gaze of some old film femme fatale. And together it is heaven. Tiramisu! …

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Tags: amaretto, bitter, cloak, cookies and bars, daring bakers, dessert, france, frostings and fillings, morsel, perfect, recipes, resting, sophistication, taste, water

Poll: Chocolate vs. Cinnamon Babka

Chocolate babka. Though cinnamon doesn’t look that much different. [Photograph: Robyn Lee] Babka, the dessert loaf that’s too sweet to be considered a “bread” and too bready to be in the same family as cakes and pies, is a wonderful identity crisis. It’s filled with swirly layers of gooey business, either chocolate or cinnamon. But is one flavor more beloved? Though I could probably pin down a nice, knowledgeable bubbe for answers, let’s see what you think. Something tells me chocolate will win, but that’s based on absolutely zippo factual evidence—except maybe a Seinfeld episode (when Elaine wants to bring chocolate to a party but settles for cinnamon, “the lesser babka”). Take the poll!

Tags: babka, bubbe, cinnamon-doesn, dessert, evidence, factual, gooey-business, identity, lesser, more-beloved, photograph, poll, result, the-lesser, zippo

MINI DEEP CHOCOLATE VALENTINE’S CUPCAKES

WITH A KISS THE CHANGING FACE OF VALENTINE’S DAY I remember 4th grade. And 5th. And 6th. We were asked to take an old shoebox, cut a slit in the top of it and decorate it for Valentine’s Day. Out came the scissors and paste, the crepe and tissue papers in all the shades of pink. Frilly white paper doilies and shiny glitter hearts and whatever else would fall my way, each selected, matched and cut out with the care and attention of a mother to her newborn babe, the concentration and patience of a surgeon. With each tiny colored heart, each shake of silver glitter, my heart would pound as my mind flitted from boy to boy, from schoolgirl crush to schoolgirl crush, wondering who would slip a pristine white envelope carefully inscribed with my name into my Valentine mailbox, which classmate was, at this very moment, agonizing over a pile of store-bought Valentine’s Day cards, choosing just the right one for me as I was for him. I would finger the pile of tiny sweet candy hearts, each inscribed with a message of love, and debate whether or not to slip a few into this envelope or that and wonder if he …

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Tags: baking, cooking, dessert, doilies, glitter, house, kitchen, newborn, papers, tissue

Chocolate Pom-Rasp Pudding Parfait or Pie. Heart.

There’s one day of the year when the romantic combination of chocolate and red fruit tastes best: Valentine’s Day . We Heart Desserts. Chocolate covered strawberries, a choco-berry shake or even a chocolate-covered strawberry cake . Well now you have one more sweet silky dish to add to your chocolate meets red fruit repertoire: my Chocolate Pom-Rasp Pudding Parfait or Pie . Get creative: make a creamy no-bake pie, fill up parfait glasses complete with fluffy rice whip, or simply eat it by the spoonful with an avalanche of fresh raspberries on top. Guilt-Free Dessert. And no post-VDay guilt here! This vegan dessert is healthy – it contains heart-healthy pomegranate juice, protein-rich silken tofu and fiber/antioxidant rich raspberries. Nothing says “I love you” more than feeding your hunny something healthy – and delicious. Whip out a blender and have this bake-free dessert on your candlelit table in about an hour (that includes fridge chill time) xxoo… Happy Valentine’s Day Dessert (any day of the year): Pudding Pie or Parfait? When making this dish you have a few options in the outcome. You can pour the pudding into a graham cracker crust pie shell or you can scoop it layer by layer and build a parfait. You also have the option to adjust …

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Tags: brazil, chocolate, crust, dessert, directions, gently-stirring, ingredients, pomegranate, pudding, recipe, recipes, strawberry, valentine, vanilla-pudding

Valentines Day Dessert Ideas

Valentines Day Dessert Ideas After you’re through melting chocolate for Valentines Day candy, start thinking about a romantic Valentines dessert. The secrets of egg custard will enable you to make creme brulee or zabaglione, a romantic valentines day dessert. www.webcookingclasses.com From: ChefToddMohr Views: 0 0 ratings Time: 03:40 More in Howto & Style

Tags: cooking, dessert, dessert-ideas, egg-custard, make-creme, recipes, start-thinking, through-melting, valentines, will-enable

Pomegranate & Jello

Let me start by telling you a little story about myself. I used to hate Jello. I’ve always found it a very annoying food to eat. You can’t drink it, but chewing it is awkward. When eating Jello, I always felt as though I never chewed my food properly before swallowing. But, for some reason, I never bothered telling anybody that I didn’t like Jello when I was a kid. Beebs, my sister, loved it, so I pretended to love it too. As a result, we ate Jello ALL the time at home. As soon as I got old enough to refuse food without insulting my parents, I stopped eating Jello permanently…until recently that is. I first had this awesome (and super easy) Jello dessert in Memphis at a dinner party. It is healthy and refreshing, and this is a really fun dessert to eat. I enjoy the different textures in this Jello and I love how the juices from the pomegranate burst in between my teeth each time I bite into the crunchy seeds. Pomegranate & Jello is a Persian dessert. Traditionally, the Jello is…

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Tags: dessert, dessert recipe, felt-as-though, flickr, invention, jello, make-the-jello, normally-served, persian

Reese’s Peanut Butter & Chocolate Cheesecake Bars Recipe

While living in New York City, I made every effort to stay hush-hush about my apathy for cheesecake. Getting a decent apartment in Manhattan was difficult enough. I certainly wasn’t going to ‘fess up to my dessert inadequacies when it came to one of the pride and joys of my adopted city. To compensate for my shortcoming, I made a big show of folding my slice of pizza in half, honking the car

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Tags: adopted, apathy, dessert, desserts, honking-the-car, manhattan, shortcoming, stay-hush-hush

White Chocolate Coconut Blondies

Would you believe it if I said I’ve never made Blondies before? I’ve never eaten one either. I know – how horrible. That’s what you’re thinking isn’t it? Because that’s what I’m thinking now that I’ve eaten one. Or a few. Or maybe one more than what a “few” means. So when I saw this recipe on my friend Jane’s site (If you like meal planning, head on over there sometime because Sunday nights she posts her weekly menu. Every single week. So fun!), I thought that I better make them. You know what was one of the most fun things about today though? I got to use my new camera to take pictures of this new (to me) recipe. And my very favorite 2 year old is finally interested in helping me out in the kitchen. I’ve enjoyed these fun times with Logan for several years that now I can share with Madeline too. I think she just does it because she’s finally realized that I let her lick the bowls, spoons, and whatever else she can get her tongue on. She’s a smart one. Picked up on that little tidbit from her brother, I think. I have now been initiated into Blondie…

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Tags: baking, bars, chocolate, creamed-mixture, dessert, does-it-because, for kids, knife-or-spoon, lick-the-bowls, order, sorry-it-took, toasted-coconut, white, white-chocolate

A YEAR TO REMEMBER

HAPPY NEW YEAR !!! I am thrilled to announce that Life’s a Feast is a finalist for the Homie 2009 Awards in the category of Home Cooking, an award for the best home design blogs given by Apartment Therapy’s The Kitchn . The competition is tough, so if you enjoy my blog, if you have been inspired in any way, inspired to cook or bake, if my blog makes you laugh or dream, then please go to the Apartment Therapy site and vote for my blog by simply signing up, logging in and clicking on the little dot next to lifesafeast.blogspot.com. Every single vote counts, every single vote is appreciated. Winning a Homie would truly be a fabulous way to start off 2010 for Life’s a Feast. Thank you! FAVORITES FROM LIFE’S A FEAST 2009 has been filled with ups and downs, highs and lows, yet as I stand on the threshold of a new decade, I look back at the year that has just ended and have decided to start off this new year, this new decade by thinking of all the good things that have come my way in 2009, all the…

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Tags: chocolate, coffee, comfort food, dessert, family, food, friends, new-year, recipes

Chocolate Soufflé the Hollywood Way

In 1941 a new sort of fantasy restaurant opened in Beverly Hills. It was all pomp and circumstance. A man LIFE magazine branded “the most wonderful liar in 20th-century U.S” owned the restaurant. The restaurant was Romanoff’s . The liar was Michael Romanoff. Michael “Mike” Romanoff arrived in Hollywood about 1927 and introduced himself as Prince Michael Dimitri Alexandrovich Obolensky-Romanoff, nephew of Czar Nicholas II. Everyone in Hollywood knew he wasn’t a Prince, but in a town full of pretenders, it hardly mattered, and “Prince Michael” enjoyed great success as a restauranteur. By the time he opened Romanoff’s in 1941 he was very well connected to the movie folk of old Hollywood. David Niven was a very close friend, and in his book Bring on the Empty Horses Niven devotes an entire chapter to the colorful “Prince” Romanoff. It was connections such as these that allowed his restaurant to open with instant success. The first location was 326 N. Rodeo Drive, and it was so popular that Romanoff had trouble appeasing his high profile diners. It seems there were only 4 booths across from the bar and these were quickly deemed the “A” tables. Squabbles developed…

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Tags: chocolate, cooking, dessert, eggs, french, hollywood, life, movie, prince, prince-michael, recipes, sugar, vanilla