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Archive for the ‘Dessert’ Category

Popsicle1

The dog days of August are in full swing and it is hot! These tiny popsicles made with just three ingredients are a refreshing pick-me-up in the middle of a summer afternoon.

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PoundCake

If you are ever stuck with a carton of sour cream, use it to make a sour cream pound cake. This easy recipe has a good crumb, moist enough to eat plain with a sprinkling of powdered sugar. It would be even better with a fresh berry compote.

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Serve the bright flavors of key lime pie for Pi Day (3.14) and then save a slice for a bit of green on St. Patrick’s Day.

pie1

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pecan pie 1This chocolate pecan pie is inspired by the the famous pie served in Kentucky each year for the Kentucky Derby. It’s so simple to make it’s a good choice for the holidays when you are juggling lots of other things.

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Chocolatezucchini

For those of you fortunate to be near a farmers’ market, or even better with an overflowing garden of your own, use up the abundance of zucchini with this decadent chocolate zucchini cake.

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mousse4

Don’t even bother with the words, “vegan” and “tofu.” Just let “silken chocolate mousse” roll off the tongue. It’s as creamy and delicious as it sounds.

I haven’t been too successful cooking with tofu at home. It’s just not that appealing to me in texture even though I know its benefits as a protein in meatless dishes. In order to make the golden tofu that I enjoy so much in Thai restaurants it takes some skill with corn starch and patience to brown it just right in cooking oil. I haven’t mastered that well enough to do it for the low-level midweek cooking I prefer.

But use silken tofu to make chocolate mousse in a blender? That I can handle.

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Bundtcake1

A few weeks ago we threw a party for a colleague who was retiring after nearly 43 years of service to The Christian Science Monitor. In addition to being one of the nicest persons in the newsroom, Ross Atkin, a longtime sports writer, was also the presenter of baked goods. Without fail, so much so that we could set our Monday morning breakfast plans to this routine, Ross cheered the early hours of new week with a home baked treat.

He didn’t make enough to feed the entire newsroom, so you had to make sure you got work at least on time to run to the kitchen and pick up one of that day’s offerings ranging from cookies, muffins, bars to the occasional Bundt cake.

So at the 11th hour before the party (as in the afternoon before) I thought it would be a neat idea to bake Ross something from the pages of the Monitor as close as possible to the time he had first arrived in Boston as a fresh college graduate from Indiana on June 21, 1971.

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