We All Scream for Ice Cream Cake

Ice Cream Cake SliceIs there any type of dessert that makes you feel more like a kid than ice cream? Perhaps a wonderfully delicious ice cream cake?

Lucky for us, basic ice cream cakes are easy to find in grocery stores. However, once you begin customizing flavor combinations at specialty ice cream shops, the prices rise rapidly. Customized ice cream cakes are simple to make. You can let your creativity flow with your choices of ice creams, fillings and toppings. Purchase some items pre-made, make them all from scratch or use a combination. The result will be delicious, unique, and refreshing! Read the rest of this entry »


Nadia’s Nut Surprise

Biscotti nella forma di Noci

Cookies in the Shape of Nuts

Pine Cone Tartlet MoldNadiaFor years, my favorite molds have been those which are commonly used to make tasty Hungarian Spice Cookies, and German walnut shaped cookies with scrumptious caramel and nut fillings. I love to use our pine cone shape molds, in which I have also made delightful shortbread cookies.

However after using our new stove top Nut Surprise iron from Italy, I discovered how much quicker and easier I was able to get a large quantity of evenly baked shells.

Noci-Filled-with-Raspberry-Whipped-CreamI love the traditional manner of making the pastry shells with the iron, and I love the deep cavities that can hold larger quantities and more types of fillings.

The nut shape is not only beautiful and delicious, but also suitable for all kinds of desserts, appetizers, and whatever else.

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Upside Down Plum Cakes

This recipe features Pure Ginger Extract, from Fante’s Natural Flavors Brand. Made with only pure ginger oil, alcohol and water, it has a clean, fresh, ginger root flavor. Staff Baker Vanessa BurrellCan be used for baking, syrups, beverages and ice cream. One teaspoon is sufficient to flavor your typical cake or cookie recipe. Try adding it to iced tea, beer and cranberry juice.

Our talented staff baker Vanessa used our natural Ginger Extract to create this flavorful recipe.

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Whip it!

The St. Patrick’s holiday marks week three of Molecular March, and brings us to arguably our tastiest trick yet: cream whipping. Among the more kid-friendly foods, whipped cream (and the siphons used to produce it) are an interesting tool in the molecular gastronomy arsenal. Sure, we’ve all had some variation in our time (Kool Whip, anyone?), but there’s a lot you can do to expand on the basic combination of cream and air. Plus, there is an undeniable bit of spectacle involved in freshly-whipped cream, versus lazily spooning the pre-made stuff onto your dessert plate!

This weekend, as Molecular March, um, marches on, we’ll be showing you how to use a cream whipper to create some intensely interesting flavors and textures. But first, let’s talk whipped cream essentials. Read the rest of this entry »