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To make the dairy-free nut cream she serves over her delicious grilled zucchini ribbons, Alyssa Gorelick thickens macadamia milk with xanthan gum, available at health food stores. She drizzles the extra cream on stir-fries.
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This torte is legendary at work; one time it caused a near riot and disappeared in 5 minutes! It's very unusual and tastes like those small butter/nut cookies rolled in powdered sugar. It's not hard to make, it just takes some time, but I guarantee it's worth it!
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This recipe is by William Grimes and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Orange juice and poppy seeds add elegance to this quick and easy cake. Sour cream and pudding mix make it extra moist.
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Mangos, cream, and ladyfingers are a match made in heaven for a totally enjoyable tropical dessert.
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Here's a fun and delicious way to make fresh fruit flavored ice cream without an ice cream maker.
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Made with instant oatmeal, yogurt and banana this is a light tasting smoothie that will fill you up!
Ingredients: milk, vanilla yogurt, banana, peaches, ice
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Eggs, butter, flour and sugar are stirred together, and combined with flour, unsweetened cocoa and oodles of chocolate chips. This batter is poured into a prepared crust and baked until everything melts and mingles. This pie is especially rich and decadent when served warm with huge scoops of vanilla ice cream.
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Homemade vanilla. If you do a lot of baking this is a lot cheaper, and can be kept for years. Equal in taste to premium vanilla that can cost a lot of money...
Ingredients: vodka, vanilla beans
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A sweet and tangy cheese filling is rolled up in this rich babka dough, which is coiled into a fluted tube pan and baked.
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