Tag Archives: dessert

One of Each: Dessert Tasting at J Betski’s

Gentle Readers, sometimes choosing is too hard. My dining companions, upon learning that I had a food blog, insisted we order one of each dessert on the menu at J Betski’s. For those of you who are math inclined, there were three of us and five desserts. I do like those odds.

The Remains of the Day: Dessert Graveyard

The Remains of the Day: Dessert Graveyard

I met the dessert I want to marry. Typically, I am not a big fan of chocolate and orange. However, I love bread pudding, and I love chocolate and walnuts. But milk chocolate and walnuts and orange?

Hello chocolate bread pudding. No, I don't want to share you.

Hello chocolate bread pudding. No, I don’t want to share you.

It was pure unicorns. Run, don’t walk.

Chocolate hazelnut (blech) bacon sea salt dessert. The bacon made me do it.

Chocolate hazelnut (blech) bacon sea salt dessert. The bacon made me do it.

We also tasted gingerbread and carrot cake and a bacon chocolate sea salt number (marred only by hazelnuts, which loyal readers know I believe were created by the devil) and a strudel of sorts. But they were dead to us after tasting the bread pudding.

Spicy Gingerbread

Spicy Gingerbread

Sometimes, you just have to try them all to decide. Have you ever ordered one of everything? Do tell, it will be our secret. Try the comments box below, it doesn’t bite.

Strudel!

Strudel!

Special thanks to my DessertOps dining companions. I look forward to the next round. Apologies for the delay of game on the potato chips. I’m too full of sugar to edit video right now.

Carrot Cake!

Carrot Cake!

Send black coffee, good ideas, and cooking questions to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today! Also, follow the food pictures on Instagram @amylewi.)

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Coming up Sunday: Weekly Menus, Travel Edition

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Hazelnuts, Why Do You Mock Me?

Gentle Readers, what is up with hazelnuts these days? They seem to be creeping out of the woodwork into the every day lives of innocent people. The trip to Las Vegas was full of them, like little rancid land mines. Yes, for those who aren’t clear on the Practical Cook’s stance, I hate hazelnuts. I hate them whole, in paste form, crushed, and especially as Nutella.

Thanks to my colleagues who have offered/threatened to fill my cube with them. Do so at your peril. Payback is never pretty. (Looking at you Virtually Cooking and Buttercup.) What follows are three close encounters of the hazelnut kind, all within 72 hours. The dark side of One Ingredient, Three Ways.

1. Hazelnut syrup, coffee station.

Who would do that to coffee?

Who would do that to coffee?

2. Madeleines with Nutella on the side. I had mine plain, needless to say.

Fresh Warm Madeleine, Sans Nutella

Fresh Warm Madeleine, Sans Nutella

3. Hazelnut flag cake. I will not pledge allegiance to this.

Hazelnut Flag Cake

Hazelnut Flag Cake

Do you find yourself stalked by a hated ingredient? Post a comment or Tweet.

Send your hazelnut hatred mail to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading the Practical Cook Blog word. Press “like” on Facebook today!)

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Coming up tomorrow, Summer Thanksgiving, Vegetarian Style.

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Can these brownies be saved?

Gentle readers, today’s installment touches a very important subject, brownies. Chocolate in all forms is great, but the Practical Cook holds a special place in her heart for brownies. (Barring the time she was 7, ate half a pan of them while they were still hot, and rued the day.) So when a mission came in from Publish or Famish on the Practical Cook hotline involving brownies, she sprang into action.

Okay, to be fair, she texted while shopping. Here’s the transcript, edited for clarity:

Publish or Famish: Parchment paper under brownies in pan y or n?
The Practical Cook: No.  (editor’s note: you can bake on foil if you want to lift them out, but brownies are pretty slippery and generally will come out whole without much drama)
PoF: Should canola oil have a smell?
TPC: Shouldn’t have a strong smell. Can sub mayo or applesauce.
PoF: Same amount?
TPC: Yes. If worried about flavor, add tbsp strong brewed coffee or tsp dry cocoa or vanilla to make choco flavor pop.

So let’s review the tape here. Key takeaways:

1. Don’t panic.

2. Trust your nose.

3. The end product is the key.

PoF doctored a Ghiradelli box mix by subbing in applesauce for the required amount of oil and added 1 Tablespoon of strong brewed coffee. She upped her game by serving with strawberries. Here are the results:

Can these brownies be saved?

Can these brownies be saved? (Yes, but not for long!)

Strawberries!

Strawberries!

Great job Publish or Famish! The Practical Cook does accept brownies as payment for services rendered.

Tomorrow, How to Make Stock Out of Anything. If you can boil water, you can do this.

Keep those questions coming in: practicalcook at gmail dot com. Twitter: practicalcook

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Filed under Can this supper be saved?