dessert – Page 2

Frozen Yogurt Pie

Published on November 30, 2015November 30, 2015 by The Crimson CraveLeave a comment

by Danielle Leavitt ’17

Sometimes traditional Thanksgiving desserts need a pick me up. Move over pumpkin pie, apple pie, and pecan pie for this amazing frozen dessert that takes two minutes to make and can be just the thing missing from your Thanksgiving table. Fresh, natural, low calorie, and even sugar free if desired, this pie will leave your family and guests wanting you to make it all year long.

Ingredients:

1 8oz tub Cool Whip (any flavor or variety! Comes in regular, lite, sugar free, chocolate)

2 small containers of gluten free yogurt (Chobani, Dannon, Yoplait). Best if mixed with berries or other flavors to compliment the Cool Whip

1 Mi-Del brand gluten free graham cracker crust with lid. This can be found at Whole Foods, other specialty natural foods store, or purchased online.

Optional: add a cup each of extra berries (strawberries, blueberries, raspberries etc). Fresh or frozen both work.

Directions

1. In a medium size bowl mix together Cool Whip, both containers of yogurt and berries (if added) to a smooth consistency.

2. Pour entire mixture into the pre-made graham cracker crust. Cover with lid and place into the freezer for several hours or until frozen.

3. Slice and eat!

So simple, this delicious and creamy frozen treat has been at our Thanksgiving table for many years. A gluten free Thanksgiving cannot only be tasty, but a surprising welcome to some of the more traditional desserts!

Hershey Kiss Acorn Treats

Published on November 16, 2015November 16, 2015 by The Crimson CraveLeave a comment

by Danielle Leavitt ’17

As always it’s a busy time in Harvard Yard. Tourists travel worldwide to see the infamous John Harvard statue, students study between classes in preparation for midterms, and photographers take pictures of the beautiful landscape and buildings at Harvard. But, mostly unnoticed, the busiest of all is the scampering squirrel who is gathering acorns and food for the upcoming winter. Especially now that winter looms and the bright colored chairs in Harvard Yard have been removed, the squirrel is even more noticeable as he stocks up on his impending feast for the next several months. The gluten free Hershey Kiss Acorn Treat is made in honor of the squirrel, in hopes that this winter, unlike the last, will be short and that the squirrel will have plenty of food to keep him satisfied. This recipe is very simple, but it is the perfect one-bite party snack that has an incredible chocolate peanut butter flavor.

Ingredients:

Gluten free instant icing
Gluten free mini vanilla wafers
Hershey’s Kisses any flavor
Reese’s Peanut Butter Chips

Directions:

Place mini vanilla wafers on a tray with the flat side of the cookie toward the top.

2. Squeeze a small amount of icing onto the bottom of an unwrapped Hershey Kiss and place it onto the center of the cookie. Let sit for a few minutes to allow the icing to harden.

3. Place a small amount of icing onto the bottom of a Reese’s Piece and place onto center and top of the cookie.

This amazing acorn treat is a simple and tasty way to honor the squirrel and enjoy a great gluten free bite at the same time.

Killer Carrot Cake

Published on November 9, 2015January 25, 2016 by The Crimson Crave1 Comment

by Caroline Gentile ’17

I’ll be the first to admit it: I usually hate carrot cake. When one is eating on cake, why in the world would they pick the one with the vegetable in it? That defeats the purpose of eating cake, right?!

Well, this recipe for carrot cake proved me wrong. Call me converted! Every time I’ve made this recipe, not only do I, the self-proclaimed-carrot-cake hater, have at least two helpings, but so does everyone else. And as I stuff my face with as much carrot cake as I possibly can, I justify that it’s healthy because it has vegetables in it.

Ingredients

1 1/2 cup canola oil

2 cups of sugar

3 eggs

2 1/2 cups of flour

2 teaspoons cinnamon

2 teaspoons baking soda

2 teaspoons vanilla

1 teaspoon salt

2 cups shredded carrot

2 cups shredded coconut

1 cup chopped walnuts

18 0z. can of pineapple

For Frosting:

3 oz. cream cheese

1/4 cup butter

2 teaspoons milk

1 teaspoon vanilla

2 cups of powdered sugar

Directions:

For the cake, combine ingredients in the order given. Bake at 350 degrees for one hour.

For the frosting, combine ingredients in the order given. Make as much as you feel is necessary (read: make a lot because its delicious).

Usually, I let the cake cool completely, and then frost the cake, because the cake ends up looking prettier. But in terms of taste, it is much better to let the cake cool for 20 minutes, frost it, and dig in ASAP.

Nothing Like Ice Cream From Home

Published on November 9, 2015November 9, 2015 by The Crimson CraveLeave a comment

by Allison Yan ’19

What makes some ice cream better than others?

Since arriving at Harvard, I’ve realized that Cantabrigians, and Bostonians at large, sincerely appreciate their ice cream. JP Licks is a staple, a place that locals and college students alike frequent, even when the weather dips. Lizzy’s is a less bustling, more intimate alternative to JP Licks. And then there’s the lovely Toscanini’s, for the rare few who find the time to trek to Central Square.

I’m proud to say that I’ve tried them all by now. But it’s just not the same as ice cream back home.

Cincinnati, Ohio is home to many things: an average baseball team, a slightly above-average football team, and, most importantly, Oprah Winfrey’s favorite ice cream. You read that right. Cincinnati is home to Graeter’s ice cream. Many of my fondest childhood memories are from post-event treats to Graeter’s, where I would shamelessly indulge in black raspberry chocolate chip ice cream sundaes (those were my mom’s favorite, so they had to be my favorite as well). She was very particular about her sundaes, and so was I: one scoop of black raspberry chocolate chip with whipped cream, nuts, and black raspberry syrup. She always went for a maraschino cherry on top. I never liked the taste of maraschino cherries, but since I always appreciated the aesthetic the cherry added, I would get one as well.

Of course, my love for Graeter’s went beyond just visits to the ice cream confectionary for those sumptuous sundaes. There were rarely times when we didn’t have pints of black raspberry chocolate chip ice cream in our freezer. Post-dinner desserts always consisted of our trusty ice cream in a Graeter’s waffle cone.

There is just something unique about Graeter’s ice cream that can’t be beat by the ice cream shops here. The way the ice cream melted in your mouth so you could chew on large chunks of chocolate chips, the heady thickness of the ice cream that would trump soft serve any day, the extra sweet flavor that made it clear that you were partaking in a special indulgence rather than some faux-healthy dessert.

In my first months here, I felt like I missed Graeter’s almost as much as I missed my family. There’s a lot that goes into good ice cream, really. The richness of the texture, the presence of yummy extras (namely, chocolate), and, of course, the memories associated with the ice cream.

Anyone who wants to contest my claim that Graeter’s is the best should take me to JP Licks to prove otherwise.

“Fall” In Love: With Sweet Apple Cupcakes

Published on October 26, 2015 by The Crimson Crave1 Comment

by Angela Yi ’19

Today, I was feeling a little under the weather because of the colds going around campus. I needed some good comfort food, and the first place that came into mind was Sweet. I mentioned them last week in my tribute to my love for pumpkin – But this time, I decided to try something new.

Located in Brattle St., in between the Curious George store and Tealuxe.

I dragged my friend out of bed to join me in my excursion to gorge myself on delicious cupcakes with promises of free pastries. We took the long, exhaustive walk on the Square; and three minutes later, the much-beloved sign appeared.

The décor of Sweet never fails to make me feel happy. I love the cute little boxes stacked on top of each other, and their new pink Jack-o’-lantern makes an adorable finish to the cozy little bakery.

The Jack-o’-lantern is the highlight of this pic.

But most of all, the sheer number of options to choose from is what makes Sweet my favorite cupcake store. From dark chocolate to french toast, Sweet has a very interesting variety of flavors that I haven’t seen anywhere else. They even have a flavor called “pupcakes”, which Sweet calls a “yummy treat for our canine friends.”

Choosing which flavors to try is stressful, but the stress is certainly a good one.

So today, prior to walking into the bakery, I relied on Sweet’s varied flavors to find some cupcakes that I’ve never tried before. Forget vanilla and chocolate – I wanted to try something new and unique.

From left to right: Caramel Apple, Apple Cider Doughnut, Apple Pie.

Sweet certainly did not disappoint. So today, for lunch, I got to have Apple Pie, Caramel Apple, and Apple Cider Doughnut cupcakes. It was certainly one of the best lunches I’ve ever had. The apple fillings in Apple Pie and Caramel Apple was just simply delicious, and eating all those cupcakes with Sweet’s coffee ended my afternoon on a very high note.

Basia’s Scoop (#3: Christina’s)

Published on October 23, 2015 by The Crimson CraveLeave a comment

by Basia Rosenbaum ’18

There is a Cambridge debate over ice cream: Toscanini’s vs. Christina’s. Central Square vs. Inman. Cocoa pudding vs. chocolate mousse (below left, along with cactus pear, right).

A couple weeks ago I went to Toscanini’s, and this week I tried Christina’s.

Starting with location, Christina’s takes it. Just 10 minutes down the road from CGIS, I wondered why I didn’t go to Inman more often. Fun restaurants (including Punjabi Dhaba serving great cheap Indian food), cute shops, and a branch of the always amazing 1369 Coffee House.

Walk inside and Christina’s has a completely different vibe. Whereas Toscanini’s feels almost hipster—minimalist décor, flavors written in chalk, people coding over ice cream—Christina’s feels like an institution. This is not a shop designed to impress; rather meant to let the flavors speak for themselves.

The range of flavors at Christina’s is impressive and there is an excellent combination of standard favorites with creative offerings. There’s maple walnut, black raspberry, rum raisin, and pistachio. But also Adzuki bean, banana cinnamon and Khulfi.

Some of the flavors were amazing; some were less impressive. The butter almond was fantastic, but after a few bites I realized the peanut butter chip wasn’t one to order again. Cactus pear sorbet? Such an interesting option (and color). But while yummy initially, it was just too sweet and left me with a taste of pure sugar. The chocolate mousse is fantastic (better than Toscanini’s cocoa pudding in my opinion) and their chocolate chip cookie dough is great (as all chocolate chip cookie dough flavors are).

My best advice is to taste before you buy (and taste extensively). Depending on what flavor you order, you will leave with an entirely different impressive of Christina’s. Find the right flavors and this might be your favorite Cambridge ice cream.

You can also find Christina’s at the weekly Farmer’s Market in the Science Center. Albeit serving just a few options, the mobile Christina’s is great way to try the ice cream closer to campus.

Toscanini’s vs. Christina’s. I’d have to say that I come out of the side of Toscanini’s. But when we’re talking about good ice cream, why would we even have a debate? The more good ice cream options, the better.

Harvest Heaven

Published on October 23, 2015October 23, 2015 by The Crimson Crave1 Comment

by Allison Yan ’19

Sometimes, after a grueling day of classes and office hours, all you need is a good dinner to make everything better. Annenberg definitely came through Thursday night with the New England Harvest dinner, presented as a precursor to National Food Day on October 24^th. The menu, consisting of Maine lobster bisque, mussels in white wine and local marinara, and gnocchi with sage brown butter and diced butternut squash, to name a few, seemed like items off the menu of a cozy restaurant that I could bring my parents to for Parents’ Weekend. In short, my taste buds have never been so satisfied with an Annenberg dinner.

I decided the best way to go about the fare was to sample a bit of everything. I greedily loaded one plate with herb roasted all-natural chicken hailing from New York, scalloped potatoes from Maine, and mussels. Before I sat down, I told myself I would be rational about this and not force myself to stomach everything if I was full, but I cleared my plate quickly. The chicken was juicy and richly flavored, with just the right amount of saltiness. The potatoes were surprisingly soft and easy to bite into,. Eating the chicken and potatoes in little bites back and forth was such an amazing combination. I finished that plate by nibbling on the mussels I had scooped up, and was pleasantly surprised to find that the general positive opinions on New England seafood were true. The mussels were tangy and chewy, and balanced the hearty taste of the potatoes and chicken well.

My second plate consisted of Maine-based tomatoes, which I paired with the dining hall’s rice (a surprisingly good compliment to the tomatoes!) The tomatoes were fresh and well-cooked, bringing together the natural sweetness of the fruit with the salty flavorings.

I finished off my cafeteria quest with a bowl of lobster bisque soup and a breadstick. In all honesty, I nearly wept when I found that the breadstick was soft and warm – it was the best side to the bisque soup, which was one worthy of New England restaurants anywhere. It was creamy without being too thick, and definitely not too watery. I complemented the soup and breadstick, and everything prior, with a generous serving of warm apple cider.

The food doesn’t end there: in the Annenberg seating area were more options that I couldn’t resist. After cleaning my two plates and soup, I went for the wonderful spread of crackers and cheddar, pepper jack, and goat cheeses. The cheese was filling and a classy, appreciated additions to such a hearty meal. The freshly made gnocchi I went for after was equally great, and a total treat for my taste buds. I told the kind chef who was scooping the gnocchi that I was so full, but would love to try the gnocchi for the Crimson Crave, so he scooped a tiny bit (re: two little pasta pieces) for me. After I took my first bite, it was all over: I asked for a full serving. The gnocchi was a treat, far superior to the daily Annenberg pastas, with the perfect amount of butter and squash to balance the pastas.

Finishing off my extensive yet great meal was a sundae bar with Richardson’s Dairy Ice Cream. The sundae bar was just as extensive, boasting creamy and textured ice cream and a variety of toppings to satisfy anyone’s sweet tooth. I had one scoop of butter and one scoop of vanilla ice cream, lightly topped with caramel syrup. The ice cream had a firm yet creamy consistency that definitely surpassed typical soft serve. It all goes to show that Massachusetts knows how to do their ice cream.

My Annenberg dinner was a blessing and a truly great day to relax from a long day. While I’m probably just as uninformed about National Food Day and what it means, I’m now very informed about the godsend that is HUDS’ New England Harvest dinner. I’m looking forward to it in the years to come.

Apple Cinnamon Bread

Published on October 19, 2015December 18, 2016 by The Crimson CraveLeave a comment

by Michelle Chiang ’19

There’s something fundamentally satisfying about baking – the textures under your fingertips, the aromas caressing your nose, the flavors cartwheeling over your tongue. In the hectic, intellectually taxing routines of college life, it’s immensely therapeutic to create something tangible with your hands.

While many recipes require fancy equipment, expensive ingredients, or labor-intensive techniques, there are just as many – if not more – recipes that are cheap, easy, and relatively quick. There’s really no excuse not to bake, especially when you can get ingredients free of charge from the dining halls.

Here’s a simple recipe for a sweet time with friends!

Apple Cinnamon Bread (recipe adapted from Apple Cinnamon Bread from Two Peas and Their Pod)

This recipe will be featured on Well-Being Secrets, read about the health benefits of apples and make this awesome recipe: Link.

Serving Size: one 8×8 pan

Cook Time: 40-55 minutes

Ingredients:

1 1/2 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

2 large eggs

1/4 cup canola oil

1/4 cup applesauce

1 tsp vanilla

1 cup sugar

3 medium-sized apples, peeled and diced

1/2 cup pecans (optional)

Directions:

Preheat the oven to 350 degrees F.
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Mix the ingredients very, very well.
In another bowl, whisk together the eggs, oil, applesauce, and vanilla until smooth. Add in the sugar and mix until well combined.
Slowly add in the flour mixture and mix until well combined. Gently fold in the apple chunks.
Pour batter into prepared pan. (Optional: Arrange pecans on the batter. Sprinkle cinnamon and sugar over the top.)
Bake in 8×8 pan for 40-55 minutes, or until golden and a toothpick comes out clean. (Start occasionally checking it after 30 minutes.)

Enjoy!

“Fall” In Love: With Everything Pumpkin

Published on October 19, 2015 by The Crimson CraveLeave a comment

by Angela Yi ’19

When I was four, pumpkin was my least favorite vegetable. It has since become one of the best; a seasonal flavor I can’t pass up. Pumpkin chai latte, pumpkin spice, and the classic pumpkin pie – I can eat those all day long. So this weekend, I made it my mission to go to three different eateries and try out their pumpkin-themed desserts.

Every day is J.P. Licks Day. Above is a waffle cone with pumpkin custard and white coffee chunk.

My first stop was, of course, at J.P. Licks. Its location right across from the Yard is both a blessing and a curse; whenever I want ice cream, I don’t have to walk far to get some, but its closeness always tempts me every day.

I had a small in a waffle cone of two of J.P. Licks’ Flavors of the Month: pumpkin custard and white coffee chunk. The white coffee chunk was a delicious blend of coffee and chocolate – two things that I can never resist. The pumpkin custard was good, but I felt like the pumpkin flavor wasn’t strong enough.

Then, I walked over to Tealuxe to have some fall-themed tea and tea cake. I had the chaider, a blend of hot apple cider and cinnamon chai. It definitely warmed me up from the cold weather outside. But, I saved my Pumpkin Tea Cake to eat at my next stop:

Also located at 0 Brattle St., Sweet has simply amazing cupcakes that everyone should try.

Sweet, a cozy bakery filled with some of the best cupcakes I’ve ever had, ended my day on a high note. They had a nice variety of fall-themed desserts, and at least three different kinds of pumpkin flavored cupcakes. I ordered the pumpkin pie cupcake, and relished every bite of it.

Tealuxe’s Chaider and Pumpkin Tea Cake & Sweet’s Pumpkin Pie cupcake.

The pumpkin is one of fall’s greatest classic flavors, and my mission to find delicious pumpkin-flavored desserts clearly demonstrates why it remains popular season after season.

Lowell House’s Not-So-Hidden Treasure

Published on October 5, 2015 by The Crimson CraveLeave a comment

by Landy Erlick ’19

Whether you are new to the Harvard campus, or are simply cooped up in the Quad working on problem sets, you may not have had the opportunity yet to attend a Lowell House tea – and you’re certainly missing out. Every Thursday at 5 o’clock sharp, the kettles are whistling and the students are hustling into the beautiful home of Lowell House Masters Diana Eck and Dorothy Austin.

The weekly gathering is a long-established tradition for Lowell students, but Eck and Austin kindly open their doors to non-House members as well. After waiting in line for several minutes with anticipation building, you are ushered into Lowell’s beautiful courtyard (weather permitting), and from there the opportunities are endless.

The green enclosure is a small departure from the rest of the event. There, a linen covered table offers tortilla chips and guacamole. However, in keeping with the elegant standards of this house affair, there is also a bright punch bowl of lemonade to keep guests hydrated and to serve as an option for the non-tea drinkers out there.

Inside, the real delights appear. Popping your head through gaps in the throng, you can spot Lowell’s famous monkey bread, chocolate chip cookies, peanut butter brownies, and some apple crisp – all fresh out of the oven. The warm, gooey pastries are the product of eager Lowell House student-chefs, fondly dubbed “Lowell Elves.”

Lowell resident Anne Mathews ’16 is baking for the first time this year. “Some things, likes the scones and cheesecake bars, are Lowell traditions,” Matthew explains. “But my favorite thing to make is sugar cookies.” Indeed, the cookies are a crowd favorite. Master’s Residence Manager Charlotte McKetchnie is in charge of the beloved function, though student bakers can be seen scurrying out the kitchen and into the parlor to replenish any plate looking too bare.

And if cookies aren’t your cup of tea, there are several cake options throughout the hour. First, a beautiful wedding cake. (Yes, Lowell tea offers a small, white wedding cake.) Then, a decadent chocolate slice awaits. Finally, for the third restock, another beautiful yellow cake adorned with flowers. All of the food looks so professional, you would think Harvard offered a culinary class.

For the savory fanatics, there is the extremely popular baked brie and crackers. Be warned: if you’re not there within seconds of this platter being put down, you won’t even be able to find a trace of the delectable cheese. In keeping with the tradition of high tea, there is also a platter of finger sandwiches, ranging from a classic cucumber to a trendy Nutella.

And the attendees, hosts, and bakers aren’t the only ones enjoying themselves every Thursday.

“Dorothy and Diana have an adorable polydactyl cat named Willy who gets underfoot in the kitchen,” Mathews said.