dessert – Page 3

5 Ingredient Key Lime Pie

Published on September 27, 2015January 25, 2016 by The Crimson CraveLeave a comment

by Emily Brother ’19

Made with only five ingredients and taking less than twenty minutes to prepare, this recipe is easy to conceive but never fails to impress! The filling’s acidity pairs wonderfully with its smooth, velvety texture and the crumbles of graham cracker crust to make a pie that you’ll never want to stop eating. As my first attempt at baking here at Harvard (in the basement of Wigg B), a little improv, some effort, and a big mess were a part of the process of making this pie. But all said and done, the recipe turned out truly delicious! Just follow the steps below and you’ll have the most irresistible treat to share with your suitemates (or just eat by yourself)!

Recipe:

Ingredients:

1 9-inch prepared graham cracker crust
3 cups sweetened condensed milk
½ cup sour cream
¾ cup key lime juice
1 tablespoon grated lime zest

Directions:

Preheat the oven to 350 degrees F.
In a medium bowl, combine the condensed milk, sour cream, limejuice, and lime zest. Mix well and pour into the graham cracker crust.
Bake in preheated oven for 5 to 8 minutes or until tiny pinhole bubbles burst on the surface of the pie. Do not brown!
Chill pie thoroughly (I suggest overnight) before serving.
Garnish with lime slices and whipped cream or a dollop of ice cream.

Much thanks to:

Annrichardson from AllRecipes.com for the recipe.
Sue Brother (a.k.a. my amazing Mom) for finding this recipe online, making it all of these years, and sending me the ingredients from Portland, Oregon!

Orange Creamsicle Yogurt Bites

Published on September 20, 2015 by The Crimson CraveLeave a comment

by Danielle Leavitt ’17

Summer is gone and fall is soon approaching, but there is still no reason not to have a great easy and summer-like dessert in the fall! Popsicles have been around since 1905 when a young man named Frank Epperson left soda, water, and a stick in a cup outside on a freezing cold night. He awoke to a frozen pop that he coined the “popsicle.” Many years later and 30 flavors later, the orange creamsicle was born. The creamsicle flavor is orangey, creamy, refreshing, and brings us back to our childhood memories of the ice cream man, the beach, and happy summer days. This recipe for Orange Creamsicle Yogurt Bites is so easy to make, is 100% gluten free, and can be done in a dorm room with only a microwave and refrigerator. You will think you are eating a creamsicle on a stick!

Ingredients

1 ½ cups vanilla yogurt (Chobani, or another gluten free brand)

1 (3 oz) package orange jello

cupcake liners

cupcake pan

Instructions

Line a cupcake pan with cupcake liners to fill all spaces.
Combine yogurt and orange jello in a microwave safe bowl.

3. Mix well and place into microwave on high for two minutes, stirring after each minute.

4. Fill each cupcake liner about ¼ full.

5. Place into refrigerator until the cups are set.

6. Remove from liners and enjoy!!!

**Optional topping suggestions include whipped cream, any type of candy, and marshmallows.

I hope you enjoy this summer-like treat any time of the year!!!

Our Favorite Foods from the 2015 Boston Local Food Festival

Published on September 20, 2015January 25, 2016 by The Crimson CraveLeave a comment

Cheese steak dumplings with pastrami, bacon, kimchi and swiss cheese from Koy, 16 North Street, Boston MA

Chicken and Biscuits from the Granary Tavern, 170 Milk St, Boston MA

Strawberry smoothies in cantaloupes from Singh’s Roti

Banana cake pop from Tia's Cakes and Pastries, Boston MA — Banana cake pop from Tia’s Cakes and Pastries, Boston MA

Apple pie cake in a jar from Tia's Cakes and Pastries, Boston MA — Apple pie cake in a jar from Tia’s Cakes and Pastries, Boston MA

Chocolate caramel cake jars from Tia's Cakes and Pastries, Boston MA — Chocolate caramel cake jars from Tia’s Cakes and Pastries, Boston MA

Steem caffeinated peanut butter…one tablespoon has the equivalent of one 7oz. cup of coffee! Available online at steempb.com

A spread of seafood from Big Rock Oysters, 501 Depot St, Harwich, MA

Blueberry shortcake vegan ice cream from FoMu, 128 Arlington Street, Arlington, MA

Toll House’s best kept secret: Chocolate Chip Cookie Bars

Published on September 14, 2015January 25, 2016 by Victoria PiccioneLeave a comment

By Victoria Piccione ’16

When it comes to baked goods, there are two kinds of people in this world: cookie people and cake people. I’ve always been infuriated when people ask me what camp I fall into because I don’t discriminate against any baked goods. And they’re so completely different that I don’t think it’s a fair question anyway. Cakes are for celebrations; cookies are for everyday consumption. But when asked if I’m a cookie or cookie bar person, I can confidently state that I fall into the latter camp.

For your sake, I really hope that you’ve consumed a chocolate chip cookie bar at least once in your lifetime. If you haven’t, you need to put down the computer, print out this recipe, and go whip up a batch right now because they are (1) so easy and (2) absolutely delicious. They pack the chewy interior and slightly crunchy exterior of a regular cookie, along with the buttery, vanilla-y, slightly salty goodness that we all love about a Toll House cookie, but then they do it better. They’re thicker, kind of like blondies, but chock full of chocolate and the consistency is more like a cookie.

This recipe is an old standby in my house, and for many reasons. It’s versatile: you can throw in M&Ms, coconut, toasted hazelnuts, or swirl in some peanut butter, Nutella, or salted caramel. They’re also the perfect base for a scoop of ice cream and a drizzle of hot fudge. It’s too easy: rather than spending as much time rolling out balls of cookie dough as you spent mixing up the dough itself, this dough you just spread in a pan and throw in the oven. I’m all about immediate gratification. And there’s just something about biting into a thick bar that’s intensely satisfying.

Chocolate chip cookies have done a good job of keeping their younger, more attractive sister hidden, but I think it’s time that she finally make her debut!

Ingredients:

2 ¼ cups unsifted flour

1 tsp. baking soda

1 tsp. salt

1 cup (2 sticks) butter, softened

¾ cup sugar

¾ cup packed brown sugar

2 tsp. vanilla extract

2 eggs

1 12-oz package (2 cups) semi-sweet chocolate chips

Directions:

Preheat oven to 375°F, and grease a 15” x 10” x 1” baking pan.
In a small bowl, stir together flour, baking soda, and salt; set aside.
In a large bowl fitted for an electric mixer, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs one at a time.
Gradually add flour mixture, scraping down the bowl between additions. Mix until completely incorporated.
Stir in chocolate chips, then spread into greased baking pan.
Bake in preheated oven for 20-25 minutes, or until golden brown on top.
Let cool, then cut into 2” squares.

Recipe adapted from Toll House

Snickerdoodles: Spice things up this Valentine’s Day

Published on February 11, 2015 by Victoria PiccioneLeave a comment

By Victoria Piccione ’16

I’m the first to acknowledge Valentine’s Day for what it really is, or what it should be: the chocolate holiday. If you’re in a relationship, chances are you’ll get a box of truffles with maybe a dozen red roses. If you’re single, rich and indulgent chocolate is undoubtedly better than any significant other anyway. And while chocolate raspberry torte, chocolate covered strawberries, chocolate lava cakes, or just about any form of chocolate all say romance, this Valentine’s Day why not spice things up? Because with enough snow outside to justify two consecutive snow days and even colder temperatures in the forecast, we could all use some warming up.

Aphrodisiacs are foods that spark romance. Oysters, avocadoes, chocolate, and strawberries are all examples. Cinnamon, as a spice, falls into this category as well. And because nothing says I love you like a freshly baked batch of cookies, Snickerdoodles would make the perfect addition to your Valentine’s Day celebration. The cinnamon brings the warmth; the butter brings the comfort, and the sugar brings the sweet. Best of all, these cookies are remarkably simple, and they stay moist and chewy for days.

The original recipe describes them as Mrs. Field’s copycats, which, while I’ve never had a Mrs. Field’s Snickerdoodle, seems to be the gold standard. Airy but substantial, not too crumbly and ridiculously chewy, the right amount of sweet and the perfect amount of cinnamon, these cookies beat out even some of my favorite chocolate-based alternatives. So this Valentine’s Day, whip up a batch and say I love you in the sweetest, warmest way possible.

Snickerdoodles

Recipe adapted from Averie Cooks

Ingredients:

½ cup unsalted butter, softened

½ cup granulated sugar

⅓ cup light brown sugar

1 large egg

1 tsp. vanilla extract

¾ tsp. cinnamon

1 ½ cups flour

½ tsp. baking soda

¼ tsp. cream of tartar

¼ tsp. salt

For rolling:

+ ¼ cup granulated sugar

+ 2 tsp. cinnamon

In the bowl of an electric mixer, beat together the butter and sugars on medium speed until creamed and combined.
Once well combined, add the egg and vanilla, and beat on high speed until light and fluffy, scraping down the sides of the bowl.
Add the cinnamon, flour, baking soda, cream of tartar, and salt, beating on low and then medium speed, until just combined.
Important: The dough must be allowed to chill in the fridge for at least an hour. If you do not give it this time to set up, the cookies will come out flat and will not reach their full potential. During this time, make your special someone a beautiful handmade Valentine.
Once the cookies have chilled for at least an hour, remove from fridge. Preheat the oven to 350°F, and grease two baking sheets with cooking spray. In a small bowl, combine the extra sugar and cinnamon for rolling.
Using two spoons, scoop dough and roll into balls about 1-inch in diameter. Roll the balls in the cinnamon-sugar until fully coated, then place them on the baking sheet, at least one inch apart from each other.
Bake in the preheated for no more than 9 minutes. The cookies may appear under-baked and very soft in the middle: these are done! The cookies will firm up as they cool on the baking sheets, and over-baking them will leave them less chewy and soft.
Enjoy with your loved one/best friend/platonic Valentine!

Indulge in a Fall Favorite: Crustless Pumpkin Pie

Published on November 15, 2014November 15, 2014 by Orlea MillerLeave a comment

By Orlea Miller ‘16

By the time November rolls around in Cambridge, winter has arrived, ready or not. But at least the fall foods can continue, giving me the opportunity to indulge in all of the rich, creamy, delicious pumpkin treats fathomable: scones, cookies, pumpkin bars, pumpkin bread, and most importantly pumpkin pie.

With all of the holiday cooking, and the continuous eating that takes place from October through December, I like to bake healthy versions of my favorite desserts when I have the chance. If I’m sneaky enough, my family members might even enjoy the sweets I’ve made without realizing what’s inside.

I also try to find recipes with ingredients I’m likely to use in the future, preferably with items that are already at home. One of my favorites is ChocolateCoveredKatie.com, a dessert blog full of healthy pies, cakes, cookies, and single-serving desserts that can satisfy even the pickiest sweet tooth!

Last fall, I selected a healthy pumpkin pie from the blog during holiday season, and decided to replicate the mouthwatering treat a second time around. My plan is to bring the pie back to school, freeze it, and top a slice with whipped cream whenever I crave the delectable fall flavor while I’m away from a kitchen.

Ingredients:

1 tsp pumpkin pie spice

2 tsp cinnamon

½ tsp salt

2 tsp baking powder

1/3 cup flour

1/3 cup xylitol or brown sugar

pinch uncut stevia or 2 extra tbsp. brown sugar

1 (15 oz.) can pumpkin puree

¾ cup plus 2 tbsp milk

2 tbsp oil, or omit and increase milk to 1 cup

1 tsp ener-g powder or 1 tbsp ground flax

2 ½ tsp pure vanilla extract

Directions

Preheat oven to 400 F, and grease a 10-inch round pan. In a large mixing bowl, combine first 7 ingredients, and stir very well.

In a separate bowl, combine all liquid ingredients with the ener-g or flax, and whisk.

Pour wet into dry, stir to combine, then pour into the pan and bake 35 minutes. (It’ll still be gooey after baking, but that’s okay.)

Allow to cool completely before transferring uncovered to the fridge to “set” for at least 6 hours before trying to slice. Each slice of this healthy take on pumpkin pie came out to about 55 calories (with an additional 25 calories per slice if the optional oil is included).

I like to take a slice out of the freezer every few days, heat it up, and top it with whipped cream or chocolate chips! My only problem is making the eight slices last until I’m home to bake again…

Salted Caramel Apple Crumb Bars

Published on October 22, 2014October 22, 2014 by Victoria Piccione1 Comment

By Victoria Piccione ’16

As a native New Englander, the end of September and the whole of October have always had a special place in my heart. As much as I love watching the leaves turn and feeling a bit of a nip in the air – at last, an excuse to don cozy sweaters and curl up in soft blankets! – I think it’s really all of the desserts that make fall my favorite time of the year.

I can’t remember a single year growing up when we didn’t pile into the car in late September for our annual apple picking trip. As kids, we used to eat our weight in apples, but the real treat was always the fresh cider doughnuts that followed. A perk of having two younger siblings is that the childhood activities don’t stop even when you cease to be a kid. So last year, once again I piled into the car with my family, we ate (maybe half) our weight in apples, finished the day with cinnamon sugar cider doughnuts, and left with not one, but two half-bushel bags of freshly picked apples.

During the glory days of living in DeWolfe, baking was a weekly occurrence, so it seemed reasonable to bring back a half-bushel of apples for my own use at school. In the beginning, though, I thought I’d been blinded by ambition. Even after making two different kinds of apple crisps and an apple cobbler, it seemed like I hadn’t even begun to make a dent in the apples. Things were going to have to get creative, so I searched my favorite baking blogs for interesting alternatives to the standard apple pie, apple crisp, and baked apples. And thus began my beautiful love affair with salted caramel apple crumb bars.

I only had to make salted caramel sauce once to become completely obsessed. Chocolate chip cookie bars, buttercream frosting, pumpkin bread, I find an excuse to put caramel on and in everything. In these bars, the cinnamon-y, perfectly sweetened apple filling combined with the buttery crust and crumb topping are divine on their own, but the toasty saltiness of the caramel cuts through the apples and makes for a mouthwatering combination.

Though the recipe has three major steps – making the shortbread-like dough, preparing the apple filling, and making the salted caramel – it’s fairly straightforward, and the shortbread is used for both the crust and the crumble on top. Additionally, store-bought caramel would serve just as well. Preparing the caramel first gives it time to cool and thicken, and then preparing the apples gives them time to soak up all the sugary cinnamon-y goodness. The best part of this recipe? Apples are plentiful in the dining hall year-round, so even if you didn’t go apple picking or even if it’s the middle of February, these delicious salted caramel apple crumb bars are only ever a few dhall apples away!

Salted Caramel Apple Crumb Bars

Recipe adapted from Two Peas and Their Pod

Salted Caramel Sauce

2 cups granulated sugar

12 tablespoons unsalted butter, room temperature, cut into pieces*

1 cup heavy cream, room temperature*

1 tablespoon fleur de sel or kosher salt

(1) Before starting, make sure all of the ingredients are measured and ready to use so that once the caramel reaches the appropriate stage you can add them without hesitation. *Also, it’s essential that the butter and cream be at room temperature; if they are not, when you add them to the melted sugar, the sugar may harden rapidly into a nearly unusable mess that should be delicious caramel sauce.

(2) Heat the sugar over medium-high heat in the bottom of a heavy (relatively big) saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump; just keep mixing. Once the sugar is melted, stop mixing and swirl the pan vigorously.

(3) Continue cooking the sugar until it reaches a deep amber color. Watch the pan closely so that you don’t overcook the caramel. If you have a candy thermometer on hand, cook the caramel until it reaches 350°F.

(4) Once the caramel reaches the right temperature/color, carefully add the butter. I’ll usually add one piece at a time and continue whisking vigorously until it’s fully combined. Just keep whisking. Be aggressive with the whisking.

(5) Remove the pan from the heat and carefully pour in the heavy cream, whisking as you pour. Whisk until the cream is incorporated and the caramel is smooth. Whisk in the fleur de sel or kosher salt.

(6) Let the caramel sauce cool in the pan for at least 10 minutes.

Note: this recipe makes a lot of caramel sauce! It can be stored in an air-tight container in the fridge for the next time you make cookie bars or decide to indulge in an ice cream sundae.

For the Apple Filling:

5 cups peeled and diced apples (I use Cortland or Granny Smith)
½ cup all-purpose flour
1 teaspoon cornstarch
1 cup granulated sugar
1/4 teaspoon salt
1 ½ teaspoons ground cinnamon
1/4 teaspoon ground nutmeg

For the crust:

3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup cold unsalted butter, cut into small pieces
1 egg, lightly beaten
1/2 teaspoon vanilla extract

To make the Apple Crumb Bars:

(1) Preheat the oven to 375°F. Spray a 9×13-inch baking pan with cooking spray and set aside.

(2) Place the apples in a large bowl. In a small bowl, whisk together the flour, cornstarch, sugar, salt, cinnamon and nutmeg. Pour over the apples and mix until the apples are coated entirely. Set aside.

(3) In another large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Use your fingertips to incorporate the butter into the dry ingredients until a few small chunks of butter remain.

(4) In a separate bowl, mix the egg and vanilla together. Add into the flour and butter mixture and stir to combine. The dough will be crumbly and a little dry.

(5) Pat half of the dough into the prepared pan. Spread the apple mixture evenly over the bottom crust.

(6) Generously drizzle salted caramel sauce over the apple filling, at least ¾ cup. Crumble the remaining dough over the apple caramel layer and pat gently.

(7) Bake for 40-45 minutes, or until the top is golden brown. Cool completely. Cut into squares and drizzle salted caramel sauce.

Note: You can also find cinnamon and nutmeg where they keep spices in the dhall!

“Chocolate by the Bald Man”

Published on October 13, 2014October 13, 2014 by Orlea MillerLeave a comment

Orlea Miller ‘16

As I walk into the renowned Max Brenner, revered by chocolate lovers like myself, I can’t help but be pleasantly taken aback by all of the wall paintings and decor, bringing me into some alternative Willie Wonka-esque world. As I glance from wall to wall, I immediately notice the chocolate concoctions filling the shelves, both of the restaurant and the chocolate bar that greets you as you enter.

In 1996, Max Fichtman and Oded Brenner combined their names and opened their first shop together in Israel, selling homemade chocolates. Within four years, the first Max Brenner Chocolate Bar opened in Australia, home to the majority of the company’s 50 locations today. By 2006, Max Brenner opened in the United States as a restaurant, offering sweet and savory menu options. The wildly popular concept continues to expand annually, opening locations in Singapore, the Philippines, Japan, and Russia.

After hearing about the international sensation, I knew Max Brenner was a restaurant I had to visit. I was warned of the irresistible Chocolate Bar that sells every type of chocolate truffle you can think of, chocolate covered nuts, and even holiday-themed bonbon collections. The edible options are endless, and that isn’t even taking into account the Max Brenner mugs, recipe books, and clothing that line the small store.

But I was there for more than the world famous chocolate bar. The Restaurant. Indulging in a meal centered around dessert. Needless to say, I did my research before arriving. I know that in order to fully enjoy the treasured final course, I have to select a light option for lunch.

When we sit down, I immediately open the menu (the “drinks & sweets” menu that is), and spend a good 20 minutes selecting the perfect dessert to share with my lunch partner. Starting with smaller treats, the menu first describes the hot chocolate creations and milkshakes—both good choices, but not enough to satisfy our dessert palates.

Next are descriptions of the waffles, which come in banana split, tutti frutti, and “munchies” (your choice of two ice cream flavors, whipped cream, milk chocolate ganache, and their signature “Choco-Pops”). Then, the crepes: banana hazelnut, strawberry hazelnut, peanut butter and banana, and s’mores. Quite the selection, and quite the challenge. There are plenty of other options too—the menu is over 20 pages long, and includes sundaes, dessert pizzas, ice cream bars for dipping, and a variety of fondue options…

Since we were dining over the weekend, we both selected eggs from the brunch menu to start. I chose one of their “outrageous omelets,” stuffed with mushroom, spinach, onion, peppers, tomato and swiss cheese. But savory isn’t enough at Max Brenner; my omelet comes with fruit and a “diamond-dusted sugar buttermilk biscuit,” as if to ensure I am getting my sweet fix in each course. While the restaurant isn’t necessarily known for its food, I am satisfied in this department, and quickly finish my breakfast selection.

As we let our food digest, we contemplate the dessert menu for a few more minutes, trying to decide between our final two choices: the s’mores crepe and the chocolate chunks pizza. We hold out as long as we can, extending our experience and making sure we have made the best choice on the menu.

Once we can’t wait to taste the first bites of the treat we truly came for, we select the s’mores crepe: a warm, smooth crepe filled to the brim with crunchy graham crackers, milk chocolate chunks, hazelnut spread, peanut butter and marshmallow fluff, and served with milk chocolate ganache and vanilla ice cream.

I can’t confirm all of the items listed are included, because the crepe somehow disappears before I know it. I did my best to savor each bite, trying to refrain from swallowing the crepe whole. As if the buttery outer layer isn’t enough, it’s filled with the perfect amount of each ingredient, allowing me to enjoy the true “s’more” flavor in every bite.

Everything about the experience was perfect, from the ambiance to the glorious scent wafting through the air to every last morsel of the crepe (and its accompaniments). And if you’re not quite ready to foot the bill, your waiter leaves it enclosed in a tin container reminding you of the importance of chocolate, in case you somehow forgot.

As Max Brenner explains, “chocolate is not just about taste. It’s a symbol of different aspects in our lives – of romance, of sensuality, of decadence.”

Sources:

http://maxbrenner.com.au/locations/australia/belconnen/

http://maxbrenner.com/corporate/about-us/

http://www.travelsintaste.com/blog/index.php/2011/08/02/life-is-sweet-at-max-brenner-chocolate-by-the-bald-man/

An Apple a Day Keeps the Doctor Away

Published on September 24, 2014 by Orlea MillerLeave a comment

Orlea Miller ‘16

As the temperatures cool down and the leaves change, I’m reminded that fall is well on its way to Cambridge, for better or for worse. While I’d much prefer that the warmer weather stick around, I look forward to all the wonderful treats that autumn has to offer.

Living away from my own kitchen makes apple cakes, pies, and crumbles difficult to prepare, so I’ve created and perfected my own version of apple cobbler.

Complemented by a hint of cinnamon and topped with the dining hall’s vanilla soft serve ice cream, my healthy take on warm apple cobbler satisfies my taste buds throughout the long, cold months, without ever having to leave the comforts of Eliot House.

You’ll need an apple, cinnamon, and ice cream, along with a knife, some water, and a microwave for this perfect fall recipe.

Start by washing and slicing your apple into bite-sized pieces, the smaller the better in my opinion. Place the pieces into a microwave-safe bowl, and fill it with enough water to cover the apple.

Cover your bowl with a napkin, and microwave for two minutes. Next, drain your water and add your toppings. It’s as easy as that!

The warm, mushy apples beneath the ice cream taste just like your traditional apple pie filling. Enjoy your “apple crumble” guilt and hassle free, without having to measure any ingredients out or leaving your dining hall! Sharing is optional.

Feel free to add other toppings including oats or granola for a crunchier texture (resembling an apple crisp), whipped cream, and chocolate chips if you can get your hands on those. You can also replace apples for peaches or plums from the dining hall, or other fruits from the weekly Farmer’s Market in front of the Science Center!

If you’re an experienced baker with a few more ingredients on hand, check out some other microwaveable desserts you can make in a mug at www.number-2-pencil.com/2013/02/26/30-mug-recipes/.