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Rum-Infused Chestnut Bonbons with Dark Chocolate-Crystallized Ginger Dust

“Make something for the Thanksgiving dessert table” … that was this month’s Creative Cooking Challenge.

Since I don’t keep a particularly sweet kitchen and I’m no baker, this one was a little difficult to conceptualize. But, I was determined (as I usually am for these challenges) to look around and go with ingredients I already had on hand. I came up with roasted chestnuts, chocolate-covered crystalized ginger (thank you Trader Joe’s), rum from Puerto Rico and a few pantry spices. Continue reading Rum-Infused Chestnut Bonbons with Dark Chocolate-Crystallized Ginger Dust

Sangrita Granita with Sun-dried Tomato Sugar for a Creative Cooking Crew Challenge

I’ve had Mexico on my mind because, after a good number of years, I’ve decided to go back and visit — this time to explore the Yucatan peninsula. But, that’s not happening until next February so when this month’s challenge (tomatoes) was announced, I decided to bring a little Mexico into my cocina. Or should I say cantina?

This type of post is rare for the pages of FOODalogue so I’m conflicted about whether to classify it as a frozen cocktail or dessert. Continue reading Sangrita Granita with Sun-dried Tomato Sugar for a Creative Cooking Crew Challenge

Holy Cannoli: A Frozen Stuffed Banana Cannoli

Yes, your eyes are not deceiving you. FOODalogue made dessert. But, fear not, it’s not precise and I didn’t sift or bake. It’s a frozen treat.

And it’s my contribution to this month’s Creative Cooking Crew challenge: “stuff it!”

Once again this was the first thing that popped in my head when the challenge theme was revealed — and when that happens, there’s just no thinking of an alternative. Continue reading Holy Cannoli: A Frozen Stuffed Banana Cannoli