Friday, December 21, 2007

Snowflake pretzels

Someone at work brought in "Snowflake Pretzels" from Crate and Barrel. I can't find them on their website, but maybe they're available (probably only during the holidays) at stores.

They're white chocolate covered pretzels with white nonpareils on them. The pretzels are shaped like snowflakes. Yummy and festive!

Saturday, December 01, 2007

Chocolate chessecake

During my work retreat at the Essex Conference Center, they served chocolate cheesecake. I'm not always a fan of mixing media, as this did with a chocolate mousse and frosting layer on top and plain cheesecake underneath. This particular one, though, really worked. It was so good, in fact, that it overshadowed the s'mores at the campfire later in the evening.

Thursday, November 29, 2007

The best peanut butter cookies

Cook's Illustrated does it again with another superb recipe. Their peanut butter cookies have tons of peanut flavor and offer just the right balance of crisp on the edges and chewy in the middle. I brought them into work on Tuesday, and by Wednesday people were asking me if I was going to make more.

Unfortunately, access to the recipes on their site requires a paid subscription, and it would be a copyright violation for me to post the recipe. I suggest, though, either getting the online subscription or picking up a copy of The New Best Recipe, which is the updated version of their original cookbook. (The magazine subscription and some of their other books are worthwhile, too, with the web site probably the best value.)

Friday, May 25, 2007

Linda's fudge cake @ The Cheesecake Factory

The Cheesecake Factory is a chain restaurant known for (what else?) its dozens of varieties of cheesecake. Some may not know, however, that their best dessert (imho) is not, in fact, a cheesecake, but rather Linda's Fudge Cake. The enormous slab of chocolate layer cake is dense and moist, with plenty of fudge frosting and chocolate sprinkles (or "jimmies" here in Boston) along the outside. Served with a serious helping of whipped cream, even this dessert fanatic can't usually finish it in one sitting. (Fortunately, it travels well.)

For the person who envies the cake eater but is trying to watch his/her weight, the Goblet of Strawberries is a nice (if a bit pricey) lower-calorie dessert. Lots of giant strawberries in a goblet served with whipped cream for dipping.

Thursday, May 24, 2007

Chex Mix for the sweet tooth

A few years ago, I was introduced to Honey Nut Chex Mix. Ever since, I've tried to avoid the sweet salty temptation, as I have a hard time stopping once I start chowing down. When my coworker discovered Chocolate Chex Mix - Turtle, I was really in trouble, as it is even sweeter and yummier than the Honey Nut flavor. There's just something about that sweet-n-salty, crisp-n-crunchy combination that I can't resist.

Monday, May 21, 2007

Ultra-decadent ice cream

Speaking of Haagen-Dazs, I would be remiss if I didn't mention Toasted Coconut Sesame Brittle, a flavor in their new, ultra-high-fat, ultra-expensive Reserve line. Ginger-infused sesame brittle, cream-soaked toasted coconut... how could it be bad? I found this was a good flavor for a one-bite-at-a-time snack. (I also had some Brigham's Peppermint Stick on hand for when I wanted more than a bite.)

A tale of two puddings

Yesterday at the supermarket, I saw a new product, Kozy Shack banana pudding in small, snack size containers. I was a bit skeptical about it, as it was made with 1% milk, but I love banana pudding, so I figured I'd try it. Big mistake. With a flavor like banana Runts and a gelatinous consistency, it didn't even make it from the grocery bag to the fridge (I had to taste test it right away, naturally).

In contrast, the recently re-released Haagen-Dazs flavor, Sticky Toffee Pudding, which I also picked up, is a winner. If you like bread pudding, and you don't mind a particularly sweet ice cream, I certainly recommend checking it out.