Caramel Coffee Mousse from Passion for Coffee

caramel coffee mousse

I hope you guys remember the cafe bomba from Passion for Coffee I made awhile back. I went on and on about how impressed with Passion for Coffee I am. And nothing has changed. I’ve read more of the recipes, made that delectable coffee Anglaise a few times and this this book is just about the most comprehensive coffee cookbook you’re apt to find.

I chose to share the recipe for Caramel Coffee Mousse because I had never before seen this technique. When I think of a mousse, I think of a dessert based on whipped cream and meringue. Lighter and rich at the same time, made and served cold. As I read through the recipe fr Caramel Coffee Mousse, I was intrigued. The base is mainly egg whites whipped with powdered sugar, flavored with caramelized sugar, coffee and almond. The whole poofy mass gets put in an oven-safe caramel-lined bowl and then baked for an hour in a water bath.

I’m intrigued and must know more!

Vegan Mexican Chocolate Ice Cream with Dulce de Leche Swirl for Ice Cream Tuesday

Vegan Mexican Chocolate Ice Cream

As summer starts to wind down to fall, I feel like I am reaching the end of Ice Cream Tuesdays. I have plenty more ice cream left in me, but I am pretty sure I will wind down the series for this year in another couple of weeks or so. Before I wrap things up, I wanted to make at least one more ice cream for my vegan friends.

And not some icy, consolation prize ice cream either. Creamy, rich, dense as “premium ice cream” and decidedly decadent. I actually got the idea from my friend Adrienne Urban from Whole New Mom. We follow each other on Google +, and she has been a huge supporter of Ice Cream Tuesday from the very beginning

Thanks for remembering us vegans. Bring on the ice cream!

How Do I Choose The Right Kind of Flour for #Fundamental Friday

How to Choose the Right Kind of Flour

Susan of Olives and Figs Chronicles asked me this question the other day on the fan page. I gave her a brief answer and said I would go into more detail for Fundamental Friday. So here I am. First, let me share the short answer I gave Susan on Wednesday:

In short…the finer and more tender you want your end product to be, the “softer” (less gluten) and the finer mill you want in your flour. From highest protein bread flour for hearty and/or chewy breads down to lowest protein pastry flour for short and crumbly shortbread. All purpose is sort of in the middle, so it will make a nice loaf of bread or a pretty nice cake. But when I want a fine, even crumb, I tend to use cake flour.

There are lots of different flours available to commercial bakers across the spectrum from high to low protein, but for consumers (which is me, too), there are really three basic types: bread flour, all purpose and cake flour.

Happy to get into more detail on Friday, but I hope this has helped some!

There’s more to know? Tell me!

Orange Mocha Zebra Cake (with a Twist) for #tbtfood

orange mocha zebra cake

When I was a very small girl–and I know had I had to have been very, very young since my grandmother died when I was five–my grandmother used to tell us stories about Daisy, Maisey and a Cow named Bongo. We would get up early on weekend mornings and crowd into the twin-sized bed with Grammie. We’d drink tea with milk and sugar, and she would share another of Daisy, Maisey and Bongo’s adventures.

In one such story, Daisy got locked in a secret closet in an old mansion. All the adults came and tried to get her out. They beat on the door which was covered in wallpaper and looked like a part of the wall. They pounded with their fists. They yelled in their adult voices, although I still have no idea what they thought yelling would accomplish. After the adults all backed away to regroup, Maisey looked carefully at the wallpaper, and she saw a small catch cunningly hidden in the pattern of the wallpaper. She pressed the latch and, voila, Daisy was freed.

Let’s hear it for Daisy! Now, where’s my dessert?

Horchata-Abuelita Swirl Ice Cream Tacos for Ice Cream Tuesday AND Taco Tuesday: Guest Post on Chez Us

ice cream taco

Happy Ice Cream Tuesday and Happy Taco Tuesday! My friends Lenny and Denise from Chez Us invited me and several other fantastic bloggers to guest post for them on Taco Tuesdays while they are off and away on a big old vacation. I hope they’re having a fantastic time. Hi guys! Anyway, for my offering, it seemed only natural to post a recipe that can do double-duty for both Ice Cream Tuesday and Taco Tuesday: ice cream tacos!

My version is a vanilla-fudge swirl ice cream with a Mexican twist. The vanilla is played my milky-creamy-cinnamon-scented horchata ice cream and the fudge swirl is played by a concentrated version of the Mexican hot chocolate drink, Abuelita. The two marry perfectly and live in a cinnamon “waffle cone” taco shell. Waffle cone in parentheses because I don’t have a waffle cone maker. Still, they work just fine when you spread the batter out really thinly onto parchment and bake them at 350F.

Ice Cream Tuesday and Taco Tuesday?! Hooray for guest posts!

Desserts Required: Late Blog Love

desserts required

My lovely friend Betsy asked me to be a part of her blog tour a very long time ago. I said yes, and then I proceeded to do…nothing. Nothing at all for a very long time. It’s not that I don’t love Betsy–I do. It’s not that I wasn’t honored for her to choose me. It’s just that sometimes I kind of suck.

Let me tell you about my friend Betsy from Desserts Required. She is hilarious. She is talented. She is a lovely, lovely person who just sizzles with energy and passion about food.

I met her sometime last year when we both joined a video production group on Google + run by Lenny and Denise from Chez Us. We met once a week, critiqued each others’ videos, and learned a lot. We still do. But we also laughed and laughed every week. And sometimes, okay often, Betsy would come to the meeting with a chocolate martini, and I’d show up with a glass of wine. So we’d toast the week and the group and laugh and learn.

Betsy sounds like fun! I’d like to drink chocolate martinis with her!

Beirut Tahini Swirls from Home Baking for Cookbooks & Calphalon

beirut tahini swirls

The lovely Colleen from SoufflĂ© Bombay recently had a thought. She wondered what specific cookbook it was that made her fall in love with cooking. She then decided to ask the same question to a number of her foodie friends, myself included, and #CookbooksandCalphalon- was born! We each tell our stories of our love affair with cookbooks and cooking and share a wonderful recipes. With seventeen of us participating, you are sure to find many dishes–and book recommendations–to savor!

This wouldn’t be complete without a fun giveaway for you to enter…you can’t cook without cookware and you can’t use cookware unless you can cook…right? So take a moment to enter our awesome Cookbooks and Calphalon Giveaway at the bottom of this post. Check out the fantastic prizes! I am thrilled to participate partly because I love the topic Colleen chose and partly because I own and love the majority of these cookbooks from Page Street Publishing. I don’t own the panini press but I adore my Calphalon roaster.

Sounds like a great giveaway! I’m intrigued by the Beirut Tahini Swirls too!

Green Tea Gelato with Blackberry-Peach Tea Swirl and Candied Pecans for The Flying Frog Bed & Breakfast and Ice Cream Tuesday

green tea gelato

Today’s Ice Cream Tuesday is very special, because I made it for a business. No, they didn’t ask me to do this. I just love their facebook page and always see their posts, so I thought it would be fun to create an ice cream inspired by them. I’m talking about The Flying Frog Bed & Breakfast in Franklin, Indiana. I love their facebook page–Sharon always posts photos of her and her husband’s smiling guests. She posts photos of the lovely breakfasts she makes for them, and she seems like a delightful person. We’ve interacted off and on over the last couple of years, and on a whim, I messaged a few weeks ago to see if they’d be interested in my coming up with an ice cream for them. I asked them for their flavor preferences, which included summer fruits. Sharon also told me that she enjoys drinking green tea and that the only nuts they don’t like are pistachios. So here’s what I came up with: Green Tea Gelato with Blackberry-Peach Tea Swirl and Candied Pecans. It speaks of summer, of porches, of long, golden evenings sitting in a rocking chair, perhaps talking and perhaps not.

Hey, you never make ME any signature ice cream, but I want to hear about this one.

Brownie Malt Sundae Inspired by Farrell’s for #tbtfood

brownie malt sundae

I didn’t go to many birthday parties as a kid. In our neighborhood, all the kids went to each others’ parties so there was always someone’s birthday on the horizon, but outside the neighborhood, I wasn’t invited to many parties. I guess I was sort of insular and weird in school with a small circle of friends, most of whom happened to live in my neighborhood, so we were already on each others’ birthday lists.

Many school birthday parties are when popularity is tested, tried on like a sparkly new sweater. Waiting for an invitation to a birthday party was like waiting to be picked for a kickball team in gym class. Everyone knew who’d be picked first. And everyone knew who’d be picked last. But unlike in kickball, birthday parties were exclusive, and not everyone need be chosen. It can be so very hard to be the insular and weird kid.

One year, and much to my surprise and delight, Colleen Mattson invited me to her birthday party. She was a School Friend, and it wasn’t a traditional party. From what I remember, it was her family, maybe a couple of other girls and me. They took all of us out to Farrell’s for dinner and then ice cream.

Farrell’s was at the mall, and since my family rarely went out to eat, it was a huge treat for me. Farrell’s was big and loud and shiny. The menus were printed in old timey Western font, like wanted posters that Marshall Dillon had lining the walls of his office.

I remember Farrell’s! Now I want a sundae!

Caramelized Onion, Zephyr Squash and Jazz Apples for #loveNZfruit

jazz4-001

This is the last of three sponsored posts for the #loveNZfruit promotion. I have enjoyed creating these recipes, and I hope you’ve enjoyed them as well. Here’s my Taylor’s Gold Pear recipe, and here’s the lovely salad I made with Envy Apples last month. This month is special, though. This month, Jazz Apples has partnered up with The Canadian and American Diabetes Foundations with Crunch to Contribute. Post a photo of you crunching an intensely apple-y and crunchy Jazz Apple and the lovelies at Jazz Apples will donate a dollar to either the Canadian or American Diabetes Associations. Pretty cool, right? So, crunch away and share your snaps!

Great promotion! And isn’t there a giveaway too?