by Samantha Seneviratne in Recipes, October 20th, 2015
by Samantha Seneviratne in Recipes, October 13th, 2015
During my junior year of high school I spent my Saturdays behind the counter of a local doughnut shop. It wasn’t a glamorous job, but I was happy surrounded by fried dough. The regulars were kind. The tips were adequate. And I was content with all the iced coffee I could guzzle during my six-hour shift.
While I rarely indulged in a doughnut during work hours, I often brought treats home for my family to share. The apple fritters were our favorites. When most people think of apple fritters, they probably imagine bucolic apple orchards, rustic baskets of overflowing, just-picked fruit and somebody’s beloved grandmother with her secret recipe. Not me. I think of the apple fritters I brought home from the smoky doughnut shop, tucked into a waxy bag and reheated in the microwave. My brother and would share a piping-hot, knobby pastry while standing up at the island in our suburban kitchen. There was nothing charming about the ritual. But the fritters were exceptionally delicious, and that’s all we cared about.
by Maria Russo in Community, October 11th, 2015
My first encounter with Boston cream pie was in doughnut form when I was in middle school. My best friend Melissa’s family had a standing Saturday doughnut-breakfast policy. It was one of my favorite parts about sleeping over her place on Friday night. Her parents would go out early Saturday morning and bring the treats back for us. While they drank coffee, we ate doughnuts in our pajamas. I always chose Boston cream and I always wished I could eat more than one.
There is something so magical about the Boston cream combination: cool, creamy custard nestled in fluffy cake and topped with bittersweet chocolate. It’s the perfect dessert for the indecisive. Chocolate, vanilla, cake and custard all wrapped up in one. It’s a genius invention.
by Samantha Seneviratne in Recipes, October 6th, 2015
Let’s chalk this one up to the weather: Now that the air has turned chilly and the days shorter, it seems only right that we’re craving the warming comfort of sweet treats. In this week’s Most Popular Pin of the Week, two-bite dough balls are laced with fresh banana and tossed in a tried-and-true mixture of cinnamon and sugar while they’re still warm from the fryer. Perhaps best of all is that these next-level doughnuts, featured in Food Network Magazine, can be ready to eat in only 25 quick minutes, making them a go-to dessert when you need something easy yet impressive.
For more ways sweet-tooth-satisfying recipes, check out Food Network’s Let’s Bake board on Pinterest.
Get the Recipe: Mini Banana Beignets from Food Network Magazine
by Amanda Rettke in Recipes, October 5th, 2015
The pound cake is the underdog of the dessert world. It’s not flashy. It’s old-fashioned. It’s simple. But I implore you to take a closer look. If you give it a chance, the pound cake will never disappoint.
First of all, the ingredient list is short. You probably have all the ingredients to make a pound cake right now. That means that no cake craving need ever go unanswered. Second, the method is uncomplicated. It is easy to make and easy to bake. Third, a well-wrapped pound cake freezes exceptionally well. Keep a backup in your freezer at all times to thwart any cake emergency. And, most importantly, pound cake is delicious. Made with a hefty dose of real butter and fresh vanilla bean, the downy cake tastes rich, decadent and far lovelier than the sum of its parts.
Once you’ve gotten your fill of the basic cake, feel free to dress it up. Slice it into layers, reassemble it with ice cream and refreeze it for a gorgeous hot-weather treat. Layer it with fruit and custard to transform it into an elegant trifle. Top it with strawberries and whipped cream for simplified shortcake. You can even grill it to make an unexpected barbecue dessert.
by Lauren Miyashiro in Food Network Magazine, Recipes, September 30th, 2015
There is nothing quite as magical and comforting as fall baking. The changing colors of the leaves usually means we can start using cinnamon and apples. This impressive cake is filled with those familiar flavors, and it’s simply a wonderful way to enjoy the beauty and essence of fall.
by Samantha Seneviratne in Recipes, September 22nd, 2015
Pudding is perfect for just about any mood. Whether you’re grumpy or happy, pudding offers a cupful of comfort. It’s also super-easy to whip together at home.
To make your own (without the packet), start with Food Network Magazine’s basic vanilla recipe, which calls for just a few of ingredients you likely already have on hand.
by Christie Bok in Community, August 16th, 2015
When I’m working on a new recipe, I always start on paper. I write down the skeleton of my recipe, then go to the kitchen to try it out. When I initially sketched out these Chocolate Mint Sandwich Cookies, I instinctively included Dutch-process cocoa powder. Would you like to know why?
There are two basic types of cocoa powder: Dutch-process cocoa powder and natural cocoa powder. Dutch-process is made from cacao beans that have been washed in a potassium solution. Dutching the beans neutralizes their acidity and makes the powder darker. Natural cocoa powder is simply made from ground, roasted cacao beans.
by Allison Milam in Recipes, August 13th, 2015
While a slice of pie is a nostalgic summertime treat, there’s something extra special about getting to enjoy your own serving. In this week’s Most Popular Pin of the Week, Ree Drummond scales down Key lime pie into miniature creations that feature all of the classic flavors of the full-size version. For each, layer a buttery graham cracker crust with an easy lime curd, and then top with homemade whipped cream and lime zest for a wow-worthy garnish.
For more must-see dish inspiration, check out Food Network’s Let’s Cook: Recipe of the Day board on Pinterest
Get the Recipe: Individual Key Lime Pies
by Guest Blogger in Recipes, August 4th, 2015
Beach trips, backyard cookouts, outdoor movies and other excursions are the most-often-evoked examples of “summer bucket list” material. But these summery activities aren’t the only things you should be checking off during the warm-weather months. For a lot of us, summer is defined by the food we eat —which, oftentimes, is not food we can eat much of at any other time of year. Before summer’s end, be sure to knock these eight non-negotiable, must-eat frozen treats off your list. When it’s all said and done, will you have put your summer to good use?
8. Ice Cream Sandwiches
If a piping-hot burger off the grill is the only kind of sandwich-esque bite you’ve munched on this summer, it’s about time you savored a sweeter take. Don’t let summer pass before you assemble one like Giada De Laurentiis’ Frozen Banana Ice Cream Sandwiches, which feature cookies coated with chocolate-toffee candy bars.
By Skyler Bouchard
Ready to jump on the latest dessert craze? Here’s everything you need to know to make your own freakshake just like those made at Pâtissez in Canberra, Australia. Read more