Dessert

Salted Chocolate Bourbon Truffles

February 6, 2017

I usually test a recipe three or four times before I’m happy with it. It takes that long to figure out the best technique and get all of the flavors down. Too often I think we give up right before a culinary breakthrough just because our first or second crack at a recipe didn’t turn out perfectly. Stick with a recipe, fine tuning it slightly with each iteration, and before you know it, you’ve got a signature dish.

My husband reminded me of my own advice a couple of nights after I tried my hand at salted chocolate bourbon truffles for the first time. “They’re good,” he said, but “maybe it wouldn’t hurt to make them again,” he said as he conspiratorially licked the melted chocolate from his fingers. I did make them again, and then again, and finally once more that month, but not because I was tweaking my recipe.

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Eat Dessert First: Dark Chocolate Bourbon (Avocado) Pudding

May 14, 2015

These days everyone’s got a gluten-free friend or two. But let’s rewind to a couple of years ago when the whole “I’m willingly going to omit the most delicious food group from my diet” trend was completely foreign to me. I was at a baseball game. Of course I frequented the concession stand and of course I returned to my seat with a beer and a soft, salty pretzel. My friend, who was giving the whole gluten-free thing a whirl due to reoccurring digestive issues, shot me a death stare when she spotted the refined carbs. She then grabbed the pretzel and inhaled the intoxicating aroma only warm yeasty bread emits. Finally, the poor girl emitted a deep guttural moan before shoving it back at me. At the time I thought she was insane; it’s just a partially stale, overly salty piece of bread. Now as a mostly gluten-free convert, I understand her anguish all too well.

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Eggs to make your Easter Snap, Crackle, and Pop

April 1, 2015

Kids these days… When I was up and coming, Easter involved real eggs dyed in white vinegar with Paz fluorescent tabs. We didn’t have tie-dye, glitter, and definitely no 3-D holographics on our eggs to herald in the spring season.

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Peanut Butter Banana Vegan Ice Cream

February 4, 2015

I have a sweet tooth, dozens of them actually. My mom blames my dad. When I was a baby, my mom used to work swing shifts and apparently when I would wake up in the middle of the night crying my dad would fork over a bottle of warm strawberry milk. Worked every time, he still proudly asserts. It’s uncertain whether I lost my baby teeth naturally or they fell out, rotten from all of the Nesquik. For those of you with kiddos, don’t take a page out of my pop’s book; I’m pretty sure a move like that would land you in serious hot water with CPS these days.

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An Oldie but a Goodie: Classic Banana Bread

January 14, 2015

Don’t throw your extra ripe bananas away! Or curse yourself for once again buying more organic groceries than you can use (or afford).

While Amy Burns the Recipe Book is all about showing you how to spruce up and healthify your favorite dishes, there are some recipes, published decades ago and perfected by your Grams that need no tweaking.

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Dessert