Category Archives: Dessert

Dessert - FOOD - "The Delicious" - Homemade - Recipes

Recipe: Oreo Stuffed Funfetti cookies

July 13, 2015

Instagram can be dangerous. I’m trying to veer on the healthy side with the recipes I post (what? Have I not posted enough quinoa and avocados?). But in some rabbit hole scrolling that I was doing one day, I came across Oreo stuffed Funfetti cookies (you can imagine what my search history looks like. Spoiler: Food. Lots of food).

Oreo stuffed cake batter/funfetti cookies

Oreo stuffed cake batter/funfetti cookies

Anyway, this pretty much convinced me it’s what I needed to fill a gaping hole in my life, so I began looking up recipes. I found a couple you can make from scratch, but when I came across a much easier shortcut, I figured I’d try that first. Why complicate life more? I got two mixes thinking I’d need an extra one to leave room for trial and error, but this recipe proved to be super easy to do:


Oreo Stuffed Cake Batter Cookies

Makes about 12 cookies

Ingredients:

1/3 cup melted coconut oil
1 egg
Funfetti mix (or confetti, or rainbow mix…depends on the brand. I used Betty Crocker’s Rainbow Chip mix)
Oreos (I used the regular chocolate ones, and the birthday cake ones)

Directions:

Preheat oven to 350 degrees F. Mix the coconut oil, egg, and baking mix in a large mixing bowl. Stir til it gets to a smooth, dough-ey consistency. Wrap the dough around individual Oreos (this makes about a dozen). On a baking sheet or lightly greased pan, line up cookies. Bake for about 13 minutes (it should be slightly undercooked, and will solidify as it cools).

Flour with coconut oil

Flour with coconut oil

After adding eggs and mixing

After adding eggs and mixing

Mix until it gets to a dough-like consistency

Mix until it gets to a dough-like consistency

Use Birthday Cake Oreos or regular ones!

Use Birthday Cake Oreos or regular ones!

Wrap dough around cookie

Wrap dough around cookie

Wrap dough around cookie

Wrap dough around cookie

Cover entire cookie

Cover entire cookie

Ready to bake!

Ready to bake!

Line on lightly greased pan

Line on lightly greased pan

Ready to put in the oven

Ready to put in the oven

After baking

After baking

Ready to serve

Ready to serve

And ready to eat!

And ready to eat!

So easy, and the verdict at the potluck dinner I brought them to was that they were delicious. I’m craving some now! Anyone else going to try?


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Shy
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Recipe via Delicious by Dre

Beauty - "The Lovely" - Dessert - FOOD - "The Delicious" - Hair - Healthy - Homemade - Recipes

How to make a hair mask and a delicious dessert with 1 avocado

July 6, 2015

Have you guys ever tried to make your own beauty products at home? I made yesterday a little DIY spa day at home using products I concocted right in my kitchen with a little help from the The Vitamin Shoppe’s new line of Aromatherapy Oils.

Ingredients for the avocado hair mask

Ingredients for the avocado hair mask

This was a fun experiment for me because I came across a really awesome hair mask using Moroccan argan oil, olive oil and half an avocado, but I was also able to salvage the remaining part of the avocado to make myself a healthy dessert after (if that’s not embodying the spirit of Beauty & the Feast, then I don’t know what does). But first, the hair mask! This is an easy recipe that makes hair super shiny, and smooth. Tried and true.

Avocado Argan Hair Mask

Avocado Argan Hair Mask



Avocado Argan Oil Hair Mask
Ingredients
:
1/2 of a mashed avocado
1 tbs olive oil
1 pump of argan oil (I used the Vitamin Shoppe’s Moroccan Argan Oil).


Directions
: Mix ingredients together thoroughly (make sure there are no clumps of avocado or it will be hard to smooth through hair). Heat in the microwave for ten seconds. Let it cool, then apply to clean, wet hair (make sure to massage it in your scalp!) and let it sit for 30 minutes. Then wash out.

So in the course of waiting, I realized 30 minutes is a long time. I was also starting to semi-freak out about wasting the other half of the avocado. I definitely didn’t want to throw the perfectly good (and ripe!) avocado half but I just made guac the other day (an aside: I pretty much make guac everyday so there’s never a shortage in my kitchen). But then I realized this was a good time to experiment with making an avocado chocolate mousse…and half an avocado looked perfect for one serving.

I say experiment because this is the second time I was trying this – the first time, I used Giada’s recipe here which uses a mix of bittersweet dark chocolate, cocoa powder, vanilla extract, agave and way too many avocados I think (the recipe called for four, but I only used two).

Giada's avocado mousse recipe -- looks delicious, but fell a little short in taste

Giada’s avocado mousse recipe — looks delicious, taste was off though!


Even so, it ended up tasting too avocado-ey (there’s nothing worse than serving chocolate dessert and realizing it tastes like fruit). The color and texture looked right, but the taste was off so that was a semi-fail (Sorry, Giada, I love you though).

So this second time around, I decided to try another recipe using low-fat cottage cheese. As usual, I adjusted it a little based on what I had at home and because I was only using half an avocado. That said, this tasted SO much better — you wouldn’t be able to tell there’s avocado in it at all (which is mostly the point) and it’s perfect to satisfy your sweet tooth.

Take 2! Loved this recipe so much better! Use the remaining half of your avocado for this dessert

Take 2! Loved this recipe so much better! Use the remaining half of your avocado for this dessert



Fresh Avocado Chocolate Mousse
Ingredients
(again, remember this is for a single serving so considering you’re already doing a thick green hair mask, let’s just hope you’re at home alone anyway):
1/2 a ripe avocado
2 tbs of low-fat cottage cheese
1 tbs of bittersweet dark chocolate
2 tbs of powdered sugar
1 1/2 tbs of unsweetened cocoa powder
1 tbs of agave


Directions
: Mix together in a blender or with a spoon, and leave in fridge to cool before serving. I first blended it using a blender, but since the quantity is so little, it didn’t fully mix so I had to scoop it out and mix it by hand. The color was lighter than the Giada version, but this one was on point with taste.

Here’s the original recipe again (which is slightly different than the one I made up here), but the quantities are adjusted if you’re serving more people.

Let me know if you try either of these and like! I’m going to post an amazing DIY foot and body scrub in a couple days that I hope you love indulging in as much as I did :).


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Shy
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Dessert - FOOD - "The Delicious"

Dough Loco in East Harlem

January 29, 2015

After moving to my new ‘hood a few months ago, last weekend was the first time I actually explored some of the food in the area. I haven’t as much ordered from Seamless or even eaten out since my move, taking full advantage of a new cooking space situation. But the good thing of having friends who live near you and have already gotten the lay of the land is sometimes, they take you with. And so my friend Shazeen introduced me to Dough Loco, a small doughnut joint a hop and skip away from my apartment.

Dough Loco


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I’ve never really been a doughnut person, but as NYC imposes its likings upon you, as it had done to me with cupcakes previously, I can’t say I hate them either. And hate is also as far as it can go with Dough Loco. I guess I’m trying to overcome my denial and say, this place is awesome.

When we walked into the small space I was on the phone, so I didn’t pay full attention to all the flavors but quickly pointed to the Blueberry on Bluberry doughnut topped with little crunchies which Shazeen picked up for me, and got a Raspberry Siracha doughnut for herself. The doughnuts are made fresh, and who knew a combo like raspberry siracha would work, but it tastes exactly what it is, and it just does.

To go


Raspberry siracha and bluberry Dough Loco doughnuts


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And that’s probably what makes it interesting to me – their combos like blood orange and poppyseed, and blackberry gingersnap cake, chai eggnog, intense chocolate, or the the popular miso maple doughnut. I couldn’t find much more info on it except their Facebook says it’s a “crazy yeast-raised doughnut and coffee joint” (they serve Blue Bottle espressos here…also I hope Shazeen is reading this). Whatever the case, I’m a fatter happier person for knowing it exists.

Shop Info:
Dough Loco

24 E. 97th St.
New York, NY 10029
212-410-6297
Upper East Side/East Harlem


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Shy
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Dessert - FOOD - "The Delicious" - Homemade - Indian/Pakistani - Recipes

#BauliBakeOff recipe: A spin on a traditional Indian dessert

December 8, 2014

Bauli, a company whose signature is their ready-to-eat Italian pastries, recently launched a contest to create a recipe using one of their baked goods. I wanted to try my hand in making something different using their star-shaped Limonce (lemon) cake, and my friend Shazeen suggested trying a traditional Indian/Pakistani sweet shahi tukra (literally translates to ‘royal piece’) which consists of fried dough and a sweet saffron sauce topped with nuts. I never tried making it before but I loved the vision of blending an Italian dessert with and Indian one and seeing what happens. Spoiler: it tasted delicious and the nuts and roses (playing off the rose water infused in the sauce) makes it the prettiest dish too. Check out the recipe below (and vote for it if you like it on their Facebook page HERE)!

First time making our version of 'shahi tukra'

We used Bauli's Pandoro Limonce cake



INGREDIENTS

Bauli Pandoro Limonce (lemon) cake
14 oz sweetened condensed milk
1/3 cup milk
1 tsp of saffron
1 tsp rose water
8 tbsp olive oil (for frying)
4 tsp butter (for frying)
Pistachios
Sliced Almonds
Edible silver leaf foil (optional)
Dried roses (optional)

Some ingredients for this recipe



DIRECTIONS


Prep:

In a blender, ground a handful of pistachios and set aside.


For the sauce:

In a pot, pour sweetened condensed milk over medium heat for a few minutes then pour in milk, saffron, and rose water. Keep stirring until it bubbles and thickens. Set aside.

Step 1


Stirring in milk, saffron, and rose water


Waiting for sauce to bubble and thicken



For the cake:

Ready made Bauli cake


1. Slice the ready-made Bauli cake in four pieces lengthwise. Then, chop each piece evenly in little loaves.

Slicing cake


Loaves


Ready to fry


2. In a sauce pan, pour 2 tbs of olive oil and a tsp of butter. Warm over medium heat. Fry pieces of the cake until just slightly brown (this happens quickly, each side should take about 30 seconds to a minute depending on the heat).

Frying cake


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4. After frying the cake slices, arrange on a dish as desired. Take sauce and drizzle over and around slices. Sprinkle ground pistachios, whole pistachios, and slice almonds over the dish. To decorate, you can add the edible silver leaf foil, and dried rose buds (we found this at an Indian grocery store — note to NYC’ers, Kalyustan’s has everything you need and some).

Finished!


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Try it and let me know what you think. I loved how the lemon already in the cake blended so well with the pistachio, almond, and saffron spices. If you want to enter your own recipe/photo, check out Bauli’s Facebook page to submit a photo or make sure to hashtag #baulibakeoff on Instagram or Twitter to enter!

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Shy
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Dessert - FOOD - "The Delicious"

All the delicious things at Bee’s Knees Baking Company new spot

September 12, 2014

Inside Bee's Knees

Bee’s Knees Baking Company, known for their delicious cake cups, just opened the doors to its new location in Kips Bay. The space is a sultry addition to the block and I’m predicting, a new favorite date spot for many. Which is why I asked my friend Mahvesh to join me and check it out before she moved back to Ohio (side note: comebackalreadyplease).

Inside Bee's Knees in Kips Bay


I was excited to check out their new expanded menu from their flagship store in the West Village. It’s still going to be a spot for dessert and drinks, but they’re expanding their menu to include light, savory bites. I quickly got comfortable in the cozy space — I felt it could easily transition from a communal dinner to a more intimate setting. When I got there, there was an older couple on a date, a group of friends gabbing away, and even a few people were even working on their laptops in different corners (free WiFi is so key in this city…it almost made me wish I was a student again. Wait, blogger. Duh.).

Decor


Founder Billy Mayer — easily one of THE nicest people I’ve ever met — was working behind the counter and gave us a sampling of their menu which was every bit as delicious as I’d hoped for, starting with their maple siracha spiced nuts.

Maple Siracha Spiced Nuts

We moved on to coffee made with Counter Culture coffee beans (amazing), black toasted coconut tea, and a gluten-free blueberry lemon muffin. The muffin was not overly sweet, super soft, and you could taste hints of both the blueberry and lemon:

Latte with Counter Culture coffee


Black toasted coconut tea -- must try


Gluten-free blueberry lemon muffin

We moved on to a cheese plate, which included two step goat cheese (soft, and crumbly like brie), sheepsmilk cheese from Vermont, Danish blue cheese, and a side of housemade olive oil, herb crackers, and spicy mustard. Later, Billy brought out a white bean and sundried tomato spread with focacia bread. The variety was on point for savory bites.

Cheese plate


Spread with bread

Just when we thought we couldn’t have any more, we are offered dessert. We get little cake balls, but not the usual kind — these are red velvet with toasted pecan, chocolate, and graham crackers.

Red velvet/pecan treats


We’re then treated to salted caramel brownies (perfect for chocolate lovers), chocolate cherry oat bar (which tastes like a luxe granola bar), and a peanut butter and jelly brownie bar (I’m not a big peanut butter consumer, but if you are, this one should be your pick). The extra chocolatey salted caramel took my heart.

Dessert bars

Billy threw in their famous cake cups in a to go box. Their espresso mousse with white chocolate is like eating delicious clouds made of coffee. If you’re a java lover and going to try one dessert, it’s this one!

espresso white chocolate dessert

Can’t wait to go back. I was wanting to find more coffee places with WiFi and a nice ambiance to get work done, and the opening of Bee’s Knees gives me one more option. Thanks so much to Billy for his hospitality!

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REPORT CARD
Meal: After work bites

Occasion: Last meal with my Mahvvvvy!
Price: $$
(Out of three stars)
Ambiance: ***
Food: ***
Service: ***
Would I go back?: Yes!


Restaurant Info:
Bee’s Knees Baking Company

27 3rd Ave
between 25th and 26th street
New York, NY 10003
(212) 989-6400
Murray Hill

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Dessert - Fashion - FOOD - "The Delicious" - Recipes

Magnum ice cream partners up with chef Andrew Carmellini & fashion designer Christian Siriano

September 6, 2014

Fashionable dessert? It’s a real thing that and MAGNUM just made happen. NYC-based James Beard-Award Winning Chef Andrew Carmellini and fashion designer Christian Siriano to create what they’re calling, “America’s Most Fashionable Chocolate Dessert.”

MAGNUM Double Caramel Cool Down

They used fashion trends (like color blocking and the Pantone Color of the Year) to come up with the little details of the dessert. And the best part is they made it super easy to make at home too. I caught up with Chef Andrew Carmellini to talk about how he came up with the recipe and what it was like working with Siriano:

Beauty and the Feast: How did you come up with this dessert recipe? What trends specifically were you inspired by?
Chef Andrew Carmellini:
Christian Siriano and I worked together to explore this summer’s top fashion and culinary trends to create a fashion-forward, indulgent dessert featuring a MAGNUM Double Caramel Ice Cream bar. We utilized the MAGNUM Ice Cream signature dark and milk chocolate drizzled in a lattice effect to mimic trending design textures such as modern embroidered lace and tribal textiles. The dessert also features the trending tropical fruits coconut, lime, bruleed champagne mango and pickled pineapple all artfully displayed to highlight this season’s color blocking trend. We were also inspired by the pantone color of the year – Radiant Orchid. So, we created edible flowers to showcase their glowing color and vibrant tone.

Christian Siriano and Chef Carmellini in the kitchen



BATF: What was it like coming up with the recipe with a fashion designer? Did Christian Siriano have a lot of input in how it turned out? If so, what exactly were they?
Chef Carmellini:
We collaborated really well together, from the initial brainstorming process, to the final product. His fashion expertise (demonstrated through his mood board) was particularly helpful and helped bring the dessert to life. Quality, seasonal ingredients are the foundation of my menus. I enjoy the creative process of creating an innovative dish and what better way than through a fashion/food partnership. It was a definite first for me; I’ve never crafted a dish using trends from the world of fashion.

Chef Andrew Carmellini and Christian Siriano



BATF: What surprised you the most about working with Siriano?
Chef Carmellini:
I was pleasantly surprised at how easy it was to work with Christian. He was open to my ideas about incorporating flavor with fashion!

BATF: What has been the feedback so far on the dessert from people who have tried it that you’ve heard from directly?
Chef Carmellini:
They were very pleased and felt it was a true fashion-forward and indulgent experience. We also created a consumer-friendly version that people can make at home called the “MAGNUM Double Caramel Cool Down”. It’s something that everyone can create and feel like they are elevating the traditional MAGNUM ice cream dessert experience.

BATF: What’s the best way to prep this dessert ahead of time if you’re expecting guests?
Chef Carmellini:
If you are planning to serve the “MAGNUM Double Caramel Cool Down” at a dinner party, I recommend making the coconut sauce ahead of time. The sauce can be created up to two days in advance and can be kept in the refrigerator. Also, feel free to slice the pineapples and mangos the day-of to save time before serving to guests later in the evening. Also, I would dress the MAGNUM bar a couple hours before guests arrive with the white chocolate and keep in the freezer. Just remember to remove the bar about 5 minutes before so it tempers a bit.

BATF: What for you is the best part about coming up with new recipes like this one?
Chef Carmellini:
For me, the best part was that this was something different from any collaboration I had done before….and the leftovers tasted great.

Thank you MAGNUM and Chef Carmellini for the interview! Recipe below!


MAGNUM DOUBLE CARAMEL COOL DOWN

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Recipe created by award-winning Chef Andrew Carmellini
SERVES: 2
PREP TIME: 20 minutes
CHILL TIME: 1 hour

INGREDIENTS
:
2 MAGNUM® Double Caramel Ice Cream Bars
½ can (13.5 oz) coconut milk
1 teaspoon sugar
Grated peel and juice from 1 lime
1 ounce white chocolate
2 tablespoons toasted flaked coconut (unsweetened)
½ ripe mango
¼ ripe pineapple
¼ cup raspberries
Fresh basil leaves
MAGNUM Double Caramel Bar · Coconut Cream Lime Sauce · Fresh Fruit & Basil

DIRECTIONS
:
Coconut Sauce: Carefully open can of coconut milk and spoon about half of the thick coconut cream from the top into a bowl and set aside. Pour half of the remaining thin coconut milk into a small saucepan. Add sugar and bring to a boil over medium-high heat. Boil until reduced by half, about 5 minutes. Combine the reduced coconut milk, coconut cream, lime juice and peel from ½ lime. Refrigerate until cold, about 1 hour. (This sauce can be made ahead and kept in the refrigerator up to 2 days.)

To Decorate MAGNUM Bars
: Unwrap MAGNUM® Double Caramel Ice Cream Bars and place on large parchment or waxed paper lined plate. Melt white chocolate in small microwave-safe bowl in microwave. Drizzle melted chocolate over ice cream bars, then sprinkle with coconut. Freeze until set, about 10 minutes.

Fruit Preparation & Dessert Assembly
: Peel the mango and cut the flesh from the pit. Cut into ¼-inch thick slices. Peel the pineapple and cut into similar slices as the mango.
To serve, spoon about ¼ cup of the coconut sauce onto the middle of each of 2 serving plates. Place a decorated ice cream in center of each plate. Arrange sliced mango, pineapple and raspberries around ice cream bars. Grate lime peel from ½ lime over the top of each plate and garnish each plate with a few basil leaves. Serve immediately.

Nutritional Information 1 serving:
Calories: 750, Calories from Fat: 440, Total Fat: 49g, Saturated Fat: 38g, Trans Fat: 0g, Cholesterol: 30mg, Sodium: 115mg, Total Carbs: 79g, Dietary Fiber: 7g, Sugars: 63g, Protein: 8g, Vitamin A: 25%, Vitamin C: 170%, Calcium: 20%, Iron: 30%


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Shy
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