I’ve done a lot of things with leftover quinoa, but never this. Lunch, absolutely. Breakfast, sure. But dessert? Yes. Really? Yes.
Quinoa, with its nutty, light flavor, adds a beautiful texture to melted chocolate, it turns out. Is it still healthy? Perhaps not, but its protein makes an unhealthy snack more filling, so I’ll take it.
It’s not necessary, but I made the quinoa into a brittle first, using butter, honey, and cayenne for a kick. I like my chocolate sweet, though, and this bark would be equally good with just the chocolate and the plain, cooked quinoa. I’ve also opted to fold in almonds and a bit of coconut to mine but you can leave that out.
There’s something so special about baking for someone, whether it’s a birthday girl, an under-the-weather colleague, or a boyfriend with a new promotion. Unless, that is, your oven is off limits. No oven, no stove, no brownies.
However, this week, I tried my hand at non-baked brownies. Raw desserts are fascinating to me–the creative substitutions for categorically baked dishes remind me to keep an open mind in the kitchen. This recipe surprised me as well. For a brownie made of melted chocolate, graham crackers, nuts, cocoa powder, and sweetened condensed milk (no eggs, no vanilla extract, no flour?), they do taste like the real thing. The texture is not cake like, but still nice. They’re fudgier than normal brownies, and they should be served cold.
One should never underestimate the power of a sugar cookie.
Mere proximity to these cookies compounded with the frustration of being unable to open the puppy-proof container they were in drove my dog to devour an entire container of hermit crab food as an unfortunate replacement (the cap of which she was somehow able to pry open). I kid you not.
So while they may not be “fancy”, they are pretty much chewy, outrageously vanilla-infused cookie perfection. Certainly the kind of cookies that intense cravings are made of.
Photos: Joanne Bruno
Makes 2 dozen, adapted from Averie Cooks
The best part about summer desserts is utilizing in-season berries and this blueberry cheesecake (and no-bake, at that!) is one of the best treats we’ve seen in quite some time. Crafted with fresh ricotta cheese, the texture is delicate and decadently tart from the cream cheese. Lemon juice and honey add sweetness to the cake but its the fresh blueberries on top that puts this cheesecake and your taste buds completely over the edge.
Photo courtesy of Annie’s Eats
Two chocolate bark recipes in less than two weeks? Have I gone chocolate bark crazy? A little, maybe. To be fair, this recipe was inspired by the first, Blueberry, Almond & Dark Chocolate Bark. After testing it at home, I brought in extras to the Marcus Samuelsson Group office, and the response was somewhere between enthusiastic and overjoyed. To my delight, people went back for seconds and thirds. (Who knew three ingredients could cause such excitement?) Read More
Like “Patagonian toothfish” (Chilean sea bass’s actual name), “chocolate bark” is one of the not-so-appealing food titles. All the same, it’s one of the most delicious—and simple—desserts to make.
Think of chocolate bark as a homemade, gourmet chocolate bar. Usually, it’s prepared with dried fruit, like cherries or chopped apricots, but seasonal fresh fruit works just as well—and in the summertime, even better. Here, juicy blueberries and toasted almonds top dark chocolate to make an antioxidant-packed, refreshing treat. Keep it in the fridge for a light dessert or pick-me-up snack.
So we know grilling and Father’s Day are a marriage made in beautiful glory, but I don’t think anything defies traditional dessert like grilled fruit does. Being that my father and I are allergic to everything besides pineapples and bananas, this was a divine idea for a summer dessert, nevermind this holiday that celebrates the men in our lives.
Pineapple is my fruit of choice, with two dollops of Banana Purée dashed with cinnamon for a quaint savor. Lightweight on the belly and refreshing, it’s hard to go wrong with two fruits that taste well and make you feel better.
I wanted to transform these common snacks into a dessert but combine them like an entreé. So here’s a recipe for a dish that your dad can dive into which includes a sweet charring and a contrasting puréed dip.
Photos: mccun934 and Diamond Bradley
One of the most traditional desserts in Sweden is Swedish Princess Cake. The original recipe has been around since 1930 and it consists of alternating layers of sponge cake, raspberry jam, whipped cream, and a thick pastry cream and topped with a layer of green marzipan.
It’s eaten during all of the Swedish national holidays, including Swedish National Day. Check out a recipe below for Princess Cake from Executive Pastry Chef Patrik Fredriksson of Norda Bar & Grill in Gothenburg, Sweden. Click here to read an interview with the chef himself.
Other than being symbolic of Parisian Romanticism, what makes macarons so special is that they seem to be impossible to make at home. However if you’re seeking to fulfill your need for an indulgent challenge, then this will be quite a satisfactory endeavor. This recipe, a combination of french translation and the trustworthiness of Martha Stewart, can easily be modified for different flavors of macarons. In this case, fresh raspberry preserves are used for the filling and bring a light summertime touch to the airy cookies.
Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More