#pies tomatoes and ice cream sundaes

[personinthepalace]

A special anniversary message from Joshua Kilimnik!

+bonus

from Odd Squad's instagram

[tropiliteee]

A Comprehensive Guide to Cooking with Cream

Introduction

Cream is one of the most versatile and indulgent ingredients in the culinary world. Its velvety texture and rich flavor can transform ordinary dishes into extraordinary culinary experiences. Whether you're a professional chef or a home cook, understanding how to use cream in your cooking can elevate your dishes to a whole new level of deliciousness. In this comprehensive guide, we'll explore everything you need to know about cooking with cream, from its various types to essential cooking techniques and a collection of mouthwatering recipes.

I. Cream Types: A Primer

Before we delve into the world of cream-based cooking, let's start by understanding the different types of cream commonly used in the kitchen:

Heavy Cream: Also known as whipping cream, heavy cream contains the highest fat content (usually around 36-40%) of all cream varieties. Its luxurious richness makes it ideal for whipping into stiff peaks for desserts like whipped cream or adding lusciousness to sauces and soups.

Light Cream: Light cream, with a fat content of around 20-30%, is a versatile choice for both sweet and savory dishes. It's great for enriching coffee, tea, and hot cocoa, as well as creating creamy pasta sauces.

Half-and-Half: Half-and-half is a blend of equal parts milk and cream, typically containing 10-12% fat. It's often used as a lighter alternative to heavy cream in recipes where a slightly lower fat content won't compromise the dish's richness.

Whipped Cream: As the name suggests, whipped cream is created by beating heavy cream until it thickens and forms soft peaks. It's a delightful topping for desserts like pies, cakes, and ice cream sundaes.

II. Cooking with Cream: Essential Techniques

Now that you're familiar with the cream varieties, let's explore some essential techniques for incorporating cream into your cooking:

Reducing Cream: Reducing cream involves simmering it gently to thicken and intensify its flavor. This technique is commonly used to create rich sauces like Alfredo or carbonara. To reduce cream, simply simmer it over low heat until it thickens to your desired consistency.

Whipping Cream: Whipped cream is a staple in dessert recipes. To whip cream successfully, ensure that both the cream and your equipment (bowl and beaters) are well-chilled. Beat the cream until it forms stiff peaks and sweeten it with sugar and vanilla to taste.

Infusing Cream: Infusing cream with flavors like herbs, spices, or citrus zest can add depth to both sweet and savory dishes. Heat the cream gently, add your chosen flavorings, and let it steep before straining out the solids.

Emulsifying Cream: Cream can be used to create silky emulsified sauces like béchamel or hollandaise. Combine cream with other liquids and fats over low heat while constantly whisking to achieve a smooth, creamy consistency.

III. Savory Creamy Dishes

Now that you've mastered the basic techniques, let's explore some savory dishes where cream plays a starring role:

Fettuccine Alfredo: A classic Italian pasta dish featuring fettuccine noodles coated in a luxurious Alfredo sauce made with heavy cream, butter, and Parmesan cheese.

Creamy Tomato Soup: Elevate your tomato soup by adding a swirl of heavy cream for a velvety texture and a touch of richness.

Chicken à la King: Tender chicken and vegetables in a creamy sherry-infused sauce served over rice or toast points.

Creamed Spinach: A decadent side dish where fresh spinach is cooked in a creamy sauce made from heavy cream, butter, and grated Parmesan cheese.

IV. Sweet Creamy Delights

Of course, cream's versatility extends to the realm of desserts. Here are some sweet treats that showcase the magic of cream:

Crème Brûlée: A classic French dessert featuring a smooth custard base made with cream, egg yolks, and sugar, topped with a crisp caramelized sugar crust.

Tiramisu: An Italian favorite with layers of coffee-soaked ladyfingers and a creamy mascarpone filling made with whipped cream and eggs.

Chocolate Mousse: A velvety and airy dessert made by folding whipped cream into melted chocolate and egg yolks for a decadent treat.

Panna Cotta: An elegant Italian dessert consisting of sweetened cream, set with gelatin, and often served with fruit coulis.

V. Cream as a Culinary Canvas

Beyond the classic dishes mentioned earlier, cream serves as a versatile canvas upon which you can paint a myriad of flavors. Here are some creative ideas for using cream in your cooking:

Creamy Risottos: Incorporate cream into your risotto recipes to achieve a luscious, velvety texture. Variations like mushroom and truffle cream risotto or seafood cream risotto are sure to impress.

Creamy Salad Dressings: Combine cream with herbs, vinegar, and seasonings to create creamy salad dressings that bring a delightful richness to your greens.

Creamy Soups: Explore a world of creamy soups beyond the classic tomato and potato leek. Consider butternut squash, roasted red pepper, or creamy asparagus soups to showcase seasonal ingredients.

Creamy Dips: Whip up creamy dips for your next gathering. Creamy spinach and artichoke dip, buffalo chicken dip, or a sweet dessert dip with cream cheese can be crowd-pleasers.

Creamy Cocktails: Surprise your guests with creamy cocktails like White Russians, Irish Coffee, or the decadent Grasshopper, blending cream with spirits for a delightful treat.

Creamy Curry: Cream is a key component in many Indian and Thai curries, adding a balancing richness to the bold spices and flavors. Try your hand at dishes like chicken tikka masala or panang curry.

Creamy Pastries: Use cream as a filling for pastries and desserts. Cream puffs, éclairs, and Danish pastries are perfect canvases for cream fillings.

VI. Cream Substitutes

While cream is a beloved ingredient, dietary restrictions and preferences may lead you to seek alternatives. Here are some cream substitutes:

Milk and Butter: For a lighter option, combine milk and melted butter to mimic the richness of cream in many recipes.

Coconut Cream: Ideal for dairy-free or vegan cooking, coconut cream offers a unique tropical flavor and rich consistency.

Greek Yogurt: Thick Greek yogurt can replace cream in many savory dishes, especially when blended to achieve a smooth texture.

Silken Tofu: In desserts, silken tofu can be blended with sugar and vanilla to create a creamy base for puddings and pie fillings.

VII. Storing and Handling Cream

Properly storing and handling cream is crucial to maintaining its quality and safety:

Refrigeration: Always keep cream refrigerated at temperatures below 40°F (4°C) to prevent spoilage.

Freezing: While cream can be frozen, it may separate upon thawing. Whipping cream can be frozen, but heavy cream may not whip as well after freezing.

Shelf Life: Check the expiration date on the cream container, and use it within a few days of opening for the best quality.

Spoilage: If cream develops an off odor or curdles, it's best to discard it to avoid any food safety concerns.

VIII. Final Thoughts

Cream is a culinary treasure that can take your dishes from ordinary to extraordinary. Its luxurious texture and rich flavor make it a beloved ingredient in both savory and sweet recipes. As you continue your culinary journey, don't be afraid to experiment with cream in your cooking, discovering new flavors and creating your signature dishes.

Remember, cooking with cream is all about balance. The key is to enhance the overall flavor and texture of your dishes while respecting the delicate nature of this dairy delight. So, embrace the creaminess, and let your imagination run wild in the kitchen. Whether you're preparing a comforting bowl of soup, an elegant dessert, or a savory pasta dish, cream has a place in your culinary repertoire, ready to make every meal a truly memorable experience.

[witchkitch]

Recipe Index

Savory Mind Body and Soul Immunity Soup (vgf) Positive Prosperity Rainbow Veggie Pizza (v) Healing Love Grilled Romaine & Vegan Parm Salad (vgfr) Vegan Smoked Salmon Two Ways (vgfr) Purifying Love Vegan Scallops with Spring Veg (vgf) Feel Better Soup (vgf) Spooky Skull Protection Pot Pie (v) The Werewolf Veggie Burger (v) Tortilla Bats and Salsa (vgf) Roasted Halloween Vegetables (vgf) The Vampire Veggie Burger (v) Healing Owl Grilled Cheese (v) Pomegranate Quinoa Stuffed Squash (vgf) Protected Prosperity Parsnip & Apple Soup (vgf) Spooky Magic Pumpkin Cauliflower Alfredo (vgf) Harvest Moon Spiral Vegetable Tart (vgf) Best Love Beet & Black Lentil Borscht (vgf) Raw Stuffed Mushrooms & Rosemary Garlic Cream (vgfr) Best Detox Quinoa Rolls (vgf) Autumn Butternut & Brussels Sprout Harvest (vgf) Gratitude Green Bean Casserole (v) Magic Stuffed Butternut Squash (vgf) Prosperity & Protection Pumpkin Mac & “Cheese” (vgf) Peace & Protection Spinach Avocado Dip (vgf) Cleansing Roasted Asparagus with Abundance Sauce (v) Melting Sweet Potatoes & Maple-Pecan Sauce (gf) Healing Herb Roasted Root Vegetables (vgf) Beet Wellington (v) Health & Strength Corn Chowder (vgf) Fresh Start Fig & Wild Mushroom Ravioli (v) Renewing Raw Beet Ravioli (vgfr) Protection Potpie (vgf) Grilled Peach Summer Salad (v) Super Blue Blood Moon Roasted Cauliflower (vgf) Fresh Start Marinated Baby Vegetables (vgf) Spring Veg Saute & Chickpea Chive Mash (vgf) Vegan Beltane Burgers (vgf) Abundant Love Asparagus Quiche (vgf) Zucchini Tomato Protection Bake (vgf)

Sweet Full Moon Glamour Vegan Whipped Cream (vgf) Protection & Grounding Chocolate Avocado Pudding (vgfr) Self Love Quick Caramel Sauce (vgf) Self Love Coconut Raspberry Ice Cream (vgf) Heart Healing - Mind Clearing Vegan Nutella (vgf) Blockage Breaking Vegan Caramel Sauce (vgf) Ethereal Love Easy Apricot Crisp (vgf) Quick Abundance Cinnamon Roll in a Mug (v) Aura Healing Detox Dark Chocolate Bites (vgfr) Energy Balance & Boost Banana Cinnamon Rolls (vgfr) Grounded Abundance Peanut Butter Mugcake (v) Powerfully Glamorous Princess Cake (vgfr) Super Easy Apricot Coconut Glamour Bites (vgfr) Protected Attraction 화전 (Pan-Fried Sweet Rice Cakes) (vgfr) Full Moon Lavender & Lemon Cheesecake (vgfr) Grounded Strength Chocolate & Earl Grey Torte (gf) Strawberries & Chamomile Whipped Cream (vgf) Perfect Love Black Tea Poached Plums (vgf) 4 Ingredient Prosperity Pumpkin Fudge (vgf) Easy Protection Cinnamon Apple Chips (vgf) Blood Pact Protection Raspberry Cups (vgf) Pumpkin Rice Cake (vgf) Strawberry Witch Finger Cookies (vgf) No Bake Pumpkin Pie Bites (vgf) Red Wine Poached Pears (vgf) Protection Pumpkin Snickers Bars (vgf) Ground Yourself Detox Cookies (vgf) Abundant Apple Pie Cookies (v) Chocolate Pumpkin Cups (vgf) Magic Black Forest Brownie Cheesecake Sundae (vgf) Magic Pumpkin and Ginger Jam (vgf) No Churn Pumpkin Spice Ice Cream (vgf) Frosted Protection Pumpkin Cookies (vgf) Vampire Bite Cupcakes (v) Grounding Black Sesame Macarons (gf) Lovely Buckwheat and Yogurt Apple Cake (vgf) Spirit Protection Pumpkin Pie Parfait (v) Spirit Healing Maple Pumpkin Fall Harvest Trail Mix (vgf) Abundant Love Mason Jar Lid Strawberry Pies Strawberry Self Love Truffles (vgf) Love Repair Raw Tiramisu (vgfr) Aura Protection Pumpkin Pie Caramel Cups (vgf) Perfect Pumpkin Cinnamon Rolls (v) Cranberry Pistachio Shortbread Patient Heart Dark Chocolate Raspberries (vgfr) Clear Thinking Gingerbread Cookies (vgf) Overcome Anything Cranberry Sauce (vgf) Yule Scones Chia Chai Overnight Oats (vgfr) Cleansing Confidence Caramelitas (vgf) Grounding Love Meringue Mushrooms (vgf) Vegan Bûche de Noël (v) Yule Log Cake (gf) Cranberry Bliss Bars (vgf) Blockage Break Almond Espresso Cookies (vgf) Gingerbread Abundance Bundt Cake (v) Purified Love Tropical Fruit Salad (vgfr) Abundant Love Pots de Crème (vgf) Fresh Start Ginger Fig Tart (vgf) Loving Pistachio & Rosewater Cake (vgf) Protected Beginning Cardamom Pear Cake (vgf) Good Fortune Fruit Tart (vgfr) Self Love Orange Chocolate Mousse (vgf) Chocolate Matcha Butter Cups (vgfr) Strawberry Elderflower Scone Cake (vgf) Rose & White Chocolate Shortbread (vgf) Jasmine Apricot Glamour Macarons (gf) Pastelitos de Guayaba (Guava Cheese Pastries) (vgf)

Bread and Butter Divine Growth Vegan Yeast-Free Flatbread (v) Amaranth Honey Bread Negativity Banishing Black Hamburger Buns (v) Pumpkin Dinner Rolls (v) Protecting and Purifying Vegan Butter (vgfr) Cinnamon Vanilla Sunflower Butter (vgf)

Salts and Condiments Citrus Salts (vgfr) Healing Herb Salts (vgfr) Banishment Beet Ketchup (vgf) All-in-One Magical Vegan Parmesan Cheese (vgfr)

Elixirs Witch’s Best Brew Caramel Macchiato (vgf) Simply Magic Sparking Apple Pie Sangria (vgf) Pumpkin Spice Protection Bedtime Brew (vgf) Mermaid Lemonade (vgfr) Protection Pumpkin Spice Old Fashioned Soda (vgf) Prosperity Pumpkin Pie Brew (vgf) Glamour Irish Cream (vgf) Vegan Glamour Eggnog (vgf) Winter Solstice Brew (vgf) Sweet & Calm Lavender Almond Milk (vgf) Homemade Limoncello (vgf) Non-Alcoholic Limoncello (vgf) Spring Prosperity Tarragon Soda (vgf) Protect & Purify Pink Lemonade (vgf)

Reference Lists Edible Flowers Magical Properties of Nuts

Imbolc // Ostara // Beltane // Midsummer Lughnasadh // Mabon // Samhain // Yule

–

wip- updated 5/28/18 (all recipes are listed. menu type organization and FAQ coming soon)

[queenofcandynsoda]

Cherub’s Cove: Sacher’s Menu

I have mention that Mrs. Palmer constantly spoils her nephew with food, even getting a personal chef for him. He strangely does gain much weigh despite eating so much. The personal chef is named Dulce Cocinanda, who is VERY underappreciated and often disrespected by Vermillion.

I created this because I am using this to contrast what the orphans ate in a week, which is VASTLY different.

Breakfast at 7 AM

Sunday: Fluffy strawberry pancakes, fruits, hot chocolate

Monday: Mimosa oatmeal, mini bacon quiche, non-alcohol champagne

Tuesday: Full breakfast (Fried eggs, beans, blood sausage, bacon, tomatoes, mushrooms), tea

Wednesday: Pain au chocolat, brioche with high-class raspberry jam, milk tea

Thursday: Blueberry French toasts with vanilla cream, yogurt, blueberry juice

Friday: Orange Crepes, orange muffins, non-alcoholic mimosa

Saturday: Eggs Benedict with various kinds of bacon, caviar, grape juice

Morning Tea at 11 AM

Black tea with milk and golden donuts

Brunch at 12 PM, served with green tea or lemonade

Sunday: Cinnamon rolls

Monday: Waffles with fruits and maple syrup

Tuesday: Omelet

Wednesday: Quiche

Thursday: Croissant with cream

Friday: Smoked salmon on toast with caviar

Saturday: Æbleskiver

Lunch at 1:30 PM

Sunday: Burger with Caramelized Onions and Cranberry Relish,

Monday: Fig and Goat Cheese Pizza,

Tuesday: Blackberry Cheddar Grilled Cheese

Wednesday: Buffalo Chicken Naan Pizza

Thursday: Foie Gras Sandwich with Figs

Friday: Linguine with Bacon, Peaches, and Gorgonzola

Saturday: Honey Roasted Chicken Pizza

Afternoon Tea at 3:00 PM

Sunday: Fruit scones with raspberry jam, Chocolate fudge cake, sausage rolls, cream tea

Monday: Biscotti, Iced Buns, Cheese scones, Earl Grey Tea

Tuesday: Lemon drizzled cake, Eclairs, Scotch eggs, Mint Tea

Wednesday: Banana Bread, Golden Chocolate Cupcakes, Smoked Salmon and Caviar Tea sandwiches, Assam Black Tea

Thursday: Battenburg cake, Macarons, Cucumber Tea Sandwiches, White Tea

Friday: Victorian Sponge Cake, Red Velvet Whoopie Pies, Egg Salad Tea Sandwiches, Matcha Tea

Saturday: Florentines, Caramel Shortbread, Chicken Salad Tea Sandwiches, Oolong Tea

Dinner at 6:00 PM

Sunday: Duck confit with Pomegranate Salad

Monday: Bacon-Wrapped Pork Tenderloin

Tuesday: Lobster and Caviar Pizza with 24k gold

Wednesday: Truffle Spaghetti

Thursday: Wagyu Burger

Friday: Quail Deviled Eggs

Saturday: Kode Steak with Edible Diamonds

Dessert at 7:00 PM

Sunday: Golden Neapolitan Ice Cream Sundae

Monday: Rose Wine Ruby Donuts

Tuesday: Golden Cheesecake

Wednesday: Chocolate Chip Cookie Pizza

Thursday: Idunna Golden Apple Pie

Friday: Frozen Haute Chocolate Ice Cream

Saturday: Salted-Butter Apple Galette with Maple Whipped Cream

[vacationsoup]

New Post has been published on https://vacationsoup.com/the-best-ice-cream-in-sedona__trashed/

The Best Ice Cream in Sedona

Sedona's Black Cow Cafe is the premier destination for the best ice cream in Sedona. And because the Black Cow is a dessert cafe you will find a wide selection of sweets to satisfy any tooth.

Most everything is homemade right in the cafe: the ice cream, the waffle cones, the pies, the cookies, the sandwiches and so much more. Everything about Black Cow screams "quality."

Looking for a great and inexpensive lunch?

Sedona's Black Cow sandwiches are made on fresh local "Orion" brand breads with locally sourced ingredients. The meats and cheeses are the top-quality "Boar's Head" brand. The vegetables are fresh, the tomatoes are vine-ripened. Their unique "french-style" hot dogs are kosher Hebrew National's hotdogs encased in a French baguette.

More about the Black Cow's Ice Cream…

It's all made in-house daily! Wanna' know why it tastes SO good? Their recipes that have been perfected over 15 years. They use "high butter fat" and have "low over-runs." That means they only use the highest quality ingredients and don't whip a bunch of air into their product.

There is no one in town that makes a higher quality ice cream. Once you taste it you will be reminded of what ice cream used to taste like, returning every time you visit Sedona!!!

Cookies? Sedona's Black Cow probably makes the best coconut macaroons you have ever tasted. Sedona visitors actually have them shipped back home! The owners also make their own oatmeal raisin, peanut butter, chocolate chip and chocolate chip-pecan cookies.

Pies? Oh my! Choose from freshly made and baked pies like double-crust apple, crumb-top apple, cherry, pecan and a unique pecan chocolate chip. Choose a slice. Make it al-a-mode. Or take home a whole pie to share during your vacation.

Banana Splits? Sundaes? Shakes? Malts? Homemade Waffle Cones? Mix-ins? They are all here at Sedona's Black Cow Cafe!

Be sure and say hello to the owners, Carrie and Lane, who are there most everyday. Carrie makes most of the baked goods. And you will see Lane doing what he does best: making the creamiest and best-tasting homemade ice cream!

Sedona's Black Cow is an oasis of delight in Uptown Sedona!  Located at 221 North State Route 89A, Sedona, AZ  86336

[twocoursemeal-blog]

TCM Eats: Picco

Picco (South End)

Picco is a restaurant that has been on the TCM list for some time. Though it often came up as an option when we’re figuring out where to go for dinner, it always got vetoed as being too far for our current energy level, or for the weather being too poor to showcase the restaurant’s ice cream. Finally, on a sunny day wandering around Boston, we decided the time had come, and we ventured out to the South End in search of air conditioning, a couple pizzas, and a sundae to top things off.

We ate:

Small Prosciutto, Vidalia Onion & Asparagus Pizza

Small Sausage, Fennel & Ricotta Pizza

Dark Chocolate Brownie Sundae (Vanilla / Raspberry Chip ice cream)

Matt’s Thoughts

We’d been saving our first TCM visit to Picco for quite some time. Angela had been waxing poetic about the ice cream, and it was enough of a trip that we decided to wait until we could pair Picco with a warm day. Well, Sunday 4/16 was that day (85ºF and sunny, God bless), and we voyaged out. We’d had a pleasant homemade brunch earlier, so we ended up at Picco just before 4pm for some not-quite-lunch not-quite-dinner (Linner? Dupper? Idk ¯\_(ツ)_/¯ [side note: I’m eternally thankful for heretofore unknown internet gems like https://www.copyshrug.com/]). It was a beautiful day, and we hoped to beat what was sure to be a formidable dinner crush.

This was my first time walking into Picco (having never seen the interior before) and I was pleasantly surprised at how well they’d handled the interior decor - old school pizza parlor/soda jerk aesthetic with just the right smell. We were hungry, and we were excited to eat pizza that was described on the menu as “WELL DONE with some CHAR [sic].” We were… disappointed.

After a bit of waffling on what we’d choose, we finally went with a the Sausage, Fennel & Ricotta pie (which came with a parmesan cream) as well as a Prosciutto, Vidalia Onion & Asparagus pie.

In a fatal moment of oversight on my part, I failed to notice that the prosciutto pie came with a tomato aioli instead of a standard pasta sauce. Angela doesn’t like aiolis much, and to be completely honest, I couldn’t imagine one doing a good job of taking the place of tomato sauce on a pizza, and would have definitely ordered another thing. All the same, they had it on their menu, so it shouldn’t have been too off-key. Except it was, unfortunately. The whole thing was imbalanced across many dimensions - the prosciutto was unevenly distributed across the pie, which was made particularly more difficult to handle because the long slices weren’t cut with the slices of the pie (almost like they’d been added after the pie was cut). The sharpness from the acidic tomato aioli was heightened from the cheese blend, and what tasted like lemon-marinated asparagus pieces. The large amount of hot aioli was also off putting, and contributed to as unfortunate mushy texture for most bites. For me, the prosciutto was a bit on the bland side, and didn’t offer the necessary fat/rich notes this pizza really needed.

The Sausage, Fennel & Ricotta pizza was one I was more skeptical about - I’m not a huge fan of parmesan in general (I know, I know.) and a parmesan cream sounded like something that might be trying for my palate. All the same, Angela has a great palate and has introduced me to some wonderful new things (read our review of Oak and Rowan to see what I’m talking about), so I decided to give it a shot. It came out looking *beautiful* and I decided to forego the safety of the skin on the roof of my mouth (who needs that stuff anyway?) and took a bite while it was still blisteringly hot. Oof. Something in that hot bite of pizza was full of vinegar, and the hot vinegar whipping through my lungs almost made me cough my pizza onto the table, it was so aggressive. A thoughtful bite later, and I’d honed in on the source as the fennel, which was pickled in a monotone white vinegar brine that had no subtlety or balance I could detect (maybe some of the depth was lost in baking?). It was overpowering, and such a shame, because straight fennel would have been a wonderful balance to the dish with its slightly liquorice, vegetal, crisp-celery flavor and texture. The menu, upon review, definitely did *not* list the fennel as pickled, which made me wonder if maybe they ran out of the fresh stuff and had to substitute? I’m not sure I would have ordered it if I’d known the fennel was pickled, since that seems on paper like an imbalanced choice, but again, Picco should have exercised better discretion in their topping curation.

The crust, however, deserves its own paragraph. This is because Picco’s crust is divine. It absolutely lives up to the advertised “WELL DONE with some CHAR” label, and hits the perfect spot between crispy, chewy, and not too bready. The burnt flavor isn’t overpowering, and lends dark and bitter notes to the pies that would otherwise be missing them. In fact, one of the saddest things was that the toppings on the pizzas we had were so misguided - anything simpler, anything slightly more balanced, and the crust would be good enough to carry it to an “I actively crave this food when I’m not around it” level that would have us traveling back and bringing friends. That is how good the crust is - it almost makes up for all the other shortcomings on the pies.

Still a bit hungry (we understandably did not gorge ourselves on the pizza, though that crust sure did tempt us to), we decided to order a brownie sundae, since that was half the reason we decided to go. Angela wanted vanilla, and she was kind enough to consent to raspberry chip instead of coffee for the second flavor. We were both nervous - our pizza experience had been so subpar, how would the ice cream fare?

The sundae came out in a classic high glass dish with one piece of brownie atop two scoops of ice cream, plus a thin drizzle of hot fudge and a generous dollop of homemade whipped cream. It looked great, and with our spirits lifted, we dug in. It was a pleasant surprise that the whipped cream wasn’t sweetened! This boded well, and I had a bite of the raspberry chip. The raspberry flavor was certainly bright, and the chocolate chips were in the “thin shaved chocolate” style (this cut can overcome the loss of flavor you get when you freeze chocolate by being thin enough to melt quickly in your mouth). The sharpness of the raspberry was exactly what I was hoping for from the ice cream component of the sundae, since I tend to find hot fudge needs a contrast to keep it from being too overpowering. One thing to note was it seemed like the ice cream had been over-churned or churned too quickly, as there were visually and texturally noticeable ice crystals throughout the scoop. The chocolate sauce itself was the star of the show for me - an almost unsweetened and deep bittersweet chocolate fudge that cooled into a wonderful ganache texture after contact with the ice cream. It was unexpected, and played up the overall contrast in the dish (a feature I believe is vital to a good sundae).

Angela’s Thoughts

Picco is a restaurant that I’ve visited a number of times before, and have truly enjoyed every time. They have really interesting pizzas, a fantastic beer selection, and outdoor seating! I’ve gone numerous times for dinner, and I’ve also gone a few times just to have some of their delicious ice cream. We waited for a nice weekend with beautiful weather to make the trek down to the South End. Little did I know, the TCM curse would rear its ugly head again -- restaurants I like are generally much worse on visits where we’re reviewing them for TCM.

We came in during the pre-dinner rush (~3:45PM) to avoid the larger dinner crowds. Though there was outdoor seating, we opted to sit inside, just to have a quick break from the sun. Since we were reasonably dehydrated from walking around outside, we both skipped drinks, and order straight away. Even during the pre-rush, our food took about 20 minutes to arrive; it’s clear that they were making our pizzas to order, so it wasn’t an unacceptable wait.

The sausage, fennel, & ricotta pizza is one of my favorites, so I made sure that we ordered that one. The pizza comes finished with a parmesan cream and chopped fresh herbs. The crust was puffy and had a beautiful well-done char to it, with a slight sourdough taste. The pizza itself had a very sour taste to it, however. It seemed that the fennel that they used on the pizza was pickled; I don’t remember this being the case any other time I’ve had this pizza -- I was expecting fresh fennel, with a crunchy, light sweetness. Separating out the components, the crust was delicious, and the sausage had a nice, spicy flavor to it. Unfortunately, the pickled flavor from the fennel was *very* sharp, and overwhelmed everything else on the pizza. My main regret is not asking whether the fennel was supposed to be pickled.

The Alsatian pizza is another one of my faves, but Matt doesn’t like creme fraiche (one of the toppings on the pizza). We got the prosciutto, vidalia onion & asparagus pizza instead. The pizza is finished with pesto, fresh mozzarella, and tomato aioli. I’m not a person who likes a crapton of toppings on my pizza, so this was overwhelming after a bite or two. Also, with the aioli, pesto, cheese, and oil, the pizza ended up being so heavy and wet that it was unappetizing. I couldn’t bring myself to finish a slice of it; I tore off the (again, *delicious*) crust, and ate that instead. I also ate the prosciutto off the top of my slice, and that was good, too.

After two pizza fails, I was *really* counting on dessert to save the meal. Picco has fantastic ice cream. Their flavors are generally traditional, but rich and well-done. For the end of our meal, we split a dark chocolate brownie sundae, which comes with two scoops of ice cream. I wanted coffee or mocha chip and vanilla, but we got raspberry chip ice cream and vanilla instead. The sundae comes with dark chocolate fudge on the bottom, and is topped with fresh whipped cream.

The raspberry chip was fine, but the berry flavor came off astringent and almost artificial; this is an issue that I tend to have with a lot of raspberry flavored food, though... The vanilla ice cream was nice, and good for cutting through some of the richer chocolate flavors. The brownie itself was very nice, a bit warm and had some nice crunch on the edge pieces and a fudgy center. The fudge had a deep, aggressive chocolate flavor that I really enjoyed; I really wish there had been more of it.

Welp, this is just another time where one of my faves disappointed me during a review. The pizza was notably bad. Though it was executed okay with regards to cooking, the flavors were imbalanced, and nothing really worked. Fortunately, the ice cream sundae was delicious, which pulled the meal out of 2 territory and into a low-3. I am hoping that we went on an off day, but we went at the beginning of dinner service, without a huge crowd; there’s really no good excuse. I can only recommend Picco for their more basic pizzas or perhaps a drink and a dessert after eating somewhere else in the South End.

Overall:

This was a surprisingly disappointing meal at Picco. Both pizzas had fantastically baked crusts, but the toppings were poorly balanced. The shining star of the meal was the brownie sundae. Picco certainly does ice cream and pizza dough right… but toppings, not so much.

We give Picco 3 fudge layers at the bottom of a brownie sundae out of 5.

[chocolateheal]

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1. Totally homemade, ridiculously accessible hot avoid sundae

Why Is Chocolate Pie Dessert So Famous? | chocolate pie dessert – easy chocolate cream pie with pudding | easy chocolate cream pie with pudding

(Courtesy Food52)

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2. Adulate pecan cookies

(Rocky Luten/Courtesy Food52)

These accolade charge no leavener, no electric mixer, no fuss. I took a archetypal Mexican bells cookie arrangement and fabricated a few adjustments: browning the adulate for added coziness and accretion the bulk of basics for As Much Pecan Flavor As Possible (AMPFAP). Just don’t authority aback on the confectioners’ amoroso coating.

Easy Chocolate Pudding Pie – 12 Tomatoes – easy chocolate cream pie with pudding | easy chocolate cream pie with pudding

3. Croissant brittle

(Courtesy Food52)

I went to Seattle for the oysters, but concluded up award this cookie game-changer from Sea Wolf Bakery: croissant brittle. While more-classic nut breakable involves amoroso boiling, bonbon thermometers, and a behemothic mess, this arrangement couldn’t be simpler. Just douse croissant slices in a buttery amoroso abstract and broil until crispy.

4. Adhesive posset with graham cracker streusel

(Courtesy Food52)

Simple Chocolate Pie Made with Jell-O Pudding | Mom Spark … – easy chocolate cream pie with pudding | easy chocolate cream pie with pudding

If you like pudding, you’ll adulation posset. This custard is egg-free and citrus-thickened, which agency all you accept to do is calefaction up chrism and sugar, add adhesive juice, and wait. (Yep, no gelatin, no cornstarch.) I’d be blessed with that and a spoon, but this compound adds a bonus: graham cracker streusel. Anticipate of it like key adhesive pie in a bowl.

5. Brown-sugared apples and cream

(Rocky Luten/Courtesy Food52)

Can we alike alarm this a recipe? You’ll apprehend it once, afresh never attending at it afresh — and good! Here’s the bluff sheet: Toss broken apples with amber amoroso and cinnamon. Pour lots of chrism on top. That’s it. Repeat from now until springtime.

This adventure was originally appear on Food52.com: 5-ingredient or beneath desserts are all about little effort, big reward.

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[the-grumpy-panda]

Dollars To Doughnuts, Whatever That Means!

I assume it means I had dollars, but now I have doughnuts. Magic! We'll start this one with some sweet stuff, and hopefully before the impending diabetes takes my foot I'll have time to get into some not so sweet stuff before circling back to the sweets once again for a finishing move. Oof. This might be the point where I acknowledge all this junk food is adversely effecting me. Should I switch to reviewing food that is actually proper and healthy? Perhaps. Perhaps. Perhaps. Maybe I'll just ride it out until the first heart attack. Here we go, then! -Entenmann's Donut Shoppe doughnuts! Entenmann's generally makes good products, so will their attempt to dress up a bit for the party be a boon or a bust? There are three versions out now, and to save some space and time, I'll group them together. There's a Black & White iced doughnut, a Spring Flower iced doughnut and a Party Sprinkled iced doughnut. Only the spring one expressly says "limited edition" but I have no idea if the others are permanent or if this line of product will be one in constant flux. They're all good, but nothing about them is really all that different from normal Entenmann's eats, save for the color of the icing (the flower is pink and the party one is white) and the addition of sprinkles. I did find myself enjoying the Black & White doughnut the most out of the three. If I had to guess it's probably because the other two are glazed AND iced, and then topping them with sprinkles very nearly puts them at "too sweet" levels. -Mississippi Mud Pie Oreos! Is Oreo trying to get sneaky? Is this just a regular chocolate Oreo with a new name? Does the "whipped cream" flavored cream taste different than regular Oreo cream? The answer is... a little bit, but only if you eat the whipped cream half of the cream by itself and really take a moment to analyze it. If eating the cookie as a whole... yup. It tastes like a chocolate Oreo. The whipped cream but gets wholly lost among the chocolate cream and the chocolate cookie. Zoinks. How many times can one person say cream? -Deep Fried Twinkie! I thought these were a Wal Mart exclusive, but I just happened upon them willy-nilly in a local grocer. I guess I'm just lucky like that, he said with a face that would suggest otherwise. A frozen treat that needs to be baked, so they might be stretching the deep fried concept a wee bit, although the cooking instructions do list frying as an option, so maybe I'm just being persnickety. Nonetheless, it's a Twinkie covered in a batter of sorts, and I chose to bake it to keep things as simple and mess free as possible. It comes out smelling of a warm cake doughnut, so it's off to a good start. All in all, it rather tastes like a funnel cake. The Twinkie aspect is hardly noticeable. I like funnel cake, so that's fine, but ultimately this isn't as fun as it should have been. Maybe the experience would be better served if one ate a deep fried Twinkie at some sort of festival, where it would presumably be some semblance of "fresh", but that's for you to tell me about. Eventually I'll finish off the box, but I imagine they'll linger in my freezer until I have no other sweets to satiate my cravings. -Deep Fried Banana Twinkie! Another version? Yep. There's also a chocolate one, but the store didn't have those. This one has some sort of graham cracker coating. If it weren't for the darker coloring and the box saying so, I don't think I'd ever have noticed any difference at first. These want very badly to taste like a caramelized banana. It gets close enough to remind you of that superior treat, but doesn't quite master the connection, and I think it's the coating that hinders this one. It's not bad all things considered, but I don't foresee myself going back for another anytime soon. Crunchy chippy time! -Lay's BLT potato chips! Smell faintly of a smoked barbecue chip, but one that was left out and is now old and stale. The chip is festooned with all kinds of specks that I assume is what the ingredient list claims is simply "BLT Seasoning" but no real flavor comes through. This is another in a series of recent snack foods that simply fail to taste like anything other than the most basic aspect of the item. Meaning these merely taste like a potato chip. Where's the bacon? Where's the tomato? Two flavors easily concocted in other snacks. Hell, where's the lettuce? If you can make pickle flavor into a chip, you can do lettuce. But you probably wouldn't anyway, so I can forgive the lettuce flavor being missing. No one is buying this chip for lettuce flavoring. Maybe my hopes were up to high for this one, but they disappointed me all the same. -Lay's Lime & Sea Salt potato chips! The smell is distinctly lime and sea salt, so that's a good sign. Definitely a lime flavor all over these, with a light trace of salt. Not bad. I've never had dry margarita mix, but I imagine it might taste like this chip. I like these. Not overpowering at all. You pop 'em in, have a fun moment, and then the taste casually goes away, leaving you wanting more. I probably would have eaten the whole bag were it not for making a conscious decision not to. -Lay's Kettle Cooked Sweet Chili & Sour Cream potato chips! Delectably crunchy! I love me a kettle cooked chip. I don't know the science behind what makes them come out different, but I heartily approve. Fortunately for me, I'm not getting a strong sour cream flavor here. I like sour cream the condiment fine, but for some reason it never translates all that well onto a chip for me. These chips mostly taste of the sweet chili, and it's pretty good. A nice little kick that isn't too hot, it doesn't burn the palate, it just pats your taste buds a top o' the morning, and carries on about its business. Maybe the sour cream aspect is the silent handyman behind these not being too hot. A cooling down flavor barely noticeable? Could be! You know, now I want to dip these into actual sour cream and try them that way. Again, I had to make myself not eat the whole bag. Even harder to put down than the lime and sea salt ones. Two out of three ain't bad, as they say. Good work here, Lays! -Pringles Loud Super Cheesy Italian chips! Are Pringles classified as chips? I don't think I've ever thought they were. If you say "Go get me some chips." you'll get some form of potato chip. Tortilla chips get specified, and if you want Pringles, you specify Pringles. So what are they??? Anyway, I don'y know what 'loud' is supposed to mean. Oh, wait. The top of the can says "Bold Flavor. Epic Crunch." Okay, then. These smell like gym socks. These taste like an old corn chip dipped in old sink water in a dingy restaurant with a weird 'wheaty' aftertaste. Gross. -Pringles Loud Spicy Queso chip things! These smell like that gross and fake nacho cheese sauce concoction that I simply don't like, and it's a condiment that makes any item it's put on or any item dipped in it immediately sad. Not a good start for these. Yup. they taste like a tortilla that was dipped into a spicy nacho cheese sauce and left on the counter to dry out and get extra gross. No thank you, Pringles Loud!   Now back to sweet! Oh, sugar... you sweet talking killer, you. -Pillsbury S'mores Mini Pies! These are definitely mini, and come out of the package looking like a flat cookies and cream dough of some sort. Ever have a Toaster Strudel? These s'more pies come with a frosting packet just like those do, only in chocolate flavor. Damn it, Pillsbury. I buy junk food to avoid effort. Why do you make me frost my own coffin sweets? Baking it certainly puffs it up, and it smells of a s'more, and that's just fine. The taste is merely chocolate and graham cracker, which isn't to say that's bad. There is a marshmallow component clearly visible on the inside, but the flavor is completely overshadowed by the other two and while the marshmallow aids in keeping the treat from being too dry, the taste element is sadly missed. Oops, wait a second. Eating a bite from the dead center of this brings the marshmallow into play. That was a good bite. Maybe I didn't bake it long enough to get the marshmallow oozy and gooey properly, or maybe they skimped on the marshmallow. Jinkies. How many times can one person say marshmallow? All in all, not bad. I think it might be more of a treat best served in winter, though. Let's break norm here and venture into what technically passes as breakfast items nowadays. I don't agree with that assessment, as I know junk food when I see it, but who am I to argue with decades upon decades of contrary opinions and sales facts. -Eggo Chocolatey Chip Banana frozen waffles! I've never been fond of frozen waffles. Just cardboard to me. Will this iteration be any different? Right out of the box they smell like a banana split sundae, so that was surprising and pleasant. Taste wise... they taste like a banana flavored frozen waffle with chocolate chips. I'm not sure how I feel about these, truth be told. I'm impressed that they were able to get two distinct flavors to come out with neither being too faint or too overpowering. It's right on the mark, but it still leaves me with a sad frozen waffle flavor at the end of it all, which I just don't like. As far as frozen waffles go, I must admit these are the best I've had (which isn't many) but I don't think they've quite convinced me I may have been wrong about frozen waffles all this time. -Kellogg's Disney Princess cereal! I... don't know why I bought this. It jumped out at me for reasons undecipherable. Never let it be said that bright packaging and cute cartoon ladies aren't a direct marketing ploy, even to a grumpy ol' panda such as myself. Kellogg's, you evil geniuses! A heart shaped, strawberry flavored cereal with marshmallows. They don't taste like strawberry, though. Rather, it's more akin to a slightly sweeter Lucky Charms. I'm not sure what the two marshmallow shapes are supposed to be. A tiara and a flower? Or a Gremlin claw and a demon summoning amulet. Yeah, that sounds about right. Okay, then. Time to find something manly to do to offset this cereal purchase. My eyebrows have been needing some plucking and shaping. Cream. Marshmallow.

[vacationsoup]

New Post has been published on https://vacationsoup.com/the-best-ice-cream-in-sedona/

The Best Ice Cream in Sedona

Sedona's Black Cow Cafe is the premier destination for the best ice cream in Sedona. And because the Black Cow is a dessert cafe you will find a wide selection of sweets to satisfy any tooth.

Most everything is homemade right in the cafe: the ice cream, the waffle cones, the pies, the cookies, the sandwiches and so much more. Everything about Black Cow screams "quality."

Looking for a great and inexpensive lunch?

Sedona's Black Cow sandwiches are made on fresh local "Orion" brand breads with locally sourced ingredients. The meats and cheeses are the top-quality "Boar's Head" brand. The vegetables are fresh, the tomatoes are vine-ripened. Their unique "french-style" hot dogs are kosher Hebrew National's hotdogs encased in a French baguette.

More about the Black Cow's Ice Cream…

It's all made in-house daily! Wanna' know why it tastes SO good? Their recipes that have been perfected over 15 years. They use "high butter fat" and have "low over-runs." That means they only use the highest quality ingredients and don't whip a bunch of air into their product.

There is no one in town that makes a higher quality ice cream. Once you taste it you will be reminded of what ice cream used to taste like, returning every time you visit Sedona!!!

Cookies? Sedona's Black Cow probably makes the best coconut macaroons you have ever tasted. Sedona visitors actually have them shipped back home! The owners also make their own oatmeal raisin, peanut butter, chocolate chip and chocolate chip-pecan cookies.

Pies? Oh my! Choose from freshly made and baked pies like double-crust apple, crumb-top apple, cherry, pecan and a unique pecan chocolate chip. Choose a slice. Make it al-a-mode. Or take home a whole pie to share during your vacation.

Banana Splits? Sundaes? Shakes? Malts? Homemade Waffle Cones? Mix-ins? They are all here at Sedona's Black Cow Cafe!

Be sure and say hello to the owners, Carrie and Lane, who are there most everyday. Carrie makes most of the baked goods. And you will see Lane doing what he does best: making the creamiest and best-tasting homemade ice cream!

Sedona's Black Cow is an oasis of delight in Uptown Sedona!  Located at 221 North State Route 89A, Sedona, AZ  86336

[vacationsoup]

New Post has been published on https://vacationsoup.com/the-best-ice-cream-in-sedona/

The Best Ice Cream in Sedona

Sedona’s Black Cow Cafe is the premier destination for the best ice cream in Sedona. And because the Black Cow is a dessert cafe you will find a wide selection of sweets to satisfy any tooth.

Most everything is homemade right in the cafe: the ice cream, the waffle cones, the pies, the cookies, the sandwiches and so much more. Everything about Black Cow screams “quality.”

Looking for a great and inexpensive lunch?

Sedona’s Black Cow sandwiches are made on fresh local “Orion” brand breads with locally sourced ingredients. The meats and cheeses are the top-quality “Boar’s Head” brand. The vegetables are fresh, the tomatoes are vine-ripened. Their unique “french-style” hot dogs are kosher Hebrew National’s hotdogs encased in a French baguette.

More about the Black Cow’s Ice Cream…

It’s all made in-house daily! Wanna’ know why it tastes SO good? Their recipes that have been perfected over 15 years. They use “high butter fat” and have “low over-runs.” That means they only use the highest quality ingredients and don’t whip a bunch of air into their product.

There is no one in town that makes a higher quality ice cream. Once you taste it you will be reminded of what ice cream used to taste like, returning every time you visit Sedona!!!

Cookies? Sedona’s Black Cow probably makes the best coconut macaroons you have ever tasted. Sedona visitors actually have them shipped back home! The owners also make their own oatmeal raisin, peanut butter, chocolate chip and chocolate chip-pecan cookies.

Pies? Oh my! Choose from freshly made and baked pies like double-crust apple, crumb-top apple, cherry, pecan and a unique pecan chocolate chip. Choose a slice. Make it al-a-mode. Or take home a whole pie to share during your vacation.

Banana Splits? Sundaes? Shakes? Malts? Homemade Waffle Cones? Mix-ins? They are all here at Sedona’s Black Cow Cafe!

Be sure and say hello to the owners, Carrie and Lane, who are there most everyday. Carrie makes most of the baked goods. And you will see Lane doing what he does best: making the creamiest and best-tasting homemade ice cream!

Sedona’s Black Cow is an oasis of delight in Uptown Sedona!  Located at 221 North State Route 89A, Sedona, AZ  86336