My favorite dessert started as something I didn’t even think I’d like. Friends presented a bowl with vanilla ice cream and strawberries and a dark, seemingly chocolate glaze poured over the top. But it didn’t smell like chocolate, and I knew the move was far too pedestrian for these foodies. They said it was a balsamic vinegar syrup. I loved balsamic — I mean, I could seriously drink the stuff! — but I wasn’t sure how that was going to go with dessert.
Well, I’m here to tell you it was like sky rockets in flight, after dinner delight all up in my mouth! It’s become my go-to dessert for dinner guests when I want something that appears super fancy but takes less than five minutes to prep and assemble.
Yes, fancy and five minutes in the same sentence!
This summer, I’ve decided to make my favorite dessert a bit more portable. You can’t really bob around in the pool with a big bowl of ice cream, but you can certainly float with a Strawberry Balsamic Drizzle Milkshake in your hand. Or at least I will. I won’t tell you how to spend your swim. (more…)
We just reported on the latest dessert trends, speculating that ice pops might be upsetting cupcakes as favorite sweet treat. But in Portland, pies are a pretty big deal. There are cream pies, fruit pies, and even savory pies, which are sort of like gourmet pot pies. And they are everywhere. At restaurants, bakeries, coffee shops, and even a handful of pie-specific eateries.
This past week—last night to be exact—I gave in to the hype and ordered a slice of banana cream pie. And it was delicious. Real pieces of banana mixed in, a buttery crust that was definitely handmade, and a thick pile of whipped cream on top. Yum.
What was the damage? 387 delicious calories.
What were 3 ways I could have burned off the extra calories? (more…)
This past week, Business Week reported on the epic rise and fall of The Cupcake. Sad, but not completely surprising: I’ve been digging all of the cupcake shops popping up in the past few years although, I’ve seen almost as many close down. And this isn’t just happening near me—cupcakes are on decline everywhere! Per the story, just a few years ago Crumbs Bake Shop, which has been in business since 2003, couldn’t make enough of their gourmet cupcakes to keep up with the orders. But the shop has shifted their focus to “specialty desserts” like the the “Crumbnut,” which is a hybrid between a cupcake and a croissant. (Largely inspired by the blockbuster “cronut,” which is a combination of a donut and a croissant, the “crumbnut” may easily be the next big thing.)
But if cupcakes are out, and the croissant-hybrids aren’t yet huge sensations, what is the next dessert fad?
By Janis Jibrin, M.S., R.D., Best Life lead nutritionist
I generally practice what I preach: My diet is high in fruits and vegetables, pretty much all my grains are whole, fish is my primary high-protein food… you get the picture. Fortunately, I like these healthy foods, so none of this is a sacrifice, but I also like some very fattening and/or unhealthy foods—and I’m not willing to give them up.
How can you have your cake and stay trim, too? Here’s how I do it. Feel free to use these tricks or tweak them so that you can come up with your own creative ways to enjoy less-than-stellar fare without packing on pounds.
Just remember one ground rule: Your diet should be nutritious and you should stick to at a calorie level that keeps you at a healthy weight. (Of course, getting regular exercise helps a lot.) Once you’ve nailed that—at least most of the time—you should be able to use my indulging tips!
There are some foods that are better enjoyed at a restaurant. Parfaits are not one of them. They’re often way too sweet, more so than is necessary. A breakfast parfait should be light, subtly sweet, and filling. And that’s exactly what we’ve created.
Forget what you know about yogurt parfaits and follow along closely. Here, the yogurt is a garnish and homemade “ice cream” takes center stage. See, when you freeze bananas and blend them, the texture is eerily similar to ice cream. When you add a little vanilla, you’d be hard pressed to recognize the difference. (more…)