Latest news with #desserts
Telegraph
3 days ago
- Entertainment
- Telegraph
Easy cakes and bakes for summer, including an elevated fondant fancy
My head is full of flowers and fruit. Every year they come in much the same order: blood oranges, rhubarb, blueberries, gooseberries and strawberries. The stone fruit arrives later, but I can wait (that's part of the pleasure, though I've seen the first apricots from France and Italy and I'm itching to put them in a tart – the edges of the slices becoming caramelised – or in an upside-down cake, the fruit softening to glowing circles that you can glaze with honey). Flowers have an order too. There are primroses – they were out a long time ago in my street – then daffodils, tulips, bluebells and freesias (that scent). It might be because we had a proper spring this year, one with mostly warm weather, that I'm using flowers in baking and desserts much more than usual, and I'm obsessed with colour. Using flowers in baking is not new to me – I've been cooking with rose and orange flower waters and lavender for years – and I don't see it as cloying or 'cute'; it's just a way of making dishes taste and look even more beautiful than they might. My walks right now take me past smells I love even though I rarely know what the plants are (except for the obvious ones). My garden is full of dandelions – it goes a bit meadow-like at this time of year – and tulips. I don't grow anything neatly. It's haphazard and I like it that way. The flower and fruit obsession means I have to restrict my time on Instagram or I can spend hours looking at what bakers and gardeners are creating. There are those who make tarts and cakes of almost mathematical precision – look at what is happening at Lannan Bakery in Edinburgh, with its rhubarb and custard tart of pure clean lines (the poached rhubarb is set in rhubarb jelly). Then look at From Lucie in the East Village in NYC. Lucie Franc de Ferriere, the baker and owner, has a totally different approach. There are few straight lines here; there is abundance, cascades. Discovering her work made me want to go wild. She doesn't, of course, throw flowers at her cakes, but it feels that way. She doesn't care whether the flowers used are edible or not, but I'm not sure, as long as you tell eaters, that this matters. I like delicate things too. The single viola on mauve icing. Every so often I buy fondant fancies. They're beautiful to look at but disappoint when you eat them. You think they'll feel and taste like velvet, but they just taste like sugar. There's no scent and no contrast. The floral iced squares here were my attempt to make fondant fancies, but better. These are lemon-scented and taste like a child's birthday cake, with a smooth buttercream between the sponge layers. Have a look too at the cakes made by Blushing Cook in London, decorated with pressed edible flowers. Going down an internet rabbit hole, I stumbled across a photographer who lives in Maine. Her name is Cig Harvey and she loves cake, flowers and colour. A documentary was made of her work – you can watch it online – called Eat Flowers. One of Harvey's closest friends had leukaemia and was required to isolate. Harvey created a series of photographs for her, using flowers and focusing on colour. Life looked saturated. It was, she said, about finding beauty in unexpected places. She then started photographing cakes and fruit too. There's a dark chocolate cake studded with blackberries, a cherry cake half hidden in a pewter tin, a whole table of fruit and cake, partly demolished and staining the white cloth on which they're spread. This could appear messy but in fact makes you yearn to have arrived in time for the party. She wants us to spend more time looking. Cakes, tarts and desserts aren't necessary. We don't have to eat them. At their best they make you look again, and taste again. They're about beauty and joy.
Yahoo
24-05-2025
- Business
- Yahoo
The Warehouse Chain That Sells The Best Cake, According To Reddit
When you need to feed a large crowd a lot of cake, where do you turn? You could, of course, toil away in your own kitchen — but unless you really love baking, pulling pan after pan from your hot oven and then having to decorate the dang things is not our idea of a good time. So the path of least resistance is to order one from your local warehouse chain (save your sanity, truly), and for most of us, that means choosing between Sam's Club and Costco. If you can't decide which bakery to patronize, though, Reddit has a clear answer: Costco all day, every day. In one subreddit, a user asked for Redditors' opinions on which bakery is superior, and the responses in favor of Costco were overwhelming. "Go straight to Costco. Do not pass go, do not collect $200," one commenter instructed. More than one respondent waxed poetic about the whipped mousse filling in Costco's cakes, while another was slightly more balanced in their judgment: "I love [Sam's], but Costco sheet cakes are soooooo good." While not all Costco locations have the same limited-time treats, they all do have bakeries that churn out delicious custom cakes, made to order. Read more: 13 Costco Bakery Desserts, Ranked The consensus on Reddit — and really, the internet at large — is that Costco cakes are the ones to beat, but so far, no one really comes close. It's true, Sam's Club and Walmart, as well as regional chains like Safeway and Market Basket, have their own bakery adherents. But there is just something about Costco's cakes that makes even the outdated ordering process worth the trouble (Food Republic even did a taste test between Costco and Publix birthday cakes, and Costco came out on top). What could it be? Well, for starters, according to one Reddit user, the Washington-based warehouse chain makes pretty much everything from scratch. "Everything is just as fresh and with real ingredients as an artisan bakery, it's just done on a much larger scale and in huge batches," they explained. The result is a moist and fluffy cake base, with creamy chocolate or vanilla mousse fillings, a great deal of frosting, and an overall sweetness that is just perfect for most — not cloyingly sweet, but nicely balanced. And maybe, just maybe, adding to the overall deliciousness of Costco's cakes is the price tag. A custom half-sheet from its bakery costs less than $30 and will feed nearly 50 people. You can't beat the sweet taste of savings. Want more food knowledge? Sign up to our free newsletter where we're helping thousands of foodies, like you, become culinary masters, one email at a time. Read the original article on Food Republic.
New York Times
22-05-2025
- Entertainment
- New York Times
Cookies: the Book!
Hello, friends. Surprised to see my name pop up in your inbox today? I've missed you, too. I go back to December all the time. Consider this my official petition to make every week Cookie Week. The joy I feel listening to Mariah Carey while I scoop dough onto a sheet pan should not be bound by space and time. I'm gearing up for summer baking with Eric Kim's frosted sugar cookies (above), flavoring the frosting with honey and freeze-dried strawberries for the Cowboy Carter party I'm having this Saturday. I may even make some salted margarita bars, because a long weekend means an extra day for baking! I didn't choose the cookie life; the cookie life chose me. So much so, in fact, that I wrote a whole book devoted to cookies. Drumroll, please! Introducing 'Cookies: The Best Recipes for the Perfect Anytime Treat,' out Oct. 28! Curated by yours truly, 'Cookies' stars 100 of my favorite New York Times Cooking recipes, including a few of my own creations, some Cookie Week faves and even a couple of new recipes I developed for the book. There are tried-and-true classics that will have Grandma shaking in her boots and showstopping, dazzling recipes that will make the neighbors jealous. We run the gamut of flavors: spiced and spicy, tart and fruity, rich and chocolaty, nuanced and nutty. (Whispers) There's even a whole chapter dedicated to chocolate chip cookies. With recommendations to help you decide on a cookie, along with colorful commentary from our Cooking community, 'Cookies' has a treat for every mood and moment. Preorder your copy here, because you (and your luckiest friends) deserve all the cookies. And keep your eyes peeled: You haven't heard the last from me! We love a sneak peek around here.
Telegraph
21-05-2025
- Health
- Telegraph
We need to eat more dessert. Ozempic is crushing the hospitality industry
'We're definitely noticing an Ozempic effect,' the chef Stevie Parle told me recently. He was talking about planning the menu for Town, his new restaurant in Covent Garden. When it comes to desserts, in particular, restaurateurs can no longer rely on diners to gorge themselves on pud at the end of a meal. Unlike other prescribed substances, the new wonder drug turns its users into models of restraint. They drink less, eat less, gamble less. One glass, a couple of chips, just a coffee: we are becoming a world of disciplined dowagers. It is good for the waistline and the health service. Recent reports suggested that Ozempic and its competitors could save the British economy £5bn a year. But it is a challenge to chefs and restaurateurs, for whom dessert has always been a reliable margin-booster. Combined with rising costs and weaker booze sales, it makes it harder than ever to scratch a living in hospitality. We are only at the start of the Ozempic era. All the same, it has still been enough to force the once-mighty WeightWatchers into bankruptcy. They say this is a restructuring move and the future is still bright, and will include their own branded pills, but it is a sign of just how much the world will change. When these things are widely available in pill form, which is apparently imminent, the increase in uptake will be exponential. Parle is getting around the issue by including a range of smaller puddings, which permit a few indulgent bites without being such a calorific investment. There are little cuboid canelés (they're called kashi on the menu), flavoured with whisky and tea, priced at £3. 'I like that,' he says. 'You might as well, order one, right? With coffee?' Or you can order a small chocolate tart for £6 instead of the full-size £12 version. He is not alone. Restaurants around the country are coming up with similar solutions. After dinner at the Double Red Duke in the Cotswolds recently, I attempted to bat away the offer of pudding. (Before we get letters, I am not on Ozempic, I was just full.) How about a tiny cube of fudge, our waitress countered. Oh OK. Who could say no to a tiny bit of fudge? Their menu even has a separate section, 'something small & sweet', which at the time of writing features salted caramel chocolates and blackcurrant jellies, both at £4. Larger groups have had this approach for a while. The Brunning and Price pub group, which operates across the North West and north Wales, offers a selection of 'hot drink and mini puddings' with miniature versions of their classics. Vintage Inns does something similar. Patissiers are thinking small, too. At Naya, in Mayfair, co-founder Cengizhan Ayan says their new smaller range, including miniature croissants and eclairs, has been instant bestsellers. 'People are more health-conscious,' he says. 'But it also helps with visual display – you can lay out 20 rather than 10. And it looks better aesthetically to have two little eclairs with your tea or champagne rather than one large croissant.' In pastry displays, as with weight-loss jabs, smallness is a potent advertising tool.
CNET
20-05-2025
- Business
- CNET
Ninja's New Ice Cream Machine Makes Swirling Soft Serve, and We Tried It
CNET's expert staff reviews and rates dozens of new products and services each month, building on more than a quarter century of expertise. 9.5 / 10 SCORE Ninja Swirl by Creami Review $348 at Amazon $350 at Target Pros Easy to use Six soft-serve settings Clean design Great for prepping desserts, healthy alternatives and protein shakes Removable parts are dishwasher safe Cons Loud operation Larger footprint that may not be good for small spaces Pricier than other ice cream machines we've tested Ninja Swirl by Creami Review 9.5/10 CNET Score $348 at Amazon Homemade ice cream has come a long way from the hand-cranked machines and rock salt of the past. These days, countertop gadgets like the newly released Ninja Swirl by Creami are shaking things up—literally—and making it easier than ever to whip up smooth, dreamy frozen treats right at home. But I've found an even better use for it: the office. Because let's be honest, nothing melts workplace stress quite like a surprise ice cream party. The CNET team got the full scoop (pun very much intended), and morale has never been higher—or creamier. Many of the Ninja Swirl's recipes require only a handful of ingredients that you probably already have in your home. Corin Cesaric/CNET After breaking open the box and setting up the machine, CNET's Social Media Manager Tara Brown prepped up Ninja's vanilla soft serve at our NYC office in one of the Ninja Swirl pints included with the machine, then let it freeze overnight. The following day, Lai Frances, one of CNET's social media producers, and I put the machine to the test. Watch this: Ninja's Creami Swirl Gave Us the Ice Cream Party We Didn't Know We Needed 01:32 After reading the instructions, getting our soft serve spun was quick and easy -- albeit loud. But despite the fact that the machine makes a sound reminiscent of NYC construction (OK, maybe not that loud, but still pretty loud) the delicious soft serve it created helped our colleagues forgive us for the ruckus we made during the process. How the Swirl differs from the original Ninja Creami The main difference between the new Swirl and the original Ninja Creami, released in 2021, is that the Swirl has six additional soft-serve settings and a dispensing nozzle, so you can either eat your dessert directly out of the pint like the original or attach it to the soft serve side and use the lever to create a perfectly smooth swirl in a cone or cup. I loved the smooth texture of the frozen yogurt. Corin Cesaric/CNET For events and large groups, that nozzle plus the additional setting options come in handy by offering more variety and making it feel like you have an ice cream or frozen yogurt vendor right in your home or office. But, is that worth an extra $170 in comparison to the price tag on the Ninja Creami? We set out to find out. How the Ninja Swirl by Creami works The Swirl offers six soft serve programs: Soft serve ice cream, soft serve lite ice cream, fruit whip, frozen yogurt, frozen custard and CreamiFit (ideal for protein mixtures). Plus, it comes with a booklet of more than 30 recipes to help you get started using the machine and it offers substitutions in case you want to make the recipes vegan or low-sugar. When we created Ninja's vanilla soft serve, I thought it was delicious and tasted a bit like pudding. The following week, I was ready to give the Swirl another whirl, so I made a few more concoctions to see how different types of frozen treats would turn out. This time, a handful of the NYC staff indulged in one-ingredient frozen yogurt and dairy-free vanilla coconut ice cream, both of which were easy to prepare. The new Ninja Swirl has six additional soft serve settings Corin Cesaric/CNET You may notice that although the prep time needed for Ninja Swirl base recipes is a quick five minutes or less, the full time needed is about 24 hours. This is because the ingredients you prepare in the pints need to be frozen overnight before you can make your dessert. But pints don't take up too much room in the freezer, as do the necessary pieces of ice cream machines, namely freezer bowls. If you're planning to use the Ninja Swirl during the next event you host, you may want to snag some additional pints to prep up enough soft serve to go around. Setting up the machine was simple and quick after getting the hang of it the first time around and it took less than a minute to get everything ready. After placing the frozen pint into the outer bowl that has a handle, I added the lid with the Creamerizer paddle and locked it into place. Then I slid the bowl under the right side of the machine and twisted until I heard the tell-tale click that let me know I was on the right track. The pint fits perfectly inside the outer bowl. Corin Cesaric/CNET Next, I chose my selections based on the recipe I was using and waited for it to complete. The frozen yogurt and vanilla ice cream both took five minutes to spin while the vegan ice cream took four minutes. It was loud but it only lasted for the quick spin time. After it was finished spinning, I removed the pint from the outer bowl and placed the dispense lid on top of it, then clicked it into place on the soft serve side of the machine before using the lever to serve it. It takes a couple of seconds to dispense once you pull down the lever. In comparison, the coconut ice cream was the creamiest and it was only slightly sweet while the vanilla soft serve was by far the sweetest and the fro-yo was more tart as we used Greek yogurt to create a higher protein snack. The vegan ice cream had a great consistency after it spun in the machine. Corin Cesaric/CNET How we rated the ice cream we made We, of course, paid close attention to the taste and texture when rating the ice cream the Swirl made and compared it to store-bought ice creams we've had. Although taste often comes down to personal preference, in the office this week it was clear that the coconut ice cream beat out the frozen yogurt thanks to its distinct flavor, smooth texture and fresh taste. Nasha Addarich Martínez, managing editor at CNET and taster of numerous vegan ice creams, was impressed. "It's very comparable to high-end vegan ice creams, but this one tasted a lot fresher," she says. "I also liked that it wasn't overly sweet like some you find at the supermarket. This one just tasted like coconut deliciousness." Nasha Addarich Martínez dispensing the coconut vanilla soft serve during our taste test. Corin Cesaric/CNET When the soft serve runs out of the pint, the Swirl automatically retracts the pint for easy removal from the machine, then you can rinse off the pint and lid and pop it in the dishwasher until you're ready to create another batch. "I think it's so cool that you can create a tasty coconut ice cream whenever you want," said Meara Isenberg, a CNET writer, adding that she's excited to see what we will whip up with it next. Is the Ninja Swirl by Creami worth it? It ultimately depends on how often you will use it. Although $350 is nothing to scoff at, if you plan to use this machine weekly, then yes, it's worth the price tag. A pint of quality ice cream costs upwards of $9 while the ingredients to make one at home costs more like $2 or $3. If you just want to create frozen snacks occasionally and don't care as much about the texture or how they look at the end of the process, the less expensive Ninja Creami, which you can now find for as low as $180, will likely do the trick. The biggest advantage of the Ninja Swirl is that it offers nearly double the amount of settings than the Ninja Creami, making it possible to create six different and delicious types of soft serve. So no matter what dietary restrictions or preferences you may have, you can whip up something just as delicious -- if not more -- and far less expensive than what you'd find at any ice cream shop or grocery store.
