dessert

Dining Outside the Home: Baked by Melissa in Manhattan, New York City, New York

Dining Outside the Home: Baked by Melissa in Manhattan, New York City, New York! When it’s late at night and your sweet tooth just won’t give up, the answer is bite-sized cupcakes. Oh, yeah. This Manhattan bakery came recommended to us by an energetic waiter in a local pub as well as the helpful valet around the corner who pointed us in the right direction. Think about it. Mini cupcakes, the size of a quarter, with at least 18 distinct flavors like Red Velvet, Cookies & Cream, Strawberry Shortcake, Chocolate Chip Pancake, and Caramel Cone. At less than 50 calories each, it’s practically heaven-sent. The average customer eats 4-5 cupcakes at one time. Nice. Needless to say, we walked away with a gift box holding the coveted creations. OMG! YUM!

Eating My Way Through the Alphabet: Letter I

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Insanely Delish Chocolate PB Truffles! Now here is a dessert that will bring raves from friends and family. Some swear these truffles are filled with crunchy toffee. Others insist it contains chunks of Butterfingers. This is when you just smile demurely and ask, “Do you like it?”. (Don’t worry, you can tell by the way they lick their fingers.) This is one time I wish I could magically snap my fingers and send each one of my readers an insanely delicious sample!
INSANELY DELISH CHOCOLATE PB TRUFFLES 
Ingredients:

2 cups natural peanut butter, crunchy

6 tablespoons unsalted butter, softened 

1 teaspoon pure vanilla extract

2 cups powdered sugar 

1 1/2 gluten-free pretzels, crushed with broken bits

1/2 cup mini chocolate chips

2 12-ounce bags semi-sweet chocolate chips

1 tablespoon vegetable oil

Crushed pretzels for garnish 
Instructions:

Combine peanut butter, butter, and vanilla extract in a food processor. Pulse until mixed and creamy. Gradually add powdered sugar until well combined. Transfer dough to a large bowl. Fold in crushed pretzel bits and mini morsels of chocolate to make a cookie dough consistency. Chill 10 minutes. Using a melon ball scoop, take dough and form into a ball. Place on a baking sheet lined with wax paper. Repeat until all dough is used. Caution: Do not taste the dough. You may find yourself nibbling on it too often. lol. Refrigerate dough balls for 30 minutes. As they are being chilled, combine semi-sweet chocolate chips and vegetable oil in a microwave-safe bowl. Heat on High one minute. Stir and repeat until microwaved chocolate is smooth. Do not overcook in microwave. Using a spoon, dip one ball at a time in the melted chocolate. Coat entirely. Place the truffle back on the baking sheet. Repeat. Dust with crushed pretzels. Refrigerate the truffles for 30 minutes, or until chocolate is firm. Share and Enjoy!

Eating My Way Through the Alphabet: Letter F

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Frozen Strawberry Yogurt Bark! When my stepdaughter, Brandi, passed along this healthy summer frozen yogurt idea, I just had to give it a try. One bite and my mouth did a “Happy Dance”!With a plain non-fat yogurt base, practically any fruit can be used. Think about it: raspberries, peaches, blueberries, or bananas. Choose sprinkles or nuts for added crunch, like I have here. The possibilities are endless. Frozen Strawberry Yogurt Bark is cold, it’s refreshing, and it disappears before you know it. Just beware of the eager-eater. You may be witness to a brain-freeze!
FROZEN STRAWBERRY YOGURT BARK
Ingredients:

2 cups Greek yogurt 

2 tablespoons natural honey

1/4 teaspoon almond extract 

1/4 cup white chocolate chips

2 tablespoons crushed pistachios, separated 

5 fresh strawberries, stems removed and sliced

2-3 tablespoons mini chocolate chips

1 teaspoon toasted coconut 
Instructions:

In a large bowl, combine Greek yogurt, natural honey, and almond extract. Mix well. Fold in white chocolate chips and 1 tablespoon crushed pistachios. Line a baking sheet with foil. Spread the yogurt mixture evenly to keep the bark 1/2″ thick. Arrange the strawberry slices on top. Sprinkle with mini chocolate chips, the toasted coconut, and remaining crushed pistachios. Place baking sheet in the freezer 4 hours or overnight. Remove frozen strawberry bark and break into pieces. Store in a covered container in the freezer. 

Dining Outside the Home: The View Restaurant and Lounge at Times Square in Manhattan, New York City, New York!

Dining Outside the Home: The View Restaurant and Lounge at Times Square in Manhattan, New York City, New York! This is where to go for a perfect vantage point of the Manhattan skyline at sunset. The View is a revolving rooftop restaurant inside the Marriott Marquis, and the only one of its kind. You really don’t want to pass up a rich culinary experience against an unforgettable backdrop. Take your time to locate points of interest as well as landmark skyscrapers. The revolving floor makes a 360° turn every hour. The Three-Course Prix-Fixe menu offers an unsurpassed Beginning, incredible Main attractions, and a stunning Finish to the meal. Don’t forget to order a signature Manhattan Cocktail. After all, it’s a toast to Manhattan!

Eating My Way Through the Alphabet: Letter C

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Coconut Flour Brownies! Every once in awhile I need a gluten-free recipe for sharing. The bonus is a healthy alternative to sugary sweets with high caloric count. Coconut flour is high in fiber and lower in carbs, yet free from wheat and grains. I like its hint of coconut with a mild, slightly toasty flavor. Don’t be discouraged by the cost. A little goes a long way. 
COCONUT FLOUR BROWNIES 
Ingredients:

1/2 cup butter, unsalted, melted

2 tablespoons vegetable oil

1/4 cup cocoa powder, unsweetened 

3 large eggs

1/2 cup natural honey

2 tablespoons agave nectar 

1 teaspoon pure vanilla extract

1/2 teaspoon baking soda

1/2 cup minus 1 tablespoon coconut flour

1/2 teaspoon kosher salt

1/3 cup mini chocolate chips

1/3 cup toasted coconut 

1/3 cup candied pecans, chopped

1 Toblerone chocolate bar, chopped
Instructions:

Preheat oven to 300°. Line an 10″ glass baking pan with parchment paper. Spray lightly with nonstick oil. In a large bowl, combine butter, vegetable oil, cocoa powder, and eggs. Mix well. Add honey, agave nectar, and vanilla extract. Mix until combined. Add baking soda, coconut flour, and kosher salt. Mix until batter is thoroughly combined. Fold in mini chocolate chips. Spread evenly into prepare baking pan. Top with toasted coconut, candied pecans, and chopped Toblerone pieces. Bake 30-40 minutes or until a toothpick comes out clean. Cool on wire rack. Once room temperature, remove from pan and cut into serving portions. Keep in airtight container. 

Eating My Way Through the Alphabet: Foodstuff Redefined!

Whether you sit down for a farm-to-table meal, picnic in your own backyard, or pack a Bento Box and go…food can be customized to fit your current needs. Anything goes! Cooking has been reinvented, mixing the old with the new for award-winning results. By choosing your favorite foods, it automatically turns mealtime into an all-star event. And speaking of stars…Some of my recent posts have been favored by the “Food Network” on Twitter (Snapshotsincursive@DornaGail) as well as Ina Garten, The Barefoot Contessa, on Instagram @gail_dorna. This remarkable journey of the palate gives me time with you. Thanks very much to all of my guests and followers on http://snapshotsincursive.com for the uplifting support, award nominations, and moving words of encouragement. What’s Cooking in Gail’s Kitchen? It’s as simple as A-B-C. I love to cook, and my husband loves that I do it often. Most recipes serve 2-4 people, but can be easily modified. Leftovers are golden morsels to be eaten later or shared with others. Seeing a smile of gratitude keeps me going. Feel free to contact me with questions. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET: FOODSTUFF REDEFINED!”

Eating My Way Through the Alphabet: Letter U

What’s Cooking in Gail’s Kitchen? Simple Sensations: Ultimate Fudge! My mother taught we well on this recipe. Her secret was to “stir it until your arm falls off!” You see, stirring makes it extremely melt-in-your-mouth creamy. And if you try to cut corners, it’ll turn out grainy, which is a result of the sugar not dissolving under heat. I discovered another tip when making fudge: Do not attempt this on a humid day. I guarantee you, it will be a disaster. Being forewarned…… are you ready, peeps? Read on. 
ULTIMATE FUDGE 
Ingredients:

3 cups sugar 

3/4 cup butter

2/3 cup evaporated milk

12-ounces semi-sweet chocolate morsels

1 teaspoon vanilla

7-ounce jar marshmallow creme
Instructions:

Combine butter, sugar, and milk in a 2-quart pan. Bring to full rolling boil, stirring constantly. Continue boiling over medium heat for four minutes. Stir constantly to prevent scorching. Be sure to scrape sides as well. Remove from heat. Work quickly stirring in chocolate morsels until completely melted. Add marshmallow creme and vanilla. Mix well. Pour into greased 9″x13″ pan. Cool at room temperature; cut into squares. 

Eating My Way Through the Alphabet: Letter S

What’s Cooking in Gail’s Kitchen? Simple Sensations: Snickerdoodle Blondies! Mention the word “cinnamon” and automatically people have visions of pastry shops and bakeries emitting delectable aromas that seduce the mind and tempt the body with Happy Day dance moves. And who doesn’t like to say “Snickerdoodle”? Bake-and-Go with this all-time favorite recipe.  
SNICKERDOODLE BLONDIES 
Batter Ingredients:

2 2/3 cup flour

2 teaspoons baking powder 

1 teaspoon sea salt

2 cups brown sugar, packed

1 cup butter, melted

2 eggs 

1 teaspoon vanilla extract
Topping Ingredients:

2 tablespoons sugar

2 teaspoons cinnamon
Preheat oven to 350°. Grease a 9″x13″ pan. Mix butter, brown sugar, eggs, and vanilla. Add the baking powder, salt, and flour. Pour into pan. 

In a small bowl mix together the cinnamon and sugar. Sprinkle over top of dough. Bake for 25-30 minutes. Remove from oven. Try to wait until the Snickerdoodle Blondies cool down before sinking your teeth into that first bite. Enjoy!

Eating My Way Through the Alphabet: Letter R

What’s Cooking in Gail’s Kitchen? Simple Sensations: Rainbow Cookies! Wouldn’t it be nice to tap your ruby slippers together and have a super-easy delicious dessert? You can. Even Dorothy and her friends would find these yummy morsels “no-place-like-home” irresistible. What a great kid-friendly recipe when school’s out for summer!
RAINBOW COOKIES 
Ingredients:

1 box yellow cake mix

2 eggs

1/2 cup vegetable oil

12-ounce bag of mini M&M candies

15.6-ounce can Buttercream icing
Instructions:

Preheat oven to 350°. In a large bowl, mix together the cake mix, eggs, and oil until moistened. Reserve 1/2 cup M&M candies for decorating. Then gently fold in remaining mini morsels. Form little balls with the dough and place 2-inches apart on ungreased cookie sheet. Bake 5-8 minutes until edges are lightly golden. Remove from cookie sheet and cool slightly on wire racks. Spread frosting over warm cookies and immediately sprinkle each cookie with remaining mini M&M candies.