Dessert Recipes

  • Blogs

    April 16, 2014

    How to Make It: Chocolate Chip Cookie-Stuffed Cinnamon Rolls

    Mornings are tough. Cinnamon rolls help. But chocolate chip cookie stuffed cinnamon rolls help even more. Yes, this is real life. What a time to be alive.

  • Blogs

    October 2, 2013

    On the Line: Brandon Stein of The Cellar, Part Two

    Are you looking for Oktoberfest ideas? Date night Halloween haunts? This underground lair has you covered. Below is the menu being served all month long at The Cellar for our favorite time of the beer year. At the end of Part Two, you'll find more intel on their spooky happenings. Oktoberfest menu ... More >>

  • Blogs

    January 18, 2013

    A Review of Strickland's Maple Bacon Ice Cream

    Until last night, I had thought that anything that Strickland's Ice Cream churns out of those gleaming machines can do no wrong. But its maple bacon flavor is not what I would consider as Strickland's finest hour. It's not that it didn't taste like it should. It is, in fact, the bacon-iest baco ... More >>

  • Blogs

    September 7, 2012

    No. 25: Tuna Empanada at Puerto Madero

    Even with fantastic sandwiches packed with charred Argentinian sausage, lengths of skirt steak, or a buffet of meats and cheeses, the star on the menu at Puerto Madero is a simple fish pastry. Tuna salads and sandwiches might be in other people's lunch bags, but one of the best ways to savor th ... More >>

  • Blogs

    July 10, 2012

    On the Line: Chris Grodach of The Corner, Part One

    Chris warned me from the get go that he'd been reading up on our interviews. The man knew what everybody else was already saying, and he informed us that he put some thought into his answers. No pressure, man. We just want you to speak your mind. Tell us how you really feel. . . . and he did.Your ea ... More >>

  • Food

    June 7, 2012

    Simmzy's Is Breaking Down the Wall

    The Manhattan Beach icon has replaced Shore House Café, and all is now right in Belmont Shore

  • Blogs

    May 31, 2012

    On the Line: Jonathan Eng of Le Pain Quotidien, Part Three

    Jonathan Eng's island bakery will start teaching a biscuit and scone class at the end of the month. In an ode to things besides bread, he's decided to share a savory dessert. Heck, he even takes care of our intro; so without further ado. Read our interview with Jonathan Eng of Le Pain Quotidien, Par ... More >>

  • Blogs

    March 8, 2012

    On the Line: Luis Flores of the Viking Truck, Part Three

    ​We end our chef interview with dessert because Luis doesn't like to waste perfectly good bread from OC Baking. The candied bacon on top is like the cherry on the proverbial sundae. Did you read our new format this week? Big Steve will get all Viking on you if you don't. And if there's a local che ... More >>

  • Blogs

    March 1, 2012

    Make It: Even Easier Homemade Thin Mints

    ​The Internet has gone nutso over this Chicagoist post featuring a recipe for DIY Thin Mints. And for good reason. Thin Mints all year round? Yes, please. But the cookies, while surely delicious, look like they take some time to make. I've got an even easier recipe. It's the cheaters' way, but the ... More >>

  • Blogs

    January 24, 2012

    5 Dishes That are Surprisingly Easy to Make at Home

    ​Yes, I know I went on a big stink about what kind of food people shouldn't make at home. That's not because I hate cooking; that was because some dishes are just bad ideas, whether due to difficulty of technique, time commitment or cost. Plenty of things are really easy to make at home, some ... More >>

  • Blogs

    December 9, 2011

    Ten Great Places for Ice Cream in Orange County

    Photo by John Gilhooley​You just recovered the mittens you stored away last season from the deepest part of your coat closet. Last night, you wore socks to bed because you didn't want your toes to lose feeling again. The heater's being used for the first time this year, and it still hasn't cooked ... More >>

  • Blogs

    December 9, 2011

    Los Chocolate Chip Cukis: The Best Toll House Variation Ever

    Dave Lieberman​Quick, what was the first cookie you ever made? If it wasn't a sugar cookie, I bet it was a Toll House chocolate-chip cookie. The famous recipe is printed on the back of the bags of chocolate chips and contains no weird ingredients or odd techniques.

  • Blogs

    October 27, 2011

    On the Line: Diane Yoon of Merely Sweets, Part Three

    Photo by Kevin Lara​Our favorite thing about interviewing a baker: guaranteed dessert recipes! Make a batch of Diane Yoon's signature walflours for someone special (or someone you need a favor from). To learn more about our sweet subject, catch up on our coffeehouse interview with Yoon in parts on ... More >>

  • Blogs

    October 26, 2011

    On the Line: Diane Yoon of Merely Sweets, Part Two

    Photo by Kevin Lara​Our coffeehouse session with Merely Sweets' Diane Yoon continues, with discussions on family and those tasty walflours. Diane also reveals what her alter ego might be up to if she didn't go down the culinary path. The sweet stuff begins in part one, which can be found here. Rem ... More >>

  • Blogs

    October 13, 2011

    On the Line: Vicki Schrimmer of Cafe Chiarini, Part Three

    Photo courtesty of Vicki SchrimmerAnd YOU get a Magic Bar!​The women of Cafe Chiarini all share the spotlight, as we now feature the café's illustrious baker, Vicki Schrimmer, to wrap up this week's On the Line. And she is happy to share her recipe for Magic Bars (known to sell out, so if you wan ... More >>

  • Blogs

    June 30, 2011

    On The Line: Hung Tram of La Creperie Cafe, Part Three

    Photo by Laila Derakhshanian​We conclude our On The Line segment with chef Hung Tram on a sweet note. Invite your friends over, because this recipe merits a get-together. Chocolate wasted, anyone? To view parts one and two, click here and here.

  • Blogs

    May 2, 2011

    Five Deep Fried Desserts Worth the Calories

    Flickr user judybaxter​What a pity this isn't Scotland. There are chippies (that's fish and chips shops to us) where they'll fry just about anything. Frozen pizza, Twinkies, Mars bars, you name it, they'll batter and deep-fry it.Sure, we have our fried desserts here, our beignets and our doughnuts ... More >>

  • Blogs

    April 1, 2011

    The Slightly Frightening World of Star Wars-Related Foods

    Flickr user megpi​Star Wars cupcakes? Oh, please. The Internet is much more creative than that. So powerful is the draw of the Force that nerds the world over are drawn to make a universe of Star Wars-related foods. Some of them are a little more . . . hmm . . . artisanal than others, but when you ... More >>

  • Food

    January 27, 2011

    Bistro Anju Has an Iron Chef

    Hideki Saito weathers drunkards and the clueless alike at his Laguna Niguel eatery to deliver greatness

  • Blogs

    January 6, 2011

    On The Line: Dean Simon of Bruxie, Part Three

    Photo by Christopher Victorio​We conclude our Q&A with Dean Simon of Bruxie with a recipe. And it's a special one, coinciding with its actual debut to the public, today. Here's a hint: in November, Bruxie opened with a Pumpkin Spice shake, then last month they offered two holiday shakes: Egg ... More >>

  • Blogs

    December 22, 2010

    Holiday Baking: Gingerbread Cupcakes

    Dave LiebermanYep. It's supposed to look homemade, because it is.​As I've said elsewhere, I think the cupcake craze is due for a market correction and if it weren't for bacon, it'd be the most annoying food fad of the last decade. That said, I have nothing against cupcakes themselves, and they're ... More >>

  • Blogs

    December 17, 2010

    The Origin of Sandra Lee's Kwanzaa Cake Revealed

    Flickr user magillicuddy​The worst recipe ever created on the Food Network was the cringe-worthy Kwanzaa cake made by Sandra Lee on her "Semi-Homemade" program. It was so bad we wondered whether it was farce; it appeared to be genuine. It gave rise to questions, though: who created it? Who could b ... More >>

  • Blogs

    November 9, 2010

    Put Down The Damn Cool Whip. Do It Now.

    Flickr user roadsidepicturesYou're not fooling anyone, you know.​Last week was a very stressful week, and when I get stressed out, I cook. The concentration required to work in a kitchen, a place with knives, boiling water or oil, fire, and slippery floors, takes my mind off whatever's gone wrong. ... More >>

  • Blogs

    November 4, 2010

    On The Line: Derek Venutolo of The Capital Grille, Part Three

    Photo by Todd Barnes​ For our final installment of On The Line with Derek Venutolo of Capital Grille, our featured chef shares a recipe. If you missed the first or second part of our Q&A, click here and here. Otherwise click onward.

  • Blogs

    September 30, 2010

    Shelly Register of A Restaurant and Market, Part Three

    Photo by Todd Barnes​Today, we conclude our series with a recipe for Chef Shelly's Peanut Butter Cookies. If you missed it, read Part One and Part Two of this week's interview.If you watched last night's Top Chef: Just Desserts, you know that one chef made a brilliant cookie and another made a com ... More >>

  • Blogs

    September 22, 2010

    The American Fruit Dessert Chronicles: Apple Crisp

    Flickr user cheezemaster​I am an unabashed chauvinist when it comes to desserts: we Americans have the very best desserts in the world. Sure, other countries have their moments to shine, with clafoutis, sticky toffee pudding, vareniki or daan taat, but when it comes to fruit-based desserts, there ... More >>

  • Blogs

    September 17, 2010

    #16. Tripas Tacos at Taco Pronto

    ProfessorSalt.comGutsy tacos!​ You'll have noticed we're changing who writes this feature on a day by day basis: this is how you know we're getting close to the end of our countdown. Make sure to pick up a copy of our Best of OC 2010 when it hits the newsstands October 14!If you're the sort ... More >>

  • Blogs

    September 14, 2010

    #19. Sausage at Sabatino's

    Dave LiebermanJust opening the package will suffuse your senses with the smell of porky perfection.​You'll have noticed we're changing who writes this feature on a day by day basis: this is how you know we're getting close to the end of our countdown. Make sure to pick up a copy of our Best of OC ... More >>

  • Blogs

    August 13, 2010

    Salty & Sweet: Bun In My Oven's Potato Chip Cookies!

    bunsinmyoven.comHello, heaven.​The perfect accompaniment to any dessert? French fries. I'm a slave to the phenom--yes, phenom--of the salty/sweet combination. And so how could I pass up sharing this recipe for chocolate chip cookies with crushed potato chips thrown into the batter from baking blog ... More >>

  • Blogs

    June 10, 2010

    At the Farmers' Market: Soledad Goats

    Dave Lieberman​Mojave's not exactly a place people expect food to come from, situated as it is in the middle of a hot desert, a stopping point for air shows and people driving from San Francisco to Las Vegas and people connected with the Air Force base.The first time I saw the sign for Soledad Goa ... More >>

  • Blogs

    June 2, 2010

    Recipe of the Week: Bailey's Chocolate Soufflé

    For years, I read of the terror of the soufflé. "Leave the kitchen and be quiet," recipes cautioned, "lest you make the soufflé fall in the oven." Fiction books were full of anecdotes of 1960s-era housewives, their stereotypically tiny waists accentuated by a carefully-tied apron, being subjected ... More >>

  • Blogs

    May 18, 2010

    The Great Vizzi-Ni: Coastal Cuisine Comes Inland

    I ate at a food truck last week that did not feature a single fried item on its menu."INCON-THEE-VABLE!""You keep using that word. I do not think it means what you think it means."Courtesy of Vizzi Truck​

  • Blogs

    May 12, 2010

    A Minimalist's Rice Pudding

    Jonathan Gill/ / CC BY 2.0A different grain for dessert​When it comes to desert and grains, wheat is by far the king, with flour turning up in nearly every treat you could put together to end a meal with. But rice, too, has its place in the sweetest course, with its natural, unadorned flavor lendi ... More >>

  • Blogs

    April 20, 2010

    Had Your Weedies Today?: Five Favorite Pot Recipes

    Daniel Tomita/OC WeeklyWeed Cookie = Wookie.​With a lot of us going green today, wouldn't it have just made more sense to go ahead and have Earth Day on the 20th? Of course, it depends on which context of the phrase you're using. But hey, if you're feeling prematurely eco-friendly, why not use b ... More >>

  • Blogs

    April 7, 2010

    Not Just A 1980s Doll: Strawberry Shortcake

    Dave LiebermanOne large shortcake, the size of a dinner plate.​It's strawberry season, and no single dessert shows off the wonders of California's favorite berry as its eponymous shortcake. Buttermilk biscuits, freshly-whipped cream (what fancy pastry chefs call crème Chantilly) and strawberries ... More >>

  • Blogs

    April 2, 2010

    Chinese, Part 2

    Arguably the most familiar Chinese regional cuisine in the United States, Cantonese food got its start with the first Chinese immigrants to San Francisco. At that point they had to make do with what ingredients were available to them. Cantonese food in the US isn't like that anymore.tracyhunter @ fl ... More >>

  • Blogs

    March 24, 2010

    Recipe of the Week: Poires Belle Hélène

    Make-ahead desserts are the savior of many a dinner party; cakes, pies and cookies can all be made ahead and served at the appropriate time with a minimum of fuss. It's hard to make a cake look beautiful on a plate, though. As delicious as it might be, it's still a wedge of sweet bready cake on a pl ... More >>

  • Food

    December 17, 2009
  • Blogs

    December 2, 2009

    Recipe of The Week: Celery Root and Sweet Potato Cakes

    Cooking locally and in-season can be difficult at times. At the mercy of the sometimes work-conflicting schedules of area farmers' markets or faced with lots of label-reading at the grocery store in order to discern between what was grown in California versus some far away place--C ... More >>

  • Blogs

    November 9, 2009

    Wacky Snacks: Cream Collon​ Name: Cream Collon Origin: Japan Found at: World Market, Huntington Beach Cost: $2.99 Ingredients: Shortening (grapeseed oil, palm oil), wheat flour, sugar, glucose, lactose, dextrin, concentrated egg powder, cheese powder, invert sugar, milk seasoning, palm oil, corn star ... More >>

  • Blogs

    October 28, 2009

    Recipe of the Week: Crème Brûlée in Apples

    Dave Lieberman​Quick, what's better than crème brûlée?How about crème brûlée in an edible bowl?The Catalans, those famously free-thinking denizens of northeastern Spain, Andorra and the adjacent part of France, claim to have pioneered crème brûlée. In a burst of national pride, they call ... More >>

  • Blogs

    May 22, 2009

    Seasonal Recipe From Sage

    While fast food chains, on the whole, seem to be weathering the recessionary storm, some upscale eateries are having to bite the bullet and cut back their hours. Sage on the Coast is one recent casualty, shelving its lunchtime service on Mondays and Tuesdays.  It's a shame, but thankfully its t ... More >>

  • Blogs

    May 6, 2009

    Ham & Cheese Gelato at Tutto Amore's All-You-Can-Eat Gelato Night This Thursday

    First, as much as I like the idea of All-You-Can-Eat gelato, it seems, um, excessive. Face it: even if you could eat your weight in Italian ice cream, would you really want to?So it's not really that part of the equation that excites me about Tutto Amore's event, happening this Thursday night (6PM ... More >>

  • Blogs

    March 18, 2009

    Dangerously Good Desserts At Pizzeria Ortica

    It's not often that hubby and I nearly come to blows over dessert (or anything else, I hasten to add), but we had a very close call during a recent meal at Pizzeria Ortica in Costa Mesa. (For Edwin's review of the sleek eaterie, CLICK HERE).Our bellies already filled with pies, we thought we were be ... More >>

  • Blogs

    March 18, 2009

    Welcome to the Poorhouse: the Fresh and Easy Life

    It was good to be back in Henry's. I'd been a regular customer of the yuppified farmers market since it opened in February 2003 on the other side of Costa Mesa's Great Wall of College Avenue that blocks the sights and sounds of the Target store loading docks from my humble abode. Everything changed ... More >>

  • Food

    March 5, 2009
  • Blogs

    February 16, 2009

    Choc Tactics

    "Leftover chocolate." Just like "fun run" and "friendly fire," the two words just don't belong together. However, in the unlikely event that you did overbuy/undereat the stuff of the gods this past Valentine's Day weekend, here's an easy-to-follow recipe that will rectify this dreadful situation.Ing ... More >>

  • Unknown

    January 20, 2005
  • Food

    September 13, 2001

    Feel Not Sorry for the People of Anaheim Hills

    Theyve got Rosines Mediterranean Rotisserie & Grill

  • Supplement

    July 1, 1999
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