Category Archives: dessert

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Ice Cream Lab

dessert - vegan

I almost failed chemistry, so I can’t really explain how this works…

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…but Ice Cream Lab creates made-to-order scoops using locally sourced, fresh ingredients…

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…using magic (aka Liquid Nitrogen).

IMG_0427I was invited in to sample a bunch of flavors – this isn’t Blue Crystal Meth, but Blue Velvet (with Magnolia Cupcakes)…
IMG_0433 …Banilla (also Magnolia-esque), Salt Lick Crunch (pretzels, caramel, sea salt)…
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…Vegan Chocolate (coconut base)…

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…and their seasonal sorbet – this was Strawberry.  Both non-dairy options are sweetened with Agave.

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Ice Cream Lab opens its second location in Pasadena next week.  Stop by the Grand Opening on Wednesday, October 29th – for free ice cream, giveaways, and more.

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More LA Eats <—click!
Ice Cream Lab on Urbanspoon

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Recipe: Pumpkin Cheesecake

baking - dessert - recipe

Did you know tomorrow is National Pumpkin Cheesecake Day? DSCN6427 If you don’t care, you should.  Two people who weren’t fans of cheesecake or pumpkin pie demolished this slice at MessHall Kitchen. DSCN6436 So, of course, I got the recipe for all of us.  Now go forth and celebrate! DSCN6439

Pumpkin Cheesecake

by Chef Lauren Cartmel and Chef Sidoe Dukemajian of MessHall Kitchen

Ingredients

    For the Crust

    • 3/4 cup pistachio, ground up
    • 9 graham crackers, ground up
    • 1/4 cup sugar
    • 6 tbsp butter, melted

    For the Filling

    • 2 lbs. Room Temperature Cream Cheese
    • 1 and 3/4 cups Sugar
    • 1 teaspoon Cinnamon
    • 1/4 teaspoon Ground Ginger
    • 1/2 teaspoon Clove
    • Pinch of Nutmeg
    • 1 lb. Pumpkin (puree)
    • 5 Eggs
    • Pinch of Salt
    • 1 tablespoon Vanilla
    • 4 tablespoons Flour

    Instructions

    Preheat oven to 350 degrees.

    Mix crust ingredients until combined, then press into the bottom of a springform pan. Bake 15 min or until golden brown around the edges. Remove from the oven and cool for 10 min.

    Change oven to 300 degrees and make the filling.

    Cream together cream cheese and sugar (scrape the bottom of bowl frequently to ensure all cheese is creamed and there are no chunks)

    Add Pumpkin (puree) and continue mixing

    Add Eggs (1 at a time)

    Add remaining ingredients until completely incorporated

    Bake at 300 degrees for 1 hour or until cake is set.  Garnish with whipped cream and a gingersnap cookie, if desired.

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    Brown Sugar Bundt Cake

    baking - dessert

    Here’s the cake I brought to the last Los Angeles Cake Club – a Brown Sugar Bundt Cake.  I made Bake or Break’s recipe, and it turned out lovely – not too sweet.  The only ingredient substitution I used was Almond Milk.

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    Learned a little trick from Ina Garten – if you tuck a few sheets of parchment paper under the cake, you can pull them out after the cake’s been glazed…

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    …though that still doesn’t solve the “bundt hole pooling” problem I always seem to have.  If anyone has suggestions/tips/tricks, I’d love them.  I’m hoping it doesn’t involve glazing it on a wire rack, because I don’t want to have to clean a wire rack.

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    P.S. I’m also curious as to who else is as obsessed with Ina’s husband Jeffrey as I am.