If you're like me, you look forward to a table full of desserts on Thanksgiving Day. Growing up, we always had the same three pies. Now that I'm in charge of dessert, however, I like to shake things up. Every year, I bring a different pumpkin treat. Here are some of my favorites from years past:
The following recipe may seem disturbing to some, especially picky children. Do not attempt if the thought of eating avocados for dessert induces gagging or vomiting.
If you do decide to try this out, you are in for a real treat.
Ladies and gentlemen, I present to you Avocado Mousse:
If you're like me, then you are always looking for ways to eat healthy, without giving up taste. As a baker, it is especially important that I'm still able to indulge in my favorite treats while I'm watching my figure.
Most recipes call for the use of eggs. They are needed as a binding and leavening agent in baked goods. Unfortunately, eggs are also full of saturated fat and cholesterol. Thankfully, there are many substitutes you can use if you want to make a healthier dessert that is still delicious.
You finally decide to bake a cake, and you want it to taste delicious. As you look for something to frost your cake, you notice a huge display of canned icing at the grocery store. You are tempted to pick up a package, but before you do, know what's inside of that can...trans-fat! Yep, most canned frostings are packed full of deadly trans-fat and offer very little taste.
Is a little convenience worth jeopardizing your health? Before you frost your cake with that unhealthy, strangely shelf-stable mixture, consider whipping up a more natural option at home.