Cardamom

Cardamom                                                                          By R.W. Hoff

One of my most favorite spices in the world - Cardamom.  It is the color of the desert and has a free and exotic flavor reminiscent of the silence in the cold under a star-filled sky on a winter night after the snow.  A cousin to nutmeg and cinnamon, cardamom is the elegant cousin, a sweet subtle spark of exotic taste.

Since the mid 1980's when I was introduced to cardamom by marrying into a Norwegian (Scandinavian) family, the price of cardamom has increased.  It's about $20 a 2 oz. spice bottle in your local U.S. grocery store.  I use very little but love to have this amazing, subtle and exotic spice on hand to add a dash to hot chocolate, with nutmeg in eggnog, or in a recipe (see below).

I grew up with a New England and Irish heritage, so the most exotic spices in the cabinet were paprika or caraway seed, both I love.  But cardamom appeals to my dominant sweet tooth.

One of the things I love about cardamom as a writer is that there are also alternative ways to spell it:  Cardamon, which is the sound I revert to in my memory, and also cardamum.  Cardamom is used in a variety of breads, cakes and pastries, even crepes.

What's also amazing about cardamom is that it is used in Indian cooking for dinner and desserts and chai.  It's no wonder I gravitate to Indian food when I want to eat out.

I've included a couple of recipes in a sea of hundreds that include cardamon.
I have attached a link to Cardamom patty cakes below.  Patty cakes are an earlier version of the cupcake (just like the nursery rhyme), and these have cardamom in them:

https://www.cookrepublic.com/cardamom-patty-cakes/

Also I am including a cardamom recipe for a lassi (or smoothie).  ENJOY:

https://www.cookrepublic.com/kiwifruit-mint-cardamom-lassi/

The Snickers Bar by Mars

Most everyone I think has heard of the Snickers candy bar sold by the Mars candy company.  What I didn't know was that this candy bar was created by Frank Mars, that he began selling this iconic candy bar in 1930 during the depression, and that this candy bar was named after his beloved horse named Snickers.

What I associate with the Snickers bar is friendship.  I enjoy sharing Snickers or any candy with friends.  If your friend is having a tough day, why not give him or her a Snickers bar.  One of my friends picked me up in her car on a very hard day in my life, we got in her car and were driving down the street, and she took out a Snickers bar and gave it to me.  It was certainly a kindness in a very tense moment.  My friend got me to smile and breathe all with a candy bar.

I think it's really special that this candy bar was named after Frank Mars' horse.  I couldn't find a photo of the original Snickers, but what I did find out is that Snickers is actually a very popular name for a horse.

So in 1930, Frank Mars wanted to not make a candy bar but a "confection made of nougat, peanut & caramel."1  Remember this was 1930 and candy bars were not the broad category that we know of today.  M&M's had not yet been invented and World War II was still far away.  The Snickers bar was sold at 20 cents each in the year 1930, and this stirred controversy because the average candy bar back then was 5 cents.

The ingredients of the Snickers bar has been modified slightly over the years and the size of this candy bar has decreased.  I think the decrease in size in order to have less calories per serving.  In 1939, the ingredients are listed as "white sugar, chocolate, corn syrup, peanuts, milk condensed with sugar, coconut oil, malted milk, whites of eggs and salt." 2 I particularly like the malted milk ingredient.  I don't know about you, but I love anything malted.  By 2019, the ingredients became "milk chocolate (sugar, cocoa butter, chocolate, skim milk, lactose, milk fat, soy lecithin, artificial flavor), peanuts, corn syrup, sugar, palm oil, skim milk, lactose, salt, egg whites, artificial flavor."3  Wow -- That's a lot of changes, but I still love a Snickers bar, and I'm really glad Snickers has weathered the test of time.

By Roberta Whitman Hoff

1https://www.candyfavorites.com/blog/candy-history-snickers/
2,3 https://en.wikipedia.org/wiki/Snickers

Doberge Cake

I have fond memories of Petit fours at Christmastime, so I think that is why multilayered cakes catch my eye and my taste buds on the internet.  The Doberge cake is a multi-layered cake.  Doberge Cake originated in one of my favorite cities, New Orleans.   This is the photograph from a Handel's Bakery Facebook post which caught my eye and sent my dessert sensitivities researching:


The history of this dessert is traceable in a cookbook, Let's Bake with Beulah Ledner: A Legendary New Orleans Lady by Maxine Wolchansky and also on the internet.  Much unlike my previous post inspired by the 1000-year history of the Cannoli, we know the Doberge cake was created by Beulah Ledner.

Beulah began selling her baked goods out of her home during the Depression of the 1930s in order to make ends meet.  Her in-house bakery would eventually grow, and she would have a separate building for her bakery business.  Her career had some ups and downs including two years she had to take off for ill health while World War II was raging.  But she would have a long flourishing life of creating baked masterpieces for New Orleans and the surrounding communities.  She learned to bake from her mother, as many of us have.  Beulah was influenced by German and Jewish recipes, although the Doberge cake she created is of Hungarian/Austrian influence.  It is called "dobos" cake in Europe.  But in New Orleans they love French cooking and language, so when she creatively adapted this cake to make a new version of it, she astutely changed the name of her cake to Doberge in order for it to be accepted readily in New Orleans culture.  (Similar to what Roman candy did, which I wrote about in a previous blog.)

Beulah Ledner was an accomplished baker, pastry chef, but what made her famous was her Doberge cake.  The original European dobos had buttercream frosting in the layers and a hard caramel glaze on top.  Beulah's Doberge cake has 9 genoise (spongecake naturally leavened with eggs) cake layers filled in between with custard.  She iced the cake with buttercream frosting and put a thin layer of fondant on top.  (Fondant is a combination of sugar and water to make the topping candy-like.)

Beulah passed away at 94, but her legacy lives on in New Orleans.  I hope during my next visit to New Orleans to enjoy the Doberge cake.  Meanwhile, I can learn about it and dream.  I also wanted to include a photo of Beulah (below), which I found in a "Sweet Story" by Carolyn Kolb 6/1/2008.*





Sources:
*https://www.myneworleans.com/sweet-story/
https://en.wikipedia.org/wiki/Doberge_cake
Google dictionary

Written by Roberta Whitman Hoff

The Italian "Sicilian" Cannoli

The Italian Cannoli

Tonight's dessert topic is Cannoli, a great pastry to satisfy the most finicky sweet tooth.  Most everyone knows that Cannoli is a famous Italian dessert.  The original and traditional version of Cannoli was created in the Italian town of Palermo, the capitol of the island of Sicily.  Historically, from my reading I gather the Cannoli is a merging (or collision) of the culinary cultures of both Sicilian and Arabian (Muslim) culture.  From the year 827 to the year 902 A.D., Muslims ruled Sicily. And through my internet research I learned that a dessert similar to the Cannoli we know today originated in Arabian cultures.  So the Cannoli and its origins are more than a 1000 years old.

There are different stories or legends as to how the Cannoli came to be.  I wrote my own story here below creatively adapted from the few “facts” I read, so here is a little story about the creation of the Cannoli: 


Over a thousand years ago, there was young woman on the island of Sicily.  She is forgotten now; only remembered now by her familiar ghosts gone into what we call history.  What remains is the Cannoli we taste today.

The Cannoli is said to have been created for the Sicilian festival of Carnevale.  Carnevale is still a worldwide event in some cultures including New Orleans today.  Carnevale is a celebration before the fasting in Lent which precedes the Easter holiday.  

This young woman in Sicily loved the sunshine and the flowers on the island she was born onto in the year 880 A.D.  She loved desserts and would help her aunts and neighbors with desserts for holidays and special meals.  She was like any young woman today, she loved sweets.  She loved to run barefoot through the green grass of Sicily and would rarely wear the Roman sandals her brother had brought to her from the mainland.  Buy she kept them on a shelf for special occasions like the celebration of Carnevale or Easter Sunday. Her name was Antoinette. 

Her Uncle Vincenzo owned a wine vineyard on the nearby hill, and she was privileged to be able to see the grapes grow and watch the wine be created by her uncle, his employees and many neighbors.  Her life was simple and joyful. But she could sense the lives of her family had become a bit changed and complex by the new government; the Muslims had come from Arabia and had taken over the former Sicilian government.  She was a little fearful of the new government, but they allowed her Sicilian relatives and neighbors to continue their celebration of Carnevale.  And the neighborhood ladies wanted to create a new special dessert to celebrate Carnevale in order to show the new government how great Sicilian cuisine really was.  I’m not sure they used the word cuisine back 1000 years ago, but the ladies had gathered together as group and together they agreed to come up with a new Sicilian dessert that would dominate the food at Carnevale.  They wanted to create the best dessert that would be remembered and talked about all over the island.  

All the ladies met at Aunt Martina Stewardiorno’s house.  They had fried the dough and were making the creamy filling to fill the dough.  Aunt Martina said out loud, "We need something else sweet to add the the ricotta." Antoinette shouted, “Wine, wine from my uncle’s vineyard.”  All the ladies cheered and Antoinette and two of the other young woman ran up the hill to Uncle Vincenzo’s vineyard.  Uncle Vincenzo was happy to give them each a bottle of wine to carry in their hands back to Aunt Martina’s kitchen.  And so they added wine and also some almonds and sugar they had bought at the Arab market.  The wine was red and gave the filling a beautiful soft pink color.  They all sighed at the beauty of their creation.  They put the Cannoli carefully packaged in Aunt Martina’s cellar and in the morning they brought it all out at Carnevale.  The pink color of the filling caught everyone’s eye, and one by one they began to buy the hundreds of Cannoli the ladies had made.  Everyone said it was the most delicious and beautiful dessert they had ever had.  So year after year since then, Cannoli has been made for the Carnevale, and all the ladies there on that original creation day passed the recipe down to their grandchildren and their grandchildren’s grandchildren.  

So as my story ends, young Antoinette and her Uncle Vincenzo sat up in the vineyard at the end of the day while Carnevale was winding down.  Everyone loved the new Sicilian Cannoli, and these two souls were happy and content.  Antoinette had saved two of the Cannoli in the cool cellar, and Antoinette and her uncle sat on a flat rock on a hill under an old green Cypress tree.  They enjoyed their Cannoli and each other's company, as the sun set over the vineyards as if it were just another day. 

And so the stand-out dessert, Cannoli, was invented.  I really don't understand why we don't call it the Sicilian Cannoli instead of the Italian Cannoli, but that's for another day.


Sources:

http://cannolikitchen.com/the-cannoli-and-its-rich-history/

https://caragiulos.com/history-of-the-cannoli/

 http://www.mazatlanmycity.com/food-stories-and-recipes/59-origins-of-food/1586-the-origin-a-history-of-the-cannoli.html

My Note:  Now ice cream or its predecessor are thought to have been made in the time of Julius Caesar, but I wonder how they kept the cream and perishables cold in these ancient days.  I’m thinking these wise and astute ancient people had cellars or protected food in some way in the ground.  Modern refrigeration is a huge invention and allows us to have dairy and ice cream today and to keep foods safe from the heat of summer.

Written by Roberta Whitman Hoff

Gulab Jamun

Gulab Jamun

Gulab Jamun is one of my favorite desserts at Pintus Indian Palace.
When I pronounce the word Gulab Jamun without seeing how it's spelled, I hear the word --- jewel.  It is a jewel of a dessert, simple yet seemingly complicated, sweet and delectable.

Gulab jamun is served warm.  As stated on the Pintus Indian Palace menu it is "fried dumplings made from milk and cottage cheese in flavored syrup."  This description does not do this light, sweet and exotic dessert justice.  The flavored syrup is similar to a very light maple syrup but without the maple.  Usually the syrup is sweet sugar and rose water with a dash of cardomom.  Yum, cardamom, one of my ultimate favorite spices.  Although Gulab jamun is a "fried dumpling," it is different than any other dumpling I have encountered.  The Gulab jamun reminds me of the consistency of soft fruit.  Again, it is served warm.  I've never had it any other way, and it must taste best warm with the warm exotic syrup.  In my opinion, Gulab jamun is a must-try dessert.  It is very exotic to this first generation Irish-American.

According to Wikipedia, Gulab jamun is a dessert chosen to be served at festivals, birthdays or weddings in India.  That no surprise to me.  I hope you get the chance in the near future to discover Gulab jamun.  I think it's best shared with a friend.  But then aren't all desserts.

Written by Roberta Whitman Hoff

Pete's Sweets Cupcake Review

I think cupcakes are great for celebrating just about anything -- the first week of summer, a personal achievement, a personal memory of a loved one, or celebrating it's the weekend.  I purchased three cupcakes at Pete's Sweets in East Longmeadow, Massachusetts, this past weekend.  Pete's Sweets looked promising on the internet, and I needed to find something good local after my return from New Orleans.  I purchased one Caramel Brownie, one Creme Brulee and One Lemon Coconut cupcake. 

These little beauties didn't disappoint.  These cupcakes are much more rich and complex than any grocery store cupcake I've encountered and worth the price of $3.25 each.  I think the Creme Brulee in the center of the photo here was my favorite.  Rich luscious Creme Brulee (I capitalize on purpose; if Emily Dickinson could make her own capitalizations, so can I.) The Lemon Coconut has a divine tropical custard filling.  Caramel Brownie has a serious caramel flavor, and this was the only one in this group that had a chocolate cupcake and a very rich chocolate cupcake.  The other cakes were vanilla and had a more solid texture and taste than the average grocery store cake. 

But I think the frosting is the strength of the cupcakes created by Pete's Sweets. There is a tall generous serving of frosting on each, and each frosting bears its own distinct flavor.  The frosting was so delicious that I could smell each flavor as I held each cupcake in turn.  And each frosting is so unique that this experience leaves
me curious as to what the other flavors of cupcakes at Pete's Sweets taste like.



By Roberta Whitman Hoff

I want to write just a little bit about the Commander's Palace Creole Scrub Chocolate Bar.

Commander's Palace (New Orleans) has their own pastry kitchen. Sounds like a wonderful luxury for the chefs and their customers.  Commander's creates their desserts in-house, and the pastry chefs are ultra talented and creative.  It is no wonder they are a frequent winner of the James Beard award.

I was in New Orleans at the beginning of May, and the Creole Scrub Chocolate Bar still lingers in my memory at the tip of my palate.  The description from the Commander's menu is that it is "a European dark chocolate bar with shrub spiked white chocolate ganache."  The ganache is what gives it its soft, rich, luxurious center.  On top is candied orange zest, and a light dusting of spiced Dixie crystals.  Translation, spiced cane sugar.  The unnamed spices are perfectly chosen and create a harmonious contrast with the chocolate.  The spiced Dixie crystals and candied orange zest are colorful in taste as well as presentation and most satisfying.  I am a lover of chocolate, and this is one of the most amazing chocolate desserts I have ever had the opportunity to encounter.  I think Commander's has divined the complexity of the Indian pallet and translated it into Southern American food.


by Roberta Whitman Hoff

@commanderspalace
#dessert
#chocolate
#neworleansfood

Gelato at Amorino's on Canal Street, New Orleans

After a long wonderful Saturday at Jazz Fest and a ride back from the fair grounds on an old-fashioned street car to Canal Street, New Orleans, I thought I would stop and try some gelato at Amorino's before catching my street car home.

Canal Street was really busy in that early evening, and as soon as I walked into this wonderful gelato shop, the place began to fill.  No wonder.  Even though the line was growing, the person scooping my gelato did so with artistry and care.  My gelato became a zen experience.
                                                                 

They also have sorbetti (sorbet), but I didn't see the "pear" flavor I was hoping to find. So without pear to fill my curiosity, chocolate was what my taste buds cried for, so I had their Dulce de Leche and a second scoop of what I think was chocolate chip.

Amorino's also makes flower-shaped gelato and sorbet creations, which looked great for celebrations.  But I went for something simple, as this was just a quick stop to refresh.                                                                                                                             
My sweet zen dessert had a taste and texture that was divine.  Awesome and incomparable gelato.  The care put into scooping this cup of sweetness gave me room to pause. This is my little gelato pictured below in the window looking onto Canal Street.

by Roberta Whitman Hoff

Ice Cream at Kilwins

While in New Orleans the last week of April and the first week of May, I did set out to try some ice cream and gelato.  Ice cream and gelato is a nice way to take a break from the heat and walking and have some quiet time in between feeding your ears with some of the best music in the world.

My stop was Kilwins at 600 Decatur Street before going on that evening's ghost tour.  Kilwins, ice cream and candy shop, is located in the of Jax Brewery building.  (I learned the Jax Brewery is not longer existent.)  I stopped here in the evening and there were no crowds and the building was air conditioned, which was a nice break for this New Englander from the 80 degree tropical weather.  I found that even though I had all the choices in the world in flavors of ice cream, I gravitated toward chocolate.  And I had delicious, creamy, excellent ice cream cone, which tasted like the best chocolate ice cream cone in the world.  Maybe they all are.  With ice cream:  A toast to Dessert-Rebellion.

By Roberta Whitman Hoff

Taffy -- Roman Candy, New Orleans

I follow the news via internet on New Orleans.  New Orleans is my favorite place to visit.  I live in New England.  And I learned about Roman Candy a while ago before I started writing my dessert blog, and the Italian immigrant story of Roman Candy resonated with me so much, because at the time I was assisting an Italian retired professional in the writing of her memoir for her family.  I find that helping someone write a memoir allows me, the writer, to go back in time with that person in their history, and I learned the struggles of an immigrant in America at the turn of the 20th century.  What I also find similar in the stories of both Roman Candy and my memoir client is that through hard work and perseverance, they overcame prejudice and thrived through generations. 

And I have a sweet tooth and a love of nostalgia.  While at JazzFest50, a great JazzFest by the way, I got to try all three flavors of Roman Candy taffy, chocolate, strawberry and vanilla.  To contrast this, I also purchased small wrapped taffies at The Fresh Market on St. Charles Avenue in New Orleans.  And this is what I found:

The smaller wrapped taffy from the The Fresh Market, equally delicious, had a more modern, gourmet taste and a softer texture.  I popped the candy in my mouth and chewed and Enjoyed!

Roman Candy, long sticks of taffy, brought me back to the taste bud memory of childhood summers and Halloween.  Roman Candy had a simpler taste of bygone years.  Chocolate was chocolate, vanilla was rich old-fashioned vanilla.  I also found myself pulling the taffy apart and twisting it, as I enjoyed this delightful nostalgic sweet.

And that brings me to some history of taffy that I learned.  In the 19th century when taffy came into popularity, folks would have taffy pulls at parties, and this was considered entertainment.

As you may know, taffy is made with sugar (or corn syrup), and it's boiled with butter or vegetable oil.  Heat as well as pulling the taffy mixture are part of the creating process.  Stretching or pulling aerates the taffy recipe and creates the final product.  And it can still be pulled at stretched as you're enjoying it out of the wrapper.

Also note, when I bought my Roman Candy, I brought some home with me.  I still had a piece a week later, and it could still be made soft by stretching the stick.  But I also put the stick in hot water and let it sit a few seconds, and it revitalized into that evening's dessert, and once again, my taste buds brought me back to nostalgic summers.

I don't have taffy every day.  Just vacations and now JazzFest New Orleans.  You can also find Roman Candy at the New Orleans Audobon Zoo, if you're there.  I highly recommend some Roman Candy fun.

See https://romancandy.com/ for their website to learn more.


Grazi.


Sources:
https://www.warrellcorp.com/blog/fun-taffy-facts-origins-pull-taffy. 
https://en.wikipedia.org/wiki/Taffy_(candy)


By Roberta Whitman HOff

Coolhaus Icecream

I first learned about Coolhaus ice cream when Natasha Case was interviewed by Cathy Heller on the Don't Keep Your Day Job podcast.  This delicious ice cream had it's humble beginnings when Natasha was an architectural graduate student.  She was a graduate architectural student who began making her projects out of food.

"After experimenting with different kinds of desserts, it quickly became clear that ice cream sandwiches were a perfect (and not to mention, delicious) medium to further explore this relationship."1

As I remember the story from the podcast, Natasha met co-founder Freya Estreller, and they created these products in their apartment and purchased the shell of an old mail truck, painted it, and went to a food show to sell their stellar homemade ice cream sandwiches.  It was an outdoor show, and Natasha had camped in another food seller's booth for the night to sleep, and about 7 a.m. the food show attendees were at the "ice cream truck" looking for more of Natasha's ice cream sandwiches to purchase.  So Coolhaus became popular from its humble beginnings.  Natasha also wanted a quality product and wanted to be paid well for her quality product.  She began selling her ice cream to stores like Whole Foods.

While in New Orleans last week, I found Coolhaus ice cream at The Fresh Market on St. Charles Avenue.  I purchase a Vanilla Bean flavor, and I can say it is the best ice cream sandwich I have ever eaten.  It wasn't just the ice cream which was excellent.  The good old-fashioned organic ice cream was cased in the best cookie sandwich.  The cookie had a perfect taste and perfect texture that crumbled in my mouth while the ice cream melted in my mouth.  At this Fresh Market I only paid $2.97 for this excellent product.

1 Check out www.coolhaus.com, What's up with the Architectural Connection?

Written by Roberta Whitman Hoff 

Learning About Pralines, A Little History

The praline is a confection.  There are Belgian pralines, which have a different texture and combination of flavors and are covered in chocolate, but I'm going to focus on the praline of New Orleans.  A basic New Orleans recipe includes light brown sugar, granulated sugar, light cream, pecans and butter.

It is no surprise the praline in the early centuries found its way from France to New Orleans.  (Remember the Louisiana Purchase 1803.  Also, New Orleans was founded in 1718 and is named after the French Duke of Orleans.) The praline is said to have been created in France in the early 1600s by a cook named Marshal du Plessis-Praslin.  Originally, the praline was made with almonds which were available in France.  When French settlers brought their praline recipes to New Orleans, pecan trees were plentiful, and so pecans were substituted for almonds. Both are nutritious nuts. Does this balance out the sugar?  My body says, yes.  And sugar cane also grew in abundance along the Mississippi River near New Orleans.

Throughout the history of New Orleans women sold pralines along the streets in the Old French Quarter.  "Even before the Civil War and Emancipation, pralines were an early entrepreneurial vehicle for free women of color in New Orleans."1   Two of the oldest praline stores in the French Quarter date back to the beginning of the 20th century.  One is Laura's Candies on Chartres Street opened in 1913 and the other is Evans Creole Candy Factory on Decatur Street opened in the year 1900.

The praline has been and continues to be an important candy, confection, and in my opinion, the New Orleans praline is so classic.


By Roberta Whitman Hoff


1 Article, New Orleans Pralines, Sweet Southern Confections by Ian McNulty at https//www.frenchquarter.com/new-orleans-pralines/

Other sources:  
https://en.wikipedia.org/wiki/Praline
https://www.neworleans.com/things-to-do/multicultural/cultures/french/

A Little Bit About Ice Cream & Gelato

I've been researching my current subjects Ice Cream and Gelato (yes, with capital letters) a bit on the internet.  I was surprised to learn on The History of Ice Cream at the International Dairy Foods Association website that Ice Cream dates back to the 2nd century B.C. and also that Alexander the Great enjoyed a frozen dessert flavored with "honey and nectar."

Gelato, as is sorbet, frozen custard, frozen yogurt, are all considered varieties and styles of Ice Cream.

Gelato was invented by Bernardo Buontalenti in Florence, Italy!!!! Of course!!!!
And Bernardo lived during the Renaissance period.   Bernardo B. created this first Gelato for royalty.  That's no surprise.  This royal person was the Grand Duke Cosimo I de'Medici, and the new dessert was presented at an "opulent banquet to celebrate the Spanish deputation,"1 deputation meaning government.

At the end of the 17th century, Francesco Procopio dei Coltelli (Sicilian fisherman and cafe owner) is credited with the modern Gelato we enjoy today.

Both Ice Cream and Gelato are made of milk and cream but the proportions are different and, therefore, create a different texture and product.  Ice Cream generally includes eggs.

In about the year 1777, Ice Cream came available in the United States.  There is a record that tells President George Washington spent $200 on Ice Cream in the summer of 1790.  President Thomas Jefferson was rumoured to have an 18-step recipe for Baked Alaska.  (Wow.  Baked Alaska was one of my favorite in home-economics class, decades ago.)  A Wow goes to Thomas Jefferson, president and dessert lover.

No surprise that until about the year 1800 (according to the IDFA International Dairy Foods Association) Ice Cream was a rare and exotic dessert enjoyed mostly only by the wealthy.  So having Ice Cream in these past times might have been like going to a 5-star resort today.   In 1800, ice houses were invented.  So my reading shows that when electricity and refrigeration were invented and become more popular, Ice Cream became more and more popular and available to the average person.

I hope you have a beautiful day!!! Hooray for Ice Cream & Gelato!!!


Roberta Whitman Hoff



1   https://en.m.wikipedia.org/wiki/Gelato

Other Sources:  www.thespruceeats.com/whats-the-difference-between-gelato-and-ice-cream-909197
                          www.idfa.org/news-views/media-kits/ice-cream/the-history-of-ice-cream

Welcome To Dessert Rebellion.

Welcome To Dessert Rebellion.



I have a sweet tooth and love dessert.   If you're here, I think you do, too.
I remember always liking chocolate, and as a child, wanting that 'spoonful of sugar to make the medicine go down.'  When I was young, cough medicine was unflavored and awful, and thank goodness for Mary Poppins and her wise advise to my parents.

I want this to be a creative blog.   I want to write about and explore desserts.  But I am also interested in literature, poetry, music, and art.  These are reflections of life as is dessert.  Come see where my dessert explorations and discoveries lead me.

You can also follow my on my Facebook page,

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