DetailsAs seen on 'The Today Show'.
Dessert Express, by Lauren Chattman was rated Best Cookbooks of the Year for 2008 by 'Good Morning America' food editor Sara Moulton.
Everybody loves a little sweet indulgence. But who has the time to create tantalizing desserts on a regular basis? Now you do -- with the surprisingly quick and delicious desserts brought to you by Lauren Chattman in Dessert Express.
From Molten Chocolate Cherry Cakes to Vanilla Wafer Cheesecake Tarts, this former pastry chef and author of nine cookbooks helps you bring a sweet treat to the table every night.
Of course, in a perfect world we'd have plenty of time to create wonderful desserts from scratch for family and guests. Luckily, with Lauren Chattman's Dessert Express, we've got the next best thing -- one hundred from-scratch dessert creations that you can pull together in a half hour or less! Mother of two and former pastry chef, Chattman knows exactly how to satisfy virtually every kind of sweet tooth.From cookies to cakes, puddings, sweets, ice cream delights, and more, Chattman finds ingenious shortcuts, whether it's using frozen pizza dough to make crisp pie crusts or 'baking' oatmeal cookies in a waffle iron. Choose from a list of instant hits like Warm Cinnamon Crisps with Hot Chocolate, Rocky Road Microwave Brownies, or Little Almond Tea Cakes. It's quick, it's delicious, it's fun.
- Additional Information
SKU FCG65077796 Table Of Contents Introduction
Hasty Pudding's Clever Fools
Fruit without Labor
Ice Cream in an Instant
Intro A few years ago, when my older daughter was about eight years old, she invited a friend over for an after-school play date. It was going so well she asked if the friend could stay for dinner. I was just making a pot of rice and beans, I told the friend, but she was welcome to join us if her mom said it was okay. The little girl called her mother, who I knew only by her reputation as a great cook and hostess, and said excitedly, 'Mom, Lauren invited us to dinner! Can we come?' The mother immediately accepted this spur-of-the-moment invitation, and said she'd be over in 45 minutes. Eek! I hurried to get my rice and beans cooking and wondered what else I could offer that would make it seem as if I had really meant to invite a grown-up to my house.
Nothing could be done about the humble main course, but maybe I could pull a dessert out of my hat that would make my guest feel special. What about a couple of bananas? I had no other fresh fruit in the house. Rummaging through the pantry, I grabbed a can of cream of coconut, whisked in some cocoa powder, and warmed the mixture on top of the stove. Voilà ! Chocolate-Coconut Fondue with sliced bananas. The tropical flavors would even complement my Caribbean rice and beans. Done with dessert in less than 15 minutes, I still had time to set the table and pour myself a drink. The night was a success: My new friend was grateful for the nourishing dinner and was truly amazed by its fun and unexpected ending.
My mom used to cook from a column in The New York Times called 'The 60-Minute Gourmet.' Today that time frame seems quaint. Now the majority of cooks have less than an hour to spend in the kitchen, sometimes much less. And dessert, a luxury rather than a necessity, is the first thing to get squeezed out. When I was up against the wall with my uninvited but very welcome guest, I could have skipped dessert entirely. But no matter how rushed I am, I always want something sweet at the end of the meal, to complete my pleasure and show hospitality. After I had some success with express desserts like my Chocolate-Coconut Fondue, I challenged myself to make 99 more desserts that were similarly quick, so I would never be at a loss for something sweet. This book is the result, a collection of recipes, each one of which can be on the table in 30 minutes or less.The recipes range from after-school snacks to dinner party showstoppers, because I like to be prepared for every occasion. With each one, I carefully considered how to get the most impact with the least amount of work. I didn't want them to be boring! Sometimes a little salt or pepper did the trick. So a homey butterscotch pudding gets a sprinkling of sea salt to enhance its caramel flavor, and Molten Chocolate-Chili Cakes have a dash of cayenne pepper to spark them up. Occasionally, I'd use a trick learned from a professional pastry chef to invigorate an old idea. The shards of sweet and crunchy phyllo dough for the Deconstructed Apricot & Ricotta Tarts were inspired by a phyllo dough garnish I learned from former White House pastry chef Roland Mesnier, who has taught me so much over the years. When I could, I'd use ingredients from around the world to create a simple dessert with intriguing flavors. Sliced mango bathed in coconut milk and honey is as simple a dessert as you can make, but also surprising and unusual to most people. I hope you'll agree that with desserts like this in the half-hour range there's no reason to skip the trip.
Video No Author Lauren Chattman ISBN 978-1-60085-739-3 Publication Year 2008 Pages 176 Photo 40 full-color photographs Drawings No Video Download No Other Formats 71213 Cover PDF eBook Format eBook (PDF)
Write Your Own Review