Subject:

Dessert Recipes

  • Blogs

    May 4, 2012

    Stoner MacGyver marijuana review: High Times cannabis cookbook

    Now and then, companies send us medical marijuana-related products ranging from vaporizers to board games. We showcase them in our quasi-regular product review section, Stoner MacGyver. The latest? The Official High Times Cannabis Cookbook.

  • Blogs

    March 28, 2012

    Cooking with Pete and Barb Marczyk: Zabaglione

    Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast. Pinch pie, says Barb, is what ... More >>

  • Blogs

    March 15, 2012

    Milk and cookies with Lefthand's nitro stout and some Chocolove

    I had a case of the munchies the other day and knew from experience that chocolate chip cookies would cure it. An old neighbor and I used to get "safe" on a fairly regular basis (for more on safety, follow my man William Breathes) and as cliche as it sounds, the chocolate chip cookies he'd randomly ... More >>

  • Blogs

    December 22, 2011

    Marijuana edibles: Make your holiday feast a green treat

    ​The holiday season is a time of giving, kindness, harmony and joy - or at least, that's what it should be. But these days, the true essence of the holidays seems to be overwhelmed by crazy amounts of traffic, ridiculous lines at stores, people beating each other over toys, dwindling bank acco ... More >>

  • Blogs

    December 6, 2011

    Gingerbread cookies with Crooked Stave Wild Wild Brett Orange, a collaborative effort

    Brian Grant ​I've never been interested in baking, mainly because it's such a regimented process -- and that doesn't appeal to my nature (beer bread is an exception to this rule, not surprisingly). Unlike the carefree cooking method of chopping, tossing together and seasoning various combinati ... More >>

  • Blogs

    November 14, 2011

    Vegan carrot cake for a fancy dessert on Meatless Monday

    ​​No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe. If you tried the banana-walnut muffin or the chocolate-chip cookie recipes, then you already know that all the hype about ve ... More >>

  • Blogs

    November 4, 2011

    Recipe: apple cider doughnuts

    ​If you try to tempt me with anything fried, I'm pretty much going to enjoy it no matter what it is -- except for doughnuts, which are frequently disappointing. Too often undercooked, over-glazed, floppy or dry, the truly exceptional doughnut is hard to come by. But when a doughnut is good, it ... More >>

  • Blogs

    October 17, 2011

    Vegan chocolate-chip cookies for dessert on Meatless Monday

    ​​​No one's saying you have to go meatless just because it's Monday -- but as an incentive to join the growing Meatless Monday movement, we're featuring an animal-free recipe each week. Using the words "vegan" and "dessert" in the same sentence inevitably makes some people shudder. These ... More >>

  • Blogs

    September 28, 2011

    Beer-infused tiramisu, with Left Hand's Wake Up Dead, a dessert for non-dessert lovers

    I'm not a huge fan of dessert. Growing up in a somewhat sugar-free household, I never developed much of a sweet tooth. Moreover, I find the course itself tends to be unnecessarily lavish, like a double encore at an otherwise amazing show. Alas, there are exceptions to every rule, and tiramisu is one ... More >>

  • Blogs

    August 5, 2011

    In the kitchen with Doug Anderson: Hi*Rise shortbread cookies

    ​In this week's Chef and Tell interview with Doug Anderson, the chief baker and owner of Hi*Rise, he talks about everything from his mother's epic cinnamon rolls to baking bagels at Moe's in Boulder, where he churned out more than 300-dozen bagels a day -- just for the University of Colorado. ... More >>

  • Dining

    July 21, 2011

    The only thing bittersweet about Bittersweet is that you'll have to leave

    Photos: The Summer Menu at Bittersweet

  • Dining

    July 14, 2011

    Wooden Spoon Cafe is as sweet as its treats

    Slideshow: Sweet! Wooden Spoon Cafe & Bakery

  • Blogs

    June 13, 2011

    Goat's milk ice cream, rhubarb compote and Upslope Brown Ale will cool you down

    Philip Poston​When I moved to Boulder almost six years ago, I was a virgin to the organic, local and crunchy West Coast vibe that wafts over the Rocky Mountains. Being from the much less breezy South, I grew up eating very well, but was not at all familiar with the pleasure of doing so conscio ... More >>

  • Blogs

    May 26, 2011

    I was a human dessert tray and it was BDSM-licious

    ​Plump, ripe strawberries with their tips dipped in dark, silky melted chocolate are pretty sexy. Placing them gently, one by one, onto the warm, supple flesh of a naked woman is even sexier. And being that woman, in a roomful of people who not only understand why I would do this but suppor ... More >>

  • Blogs

    May 10, 2011

    Five ways to drink your dinner: cooking with vodka

    ​I spent the past weekend preparing for summertime fun and frolic, and that means just one thing: Vodka. Vodka not just in my glass, but vodka in my food. Summer is a great time to brown-bag both a beverage and a meal, and these libation-licious dishes are some of my favorite ways to consume ... More >>

  • Blogs

    April 26, 2011

    Elana Amsterdam releases Gluten-Free Cupcakes

    Marble cupcakes with vegan chocolate frosting.​Elana Amsterdam had been baking healthy, high-protein desserts since the early '90s -- and then in 1998, she was diagnosed with celiac disease. One thing seemed to lead to another, and the delicious result is the local author's latest work, Gluten ... More >>

  • Blogs

    April 22, 2011

    Recipe: Spring-themed carrot cake cupcakes with cream cheese frosting -- and Peeps!

    Elissa Roesch​We've got a roster of gatherings this weekend that includes baby showers, birthday parties and Easter. Charged with bringing something to each, we contemplated just phoning in a beverage pairing -- until an urge to get into the kitchen overcame us. So instead, we baked carrot c ... More >>

  • Blogs

    December 9, 2010

    Cooking with Pete and Barb Marczyk: Anise seed cookies

    ​Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast. This week's recipe is n ... More >>

  • Blogs

    November 10, 2010

    Cantina Laredo hosts a preview of tomorrow's tequila dinner

    ​Cantina Laredo hosted a dinner and cooking class at the Centennial restaurant, 6851 South Gaylord Street, on November 8, to present new menu offerings and offer a preview of the first Jose Cuervo Tequila Dinner on Thursday, November 11. General manager Joann Harwell and executive chef Ed Le ... More >>

  • Blogs

    October 28, 2010

    Chef and Tell with the Lobby's Charley Sinden: corn sprouts, his favorite pizza and that offal thing

    Lori Midson ​ Charley Sinden The Lobby 2121 Arapahoe Street 303-997-9911 www.thelobbydenver.com This is part two of Lori Midson's interview with Charley Sinden, exec chef of the Lobby. See what Sinden has to say about roach coaches, liver and the Domino's cheese pizza delivery in the first s ... More >>

  • Blogs

    August 27, 2010

    Rudi's rolls out new gluten-free bread at Root Down dinner

    Root Down's Harvest Week cantaloupe & tomato gazpacho served with a grilled cheese sandwich on Rudi's gluten-free bread.​If you're not familiar with Rudi's Organic Bakery, a Boulder-based bread company, then you should really make its acquaintance -- particularly if you are gluten-intolerant. ... More >>

  • Blogs

    July 7, 2010

    Cooking with Pete and Barb Marczyk: Cherry chocolate sauce

    ​ Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast. Barb and Pete were in ... More >>

  • Blogs

    June 10, 2010

    Part two: Avenue Grill's Andrew Lubatty on hip-hop, kitchen doohickeys and Matty Selby

    Lori MidsonAvenue Grill executive chef Andrew Lubatty​ Andrew Lubatty The Avenue Grill 630 East 17th Avenue 303-861-2820 www.avenuegrill.com This is part two of Andrew Lubatty's Chef and Tell interview. To read part one of that interview, click here. Culinary inspirations: When I was fourte ... More >>

  • Blogs

    May 11, 2010

    Chill with Patty's Chile Beer Granita

    ​The May/June issue of Draft features a recipe for Patty's Chile Beer Granita, made with the Wynkoop Brewing Company's chile beer. I've always been a fan of the microbrew, which original Wynkoop brewer and partner Russell Schehrer invited me to try one morning. (The Westword office was once ... More >>

  • Blogs

    April 21, 2010

    Cooking with Pete and Barb: Pinch pie

    Marisa McClellanPinch pie​Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast. ... More >>

  • Blogs

    April 14, 2010

    Beer cupcakes and beer milkshakes from Sam Adams and Breckenridge Brewery

    ​Chocolate porters, JuJu Ginger, raspberry ales. They all pair well with desserts. But what do you do if you want to go beyond the pairing and actually infuse include beers as an ingredient in you dessert? Boston's Samuel Adams is trying to make it easy on people with a recipe it released in ... More >>

  • Blogs

    January 22, 2010

    In the kitchen with Jeff Osaka, chef of twelve

    Lori Midson​Jeff Osaka, chef/owner of twelve, and the center of this week's compelling Chef and Tell interview, changes his menu monthly, hence the restaurant's name. The January board trumpets foie gras and pork belly, Colorado lamb and a vegetarian paella and several sugar-laced finales, inc ... More >>

  • Blogs

    December 23, 2009

    What's cooking: Sugar and spice and everything nice

    Barb Macfarlane​Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast.. This w ... More >>

  • Blogs

    November 25, 2009

    What's cooking: Pete Marczyk makes chocolate chunk pecan pie

    Chocolate pecan pie​Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast. Last ... More >>

  • Blogs

    November 20, 2009

    What's cooking: Pete Marczyk gets stuffed

    ​Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast. Last month, Pete and Ba ... More >>

  • Blogs

    October 19, 2009

    Ted's Montana Grill goes nutty for apple crisp

    ​ You know it's fall when the Nutty Apple Crisp returns to the Ted's Montana Grill menu -- and this year, corporate chef Chris Raucci is sharing the secrets of the dessert. "Our guests can't wait for Nutty Apple Crisp to return each year," he says. "We receive letters and emails from people ... More >>

  • Calendar

    July 24, 2008

    Sweet Tooth

    Get your cupcake fix at a Fresh City Life demonstration.

  • Blogs

    July 9, 2008

    In the Kitchen with Liberty Belle Tillemann-Dick

    Get your cupcake fix at a Fresh City Life demonstration.

  • Dining

    October 25, 2007

    O's Steak & Seafood

    There’s a magician in this kitchen: Ian Kleinman, a real food wizard.

  • Dining

    October 31, 2002

    Bite Me

    Act Natural

  • Dining

    June 20, 2002

    A Family Affair

    John's serves up a very tasty slice of life.

  • News

    January 4, 2001

    Stop, Cook and Listen

    Six months and $20,000 later, student chefs prepare the meal of a lifetime.

  • Dining

    December 14, 2000

    The Bite

    Stuff your stocking with cookbooks.

  • Dining

    October 26, 2000

    The Bite

    Seeing Red

  • Dining

    September 21, 2000

    Food Fetishes

    Sweet surrender.

  • Dining

    February 3, 2000

    Pastafarians

    Is Cherry Creek big enough for both Modena and Piatti?

  • Dining

    December 24, 1998

    Mouthing Off

    Is Cherry Creek big enough for both Modena and Piatti?

  • Dining

    December 10, 1998

    Train in Vain

    Is Cherry Creek big enough for both Modena and Piatti?

  • Dining

    September 17, 1998

    Mouthing Off

    Is Cherry Creek big enough for both Modena and Piatti?

  • Dining

    August 13, 1998

    Now Playing

    Is Cherry Creek big enough for both Modena and Piatti?

  • Dining

    April 2, 1998

    Mouthing Off

    Is Cherry Creek big enough for both Modena and Piatti?

  • Dining

    June 12, 1997

    Mouthing Off

    Is Cherry Creek big enough for both Modena and Piatti?

  • News

    December 12, 1996

    Slice of Life

    When you reach a fork, do us a favor: Choose pie.

  • Dining

    February 22, 1996

    The More, the Marinara

    When you reach a fork, do us a favor: Choose pie.

  • Dining

    February 16, 1994

    PASTA TENSE

    When you reach a fork, do us a favor: Choose pie.

  • More >>
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