With only 97 days until Christmas left, it’s time to start thinking about your foodie wish list. I don’t know about you, but cookbooks are always near the top of my holiday list. Over the next weeks, I will be reviewing some new and upcoming titles in culinary reading, starting today with The Dollop Book of Frosting (ad).
If you were to sit down and write a list of frosting flavors, how long do you think your list would be? Would you get much farther than vanilla, chocolate and cream cheese? Heather Saffer, winner of Food Network’s Cupcake Wars and cupcake aficionado takes frosting to places you haven’t dreamed of in her new cookbook. She starts with the classics: buttercreams, glazes and 7 minute types, but with most of her recipes, there is a little pizzazz, like S’mores Frosting: a marshmallow-y boiled frosting with fudge and graham cracker crumbs folded right inside. With each frosting recipe, Heather includes a finished dessert recipe so you have an idea of how to use the topping to its fullest potential. Your imagination is the only thing that will limit you!
After you have comfortably mastered the basics in the first chapter, Heather takes you off the beaten frosting path in part 2: With a Twist. You will find yummies like Bananas Foster Frosting, Toffee Ganache Frosting, Brownie Batter Frosting along with another dozen tempting icings. Each recipe comes with a large full-color photo of the finished dessert. Some are cookies or cakes while others are trifle or popcorn. But you haven’t seen anything yet.
Part 3 is entitled Be Crazy. You have been warned. This chapter includes incredibly unusual dishes like Cheddar Bacon Frosting over Beer-Boiled Pretzels, Honey Mustard Frosting topping Corn Dog Cupcakes and Juniper Chocolate Frosting on Blackberry Brownies. Also included in this section are some alternatively sweetened treats that use coconut palm sugar and agave nectar. By the way, almost all of the frostings in the entire book are gluten free.
I can tell you that my copy of this book now has a bunch of little post-it tabs on recipes I want to try. Pumpkin Spice Cream Cheese Frosting and Orange Cardamom Icing are at the top, but there will be Cashew Chocolate Bacon Bark in my future, too! Have I piqued your curiosity? You must read this book!!
Although I toyed with the idea of playing it safe and making my family Red Velvet Cupcakes with Cream Cheese Frosting, the call of the uncharted lured me into Part 3. I always have a jar of tahini in my refrigerator for making hummus. When I saw Tahini Currant Frosting and the accompanying Rice Bars, I had to try it.
I didn’t have currants, so I subbed golden raisins. I also ran out of Rice Chex, because someone, ahem, has been eating Mom’s gluten free cereal, so I had to use a little Corn Chex. In the end, I decided that the finished dish probably didn’t need that extra cup of cereal. I apologize to the unnamed family member whose name I may have cursed while trudging to the pantry for more cereal.
- ½ cup tahini paste
- 2 cups rice chex cereal
- 2 Tbsp agave nectar
- 2 Tbsp golden raisins
- ½ tsp vanilla extract
- ¼ cup coconut palm sugar
- ½ cup semi sweet chocolate chips
- sesame seeds for garnish
- In a large microwavable bowl, melt the chocolate chips on 50% power for 1 minute.
- Stir until smooth.
- Add the tahini, agave, vanilla and coconut sugar to the melted chocolate.
- Stir until smooth.
- Add the cereal and raisins.
- If it seems dry at this point, don’t add any more cereal, but if it looks like it will take more and still hold together, you can add another cup of cereal at this point.
- Press into a 8X8 square pan.
- Freeze to firm up for 20 minutes, then cut into bars.
Note: I received this cookbook at no cost to myself from the publisher Adams Media. All opinions stated above are my own.