Pückler and the Neapolitans: A History of Three-Flavor Ice Cream
Pückler and the Neapolitans: A History of Three-Flavor Ice Cream

I don’t know about you, but I’ve always thought of Neapolitan, the classic, three-layered Chocolate-Strawberry-Vanilla ice cream, as the refuge of the indecisive person. After all, why make a choice? Choosing is painful. By choosing the triple-combination of Neapolitan, or its somewhat fancier cousin, Spumoni, you get multiple options and no regret. Win! Having moved to Germany, I’ve noticed a different approach. The locals here seem to eliminate the pain of choosing by getting a standard two scoops with two different flavors on every cone and cup.

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Mission: The Ice Cream Smorewich
Recipes Mission: The Ice Cream Smorewich

As the last big weekend for summer grilling approaches, what’s America’s ultimate summer dessert? The ice cream sandwich? The s’more? I had a thought this week… why not combine the two? Behold: The Ice Cream S’morewich! I’ve done a bit of (very tasty, very chocolaty) experimentation, and I’m here to tell you, there is a fast and easy way, and then there’s also the hero’s path: the longer (but rewarding) way.

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Cinco de Mayo Whoopie Pies

When I started writing this particular post last October (yes, it’s been bounding around the lobes of my brain for a while) I wondered whether Whoopie Pies were poised to be the new Cupcakes . Back then, I wrote, “I feel like I’m seeing whoopie pies everywhere I turn. And aren’t cupcakes far too 2002 these days?” But now that I’ve made a couple of batches of whoopie pies, I realize they’re no match for the mighty cupcake.

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The Missing Tooth & The Red Velvet Pig

My boss, let’s call him Dr. Bacon, completely missed out on his birthday cake this week. If you’re a longtime reader, you may recall that the one we did last year was the chocolate bacon cake. Well, this one wasn’t half so crazy, but it was still sort of cute and appropriate to the recipient. I blame the dentist. After a vicious morning root canal, Dr. Bacon wasn’t up for work, or cake, or even consciousness, I’d wager.

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The Chocolate Ice Cream Bombe: On Bombe-Building for Beginners
Recipes The Chocolate Ice Cream Bombe: On Bombe-Building for Beginners

At culinary school, we spent one whole class period making bombes, and though it was a wonderful experience, I’ve noticed it’s not polite to talk about that sort of thing in public. People can’t hear the silent “e” at the end of bombe, so one risks being labeled a terrorist. Thus, it becomes necessary to modify the word on each utterance… “pastry bombe” or “ice cream bombe” or “bombe cake” or something of the sort.

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Recipes Dangerously Spicy Chocolate-Chili Fudge 2.0

Rich, dark and spicy. Is there a homemade treat for Valentine’s Day that’s more thematically appropriate than my Dangerously Spicy Chocolate-Chili Fudge? I’m doubting it… especially now that I’ve gone through and improved the recipe. I whipped up the first version of this fudge two years ago, but I thought the texture was slightly less than perfect. It was just a bit too chewy . In this new & improved version, I’ve added more butter (which makes it creamier) and I’ve replaced the nutmeg with vanilla, which improves the overall flavor in a magical way.

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Recipes Chocolate Fondue the Lazy Way

Feeling rushed this week? Broke? Out of ideas for something special you might want to do for the Valentine’s Day holiday? Consider the Lazy Cook’s Chocolate Fondue , a recipe that’s easy, cheap, fun to do, a little out of the ordinary and supremely decadent — all at the same time. The nice thing about this recipe (other than the fact that it’s dead simple, cheap and reliably tasty) is that it’s so very flexible .

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Recipes Day 19: Cookie o’ the Week… Peppermint Snowflakes

*This post marks Day 19 of Miss Ginsu’s 2008 Advent Calendar. I recently ran across the coolest snowflake cookie cutter set; It included tiny pieces to help cut out the decorative bits on the arms of the snowflakes. Pretty slick, but I had no real need to buy it. Then it occurred to me that such a thing would be just the ticket for a new take on that stained glass cookie that’s made with a basic cut-out recipe and crushed candy that melts into the open spaces.

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Recipes Day 1: Welcome Cocoa

*This post marks Day 1 of Miss Ginsu’s 2008 Advent Calendar . One of the things I enjoy most about winter is that feeling of warmth and comfort that comes after being outdoors in the dank chill. There’s nothing like skating, or sledding or shoveling the walk (or simply bearing up to the driving the winter wind), and then finding yourself indoors — safe and cozy. It’s the “fresh, dry socks and a cup of hot cocoa” feeling.

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A Day for Goooools and Globlins
A Day for Goooools and Globlins

I’d intended on making chocolate skulls with white chocolate and dark chocolate detailing. They were going to be So. Very. Cool. Unfortunately, the white chocolate refused to come out of the plastic skull molds. Instead, they looked like globby white chocolate messes. I needed a Plan B. Stat. Thanks to some handy pepitas, shredded coconut and chow mein noodles, Plan B was hatched… and out came these cute little globlins. My roomie called ‘em that.

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About Me

Miss Ginsu is a nom-nom-nom de plume of Leitha Matz, who worked at Tabla and FreshDirect in NYC, wrote about the food scene from 2004 to 2009 in Brooklyn and presently lives in Berlin. Occasionally seen on TV cooking segments, Leitha has also written for FreshDirect, contributed to Cee Cee Berlin, The Food52 Cookbook and has been interviewed/quoted in The Food Keeper as well as The Washington Times and Salon.

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