Desserts Archives - Sensory Nutrition

Updating Spring Holiday Recipes Part 1 of 2: Easter Celebrations

Last Updated on February 14, 2016 by Stephanie

March is National Nutrition Month(NNM)! Springtime marks a time of renewal for individuals throughout the world on so many levels. People look forward to celebrating it in a variety of ways, including those who will choose to celebrate Easter and others who will commemorate Passover, etc., in April this year. In this two part article, we will focus on Celebrating Easter in Part 1 of 2. Part 2 of 2 will focus on Commemorating Purim through Passover. (NNM “Widget” (aka image code) courtesy of the Academy of Nutrition and Dietetics) There are a wide variety of tips that can enable almost anyone to

Whole Food Focus Thanksgiving Preparations

Last Updated on November 17, 2012 by Stephanie

Many people are considering the merits of a Whole Food focus basis for planning their upcoming Thanksgiving meal. Of course, the most important aspect of Thanksgiving is truly the opportunity give thanks for the blessings in our lives and to share that sentiment while being able to spend time with family and friends, so any food choices should enhance that overall experience. Memories of Thanksgivings past are connected to our emotional perceptions of those times, so there are sounds, sights, smells/aromas, tastes, textures that all contributed to the sensory perceptions we have locked in our memory banks of those special

Thanksgiving Menu Ideas

Last Updated on November 17, 2012 by Stephanie

Our neighbors to the North in Canada already had their Thanksgiving celebration around the time of Columbus Day activities here in the USA. In the states, we’re now looking forward to celebrating our Thanksgiving time with family and friends this November. I don’t think it’s too soon to start planning ahead for that celebration. Read on for some suggestions if you want to get a head start on your planning for this year.

Holiday Baking – Does Your Choice of Flour Really Matter?

Last Updated on June 25, 2012 by Stephanie

In the culinary arts, there are “formulas” or “ratios” for preparing baked goods that are the basis for any category of product. To create different varieties of cookies, for example, the basic formula of ingredients is tweaked. This series on holiday baking will focus on some of those ingredients and how they affect your sensory perception of the finished baked good product, starting with cookies. Today’s blog post will look at one key ingredient: flour. With so many flour options on the market, you may wonder if your choice of flour really might matter when it comes to baked goods in

Specialty Restaurants and Venues at Sea

Last Updated on February 22, 2012 by Stephanie

Dining at sea means both the expected and the unexpected are now being offered for an additional cover charge beyond the cruise fare, allowing cruise ship guests more options than they ever previously had.

Holiday Baking – Very Easy-to-Make Peanut Butter Blossoms Cookies

Last Updated on January 12, 2012 by Stephanie

Want a cookie recipe that is EASY to make & that virtually any one can make for the holidays? (or any other time for that matter!) These work quite well for many a cookie exchange, too.

Holiday Baking – Cookie Making Tips

Last Updated on December 26, 2011 by Stephanie

If you are making any type of drop sugar cookie recipes up this holiday season, here are some easy to remember tips to keep in mind…

Silky Smooth Pumpkin Pie

Last Updated on December 22, 2011 by Stephanie

Pumpkin Pie or pumpkin custard is a classic ending to a holiday meal. The perceived textures of the pumpkin pie or custard as well as its perceived flavor profile can vary enormously from recipe to recipe. Several factors beyond whether the pie or pumpkin custard is served warm or cold will influence those sensory perceptions. The actual pumpkin source used, whether or not there is any grated carrot, etc. in the recipe, the ingredient choices creating the custard filling, as well as the specific spice choices made including the age and pungency of any ground spices used will all affect the

BÛCHE De NÖEL (Yule Log/ Holiday Log Cake/Chocolate Cream Roll aka Sponge Cake)

Last Updated on December 22, 2011 by Stephanie

This particular cake recipe dates back to my childhood in terms of my own recollection, but the Yule Log aka BÛCHE De NÖEL has been a holiday favorite for centuries. Before moving out to the suburbs, my mother worked in the city–New York City to be exact. There was a famous and unusual eatery there called the Horn & Hardart “Automat” where sometimes, for a splurge, on a vacation day she would go and get a rare lunch out, or sometimes just a dessert. Other images of the Automat from that time can be found here. The last New York

Holiday Baking Pointers & Tips Series Kickoff

Last Updated on December 22, 2011 by Stephanie

Who doesn’t love the smell of something yummy baking in the oven? The sensory impact of cookies baking is one many of us can remember fondly from childhood if anyone in our families baked regularly or if we just walked by an open bakery door. Today’s blog post will kick the work week off by focusing on an overview of cookies and their ingredients and mention where to find a wonderful sugar cookie recipe worth making.