My Madison Bistro

When the temperatures soar but you have a fierce craving for chocolate and custard, there is a wonderful stovetop version of chocolate pots de crème. The process is simple: make a crème anglaise, pour the cooked custard through a sieve over chopped chocolate, let it sit, then whisk to combine and add any additional flavors you choose (vanilla, espresso, liqueur…). No fussing with a water bath, just make the custard and refrigerate – simple, right?

Though making crème anglaise strikes fear in many people, as long as you have a candy thermometer and aren’t afraid of stirring, the process is really quite easy. And because you’re sieving the finished product, even if you do slightly scramble the eggs, no one ever has to know.

This is a truly decadent treat perfect for a special occasion or dinner party, but easy enough to make to satisfy a chocolate craving.

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Tags: chocolate, custard, sugar-free

I’m in denial. Though it certainly still feels like summer, I want to believe that autumn is here. I mean, the leaves are starting to turn, my mums are blooming…it looks like fall.

And then the warmth inside my condo yanks me back into reality. But that doesn’t mean that I can’t still pretend, just a little, that autumn is here. Today I kept up the charade by focusing on a flavor profile associated with autumn: sweet potatoes, nutmeg, ginger, and cinnamon.

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Tags: brown butter, comfort food, pasta, sweet potatoes

I’ve mentioned before that I feel better when I avoid grains and sugar, I’m just not all that good at avoiding my vices. Lucky for me, I can always make these cupcakes; they taste so good, no one will ever know they contain no sugar or grains.

For the sweeteners, I used a combination of stevia and erythritol. I know that erythritol sounds scary and fake, but it’s made by fermenting sugar, so it’s no more artificial than wine. But just like wine is different than grapes, erythritol is a little different from sugar. It’s not quite as sweet, doesn’t promote tooth decay, has ZERO effect on blood sugar levels and is calorie-free. What’s not to like about that? And instead of refined flour, I use healthy almond flour, which makes these cakes a more satisfying treat.

These cupcakes are moist and chocolately, with a creamy icing that everyone will love. I made these back on Independence Day, and I wanted to make each cake a little patriotic, so I did give each just the tiniest sprinkle of colored sugar. I decided to post the recipe today, because I thought a dessert inspired by patriotism was the best choice for this day.

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Tags: chocolate, cupcakes, Gluten Free, sugar-free

I used to have a really bad habit. A Starbucks habit. Not only did I endulge my habit every morning on my way to work, but somedays, I would even add a cheese danish to my order. I didn’t particularly even like their sweet dough recipe, but the cream cheese filling? That was a different story. I grabbed a spoon and ate the filling/topping and tossed the pastry portion.

Imagine my excitement when I saw the Barefoot Contessa recipe for Easy Cheese Danish.

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Tags: Barefoot Contessa, pastry