frozen mango sabayon shortbread

The first thing people ask me when I tell them I write a food blog is, "What's the best thing you've ever made?" Gosh I hate that question. I've never had a good answer. Some days it's been strawberry cheesecake parfaits, other days thyme and black pepper cheez-its. But today, I've finally found an answer, an answer that—without a doubt—trounces the precedents. Frozen Mango Sabayon Shortbread. This elegant spring dessert is wonderfully light and refreshing—tropical cubes of mango suspend in creamy sabayon atop crunchy shortbread. Whatever is bothering you, this will surely make the world good again. Cut into wedges and share with only your most worthy of friends...or not, you probably deserve it more. 

chinese double almond cookies

By the time this post is on the interweb, most of you will have already rid yourselves of the Lunar New Year festivities, and a smaller—albeit still substantial—subset of you will have taken out the upside-down-top-hat-frosted drinking mugs and "Honest Abe" wall stickers (February 12 is Lincoln's birthday if my sarcasm was too subtle). Still, in my experience there has never been a bad occasion to serve a really good cookie, notwithstanding a really, really good cookie. I can assure you that if Lincoln were to try these cookies, he would soon have the figure of Mary Todd Lincoln (and she seems wont to the occasional cookie if you know what I mean). Whether you serve these cookies alongside a pot of tea or an upside-down-top-hat-frosted drinking mug, your guests will be throbbing at your feet in blissful insanity after their first bite. The beginning to an unhealthy addiction to almond cookies will have begun, and you will have successful stolen that person's every future dream and aspiration. We will recruit these cookie zombies to disburse the cookie curse and in a month we will rule North America! MWAHAHAHAHAHA!!! Let's get started. 

strawberry (and cherry) cheesecake parfaits

Officially the summer months are coming to an end as companies reintroduce pumpkin spiced everything and Halloween décor to the masses. These transition times usually lend me to a certain shortsighted nostalgia. I think about all of the fun things that I’m going to miss as one season lay rest to a new. As summer ends and fall takes over, a part of me cannot let go of the sun soaked memories and meals that summer brought. If my wimpy frou frou nostalgia shpeal isn’t reason enough for you to try this recipe, let me remind you that you still have a 30 quart Ziploc bag full of strawberries in your freezer that you need to get to before freezer burn does. Let’s celebrate the beginning of autumn with this blast-from-recent past summer treat: Strawberry (and Black Cherry) Cheesecake Parfaits. 

mango blueberry sherbert

People all over the world - except Australians and their backwards idiosyncrasies - are on the brink of summer; however they're ill prepared and I'm here to help. My suggestion? Go to Costco, buy a 24 family pack of sunblock, grab 6 industrial sized towels, and some summer fruits - provided that you left Costco otherwise you're gonna have to buy a lot of fruits (which is probably a problem only particular to the first world). After you finally leave Sampleworld with all of your beach day things run home and make this sherbert! It's so good, and surprisingly easy. 

When I was making this recipe I overestimated the capacity of my ice cream maker and when I measured the first batch I realized only an eighth of the mixture could fit in at one time. I practically have a toy ice cream maker. I concluded that the only sane thing to do was to make the sherbert by hand. So, every 30 minutes I took the sherberts out of the freezer and stirred them. That's probably why the blueberry one turned out kind of icy. Nevertheless I loved it even more because I literally made it myself. So the moral of the story is don't get your cooking equipment from Dave & Busters. 

crunchy chocolate peanut butter chip cookies

In retrospect, I should have patented chocolate and peanut butter when I discovered it in '08. Now look how its blown up. I don't know if you've heard about it but now there's this little company called Reese's that makes chocolate and peanut butter candies. Actually Reese's and I go a long ways back. He and I used to be roommates until he stole my recipe and wouldn't give me credit. I had to kick him out of the dorm. Well actually I left. Technically he kicked me out for what he dubs "inappropriate" and "salacious" behavior. Whatever that means right. I actually know what it means. His lawyer made me look up "salacious" in the dictionary when I was taken to court. It means vulgar or explicit. What was I talking about...oh yeah chocolate and peanut butter. One of the best combinations in the world. 

Similar in texture and appearance to your traditional peanut butter cookie, this upgraded crunchy chocolate peanut butter chip cookie has crunchy salty pretzels and creamy peanut butter morsels laced throughout. The bitter notes from the cocoa and the salty sweet combination from the pretzels and the peanut butter make this the perfect cookie flavor. I guarantee this is way better than the boring peanut butter cookies you've had in the past. Not to mention, these are super easy to make and you can make a lot of them for parties and potlucks. I'd like to see Reese get a hold of this one. What type of peanut butter morsels am I using? Reese's...damn you Reese and your delicious confectionary products. 

portuguese egg custard tarts - macau in a tartshell

Did you know that the island of Macau got it's name because the Macanese fisherman couldn't understand a certain Portuguese conquistador's accent. Now, that may seem like a completely arbitrary statement, unless, you are privy to the fact that I just came back from Macau last week. Sorry, after a sixteen hour jet lag my mind isn't working correctly and my twisted sense of humor seems funnier in my head. Although the fisherman thing was really true. Our tour guide said so.

Across the waters from Hong Kong is the exotic casino and custard tart filled island of Macau. And despite the fact that my attempt at these pastry pools of custard gold turned out surprisingly well, especially for a first attempt, it really doesn't beat the fresh piping hot tarts you get halfway across the world. Click the orange button to chowtinue this conversation and learn how to make these delicious little morsels. 

{how to make} quick and easy homemade biscotti w/ cranberries + white chocolate

Homemade biscotti is a completely different experience than the ones that come from the plastic wrapper. Unlike the biscottis that you buy from the tubs at Costco these aren't stale or dry. They're hard and crunchy like they're supposed to be, but because we make them fresh, you can really taste the buttery shortbread-esque crumb that's just so good!

Not only do these biscotti look awesome, but they taste just like you would get them from a really fancy italian restaurant. I'm not even kidding you guys. I was so surprised at how quick, and easy, and awesome these turned out that I made a second batch for the neighbors (a.k.a myself). These are also a wonderful gift for friends and family this holiday season. You know what to do. Press that orange button. 

no-bake caramel reese's peanut butter cups

Not a lot of us like preparing huge Thanksgiving meals. In fact, in a study I just made up, that is the number one reason why people make friends at all, so they can crash their friends' Thanksgiving dinners. But you can't go to your friend's mother's house and expect to get a meal without bringing her a gift. That's where these no-bake, super quick and easy caramel reese's peanut butter cups come into play. In fact, in another survey I just made up, it takes longer to say the name, than it takes to make the actual recipe. 

I should also remind you that your friend's mother loves peanut butter and chocolate. Bring these and I guarantee you she'll give you first dibs on turkey. You know what to do. Click Chowtinue Reading.

super easy cut-out lime sugar cookies

Reader, meet lime sugar cookie, exotic second cousin of the sour cream cookie. Lime sugar cookie, meet reader. 

All of us have made sugar cookies in the past, but in this post I want to show you a couple little tricks to make your sugar cookies the best sugar cookies at the Thanksgiving table. Keep reading if you want to learn how to make a refreshing twist on this classic recipe; a quick and easy stress free Thanksgiving dessert contribution. You know what to do, click "Chowtinue" Reading. (Oh my goodness these puns are chowsome)

flat and chewy white chocolate chip oreo cookies - the best cookies I've ever had

If you like white chocolate macadamia nut cookies, but you pick out the nuts, this cookie is the cookie for you. To put this in perspective, these are like a more exotic, chewier, flatter, more yummy chocolate chip cookie. The kids will love these, the neighbors will love these, the goldfish will love these, but most importantly, you'll love these because they are so easy!

Out of all of the reasons why this cookie is "the best cookie I've ever had", there is one superior reason why. That is, this cookie has cookies inside each cookie. You're looking at the Chow Creations patented (not really) oreos baked into a cookie cookie making method. Let's get into that.

white chocolate oreo cheesecake bars

Thanksgiving and Christmas are just around the corner, and as your coworkers and church group have reminded you, so is the annual dread of what you're going to make for the holiday potluck. (Hanukkah is approaching too. I didn't forget  about  you my Jewish viewers.)

If you're one who checks the silverware, napkin, bread, or drink boxes be aware that you're not being discreet about your laziness. People know, and they talk behind your back. Show those gossiping b*tches you aren't lazy, and not only that, but you can cook laps around Margaret's annual slimy burnt pigs in a blanket. 

strawberries and cream scones

Somehow people have this misconception that scones are difficult and tedious to make with little or no corollary satisfaction. And by people I mean me. It's not like they're brownies am I right. But anyways, this week I had my first attempt at the "difficult" triangular devils, and to my surprise they were nothing of the sort. These scones were moist  and buttery with a delectable creamy crumb and sweet pockets of fresh strawberries laced throughout. If you're a non-foodie that's code for "you will not be disappointed if you make this right now!"

Keep reading if you want to learn my patented (not really) 5 Step Scone Making Method: Dry, Butter, Wet, Form, and Bake. As always the ingredient list will be at the bottom of the post. 

how to make ice cream without an ice cream maker | coffee oreo parfait

This super cool technique to make ice cream without an ice cream maker (or liquid nitrogen) is not only comparable, perhaps even superseding it's churned variety, but is healthier, lighter, and so much more impressive. Plus, it's really easy.

Everyone who reads this blog knows that I love making things with really fancy french monikers because they sound so much more exotic and more difficult to make than their American counterparts. So in keeping with the theme, this week we'll be making a "sabayon", the French version of the Italian zabaglione. It's merely whisking egg yolks and wine together which I'm sure all of you can do. And we're turning the sabayon, usually served as a sauce for fruits and stuff, into a parfait which is a French frozen dessert with a texture similar to the love child of an ice cream and a mousse. Did you know parfait is the French word for "perfect". The more you chow. Just to be clear, French parfaits are completely different from layered yogurt, granola, and fruit parfaits we have in the states. I mean just look at the pictures. 

easy chewy pumpkin oatmeal cookies + white chocolate

The school year is officially in motion. The trees are blushing all different hues of red and oranges, fall is upon us. You know what that means right. PUMPKINS! Yay!!! I love pumpkins, pumpkins make me happy, happy happy happy. And you know what I love more than pumpkins, pumpkin cookies, chewy pumpkin oatmeal cookies with white chocolate. To be completely honest I would be perfectly fine with just a chewy spiced oatmeal cookie but when you add pumpkin and white chocolate, God help me. I never told anyone this but I made two batches. shhh.

These cookies are so easy even your kids will be able to whip'em up. If you're looking for something fun to do with the family before the school year gets too hectic this is your recipe. Did I mention they're delicious? They're delicious. 

apple tart + spiced pastry cream + cinnamon shortbread

"Down the last rolling hill where the perfect untrampled grass met the erratic dirt, the maple trees blushed. The wind blew a subtle sweetness through the woods and it mixed with the grass as it came up and filled the air with the scent of autumn."

That's a snippet of the book I'm trying to write with my brother. But it's also a testament to how busy this past year has been. I just want to say thank you to everyone who has made our recipes and followed us from the very beginning. Over this past year, I've come across nothing but warmth and support from all of you in the food blogging universe, which you may be familiar, is notorious for being intensely cutthroat and competitive (or so I've been told, I'm still new to this). 

With our one year anniversary in concurrence with the official start of the autumn season I thought it would only be proper to make something that epitomizes the elegance and flavors of the new harvest. This decked out apple tart consists of a cinnamon shortbread tart shell, filled with a pastry cream spiked with autumn spices and topped with sliced apples. I mean does it get any better? (no it doesn't)

mexican chocolate pound cake - minus the mexican chocolate

Chocolate porn. Don't be alarmed. Chow Creations is not yet another food blog to resolve to indecency to increase traffic. We simply listen to our viewers and the viewers say more porn, food porn that is. This week, after being away for quite awhile, I return with a mexican chocolate pound cake. Rich and dense however at the same time somehow fluffy and definitely chocolatey. This cake can certainly be the subject of many ahhh's and ohhh's of the next family gathering or church potluck. 

Despite it's lack of "mexican" chocolate, we make up for it with a heaping dose of cinnamon and many other tasty flavors including coconut, buttermilk, and "american" chocolate. Well I'm not sure if any chocolate is american seeing that they all come from Brazil or Columbia or some place of that nature, but it's certainly a chocolate which has an american stamp of approval seeing that it's fortified with tons of sugar and milk. Plus I'm using chocolate that's in "chip" form and you know americans love their chips. 

corn and cranberry pancake cookies - the pancakie revolution has commenced!

Besides the fact that this title has a serious case of alliteration overboard, these pancake cookies were amazing and absolutely delicious! Seeing that this Chow Creation is the convergence of two of my favorite breakfast/dessert items, I couldn't see why this wouldn't be a home run. They are soft and pancake like, but have this buttery crumb like a cookie. It's the perfect breakfast food that everyone is going to go crazy for! Not mention that pairing of the sweet corn (that is right at it's peak season) and those sweet tart cranberries, this is killer! 

Now I know what most of you in the foodieverse must be thinking, is this the new Cronut. Yes, yes it is. In fact, I'm predicting this is going to be even bigger than the cronut because, unlike the Cronut, which is difficult to make and comes in a limited range of flavors, the Pancakie can be made by anyone with a whisk and there's an unlimited array of variations you can create. Soon households all over America will have their favorite Pancakie recipe and then it'll spread to Asia, and then Europe, and I'll be king of the world! ahemmmm...so yeah, Pancakies, they're gonna be huge.  

pistachio cherry crumble - let's get crackin'

I'm not sponsored by Wonderful Pistachios nor do I even think they know this blog exists (actually I'm positive they don't), nevertheless this post is going to be me trying my best to get their attention. So let's get crackin' (ohhh...I see what you did there).

If there was an award for biggest pistachio fan, my grandma would win it twice over blindfolded with her hands tied to her back. She is a pistachio fanatic, the quickest pistachio huller I've ever seen. Recently, and by recently I mean a couple hours ago, we bought a 3 pound bag of pistachios and within that time from the car to the house half the bag was gone. Keep in mind that this feat would be impressive for anybody, let alone a small, 80-something year old chinese lady. She pops those quicker than tic-tacs. Sometimes, even two at a time. But in all seriousness my grandma is wonderful...pistachios. Okay even I thought that one was lame, I'm gonna move on to the cooking. 

frozen yogurt shortbread bars + coconut + chocolate

I want to say thank you to all the kind people at Foodista and Food Gawker who featured this measly, blurry picture filled blog on their sites. How you inflate my ego internet. Now I can't walk down the produce aisle without knocking down apples. (So with the cooking unrelated introductions aside, so do the cooking related introductions begin)

In the beginning of the summer of my sixteenth year, I made Frozen Yogurt Shortbread Bars (and watched TFIOS). I'm sure all of you have seen The Fault in our Stars in movies, but for those of you who haven't what's wrong with you. But, this blog isn't about movies or whether if Shailene Woodley and Ansel Elgort are dating, it's about food, good food, especially fudge swirled creamy coconut frozen yogurt layered upon delicious buttery crunchy shortbread food. 

This chow creation was born out of my desperation to escape the beating heat of the San Diegan sun. And I know what some of you may be thinking, "I didn't know San Diego had it's own sun?" Troll much. You don't know how many trolls spite me and mock my ambiguous 10th grade wishy-washy grammar. Anyways. People of the internet and beyond, before you can graduate to Frozen Yogurt Shortbread status, you need to learn how to make the veins of Easy Vegan Hot Fudge Sauce that is swirled throughout this dessert. For those of you who need me to say, click the orange link.

easy hot fudge sauce + coconut + sea salt

Remember when you were a kid and you used to brazenly cascade pump after pump of chocolate sauce over your ice cream, beautifully unaware of its affects on your mind and body. Before now, the health conscious population has avoided the indulgent world that I live in. Finally a chocolate sauce that will take away all that worry, and bridge the gap between health and food. That's right this is vegan. Say what?