Desserts

Pumpkin Pie Milkshake

I Am Baker’s Pumpkin Pie Milkshake

Sometimes a little decadence is in order for the holidays. This Pumpkin Pie Milkshake, made in the Wolf Gourmet high-performance blender, is the ultimate season’s delight. The secret to creating this mouthwatering milkshake? Blending in an actual slice of baked pumpkin pie. Smooth, creamy, and packed with rich pumpkin flavor, this delicious drink comes together in just a few minutes thanks to the Wolf Gourmet blender.  Just turn the knob to “smoothie” and let the blender work its magic. The result? A gloriously smooth and delicious milkshake that’s fit for the season.   Amanda Rettke is the creator of I Am Baker, and… Read more

Lemon Blueberry Sorbet | Wolf Gourmet

Lemon-Blueberry Sorbet

Just because you’re an adult doesn’t mean you can’t enjoy some of your favorite treats from childhood. So we created a simple, guilt-free recipe that’s also delicious. Our Lemon-Blueberry Sorbet, made with sweet blueberries and fresh lemon zest, also uses a dash or two of vodka to give it a perfectly smooth and creamy texture. It’s light, with just the right amount of sweetness, ideal for an afternoon treat next to the pool or an elegant twist at your next soirée. We’re sure this sorbet will leave you and all who savor it feeling refreshed and impressed. Go ahead and… Read more

Earl Grey Chocolate Mousse with Lavender-Mascarpone Whipped Cream

Evan Kalman’s Smoked Salt & Earl Grey Chocolate Mousse with Lavender-Mascarpone Whipped Cream

Chocolate mousse is a classic. I’ve tried nearly every variation, but my benchmark is still Julia Child’s traditional version, which hits that perfect intersection of flavor and texture. A good mousse is worth the effort, but it does require a fair amount of work. Bain Maries, ice baths, carefully melting the chocolate, vigorously whipping the egg yolks, carefully incorporating the egg whites — this isn’t a quick weeknight dessert. I found that you can cut out nearly all the effort by swapping your whisk for a blender. The Wolf Gourmet high performance blender does all the work melting, mixing, and aerating… Read more

Paleo Double Chocolate Chip Cookies

Paleo Double Chocolate Chip Cookies from The Roasted Root

There’s nothing like the scent of homemade cookies permeating your home. The comfort of the whole process – from preparing cookie dough to baking and consuming – is unparalleled! Rich, chocolatey cookies are one of my favorite indulgences, but as someone with many food intolerances, I need to be careful about the ingredients that go into my desserts. This double chocolate chip cookie recipe is grain-free, refined sugar-free, and paleo-friendly. Made with almond flour and sweetened with pure maple syrup, these cookies are on the healthier end of the dessert spectrum. Plus, they’re packed with rich chocolate flavor! Preparing the… Read more

Baked Orange Juice Donuts with Sucaritos Sprinkle | Wolf Gourmet

¡Hola! Jalapeño’s Baked Orange Juice Donuts with Sucaritos Sprinkle

I’ve fallen in love with an oven. It was innocent enough at first. I first fell for its looks, sleek and sexy on my countertop, but then I got to know it from the inside out and I’m sure the big, bulky oven I used to know will be relegated to Thanksgiving use only. The Wolf Gourmet countertop oven can do anything my standard oven can do: roast a chicken, broil a piece of fish, bake a pan of brownies (and I mean a full-sized pan, not just some miniature 8×8 situation) but it does it faster and more evenly… Read more

Wolf Gourmet potato soup

Cold Weather Cuisine: Rustic Potato Soup

If you have ever lived along the Great Lakes, you know the weather forecasts often call for over a foot of snow and temperatures hovering near zero for weeks at a time. Warm and comforting meals are always on the menu during these cold months, which seem to last from October to April. There was a popular mom-and-pop restaurant where I lived (it is now, sadly, closed) which served a simple lunch of soup and bread on weekdays and it was packed in the winter. Fresh-from-the oven loaves of Italian bread were there for you to slice, and soups ranged… Read more

Wolf Gourmet blog | Granola Bars

Go-Anywhere Granola Bars

When we need a quick snack on the go, we inevitably reach for a granola bar. Convenient and satisfying, these little bars can deliver breakfast during the morning commute, get us through a noon meeting, or tide us over until dinner. There are entire grocery store aisles devoted to bars of all kinds. Picking the right bar can be overwhelming – there’s crunchy, soft, protein-filled, fiber-filled, low-carb, vegan, raw, and probably 20 other different categories to choose from. If you find yourself turning over every box and analyzing the nutritional benefits of bar A versus B and questioning some of… Read more

Toffee Cheesecake | Wolf Gourmet

The Must-Make Cheesecake

December is a whirlwind of special events, parties, and family gatherings. Make a memorable finale at the end of the evening with a special dessert. Your guests will be wowed by this gorgeous (and decadent) toffee-topped cheesecake. Our version is a traditional New York style cheesecake blanketed with a layer of tangy sour cream and crowned with decadent toffee and toasty almonds. A few tips to ensure cheesecake success from our culinary team:   Use blocks of cream cheese, not the kind in a tub Make sure the filling ingredients are at room temperature Don’t overbeat the filling, it can… Read more

Pumpkin Pecan Pie | Wolf Gourmet

The Ultimate Thanksgiving Pie

Combine the best two pies of Thanksgiving into one? Game on. According to an unofficial office survey, the reigning pies of the season are pumpkin and pecan. How do you go about combining these favorites with distinctly different components? It had to have a homemade crust, of course. Tess, the Wolf Gourmet culinary specialist, went to work with all kinds of combinations. For the crust, her secret weapon is, of all things, vodka! You can’t taste it, but it makes the crust more supple and easy to roll. The next challenge was combining the gooey goodness of pecan pie and… Read more

apple cake | Wolf Gourmet

Grandma’s Apple Cake

She never uses a recipe, just creams the butter and sugar, adds a few scoops of flour and a teaspoon or two of some other ingredients, dollops in sour cream and some chopped apples, stirs it all up in a cracked stoneware bowl and pours it into a baking dish generously greased with butter. Sliced almonds are sprinkled on top. She bakes it at 350. That’s all I have. You probably have one of these bakers in your life. There are no splattered cookbook pages or newspaper clippings from the 1980s in their kitchen. The classic stable of recipes is… Read more

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