Blog: Other Sweets

When you’ve got a serious sweet tooth like Julia, you don’t limit yourself to cakes and cookies. Here, she’s gathered for you her favorite “other sweets” recipes, including ice creams, sorbets, mousses, modeling chocolate, and more!

Julia M. Usher

Pecan Dacquoise

The country cousin of the fancy macaron, dacquoise has all the same great flavor and texture, but none of the hassle! Layer these nutty disks with buttercream or other fillings to make elegant tortes, or stuff them to overflowing with ice cream for a more rustic summertime dessert

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Julia M. Usher

Super Chocolate-Rosemary Ice Cream

Originally written for Chocolatier (now Dessert Professional) magazine, this recipe is wonderful (and easy) with or without the rosemary. But seeing as I grew up with a mom who had a predilection for all things green, I’m partial to the rosemary myself

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Julia M. Usher

Perfect Pâte á Choux (aka Cream Puffs)

Adapted from the pâte á choux recipe in Madeleine Kamman’s The Making of a Cook, this basic formulation can be used with both sweet and savory fillings simply by tweaking the salt content a bit. Though there are different schools of thought about the ingredients that yield the maximum puff, I subscribe to

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Julia M. Usher

Rhubarb-Ginger Compote

Vacation is for keeping it simple with easy and versatile dishes – especially when you spend your work week decorating lavish treats as I do. After a strictly enforced four-day hiatus from cooking during a recent holiday in Maine, I

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Julia M. Usher

Semisweet Modeling Chocolate

Recently I’ve heard some trepidation about modeling chocolate expressed within my circles on the internet. But, truly, there’s nothing to fear about this quick and easy two-ingredient recipe. Plus, it’s really tasty, much tastier than

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Julia M. Usher

White Modeling Chocolate

Hey, have you mastered semisweet modeling chocolate yet? If so, it’s time to advance to the white chocolate version. As yummy as the semisweet recipe is, it has its limitations – like it’s impossible to tint! So when I’m in need of a really tasty modeling medium and the flexibility to add color, I turn to

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Julia M. Usher

Mulled Cider Sorbet

Who says mulled cider has to be hot? Here’s an icy, spicy-sweet version that makes a wonderful holiday pie topper or standalone amuse bouche

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Julia M. Usher

Pistachio-Cranberry Brittle

I miss my mother-in-law. I didn’t tell many of you, but she passed away this fall. If you’ve lost someone you love, you know: the holidays can be tough. They bring with them a strange mixed bag of emotions. There’s

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Julia M. Usher

Lapsang Souchong-Star Anise Ice Cream

Love coffee ice cream, but seeking a slightly more daring flavor? Well then, try this smoked black tea (lapsang souchong) ice cream infused with a bit of orange zest and the exotic licorice-ness of star anise. If you prefer a

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Julia M. Usher

Cranberry-Cabernet Rosemary Sorbet

Granted, it may be a little chronologically inappropriate to post a cranberry recipe as we’re heading into summer on this continent. But the tartness of this sorbet makes it a refreshing palate cleanser even in the height of our dog

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Julia M. Usher

Campy Cookie-Cake Pops

More assembly instructions than detailed baking how-to, this interactive (read: get-your-hands-dirty) dessert is infinitely adaptable! The concept? Each party-goer gets his/her own personalized roasting fork to deck out to taste. Here, I give two options for topping the forks: a

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Julia M. Usher

Espresso Granita Parfait

I liken this dessert to tiramisu, but without all of the carbs. Sans the traditional ladyfingers and with the espresso turned into ice, its luscious layers are more “light” and summer-like. I originally wrote this recipe in 2006 for an

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Julia M. Usher

White Chocolate-Lavender Panna Cotta

A slightly more conservative, but equally tasty, spin on my orange-scented White Chocolate-Basil Panna Cotta! Yield: About five 1/2- to 3/4-cup servings Prep Talk: Either fresh or dried lavender buds will work just fine. Expect some trial and error to adjust the

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Julia M. Usher

Rugosa Rose Syrup

For some, summer in New England is marked by early morning wake-up calls from fishing boats revving up in the harbor for their day’s work. For others, it means lazy afternoons at the beach with warm sand between the toes, or sunsets that linger on the horizon. But for me, the sweetest of summer emblems is

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Julia M. Usher

Red Raspberry-Rose Sorbet

The base of this rosy sorbet is a mixture of raspberry purée and simple syrup (1 part sugar to 1 part water) infused with the essence of Rosa Rugosa, my favorite summertime flower. (For a glimpse of this lovely, see

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After nearly six months in development, my new Kitchen Club Collection has arrived! Here’s an overview of some of the cookies you can make with my first kit in the collection, which released just in time for Halloween. Complete with stencils, cutters, and even an instructional video, each kit will provide all you need to make wonderfully rich and layered 2-D, and often 3-D, stenciled cookie designs. 

Stay tuned for more holiday releases in October and November! I hope you love my new club and kits as much as I loved designing them for you! – Julia