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Desserts 4 Today Giveaway Winners…The 126th Recipe

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Desserts 4 Today

Interestingly, Random.org spat out #30 and #60 today–that’s Nancy and Becky. In the words of Napoleon Dynamite, “Luckyyyyyyy!”

Any decent baker can pass on her recipes, but it takes an especially gifted one to create appealing 4-ingredient desserts. Three Many Cooks got lucky when Abby Dodge gave us her 126th recipe, the one dessert that didn’t make it into her new book Desserts 4 Today. Her unpublished Grand Marnier Souffle is here, but for the other 125 innovative recipes (including her famous Nutella Brownies) order a copy of Desserts 4 Today: Flavorful Desserts with Just Four Ingredients. For a chance to win one of the two copies we’re giving away, just tell us your favorite dessert. Contest ends Monday, October 25th at 6:00 PM ET.

#126 and Counting . . .
by Abby Dodge

Whenever I turn in a cookbook to my editor, it’s never the end of the story. My creative process isn’t like a faucet that can be turned off when the project is complete.  The recipe ideas just keep on coming and, honestly, I’m thankful for that as it makes me ever hopeful that I’ll have the opportunity to write yet another cookbook, post the next blog update, write another magazine feature, or even guest post for my colleagues and gal pals at ThreeManyCooks.com.

Here’s an example of what I’m talking about. When I turned in the final manuscript for my newest book, Desserts 4 Today, you’d think after coming up with 125 recipes PLUS 5 or more ingredient “switch-ins” for every single recipe (that’s about 625 recipes, but who’s counting…) that I’d be tapped out ~ empty tank ~ bone dry ~ got nothin’, right? Not so. My mind kept churning out new flavor combinations and recipe ideas. So I took ‘em all out for a test drive in my kitchen. A few passed the taste test and they are now happily ensconced in my “sweets” file just waiting for the opportunity to take their star turn.

Fast forward to August 9th at ThreeManyCooks’ Food Blogger Bash #BigSummerPotluck. I was doing my little D4T dog-and-pony show and someone (I think it was Chris from thepeche.com) asked if there were any recipes that didn’t make it into the book and why not. I’ve been asked a ton of questions but, seriously, this was a first—for any of my books or projects. What a great question!  I thought for a moment and then blathered on about this lovely, little Betty of a dessert ~ Grand Marnier Soufflé ~ that I developed post-manuscript and Chris and Pam simultaneously exclaimed, “It’s the 126th recipe”!

So, courtesy of ThreeManyCooks, my 4-ingredient Grand Marnier Soufflé bows for the first time. Please give her and her hosts, Pam, Maggy, and Sharon, a round of applause.

Here’s hoping you end every day sweetly!

Abby

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

99 Comments

  10. Wenderly says

    Rather than an applause, I’m giving you all a *standing ovation* (can you see me standing at my computer clapping?)! You are all wonderful lovely ladies who inspire me each and every day.

    Reply

  13. Tracy says

    Can’t resist a perfect creme brulee. But I’ve also just made Abby’s brownies (huge hit and so easy!) and am plotting to make these souffles with the lemon curd in my fridge….

    Reply

  16. tony in Cbus says

    aged Parmigiano-Reggiano -drizzle of very old balsamico- left over chianti classico from the great porterhouse you just had–

    creamy gorgonzola – with a glass of Amarone Reciotto

    manchego– small slice of fig cake– quince paste -marcona almonds

    good stilton– glass of 20 yr tawny– forget the the vintage port – takes too long to age and too much trouble to serve — but i love it too.

    stinky washed rind goat — with the glass of chablis that you didn’t quite finsh with the appetizer

    I can go on and on But i will stop
    PS in a pinch a small slice of very well made cassata cake

    Reply

  19. Linda J-H says

    Balsamic sundae. Premium vanilla ice cream or frozen yogurt, drizzle with balsamic vinegar, topped with liquid chocolate (only the best) and whipped cream.

    Reply

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