When it comes to preparing dinner, I love to break the rules. Take your typical evening meal up a notch by serving dessert for dinner. From gooey cinnamon-pecan rolls, to fresh-baked strawberry bread pudding, to creamy coffee liqueur pops, a little sweetness is a great way to top off your day. Here are a few of my favorite dessert-for-dinner recipes.

What better way to mix up your typical dinner than with warm, filling Cinnamon-Pecan Rolls? Serve the perfect amount of sugar with this fresh pecan-topped creation. Warm milk to 110°F on your Thermador 60-Inch Pro Grand® Steam Range and mix in flour until a soft dough forms. The 60-inch Pro Grand® Steam Range provides the best of both worlds—the full flavor and benefits of steam and the golden-brown perfection of convection. When my rolls are ready, I add the cinnamon filling, chopped pecans, and serve. After a taste, my guests are always running back for seconds.

For a dessert of the fruitier variety, one of my ultimate go-to dishes is a sumptuous Strawberry Bread Pudding. For best results, I again turn to my Thermador 60-Inch Pro Grand® Steam Range and warm the rich milk and brown sugar mixture over medium heat. I drizzle this sweet combination over the bread and strawberries, until it absorbs the delicious fruit-filled mixture. I like to bake my Strawberry Bread Pudding until it’s perfectly golden brown. Strawberry sweetness, here we come.

With the warm weather still lingering, switch up your evening espresso for a more refreshing option—Creamy Coffee Liqueur Pops. To prepare, I stir together the espresso-liqueur mixture until sugar is dissolved and pour my mixture into ice molds. After adding wooden popsicle sticks, I place the pops in my Thermador 36-Inch Built-In Freezer Column to freeze and then serve. With the Open Door Assist feature, I can open the column door with a slight push or pull when my hands are full of frozen sweets. Always frozen to perfection, this delightful treat is the perfect way to wind down on a warm weather day.

After a busy day of cooking, a quick and stress-free clean-up is especially ideal. I turn to my all-new Star-Sapphire™ Dishwasher to get the job done. With the ultra-innovative StarDry™ with Zeolite™, my dishes are sure to emerge dry, reducing the need to towel dry items or leave them to airdry. Plus, with the fastest hot water cycle at only 20 minutes, I can get back to enjoying my evening in no time. Talk about the ultimate dishwashing experience.

To give my dessert-for-dinner dishes a try, check out the full recipes below. What are your favorite sweet selections? Share your thoughts with us in the comments or on our social channels: and @Thermador.

Cinnamon-Pecan Rolls

Strawberry Bread Pudding

Creamy Coffee Liqueur Pops


Reposted from Natalia Elko on the Thermador Blog

GE Slate Appliances – Beautifully Blends In To Truly Stand Out


Beautifully Blends In To Truly Stand Out

Whether you are looking to replace a single appliance or remodeling your entire kitchen, GE’s Slate appliances are designed to blend with other stainless steel, black or white appliances, or make a statement by themselves.

Slate not only offers an option that’s elegant and modern, it also maintains its great appearance. The dark matte finish naturally hides fingerprints, smudges and dirt. It’s also a breeze to clean using a clean cloth and a mild household detergent.

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Shop GE Slate Appliances at TA Appliance & Barbecues 


Don’t miss any of the action with these crowd-pleasing recipes.  Slow cook the pork shoulder ahead of time and then on game day easily pull it all together.

Pulled Pork Nachos header

Prep time: 20 minutes
Serves: 6-8
Difficulty: 1/5
Cook Time: 15 minutes


2 bags tortilla chips
3 cups pulled pork
1 cup green onions
1 cup diced tomatoes
¼ cup diced cilantro
¼ cup diced poblano pepper
¼ cup diced pepperoncini
3 cups manchego cheese
Hoisin sauce


Grab your favorite round pan or dish, add a layer of tortilla chips then sprinkle on some green onion, tomato, poblano peppers, pepperoncini, cilantro, pulled pork and cheese. Drizzle with a little hoisin sauce. Add another layer of tortilla chips and the other half of the topping ingredients, drizzle with more hoisin sauce.

Preheat your grill on HIGH for 15 minutes then place the pan of nachos directly on the cooking grids. Reduce heat to MEDIUM and bake for 15 minutes or until the cheese is melted and golden.

Serve with salsa and sour cream or guacamole.

The Broil King Paella Pan works great for this recipe.

Pulled Pork Pir header

Prep time: 20 minutes
Serves: 4-6
Difficulty: 3/5
Cook Time: 1 hour


500 grams (1.1 pounds) new potatoes
2 cups sliced or chopped carrots
2 cups of sliced or chipped celery
1 cup of peas
1 cup of sliced shallots
1 tablespoon garlic
2 cups pulled pork
¼ cup of butter
2 tablespoons olive oil
2 teaspoons pepper
2 teaspoons salt
2 teaspoons Broil King Perfect BBQ Spice Rub
473 ml of light beer, Kölsch used in this recipe
1 cup 18% milkfat cream
1 pie shell or pastry sheet – premade
8 biscuits – premade


In a large bowl mix the potatoes, celery, carrots, peas, BBQ rub, salt, pepper and olive oil. Mix thoroughly and set aside. Preheat a large skillet over MEDIUM heat, melt butter, add shallots and sweat until softened. Add garlic to the shallots and continue to sweat. Add pre-seasoned remaining vegetables to the skillet, increase the heat and brown lightly, stir occasionally. Pour the beer in evenly, reduce heat to LOW and allow to simmer, stir occasionally. Let the beer to reduce roughly 10 minutes then add the cream, simmer for a further 10 minutes until starchy. Add the pulled pork and cook for another 5 minutes.

Preheat your gas grill on MEDIUM heat to a target temperature of 375°F (190°C). Season a cast skillet or pot thoroughly with butter then press pastry into the shape of the skillet. For a crisp shell bake the pastry for 15-20 minutes at 375°F (190°C) on your grill. Pour in the pie ingredients and spread out evenly, top with biscuits as evenly as possible. Bake at 375°F (190°C) for 30 minutes or until the biscuits are golden brown.

Pulled Pork party Ring header

Prep time: 10 minutes
Serves: 6-8
Difficulty: 1/5
Cook Time: 25 minutes


2 tubes of Pillsbury® Crescents
2 cups pulled pork
2 cups of mozzarella cheese
Broil King® Perfect BBQ Sauce
¼ cup red onion


Start with a pizza stone and some parchment paper. Cut the parchment into a circle and lay it out on the pizza stone. Place a medium sized bowl in the middle of the parchment paper then lay the crescent strips out around the bowl pointing outward. Remove the bowl, place the pulled pork close to the center around the ring. Top with onions and BBQ sauce, lots of BBQ sauce. Finally, top with cheese and wrap the crescents around to trap the ingredients.

Preheat your gas grill on MEDIUM heat to a target temperature of 375°F (190°C). Place the pizza stone on the grill and bake for 20 minutes or until the ring is golden brown. Remove ring, parchment and all with a pizza peel, cut into portion sizes. Place a bowl of dip or coleslaw in the middle. Serve and enjoy!

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