Brownies are authentically American. And the Mocha Kahlua Brownies are the quintessential example of the best of brownies. Over the years there have been literally countless variations of brownies. It’s almost impossible to make a bad one.
There are two types of brownies. One is cake like and the other is very dense and fudgy. . . . → Read More: Mocha Kahlua Brownies
Very Chocolate Cake, as promised! It took six tries and a ton of frustration to get this posted. Even after it was fixed, it crashed twice more. I have never been so frustrated or relieved to get a post up but here it is and I hope you enjoy it.
The Very Chocolate Cake was . . . → Read More: Very Chocolate Cake
Chocolate Spice Olive Oil Biscotti cookies are an Italian specialty cookie that is a very exciting recipe for me. I love the combination of chocolate and spice and chocolate and heat which I combined here. I first became acquainted with the spice combination from a cookie my mother made for Christmas, Honey Diamonds. They contained . . . → Read More: Chocolate Spice Olive Oil Biscotti
These are the most fun to make for Halloween. They are easy and taste better than Reese’s cups if you can believe that! Children love to help with these. Just make sure you stick around so they aren’t eaten before they can become monster eyeballs.
Make sure the butter is very soft for . . . → Read More: Monster Eyeballs
This is an unusual blog for me to write. Normally I write about foods I love, recipes I’ve developed or articles I think would be helpful to my readers. But when I saw this method of making ice cream without an ice cream machine, I knew I had to write about it. The next thought . . . → Read More: The Ultimate Chocolate Hot Fudge Sundae with Marshmallow Creme
What’s more fun than a pot of warm chocolate fondue surrounded by marshmallows, strawberries, pound cake, marachino cherries and anything else you fancy dipped in chocolate? It’s great to sit with friends and family (or by yourself if you’re not into sharing), spear your favorite dipper, plunge it into the molten chocolate and then maneuver . . . → Read More: Chocolate Fondue
Please see the January 31, 2011 blog for how to photos.
Every Valentines day we would feature a special menu especially to celebrate this wonderful holiday. It was always decadent and we always threw caution to the wind when it came to ingredients and calories. One special day to celebrate with your one special person . . . → Read More: Seafood Crepes with Molten Chocolate Cake
Every Valentines day we would feature a special menu especially to celebrate this wonderful holiday. It was always decadent and we always threw caution to the wind when it came to ingredients and calories. One special day to celebrate with your one special person was not a time to think about anything but enjoying a . . . → Read More: Seafood Crepes and Molten Chocolate Cakes
As a baking professional, I had a chocolate tempering machine so I didn’t have to worry about my truffles streaking and looking less than attractive. As a home baker, I don’t have that luxury. Nor do I have the time to stand around getting the chocolate to 113 degrees, lowering it and then raising it . . . → Read More: Quick Tempering Chocolate
Nothing could be easier than this. Just remember to have your pan ready, mix and pour it in immediately. As with anything containing sweetened condensed milk, it sets up fast!
1 pound milk or dark chocolate 1 14 ounce can sweetened condensed milk 1 teaspoon vanilla
Line an 8×8 inch square baking pan with foil. . . . → Read More: Two Ingredient Fudge (almost)