"It's all about the recipe!"
Who doesn’t like yellow cake with chocolate frosting? It’s a classic! This recipe and photo is from Cook’s Illustrated. The little editorial near the recipe on page 51 of the Spring 2011 edition of Cook’s said everything I want to…
This recipe is almost the same recipe as Muddy Buddies, but using popcorn instead of Rice Chex! It’s a cinch to pull together, and it’s melt-in-your mouth delicious 🙂 I mean, seriously addictive. I am pretty sure you have all…
I’ve been making frozen bananas for a long time and have decided that Hershey’s Special Dark is the best chocolate to compliment the taste of the banana—odd, since I am usually a milk chocolate devotee. It is also the most…
Time to huddle in front of the fire with a good book, a quilt, and a cup of grown up hot chocolate, Chai Hot Chocolate. I think you’ll like this; it’s familiar but different, and it’s lighter than regular hot chocolate.…
Just in time for Valentine’s Day—French Hot Chocolate! This is soooo good, made with real cream and real chocolate, and bearing no resemblance at all to that powdery mix in a paper packet. The serving ritual makes this really special.…
The Drunken Monkey Cake—my third cake from All Cakes Considered by Melissa Gray. The directions were bothersome again, but I (mostly) made it as directed the first time 😉 This recipe resulted in a cake that was too moist (probably too…
Ever had a Bounty Bar? If you are a coconut lover, I sure hope you have! Mounds bars and Almond Joy are ok in a pinch, but if you are a serious coconut lover, search out a Bounty Bar! It’s an English…
Coconut Bars are a new addition to my repertoire this year. Over the past month or so I’ve spent a bit of time trying to cook my way through The Gourmet Cookie Book: The Single Best Recipe From Each Year 1941-2009…
