Candy land: English toffee It’s the chocolate that distinguishes English toffee from regular toffee. Almonds are a good nut choice, but so too are cashews and pistachios look especially festive. Be sure to remove the e…
Nearly flourless chocolate cake Ingredients 1 tablespoon unsalted butter, for the pan 1/2 teaspoon fine salt 3 tablespoons flour 12 ounces bittersweet chocolate, chopped (see Note1) 3/4 cup unsalted butter, cut into pi…
Normal 0 false false false EN-US X-NONE X-NONE MicrosoftInternetExplorer4 …
Normal 0 false false false EN-US X-NONE X-NONE MicrosoftInternetExplorer4 …
Normal 0 false false false EN-US X-NONE X-NONE MicrosoftInternetExplorer4 …
Dessert Friday: Chocolate swirl cheesecake Ingredients For the crust: 28 chocolate wafer cookies 2 1/2 ounces husked toasted hazelnuts [approximately 1/2 cup] 2 tablespoons sugar 1/4 cup unsalted butter, melted For th…
Chocolate Pecan Strudel Easier and faster than you might expect. Ingredients 1/2 package frozen puff pastry 1 whole egg 1 tablespoon water 4 ounces milk chocolate, chopped 2 tablespoons whole milk 1 tablespoon unsalt…
Dessert Friday: Raspberries & Figs on Mint Ganache Ingredients For the mint ganache: 3/4 cup heavy cream1/3 cup fresh peppermint leavesScant pinch salt 6 ounces 60% or higher chocolate, chopped For the fruit and s…
Confessions of a Foodie/Fashionista: My Favorite Materials I’ve been shopping on Etsy for cufflinks, of all things. I think I’ve revealed my OCD before, but I’m trying to get a handle on this before I get too out of cont…
Dessert Friday: Raspberry Chocolate Pie For chocolatescifi … welcome to Xanga! Yesterday was my official 6 year Xangaversary. More to celebrate today: this is my 1,400th entry! IngredientsOne 9” pie shell 3 tablespoons g…
True
Lifetime