Happy Valentine's Day, dear readers! I'll admit, I'm not really a huge fan of this holiday -- all the forced romantic stuff kind of takes the actual romance out of things. But it is a good day to eat chocolate, no matter what your romantic situation might be.
You may have noticed. I know I have. My blog has turned into a den of gluttony. A shameful place to gorge on insane amounts of calories. A sinful stuff fest. Can it be stuffed into something? Then I will do it. I feel as if I need to share a behind the scenes with you.
Almond tuiles recipe - Preheat oven to 190°C. Lightly grease the outside of 2 dariole moulds with a little oil. Line a baking tray with baking paper. Combine eggwhites and caster sugar in a...
More Recipes You May Like Two 450g punnets strawberries Two 170g punnets blueberries One 170g punnet blackberries 150g granulated sugar 1/2 teaspoon finely Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor.
Cinnamon-Mocha Dolce de Leche Bites Makes 48 cookies Pondering the second batch of post-chili cookies, I conjured up every Mexican sweet I'd ever had: Flan, covered in caramel. Tres Leches cake, spongy and soaked with dulce de leche. Mexican hot chocolate or coffee, made piquant with cinnamon.
These Pineapple Coconut Bars are absolutely one of my new favorites. Pass me a pan of these bars and I'll demolish the whole thing. I love both pineapple and coconut - hello pina coladas! - so these bars are the perfect tropical dessert bar! Plus, they're from my grandmother's cookbook, so they're special.
A few years back, all of us elderly ladies and gents who were blogging for a while were suddenly surprised (and delighted) at a group of young 'uns, in their teenage years, who up and started food blogs.
Dallas chef Stephan Pyles's rich, multilayered dessert of angel food and devil's food cake, peanut butter mousse, and milk chocolate ganache should be frozen before icing is added and refrigerated before it's sliced. FOR THE GANACHE: 2 lbs.
Ooh la la Lemon Ginger Crepes are so fancy sounding but they couldn't be easier to make. When Cost Plus World Market asked me to make a fun recipe with some of their lemon and ginger products I immediately thought of making crepes. This post is sponsored by Cost Plus World Market.
Moist, decadent lemon cake made with Greek yogurt and soaked with a lemon-sugar mixture to make it extra moist and extra lemony! Today is a big day. Today, I'm celebrating (a very pregnant) friend who blogs about amazing recipes. Today is Cathy from Lemon Tree Dwelling's SURPRISE baby shower!! Surprise, Cathy!!