I’ve posted this before but I’ve been making it so often lately I thought I’d share again.
There was a time when I wouldn’t touch Zucchini Bread. I found the thought of it totally unappealing.
But, when one tosses chocolate into the mix it bears … Continue reading.....
It was a busy weekend.
Saturday was the Salon au Chocolat (see below); Sunday was the annual Fall Lunch at the village.
The Lunch takes care of the entire day. It starts at noon and finishes around 4:30. After all the food and wine and … Continue reading.....
I’ve been baking cookies since I was a child.
I’ve baked lots and lots of all types of cookies – drop cookies, cut-out cookies, rolled cookies, pressed cookies, fancy cookies and simple cookies.
I’ve baked them on dry baking sheets, buttered baking sheets and oiled … Continue reading.....
Do you like to cook with chocolate?
My problem is I also like eating the results…. even the less than perfect results (or would that be especially?)
Sometimes, I exceed my expectations, like with these brownies.
And they really are the Absolute Best … Continue reading.....
Way back in the begiining of time, every summer, a co-worker would bring zucchini bread to the office.
It had lots of green flecks in it.
I never ate it.
I came close once… The green flecks reminding me of the brownies from my college … Continue reading.....
I won’t take even a smidgen of credit for these… (Okay, the frosting was my idea)
These were so good I woke up 3 or 4 times during the night just to blissfully remember how fantastic they were and to be grateful that there … Continue reading.....
I see the light at the end of the tunnel – and I'm pretty sure it's not a train.
My 'week from hell' went something like this:
Sunday night – unknown event.
Monday morning I took my computer to hospital.
Monday afternoon I'm … Continue reading.....
‘White chocolate is what’s left after you take the chocolate out of chocolate.’
I don’t consider it calorie worthy.
I did think it was the same as White Almond Bark.
I was wrong.
The white part of White Almond Bark can be made from vegetable … Continue reading.....
I have been making Coq au Vin for years. It's always been a delicious family favorite but never quite achieved the same wonderful glossy, rich sauce of the bistro.
This was brought home once more the last time we were in Paris. At Chez René… Continue reading.....
I have come to the conclusion that there are two approaches to most things: mine and that of the rest of the world.
Naturally I wonder how so many people can be so wrong.
I'm a marathon kind of person. No I don't run them. … Continue reading.....