I always have Amarena cherries on hand, because my husband loves Manhattans, and I put them in his cocktail. I’ve also used them in sangria, but never baked with them. Until now. If you buy Italian Amarena cherries, via Amazon, the beautiful jar has a recipe attached for a cake using them, along with this
Tag: chocolate
My sister recently told me about a dessert she often serves to company. It’s a chocolate mousse made with Greek yogurt. The original recipe came from Maria Speck, Food 52. To serve, the mousse is topped with orange marmalade. The purpose of my making this mousse was two-fold. Firstly, I wanted to try out the
There is a lovely restaurant called Powder that I take my mother to when I visit. It helps that it’s close to where she lives, because if I visit at any time between October and May, who knows how much snow I have to contend with getting anywhere not close. My mother lives in Park
It’s rare that I peruse a men’s clothing catalog, because my husband isn’t a stylin’ kind of guy. Which is fine with me, since I’m not either. We probably often look like a couple of vagrants. But during the catalog-intense period of time prior to Christmas, I happened to check out a men’s catalog that
Mille. What is that – a million? Well, a thousand, but still, a lot. A Mille crêpe cake is one created from stacked crêpes that form layers. In between the crêpes can be just about anything from jam, curd, mousse, marscapone, whipped cream, pastry cream, and much more. The flavor possibilities are endless, with fruits
Back when I followed the recipe for a chocolate and nutella spread that was supposedly “better than Nutella,” I made three suggestions for utilizing the spread. One was to mix it with whipped cream and create a chocolate hazelnut mousse. So that’s just what I did. I’ve actually done it with real Nutella. It takes
Many years go I purchased a Vitamix, Professional Series 300. Having gone through various brands of blenders, I was excited to finally get one with a strong reputation. I also purchased a smaller blender jar for dry ingredients. I’d always thought it would be fun as well as economical to make nut butters. But have
Someone recently asked me what my favorite dessert is. Without hesitation, I responded chocolate mousse. Not the fluffy, creamy chocolate stuff, but the dark, rich, almost fudge-like chocolate mousse. I was honestly surprised that I didn’t have to think about it, not being much of a dessert eater. If you’d asked me for my favorite
I have a thing for the combination of dried fruits and chocolate, like dried apricots dipped in chocolate. Every holiday season I plan on dipping some variety of dried fruit or candied fruit in chocolate, but I know, in the end, I will be the only one who eats them. Then I came across a
I happen to really admire and idolize Nigella Lawson. And if you do, too, you know she loves Christmas. This rocky road recipe is a Nigella recipe that she adapted for her Christmas cookbook, in order to make it more Christmassy! I’ve made it a few times now, and it’s become a holiday favorite for