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With a taste reminiscent of upscale Hershey’s syrup, this wasn’t exactly my goal. But, the smooth consistency made lovely drizzles. This is a perfect chocolate sauce to use as a garnish. And, it makes a near-perfect chocolate milk, as an added bonus! Chocolate Sauce 1/4 cup [...]
The peel of three grapefruits provides more candied grapefruit than you can use in a year. After setting aside enough candied peel for easter (most to be used in easter bread and wheatberry pie), I still had two full sheet trays of candied peel. So, I decided to turn the rest [...]
A shocking amount of chocolate is needed to give this mug of hot chocolate the flavor you would expect, even using 82% extra-dark chocolate. But, I’ll happily give up dessert for this mug of liquid chocolate. It’s worth every sip. To gild the lily, I’ve added a super-sized jumbo marshmallow.
Is it possible to make ice cream without a maker? Definitely. Most custard based ice creams can be made without an ice cream maker if you incorporate whipped cream (fresh heavy cream, whipped… not artificial whipped cream) into the recipe. If you make this recipe the day you plan to [...]
Using Alton Brown’s brownie recipe for inspiration once again, this adaptation deviates even further from the original. By cutting the butter in half, I solve the too buttery (bordering on greasy) issue. But, I lose most of the delicate super-thin flakes that make a perfect brownie crunch ever-so-slightly under your bite. [...]
The use of Hershey’s Special Dark cocoa produced a truly dark brownie with a soft, cake-y texture that had a touch of chew to it. Compared to the smudge of nutella on the plate (above), it’s easy to see just how dark. Loaded with bittersweet chocolate flavor and extremely buttery from [...] |
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