Blackberry Charlotte Royale is as tasty as it is stunning. Blackberry jelly roll slices surround a light blackberry mousse. Charlottes are an old-fashioned treat that needs to be revived. They are mousse or pastry cream contained by sponge cake and/or lady fingers. I’ve made several of the ones encircled by lady fingers. They are elegant… Continue reading Blackberry Charlotte Royale
Garlic Herb Croissants combine the buttery, flakey decadence of croissants with basil, garlic and parsley. The unbaked croissants freeze well so make them ahead for special occasions.
Espresso marshmallows are packed with coffee flavor. They are perfect for hot chocolate, adult s’mores or on their own. I started making marshmallows a few years ago. Once you discover how amazing homemade marshmallows are, store bought marshmallows just don’t cut it. There are two types of homemade marshmallows – Italian meringue and gelatin-based. Italian… Continue reading Espresso Marshmallows
Black cocoa gives these Oreo marshmallows intense chocolate flavor. Make just the chocolate layer for simple dark chocolate flavor or alternate Oreo and vanilla layers for a more true Oreo experience. Last week I went to a holiday party at the salon where I get my hair done. The party is an annual event put… Continue reading Oreo Marshmallows
What screams Fall more than caramel apples? Ok, maybe pumpkin spice. But if you want to take a break from all your pumpkin spice, caramel apple cream puffs are for you. Recently I tried out a recipe my sister gave me for dulce de leche cream puffs. The recipe is coming soon because I need… Continue reading Caramel Apple Cream Puffs
Chocolate fudge bundt cake – dense, brownie-like cake topped with dark chocolate ganache. Rich chocolate fudge runs through each slice. This is a recipe I modified from one my sister left behind when she died. She left behind a list of ingredients and a title so it was a little like a technical challenge on… Continue reading Chocolate Fudge Bundt Cake
Buttery shortbread with the tang of hibiscus from adding tea straight to the dough. Lovely hibiscus tea shortbread are great with your favorite tea. Summer is the time for iced-tea. Especially here in Texas. One of my favorite iced teas is our local grocery store’s raspberry hibiscus tea. It’s naturally sweet and tangy so serving… Continue reading Hibiscus Tea Shortbread
Chili Basil Shortbread is a tender, flakey, savory shortbread flavored with Thai chilis, fresh basil and garlic. Cut into rounds and serve with sliced cheese or use this as a crust for your favorite quiche. I’ve mentioned my friends Luda and James. They have the large vegetable garden and sometimes they give me fresh produce… Continue reading Chili Basil Shortbread
Grand Marnier raspberry sauce is so easy to make and incredibly versatile. The Grand Marnier gives it a little something extra. This past week I had big plans for getting some recipes made but my body said no in a big way. On Monday I woke up with an intestinal bug that sat with me… Continue reading Grand Marnier Raspberry Sauce
Chocolate cherry cannolis are light fried dough tubes filled with sweetened ricotta cheese, chopped dried cherries and chocolate. These amazing pastries are best eaten the day they’re made so gather up some friends and have a glass of wine with your cannolis. I live near a road that has a lot of thrift stores. One… Continue reading Chocolate Cherry Cannolis
