Chocolate Covered strawberry fudge – creamy strawberry fudge with semi-sweet chocolate chip coating. What’s not to love? Sometimes our readers challenge us to come up with a new recipe. A few months ago we posted my sister’s dark chocolate peppermint fudge to the Facebook page. For some reason she added a little red food coloring… Continue reading Chocolate Covered strawberry fudge
Crystallized (candied) ginger gives a little zing to creamy white chocolate in this Gingered White Chocolate Tart. This week is my friend Bernadette’s birthday. She’s a sweet Belgian woman who’s been doing charity work in Cambodia for decades. I’m not sure how old she is but she’s a mom to everyone. I knew I wanted… Continue reading Gingered White Chocolate Tart
Peanut butter and bananas go so well together. Add rich chocolate pudding and meringue and you’ve got chocolate peanut butter banana pie. When I was a kid we used to eat bananas and peanut butter as a healthy snack. Then as a teenager I discovered frozen bananas covered in chocolate. So when I was… Continue reading Chocolate Peanut Butter Banana Pie
Toffee Almond Florentines are delicate flourless, eggless almond toffee cookies with chocolate on top. I dare you to stop at one! It hit me this week that in three months I’ll be back in Texas. I left home last year on July 3 so it’s been almost a year here in Asia. It’s been an… Continue reading Toffee Almond Florentines
Elephant Ears – delicious fried dough dusted with cardamom powdered sugar. And, sharing my adventures at Baan Chang Elephant Park in Chiang Mai, Thailand. This post is deeply personal and painful for me to write because Joan had planned a trip to Southeast Asia to spend the weeks after Christmas with Becky and me. She’d… Continue reading Elephant Ears
Raspberry Hazelnut Torte, a traditional nut-based cake soaked in fruit juice and Grand Marnier with raspberry cream filling and raspberry jam topping, is an elegant spring dessert that is easier than it looks. Grocery shopping is always an adventure here. Most baking supplies are imported because Cambodians don’t bake -even though they eat more bread… Continue reading Raspberry Hazelnut Torte
Want to wow your Mom on Mothers Day? Make her some Crème Brulee French Toast. It’s the perfect balance between caramel and custard flavors. Top with whipped cream and strawberries for an elegant breakfast mom won’t forget. Crème Brulee is one of my favorite desserts. I love the contrast between the crunchy caramelized sugar on… Continue reading Crème Brulée French Toast
Coffee flavored meringue and kahlua marscapone filling gives Tiramisu Pavlova the flavor of a cappuccino in dessert form. One of the great things about a Fulbright is meeting the other Fulbrighters. I recently went to a conference Jakarta where I met Martha, a Fulbright law professor in Myanmar. Turns out Martha is a great cook… Continue reading Tiramisu Pavlova
These chocolate peanut butter cups taste a lot like Reese’s. If you use high quality milk chocolate chips, organic graham crackers and natural peanut butter, they also contain no artificial ingredients. Some of my fondest memories were reading to my kids at bed time. We read nearly every night – the entire Chronicles of Narnia,… Continue reading Chocolate Peanut Butter Cups
Strawberry cream puffs are a great way to use “older” strawberries. The strawberries, cream and chocolate blend together well for a lovely dessert or breakfast treat. I love making cream puffs. They’re pretty easy once you get the hang of it. You can bake the puffs a few days ahead of time and fill them… Continue reading Strawberry Cream Puffs
