Category - Dessert

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Duet: Moist Chocolate Cake / Ella Fitzgerald “Early Ella: Great Ballads by Ella Fitzgerald”
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Duet: Butternut Squash Bread with Cream Cheese Frosting / Patsy Cline “The Legendary Patsy Cline”
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Chocolate Covered Strawberry Truffles / Simon and Garfunkel “Bridge Over Troubled Water”
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Duet: Coconut Macaroon Pie / Edith Piaf
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On Tour: Schnucks Cooking School

Duet: Moist Chocolate Cake / Ella Fitzgerald “Early Ella: Great Ballads by Ella Fitzgerald”

The food: My boyfriend’s birthday was last week (I won’t say how old he is, but he does have more white hair than I), so I surprised him with a homemade cake. Cake is often much too dry for my taste, so I set out to make the moistest chocolate cake possible. Also, I’m not a fan of typical frosting, which can be gritty or[…]

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Duet: Butternut Squash Bread with Cream Cheese Frosting / Patsy Cline “The Legendary Patsy Cline”

The food: Starting a food blog has its perks. For example, I recently attended a culinary class sponsored by Mann’s. There were about a dozen bloggers there, drawn by the promise of learning some cutting skills and a few recipes (oh, and receiving a copy of The Vegetarian Flavor Bible by Karen Page). We also learned a bit about Mann’s new Culinary Cuts products, fresh-packed sweet potatoes[…]

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Chocolate Covered Strawberry Truffles / Simon and Garfunkel “Bridge Over Troubled Water”

The food: A lot of the food I make for this blog is the product of me wanting to learn something new. I’ve never made truffles, but I love chocolate. I mean, I really love chocolate. After some reading, I realized truffles are pretty damn simple to make. Melt some cream, butter, and chocolate, then add in whatever flavor you want (I[…]

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Duet: Coconut Macaroon Pie / Edith Piaf

The food: Macaroons started as Italian almond meringue cookies and, when they came to France in the 1500s, evolved into colorful stuffed sandwiches. While I like that classic cookie, I much prefer the chewy goodness of a coconut macaroon. Jewish chefs adapted the original recipe to remove the flour and leavening agent (using egg whites instead), making them a popular Passover treat. I tried recently to make coconut macaroons, but they[…]

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On Tour: Schnucks Cooking School

I make no secret that I’m a novice in the kitchen. After two decades of making little more than tacos and spaghetti, I really focused on learning to cook about 2 years ago. My skills have greatly improved, but I have a long way to go before I’d ever feel comfortable claiming some level of expertise. In addition to lots of trial[…]

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