The first thing they had us make when I studied at Le Cordon Bleu was chocolate chip and walnut cookies. Seems like such a simple recipe but as with so many other things, there is a good reason behind it: They are easy and they are delicious.
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Whenever I go out to dim sum, the one thing I always have to have is the egg custard tart. To me the egg custard tart is an interesting experience in each bite. It is sometimes egg-y and sometimes milk-y. Sometimes slimy. Sometimes firm. Always delicious.
My buddy Susan over at Finding Our Way Now has a really nice recipe for lemon curd which you can find here. Definitely check it out. Her recipe got me to thinking about how there are so many ways to make a dessert, or anything for that matter. There are different ingredients and different procedure yet, in the end, it should be about the same.
Two of my favorite foods are Nutella and cheesecake so what could be more magical than a Nutella Cheesecake Bar?
I went to the Las Vegas Highland Games and while there I spotted a chef I remembered from the year prior. He had on offer some cookbooks he had written with recipes from the eight Celtic nations; one of which is Ireland. One recipe was for Guinness Chocolate Walnut Cake.
In another post I wrote about Peanut Butter and Jelly Pie and someone asked if I had considered substituting the jelly with Nutella. I hadn’t yet thought of that and I instantly loved the idea.