heavy cream

Pecan Pie Martini

You know, it’s a funny thing… my husband says he doesn’t have much of a sweet tooth. But I’m not really buying it.

For example, I made this cocktail for him, told him what is was, he took a sip, then his face totally lit up!

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Chocolate Pots de Crème

I know we are still a few weeks away from Valentine’s Day… and, if you, or your significant other are football fans you are probably more concerned about getting your Super Bowl menu planned out than you are about figuring out what to serve for Valentine’s day.

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ChocoMintArita Macarons

Yes, I did it again… I created another margarita/tequila inspired macaron.

I’m sure you would have taken exactly the same course of action if someone invited you to a “Ladies Night In” event sponsored by Sauza Tequila right?

And if that wasn’t reason enough…

Let’s just say you were also going to be treated to a private cooking demonstration given by the very talented Food Network Chef from Mexican Made Easy and Author of Fresh Mexico: 100 Simple Recipes for True Mexican Flavor; Marcela Valladolid.

See… I knew I made the right decision.

Chef Marcela Valladolid

This chica has it all, talent, beauty, mean cooking skills, and tons of charm!

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Gingerbread Ice Cream

Today I’m going to share with you part two of my holiday trifecta dessert, which consists of a Gingerbread Financier, topped with a subtle Gingerbread Ice Cream, and a Candy Cane shapped Tuile topped with Candided Goji berries.

We started this trifecta which I pictured in my previous post with Candied Goji Berry Topped Tuiles in the shape of Candy Canes.

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Pick your Poison Pizza

Thank you all so much for voting me onto the next round of Project Food Blog, we’ve made it half-way can you believe that?

Before you I present my post for challenge #5, you may be wondering what this challenge titled “Recipe Remix” is all about?

Well, for starters the “Recipe” selected for us was Pizza, and the “Remix” could pretty much be anything. Using molecular gastronomy, sharing your best kept secrets, or totally re-inventing it.

Our pizza criteria was the following: A solid base, a sauce, and at least one topping.

Seems simple enough, right? No, not really… I had the hardest time trying to decide what to make for you. I don’t really have any super secrets to create an amazing pizza. I haven’t had the opportunity to dive into molecular gastronomy just yet, but working my way towards it for sure. And, given the theme of my blog, you know it wasn’t going to be savory. So, dessert pizza it is…

Then, after much thought and deliberation I decided that one dessert pizza just wouldn’t be enough, so I made you two. :)

Who doesn’t love choices right? So, go ahead… pick your poison!

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