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Easy Dark Chocolate Pots de Creme. Is there such a thing as too much chocolate? This dark chocolate pots de creme recipe comes close. It is unbelievably rich, and smooth, and very, very chocolaty. With only five minutes of hands-on time, it’s a true chocolate indulgence. What makes this no-cook chocolate pots de creme so quick and easy is that everything goes in the blender. This recipe is gluten-free, grain-free, dairy-free and refined sugar-free. Serve the dark chocolate pots de creme with something to compliment the chocolate — raspberries, whipped coconut cream, espresso, or even a nice Cabernet. Easy Dark Chocolate Pots de Creme Ingredients 2 eggs 1/4 cup honey 1 teaspoon instant espresso powder1 teaspoon organic vanilla extract4 ounces chopped unsweetened chocolate3/4 cup coconut milk 1 pint raspberries Instructions Add all ingredients, except coconut milk and raspberries, to Vitamix in order listed and blend until smooth. Get free recipes delivered weekly!

Eggless Chocolate Pots de Crème – An Easy, No-Bake Dessert. N my books, it’s almost always a good time for chocolate but if there had to be a season for chocolate then it seems like it would be Valentine’s Day! As I’ve mentioned on this blog more than quite a few times, I don’t subscribe to the commerce that seems to drive every celebration these days. Get on the internet and every other food site or blog has something strawberry or chocolate or heart shaped to ‘share” with you, and before you know it, you’re thinking about chocolate! Which reminded me that I had a chocolate post waiting to be posted, the Chocolate Pots de Crème I had made a couple of months back. Usually, when I'm irregular with my posts, one of the reasons is that I have some form of blogger's block or a photography block. This time around, I have a a lot of photographs and the raw material for my posts, and its just about sitting down and getting it written up that's not happening.

Pots de Crème also refers to the small lidded pots this dessert is served in. Cheat’s Chocolate Hazelnut Mousse. Life has a way of surrounding us with good people. Today, I was reminded of this small blessing. Wherever you are in life’s journey, there are good souls who become friends. My husband and I drove north this morning, the sun shining unabashedly, giving us a chance to appreciate the green hills dotted with yellow mustard, just starting to bloom. Lunch was on the agenda, in Yountville, where we were to meet one of our best men from the wedding and his wife. Nearly a lifetime has passed, and between us and a dozen years, we each had two children, born just months apart, and a lifetime of experiences. And then by late afternoon, we found ourselves back home, walking with pup and little ones in tow, to pop in on our friends down the street.

Before we knew it, four hours and three bottles of wine had passed, with lots of chatter and loads of laughter. I feel so blessed for friends, old and new. Valentine’s Day is just around the corner. “One of the best things you’ve ever made,” he proclaimed. Cooking ala mel: Chocolate Hazelnut & Almond Spread. Valentine’s Day Buster Bar Dessert | coffee on the front porch Valentine’s Day Buster Bar Dessert | Welcome to my very first ever blog post for Coffee On The Front Porch. After trying to learn about domains and plugins and widgets and URLs my head is spinning and I hope this works.

I guess it’s still a bit “under construction” but thanks for stopping in. Valentine’s Day is almost here! Do not despair if you lack a romantic partner. This recipe is SO OLD. I had the funniest thing happen. You will need: 1-1/2 cups chocolate chips1 cup butter (2 sticks)2 cups powdered sugar1 12-oz can evaporated milk1 tsp vanilla1 package chocolate sandwich cookies1 quart soft serve ice milk1 cup Spanish peanuts First, make the fudge sauce. Get yourself one package of chocolate sandwich cookies. If you have a food processor, chop them up in that. Add 1/2 cup (one stick) melted butter and stir together. Press cookie mixture into your pan.

Put it in the freezer. When the chocolate is just slightly warm, it’s ok to spread about 1/2 of it on top of your crust. Cranberry Almond Swirl Ice Cream. “If all the books were across the sea, what a great swimmer Liren would be.” Scribbled in the back pages of my 8th grade yearbook, I remember my cheeks burning as I read this autograph. Most of the girls had a similar quote in theirs, but “books” was replaced with the word “boys.”

And while I certainly wasn’t boy crazy at the time, I also understood the underlying meaning behind this sentence. After eight years with the same 18 classmates in my tiny Catholic grade school, I was ready to move on. I was a voracious reader as a child, and my love for literature grew with me. But I realized something. I went from consumer to creator, and the more I wrote, the less time I had to open a book. On my way to Salt Lake City, there was no Wi-fi on the two hour flight. In some ways, I think the same could be said for cooking. The recipe for Cranberry Almond Swirl Ice Cream can be found HERE. Leave a Comment. Who's the Bosc? — Butter and Thyme. My Mom simply adores pears. Bosc, and only Bosc, was all that she’d bring home.

The same went for apples. Mom ate Fujis, and that was that. She would sit down with a knife and cut slice after slice, eagerly slurping pieces up one after another. I remember time after time I would try to join her, only to be thwarted by the rough texture of the skin on the Boscs (just thinking about it gives me goose bumps). When I was older, I came to find a whole world of pear varieties that never seemed to make their way into our grocery cart.

From sweet, creamy Comice (which are perfect for this recipe) to tart, crisp Forelles, I found that each variety has its own distinct charm and was worthy of my time and attention. While I can appreciate my mother’s devotion to the pear in its unadulterated form, I think the pear likes to play dress up. Quick Buttermilk Biscuits. I'm all for fast food made at home. As long as you are using real ingredients, why not make things easy on yourself? Now, I'm not talking Jiffy mix here. I've never much understood the point of box mixes. Do they really save that much time? Getting back to the biscuits, I've always kind of struggled to make good biscuits. Quick Buttermilk Biscuits adapted from Food.com 2 cups unbleached all-purpose flour, plus more for dusting the board 1/4 teaspoon baking soda 1 tablespoon baking powder 1 teaspoon kosher salt or 1 teaspoon salt 6 tablespoons unsalted butter, very cold 1 cup buttermilk Preheat your oven to 450°F.

Tart - Best Trip Ever. Browsing my favorite cookbook (Patricia Wells, At Home in Provence), I noticed her recipe for an apricot-honey-almond tart, one of the few recipes in the book I’ve never tried. I came home from the farmer’s market a couple of days ago with only two apricots, but I also had a couple of peaches, a couple of plums, and a basket of strawberries, so I used them all. I LOVE this tart! The crust and cream filling are not terribly sweet, and the fruit flavor is intensified by the time in the oven. It would be good with any single ripe summer fruit or any combination. Here’s my adaptation of her recipe. Mixed fruit-honey-almond tart Equipment: One 9-inch fluted tart pan with removable bottom The Crust Unsalted butter for preparing the pan 8 tablespoons (120g) unsalted butter, melted and cooled 1/2 cup (100g) sugar 1/8 teaspoon vanilla extract 1/8 teaspoon almond extract A pinch of fine sea salt 1 1/4 cup plus 1 tbl (180g) unbleached all-purpose flour The Cream Filling Instructions.

Julia Child’s Madeleines de Commercy | hungry sofia. It’s impossible to cook a Julia Child recipe without summoning her in some way. From the first moment, you can feel her peering over your shoulder – self-assured, encouraging, generous. Once you’ve started, you’ll do anything to keep her there, so I’m always on the look-out for Julia Child cookbooks. Just before my last birthday, I found a second-hand copy of From Julia Child’s Kitchen that included this recipe for les Madeleines de Commercy. When the Cooking Channel invited bloggers to celebrate her upcoming birthday by posting about one of her recipes, I knew which one I wanted to make. This recipe is everything I love about Julia Child (I’m sorry but I just can’t call her Julia). Well before Madeleines were readily available, wrapped in plastic and holding their breath at any given Starbucks, she was trying to find the her own way back to the perfect Proustian Madeleine, part cake, part cookie and made to crumble in tea.

Les Madeleines de Commercy/The Madeleines with The Hump on Top. Bergamot Madeleines. Let me start this post by saying I’m a madeleine snob. A bona fide, unrepentant madeleine snob. Don’t talk to me about those nasty little packets of “madeleine” by the cash register at your Starbucks. They’re awful, with texture seemingly composed, somehow, of paraffin. Those buckets of shell-shaped stuff masquerading as madeleines at Costco are not much better. They taste as though they’re made of Twinkies – oddly spongy, overtly sweet and redolent of fake vanilla. I don’t know what those pretenders are exactly, but I assure you they are *not* madeleines. The perfect madeleine is elusive. The perfect madeleine, the Platonic Ideal of the form, is somewhere between a tender, moist cake, and a crisp, sweet cookie. Also important in a perfect madeleine is the scalloped edges and evenly brown color of the crust.

This particular recipe is the one I developed for my friend Daniel Patterson’s article on the fragrant bergamot citrus for San Francisco magazine. Bergamot Madaleines. Chocolate-Filled Hazelnut Cookies. Gourmet Worrier | Live Eat Dream. I've subscribed to both Gourmet Traveller and Delicious magazines for almost ten years now, but of late I've been increasingly frustrated with their repetitive content and the amount of advertising that keeps creeping into each new publication.

So towards the middle of last year I made a conscious decision to pull back and have since ceased both subscriptions. Nowadays I look for inspiration amongst the many and various food blogs out there and have been pleased with the rich content that is freely available to me. I have also treated myself to a couple of new and inspiring cookbooks as I felt that I needed to challenge my skills and broaden my cooking base. You can imagine then how surprised I was when a girlfriend recently handed me a copy of the latest edition of Dish, which is a New Zealand, based food and wine magazine. By now you all know where I'm going with this, no? Yes, I succumbed and am thrilled to say that I am now a proud Dish subscriber! Adapted from - Dish Ingredients Method. Food - Recipes : Chocolate and hazelnut cake (Torta gianduia) Chocolate Almond Cookies (vegan) - Sensual Appeal. Anise Drop Cookies. Spice Up Your Holiday Cookie Platter with this Traditional German Recipe When I was growing up, December was always cookie month.

My mother baked a batch of cookies almost every day to prepare for the Christmas festivities. Although she always changed the mix of cookies that went into the rotation — adding some, dropping others — one always appeared without fail: these great Anise Drop Cookies. Her recipe was handed down from her grandmother, and in turn handed down to me. And I gave it to Mrs. Kitchen Riffs, who is the cookie baker in our household. The anise flavor is pronounced in these cookies, but not overwhelming. Anise is used in some Italian cookies and biscotti, and features in several of Germany’s best known holiday cookies, including Pfeffernüsse and Springerle.

If you have an electric stand mixer, making Anise Drop Cookies is fairly simple. If you insist on baking them right after mixing, you’ll still get a good cookie. Recipe: Anise Drop Cookies Ingredients Mrs. Peanut Butter Cookies | Simply Fresh Cooking. ‘Tis the season of cookies! I participated in ‘The Great Food Blogger Cookie Swap’ this year and made 3 dozen of my favorite peanut butter cookies to ship off to 3 different food bloggers whose names were chosen for me.

I love it. It’s like the Secret Santa of cookie swaps for food bloggers! Plus, there’s an awesome charity involved called Cookies for Kids’ Cancer. I gained like 10 p0unds over the holiday season last year. So this year, my plan is to immediately freeze all of the delicious cookies I receive. For the swap, I shipped my peanut butter cookies off to Twice Cooked Half Baked, Not Your Momma’s Cookie, and Cookies & Kiddos. Meanwhile, I was already enjoying my shipment of the most awesome sugar cookies I’ve ever had – from Mike at Semi Sweet. My second shipment was from Molly at Toffee Bits & Chocolate Chips. I didn’t receive my last shipment of cookies, but it was still super fun to participate in this cookie swap! Rachael xoxo Peanut Butter Cookies You may also like: Mushrooms en Papillote- Mushrooms Baked in Parchment Paper. Mushrooms en Papillote- Mushrooms Baked in Parchment Paper I find myself in the unusual position of being relatively stress-free this December.

For once I’m not doing any traveling during the holiday season, I don’t have to worry about cooking or eating in kitchens with counters that seem perpetually covered in glutenous bagel and/or bread crumbs, and I really don’t even have to worry about doing any gift shopping (with the exception of the little ones, family and friends have pretty much adopted a no gifts policy and focus on presence instead of presents… although family will have to wait for my presence for another month or so). In fact, my friends and I have discussed scrapping a traditional Christmas meal altogether and just getting together for either some gluten-free mac and cheese or pizza. Elaborate meals happen all the time around here, so just lounging around, watching movies and having a cheesy carb fest sounds pretty amazing. Yield: 4 side servings Prep Time: 10 minutes. 5 Herb-Scented Shortbread Cookie Recipes.

Regala besos en Navidad!!! Besos de Merengue... dulce, verdad?? Una idea para regalar estas fiestas a vuestros amigos y familiares. Son delicados, dulces y bonitos, no creéis? Los podéis aromatizar con aroma de limón, con un poco de canela o con cualquier otro aroma que tengáis. También los podéis hacer de colores, coloreando el merengue y decorar con azúcar de colores, confeti o cacao en polvo! Son muy sencillos de preparar y con las cantidades de esta receta, os saldrán muchos besos para regalar! También les podéis dar diferentes formas, todo depende de la boquilla que utilicéis. Además, también podéis hacer sandwiches con ellos, rellenándolos de nutella, buttercream, ganache o nata montada. Meringue Kisses Ingredientes: 350gr. de azúcar glas3 claras de huevo L a temperatura ambiente 2 cucharadas de zumo de limónuna pizca de salcolorante en gel ( opcional)aroma ( opcional) Preparación: Precalentar el horno a 120º.

En el bol de la batidora, batir las claras de huevo junto con el zumo de limón a velocidad alta. Recipe - Babette Friedman’s Apple Cake. Taste Your Life - blog kulinarny : Szarlotka. Homemade caramels. Little Almond Cakes | Café Patita. Pierre Hermé's Carrément Chocolat. Cookie Week 2012 Day One: Rum Shortbread with Date Filling. 12 Days of Christmas Treats: Fudge. 5-Minute Chocolate Peppermint Mousse. Mexican Mocha Crinkle Cookies. Day Five :: Molasses Spice Cookies | Provecho Peru. Brown Butter Snickerdoodles.

Deep-Dish Brown Butter Hazelnut Tart. Homemade Marshmallows | Words & Cake | Bake, Eat, Write, Read. French Apple-Chocolate Tart. Slow Cooker Cranberry Apple Butter | Citron Limette. Hot Fudge Sauce. Autumn-Spiced Apple Cider Caramel Sauce - The Ridiculously Easy Way! Spiced pear, gorgonzola, and toasted walnut pie in a buttermilk leaf lard crust: a pie party. Chocolate Souffle. Chocolate Souffle: Try This Easy Recipe For Organic Chocolate Souffle With Pears. Water Based Chocolate Mousse with Grand Marnier. Low Carb Chocolate Almond Butter Recipe. White peach, rose, & basil hand pies. Over a cutting board « Kosher Camembert. “Chocolate pudding, it comes in a cup…” | Tramplingrose. Hot Fudge Pudding Cake « Just Baked.

Plum Frangipani Tart | Aapplemint. Spiced Mocha Almond Biscotti. Translate. Pierre Hermé Chocolate and Lemon Madeleines. Daddy – Apple Tart « Arts and Tarts. Fig & Almond Frangipane Tart | kitchen72. Plum Pistachio Frangipane Tart. Jeni's Darkest Chocolate Ice Cream In The World. Lemon Cheesecake Tarts | Harried Housewife Blog.

Drunken Peach Galette. Pot de Crème: Chocolate and Raspberry | Citrus and Candy. Apple Cake | Aapplemint. Red currant financiers + The Smiths. Golden Cherry Calfoutis - Olive Oil and Lemons. Fig, balsamic, and rosemary hand pies. PPQ: Cream Cheese Peach Tart - She Makes and Bakes. Gingerberry baking: Pear or apple whiskey frangipane tart with vanilla-whiskey custard. Blueberry Tart-Mascarpone Cream-Lemon Curd Recipe-Tart Pastry. Rainier Cherry Tart — r e c i p e b ♥ x. Rhubarb Strawberry Scones | the windy kitchen. Dark Chocolate Macadamia Brownies. Translate. By George, It’s a Bakewell Tart! (OR TWO) « Parsley, Sage, Desserts and Line Drives.

Strawberry Amaretto Mini-Cakes. Mississippi Mud Brownies. Chocolate Mud Pie. Sunday Brunch: Pear Cardamom Clafoutis. Cherry Dark Chocolate Chunk Brownies | The Marvelous Misadventures of a Foodie. Roasted Strawberry Ice Cream—With Step-by-step Pictorial. Chocolate Almond Pudding (Low Carb and Gluten Free) Lulu's Sweet Secrets: Strawberry Rhubarb Charlotte.

{Day 15} Peanut butter and chocolate cheesecake, no-bake + vegan « Wholesome Cook. Chocolate Fig Tart Recipe. Honey & Vanilla Pots de crème « Chez Chloe. Tarte aux Pommes à la Frangipane (French Apple Tart) Strawberry ‘Cheesecake’ Tart. Dinners with friends: Recipe : Frank's Alpine Apple Tarte. Strawberry Mascarpone Tart, Gluten Free | Gluten Free Canteen. Potato and Zucchini Fritters. RECIPE: when life gives you lemons, make apple crisp. Chocolate cake with chocolate ganache/ Eggless chocolate cake with chocolate ganache. Tarta de mascarpone y chocolate. Cherry Pie Recipe. Roasted Strawberry Rhubarb Basil Ice Cream | Petite Kitchenesse. Salted Chocolate Caramel Tart. Gingerbread Toaster Pastries with Bourbon Pear Recipe. Baked Hot Chocolate.