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The Ghirardelli Chocolate Cookbook

The Ghirardelli Chocolate Cookbook

There is certainly no shortage of recipes that use chocolate when it comes to baked goods, and there are plenty of chocolate-oriented cookbooks out there to choose from, so it can sometimes be difficult to recognize a good one on sight. The Ghirardelli Chocolate Cookbookis one that you can get away with choosing based on its name alone. Ghirardelli has been one of the most ... Read More »

Roast Beef and Caramelized Onion Panini

Rpast Beef and Caramelized Onion Panini

A sandwich doesn’t need to be complex to be delicious, but it does need quality ingredients to come out well. In most cases, it also helps if the sandwich is toasted, as well. I always have a method of toasting a sandwich at home, so once I hit the store to look for filling ingredients, the sandwiches seem to make themselves. This sandwich was completely ... Read More »

Strawberry Jam Crumb Coffee Cake

Strawberry Jam Crumb Coffee Cake

 Is it necessary for a coffee cake to have some kind of streusel or crumb topping to be called coffee cake? I tend to think not, but with the exception of coffee cakes that are baked in bundt pans (and often have a layer of streusel running through them), it generally seems to be true. Untopped cakes can easily fall out of the coffee cake ... Read More »

Dessert for Two Heart Pan

I can’t resist throwing in yet another cute Valentine’s Day-appropriate bit of baking gear, and because the holiday is more-or-less about indulging your heart’s desire, I’m not going to feel too guilty about it. The Dessert for Two Heart Pan is a little pan that turns out two heart-shaped cakes that can be stacked together and served as one miniature – and romantic – layer ... Read More »

Are European-style butters better?

Walk into just about any grocery store and, in the dairy aisle, you’ll see several butter packages labeled “European style.” The descriptor was seen rarely only a few years ago and now brands like Plugra are all over the place. Some cooks swear by these specialty butters – but are they better than the standard American-style? The difference between European-style and American-style butters is butterfat ... Read More »

Measuring Spoons with Heart

A spoonful of sugar helps the medicine go down. What does a spoonful of love do? Officially – or as officially as these matters get - the answer is nothing, but just about every food is going to taste best when it is made with a little bit of love and the extra care that comes with it. Love can’t really be measured and the closest ... Read More »

Chocolate Almond Cream Sandwich Cookies

Chocolate Almond Cream Sandwich Cookies, on a platter

The Chocolate Hazelnut Spread I made the other day was delicious, chocolaty and not-too-sweet with a good hazelnut flavor. I began to wonder, after making it, how it would work with other nuts. Hazelnut and chocolate have a very similar flavor profile, but I decided to try the recipe with ground almonds in place of the hazelnuts. The result was a bit milder than the hazelnut ... Read More »

Bites from other Blogs

After making my clafoutis-like crustless quichelast week, I’ve been thinking more and more about delicious clafoutis. Cherries are pretty much the most traditionally used fruit, but I love Crispy Waffle‘s take, a tempting sounding Raspberry Almond Clafoutis. The best part, given that we’re still in the middle of winter, is that you can use frozen berries and still get a great result. Continuing on a ... Read More »

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