Cook the Book: The Serious Eats Chocolate Lover's Library
Nutella brownies from Nook & Pantry.... they are perfection!
Nutella brownies from Nook & Pantry.... they are perfection!
sauteed veggies with rosemary and olive oil. YUM
butternutsquash sauteed with fresh rosemary!
Anyone try this with other nuts? Like hazelnuts or a combination?
Don't mean to advertise for another blog site, but the best brownies I have ever made are nutella brownies as made by the Nook & Pantry blog site:
http://nookandpantry.blogspot.com/2007/04/nutella-brownie.html
DELICIOUS
I must admit that I hate ratatouille. My mom makes it all the time and everyone else loves it, but I don't like zucchini or eggplant. But the crust sounds so yummy! Does anyone have any ideas about other veggie combinations would be good here?
butternut squashed, cubed, and sauted with fresh rosemary
dark chocolate... with anything hazelnut
bagel and lox... and a bloody mary to round things out
It's hard to choose a favorite when it comes to chocolate because just eating it from the package is heavenly. But having to choose I probably would choose chocolate-praline truffles.
It's hard to choose a favorite when it comes to chocolate because just eating it from the package is heavenly. But having to choose I probably would choose chocolate-praline truffles.
Of course, chocolate truffles from Alice Medrich
The maintstay, chocolate chip cookies!
don't have a favorite chocolate recipe
Here is my favorite chocolate recipe. It's super easy and wonderful with ice cream!
Hot Fudge Pudding Cake
Makes: 8 -10 servings Preheat: 350º
Ingredients
1¼ cups sugar, divided
1 cup all-purpose flour
7 tbsp Hershey's Cocoa, divided
2 tsp baking powder
¼ tsp salt
½ cup milk
⅓ cup butter or margarine, melted
1½ tsp vanilla extract
½ cup packed light brown sugar
1¼ cups hot water
Heat oven to 350º. In medium mixing bowl combine 3/4 cup sugar, flour, 3 tbsp cocoa, baking powder, and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter into square pan, 8x8x2 or 9x9x2 inches. In small bowl combine remaining 1/2 cup sugar, brown sugar, and remaining 4 tbsp cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top.
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