Recent Posts

• Free Man of Color

  An amazing book written by Barbara Hambly. The first in a series it's a nice little murder mystery. But the real reasons I love this book are twofold. The in-depth glimpse of 1830s New Orleans with all its realistic racial and cultural diversity, and the main character, Benjamin January, a free black man who just came back to New Orleans after becoming used to the freedoms of Paris where he had been studying to be a physician. A nice combination, and well written. I definitely felt compelled to...
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• Rah, rah, Redlands!

  What a great time I had at the U of R!  A small but top-notch school that encourages campus involvement and travel abroad. The classes are small so you are never taught by a TA. Dorm living is non-stop fun with friends a door away and the campus is beautiful. Oh, and the liberal arts ed. will prepare you for almost anything.  Rah, rah, Redlands!
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• Chocolate Mousse

  INGREDIENTS4 egg yolks1/2 cup (100g) sugar2 cups (500ml) cream, double2 tablespoons caster sugar2 tablespoons plain powdered gelatine150g couverture chocolate3 egg whites3 tablespoons sugar1 teaspoon vanilla essencePREPARATIONBeat egg yolks and sugar until light and fluffy. In another bowl, soak gelatine in ½ cup of water at room temperature. After the gelatine is well soaked, stir in some hot water, mixing well and heat. Bring to the boil. Remove from heat and cool completely.Chop chocolate and...
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• Chocolate Souffle’

  INGREDIENTS:50 grams butter/ margarine2 tablespoons flour4 egg yolks¼ cup sugar (50 grams)¾ cup milk100 grams semisweet chocolate grated4 egg whites2 tablesppons sugar2 teaspoons vanillaPREPARATION:Butter the inside of a souffle’ dish and sprinkle with a little sugar, discarding the excess. Set aside. Put in a small saucepan, melt butter/margarine. Put flour and remove. Add  sugar, yolks and milk gradually. Place the mixture over low heat and stir constantly till thickened and bubbly. Cook and s...
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• The Nanaimo Bar

  The Original Nanaimo BarIngredients:***Bottom Layer ***    * 1/2 cup unsalted butter (European style cultured)    * 1/4 cup sugar    * 5 tablespoons cocoa    * 1 egg beaten    * 1 1/4 cup graham wafer crumbs    * 1/2 cup finely chopped almonds    * 1 cup coconut***Second Layer ****    * 1/2 cup unsalted butter    * 2 tablespoons cream PLUS    * 2 teaspoons cream    * 2 tablespoons vanilla custard powder    * 2 cups icing sugar***Third Layer ***    * 4 squares semi-sweet chocolate (1 oz. each)   ...
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• Brownie Cheesecake Bars

  Ingredients1 (19.5 ounce) package Pillsbury® Classic Traditional Fudge Brownies 3/4 cup chopped walnuts 2 (8 ounce) packages cream cheese, softened 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk 1 large egg 1 teaspoon vanilla extract Smucker's® Chocolate Sundae Syrups Ice Cream Topping, or fruit dessert topping DirectionsPreheat oven to 350 degrees F. Prepare brownie mix as package directs; stir in nuts. Spread into well-greased 13x9-inch baking pan. In large bowl, beat cream cheese unti...
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• Candy Bar Brownies

  Ingredients1 (18.25 ounce) package German chocolate cake mix 3/4 cup melted butter 2/3 cup sweetened condensed milk 4 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chopped DirectionsMix cake mix with melted butter or margarine and condensed milk. Spread out 1/2 of the mixture into a 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 10 minutes. Slice candy bars into little slices. Lay these on top of the baked crust. With the remaining batter-crumble it on top of the ca...
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• Turtle Brownies

  Ingredients2 cups chopped pecans 2 cups white sugar 1 cup unsalted butter 4 eggs 1 cup unsweetened cocoa powder 1 cup all-purpose flour 2 teaspoons vanilla extract 24 individually wrapped caramels, unwrapped 42 pecan halves DirectionsPreheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Mix the sugar, butter, eggs and cocoa until just blended. Slowly add flour and one teaspoon of the vanilla. Mix until just blended. Spread batter in pan and top with chopped pecans. Bake a...
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