Archive for the ‘Sweet’ Category
Thursday, March 1st, 2007
Back in the day, when I was small enough to fit in the seat of a shopping cart and too small to drink out of anything other than a tumbler, Mom and I would go food shopping together at the A&P.In fact, I went food shopping with her every opportunity ...
Posted in Comfort, Junkfood, Sweet | No Comments »
Wednesday, February 28th, 2007
Since I still fantasize about being Chef Torrés' sous chef, I practice and study chocolate in my spare time. As a final project for something I involved myself in at school, I decided to express myself through chocolate (um, yeah I watch Food Network competitions a lot...)Aside from being super ...
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Saturday, February 17th, 2007
Thanks to an earlier incident this week on nearly choking on a piece of cinnamon, I decided to brew my spicy concoction of chai tea in my Chococat teapot.And I live to tell about it. :D
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Sunday, February 11th, 2007
After much personal anticipation, I decided to toast coconut flakes under the broiler tonight. Then I did that spooning technique to make egg-shaped ellipsoids of chocolate ice cream to be topped off with rainbow sprinkles and the toasted coconut.But that wasn't enough. That wasn't it. No, there was more.To finish ...
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Friday, January 12th, 2007
After many queries, most notably between myself and Erick, I finally had the opportunity to try marzipan.Marzipan, as I had learned beforehand on Wikipedia, is confection made from almond paste and sugar. It has the consistency of Play-Doh and most people will take advantage of this property by molding marzipan ...
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Thursday, January 11th, 2007
Eugene is a hand model. Only on some days.
Emack and Bolio's is an ice cream chain that I discovered this past summer either by reading an AMNY article on ice cream places in NYC or by using Menupages. I can't decide, because I can't remember.The location I went to ...
Posted in Comfort, Dining Out, Drinks, Sweet | No Comments »
Tuesday, January 9th, 2007
There was leftover truffle base. And a baking mat. And unopened bags of Ghiradelli, because Hang is awesome and bought over plenty when we were baking a few weeks ago.The key to making Frangelico bark is to be patient and have room in the fridge to cool each layer. This ...
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Saturday, December 30th, 2006
There are certain areas in baking that I am not quite ready to attack.And pies would be one of them. But thanks to having no shame in using frozen pies, ala Mrs. Smith, pies are usually a dessert option in my household during the holidays.My favorite since childhood would have ...
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