Jan
26
2009
http://www.cookingrecipestv.com/ – Another classic French recipe these “profiteroles” are made out of a french dough called pâte à choux. Profiteroles can be frozen prior to serving and make dessert a snap. The best part is the chocolate sauce that is drizzed over the top 😉 Duration : 0:9:6
Jan
11
2009
Summary of the episdoes and recipes from Gordon Ramsay’s Cookalong Live Duration : 0:7:50
Dec
29
2008
Learn how to bake shortbread in this free online baking video. Duration : 0:3:20
Dec
22
2008
MORE RECIPES: http://greekgourmand.blogspot.com This Greek dessert is one of my all-time favourites as it is not too sweet and very, very easy to make. Although similar in many ways to the dessert known as Galaktoboureko, this pie is not meant to be syrupy, nor does it require any phyllo for an outer shell as the […]
Dec
16
2008
http://www.hotelchocolat.com gourmet chocolate dessert recipe. Chocolate caramel kiss pots. Duration : 0:6:28
Dec
13
2008
This chocolate recipe could become your “signature” dessert. It’s a versatile and delicious sauce. This chocolate recipe can be drizzled over brownies for a decadent dessert, over angel food cake, or even used as a chocolate dip for strawberries. This sauce recipe has a bit of cinnamon to give it a southwestern flare — but […]
Sep
21
2008
In the spirit of the economy let me eliminate a bunch of trips to the mall where I would have to walk around frantically trying to find just the right gift for all, on my shopping list. I truly believe its time to bring back the old fashioned spirit of Christmas and spend a few […]
Sep
11
2008
I just made 21 pint jars of this delicatessen. These will make really great Christmas gifts. (Did you know only 103 days left until Christmas) Every year I freeze a bunch of rhubarb that’s peeled, finely chopped and blanched just for the purpose of making make my Grandma’s awesome Walnut Rhubarb Dessert Sauce. This is a tangy sauce […]
Aug
26
2008
Well I was walking into the supermarket and bam, there it was a new bar of chocolate from Cadbury “Creme Brulee”
Aug
17
2008
Last week I lamented the fact that many so-called “five minute” recipes. . . aren’t: They may take five minutes to cook or to prepare, but they almost never are only five minutes from prep to table. So now I’ve been searching for the elusive “three-ingredient-recipe”: Trouble is, while many so-named recipes have three “main” […]