Raspberry Dark Chocolate Empanadas
Raspberry Dark Chocolate Empanadas turn this favorite pastry to the sweet side- dark chocolate and fresh raspberries melt together perfectly.
Raspberry Dark Chocolate Empanadas turn this favorite pastry to the sweet side- dark chocolate and fresh raspberries melt together perfectly.
Brown sugar salted caramel takes everyone’s favorite ice cream condiment to the next level, the brown sugar adding a richness regular sugar lacks.
So remember when I was talking about David Lebovitz’s book, The Sweet Life in Paris, and how I was super excited to make all his French chocolate things for Bastille Day, which is in July? Well, that lasted all of 3 days since I made his brownies…an adaptation thereof…dulce de leche brownies… for our work Cinco de Mayo potluck the other day.
Brazilian pipoca is a South American kettle corn of sorts, served dripping with dulce de leche for something extra to really make your sugar spike.
Easy no-churn chocolate coconut ice cream has a few secrets in it: coffee liquor, Brazil nuts and shredded coconut for an explosion of flavors and textures.
Traditional pound cake turned into a yeast-free chocolate marble babka, covered in a rich chocolate ganache.
Sweet cream whipped and swirled with white chocolate, crunchy pistachios and sweet pomegranate make this white chocolate pomegranate fool.
If you’ve been keeping up with things on my end of the interwebs, you may have noticed that my virtual dotted red line around the globe has become….squiggly. Including my wayward veer towards this Pecan Paçoca. I’ve been unfocused and somewhat subconsciously resistant to moving on to South America’s food, which is so dumb because from what I’ve tasted I absolutely love South American food. I mean, my favorite restaurant in all of Chicago is Carnivale, which serves Latin cuisine!
Again, dumb.
Irish Cream Chocolate cake is layer upon layer of goodness with flavors we’ve come to associate with the Emerald Isle- Irish Cream Liquor and Whiskey!