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Entries in chocolate (19)

Sunday
Dec152013

Day 4: The Flavors of Christmas… Peppermint

Peppermint.. The flavor alone reminds you of Christmas.. The candy cane would not be any other flavor! It has to be peppermint.. I see some are on the shelves this season are hot sauce flavored.. Not for me!

Here are two recipes for today.

Peppermint Brownies

Candy Cane MilkShake

 

Also here is a link for paper straws.. The Old Fashion feel of the paper straw will take you back to a simpler time. 

Tomorrows Flavor is...Hibiscus! 

Tuesday
Dec032013

Is English Toffee English? 

A question I have pondered.. Just like is French Toast French? German Chocolate Cake German? 

All kidding aside.. Last night was a wonderful Truffle and Confection Class. I posted a few "Live" pictures from the scene in San Diego and texts, tweets and emails came in for the recipe for the English Toffee.

Here is the recipe.. and if you love it.. pre-post!  RECIPE

Next week... Daily Holiday Recipes! 

 

Thursday
Sep122013

SD Living: National Chocolate Milk Shake Day

Here is the segment and the recipe from my segment today... When you put 70 proof into the shakes Mark and Lynda Shake it up!

SHOW

RECIPE

Wednesday
Sep112013

Reflection Day and SD Living Tomorrow

How many times today did you look at your phone and see those numbers? Sept, 11. It gives you chills even 12 years later. I don't care where you were you were effected. Just a note to bless all that were impacted.

Thursday September 12th is National Chocolate Shake Day! I will doing my segment on San Diego CW6 on the SD Living Show.. Here is a sneak peek at the recipes. I decided to do the Chocolate Butter Cookie to go with it.

Recipes

 

Don't forget... You can order any of my 9 cookbooks and pans.. Also, look at my tours! France in May of 2014 has a few spots left. Tours  Books

Wednesday
Aug282013

1981: Chocolate Truffle Torte.

Back Way Back I created this Chocolate Truffle Torte Recipe..

Change it up for your own tastes.. You can refrigerate it for a firm texture or keep it at room temperature for a creamy texture.

I used to make this as a wedding cake and wrap it in a sheet of chocolate then gold leaf it.. 

 

Recipe

Tours

Cookbook/Pans