My sister is coming to visit this week and I have so much flour and sugar from when I was baking every week that I decided to make some desserts that she would enjoy - and so my ingredients would not go to waste. I have not had sugar in so long that when I tasted one of these it almost sent me into a diabetic coma! Amazing how different foods taste when your body gets unaccustomed to them. But they were so good that I have been struggling not to sneak another one. She better get here fast or I might be in trouble.
I have been looking for an excuse to make the base of this recipe again, after using it for the Chocolate Peanut Butter Cupcakes a short time ago. These cupcakes resemble a chocolate snickerdoodle. Try it with either frosting. Although I am not a coffee drinker, I consider coffee to be an essential ingredient for my chocolate cakes. So I prefer the frosting with a hint of coffee in there as well.
Spiced Dark Chocolate Cupcakes
1 3/4 c AP flour
2 c sugar
3/4 c Hershey’s cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 tsp of Cinnamon
1 c buttermilk
1/2 c canola oil
2 lg eggs
1 tsp pure vanilla flavoring
1 c hot coffee
Preheat the oven to 350 degrees. Line three muffin tins with liner paper.
Sift the dry ingredients together, including the sugar. In a separate bowl, combine the eggs and the remaining wet ingredients, with the exception of the coffee. Using a mixer at low speed, combine the wet ingredients with the dry ingredients, incorporating the dry ingredients ½ cup at a time. Slowly incorporate the hot coffee, making sure to scrape the sides of the bowl.
Pour batter into muffin tins and bake for 15-18 minutes, until toothpick comes out clean. Cool cupcakes in the pan for 15 minutes. Transfer them to a cooling rack to cool completely.
Cinnamon Coffee Frosting
1/2 c butter, room temperature
1/2 tsp ground cinnamon
Dash of salt
1 tsp vanilla extract
1 tbsp instant coffee
3 c confectioners sugar
2 tbsp soy or 2% milk
In the bowl of an electric mixer, beat the butter on medium-high until smooth. Add the spices, coffee and vanilla, and beat until well combined. Alternately beat in sugar and milk until the frosting is fluffy.
Cinnamon Buttercream Frosting
2 sticks of butter, room temperature
1 tsp vanilla extract
2 tsp ground cinnamon
2 c confectioners sugar
Beat butter until light and fluffy. Add vanilla. Combine the sugar and cinnamon. Add sugar mixture to the butter mixture. Beat on high for 3-5 minutes, until it reaches desired consistency.
All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.
No matter the holiday, it is always a good time when folks can get together and fellowship. I have not seen my some of my girls since the end of last year and am looking forward to hanging out and catching up with them for our pre-Fourth of July get together.
We each have things we are good at preparing and my area is dessert. So this go round, I wanted to do something we had not done in the past. I am a creature of habit so I typically whip up a cheesecake, pound cake, red velvet or carrot cake. Today, I decided to make chocolate peanut butter cupcakes.
I love a good chocolate cake. And coffee and Kahlua transform chocolate cakes to a new level of decadence. Since I am not a coffee drinker, I hated having to brew a pot of coffee just to include a cup or so in a cake batter. So I happened to stumble upon some coffee singles from Maxwell House that do the trick without wasting a half a pot of coffee. These little packets work much like a tea bag. You just heat or microwave your water, dip them for a few minutes, and voila! I get excited about the simplest things.
These cupcakes are moist and delicious and almost taste exactly like a bite from a Reese's peanut butter cup. Not too sure it was a good complement for the new drink Renee was preparing, the Purple Alaskan Thunderfu*k. There were at least 8 different types of alcohol in this concoction, along with some soda, pineapple juice and grenadine. Surprisingly, everyone was still standing and speaking clearly as we prepared for the drive home.
As with most of our time together, it came to an end too soon. But, I am anxiously looking forward to the next time we can all get together.
Chocolate Peanut Butter Cupcakes
1 3/4 c AP flour
2 c sugar
3/4 c Hershey’s cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 c buttermilk
1/2 c canola oil
2 lg eggs
1 tsp pure vanilla flavoring
1 c hot coffee
Preheat the oven to 350 degrees.
Line three muffin tins with liner paper.
Sift the dry ingredients together, including the sugar. In a separate bowl, combine the eggs and the remaining wet ingredients, with the exception of the coffee. Using a mixer at low speed, combine the wet ingredients with the dry ingredients, incorporating the dry ingredients ½ cup at a time. Slowly incorporate the hot coffee, making sure to scrape the sides of the bowl.
Pour batter into muffin tins and bake for 15-18 minutes, until toothpick comes out clean. Cool cupcakes in the pan for 15 minutes. Transfer them to a cooling rack to cool completely.
Peanut Butter Frosting
5 tbsp unsalted butter, softened
1 c confectioners’ sugar
1 c creamy peanut butter
3/4 tsp vanilla flavoring
1/4 tsp sea salt
1/3 c soy milk (or heavy cream)
1 c Reese’s peanut butter cups, cut into small pieces
Bring the butter to room temperature. Place all of the ingredients, except the soy milk (or heavy cream), in a bowl. Mix on medium speed until creamy. Slowly incorporate the soy milk and beat until light and smooth. Refrigerate frosting for at least an hour. Frost cupcakes. Garnish with candy pieces.
*Recipe adapted from Ina Garten, Barefoot Contessa
All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.
I think my palate has become slightly more sophisticated as I have gotten older. I am a creature of habit and normally like to eat things that have texture and crunch so whipped desserts and soufflé were never my thing. But I am venturing out and trying new things. Life is short!
I am all about simple because my time is very limited. That being said, this mousse is easy and inexpensive to make. And it is a good dessert for two. I definitely don't have time to stay in the house and slave over a stove today...it is a warm 60 degree day out and I am so looking forward to spring (or at least more spring-like weather). So here goes...
Chocolate Mousse
4 large egg yolks
1 tbsp espresso
1/4 c sugar
Pinch of salt
2 tbsp unsweetened cocoa powder
2 oz bittersweet chocolate, chopped
3/4 cup heavy cream
Whisk yolks, espresso, sugar, and salt in a double boiler until sugar has dissolved. Remove from heat and whisk in chopped chocolate and cocoa. Cool slightly.
In a separate bowl, whip cream until soft peaks form. Whisk half of whipped cream into chocolate mixture. Gently fold in remaining whipped cream with a spatula. Divide mousse among serving dishes. Chill at least 2 hours.
Garnish with shaved chocolate and serve.
All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.
I have taken a break from baking because I have been forced to cut back on sweets for health reasons. What a bummer! But I wanted to do some blogging this week, particularly with folks looking for dessert ideas for Valentine's Day. Since many people consume chocolate for the holiday, I decided to start off with a chocolate torte.
I am trying to sneak in some healthier recipes, where I can, because I am becoming more conscious about what sugar and refined foods do to our bodies. So I am not planning to annoy you with why you should not eat sweets with every post just because I can't eat any...after all, this IS a dessert blog. But, why not be informed? And why not attempt to eat healthier when you can? So this recipe made the cut because it is flourless.
The reason you hear so many people talk about "no sugar, no flour" diets is because refined flours have been milled so much that nearly all of the nutritional value has been lost. They are very fine in texture and enter the blood stream as rapidly as refined sugars, causing spikes and drops in energy levels. Refined flours include white flour as well as products created with white flour, such as cookies, cakes, pastries...uhmmmm, practically everything on the blog! Lol. So, this is a healthier dessert option.
I am watching one of my favorite movies, National Lampoon's Vacation, while the smell of chocolate and almonds is wafting through the house...This is pure torture!
Chocolate Almond Torte (adapted from Bon Appetit)
1 1/2 c blanched slivered almonds
1 c sugar
8 oz bittersweet chocolate, chopped
5 large eggs, separated
1/2 tsp almond extract
1/2 tsp vanilla
1/2 tsp grated orange peel
1 stick unsalted butter, melted
1/4 tsp salt
Preheat oven to 350°F.
Butter 10-inch springform pan. Combine almonds and 1/3 cup sugar in processor. Blend until almonds are very finely ground. Transfer almond mixture to medium bowl. Add chocolate and 1/3 cup sugar to processor. Blend until chocolate is finely ground, about 45 seconds; stir into almond mixture. Using electric mixer, beat egg yolks and remaining 1/3 cup sugar in large bowl for about 5 minutes. Beat in extracts and orange peel. Fold in chocolate-almond mixture, then butter.
Using clean dry beaters, beat egg whites and salt in another large bowl until stiff. Fold whites into chocolate batter in three additions. Transfer batter to springform pan.
Bake torte for about 40 minutes or until toothpick comes out clean. Cool completely in pan on rack. Cut around pan sides to loosen; release sides. Serve with fresh fruit or whipped topping.
Grand Marnier Whipped Cream
1 c heavy whipping cream
1 tbsp Grand Marnier
2 tbsp powdered sugar
1/4 tsp almond extract
Using the whisk attachment of a stand mixer or hand-held mixer, beat all ingredients until soft peaks form.
All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.
Crêpes can be eaten for breakfast or dessert...or anywhere in between. And with Valentine's Day rapidly approaching, it would make a great Valentine's Day brunch item, with strawberries or raspberries as a garnish...and maybe a dab of whipped cream...and a splash of chocolate sauce. I'm getting hungry again just thinking about 'em. I'll have to find a brunch date in the next month so I can have an excuse to try them again!
I used to be nervous about making crêpes because it took me the longest time to perfect making flawless pancakes. And what is a crêpe? A very delicate pancake with a savory or sweet filling or topping. You can wrap them around chicken, seafood, spinach, mushrooms...or you can sweeten them with chocolate, jams, fruit or powdered sugar. Or how about all of the above? So of course I went the sweet route, carmelized pears in some rum and sugar and added chocolate, whipped cream and powdered sugar.
Contrary to popular belief, you don't need a special pan to make them in. A non-stick skillet will do just fine. Have a little fun with them - roll them up, fold them over, do your thing. But, be prepared to toss at least two or three of them until you get the hang of preparing them. Don't worry...you are not alone!
Chocolate Crêpes
3/4 c AP flour
1/4 c unsweetened cocoa powder
3 large eggs
1 1/2 tbsp melted butter
2 tbsp sugar
pinch of salt
1 c whole milk
1 tsp vanilla
1 tbsp Grand Marnier
Sift the flour and cocoa into a mixing bowl. Add eggs, salt, sugar, and butter and mix to a smooth paste. Gradually add the milk and the flavorings. Let dough rest for an hour in the fridge. Whisk the batter again before cooking.
Butter a skillet or crêpe pan, then wipe out the excess butter so the pan is fairly dry. Pour or ladle a small amount of crêpe batter and tilt the pan as needed so the batter spreads and covers the entire bottom of the pan. Cook for 1-2 minutes. Flip the crêpe with a spatula to cook the other side, about 30 seconds.
The batter usually makes 8-10 crêpes, depending on how thin you prepare them.
All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.
I was putting on the last touches for my New Year's Eve gathering and finding it hard to believe another year has come to an end. This has been a challenging year. I have had a lot of struggles, lost some special people along the way, dealt with some health issues...but thankfully I'm still standing and have a good feeling about what is to come.
I'm looking forward to bringing in the new year with some close friends. During the course of the year I met some wonderful new friends, reconnected with some friends and have some old friends stopping by, like my bestie coming to town from NYC, who I have been friends with for over 15 years.
We have had snow on three occasions already so it is looking like we may have a bad winter. New York got about 21-32 inches of snow over the Christmas weekend. I started to worry that my girlfriend would not get here from New York. And to my dismay, she called to tell me that it did not make sense for her to come down with the weather being unpredictable and having to get back in the swing of things after the first of the year. I was admittedly kind of bummed because we only get to hang out 4-5 times a year.
Oddly enough, her mother was in town visiting for Christmas vacation from North Carolina. And ma's flight got cancelled for 5 days because of the inclement weather. So turns out, Ms. T is going to have to drive her mother to North Carolina to bring her back home. My, my! God works in mysterious ways, huh? By some strange coincidence, she will be coming to the gathering after all. Things are already working in my favor and the new year hasn't even begun yet. This is a good sign!
One of my many tasks for today was to make a brownie tray with chocolate and blonde brownies. In my opinion, fudge brownies are a better partner with ice cream and chocolate sauce and chocolate brownies are better standalone brownies. Brownies can be dressed up with chocolate chip morsels, walnuts, pecans or whatever you are in the mood for. I am in the mood for walnuts and chocolate chips today. Can't you see how gooey and rich these are just from the pictures?
I think the best brownies are chewy with a crunchy top. Chewy brownies are achieved by removing the brownies from the oven a moment or two sooner than the recipe calls for, when there is a tad bit of batter on the toothpick when inserted.
Happy New Year! Wishing you a healthy, happy, prosperous 2011.
Chocolate Brownies
3/4 cup cocoa, unsweetened
1/2 teaspoon baking soda
2/3 cup melted butter, divided
1/2 cup boiling water
2 cups granulated sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/4 teaspoon salt
1/2 cup coarsely chopped walnuts
2 cups semisweet chocolate chips
In a large bowl, combine cocoa and baking soda; blend in 1/3 cup melted butter.
Add boiling water; stir until well blended. Stir in sugar, beaten eggs, remaining 1/3 cup butter and vanilla flavoring.
Stir in flour and salt. Fold nuts and the chocolate chips into batter. Pour batter into a greased baking pan. Bake at 350° for 35 to 40 minutes or until brownies begin to pull away from sides of pan.
Cool before cutting into squares.
All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.
I was thinking of some unique desserts to have at my New Year's Eve gathering and ran across a recipe for chocolate sorbet from David Lebovitz's The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments.
Chocolate sorbet? Well it is certainly unique and that is what I'm going for. I'm not a coffee drinker and always wonder why people like iced drinks that are supposed to be hot. So considering this sounds like hot chocolate gone wild, how exactly would a cold glass of hot chocolate taste? Hmmm...Okay, I am mildly curious.
So I prepared the sorbet and snuck to the freezer to get a spoon full and oh my! I was very pleasantly surprised. Chocoholics beware...this was a very rich, decadent, sinful dessert. I can hardly describe what it tastes like...a fudge brownie maybe? Ganache? Whatever it is, thankfully it is way too rich for me to devour more than a few teaspoons at a time. So all is well.
Chocolate Sorbet
2 1/4 cups water
1 cup sugar
3/4 cup unsweetened Dutch-process cocoa powder
Pinch of salt
6 ounces bittersweet or semisweet chocolate, finely chopped
1/2 teaspoon vanilla extract
In a large saucepan, whisk together 1 1/2 cups of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.
Remove from the heat and stir in the chocolate until it's melted. Stir in the vanilla extract and the remaining 3/4 cup water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.
All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.
It’s time for the holiday break and what better way to start off Christmas vacation than with a house filled with the scent of freshly baked cookies.
So many people get into debt during the holiday season trying to buy gifts for everyone on their Christmas list. Homemade gifts and baked goods are a great way to send some love in a tin (or a bag) without spending a lot of money. Visit Michael’s for some decorative boxes or use a colorful bow to tie around some cookies or candies and place them in a cellophane treat bag. If you are real artsy, you can buy some plain boxes and decorate them yourself!
As a child, I don’t know if I enjoyed eating the cookie dough or the cookie more. But as an adult, I’m bypassing the finger-in-the-dough and waiting on the warm cookie to come out of the oven. A chocolate chip cookie with a chewy middle and a crunchy outside is the ultimate!
Chocolate Chip Cookies
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet or milk chocolate chips
½ c diced walnuts, optional
Heat oven to 375 degrees.
Melt the butter in a saucepan. Sift the flour, salt, and baking soda together and set aside.
In a mixing bowl, cream the butter and sugars on medium speed. Add the egg, yolk, milk and vanilla extract and mix well. Slowly incorporate the flour mixture until thoroughly combined. Gently fold in the chocolate chips and nuts.
Chill the dough for approximately an hour. Drop rounds of dough onto baking sheets lined with parchment paper or silpat. Bake for 12 minutes or until golden brown. Makes about 18 cookies, depending on how large you make them.
All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.
The holiday season is in full swing! I had three Christmas parties to go to in one night. I love holiday parties…looking at the Christmas décor, listening to the sounds of the season, eating some fabulous foods…but for some reason, on this particular Friday, I couldn’t quite get into the holiday spirit. Could it be because it is so cold outside (and inside, too) that I was dreading leaving my humble abode to run in and out of these events on three separate occasions? Or perhaps it is because I had such a long week and Friday evening parties don’t allow time for a nap. Gosh I sound old. I cut on my Sounds of Christmas playlist on my iPod to get in the mood…that helped a lot!
My first party was an annual Christmas party with a group of women I have come to adore over the last two years. We each bring a dish, open our Secret Santa gifts, finalize a community service project to assist someone less fortunate during the holiday season, and have lots of grins and giggles…and libations too! My contribution is always dessert. And I wanted to do something different that made me think of the holidays. So I decided on some Chocolate Peppermint cupcakes. I was thankful for an excuse to cut the stove on to get some additional heat generated. The temperature was 34 but it felt like half that. Brrrrrr.
Chocolate Peppermint Cupcakes
1 cup packed brown sugar
6 tablespoons butter, softened
2 large eggs
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
Preheat oven to 350°.
Combine flour, cocoa, baking powder, baking soda, and salt in a bowl, stirring well with a whisk. Place brown sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with the flour. Stir in vanilla flavoring.
Spoon batter into 18 muffin cups lined with paper liners. Bake for 12 minutes or until cupcakes spring back when touched lightly in the center. Cool in pan 10 minutes on a wire rack; remove from pan.
Peppermint Frosting
2 cups powdered sugar
4 ounces cream cheese
1/8 teaspoon peppermint extract
16 hard peppermint candies, finely crushed (about 1/3 cup)
Combine powdered sugar, cream cheese, and peppermint extract in a mixing bowl. Frost cupcakes. Garnish with peppermint candy.
All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.
One late September evening my friend Kendra and I are hanging out and we get this craving for the “hot and cold,” which is her term for anything that is served à la mode. So we end up finding a restaurant and having their fudge brownie with chocolate and salty caramel sauce. Now why didn’t I think of that? I would have never combined the two. But together, it took the dessert to a whole new level!
A few days later I could not get that brownie out of my head. So I decided that I would try my own version of the “hot and cold” at home. This caramel sauce recipe is a staple for many of my desserts as I use it on fudge brownies, pumpkin cheesecake, Bourbon pecan cheesecake, vanilla ice-cream and bread pudding. So you will be seeing a lot of the caramel sauce.
Fudge Brownies
1 ¼ sticks unsalted butter
¾ c Hershey’s socoa powder, unsweetened
1 ¼ c sugar
¼ tsp salt
½ tsp vanilla extract
2 eggs
½ c AP flour
2/3 c chopped walnuts
Preheat oven to 325 degrees. Line bottom and sides of pan with parchment paper.
Combine butter, sugar, cocoa and salt in a saucepan on stove and stir until butter is melted and mixture is smooth. Remove saucepan and set aside to cool briefly.
Stir in vanilla. Add eggs, one at a time, stirring well after each one. When batter becomes shiny, add the flour and stir until incorporated. Beat vigorously for about 45 seconds. Fold in nuts.
Spread evenly in lined pan. Bake for about 25 minutes or until toothpick comes out clean. Cool and cut into squares.
I like this best with a scoop of homemade vanilla bean ice-cream and a drizzle of caramel and fudge sauce. Typically I will just melt a Godiva chocolate bar over a double boiler. But if I don’t have one of those handy, I will use this quick and dirty chocolate sauce.
Caramel Sauce
4 tablespoons unsalted butter, softened
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1/3 cup dark brown sugar
1/2 cup heavy cream
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt
In a medium saucepan, combine the butter with all three sugars and bring to a boil, stirring constantly. Cook over moderately high heat for 2 minutes, stirring constantly. Add the cream and boil for 2 minutes longer. Stir in the vanilla and salt and serve.
Chocolate Sauce
1 c. sugar
2 tbsp. flour
1 c. boiling water
3/4 tsp. vanilla
1/3 c. cocoa
1/4 tsp. salt
1 tbsp. butter
Blend together sugar, flour, cocoa, and salt. Add boiling water and cook until thick, stirring constantly, about 5 minutes. Remove from heat and add butter and vanilla. Store in refrigerator. Makes about 1 1/2 cups.
All photographs are actual pictures of the recipe listed, baked by Virtually Everything Sweet, and cannot be used without the owner’s consent.
If you have more chocolate than food in your pantry…wake up and have chocolate for breakfast… can eat a chocolate muffin and drink hot chocolate at the same time…may argue that chocolate is better than sex…then you might be a Chocoholic!
I was having a craving for chocolate cake and decided to make a version of the delectable Chocolate Molten Cake, created by master chef Jean-Georges Vongerichten. If you are a Chocoholic, then this is the dessert for you! The warm and silky center, coupled with the firm chocolate exterior, is pure heaven!
This cake would be très magnifique if you use Valrhona chocolate, some of the best French chocolate you can find. But, if you aren’t able to locate Valrhona readily, I find that Godiva premium chocolates do the trick.
Be careful not to get too caught up in cleaning the dishes while these wonderful delights are baking or you will have...well...just cake. DO NOT OVERBAKE. The clean toothpick in the cake center does not apply here!
Molten Chocolate Cake
1 stick (4 ounces) unsalted butter
6 ounces bittersweet chocolate
2 eggs
2 egg yolks
1/4 cup sugar
Pinch of salt
2 tablespoons all-purpose flour
Preheat the oven to 450°. Butter four 6-ounce ramekins or mini-cake pans. Place the ramekins/tins on a baking sheet.
In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 10-12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Very carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.
This dessert is perfectly garnished with a dollop of whipped cream, a scoop of vanilla bean ice-cream or simply with a dusting of powdered sugar and a raspberry or two.
Quite an easy recipe for such a divine dessert! Perfect for date night, Valentine's Day or any special occasion. Well…truthfully, when I prepared (and consumed) it, there were no other guests invited to the party but me. I guess that is special enough!
All photographs are actual pictures of the recipe listed, baked by Virtually Everything Sweet, and cannot be used without the owner’s consent.
