I adore panna cotta and I definitely do not make it enough. Panna cotta was the perfect dessert choice for the end of our Modern Italian Cooking class with Chef Marcus of Tavolo.
Orange Blossom Panna Cotta From Chef Marcus Vause of Tavolo
1 qt. cream 1 T. orange juice 1 t. orange blossom . . . → Read More: Orange Blossom Panna Cotta with Campari Foam
Recipes for chocolate spaetzle, butterscotch sauce and candied citrus. . . . → Read More: Chocolate Spaetzle with Butterscotch Sauce and Candied Citrus
You may have surmised from my recent OCD posts that I am a bit competitive. No, really, I am.
Well, one of The Hubs’ colleagues at work has a girlfriend who runs a cupcake catering business. Her cupcakes are sublime. We have tasted many at different company functions and even purchased others from her . . . → Read More: Chocolate Raspberry Cupcakes with Milk Chocolate Earl Grey Buttercream
This is the third post in a series of many to document our supremely chocolatey cooking class with Chef Sarah Leavell of The Canebrake.
The chocolate almond cups were the second treat we tasted from Chef Sarah’s kitchen. I really enjoyed these tiny bites more than the truffle (which I didn’t think was possible).
Chef . . . → Read More: Chocolate Almond Cups and Marble Dipped Strawberries.
How to make perfectly artisinal and decadent chocolate truffles from Chef Sarah of The Canebrake. . . . → Read More: Classic Chocolate Truffles
Mom requested a Pineapple Upside Down Cake, but The Hubs talked her into another Nutella Pie. . . . → Read More: Nutella Pie Instead of Birthday Cake