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
Check out SRC reveals today. I used some of our garden produce for a Minted-Watermelon Granita from “A Spoonful of Thyme.” . . . → Read More: Watermelon-Mint Granita for August SRC
This dessert from our Farmers Market Meals Cooking Class was well worth the wait. This is a feature dessert at Tavern on Brady and I am so glad that Chef Grant shared it with the class.
First of all, you must start with fresh blueberries.
Beautiful fresh blueberries from the farmers market.
This was . . . → Read More: The Final Course: Blueberry-Lavender Cobbler with Ginger Struesel
I’m tacking on another celebration to Cinco de Mayo—our faux anniversary! Help us celebrate with a Dulce de Leche Apple Pie. . . . → Read More: Happy Holiday Recipe Club—It’s Cinco de Mayo!