So, all that said, I still love looking at baking cookbooks and dogearing the desserts in all my cookbooks. And that goes for blogs lately, as well. Becks and Posh made some lovely, delicate “Jasmine Dragon Pearl Tea Cookies” that look divine. This is a dessert I can get on board with: crisp, light, subtle, only moderately sweet. I’m sooo tempted to make them. But can I use some other tea? I’ve got English Breakfast,
Likewise, Cream Puffs in Venice is having a whole month of chocolate-themed posts so there’s just endless amounts of mouth-watering and eye candy on display over there. I will readily admit, though, that I’ll most likely never make this recipe – I would never make chocolate for myself when I get the most pleasure out of a small
The recipe is from Maxine Clark's Chocolate: Deliciously Indulgent Recipes for Lovers. Thanks to Cream Puffs in
I've got more tidbits to share, but the husband is golfing in NC right now so it's just the kiddo and me all weekend (who declared about the chocolate mousse picture: "Wow! Let's make that!"). Which means she's challenging me to a game of Uno as I type this. Gotta go show her who's the champion.