Chocolate Bark – Temper, Temper

In addition to sharing an easy, and beautiful edible holiday gift idea, I wanted to make this chocolate bark so I could test a simplified ...

Frozen Vanilla Custard – Western NY for French Vanilla Ice Cream

If you’re thinking that I’ve already posted a video recipe for vanilla ice cream, I have, but for what I consider a “real” vanilla ice cre...

Ice Cream Cones – Because Egg White Omelets Shouldn’t Be a Thing

When you make homemade ice cream, you always end up with spare egg whites, which just happen to be one of the main ingredients in homemade...

Crisp Peach Cobbler – Crispier than a Crisp, Which is Really Just a Crumble

Since we already posted a peach cobbler , I decided to do a peach crisp instead, but I wanted to do a really crispy crisp, and not the sam...

Carrot Cake – So Good, I Make It Every 10 Years

If you were thinking we already did a blog post for carrot cake, you are correct, but we never actually did a video, since I was just testin...

Easy Cheese Soufflés – Sorry, Béchamel

It's not often that you cut a step or two from a classic recipe, and it actually comes out better, but that's what happened with thi...

Nipples of Venus (Capezzoli di Venere) - Keeping Abreast of the Latest in Valentine’s Day Confections

I don’t remember much about the movie, Amadeus, which isn’t surprising, since I don’t remember that much about the early eighties in general...

Chocolate Croissants – But Just Barely

I’ll admit to being pretty underwhelmed the first time I had a chocolate croissant, or “pain au chocolat,” as I’d mispronounce it; but event...