One bite of Wms Sonoma’s universally loved peppermint bark and you know it’s all there: the snap of shiny, tempered high quality dark and white chocolate flavored with peppermint oil and finished with a shower of specially made peppermint candy bits. The closest I’ve ever come to replicating it was a version made in cooking class. Yes, we tempered white and dark chocolate bars. (Tempering … Continue reading Peppermint Bark Famous Clone
What a fun chat with Matt Swaim on the Sonrise Morning Show this morning talking about do ahead foods for Thanksgiving. Wheat/bread was the topic and the recipe for pumpkin pecan bread pudding is a winner! WHEAT John 12:24: Unless a grain of wheat falls into the ground and dies, it remains alone; but if it dies, it produces much grain. Psalm 147:12-14……He makes peace … Continue reading Pumpkin Pecan Bread Pudding
What a fun time I had again chatting with Matt Swaim/Sacred Heart Radio Sonrise Morning Show today about Matthew 2:11 and the magi bringing gifts to Baby Jesus. Here’s a holiday scenario that may be as familiar to some of you as it is to me. You’re invited to a celebratory gathering and you’d like to bring a homemade edible host/hostess gift. The devil … Continue reading GIFTS IN JARS: SALTED CARAMEL & HOT FUDGE (No Corn Syrup!)
Growing up in a large Lebanese household, salad was served almost every day. Mom would pound garlic, salt and a little pepper together in a bowl with her heirloom pestle, then stir in lemon juice and either corn or olive oil. The greens and vegetables would vary with the season. Iceberg lettuce, tomatoes, cucumbers and bell peppers in the summer. Fall and winter meant greens … Continue reading DIY Homemade Nut & Berry Salad Toppers
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