This is the truffle incarnation of my infamous spicy chocolates. They're very good for you – full of fiber and Vitamin B12. Continue reading
Chocolates that Bite Back
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Category Archives: Desserts
Paul's Brownies
A fantastic brownie recipe, not for those who fear large quantities of chocolate. Continue reading
Traditional Frybread
The quintessential Indian food. This recipe is almost as good as Victor's Mom's! Continue reading
Fruit Pizza
A sweet and yummy version of the original pie. This dessert is really entirely "to taste", so the ingredients are an estimate. Continue reading
Mexican Chocolate Cake
The best damn chocolate cake you will ever eat. A Prince family favorite. Continue reading
Loukoum (Turkish Delight)
I had these fabulous little sweets once at a little Middle Eastern shop in Rennes, France, not knowing they were the Turkish Delight I had read about in [i]The Lion, the Witch and the Wardrobe[/i]. They came in all kinds of flavors – orange, rose, plum, cassis, and were wonderful. I found this recipe after searching for the most authentic; apparently, recipes that use gelatin are westernized and not quite the same. This way, you can be authentic and kosher and labor-intensive all at the same time. 🙂
And when I say labor-intensive, I mean it. And time-intensive. It took me 2 1/2 hours to make and then has to cool for 12 hours. Continue reading
Best Ever Vinegar Pie Crust
I won't eat any other kind; my grandma, mom, and aunt make this, and until I was 11, I didn't know there WAS another kind. Good both in desserts (sprinkle top with sugar for a two-crust pie) and main dishes (really good with pot pie). Don't go substituting for the shortening, unless you use lard. Lard and shortening are 100% fat, while butter and margarine are only 80% fat. It won't work right, trust me. To freeze, flatten individual crusts into discs about 1/2 to 3/4 inch thick, wrap in waxed paper, and freeze in airtight freezer bags with all the air squeezed out. To defrost, let sit out, don't do it in the fridge or it'll get too dry. It doesn't have to completely defrost before you use it; just start rolling as it's starting to soften and it'll speed the process. Makes 4 pie crusts (enough for 4 one-crust pies or 2 two-crust pies). Also good for pasties, turnovers, etc. Continue reading
Applesauce Jell-o
My mom made this, minus the apple chunks, when we were sick or as a special treat. The applesauce adds a great texture, kids love it, and if they don't like fruit, they'll still usually eat this! In fact, without the chunks or the cinnamon, it's a great treat for toddlers. I make it with cinnamon applesauce and the apple chunks as a side for holiday meals. (Hey, there are so many Mormons, we had to have a jell-o recipe.) Continue reading
Carrot Cake with a Twist
This recipe, courtesy of my mother-in-law is the best carrot cake I’ve ever had. The twist is the cream cheese filling in the middle of the cake. Continue reading
Creamy Chocolate Truffles
Very rich, easy to make, delicious truffles. I have never made the Rum Truffle option, so the instructions may be a bit skewed. Continue reading