I think I jinxed myself yesterday talking about the cold because today we are under an extreme cold weather alert. The only upside to this cold weather is that there is usually some beautiful sunshine to go with it so
Remember those lovely little pillowy puffs of whipped sugar studded with vanilla beans? Yeah, so do I. I enjoyed countless cups of cocoa adorned with the
I've always loved food. The taste, texture, smell...you get the idea. Since I've been tall enough to reach the stove, I've been cooking. One thing I never did as a kid was bake bread. As a science geek, baking bread
For our first Slow Food NYU cooking demo, we decided to host a post-Valentine's day chocolate lover's recovery session. Fellow slow foodie Meg, a former professional baker and friend of...
So it came to my attention this week that there are actually, officially real, life human beans* that find the combination of mint and chocolate revolting. Um...what? I don't know if we can be friends. I'm sorry to sound shallow
We're not very good at making decisions. It took us 3 months to pick out a sofa for our living room. Out kitten Sgt. Pepper was nameless for nearly a week.
So light and moist and chocolaty that it’s pretty much cake in a loaf pan. But calling it bread and putting a vegetable in it makes it sound hip and healthy and appropriate for things other than dessert.
These healthier mounds bars are easy to make and rich with dark chocolate and a coconut filling consisting of shredded coconut, coconut oil and agave nectar.
