Every Wednesday The Montreal Gazette posts recipes according to the theme of the week or recipe requests that readers ask for. This is a recipe request, and it is from American chocolate company, Ghiradelli. I have made and ate this recipe and is decidedly very good.
This cookie has been a long time coming. You may remember that last year I baked some red velvet cookies, but used a boxed mix. Those cookies are delicious,
I made this recipe for the first time yesterday. Considering that there are only a few pancakes left and I doubled the recipe intending to freeze most of them, I'd say these were a hit!
One can never have too many brownie recipes in their arsenal, or so I like to say. I have a few favorite brownie recipes but I also love trying new recipes to change up my old style of doing things.
Bananas aren't a fruit that typically excites the senses or moves people in a profound way, if in any way at all. Hell, fruit in general doesn't do that. Except maybe a lychee. Lychees do something quite unnatural to me
Let's face it, the allure of a cupcake with cream filling lasts way past childhood. These are even better than you remember, with a creamy peanut-butter-and-pudding center.
My dad loves English toffee. It's my fallback gift for him when nothing else seems quite right. And seeing that he's tough to shop for in the first place,
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
I love truffles all year round but there is something kind of holiday-ish about them. (I'm pretty sure "holiday-ish" is not a word. At all.) My friends, Nathan and Jennie, used to make these amazing Oreo truffles every Christmas. I...
