My Hindi instructor is so sweet; she randomly gave me a light blue lehenga after class that she didn’t want.
So I thought I would make her some sweets for her kindness.
My Hindi instructor is so sweet; she randomly gave me a light blue lehenga after class that she didn’t want.
So I thought I would make her some sweets for her kindness.
I went to my F3’s Salem abode last weekend which is always a decadent food time.
I knew they would be expecting something different and inventive in flavor.
I had this fine dessert wine from Seven of Hearts winery, which is like a port but lighter.
It’s actually called the coupe’s cuvee, pinot noir dessert wine.
It has stronger raspberry notes than a port too.
So I needed a dark chocolate cake before I finished off this cute little bottle.
These are the sweets I still have left from the holidays.
I actually had to make some drawer space to have a place for my sweet stash, and these don’t even count the Christmas cookies in the freezer.
I think I might be one of the few Americans that hasn’t had a fluffernutter sandwich before.
Here we are post Christmas and I would like to give a rundown of my favorite cookie treats from this year’s holiday.
My friends and I wanted to watch “The Great Gastby” with Leonardo Dicaprio and I was tired of making cookies.
Tis the season to whip out my cathedral shaped bundt cake pan.
This week, my autumnal food cravings have finally kicked in.
Oregon suffered recently from a prolonged Indian summer, switching abruptly in mid-October.
This is a cajun pecan cake from the Palio dessert cafe.
The slice is a white cake with butter cream- cream cheese frosting. There are pecans within the cake and on top, which are candied and with cayenne pepper and cinnamon.
I had another Rice Krispie treat craving of late, which is another product from my return to the United States.
I hadn’t had Rice Krispies in forever, but when I got off the plane almost a year ago from traveling abroad, I really wanted some.