Today's Recipe: Bacon-Wrapped Dates stuffed with Pecans

If you are looking for a decadently delicious app to bring to your New Year's Eve party...this is it!  Thank you to my friend Giselle, who always brings these delectable snacks to Hania & Chris' annual Yankee Swap Holiday Party! Everyone raved about these heavenly, carmelized bacon-wrapped dates. Bon appetit!

Ingredients:

Start with 30 dates...but you may need to double or triple the recipe! Adjust for the amount of people you have, usually plan on 2-3 dates per person.

30 Whole Pitted Medjool Dates

30 Roasted Pecan Halves (or Almonds)

Uncured Bacon (raw) sliced in 1/2 or 1/3 to fit around date

Directions:

1. Preheat oven to 400 degrees
2. Pit the dates with your fingers or with a paring knife.
3. Place a pecan piece inside each date.
4. Wrap date in a piece of bacon and secure with a tooth pick
5. Place on parchment paper on a baking sheet or glass Pyrex dish and bake for 12 minutes (start checking them when it gets close).
6. The bacon should be cooked and crispy. Served hot on a serving platter.

Holiday Cocktail Recipes!

"It's the most wonderful time of the year..." The stockings are hung by the chimney with care...the tree is up and decorated...we have ALL the kids' presents to wrap...and it's time to get ready for all of those fabulous holiday parties with family & friends!  I just had to share my favorite new holiday cocktails...and trust me, as a mommy with a new baby and a very active and mischievous 2-year-old, I am gonna need a few of these! LOL

The Caramel Apple Martini

My husband and I had a version of these in "shot form" while on our honeymoon in Key West a few years ago...so, I turned them into my own holiday cocktail just for you! They are made very similar to a Cosmo...but need to add in these 2 key ingredients...a bottle of Butterscotch Schnapps (heaven in a bottle!) and Sour Apple Schapps (about $12 each). 

Mix per drink in shaker:

-1 part vodka

-1/2 part Butterscotch Schnapps

-1/2 part Sour Apple Schapps

-2 parts Cranberry Juice

-Shake it up with lots of ice

-Pour into a martini glass

-Add in a Splash of Seltzer

-Garnish with thin slice of green apple

-Sip...Ahhh...Perfection!

TIP: If having a large group of friends over, I like to make a big batch of drinks in a pitcher then pour into Martini glasses. It saves time and let's you enjoy the party!

The Buttery Bailey Cocktail (or Shot!)

Next, a decadently sweet cocktail for your favorite holiday gathering. This concoction can also be made in "shot form," as these are rather heavy, not a drink you would have 2 or 3 of (but hey, who's to judge?!). Rather, the Buttery Bailey a great after dinner drink...in place of dessert...or something to sip by the fire with your loved one. :)

Mix per drink in shaker (or for 4 shots):

-2 parts Bailey Irish Cream (or generic version works too!)

-1 part Butterscotch Schnapps

-Shake it up with lots of ice

-Pour into a martini glass (or shot glasses)

-Sip it (martini)..or Shoot it (shot)...YUM!

Enjoy!

Mel :)

Happy Mother's Day!

Happy Mother's Day to all of the beautiful mamas and mamas-to-be! Wishing you lots of love, joy and happiness to you and your families on this special day! Today I am hosting brunch at our house, as I'm 2 weeks away from delivering Baby #2! We are so excited that our family is growing! Enjoy our Mother's Day Brunch Menu...and recipe for my Baked Creme Brûlée French Toast with Bananas and Pecans! 

Baked Creme Brûlée French Toast with Bananas and Pecans

Serves 8
Prep Time: 20 minutes
Bake Time: 55 minutes

Ingredients:

10-12 slices of challah bread, one loaf (or any other bread of your choice)

1 1/4 cups light brown sugar

1/2 cup (1 stick) butter, softened

1/4 cup corn syrup (or golden syrup)

4-5 medium, ripe bananas, sliced thin

1/2+ cup pecans, chopped

2 teaspoons ground cinnamon

6 large eggs

1 1/2 cups half and half

1 1/2 teaspoons pure vanilla extract

Powered sugar

Maple syrup (We love our GrandDad Ken’s REAL Vermont Maple Syrup!)

Directions:

**NOTE: Prepare this dish the night before and refrigerate uncooked overnight for best results. Cook in the morning and serve immediately.**

Butter bottom and sides of a 9 x 13 inch baking dish. In mixing bowl, combine brown sugar, butter and corn syrup and mix until smooth. 

In another large mixing bowl, whisk together eggs, half and half and vanilla to pour over each layer.

Next, you will create a layering effect of the ingredients much like a lasagna. So, spread some of the brown sugar mixture into an even layer in bottom of buttered baking dish. Add thinly sliced bananas and place over brown sugar mixture. Scatter chopped pecans over bananas. Add a layer of bread slices and sprinkle with cinnamon. Then, pour some of the egg mixture over that layer. Repeat until all bread and bananas are layered in your baking dish.

**Cover tightly with plastic wrap. Refrigerate overnight.**

Preheat oven to 350 degrees. Bake 45 to 55 minutes or until golden. Cool slightly, run a knife around the edge of pan to loosen sides and carefully invert pan onto a large platter, dust with powdered sugar and serve immediately with warm maple syrup. Enjoy!

Optional: Top with sliced bananas, strawberries, raspberries or blueberries.

Mother's Day Brunch Menu



Baked Creme Brûlée French Toast with Bananas and Pecans
Fresh Fruit platter of strawberries, raspberries, blueberries and pineapple
Smoked salmon platter with capers, onions, hard boiled eggs, cream cheese & bagels 
Ham and cheese quiche, Spinach and cheese quiche
Spinach salad with goat cheese, strawberries and walnuts with balsamic vinaigrette
Lemon meringue pie
Orange juice, Mimosas and Coffee
Enjoy!

Recipes: Grilled Tilapia Fish Tacos with Pineapple Cilantro Salsa

Spring is finally here, so it's time to "get your grill on!" Instead of the usual hotdogs & hamburgers or BBQ'd chicken, I decided to make a delicious & light Mexican-themed seafood dinner for my in-laws who were in town visiting for the weekend! We had a gorgeous 80 degree night under the stars, eating chips, salsa & guacamole, and sipping my yummy White Citrus Sangria, and eating Grilled Tilapia Fish Tacos with Pineapple Cilantro Salsa and Black & White Bean Salad.  I also added in some marinated grilled shrimp...so feel free to make shrimp or fish tacos for this recipe. Here are all of my recipes from our wonderful night! ¡Buen apetito!

Mel’s Grilled Tilapia Fish Tacos

Serves 4

Ingredients:

4 Tilapia filets (Tilapia is mild white fish found at most fish counters and reasonably priced)

Olive oil

1/2 cup cilantro, chopped (remove stems and chop in mini-prep food processor)

1/2 medium white onion, sliced thin 

2-4 cloves garlic, diced (to taste)

Pineapple juice (strained from can of pineapple, needed for Pineapple Salsa recipe below)

Salt & pepper to taste

Corn tortillas (or flour)

Optional toppings: Shredded lettuce or cabbage, avocado slices or guacamole, jalapenos, and hot sauce.

Variation: In addition to/or instead of the Tilapia, feel free to add in a pound of uncooked Shrimp! Marinate the shrimp the same way as above, but place the shrimp on skewers for easy grilling. 

Instructions:

Place tilapia filets in a large glass baking dish, drizzle with olive oil, salt & pepper, diced garlic, sliced onions, chopped cilantro and top with pineapple juice. Stir together to be sure each filet is well-coated. Cover with plastic wrap and marinate in the refrigerator for at least one hour before grilling. 

Grill the marinated tilapia along with the onions, on a grill pan (a grill pan has round holes best for cooking fish, shrimp & sliced vegetables). Once the fish turns white, and has a few grill marks on it, it should be ready! Put the tortillas on the grill for a few minutes until heated and lightly browned. 

Serve the Grilled Tilapia with the Pineapple Cilantro Salsa on a platter along with the corn tortillas. Feel free to serve with in your favorite toppings, such as sliced avocados, shredded lettuce or cabbage, and hot sauce. ¡Buen apetito!

Pineapple Cilantro Salsa

Ingredients:

1 8 oz can of pineapple slices or chunks in juice, finely chopped & strained (strain juice & save for Grilled Tilapia marinade - recipe above)
1/2 cup cilantro, chopped (remove stems)
1/4 cup red onion, finely chopped

Juice of 1/2 lime
1/2 tsp of Cumin
Salt & pepper, to taste

A few sprinkles of red pepper flakes, to taste

Optional: 1 small jalapeño, seeds and membrane removed and finely chopped 

Instructions:

Combine all ingredients, pineapple, cilantro, onion, lime juice, cumin, salt & pepper, red pepper flakes and chopped jalapeño, and mix. Chill in fridge until ready to serve with Grilled Tilapia Fish Tacos (recipe above). This pineapple salsa is a cool and refreshing accompaniment for any of your favorite grilled fish or chicken dishes.

Mel’s Black & White Bean Salad

Serves 4-6

Ingredients:

1 can Black beans (drained and rinsed)

1 can White beans (drained and rinsed)

1/2 cup corn kernels, cooked

1/2 red onion, chopped

1/2 cup cilantro, chopped (remove stems and chop in mini-prep processor)

2-4 cloves garlic, diced (to taste)

1/2 tsp of Cumin

1/2 tsp of Chili Powder

Red pepper flakes, to taste

Olive oil

Balsamic vinegar

Salt & pepper

Instructions:

Combine all ingredients (beans, corn, onion, cilantro and garlic) together in a glass bowl, add salt & pepper to taste, cumin, chili powder, and red pepper flakes. Then, drizzle in some olive oil and a few splashes of Balsamic vinegar. Mix well. Chill for at least an hour before enjoying. This is a fabulous side dish for any Mexican/Southwest-inspired meal, such as my Grilled Tilapia Fish Tacos...and tastes terrific the next day on a salad or to put in a quesadilla!

Mel's White Citrus Sangria

Make by the glass or a pitcher

Bottle of Pinot Grigio or Sauvignon Blanc, chilled

Triple Sec (or orange liqueur)

Orange Juice

Pineapple or Mango Juice (or any tropical juice you like!)

Seltzer (plain or lemon/lime)

Dash of cinnamon

Lemons, Limes, Oranges, sliced

Variations: Mint, sliced peaches, mangoes, grapefruit, pineapple, strawberries...the sky is the limit!

By the glass:  Fill wine glass with ice, fill 1/2 wine glass with white wine, 1/2 shot of Triple Sec, and squeeze in 1 lime wedge, 1 lemon wedge and orange slice. Fill remaining 1/4 of the glass with OJ and/or tropical juice, and top with seltzer. Add a dash of cinnamon, stir.  Garnish with a fruit slice. Cheers!

By the pitcher: Fill 1/2 glass pitcher with white wine, squeeze in lime wedges, lemon wedges & orange slices. Fill the other 1/3 of the pitcher with OJ and/or tropical juice, 2 shots of Triple Sec, and top off with Seltzer. Add a dash of cinnamon, stir. Enjoy! 

Happy St. Patrick's Day! (RECIPES: Corned Beef & Cabbage...and Mint Chocolate Brownie Trifle!)

Happy St. Patrick’s Day! 

Regardless of your heritage, its seems everyone is "Irish" on this exuberant holiday dedicated to green beer, leprechauns, bagpipers, Irish step dancing, silly hats, MacDonald's shamrock shakes (yum!) and lively (and often debaucherous) parades and street parties in every major city. Boston has one of the largest populations of Irish and Irish-Americans in the US, and home to some of the best and most historic Irish pubs in the country. The annual South Boston St. Patrick's Day Parade in "Southie" as the locals call it, is a tradition not to be missed! (Just be prepared for huge crowds of drunken college students, tourists and locals...and very little access to public restrooms!) Visit Boston.com for more information on all the best pubs and places to celebrate St. Patrick's Day!

As full-fledged Irish-American girl, I can tell you it’s an absolute must to have corned beef & cabbage with Irish soda bread to celebrate St. Paddy’s Day!  It takes 4 hours to cook, to start in the morning so it’s ready to serve by lunch time. Be sure to stock your fridge with plenty of Irish lager and stout, such as Guinness Draught and a refreshing favorite of mine, Magner’s Cider...and of course, a bottle of Irish Whiskey! This year, I’m trying out a new tradition for dessert, Mint Chocolate Brownie Trifle! It’s a richly decadent chocolate delight! Have a wonderful holiday! Erin Go Bragh! Sliante! 

Classic Corned Beef and Cabbage

This classic, Irish recipe is sure to warm your hearts and fill your bellies this St. Patrick’s Day!

Prep 10 min

Cook 4 hr 

Yield: about 6 to 8 main course servings

Ingredients

1 (3-pound) corned beef brisket (uncooked), in brine

16 cups cold water

2 bay leaves

2 teaspoons black peppercorns

4 whole allspice berries

2 whole cloves

1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges

8 small red bliss potatoes (about 1 1/4 pounds), halved

8 small carrots, diced (I added these in, as i love carrots with this dish)

Freshly ground black pepper

Butter, to slather on the carrots, potatoes and cabbage!

Serving suggestion: Whole-grain mustard and/or horseradish sauce

Directions

Preheat the oven to 300 degrees F.

Place the corned beef in a colander in the sink and rinse well under cold running water.

Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.

Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage, carrots and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.

Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes and carrots. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with butter, mustard and/or horseradish sauce.

Source: http://www.foodnetwork.com/recipes/corned-beef-and-cabbage-recipe/index.html

Mint Chocolate Brownie Trifle

This is a completely decadent and choclately dessert that is sure to be a hit this St. Patrick’s Day or any day, for that matter! Serve with an Irish Coffee (Irish Whiskey in coffee) or a little Bailey's Irish Creme!

2 packages of Brownie mix (Ghiradelli or any other brand, enough for a 9 x 13 pan)

Two chocolate mousse mixes

Two cups cold milk

12 oz. Cool Whip

Green food coloring (to tint the Cool Whip)

One large bag of Andes mints, unwrapped and chopped 

Directions:

Bake brownies and let them cool. 

Blend mousse mixes and milk according to package directions, but do not chill.

Once brownies have cooled, crumble them and place a layer on the bottom of a large trifle bowl, using about half the batch of brownies. 

Next, spoon a layer of chocolate mousse, again, using about half. 

On top of the mousse, make a layer of Cool Whip. 

Finally, add a layer of crushed chocolate mint candies. 

Repeat layers, finishing with a layer of chopped candy. 

Chill for at least three hours. Serve and enjoy!

NOTE: This basic recipe can be easily changed by substituting Heath Bars, Oreo cookies, or any other candies or cookies that you like!

Source: Adapted from “Peppermint Brownie Trifle”

http://justatitch.com/everydaylife/make-this-peppermint-brownie-trifle/

Recipes: Pineapple Lemon Pudding Pie & Strawberry Jello Pie!

I wanted to share my two favorite summertime pie recipes from when I was a child...oh, the memories! Thanks to the invention of instant Jello and pudding, these recipes are so simple, yet so delicious (and pretty low calorie)!  These will be your new favorite desserts to serve your family & friends too!

Nana’s Pineapple Pudding Pie 

I remember my Nana Fannon making this when I was a little girl. I love the tangy-ness of the lemon and the pineapple with the sweetness of the Cool Whip...takes me back in time!

Prep: 10 min. + chilling

Servings: 6-8

Ingredients:

1-1/2 cups cold 2% milk

1 package (3.4 ounces) instant lemon pudding mix

1 can (8 ounces) crushed pineapple (drained)

1 pre-made graham cracker crust (9 inches)

1-1/2 cups Cool Whip topping, thawed

1/2 cup flaked coconut, toasted

Optional: 1/4 cup chopped walnuts

Instructions:

In a large bowl, whisk cold milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in pineapple. Pour into crust. Spread with whipped topping. Sprinkle with toasted coconut (and walnuts, if using). Cover and refrigerate. YUM!

Mom’s Strawberry Jello Pie

My mom used to make this every summer! I always loved it so much... and now I will be making it for my family & friends! So easy, light and delicious!

Prep: 10 min. + chilling

Servings: 6-8

Ingredients: 

1 pre-made graham cracker pie crust 

1 small box strawberry jello mix 

1 (8 oz.) package of Cool Whip topping, thawed 

1 pint of fresh strawberries 

Optional: Fresh mint

Instructions:

If you use fresh strawberries, cut in half, put in bowl and sprinkle small amount of sugar over them. (If using frozen strawberries, thaw and add when jello has cooled.) Dissolve jello in 3/4 cup of hot water in large bowl. Let cool at room temperature. 

Fold whipped topping and strawberries into the jello. Mix well and pour into the crust. Refrigerate for a little while before cutting. Garnish with sliced strawberries,  dollup of Cool Whip and fresh mint. Enjoy! 

Recipes: Wolfgang Puck's Oscars Governor's Ball Party Menu!

Oscar Dish: Wolfgang Puck's Truffled Chicken Pot Pie

A Classic Dish With Even More Flavor

Courtesy Wolfgang Puck Catering

Servings:6

Difficulty: Easy

Cook Time: 30-60 min

This recipe uses a classic French chicken veloute scented deliciously with winter black truffles. You may substitute or add to the vegetables we've used below according to your taste, however, please do make sure anything added to the veloute mixture is as dry as possible. A vegetarian version of this can be made by substituting a vegetable or mushroom stock for chicken stock in the veloute recipe and by adding more vegetables in place of the chicken. This recipe is part of Wolfgang Puck's menu for the 2010 Governor's Ball on Oscar night.

Ingredients

1/2 cup flour

1/2 cup butter

1 quart enriched chicken stock 

1 cup creme fraiche

2 tablespoons black truffle oil

1/4 cup chopped black truffle

1 lemon

Salt (or truffle salt) to taste

White pepper to taste

2 cups cooked pearl onions (red and white)

2 cups cooked baby carrots (yellow and orange, cut into 1/2 " pieces)

2 cups cooked (or defrosted if frozen) green peas

18 slices black truffle

Meat from chicken cooked from enriched chicken stock (not fine shredded)

6 each approximately 10oz. ramekins or 4" wide soup vessel

Puff Pastry, cut into circles that overlap your ramekin or vessel by 1.5"

2 whole eggs +1 egg yolk for egg wash

Cooking Directions

Make a roux by melting the butter in a pot. Once completely melted, whisk in flour. Cook on low heat for 5 minutes while continually whisking. Slowly add enriched stock to roux. Bring veloute up to a boil and then turn heat down to low and simmer for 5 minutes. Veloute should be slightly thick. Strain through a fine mesh sieve. Add truffle oil, creme fraiche, and chopped truffle. Whisk thoroughly, season to taste with salt and pepper and juice from lemon. Check for consistency. Make sure its not too thick, loosen with more stock if necessary.

Preheat a "still" or low fan oven to 350 degrees. Make sure veloute and all ingredients are completely cool before you begin. In a wide bowl or a wide pot, combine veloute, vegetables, and chicken and mix well with a rubber spatula. Spoon mixture into ramekins, leaving about 1/2" room from the top. Place 3 slices of shaved truffle on top of mixture in each ramekin. Prepare an egg wash by whisking whole eggs and egg yolks together in a separate bowl. Make sure puff pastry is cool enough to work with. (Leave in the freezer and take out 5 minutes before using). Brush outside edge of ramekins with egg wash about 1" from the top of the rim, all the way around. Cover each ramekin with puff pastry and secure the puff pastry by pressing around the outside of the ramekin. Brush puff pastry with egg wash and bake in the oven until golden brown (usually 20-23 minutes). Glaze again with egg wash halfway through cooking. 

(Source: Good Morning America)


ARTICLE reposted from ABCNews.Go.com

1,450 Pounds of Lobster?: Wolfgang Puck’s Governor’s Ball Menu and Shopping List
ABC News’ Sarah Kunin reports:

Wolfgang Puck, celebrity chef and owner of over 70 restaurants across the country, will be creating the Governor’s Ball Menu for this year’s Oscars  for his 18th consecutive year. Instead of the traditional seated dinner Puck was used to doing, he will prepare over fifty small dishes that will be passed throughout the evening to 1500 guests.  This undertaking required a culinary staff of 350 people along with 950 other staff members.

The Ultimate Movie-Themed Oscar Party Menu
At the event, guests will dine on some of Puck’s old classics like smoked salmon, as well as new dishes like Shanghai lobster with coconut curry.  The wait staff, decked out in four different uniforms, will pour 12,000 glasses and 1,000 bottles of Moët & Chandon Champagne, roughly 200 bottles less than last year’s event.

The design of this year’s ball is more modern than in the past.  750 LED lighting fixtures will catch the light of 1,400 strands of Swarovski crystals and the ceiling will be covered in 21,000 square feet of fabric.  More than 2,000 yards of fabric were used to create 476 pieces of custom-made furniture.
Jonathan Jacobs, aka the “Vintage DJ,” will add to the event’s ambiance by spinning original 78′s, 45′s and 33′s on two Audiotronics Classroom record players.
Click here for full Oscars 2012 coverage.

Governor’s Ball Grocery List
How much food goes into planning such a large event?  Take a sneak peak at the some of the outrageous amounts of food required for such a grand event.
1300 Farmed Oysters
5 kilos of American Farm Raised Caviar
1450 pounds Maine Lobster
7500 Individual US Shrimp
30 gallons Cocktail Sauce
1250 Stone Crab Claws
10 pounds of Black Winter Truffles
20,000 pieces of California Grown Micro Greens
6000 pieces of Mini Brioche Buns
5000 Cage-Free Eggs
200 quarts Heavy Cream and 200 quarts Milk
800 pounds L’Etoile du Nord Bittersweet Chocolate
25 pounds Edible Gold Dust

84th Annual Academy Awards® Governors Ball Menu
Tray-Passed
Smoked Salmon on Oscar® Flatbread with Caviar and Crème Fraiche
Spicy Tuna Tartare in Sesame Miso Cones with Masago
Mini Kobe Cheeseburger with Remoulade and Aged Cheddar
Pork Belly Dumplings with Soy and Ginger
Crab Cakes with Remoulade
Arrancini with Tomato, Basil and Parmesan
Tempura Shrimp with Wasabi Glaze
Vegetable Spring Roll with Sweet Chili Sauce
Assorted Pizzas

Cold Appetizer Platter
Lobster Taco with Tomato and Pickled Shallots
Caprese Skewer with Bufala Mozzarella, Tomato and Basil
Potato Latke with Smoked Sturgeon and Horseradish
House Made Pretzel Bread with Beer Cheddar Fondue and Mustard Aioli
Prosciutto Grissini

Small Plates
Chicken Pot Pie with Shaved Black Truffles and Roasted Vegetables (RECIPE above!)
Fuji Apple Salad with Crumbled Blue Cheese, Arugula, Shaved Red Onion and Apple Cider Vinaigrette
Beet Tortelloni with Goat Cheese and Toasted Hazelnuts
Gold Wrapped Baked Potato with Caviar and Crème Fraiche
Slow Braised Short Rib with Polenta and Romesco
Crab and Lobster Louie with Horseradish Panna Cotta and Marinated Tomatoes
Macaroni & Cheese with Aged Cheddar
Shanghai Lobster with Coconut Curry, Jasmine Rice and Pickled Ginger
Chinois Lamb with Cilantro Mint Vinaigrette
Beet Salad with Pistachio Butter, Burrata and Citrus Balsamic

Seafood and Sushi Buffets
Sushi with Wasabi, Soy and Ginger: Rolls, Nigiri and Sashimi
Shellfish with Mustard and Cocktail Sauce: Prawns, Lobster, Stone Crab and Oysters

Passed Dessert
Almond, Orange-Brown Butter Cake with Blood Orange
Date Cake with Sticky Toffee Pudding and Toffee Orange Sauce
Chocolate in 3D
Golden Candy Apple
Banana Cream Pie with Candied Popcorn
Tart Tatin with Pretzel Pastry and Caramel Gelato
Chocolate Mousse in Golden Egg Cups

Dessert Buffet
Raspberry Rose Eclairs
Strawberry Shortcake Push-Up Pops
Red Hot Macaroons
Star Shortbread with Silver Sugar
Chocolate Peanut Butter Pops
Brown Sugar Lemon Meringue Cones
Chocolate Pudding Push-up Pops
Long Stem Strawberries
Chocolate Buffet
Chocolate Fountains with Farmers Market Long Stem Strawberries
Chocolate Paninis
Triple Chocolate Cupcakes
Warm Coulent Souffle Cakes
Chocolate Dobos Torte
Earl Grey Tea Truffles
White Chocolate Coconut Rum Truffles
Milk Chocolate Caramel Truffles
Chocolate Dipped Pop Rock Cakes
Chocolate Chip Cookies
Triple Chocolate Toffee Crunch Cookies
Chocolate Coffee Cups
Chocolate Toffee Cups
24 Karat Chocolate Oscars