Cornflakes in Chianti Cookies copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

White Wine Cookies (or Ciambelline al Vino) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Early white wines of Spring will soon be appearing on many tables. If you have any leftover..especially just a cup… These biscotti are the perfect way to use the leftover white wine…since it is delicate and can’t be stored for long periods of time,…

Chocolate Butter Pecans by BearNakedBaker

Creole Pralines by Amos Miller

Better than a cookie (sorry bakers, but this is a Creole group) and with the true taste of New Orleans, Creole Pralines are one of the signature treats in the Big Easy! It is time to play 'soft ball', and we're not talking the sport - we're talking Creole candy. When the recipe calls for your concoction on the stove to reach the…

Tropical Snowdrops by BearNakedBaker

The dried fruit can be anything you'd like, that's "Tropical". Cashews are also good to use....

Chocolate Dreams by BearNakedBaker

Custard Creme by Amos Miller

This is a dessert that knows no bounds! You can just about do anything with a great custard in your dessert repetoire. Use it in a dish with fresh or macerated berries on top, use it as a filling in a pastry or cake, use it in a trifle, a cold pie, to fill a tuille - need I go on? I will anyway... You can add a sorts of flavors…

Authentic French Crepes by Cedric Tesson

A crepe is a type of very thin, cooked pancake usually made from wheat flour. The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning “curled.” While crepes originate from Brittany, a region in the northwest of France.

Grilled Rum Peaches by Monocot

A great Treat to put on icecream. Smooth Rum and the sweetness of peach!

Chocolate Peanut Butter Dulce de Leche frozen pie no bake by Foodessa

Once you try this sumptuously creamy and flavourful frozen pie...yourself, along with your accompanying sacrificial tasters will undoubtedly ask for a second piece...it's really that amazing. For a dedicated post...refer to: http://www.foodessa.com/2011/01/choco-pb-dulce-frozen-pie-no-bake.html

Dark Chocolate Chili Fondue by charlene sherman

delicious intoxicating ,and so sexy to eat with your lover

Lime Gelatin with Pears and Cherries by Salad Foodie

My aunt made this gelatin frequently in winter especially during the holidays, and with its predominant green and red colors, it makes an appealing luncheon dessert. The recipe posted is as close as my memories allowed. However today with the variety of health issues guests may have, I frequently offer 2 versions, the one below and a…

1-2-3 Chocolate TRUFFLES made easy by Foodessa

Many still shy away from making chocolate truffles because they fear that they are too difficult to succeed. Well, after many complex recipes and having experienced the same insecurities...I finally resumed it to one basic, easy foolproof method. I hope you also get to experience making your own chocolate truffles soon...it's very…

Anzac Biscuits by Brett Ede

Christmas Balls by Brett Ede