There are a lot of reasons I need comfort food at the moment, but at the very top of the list is the number of people still missing in Japan. The live footage has been unforgettable, imprinted on my brain and inside my heart. If you would like to help the relief efforts in Japan: Text REDCROSS to 90999 to donate $10 or click this link to donate online.
If you like Girl Scout Thin Mint cookies, then you have come to the right place. Or if you are simply a fan of the deepest, richest, chocolate cupcake with creamy mint frosting, then you are also in the right place. On the other hand, if chocolate just does not rock your world, please feel free to move on. I will contemplate whether you are allowed to return. Kidding…just kidding.
You see that beautiful Rugelach right there…it comes from a rolled out ball of dough and yes, you can make it. I am sure of it.
This modern day Mochi cake is a chewy, coconut flavored Japanese pastry that was introduced to me by my niece, Lindsey, a budding chef and possibly my numero uno commentor on this site. She is enamored with Japanese culture; She brings a Bento box lunch to school, reads stacks of Manga, bakes Japanese pastries and the list goes on. She is not Japanese. Her mother is actually from Vietnam and her father is from the United States.
Sometimes Fridays come in the nick of time, like a life raft, just when you think you don’t have any more in you. Finally, there it is like a perky invitation to your weekend; a weekend that surely (God willing) will be better than the week before it. These peanut butter chocolate chip blondies are my celebration toast to Fridays.
Skip the champagne and any other hoopla, just give me a big, fat rich peanut butter cookie bar decked out with my favorite darkest chocolate chips (Ghirardelli) and I am ready to get this party started.
Yes, this is a re-post, but it drove me crazy this morning to wake-up to my blog which was seeming to be blinking “VALENTINE’S DAY” in neon lights. Since I was a good wife on Valentine’s night and made an elaborate dinner while leaving my camera locked up in its bag, I have no photos and no new post. So I have chosen one of my all-time favorite, easy peasy go-to recipes which you will thank me for if you get a chance to make it. Those of you who are my old faithful followers and have been here seen it, I will have a new recipe up soon. I hope.
These delicate, raspberry or Nutella filled mini Linzer cookies are rich and buttery, just slightly crispy and have so few ingredients, you are guaranteed to have them on hand. This recipe is from the Barefoot Contessa and requires NO EGGS which concerned me at the get-go, but after tasting them, I was sold and so was my Girl Scout Troop as they nibbled inhaled the raw cookie dough sans salmonella.
Just for the record, I think this dark, devilish and creamy cake is what you might imagine a Ding Dong would be if you were in heaven; if it were actually made for YOU by Dorie Greenspan and if it were made with Chuao Chocolate and served to you within hours of it coming out of the oven. That is how my family enjoyed this crazy, amazingly soft, chocolaty, cream-filled and frosted cake (minus the Dorie Greenspan part—ah well).
Sweet And Crumby 
