A killer brownie! 2 ounces unsweetened chocolate, chopped 1 stick (4 oz.) unsalted butter 2 large eggs 1 cup sugar ½ teaspoon salt ½ cup un-bleached flour, sift after measuring 1 ½ cup pecans, chopped, (optional, the brownies are delicious … Continue reading
Chewy Butterscotch Brownies but·ter·scotch ˈbətərˌskäCH/ noun noun: butterscotch; plural noun: butterscotches 1. a flavor created originally by combining melted butter with brown sugar. “butterscotch syrup” Don’t you just love a simple explanation? Or a simple recipe for that matter. These … Continue reading
As the Eight Broads continue to share food experiences and ideas, we celebrated Lynnette’s birthday at the classy Barndiva in Healdsburg. Dining al fresco and basking in the sunshine, the Broads kicked off the afternoon with a custom cocktail created … Continue reading
We have looked forward to this collective trip for almost a year now filling the interim with research, reading, drooling over online menu’s, planning day trips, bakery visits, resturant stops and all things northern California. Randomly choosing a lunch stop … Continue reading
It is so much easier to find success in the kitchen if you are working with the right food and equipment. Just as Mise en Place (which essentially means getting your act together!) is fundamental to working through a recipe … Continue reading
Given a choice, I will almost always choose lemon. This bread is served at breakfast but is tasty enough for a light dessert after dinner. It’s moist and yummy! INGREDIENTS 1/4 cup unsalted butter, room temperature 1 cup sugar 2 … Continue reading
Every night, our guests will find five or six homemade desserts on the sideboard. This means that we are always on the lookout for new ideas! And boy, is this idea a winner! In fact, such a winner that there … Continue reading
Heirloom Tomatoes with Smoked Sea Salt and Olive Oil It is so easy to turn something common into something unique different. Take the amazingly versatile tomato. its uses for breakfast lunch and dinner are endless. Growing up we would eat … Continue reading
The 3×5 index card that this recipe lives on is tattered around the edges and discolored from drips of whatever. It is well traveled having lived in Vienna, Zurich, and parts of Germany and now resides here in Lititz. This … Continue reading
When my boys were young, we lived in Switzerland for an idyllic two years. Each Monday morning, it was my turn to drive carpool to nursery school, picking up little Danny and Laura. On the way home, I would stop … Continue reading