I am in a chocolate mood.  I want rich chocolate, but it’s breakfast time; it would be wrong to have chocolate.  Not if you make a breakfast food.  How about a chocolate pancake,  but let’s add the stuff of German chocolate cake: pecans, coconut, caramel.   A side of bacon or sausage  and you’ve got…

Cinnamon and apples are fall-forward flavors, and cookies are always welcome. I wanted a light, fluffy cookie that had both . I used baking soda and cream of tartar to make them rise high. I snuck in a little clove to give them a more warming feeling. I hope you like it. Dry ingredients: 2…

When you buy crab meat, you want to use it. I made crab Rangoons last week and on a lark used my leftover crab meat for crab balls. I posted a picture of them on Facebook and some people asked for the recipe, so I agreed. They are great for an appetizer served with some…

A Rangoon is a wonton- now that curtain has been lifted. This is a dinner party starter or a Super Bowl halftime treat. Crab is always special, and the portability of wonton makes it the perfect finger food. So we have sweet crab meat, cream cheese, chives, and some spice to balance. I hope you…

This was my first time cooking with a lamb tenderloin. I have done beef and pork but never lamb. The lamb is very small and delicate. I decided to travel to Greece on this one but with a couple of twists (yeah, what else is new). So we start with a Greek yogurt marinade with…