I have been told that this cookie is the Christmas cookie of Peru. The base is a shortbread cookie, then a layer of dark chocolate, a layer of caramel, then another shortbread cookie. Simple intro for a long recipe. I hope you like it. 2 cups sifted flour1/2 cup powdered sugar, sifted1/4 cup corn starch,…

I had never used purple sweet potatoes before or ube as they call them in Japan. I decided to just reinforce the sweetness with a little Old Bay, some black pepper, maple syrup, brown sugar, cinnamon, and a lot of butter. I peeled and cut them into 1 1/2 inch rounds and baked them for…

I saw this on a cooking show and thought; texture on a deviled egg? What a great idea. I did make some changes in my normal recipe since the breading had a salty nature. I used honey Dijon mustard to balance that change. I also added some chives to bring some herbals to the party….

My dad used to make this every hunting season. I am still using the gifted venison I was given by my neighbor. I kept this as true I can remember; I even used rutabaga which I hated growing up. The stars are the venison, Burgundy wine, (my dad used cheap stuff from the Bi-Low grocery),…

Mexican hot chocolate is one of the most classic uses of cacao in Mexico. It’s not sweet enough for American taste so I took care of that with the use of sweetened condensed milk. The wow components are the 60% dark chocolate, the cayenne and the cinnamon two ways with fireball. Don’t cheep out use…