Followers of this blog know I love the Michigan staple “bumpy cake.” It’s one of my favorite desserts, at least top 5. It has three distinct layers: a dark moist chocolate cake, ribbons of buttercream, and topped with a rich fudge sauce. So why not mimic the flavors in a cookie? Challenge accepted. A dark…

I’ve been stuck in New Orleans the last month in my mind; I’m still bodily in Virginia. Beignets can be both savory or sweet, and I’m going savory. I used rock crab, green onions, and Old Bay seasoning. Cafe’ DeMond beignet mix is the base, and the dipping sauce is Remoulade sauce. I hope you…

As a kid I loved a Heath Bar or later in life the more sophisticated Score bar. The creamy chocolate and crunchy toffee were perfect together. Dental work has put those candies off my diet, but I can make a cookie that has those flavors. Melty chocolate chips with toffee pieces that won’t require a…

Pesto needed a spicy update, so the addition of jalapeños brought the heat. I used walnuts instead of pine nuts, lots of garden fresh basil with parmigiana and Romano cheese, and high quality olive oil. Just for fun I put it on lamb lollipops. I hope you like it. 2 cups basil4 cloves of garlic1…

There is a name for this in Italian, but I couldn’t find it. Like Bigfoot I know it exist but isn’t readily available. If you know what it is, please drop a note. Here is the dish: canned pizza dough, a layer of mortadella, ricotta cheese, mozzarella cheese, and pesto. An Italian bologna and cheese…