Dessert: Chocolate Mouse S’mores Kind of Way —

For the past week, I have craved chocolate pudding and have actually bought the Jello brand and made some, and have been treating myself to serving each night. This happens, where I crave something and eat it until I no longer want it. But this recipe for Chocolate Mousse Bars in a S’more king of […] … Continue reading Dessert: Chocolate Mouse S’mores Kind of Way —

The Faces Of Italy’s Cuisine — Edge of Humanity Magazine

Photographer Maurizio Lodi is the Edge of Humanity Magazine contributor of this portrait/documentary photography. From the project ‘People About Food’. To see Maurizio’s body of work, click on any image. I involve myself in talks with unknown people, just to share a smile, or a joke in a typical […] via The Faces Of Italy’s Cuisine … Continue reading The Faces Of Italy’s Cuisine — Edge of Humanity Magazine

Pink Gin Cake — Sarah’s Cake Blog

I posted the recipe for my Pink Gin Cupcakes in September last year and it has been my most popular recipe, you guys absolutely LOVE it! So, when I was asked to make this recipe for a family members 18th birthday I decided it was about time I finally made a version of this cake … Continue reading Pink Gin Cake — Sarah’s Cake Blog

Small Batch Matcha Cupcakes with Real Raspberry Buttercream Frosting —

https://www.youtube.com/embed/0raB9_a_jrs?version=3&rel=1&fs=1&autohide=2&showsearch=0&showinfo=1&iv_load_policy=1&wmode=transparent These Matcha Cupcakes are soft, moist and creamy with just the right amount of matcha flavor enough to make its buttery taste stands out. It is adorably cute, perfect for baby shower, birthday, anniversary or Mother’s Day! via Small Batch Matcha Cupcakes with Real Raspberry Buttercream Frosting —

Cook this: Leek and pancetta tart from Bake the Seasons — National Post

Our cookbook of the week is Bake the Seasons by Marcella DiLonardo, creator of the blog Hey Modest Marce. Tomorrow, we’ll feature an interview with its author. Mild and sweet, leeks are at their best in the spring. Here, Marcella DiLonardopartners them with pancetta in a savoury tart perfect for Mother’s Day brunch. “The pancetta was … Continue reading Cook this: Leek and pancetta tart from Bake the Seasons — National Post