Breakfast, Brunch, Customizable Recipes, Desserts, Family Recipes, Gluten free, Kid meals, Pantry Heroes, Snacks, Tips and Tricks, Vegetarian
These pancakes are my kids all time favorite treat breakfast. When you cut into them the Nutella squeezes out and that unmistakable chocolatey hazelnut beauty shows itself. When you are cooking them you want to make sure you are watching for those signature popping...
Breakfast, Customizable Recipes, Desserts, Dinners, Gluten free, Kid meals, Lunch, Nut free, Snacks, Vegetarian
I use my mom’s base recipe for this and modify each time. Her recipe is written for Blueberry Crisp or Apple Crisp, but you can use any fruit. Blueberry is home to me, what we grew up having as our summer treat. Now, for my family I usually make strawberry...
Adult drinks, Culinary School Jules, Desserts, Drinks, Nut free, Snacks, Tips and Tricks, Uncategorized, Vegetarian
I made this recipe/cocktail combo for dessert for Seasonal Ingredient Week during my Advanced Cooking class at The Culinary Institute of America. You would think this is so simple for a class at The CIA, but the flavor is amazing. When you give your chef something...
Desserts, Nut free, Snacks, Tips and Tricks, Vegetarian
This chocolate cake is special, the cake is dark, moist and deeply chocolatey and the meringue frosting is light, smooth and not overly sweet. Two things that take this over the top is the addition of raw sugar to keep the cake from sticking to the pan and the...
Culinary School Jules, Customizable Recipes, Desserts, Gluten free, Kid meals, Lunch, Nut free, Snacks, Vegan, Vegetarian
Yield: 2 portions Ingredients: Toasted Hazelnuts 1/4 cup (if tree nuts are a problem you can use toasted pumpkin seeds or roasted peanuts.)Mexican Chocolate, coarse chop 1.25ozSugar 2TCocoa (Natural) 1.3TCornstarch .75TSalt PinchAlmond Milk 1/3 cup (whole milk if...
Breakfast, Culinary School Jules, Customizable Recipes, Desserts, Snacks
There has never been a more appropriate cake to use the word moist… sorry. I got this recipe from Chef Jim Maraldo at The Culinary Institute of America when I took his Cuisines of the Mediterranean class. When I make it at home I do not use alcohol, in its place...
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