Cookie Monster cupcakes have been done. But for our son’s first birthday, I decided awesomeness was far more important than originality.

When I received a very friendly email from Chocri offering to send me three of their custom chocolate bars in the hopes of hearing my opinion of them, I jumped at the chance.

Reviews of chocolates and other products presented at the 2009 Seattle Chocolate Salon by Oh! Chocolate, Theo Chocolates, Forte Chocolates, L’Estasi Dolce, Choffy, Eat Chocolates, Carter’s Chocolates, La Châtelaine Chocolat, Chocolopolis, Divine Chocolate, I Love Chocolate Jewelry, Posh Chocolat, Crave Chocolate, Amano Chocolate, Intrigue Chocolates, Suess Chocolates and William Dean Chocolates.

Tres leches, move over. There’s a new cake in town with three iterations of the same component: tres (or maybe it should be trois?) ganaches chocolate raspberry cupcakes. Sounds decadent, right? Well, they were.

I wanted to do something different for Easter this year, and because I can’t resist a food pun once I’ve thought of it, the Cadbury Creme Brul’egg was born.

These “guaranteed” brownies from King Arthur Flour’s recipe connection live up to their guarantee and more, but the addition of Andes mints takes them to an entirely new level of brownie heaven.

Have you ever had a bad baking day? If you have, you’ll know that they can be as devastating as a bad hair day from hell. Most people don’t bake only for themselves. At least, I don’t. I’ve always been very aware of the people I bake for, and I firmly believe that the touchy-feely [...]

Wow. It’s taken me two weeks to recover from Las Vegas and write about something here, especially Vegas itself. It was my first time there, though, so I suppose that explains the odd exhaustion. That and I’d intended to write a post about the food there and felt like I had come home with much [...]

To finish off writing about the Christmas treats I made, here’s my last big project of the season (that I managed to get to: Rainbow Cookies from Sherry Yard’s fantastic book The Secrets of Baking. These were hugely popular with everyone who received them. How could they not be, looking that adorably festive on a [...]

Printable Recipe Last time on As the Fondant Liquefies, we made cherry-flavored fondant and dipped maraschino cherries in it, in preparation for dipping them in chocolate. Really, that’s the hardest part of the whole process. I decided to make another batch of cherries after the ones I documented in the original post and test the [...]