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Amanda Wegh admits she is a chocoholic. "Put chocolate in anything and I'll probably eat it," she says. Her favorite things to make are desserts, "Although living by yourself as I am, I have to be careful. If I make something I especially like, I could end up eating the whole thing!"
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By AMY CULBERTSON When it comes to desserts, small is big. Dessert downsizing is a definite trend, with many chain restaurants — Applebee’s, Chili’s, P.F. Chang’s — serving layered dessert "shooters" or even samplers featuring several small sweets. Higher-end chefs are embracing the idea, too: At Fearing’s in Dallas, Dean Fearing’s menu pairs a chocolate peanut-butter cake with an O
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The new owners of Sweet Nick's Desserts, a small manufacturer of specialty edible confections, are to be honored at a ribbon-cutting ceremony in Corona on Thursday, July 31st. The mayor of the City of Corona, along with business leaders, is expected to attend the event to be held at 1520 Commerce Street Unit G in Corona.
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TORRANCE, Calif.----The new owners of Sweet Nick’s Desserts, a small manufacturer of specialty edible confections, are to be honored at a ribbon-cutting ceremony in Corona on Thursday, July 31st.
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"I have never met a low-fat dessert I liked," exclaimed my size-2 friend while scarfing down a hot fudge sundae buried under a mound of whipped cream. "Why in the world would you want to write an article on that?" "Not everyone is as lucky as you," I replied,...
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My son, who just completed first grade, can count by tens and read a simple chapter book. He knows all about George Washington and can recite the life cycle of a butterfly.
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Mont Blanc Gourmet introduces a market first with its Ghana chocolate syrup, featuring Omanhene chocolate. The first single-origin syrup is available now to specialty coffee roasters and retailers looking to offer a chocolate experience unlike any other.
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When Chicagoan Susan Sanvidge and her three sisters decided to assemble a cookbook for their mom that contained all of the recipes they remembered growing up in 1960s Oshkosh, Wis., one of the first they recalled was a humble but delicious 13-by-9-inch cake filled with dates and chocolate chips.
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By BONNIE S. BENWICK Verbena-chocolate tart, lime-brushed melon with beet sorbet, aloe-chestnut consomme: When the mere reading of a cookbook’s recipe index is cause enough to linger, its author must be doing something right. Jehangir Mehta delivers on the promise of those titles in Mantra: The Rules of Indulgence , written with Christopher Kelly (Ecco, 2008, $34.95). Small treats, drinks and
