The Secret Life of a Chef's Wife

Posted by on Feb 18, 2012

Crispy Buttermilk Waffles

Whoever dreamed up a method of cooking batter to maximize the crispy surface AND create pockets to hold sweet, delicious sugar nectar should be eligible for some peace inspired big money prize. This is an American-style waffle that does not require a yeast as it gets its leavening from baking powder and soda. It can be made in a...

Posted by tammy on Dec 9, 2011

CandyCane Meringue Kisses

These are melt-in-your-mouth yummy cookies. The peppermint flavor is not overwhelming, it’s just right. And you’d never know it to look at them, but there’s a chocolate surprise inside! Once again, chocolate and mint together–I seriously can’t help myself.… Meringue is one of the easiest candy/cookies out there. Just follow the steps carefully, and barring some...

Posted by tammy on Dec 8, 2011

Hot Chocolate Truffle Sticks

Quite some time ago, (like, way over a decade.….) my husband and I gathered together with some friends, and went to a Christmas dinner at the nicest restaurant we all could (kind of) afford. I remember at the time thinking what an extravagance it was. The food was delicious, the dessert divine, and the company happy and gracious, but it was the after dinner cocoa that was...

Posted by on Dec 5, 2011

Chocolate Turtle Cookie

One of my favorite Christmas memories involves the candy my mom used to make as gifts for family and friends. One of her especially wonderful treats were the turtle candies handmade with her wonderful caramel recipe. A dollop of rich caramel buried little pecan legs, head and tail, leaving just enough exposed to suggest what it was, while the Guittard chocolate shell...

Posted by tammy on Dec 2, 2011

Candied Lemon Peel

Candied Lemon Peel lemons–however many you want to use. Three large lemons will yield about 1/4 cup of candied lemon. water simple syrup (Depending on the amount of lemons you are using–equal parts of water and sugar. 1/2 cup and 1/2 cup would work well for 1–6 lemons.) additional granulated white sugar Wash lemon well. Using a lemon...

Posted by tammy on Nov 30, 2011

Rocky Road Cheesecake bars

These bars are delicious X 10! The cheesecake layer is an unexpected addition to Rocky Road bars, but it’s what takes them over the top. They are pretty rich, so I’d cut them small. About an inch and a half square is plenty. Keep them in the refrigerator. I’m thinking they’d be really yummy blended into an ice cream shake–sprinkle in a little malt powder and YUM!! ...

Posted by tammy on Nov 21, 2011

Lemon Truffle Pie

This pie has all the elements that I love in a dessert. First of all, lemon, which might just beat out chocolate for me if I really have to choose. A lovely, creamy layer, (with lemon–even better!), and real whipped cream to top it all off! You’ll have to blind-bake a 9 inch deep dish pie crust before you start. You can learn how with the Pie Crust Tutorial. You’ll need a deep-dish pie...

Posted by tammy on Nov 20, 2011

Pomegranate Mousse Pie

This pie is not serious in any way, unless you wanted to say it was seriously delicious! Everything about it is FUN! I love the pink fluffiness of the pomegranate mousse, I love the whimsy of the garnish. I especially love the simplicity of preparation, and like I said before, the taste is yummilicious! I found it last year right before Thanksgiving on Sugarcrafter, which...