Grandma’s Christmas Divinity

divinity candy

Christmas is a special time of year, full of memories of family and friends. This time of year, smells and flavors take on new meanings, and I’m always ready to get into my kitchen to cook up a few of … Continue reading

Buttermint Twists

Yummy Buttermint Twist Recipe at

These melt-in-your mouth buttery mints are best made ahead and stored in your refrigerator. Ingredients: 1/2 cup butter, softened 5-1/4 cups powdered sugar 3 tablespoons heavy whipping cream, or half and half 1 teaspoon peppermint extract 2-3 drops red food … Continue reading

Amaretto-Chocolate Cream Truffles

amaretto-chocolate truffles

This recipe for Chocolate-Dipped Truffles with Amaretto-Chocolate Cream Centers comes to you from the Nov. 1979 issue of Cuisine.  The recipe makes about 3 dozen. Ingredients: 1 cup whipping cream 10 oz. semisweet chocolate, finely chopped 3 tablespoons unsalted butter, … Continue reading

Almond-Chocolate Cream Truffles


This recipe for Almond-Chocolate Cream Truffles comes from the Nov. 1979 edition of Cuisine Magazine. It makes 4 1/2 dozen truffles. Ingredients: 1 cup whipping cream 10 oz. semisweet chocolate, finely chopped 3 tablespoons unsalted butter, cut into small pieces … Continue reading

Coconut Cream Truffles

truffle variations

This recipe for truffles comes from the November 1979 issue of Cuisine. Ingredients: 3/4 cups whipping cream 10 oz semisweet chocolate, finely chopped 1/4 cup unsalted butter, cut into small pieces 1 can (9 oz) coconut cream 1 to 1-1/2 … Continue reading

Tempering Chocolate


Tempering chocolate is taking real chocolate, such as eating chocolate and preparing it for use.  There is no need to temper chocolate if you will be using it for baking, but in cases where you will be using it as … Continue reading

What kind of Chocolate?


I’m always getting questions about the types of chocolate I use in my baking and finding myself telling people that they should try a different type of chocolate for theirs – so today, I’d like to talk to you about … Continue reading

Crème Pâtissière (or Pastry Cream)

Pastry cream

What the heck is crème pâtissière, you ask?  It’s a pastry cream used in many of the Martha Stewart’s Pies and Tarts recipes.  The recipe makes about 2 1/2 cups of cream. Ingredients: 1 cup milk 1/2 vanilla bean 1/4 … Continue reading

Candied Citrus Slices


This recipe for candied citrus slices comes from the 1985 edition of Martha Stewart’s Pies and Tarts.  They are super great frozen and set in the rim of your lemonade glass.  The book also states that you can use cirtus … Continue reading