I have always loved carrot cake. I have used many recipes over the years, so I took the best part of each one and made it even better. This Carrot Cake with White Chocolate – Cream Cheese Icing is very moist because of the mandarin oranges soaked in rum. I love cream cheese icing, but,…
Chocolate Almond Sandwich Cookie
Our adorable Grandson Luke, loves chocolate! I think I should rename this Luke’s Cookie. Did I tell you Luke loves Nutella (see below)? This is not a really soft cookie, it needs to be able to hold the Nutella or the filling of your choice. You can use raspberry jam or any melted chocolate that…
Zucchini Chocolate Cake
I seem to say this often, but I have had this recipe since 1981. I had to share it. I had forgotten how easy and delicious this cake is. When zucchini is fresh from the garden, it is a must to make, and the chocolate just makes it even better. Serves: 6-8 Prep Time: 20…
Peanut Butter Blossom Cookie
I have been making this recipe for more years than I would like to admit. In fact, my recipe book is falling apart from so many years of use, and I no longer recognize my own handwriting. Despite the state of the book, the family never fails to ask for these cookies and they…
Small Chocolate Whoopie Pie
I first tasted Whoopie Pies a few weeks ago, and soon thereafter learned that they are Maine’s official “state treat”. I liked them but I thought I would like them even more if I made them myself. I studied various recipes and this combination is my favorite. It is not as cake-like as others I…
Dark Chocolate Pots de Crème
High quality chocolate is the key to great tasting pots de crème. We prefer the 3.5 ounce Lindt Excellence 70% cocoa smooth dark bar. Splurging on high quality chocolate will make a noticeable difference in taste and texture, ensuring that your custard is glossy and not grainy. We always keep King Arthur Flour’s Espresso Powder…