Meringue Mushrooms!

I know! I know! It isn't winter anymore, but somehow with all the rain we've been having recently in this wet spring, it feels appropriate to be making these Coffee Meringue Mushrooms. They're so cute! I'm coming up with ideas for my Mad Hatter's Tea Party which I'm holding soon.

It is funny how real these mushrooms turn out! They are coffee flavored, and include a little bit of chocolate for gluing the stem and cap together. These melt in your mouth morsels will delight the senses.

Caramel Stuffed Brownies

Fudgey chocolate shells sandwiching a rich caramel center which is studded with pecans. Layered over the top are more pecans and semi-sweet chocolate chips.

This can be served at room temperature, or, if you prefer things a little bit more chewy, try it by cutting these into bite sized pieces, and popping them in the freezer for about 20 minutes. These bites are decadently delightful.

The ingredients are as follows:

Semi sweet chocolate chips, eggs, sugar, butter, flour, salt, cream, honey, vanilla, and pecans.

This item makes a regular appearance on my menu.

Rocky Road Biscotti

Rocky Road biscotti is one of my favorites to make: Chocolatey crisp/chewy background, loaded with chocolate chips, white chocolate chips, mini marshmallows, Heath Bars, and pecans. If you don't like biscotti, chances are you'll like this one. (It tends to be not quite as hard as a traditional biscotti)

The package contains 2 biscotti, 9in long, and 3/4 wide. They are sealed in a cellophane bag, so no airflow is present to make them stale or soggy. They are perfect for sending in the mail, because they will stay fresh for at least a month (not that they will stick around that long).

Valentine's Thank You

For everyone who came out last week, this is a thank you for your support. I had such a great time designing a menu for this most romantic holiday. We even managed to take a few pictures.

Raspberry Champagne Cake for two

Chocolate Strawberry Cake for two

Chocobloc Cookies

Perhaps one of the most asked after cookies at my business. Frequently I have customers coming up and asking, "Do you have any of those chocolate toffee things today?" I laugh because I'm so glad that people enjoy this cookie which my mother and I worked on to get just right. It probably took us 10 variations to get it where it is now.

Chocobloc

Chock full of chocolate chips, pecans, oatmeal and chopped up Heath bars, these bad boys are everything you could ever want in a cookie. They are crunchy and chewy, sweet with just a hint of salt, and the oatmeal prevents it from being too rich a dessert (if there is such a thing). I  make them so they're about 4 inches in diameter, so they aren't some wimpy cookie, they are a champion.

The picture above was taken by my friend Matthew Donnovan at Rutiz Family Farm in Arroyo Grande. You can find me there every Friday while they are open.