This is a fun and easy way to decorate a dessert, and you will WOW everyone into thinking it’s difficult! I tried this with rose, cabbage, hydrandia, and lemon leaves. The hydrandia, I felt, worked best because the veins were very pronounced.
Spray the leaves with a baking spray. Melt chocolate in a double boiler and with a brush coat well the entire back of the leaf. Let chocolate dry completely. (I placed it in the freezer for about 15 minutes). Finally peel the leaf away from the chocolate and you’re left with a chocolate leaf.
Posted on: September 25th, 2006
Posted by Patty in Tips, Terms & Tools.
2 Comments »
As fall has arrived, additions to salads are now about to change. Recently, while I was making a pretty simple dinner, I wanted to spice up my field greens a little. These pecans are pretty easy to make and can be accompanied by both gorgonzola cheese and dried cranberries.
1 Cup Coarsely Chopped Pecans
1 Cup Dark Brown Sugar
1/3 Cup Water
Pre Heat Oven to 300
In a sauce pan bring brown sugar and water to a boil and remove from heat and add pecans. On a baking sheet place a silplat and pour coated pecans over silplat and baking for 15 minutes remove and let cool completely. Now pecans are ready to add to salad!
Posted on: September 19th, 2006
Posted by Patty in Recipes, Sweets.
3 Comments »
So I love crusts. A lot of the time many desserts just need a good crust and you are good to go!
1 3/4 Cup Crushed Graham Cracker
3 Tablespoons Powered Sugar
1/3 Cup Melted Butter
Preheat Oven 350
Mix all ingredients together and place on the bottom of either a pie dish or spring form pan. Bake for 15 minutes.
Let cool before you had desired filling. This could be great just putting chocolate ice cream on top!
Posted on: September 15th, 2006
Posted by Patty in Recipes, Sweets.
2 Comments »
Cheers! Sandra. R.
Chocolate Leaves
