And then I kept reading post after post about The Aspen Food and Wine Classic which led me to the conclusion that I will never again eat any
sort of chocolate dessert without tequila in it because again, hello?!
I had some lovely Iranian pistachios on hand, which don't have that thin papery skin on them, and are usually reserved for special uses, where you want each pistachio to look pristine (such as on
top of a chocolate dessert), but to heck with it, I was ready to make aillade, to heck with the cost.
Our cookie tweets further tempted me to bake some of mine but my kids had a difference of opinion and wanted some sort
of chocolate dessert for the night.
I've shared a recipe for the easiest low carb chocolate frosting recipe (which is used to frost the brownies in this post) and also a
roundup of chocolate dessert recipes from the past year.
A little peek at what the dessert bonfire is like at Cayo Espanto — impressed with the chocolate fondue set up on top of the
trio of chocolate desserts!
Of course I thought of several chocolate cake variations, but I do a
lot of chocolate desserts, so I decided to take the road less traveled (for Jesse and I anyway).
Such a nice change from
all of the chocolate desserts.
These are very tasty, especially
all of their chocolate desserts.