This recipe is from Pierre Hermé. It is delicious! This glaze becomes thick enough to spread with an icing spatula after it cools a bit, but pours easily while still warm. This can be stored in the refrigerator and brought up to 94°F-104°F for later use. The extra chocolate sauce is great on ice cream!
This is easy, simple and wonderful. The original recipe which was printed in the Spring 2005 Penzeys catalog, calls for long-grain rice; however, I liked it much better with basmati. Also, the original recipe called for minced onion but I found it worked very well with dried onion. I indicated that the butter is optional, because I did not add it.
This is a twist on English Pancakes (Delia Smith's recipe) that I created for a pizza night. English Pancakes are thin, almost like crepes and are often filled. They are not considered breakfast food in England, which I learned the hard way on my first Shrove Tuesday in England! My English boyfriend was skeptical of the pizza-style at first, but he approved after trying these! Be sure to spread the sauce thinly, what seems like a tiny bit is a lot when they are rolled up.
This is a side dish I created to go along with a salsa meatloaf I was making. You can adjust the peppers to make it spicier or milder, I found adjusting the chipotle powder made the biggest difference in heat.
This is a recipe I worked on after having the Washington Apple Crisp pancakes from IHOP. I use a 1/2 cup ladle to pour out the batter and get five pancakes. You can freeze the leftover streusel topping.
I can't stand coffee, but people who do like coffee tell me they like this recipe. Regular granulated sugar will work, but I like to use superfine sugar in ice cream because it dissolves in the cold liquid easier, which I feel gives it a smoother texture.