These dark-chocolate raspberry cake pops were made as a birthday gift package. They’re covered with milk chocolate and a melted candy swirl.
Ok, so this iPhone photo doesn’t really do it justice, but I received this beautiful milk glass plate for my birthday and immediately thought, “I need to make tea cakes!” Nothing but light, delicate and feminine cakes would suite it better.
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For this week’s upcoming Turkey dinner, I decided to reuse an updated classic: chocolate pumpkin tart. I’ll tell you one thing: I’m definitely thankful for chocolate this year. Here’s hoping it can make the car trip down to Aunt Jill’s unscathed.