Brownie Baked Alaska for Two
This recipe is two-fold. One fold….February 1st is National Baked Alaska Day. Two fold…..it’s almost Valentines Day.
My first cookbook was the orange covered Betty Crocker, and to me it was a glorious collection of fascinating foods. The recipes were a far cry from the blue box mac & cheese and hamburgers that we ate frequently when I was a kid. Fancy food was not on our menu.
Inside that orange cover was my first venture into what I thought at the time was fancy food. I actually made the Baked Alaska recipe when I was about 17, and thought I was the best baker ever. It turned out really good for a first attempt. Fast forward …..quite a few years. I think I may have made it one more time, but it was not a regular recipe. Continue reading “Brownie Baked Alaska for Two”
Until last week I had never heard of Tartufo. Was I ever missing out…..Dark Chocolate Pistachio Gelato Tartufo is now on my, I will be making this again, and again, and again list!
Delizioso doesn’t begin to describe this incredible dessert. Tartufo is an Italian ice-cream dessert originating from Pizzo, Calabria. It’s normally two or more flavors of ice cream, with either fruit syrup or frozen fruit — typically raspberry, strawberry or cherry — in the center. Its then covered in a shell made of chocolate or cocoa, but cinnamon or nuts can also be used.
So, I looked this up on Wikipedia and the Tartufo di Pizzo ice cream was invented in 1952 when a relative of King Victor Emannuel II came to Pizzo in honour of the celebration of an aristocratic marriage. For this occasion many guests were invited for an elaborate dinner. Unfortunately the hosts did not have enough cups to serve the guests the ice cream dessert, but a clever pastry maker named Don Pippo de Maria came up with a creative solution. Continue reading “Dark Chocolate Pistachio Gelato Tartufo”