Desserts, North american, Mardi Gras Рецепты

Frozen Maple Chocolate Tiramisu

A delicious, elegant frozen Maple Tiramisu dessert for adults only or of legal age. LOL You will see why.

Chewy Chocolate Chip Oatmeal Bar Cookies

Quick to make, these bar cookies are a sister version of drop cookies (the dough can actually be made into…

Rustic Strawberry Tart with Mascarpone Cream

Yogurt creamy CHOCOLATE fondue dip...just 4 ingredients!

With all recipes of the typical Chocolate Fondues combined, none have come close to this light, scrumptious and…

Bush Berry Parfait

I came up with this parfait because I wanted something sweet and not so heavy and the Bush Berry Parfait was the ending result. It is tofu-based…

Strawberry-Blueberry Shortcake

This red, white and blue shortcake is perfect for July 4th!

Bread Pudding with Pralines and Bourbon-Vanilla Bean Ice Cream

Emeril's Bread Pudding, Paula's pralines and my bourbon-vanilla bean ice cream...my homage to the great state…

Cajun Bread Pudding with Praline Sauce

I am surprised more folks haven't tried this. I have been asked for this recipe more times than I can remember.…

Cream Cheese Frosting

My friend Annie asked if I would post this recipe to go along with my “Better Than Sex Brownies Recipe” I recently posted. When I do frost these…

Never Fail Chocolate Cake

One of the easiest, and moistest chocolate cakes you will ever bake. My grandmother, Eva Koehler, called it her "never fail" recipe. It is nearly…

Incredible Chocolate Chip Cookies

We all know there are many recipes for chocolate chip cookies, with many things added to them. But for a soft,…

Chocolate Cranberry Fudge Cake

This is so outrageously good it's sinful! The combination of decadent chocolate and tart cranberries is simply fabulous. You will find yourself…

Grandma Koehler's Pumpkin Pie

Grandma Koehler preferred the long neck green stripe pumpkin (actually a gourd) for her pies. The result was that in addition to the unique taste…

Creole Perfect Sweet Potato Pie

I have made this recipe for years. There is none better - or so I've been told by some serious and knowing Creole cooks. And while some may say…