All in Miscellaneous Desserts
One of my favorite French desserts is crème brûlée because of the creaminess of the custard and the crunch of the caramelized sugar. I decided to create my own recipe for a chocolate crème brûlée and it had a different element creaminess and crunch, but was still delicious!
After over a half hour of searching through my cookbooks, I came across this Baked Chocolate Pudding recipe from Ina Garten’s “Back to Basics.” I had all of the ingredients already on hand and it seemed quick to make, which was helpful since I decided to bake on a 90 degree day.
Celebrating the 4th of July is one of my favorite holidays, especially when I get to bake things in patriotic colors. This year I decided to bake a Mixed Berry Pavlova from Ina Garten’s “Barefoot Contessa at Home”.
