Tapioca pudding made with Scharfeen Berger 60% cacao dark chocolate.
Free-form irish soda bread with currants and raisins. (Read the post)
A loaf of Challah made using a recipe from Saveur magazine, Issue No. 61, Sept/Oct 2002. (Read the post)
Loaf of bread baked in a Pain de Mie pan. (Read the post.)
Profiteroles with milk chocolate sauce and dark chocolate sauce. (Read the post)
Monkey bread with cinnamon and currants. (Read the post.)