Sugar and Spice: Chocolate-drizzled gingerbread cream puffs

by Caitlin Saniga

Cream puffs have become my go-to potluck party dessert. They’re pretty and kind of impressive, and they’re all the more festive with a swirl of gingerbread cream in the middle. Getting the puffs to rise correctly is, for me, a lot about getting the right feel when mixing together the ingredients. I’ve had tons of practice and been through lots of trial and error. The first pate a choux recipe I posted on the blog has helpful photos and hints for first-timers. I suggest giving it a browse before starting.

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Fondant au chocolate

by Sarah Steimer

This little cake was so simple and made for the perfect bite. A nice, hearty slice with roasted berries was wonderful, but even a small sliver of this fudge-y cake without any topping was totally satisfying.

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$6 Snack: chocolate almond croissant from Mrs. London’s in Saratoga Springs, N.Y.

by Caitlin Saniga

The chocolate almond croissant was, clearly, amazing, but Joel and I can also vouch for some of Mrs. London’s grilled sandwiches. I tried the Virginia ham on farm bread with cheddar cheese, apple and raisin-walnut dressing. Joel had the sauteed spinach panini with fresh mozzarella, roasted red pepper, toasted pine nuts, basil and olive oil on ciabatta bread. Both were fantastic — a little greasy by the time they’d made it through the panini press, but crispy and melty and delicious.

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Double chocolate-almond cookies

by Sarah Steimer

I’m pretty much almost always craving chocolate, and I think there is little else in the world that pairs better with chocolate than a little salt and some nuts. And wine. But that’s separate.

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Chow Time: Mint-chocolate puppy chow

by Sarah Steimer

A little early St. Patrick’s Day offering, right? These chocolate-mint muddy buddies are perfect for any time of year, but they’re certainly seasonal in a sort of St. Paddy’s or Girl Scout sort of way.

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Chow Time: Mocha muddy buddies

by Caitlin Saniga

Java addicts, this mix is for you! A hint of peanut butter seems to add only to the consistency, not the flavor, here — which leaves these muddy buddies with a rich, dark chocolaty, coffee flavor. Just a whiff of this stuff will perk you up!

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Chow Time: Salted pretzel muddy buddies

by Sarah Steimer

This recipe really isn’t far off from the traditional muddy buddies formula. But as we get older, we sometimes tend to crave salt more than we crave sweet. Think of this recipe as a slightly more mature version of the classic. Another great add-in? Peanuts! (Something I thought of a bit too late.)

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Buckeyes

by Caitlin Saniga

Like just about any recipe I make with peanut butter and chocolate, I dedicate this one to my sister, Holly, who is a PB-choc fanatic. Also, she’s an Ohio State Buckeye! These buckeyes are so simple to make, I’m sure she could whip them up in her college apartment. Nudge, nudge, Holly.

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Festive Fudge: Raw chocolate fudge with walnuts

by Sarah Steimer

This was my favorite fudge of the batch! Like Caitlin’s peppermint fudge from yesterday, this used a couple of special ingredients to stay a little more fluffy and less dense than fudge made with condensed milk.

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Festive Fudge: Peppermint fudge

by Caitlin Saniga

Lots of fudge recipes use sweetened condensed milk as a smooth, creamy base, but I liked that this recipe used melted marshmallows and whipping cream instead. The texture seems lighter and chewier, which I liked. And if you’re wondering how in the world even a sharp knife might cut through hard candy, just have a little faith and sharpen your knife immediately before you start. It’s easier than it sounds …

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