FoodForNet.com participates in affiliate programs, meaning we earn commissions from qualifying purchases through our links. We strive to make all reviews honest (albeit opinionated!), so you can make the best buying decision. Too often when I read about spirit of the month clubs, it’s from “experts”, that know a whole lot of what they’re talking […]
For those in the dark, bourbon is a specific type of whiskey and many legends surround its creation. Bourbon tends to be smooth, with notes of caramel, oak, and vanilla. It can be easily enjoyed on the rocks and in bourbon cocktails. Various rules define what can and cannot be considered a bourbon. For example, […]
If you’re an avid whiskey fan, you’ll know right away the difference between a rye whiskey and bourbon from its flavor, texture, and aroma. What you might not know, however, are the differences between the two historically, particularly when it comes to their resurgence after the infamous Prohibition. There’s a lot more going on between […]
Whiskey and Bourbon are distilled spirits that are great for a lot of occasions. Be it at parties, dinners, or just a night out with friends, these two beverages can really lighten up the “spirits” of anyone that drinks them. But oftentimes, people consider bourbon and whiskey as one and the same – after all, […]
I’m a casual whiskey drinker, but after joining some beer of the month clubs I figured I’d look into some whiskey of the month clubs to see if there were some to join, so that I could review them and post those reviews here on the website. Well, I was surprised to see that there were […]
Does a milkshake with whisky really need any introduction? Take everyone’s childhood favorite quick dessert and spike it and what else does adult life really need? A swirl of this decadent dark chocolate sauce, infused with the gorgeous aroma of toasted cardamom pods, is what!
One of my first childhood food memories is of my grandmother sitting on the front porch, churning homemade ice cream by hand. Boy those were the days! We used to just dip right out of the mixer before she had a change to get it into the freezer. And it was heaven spooned into a cup with a dash of milk– a poor man’s milkshake if ever there was one!
Growing up in the Southern United States, pecan pie was something of a staple. Everybody made it during the holidays, and I grew tired of it quickly! Overly sweet, the savory deliciousness of the pecans got lost in a sea of sugar. This recipe is much more balanced, and uses the milder maple syrup in place of the extra-strong corn syrup which is usually used with abandon.
I like to toast my pecans lightly before adding them in, but that is just a personal preference. I also call here to blend them until they are finely ground– I find this adds a lovely texture to the final pie where the custard sets on top and the ground pecans form a delicious layer in the bottom of the crust.
There is always room for more chocolate desserts, I have always said, and I have a treasure trove of chocolate recipes in my files that I love and even more still to test and add to the list! A brownie is one of my all-time quick favorites, and this one is a nice and elegant version, not too dense and not too fluffy.
I like mixing chocolates, and this recipe is delicious with a milk chocolate base and chunks of dark chocolate folded in. Feel free to play around with the things you add in, if you like orange chocolate or hazelnuts those are great combinations also! Play around with this recipe and let it be your base for whatever your add-in imagination runs with.