I have a wealth of different chocolates (white, dark, bitter sweet, unsweetened), nuts (cashews, almonds, pecans), coconut and other baking stores leftover from a catering gig. I need to make 6-8 dozen of something for a community event. Should keep well in an airtight container or freeze well. Suggestions? Favorites?
Community member em-i-lis cooks from Amanda & Merrill's new book
Make Weeknight Cooking Smoother and Stress-Free
Almond Apple Pie
This Week's Fall Cookbook Cake Parade
Jet black desserts—boo!
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