I am trying to melt some white chocolate for coating a truffle and it seems really thick - is there any way to thin it out that won't impact it's setting properly? Also, I have, what is possibly, the world's worst head cold. Any suggestions for a hot toddy (or cold toddy) remedy. Will have to rely on my husbands taste buds for this week's challenge tasting - he's so bummed about that! :)
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!
Unexpected Places We Found Food This Week