GOOD LUCK DELUXE

The grilled desserts in Chandra Smith’s cooking video look sooooo excellent!

Grilled Bananas Foster
Grilled Poundcake with Spiked Peaches and Plums
Tropical Fruit Salad with Yogurt Dip

Happy grilling!

I must confess that I’ve been snacking on these non-stop…especially with my morning cup of java. I’m a live wire all day!

There’s really not much to report about these macadamias except to mention they’re highly addictive. Combining Hawaiian coffee with sugar, butter and macadamias is just asking for trouble. But it’s trouble that I’ll gladly subject myself to time and time again.

Let’s be clear: I have no intention of ever abstaining from these things.

For those gluttonous souls who care to join me, they can be easily ordered
from here.

And you thought honey roasted peanuts were something!

Why didn’t anyone tell me about this recipe? I should not be just now hearing about it!

I love bread pudding, but I love Krispy Kremes even more. What in the world does the Krispy Kreme bakery put in their doughnuts - CRACK?!

Seriously, those aren’t normal doughnuts. I smuggle them into my house like drugs, and I am not kidding. No one but me knows how many Krispy Kremes I can down in one sitting…even more when I’m hormonal.

Anyhoo, enjoy this Paula Deen video. And don’t forget the rum sauce!

What girl on God’s green earth doesn’t like chocolate truffles?

These booze-filled chocolates by Ghyslain are right up my belly…
I mean, alley.

Bourbon

Bittersweet ganache infused with small batch bourbon, dipped in milk chocolate and decorated with white chocolate drizzle.

Coconut Rum

White chocolate ganache with Caribbean rum, dipped in white chocolate and rolled in toasted coconut.

Pear William

Bittersweet ganache infused with Pear William brandy, dipped in milk chocolate.

Hazelnut Frangelico

Gianduja ganache infused with Frangelico, dipped in milk chocolate and rolled in toasted hazelnut.

Raspberry Chambord

White chocolate ganache laced with Chambord liqueur and raspberry brandy, dipped in white chocolate.

Passion Fruit Cointreau

Milk chocolate ganache infused with Cointreau and passion fruit puree, dipped in bittersweet chocolate and decorated with milk chocolate drizzle.

If truffles aren’t your thing, just say the word and I’ll relieve you of your duty to inhale them. It’s a tough job, but somebody’s gotta do it!

‘’

What a perfect way to start the month of September!

Bissinger’s freshly harvested blackberries from the Pacific Northwest are enveloped in fondant, and are then hand-dipped in rich chocolate. These juicy treasures are exclusive to Bissinger’s and are available during the peak of blackberry season - during the month of September.

Or if you prefer a blackberry puree…

The velvety centers of Bissinger’s rich blackberry cremes are crafted using puree made from the same ripe berries, picked at the peak of their season, featured in their renowned Chocolate-Covered Blackberries, seen above.

The indulgent flavors found in these time-honored assortments are a demonstration of this chocolatier’s celebrated ability to handcraft confections using the freshest fruit ingredients.

Take your pick and click on a pic!

I will explain later why I’m featuring such a junk food extravaganza (as there’s much more to come), but for now, listen up!

If you love bananas and chocolate, you are in for a TREAT!

A soft and creamy banana center greets you from your first nibble of a delicious
Choco Banana! You don’t get some dried up sliver of banana covered in pseudo-chocolate with this product. No way.

I’m talking a smoooooth and cream-a-licious banana buttercream dream willingly loved tight in quality chocolate!

Or how about…

Chocolate-Dipped Pineapple Rings!

Ultimate Confections takes their already wonderful Australian glace pineapple, and dips rings of it in smooth dark Belgian chocolate - giving you a pound of temptations. Mmmm!

And if you’re craving a chocolate dessert that is fun, but more on the romantic side that you can share with your love, then consider:

Quickie French Fondue!

Chocolate connoisseurs, this fondue will rank at the top of any you’ve tasted! Praline-flavored dark chocolate in a ready-to-serve pottery crock awaits.

Because after all, who has time to play Betty Crocker making fondue from scratch?
I want my sugar NOW!

Simply remove the lid and microwave for 2-3 minutes or set in hot water during your meal to enjoy when ready to serve dessert! Dip pieces of fresh fruit (banana, strawberries, apple, grapes, cherries or melon), cookies, croissants, brioche, baguette bites or dried fruits and nuts in this warm chocolate bath.

You know what to do - click the pic of your choice and try not to eat it all at once!

Who could resist…

…a slightly crunchy outside and a soft, smooth inside… Rich chocolate hazelnut mousse layered over a delectable chocolate cake. This exquisite European masterpiece is then hand-wrapped in an almond sponge cake.

That’s pure creamy hazelnut-almond love right there!

Our shipping containers are state-of-the-art. This product will be shipped using fully-encased styrofoam with foil coating inside and out. This keeps the cold in and the heat out. All cakes are shipped fully frozen.

To order yours, click here.

So here’s my Sweet Sunday recommendation du jour…

I am in love with these DARE lemon crème cookies!!! They’re awesome shortbread cookies with an incredibly tangy-sweet citrus twist made with real lemon juice.
Even though they’re commercially-prepared, they sure don’t taste like it.

I love them, love them…LOVE. THEM!

You can click here to order yours.

OK, I am really spoiling you today with this post.

I come across a great many beautiful, wondrous things pretty much every day, but very few deserve a dedicated public mention.

L’Artisan du Chocolat is one such treasure.

What you are witnessing above are their Chocolate Gems:

A bejeweled box filled with plain and passionfruit chocolate truffles that are decorated as pink gems. Pink chocolate gems filled with dark chocolate from Papua, New Guinea or passionfruit make the perfect token of love.

Some lucky girl will be the recipient of these chocolates.

Or these…

Liquid Salted Caramels

Liquid salted caramels are cocoa-dusted, small dark chocolate spheres filled with a runny caramel made from three types of sugar, butter and a hint of sel de guerande
(a lovely, unrefined French sea salt).

They do not taste salty, as we use a pinch of salt just to enhance the caramel and balance its sweetness. They are our bestsellers. Why?

Some customers say it is the combination of sugar and salt; some think it is the snappy shell and the runny center, others swear it is the sweetness of the caramel against the bitterness of the dark chocolate and cocoa powder.

Who knows? We don’t, we are just chuffed and proud that they fly off our shelves faster than we can produce them!

South Sea Chocolate Pearls

Exceptional and rare dark chocolate truffle with a golden white South Sea pearl lustre. When we fall in love with a chocolate, we feel a duty to show it to the world in its best light.

South Sea pearls in nature are the rarest pearls, casting a glow like no other.

It takes decades to match and assemble these gems, just as it takes decades to plant, harvest, blend and process the best cocoa beans to form the most exquisite chocolates.

To honor these magical cocoa beans, we have crafted a dark chocolate truffle made from our blend, covered with a very thin layer of white chocolate and edible pearlescent pigments. These truffles are of breathtaking beauty and taste: intense with smoky and earthy notes.

Moroccan Mint O’s

Mint O’s are dark, minty discs that are incredibly thin and filled with an intense chocolate center and infused with fresh mint leaves. We only use fresh mint from Morocco (known for the best mint teas) that we select at New Covent Garden market the morning of production.

When you eat one of our mints, you feel like walking in a garden of fresh mint plants on a summer day, not like sucking on toothpaste. Each chocolate is decorated with a Moroccan pattern that originates from serving dishes traditionally offered to guests and means, “it is great, good and a blessing to offer someone the best you can provide.”

Brazilian Chocolate Bar with Ginger

Who can resist a gourmet chocolate bar that’s infused with zippy ginger?

Seriously… Imagine this: Chocolate + Ginger. What combination could be better?!

Chocolate Tapas

Eight small “tapas” portions of chocolates with fruits and nuts.

An evening out for Spanish tapas is something people look forward to with genuine excitement. They like to try a little bit of this and that without having to order huge portions.

We were inspired to create an exciting evening in with chocolate tapas: portions of different chocolates with fruits and/or nuts - orange peels, lemon peels, assorted nougats, scorched almonds, nougatine, candied ginger, coated coffee beans and rochers.

And on and on L’Artisan du Chocolat goes with tempting and taunting you into wild chocolate abandon.

If you’re a woman reading this and you’re not moved to try these chocolates, then I’m sorry to say, but you’re not really a girl.

Elegant and refined, Donsuemor Madeleines, The Original American Madeleine, are a true French-inspired indulgence - just the right size to satisfy the craving for something sweet and decadent.

Found in coffeehouses and specialty food stores nationwide, these delicately fluted, shell-shaped cookies have a rich buttery taste and a soft moistness that make them more like small cakes than cookies.

Do click here to order: Chocolate-Dipped Madeleines

Or, for the Madeleine connoisseur who wants it all…

The Donsuemor Sampler contains:

1. 24 of our rich, buttery Original Madeleines, flavored with a whisper of vanilla.

2. 12 of our Chocolate-Dipped Madeleines, which is made even more indulgent than our original variety, with a dip in sexy dark chocolate.

3. 12 of our refreshing Lemon Zest Madeleines, kissed with lemon zest.

4. 12 of our deep, dark Rich Chocolate Madeleines.

Go here to order the mixed assortment of delicious Madeleines —-> Madeleine Sampler

Serve your very best coffee with your Madeleines, and remember what your mother taught you about sharing!