Today we are taking another look back at an old post that needs a little 'dusting off'.  Our site is newly designed, but some of our older posts aren't up to par.  We are re-shooting some of the pics, updating some of the articles and re-releasing them.

The original post was done within our first month blogging.  The original photos were bad... really bad.  At the time, I thought they were good, but they weren't.  What is good, on the other hand, is the recipe.  This recipe is tried and true and one of the most requested cookies I bake.  They are impossibly easy, but the taste is very unique.  The cardamom adds a twist that will surprise your usual cookie snackers. Click the link for Cardamom Wedding Cookies.

savour... unexpected flavor

Happy Friday!  You may have noticed we haven’t been around much lately.  Sorry for the absence, but we have been hard at work finalizing a few jobs, a few posts, and getting ready for our revamped site right here.  I can’t give you any specifics just yet, but it won’t be long until we get our new improved look.  Don’t worry! Lola isn’t going anywhere.

In order to make the new site even more fantastic we are cleaning up some older posts (many of which have not been seen by many of you) and giving them new life.  Today we are dusting off one of our very first posts just in time for Cinco de Mayo.

You picked the perfect day to visit.  Today I am going to share the secret to making someone happy. Ready? Here it is: find out what they like and make it.  Make it well and make it often.  I learned a long time ago that my wife LOVES cashews.  She loves cashews with caramel and chocolate.  I bought them for years, but then decided to make them instead.  You can make a lot of cashew clusters for very little money.

Several years ago we were able to find some clusters that were just the tiniest bit spicy.  The heat added a nice element to the treat so I have replicated that here.  I often make homemade caramel, but this is so easy to make with pre-made caramels it seems silly not to use them.  This little bite is the perfect amount of salty, sweet, crunchy, and chewy all at once.

savour… giving ‘em what they want

Things have been super hectic around here this week.  Life got in the way and prevented me from getting out all of the stuff I had planned for you.  Add to that the fact that the nut infographic that I posted yesterday took about 3 times longer to complete than I budgeted.  I scrambled right to the end, but I think we still came up with a treat that you are going to love.

This recipe is adapted from a tried and true one from my girl Martha.  I have kept this around since it was printed in ’05 or ’06 and it has served us well.  You will find lots of texture here and loads of flavor.  The best part though has to be where creamy meets crunch.

savour… culinary encounters

My fondest Easter memory occurred many years ago as a student in Italy.  It was my good fortune to be invited to a traditional Easter dinner by the proprietor of a local campground.  This was a campground unlike any I had experienced in America and at the heart of it was a massive covered patio punctuated on either end by large brick grills/ovens.  Dinner was prepared here nightly for anyone who wished to attend.

The camp was closed for Easter, but a dozen or so of us were treated to a dinner that I will never forget.  This was a seven course meal in the fanciest of terms, but the setting was quaint and a bit rustic.  I remember being amazed at how the food just kept coming.  I wondered where they were storing it all.  There was soup, and headcheese, and pasta (of course)… octopus salad, and fish for the main course.  And then it happened… dessert.

Dessert speaks to me as you may know.  This one was singing.  Although I had been in Italy for over a year, this was the first time I had eaten a cassata.  This very traditional cake is made with many variations, but the basic premise remains the same… sponge cake and sweetened ricotta.  Often times the sponge cake is moistened with a bit of rum/sugar syrup and the additions to the filling and toppings range from pistachios to whole dried fruit.  This easter version includes some chocolate... naturally.

Happy Easter!

Sometimes when I set out to make the treat of the week, I am surprised that I haven’t presented it here already.  That is the case with today’s treat.  I have been moving this post along in the calendar for months now, and today is finally its day to shine.

Baklava is one of those desserts you’ve seen, maybe eaten, and possibly thought that is much too complicated for me to make.  I am here to assure you that it is far easier than you may think.  Some people say it’s time consuming, but even that is relative.  Apart from the resting times, there is only a small time commitment.

The reward… super flaky pastry that is sweet and sticky and textured with loads of nutty flavor.  In addition to the combination of nuts we used in the baklava, we topped it off with a bit Nutella glaze to drive our point home.  It is perfect with a cup of coffee or a glass of wine. 

savour… being nutty

I’ve got a thing for pie.  More notably, I’ve got a thing for pie crust.

It’s no secret that I love desserts.  I also frequently crave cheesecake.  So I wondered, what if I could have cheesecake and pie and eat it, too.  And that is exactly what I did.  

Unlike some other recipes you may see, this cheesecake pie is fully baked and not the ‘no bake’ sort.  I don’t want to sound snobby, but that matters (at least to me).  The result is creamy and smooth; not light and fluffy.  The creaminess along with the uber-flaky texture of the homemade pie crust makes this dessert very special.  Add the crunch of the pecans and snap of the toffee and you are right over the TOP!

Life is short… enjoy dessert

savour… occasional decadence