Make any dessert dazzling with a meringue shell and chocolate mousse. It’s sweet, crunchy, and fluffy!
This simple and decadent dessert is sure to be a crowd-pleaser. In fact, at VeryVera catered parties, this was more popular than the shrimp! Some say the recipe comes from the can of sweetened condensed milk, and others say it was made popular when the recipe was published during the time the musical Hello, Dolly!
Pumpkin Pie is an absolute classic in every kitchen during fall time. Nancy Hopkins was kind enough to share this recipe with us and it was fantastic! We added a twist to the recipe and made them into little tartlets to use as a passed hors d’oeuvre. I hope you’ll take the time to make
I first tasted this pie at Crook’s Corner, the legendary Chapel Hill restaurant that’s had my friend and colleague chef Bill Smith at the helm for more than two decades. The first forkful was a revelation, the sort of otherworldly gustatory experience that involuntarily causes heads to tilt back and eyes to roll—the OMG kind
A Southern classic and our December Cake of the Month, the Coconut Cake uses both coconut extract and coconut milk. Instead of sprinkling the coconut on top, I like to mix it into the cream cheese icing. Keep this cake refrigerated and note that it may be good cold but it’s amazing at room temperature.
Our Choco-Latte Cake is amazing from the start. The fluffy, smooth batter bakes into the perfect fusion of coffee and chocolate. This cake was once our Cake of the Month for February and no wonder–the slight bitterness of the coffee cuts the sweetness of the chocolate, resulting in a smooth, rich slice of cake. I