Posted on Friday, 24th February 2012 by Grace Massa Langlois

I love to entertain and these mini Chocolate Peanut Butter Mousse Cakes are the types of desserts I like to prepare for a cocktail party or a barbecue. I usually make a trio of mini desserts, including a cake option

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Photo of a Reese's Peanut Butter Cake on a cake stand.
Posted by Grace Massa Langlois with 51 comments

Posted on Wednesday, 22nd February 2012 by Grace Massa Langlois

My sister, Connie, brought me not one, not two, but three delicious Italian treats in the past week, Lasagna, Cicerchiata (Italian Honey Balls) and these amazing Sweet Rolls, Pagnottini. Connie met me at the fabric store on one of my endless

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A cropped photo of Italian Pastry Buns arranged in a row on a white, rectangle-shaped dish.
Posted by Grace Massa Langlois with 20 comments

Posted on Friday, 17th February 2012 by Grace Massa Langlois

Complete and utter indulgence, velvety and luscious Cappuccino-Fudge Cheesecake.  When I spotted this cheesecake recipe at Bon Appétit I asked myself the same question I ask myself whenever I run across a dessert that literally has me smacking my lips and

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A close up photo of a Baked Cheesecake on a cake stand.
Posted by Grace Massa Langlois with 19 comments

Posted on Friday, 10th February 2012 by Grace Massa Langlois

I know I went on record a few months ago saying, “I hate store-bought Puff Pastry!” but I’m happy to say I’ve finally made my peace with it.  I’ve made a new best friend in the grocery freezer aisle, it

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A photo of an Italian Rustic Tart, Sfoglia di Mele (Apple Tart), cooling on a wire rack.
Posted by Grace Massa Langlois with 32 comments

Posted on Friday, 3rd February 2012 by Grace Massa Langlois

Crema Fritta alla Veneziana, Venetian Style Fried Cream, traditional street food enjoyed throughout Veneto, Italy, is going to knock your socks off! Fried desserts (in my opinion) are the ultimate indulgence (or is chocolate? hmm…) and this one is absolutely

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A photo of Crema Fritta alla Veneziana, Venetian Style Fried Cream, dusted with confectioners' sugar in a paper cone displayed on a dark wooden board.
Posted by Grace Massa Langlois with 18 comments