Name: Ellie Landowne
Class Year: 1956
Country of Residence: U.S.A.
One taste will tell you why! I make it with my grandson every Xmas and New Year’s since he was little. Now he’s 13 and makes it on his own.
Name: Patricia Simon
Class Year: 1968
Country of Residence: Germany
This cake was made by my mother Bunny Hutzler Simon ‘39 for all our birthdays. To this day it is requested as THE birthday cake, even by the granddaughter of her ’39 classmate! When I got married in 1971 this was the cake we wanted for our wedding. My mother complied but feared the cake would be not only extremely dense and moist but also too dark. So, she threw silver cake decorations all over it to make it less somber! This was in the day when the only beautifully decorated cakes came from the bakery if you were lucky enough to have a real master baker/confectioner. Needless to say, the dark chocolate color did not dampen the celebratory spirits one bit.
Name: Lane Rosenthal
Class Year: 1974
Country of Residence: United States
This is an easy no-bake recipe that presents as fabulous as it is tasty. It’s also terrific to make with children. I first learned about saucisson au chocolat from friends in Bordeaux. We collaborate with trips in France. During the pandemic, when no one could travel, we decided to make some fun videos together to post on our respective social media and YouTube channels. Saucisson au chocolat was the first cooking video. The recipe can easily be doubled to make several smaller sausages, which can then be dinner table favors (à la Christmas crackers) or stocking stuffers. For those who don’t get a lump of coal, of course!
Name: Debra Marmor
Class Year: 1980
Country of Residence: United Kingdom
Hot chocolate, whipped cream, booze…what’s not to like? We live within a 10-minute walk of the Tower of London. We were part of the army of volunteers who planted ceramic poppies in the moat of the Tower commemorating the centenary of the outbreak of World War I in 2014. We returned as volunteers to help with the installation and performance of the field of flames commemorating the end of that War in 2018. So when this recipe appeared in a Historic Royal Palaces email, I knew it was a keeper. Only wish it was on hand any of the nights we were in the moat!
Continue reading Boozy Creamy Hot Chocolate
Name: Debra Marmor
Class Year: 1980
Country of Residence: United Kingdom
My husband loves chocolate and is a snack-a-holic, particularly for sweet stuff. But he’s not a great fan of nuts, except in exceptional circumstances. So the traditional Toll House Chocolate Chip cookie, which I prefer to make with pecans, has less appeal for him. Hence, I’m forever on the look-out for chocolate chip cookie recipes and these three have received 5 stars from my sweetheart.
Continue reading Chocolate Chip Cookies – 3 Variations on a Theme
Name: Silvia Maulini
Class Year: 1980
Country of Residence: The Netherlands
Organizing a festive dinner, whether it is for two or for a crowd, requires good planning skills and I strongly believe that any dish that can be prepared in advance is a blessing. This chocolate pudding originates from my native region in northern Italy and I have served it at small family gatherings and at large dinner parties with more than 25 guests. It is cost-effective, low-fat and super easy and it looks and tastes amazing. If cooking for a crowd you can use disposable foil baking moulds, which considerably reduce post party stress disorder.
Continue reading Bônet (Chocolate dessert from Piemonte)
Name: Micha Heilman
Class Year: 2019
Country of Residence: Netherlands
This chocolate recipe can be made with few ingredients, yet the taste and
variations make this recipe irresistible for chocolate lovers. It takes very little
time to make so your enjoyment of chocolate can happen soon after starting.
This recipe started with an American friend living in Denmark who was inspired
by chocolate from the company “Honey Mama’s”. Honey Mama’s produces
chocolate in my hometown of Portland, OR so it holds a special place in my
heart.
Name: Mitchelle Ajida
Class Year: 2008
Country of Residence: UK
Zimbabweans love peanut butter. We can add it to just about any meal. Peanut butter rice, with peanut butter chicken or peanut butter beef. Peanut butter in our collard greens, on our bread and in our porridge. Peanut butter is a staple. This recipe combines the peanut butter heritage with my life in Europe as I try to keep a taste of home whilst making new breakfast favorites for my international friends.
Name: Rossella Di Palma
Class Year: FF 1999
Country of Residence: Italy
I wanted to make a cute cake for a friend’s birthday: it had to be good looking, easy to make, unusual and easy to personalize. Its flat shape was ideal to place, on the top, a printed image of his dog. At the party, people were originally suspicious about the cake ingredients, but everybody ended up enjoying it. This cake is grain free and gluten free.
I adapted a recipe I found in “Il Libro d’Oro del Cioccolato” which suggested 300 g of carrots and 150 of sugar.
Note: adding a bit of fresh ginger might be interesting.
Continue reading Wilma Flinestone’s Chocolate Cake (and/or the Paleo Cake)
Name: Debra Marmor
Class Year: 1980
Country of Residence: United Kingdom
We have a friend who was widowed a few years ago. Since then, my husband and I have more or less adopted him, making sure to have him for dinner on a regular basis (and currently Skyping with him twice a week, as he hates being alone). The challenge is that he ‘doesn’t eat dessert’ (my husband has a sweet tooth and I love making them) – unless it is white chocolate or raspberry. He also loves crab.
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