Introducing this exquisite dessert "Upside down candy bar" made with our Dark Chocolate Ecuador Amazonía 75%, crunchy gianduja with halzenuts and corn flakes, and whipped ganache coating, a sublime creation by our Chef Partner @chef.gonzo. Thanks Chef for
NEW: Lemon Buttermilk Sugar Cookie Tart (gluten free! ????????). The base is a giant sugar cookie ????, the no-bake filling is creamy, sweet-tart perfection ???? and it's pretty much perfect for Easter dessert. ???????? RECIPE is #ontheblog --> http://www
NEW: Mini Pancake Blini with Salmon and Dill! The perfect fancy/unfancy addition to your next breakfast or brunch that requires guests to come in sweatpants and undone hair, as true friendship allows. ☺???????? RECIPE is #ontheblog --> http://www.girlvers
