Posted in October 2013

Happy Halloween: Ghost Meringues

Happy Halloween: Ghost Meringues

Halloween is this week, so I saw it fitting to make some cute ghosts out of meringue. They’re super cute and a breeze to make. I used a French meringue, which is when fine sugar is beaten into room temperature egg whites until it forms stiff peaks. You’ll know you reached stiff peaks when all … Continue reading

Beef Tenderloin with Awake Chocolate au jus

Beef Tenderloin with Awake Chocolate au jus

I received such a positive response from my AWAKE Chocolate Breakfast Pastries that I decided to use the caffeinated chocolate again. This time I used it in an entrée, adding some to the au jus. Jus is the French word for juice, and refers to the natural juices from the meat. These natural juices are … Continue reading