Where to begin?

Just because I haven't put up any posts on here in a little while, it doesn't mean that I haven't been cooking. Like a fiend. I went to Sugarloaf Key to stay with my in laws and cooked the entire time.

Most of the stuff came from Paula Deen's new all chocolate special edition cooking magazine. Why did I buy it?

Here are some of the highlights.

This is the flourless dark chocolate cake. I thought it looked so pretty puffed up out of the oven. It is supposed to fall, however.

I served it with a white chocolate sauce (recommended in by Paula) and with a dark chocolate sauce, in homage to the Two Chefs restaurant in Miami. That is how they serve their chocolate souffle. I thought it was much better without the sauce, it was so sweet. Next time I make it it will be sauceless, maybe with whipped cream or berries, and I may reduce the sugar a bit.

This is an awful photo of the malted chocolate cheesecake. It was excellent. The crust (which contained a box of whoppers, chocolate graham crackers, and butter, was way too hard. But, I used a 9" springform pan instead of a 10", and probably didn't reduce the amount of crust material enough. Or, whoppers could make hard candy like crusts no matter what, who knows. I will have to get a 10" springform pan and find out! Bummer! *adding to Christmas list*

I also made creme brulee, but that is so old hat I don't even take pictures anymore. I have perfected the art of not scorching the tops as much. Yum! The other stuff was normal breakfast and dinner stuff. I made tilapia with a recipe that Picky's mom supplied. It was very similar to my tilapia and greens recipe, but instead of the greens on top, it called for a crust with breadcrumbs, parmesan and potato chips. It was tasty. Picky's mom made johnnycakes, like her mom used to, in that kitchen, every time she made fish.

Picky took camera phone pictures of our fancy lunch out. I will post those later.