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Meanwhile, it's Thursday night.

I know, I KNOW!  I have absolutely no excuse whatsoever for not keeping up with my weekly food related blog.  On any other Thursday night I would have already sent out the shopping list for this weeks Cooking Class; printed out the recipes and made sure that there was enough chilled wine for all (beer for Becca).

We all got together at the Burbank house a couple of weeks ago but its been near to impossible to predict what the traffic will be like once I leave my office in Santa Monica... did I  mention IMPOSSIBLE?  Well, with the new gig starting at the end of May, the drive will be considerably less which means reinstating COOKING CLASS!!!  I have a ton of new things we can explore both cooking and baking.  I'm still working on ironing out some wrinkles with my publisher for the Sunflower Diaries Cook Book but here's the cover that has been proofed and ready to go:





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Now, don't get me wrong... just because the house hasn't been filled with wine drinking, gossiping, getting caught up on everyone's week, gaggle of women doesn't mean I have been sitting around doing nothing... as many of you have witnessed, the Facebook page explodes with all kinds of deliciousness almost on a daily basis.  


Be it the Chocolate Pie  





 Some Challah...





...a caramelized onion and goat cheese tart  




                   Or PIES!!!



With Spring already here and Summer just around the corner, the first series of classes will focus on lighter faire and, ICE CREAM.


To give you a glimpse at what I'm talking about, here's a super easily and wicked deeeeelish version of Espresso Ice Cream.  Seriously, it's like falling off of a log easy!

Yield:  1 pint

You'll need:


2/3 cup Sweetened Condensed Milk
2 tbsp espresso powder
2 tbsp espresso liqueur
1 1/4 cups heavy whipping cream

Put the condensed milk in a bowl and stir in the espresso powder and liqueur.  In a separate bowl (or heck bust out the Kitchen Aid for this and use your whisk attachment)... whisk the living Hell out of the cream until it forms soft peaks.  Fold the cream into the condensed milk mixture.  Pour this fabulousness into an airtight container and freeze overnight.

You know it's amazing!  Try it!

Love,
The Sunflower
xo












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