COCOBEAT

[et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” module_alignment=”left” background_position=”top_left” background_repeat=”repeat” background_size=”initial” _builder_version=”3.0.83″] When I was living on a hilltop in San Francisco, in the area called Russian Hill, I had a spectacular view of the Golden Gate Bridge and San Francisco Bay through huge one-piece windows from both the living and dining rooms of my apartment. The apartment wasn’t that big, but it was a fantastic living space with an almost unbelievable view that was like watching a never-ending film, every single hour of each day for two years. Most summer days in late afternoon, I could see the famous white fog coming in through the Golden Gate into San Francisco Bay from the Pacific Ocean. In winter

[et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” _builder_version=”3.0.83″] Strawberry Shortcake is one of the best American dessert classics, along with Apple Pie, Peach Cobbler, Banana Bread, Pecan Pie, Brownies and Chocolate Chip Cookies, and it is my favorite for spring. Fresh local strawberries are starting to appear in our local market. They are not quite great yet, but I could not resist getting some for their vibrant color and gentle fragrance. Plus it was only $2.99 a pint at my local Whole Foods Market, where the berries have a nice smell, unlike the strawberries that most supermarkets carry all year (with virtually no fresh smell). I had been waiting to make this spring treat, so I thought it was a good bargain and went for it. When I was a kid, strawbe

[et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” _builder_version=”3.0.83″] Cookie or mini cake? Whatever they’re called, Madeleines stand out as a great baked pastry. The beautiful classic, scallop-shell shape, tender warm texture, fresh citrus and slightly sweet natural honey flavor… it’s all part of the allure of Madeleines. Colorful and light Macarons became the “it” cookies in recent years, but you cannot talk about French pastries without a huge shout-out to Madeleines. I have been a big fan of Madeleines since my first bite one spring in Paris many years ago… it was instant love. I never get bored with Madeleines. However, when I see a half dozen over-dried, pale Madeleines in a cellophane bag hanging from a supermarket shelf, my heart is broken. Why do the