COCOBEAT

[et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row”][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″] Strawberries are so pretty and taste great right now. Local strawberries are all over the supermarkets and farmers market . It’s the best season of the year for California strawberries because the spring is very warm but not too hot and dry, yet we get a pretty cool evening. It is also a great pleasure making strawberry desserts; strawberry shortcake, strawberry tart, strawberry mille-feuille and ice cream, just for a few. I love them all equally. However I decided to go for making a simple strawberry tart today. I was really craving this beautiful one and light taste. Here I would like to introduce my super organic strawberries from my tiny backyard, and store bought organic strawberries (from Whole Foods Market). I hope you can tell which are my homegrown strawberries.

[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″] “Gluten-free” has become almost a food fashion statement in recent years, but I always wonder how someone can live without good pizza, pasta, baguettes, croissants and many delicious sweet creations. This cookie is for everyone – whether you eat gluten-free or don’t. When you bake these cookies your house will smell like warm chocolate … perfect for the spring season. Yes, you really taste chocolate! And be sure to save those egg yolks….for the pastry cream, flan or crème brûlée, vanilla ice cream… – all good, traditional and gluten-free! Flourless Chocolate-Walnut Cookies, Ultra-chocolatey! Recipe adapted from gourmet notes by Kaku Ming Makes 40 cookies Ingredients: ½ cup (2.2oz./70g) u

[et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row”][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″] When I was a young boy, my favorite ice cream was a trio of three flavors; strawberry, chocolate and vanilla ice cream. It was packaged in a square paper box, called “ NAPOLITAN ”. It was a great treat every Saturday afternoon, often Sunday too after Sunday school, in the spring after the baseball game.  I did not know why it was called NAPOLITAN, but it always made me “happy my day”, yammy satisfaction everytime! Most dairy products weren’t so rich and gourmet like today’s products, however as a kid, I really enjoyed dairy fat products; every spoonful of rich and  sweet confections, particularly our “ Napolitan ” made everlasting my childhood memories.  Years later I came to the college in California, and I found “ SPUMONI ” ice cream in a San Francisco’s North Beach, s