What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
Sonoma Modern American From Executive Chef Tim Groody
Holiday Chocolate Mint Petit Fours
4 ¼ oz almond flour
4 ½ oz powdered sugar
4 ½ oz butter
1/3 cup flour
2 T cocoa powder
Cream sugar almond flour and butter. Sift flour and cocoa. Add eggs to butter then flour. Mix to incorporate. Pour into 9"x 9"x 2" greased pan. Bake at 350* for 30 - 40 minutes. Remove and cool in pan for 10 minutes. Remove from pan and cool on a rack. Cut in ½. Slice in 3 thin layers. Layer icing between layers. Cool in refrigerator for 1 hour. Cut in 1" squares or triangles. Place on a rack with a pan underneath. Drizzle with chocolate glace. Cool to set glace. Drizzle with melted white chocolate. Serve and Enjoy!!!!!
2 oz softened butter
2 cup powdered sugar
1 T mint extract
water for consistency
Combine all. Add water to form a thick paste. Add 1 teaspoon at a time. With a rolling pin roll between 2 pieces of wax paper or plastic wrap. Chill until set. Cut to form between cake layers.