Forget Pepperidge Farm. Where’s the satisfaction in just ripping the bag open? Where’s the longing that comes with anticipation? Right here with these homemade Milanos.
About Mindy Segal | Kate Leahy
Mindy Segal is the proprietor of Chicago’s popular HotChocolate Restaurant and Dessert Bar, where she specializes in contemporary American cuisine, putting a modern twist on traditional classics. The James Beard Foundation nominated her for Outstanding Pastry Chef in the country five years in a row, and she’s been featured in the New York Times, Wall Street Journal, and Food & Wine, as well as made appearances on TODAY and the Food Network. Kate Leahy is a freelance writer and recipe developer based in the San Francisco Bay Area. She co-authored SPQR, The Preservation Kitchen, and A16 Food + Wine, the 2009 IACP Cookbook of the Year. @mindysegal @kateleahycooks
Hot Fudge Sauce
Chocolate, cream, sugar, vanilla, and butter. If ever there was a magnificent melding of just a few ingredients, this is it.
Raspberry Jam with Framboise
No, making homemade jam doesn’t need to be a big production. Not with the right recipe, anyways. This small batch raspberry preserves shows you how simple it can be.