Creamy Risotto with Lemon, Asiago and Rosemary!

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Ahhh, creamy, cheesey risotto!

What a wonderful creation from the food gods, you are!

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This week the "I Heart Cooking Clubs" bloggers prepared 'grains' recipes from Nigella Lawson. Each and every one of her creations has filled our tummies with delight and our faces with smiles. I simply MUST run out and collect her cookbooks! For this theme on grains, I selected rice, more specifically, risotto.

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So many people sadly shy away from preparing risotto due to the continual stirring and adding of broth while the rice absorbs the broth and becomes creamier by the minute. For me, the process of standing by the stove, and the stirring, stirring, stirring while the cream thickens around the rice is beautiful in the love and patience required for this specialty. The results always reward the patient cook!

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Just look at this gorgeous, creamy, rich risotto . . . simplicity and perfection!

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Ooey, Gooey & Fudgey Mississippi Mud Cake

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Good old Huckleberry Finn would have been SO proud of this cake named after his favorite American river -- Mississippi Mud Cake!  This cake is the February selection for "The Cake Slice Bakers" group and I just could not wait to make it. I have had this cake many times in many places with my husband, W.D., and each and every time it has just been indescribably wonderful! Oh my goodness, this baby is so sweet that you need some vanilla ice cream to bring it down a notch and/or a huge glass of milk or water to drink. It is so RICH, SWEET, GOOEY, FUDGEY and SINFULLY RICH!
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Very Berry Romantic Anglo Italian Trifle for Valentine's Day

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Buon San Valentino Everyone!

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I am so glad that Valentine's Day is finally here in this cold winter that we're having! Such a sweet little holiday to break up the monotony of this time of year! This week the "I Heart Cooking Clubs" challenged us to prepare a romantic recipe from Nigella Lawson's collection. So I chose her Anglo-Italian Trifle that is seductively red with the juice of berries, sweetened with Italian Marscapone cheese, Amaretto cookies, and then spiked with some Italian Limoncello. Now that ought to get someone's attention!

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This trifle is decadent and rich. I'd recommend making a few adjustments if you are like us and like desserts more on the sweet side. First of all I would add alot more sugar to the 'custard'. I also recommend decreasing the amount of Limoncello because it makes the custard somewhat bitter (or else just add more sugar and taste as you go). You'll find that this is a very special dessert, stunning in presentation, and all around yummy! This lemony, almondy, cream-swathed berry delight lends well to a perfect ending for a romantic dinner with your sweetheart or your friends! I hope you enjoy it as much as we did!

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