Chocolate lovers ... the real magic happens with the frosting. The coconut-pecan topping, made by cooking egg yolks, sugar, evaporated milk, and butter until thickened, is mixed with toasted ...

Characterized by layers of rich, moist chocolate sponge slathered in tooth-achingly sweet coconut pecan frosting ... combination of butter, eggs, evaporated milk, and both white and brown sugar ...

The W.D. and Mary Baker Smith Career Center student will be looking for a silver foil pouch with a "Creole-ish" sticker and a Louisiana Creole Pecan Candy Company praline inside. It might just be ...

Mix the brown sugar, olive oil and flax egg together. Add the ground almonds, pecans, chocolate and a pinch of salt and mix again. Shape into 12 tight balls and flatten slightly into cookies about ...

In a large bowl, whisk together olive oil, lime juice, honey, garlic, paprika and cayenne and season with salt. Add shrimp ...

"Everyone still loves him, and to this day it’s virtually impossible to find anyone who didn’t," Myers wrote of Candy Alamy Celebrated Canadian journalist Paul Myers is honoring the legacy of ...

It’s a classic chocolatey confectionery that’s been available in Canada for more than a century. Canadians appear to have a love-hate relationship with Hershey’s Cherry Blossom, a sweet, syrupy treat ...

The time to trade Cooper Kupp was ahead of last year's trade deadline. With news coming out that Kupp has likely played his last down with the Los Angeles Rams, his current employer finds itself ...

It’s thick chocolate on the outside, creamy on the inside and has a very special centre. Serena Austin is a Toronto-based general assignment reporter at the Star. Reach her via email ...

Tricia is a recipe developer and tester for Dotdash Meredith with a focus on baking and pastry as well as a passion for all things food-related. She has developed over 1,200 recipes, which have ...