Soak your marashino cherries for up to one month in half syrup and half Grand Marnier. Then drain saving syrup for another use, pat dry and dip in good quality melted chocolate. Keep refrigerated.
These were last weeks project on Friday Night Cooking Class (FNCC). A gift from her godmother at Christmas but would be a perfect Valentine’s Day treat also.
Well, here I go onto a new adventure. I am embracing turning 50 next week and would love to share with you some cooking, crafts and seasonal ideas that I have learned over the last 5 decades. I love cooking, I love searching for new recipes or coming up with new ideas or just making…
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