So I know I said I would be making sourdough starter, and I will, but it would be really mean of me not to pass along this recipe to you all first. On Friday night, which was our last night staying with Barb and Randy, Erik and I cooked dinner. Or, more accurately, Erik cooked dinner (Bucatini all’Amatriciana) and I put together an easy, but impressive looking, dessert. Because we were going to be serving a pasta dish, I wanted a lighter, but still Italian, dessert. And, surprisingly, I had never made just a regular tiramisu for the blog.
Last week, I told you I’d be doing two weeks of pie posts from Thanksgiving. But then, on Tuesday, I made a recipe that changed everything: Chocolate Mousse out of my Science of Good Cooking Cookbook. You can wait on pumpkin pie – this recipe is an immediate need-to-know. In fact, I think The Science of Good Cooking may be making its way into my regular rotation of cookbooks.