Death by chocolate? Yes, please!

Honestly, I couldn’t think of a better way to go.

This ice cream is easy to make, and gets its luxurious chocolate flavor from a generous amount of cocoa powder, chocolate chips, and chocolate liqueur. It actually really tastes just like frozen chocolate ganache.

Frozen. Chocolate. Ganache.

(For real.)

Breakstone’s sour cream adds a little extra creaminess and tang. The chocolate liqueur keeps the ice cream soft and scoopable right out of the freezer—which makes it a perfect solution for midnight chocolate emergencies.

Vote Hungry Mouse!

OK, so here’s the deal.

This is recipe is part of my entry in the Breakstone’s Battle of the Kitchen Bloggers, hosted by Sandra Lee. (Yep, the same folks who hosted last year’s Triple Churned Challenge.)

For the Showdown, Kraft invited me and 2 other bloggers to duke it out. Picture American Idol meets Iron Chef and you’ve kind of got the idea. (Our secret ingredient? Breakstone’s Triple Churned Sour Cream.)

Check out my appetizer, Sweet & Spicy Coconut Shrimp, and my entree, Roasted Garlic & Spinach Pizza.

Our last challenge? Dessert. With sour cream.

This was a no brainer. Sour cream goes remarkably well with all sorts of sweet ingredients, from chocolate to fruit. Basically, it adds tang and depth.

In honor of my forthcoming cookbook

In honor of my forthcoming cookbook, Slushed, (which is all about how to make alcohol-infused frozen desserts), I figured I’d go where my kung fu is strongest right now: Ice cream.

The participating bloggers have a chance to win a cash prize (1^st place is $350, 2^nd place is $250, and 3^rd place is $150).

Enter to win!

As part of the Holiday Showdown, you can enter win a handful of different prizes. If you enter, you’ll have a chance to win a $50 gift card (one winner each week).

You’ll also automatically be entered to win a grand prize of $2,500!

Sound enticing? I thought it might. Click here to enter to win. You can go back and vote and enter every day!

Alrighty, let’s make some ice cream!

Triple Chocolate Ice Cream

2 cups heavy cream
1 cup whole milk
½ cup unsweetened cocoa powder
1 cup semisweet chocolate chips
6 egg yolks
½ cup sugar
½ cup Breakstone’s Sour Cream
¼ cup chocolate liqueur

Makes about 1 ½ quarts

Make the chocolate base

Heat the heavy cream and milk in a medium-sized, heavy-bottomed pot until the mixture just starts to steam. Keep an eye on it. Don’t let it even start to simmer.

Remove from the heat and whisk in the cocoa powder and chocolate chips.

Let it sit for five minutes, whisking occasionally, until the chocolate has melted and the mixture is uniform.

Make the custard

Put the egg yolks and sugar in a large bowl. Whisk until smooth.

Slowly ladle the hot chocolate mixture into the egg yolks, whisking constantly to combine.

This is called “tempering.” Basically, you’re raising the temperature of the egg yolks slowly, so they stay liquid (and don’t turn into a scrambled mess).

When you’ve almost all of it, transfer the mixture back to your pot.

Cook over medium heat, whisking constantly, until the mixture reaches 170 degrees on a candy thermometer. Whatever you do, don’t let the mixture boil.

Strain the mixture into a large bowl to get rid of any tiny bits of cooked egg. (Don’t freak out if you see a few. It happens, and it won’t hurt a thing. That’s why you’re straining it.)

Whisk in the sour cream and chocolate liqueur.

Cool the mixture over an ice bath (fit your bowl into a larger bowl filled with ice, then whisk the mixture), or do what I usually do: Strain the mixture into a large pan, which will disperse the heat really quickly.

Pop the bowl into the fridge to chill it completely, anywhere from 4-6 hours.

Make the ice cream

Process the mixture in your ice cream maker according to the manufacturer’s instructions. Every machine is a little different. Read your instructions so you know how yours works.

For my 2-quart Cuisinart model, that goes a little something like this…

(Waiting is always the hardest part.)

(Yum, right?!?)

Transfer to a container and freeze overnight.

Serving tip

For an over-the-top treat, serve adult sundaes drizzled with warm hot fudge and a shot of Godiva liqueur.

Please vote for me!

Click here to enter to vote and enter to win.

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Autumn’s coming in New England. You can absolutely smell it in the air. The nights are starting to get just a wee bit crisp here on the coast. I’m starting to eye my sweaters and think about apple picking.

The surest sign of all that the weather’s starting to turn? I just made my first batch of braised short ribs the other night.

You know the temperature’s starting to drop when you find me in my kitchen in the evenings, nestled in by the stove with a glass of wine and a book while my big red cast-iron pot bubbles merrily away in the background.

(I’ve also started to pull down some of my cookbooks and root around for stick-to-your-ribs, cold weather fare. Stay tuned for a lot of hearty food.)

Mmmm, hot fudge

I’m gonna say this up front: It’s not my fault if you sit down and eat a bowl of this with a spoon, ok?

This recipe comes from Fine Cooking magazine’s chocolate issue. It’s good, old-fashioned hot fudge sauce, the way your grandmother used to make it.

This stuff will stiffen up in the fridge

That’s fine. Just leave it out on the counter to start to soften up, then zap it in the microwave or melt it in a heatproof bowl over a pot of simmering water. (It’s hot fudge, after all, so you were going to warm it up anway…)

Old-Fashioned Hot Fudge Sauce

From Fine Cooking magazine
6 Tbls. unsweetened cocoa powder (NOT sweetened hot chocolate mix)
1/3 cup boiling water
3 Tbls. butter
1 cup sugar
2 Tbls. light corn syrup
1 tsp. vanilla

Yields about 1 1/2 cups hot fudge

Make the fudge mixture

Set a kettle of water on the stove to boil over high heat.

Put the cocoa powder in a small pot. (Be sure to use unsweetened cocoa powder, not hot chocolate mix that has sugar in it…)

When your water is boiling, measure it out. Pour about half of the boiling water into the pot with the cooca.

Stir until it forms a thick paste.

Add the rest of the water and the butter. Stir well. It will kind of look like a lumpy disaster at this point. That’s just fine. Keep going, it will smooth out as it heats up.

Set on the stove over medium heat.

Add the sugar and the corn syrup. (I like Karo brand corn syrup. If you can’t find corn syrup, try using Lyle’s Golden Syrup.)

Stir to incorporate.

(See, it’s starting to look better, right?)

Keep the mixture on the stove over medium heat and start to bring it up to a simmer.

Brush down the sides of the pot with water

This is important, so don’t skip this step.

As the mixture comes up to a simmer, brush down the insides of the pot with water to dissolve any rogue sugar crystals. (If you remember your high school science, one crystal will breed more, which will eventually turn your fudge sauce into solid candy.)

Use a pastry brush dipped in a little cold water.

Cook the sauce for 8 minutes

When the mixture comes up to a simmer, set a kitchen timer for 8 minutes. Simmer the sauce without stirring for the whole 8  minutes.

You may need to adjust the heat up or down a little, depending on your stove. Basically, you want to keep the mixture at a good simmer/low boil.

When your 8 minutes are up, remove the pan from the stove.

Add the vanilla

Stir the vanilla into the sauce with a clean wooden spoon (again, you want to avoid any pesky, undissolved sugar crystals).

And…voila! Hot fudge sauce.

Eat it and weep.

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As much as I hate to admit it, The Angry Chef and I are turning into those people who communicate with friends largely via text message.

Our good friend the Baron Von Hammer came to visit us recently, right around his birthday. That being a rather auspicious occasion, I wanted to make him something special. So naturally (and kind of embarrassingly) I sent him a text to ask him about it.

Our exchange went something like this:

Me: What is your favorite dessert, please?

The Baron: Chocolate! Or cheesecake.

Me: How would you feel about a chocolate cheesecake?

The Baron: I would love it!

When he landed in Salem, The Baron announced his arrival in kind:

The Baron: I am here! At Gulu Gulu, enjoying some fine Czech beer.

Now, Gulu has a great beer list, so we could hardly blame him. So, we harnessed up the beasts and mosied off to collect him. After poking around our favorite comic book store and kitchen shop, we headed home to catch up properly—and, of course, to feast.

Get to the cheesecake!

Yep, yep. Sorry!

SO! This cheesecake is based on a recipe by Emeril Lagasse. I made a few modifications (screwed around with the amount of sour cream and added some chocolate liquor and cocoa powder to deepen the chocolate flavor), and it came out great.

It was rich, dense, tangy—and packed with chocolate-y goodness.

Cheesecake is delicious…even when the top cracks

At this point in my life, I think I’m just one of those people who’s destined to bake cheesecakes with cracks.

I’ve tried all the tricks. Bake it with a pan of water in the oven. Let it cool in the oven with the door cracked. To no avail. My beautiful cheesecake that starts out looking like this:

Ends up looking like this by the time it’s completely cool:

Luckily, this is strictly an aesthetic problem, and doesn’t at all interfere with the out-of-this-world deliciousity that is this cheesecake. If this happens to you, just toss on some kind of yummy garnish and keep moving.

Try a handful of fresh mint leaves, sliced strawberries, whipped cream, or chocolate ganache (if you wanted to be really wicked).

Chocolate Cheesecake

Adapted from Emeril Lagasse

1 1/2 cups chocolate graham cracker crumbs (or chocolate wafer cookie crumbs)
1 cup plus 3 Tbls. sugar
3 Tbls. butter, melted + more to grease the pan
16 oz. cream cheese, softened to room temperature
1 1/2 cup sour cream
2 tsp. creme de cacao or chocolate liquor
2 Tbls. flour
1 Tbls. unsweetened cocoa powder
3 eggs
8 oz. semisweet chocolate chips, melted and cooled slightly

Yields one 9-inch cheesecake. Serves one, or more (about 12-16) if you feel like sharing.

Make the cookie crumb crust

Grab your chocolate graham crackers. If you can’t find them, you can totally also use chocolate wafer cookies.

Toss them in a large zip-top bag (or your food processor) and smash them to bits. I usually use a rolling pin for this, but a mallet or even a wine bottle (etc.) would also work.

You want to wind up with a fairly fine crumb, like this.

Take your butter and whack it into a few pieces. Melt it in the microwave or in a small pot on the stove over low heat.

(Mmmm, melted butter…)

Measure out your cookie crumbs and add them to the melted butter.

Toss in 3 Tablespoons of sugar.

Mix it all together until the butter and sugar are evenly distributed and all the crumbs are moist. You’re aiming for the consistency of wet sand.

Grab your springform pan.

That’s one of these jobbies, with the buckle on the side.

Grease the bottom and sides with butter.

Toss in the cookie crumb mixture.

Spread it around and press it down so that it covers the entire bottom of the pan in a fairly even layer.

Be sure to pack it down well, to help keep it from crumbling when you cut it.

Set the pan aside for a few. Preheat your oven to 325 degrees. (If you’re using a dark pan like mine, bake your cheesecake at 325 degrees. If you’re using a regular silver pan, raise the heat to 350 degrees.)

Make the chocolate cheesecake filling

Melt the chocolate and set it aside. (You can do this in the microwave on high, stirring every 20 seconds or so—or in a bowl over a pot of simmering water on the stove.)

Toss the cream cheese and the sour cream into the bowl of your mixer.

Add the creme de cacao and the remaining 1 cup of sugar to the bowl. Beat it together until smooth.

Toss in the cocoa powder and the flour.

Beat to incorporate.

Add the melted chocolate. Beat to incorporate.

(Resist the urge to jump in and swim around in the bowl with your mouth open.)

Add the eggs one at a time, mixing in between each to incorporate.

You’ll wind up with a medium-thick batter that makes nice, goopy ribbons off the beater:

Bake the chocolate cheesecake

Pour the batter into your prepared pan.

Smooth down the surface with a spatula or the back of a wooden spoon.

Pop it into your preheated oven and bake at 325 degrees (350 if you’re using a silver, not a dark, pan) for 60 – 70 minutes. (And if you have any magic tricks for avoiding cracks in the surface, by all means, use them. )

When it’s done, it will look cooked on the edges and *almost* set in the center.

Cool and serve

When it’s done, remove it from the oven gently.

Let it cool on a wire rack for about 10 minutes, then run a small, sharp knife around the inside edge to loosen it up.

Let it cool completely in the pan before removing the outer rim. As your cheesecake cools, it will sink a little, and may crack on the top (see my comments earlier in this post).

Pop the cheesecake into the fridge for at least 4 hours (or overnight) before serving.

Slice, serve, and inhale. Enjoy!

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Random fact #71 about The Hungry Mouse: I actually own a cake pan shaped like the state of Texas. True story. It’s cast aluminum, and it was my first purchase on eBay, like 8,000 years ago. I think I paid maybe nine bucks for it.

This, however, is not that cake. This is way, way better.

They say everything’s bigger in Texas. When it comes to cake, they were right. At least, so says this Yankee Mouse.

This recipe makes an impressive amount of cake. Like, almost too much cake. (Almost.)

What is Texas Sheet Cake?

Texas Sheet Cake is a thin chocolate cake topped with chocolate frosting and toasted, chopped pecans.

It’s also a really fast cake to make. You can throw it together from start to finish in just over a half an hour, give or take. Once it’s finished, you need to let it sit for about an hour to set up and settle in.

Much like my Old-Fashioned Chocolate Cake, you don’t need a mixer or any fancy equipement. Just a couple of bowls and a pot.

This is a great cake to bring to a party. Or a picnic. Or a barbecue. (Fourth of July festivities, anyone?) It travels well. Just wrap the sheet pan in plastic wrap, grab a knife and a spatula, and you’re good to go.

I found this recipe in a recent issue of Cook’s Country. The good folks over at Cook’s Illustrated say that it serves 24.

I guess that depends entirely on how much you feel like sharing.

I love the crew over at Cook’s Illustrated, because they’ll spend a lot of time monkeying around with a recipe, testing a zillion different versions until they find the one they like best. They also tell you about how they arrived at the final recipe.

For example, for this recipe, they wanted to boost the chocolate flavor of the cake, because their initial attempts just weren’t fudgey enough. So they increased the amount of cocoa powder—and added melted semisweet chocolate.

An unconventional method

This cake defies one of the 10 Commandments of Baking: Thou shalt not frost until the cake is cool.

Almost all frosted cake recipes call for waiting until the cake has cooled completely before applying the frosting. If you don’t, the heat from the cake will break down your frosting, leaving you with a runny, drippy mess.

Not this recipe. Listen up.

So, you bake this cake for about 20 minutes, yank it out of the oven, then completely douse it in warm chocolate frosting. While it’s hot. (Yep, you heard me right.)

The frosting sinks into the cake as it cools, creating this unbelievably moist, fudgey layer on top. It’s a lot like a very cakey brownie.

Let’s look at that a little closer, shall we?

Oh, after you put on the frosting, you immediately sprinkle the whole thing with chopped, toasted pecans. The pecans nestle into the frosting.

Everybody loved this cake when we brought it over to a party. (The same party that got those S’mores Bars.) I hope you enjoy it!

Texas Sheet Cake

Adapted from Cook’s Country

Cake
2 cups flour
2 cups sugar
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs plus 2 egg yolks
2 tsp. vanilla extract
1/4 cup sour cream
8 oz. semisweet chocolate chips
4 Tbls. butter
3/4 cup olive oil
3/4 cup water
1/2 cup unsweetened cocoa powder

Icing
8 Tbls. butter (that’s 1 stick)
1/2 cup heavy cream
1/2 cup unsweetened cocoa powder
1 Tbls. light corn syrup
3 cups confectioners’ sugar
1 Tbls.  vanilla extract
1 cup pecans, toasted & chopped

Pan prep & preheating

Preheat your oven to 350 degrees. Lightly grease an 11 x 18 sheet pan, line with parchment paper, and set aside.

Make the cake batter

Put the flour, sugar, baking soda, and salt in a large mixing bowl.

Whisk together until uniform. Set aside for a sec.

Put the eggs (two eggs plus two egg yolks) in a small bowl.

Toss in the vanilla and sour cream.

Beat until smooth. Then set that aside along with the dry ingredients.

Put the chocolate chips, butter, and olive oil in a medium-sized pot on the stove.

Add the water and the cocoa powder.

Cook over medium heat for maybe 5 minutes, stirring occasionally, until the whole mess melts and is uniform.

Pour the molten chocolate/butter mixture into the bowl with the flour mixture.

Whisk to combine.

It’ll take a minute to get it uniform, and look kind of gross. That’s just fine. Keep going.

(See what I mean? Icky.) You should wind up with a thick, mealy paste.

Add the egg mixture to the bowl.

(Still icky.) And stir until uniform.

Now, it should look like smooth and lovely chocolate cake batter.

The batter will be on the thick side.

Pour the batter out onto your prepared sheet pan.

Spread it around with a rubber spatula or the back of a wooden spoon until it’s evenly distributed.

Pop the pan into your preheated 350-degree oven. Bake 18-20 minutes.

Toast the pecans

Toss your pecans into a nonstick pan (not greased, just throw them right in). Cook over medium heat, stirring frequently, until lightly brown and very fragrant.

The smell of the toasting pecans brought both beasts into the kitchen. (What can I say? They’re kitchen dogs, through and through.) I wasn’t about to let either of them nibble on hot, toasted nuts, so they had to settle for a few of their favorite apple cookies. Rough life, I know.

When the nuts are toasted, pull them out of the pan. Transfer to a cutting board. Let them cool for a few, then chop them up.

Set aside for now.

Make the icing about 10 minutes before the cake comes out of the oven

That way, it’ll be nice and warm when you pour it on the hot cake. (Hot cake + warm icing = melt-in-your-mouth-fudgey-Texas-Sheet-Cake-goodness.)

Cut the butter up into chunks and put it in a medium-sized pot. Pour in the cream.

Add the light corn syrup to the pot. I like Karo syrup, which you can find in most American grocery stores. If you live outside the U.S., or can’t get your paws on it, try Lyle’s golden syrup or something like it.

Toss in the cocoa powder.

Cook over medium heat for about five minutes, stirring occasionally, until the mixture is melted, smooth, and uniform.

Take the pot off the heat. Stir in the vanilla…

…and the confectioner’s sugar (often called powdered sugar in the U.S.).

Whisk it until all the lumps of sugar are gone.

Frost the cake when it’s hot!

After 18-20 minutes, yank your cake out of the oven. It should be slightly firm to the touch and a little crackly around the edges.

Pour the pot of warm frosting right onto the cake. Do not pass go. Do not let that cake cool.

Spread the icing around with a rubber spatula or the back of a wooden spoon so that it covers the entire cake.

Sprinkle the cake fairly evenly with chopped, toasted pecans.

Let cool for 45 minutes – an hour to let the icing sink into the cake.

When it’s ready, slice into wedges and share with your favorite people.

Enjoy!

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Psssst, hey, you! You need to make these. Like, now.

I almost never say that, but seriously: You do.

Stop what you’re doing, put on your fat pants, and get yourself into the kitchen. You can thank me later.

These s’mores bars are so good, they should be illegal. Think I’m kidding?

I made these and took them to a party this past weekend, and I got two marriage proposals—neither of which came from my husband.

They’re dense and chewy and have all of that good chocolate-marshmallowy-graham crackery taste that you know and love.

I put them in the fridge for a while once they cooled to room temp, which firmed them up a little and made them really easy to slice.

How to make s’mores bars

You’ve gotta love a recipe that includes 4 oversized chocolate bars and a pound of marshmallow fluff. It’s ridiculous and so happy-making at the same time.

For this recipe, you make a graham-cracker laced cookie dough. Pack half of it in a layer into a baking pan. Cover the dough with whole chocolate bars (yep, you heard me right).

Slather the chocolate with marshmallow fluff (not regular marshmallows).

Then top it with another layer of the dough.

Bake for about 30 minutes, and let them cool completely (the waiting is the hard part) before slicing.

The dough is a little tricky to work with, but I figured out a good way to handle it. Read on for the details.

Where did this recipe come from?

I found this recipe in a roundabout way. It was featured in one of Saveur’s e-mail newsletters, which led me to Risa’s blog Baked Perfection, who credited Nicole over at Baking Bites for the original recipe.

Thanks to you all! This recipe is definitely a keeper. I’m just doing my part in spreading the dessert love around the interwebs.

The only change that I made to the recipe was to increase it to fill a 9 x 13 pan. If you’re thinking: That’s way too many s’mores bars. I’ll never finish them off.

Wrong.

Invite a few friends over. See how many are left. I’m willing to bet you’ll be fighting over the last crumbs just around midnight.

Ingredients for s’mores bars

Use marshmallow fluff, or your favorite brand of marshmallow cream—not regular marshmallows. The other bakers noted that they wouldn’t melt as well. The bars were delicious, so I’m inclined to believe them.

For the graham cracker crumbs, you can smash up graham crackers (use about 7 for an 8×8 pan, or 14 for my 9×13 pan recipe below), or you can be really lazy and buy them ready made. Most grocery stores sell boxes of graham cracker crumbs in the baking aisle.

I opted for lazy, this time. (I blame Penelope.)

For the chocolate bars, use your favorite kind. I opted for the big size of the traditional Hershey’s milk chocolate bar and got rave reviews.

The gal over at Baked Perfection used dark chocolate bars, which sounds really good, too. It’s totally up to you. Basically, you need enough chocolate bars to cover the surface of a 9 x 13 pan in a single layer that’s about a quarter-inch thick. You do the chocolate math.

I used 4 (4.4 oz.) chocolate bars.

These are a ton of fun to make. Let’s get to it!

S’mores Bars

Adapted from Baked Perfection and Baking Bites

16 Tbls. butter (that’s 2 sticks), softened to room temperature
1/2 cup brown sugar
1 cup sugar
2 large eggs
2 tsps. vanilla
2 2/3 cups flour
1 1/2 cup graham cracker crumbs (about 14 full graham crackers)
2 tsp. baking powder
1/2 tsp. salt
4 large (4.4 oz.) chocolate bars
3 cups marshmallow fluff (that’s roughly one 16-oz. tub of marshmallow fluff)

Yields a 9-inch x 13-inch pan of bars

Serves one. (Or more, if you feel like sharing.)

Preheat your oven & prep your pan

Preheat your oven to 350 degrees.

Lightly grease a 9-inch x 13-inch glass baking pan and line it with parchment paper, so the paper hangs over the sides a little. (The parchment will make it really easy to air lift the bars out of the pan if you want to.) Set it aside.

Make the cookie dough

Put the butter, white sugar, and brown sugar in the bowl of your mixer (or a large bowl if mixing by hand).

Cream them together until uniform.

Toss in the eggs and vanilla. Beat until the mixture thickens a little and fluffs up.

In a separate bowl, mix together the graham cracker crumbs, flour, baking powder, and salt until uniform.

Toss the dry mixture into the butter / sugar mixture.

Beat to incorporate, just until all the ingredients come together.

The dough will be soft, kind of loose, and a little mealy feeling from the graham cracker crumbs. That’s just fine.

Assemble the s’mores bars

Gather the dough into a ball. Whack it in half with a bencher or sharp knife.

Take one half, plop it in your prepared pan, and smoosh it down so that it covers the bottom of the pan completely in an even layer.

Then, unwrap all your chocolate bars. Cover the dough with a single layer of chocolate, cutting the bars as needed to fit your pan.

Don’t forget about those pesky edges. They need chocolate, too.

It doesn’t have to be a perfect fit (after all, it’s going to melt). Just do the best you can.

Next, cover the chocolate in an even layer of marshmallow fluff. (What’d I tell you? Sticky, ridiculous fun!)

Finally, you need to add the top crust. This is the trickiest part. Sort of. Grab the other half of the dough.

Smoosh it flat on a board (flour the board lightly, if you want, to make it easier to get the dough off).

Make it roughly the same size and shape as your pan, so you know it’ll be big enough to cover the whole top.

Then, slice it into strips. (The gal over at Baked Perfection recommends rolling it out in a zip-top bag, then slicing the bag off and laying it on in a single layer. You could try that, too.)

Scoop the piece up.

And lay it on top of the fluff.

Now, this is really messy looking, I know. (So messy, in fact, that I wondered at this point if the finished bars would look awful.) It’s OK. Really, it is. The dough has enough butter in it that it really kind of melts together a little in the oven as it bakes. Plus, it’s a s’mores bar. It’s kind of supposed to be rustic and messy looking.

Repeat with the rest of the dough. Your goal is to cover the fluff completely with it, leaving as few gaps as you can.

As it bakes, the fluff will bubble up a little (not a lot) through any gaps you leave.

Bake the s’mores bars!

Pop the pan into your preheated oven. Bake at 350 degrees for about 30-35 minutes, until the top is golden brown.

Yank the pan out of the oven. Let it cool completely on a rack. If you like (this is what I did), pop them in the fridge when they hit room temperature. It will make them waaaay easier to slice, and you can always nuke ‘em in the microwave for a few seconds to get them nice and gooey again.

Kitchen dog update!

As for Penelope, our new baby Keeshond, she’s doing really well.

She loves to sit and watch me cook in the kitchen—and get her nose into just about anything I’ll let her. Her favorite so far, seems to be fresh basil. She loves how it smells.

And, as you can see, she’s getting along famously with Dexter.

Cheers!

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