Thursday, March 15, 2012

my blog has a new address

I'm moving bakingpictures to wordpress.  I appreciate each one of you who stops by to view my blog.  I hope you will follow me as I move to wordpress.

Here's the link to my new website / baking blog:

I hope to see you there!


Sunday, March 4, 2012

cheese tray

Family - Fun - Food - Fellowship...
and a cheese tray

Going home....
We went home last weekend to celebrate the February 7th birth of Hudson Blake.

As you can see, the cheese selections were extensively nibbled by the family. All selections were delicious!

11:00 position: Barber's 1883 English Vintage Cheddar ($11.99/lb at Whole Foods)-aged for 20 monthl-slightly brittle almost crunchy texture-pasteurized cow's milk, starter cultures, salt, rennet {England}.

 "Barber’s 1883 Vintage Reserve Cheddar, a mature farmhouse cheese from Britian’s longest operating cheddar family. For six generations, since 1833, the Barbers have made this cheddar on their Maryland farm in Ditcheat, Somerset. Barber’s cheddar is made from fresh milk from the family’s herd of grass-fed cows. Traditionally the cheese is made by “cheddaring”, hand-turning the curds to give the cheese exceptional body and character. According to their website, the Barber family and a cheese grading team taste the cheddars throughout the aging process to ensure that “only the very best leaves with the 1833 stamp.”Aged at least 24 months, this cheddar has refined notes of sweetness to balance out its tangy sharpness. Barber is perfect for enjoying with apples on cheese platters, sandwiches (especially grilled cheese ones) and adding to your favorite potato or noodle dishes."

Spicy Plum Chutney (purchased at Whole Foods) was the prefect blend of sweet and spicey to compliment the cheese selections, especially the  Sartori Balsamic Bellavitano and the English Vintage Cheddar.

4:00 position: soft, creamy; Saint Andre ($12.99/lb at Whole Foods)-Pasteurized cow's milk, salt, enzymes, bacterial cultures {France}

"Saint-andré is a high (~75%) milk-fat, triple crème cow's milk French cheese in a powdery white, bloomy skin of mold. Traditionally crafted in Coutances, in the Normandy region of northwestern France, the cheese is also made internationally from both raw and pasteurized milk. It has a soft buttery texture, tangy edible rind, and tastes like an intense version of Brie. Extra heavy cream is added to the cheese during manufacture, and the curing process last approximately 30 days. A wheel of Saint-André is smaller and shaped higher than the familiar flat wheel of Brie. It is sold all around the world.
The cheese is highly perishable and should be consumed within a week of its purchase. The fat content of Saint-andré is so exceptionally high it can make awhite wine taste sour and metallic: a crust of baguette and a light beer or simply a slice of pear are often suggested as better complements"

Sartori Balsamic Bellavitano ($14.99/lb at Whole Foods)-pasturized milk, cheese cultures, salt, enzymes, balsamic vinegar {Wisconsin, USA}
"From Sartori Cheese in Wisconsin comes the award-winning Balsamic Bellavitano. Inspired by the flavors of classic hard European cheeses such as Parmigiano Reggiano and Aged Gouda, the Bellavitano is a wonderfully sweet and buttery cheese accentuated by its balsamic-rubbed rind. Hard enough to grate in place of Parm or Romano, and complex enough to enjoy all on its own, Balsamic Bellavitano is another example of great cheese made right here in America! Enjoy with a pinot noir or a bright chardonnay, on its own or wrapped in prosciutto!"

Humboldt Fog ($26.99/lb at Whole Foods)- pasturized goats milk, rennet, vegetable ash, salt {California, USA}

"Humboldt Fog is a goat milk cheese made by Cypress Grove Chevre, of Arcata, California, in Humboldt County. It is named for the local ocean fog which rolls in from Humboldt Bay.
Humboldt Fog is a mold-ripened cheese with a central line of edible ash much like Morbier. The cheese ripens starting with the bloomy mold exterior, resulting in a core of fresh goat cheese surrounded by a runny shell. As the cheese matures, more of the originally crumbly core is converted to asoft-ripened texture. The bloomy mold and ash rind are edible but fairly tasteless. The cheese is creamy, light, and mildly acidic with a stronger flavor near the rind."


Saturday, March 3, 2012

sour cream pound cake

This recipe for sour cream pound cake has been in my hand written recipe file since the early 1980s. I must confess I didn't know such cake existed until requested by one who passed through my life for a time.

Sour cream...I'm not a fan.  As a young, country homemaker, I could not imagine a cake made with this ingredient. My pallet has developed extensively over the years.  And, it all began with this cake.

The sweet, cracked, crunchy top of the sour cream pound cake is extraordinary.  It's delicious!  The pound cake shines with a hint of lemon and a soft texture.

This sour cream pound cake is delicious eaten alone; however, topped with fruit or jam or caramel or ice cream or chocolate sauce or-or-or.... would be delicious.

 gently fold in beaten egg whites:
 sour cream pound cake batter ready for the oven:

Sour Cream Pound Cake
(unknown original source from 1980)

  • 1 cup (two sticks) butter, softened to room temperature
  • 3 cups granulated sugar
  • 6 eggs, separated and at room temperature
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1 cup sour cream
  • 3 1/3 cups sifted all purpose flour
  1. Preheat oven to 325 degrees F.
  2. Grease and flour a 10" x 4" tube pan
  3. Cream butter and 2 1/2 cups granulated sugar until creamy; about 7 minutes
  4. Add egg yolks, one at a time, mixing at least 30 seconds between yolk additions
  5. Add extracts and beat until mixture is light and creamy
  6. In a separate mixing bowl, add egg whites; whisk until foamy
  7. Gradually add 1/2 cup granulated sugar to egg whites; whisk to soft, glossy peaks; sit aside
  8. Stir baking soda into sour cream
  9. Add flour and sour cream alternately to butter/sugar mixture, mixing well between each addition
  10. Fold 1/3 of egg whites into cake batter to lighten batter
  11. Fold in remaining egg whites, turning carefully
  12. Bake 1 1/2 hours, or until cake tests done
  13. Cool in pan 10 minutes; remove to wire rack to cool completely
  14. As cake cools, the top will crack and become crunchy - this is the best part!!!! 

My brother cut and served the sour cream pound cake cake.  His version - the manly version...
(quick, iPhone photo while serving)

Friday, February 24, 2012

roasted bell peppers

...they will be delicious mixed into a basic hummus mixture

split and seeded
sprinkled with salt and pepper
splashed with olive oil at
roasted at 400 degrees F
for about 40 minutes
then removed from oven and steamed in aluminum foil


Recipe adapted from Here.

Sunday, January 15, 2012

chocolate shots

The dough didn't come together.
I thought the recipe was a disaster.
As a last effort, I poured the batter into mini cupcake liners and baked 14 minutes as instructed.

They were a hit!
Oooey  goooey in the center, the trick to eating these was to squeeze the molten chocolate out of the mini liner and directly into the mouth.

I'm sure that was not the intent of the recipe, but it works!
(Sorry, no pictures of the real thing...I thought they were a disaster....but they weren't.)

Chocolate Shots
(adapted from here)
  • 12 oz powdered sugar
  • 2 oz cocoa powder
  • 1/4 teaspoon salt
  • 7 oz semi-sweet chocolate chips
  • 4 large egg whites
  • 2 teaspoons vanilla
  1. Preheat oven to 350 degrees
  2. Combine powdered sugar, cocoa, salt and chocolate chips.
  3. Add egg whites and vanilla and stir well
  4. Pour into 24 mini muffin cups, almost to the top (there may be a little extra batter)
  5. Bake for 14 minutes, then remove from oven and cool (top may crack; center will be gooey)

snow dusted Christmas cheese wafers

...or, more commonly named Val's Cheese Biscuits
...and, Val has named them Maggie's Cheese Biscuits's a tradition....pass it on.....
The cheese crackers are crispy, yet rich with butter and cheese.  Don't skip the light dusting of powdered sugar; it's great on these crackers.


  • 8 oz all purpose flour (about 2 cups)
  • 8 oz butter, cut into cubes (2 sticks)
  • 8 oz sharp cheddar cheese, grated
  1. Toss the cold butter cubes into the flour in a medium bowl.
  2. Rub the butter into the flour with your fingertips.  
  3. Lightly toss the mixture with your hands to aerate 
  4. Continue to rub the butter into the flour until the butter is the size of large peas
  5. Add the grated cheese and toss well
  6. Continue to mix with your hands until you can squeeze a handful of the mixture and it holds together.
  7. Pour the lumpy, powdery mixture into a saran lined dish (I used an 8" cake pan)
  8. Press the mixture firmly into the pan and refrigerate for an hour
  9. Preheat oven to 345 degrees
  10. Remove dough from refrigerator and cut into 4 pieces
  11. Roll one piece on lightly floured surface to 1/4 " thick
  12. Bake on parchment lined baking sheet for about 15 minutes.
  13. Remove to wire rack to cool
  14. After completely cooked, dust lightly with sifted powdered sugar

(cut them in the shape of hearts and call them Valentine's cheese biscuits...)

Saturday, December 31, 2011


It's 2012 + 1 minute in New York City
Times Square is alive!!!!!!

However, here in West TN, we will have to wait an hour for the big event.

Marshmallows curing overnight:

Happy New Year!
Welcome 2012

Saturday, December 24, 2011

Santa's Hat Christmas cocktail

...a long awaited visit with a friend
...on Christmas Eve Eve

We enjoyed a feast and sat by the fire remembering years of friendship, while listing to Christmas music on the radio.

Sausage balls from a friend

Homemade vegetable beef soup
Homemade cornbread

Homemade Cheese Biscuits
Homemade (shaken) Santa's Hats (recipe at end of this post)

Homemade Sugar Cookies
Homemade Hot Chocolate

Buche de Noel (yule log) (chocolate filled chocolate glazed chocolate!!) (from Fresh Market)

Angel, watching the festivities

...after all that, it was time for a long winter's nap!

Santa's Hat Christmas Cocktail
(makes 1 cocktail)

  • 2 tablespoons powdered sugar
  • 1 teaspoon water
  • 3 teaspoons sweetened flaked coconut
  • 3 oz cranberry juice
  • 1 oz Cruzan coconut rum
  • 1 T grenadine
  1. Combine powdered sugar and water; brush onto rim of glass
  2. Dip rim of brushed glass into coconut (spread on a saucer for easier dipping)
  3. Sit glasses aside to dry if you have time; otherwise, continue with recipe
  4. Combine cranberry juice, coconut rum, and grenadine in cocktail shaker with ice.
  5. Shake / Pour into coconut rimmed glasses
  6. Add a candy cane

Thank You to everyone who stopped by to read my blog during the past years.  I enjoy reading your  comments and I thank you all for taking a few precious moments of your time to visit bakingpictures.

"For unto you is born this day in the city of David a Saviour, which is Christ the Lord."

Merry Christmas!
iPhone photos and Camera + app

Sunday, December 4, 2011

gingerbread espresso latte

Don't let the "stuff' of the holidays get you down...

...follow the Star
("for we have seen his star in the east, and are come to worship him;" Matthew 2)
2 tablespoons gingerbread spice simple syrup

add 3 oz steaming espresso
and the best part...steamed, fluffy, light and airy whole milk
dusted with cinnamon

Gingerbread Spice Simple Syrup
(adapted from here)

  • 1 cup granulated sugar
  • 1 cup water
  • 1 tablespoon molasses
  • 1 cinnamon stick
  • 3-4 thinly sliced pieces of fresh ginger 
  • 8 whole cloves
  • 1/2 teaspoon peppercorns
  • 1/2 teaspoon whole allspice
  1. Mix all ingredients together in pan
  2. Heat slowly to melt sugar
  3. Bring to rolling boil, then reduce heat and simmer 15 minutes.
  4. Remove from heat, strain into container, and cool
  5. Store covered in refrigerator

Gingerbread Espresso Latte
  • 2 tablespoons gingerbread spice simple syrup
  • 3 oz espresso
  • 4 oz whole milk, heated and frothed
  • dusting of cinnamon
  • (add a drizzle of chocolate syrup if you need an extra ahhhhhh......)

Cookie recipe can be found HERE.

(maybe this recipe is cappuccino and not latte; it's good by either name)


This blend is basically a mixture of 1/3 of espresso, another 1/3 steamed milk and the rest of the ingredients are frothed or foamed milk. It is known because of its thick layer of milk foam which is its significant identifier. Compared to its latte counterpart, this blend is quite stronger in terms of its taste. You could actually order two sub-types of this blend which are the wet or dry. Dry blends have more foam mixture rather than the steamed milk while wet blends are those with more milk than froth.


There are different foreign term for this blend specifically in French, German and Spanish which means it is likewise known and loved worldwide. This coffee type is often a great breakfast beverage. The recipes on how to make this blend include double shots of espresso and garnished with steamed milk and NOT foam or froth.  This is actually a very filling drink due to the generous amount of milk in its serving. In some baristas or café, you would see froth or foam on top of the coffee which is only used for presentation sake. The usual artistic toppings for latte are the leaf or heart shape.

Sunday, November 27, 2011

lemon almond cookies

fresh, tangy, aromatic grated lemon zest
rich, chewy, creamy almond paste
Chewy in the center
Crunchy on the outside edges
look closely at the cracks in the center
with a dusting of sweet powdered sugar 

Lemon Almond Cookies
(adapted from here)


  • 1-7 oz box almond paste, grated
  • 3/4 c sugar
  • 1 stick (4 oz) butter at room temperature
  • 1 egg
  • 1 T lemon zest
  • 2 t fresh lemon juice
  • 1 3/4 c all purpose flour
  • 1/2 t baking soda
  • 1/4 t baking powder
  • 1/4 t salt
  • 1 c powdered sugar
  1. Sift flour, soda, baking powder and salt; sit aside
  2. Combine grated almond paste, sugar, soft butter, egg, zest and lemon juice in bowl of mixer.  
  3. Mix 3-5 minutes until well combined, light and creamy
  4. Stir dry ingredients into almond paste mixture.
  5. Cover and refrigerate dough for 1 hour (or up to 5 days)
  6. When ready to bake, preheat oven to 350 degrees F
  7. Portion cookie dough (I used #100 scoop) into 1" rounds
  8. Roll in powdered sugar to coat
  9. Place on parchment lined baking sheet
  10. Bake 12 minutes (don't bake too long; the cracks in the cookies may appear moist, but the cookies are done)
  11. Cool on wire rack
Here are the preparation pictures:

I cut a portion of the dough using a 1 1/2" cookie cutter (bake only 8 minutes)
click HERE for Gingerbread Spice Espresso Latte recipe (pictured above)

Sunday, November 20, 2011


Do not underestimate this light and fluffy, spicy, gingery Gingerbread due to its simple appearance.

It looks plain and homey, you say. 
I say it needs nothing more than an accompanying cup of hot tea.

Notice the dark square within the larger square of the bread.  The top of the bread is crusty and chewy just removed from the oven.  After resting for a day, the top crust of the Gingerbread become soft and a bit sticky, yet equally as delicious as the chewy version.

Gingerbread Square
(adapted from here)


  • 1 c butter
  • 1/2 c water
  • 3/4 c molasses (I had mild; use blackstrap if you want a stronger flavor)
  • 3/4 c honey
  • 1 c packed dark brown sugar
  • 3 c all purpose flour
  • 1 1/2 t baking soda
  • 1/2 t salt
  • 2 t ground ginger
  • 2 t ground cinnamon
  • 1/2 t allspice
  • 1/8 t ground cloves
  • 3 large eggs
  • 1/2 c whole milk
  • 1 T grated fresh ginger
  1. Preheat oven to 325 degrees F
  2. Place parchment in 9x9x2" baking pan, allowing overhang on sides for easy removal of baked Gingerbread
  3. Combine first 5 ingredients in pan. Place over low heat; stir until butter is melted; remove from heat to cool
  4. Sift flour, soda, salt, ginger, cinnamon,allspice and cloves into a bowl; sit aside
  5. When butter mixture cools to warm, add eggs one at a time beating after each addition.
  6. Add the milk to the butter/egg mixture
  7. Fold dry ingredients into wet and pour mixture into prepared pan. (This is a very liquid batter and fills the 9x9 pan almost to the top.
  8. Bake for 60 - 70 minutes, until the gingerbread tests done in the center (toothpick inserted in center comes out clean; bread springs back when touched)
  9. Allow to cool in pan 15 minutes then turn out of pan and cool on wire rack
  10. Store at room temperature for 4 days or refrigerated for a week (I wrapped tightly and froze most of the bread; it's delicious removed from freezer and thawed; serve at room temperature)
  11. Add whipped cream and a dusting of cinnamon to serve (or, as I did...serve the bread simply cut into squares)

Friday, November 18, 2011

honey corn muffins

I'm from the South. Every day, Mama made cornbread (cornmeal mix, buttermilk, 1egg, drops of water). For years, I didn't know cornbread other than Mama's cornbread existed.  (I was devastated to find people adding sugar to cornbread!)

Those days are long past, and I seldom make cornbread (even though I DO have my cast iron skillet if needed.)  However,  taco soup needs cornbread for dippin'.

I'm glad I found the honey corn muffins in one of the Baked boys cookbooks, "Baked Explorations."

These were made and consumed at My Friend A's home; so, I only have an iPhone photo.

Notice the course, open texture of the muffins.  I used part medium grind cornmeal and part course grind cornmeal to make the honey corn muffins.  The muffins boast both texture and flavor.

Warm out of the oven, the honey corn muffins had a slight sweetness; yet, broken and dipped into the soup, they held their shape and soaked in all the flavorful juices.

Thanksgiving is just days away.  You need to make these to serve with your leftover turkey - turkey soup.

Honey Corn Muffins
(Adaped from Baked Explorations page 41)

  • 2 large eggs
  • 1 c buttermilk
  • 1/4 c honey
  • 4 T butter, melted and cooled slightly
  • 1 c medium grind cornmeal
  • 1/4 c course grind cornmeal
  • 3/4 c all purpose flour
  • 1 T baking powder
  • 1/4 c light brown sugar
  • 2 T granulated sugar
  • 1 t salt


  1. Preheat oven to 400 degrees F
  2. Grease 12 c muffin pan (these stick to the sides) I didn't use muffin liners because I wanted a crisp edge all around the muffin.
  3. In bowl, whisk eggs to break up
  4. Add buttermilk, honey, and butter to eggs.
  5. In separate bowl, stir together remaining ingredients
  6. Pour wet ingredients into dry ingredients and stir only to combine well. Don't over mix.
  7. Pour into muffin wells, about 2/3 full
  8. Bake approximately 15 minutes, until they test done.
  9. Remove from pan and enjoy!

Thursday, November 17, 2011

butternut squash baked oatmeal

I'm enjoying a vacation day today - in the middle of the week-
The air is brisk - the sun is shining-
Later, I have to make the icing for the Thanksgiving cake - stress, stress, stress....later

But, just now, all I have to do is (remembering Paris) sip my Grand Earl Grey from Comptoirs Richard a Paris, listen to the Food Network folks discuss Thanksgiving -
And Enjoy my Butternut Squash Baked Oatmeal, dotted with butter and blueberries, and topped with pecan-brown sugar-butter crumble.

Butternut Squash Baked Oatmeal
(adapted from here)


  • 3 oz oats (not quick cook)
  • 1 T ground flax
  • 2 1/2 T dark brown sugar
  • 1/2 t cinnamon
  • 1/4 t allspice
  • 1/8 t nutmeg
  • 1/2 t lemon zest
  • 1/4 t salt
  • 1/2 t vanilla
  • 3/4 c roasted butternut squash puree
  • 3/4 c whole milk
  • 1 T butter, cut into 4 pieces
  • 1/4 c blueberries
  • 1/4 c pecans chopped
  • 2 t melted butter
  • 1 T dark brown sugar
  1. Combine first 8 ingredients in bowl
  2. Combine vanilla, squash puree, and milk in a separate bowl and mix together well
  3. Add wet ingredients to oat mixture and stir together
  4. Pour into baking dish (my dish is about 1 quart; you could use 4 small fruit jars or 4 ramekins)
  5. Sprinkle blueberries over the top
  6. Toss the 1T (4 pieces) butter over the top
  7. Bake in preheated oven at 375 degrees F for 15 minutes
  8. While baking, combine pecans, 2 t melted butter and 1 T brown sugar.
  9. After the first 15 minutes, remove baking oatmeal from oven and sprinkle pecan mixture over top
  10. Return to oven and bake additional 10 minutes
  11. Remove from oven and cool a few minutes before serving
...looks like fall - tastes like fall...

Sunday, November 13, 2011

chai latte

Make this just for the aroma...even if you never take the first drink of the chai latte.
 But...look what you will miss if you never taste!!!
  • Tazo Earl Grey tea
  • Market Spice Tea - Cinnamon Orange
  • freshly grated nutmeg
  • vanilla bean
  • fresh ginger
  • cardamom fancy white pods
  • Indonesia cinnamon sticks (cassia) {saving the real cinnamon for Baklava!}
  • Chinese star anise
  • Ceylon whole cloves
  • black peppercorns
    • honey
    • water
    • raw sugar
    • whole milk
Individually, some of the spices may be on your 'I don't really like that' list; however, combined they each contribute to the wonderful flavor of the whole.

simmering (this s m e l l s  so  good...)

20 minutes later and strained
The post-simmered spices maintain their beauty.
equal parts warm frothed milk and chai concentrate
dusted with ground cinnamon
oh...and, use that left over cinnamon stick!
D E L I C I O U S!

Chai Concentrate
(adapted from here)

  • 4 1/2 cups water
  • 1/2 cup raw sugar
  • 4 Earl Grey tea bags (black tea)
  • 4 cinnamon orange tea bags (or use total of 8 bags of black tea)
  • 2 cinnamon sticks
  • 1 vanilla bean
  • 3" section of raw ginger (I didn't peel mine)
  • 10 whole cloves
  • 8 cardamom pods
  • 1/2 teaspoon freshly ground nutmeg
  • 2 whole star anise pods
  • 1/2 teaspoon whole black peppercorns
  • 1 teaspoon orange zest (I didn't use this; cinnamon orange tea is very orange)
  • 1 Tablespoon honey
  • whole milk
  1. Bring water and sugar to boil, dissolving sugar
  2. Add tea bags, all spices, vanilla bean, and zest
  3. Simmer 20 minutes
  4. Remove from heat and strain into container 
  5. Stir in honey; allow to cool; store in refrigerator for a week
Chai Latte
  1. Heat whole milk to simmer
  2. Froth milk (I used my hand mixer)
  3. Add equal parts chai concentrate and frothed milk to your mug
  4. Dust top with cinnamon
  5. Stir with left over cinnamon stick
  6. Enjoy
cliche, but 'good to the last drop'

Update:  Don't!! throw the spices away after straining them from the liquid.  My spices have been sitting on the counter for a week; they add a whiff of fragrance to the fall air.

Update/Update:  My chai concentrate did get cloudy after a day; I have read that the cloudiness is due to oil extractions from quality tea leaves.  Adding boiling water will reduce the cloudiness.  Equal parts chai concentrate and boiling water yields an enjoyable spicy hot tea.


Saturday, November 12, 2011

adult Hot Chocolate

or...the Baked boy's version of  Carette's le chocolat chaud. I speak from experience and from my table at Carette Paris.
This hot chocolate is for the chocolate lover.  The red-brown color confirms that this is not the water-thin, pre-packaged powder we Americans know as hot chocolate. The velvet smooth texture, and the slow, molten flow of the liquid across the thin china cup and onto the taste buds assures one that this cup of hot chocolate was made with premium ingredients resulting in premium satisfaction.

The original recipe yield states two servings.  I divided the recipe in half, expecting to make one serving.  I suggest that half the original recipe is a 'three-moderate serving portion' or a 'two extravagant serving portion.'  After storing the left-over hot chocolate in a glass jar in the refrigerator overnight,  I reheated it in the microwave stirring after 20 seconds; three 20 second cycles heated the hot chocolate nicely. 
Do not skimp on quality ingredients.  You will be rewarded.  Do not shy away after reading the ingredient list and amaretto.  Though not prominent in flavor, the amaretto seems to bind the overall flavor combination. 

Adult Hot Chocolate
(adapted from the Baked cookbook)

  • 1 oz milk chocolate (I used 34% cacao)
  • 2 1/2 oz dark chocolate (I used 70% cacao)
  • 2 fl oz boiling water
  • 3 1/8 fl oz whole milk
  • 1 1/8 fl oz heavy whipping cream
  • 1 1/2 teaspoons maple syrup
  • 1 T Amaretto liqueur
  • whipped cream and crushed amaretti cookies if desired
  1. Chop both chocolates and place in shallow bowl
  2. Pour boiling water over chocolate and let sit for 1 minute
  3. Gently stir chocolate/water until chocolate melts; sit aside
  4. Combine milk, cream, and syrup in pan and heat to simmer on top of stove.
  5. Add melted chocolate and whisk constantly until the mixture is almost ready to boil.  ( I didn't allow my mixture to boil.)
  6. Remove from heat;  add amaretto and stir lightly to combine
  7. Pour into mugs or dainty tea cups or short mason jars
  8. Top with whipped cream and crushed amaretti cookies if desired
  9. ENJOY!!!!  Savor each sip...
...and don't leave any chocolate in the cup!