Little Sponge Cakes with Coffee Buttercream and Toasted Almonds. Decadent individual sponge cakes, covered in a real coffee flavored French Buttercream frosting and finished with crunchy toasted almonds; the perfect dessert, period.
cheesy artichoke dip: 1 lb. mozzarella, shredded 1 c parm cheese, shredded 1 c mayo (or a little more) 1 can artichoke hearts, drained and cut up 1 red pepper, diced (or 1/2 bag of frozen peppers) 2-3 minced garlic cloves mix all together, 350 degrees for 45 minutes to an hour. serve with a thick cracker and some crudites