16-20: Chocolate Mousse Cake

16-20: Chocolate Mousse Cake

I had high hopes of catching up on this thing in a timely fashion, but let’s face it–we’re all surprised I’m even still updating it all at this point. The 10-year anniversary came and went a few months ago without much (or any) fanfare, but I AM still here–just not as attentive as I used to be. Let’s face it–a LOT has changed over the last 10 years. No plans to completely let it die yet, but I would be lying if I said I hadn’t considered it.

Anyway, here’s 16-20: Chocolate Mousse Cake, which was one of two desserts I served for Christmas 2023 (XMAS 23).

Seemed Christmas-appropriate, plus it’s gluten-free! That doesn’t matter to anyone that’s in this house, but someone out there might care about something like that.


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14-37: Chocolate Soufflé

14-37: Chocolate Soufflé

I debated about doing two desserts back-to-back, but I think it makes more sense to just do all the TGV 2022 recipes together and be done with it already. Plus, this one came out really well and I want to tell you about it. So, with that in mind, here is 14-37: Chocolate Soufflé, the Thanksgiving 2022 companion dessert to 16-21: Apple Pie with Crumb Topping.

The blurb here reminds me of one of my favorite tropes: the endangered soufflé, otherwise known as soufflé humor. Whatever happened to that?


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15-15: Tiramisu

15-15: Tiramisu

If you’re still in the “indulgent” spirit, 15-15: Tiramisu comes highly recommended. I remember when tiramisu had its big moment around the time this book was published, so it’s not surprising that it was included in this book.

This is a great one to make in advance of a party or dinner…just don’t sneak too many bites before you serve it!


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16-19: Midsummer Cake

16-19: Midsummer Cake

We’re barely into spring, so what better way to celebrate that than to jump ahead to summer with 16-19: Midsummer Cake? We’ll call it being super proactive–you’re already thinking ahead for summer. Like when you go shopping for spring clothes and the summer stuff is already on the shelves. Look at you being so productive. Such a trendsetter!

There’s no rule saying you HAVE to make this in summer–it could be a great spring dessert as well. In fact, strawberries are generally considered more of a “spring fruit” more so than a summer one (depending on where you live), so maybe we should update this to be a “Spring Cake”? I can’t go with “Mid-Spring Cake” because that sounds like something you make in the middle of a jump.


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15-24: Monterosso Ice Cream

15-24: Monterosso Ice Cream

Because it takes me a while to get around to writing these, it often works out that I’m writing about winter recipes in the summer and vice versa. Sticking with that theme, I present to you (in December) 15-24: Monterosso Ice Cream. Hey, at least it’ll be timely if you’re in the Southern hemisphere. I bet you guys are tired of everything being geared towards the Northern hemisphere anyway, so this one’s for you.

In case you were wondering, Monterosso is a coastal village in Italy, and it looks very nice. Totally giving me White Lotus S2 vibes. I can’t seem to find anything that associates a certain type of dessert or ice cream with the town, but I did find some recommendations for gelato in case you’re ever in the area.


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14-13: Berry Omelette

14-13: Berry Omelette

Summer is slipping away quickly, but if you can still get your hands on some fresh berries, you can give 14-13: Berry Omelette a try. Based on the ingredients and the suggestion to serve it with wine, I think this is more of a “dessert omelette” than a “breakfast omelette”, but you do you.

I suppose there’s lots of dishes on famous breakfast places’ menus that are similar to this in terms of sugar and sweetness–I’m just not much of a “sweets” person for breakfast, especially when eggs are involved. My dad goes even further–he will not eat eggs if there is jam on or near the plate, and vice versa. He would NOT have enjoyed this dish.


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15-34: White Chocolate Strawberry Soufflé

15-34: White Chocolate Strawberry Soufflé

Happy New Years’ Eve! 2021 has not been my favorite year (probably not yours either), and so I’m not sad to see it go–in fact, we’re going to celebrate its departure with a holiday-ish dessert today: 15-34: White Chocolate Strawberry Soufflé. This soufflé is not baked, but does include meringue being folded in. I’m not sure if that makes it “not a soufflé,” but at this point, does it matter?

“Dramatic” is definitely a good way to describe this past year, so perhaps this is the perfect dessert/recipe for today. However your 2021 has been, I hope that 2022 is a safe and prosperous year for you and yours.🎇

Now–let’s get off the heavy stuff and into something much lighter–discussion of this “soufflé”.


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6-12: Chicken à la King

6-12: Chicken à la King

Here’s another “traditional” recipe from Simply Delicious: 6-12: Chicken à la King. I’ve heard of this one before (you probably have too), but never ate it much as a kid despite it being chicken-based (the mushrooms were probably the dealbreaker for my mom). This is from the “new book“, so I didn’t even know Simply Delicious HAD a Chicken à la King recipe until recently.

Chicken à la King has been around for a while, but enjoyed a resurgence in mid-to-late 20th century America (probably due to all the Baby Boomers and a need to feed them cheaply/quickly). It seems “dated” to me at this point (and not necessarily in a good way), but probably was still pretty popular in some parts of the country at the time these books were published.

Combine this with 8-12: Beef Stroganoff, and you’ve got a pretty good handle on mediocre American cuisine from the 1980s.


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9-11: Stuffed Peppers

9-11: Stuffed Peppers

Stuffed peppers were not a big thing in my household growing up–neither my mom or I are big fans of bell peppers (sorry dad). However, that may not be the case for you–9-11: Stuffed Peppers might be something you’re more than familiar with. Since this was a “new book” recipe, I didn’t even know Simply Delicious had a stuffed peppers recipe…until now.

I had written a while ago (in 9-23: Fruity Sausage Kebabs) that I had at that point covered all the Chapter 09 recipes that I possess…and then I found the new book and had a few more to cover. Well, I’ve reached that point again–this is (again) the last recipe I have for this chapter. Unless more recipes turn up somewhere (don’t send them to me, I’m not trying to be the online library for this book), this is it for Ground Meat and Sausage.


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16-5: Sacher Torte

16-5: Sacher Torte

It always takes me a minute to “catch up” on these, so if you’re keeping track (don’t), we’re now up to Thanksgiving of last year (2020) with 16-5: Sacher Torte. Sachertorte is a real thing, and Simply Delicious actually has a pretty decent take on it.

The Wikipedia link above gives a pretty close approximation of the origin story Simply Delicious mentions on their card above, so they’re hitting near the mark. Sometimes the best Simply Delicious recipes are the ones they DON’T make up for themselves.

Side note: My dad ended up LOVING this one (and he’s been eating the dishes from this book for 30+ years), so it comes highly recommended.


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