DECK THE HOLIDAY'S

   This diy comes from www.bonapppetit.com .  One truely amazing bakings and cooking site for any and everyone. The key to a good pie is a good crust. There is no other factor more important. And the truth is, it's relatively easy to make homemade pie crust--especially with our very thorough (yes, that's 42 slides you see below) step-by-step guide. All it takes is the right ingredients and a little practice. And once you've got the crust mastered, making any filling is easy as, well, pie. The most important thing to remember is to start with chilled ingredients--you can even keep your flour in the freezer--and to not overwork your dough as it's coming together. You want to handle the butter and shortening as little as possible, cutting them into the flour with something sharp (here we use a food processor) so they are broken into tiny hard flakes mixed in uniformly, rather than melted and mushed into the flour. When the crust bakes, the melting of the

   Here's I very nice and elegant recipe I found at www.pastrygal.com .  These would be great for an adult dinner or party Triple Chocolate Mousse Cake A few months ago, reader Mika sent me an email asking if I could recreate a dessert that knocked her socks off at a restaurant in her home town. She wanted to be able to make it whenever the craving hit. And let’s face it, when it comes to chocolate, that could be any time of day or night. It was a Triple Chocolate Mousse Cake and she included a photo, so I could get a visual reference. Looked good to me. I was in. But I kept peering at that photo. Did my eyes deceive me? Where, oh where was the third part of the “Triple” in the name? If I let my pastry imagination run amuck, Triple Chocolate Mousse would mean there would be three kinds of mousses — one layer each of white, milk, and dark chocolate. I consulted the Great Sultan: Google. Turns out, the “triple” refers to the number of layers all totaled, not th