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	<title>Restenergy Blog &#187; dessert</title>
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		<title>Rich, Thick, European-style Hot Chocolate</title>
		<link>http://www.restenergy.net/blog/2011/08/hot-chocolate/</link>
		<comments>http://www.restenergy.net/blog/2011/08/hot-chocolate/#comments</comments>
		<pubDate>Sun, 14 Aug 2011 13:30:01 +0000</pubDate>
		<dc:creator><![CDATA[Mark Christianson]]></dc:creator>
				<category><![CDATA[food & cooking]]></category>
		<category><![CDATA[Angelina]]></category>
		<category><![CDATA[Café Richelieu]]></category>
		<category><![CDATA[Chocolat l'Africain]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[European]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[hot chocolate]]></category>
		<category><![CDATA[Louvre]]></category>
		<category><![CDATA[Paris]]></category>

		<guid isPermaLink="false">http://www.restenergy.net/blog/?p=1413</guid>
		<description><![CDATA[After having the rich, think, and justly-famous Chocolat l'African in Paris, I needed to learn to make something like it at home. Here is the recipe I came up with.]]></description>
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		<title>Tarte Tatin</title>
		<link>http://www.restenergy.net/blog/2011/07/tarte-tatin/</link>
		<comments>http://www.restenergy.net/blog/2011/07/tarte-tatin/#comments</comments>
		<pubDate>Tue, 26 Jul 2011 14:00:46 +0000</pubDate>
		<dc:creator><![CDATA[Mark Christianson]]></dc:creator>
				<category><![CDATA[food & cooking]]></category>
		<category><![CDATA[apples]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[caramel]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Paris]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[tart]]></category>
		<category><![CDATA[tarte tatin]]></category>

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		<description><![CDATA[After returning from our recent trip to Europe, including a week in Paris, I had to try making some of the wonderful desserts we had in France. First on my list was the delicious apple dessert known as the Tarte Tatin. ]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Eplepai—A Norwegian Apple Pie</title>
		<link>http://www.restenergy.net/blog/2009/10/eplepai-norwegian-apple-pie/</link>
		<comments>http://www.restenergy.net/blog/2009/10/eplepai-norwegian-apple-pie/#comments</comments>
		<pubDate>Wed, 14 Oct 2009 16:36:41 +0000</pubDate>
		<dc:creator><![CDATA[Mark Christianson]]></dc:creator>
				<category><![CDATA[food & cooking]]></category>
		<category><![CDATA[apple]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[Norwegian]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[Scandinavian]]></category>

		<guid isPermaLink="false">http://www.restenergy.net/blog/?p=857</guid>
		<description><![CDATA[This is a delicious apple dessert from Norway. Although it is called a pie, it isn&#8217;t exactly what most Americans will think of when we think of a &#8220;pie.&#8221; Without a pastry crust, it falls somewhere between a pie and a cake. The bulk of the desert is the diced apples themselves. They are accompanied&#8230;]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Kringle: A Delicious Norwegian Goodie</title>
		<link>http://www.restenergy.net/blog/2009/08/kringle-a-delicious-norwegian-goodie/</link>
		<comments>http://www.restenergy.net/blog/2009/08/kringle-a-delicious-norwegian-goodie/#comments</comments>
		<pubDate>Tue, 18 Aug 2009 14:00:35 +0000</pubDate>
		<dc:creator><![CDATA[Mark Christianson]]></dc:creator>
				<category><![CDATA[food & cooking]]></category>
		<category><![CDATA[cookie]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[kringle]]></category>
		<category><![CDATA[Norwegian]]></category>

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		<description><![CDATA[What is a kringle (pronounced KRING-lə, not like Kris Kringle), you might ask? &#160;It is a light, soft, and cake-like Norwegian dessert or cookie formed in a figure eight or pretzel shape. There are many versions of kringle from across Scandinavia. The Danes in the Racine, Wisconsin area make a pastry very different from this&#8230;]]></description>
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		<slash:comments>3</slash:comments>
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