The other day I stumbled across some Peruvian purple corn in a local, ethnic market and had to share it with you guys.  I nabbed a big stash of it, since it’s dried and will last for a minute in my pantry.  Peruvian purple corn is a variety grown in the Andes and is used to make a popular drink called chicha morada and a dessert called mazamorra morada, both of which I had in Peru a few years back.

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I am very excited to let you guys know that a pilot I filmed will be airing next week on the Food Network!  It’s called Chef Marks the Spot, and it’s airing after Chopped, next Tuesday the 23rd at 11:00 p.m.  It’s re-airing on Friday, the 26th, at 6:30 p.m. and Saturday, the 27th, at 1 p.m.  Please support and check me out on the show!

Lately, I’ve been craving desserts on a daily basis, and so in an effort not to get too crazy, I’ve been searching out healthier alternatives to satisfy my sweet tooth.  I made these as a fast and healthy weeknight dessert, but the leftovers quickly became my morning snack over the following days.  And why not?   Eggs, milk, fruit and almonds?  Perfect breakfast food!

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