By Erin Walgamuth

This recipe is for all of you chocolate lovers out there, which would include me! These delicious, velvety, elegant and easy desserts are yummy enough to serve to company. They are a cross between a French chocolate custard and chocolate pudding. If you don't care for the taste of oranges, don't add the zest. The same goes for the espresso, don't add it if you don't care for the taste.

The flavor will be at its best if made the day before you wish to serve them, but they are great the day of as well.

Written by Erin Walgamuth for KHTS.

During this very busy season, I like to have homemade soup in the refrigerator so my family can have a quick, nutritious snack anytime they are hungry. Below is a recipe for roasted butternut squash soup and a link to pureed vegetable soup. These soups are delicious, easy to make and use fairly inexpensive ingredients. They are versatile as well; you can serve them as an appetizer in small bowls or demitasse cups, as a starter to dinner or as your main dish.

Roasted Butternut Squash Soup

Serves 4

By Erin Walgamuth for KHTSAM-1220.

For most of the past 32 Thanksgivings, my family and I have traveled to Northern California for the holiday. This year we are staying home. One of the benefits of having the holiday dinner at our house, besides not packing three kids in the car at 4am and driving for 8 hours, is the leftovers.

Today, we'll delve into some creative ways to use Thanksgiving leftovers to make brand new dishes!