The 13th Annual Chocolate Lovers Expo has been re- scheduled for Sunday, April 9, 2006 from 11 am to 3 pm at the Connecticut Grand Hotel, Waterbury, Ct. Join us along with the areas best chocolate makers for a day of sampling and demonstrations. Plus, you can purchase sweets for that special Easter basket. It's all to benefit Greater Waterbury Easter Seals. Tickets are $15.00 in advance and $20.00 at the door. Available at Sweet Maria's and other locations in the Greater Waterbury area. For more information please call (203)754-5141. Tickets purchased for the original snowed-out February 13th date will be honored.

Waterbury's 2nd annual edible art show "Eat your Art Out" will showcase the areas best and most creative chefs. This year's theme is "downtown Waterbury". Come and see and taste the creations, Monday March 27th 4:30 to 7:30 pm at the Palace Theater, Waterbury. The event is presented by and for Main Street Waterbury. For more info and for tickets, contact them at (203)757-0701 ext. 302.

The newest issue of Intermezzo magazine features Maria's article on chocolate and vanilla desserts. This flavor combination is spotlighted in her White Chocolate Chunk cookies, Chocolate Cookie "cannoli" filled with whipped cream, decadent Black Bottom Brownie Cheescake, and yummy Chocolate Kahlua Whoopie Pies with Vanilla Mascarpone Cream filling. On sale now.

Try two of our newest flavors at a discounted rate in the appropriate month. March Cake of the Month: Appletini , our white cake, soaked with sour apple liqueur, filled with vanilla pudding and topped with whipped cream frosting and maraschino cherries.

April Cake of the Month: Raspberry Apricot Mousse Cake. Try two of our most popular mousses together in one cake. It's our white cake, filled with one layer raspberry mousse, one layer apricot mousse and frosted with our whipped cream frosting.

The wait is over! Fresh strawberries are now available in our whipped cream cakes. Try a Pink Cloud , Very Berry or Midnight Mousse. Check out our full menu.

These buttery treats and delicious and refreshing.

1/2 pound butter, softened

1 cup sugar

1 tablespoon grated lemon rind

2 tablespoons lemon juice

1 3/4 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

sanding sugar to decorate

Preheat oven to 350 F. In an electric mixer cream butter and sugar until light. Add rind and juice. On low speed add flour, baking powder and salt. Mix just until blended to form a stiff dough. Roll dough into 1- inch balls. Place on a parchment lined cookie sheet spacing each 2 inches apart. With the bottom of a glass, flatten tops of cookies. Sprinkle with sanding sugar. Bake 10 to 12 minutes or until edges begin to brown. Cool cookies completely. Store at room temperature in an airtight container. Yields: about 36 cookies.